Gluten free sandwich bread

I tasted this one and its really good!!! And, it's ingredients that I can actually find!

1 C warm water
2 tsp instant yeast
2 T sugar (or honey)
1 1/4 C brown rice flour
1/2 C ground flax
1/2 C potato starch
1/4 C tapioca starch
1/4 C nonfat milk powder
2 1/2 tsp xanthan gum
1 1/4 tsp salt
2 tsp apple cider vinegar
2 T vegetable oil
2 eggs
2 egg whites

1. Combine warm water, yeast, and sugar.  Stir and set aside for 5 minutes.
2.  Add other wet ingredients
3. combine dry ingredients until well blended.  Add to yeast mixture.
4. With mixer on lowest speed, slowly mix, scraping bottom and sides of bowl with rubber spatula.  Turn up mixer to medium speed and mix for 4 minutes..
5.  Spoon mixture into prepared bread pan or mini loaf pans.  Let rise, uncovered, in a warm, draft free place for 30-40 mins, or until dough has risen to the top of the pan.
6. Meanwhile, preheat oven to 350.  Bake for 35-40 mins or until loaf sounds hollow when tapped.
7.  Bake 12 minutes for 11 mini loaves.

GF High Protein Pumpkin Pancakes

source: Super Healthy Kids

Serves 4

1/2 cup cottage cheese 

1/2 cup pumpkin puree 

3/4 cup dry gluten free oats 

2 eggs 

1 tbs canola oil 

1 tsp pumpkin pie spice 

1 tsp vanilla

Blend all ingredients in blender until well mixed.  If batter is not thin enough, add a touch of water or milk to get it the consistency of pancake batter.  Pour onto greased griddle by tablespoon for kiddie sized pancakes or by 1/8 cup for adult sized pancakes.  Make sure you cook these long enough that the center gets mostly cooked (about 3-4 minutes each side).  Top with real maple syrup.

Butternut Squash Chili

2 red bell peppers

3 tablespoons extra-virgin olive oil

1 medium onion, chopped

2 teaspoons ground cumin

1/2 teaspoon crushed red pepper

1 teaspoon paprika

1/2 teaspoon salt

4 garlic cloves, finely chopped

2 cups vegetable broth

2 cups cubed peeled butternut squash (1/2 inch cubes)

2 (15 ounce) cans tomatoes, undrained OR 2 cups diced fresh tomatoes

1 (15 ounce) can pinto beans, drained and rinsed

1 (15 ounce) can cannelloni beans, drained and rinsed

1 (15 ounce) can red kidney beans, drained and rinsed

fresh ground pepper

Optional garnishes:

1/2 cup thinly sliced green onions

1/2 cup shredded cheddar cheese

1 avocado, diced

1 small bunch cilantro, chopped

Directions:

Preheat broiler.  Broil bell peppers on a foil lined baking sheet for 20 minutes, or until blackened.  Remove peppers and seal them in a ziplock plastic bag.  Let rest 15 minutes then cut in half lengthwise, discard stem and seeds.  Peel and chop peppers.

Heat a stockpot or dutch oven over medium heat.  Add oil to pan and cook onion for 15 minutes, stirring occasionally.  Add cumin, red pepper, paprika, salt and garlic.  Cook another 2 minutes, stirring.  Add bell peppers, vegetable broth, squash and tomatoes.  Bring to a simmer and cook 20 minutes, stirring occasionally.  Add beans and simmer another 20-30 minutes while the soup thickens, stirring occasionally.  Season with fresh ground pepper, to taste.  Makes 6 servings.

Gluten Free Flour Tortillas

 

2 C gluten free all-purpose flour blend of choice (I just use rice flour)

1 tsp xanthan gum

1 1/2 tsp baking powder

1 tsp kosher salt

4 tsp vegetable oil

1/2 to 1 C warm water

Mix dry ingredients; add oil and stir to combine.  Pour warm water in a slow, steady stream, adding in increments and stirring to combine.  Divide into six pieces.  Roll out and cook on each side for 45 seconds.  

Gluten Free Healthy Brownie Bites

Brownie Bites:

 

2 C raw walnuts or almonds

2 Tbs ground flax or chia

1/4 tsp salt

1/2 cup Hershey's Cocoa (or raw cacao powder)

Pulse the above dry ingrdients in food processor.

 

1 C raisins or dates

1/4 C agave or honey

1/2 C water

1 tsp. vanilla

Process above ingredients in blender then add to dry ingredients.  Form dough into small balls, then roll in crushed nuts, coconut or powdered sugar.  Place in freezer until solid.  (I keep them in the freezer)

Potato Lasagna

I was asking my friend Shannon if she had any good recipes for using all the zucchini I have growing like crazy in my backyard and she told me about this one. You can use either broccoli or zucchini. We made it this week and the kids ate the entire pan! I had to hide some for Jacob. It was soooo good and with the alfredo sauce I found it was also gluten free!

Potato Lasagna

1 jar Alfredo sauce (I used Classico roasted red pepper) or 2 cans cream of chicken soup (not gluten free)
1 cup milk or sour cream
3 large potatoes, sliced lengthwise about 1/8 inch thick
5 tablespoons grated Parmesan cheese
Salt (I prefer garlic salt)
Pepper
1-1/2 cups diced ham
1 (10 ounce) package chopped frozen broccoli, thawed (or two zucchini grated with large grate)
2 cups shredded Colby Jack cheese
Preheat oven to 400. Lightly grease a 9×13 inch baking dish. In a medium bowl, whisk together the Alfredo sauce and milk. Spread 1/4 cup of the sauce in the bottom of the baking dish. Then layer 1/3 of the potatoes over the sauce in the dish. Sprinkle with 1 tablespoon of Parmesan cheese and salt and pepper to taste.
In a separate medium bowl, combine the ham, broccoli and 1 1/2 cups of the colby jack. Mix well and spread 1/3 of this mixture over the potatoes in the baking dish. Then top with another layer of potatoes, followed by the ham mixture, finally topping all with the remaining colby jack and Parmesan cheese. Pour the remaining Alfredo sauce over all.
Cover and bake at 400 degrees for 45 minutes, then uncover and bake at 350 degrees for additional 25 minutes or until potatoes are tender. Let stand 10 to 15 minutes before serving.

{Flourless} Fudge Chocolate Chip Cookies

found on Keep it Sweet adapted from Recipe Girl and Chocolate and carrots

Ingredients

• 3 cups powdered sugar
• 2/3 cup unsweetened Hershey’s dark chocolate cocoa powder
• 1/8 tsp. salt
• 2 to 4 large egg whites, at room temperature
• 1 Tbsp. pure vanilla extract
• 1 1/2 cups 60% cacao chocolate chips

How-To

1. Preheat the oven to 350°F.
2. Set aside two baking sheets with silpat mats or parchment paper sprayed with cooking spray.
3. In a large bowl, whisk together the powdered sugar with cocoa powder and salt.
4. Whisk in the vanilla and egg whites starting with just two.
5. Beat just until the batter is moistened. You’re looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white– then a 4th one if it still seems too thick.
6. Stir in the chocolate chips.
7. Scoop the batter by the tablespoon full onto the prepared baking sheets. Leave enough space between each cookie for them to spread.
8. Bake for 12-14 minutes, until the tops are glossy and lightly cracked. 
9. Let the cookies cool completely on the baking sheet and store in an airtight container for up to 3 days.
   Yield: 30 cookies