Gluten/Casein Free

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Homemade Ranch Dressing

1 tsp parsley
1 tsp basil
1 tsp dill
1 tsp chives
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
1 cup mayonnaise
1/2 cup sour cream or Greek yogurt
Optional: 1 jalapeno chopped

Add all ingredients to a blender and blend until mixed well.
For a spicy jalapeno ranch, add the chopped jalapeno and blend.

Store in a glass jar in the fridge until ready to use.

Gluten Free Rice-Oat Bread

GF Rice-Oat Bread
Combine in bowl of a heavy duty mixer:

3 large Eggs
¼ cup Sunflower/Soybean oil
1 Tablespoon Cider Vinegar
10 ½ cups Very Warm Water

In a separate bowl, mix dry ingredients. (Remember flours kept in refrigerator should be mixed first; microwave for 20 -30 seconds to warm...

Gluten Free Chocolate Chippers

½ cup butter or margarine
¼ cup brown sugar
1 egg
½ cup sugar
1 teaspoon GF vanilla

Cream together until fluffy

2/3 cup GF oat flour
1 Tablespoon potato starch flour
½ cup bean flour
1 teaspoon baking powder
¼ teaspoon salt

Stir together in another bowl.
Blend into creamed mixture until well mixed.

Stir in:
1 cup semisweet chocolate chips
½ cup chopped walnuts (optional)

Drop from teaspoon onto greased cookie sheet, about 2" apart. Bake at 375° for 8-10 minutes. Remove immediately. Cool. Make about 2½ dozen.

Gluten Free Maple Oat Bread

GF Maple Oat Bread

1¾ cup High Protein GF flour Mix
1 tsp xanthan gum
½ tsp salt
¼ cup canola oil
3 Tbs brown sugar
1 tsp baking powder
½ tsp baking soda
1 egg
½ cup GF maple syrup
¼ tsp. GF maple flavoring
1 cup GF oats
1½ cups soy milk blended with 1 Tbs apple cider vingear
1/3 cup chopped pecans
1/3 cup chopped dried cranberries

Preheat oven to 350° Lightly spray a 9 x 5 loaf pan or a slightly smaller one with cooking oil. In a large bowl sift the flour, baking powder, soda, and salt.

Blueberry Dessert (Gluten Free)

1 cup shortening or ½ cup butter & ½ cup Crisco
1½cup GF Flour (either Montina or GF flour mix)
1 cup Brown Sugar
½ tsp Soda
1 tsp Salt
1 cup PrOatina Oatmeal
1 can Wilderness Pie Filling Blueberry**

Add all ingredients stir together with pastry blender. Spread half the mixture into un-greased 9” x 13” pan. Spread on top 1 can of Wilderness Pie Filling.

Honey Apricot Cinnamon Bread

9 cups high gluten bread flour + as needed
2 Tbs Instant Yeast*
1½ Tbs ground cinnamon
1½ Tbs Kosher or Sea Salt
1¼ cups Milk
½ cup unsalted butter, softened
¾ cup water

Egg Replacer GF Orange Pancakes

4 t  Ener-G Egg Replacer packed
6 T orange juice
1 T brown sugar
1 t vanilla
1/8 t nutmeg
¼ t cinnamon
¾ cup Milk or Ener-g Soy Quick
¼ cup Ener-G Potato Mix
½ cup Ener-G Rice Mix
1 t baking soda
½ t baking powder

Whip 1st two ingredients together. Mix in brown sugar, vanilla, nutmeg and cinnamon. Add milk and mix until thickened. In separate bowl mix potato mix, rice mix, baking soda, and baking powder together.

Mix into other ingredients. Scrape down. Mix another 30 seconds.

Let sit 1-2 minutes.

Fry at medium high heat.

Blintz Pancakes (Gluten-Free)

4 eggs, beaten or egg substitute equal to four eggs
1 TBSP white sugar
1 cup plain yogurt
2 TBSP potato starch
1 cup cottage cheese
1/4 cup rice bran
1/2 tsp salt
2/3 cup brown rice flour

Beat eggs in bowl.

Add other ingredients and mix well.

Bake on greased griddle.

NOTE:These are good plain or with butter. They may be also served with sugar or fruit sauces.

Fitness and

CF Hot Chocolate Mix

4 Cups of DariFree Better Than Milk or Rice Moo
3/4 Cup Unsweetened Cocoa Powder
1 1/2 Cups Sugar (preferably vanilla sugar)
1/8 tsp Salt

Combine all ingredients & store in an airtight container.

To use place 3 Tablespoons mix in a cup. Add a small amount of boiling water & stir to dissolve mix.

Fill cup rest of way with boiling water.

Baking Powder

1/3 cup baking soda
2/3 cup cream of tartar
2/3 cup arrowroot starch OR potato starch

Blend ingredients and store in airtight container.

Use as an equal replacement for commercial baking powder.