Gluten Free EASY Scalloped Potatoes

So yummy.  Rich and delicious on a cold, winter’s day.  Make it for a meal or a side dish.

Ingredients:

10 petite yellow potatoes, THINLY sliced

1 can gf cream of mushroom soup

1 cup of finely diced ham

2 cups of shredded sharp cheddar cheese

1 cup milk

1 tsp onion powder

1 tsp italian seasonings

2 tbsp of my all-purpose gf flour mix

1/2 tsp salt

2 tsp freshly minced garlic

In a greased 9×13 pan, spread potatoes out.  Sprinkle ham over potatoes. Mix in bowl soup, cheese, milk, seasonings, flour, garlic, salt.  Mix well.  Pour over potatoes.

Cover with foil and bake at 425 for 65 minutes or until potatoes are tender.  For your sanity, check the potatoes before serving.  You don’t want crunchy potatoes.  You just don’t.  This will spare you the heartache and frustration of serving undercooked scalloped potatoes.  Let’s just say….live and learn. 

Optional: Layer freshly chopped asparagus or capers on top of potatoes and ham. You could also layer sliced squash as well.  Mix it up and experiment! If you prefer to use a cheese sauce instead of shredded cheese….just melt some cheese, milk, and butter in pan.  Add tapioca or potato starch to thicken.  Then add to soup mixture.  This is a very yummy version but an extra step.

Gluten Free Lemon Poppy Seed Cake

I love the lemon pound cake at Starbucks.  It is sinful.  Delicious.  Yummmmm…..So I set out on a mission to make my own gluten free version of lemon cake.

Ingredients

1/2 cup shortening, non butter flavored

2 cups organic sugar

4 eggs

2 tbsp lemon juice

1 1/2 tsp lemon extract (gf)

1/2 cup water

1 14 oz can sweetened condensed milk

3 cups my all-purpose flour

2 tsp guar gum

1 tsp xanthum gum

1 tsp baking soda

2 tsp baking powder

1/2 tsp salt

2 tbsp poppy seeds

Icing:

2 cups powder sugar

1 tsp lemon juice

2 tsp milk

1 tbsp light corn syrup

Cream sugar and shortening together.  Add eggs one at a time.  Add water.  Add lemon juice and extract. Add condensed milk.  Mix for several minutes.

In separate bowl, mix flour, salt, guar gum, xanthum gum, baking soda, and baking powder.

Fold into creamed mixture.  Add poppy seeds and fold in. Pour equally into two well-greased loaf pans.  Cook at 350 for 45-50 minutes on cookie sheet (to protect oven from any accidents…)  Cool completely.  Spread icing on top, letting fall down and coat sides.  You can use a spatula to cover side completely.  Let harden before serving.

Gluten Free Banana Cream Pie

Here is a recipe I got off all recipes and broke it down to make into a gf version.  The crust is my creation, but the pudding is a gluten free version using organic sugar.  You may wish to leave the salt out of the pudding, as the almond meal can be enough in the crust.  But that is up to you and your arteries

Ingredients:

Crust:

1 cup sweet rice flour

1/2 cup corn starch

1/2 cup almond meal

1 1/2 tsp baking soda

2 tsp guar gum

1/2 cup organic sugar

1/2 cup softened butter

2 tsp shortening

1/2 cup warm water

Combine sweet rice flour, corn starch, almond meal, guar gum, baking soda, and sugar in large bowl.  Mix well.  Cut in butter. Cut in shortening.  Slowly add water into mixture.  Knead on surface floured with sweet rice flour.  Pinch off a tennis ball size of dough and work into the bottom of well-greased pie pan.  Add more if needed.  Freeze rest or make more pies (will make about three crusts.) 

Poke holes into crust and bake for 10 minutes at 350.  Let cool.

Banana Cream Pie Filling

Ingredients:

4 bananas, sliced

3 egg yolks (save whites for meringue)

3/4 cup sugar

1/4 tsp salt

1/4 cup sweet rice flour

2 tbsp corn starch

1 tbsp tapioca flour

1 tsp vanilla

2 tbsp butter

2 cups milk

Combine sweet rice flour, corn starch, and tapioca flour together.  Add sugar, flour mixture, and salt into sauce pan.  On medium low heat, slowly add milk until mixture is thickened.  Take some of hot mixture (about two spoons full) and add to egg yolk to warm in temperature.  Immediately add back to pudding mixture.  Stir in vanilla and butter and cook until thick and smooth.  Be careful not to burn the bottom.  I would advise you to stir continuously.  If the phone rings, let it go to voice mail.  NO TEXTING.  Facebook will just have to wait.  All the distractions to ruin a perfectly good pie! AH!

Put slices of bananas on top of cooled crust and pour pudding mixture on top.  Let set in fridge for at least one hour.  Serving with whipped topping (aka cool whip) on top.

Gluten Free Whoopie Pies

I’ve been reading a lot of Beverly Lewis these days.  I’m hooked on the Amish.  I guess I kind of relate with the focus on family and being stay at home moms who cook and clean.  :)  But I kept reading about all these dishes like shoofly pie and whoopie pies.  So, I couldn’t let the chance go by and found a recipe online that I gutted and reconstructed to make these babies gluten-free!

WARNING: These are not healthy.  :(  Make these sparingly.  For special occasions ONLY.  But oh, oh, oh they melt in your mouth!

Ingredients:

1 cup milk

1 tablespoon rice vinegar

1 cup shortening

1 cup sugar

2 eggs

2 cups sweet rice flour

1 cup millet flour

1/2 cup corn starch

1/2 cup unsweetened baking cocoa

2 tsp guar gum

1 tsp baking powder

2 tsp baking soda

1 tsp salt

1/2 cup gf chocolate chips

Filling:

1 cup butter, softened

1 cup milk

1/4 cup sweet rice flour

1 tsp salt

1 cup sugar

1 tsp vanilla

Mix milk and vinegar together; set aside to make buttermilk

Shift together in large bowl sweet rice flour, millet flour, corn starch, cocoa, salt, guar gum, baking soda, and baking powder; set aside

In stand mixer cream sugar and shortening together.  Add eggs.

Melt chocolate chips in microwave for about 40 seconds. Stir until melted.

Alternate adding flour mixture, buttermilk, and chocolate into creamed mixture.

Add 1/2 cup very hot tap water (should be steaming out of faucet) into mixture at very end.  Beat for 2 minute on high.  Batter should look like thick cake batter.

Scoop onto pan lined with parchment paper and bake at 400 for 11 minutes.

Cool on wire rack.

Filling:

Heat milk and flour together until thick.  Scrape into bowl and beat with electric hand mixer remaining ingredients.  Add more or less sugar, vanilla, or salt to taste.

Spread filling onto bottom of cookie and place another cookie on top.

Gluten Free Peanut Butter Bars

Um, yum.  Two words that can only describe these bars.  SUPER easy. Just needs a bit of time to set in refrigerator.  So plan ahead. 

Crust:

1/2 stick, 4 tbsp, of butter soften

1/2 cup almond meal

1/3 cup gf all purpose flour

Mix together with fingers until crumbly.  Press into the bottom of greased 8×8 pan.  Bake at 350 f0r 10 minutes.  Cool completely.

Middle:

1 cup peanut butter

1/2 cup organic powder sugar

1/4 tsp salt

1 tbsp gf all purpose flour

2 tbsp milk

Cream peanut butter and pwdr sugar together.  Add salt, flour, and milk.  Spread over cooled crust with fingers (So you don’t pull the crust away from the pan.)

Top:

1 bag GF chocolate chips

1/2 stick, 4 tbsp, butter

Melt together in microwave for 45 seconds.  Stir until creamy and smooth.  Spread on top of peanut butter mixture.

Cover and put pan in refrigerator for at least 3 hours to set.  Cut into bars or squares to serve.

 

Christmas Sugar Cookies

Well, I did it again.  I dreamt this recipe (I so need a life..) and it turned out perfect!

Ingredients:

1 stick of butter, softened

3/4 cup organic powder sugar

2 tsp of Orange Juice

1 tsp of pure vanilla

1 egg

1 cup sweet rice flour (I buy mine for 1.80 per pound at the asian market)

1/3 cup millet flour

1/3 cup almond meal

1/3 cup potato starch flour

1/4 tsp cream of tartar

1/2 tsp guar gum

1/2 tsp salt

Mix all the dry ingredients together in large bowl.  Set aside.

In mixer, cream sugar and butter together.  Slowly add OJ, vanilla, and egg.  Continue mixing and slowly add dry ingredients.  Roll into ball and cover with press n seal or cling wrap.  Refrigerate for 3 hours.

Roll onto floured surface, using sweet rice flour, and cut out into shapes.

Place onto cookie sheet lined with parchment paper.

Bake at 350 for 11 minutes.  Cool completely and decorate as desired.