Chocolate donuts. Is it possible? Yes, it is! I have decided that cake donuts are just that- cake in a donut shape. So, here is a recipe for making chocolate donuts. Or, if you prefer cake, put it in a cake pan.
1/2 c. coconut oil
1 1/2 c. granulated sugar
3 flax eggs (3 T. golden flaxseed meal and 9 T. warm water) OR 3 Ener-G eggs (4 1/2 tsp Ener-G egg replacer and 6 T water)
2 tsp vanilla
1 c. brown rice flour
3/4 c. potato starch
1/2 c. tapioca starch
1/2 tsp xanthan gum
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 c. cocoa powder
1 c. coconut milk (from a carton)
Melt coconut oil and stir together with sugar in a large bowl. Add “eggs” and vanilla and stir well.
In a separate bowl, combine dry ingredients.
Add the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients. I usually give it a quick mix with a mixer just to make sure all those gluten free ingredients are incorporated (about 1-2 minutes). The last thing you want is a mouthful of unblended rice flour.
Put about 2 1/2 T. of batter into greased donut pan. Bake in preheated oven at 350 degrees for about 13-15 minutes until donut springs back when you touch it.
A.k.a. Oreo Stuffed Chocolate Chip Cookies but without gluten, dairy, or eggs
I first ran across this recipe a few months before I went gluten free. It was a hit and I was sad when I found out I needed to go gluten free. To me, that meant I would never eat these delicious cookies again. However, I finally found some chocolate sandwich cookies that tasted pretty close and decided to try my hand at the recipe again. This is the result. Enjoy!
1 c. coconut oil (I used LouAna brand)
3/4 c. packed light brown sugar
1 c. granulated sugar
2 Ener-G eggs (or 2 real eggs- for 2 Ener-G eggs, mix 3 tsp. Ener-G powder with 4 T. water and let it sit for a few minutes)
1 T. vanilla extract (use the real stuff!)
2 c. brown rice flour
1 c. potato starch (not potato flour!)
1/2 c. tapioca starch
1/2 tsp xanthan gum (this is essential if you want your cookie to stay together)
1 tsp salt (a little less)
1 tsp baking soda
1 cup chocolate chips (I used Enjoy Life Dark Chocolate Chips.)
1 package Glutino Chocolate Sandwich Cookies (caution: If you are cooking for someone with an egg allergy, you may want to choose a different brand of cookies. These say they may contain eggs. I have never had an issue but I also don’t get really sick. Check with the person you are cooking for to make sure these cookies work for them.)
Directions: Make Ener-G eggs. Mix together coconut oil and sugars. Add Ener-G eggs and vanilla and stir well.
Stir together flours (brown rice, potato starch, tapioca starch), xanthan gum, salt, and baking soda.
Add flour mixture into wet mixture in thirds and stirring after each addition. Stir in chocolate chips.
(If you stop at this point, you have a versatile cookie dough that you can put in ice cream or use as a crust.)
*Do not skip this step!* Refrigerate dough for an hour. Coconut oil melts at a lower temperature, so you will get cookie brittle if you put it in the oven without chilling it.
Preheat the oven to 350 degrees. Once dough is chilled, put about a tablespoon of dough on one side of the Glutino and about a tablespoon on the other side. Squish it together until you have completely sealed in the Glutino. Put the prepared cookies back in the fridge while you are waiting for the oven to preheat.
Place cookies on cookie sheet and put in preheated oven for 13 minutes or until they start to brown. They will harden some while cooling, so do not over bake. Allow to cool a few minutes before removing from cookie sheet.
These freeze well.
If your cookies are spreading, you need to re-chill your dough before cooking anymore of them. Or, you can just eat cookie dough :-).
This is one of my favorite holiday pies. It works for most holidays- Thanksgiving, Christmas, Easter, Fourth of July, etc. Best of all, I usually have at least one person say, “This is gluten free?” If you’ve ever made something gluten free, you know that that is a compliment. So, here it is, and I hope you get to surprise someone that it is gluten free :-). Also, do yourself a favor and make the crumb topping I have listed below rather than trying to make a top crust. In the picture I used gluten free oatmeal, but it is just as good with pecans or walnuts.
1 c. brown rice flour
1/2 c. potato starch
1/4 c. tapioca starch
1/2 tsp xanthan gum
1 tsp salt
1-2 T. sugar (granulated)
1/2 c. oil (I usually use canola or vegetable- whatever I have around)
3-4 T. cold water
Mix the dry ingredients together. Add the oil and stir until it is all incorporated, but don’t over stir. Add 3 Tablespoons water and begin stirring. If it looks like it’s going to be dry, add the 4th or part of the 4th. Stir just until it’s all stirred in. Place the dough ball in the pie shell and press it into the pan. Don’t bother trying to roll it out. You want the depth of the shell to be fairly uniform, but it doesn’t have to be perfect as there will be apples on top of it to cover any unevenness. If there’s extra, I just pinch it off and eat it :-). Yum!
1 c. sugar (granulated)
1/3 c. brown rice flour
1 tsp nutmeg
1 tsp cinnamon
3 T. melted butter (I use Earth Balance or Smart Balance dairy free)
8 c. thinly sliced apples, unpeeled and tart (I use mainly Granny Smith but I usually use one or two red apples like Gala.)
Slice apples (I use a food processor on the slicing setting). Mix dry ingredients in a very large bowl. Add in butter and apples and stir until they are completely coated. Put filling in pie shell.
1/4 c. brown sugar
1/4 c. brown rice flour
2 T. butter (Earth Balance or Smart Balance dairy free)
1/2 c. chopped walnuts, pecans, or gluten free oatmeal (I use Chex or Bob’s Red Mill Brand- make sure they say gluten free.)
Stir ingredients together and press onto top of filling in pie shell.
Preheat oven to 425 degrees and cover the edges of the pie with foil or a pie shield. Bake 35-50 minutes until the sides are bubbling and top is lightly browning. Remove foil for the last 15 minutes if the crust isn’t looking cooked.
This pie is good served still warm. It reheats well and it also freezes well. If you look closely at the picture, you can actually see a few ice crystals where it hadn’t quite defrosted yet. Oops!
Meatloaf? How do you make meatloaf without bread crumbs? It’s really quite easy. Rice Chex are the answer. One of my friends shared this trick with me and it has made breadcrumbs an easy ingredient once again!
2 pounds ground meat (I used all ground beef this time, but I have used 1 pound ground beef and 1 pound ground sausage in the past)
1 Ener-G egg (or a real egg. 1 Ener-G egg is 1 1/2 tsp Ener-G Egg Replacer mixed with 2 T water. Allow it to sit for a few minutes before using.)
1 cup Rice Chex, crushed
1 Tablespoon Italian seasoning if using sausage (use 2 Tablespoons if using all ground beef)
Salt and pepper to taste (I probably used 1 tsp salt and 1/2 tsp black pepper but I am not sure.)
Directions: Mix the Ener-G Egg Replacer with water and allow to sit. Crush Rice Chex. Combine all ingredients including Chex and egg replacer and mix thoroughly (I did it by hand). Place in a bread pan and push it in the pan to get out any air pockets. If you have too much meat, you can spread into another pan.
Bake at 375 degrees for 1 hour. Test the inside with a meat thermometer to make sure it has reached 160 degrees. Serve with ketchup if desired.
I had lemon juice and capers that needed to be used up and I came across this idea. I wasn’t sure how this was going to go over, but my husband ended up loving it!
1/4 c. brown rice flour
1/4 c. white rice flour
1/4 tsp paprika
1/4 tsp black pepper
1 pound chicken tenderloins or chicken breast
2 T. olive oil
1 clove garlic, minced
1 c. white wine
1/2 c. chicken broth
1/5 c. or less of lemon juice
1-2 T. butter (I usually use dairy free Smart Balance or Earth Balance)
2 T. capers, drained
1 T. dried parsley
2 tsp dried basil
Mix all dry ingredients and coat chicken in flour mixture. Save any extra flour mixture for the sauce later.
Heat oil and cook garlic for one minute. Then remove garlic and set aside for later.
Cook chicken in heated oil for about 5 minutes on one side and then 5 on the other side until cooked through (white should creep up around the sides and then after you flip it and cook, it should feel fairly firm when you press a fork on it without piercing it.)
Boil all sauce ingredients together in a pan after chicken is removed, starting with the wine. Temper the excess flour from coating the chicken and then add it to the sauce (that means to take a little of the liquid out of the pan and put it in a bowl. Stir the flour mixture into the liquid and then add it back to the pan. This prevents it from clumping.)
Serve over cooked spaghetti noodles. I served mine with a size of yellow squash and onions cooked in olive oil with a dash of garlic and salt.
If you have to eat egg free in addition to gluten and dairy free, good luck finding bread in a store that works well. Maybe your store has it and that’s great. I, however, have resorted to making my own buns, which is not nearly so scary as you would think. I found a GF vegan bread recipe online and then put it in my bun pans and cooked it for less time, and then enjoyed pulled pork sandwiches and hamburger ON A BUN!
They held up really well for about 2-3 days and then they started to break a little more on the last day, so just eat them quickly! 🙂
I followed this lady’s directions, including the flour mixture that she used:
For me, curry is a quick meal that tastes like I went to a restaurant. One of the great things about curry is that you can toss in almost any vegetable and it is very forgiving. Salt and lime are essential to making it taste good. Also, if you can’t find some sort of curry paste, I would hesitate to make this recipe. We tried it last night without the curry paste and tried to piece together our own, but we were missing about half the ingredients and well…let’s just say, use the curry paste unless you know what you’re doing with seasonings! With the curry paste, it’s great!
Eggplant and Beef Green Curry
1 pound ground beef
1-2 T. oil or grease from ground beef
1 eggplant, peeled and diced
3-4 medium potatoes (I used golden potatoes with skins on), diced
1 zucchini, diced
1/2 onion, diced
2 tsp minced garlic
2 inches fresh ginger, minced
1 jar Thai Kitchen green curry paste
1-2 cans coconut milk
2-3 limes, zested and juiced
salt to taste
Brown the ground beef and set aside. Add some oil or grease back into the pan. Cook the potatoes over medium heat with lid on until they are softening a little. Add the rest of the veggies, ginger, and garlic. Cover and stir occasionally until they are all getting a little soft. Add curry paste and cook for about 1 minute. Add the cooked meat. Add coconut milk, lime zest and juice, and salt. Serve over rice (I make mine in a rice cooker.)
Nothing tells your mouth it’s Christmas like the taste of peppermint. I love peppermint ice cream, but there are only a limited number of flavors of dairy free ice cream on the market, so I started looking into how to make my own. I came across this recipe and thought I’d share. It happens to be gluten free also!
Peppermint Ice Cream
2 cans of coconut milk or coconut cream (unsweetened- 14 oz each)
1/2 c. honey
1/4 to 1/2 tsp salt (so crucial to making it taste like the stuff from a carton!)
1 tsp vanilla
2 tsp peppermint extract
1/2 c. crushed candy canes (some stores sell crushed candy canes next to the chocolate chips in the baking aisle)
Freeze ice cream bowl a day ahead of time (as per your ice cream maker directions.) Stir together all ingredients except the candy canes. Refrigerate for a few hours. Pour ice cream liquid into the frozen bowl as it is turning. Allow to turn for about 20 minutes until it begins to thicken. Add crushed candy canes and allow to spin a few more minutes. Ice cream will be soft. I usually take a bite and then put the rest of it in a plastic tub in the freezer to harden. There are a lot of gluten free cones on the market now, so check your store to see if you can find some!
I use a Cuisinart ice cream maker with the bowl that you freeze ahead of time. Theoretically this recipe should work with any ice cream maker, but I haven’t tested it with others. Merry Christmas!
Here is a cornbread recipe that tastes delicious and yet has several replacements. Don’t be scared! It’s easy. I usually serve it with my mom’s chili.
Golden Sweet Cornbread
1 c. brown rice flour (if you don’t need to be gluten free, just use regular all-purpose flour)
1/4 tsp xanthan gum (essential if making this gluten free- prevents crumbling)
1 c. yellow cornmeal
2/3 c. sugar (just regular, white granulated sugar)
1 tsp salt
3 1/2 tsp baking powder
1 flax egg (mix 1 T. golden flax seed with 3 T. water and let sit for 5-10 minutes- or you can just use one regular egg)
1 c. milk (I usually use original coconut milk from the carton. You could also use almond milk, soy milk, etc. or just regular milk.)
1/3 c. oil (I usually use canola or vegetable but you can use something fancier if you want.)
Make the flax egg and set aside for 5-10 minutes). Mix dry ingredients together in a bowl. Add the wet ingredients including the flax egg. Stir well. Bake in a greased 8×8 pan at 400 degrees for 20-25 minutes. It is finished when a toothpick comes out clean or when you tap the top and it doesn’t leave an imprint. It should spring back to the touch.
Sometimes people think eating gluten free is so complicated. It doesn’t have to be. You also don’t have to eat weird things. This recipe of my mom’s is naturally gluten free.
Mom’s Crockpot Chili
1 pound ground beef or deer, browned
1 large onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1-2 tomatoes, chopped
4 carrots, chopped (optional)
3 cans tomato sauce (8 oz each)
3-4 tsp chili powder
1 tsp salt
1/8 tsp cayenne red pepper
1/8 tsp paprika
1 can of beans (I cooked pinto beans in another crockpot because that’s what I had on hand, but normally we use kidney beans.)
If using dried beans, soak overnight and then cook in a crockpot all day.
Brown the ground beef. Chop all the veggies (I usually dice them into about 1/2 inch squares). Add all ingredients to the crockpot and set on low all day. See? Isn’t that easy? And no special modifications had to be made.
I usually serve with my Golden Sweet Cornbread.
If you are cooking for someone who is gluten free, always make sure your ingredients are gluten free. If you are unsure, please ask the person so you make sure they can eat it :-).