Celiacology

Gluten-Free Peanut Butter, Banana and Chocolate Chip Muffins Recipe

3 bananas
2 eggs
1/2 cup raw sugar
1/2 cup creamy peanut butter
1 3/4 cups white rice flour
2 teaspoons baking powder
1 teaspoon baking soda
1/3 cup butter or shortening (melted)
1/2 cup buttermilk*
1/2 cup chocolate chips*

* If dairy products are a problem, substitute 1/2 cup rice milk mixed with one teaspoon lemon juice for buttermilk, and use dairy-free chocolate chips.

Preheat oven to 350 degrees F.

Mix first four ingredients in a food processor. Blend for one minute. Combine dry ingredients in a mixing bowl. When thoroughly mixed, add to food processor, along with the butter and milk. Blend well. Add the chocolate chips, and press “pulse” once or twice. Ladle the batter into muffin tins lined with papers, filling each paper to the top. Bake for about 12 minutes, or until muffins are firm to the touch. Cool and serve. Top with frosting or chocolate drizzles, if desired.

Gluten-Free Double Chocolate Brownies Recipe

6 eggs
1 cup granulated sugar
1 cup brown sugar
2 tablespoons vanilla extract
6 (1 ounce) squares semisweet chocolate
12 ounces semisweet chocolate mini morsels,
divided into 2 (6 ounce) portions
1 pound (4 sticks) butter
1 cup gluten-free flour
1 teaspoon salt
1/2 teaspoon xanthan gum (available at health food stores)
1 1/2 cups chopped walnuts

Preheat oven to 350 degrees F. Grease a 12 x 18-inch cake pan. In large bowl, mix eggs, sugars and vanilla extract. In a double boiler, melt the chocolate squares, half the chocolate morsels and the butter, then add to the egg and sugar mixture. Sift together the gluten-free flour, salt and xanthan gum; stir into the mixture. Stir in the remaining chocolate morsels and walnuts. Spoon into the prepared pan and bake for 30 minutes. Cool and cut into squares.

Gluten Free Pasta With Minced Broccoli and Garlic Sauce Recipe

1 lb. rice spaghetti, cooked, drained, and rinsed in cold water
1 large bunch broccoli cut into flowerets plus 1/2 “ stem cubes
2 large cloves garlic, peeled and halved
1 tsp. salt
4 Tbs. butter
2 Tbs. olive oil
1/2 cup evaporated skim milk
1/2 cup reduced-fat sour cream
salt and pepper to taste
Parmesan cheese

Steam broccoli and garlic in 1 cup boiling water mixed with 1 tsp. salt for 12 minutes. Drain and chop in a food processor. In a saucepan, melt the butter then add the olive oil, cream (or milk) and salt and pepper. Bring to a bubble than add the broccoli mixture and mix well. heat and add drained pasta. Serve topped with cheese. Serves 4-6

Gluten Free Crackers Recipe

1/2 cup brown rice flour
1/4 tsp salt
1/2 cup millet flour
2 Tbsp vegetable shortening or Spectrum
2 Tbsp. potato flour
4 - 5 Tbsp cold water
1 tsp baking soda
1 tsp baking powder

Combine flours, baking soda, baking powder and salt. Cut in the shortening. Gradually add the cold water, just enough to make a ball you can handle. Roll out between two sheets of flour-dusted waxed paper to 1/8 in thickness. Carefully remove the top sheet of paper. Either flip the waxed paper onto a lightly greased cookies sheet before cutting into square crackers or cut dough into desired shape and with a pancake turner, carefully transfer them to the cookie sheet. Bake at 400 degress for 5 - 7 minutes or until lightly browned and crisp. Remove from the oven and place the cookies sheet on a wire rack to cool.

Variation: if you can use dairy you can substitute butter for the shortening.

Gluten Free Cinnamon Rolls Recipe

Ingredients
1 c rice flour (1/2 sweet rice makes it better)
1/2 c potato starch
1/2 c tapioca starch
1/3 c corn starch
1 t salt
1 1/2 T xanthan gum/guar gum
3 T sugar
2 T shortening
1 t cider vinegar
2 large eggs
1 pkg. yeast
1 c warm water

Directions
Mix dry ingredients thoroughly. Mix wet ingredients, add to dry. Mix well. Drop spoonfuls of dough onto parchment paper that has been coated with corn starch and smooth with a wet spatula till about 1/2 inch thick - it might make it easier to make several small ones, and rectangular. Brush melted butter on it (them), and sprinkle cinnamon-sugar over it. Now the hard part - carefully roll the dough using the parchment paper to handle the dough. Putting parchment paper with the dough spread on it into the freezer for a few minutes can help with this. After you have the dough rolled cut slices and gently place on greased cookie sheet. Let rise about half an hour and bake at 350° until lightly browned; about 20 min.

Gluten Free Pancakes Recipe

1 cup flour mix or rice flour
1 Tbsp sugar
2 tsp baking powder
1/4 tsp salt
1 egg
2 Tbsp oil
1/2 cup milk substitute

Combine flour, sugar, baking powder, and salt. Add egg, oil, and milk substitute to dry ingredients and mix just until smooth. Spoon 2 tablespoons of batter onto a hot griddle for each pancake. When edges are dry and bubbles form in the center, turn pancakes once and finish cooking.

Makes 12 pancakes.

Note: Batter should just thin enough to pour, but thick enough that the pancakes hold the shape of a perfect circle. If the batter is too thick add more water.

Gluten Free Potato Bread Recipe

Yield: 1-1/2 lb. loaf

2 Tablespoons sugar
1-1/2 - two cups water saved from boiled potatoes or water
dry yeast
1-1/2 cups white rice flour
1/2 - 1 teaspoon salt
3/4 cup sweet rice flour (glutinous)
1 Tablespoon Sure-Jel
1/2 cup potato starch flour
1 Tablespoon plus 1 teaspoon quick-rise
1/2 cup potato flakes
1/2 cup dry milk powder 
3 teaspoons xanthan gum 
2 Tablespoon vegetable oil
3 eggs, slightly beaten or egg substitute

Save all the water when boiling potatoes. This water is then cooled slightly and  refrigerated until ready to make Potato Bread. When ready to make Potato Bread, heat the potato water slightly in the microwave to take the chill off, before using. Use in place of water. If using quite a bit of salt in the water when cooking the potatoes, use the lesser amount in the Potato Bread recipe.

When using regular dry yeast (not quick rise) use 1-1/2 Tablespoons for this recipe.

All gluten-free bread recipes can be made manually. As there is no gluten in these breads that need to rest, making gluten-free bread is quite easy. The bread is mixed, allowed to rise and then baked. Gluten-free bread making eliminates the need for ‘punching dough down’, a second kneading and a second rising before baking. Gluten-free breads can be made very easily. Most importantly, have all ingredients at room temperature.

Mix a small pinch of sugar (from amount used in the recipe) with 1/8 cup of warm water (110 - 112 degrees F). Water is taken from the total amount used in the recipe or deducted from total amount of other liquid used in recipe.

Add the dry yeast to the sugar/water mixture. Stir until well mixed. Set aside for 5-10  minutes. The mixture will become very foamy. This step is called ‘proofing’ or ‘proofing the yeast’. It is used to make sure that the yeast is active.

Mix the dry ingredients together and stir them well by hand or use a whisk to blend. Mix the wet ingredients together. Alternately add the dry and wet ingredients together until well mixed and the dough is smooth.

Grease baking container to be used. Insulated bakeware keeps over browning to a minimum. Place dough into greased baking container. Cover baking container with a piece of plastic wrap that has been oiled or greased on one side. Greased side facing the dough. (Greasing the plastic wrap keeps it from sticking to the bread dough during the rise.)

Allow the dough to rise in a draft free, warm place for 45 - 60 minutes. Remove plastic wrap that covered the dough. Preheat oven to 375. Use of a convection oven will result in a higher, lighter loaf.  Bake bread for approximately 40 - 50 minutes. If bread looks too brown on the top before the baking has completed, place a piece of aluminum foil (shiny side facing dough) loosely over top of the bread while it continues to bake.

Remove bread from the baking container when it comes from the oven. Allow the bread to totally cool on a wire cooling rack.