My Favorite GFCF Recipes!
these are tried and true recipes that even my picky eaters enjoy!
2 cups brown or white rice flour
1/3 cup potato starch
1/3 cup tapioca starch
1/4 cup sugar
2 tsp salt (divided into 1 1/2 and 1/2 tsp)
3 1/2 tsp xanthan gum
1 1/2 tbsp GF dry yeast
3 eggs
1 cup rice milk
3 tbsp cider vinager
1/2 cup water
1/4 cup oil
Stir together rice milk, vinager, oil and 1/2 tsp salt and pour into bread pan of bread maker. Mix remaining salt, flours, sugar, and xanthum gum together, amking sure everthing is mixed very well. Add 1/2 of the mixture to the breadmaker. Beat eggs along with water and pour into bread maker. Add the other 1/2 of dry ingredients. Sprinkly yeast on top. Set breadmaker to light crust setting. You may have to "push down" the batter a bit during the mix cycle to make sure it all gets mixed and doesn't stick to the sides.
I have added 1 tbsp cinnamon to the dry ingredients and 1 cup raisens to the knead cycle to make raisen bread. Feel free to experiment with your own additions!
1 1/4 cup muffin mix
1/2 cup sugar
3/4 tsp salt
2 tsp GF baking powder
2 eggs
1/4 cup oil
1 cup rice milk
2 1/2 tbsp cider vinager
1 cup add in (blueberries, chopped apples, choclate chips or raisens)
Mix oil and sugar together. Add eggs and mix until foamy. Mix muffin mix, salt. sugar and baking soda, add to wet ingredients. Add vinager to rice milk and stir into mixture. Fold in whatever add-in you are using.
Place muffins cups into muffin tin and fill 3/4 way full.
Bake in 450 degree oven for 15min.
1 lb chicken, cooked and chopped
1 egg
1 cup GFCF mashed potatoe "flakes" or babyrice cereal
1/2 cup white rice (or other GF) flour
1 cup rice or soy milk
1/2 cup potatoe starch
1/2 cup tapioca starch
1 cup corn meal or brown rice flour
1 tsp baking soda
various spices to taste (we like lawry's seasoned salt)
Oil for frying
Mix chopped chicken, milk, egg and potato flakes. You should get a meatloaf like consistancy. You can add more flakes or more milk to get a good "form". Form mixture into balls and flatten into nugget shapes. Mix baking soda, flours and spices and coat nuggets with the mixture. Heat oli in skillet and cook nuggets until browned and crispy.
1 cup cooked canned pumpkin
1 cup sugar
1/2 cup oil
1 cup dairy free chocolate chips (tropical source makes tasty ones)
1 1/2 white rice flour
1/2 cup potato starch
2 tsp GF baking powder,br>
1 tsp cinnamon
1/2 tsp salt
1 tsp xanthum gum
1 egg
1 tsp Baking soda dissolved in 1 tsp vanilla rice milk
Mix oil, sugar, pumpkin and egg and set aside. Mix flours, baking powder, cinnamon, and salt. Add dry ingredients to wet along with the baking soda and rice milk mixture. Stir in chocolate chips.
Drop by tablespoons or cookie scoop onto greased cookie sheet (or one lined with parchment). Bake @ 375 degrees for 10-12 minutes.
3-4 sweet potatoes
salt and pepper to taste
oil
Wash and peel sweet potatoes. Cut them into thin slices, I use a wavy cutter to make fancy looking fries, but it isn't necessary. They work just as well if you cut them with straight. Oil a cookie sheet, place sw. potato slices on sheet. Brush with more oil and salt and pepper to taste.
Heat oven to 375 degrees and bake until fries are crispy and tender (about 15min, but check often they burn easily).
1 cup white rice flour
3/4 cup potato starch
1/2 cup tapioca starch
1 tsp baking soda
1 tsp salt
1 tsp xanthum gum
2 sticks gfcf margerine (fleishman's unsalted works well)
3/4 cup brown sugar
3/4 cup white sugar
1 tsp gf vanilla
2 eggs
1 cup gfcf chocolate chips
Cream the margerine and sugars together. Add the eggs and vanilla and mix well. In a seperate bowl, combine flours, BS, salt and xanthum gum and mix very well. Add dry ingredients to wet until smooth and them add chocolate chips. scopp by spoonfulls (or cookie scoop) onto cookie sheet about 2 inches a-apart, these cookies spread ALOT when you bake them. Bake at 375 degrees for about 10min. Watch carefully as they tend to burn easily.
1 cup Marshmellow fluff
1 cup powdered sugar (Miss Roben has a corn free version if that is a concern)
2 sticks Fleichmans unsalted margerine
1 tsp gf vanilla extract
Cream margerine and powdered sugar until smooth, add vanilla extract. Add marshmellow fluff and beat until creamy. This makes enough for one cake and can easily be doubled. You can also alter the extract for different flavors.
When I started cooking gfcf I often found myself ready to start a recipe only to be missing a key ingredient. I thought making a list of commonly used ingredients in GFCF cooking would be helpful to have. Especially since alot of them are thing you probably won't just have around the house. Here is the list!
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