Gluten Free Frosted Fudge Finger

Thses are perfect Gluten Treats for your holiday cookie tray!! Enjoy!

1/4 cup Teff flour

1/4 cup & 2 tbs rice flour

1/4 cup & 2 tbs tapioca flour

1/4 cup & 2 tbs cornstarch flour

1 teaspoon potato flour

1/2 teas xanthan gum

1/2 teas baking powder

1/3 teas salt

2 ounces of unsweetened chocolate squares

1 cup sugar

2 eggs

1 cup chopped pecans, toasted

Frosting

1/4 cup butter, melted

2 cups confectioners sugar

2 tbs cream

1 1/2 teas vanilla

Preheat oven to 350. Line an 8 inch square baking pan with foil, allowing several inches to hang over on 2 sides for handles. Grease the foil.

Whisk all flours, xanthan gum, baking powder, and salt.

Melt the butter and chocolate the the microwave until melted. Usually about 1-2 minutes. Put in the bowl of your mixer and beat in he sugar and eggs until mixed. Lower the speed and slowly add dry ingredients until just combined. Fold in Pecans and place in prepared pan.

Bake until just set. The sides should begin to pull away from the pan. This is about 25 minutes. Cool completely.

For frosting, beat the all ingredients until smooth. Keep beating on slow speed until it gets fluffy.

Lift the chocolate layer out of pan. peel off the foil and transfer to a flat surface lined with wax paper. Spread the frosting evenly over the top of the cookie base. Let stand until frosting is firm and cut into 3X1 inch bars. Makes 2 dozen bars.

Ultimate Gluten Free Ebook

Gluten Free Soy Sauce

Here is something I stumbled across in a great cookbook by Donna Washrurn and Heaher Butt. Gluten Free Soy Sauce. This is great! It's simple! It is soy-free! This recipe makes two cups.

1 1/2 cups boiling water
3 beef bouilon cubes

1/4 apple cider vinegar

2 tbsp sesame seed oil

2 tbsp fancy molasses

A pinch of black pepper

Dissolve bouillon cubes in boiling water Graduallywhisk in vinegar, sesame oil, molases and pepper until blended. Store in a covered jar in the refrigorator for up to one month.

Click here for a gluten free Polynesian Pork recipe to use your GF Soy Sauce

Click here for Gluten Free Dinner Rolls

Gluten Free Coconut Shrimp

2 eggs, lightly beaten
1 tbsp GF mild curry paste
1 cup unsweetned coconut
1/2 cup almond flour
1/3 cup amarath flour
24 large shrimp, peeled, deveined, leave the tails on
GF dipping sauce

Combine eggs and curry paste.

In a dish toss coconut & almond flour. Place amarath flour in another dish.

Grab a shrimp and into egg mixture, then in amarath flour, back into egg mixture and then press into coconut mixture. Arrange on a single layered greased baking sheet.

Bake in a preheated oven at 400 for 10 minutes. Serve on a plate immediately with dipping sauce of choice.