Gluten Free Olive Flatbread

1 cup sorgum flour
1/3 cup psyllium husk
1/4 cup white rice flour
1/4 cup brown rice flour
1/4 cup tapioca starch
2 tbsp sugar
1 tsp oregano
1 tsp basil
1 tsp salt
1/4 cup butter
1 cup warm lactose free milk
2 eggs
1/2 cup sliced kalamata olives
2 tsp instant yeast

Using a mixer at low speed, combine the first ten ingredients until butter is incorporated. Add the yeast and mix until well blended

Keeping the mixer on low, add the milk beating until mixed. Beat in the eggs. Let mixer run for 5 minutes, scraping the sides of bow down when needed.  Hand mix the olives in the dough. Spread in a prepared baking dish.

Brush dough with olive oil and and additional dried basil, parsley, and oregano salt and pepper. Cover with a lint free towel and let rise in a warm, draft free place until dough doubles in size..about one hour.

Preheat oven to 350 degrees and back for 0 minutes. Let cool n a wire rack for 10 minutes before running a knife around the edge of bread

Gluten Free Holiday Turkey Stuffing

This is the best for this time of year. Gluten Free Bread can be found in any supermarket or specialty store. Using a food processor, grind 5 slices until bread crumb texture. For this recipe either add pine nuts or chestnuts for added flavor..its your preference. Make sure the chestnuts are ready to use variety.

Super Simple Gluten Free Spritz Sugar Cookies!

1/2 stick of butter

1 large chopped onion

3 celery stalks, chopped

3/4 pound of ground turkey

1/2 teaspoon dried sage

3 ounces of chopped pancetta

2 3/4 cups of bread crumbs made from day old gluten free bread

Lemon zest from 1/2 of a lemon

2 to 2 1/2 cups of gluten free chicken broth

1/2 cup quinoa flakes

1 cup of pine nuts or chestnuts



Preheat oven to 375. Melt the butter in a pan over medium heat. Add onions and celery until soft and see thru. Remove from pan and set in a bowl. Add the ground turkey. zest, sage and pancetta. Saute until the turkey meat is fully cooked and crumbly. Turn off flame.

In a large mixing bowl, blend the turkey meat with the vegetable, slowly adding the breadcrumbs, quinoa flakes and nuts. Use the chicken broth as a binder, adding as much as you needed for keep he stuffing moist.

Place inside your turkey's cavity or place in a greased casserole and/or baking dish and bake in a preheated oven at 325 for 25 to 30 minutes.

Once can substitute ground pork, ground beef, ground sausage or a blend of each type of ground meat to mix up the flavor of your stuffing! Gluten Free Baking Needs


Kindle E Book Ultimate Gluten Free Recipes

Simple Gluten Free Pie Crust

With the holidays nearing, this is a perfect, easy recipe for a delicious pie crust to be used with your favorite filling of choice. For this blog I picked a pumpkin pie, but any gluten free filling will work beautifully.

Gluten Free Spritz Cookies...simple and yummy!

Kindle Ultimate Gluten Free Recipe Book


CRUST



1 cup of white rice flour
1/2 cup potato starch
1/2 cup tapioca flour
1/2 teaspoon salt
7 tablespoons butter, cut into 14 slices
1 large egg
1 tablespoon apple cider
3 tablespoons cold water



Mix the first four ingredients in a mixing bowl. Add butter and with a for or hands blend mixture until it is flaky. Add egg and vinegar, stirring a fork until just blended. Sprinkle with water; blend together with a fork and clean hands until mixture just holds together and forms a ball. Separate in half. Cover one half with plastic wrap; set aside. Place half on a lightly floured (use potato or tapioca flour) piece of wax paper. Top with additional piece of wax paper. Roll out dough with a rolling pin to 1/8 inch thickness. Do away with the top sheet of wax paper and upturn dough into a 9 inch pie plate. Cut overhanging dough. Gather or pinch the edges. Repeat to make another crust or use as the top of the pie crust.

Pumpkin Filing:1 1/2 cups of granulated sugar
1 1/2 teas salt
3 teas ground sugar
1/2 teaspoon ground cloves
1/2 ginger
1/2 cinnamon
4 large eggs
1 can of canned pumpkin
2 cans of evaporated milk

Blend sugar, salt, cinnamon, ginger and gloves in a bowl. Beat eggs in a larger bowl. Stir in pumpkin and add contents from small bowl. Slowly fold in evaporated mil. Transfer into pie shells. This will make enough for 2 pies.

Bake in a preheated oven at 425 for 15 minutes. Reduce heat to 350 degrees for 45 minutes. Cool on a wire rack for 2 hours. Serve cooled or refrigerate.

Gluten Free Bean Dip

This dip is packed with flavor, loaded with fiber. Use it with gluten free crackers or better yet toast gluten free pizza crust and spread the bean dip on top and sprinkle with cheddar cheese! Check the labels of the beans to make sure no gluten products were added.

16 oz can chickpeas
16 oz can kidney beans
16 oz can black beans
1 tablespoon garlic
4-5 tablespoons lemon juice
1/3-1/2 cup water (for desired texture)
3 tablespoons tahini
1 teaspoon cumin
1/2 tsp paprika
1 teaspoon salt
1 teaspoon pepper
1/2 cup parsley, chopped
1/2 cup green onions, chopped

Puree all ingredients together in a food processor
Add extra water as needed to reach texture
Add additional spices to meat your taste
Refrigerate until ready to use.

Gluten Free Valentine's Strawberry Meringue Pie

Great Dessert for Valentine's Day!

Meringue Ingredients:
2 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar

Filling Ingredients:
1 cup sour cream
3/4 cup powdered sugar
4 ounces cream cheese, softened
1 tablespoon orange juice
1 teaspoon freshly grated orange zest

Topping Ingredients:
2 pints fresh strawberries, hulled
1/4 cup apple jelly, melted

Preheat oven to 275°F. Grease bottom only of 9-inch pie pan; set aside.Beat egg whites and cream of tartar in small mixer bowl at high speed until foamy. Continue beating, gradually adding sugar, until mixture is glossy and stiff peaks (3 to 4 minutes). Pour into prepared pan; spreading meringue over bottom and up sides. Bake 1 hour. Turn off oven; leave meringue in oven with door closed for 45 minutes. Remove meringue from oven. Cool at room temperature.Combine all filling ingredients in small bowl. Beat at medium speed, scraping bowl often, until creamy. Spoon filling into meringue shell; spread over bottom and up sides of meringue shell. Refrigerate 2 hours or until firm.Just before serving, place strawberries, stem-side down, on filling. Brush or drizzle melted apple jelly over berries.

Try using other berries, like blueberries or raspberries for a yummy change!

Super Simple Gluten Free Pancakes

Happy New Year!

Here is a simple, yummy breakfast idea for a hot breakfast this winter!

1 ¼ cups rice flour

2 teaspoons baking powder

1 teaspoon soda

½ teaspoon salt

1 ¼ cup buttermilk

2 large eggs

¼ cup vegetable oil

Add the vegetable oil to buttermilk. In large bowl, mix together all dry ingredients. Add the buttermilk/oil mixture and eggs. Mix and cook on greased hot griddle or pan.

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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.

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