Gluten Free Flour Mix

My flour mix is based off the Better Batter flour mix.  If you would rather buy an all-purpose flour mix then I highly recommend Better Batter.  That being said, I go through flour so fast I thought I would try my hand at my own recipe. This is a great flour mix.

All-Purpose Gluten Free Flour Mix

4 cup rice flour
1 cup Potato Starch
1 cup Tapioca Starch
1/4 cup Potato Flour
1 Tbls pectin
2 Tbls xantham gum


Higher Protein Gluten Free Flour Mix

2 cup rice flour
2 cup sorghum flour
1 cup Potato Starch
1 cup Tapioca Starch
1/4 cup Potato Flour
1 Tbls pectin
2 Tbls xantham gum

Multi-grain Gluten Free Flour Mix

3 cup rice flour
1/2 cup sorghum flour
1/2 cup millet flour

1 cup Potato Starch
1 cup Tapioca Starch
1/4 cup Potato Flour
1 Tbls pectin
2 Tbls xantham gum

I have used all of these with all good luck.  The higher protein blend does well as a pastry, cake and cookie blend as well.  although it is slightly heavier than the all-purpose mix.

Perfect Peanut Butter Cookies

We have peanut allergies in our house but the kids saw some Peanut Butter cookies at the store and begged me to make some. So I found a recipe that I converted and it worked out great. Of course I didn't use peanut butter but Barney Almond Butter which is the best almond butter ever!  They are completely free peanut facility and it has the same consistency as regular Peanut butter.

Here is the recipe... FYI if you make these you might want to do it when everyone is at school otherwise they disappear really quickly!

Perfect Peanut Butter Cookies

1 1/4 cup Better batter gluten free flour or gluten free all-purpose flour mix should work.
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup Spectrum Butter flavoured shortening
1 cup Barney's Almond Butter, creamy or crunchy (or peanut butter)
3/4 cup sugar + more for rolling cookies
1/2 cup firmly packed brown sugar
1 egg (egg replacer: 1 TBLS Flax meal soaked in 3 TBLS water)
1 tablespoon milk or non-dairy substitute
1 teaspoon

1. Preheate  oven to 350 degrees.  Line two baking sheets with parchment paper.
2. In a mixing bowl, stir together the flour, baking soda, baking powder, and salt.  Set aside.
3. In the bowl of a stand-mixer fitted with the paddle attachment, beat the shortening and nut butter togehter until smooth and fluffy.  Add the sugars until combined, then incorporate the egg (or egg substitute), followed by the milk and vanilla.  Gradually add in the flour mixture and beat until thoroughly combined.
4. In a small bowl, put a few tablespoons of sugar fo rrolling your cookies.  Using a medium cookie scoop, portion out your dough and roll each ball into the sugar until coated on all sides.  Place on baking sheet, allowing room for the cookies to spread out while baking.
5. Baking for 10-12 minutes (mine were perfect at 12), being careful not to over bake.  The cookies will slightly underdone in the center, but they are not.  They will set up as they cool.

Chewy Gluten Free Brownies

Chewy Brownies Gluten Free

* Free from: Gluten, Dairy, Eggs, Soy, Peanuts

Makes 16

Prep 15 minutes

Cook 25 minutes

Total 40 minutes

Ingredients

• 1/2 cup rice flour
• 1 cup non-dairy milk
• 1/2 cup millet flour
• 1/2 cup tapioca flour
• 1/2 cup potato starch
• 3/4 teaspoon xanthan gum
• 1/2 teaspoon baking powder
• 1 1/2 cup dark brown sugar
• 3 tablespoons unsweetened cocoa powder (I used a dark cocoa blend)
• 2 teaspoon vanilla extract
• 1/3 cup Canola oil
• 1/2 cup semisweet chocolate chips divided in half
• 1/4 cup chopped walnuts (optional)

Instructions

1. Preheat the oven to 350 degrees F.
2. Oil or parchment-line an 9x13 inch pan.
3. Stir together 1/2 cup rice flour and non-dairy milk in a saucepan over low heat, stirring often, until it becomes paste-like. It may or may not boil. Remove from heat, set aside.
4. Mix remaining flours and starch, xanthan gum, baking powder, sugar, cocoa, vanilla, and oil. Then add the rice flour-milk mixture and stir well. Melt 1/4 cup chocolate chips and stir into batter. Then add the remaining 1/4 chips and walnuts, if desired. The batter will be quite thick and glossy.
5. Spread the mixture into the prepared baking pan, flattening with your fingers.
6. Bake for 20-25 minutes, until toothpick inserted in center comes out clean. If you like slightly 'crusty' edges, bake for 22-25 minutes. Cool in pan. Brownies ARE better when cool, if you can resist.
7. Store in airtight container.

Additional notes

Awesome texture. Crispy on top and chewy center.
(1/3 c. original amount cocoa powder & 1/2c. oil)
Originally from thecinnamonquill.com

From Evernote:

BBQ sauce

BBQ Sauce- Gluten, Dairy, Soy, Garlic Free

2 cups tomato paste (garlic free)

3 cups water

2 cups brown sugar

1/2 cup molasses

1/2 cup distiller vinegar

4 tsp onion powder

4 tsp salt

1 1/2 tsp liquid hickory flavouring

Simmer all ingredients till thickens.  Pour into containers and store in fridge.

Dairy-Free Sweetened Condensed Milk

We found this recipe for a dairy-free version and it really does work well.  We used it in several recipes calling for sweetened condensed milk, our favorite being Magic Bars.

• 2 cans Coconut Milk (regular not lite)
• 1/2 cup Agave Nectar
• 1/2 cup white sugar (or brown sugar)

Instructions

1. Combine all ingredients in pan.
2. Heat on medium heat, stirring constantly.
3. When mixture is thick and light amber then done (approx. 30 minutes)
4. Store in air tight container in refrigerator.

Additional notes

Less sweet version leave out refined sugar. If you use coconut with less fat content it cooks longer and color will be darker.

Adapted from: AndLoveItToo

Gluten Free Dairy Free Goldfish Crackers

Thank you to those who pave the way.  One of our favorite blogs is "Adventures of A Gluten Free Mom".  Here is one of her recipes that our kids LOVE.  We are usually lazy and just make them into square crackers, like "Cheese it's". These pack great for lunches (our kids make lunchables out of them with turkey or pepperoni).  There just plain fun!

• 4 oz. Cheddar Cheese, shredded (For a dairy-free, soy-free version, try using Daiya Cheddar Shreds…I also added a bit more cheese, about 4 1/2 oz.)
• 4 Tbs. Earth Balance Soy-Free buttery spread (or 2Tbls butter & 2TBLS Spectrum shortening)
• 3/4 c. Cornstarch (if corn-free use Arrowroot starch)
• 1/4 tsp. Salt
• 1/4 tsp. Xanthan Gum
• 1/2 tsp. Baking Powder
• 2 Tbs. dairy-free milk substitute, I used a splash more so when I rolled out the dough with additional cornstarch it wouldn’t become too dry)
• Optional Toppings: salt, dried herbs or spices if desired

1. Read Notes first to determine how you will proceed.
2. Preheat oven to 400 F. Lightly grease a baking sheet.
3. Combine all the ingredients, except the milk, in a medium size-bowl. Mix until the mixture resembles a fine crumb. Add the milk and beat well.
4. On a lightly greased surface (I sprinkled the surface with cornstarch instead), pat or roll the dough to 1/8-inch thickness. Cut into 3/4 inch squares or another small shape that you like (click this link for mini fish cookie cutters I use). You can also cut the dough into larger round or square shapes, just extend the cooking time.
5. Prick the tops of the crackers with a fork and sprinkle lightly with your desired topping (I just used salt). Bake on the prepared baking sheet until golden brown and crisp, approximately 12-14 minutes (Mine came out perfect at 8 minutes with my convection oven). The crackers will be light and crispy, although barely browning at the edges. The bottom of the crackers will have a bit more color.

NOTES:

We found that if you chilled the dough for 1 hour and the rolled them out between parchment paper we didn't need to use extra cornstarch for rolling.  We used a pizza cutter & ruler to cut straight squares directly on the parchment paper.  We then transferred the paper to a cookie sheet for baking.   We also found that the crackers on the outside cooked faster so at about 12 minutes we would remove the outside crackers and then replace the pan in the oven and continue cooking the crackers till done.

Adapted from: Adventures of a gluten free mom

Caramel Popcorn

My grandmother use to make the best caramel popcorn. I remember when I was a child begging her to make it every time we visited her house.  She shared it with me once, but I missed placed it.  She since has moved and can't find it.  When I found this recipe it brought back all those memories.  If it isn't the exact same recipe it sure comes close.

CARAMEL POPCORN

• *2 bags Microwave Popcorn-popped or *1 cup unpopped popcorn - popped in oil or with air
• For the Caramel
• 1 cup white granulated sugar
• 1 cup packed dark brown sugar
• 1/2 cup agave nectar
• 3 T. water
• 2 T. Earth Balance Soy & Dairy Free Margarine
• 1/2 t. vanilla
• 1/2 t. baking soda

1. Before beginning, set aside a large baking sheet lined with wax paper.
2. Prepare the popcorn. Remove kernels from popcorn and transfer the popped popcorn to a large bowl. Set aside.
3. Make the caramel. In a large saucepan over medium-high heat (if using the same pot as the popcorn, be sure to wash and dry it out before using it for caramel), combine the sugars, corn syrup and water, mixing well until the sugar is dissolved. After sugar is dissolved, let the mixture boil, unstirred, until light amber in color, about 8-10 minutes, washing down the sides of the pot with a wet pastry brush from time to time to prevent crystals from forming.  Make sure to watch it closely.  This is where it can burn quickly.
4. Turn off the heat and add the dairy-free soy margarine and vanilla, carefully stirring to distribute the margarine. (Mixture will sputter, so be very careful!) Remove the pan from heat and sprinkle the baking soda over the mixture, stirring to distribute. Immediately, pour the caramel sauce over the popcorn, stirring quickly to distribute (caramel will harden quickly). Spread the popcorn onto the prepared sheet and allow to cool completely before serving. Popcorn will keep for 2 weeks in a dry, airtight container at room temperature.

Adapted from: Ashley Skabar - About.com