Gluten Free Recipes

[elilly]

I told CK that I would share my gluten and dairy free recipes with her but it seems that there are a few of us who could benefit from this type of recipe sharing, so I thought that I'd post them here instead. I'll post them as time allows.
First and most importantly, brownies.
1/2 c cocoa powder
1/2 c melted margarine ( we use fleishman's unsalted)
1 c dextrose
2 eggs
1/2 gluten free flour blend (we use a mix of rice flour, tapioca starch, and potato starch)
1 tsp xanthan gum
1/4 tsp salt
1/2 c "chocolate chunks"... we make our own chips by melting unsweetened chocolate, shortening, and dextrose

Bake at 350 in a lightly greased and floured 8x8 pan. Yummy!

[elilly]

Here is wrap bread recipe that is devine!!!! I just swap out the brown rice flour for white rice flour and dextrose for the sugar.

glutenfree.wordpress.com/2007/07/18/gf-wrap-sandwich-success/

[elilly]

Pancakes:

allrecipes.com/Recipe/Delicious-Gluten-Free-Pancakes/Detail.aspx

We can't do buttermilk powder, so I just add 2 Tbsp of vinegar to react with the baking powder.

[elilly]

Chocolate cake:
We add 1/4 c cocoa power to this for an easy chocolate cake. Just sub dextrose for the sugar, remov the vanilla, and use water for the milk.

allrecipes.com/Recipe/Gluten-Free-Yellow-Cake/Detail.aspx

[elilly]

"Sugar" cookies!!! I roll these pretty thick to look like store bought ones.
Cream together:
1/3 c margarine
1/3 c shortening
1 egg
3/4 c dextrose

To this, add:
1 c rice flour
1 tsp xanthan gum
1 tsp gelatin
2 tsp baking powder
1/4 tsp salt
1 Tbsp water

Then add:
1/3 c tapioca starch
1/3 c potato starch

If still "doughy", then add small amounts of tapioca and potato starches until dough forms a non-sticky ball.

Roll out dough and cut into desired shapes.
Bake at 350 for 7-9 minutes depending on thickness of the cookies.

[CK]

Thanks for the recipes. Do you know of a good substitute for tapioca or arrowroot? I get sick from these. I wonder if corn starch would make a good substitute and still make the cookies great. I haven't tried cocao in a long time. I used to get rashes from it. He does ok with it?

[elilly]

I'm pretty sure that you could sub cornstarch for the tapioca as they both act as thickeners. Graham does fine with cocoa powder

[Lisa Marie]

Corn starch is okay, but only raw. I think once you cook it, it converts to fructose.