Pork Fajitas - Gluten Free

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Pork Fajitas - Gluten Free:
Use as much Pork, Peppers and Onions as you need to serve your Family.

Slice Pork Cutlets into thin Strips
Marinate in Red Wine or Water
and Fajita Seasoning mix to your tasting (***SEE FOOTNOTE***)

I marinate for about 2 Hours

Slice up Red and Green Peppers
and an Onion

Heat up a large Pan:
Add some Oil and cook the Pork until done (Do not over cook the Pork otherwise it will be dry)

In a Separate Skillet:
Add some oil and cook the Peppers and Onions until Caramelized

Add the Peppers and Onions to the Cooked Pork

In the Mean time make Homemade Gluten Free Corn Tortilla.

Here is the Link to my video on how to make them.

Gluten Free Corn Tortilla ~ Yay I got a Tortilla Press

http://youtu.be/ubRjWQWG-j4

Fill your Tortillas with the Meat mixture, top with Sour Cream and Avocado.
Roll up and ENJOY!!!

(***FOOTNOTE***)
Casa Fiesta Fajita Seasoning: Bruce Foods Corporation
http://forums.glutenfree.com/topic10946.html


Maseca:
http://www.mexgrocer.com/2440.html
I used Maseca Instant Corn Flour Masa. It is Gluten Free.
www.mimaseca.com or
http://www.mexgrocer.com/


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Hearty Whole Grain Bread - Gluten Free

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Hearty Whole Grain Bread ~ Gluten Free:
In a Kitchenaid bowl with a Paddle add:
1 pkg. Bob's Red Mill Gluten Free Hearty Whole Grain Bread Mix

In a measuring cup heat water to 105-110*
1 ¾ Cup Water
Add the Package of yeast that comes with the mix
I always put 1 tsp. Sugar in to make sure the Yeast is Active
Stir and let sit for 5 minutes and Foamy

Add the Yeast Mixture to the Dry Ingredients along with
2 Eggs slightly beaten with a fork (Room Temperature Eggs)
¼ Cup Oil
1 tsp. Apple Cider Vinegar

Mix on low speed until blended
Turn to medium speed and beat for 15 Seconds

Spray a 9X5 pan with Cooking Spray
Pour the Dough into the Pan
Use a Rubber Spatula dipped in Warm water to help spread out the dough evenly.
Cover the Dough with a piece of Plastic wrap that has been sprayed with Cooking Spray.

Rise in a Warm place for 40-45 minutes or until the dough is level with the top of the Pan.

Bake in a Pre-Heated 375* Oven

After 20 minutes cover the Bread with Tin Foil so it does not get over browned.

Bake covered with foil an addition 40-45 minutes or until done.
I used a Digital Thermometer inserted into the center of the Bread. When it reaches an internal Temperature of 205* the Bread is done.

Remove the Bread and cool on a wire rack.

Cool completely before slicing.

ENJOY!



Bob's Red Mill Flours: http://www.bobsredmill.com/


Kitchenaid Mixer:
http://www.kitchenaid.com/flash.cmd?/#/product/K45SSWH/


Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com
I used a digital thermometer to check the bread for when its done. Bake until 205*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.


I like to use my Bosch Meat Slicer to get even slices of Bread.


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Shortbread Cookies with Chocolate Glaze ~ Gluten Free

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Shortbread Cookies with Chocolate Glaze ~ Gluten Free
Ingredients:
1 Whole pkg. of Bob's Red Mill Gluten Free Shortbread Cookie mix
1-1/2 Sticks Unsalted Butter
1 Large Egg Yolk
2 TBL. Water

In a Kitchenaid Bowl with the Paddle on medium speed:
Cream the Butter for 30 seconds or until smooth.
Beat in the Egg Yolk
Then beat in the water.

On Low Speed:
Slowly add the Cookie Mix a little bit at a time until combined

The Dough will look dry and crumbly. Gather the dough into a ball with your hands and massage until very smooth. Divide the Dough in half and wrap half in plastic wrap.

Place the remaining dough on a piece of Parchment Paper, then top with a piece of plastic wrap. Roll the dough to 1/4" thick. Cut with a 2"cookie cutter. Gather the scrapes and form back into a ball and
re-roll and cut again.

Place the cookies on Cookie Sheets that have been lined with Parchment Paper or a Silpat Baking Mat.

Bake in a pre-heated 375* Oven
For 12-15 minutes, or until cookies just start to brown on the edges. Cool the cookies on the baking sheet on a wire rack for 10 minutes, then remove from the baking sheet and cool completely on a wire rack.

Makes 36 Cookies.
You can eat them as is or add a glaze.

I made a quick Chocolate Glaze:
Melt 2 TBL. Unsalted Butter
Mix in 3 TBL. Unsweetened Cocoa
Add: ¾ Cup Confectionery Sugar
and 2 TBL. Milk
If the glaze is to thick slowly add a little more milk.
Frost the Cookies with the Glaze

Chop up walnuts Finely
Sprinkle come walnuts on the Cookies.
Place the Cookies in the Refrigerator until the Glaze has hardened. About 10-15 Minutes.

My House tends to be hot due to our Wood Stove,, so I leave my cookies in the Refrigerator and take a couple out and let them sit at room temperature for a few minutes before I eat them. 

ENJOY!



Bob's Red Mill Flours: http://www.bobsredmill.com/



Silpat Baking Mat: Silpat: The Original Non-Stick Mat http://silpat.com/



Kitchenaid Mixer:
http://www.kitchenaid.com/flash.cmd?/#/product/K45SSWH/



Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Applesauce Cake - Gluten Free

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Applesauce Cake - Gluten Free:
In a Kitchenaid bowl with a Paddle Cream:
½ Cup Shortening
2 Eggs (Whisk with a fork first)

Add: and mix in:
1 ½ Cups Unsweetened Applesauce
½ Cup Water

In a Medium Bowl Whisk together:
2 ½ Cups Gluten Free Flour (***SEE FOOT NOTE***)
1 ¾ Cup Sugar
1 ½ tsp. Baking Soda
¼ tsp. Baking Powder
1 ½ tsp. Salt
1 ½ tsp. Xanthan Gum
1 tsp. Cinnamon
1 tsp. Pumpkin Pie Spice (or ½ tsp. Allspice & ¼ tsp. Nutmeg & ¼ tsp. Cloves)


Slowly add the flour mixture to the dry ingredients on low speed.
Scrap down the bowl.
Mix on Medium Speed for 1 Minute.

Optional: Add in:
1 Cup Raisins
½ Cup Chopped Walnuts

Pour the cake batter into a 9X13 Greased Pan

Bake in 350* Pre-heated Oven
For approximately 50-55 Minutes or until done.

I use a digital thermometer.. Insert into the center of the cake when it reaches an internal Temperature of 205* the Cake is done. Cool Pan in a Wire Rack.

When the cake has completely cooled sprinkle with Powdered Sugar.

After I cut the Cake I placed the pieces on a wire rack and sprinkled on more Powdered Sugar. This cake stayed fresh in a plastic container for 3 days. It can also be frozen.



(***FOOT NOTE***)

You can use the recipe below for home made Gluten Free flour mix
or buy a pre-made Gluten Free Flour Mix


Gluten Free Home Made Flour Mix for:
cookies, muffins, cakes, quick breads and biscuits
I got this recipe at the Gluten Free Expo


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Potato Starch
2/3 Cup Bob's Red Mill Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.


ENJOY!!


Bob's Red Mill Flours: http://www.bobsredmill.com/


Kitchenaid Mixer:
http://www.kitchenaid.com/flash.cmd?/#/product/K45SSWH/



Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com
I used a digital thermometer to check the bread for when its done. Bake until 205*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Parker House Rolls - Gluten Free

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Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes


Parker House Rolls -- Gluten Free
Makes 9 Rolls ~ This recipe can easily be doubled

Heat up:
1 ¼ Cup Milk 110*
Add:
1 tsp. Sugar
2 ½ tsp. Yeast
Stir until dissolved. Let sit for 5 minutes or until foamy.

In a Medium bowl combine with a wire whisk:
1 ½ Cups Gluten Free Flour (***SEE FOOT NOTE***)
¾ Cup Bob's Red Mill Sweet White Sorghum  Flour
¼ Cup Sugar
1 tsp. Xanthan Gum
2 tsp. Baking Powder
½ tsp. Salt

In a Kitchenaid Mixer with the Paddle add and Mix on low speed 30 seconds:
1 Egg slightly beaten with a fork (Room Temperature)
¼ Cup Melted Unsalted Butter
1 tsp. Apple Cider Vinegar

Add the Yeast Mixture to the wet ingredients and mix on low speed until combined about 30 seconds.

Add the Flour Mixture a little bit at a time on low speed. Occasionally scraping the bowl.
After all the flour has been combined turn the mixer to Medium/High speed for 3-5 Minutes.

Spray a muffin tin with cooking spray (Only need to spray 9)
Using an Ice Cream Scoop evenly measure out the rolls into the muffin tins.

Take a sharp knife and dip it into some of the Gluten Free Flour.
Make a deep slash in each roll. It is ok if some of the flour is left behind. You will need to dip the knife into the flour each time as this is a very sticky dough.

Cover the Rolls with a piece of plastic wrap that has been sprayed with cooking Spray.

Rise in a warm place for 30-40 Minutes.

Brush with melted butter.
Bake in a Pre-Heated  375* Oven for 18-20 Minutes or until done.
I use a digital thermometer..inserted into the center of the rolls. When it reaches an internal temperature of 205* your Rolls are done.
Remove from the pan and cool on a wire rack.
Brush with some more melted Butter.
The rolls split easily at the crease. Put some butter on them.

(***FOOT NOTE***)

You can use the recipe below for home made Gluten Free flour mix
or buy a pre-made Gluten Free Flour Mix


Gluten Free Home Made Flour Mix for:
cookies, muffins, cakes, quick breads and biscuits
I got this recipe at the Gluten Free Expo


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Potato Starch
2/3 Cup Bob's Red Mill Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.


ENJOY!


Bob's Red Mill Flours: http://www.bobsredmill.com/


Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com
I used a digital thermometer to check the bread for when its done. Bake until 205*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Pumpernickel Bread - Gluten Free

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Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes


 
Gluten Free Pumpernickel Bread:

In a large bowl combine with a wire whisk:
1 Cup Bob's Red Mill Gluten Free Brown Rice Flour
½ Cup Bob's Red Mill Gluten Free Teff Flour
½ Cup Arrowhead Mills Gluten Free Buck Wheat Flour
½ Cup Potato Starch
½ Cup. Tapioca Starch
1 TBL. Xanthan Gum
1 tsp. Salt
1 TBL. Caraway Seeds
1 TBL. Cocoa Powder
3 TBL. Sugar
3 tsp. Active Dry Yeast


In a Kitchenaid bowl add:
1 ½ Cups Milk warmed to 110*
3 Eggs:  (Beaten with a fork)  Room temperature
3 TBL. Molasses
3 TBL. Vegetable Oil
1 tsp. Apple Cider Vinegar
1 tsp. Finely Grated Orange Peel (Optional)
Mix on low speed to combine

With the Mixer on low speed slowly add the Flour Mixture. Use a Rubber Spatula to scrap the bowl.
After all the flour has been mixed in turn the Mixer to Medium High and Beat for 5-10 Minutes.

Spray a round 8-9"  Ceramic Baking Dish with Cooking Spray or a 9X5 Loaf Pan

Use a Rubber Spatula dipped in warm water to help evenly spread out the dough.

Cover the dough with Plastic wrap that has been sprayed with Cooking Spray.

Rise in a warm place for 30-40 Minutes or until risen

Bake in a Preheated 375* Oven for 45 Minutes or until done.

I use a Digital Thermometer, Inserted into the middle of the bread, when it reaches an internal temperature of 205* the Bread is done.

Cool in the Pan for 5 Minutes.
Remove from the Pan and cool on a wire rack.

This bread freezes wonderfully in a Ziplock Bag.

ENJOY!




Bob's Red Mill Flours: http://www.bobsredmill.com/

Arrowhead Mills:  http://www.arrowheadmills.com/

Kitchenaid Mixer:
http://www.kitchenaid.com/flash.cmd?/#/product/K45SSWH/


I like to use my Bosch Meat Slicer to get even slices of Bread.


Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com
I used a digital thermometer to check the bread for when its done. Bake until 205*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Rice Krispie Chocolate Peanut Butter Gluten Free No Bake Cookies

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Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes


Rice Krispie Chocolate Peanut Butter Gluten Free No Bake Cookies:


In a Non-Stick Pan add:
½ Cup Milk
½ Cup Peanut Butter
4 TBL. Cocoa Powder
½ Cup Semisweet Chocolate Chips
2 TBL Vanilla Extract
½ Cup Butter

Melt on Medium/Low Heat.
Once everything has melted turn up to Medium/High and bring to a Boil for a few seconds.

Remove from the Heat.

In a large Bowl add:
4 Cups Gluten Free Rice Krispies

Pour the Chocolate/Peanut Butter Mixture over the Rice Krispies
Use a Rubber Spatula to thoroughly combine.

Place a piece of Wax paper on your counter.
Using 2 Spoons: Scoop the cookies onto the wax paper.
Use your fingers to help shape the cookies.

Cool at room temperature for 2 hours.

I got 21 cookies. Make them any size of your choice.

We like to eat these cookies cold.
I store them in a container in the Refrigerator.

If you want them at room temperature take them out of the refrigerator.. they warm up quickly

ENJOY!!






Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Cinnamon Raisin Flaxseed Muffins - Gluten Free

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Cinnamon Raisin Flaxseed Muffins - Gluten Free

In a large bowl combine with a Wire Whisk:

2 Cups Bob's Red Mill Gluten Free Ground Flaxseed Meal
½ Cup Sugar
2 tsp. Baking Powder
2 TBL. Cinnamon

In a separate bowl combine with a Wire Whisk:

2 Eggs Beaten
¼ Cup Coconut Oil
½ Cup Orange Juice
2 TBL. Vanilla Extract

Add the Liquid Ingredients to the Dry Ingredients just until combined.
Fold in:
1 Cup Raisins

Spray a Muffin tin with Cooking Spray

Use an Ice Cream Scoop to evenly measure out the batter

I got 11 Muffins from this batter

Sprinkle the tops of the muffins with Cinnamon and Sugar

Bake in a Pre-heated 350* oven
for 20-22 Minutes or until done

I use a Digital Thermometer, Inserted into the middle of the muffin, when it reaches and internal temperature of 205* the Muffins are done.
Cool for 2 minutes in the pan
Remove and cool on a wire rack.

After the muffins are completely cooled.. I placed them in a container and froze them. They only take 15-20 seconds to defrost in the Microwave.

ENJOY!




Bob's Red Mill Flours: http://www.bobsredmill.com/


Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com
I used a digital thermometer to check the bread for when its done. Bake until 205*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Gluten Free Cheese Crackers (Like Cheez-its)

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Gluten Free Cheese Crackers (Like Cheez-its)

In a Food Processor with the blade add:
2 1/3 Cup Orange Grated Medium or Sharp Cheddar Cheese
¼ Cup Unsalted Cold Butter cut into Cubes
1 ¼ Cups Gluten Free Flour (***SEE FOOT NOTE***)
1 tsp. Xanthan Gum
½ tsp. Salt
¼ tsp. Garlic Powder
¼ tsp. Paprika

Process for one minute or until the Cheese has been incorporated with the Flour.

Place some Ice Cubes in a Glass and fill with water

Add 1 TBL of Ice Water at a time through the Shout;
Pulsing after each addition.
I only needed 2 TBL. of Ice Water
Only add enough water to form a dough that is not dry or sticky. It should feel like Play Dough.

Remove from the Food Processor and knead with your hands for 20 seconds

Lightly dust your counter top with Gluten Free Flour

Roll out to 1/8" Thickness.

Try to form a rectangle with the rolled out dough. The dough will not have perfect even edges. That is ok.

I very lightly sprinkled on some Salt onto the dough and used the roller to help stick it to the dough.

I used a Pastry Wheel Cutter to cut my Crackers. I used the Fluted side of the wheel. I dipped it into flour to help cut the dough. Or you can use a knife to cut the dough into desired shape and size. Or you can use mini cookie cutters.

I wanted my Crackers to look like a Cheez-it so I took a Toothpick and cut it in half making sure there weren't any splintered ends.

Poke the cut side of the Toothpick into the center of each Cracker.

Place the Crackers on a cookie sheet lined with either Parchment Paper or a Silpat Baking Mat. I used a small spatula to help remove the dough from the counter.

Depending on how thick you cut your Crackers,, begin to check them at 15 minutes. I baked mine for 25-27 Minutes. I rotated the pan for even cooking. Bake until they are puffy and are beginning to turn brown on the edges. They should feel hard in the center when touched. Remove from the cookie sheet and cool on a wire rack.  You can Freeze both the dough and crackers.

(***FOOT NOTE***)

You can use the recipe below for home made Gluten Free flour mix
or buy a pre-made Gluten Free Flour Mix


Gluten Free Home Made Flour Mix for:
cookies, muffins, cakes, quick breads and biscuits
I got this recipe at the Gluten Free Expo


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Potato Starch
2/3 Cup Bob's Red Mill Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.


I got the recipe from: http://xobakingco.com/2012/12/26/gluten-free-cheese-crackers-like-cheez-its/
I made some modifications to the original recipe


ENJOY!

Bob's Red Mill Flours: http://www.bobsredmill.com/


Silpat Baking Mat: Silpat: The Original Non-Stick Mat http://silpat.com/


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Gluten Free Crusty Rustic Bread

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Gluten Free Crusty Rustic Bread :
In a Kitchenaid Bowl; Whisk together:
1 Cup Bob's Red Mill Gluten Free Sweet White Sorghum Flour
½ Cup Bob's Red Mill Gluten Free Almond Flour
½ Cup Bob's Red Mill Gluten Free Millet Flour
½ Cup Bob's Red Mill Gluten Free Tapioca Starch
½ Cup Bob's Red Mill Gluten Free Potato Starch
2 tsp. Xanthan Gum
1 ¼ tsp. Salt

In a Separate Bowl whisk and let Proof: (Takes about 5 minutes)
1 ¼ Cups Warm Water (110-115*)
2 ¼ tsp Yeast
1 tsp. Honey

Using the Paddle on the Kitchenaid Mixer:
Add the Proofed Yeast to the Dry Ingredients
Add:
3 TBL Canola Oil
2 tsp. Honey
½ tsp. Apple Cider Vinegar
2 Eggs beaten with a fork

Mix on low until combined: Scrap down the bowl. Then mix on Medium High Speed for 5 minutes.
Pour the Batter into a Ceramic Round 7-8" pan that has been Sprayed with Cooking Spray
Use a Rubber Spatula that you dipped into warm water to help spread out the dough evenly.

Cover with Plastic wrap that you sprayed with Cooking Spray.
Rise in a warm place for approximately 45-60 minutes.

After the dough has risen, remove the plastic wrap and  use a sharp knife to cut 3-4 slashes in the dough. Brush with some egg white mixed with a little bit of water. Then Sprinkle with Sesame Seeds.

Bake in a 350* Oven for 40-50 minutes or until done. I use a digital Thermometer. When the bread reached an internal Temperature of 205-210* the Bread is done.

Remove the Bread from the Pan and cool on a wire wrack.
To get a very crispy Crust,, turn the oven up to 400*
Place the Bread back into the oven on the oven racks (No Pan)
Bake for about 10 minutes or until extra crispy.
Slice the Bread with a Bread Knife.

This bread had a nice hearty Crust. It went along great with my Spaghetti Sauce and would also go great with Soups or Stews.
After the bread cooled off I stored it in a Plastic Bag. My Son enjoyed it the next morning. He put some butter on it and warmed it in the microwave for a few seconds. It is also good toasted in a Toaster Oven.

ENJOY!


LINK FOR MAKING HOMEMADE GLUTEN FREE PASTA:
http://youtu.be/aA8g7G-LZ4Q


LINK ON HOW TO MAKE GROUND BEEF SPAGHETTI SAUCE:
http://youtu.be/B6VYpdgBHV0


Bob's Red Mill Flours: http://www.bobsredmill.com/


Kitchenaid Mixer:
http://www.kitchenaid.com/flash.cmd?/#/product/K45SSWH/


Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com
I used a digital thermometer to check the bread for when its done. Bake until 205*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.

Acu Rite Digital Thermometer
I used a digital thermometer to check the bread for when its done. Bake until 208*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding yeast. Its a helpful gadget. My Digital Thermometer is by Acu Rite.


Camera:


Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Gluten Free English Muffin Pizzas

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Gluten Free and Regular English Muffin Pizzas:

This is a New Years Eve Tradition making these English Muffin Pizzas.
I was happy to find a great Gluten Free English Muffin.

Gluten Free and Regular English Muffin Pizzas:
Purchases as many English Muffins as you need to serve

Remove Casings from 8 Gluten Free Sausages and Brown,, Crumbling the Sausages
Drain the Fat.

1 Pkg. Gluten Free English Muffins ~ I used Food For Life Multi Seed
I also use 1 Pkg. Regular English Muffins for my Family
Defrost the English Muffins and Split on a Separate Cutting Board and Knife so you don't get cross contamination
Place the 2 types of English Muffins on Separate Cookie Sheets

Place the English Muffins under the Broil for about 1-2 minutes just until lightly golden brown
(Some people skip this step but we like ours with a more crispy crust)

Remove from the Broiler and Pre-heat oven to 375*

Place some Pizza sauce on each English Muffin ( I used 16 OZ of Pizza Sauce)
Top each English Muffin with some Crumbled Sausage or any other topping of your choice
Sprinkle with a Pizza Cheese Mix (I used 3 Cups)

Bake 10 Minutes
Remove from the oven turn back on the Broiler
Broil until Golden Brown,, keep an eye on them so they don't burn.

ENJOY!!



Food For Life Multi Seed English Muffins:
http://www.foodforlife.com/product/english-muffins/sprouted-whole-grain-multi-seed-english-muffins



Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Gluten Free Corn Pasta ~ Food Processor and Pasta Roller Machine

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How to make Gluten Free Corn Pasta ~ Food Processor and Pasta Roller Machine:

In a food Processor with the blade add and pulse until combined:
1 1/3 Cups Maseca Instant Corn Masa Flour (It is Gluten Free)
1/3 Cup Tapioca Flour
1/3 Cup Corn Starch
¼ Cup Potato Starch
1 TBL. Xanthan Gum
1 tsp. Salt

In a Glass Measuring cup whisk with a fork:
4 Large Eggs (Room Temperature)
3 TBL. Extra Virgin Olive Oil

Slowly pour the Egg and Oil mixture thru the chute

After that has been mixed,  add 2-4 TBL. Water
Adding only 1 Tbl. At a time (I used 2-3 TBL water)
If you add to much water and the dough is very sticky add a little bit more Maseca Flour.
Also if the dough is to dry add a little bit more water.
The Dough should have the consistency of Play Dough.

Mix in the Food Processor for about 1-2 Minutes until the Dough is Pliable and does not stick to your hands.

Place the dough on the counter (You do not need to add any flour to the counter)
Knead for about a minute. (If the dough sticks then add just a little bit of the Maseca Flour)
Cover the Dough completely in Plastic Wrap. Rest 30-40 Minutes

Follow the instruction for your Pasta Maker.
Dived the dough into 4-6 piece. Flatten out with your hand or use a small Silicon Roller with a little bit of  Maseca Flour. (So it will fit in the machine)
Start with the Roller on the largest Setting. Sprinkle roller with a small amount of flour
Roll out the dough. Then fold dough into Thirds. Roll again, fold in Half,  Roll Again. Turn the Roller down one notch
If dough gets sticky add a small amount of Flour and continue turning notch down until desired thickness.
After you roll each piece of dough lay on a cloth. After all dough has been rolled. Rest the dough 10 minutes. (Uncovered)

I used the Fettuccine Cutter. After I cut the Fettuccine, I gave it a twist and  placed it on a Cookie Sheet sprinkled with some Maseca Flour.

Bring a large Pot of water to a Boil and Salt.

Add the Pasta and stir; Cook for approximately 2 minutes or until done.. Do not over cook the pasta otherwise it will be gummy and stick together. Drain the Pasta and drizzle with some Extra Virgin Olive Oil.
Serve with Spaghetti Sauce or any sauce of your choice.
I made a quick Fettuccine Alfredo Sauce.
I do not measure out my ingredients for the Alfredo Sauce.
I melt some Butter,, Saute in some Fresh Garlic. Add some Black Pepper and Parsley.
I used Lactose Free Milk or you can use any milk or cream of your choice whisking it in with lots of Fresh Parmesan Cheese... the sauce will thicken up,, Gently toss in the Pasta and Serve.


Pasta Maker:
http://www.bedbathandbeyond.com/product.asp?SKU=13748136
My Perfect Kitchen Pasta Machine Model # 01-0201-B
Weston Products
WestonProducts.com


Maseca Instant Corn Masa Flour (It is Gluten Free)
http://www.mexgrocer.com/2440.html

Bob's Red Mill Flours: http://www.bobsredmill.com/

Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Making Gluten Free Pasta in a Food Processor and a Pasta Roller Machine

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Making Gluten Free Pasta in a Food Processor and a Pasta Roller Machine:

In a ood Processor with the blade add and pulse until combined:
½ Cup Bob's Red Mill Gluten Free Brown Rice Flour
½ Cup Bob's Red Mill Gluten Free White Rice Flour
1/3 Cup Bob's Red Mill Gluten Free Millet Flour (Or Gluten Free Sorghum Flour)
2/3 Cup Bob's Red Mill Tapioca Flour
¼ Cup Bob's Red Mill Potato Starch
1 TBL. Xanthan Gum
1 tsp. Salt

In a Glass Measuring cup whisk with a fork:
3 Large Eggs
2 TBL. Extra Virgin Olive Oil

Slowly pour the Egg and Oil mixture thru the chute

After that has been mixed,  add 2-4 TBL. Water
Adding only 1 Tbl. At a time. (I only used 2 TBL of the water)
If you add to much water and the dough is very sticky add a little bit more flour.
Also if the dough is to dry add a little bit more water.
The Dough should have the consistency of Play Dough.

Mix in the Food Processor for about 1-2 Minutes until the Dough is Pliable and does not stick to your hands.

Place the dough on the counter (You do not need to add any flour to the counter)
Knead for about a minute.
Divide the dough into 4-6 Balls
Place on a Kitchen Cloth that has been moistened with Water. Cover the Dough Balls so they won't dry out and let rest 20-30 minutes.

The Pasta Maker I have we purchased at Bed Bath and Beyond
It is call "My Perfect Kitchen Pasta Machine" Model # 01-0201-B By Weston Products

You can use any Pasta Maker/Roller for this recipe or even roll it out by hand. If you roll by hand place the dough between 2 pieces of Plastic wrap and roll to desired thickness and cut with a pastry wheel.

Follow the instruction for your Pasta Maker.

I sprinkle my dough with some Rice Flour before I roll it in the machine. Don't be afraid of adding to much flour. Flour helps the dough to move through with out sticking. Each time I changed the setting on the Pasta Machine to make it thinner I would coat the dough with more flour.

I used the Fettuccine Cutter. After I cut the Fettuccine, I placed it on a Cookie Sheet that I lined with a Kitchen Towel and sprinkled with some Rice Flour.

After I made my Pasta I watched a Video by: giulianohazancooks He had a great helpful Tidbit,,, when the Pasta comes out of the Maker,,, catch it with one hand then give it a twirl.. (It will look like a little birds nest) Then I placed it on a floured Cookie Sheet. This saved me so much time. Thank you  to: http://www.youtube.com/user/giulianohazancooks



Bring a large Pot of water to a Boil and Salt.

Add the Pasta and stir; Cook for approximately 2-3 minutes or until done.. Do not over cook the pasta otherwise it will be gummy and stick together. Drain the Pasta and drizzle with some Extra Virgin Olive Oil.
Serve with Spaghetti Sauce or any sauce of your choice.
I made a quick Fettuccine Alfredo Sauce.
I do not measure out my ingredients for the Alfredo Sauce.
I melt some Butter,, Saute in some Fresh Garlic. Add some Black Pepper and Parsley.
I used Lactose Free Milk or you can use any milk or cream of your choice whisking it in with lots of Fresh Parmesan Cheese... the sauce will thicken up,, Gently toss in the Pasta and Serve.

Gluten Free Sorghum, Millet, Oat Bread

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https://www.facebook.com/SharingGlutenFreeRecipes


Gluten Free Sorghum, Millet, Oat Bread:

In a Kitchenaid Bowl; Whisk together:
1 Cup Bob's Red Mill Gluten Free Sweet White Sorghum Flour
½ Cup Bob's Red Mill Gluten Free Millet Flour
½ Cup Bob's Red Mill Gluten Free Oat Flour
(**SEE foot note below on how to make your own Oat Flour***)
½ Cup Bob's Red Mill Gluten Free Tapioca Starch
½ Cup Bob's Red Mill Gluten Free Potato Starch
2 tsp. Xanthan Gum
1 ¼ tsp. Salt

In a Separate Bowl whisk and let Proof: (Takes about 5 minutes)
1 ¼ Cups Warm Water (110-115*)
2 ¼ tsp Yeast
1 tsp. Honey

Using the Paddle on the Kitchenaid Mixer:
Add the Proofed Yeast to the Dry Ingredients
Add:
3 TBL Coconut Oil (or any oil of your choice)
2 tsp. Honey
½ tsp. Apple Cider Vinegar
2 Eggs beaten with a fork

Mix on low until combined: Scrap down the bowl. Then mix on Medium Hugh Speed for 5 minutes.

I used a 9X5 pan in the video. The second time I made the bread I used 8X4 and it had better height.
Spray the Pan with Cooking Spray
Scrape the dough into the prepared Pan. Use a Rubber Spatula that you dipped into warm water to help spread out the dough evenly.

Cover with Plastic wrap that you sprayed with Cooking Spray.
Rise in a warm place for approximately  45-60 minutes.

After the dough has risen, remove the plastic wrap and brush with some egg white mixed with a little bit of water. Then Sprinkle with Sesame Seeds. (Optional)

Bake in a 350* Oven for 40-50 minutes or until done. I use a digital Thermometer. When the bread reached an internal Temperature of 205-210* the Bread is done.

Remove the Bread from the Pan and cool on a wire wrack. Let the Bread cool completely before your slice it. This bread freezes wonderfully.

(***Foot Note**)
To make your own Gluten Free Oat Flour:
Place Gluten Free Quick Cooking Oats in a Blender. Blend and shake until the Oats turn into Flour.
It takes about 1-2 Minutes in the Blender.


To make Bread Sticks:
Follow the Recipe above:
After the Dough has been mixed: Scrape the Dough into a Ziplock Bag
Cut off a little bit of the bottom corner of the Bag.
Pipe the dough out into desired lengths and thickness on a cookie sheet lined with Parchment Paper or  Silpat Baking Mat.
Cover with Plastic Wrap that has been sprayed with Cooking Spray and let rise 20-30 Minutes.
Bake in a Preheated 350* Oven for 20-25 minutes
Brush the Bread Sticks with some Melted Butter and sprinkle on Seasoning of your choice.
I like to use Garlic Powder.
If the bottoms start to get to browned turn them over half way thru.
Remove from the cookie sheet and cool on a wire rack.

To make Rolls:
Follow the Recipe Above:
Grease a Muffin Tin, Use an Ice cream Scoop to help measure out even amounts of dough into each tin.
Cover with Plastic Wrap that has been sprayed with Cooking Spray and let rise 20-30 Minutes.
Bake at 350* 20-30 Minutes or until done. Using a Digital Thermometer, when it reaches an internal Temperature of 205-210* your Rolls are done.
After 15 minutes of baking brush with melted butter to get a nice golden brown color. If desired sprinkle on some herbs of your choice. I use Garlic Powder.

Remove from the Muffin Tin and Cool on a wire rack.



***HELPFUL HINTS***
During the cold months I rise my breads by the wood stove.
When we are not using the wood stove I rise my breads in the Microwave:
Take a kitchen towel and wet it with water
Heat in the microwave 1-2 minutes or until very hot
Place the Bread pan on top of the Hot/Wet towel in the microwave and let rise.
Do not open the microwave during the rising. If the bread didn't rise sufficiently..remove the bread pan,,
Re-wet the towel and Re-heat for 1-2 minutes.. place the bread pan back into the Microwave until fully risen.




Bob's Red Mill Flours: http://www.bobsredmill.com/

Silpat Baking Mat: Silpat: The Original Non-Stick Mat http://silpat.com/

Acu Rite Digital Thermometer
I used a digital thermometer to check the bread for when its done. Bake until 208*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding yeast. Its a helpful gadget. My Digital Thermometer is by Acu Rite.

Kitchenaid Mixer:
http://www.kitchenaid.com/flash.cmd?/#/product/K45SSWH/

I like to use my Bosch Meat Slicer to get even slices of Bread.

Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Pizzelles - Gluten Free

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Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes

Pizzelles ~ Gluten Free:

In a Kitchenaid Mixer with the Whisk: Add
3 Eggs
¾ Cup Sugar
Beat on Medium High Speed until light yellow and thick ribbons fall from the whisk ~ 2-3 Minutes


Add:
1 Stick of Melted Butter (8 TBL)
1 TBL. Almond Extract or (2 tsp of Vanilla or Anise Extract)


In another bowl mix with a wire whisk:
1 ¾ Cup Gluten Free Flour (***See Foot Note***)
1 tsp. Xanthan Gum
2 tsp. Baking Powder

Add half of the flour mixture to the wet ingredients, folding in with a rubber spatula and fold the remaining flour again just until incorporated.

Pre-Heat the Pizzelle Maker.
Mine is by: VillaWare
(Follow the direction for your Pizzelle Maker)

Spray the Pizzelle maker with Cooking Spray

Using a Cookie Scoop,, measure out 1 scoop per-side slightly off center. Close the Lid and bake for about 2 minutes or until desired color. We like them golden brown. Remove with a spatula and cool on a wire rack. Continue until all the dough has been used.

Enjoy!

(***FOOT NOTE***)

You can use the recipe below for home made Gluten Free flour mix
or buy a pre-made Gluten Free Flour Mix


Gluten Free Home Made Flour Mix for:
cookies, muffins, cakes, quick breads and biscuits
I got this recipe at the Gluten Free Expo


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Potato Starch
2/3 Cup Bob's Red Mill Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.





Bob's Red Mill Flours: http://www.bobsredmill.com/


I used the Pampered Chef Cookie scoop to measure out my cookies evenly
Pampered Chef Cookie Scoop:
http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=238&categoryCode=KW


Kitchenaid Mixer:
http://www.kitchenaid.com/flash.cmd?/#/product/K45SSWH/


Camera:
Canon PowerShot SX230 HS


Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Italian Thumbprint Cookies ~ Gluten Free

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Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes


Italian Thumbprint Cookies ~ Gluten Free

These cookies melt in your mouth!!

In a Kitchenaid Mixer with the Paddle Add:
2/3 Cup Butter and cream for 30 seconds
Add:
1/3 Cup Sugar
and Beat until Fluffy

Mix together:
2 Egg Yolks (Save Egg Whites)
1 tsp. Vanilla

Add the Eggs and Vanilla to the Butter Mix

In another bowl Whisk together
1 ½ Cups Gluten Free Flour (***SEE FOOT NOTE***)
½ tsp. Xanthan Gum
¼ tsp. Salt

Slowly add the Flour Mixture to the Butter/Egg Mixture and Mix Well ~ Scraping the Bowl

Place the Dough into another bowl and cover with Plastic Wrap
Refrigerate for 1 Hour

Roll the Dough into a Log and cut into 3 Pieces
Cut each piece into 12 small pieces
Roll each piece into a small ball

In a small bowl Mix the 2 left over Egg Whites with 1 Tbl. Water ~  using a Fork

In another bowl add 1 Cup Coconut

Dip the Dough Balls into the Egg Whites then roll in the Coconut

Place on Cookie Sheets that have been lined with Parchment Paper or Silpat Baking Mats

Press your Thumb into the middle of each cookie

Bake in a 350*  Pre-Heated Oven
for 12-14 Minutes or until done
Remove from Cookie Sheets and cool on a Wire Rack
After the cookies are cooled fill with Preserves of your choice. I used Raspberry Preserves.
Put some Preserves into a small bowl and mix with a spoon until smooth. I used 2 small Spoons to fill the Cookies!

Makes 36 Cookies

(***FOOT NOTE***)

You can use the recipe below for home made Gluten Free flour mix
or buy a pre-made Gluten Free Flour Mix


Gluten Free Home Made Flour Mix for:
cookies, muffins, cakes, quick breads and biscuits
I got this recipe at the Gluten Free Expo


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Potato Starch
2/3 Cup Bob's Red Mill Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.



Bob's Red Mill Flours: http://www.bobsredmill.com

Silpat Baking Mat: Silpat: The Original Non-Stick Mat http://silpat.com/

Kitchenaid Mixer:
http://www.kitchenaid.com/flash.cmd?/#/product/K45SSWH/


Camera
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Gluten Free Oatmeal Peanut Butter Chocolate Chip Cookies

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Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes

Gluten Free Oatmeal Peanut Butter Chocolate Chip Cookies:

In a Kitchenaid Mixer with a paddle cream:

¼ Cup Butter
1 Cup Creamy Peanut Butter
¾ Cup Sugar
¾ Cup Brown Sugar

Add and mix well:
2 Eggs
1 tsp. Vanilla

Add and mix:
1 ¼ tsp. Baking Soda

Fold in with a Rubber Spatula:
3 Cups Bob's Red Mill Gluten Free Quick Cooking Oats

Fold in:
1 cup of Chocolate Chips.. I used Half Semi-Sweet and Half Dark Chocolate Chips

Line 2 Cookie Sheets with Sil-Pat baking Mat or Parchment Paper

I used the Pampered Chef Cookie scoop to measure out my cookies evenly

Bake in a Pre-Heated  350* oven
for 12 Minutes or until done
Cookies will be Golden Brown and slightly soft in the center

Cool on the cookie sheet for 2 minutes
then remove from the cookie sheet and cool on a wire rack.

ENJOY!

Adapted from Trader Joe's Recipe




Bob's Red Mill Flours: http://www.bobsredmill.com/

Silpat Baking Mat: Silpat: The Original Non-Stick Mat http://silpat.com/

I used the Pampered Chef Cookie scoop to measure out my cookies evenly
Pampered Chef Cookie Scoop:
http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=238&categoryCode=KW

Kitchenaid Mixer:
http://www.kitchenaid.com/flash.cmd?/#/product/K45SSWH/

Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Sweet and Sour Boneless Pork Chops ~ Gluten Free ~ Crock Pot

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Sweet and Sour Boneless Pork Chops ~ Gluten Free ~ Crock Pot

6 Thick cut Boneless Center Cut Pork Chops
Season to taste on both side with:
Salt & Pepper
Onion Powder
Garlic Powder
Place the Chops on the bottom of a Crock Pot

In a Large Bowl Mix:
1 Large Onion Chopped
1 Green Pepper Chopped
2 Celery Stalks Chopped
6 Slices of Canned Pineapples Cut into Chunks
1 small can of Sliced Mushroom (or use Fresh)
1 Can (14.5 oz) Diced Tomatoes
½ Cup Ketchup
2 TBL. Cider Vinegar
2 TBL. Brown Sugar
2 TBL. Worcestershire Sauce
Fresh Garlic to Taste

Pour the Vegetable mixture over the Chops
Put the cover on the Crock Pot
Cook on low for 6 Hours or until done

When the Chops are done.. Remove them from the Crock Pot

Mix together:
2 TBL. Cornstarch
2 TBL. Water

Pour the Cornstarch mix into the Crock Pot and mix into the Vegetables until thick and smooth.

I served the Pork Chops & Vegetables with Jasmine Rice

ENJOY!

Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Gluten Free Chocolate Peanut Butter Crunch Bars ~ No Bake Bars

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Gluten Free Chocolate Peanut Butter Crunch Bars ~ No Bake Bars

In a Mini Chopper or by hand Coarsely chop & Set  aside:
¼ Cup Dry-Roasted Peanuts

In a Large Ziplock bag add:
3 Cups Gluten Free Pretzels (I used Snyders of Hanover)
Using the flat side of a Meat Tenderizer: coarsely crush the Pretzels
(about 1 2/3 Cups Coarsely Crushed)

In a Large Bowl add and mix:
The Crushed Pretzels
3 Cups Gluten Free Rice Krispies

In a Large Pan add:
6 Tbl. Butter and Melt
Add:
1 Bag (10.5 oz miniature Marshmallows)
Melt completely over medium low heat

Add the Marshmallows mixture to the Pretzel/Rice Krispie mixture: Mix well.

Butter a Jelly Roll Pan 11X16
Pour the Marshmallow and Pretzel/Rice Krispie mixture into the Pan
I used a small Silicone Roller to help spread out the mixture evenly: firmly pressing into the pan.

In a Small Non-Stick Pan add and melt:
2 Tbl Butter
¼ Cup Light Corn Syrup
Add:
1 Bag (10 oz) Peanut Butter Morsels
Melt on Medium/Low Heat
Spread evenly over the  Pretzel/Rice Krispie mixture using a small metal Spatula

For Ganache:
In a Small Non-Stick Pan add and melt:
6 Tbl. Butter
¼ Plus  1/8 Cups Light Corn Syrup
Add:
1 ½ Cups Chocolate Chips
Spread evenly over the Peanut Butter layer.

Sprinkle on the chopped Peanuts

Place in the Freezer for 20 Minutes or until Ganache is solid.
Cut and Serve
If your house is hot keep in refrigerator until close to serving time so the Chocolate doesn't melt. Take out the Refrigerator 15 minutes before serving.

Recipe adapted from Pampered Chef..I made it Gluten Free and made a few changes.




Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Gluten Free Cheddar Cheese Beer Drop Biscuits

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Facebook Gluten Free Page:
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Gluten Free Cheddar Cheese Beer Drop Biscuits:

Makes 9-12  Biscuits
In a large bowl combine:
2 ¼ Cups Gluten Free Flour Mix (***Foot Note***)
1 tsp. Xanthan Gum
1 Tbl Baking Powder
1/2 tsp Baking Soda
1 tsp Salt
1 Tbl Sugar

Add: Using 2 Forks, a Pastry Blender or your Fingers until the mixture resembles sand
1/2 cup Butter, Chilled and Cubed

Add: and Mix in:
1 Cup Shredded Sharp Cheddar cheese

Add and Mix just until combined:
1/2 Cup Buttermilk (I used Powdered Buttermilk,,follow directions on the container)
1/2 Cup Gluten Free Beer (I used New Grist)

Line 2 Cookie Sheets with Parchment paper or Silpat Baking Mats

Using an Ice Cream Scoop: Scoop the dough onto the prepared pans.

Top each Biscuit with a Little bit of Sharp Cheddar Cheese (I used ½ Cup Cheese)

Lightly Press down the Biscuits

Bake in a 350* Preheated oven 12-15 Minutes just until golden brown on the bottoms. (Turn over if they get to brown)

Remove from the Oven and turn on the Broiler
I removed the Silpat Liner and placed the Biscuits on the Cookie Sheet, I wasn't sure if the Silpat could be used under a broiler.
Brush the Biscuits with butter (I used 3 Tbl Butter)
Place under the Broiler for 1-2 Minutes or until Golden Brown on the Tops. Keep an eye on them so they don't burn.
Cool for a few minutes on a Wire rack then serve.

(***FOOT NOTE***)

You can use the recipe below for home made Gluten Free flour mix
or buy a pre-made Gluten Free Flour Mix


Gluten Free Home Made Flour Mix for:
cookies, muffins, cakes, quick breads and biscuits
I got this recipe at the Gluten Free Expo


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Potato Starch
2/3 Cup Bob's Red Mill Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.




New Grist Gluten Free Beer: Lakefront Brewery
http://www.lakefrontbrewery.com/new_grist.html


Silpat Baking Mat: Silpat: The Original Non-Stick Mat http://silpat.com/


Bob's Red Mill Flours: http://www.bobsredmill.com/


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Gluten Free Beer - Pretzel Crusted Boneless Chicken Breast

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Facebook Gluten Free Page:
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Gluten Free Beer - Pretzel Crusted Boneless Chicken Breast:

Depending on how much Chicken you are using
You may have to use more or less of the  Pretzels etc...


Place in a Food Processor with the Blade:
Cover and Process until Coarsely chopped  then place in a Bowl.

2-3 Cups Gluten Free Pretzels ~ I used Snyders's Of Hanovers (They taste great)
6 Strips of Cooked Bacon, Crumbled
1/4-1/2 cup grated Parmesan Cheese (To Taste)
Dried  Parsley Flakes


In another bowl: Whisk
1 Egg
½ Cup of Gluten Free Beer, I used New Grist
1/3 Cup Bob's Red Mill All Purpose Gluten Free Flour
Season to taste: I used
Garlic Powder
Onion Powder
Paprika
Pepper
Parsley


4 Boneless Skinless Chicken Breast all about the same size (Or more if needed)

Dip a Chicken Breast into the Egg Mixture
Then press into the Pretzel Mixture

Place in a 9X13 Pan that has been sprayed with Cooking Spray

Continue until all the Chicken has been coated
Then Spray each piece of Chicken with a little bit of Olive Oil Spray

Bake in a Preheated 350* oven
for 25-30 Minutes or until done
I use a Digital Thermometer to check the Chicken. When the internal temperature reaches 165* the Chicken is done.


ENJOY!


New Grist Gluten Free Beer: Lakefront Brewery
http://www.lakefrontbrewery.com/new_grist.html


Synders of Hanover Gluten Free Pretzels:
http://www.snydersofhanover.com/Products/Cid/9/Prid/318/


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Gluten Free Meatball Subs

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Facebook Gluten Free Page:
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Gluten Free Meatball Subs:
In a Kitchenaid mixer or by hand: Add and mix well:
2 lb. Ground Beef
1 Minced Onion, I used the Black & Decker Handy Chopper Plus
1 Egg
To taste:
Parmesan Cheese
Fresh minced Garlic
Italian Seasoning
Oregano
Salt and Pepper
Parsley
Gluten Free Bread Crumbs
Link to my Video on how to make your own Gluten Free Bread Crumbs
http://youtu.be/bghOvqp9PaY

Start out with the Kitchenaid Mixer on low speed  then turn up to medium speed.
Check to see if you need to add more Bread Crumbs.
Using a Cookie Scoop,, Scoop out the Meat mixture and hand roll into small Meatballs.
Spray 2- 9X13" Pans with Cooking Spray.
Add the Meatballs.
I also added 1 Package of Gluten Free Hot Sausages (Optional) for my Husband. You can bake the Sausages in the same pan as the meatballs.
Bake 375* for 30 Minutes.
Add to the Simmering Sauce.

Sauce:
In a large Dutch oven pan. Add Extra Virgin Olive Oil
1-Chopped Onion
Cook until the Onion is almost done
add Minced/chopped Garlic to taste: cook for 1 minute

Add:
½ small can of Tomato Paste (Freeze remainder in a small baggie)
Mix in and cook for 1 minute
add Red Wine to Taste..Optional..Wine adds lots of flavor
Turn the heat up to medium high and cook off the wine
Turn the heat to low and add:
1-28 oz can of Crushed Tomatoes
1-14 0z can of Diced Tomatoes
Add Seasonings to taste:
Salt and Pepper
Oregano
Italian Seasonings
Parsley
Basil

Add the Meatballs:
Simmer for 3-4 hours. If the Sauce gets to thick add a little bit of water. Check your seasonings a few times and adjust as needed.
For my Sub Roll:

I used:

Udi's Gluten Free Classic Hot Dog Buns

Lightly brush the inside of the Buns with Extra Virgin Olive Oil

Place Provolone Cheese inside the Buns

Bake 375* for a few minutes.. until the Cheese is melted

Add the Meatballs with some Sauce
Sprinkle with Parmesan Cheese

ENJOY!!


Udi's:
http://udisglutenfree.com/products/classic-hot-dog-buns/


Kitchenaid Mixer:
http://www.kitchenaid.com/flash.cmd?/#/product/K45SSWH/


Pampered Chef Cookie Scoop:
http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=238&categoryCode=KW

Gluten Free Chocolate Cherry Cookies

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Facebook Gluten Free Page:
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Gluten Free Chocolate Cherry Cookies

In a Kitchenaid Mixer add: and Cream on low until light and fluffy
1/3 cup Butter, softened
1 cup Sugar

Add: Mix well
1 Egg (Slightly Beaten with a fork)
1 1/2 tsp Vanilla

In a Medium bowl mix with a Wire Whisk:
1 1/2 cups Gluten Free Flour (***See Foot Note***)
½ tsp Xanthan Gum
1/2  cup Cocoa Powder
1/4 tsp Salt
1/4 tsp Baking Powder
1/4 tsp Baking Soda

Add half of the Flour Mixture to the Butter mixture.. turn mixer on low so it doesn't puff out of the bowl. Scrape down the bowl and add remaining flour mixture and mix well. Scrape Bowl as needed.

Roll into 1" balls and place on cookie sheets that have been lined with Silpat Baking Mats or Parchment paper or on Ungreased Cookie Sheets.

Using your Thumb press into the middle of each cookie to make a dent.

Drain and Rinse:
 (10-ounce) jar Maraschino Cherries (You will need about half of the Jar of Cherries)
Remove the stems and Slice the Cherries in half
Press one half of the cherry round side out in the middle of each cookie

Bake in a 350* Preheated oven
For 10-12 Minutes
Cool for 2 minutes on the cookie sheets then cool on a wire wrack

I made these for my Sons Friend.. he likes them with Powdered Sugar sprinkled on the top.
Make sure the cookies are completely cooled before you sprinkle on the Powdered Sugar
You can serve them as is or I have seen some recipes call for melted Chocolate or White Chips drizzled on the top.

Enjoy!


(***FOOT NOTE***)

You can use the recipe below for home made Gluten Free flour mix
or buy a pre-made Gluten Free Flour Mix


Gluten Free Home Made Flour Mix for:
cookies, muffins, cakes, quick breads and biscuits
I got this recipe at the Gluten Free Expo


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Potato Starch
2/3 Cup Bob's Red Mill Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.



Bob's Red Mill Flours: http://www.bobsredmill.com/


Silpat Baking Mat: Silpat: The Original Non-Stick Mat http://silpat.com/


Kitchenaid Mixer:
http://www.kitchenaid.com/flash.cmd?/#/product/K45SSWH/




Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Cranberry Orange Nut Bread ~ Gluten Free

For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes


Cranberry Orange Nut Bread ~ Gluten Free

In a Large bowl mix with a wire whisk:

2 Cups Gluten Free Flour Mix (***See Foot Note***)
¾ Cups Sugar
1 tsp. Xanthan Gum
1 1/2 tsp. Baking Powder
½ tsp. Baking Soda
1 tsp. Salt

Add using a Wooden Spoon: Mix just until combined
1 egg slightly beaten with a fork
1 tsp. Orange Zest
¾ Cups Orange Juice
2 Tbl. Vegetable Oil


Using a Rubber Spatula: Gently Fold in
1 ½ -- 2 cups of Whole Fresh Cranberries (Rinse and drain in a colander,,removing any stems)
½ Cup Chopped Walnuts

Spray a 9X5 Pan with Cooking Spray

Pour the Bread Batter into the pan and spread out evenly.

Bake in a Preheated 350* Oven
for 50-55 Minutes or until Done
I use a Digital Thermometer. When it reaches and internal Temperature of 205* your bread is done.

Remove from the pan and cool on a Wire Wrack

When the Bread has completely cooled wrap in plastic wrap over night.
This helps to make a nice soft crust with a moist bread

The next morning unwrap your bread, slice and serve

This bread stays fresh for 3 days
or you can Freeze it in individual pieces wrapped in plastic wrap stored in a Zip-lock bag or container.

ENJOY!


(***FOOT NOTE***)

You can use the recipe below for home made Gluten Free flour mix
or buy a pre-made Gluten Free Flour Mix


Gluten Free Home Made Flour Mix for:
cookies, muffins, cakes, quick breads and biscuits
I got this recipe at the Gluten Free Expo


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Potato Starch
2/3 Cup Bob's Red Mill Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.


Bob's Red Mill Flours: http://www.bobsredmill.com/

Acu Rite Digital Thermometer
I used a digital thermometer to check the bread for when its done. Bake until 208*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding yeast. Its a helpful gadget. My Digital Thermometer is by Acu Rite.


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Cheesy Flatbread - Gluten Free

For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes



Cheesy Flatbread - Gluten Free:


3/4 cups Warm Water 110*
1 tsp Sugar
2 tsp Yeast, Active Dry

1 1/4 cups Bobs Red Mill Gluten Free All Purpose Flour
2 tsp Xanthan Gum
1/2 tsp Salt


1 Tbl Olive Oil
1 Egg

1 cups or more of  Mozzarella Cheese Shredded or any other kind of cheese (I used Mozzerella, Mexican Cheese Mix and Parmesan)
Olive Oil
1 tsp Garlic
1 Tbl Italian Seasoning

Directions:

Combine yeast, sugar and water in a bowl and let stand for 5 minutes.
Combine dry ingredients in a Kitchenaid Bowl (Or by hand)
Pour the Yeast/Water mix over the flour then combine the egg and oil and pour into mixer
Mix with the Kitchenaid  Paddle for 2 minutes on medium speed. Scrap the bowl

Shape into a ball using wet hands and let rise  for 30-45 minutes in a covered bowl in a warm place.

Using wet hands ~ stretch out the dough onto a greased Pizza pan.
Using a pastry brush,,lightly coat the dough with a little bit of Olive Oil, Sprinkle on Garlic Powder and Italian Seasoning. (or any seasonings of your choice)
Bake in a preheated 425* oven for 8-10 minutes.
Dough will not be done at this point
Remove from the oven and top with Cheese place back in the oven and bake 10-15 minutes longer or until done.
For extra crispy crust: Have a Pizza stone pre-heated in your over. After you top the Dough with the Cheese place it on the stone to finish baking. Takes about 10-15 minutes.
Slice and place on a wire wrack.. this will help to prevent the bread from getting soggy.

Best served warm.

I served the Cheesy Flatbread with homemade Spaghetti sauce. It would go along well with Soups and Stews too.



ENJOY!

Link to my Sausage and Homemade Spaghetti Sauce video:
http://youtu.be/nKGhZWstU50



Kitchenaid Mixer:
http://www.kitchenaid.com/flash.cmd?/#/product/K45SSWH/



Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software