BAKED CHICKEN TENDERS

BAKED CHICKEN TENDERS

INGREDIENTS:
1 lb of chicken strips
2 cups of your favorite gluten free four mixture
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon basil
2 large eggs
2 tablespoons milk( soy, almond, or rice)
1 tablespoon olive oil
2 cups cornflakes

1) Preheat oven to 400 F

2) Spray a baking pan lightly with grease.

3) Rinse off chicken and set aside

4) In a large shallow bowl stir together the flour mixture, salt, pepper, paprika, and basil.

5) In another shallow bowl mix egg, milk, and olive oil together.

6) Crumble cornflakes and out in a third shallow bowl.

7) Dip each chicken tender in the flour mixture, then dip in egg mixture, and then in cornflakes. Line in greased baking pan. Repeat for each chicken tender

8) bake for 20 -25 minutes.

HASH BROWN & GROUND BEEF CASSEROLE

HASH BROWN & GROUND BEEF CASSEROLE

INGREDIENTS:
1 16 ounce package gluten-free frozen hash brown potatoes, thawed
1/2 pound ground beef
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon dried parsley flakes
1 14 1/2-ounce can gluten-free stewed tomatoes
4 ounces gluten free, dairy free cheese shredded

1) Spray a 2-quart microwave-safe casserole with gluten-free nonstick spray. Place the potatoes in the casserole.

2)Stir in the salt, pepper, parsley, and tomatoes(including the juice)

3)Cover the casserole. Microwave the casserole on High for 6 minutes.

4) Meanwhile, brown the ground beef and drain.

5) Stir the ingredients in casserole. Return the casserole to the microwave for 8 more minutes on High.

6)Remove the casserole, stir in the ground beef and cheese.

7) Microwave the casserole on High for 2 minutes. Stir, then cook for 2 more minutes.

you can also bake the casserole in the oven instead of the microwave. Preheat oven to 400 F. Bake for 40 minutes, stirring the cheese after 20 minutes.

CINNAMON RICE BREAKFAST CEREAL

CINNAMON RICE BREAKFAST CEREAL

INGREDIENTS
2 cups cooed brown rice
1 cup milk( soy, almond, goat)
2 tablespoons brown sugar
1/8 teaspoon cinnamon
3/4 teaspoon vanilla
2 tablespoons maple syrup
1 tablespoon butter
2 tablespoons raisins
1/3 cup toasted pecan pieces(optional)

1) Place all the ingredients in the top of a double boiler and boil over boiling water, stirring frequently, for 5 minutes.

2) When the cereal is warmed, spoon it into 2 serving bowls.

TURKEY SAUSAGE WITH BROCCOLI AND BROWN RICE

TURKEY SAUSAGE WITH BROCCOLI AND BROWN RICE

1 package of JENNIE-O lean smoked turkey sausage
1 cup of brown rice
1 cup of frozen broccoli
1 teaspoon garlic powder
1 tablespoon butter

1) cook sausage according to package

2) cook brown rice according to package

3) steam broccoli in a double boiler for 5 minutes

4) slice sausage in bite-size pieces. Mix all ingredients together. Serve immediately.

STRAWBERRY COFFEE CAKE MUFFINS

GLUTEN FREE DAIRY FREE STRAWBERRY COFFEE-CAKE MUFFINS

1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

DRY INGREDIENTS
3/4 cup white rice flour
1/2 cup sweet rice flour
1/4 cup cornstarch
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon sat

WET INGREDIENTS
1 large egg
1/2 cup milk
1/4 cup vegetable oil
1 cup fresh or frozen strawberries, sliced

1) Preheat oven to 375 F

2) In a small bowl, stir together the sugar and cinnamon. Set aside.

3) Prepare the muffins: In a medium bowl, whisk together dry ingredients. Add wet ingredients, folding in the strawberries last. Blend until smooth.

4) Fill prepared muffin pans about half-full. Sprinkle about 1 teaspoon cinnamon-sugar mixture over each muffin. Top with batter to fill cups two-thirds full. Sprinkle an additional teaspoon of cinnamon-sugar mixture on top of each muffin.

5) Bake for 20 to 25 minutes or until golden brown.

6) Remove pan from the oven and place on a wire rack to cool, 2 to 3 minutes. Remove muffins from pan and cool completely on rack.

SLOW-COOKER HOT DOGS

SLOW-COOKER HOT DOGS

1 package gluten-free hot dogs(10 hot dogs)
1/2 pound gluten-free bacon
4 tablespoons brown sugar
3 tablespoons gluten-free ketchup

1) Cut the hot dogs in half crosswise to make shorter hot dogs. Cut each slice of bacon in half the same way.

2) Wrap a strip of bacon around each mini hot dog, secure the bacon with a toothpick at each end of the hot dog.

3) Place one-third of the hot dogs in a slow cooker. Sprinkle with 1 tablespoon plus 1 teaspoon of brown sugar. Drizzle with 1 tablespoon of ketchup. Repeat these layers two more times.


4) Cover the pot. Cook on low heat for 4 hours.

GLUTEN-FREE PIZZA CRUST

GLUTEN-FREE PIZZA CRUST

Preheat oven to 400 F

2/3 cup sorghum flour
1/2 cup quinoa flour
1/3 cup potato starch
1/4 cup tapioca starch
1 tsp granulated sugar
2 tsp xanthan gum
1 tbsp instant yeast
3/4 tsp salt
1 1/4 cups water
1 tbsp extra-virgin olive oil
1 tsp cider vinegar

1. In a large bowl combine sorghum flour, quinoa flour, potato starch, tapioca starch, sugar, xanthan gum, yeast and salt. Mix well and set aside.
2. In a separate bowl, using a heavy-duty electric mixer with paddle attachment, combine water, olive oil and vinegar until well blended. With the mixer on lowest speed, slowly add the dry ingredients until combined. Stop the machine and scrape the bottom and sides of the bowl with a rubber spatula. With the mixer on medium speed, beat for 4 minutes.
3. Gently transfer the dough to prepared pan and spread evenly to the edges. Do not smooth top.
4. Bake in preheated oven for 12 minutes, or until bottom is golden and crust is partially baked.

Partially baked pizza crust can be wrapped airtight and frozen for up to 4 weeks. Thaw in the refrigerator overnight before using to make pizza.

GLUTEN FREE SANDWICH BREAD

3c. g.f. flour mixture
3tbsp. sugar
2tsp. instant yeast
1 1/4tsp. salt
1 1/4tsp. xanthan gum
1c. warm milk(soy, almond, or rice)
4tbsp. soft g.f. butter
3 large eggs

1) Place flour mixture, sugar, yeast, salt, and xantan gum in a bowl in a stand mixer. Mix until combined.

2) Drizzle in the milk, beating the whole time. The mixture will get crumbly.

3) Add the butter and continue to beat until thoroughly blended.

4) Beat in the eggs one at a time, beating each thoroughly before adding the next. Scrape the sides and bottom of the bowl, then beat at high speed for 3 minutes. The batter will be very smooth and thick.

5) Cover the bowl, and let the batter rise for 1 hour.

6) Scrape down the bottom and sides of the bowl with a spatula to deflate the batter.

7) Grease an 8 1/2" by 4 1/2" loaf pan.

8) Scoop the dough into pan. Press it level.

9) Cover pan with greased plastic and set in a warm place to rise until the loaf crowns the rim of pan. It should take about 45-60 minutes. In the meantime preheat oven to 350 degrees F.

10) Bake the bread for 38-42 minutes, until golden brown. Remove bread from the oven, turn it out of the pan, and cool on rac

Living Gluten-free & Dairy-free

Every parent knows it is challenging to get your child to eat the food that you put on their plate. It is even more difficult to get them to eat the food you give them when they are limited to certain foods because of food allergies. We were recently told by our son's gastrointestinal doctor that he is allergic to wheat, dairy, and fish. The next day I threw out all of the foods he couldn't eat and started a gluten free and dairy free diet for our family. I was overwhelmed at first figuring out what I was going to feed my one year old that he wouldn't throw on the floor. I was surprised to find out that cooking g.f. is actually really easy and much healthier. We can have a lot of the same foods as before just made a little different. I have been learning and experimenting with new recipes and would like to share with other g.f. people. In return, I would like to hear from some of others' favorite(kid friendly) recipe's.