Vegetable Kale Soup

Vegetable Kale Soup

Ingredients:
4cups fresh kale, chopped
1 tablespoon olive oil
1 zucchini
1 sweet onion
1 15 oz can diced tomatoes
1 15 oz can of great northern beans, rinsed and drained
1 cup carrots, shredded
3 potatoes, peeled
6 cups g.f. chicken or vegetable broth
4 cloves garlic, peeled and crushed
1 bay leaf
salt and peeper to taste

Directions:
1) Dice onion, zucchini, and potatoes. Cut stems from Kale.
2) Put all ingredients in a slow cooker and stir. Cook on low for 6-7 hours until chicken, potatoes, and zucchini are tender.
3) Take a fork and pull the chicken apart and stir back in slow cooker.
2 chicken breast

Thick Crust Pizza

Thick Crust Pizza

Ingredients:
1¼ Cups Cornstarch
2 1/2 Cups g.f flour mix
1½ Tablespoons Xanthan Gum
1½ Teaspoons Salt
¼ Teaspoon Dried Oregano
¼ Teaspoon Garlic Powder
1 Package Active Dry Yeast
1 Teaspoon Apple Cider Vinegar
2 Tablespoons Sugar
1 Tablespoon Honey
1/3 Cup Vegetable Oil
2 Eggs
1 Egg White
1¾ Cups Warm Water

Yield: dough for 17in x 11in rectangular pan

Directions:
1)Place Cornstarch, flours, Xanthan gum, salt, oregano, garlic powder and yeast in mixing bowl; mix.
2) Fluff egg and egg whites in a blender or food processor for 30 seconds.
3)Add, vinegar, sugar, honey, oil, eggs, egg white and lastly the warm water; mix. Increase mixing speed to high, and beat for 4 minutes.
4)Cover the bottom of pan with cooking spray. Dough will be very sticky. Work the dough out in pan with a spatula. If having a hard time spreading dough spray spatula with cooking spray.
5)Spray surface of pizza dough very lightly with cooking spray.
6) spray plastic wrap and loosely cover pan. Sit in a warm(draft-free) area for 35-40 minutes.
7)Preheat oven to 375° and bake crust for 15 minutes or until crust is lightly golden.
8)Remove crust from oven. Raise the oven temperature to 400°.
9)Add gluten-free pizza sauce, dairy-free cheese and any other desired toppings to the pizza crust and then place back in oven for an additional 15-20 minutes.
10)Remove pan from oven and serve.

(Interpreted recipe from "Gluten Free Recipes from SureTalent® Books")

Chocolate Cake

Chocolate Cake

Dry Ingredients:
3 cups white rice flour
1 cup sweet rice flour
1/4 cup potato flour
1/4 cup cornstarch
3 cups sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons salt
1 tablespoon baking soda

Wet Ingredients:
2 large eggs(room temp)
1 cup vegetable oil
3 cups cold vanilla almond milk or water.
1 tablespoon vanilla

Dairy free chocolate buttercream icing


Directions:
1) Preheat oven to 350 degrees. Grease three 8-inch round cake pans; dust lightly with cocoa powder.
2) In a large bowl, whisk together dry ingredients.
3) Fluff eggs in a blender or food processor for 30 seconds.
4)Add eggs to wet ingredients and pour into bowl with dry ingredients. Mix for 1 minute on medium-low speed on a stand mixer(medium speed on hand mixer).Scrape bottom and make sure all the ingredients are blended together.
5) Divide batter into evenly into pans, filling each pan halfway. Bake 35-40 minutes or until toothpick inserted in the middle comes out clean.
6) Remove pans from the oven and cool on wire rack for 3 minutes. Turn cakes out onto a rack and cool completely(about an hour).
7) Fill and frost with buttercream icing.Dairy free chocolate buttercream icing

Buttercream Icing

Ingredients:
3/4 cup dairy-free butter or margarine
2 2/3 cups powdered sugar
6 tablespoons unsweetened cocoa powder
2 teaspoon vanilla extract

Directions:
Put the dairy-free butter in a bowl and sift the powdered sugar and cocoa powder over it.
Add the vanilla extract and gradually work into the butter.
Then beat until smooth and fluffy.
You may need to work up to 4 teaspoons of water into the frosting in order to get a soft, smooth consistency.

(Recipe interpreted from "Easy Gluten-Free Baking" cook book)

Blueberry Coffee Cake

Blueberry Coffee Cake

Ingredients:
2 eggs
1/2 cup milk(almond,soy,or rice)
1/2 cup vanilla yogurt(soy)
3 tablespoons canola oil
1 teaspoon vanilla
2 cups Gluten-Free Flour Mixture(I used Bob's Red Mill)
1/2 cup sugar
6 teaspoons gluten-free baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 1/2 cups blueberries

TOPPING:
3 tablespoons sugar
1/4 teaspoon cinnamon

Directions:
1) Preheat oven to 350 degrees
2) Break the eggs into a large bowl. Add milk, yogurt, canola oil, and vanilla. Mix well.
3) Mix the flour mixture, sugar, baking powder, salt, and cinnamon and add to the egg mixture. Stir together until blended.
4) Spray a 9-inch square pan with gluten-free nonstick spray. Pour and spread the batter in the pan. Sprinkle blueberries on top of the batter.
5) For the topping, stir together the sugar and cinnamon in a small bowl. Sprinkle over top of batter.
6) Bake for 35 minutes or until toothpick inserted into the center of the cake comes out clean.
7) Remove the pan from oven and cool.

Fruit Flag

Fruit Flag

Ingredients:
banana
blueberries
rasberries or strawberries
1 tablespoon soy vanilla yogurt

Directions:
1) Spread the yogurt in a square and cover with blueberries
2) Make rows of bananas and top with rasberries or strawberries

Zucchini Muffins

Zucchini Muffins

Ingredients:
1/2 cup brown rice flour
1/2 cup sorghum flour
1/4 cup potato starch
1/4 cup tapioca starch
1/2 cup sugar
1 teaspoon xanthan gum
1 1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup vegetable oil
2 large eggs
2 tablespoons milk
1 teaspoon vanilla
1 cup shredded zucchini

Directions:
1) Combine all dry ingredients in a bowl. Make a well in the center
2) Add oil, eggs, milk, and vanilla
3) Mix well
4) Stir in zucchini
5) Spoon into greased muffins 3/4 full
6) Bake at 400 degrees for 18 minutes

Meat Loaf Muffins

Meat Loaf Muffins:
(Wheat-Free, Gluten-Free Cookbook for Kids and Busy Adults)

Ingredients:
1/2 cup warm water
1 gluten-free beef bouillon cube
1 cup gluten-free cornflake crumbs
1 pound ground beef
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons dried parsley flakes
2 tablespoons dried onions flakes
1/4 teaspoon garlic powder
1 egg
1 teaspoon gluten-free Worcestershire sauce
2 tablespoon brown sugar
1/4 cup gluten-free ketchup

Directions:
1) Preheat oven to 350 degrees.

2) Pour water over bouillon in a large bowl. Let the bouillon soak for 2 minutes.

3) Add the cornflake crumbs, ground beef, salt, pepper, parsley, onion flakes, garlic powder, egg, and Worcestershire sauce. With your hands (washed just before and afterward), blend the mixture well.

4) Spray muffin tins with gluten-free nonstick spray. Divide the meat mixture into six portions; pack into muffin tins.

5) Bake for 20 minutes.

6) While the meat loaves are baking, stir together the brown sugar and ketchup in a small bowl.

7) Have an adult help you remove the tins from the oven. Spoon the ketchup mixture evenly over the top of the meat. Return the tins to the oven, and bake for 20 minutes more.

Makes 6 Meat Loaf Muffins

Apple Crisp Pie

Apple Crisp Pie:

Ingredients:
Bobs Red Mill white Rice Flour
Salt
Sugar
Butter
Egg
Baking Powder
2 21 ounce cans of apple pie filling
9 inch pie pan

Directions:
1) Follow directions on the back of the package of Bobs Red Mill white rice flour to make pie crust.

2) Spray pie pan with spray

3) Lay crust in pan and fill with apple pie filling.

4) Follow directions on Bobs Red Mill white rice flour packaging on baking time.

Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies:

I used Bob's Red Mill gluten free chocolate chip cookie mix. I added a few things of my own to add more flavor to the cookies:
1 cup more of dairy free chocolate chips.
1 tablespoon of peanut butter
1 tsp vanilla

These are so easy I let my son help make them.

Peanut Butter & Banana Smoothie

Peanut Butter & Banana Smoothie:

3/4 cup of almond milk
1 small banana, peeled and cut
1 1/2 tbs peanut butter
1/2 cup ice
1 tsp chocolate syrup(optional)

1) Mix all the ingredients together in a blender and mix until smooth.
2) Serve immediately.

Honey-nut Chicken Nuggets

Honey-nut Chicken Nuggets:

Ingredients:
2 boneless skinless Chicken Breasts
1 Cup of Honey Nut Chex(crushed)
1 teaspoon of Salt
1/2 teaspoon of Parsley flakes
1/2 teaspoon of Oregano
1/4 teaspoon of Onion powder
1/4 teaspoon of Pepper
2 Eggs, beaten
1/4 Cup of White Rice flour
1/4 Cup of Brown Rice flour
1/4 Cup of Tapioca flour
about 1 Cups of Oil for frying

Directions:
1)Crush Chex cereal in food processor.
2)Heat oil in a skillet on medium-high heat while preparing the chicken nuggets.
3)Cube chicken and place in a food processor. Blend chicken until it has all been taken apart and is a paste. Remove to a bowl and add salt, parsley, oregano, onion powder, and pepper, and combine well.
4)Mix all three flours together in a shallow bowl and have your beaten eggs in a separate bowl ready to work with. In a third bowl have Chex crumbs ready.
5)Roll the chicken paste mixture into balls(about 1 tablespoon).
6)Roll chicken ball in flour, then in egg, and then in Chex crumbs. Then, press the ball down to make a nugget. Set nuggets aside.
7)Place as many nuggets as possible in the oil, and fry until the bottoms are golden, turn and fry until the other side is golden. About 4-5 minutes per side. Remove to a towel-lined plate (to catch any excess oil).

French Toast

French Toast:

4 slices of gluten free, dairy free bread
2 eggs
2 tbsp dairy free milk(rice, soy, almond,etc)
1 tbsp cinnamon
1 tbsp sugar

Mix eggs,milk, and cinnamon in a wide bowl.
Dip bread in bowl and flip on other side.
Add bread to lightly greased pan and cook on medium on each side for 3-5 minutes.
Remove from pan and sprinkle with sugar and gluten free syrup( if desired).

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.