Gf Almond Cookies
Yield: 24 servings
1/2 c Butter or margarine
1/2 c Brown sugar, lightly packed
1 tsp Almond extract
1 Egg
1/2 c Rice flour
2 c Crispy Rice (crushed)
2 tb Chopped almonds
This is a special recipe made without gluten.
Crispy Rice is available from a food distributor or
health food shop.
Preheat oven to 350 F. Cream butter and sugar
together until light and fluffy. Add almond extract
and egg. Beat well. Stir in flour, Crispy Rice and
almonds. Shape into balls, 1" in diameter and place
on un greased baking sheet. Press with a floured fork
to flatten slightly. Bake for 12 to 15 minutes until
lightly browned.
Gf Gingersnaps
Yield: 20 servings
1/4 c Margarine
1/2 c Sugar
2 tb Molasses
1 Egg
1/2 c Soya flour
1/4 c Cornstarch
1/4 c Potato starch flour
1/4 tsp Salt
1 tsp Baking soda
1/4 tsp Ginger
1/2 tsp Cinnamon
This is a special recipe made without gluten.
Preheat oven to 350 F. Sift dry ingredients together.
Cream margarine and sugar together thoroughly. Beat
in egg and molasses. Add flour mixture. Mix well.
Drop rounded teaspoons of dough onto greased cookie
sheet. Bake for 10 to 12 minutes. Makes 40 cookies.
2 cookies per serving: 1 fruit/vegetable choice, 1 fat
Gf Maple Bean Tarts
Yield: 24 servings
24 Gluten-free.unbaked tart shells
FILLING
1 c Cooked white kidney beans
1/2 c Maple syrup
2 Eggs
1/3 c Brown sugar
1/4 c Butter or margarine, melted
1/2 c Raisins
NOTE: Gluten-free pastry made with bean flour is
lower in fat than regular pastry.
Combine all ingredients except raisins in a food
processor or blender. Divide raisins evenly among tart
shells. Pour filling over raisins, filling
medium-size tart shells 3/4 full.
Bake at 350 F for 20 minutes or until crust is golden
brown and filling set. Makes 24 tarts.
1 tart = 131 calories, 1/2 starch, 1 fruit, 1 fats &
oils choice 5 grams total fat, 1 gram saturated fat,
17 mg cholesterol, 2 grams protein, 17 grams
carbohydrate, 46 mg sodium, 158 mg potassium. Moderate
fibre.
Gf Substitutions For Wheat Flour
Yield: 1 servings
For 1 TBSP Wheat Flour
1/2 tb Cornstarch
1/2 tb Potato flour
1/2 tb White rice flour
1/2 tb Arrowroot starch
2 tsp Quick cooking tapioca
2 tsp Tapioca starch
For 1 CUP Wheat Flour
7/8 c Rice flour, white or brown
2/3 c Rice flour white or brown &
1/3 cup potato starch flour
1 c Corn flour (maize)
Gluten-free Pastry
Yield: 8 servings
1 1/2 c Whole bean flour (try puree)
1/4 c Cornstarch
1 tb Cornmeal
1 tsp GF baking powder
1/2 tsp Salt
6 tb Vegetable shortening
1 Egg white
3/4 c Cold water
Bean flour is a new product being promoted by the
Ontario Coloreds Bean Growers of Ontario. If not
available to you, try white bean puree. Less fat is
required with bean flour than whole wheat flour for
pastry.
Stir together dry ingredients, then cut in shortening
until mixture is crumbly using pastry blender or 2
knives. Try adding puree alternately with shortening.
Whisk together egg white and a little less water if
using bean puree. Stir into dry ingredients to make a
soft dough. Divide dough in half. Roll dough out to
1/8" thickness on a cornstarch dusted surface, between
layers of waxed paper or layers of plastic wrap. Press
into pan, patching if necessary.
For pie shell or single crust: Trim edge leaving
half-inch overhang to tuck under and flute edge. Line
inside of pastry shell with piece of foil. Bake at 400F for 15 minutes or until edges are golden brown,
remove foil.
For double-crust pie: Trim edge, fill, roll top
pastry. Tuck 1/2 inch overhang under edge of bottom
crust, press firmly together. Flue edges. Cut steam
vents. Bake as recipe directs for filling.
Makes 1 double-crust, 2 single pie shells or 24 medium
tart shells.
Double crust: 184 calories, 1 starch, 1 fat choice 8
grams total fat, 2 grams saturated, 0 mg cholesterol,
4 grams protein, 18 grams carbohydrate, 44 mg sodium,
274 mg potassium. High fibre.
Orange Breakfast Bread
Yield: 3 loaves
3/4 c Low-fat buttermilk
1/2 c Unsweetened applesauce
1/4 c Orange juice concentrate
-- (frozen)
1/3 c Honey
3 tb Olive oil
2 1/4 c Rice flour
1 tsp Xanthan gum
1 tsp Baking powder
1 tsp Baking soda
1/2 tsp Salt
2 tb Grated orange peel
1 c Confectioners' sugar
2 tb Orange juice
Combine buttermilk, applesauce, juice concentrate, honey, eggs and oil in
blender or food processor 1 minute. Combine flour, xanthan gum, baking
powder, baking soda and salt in large bowl. Make a well in center of
flour mixture; pour in liquid mixture and orange peel; stir to combine.
Pour batter into 3 lightly greased mini loaf pans. Use rubber spatula to
smooth top of each loaf. Bake in 350 degrees F. oven 35 to 40 minutes, or
until cake tester comes out clean. Combine confectioners' sugar and
orange juice in small bowl; stir until smooth, set aside. Turn loaves
onto wire rack; cool 10 minutes. Poke holes in loaves with wooden pick or
fork; drizzle glaze over loaves.
Makes 3 mini loaves
Each serving (2 slices) provides:
* 278 calories
* 4 g. protein
* 6 g. fat
* 53 g. carbohydrate
* 0 g. dietary fiber
* 50 mg. cholesterol
* 293 mg. sodium
Variation: Glazed Lemon-Poppy Seed Loaves - Substitute 1/4 cup lemon juice
for orange juice concentrate, add 2 tablespoons poppy seeds and 2
tablespoons lemon peel; omit lemon peel.
For Glaze: Substitute lemon juice for orange juice. Poke holes in warm
loaves. Drizzle glaze over loaves.
Gf Pumpkin Cookies
Yield: 36 servings
1 tsp Baking soda
1 tsp Baking powder (GF)
1 tsp Cinnamon
1 c Rice flour
3/4 c Potato starch flour
1/2 c Shortening
3/4 c White sugar
1 tsp Vanilla
1 c Pumpkin
1/2 c Nuts
Preheat oven to 350 FF. Sift dry ingredients together. Cream
shortening and sugar. Add vanilla and pumpkin. Add dry ingredients
and nuts. Beat until smooth. Shape cookies into 1" balls and place
on a greased cookie sheet. Press flat with fork. Bake for 9 to 12
minutes.
1 cookie - 1 fruit/vegetable choice, 1 fat
Gluten Free Steamed Apricot Bread
Yield: 1 servings
3/4 c Rolled oats
2/3 c Brown rice flour
1/4 c Amaranth flour
1 tsp Baking soda
1/2 c Almonds
3/4 c Boiling water
1/3 c Molasses or honey
1/2 tsp Pure almond extract
1/2 c Dried apricots
In a large bowl, combine the oats, rice flour, amaranth flour and
baking soda.
Grind the almonds to a fine powder in a blender. Gradually add enough
water to bring the level up to 1 cup. With the machine running, add
the molasses or honey and almond extract. Add the apricots and
process with a few on/off turns to chop them; do not puree.
Pour the liquid mixture into the flour bowl. Stir to mix. Turn out
into an oiled 1 qt. mold or 1 lb can. Cover with a square of wax
paper or foil (shiny side down); tie wax paper securely with a piece
of string.
Place the mold on a wire rack in a Dutch oven or large stock pot. Add
enough boiling water to the pot to come halfway up the sides of the
mold. Cover the pot tightly, and steam the bread over med-low heat
for 2 hours Do not remove the cover during the cooking time.
Remove the mold from the pot. Cool the bread in the mold for 15 min,
then turn out onto a wire rack to cool completely. For best results,
slice with a serrated knife.
Variations: Replace the rice flour with 1/3 c rice polish and 1/3 c
rice bran. You can also replace the amaranth flour with either 1/4 c
soy flour, 1/4 c white buckwheat flour or 1/4 c ground sunflower
seeds.
White Bread (usa Rice)
Yield: 1 loaf
2 c Rice flour; divided
1/2 tsp Xanthan gum
1/2 tsp Salt
1/4 oz Gluten-free quick rise yeast
1/2 c Low-fat cottage cheese
1/2 c Water
2 tb Olive oil
2 tb Honey
1 Egg
Combine 1-3/4 cups flour, xanthan gum, salt and yeast
in large bowl. Heat cottage cheese, water, oil and
honey in small saucepan or microwave in 2-cup glass
measure on HIGH 2 minutes, until very warm (120 to 130
degrees F.). Pour into flour mixture; add egg. Stir
until well blended. Stir in remaining 1/4 cup flour;
knead dough in bowl until smooth and all flour is
incorporated (dough will be somewhat sticky). Cover
bowl; let rest 10 minutes. Shape into loaf; place in
lightly greased loaf pan. Cover; let rise in warm
place 30 minutes. Bake in 400 degree F. oven 30
minutes or until golden brown. Remove from pan; cool
on wire rack.
Each slice provides: * 113 calories * 3 g. protein * 3
g. fat * 19 g. carbohydrate * 0 g dietary fiber * 19
mg cholesterol * 114 mg. sodium
Variation: Nut 'N Honey Bread - Stir in 1/2 cup
chopped pecans and 1 tablespoon sesame seeds to dough
with last addition of flour.
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