Cornstarch Pudding

This came from the Argo Cornstarch website, I modified it with rice milk. It came out ok, but it was the best I can find for pudding!

Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Chill Time: 30 minutes minutes
Yield: 3 cups

• 1 cup sugar
• 3 tablespoons Argo® or Kingsford’s® Corn Starch
• 1/4 teaspoon salt
• 2 cups rice milk
• 2 egg yolks, slightly beaten
• 1-1/2 teaspoon vanilla
1. combine sugar, corn starch and salt in medium saucepan. Gradually stir in milk until smooth. Add egg yolks.
2. Bring to a boil over medium heat, stirring constantly, and boil 1 minute. Stir in vanilla.
3. Pour in a serving bowl OR pour equal amounts into 4 individual serving bowls. Cover and chill a minimum of 30 minutes before serving.

Perfect Pizzelles

I found a recipe online for GF Pizzelles and put my own spin on to it! I originally wanted the recipe to make ice cream cones - I bought the thing to roll around...not much luck! They didn't come out good! But if you're better at rolling than I am, all the best luck to you! LOL! but they make perfect pizzelles that taste like the real thing! My eldest daughter commented on how buttery they taste (without butter)!

1/2 cup Spectrum 100% palm shortening
2/3 cup sugar
3 eggs plus 1 egg white (if you're using smaller eggs, make it 4 eggs)
2 cups Bob's Red Mill GF All Purpose Flour
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon vanilla
pinch salt

Melt shortening and cool a bit. Beat eggs in large bowl, add vanilla and beat. Add sugar to egg mixture and beat well. Add shortening and beat. Sift in flour, xanthan, baking powder, and salt into wet mixture. Beat all together until consistency of a loose dough. Bake in pizzelle maker. Makes about 2 dozen pizzelles

If dough is too thick, add another egg white and beat it in. If you want a different flavor (e.g. anise), add about 1/2 teaspoon of flavoring.

Crepes

This was one of the first gluten free recipe I concocted. The kids enjoy it with some applesauce, maple butter, jam, or plain (my oldest - who has no allergies - likes them with cream cheese).

2 eggs (or equivilent egg replacer)
3/4 cup rice milk
1 tablespon oil
1/4 teaspoon salt
1/2 cup cornstarch

In a blender, combine eggs, milk, oil, salt and cornstarch; blend 30 seconds or until smooth. Spral small nonstick skillet with cooking spray. Heat well over med-high heat. Pour about 2 T batter into the center of skillet, roation quickly to evenly coat pan. Cook about 30 seconds until the edges begin to brown and pull away from the pan. Carefully turn crepe; cook 30 seconds longer. Slide out of skillet onto holding dish. Repeat with remaining batter. Makes 12 six inch crepes.

Peach Salsa Dip

1 1/4 cup (1/2 a 16oz bag) frozen peaches, thawed and diced
2 medium tomatoes, seeded and diced
1 green opnion, thinly sliced
3 tablespoons mild salsa (we prefer Tostido's brand as it is surprisingly all natural!)
1 tablespoon chopped cilantro
1 1/2 tablespoon sugar

In a medium bowl, combine all ingredients. Makes 3 cups