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.
Saturday, October 27, 2007
Bob's Red Mill GF Waffles
Got this off the Bob's Red Mill website, put it in the old Mickey Mouse waffle iron...and presto! Huge breakfast hit!
Ingredients:
Dry Ingredients:
1-1/2 cups Gluten Free All Purpose Baking Flour
1 Tbsp. Sugar
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
Liquid Ingredients:
1 large Egg
1/2 cup Rice Milk
1 Tbsp. Cooking Oil
Additional Oil for Frying
1. Blend all ingredients in blender or whisk vigorously in bowl until thoroughly blended. Let batter sit for five minutes.
2. While batter rests, preheat waffle iron according to manufacturer’s directions. (Adjust temperature setting after cooking first waffle.)
3. Lightly oil hot waffle iron, if necessary. Pour 1/4 of batter (or manufacturer’s recommended amount) onto heated waffle iron. Close and bake until steaming stops and waffle is deeply browned, about 4-6 minutes. Repeat with remaining batter.
Makes 4 waffles, 8 inches each, depending on waffle iron size. Serves 4 (1 waffle per serving).
Ingredients:
Dry Ingredients:
1-1/2 cups Gluten Free All Purpose Baking Flour
1 Tbsp. Sugar
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
Liquid Ingredients:
1 large Egg
1/2 cup Rice Milk
1 Tbsp. Cooking Oil
Additional Oil for Frying
1. Blend all ingredients in blender or whisk vigorously in bowl until thoroughly blended. Let batter sit for five minutes.
2. While batter rests, preheat waffle iron according to manufacturer’s directions. (Adjust temperature setting after cooking first waffle.)
3. Lightly oil hot waffle iron, if necessary. Pour 1/4 of batter (or manufacturer’s recommended amount) onto heated waffle iron. Close and bake until steaming stops and waffle is deeply browned, about 4-6 minutes. Repeat with remaining batter.
Makes 4 waffles, 8 inches each, depending on waffle iron size. Serves 4 (1 waffle per serving).
Soft Pumpkin Cookies
Huge hit with the entire family (even my skeptical brother)! This was taken from Kids with Food Allergies Halloween booklet. I was disappointed to see that many of their recipes contained margarine (next to impossible to find a soy free and dairy free margarine), but this one is a keeper!
2 cups gluten-free flour blend (I like Bob's Red Mill GF All Purpose Flour)
1/2 cup oat flour
1 tsp baking soda
1 tsp baking powder (make sure it's alluminum free)
1 tsp xanthan gum
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup shortening (Spectrum Shortening is 100% Palm)
1 1/2 cups sugar
1 1/4 cups canned pumpkin (Libbey has a wonderful pure pumpkin with no additives)
1 Tbsp Egg Replacer mixed with 2 Tbsp water
1 tsp vanilla
In large bowl, combine all ingredients. Stir until completely mixed.
Preheat oven to 350 degrees F.
Place spoonfuls of batter on ungreased cookie sheet, 12-15 to a sheet. My kids enjoy tapping a bit of "sand" (colored sugar) on each cookie before cooking.
Bake 18-20 minutes
2 cups gluten-free flour blend (I like Bob's Red Mill GF All Purpose Flour)
1/2 cup oat flour
1 tsp baking soda
1 tsp baking powder (make sure it's alluminum free)
1 tsp xanthan gum
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup shortening (Spectrum Shortening is 100% Palm)
1 1/2 cups sugar
1 1/4 cups canned pumpkin (Libbey has a wonderful pure pumpkin with no additives)
1 Tbsp Egg Replacer mixed with 2 Tbsp water
1 tsp vanilla
In large bowl, combine all ingredients. Stir until completely mixed.
Preheat oven to 350 degrees F.
Place spoonfuls of batter on ungreased cookie sheet, 12-15 to a sheet. My kids enjoy tapping a bit of "sand" (colored sugar) on each cookie before cooking.
Bake 18-20 minutes
Sizzled Green Beans with Crispy Prosciutto & Pine Nuts
Another Yummy Thanksgiving recipe from last year's "Eating Well" magazine
2 lbs green beans, trimmed
2 1/2 teaspoons EVOO, divided
2 oz thinly sliced prosciutto (make sure it's nitrate free and free of lactic acid), cut in ribbons
4 cloves of garlic, minced
2 teaspoons minced fresh sage
1/4 teaspoon salt, divided
Fresh ground pepper
1/4 c toasted pine nuts (see below)
1 1/2 teaspoons freshly grated lemon zest
1 teaspoon lemon juice
Bring large pot of water to a boil. Add beans, retun to a boil, and simmer until crisp-tender, about 3-4 mn, drain
Heat 1/2 teaspoon oil in a large skillet over medium heat. Add prosciutto; cook stirring, until crispy 4-5 mn. Drain on paper towl
Wipe out the pan; heat the remaining 2 teaspoons oil over medium heat. Add the beans. garlic, sage, 1/8 teaspoon salt and several grinds of pepper. Cook, stirring occassionally, until beans are bowned in places, 3-4 mn. Stir in pine nuts, lemon zest and the prosciutto. Season with lemon juice, the remaining 1/8 teaspoon salt and pepper.
Makes 8 servings 3/4 cup per serving
2 lbs green beans, trimmed
2 1/2 teaspoons EVOO, divided
2 oz thinly sliced prosciutto (make sure it's nitrate free and free of lactic acid), cut in ribbons
4 cloves of garlic, minced
2 teaspoons minced fresh sage
1/4 teaspoon salt, divided
Fresh ground pepper
1/4 c toasted pine nuts (see below)
1 1/2 teaspoons freshly grated lemon zest
1 teaspoon lemon juice
Bring large pot of water to a boil. Add beans, retun to a boil, and simmer until crisp-tender, about 3-4 mn, drain
Heat 1/2 teaspoon oil in a large skillet over medium heat. Add prosciutto; cook stirring, until crispy 4-5 mn. Drain on paper towl
Wipe out the pan; heat the remaining 2 teaspoons oil over medium heat. Add the beans. garlic, sage, 1/8 teaspoon salt and several grinds of pepper. Cook, stirring occassionally, until beans are bowned in places, 3-4 mn. Stir in pine nuts, lemon zest and the prosciutto. Season with lemon juice, the remaining 1/8 teaspoon salt and pepper.
Makes 8 servings 3/4 cup per serving
Pear, Prosciutto & Hazelnut Stuffing
I found some great Thanksgiving recipes last year in "Eating Well" magazine and many of them were easy to adapt and yummy!!
3 teaspoons EVOO, divided
4 oz thinly sliced prosciutto (make sure it's nitrate free as well as lactic acid free), cut into ribbons
2 cups chopped onion
2 cups diced fennel bulb
1/4 cup minced shallot
2 teaspoons minced fresh sage
2 teaspoons minced fresh thyme
1 teaspoon minced fresh rosemary
8 cups stale bread cut in 1/2" cubes (I like to make a loaf of Gluten Free Pantry French Bread because it's a bit more dense, then I cube it and stale it)
2 ripe but firm Bosc pears, chopped
1/3 cup flat-leaf parsley
1/3 cut toasted chopped hazelnuts (see bottom)
2 cups safe chicken broth (I make my own from chicken leftovers and freeze them in cups)
1/4 teasoon salt
Preheat oven to 350, coat 9/13 baking dish with cooking spray (I use pure canola oil spray)
Heat 1 T oil in a large skillet over medium heat. Add prosciutto; cook stirring until crispy, about 5 mn, drain in paper towel
Wipe out the pan and heat the remaining 2 t oil over medium high heat. Add onion, fennel and shallot and cook, stirring until softened and beginning to brown, 6-8 mn. Add sage, theyme and rosemary and cook, stirring for 1 mn more. Transfer everything to a large bow and gently stir in bread, pears, parsley, hazelnuts and prosciutto. Add broth, toss to combine. Season with salt & dash pepper. Spoon stuffing into baking dish, cover with foil.
Bake 40 minutes; remove the foil and bake until the top is beginning to crisp, 25-30 minutes more
TOASTING NUTS: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2-4 mn.
3 teaspoons EVOO, divided
4 oz thinly sliced prosciutto (make sure it's nitrate free as well as lactic acid free), cut into ribbons
2 cups chopped onion
2 cups diced fennel bulb
1/4 cup minced shallot
2 teaspoons minced fresh sage
2 teaspoons minced fresh thyme
1 teaspoon minced fresh rosemary
8 cups stale bread cut in 1/2" cubes (I like to make a loaf of Gluten Free Pantry French Bread because it's a bit more dense, then I cube it and stale it)
2 ripe but firm Bosc pears, chopped
1/3 cup flat-leaf parsley
1/3 cut toasted chopped hazelnuts (see bottom)
2 cups safe chicken broth (I make my own from chicken leftovers and freeze them in cups)
1/4 teasoon salt
Preheat oven to 350, coat 9/13 baking dish with cooking spray (I use pure canola oil spray)
Heat 1 T oil in a large skillet over medium heat. Add prosciutto; cook stirring until crispy, about 5 mn, drain in paper towel
Wipe out the pan and heat the remaining 2 t oil over medium high heat. Add onion, fennel and shallot and cook, stirring until softened and beginning to brown, 6-8 mn. Add sage, theyme and rosemary and cook, stirring for 1 mn more. Transfer everything to a large bow and gently stir in bread, pears, parsley, hazelnuts and prosciutto. Add broth, toss to combine. Season with salt & dash pepper. Spoon stuffing into baking dish, cover with foil.
Bake 40 minutes; remove the foil and bake until the top is beginning to crisp, 25-30 minutes more
TOASTING NUTS: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2-4 mn.
"Play Clay"
This came directly from the Argo brand cornstarch website. They have some wonderful crafts that kids can do with their version of Play Dough. http://www.argostarch.com/playClay.asp
ARGO PLAY CLAY
Makes about 2 pounds
1 cup Argo® or Kingsford's® Corn Starch
1 pound (2 cups) baking soda
1 1/4 cups cold water
1 tablespoon Mazola® Oil
1 tablespoon liquid food color, or1 to 2 teaspoons Rit® Dye
1 to 2 teaspoons paste food color
In medium saucepan stir corn starch and baking soda. Add water and oil all at once and stir until smooth.
Stirring constantly, cook over medium heat until mixture reaches the consistency of SLIGHTLY dry mashed potatoes. (Mixture will come to a boil, then start to thicken, first in lumps and then in a thick mass; it should hold its shape.) If Play Clay is overcooked, crafts may crack.
Turn out onto plate and cover with damp cloth; cool.
When cool enough to handle, turn play clay onto work surface dusted with corn starch; knead until smooth and pliable. If not to be used immediately, store completely cooled clay in tightly closed plastic bag or container.
Shape Play Clay as desired by molding into shapes, balls or ropes with hands. Or roll flat with a rolling pin or press with hands, making pieces of moderate thickness. (Thin items [less than 1/4 inch thick] tend to be fragile; very thick pieces often dry unevenly and may crack.) Press or etch designs into soft Play Clay. Plan to glue small pieces together and heads to bodies rather than press Play Clay shapes together.
Air-dry Play Clay overnight on wire racks, turning occasionally to speed up drying and make objects dry evenly. Oven Drying: Preheat oven to 350ºF, then turn oven off. Place undecorated items on a wire rack on a cookie sheet. Place in oven until oven is cold. Repeat as necessary.
Decorate with water color or acrylic paints, felt tip markers, colored glue, glitter glue, crayons. Let dry completely. Coat decorated items with clear acrylic to seal.
Store un-shaped Play Clay in an airtight container or heavy plastic bag in a cool place up to 2 weeks. Knead stored clay until smooth before using.MICROWAVE METHOD: Stir corn starch and baking soda in 2 ½-quart microwavable bowl. Add water and oil all at once and stir until smooth. Microwave at High (100%) uncovered, 2 minutes; stir. Microwave 3 to 4 minutes longer, stirring after each minute until mixture reaches consistency of SLIGHTLY dry mashed potatoes. Complete as above.
ARGO PLAY CLAY
Makes about 2 pounds
1 cup Argo® or Kingsford's® Corn Starch
1 pound (2 cups) baking soda
1 1/4 cups cold water
1 tablespoon Mazola® Oil
1 tablespoon liquid food color, or1 to 2 teaspoons Rit® Dye
1 to 2 teaspoons paste food color
In medium saucepan stir corn starch and baking soda. Add water and oil all at once and stir until smooth.
Stirring constantly, cook over medium heat until mixture reaches the consistency of SLIGHTLY dry mashed potatoes. (Mixture will come to a boil, then start to thicken, first in lumps and then in a thick mass; it should hold its shape.) If Play Clay is overcooked, crafts may crack.
Turn out onto plate and cover with damp cloth; cool.
When cool enough to handle, turn play clay onto work surface dusted with corn starch; knead until smooth and pliable. If not to be used immediately, store completely cooled clay in tightly closed plastic bag or container.
Shape Play Clay as desired by molding into shapes, balls or ropes with hands. Or roll flat with a rolling pin or press with hands, making pieces of moderate thickness. (Thin items [less than 1/4 inch thick] tend to be fragile; very thick pieces often dry unevenly and may crack.) Press or etch designs into soft Play Clay. Plan to glue small pieces together and heads to bodies rather than press Play Clay shapes together.
Air-dry Play Clay overnight on wire racks, turning occasionally to speed up drying and make objects dry evenly. Oven Drying: Preheat oven to 350ºF, then turn oven off. Place undecorated items on a wire rack on a cookie sheet. Place in oven until oven is cold. Repeat as necessary.
Decorate with water color or acrylic paints, felt tip markers, colored glue, glitter glue, crayons. Let dry completely. Coat decorated items with clear acrylic to seal.
Store un-shaped Play Clay in an airtight container or heavy plastic bag in a cool place up to 2 weeks. Knead stored clay until smooth before using.MICROWAVE METHOD: Stir corn starch and baking soda in 2 ½-quart microwavable bowl. Add water and oil all at once and stir until smooth. Microwave at High (100%) uncovered, 2 minutes; stir. Microwave 3 to 4 minutes longer, stirring after each minute until mixture reaches consistency of SLIGHTLY dry mashed potatoes. Complete as above.
Craft Brand Names that are OK
I found this list off an autism website and have found it to be helpful:
COMMON GF/CF SCHOOL PRODUCTS/MATERIALS:
Chalk – Crayola
Crayons – Crayola
Foam / Shaving cream – Colgate Shaving Cream is GF/CF (non-mentholated, white cream preferred)
Glue (liquid) – Elmer’s washable glue
Glue Stick - No suitable replacement found
Markers – Crayola (including Color Wonder as well)
Paints (w/ brush) Palmer paint products; Crayola Oil Pastels, powder paint, and water soluble oil pastels; Prism Brand paints
Paints (finger paints) – Crayola
Paints (powder) - Crayola
Play Clay – Crayola Model Magic (NO Crayola Clay – that contains gluten)
Silly Putty - Crayola
Stickers – Most contain gluten – If a sticker is placed on clothes or paper, parent may allow it as acceptable. However, it is to be taken away from the child if the child insists on putting any stickers on skin….the adhesive is transferring gluten directly through the skin.
Sunscreen – Banana Boat
Lip balm – Burt’s Bees & Lip Smackers (in our case, all flavors except banana!)
All elmers products but finger paints
COMMON GF/CF SCHOOL PRODUCTS/MATERIALS:
Chalk – Crayola
Crayons – Crayola
Foam / Shaving cream – Colgate Shaving Cream is GF/CF (non-mentholated, white cream preferred)
Glue (liquid) – Elmer’s washable glue
Glue Stick - No suitable replacement found
Markers – Crayola (including Color Wonder as well)
Paints (w/ brush) Palmer paint products; Crayola Oil Pastels, powder paint, and water soluble oil pastels; Prism Brand paints
Paints (finger paints) – Crayola
Paints (powder) - Crayola
Play Clay – Crayola Model Magic (NO Crayola Clay – that contains gluten)
Silly Putty - Crayola
Stickers – Most contain gluten – If a sticker is placed on clothes or paper, parent may allow it as acceptable. However, it is to be taken away from the child if the child insists on putting any stickers on skin….the adhesive is transferring gluten directly through the skin.
Sunscreen – Banana Boat
Lip balm – Burt’s Bees & Lip Smackers (in our case, all flavors except banana!)
All elmers products but finger paints
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