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Member Since 10 May 2008
Offline Last Active Jan 07 2015 02:42 PM

#658412 Looking For Two Recipes & A Question

Posted by on 05 December 2010 - 06:11 AM

I just made gingersnaps for Thanksgiving. I doubled the recipe, used some for a pie crust and made cut out bears to mail to my dd. Then I froze the rest for another pie.

This recipe is from "Cooking Free" by Carol Fenster.


1/4 cup (1/2 stick) butter or margarine
3 tablespoons molasses or sorghum syrup
1/2 cup packed light brown sugar or maple syrup
1 teaspoon vanilla extract
1 1/2 cups Flour Blend*
1 teaspoon xanthan gum
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 tablespoons water (if needed)
rice flour for dusting

1. In food processor, combine butter, molassas, sugar, and vanilla. Add remaining ingredients and blend until dough forms a ball. (Add water, 1 tablespoon at a time. only if mixture fails to form a large ball-or if using electric mixer instead of food processor.) Refrigerate for 1 hour.

2. Preheat oven to 325 degrees F. Grease baking sheet or line with parchment paper.

3. Dust your hands with rice flour and shape dough into 1-inch balls. Place on prepared baking sheet at least 1 inch apart. Flatten balls slightly with bottom of drinking glass.

4. Bake for 20-25 minutes, until cookies start to brown on bottom. Cool cookies on baking sheet for 5 minutes, then transfer to wire rack to cool completely. Store cookies in airtight container.

Makes 16 cookies.
* flour blend:
1 1/2 cups sorghum flour
1 1/2 cups potato starch, cornstarch, or amaranth starch
1 cup tapioca flour
1/2 cup corn flour, almond flour, bean flour or chestnut flour

my notes:
I used a mixer. Bake only 8-15 minutes depending on the size. I made 30 or more. Roll into balls and roll in sugar if desired. Makes a great tasting pie crust for a no bake pumpkin cheesecake.
I use sorghum, cornstarch and tapioca in amounts posted in her recipe.

try this recipe:
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#631199 Almost Instant Apple Pie

Posted by on 12 August 2010 - 01:20 PM

Posted Image


3 large tart apples, peeled and coarsely chopped
1/4 cup sugar
1/4 cup water
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
12 gluten-free shortbread cookies, crushed
2 cups gluten-free vanilla ice cream
Whipped dairy cream


In a large saucepan, combine the apples, sugar, water, cinnamon and nutmeg.
Bring to a boil.
Reduce heat; cover and simmer for 10 minutes or until apples are tender.
Uncover; cook 9-11 minutes longer or until most of the liquid has evaporated.
Remove from the heat, allow to cool.

In each of four goblets or parfait glasses, layer 1 tablespoon cookie crumbs, 1/2 cup ice cream and a 1/4 of the cooled apple mixture.
Top with remaining cookie crumbs and whipped cream.
Serve immediately.

Yield: 4 servings.

Nutrition per serving:

474 calories
18 g fat (7 g saturated fat)
38 mg cholesterol
258 mg sodium
75 g carbohydrate
3g fiber
5 g protein

Oh my that looks delish!! Thanks for the recipe. I have a recipe for shortbread cookies from the cornstarch box...think I will make both soon!
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#586703 I Think My Dog Has Pink Eye!

Posted by on 14 January 2010 - 04:12 PM

My dog has many symptoms of pink eye. Is there a home remedy for dogs? We live an hour from town and the vet only comes to our town a couple of days per week. I have dealt with it with people years ago but what can I do for a dog?? Thanks bunches!!
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#570376 Favorite Muffin Recipes

Posted by on 24 October 2009 - 05:52 PM

Here are my favorite muffin recipes...plz add yours :D

Chocolate Muffins

1 1/2 cups gluten-free flour mix*
3/4 cup brown sugar
1/4 cup baking cocoa
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 tsp. xanthan gum
1/4 cup dry instant chocolate pudding mix

Whisk the dry ingredients together in mixing bowl.
In small bowl whisk together the wet ingredients:

1 large egg
1/2 cup milk, plus 2 T.
1/2 cup sour cream
1/4 cup veg. oil

Stir wet into the dry ingredients. Fold in:
1 cup chocolate chips (I like part p.b. chips too)

Spoon batter into 12 sprayed muffin cups. Bake in preheated 375 degree oven for about 20 minutes. Muffins are done when touched lightly with fingertip and top bounces back.
(you can sub these for cupcakes)

*gluten-free flour mix
1 1/2 cups sorghum
1 1/2 cups potato starch or cornstarch
1 cup tapioca flour

*amount needed for 1 batch of muffins:
1/2 cup plus 2 T. sorghum
1/2 cup plus 2 T. corn or potato starch
1/4 tapioca flour

Oatmeal Chocolate Chip Muffins

In medium bowl, with fork, beat together until smooth:
1/2 stick butter, softened
1/2 cup brown sugar
1 large egg

Stir in:
1 cup applesauce

Stir in:
1 cup gluten-free flour mix*
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. xanthan gum

Stir in:
1 cup gluten-free oats (I pulse them a few seconds so they are not so chewy)

Fold in:
3/4 to 1 cup chocolate chips (or cinnamon chips are yummy, be sure they are gluten-free)
1/4 cup chopped nuts, opt. (or coconut)

Bake in 12 greased muffin cups, in 350 degree preheated oven for 20-25 minutes.
Muffins are done when edge starts to turn light brown and top is not wet.

*gluten-free flour mix
1 1/2 cups sorghum flour
1 1/2 cups potato starch or cornstarch
1 cup tapioca flour

*amount needed for 1 batch of muffins
1/4 cup plus 2 T. sorghum
1/4 cup plus 2 T. potato or cornstarch
1/4 cup tapioca flour

Peanut Butter Cup Muffins

In medium bowl, whisk together dry ingredients:
1 cup gluten-free flour mix*
1/3 cup brown sugar
1 tsp. baking powder
dash of salt
1/2 tsp. xanthan gum

In small bowl, whisk together wet ingredients:
1 large egg
1/2 cup milk
1/4 cup applesauce or sour cream
2 T. veg. oil

Whisk into the wet ingredients:
1/4 cup peanut butter

Stir the wet into the dry ingredients until moistened.
Stir in 10 or 12 chopped mini peanut butter cups (be sure they are gluten-free), about 1 cup loosely packed.
Or sub about 1/4 cup each chocolate and p.b. chips.

Spoon batter into about 8 greased muffin cups.
Bake in preheated 350 degree oven until edges are slightly browned and tops are dry, about 20 minutes.

*gluten-free flour mix
1 1/2 cups sorghum flour
1 1/2 cups potato or cornstarch
1 cup tapioca flour

*amount needed for 1 batch of muffins
1/4 cup plus 2 T. sorghum
1/4 cup plus 2 T. potato or cornstarch
1/4 cup tapioca flour

Lemon Yogurt Poppyseed Muffins

1/3 cup milk
1/4 cup veg. oil
1 6oz. lemon yogurt
1 egg
1 T. freshly grated lemon peel (save the juice)

1 3/4 cup gluten-free flour mix*
1/4 cup sugar
1 1/2 T. poppy seeds
3 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. xanthan gum

Lemon Drizzle:
1/2 cup powdered sugar
about 1-3 tsp. lemon juice, adding slowly as needed
Mix until smooth and drizzling consistency

In small bowl, whisk together the dry ingredients and set aside.
In med. bowl, whisk together the wet ingredients.
Stir the dry into the wet ingredients until moistened.
If desired, squirt in a bit more fresh lemon juice.
Spoon batter into 12 greased muffin cups.
Bake in 375 degree preheated oven for about 15-20 minutes or until toothpick comes out clean. Remove from pan onto serving dish or storage container and drizzle with the lemon drizzle.

*gluten-free flour mix (makes 4 cups)
1 1/2 cups sorghum flour
1 1/2 cups potato or cornstarch
1 cup tapioca
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#517061 Meridian, Idaho- Chicago Connection

Posted by on 12 March 2009 - 08:56 AM

Yay! My dd saw it on their sign in Boise too, just a few days ago!
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#514515 Meridian, Idaho- Chicago Connection

Posted by on 01 March 2009 - 12:10 PM

Wow, that is great news! :) I will tell my dd. Her fiance has been gluten-free for a week or so to see if his rash on his face will clear up. My dd is not sensitive so cc shouldn't be a problem. Thanks for the tip and feedback. I bet other places will get wise when they hear Chicago Connection's business will be doing well. ;)
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#492936 Sobering Article

Posted by on 15 December 2008 - 11:11 AM

Good news...Tyson sent a truck load of chicken to the big city (an hour from us). 31,000 lbs. of chicken to divide between 3 local charities. One truck of many across the nation. I give thanks to Tyson!!! The truck came from Arkansas all the way to Idaho. That's a huge donation plus all the expenses they had to pay out in order to donate their chicken! Tyson is donating 1 MILLION lbs. of chicken!! Thanks Tyson!!
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#489483 Chocolate Chip Cookies

Posted by on 02 December 2008 - 12:14 PM

Here is my favorite choc chip cookie recipe:

also found here:

I use real butter and 1 bag choc chips. Spray pan and skip the parchment.
You can use rice flour blend or sorghum blend or some of each. I like sorghum in baking. mmm...I am sampling them as I type!!!
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#448187 Every Thing Was Gluten Free!

Posted by on 17 July 2008 - 09:55 PM

I live in Emmett, its a small town so I have to do most of my shopping in Meridian/Boise. I guess you could say I'm pretty much asymptomatic when it comes to gluten so unless I eat it every day all day I can't tell I've gotten into something. My mom is very sensitive though and has eaten at Louie's a lot and has never had a problem. They even brought her out a new dessert on the house to try out for them so I know they are trying to enhance their gluten-free menu. Its really good food too, and its right on the menu that they can make almost anything gluten free. Louie's is one of the only places my whole family is able to eat at because we have some picky eaters! Red Robin is the other place we can all go since they make their fries gluten-free. Yum!
Where are you from? Its rare that I see/hear about anyone from Idaho with Celiac.

Born and raised in Caldwell and moved to Garden Valley 7 yrs ago. Been thru Emmett many times. Great info THANKS! I get my gluten-free stuff at the Boise Co-op. Have you ever been there? It is a bit cheaper than Jakes. But you have to look for it where as Jakes its all there right in front of you. My daughter usually eats at Chapala's but its not gluten-free. She just orders carefully. I called Pizzalchik. There web is Pizzalchik.com. They don't list gluten-free items on it though.
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#439535 Sweet & Sour Sauce

Posted by on 18 June 2008 - 09:15 AM

I have a recipe for homemade if you want it. I double or triple it and make sweet and sour chicken...yummy!
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