For many people, having celiac disease and gluten sensitivities also means having a sensitive tummy. Sometimes it feels like there is nothing you can digest and everything hurts your body. This following recipe is a delicious yet healthy dish that can be served for breakfast or as a late evening dessert.  It is gentle enough for even the most sensitive gluten sufferer to digest (unless of course you can't eat rice). It can be topped with any  of your favorite toppings such as cinnamon, blueberries, maple syrup, toasted nuts or anything else you like.

Ingredients

• 1 1/2 cups organic brown rice
• ¼  teaspoon fine grained Himalayan salt
• 2 tablespoons arrowroot powder
• 1 tablespoon ground cinnamon
• 1 1/2 cups soy milk or coconut milk work best
• 1/4 cup maple syrup
• 1/4 cup raisins 
• Vanilla extract to taste-optional
  

• Preheat the oven to 350 F degrees.
• Bring the brown rice and 3 cups of water to a boil in a medium saucepan.
• Once it is boiling reduce heat to low, cover and simmer for 40 – 50 minutes, or until the rice is very soft.
• In a large bowl, dissolve the arrowroot powder in 1 cup of the soy milk.
• Then add the rice, raisins, maple syrup, cinnamon, and salt and mix well.
• Pour the mixture into a large greased baking dish, cover with foil and bake for 1 hour, or until lightly brown and bubbly.
• Remove from the oven and stir in the remaining 1/2 cup of soy milk.
• Leave the pudding to cool for about 1 hour before serving.
• Add your favorite toppings.
  

Lemon Pudding Parfait

12 egg yolks
¼ cup agave nectar
¼ cup lemon juice
pinch celtic sea salt
½ cup heavy cream

1. Place egg yolks, agave and salt in a medium sauce pan
2. While heating over very low flame, whip with a hand mixer for 6-8 minutes, then whip in lemon juice
3. Chill for a half an hour
4. If pudding separates, whip with hand mixer for 1-2 minutes, until fluffy again
5. Whip cream in a separate bowl
6. Serve in small glasses, alternating layers of pudding and whipped cream
7. Garnish with berries

This recipe comes to us from Ann Sokolowski.

Grease a glass 9 x 13 Pyrex dish with solid shortening.

Preheat oven to 300F.

½ cup long grain white rice
½ cup sugar
1 can evaporated milk, diluted to make one qt [must use evaporated milk]
1 cup raisins
1 teaspoon vanilla extract
¼ teaspoon salt
Cinnamon to taste

Place all ingredients except cinnamon in pan. Generously sprinkle top with cinnamon . At least once during the baking, stir cinnamon crust into the rice and sprinkle top again with cinnamon. Let bake until rice is tender, or approximately 1 ½ hours. Let cool and serve either warm or cold.

200g (14 oz.) flaked coconut
4 eggs
2 can condensed milk
1 teaspoon baking powder
200ml coconut milk

Beat all ingredients using blenders. Put mixture in a baking pan(greased and powdered with corn starch). Preheat oven to 350 and bake for 40 minutes.

2 cups nonfat dry milk
5 cups brown sugar, packed
1 teaspoon salt
3 cups cornstarch

Mix and store in airtight container. To prepare, add ½ cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.

2 ½ cups nonfat dry milk
5 cups sugar
3 cups cornstarch
1 teaspoon salt
2 ½ cups unsweetened cocoa

Mix and store in airtight container. To prepare, add 2/3 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.

Ingredients:
2 large organic eggs
¾ cup light brown sugar
Pinch salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
Pinch nutmeg
1 teaspoon rum extract
1 teaspoon vanilla extract
1 can pumpkin puree
1 can evaporated milk (or substitute as your diet requires)
¾ cup gluten-free polenta
1 ½ cup water
Heavy cream
Maple syrup

Directions:
Preheat oven to 425F. Cook off polenta first, then set aside to cool. Keep lid on pan.

In a large mixing bowl add eggs, vanilla & rum extracts, spices, brown sugar and evaporated milk. Whisk together well. Gradually whisk in pumpkin puree. Whisk until well blended. Grab polenta and stir in. Be careful to break apart any lumps.

Spray your favorite baking dish, I used my corning ware 2.5 quart I used light olive oil nonstick spray you can use butter if you prefer. Pour pumpkin-polenta mixture into baking dish, then bake @ 425F for 15 minutes. Then turn heat down to 350F and continue baking for 45-55 additional minutes or until the center is set.

I think this should be served warm. With maple whipped cream.

3 cups nonfat dry milk
4 cups sugar
1 teaspoon salt
3 cups cornstarch
1 ½ cups shredded unsweetened coconut
1 teaspoon coconut extract

Mix the extract and the shredded coconut in a small bowl until the extract is absorbed. Add the coconut to the other ingredients and store in airtight container. To prepare, add 2/3 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.

Put cranberries in a pan of water and add sugar. Cook until cranberries begin to pop open. Remove from heat, and while its cooling fold softened cream cheese into cranberries and it will melt. While that is cooling, make Jello only ½ way (use only hot water, do not add the 2nd step of cold water once granules are dissolved.) Refrigerate until softly gelled, then add remaining ingredients and mix. Refrigerate until ready to serve. It is very pretty, colorful and festive!

3 ½ cups milk
½ cup sugar
½ cup rice, washed and drained*
½ cup water
1 teaspoon rosewater or orange blossom water
½ cup blanched slivered almonds for decoration

Bring the milk and sugar to the boil. Add the rice, mixed with the water, and stir until it comes to a boil again. Turn down the heat to a low simmer and cook gently until the mixture becomes very creamy which will take approximately 45 minutes (Add a little more milk during cooking if necessary). Add the rosewater or orange water, stirring until bubbles appear on the surface. Remove from the heat and cool slightly, then pour into a bowl and refrigerate.

Serve chilled, decorated with slivered almonds.

*Be sure to use Watermaid rice. You can leave off the almonds if you like.

2 sticks butter (cut into 8 pieces) plus extra to butter pan
8 ounces pitted dates, chopped
1 teaspoon baking soda
5 tablespoons sugar
2 eggs
1 ¼ cups flour (Bette Hagmans gluten-free Blend)
½ teaspoon salt
1 teaspoon vanilla extract
1 ¾ tablespoons baking powder
¼ cup heavy cream
4 ounces brown sugar
Optional:: 1 pint whipped cream

Preheat oven to 350 degrees. Butter 9 inch, high sided pan. Place dates in saucepan, cover with water and bring to boil, reduce heat to simmer and cook 3 minutes. Add baking soda and set aside. Cream 1 stick butter, sugar and eggs, adding eggs 1 at a time. Gently fold in flour, salt and ½ teaspoon vanilla. Slowly stir in the baking powder and ¼ cup of the date cooking liquid until the cake mixture resembles thick pancake batter (discard rest of liquid). Stir in dates.

Bake 30-40 minutes or until cooked in the center. Make the sauce by combining 1 stick of butter, ¼ cup cream, brown sugar, ½ teaspoon vanilla. Bring to boil reduce to simmer, cook 3 minutes. Presentation: Drizzle some of the sauce over cake as it is cooling. Serve the rest of the sauce separately and garnish with whipped cream.

3 cups nonfat dry milk
4 cups sugar
½ teaspoon nutmeg
1 teaspoon salt
3 cups cornstarch
½ teaspoon gluten-free vanilla extract

Mix all except the vanilla, and store in an airtight container. To prepare, mix ½ cup of mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then add ½ teaspoon vanilla extract.