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Hope you all enjoy these from the Mayo Clinic.


Bridge :)


Rocky Road Brownies

Absolutely and completely decadent. Chocoholics will love this one. If nuts are not appropriate for your diet, omit them or substitute them with something else.

½ cup brown rice flour ½ cup brown sugar or maple sugar or garbfava flour

1 large egg* ½ cup potato starch

2 teaspoons gluten-free vanilla extract ¼ cup tapioca flour

¼ cup warm (105 degree) water or coffee ½ cup cocoa (not Dutch)

½ cup gluten-free/df chocolate chips or squares, chopped ½ teaspoon baking powder

½ cup chopped pecans ½ teaspoon salt

½ cup gluten-free miniature JetPuff marshmallows ¼ teaspoon xanthan gum

½ cup dried tart cherries or cranberries ¼ cup butter or oleo or Spectrum cooking spray canola oil spread or cooking oil

½ cup granulated sugar or fructose powder

Preheat oven to 350 degrees. Grease 8-inch square nonstick pan or spray with cooking spray. Stir together the flours, cocoa, baking powder, salt, and xantham gum (and Egg Replacer, if using - see below). Set aside.

In large mixing bowl, beat the butter (or oleo) and sugars with electric mixer on medium speed until well combined. Add egg and vanilla; beat until well combined.

With mixer on low speed, add dry ingredients. Mix until just blended; a few lumps may remain. Gently stir in chocolate chips, nuts, marshmallows, and cherries or cranberries.

Spread batter in prepared pan and bake for 35 minutes or until a toothpick inserted in center comes out clean. Cool brownies before cutting. Serves 12.

*Rocky Road Brownies without eggs: omit egg and add 2 teaspoons EnerG Egg Replacer with dry ingredients.

Pizza Crust

This crispy pizza crust tastes so delicious that Carol’s guests did not know it was wheat-free—and then couldn’t believe it when she told them at the end of the meal! Use any topping you like, and see Carol’s book for a wonderful fat-free pizza sauce.

1 tablespoon of gluten-free dry yeast 1 teaspoon Italian seasoning

2/3 cup brown rice flour 2/3 cup warm water (105 degrees)

½ cup tapioca flour ½ teaspoon vinegar

2 tablespoons dry milk powder or 1 teaspoon olive oil non-dairy milk powder 1 teaspoon cider vinegar

2 teaspoons xanthan gum cooking spray

½ teaspoon salt 1 teaspoon unflavored gelatin powder

Preheat oven to 425 degrees. In medium mixer bowl using regular beaters (not dough hooks), blend the yeast, flours, dry milk powder, xanthan gum, salt, gelatin powder, and Italian seasoning on low speed. Add warm water, 1/2 tsp sugar, olive oil, and vinegar. Beat on high speed for 3 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will be soft.

Put mixture into 12-inch pizza pan or on baking sheet (for thin, crispy crust), 11x7-inch pan (for deep dish version) that has been coated with cooking spray. Liberally sprinkle rice flour onto dough, then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges thicker to contain the toppings. Bake the pizza crust for 10 minutes. Remove from oven. Spread pizza crust with your favorite sauce and toppings.

Bake for another 20-25 minutes or until top is nicely browned.

Preparation = 40 minutes. Serves 4.

Calories 180 (20% from fat); Fat 4g; Protein 4g; Carb 32; Sodium 279mg; Chol

Gluten-Free Diet: gluten-free Recipes: Scrambled Eggs with Rice


1/4 c chopped onion

1/4 c gluten-free margarine

6 eggs

2/3 c cooked rice

1/2 c half & half

salt and pepper to taste

1/ c grated American cheese


Cook onion in margarine until golden. Beat eggs and milk until foamy. Add cheese, rice and seasoning. Pour over cooked onion. Cover over low heat until set. Stir frequently.

Gluten-Free Diet: gluten-free Recipes: Pineapple Breakfast Cake


4 eggs

1 t gluten-free vanilla

5 oz gluten-free bread

1/3 c white sugar

(broken into pieces)

1 t cinnamon

20 oz can crushed pineapple

1 t baking soda

(Drain off 1/2 c juice)

corn oil


Place all ingredients in food processor or blender. Blend together well. Pour into 8 x 8-inch oiled pan. Sprinkle top with cinnamon. Bake at 350 degrees for 45 minutes.

Gluten-Free Diet: gluten-free Recipes: Buttermilk Pancakes


1 egg

3/4 c gluten-free baking mix

1 1/2 t baking soda

1 T corn oil

1 t gluten-free baking powder

1 c buttermilk

1/4 c tapioca flour

(not starch)


Beat egg in bowl with fork. Sift together baking soda, baking powder and tapioca flour. Mix all ingredients together and let stand for 5 minutes. Fry on 375-degree skillet until done. Best if flipped only once.

Gluten-Free Diet: gluten-free Recipes: Bread Stuffing


These quantities are enough for a chicken. For a turkey, multiply recipe 3 times.

4 cups gluten-free bread, cut into 1/2 inch cubes

3 Tablespoons butter or margarine

1/3 cup onion, finely chopped

1/2 cup celery, chopped

1 teaspoon salt

3/4 teaspoon poultry seasoning



Prepare bread cubes. Melt butter, add onions and celery and sauté until tender. Add the seasonings and stir. Add bread cubes and mix together well. For moist stuffing add a little hot water. Put any extra stuffing in a greased casserole and bake. Makes approximately I quart.

Gluten-Free Diet: gluten-free Recipes: Gourmet Rice Dressing


1 cup onions, chopped

1 cup celery with leaves, chopped

4 oz sliced mushrooms

3 Tablespoons butter or margarine

1 cup rice, uncooked

2 cups gluten-free chicken broth, boiling

1 teaspoon salt

pepper to taste

3/4 teaspoon gluten-free poultry seasoning

1/2 cup sliced almonds, toasted


Sauté onions, celery, mushrooms and uncooked rice in butter until vegetables are tender and rice is golden. Put in a 2-quart buttered, shallow casserole. Stir in seasonings and chicken broth. Cover casserole and bake at 350 degrees for 30 - 40 minutes, or until rice is tender and liquid is absorbed. Fluff with fork, sprinkle with almonds. If casserole has no cover, use foil sealed to top of dish. Makes 5 1/2 cups.


Reduce celery to 1/2 cup and add 1/2 cup green pepper, chopped and I cup gluten-free ham, cooked and chopped.

Gluten-Free Diet: gluten-free Recipes: Pecan Rice Dressing


1 cup butter

1 cup chopped onion

1 cup chopped celery

1 cup minced parsley

2 teaspoons thyme

1 1/2 teaspoons salt

1 teaspoon sage

1 teaspoon celery seeds

1/2 teaspoon cloves, ground

1 /2 teaspoon pepper

1/2 teaspoon nutmeg

8 cups cooked rice

2 cups chopped pecans


Try this with cooked brown rice or mixed white and brown rice.

Melt butter, add onion, celery, parsley and sauté over low heat until tender. Add seasonings and cooked rice and stir. Add pecans. Heat until warm. Makes 10 cups.

Gluten-Free Diet: gluten-free Recipes: Southern Corn Bread Stuffing


Corn Bread

4 eggs

3 cups buttermilk

1 cup gluten-free sour cream*

2 Tablespoons corn oil

4 cups yellow corn meal

1 Tablespoon onion powder

2 Tablespoons baking soda

2 teaspoons sage, rubbed

1 1/2 teaspoons salt

1 Tablespoon sugar

dash of pepper

*NOTE: Omit sour cream and increase buttermilk to 4 cups, if desired.

Corn Bread Stuffing

9 Tablespoon butter, softened, divided for use

1 lb onions, coarsely chopped

1 cup celery, diced

1/2 cup parsley, chopped fresh

GFSouthern corn bread, above

1/4 cup turkey or chicken broth, gluten-free


Corn Bread

Grease 13 x 9 x 2-inch pan. Preheat oven to 425 degrees. In large mixing bowl, beat eggs, buttermilk, sour cream and corn oil with a fork to blend. In another bowl, toss all dry ingredients with clean fingers until blended. Stir into buttermilk mixture just until mixed, pour into greased pan. Bake on lowest rack in oven for 20 minutes. Reduce heat to 350 degrees and bake 10 minutes more, or until bread just begins to pull away from sides of pan; turn out onto wire rack. Cool thoroughly. Makes 9 x 13-inch pan.

Corn Bread Stuffing

One day ahead: Melt 4 Tablespoon butter in heavy skillet and sauté onions slowly about 15 minutes. Add I Tablespoon butter and the celery and sauté 10 minutes. Add parsley and remove from heat; cool and place in airtight container in refrigerator.

Day of dinner: Bring turkey and all stuffing ingredients to room temperature. Trim and discard any deep brown crust from the corn bread; crumble into a large mixing bowl and stir in onion­celery mixture. Melt remaining 4 Tablespoons butter and drizzle over stuffing, tossing lightly. Sprinkle with just enough broth to moisten and mix lightly again. Makes approximately 4 quarts.

NOTE: If you have any extra stuffing, refrigerate until about 2 hours before dinner. Bake in casserole or roasting bag in 375 degree oven for 1 hour or in oven with turkey about I hour or until baked through, 160 degrees.

Gluten-Free Diet: gluten-free Recipes: Wild Rice Stuffing


2 c wild rice

1/4 c butter, melted

1 t salt

1/2 t sage

1/2 t pepper

1/4 t thyme

1 c celery, finely chopped

2 t onion, grated


Cook rice, drain and fluff. Add other ingredients. Stuff into fowl and roast.

Gluten-Free Diet: gluten-free Recipes: Sloppy Joe Mix


1 lb ground beef

1 c gluten-free tomato sauce

1/2 c onion, finely chopped

1/4 c gluten-free catsup

1/4 c green pepper, finely chopped

1 T apple cider vinegar

1/4 c celery, finely chopped

1 t white sugar

1 t salt

1/2 t gluten-free worcestershire sauce


Brown hamburger, add onion, pepper and celery and cook for 5 to 6 minutes. Add remaining ingredients and simmer on low for 20 minutes.

Gluten-Free Diet: gluten-free Recipes: Spicy Beef and Macaroni


1 lb ground beef

2 c water

1 medium onion, diced

2 c gluten-free elbow macaroni

1 green pepper, diced

1 c gluten-free barbecue sauce

1/4 c grated Parmesan cheese (optional)


In a deep skillet, brown the meat. Add the diced onion and green pepper; cook until tender. Stir in water, macaroni and barbecue sauce.

Cover and simmer until macaroni is tender, 6 to 8 minutes. If desired, stir in or top with cheese.

Gluten-Free Diet: gluten-free Recipes: "Quick" Chili


1 lb ground beef

1/3 c milk

1 medium onion, chopped

1 T chili powder

1 8 oz can gluten-free tomato sauce

1 16 oz can kidney beans


Sauté beef and onion in a large skillet. Drain excess oil. Add tomato sauce, milk, chili powder and kidney beans. Simmer 45 minutes to 1 hour.

Gluten-Free Diet: gluten-free Recipes: Baked Chicken Supreme


1 frying chicken ( about 1 1/2 lbs) skinned

1 green pepper, cut into strips

1 clove garlic, pressed

1/4 c scallions, chopped

1 c gluten-free chicken stock

1 t tarragon

1/2 c margarine or butter

2 tomatoes, cut into wedges

1 t paprika

1 t salt


In 1/4 c of margarine, brown chicken on both sides with garlic and paprika. Remove from pan. Add rest of margarine and sauté mushrooms, onions and green pepper. Return chicken to pan. Add chicken stock, tarragon, tomatoes and salt. Simmer for 1 hour or until chicken is tender. Serve over rice.

Gluten-Free Diet: gluten-free Recipes: Roast Turkey and Stuffing or Dressing





Turkey: Whenever possible, purchase a fresh turkey. "Fresh" turkeys may be fresh or frozen. Read the label to be sure the turkey has not been injected with basting liquids that might contain hidden gluten. Allow approximately one pound of raw turkey per cooked serving. Defrost a frozen turkey in the refrigerator, which may take 2 - 4 days depending on the size of the turkey and the temperature in your refrigerator. The package label has valuable instructions. Remove the giblets and any fat from inside the turkey cavities. Rinse the turkey in cold water, remove excess water from cavities, and pat outside dry with paper towels. Lightly spoon the stuffing into the neck cavity, tuck the flap under and skewer it shut. Despite the name stuffing, loosly fill the body cavity, skewer it closed, and tie the legs together. Put the turkey, breast side up, on a rack in the roasting pan.

Move oven shelf to lowest position and preheat oven (about 15 minutes) to 450 degrees. Put turkey in preheated oven on lowest oven shelf, close door, and immediately turn heat to 325 degrees. Baste the turkey occasionally with pan juices.

Cooking time involves many factors: the age of the bird, fat content, size and whether it was frozen. Allow approximately 15 minutes per pound for a turkey up to 16 pounds. Add 12 minutes for each pound over 16 pounds. Using a thermometer is the most reliable method to determine if the meat and dressing is done. Thermometer should read 180 to 185 degrees for the center of the thigh--not touching the bone, and at least 165 degrees for the center of the dressing. If the top gets too brown, place a tent of aluminum foil over the turkey-­do not seal the foil to the pan or press it against the turkey. (A non-stuffed turkey needs slightly less cooking time.)

Dressing (or stuffing) cooked in the turkey receives additional moisture from the turkey juices while cooking. If you prefer, the dressing can be cooked instead in a greased, lightly covered baking dish for 1 to 1 1/2 hours, until cooked through. Moisture may need to be added during the cooking time. Leftover cooked dressing may be stored in airtight foil packages for later use.

Gluten-Free Diet: gluten-free Recipes: Shepherd's Meatloaf


1 lb lean chuck beef

2 T diced onion

1 t salt

1 cooked potato(medium), mashed

1 egg

1/2 t garlic powder

1/2 lb fresh mushrooms (sliced or 1 can drained)


In an 8-inch loaf pan, mix meat, onion, salt, potato, garlic powder and egg, thoroughly and form loaf. Firmly press mushroom slices over entire surface of loaf. Bake at 350 degrees for about 1 hour. Slice and serve.

Gluten-Free Diet: gluten-free Recipes: Salmon Spinach Loaf


1 15 oz can salmon

1 pkg frozen spinach, chopped

1 t garlic powder

1 c onion, finely chopped

1/2 t salt

1/2 t pepper


Drain and clean the salmon; thaw and drain the spinach, combine spinach and salmon. Add seasonings. Mix. Place in a 6 x 9-inch greased baking dish. Bake for 45 minutes at 350 degrees.

Gluten-Free Diet: gluten-free Recipes: Pork Chops on Rice


6 pork chops

1 1/3 c pre-cooked rice

1 can gluten-free chicken soup

1 c of orange juice


Brown pork chops. Place rice in a 9 x 13-inch pan. Pour orange juice over rice and arrange chops on top of that. Pour gluten-free chicken soup OR broth over the chops.

Bake covered for 45 minutes at 350 degrees. Uncover and bake an additional 10 minutes.

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