I finally made a Key Lime pie, I've been wanting too for a long time. This pie is fantastic.
Just use a gluten-free crumb pie crust. It takes 2 cans of sweetened condensed milk. I used a garlic press to squeeze the juice out of about 20 key limes. After you strain the seeds out, the pie is easy and fast to make. Mine baked for 8 minutes. Top with whipped cream.
I made them with a mixture of rice flour and crushed doritos. Try them with any gluten-free chip or cereal. You could try several different "flour" coatings, just put mixtures in small bowls to see what flavors you like. Then fry and taste test...yum! I was just watching a cooking show on TV, and they were making them. They said to put a little baking soda in the flour mixture to help them brown better.
In Carol Fensters book called "Quick and Easy", she has a great recipe for scones on page 204, not 203. I leave out the raisins and put mini chocolate chips in the batter then brush the top of batter with milk and sprinkle on sugar. After baking they are wonderful with a spoonful of whipped cream and a drizzle of chocolate syrup. The recipe calls for sorghum flour and cream of tartar.
Swanson is a great company! I have not ordered flours from them but I have bought vitamins, lotion, coconut oil, echinacea, fish oil, etc . They will send you a small catolog with each shipment and you can ask for a big catolog. Shipping is cheap and very, very fast. I have gotten my order in less than a week, usually 3 to 4 business days. Unbeatable prices, sales like "buy one get one free" items. I have had free shipping and free almonds. Go for it!
I made 1/2 of a recipe just to try this. I'm a glutener, I made it for my gluten-free dd.
It's wonderful and fun to make! I am going to make up some dry mixes and put into baggies for her so she can make it. I used less chicken broth powder and added a small spoonful of dried veggies for color. I used to make the real stuff for her years ago...she will love this gluten-free version! (with some chicken in it)
Just wanted to share the recipe, I hope you like it too.
The fire grew to 2000 acres. No guess now as to when it will be contained. It seems to be moving in the opposite direction of us. I can hear the choppers over head, our tiny dirt airport is down the road from us and they cross above often. The fire closed the state highway due to falling rocks off the mountain and the fire got to the road. We have several routes to take if it comes into our area. No rain in site here either. I have to get out on Friday so I hope the roads will be opened. Our power was off for at least 2 hours, I'm so thankful it's back on!
Last night it was 52 and today 98. Plus we have lots of smoke from the fire that started Sunday night. The fire is 5 miles down the road and you can see the smoke rising off the mountain. Theres 200 fighters, 3 helicopters and planes. Right now its about 800 acres and supposed to grow to 1200. They think they can get it contained. The river is near so the copters are filling up. Trees fell on the power lines but our power is on. Warning issued to possible evacuation from 18 homes but so far so good.
I forgot to say (couldn't edit my post) that I have an upright and a GE chest freezer. The upright has a defrost cycle. I read that that type of freezer won't keep your stuff as long as the chest. Yes things get lost in the chest and yourself if you are short like me!
In my chest freezer I keep my important things for long keeping that I don't want thawed. Like meats, berries, juice, ice cream, baked goods, freezer jam, veggies, cheese...
In the upright I keep frozen broth, ice, a few packages of ground elk/beef, butter, my garden tomatoes that I need to turn into sauces, bananas, turkeys at holiday time, water bottles...
If you buy a chest, get one with a light so you know it's running.
We bought the chest 2 or 3 years ago to put wrapped elk in cuz there is no way it would all fit in just one freezer. It has 4 baskets that slide across. Keep in mind on where you will put your freezer...if you have space for a chest and if you buy in bulk or have garden.
This recipe is fantastic. I've made them for my gluten-free daughters many times. I don't like gluten waffles but I love these.
You can use any milk. I use less milk and use maple syrup for the sweetener. Spray the waffle iron each time. I freeze them between waxed paper and keep in a freezer bag. Then pop in the toaster when ready to cook. They don't need topped, just heat and eat on the run. You can leave out the nuts. I like to make them with mini chocolate chips or huckleberries.
Keep an unpeeled banana in the freezer then thaw in warm water.
Let batter sit while the waffle iron heats up.
You could google no pectin or low pectin jellies and jams to see what recipe would work for you. The ones I saw for apple jelly and mango jam called for sugar and lemon juice. You can make homemade applesauce then freeze in small plastic baggies to keep. Thaw in a bowl of warm water. Add vanilla, cinnamon, sugar if desired and allowed. Not exactly jam but would work. You might try pureed mango and freeze as above.