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This recipe comes to us from Susan Carmack. Dry Ingredients: 2 ½ cups rice flour ½ cup tapioca flour 2 ½ teaspoons guar gum 1 tablespoon yeast 1 teaspoon salt Liquid Ingredients: 2 tablespoons honey 2 tablespoons olive oil or tallow 1 ½ - 2 cups water 1 teaspoon cider or rice vinegar Directions: Add liquid ingredients to dry ingredients in food processor. Process the mixture until it is smooth like a cake. Spoon it into a greased bread pan or muffin tins. Bake in oven at 350F - 30 min for bread and 15 minutes for the buns.
You smell the enticing aroma of garlic and oregano. You are ready to dig into the hot meatballs saturated in thick and chunky Maranar sauce. But wait! You realize meatballs are on your "Do Not Eat or Regret It Later List." Don't despair. You can still enjoy this Italian dish. Roll up your sleeves, take off your rings, and prepare to get messy with this this simple and flavorful recipe! Ingredients: 1 pound ground turkey or lean beef 1 teaspoon dried onion flakes 1 teaspoon garlic powder 1 teaspoon basil 1 teaspoon oregano 1 teaspoon salt 1 tablespoon gluten-free soy sauce 1 tablespoon oil 1 cup of marinara sauce Directions: Combine turkey with onion, garlic, basil, oregano, parsley and salt in a medium bowl. Form 24 meatballs. Heat oil in a skillet over medium heat until sizzles; add meatballs turning to coat in oil. Move the pan around for about 5 minutes to brown all sides until no longer pink inside. Check to see if it is done by cutting one open. Pour marinara sauce over the meatballs and simmer on medium low for 15 minutes.Tips:Serve this over warm rice pasta with a side of salad of fresh mixed greens drizzled with Italian dressing.
Pie Ingredients: 2 ½ cups coarsely chopped strawberries (or 2 cups strawberries + ½ cup blueberries) ¼ cup sliced strawberries 1 cup chopped, dried dates or figs 1 ½ bananas, ripe and mashed 2 Tbs. light agave nectar or honey ¼ cup Jules Gluten Free All Purpose Flour* (*If you use another flour, be sure to use one which already includes xanthan gum and is not bean or rice-based, so that it has a proper bulk to starch ratio and will not make the pie dense or gritty. The recipe for my all purpose flour may be found in my cookbook, Nearly Normal Cooking for Gluten-Free Eating, or in various media links from my website, and my flour mix can be purchased premixed from my site as well.) Crust Ingredients: 1 ½ cups finely chopped pecans 1 ¼ cup chopped, dried figs or dates 1 tsp. gluten-free vanilla extract Directions: Preheat oven to 350 F. Prepare the crust ingredients by chopping the pecans in a food processor, then adding the dried fruit and chopping together. Finally, pour in the vanilla and blend all together in the food processor. Press the mixture into the bottom and sides of a pie plate and set aside. Clean the blade and bowl of your food processor and add the dates or figs, bananas, agave and Jules Gluten Free All Purpose Flour. Combine until well mixed and pour into a large bowl. Stir in the chopped strawberries, then pour all into the prepared crust. Top with sliced strawberries. Bake in the preheated oven for 20-30 minutes, or until it begins to be slightly bubbly in the center. Remove to cool and refrigerate until serving.
Ingredients: ½ cup granulated cane sugar ½ cup butter or Earth Balance Buttery Sticks (dairy-free & vegan) or Earth Balance Buttery Spread (dairy-free and soy-free & vegan) at room temperature ½ cup vanilla yogurt (dairy or soy, coconut or rice) 1 cup unsweetened applesauce 2 large eggs (or egg substitute (Ener-G) works great) 2 cups Jules Gluten Free All Purpose Flour* 1 teaspoon baking soda 2 teaspoons gluten-free baking powder 2 tablespoons (heaping) flax seed meal ¼ cup certified gluten-free oats 1 ½ teaspoons cinnamon ½ teaspoon. nutmeg ½ cup baking raisins cinnamon-sugar mixture for the tops extra oats for the tops *(The recipe for my homemade all purpose gluten-free flour blend is in my books, Nearly Normal Cooking for Gluten-Free Eating, and The First Year: Celiac Disease and Living Gluten-Free. You may also find it on my Web site) Directions: Preheat the oven to 350 F (static) 325 F (convection) Oil or line muffin cups and set aside (makes approximately 15 regular sized muffins or 48 mini-muffins) Combine the sugar and butter in a large mixing bowl, beating until fluffy. Add in the eggs or egg substitute, applesauce and yogurt, and mix well. In a separate bowl, whisk together all the dry ingredients. Gradually add them into the wet ingredients and beat until incorporated. Stir in the raisins last. Fill muffin cups to 2/3 full and then sprinkle cinnamon-sugar and additional oats on top. Bake for approximately 20 minutes for mini-muffins, 25-30 minutes for regular sized muffins. Transfer to a wire rack to cool completely...Enjoy!