Kids Only!
Want to substitute for sugar? Read about sugar and other ingredient substitutions.
Batter-dipped chicken nuggets
Arrowhead Mills All-Purpose GFCF Baking Mix
Salt and pepper to taste
Onion powder
Garlic powder
Cumin
Oregano
Water
3 chicken breasts, skinned and chopped into nugget sized pieces
Safflower or sunflower oil for frying
Mix flour and spices together with enough water to thickness desired. Let set for 5 minutes (you will see it rise a bit). Coat chicken in mixture, drop in oil and fry. Drain on paper towels. If you undercook these a little, you can freeze them for later use. Reheat in oven at 350 for 20 minutes if frozen.
Chicken Fries
This is a great recipe to trick your kids into eating protein when they only want fries!
Steak Fries (bought from the freezer dept, defrosted)
Cooked, shredded chicken, chopped very finely
Slice open steak fries on one side, scoop out a little potato meat and re-stuff with chicken, close and fry. (this can be chicken left over from anything or fresh made, or rotisserie)
Food-on-a-stick!
Batter:
Vegetable or peanut oil, for frying
1 cup GF flour mix, plus more for coating
1 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1 large egg
1/2 cup CF milk substitute
Variations:
Hot Dogs
Gherkins
Baby corn
Shrimp, peeled and de-veined
Mushrooms
Apple slices
Pineapple chunks
Hard-boiled eggs
Special Equipment: Long wooden skewers
Heat the oil in a deep, heavy pan or deep-fat fryer to 350 degrees F.
Whisk the dry ingredients together. Add the egg and half the milk and whisk well to combine. Add more milk as needed until the batter is thick but still pourable.
Stick whatever ingredients you decide to use onto long skewers. Use your imagination to find other interesting "variations." Coat the ingredients in flour and then dip into the batter. Make sure to get it completely coated. Immediately and carefully, lower it into the hot oil. Fry, in batches, until they are light brown, about 3 minutes. Let drain on paper towels and serve while still warm.
Mini Buffalo Burgers
1 lb ground buffalo/bison meat
Salt, pepper to taste
12 slices GFCF bread
Take a glass and cut 2 rounds out of each slice. Divide meat into 12 equal chunks, roll into balls and smash into patties. Sprinkle with salt and pepper. Pan fry or grill until done. Remember that bison/buffalo doesn’t have as much fat in it as ground beef does.
Some kids like the bread toasted on one side. Just brush with a small amount of olive oil and grill or pan fry. Top each burger with whatever condiments your child likes.
Pecan-coated chicken nuggets
2 eggs
2 tablespoons water
1 cup pecan meal (finely ground) http://www.werenuts.com
Salt and pepper to taste
Garlic powder
Onion powder
Dried parsley
3 chicken breasts, skinned and chopped into nugget sized pieces
Safflower or sunflower oil for frying
Whip eggs and water. Mix pecan meal, salt, pepper, garlic powder, onion powder and parsley. Dip chicken in egg, then coat in pecan mixture, fry. Drain on paper towels. If you undercook these a little, you can freeze them for later use. Reheat in oven at 350 for 20 minutes if frozen.
Cornie Beanie Weenies
Preheat oven to 400 degrees.
1 package gfcf hot dogs
2 cans of baked beans
Cut hot dogs into bite-sized pieces and mix with baked beans in 8.5x13” casserole dish. Set aside.
Corn Bread
1/2 cup sugar
1/4 cup oil
1 egg, lightly beaten
3/4 cup GF flour mix
1/2 tsp. xanthan gum
1 1/2 tsp. baking powder
Pinch salt
3/4 cup yellow corn meal
1/2 cup CF milk substitute
Blend together sugar and oil, then mix in egg. In a separate bowl, mix dry ingredients well, then blend them into the egg mixture, alternating with milk. Spoon mixture into casserole dish to cover dogs and beans. Bake for 20 minutes or until bread is golden brown and tests done.
Meat Puffs: (or Meat Loaf)
This is a modified version of the Special Diets for Special Kids recipe. It is a great recipe for kids! (Warning! Parents rarely like eating this recipe! Remember it is for the kids!) This recipe has helped even the fussiest eaters eat protein and veggies! Hint: start with 1/⁄4 cup vegetables then get it to at least 1 cup over a 1-month period.
14 oz. Meat (Ground meat like hamburger meat. Choices include: beef, buffalo/bison, pork, veal, turkey, chicken)
1/2 cup GF Breading (this is where you get creative!!) Here are some options: Quinoa Flakes and Quinoa flour one day, GF Rice “Krispies” and Rice Flour another Potato flour and Potato buds on another day
2 eggs or egg replacement
1/3 cup water or CF milk substitute
2 teaspoons GFCF baking powder
sea salt and pepper to taste
2 tablespoons flaxseed meal/powder (OPTIONAL)
1/4 cup - 1 cup veggie (carrots, squash, zucchini, sweet potatoes)
- Cook the meat (I boil mine) for 15 minutes. Use a food processor and make sure meat is a puree - with not too much water in the blending process
- Make sure breading is blended to a powder or without large pieces (use a food processor or coffee grinder)
- Make sure the vegetable is shredded to a fine, disguisable vegetable! I use a cheese grater (that has not been used for cheese!). A food processor will do the trick too!
- Put all ingredients into bowl - mix well.
- Make meat puffs into little “sushi” like shapes for your child’s small hands! (Easy for cooking and defrosting!) Or you can make in the shape of meatloaf in a larger pan.
- Heat oven 375 degrees - cook until slightly brown on top – 25-30 minutes (until top is golden brown)
NOTE: If you do a meat loaf – add 15-20 minutes to cooking time. AND THIS RECIPE FREEZES WELL!!
Meat Fingers (do not be scared – these are a healthy variation you can use different meat options)
This recipe can be used with chicken, turkey or pork strips!! Feedback confirms that picky kids dig these fingers! Moms dig these because they are NOT FRIED and lighter on the oil.
2 cup seasoned bread crumbs (see variation below)
1 lb. pork, chicken or turkey strips - about three times the size of regular “McNuggets”
3/4 cup pear juice
2 tbsp. olive oil
Bread crumbs: use 1 1⁄4 cup of today’s flour, 1⁄2 tsp sea salt, 2 tsp garlic powder, 1 tsp parsley, 1⁄2 tsp pepper. Dredge meat in crumb coating. Dip in juice. Dredge even more in crumb coating. Place on greased pan and brush with olive oil. Cook 350 degrees for 15 minutes. Turn meat over, brush bottom side with olive oil and cook another 15 minutes.
Source: modified “Special Foods for Special Kids”
Incredibly Tasty Chicken Fingers
This recipe is hands down the favorite by all children and adults. The main reason is the FAT CONTENT! The other is the amazing taste and quality compared to a fast food restaurant! I frequently get the request to make these for family gatherings and parties and to my happiness – they are GFCF and my child can enjoy them too!
Bottom line: YOU NEED a deep fryer for this recipe. Some families use a Wok (but be sure both are GFCF and not used with any offending products!)
2 lbs boneless skinless chicken breasts
1⁄2 cup CF milk substitute
2 eggs (or egg replacer will work like arrowroot, ENERG egg replacer or Quail eggs)
1 cup potato flakes (I like Barbaras all natural potato flakes or Potato buds)
1⁄2 cup brown rice flour
Enough oil for the deep fryer (see notes on deep fryer below)
Lawry's seasoning salt
Pepper
Parsley
1) Wash and cut the boneless chicken into 1” to 2” stips
2) Put dry ingredients including: potato flakes, rice flour, salt, pepper and parsley (to taste) in one bowl. Mix well.
3) Put WET ingredients in a separate bowl: including rice milk and egg or egg replacement. Mix well.
4) Coat the chicken strips in the WET MIX well.
5) Then coat the wet chicken strips in the DRY MIX well.
6) Preheat the deep fryer for the CHICKEN SETTING. Cook approximately 5-8 minutes in the deep fryer on the CHICKEN SETTING. Before serving – cut in half to be sure to check they are fully cooked.
7) When chicken fingers are done, drain and dry them on a plate of paper towels to allow them to cool.
8) Serve with baked French fries! (hey, you gotta cut the oil somewhere and it is not with this recipe!)
Notes on the deep fryer:
- Please use Safflower, Olive, or Sunflower oil that can be heated! Check the heating recommendations on the bottle.
- I replace the oil EACH TIME I USE THE DEEP FRYER . So doubling, quadrupling batches is a GREAT IDEA.
- These chicken fingers are easy to freeze and reheat. I reheat in the toaster oven or regular oven and it was like they were JUST COOKED. (Microwave reheating makes the chicken tastes like rubber.)
Easy Shepard Pie
To make an easy shepards pie follow these easy steps:
1 package Barbara’s Potato flakes (includes CF milk substitute and replacement butter per directions)
2 lbs. ground beef
½ cup frozen peas
½ cup frozen corn
Salt & pepper
Brown the ground with salt and pepper to taste –drain extra fat. Prepare Barbara’s Potato flakes per stove top recipe.
Layer into a glass rectangle pan 1 to 1 ½” of the cooked Barbara’s Potato flakes. For the next layer spoon into the pan 1 to 1 ½” of the cooked beef the frozen peas and corn. The last layer is the balance of the cooked Barbara’s Potato flakes. Cook at 375 degrees for 20-30 minutes until top layer of the potatoes are golden brown.
Chicken Veggie Stew
3/4 pound boneless, skinned chicken breast, cubed
1-1/4 cups GFCF chicken broth
1/2 teaspoon Italian seasoning
1 teaspoon paprika
1-2 clove garlic
chopped 4 carrots, cut in 1/2-inch pieces
1 medium onion, cut in wedges
4 stalks celery, cut in 1/2-inch pieces
4 small potatoes, cut in 1-inch pieces
1-1/2 teaspoons lemon juice
Place chicken, 3/4 cup broth, seasonings, and garlic in a large saucepan. Bring to a boil, cover, reduce heat, and simmer ten minutes. Add vegetables and remaining broth. Cover; cook over low heat 45 minutes, until vegetables are tender. Add lemon juice. Converts well to crockpot or pressure cooker.
Oven Fries
2 pounds potatos
1 tablespoon olive oil
1 tablespoon paprika
1 teaspoon ground cumin
salt and pepper, to taste
Preheat the oven to 425 F.
Chicken Popovers
Popovers:
1 cup GF flour mix
¼ teaspoon salt
¾ cup CF milk substitute
2 eggs
2 teaspoons baking powder
Filling:
2 tablespoons CF margarine
½ cup GF flour mix
½ tsp thyme & rosemary
1 cup GFCF chicken broth (Pacific Organic is a great choice)
¾ to 1 cup CF milk substitute
1 cup frozen peas & corn (combined or individually)
3 cups cooked and chopped organic chicken (or turkey strips works well too!)
Salt & pepper to taste
Popovers:
Mix flour, salt, milk sub and eggs together until smooth (I recommend to use a food processor.) Spoon into well greased preheated popover pans or muffin pans, Fill 2/3 full. Bake 40 minutes until well browned puffed and firm.
Filling:
Melt GFCF butter in a large pan .whisk 1/3 cup of GFCF flour,1/4 teaspoon thyme & rosemary and pepper to taste. Cook, constantly stirring 1 to 2 minutes without browning the liquid. Gradually whisk in 1 cup of Chicken broth and 1 cup milk sub. Cook until thickened about 5 min.
Add add 1 cup peas and or corn, salt & pepper to taste and 3 cups chopped up cooked chicken. Cook another 5 min.untill heated through.
Split the popovers and spoon in chicken mixture.
Baked Sweet Potatoes and Red Potatoes
3 large sweet potatos -- unpeeled cut in 1/2 inch slices
8 small red potatos -- unpeeled & halved
1 tablespoon olive oil
ground black pepper
Preheat oven to 400 deg. Place sweet potatos and red potatoes on an ungreased baking sheet. Lightly brush tops with olive oil and sprinkle with pepper. Bake until soft and lightly browned, about 30 to 40 minutes. Place in a serving dish. Great as a grill item also, just wrap in parchment then foil and grill 40-50 minutes.
Pizza (REALLY!)
Pizza is a tough one to do GFCF. It is suggested you try these pizza options about 3 months into the diet – as they do not taste anything like the “real thing.”
Since my son has been GFCF he started LOVING THIS PIZZA a year into the diet!
- Crust: ENERG pizza crust or Natures Highlights Brown Rice Pizza Crust (at Mothers, Whole Foods, Wild Oats or Henrys) or my favorite crust from Kinnikinnick via special order or it is sometimes carried via Franks Lo Carb Market, Mothers, or Whole foods. To special order: www.kinnikinnick.com/
- Cheese: Follow your Heart Vegan Gourmet cheese alternative – Mozerella cheese (it melts). Please remember it CONTAINS SOY.
- Toppings: Olives, peppers are all good. If you buy meats – make sure they are preservative free, nitrate and dairy free like the brand Boars Head. These can also be found at Mothers, Whole Foods, Wild Oats or Henrys
- Most tomato sauces are GFCF – be sure to read the labels. I always buy the organic variations without additives or preservatives.
Prepare the pizza as you like and follow the directions on the CRUST PACKAGE DIRECTIONS. It is important to note that each manufacturer has a variation on cooking instructions!
GFCF Macaroni & Cheese!
Like the pizza, macaroni & cheese is a tough one to do GFCF. It is suggested you try these pizza and this recipe options about 3 months into the diet – as they do not taste anything like the “real thing.”
1 to 1 ½ cups GFCF Pasta (the rice and corn pastas taste best)
2 tablespoons CF margarine
¾ cup CF milk substitute
2 slices of Tofutti brand American Slices
Add: Salt, pepper, onion powder and garlic powder to taste. (Note: Lawry’s seasoning salt will make the recipe appear more “yellow” like the Kraft Mac & Cheese.)
Boil pasta until desired doneness or per the package directions and drain. Return pasta to warm pot, add GFCF margarine and milk substitute. When milk is warm, add one or two slices of cheese. Stir occasionally over low heat until cheese is melted. Season to taste and serve.
**Instead of milk substitute, try Imagine Foods Creamy Squash soup!
BIG JEFF Favorite (Guaranteed Success!) POTATO LOGS
4 white potatoes (cooked and grated)
2 Yellow crooked squash (grated)
1/4 cup CF margarine
Sea salt and pepper to taste
Cook potatoes, grate. Grate squash. Combine melted ghee or margarine, salt and pepper into bowl. Mix well (I find using your hands is better than a spoon / fork.) Form little logs (no longer than the size of your palm) and place on ungreased cookie sheet. Bake 425 degrees for 25 minutes or until golden brown. Jeff says “two enthusiastic thumbs up.”
Muffins:
Muffins are a great “on the go food” that can hide a lot of nutrition! ALL muffin recipes require you grease the muffin pan – unless you have Teflon coated pans. Be sure to use the same oil / margarine in the recipe and in the pan! A muffin tip: they are done when they are slightly coming away from the sides - if not - cook them a little longer.
Rice Day PEAR MUFFINS
1 3/4 cup rice flour
1/4 cup honey
1 1/2 tsp sea salt
1 3/4 cup water
2 “Whites Only”or 2 eggs (or equivalent egg replacer!)
1/2 cup safflower oil
2 cup Beechnut Baby Rice Cereal
1 tbsp. + 2 tsp. GF baking powder
16 oz. Gerber Pears
1 tsp. Flaxseed Powder
Optional: 1 can of pears – cut into small pieces
Rice day muffins: mix in all ingredients thoroughly. Bake 400 degrees until golden- approximately 20-25 minutes. NOTE: These can appear to be a bit gooey – but they should be fine! These are best to be frozen right away or let cool before eating!
Quinoa Day COCONUT MUFFINS
1 cup grated coconut (no sulfites)
1 cup tapioca flour
1 cup quinoa flour
2 tsp. xanthan gum
1/2 cup date sugar
1 tbsp. quinoa baking powder (I get my baking powders from www.specialfoods.com)
1 cup CF milk substitute or water
2 eggs
1/4 cup safflower oil
1 tsp. GF alcohol free vanilla
Qunioa Day: Brown the coconut at 350 degrees for no more than 3-5 minutes. It should be light brown. Mix ingredients thoroughly. Bake muffins 350 degrees for 25 minutes. (Watch that they do not get too dark brown.) Note: these are a great desert or special treat.
Both recipes are modified Special Diets for Special Kids
Quinoa Day – Zucchini Moist Muffins
2 large zucchinis (grated up)
3 eggs (or equivilant egg replacer)
1 cup date sugar
1 cup safflower oil
1 tsp. vanilla
1 1/2 cup tapioca flour
1 1/2 cup quinoa flour
1 tbsp. xanthan gum or guar gum
1 tbsp. cinnamon
1 tsp. sea salt
1 tsp. baking powder
1 tsp baking soda
Quinoa Day muffins: Shred zucchini into thinly disguised vegetables. Make sure to use NON alcohol / natural vanilla. Mix all ingredients thoroughly. Bake 375 degrees for 25-30 minutes. Source: Modified Special Diets for Special Kids
Garbanzo Bean Day Muffin
2 tsp arrowroot w/ water (or 2 eggs)
1/2 cup sugar or sweetener of the day
1/2 cup olive oil
2 tsp vanilla
1 1/2 cup yellow squash
1 1/2 cup garbanzo bean flour
1 tsp. baking powder
1 tsp baking soda
1/4 tsp sea salt
2 tsp cinnamon (I use McCormick spices, they are 100% spice, no additives LIKE FLOUR!)
Preheat oven. Mix all ingredients - bake at 400 degrees for 30 minutes. This recipe can be a muffin or a bread! Source: Sherrie - a GF CF Mom.
Rice Spice Muffins
1 3/4 cup white rice flour
1/4 cup brown rice flour
1/2 tsp unbuffered vitamin C crystals
2 tsp cinnamon
1 1/2 cup Gerber pears
1/2 cup unsweetened pear juice
1/4 cup oil
1 tsp. Flaxseed powder (NEVER cook w/ flaxseed oil!)
Mix all together well. Place batter in greased and rice floured muffin tin for 20-25 minutes at 375 degrees. Source: Modified “Allergy Cooking Made Easy”
Sweet Potato Rolls - Potato Day:
These are great snacks! I make these in interesting shapes. Jeff eats them up big time! (I like them too!)
1 large sweet potato peeled & diced
1/4 cup almond or cashew butter - smooth
1/4 cup pear juice
3 tbsp. pure maple syrup
3/4 cup potato starch
1 1/4 cup potato flour
2 tsp. xanthan gum
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
Microwave sweet potato until tender, but not mushy. Blend in a food processor the sweet potato. Measure the potato you will need one cup Chill it 10 minutes. Blend all other ingredients and potato when cooled and work mixture by hand. Rollout dough using potato flour to 1⁄2” thickness. Cut circle shapes for cooking on a greased cookie sheet for 15 minutes - 450 degrees. Do not over cook! These become dangerous Frisbees when you do!
Source: Modified Special Diets for Special Kids
Banana or Pear Muffins
3 ripe bananas (or if phenols not tolerated use 1 large jar gerbers pear and 1 16 oz can pears – finely cut)
1/2 cup oil
1/2 cup maple syrup
2 eggs (or 2 egg replacers)
2 cups Bette Hagman GFCF Flour mix (or other)
2 tsp. guar or xantham gum
1 tsp baking soda
1/8 tsp sea salt
1 tsp vanilla
2 tsp flaxseed powder meal
Mix ingredients well. Load up into muffin tins (these do not rise very high at all ) at 350 degress for 12-16 minutes or until golden brown.
Rice Carrot Muffins
2 1/2 cup rice flour
2 tsp. cinnamon
2 tsp baking soda
3 eggs or (3 tsp arrowroot, or egg replacer)
3/4 cup oil
3/4 cup rice CF milk substitute
3/4 cup maple syrup
1-2 cups grated small carrots
2 tsp flaxseed meal powder
Mix ingredients well. Load up into muffin tins (these do not rise very high at all) at 350 degress for 20-25 minutes or until golden brown.
Pumpkin Muffins - Garbanzo bean day
These are huge favorite and taste like pumpkin pie and the crust all mixed together!
1 2/3 cup garbanzo bean flour (or sorhgum flour works great!)
1/2 cup sweetener
1 tbsp. pumpkin spice (allspice and cinnamon mixed)
1 tsp baking powder
1/4 tsp sea salt
2 eggs or replacement
1 cup organic pumpkin
1/2 cup melted CF margarine or 1/4 cup todays oil
Mix all together. Bake 350 degrees in greased muffin pan for 20-25 minutes. Big yum! Source: Modified recipe from GFCF Cookbook - by Kelli.
Really Good Sorghum Bread (NO YEAST!)
It is hard to make GF CF bread that is NOT A BRICK!! AND that has no yeast, corn, soy and low in sugar but we found one thanks to KELLY WEAVER. My husband and I even liked the bread!!!
Pre heat to 350.
2 cup sorghum flour
1 1/2 tsp guar gum
1/2 tsp baking soda
2 tsp baking powder
2 tsp dried egg whites (real whites ok)
1/2 tsp salt
2 eggs (could replace if needed)
3 Tblsp Spectrum palm shortening or ghee or GFCF margarine
2 Tblsp honey
1 cup + 1 tbsp soda water, perrier, etc
1 to 2 tsp flaxseed meal (optional. This gives the “Roman Meal” bread affect!)
Consistency will be like cake batter. Grease and flour (w/ spectrum and sorghum) a bread pan. Bake 30 mins. Cover with foil and bake 25 mins longer. Take out of pan and cool
Noah’s Bread
Noah’s bread is famous as a great GF CF bread replacement. Many folks use this recipe and LOVE IT!
Pre-heat the oven to 400 F.
Sift together:
1 1/2 cup tapioca starch
2 cup ground buckwheat, sesame seeds or other GFCF flour
1 cup corn starch (or Arrowroot )
3 tablespoons baking powder
1 1/2 tsp salt
In a separate bowl mix together
3 eggs (or 2 eggs + 1 banana - mashed) (or 1/2 cup soft tofu)
1/3 cup vegetable oil
1 1/2 cup CF milk substitute or water (I prefer the water)
2 tblsp vinegar or lemon juice
Combine the two bowls. Do not over mix. This blend is better done by hand than in a mixer. The batter should be thick almost to the point of being like cookie or biscuit dough. It will not pour.
Stir in:
1 cup Perrier or other sparkling water
(more water- not sparkling water - may be need if the batter is too thick) Use for muffins, bread, pancakes or waffles. Be sure to spray whatever you are cooking in with a safe vegetable oil spray before cooking.
This recipe works best in small forms like muffins, loaves of less than one pound, or even mini loaf pans.
Prewarm the oven to 400 F. Depending on what kind of pan you use will vary the length of time you cook the bread. You know when it is done by the browness of the finished bread. Typically I use a loaf pan and cook it for 20-25 minutes.
Pumpkin Bread
1 2/3 cup GF flour mix (rice flour, sorghum or garbanzo bean works great!)
½ cup honey OR maple syrup
2 teaspoons cinnamon
1 teaspoon allspice
2 teaspoons baking powder
1/4 teaspoons salt
3 eggs (or six quail eggs or 2 teaspoons arrowroot)
1 cup pumpkin (Libby’s or all pumpkin equivalent)
¾ cup oil
3 tbsp. flaxseed meal (ground up flaxseeds)
Mix all ingredients well. Bake 350 degrees for 35 minutes into a greased bread pan. Recipe makes 1 loaf.
Note: this recipe can also make muffins – shorten baking time to 22 minutes and will yield about 12 muffins.
Biscuits
These work best with rice flour (so rice day it is!) These are a great alternative for bread and make great Almond or Cashew butter and jelly (use preserves with NO SUGAR) sandwiches (with NO yeast!)
1 3/4 cup rice flour
1/2 tsp sea salt
2 tsp baking powder
1 tsp baking soda
3 tbsp. chilled CF margarine
2 tbsp. vegetable shortening
2/3 cup water (if batter seems too crumbly add in 1⁄4 cup more water)
2 tbsp. melted CF margarine
Sift together flour, salt, powder & soda. Cut in chilled margarine and shortening until consistency of small beads. Form a well in the center of the mixture and add water. Mix into form dough. Kneed dough for 30 seconds on a rice floured board. Rollout using rolling pin into ¼ “ thickness and cut into 2” rounds. Place on ungreased cookie sheet. Brush top of biscuits with melted margarine. Bake 10 minutes until golden brown at 450 degrees. NOTE: Do not over cook, they become too hard!
Kinda Sweet Corn Bread - Corn Day
1/4 cup sweetner
1/2 cup oil
2 eggs or egg replacements
1 1/2 cup corn flour
1 tsp. xanthan gum
3 tsp. baking powder
1/8 tsp sea salt
1 1/2 cup yellow corn meal
1 cup CF milk substitute
Mix well. Bake in greased muffin pan 450 degrees for 15 minutes until slightly brown. Check to make sure it is done with a tooth pick.
Quinoa crackers
1 cup quinoa flour
4 tbsp starch (tapioca works best, but you can use arrowroot as well)
2 tsp baking powder
1 tsp xanthan gum
1/2 tsp salt
2 tbsp oil
6-8 tbsp water
Mix the dry ingredients together, make a well in the middle and add the oil and 6 tbsp water. Mix by hand adding more water until you are able to form a ball (you will have to use your hands to work the dough). Then roll out thinly (1/8th of an inch) between to sheets of parchment paper, cut into desired shapes and place on cookie sheet. You can prick them with a fork if you want them to resemble saltines but it is not necessary. Bake at 325 for 15-20 minutes depending how crunchy you want them.
I make this recipe using wild rice flour, amaranth flour, and I'm sure others would work as well. Just make sure you adjust the water to get a good consistency and that the dough is workable. These crackers are not fussy, and if you add too much water, just add a bit more flour.
Pancakes
1 1/4 cups rice flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup CF milk substitute (optional add 1T vinegar or lemon to make buttermilk )
2 eggs
1/4 cup vegetable oil
Add the vegetable oil to buttermilk. In large bowl, mix together all dry ingredients. Add the milk/oil mixture and eggs. Mix and cook on hot griddle.
Waffles without Eggs (from Special Diet Celebrations)
1 cup brown rice, garfava, or sorghum flour
1/2 cup potato starch flour (use arrowroot starch if potatoes are out)
1/4 cup tapioca flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. xanthan gum or guar gum
1 tbsp. honey or sugar
2 tbsp. cooking oil
1 tbsp. GFCF cider vinegar with enough milk substitute to equal 1 1/4 cups (as a buttermilk substitute)
1 tsp. GF vanilla extract
In a small bowl, mix together flours, baking soda, salt, xanthan gum, and sugar. (If using honey, add to liquid ingredients.) Whisk in oil, buttermilk substitute, and vanilla. Heat waffle iron. Pour 1/4 of batter on to heated waffle iron. Follow manufacturer's directions for your particular waffle iron. Close and bake until steaming stops, about 4 - 6 minutes. Repeat with remaining batter. Makes 4 waffles, depending on size of waffle iron. (Remember do not use a glutenous waffle iron! Use separate waffle irons for GFCF products!)
Non-Gluten Pancakes and Waffles
2 cup sorghum flour
1 cup tapioca flour
5 tsp. baking powder
1 tsp. salt
4 tbsp. sweetener of choice
2 eggs
6 tbsp. oil
1 tsp. vanilla
2 cups CF milk substitute
2 ripe bananas, mashed. (if Phenols are an issue, replace bananas with 1 small jar Gerber Pears)
Throw it all in a bowl (dry ingredients first), mix, use regular waffle iron to cook. Very yummy!
Cookies
Everyday needs a cookie! Whenever Jeff needed to concentrate more doing therapy we used these cookies are rewards! Make sure to limit these to after meals - Jeff would eat these all day if he could!
Want to substitute for sugar? Read about sugar and other ingredient substitutions.
Quinoa Day COOKIES
1/2 cup safflower oil
1/4 cup date sugar
1 egg or egg replacer
1/2 tsp vanilla
1/2 cup tapioca flour
1/2 cup quinoa flour
2 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt
1 cup quinoa flakes
1/2 cup coconut (no sulfites)
Preheat oven. Mix in all ingredients into a creamy mixture. Sometimes it is easier to use hands. Bake 350 degrees for 10-12 minutes. NOTE: These cookies freeze well. I freeze them in small bags until I need them. They do NOT stay outside the freezer well. Source: Modified Special Diets for Special Kids Crunchy Krisp recipe.
Garbanzo Bean Day COOKIE
2 1/2 cup garbanzo bean flour
2 tsp. xanthan gum
1/2 cup sugar
3/4 cup canola oil
1 tsp arrowroot (w/ water) replace egg
1 tsp. Baking powder
2 tsp pear juice
1 tbsp. vanilla
garbanzo Bean day cookies: Combine all ingredients. Wrap in plastic wrap or plastic bag and chill until firm. Roll out dough (half at a time) on a floured surface (using GF flour of course!) Use fun cookie cutters and place on ungreased cookie sheet. Bake 6-10 minutes at 425 degrees until slightly brown around the edges. These store in tupperware well and do not need to be frozen. Source: Modified Special Diets for Special Kids
Peanut Butter (or Almond) Cookies
1/4 cup Maple Syrup or Honey
1/2 cup Safflower Oil
1/2 cup Peanut butter (or replace with almond butter or cashew butter)
1 Egg (or 1 egg replacer)
1 1/4 cup Sorghum Flour
3/4 tsp baking soda
1/2 tsp baking powder
2 tsp guar gum
1 tbsp. flaxseed powder
1/4 tsp salt
Mix well all ingredients!! Roll dough into 1 to 1 ½” balls and with a greased fork make the cool crisscross marks on the cookies. Bake at 375 degrees for 10-11 minutes.
Rice Day Cookies - MOST LIKE TOLL HOUSE COOKIES:
1 1/2 cup white rice flour
1 tsp. Baking soda
1/2 cup sweet rice flour
2 tsp xanthan gum
1/2 tsp baking powder
1 tsp sea salt
1/2 cup honey
3/4 cup safflower oil
2 “whites only” replace egg
1 tsp. Vanilla
Optional: Nuts & GF CF Chocolate chips
Combine all ingredients. Bake 10-12 minutes at 375 degrees on an ungreased cookie sheet until slightly brown around the edges. These store in tupperware well and do not need to be frozen. Source: Modified Special Diets for Special Kids
Ginger Cookies
This cookie recipe has a great flavor and kids (aka the man Jeff) love them!
1 1/3 cup sorghum flour (or other GF flour mix)
1 tbsp. cinnamon
1 tsp Ginger
2 tsp xanthan or guar gum
1 tsp baking soda
½ tsp sea salt
¼ cup oil
½ cup maple syrup
2 tbsp. water
Roll out cookie dough using wax paper and rolling pin to at least 1 ½ “ thick. Cut out cookies with decorator cookie cutters (we use hearts and other shapes for practicing shapes.) Heat at 350 degrees for 14 minutes.
Wheat-free, Milk-free, Egg-free Animal Cookies by Sara W:
2 tsp arrowroot powder
2 1/4 cups GF flour mix (use Bette Hagman flour recipe but substitute the rice flour with equal amts sorghum)
1/2 tsp salt
1/4 tsp corn-free baking powder
1 cup CF/soy free margarine or coconut or palm oil substitute
3/4 cup sugar
1 1/2 Tbsp oil
1 1/2 Tbsp water
1 tsp baking powder, blend with oil and water 1 dash ground vanilla Preheat oven to 375 degrees. Blend arrowroot powder, *non-wheat flour, salt and baking powder. Set aside. Cream margarine and sugar. Beat in oil/water/baking powder. Gradually blend in flour mixture. Fill cookie press and form cookies on ungreased cookie sheets. Bake 10-12 minutes. Leave on cookie sheet for a few minutes before transferring to cooling racks. Yield: 80-100 cookies
Cookie Variations:
Chocolate Cookies - add 2 ounces melted baking chocolate, substitute 1/4 tsp baking soda for the powder. (Caution: baking chocolate may not be milk-free.)
Caramel Cookies - Substitute 1/2 cup brown sugar for 1/2 cup sugar, substitute baking soda for baking powder.
Orange Cookies - add 1/4 cup GF flour mix, 1 Tbsp orange juice and 1 tsp orange peel grated.
Spice Cookies - add 1 1/2 tsp assorted spices to flour mixture.
Vanilla Cupcakes
This is from the POFAK message archives by Teresa S.
1/2 cup sorghum flour
1 1/2 tablespoons arrowroot powder OR 1 egg
1/2 tsp guar gum
1 tsp baking powder
1/4 tsp salt
2 tablespoons oil
2 tablespoons maple syrup
1/4 cup water
3/4 tsp vanilla extract (make corn-free using a dash (1/8 tsp) ground vanilla instead)
Preheat oven to 350 degrees. Line cupcake tin with paper liners (this will make 5 cupcakes). Mix (or sift) together the dry ingredients in a bowl. Add the oil, maple syrup, water and vanilla all at once. Stir until mixed. Spoon into prepared cupcake tin. Bake for about 15-20 minutes. Cool completely before icing (or eating). These tasted very good, but were a little crumbly.
Toll House Chocolate Chip Cookies converted to GFCF
1 cup CF margarine (or acceptable fat like coconut butter or palm oil spread)
1/2 cup sugar
1 cup CF milk substitute
1/2 cup brown sugar
1 dash ground vanilla or ½ tsp liquid vanilla
Cream together. Add 2 eggs and mix well.
1 1/2 cup white rice flour (or use equal amt sorghum instead)
1/2 cup potato starch flour
1/4 cup tapioca flour
1 1/2 tsp xantham gum (use equal amt guar instead)
1 tsp salt
1 tsp baking powder
1 tsp baking soda
Combine and add to egg/sugar mixture. Mix and add 12 ounces of GFCF (NO DAIRY) chocolate chips and one cup chopped nuts. Drop by rounded tablespoons onto ungreased cookie sheets. Bake at 375* for 12 minutes or until golden brown.
Sweet Potato Bread
1 C. brown sugar
1/3 C. oil
2 egg replacers (or use 2 tsp low sodium baking powder)
1 C. mashed sweet potato
1 3/4 C. GF flour mix (use equal amt. Bette Hagman Substitute)
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 cup water
Preheat oven. Mix wet ingredients (except water). Stir in dry ingredients until moist. Add water until batter is thick but wet (similar to banana bread). Put into a 9x5 loaf pan. Bake at 350 for 1 hour.
Snickerdoodle GFCF Cookies
1/2 cup CF margarine (1 stick), softened
1/2 cup granulated sugar
1/3 cup brown sugar
1 egg
1/2 teaspoon GF vanilla
1 1/2 cups GF flour mix
1/4 teaspoon sea salt
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1 teaspoon of xantham or guar gum
Topping 2 tablespoons granulated sugar 1 teaspoon cinnamon
1. In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth.
2. In another bowl, combine the Flour mix, salt, baking soda,xantham gum and cream of tartar .
3. Pour the dry ingredients into the wet ingredients and mix well.
4. Preheat oven to 300 degrees while you let the dough rest for 30-60 minutes in the refrigerator.
5. In a small bowl combine the sugar with the cinnamon for the topping.
6. Take about 1 1/2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and press it onto an ungreased cookie sheet. Repeat for the remaining cookies.
7. Bake the cookies for 12-14 minutes and no more. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle. Makes 16-18 cookies.
Granola Bars that Picky eaters like!
Crust:
4 cups nut flour (I used a blend of 2 cups almond and 2 cups walnuts, you can play around with what blend you like. Many use straight almond flour for the entire mix.)
1/3 cup CF margarine (I use coconut oil)
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup honey Cinnamon may be good to add here - I haven't tried it yet but plan to with my next batch.
Mix all ingredients well. flatten on (2) greased 9 x 13" pans. Bake at 300 until golden brown.
Cool Filling:
1 lb. pitted dates
1/3 cup water.
Put dates and water in a covered oven-safe pan and bake in the oven until soft. This takes about 15" minutes in a 350 oven. Stir occasionally while in oven. Heat in oven until thick. Cool. Spread date on top of one of the pans. Then I take a spatula and break of a spatula size square from the other pan and place on top. Then I break those squares in half and it is the size of a small granola bar. This makes a nice soft textured bar. These can also be made into cookies by just rolling the crust into balls and flatten into cookie shapes with the back of a butter teaspoon. Cooking, then cooling then spreading the cooled date filling and covering with another cookie. I make my nut flour by just buying the nuts and then throwing them in the food processor. We are trying to avoid all grains so it is a good alternative.
Some variations I am experimenting with are:
Strawberry - Rhubarb Filling
2 cups diced rhubarb
2 cups quartered strawberries
3/4 cup honey (or 1 cup sugar)
1 tablespoon coarsely chopped ginger, vanilla bean or seed
In sauce pan over medium heat, place fruit and sugar. Cook until tender 8-10 minutes. Add vanilla seeds or ginger (Can also serve on waffles. I take a cookie from the above recipe and make a pie and use the cookie as the crust for him)
Potato Day Almond Butter Cookies (replaces peanut butter cookies)
1 1/2 cup almond butter
1 cup potato flour
1 tsp baking powder
1/4 tsp sea salt
1/4 cup maple sugar or honey
Mix well. Roll into little balls onto ungreased cookie sheet.. For effect, do the criss cross fork print on the little balls of cookie dough. Cook 350 degrees for 10 minutes. Do not over cook.
NOTE: These need to be eaten or frozen in the same day.
Chocolate Cake
EVERYONE needs a chocolate cake recipe. Your friends will NEVER KNOW it is GFCF!
1 cup white rice flour
1/2 cup sorhgum flour
1 cup sugar
1/2 cup CASEIN FREE cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 tsp xanthan gum or guar gum
Mix these ingredients in a bowl, then add 1/2 cooking oil 1/2 cup rice milk or other milk substitute 1/2 hot water 1 egg 2 teaspoons vanilla Stir until mixed, grease and flour an 8 x8 inch pan, pour batter into pan and bake in a preheated 350 degree oven for 30 minutes. Can be doubled to make a sheet cake or two round cake pans or 24 cupcakes. For cupcakes bake for 20 -25 minutes
Frosting (optional)
1 1/4 GF CF powdered sugar
1 tsp. vanilla extract
1/4 cup pure maple syrup
ANOTHER Basic white or yellow Cake
6 T. CF margarine
1 C. sugar
2 large eggs or 3 egg whites
1 C. rice flour or GF flour mix ( I use the mix because it tastes better and is
not so gritty)
6 T potato starch flour
2 T tapioca flour
1 t guar gum
1/4 t. baking powdered
1/4 t baking soda
1/4 t. salt
3/4 cup cf milk substitute with 2 t. apple cider vinegar or 2 t lemon juice
1 t. gfcf vanilla extract
(If you use Vanilla Almond Breeze milk drink you will not need the
vanilla)
Mix together margarine, eggs and sugar until blended. In a separate bowl combine flours, guar gum, baking powdered, soda and salt. In a separate measuring cup prepare milk and mix with vanilla extract. On low speed add dry mix to egg mixture alternating with milk. Mix just until combined. Spoon batter into pans. Bake at 350 for around 30 minutes.
Reese's Nut Butter Cups Makes: 24 tiny/12 large
12oz semi sweet chocolate –chips (GFCF!)
1-1/4 cup nut butter
Put chocolate chips and ONLY 1/4 cup nut butter in top of double boiler over HOT, not boiling water, stirring till smooth.Use small muffin tin liners, or cut regular cupcake liners down to a 1" depth. Spoon HALF of the chocolate mixture equally into the liners. Let harden for several hours. Melt the rest of the nut butter over hot water, and spoon this equally over the chocolate layer. Top with remaining melted chocolate. Let firm before serving.
GF Playdough
Regular playdough is gluten full and a BIG NO NO on a GF CF diet. You can use CRAYOLA MODEL MAGIC or create your own. Here are some recipes:
1/2 cup rice flour
1/2 cup corn starch
1/2 cup salt
2 tsp. cream of tartar
1 cup water
1 tsp. cooking oil
colorings can be added
Cook and stir on low heat for 3 minutes or until it forms a ball.
Taken from "Gluten Free News" Spring 1996 issue
In rereading my notes I see that the recipe I used was the same, except it called for corn flour rather than corn starch. I stirred it over low heat until it couldn't be stirred any longer, then kneaded in more white rice flour by hand. It was still sticky so I sat it in a ziploc freezer bag for 2 days at room temperature and then it seemed to be OK. Mine lasted 5 years, kept in a freezer ziploc bag in the frig when not in use.
Pathiri Play Dough
1 cup white rice flour
2 teaspoons cream of tartar
¼ cup salt
1 teaspoon xanthan gum
2 tablespoons vegetable oil
Place all ingredients in a food processor. With blade running, slowly add ½ cup of boiling water through feed tube until the mixture forms a ball. If dough seems too crumbly, add more water, 1 tablespoon at a time, until dough is soft and firm. Run processor for a few more seconds to knead the dough, then transfer to a mixing bowl. Let cool, then knead until silky for 3-5 minutes. Lightly dust kneading surface with rice flour if necessary. If you don't have a food processor, stir flour with spoon in a mixing bowl while slowly adding boiling water, then knead for 10 minutes. Store tightly sealed. refrigeration when not in use is not necessary, but will maintain freshness.
Play Clay
1⁄2 cup Rice flour
½ cup Corn starch
½ cup Salt
2 tsp Cream of tartar
1 cup water
1 tsp cooking oil
food coloring
Combine all ingredients in a pot and cook over low heat until it forms a ball. When cool enough to touch, pat gently until smooth. When completely cool, store in an airtight container.
