Recipes

Gluten-Free White Bread for Bread Machines

Ingredients

3 eggs

1 tablespoon cider vinegar

1/4 cup olive oil

1/4 cup honey

1 1/2 cups buttermilk, at room temperature

1 teaspoon salt

1 tablespoon xanthan gum

1/3 cup cornstarch

1/2 cup potato starch

1/2 cup soy flour

2 cups white rice flour

1 tablespoon active dry yeast

Directions

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select the sweet dough cycle. Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary.

When bread is finished, let cool for 10 to 15 minutes before removing from pan.

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Gluten-free Peanut Butter Cookies

Ingredients

2 cups peanut butter

2 cups white sugar

4 eggs, beaten

2 cups semi-sweet chocolate chips (optional)

1 1/2 cups chopped pecans (optional)

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.

Combine peanut butter, eggs, and sugar and mix until smooth. Mix in chocolate chips and nuts, if desired. Spoon dough by tablespoons onto a cookie sheet.

Bake for 10 to 12 minutes or until lightly browned. Let the cookies cool on the cookie sheets for 5 to 10 minutes before removing.

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Perfect Gluten-Free Peanut Butter Cookies

Ingredients

1/2 cup gluten free, casein free margarine

1/2 cup brown sugar

1/2 cup white sugar

1/2 cup salted natural peanut butter

1/2 teaspoon baking soda

1 cup soy flour

1/4 cup tapioca flour

1/4 cup potato flour

Directions

Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, cream together the margarine, brown sugar and white sugar until smooth. Mix in the egg and peanut butter. Combine the baking soda, soy flour, tapioca flour and potato flour; stir into the batter to form a dough. Roll teaspoonfuls of dough into balls and place them 2 inches apart onto ungreased baking sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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Gluten-Free Yellow Cake

Ingredients

1 1/2 cups white rice flour

3/4 cup tapioca flour

1 teaspoon salt

1 teaspoon baking soda

3 teaspoons baking powder

1 teaspoon xanthan gum

4 eggs

1 1/4 cups white sugar

2/3 cup mayonnaise

1 cup milk

2 teaspoons gluten-free vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans.

Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.

Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans. Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.

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Gluten Free Macadamia Pie Crust

Ingredients

6 ounces macadamia nuts

2 eggs

1 1/2 cups soy flour

Directions

Preheat the oven to 350 degrees F (175 degrees C).

the macadamia nuts into the container of a food processor, and blend until they reach a peanut butter like consistency. Scrape out into a bowl, and stir in the eggs and soy flour until well blended.

Place the dough between two pieces of waxed paper, and roll out into about a 12 inch circle. Remove the top piece of waxed paper, and invert the dough into a 9 inch pie plate. Press into the bottom and up the sides. Remove any overhanging dough.

Bake for 5 minutes in the preheated oven, or until light golden brown. Use in any recipe calling for a prebaked pie crust.

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