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.
< a href=”http://tps61.PERFCOOK.hop.clickbank.net/” target=”_blank”>Download Your Free Cookbook Now</a>
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.
< a href=”http://tps61.PERFCOOK.hop.clickbank.net/” target=”_blank”>Download Your Free Cookbook Now</a>
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.
a href=”http://tps61.PERFCOOK.hop.clickbank.net/” target=”_blank”>Download Your Free Cookbook Now</a>
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.
<a href=”http://tps61.PERFCOOK.hop.clickbank.net/” target=”_blank”>Download Your Free Cookbook Now</a>
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.
a href=”http://tps61.PERFCOOK.hop.clickbank.net/” target=”_blank”>Download Your Free Cookbook Now</a>
Gluten Free Chocolate Cupcakes
Ingredients
1 1/2 cups white rice flour
3/4 cup millet flour
1/2 cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon xanthan gum
4 eggs
1 1/4 cups white sugar
2/3 cup sour cream
1 cup milk
2 teaspoons vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper baking cups.
In a medium bowl, stir together the rice flour, millet flour, cocoa, salt, baking soda, baking powder and xanathan gum. In a separate large bowl, beat the eggs, sugar, sour cream, milk and vanilla. Stir in the dry ingredients until smooth. Spoon the batter into the prepared cups, dividing evenly. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
a href=”http://tps61.PERFCOOK.hop.clickbank.net/” target=”_blank”>Download Your Free Cookbook Now</a>
Amazing Gluten-free Layer Bars
Ingredients
7 ounces flaked coconut
1 cup butterscotch chips
6 ounces semisweet chocolate chips
8 ounces unsalted peanuts
1/2 cup sliced almonds
1 (14 ounce) can sweetened condensed milk
Directions
Preheat oven to 350 degrees F ( 175 degrees C ). Generously grease one 13×9 inch baking pan. Spread 2/3 of the flaked coconut evenly on the bottom of the baking pan. Sprinkle the butterscotch morsel, chocolate chips, and peanuts evenly over the coconut layer. Pour condensed milk evenly over the whole pan. Top with sliced almonds and remaining coconut . Bake for 20 minutes in the preheated oven. Cool completely before cutting into squares.
< a href=”http://tps61.PERFCOOK.hop.clickbank.net/” target=”_blank”>Download Your Free Cookbook Now</a>
Gluten-Free Golden Yam Brownies
Ingredients
2 tablespoons dry egg replacer (such as Ener-G®)
1/2 cup water
1 1/2 cups sweet rice flour (mochiko)
1 1/2 teaspoons xanthan gum
1 teaspoon baking powder
1/2 teaspoon salt
1 cup vegan margarine (such as Earth Balance®)
1 cup packed brown sugar
1 cup turbinado sugar (such as Sugar in the Raw®)
2 teaspoons gluten-free vanilla extract
2 cups peeled and finely shredded yam
3/4 cup turbinado sugar (such as Sugar in the Raw®)
1/4 cup cornstarch
tablespoons vegan margarine (such as Earth Balance®), softened
2 tablespoons almond milk
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
Stir the egg replacer and water together in a small bowl until the powder is completely integrated. Stir the rice flour, xanthan gum, baking powder, and salt together in a separate bowl.
1 cup margarine, brown sugar, and 1 cup turbinado sugar with an electric mixer in a large bowl until light and fluffy. Add the egg replacer about 1/2 cup at a time, allowing each addition to blend into the butter mixture before adding the next. Add the vanilla extract with the last of the egg replacer. Pour the rice flour mixture into the batter, mixing until just incorporated. Fold the shredded yam into the batter, mixing just enough to evenly combine. Pour the batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.Stir 3/4 cup turbinado sugar, cornstarch, 2 tablespoons margarine, and almond milk together in a small bowl until smooth. Spread over the brownies while still warm; they will absorb some of the glaze. Serve warm.
a href=”http://tps61.PERFCOOK.hop.clickbank.net/” target=”_blank”>Download Your Free Cookbook Now</a>
Delicious Gluten-Free Pancakes
Ingredients
1 cup rice flour
3 tablespoons tapioca flour
1/3 cup potato starch
4 tablespoons dry buttermilk powder
1 packet sugar substitute
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum
2 eggs
3 tablespoons canola oil
2 cups water
Directions
In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain. Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.
a href=”http://tps61.PERFCOOK.hop.clickbank.net/” target=”_blank”>Download Your Free Cookbook Now</a>
Gluten-Free Orange Almond Cake with Orange Sauce
Ingredients
3 eggs, separated
2/3 cup white sugar
1/4 cup rice flour
1 teaspoon ground cinnamon
1/2 cup orange juice
1 1/2 cups finely ground almonds (almond meal)
2 2 tablespoons heavy cream
3 2 cups white sugar
4 1 cup orange juice
5 1 tablespoon grated orange zest
6 1/2 cup butter
7 4 egg whites
8 Directions
9 Preheat the oven to 325 degrees F (165 degrees C). Grease a 10 inch spring form pan with cooking spray, and dust with rice flour.
10 In a large bowl, whip egg yolks with 2/3 cup of sugar until thick and pale using an electric mixer. This will take about 5 minutes. Stir in the rice flour and orange juice, then fold in the almond meal and cinnamon. In a separate glass or metal bowl, whip 3 egg whites until they can hold a stiff peak. Fold into the almond mixture until well blended. Pour into the prepared pan, and spread evenly. Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack. Run a knife around the outer edge of the cake to help remove it from the pan. To make the orange sauce, cream together the butter and 2 cups of white sugar in a medium bowl. Stir in the cream, and place the dish over a pan of barely simmering water. Stir in orange juice and zest. Whip 4 egg whites in a separate bowl until soft peaks form. Fold into the orange sauce. Spoon over the cake and serve immediately.
11 a href=”http://tps61.PERFCOOK.hop.clickbank.net/” target=”_blank”>Download Your Free Cookbook Now</a>
