Balsamic Chicken

5-6 Chicken breasts, cut in 1/2 lengthwise

3 tsp rosemary
3 tsp minced garlic
1 tsp salt
1 tsp black pepper

Olive oil
Balsamic vinegar

Place chicken in a 9x13 pan.

Mix rosmary, garlic, salt and pepper with olive oil to make a paste.  Rub onto chicken.  Pour desired amount of balsamic vinegar over the chicken.  Cover pan with foil and bake at 450 degrees for 20 minutes.  Turn and bake 20 more minutes.

Serve with rice and a salad.

VLS

Mac and Cheese

CAN BE MADE GLUTEN FREE!  :-)
16 oz. uncooked elbow macaroni (I used gluten free corn Fusilli)
2 C grated Cheddar cheese
1/2 C grated Parmesan cheese
3 C milk
1/4 C butter
2 1/2 T flour (I used GFM almond blend flour)
1 tsp. minced garlic
Paprika
Parsley

Cook noodles according to package directions.  Drain.
In a saucepan, melt butter over medium heat.  Stir in flour to thicken.  Add milk slowly, stirring constantly.  Stir in cheeses and garlic and cook over low heat until cheese is melted.  Put noodles in large casserole dish, and pour sauce over.  Stir.  Sprinkle paprika and parsley over top.
Bake at 350 degrees for 30 minutes.

Serve with a salad for a great meatless dinner.
~VLS

Gluten Free Chocolate Chip Oatmeal Cake

1 3/4 C boiling water
1 C oatmeal
1 C brown sugar
1 C granulated sugar
1/2 C butter
2 eggs
1 3/4 C almond blend flour (or all-purpose flour if you don't want it to be GF)
1 1/2 tsp. xanthan gum (don't use if you use all-purpose flour)
1 tsp. soda
1/2 tsp. salt
1 T Hershey's cocoa
1 1/2 C chocolate chips
1 C walnuts (optional)

Mix boiling water and oatmeal and let stand 10 minutes.  Add brown sugar, sugar and butter and stir until melted.  Then add the rest of the indgredients except just add 1/2 the chocolate chips and 1/2 the walnuts.  Pour mixed batter into a greased and floured 9x13 pan.  Sprinkle remaining nuts and chips on top.  Bake at 350 degrees for 40 minutes. 

This cake is so rich that it doesn't need to be frosted.  It may be served with whipped cream on top.

~VLS

Gluten Free Dark Chocolate Brownies

5 oz semi-sweet, dark chocolate
1/2 C butter
2 eggs
1 C brown sugar
1/2 C almonds, ground finely in food processor
1 T ground flaxseed meal
1/4 C brown or white rice flour
1/2 tsp. sea salt
1/4 tsp. baking soda
1 tsp. vanilla
1/2 C chopped pecans, optional
1/4 C chocolate chips, not optional

Preheat oven to 350 degrees.  Grease 8x8 pan.  Melt the dark chocolate and butter in the microwave.  Beat eggs in mixer until frothy.  Add chocolate mixture and brown sugar to eggs.  In seperate bowl, combine almond meal, flaxseed meal, rice flour, salt and soda.  Slowly add to mixer, adding vanilla at the end.  Stop machine and stir in pecans and chocolate chips.  Pour into pan and bake for 35 minutes.  Cool and eat.

~VLS

Fried Burritos

Serves 5-6

2 chicken breast pieces, boiled and cubed
1 15 oz. can black beans, drained
2 C cooked rice
Diced onion
Grated cheese
Cilantro

Heat oil in a skillet over medium heat.  Place small amounts of desired ingredients in center of flour tortilla.  Fold in sides, then top and bottom of tortilla forming a square.  Put the folded side down into the pan.  When bottom is brown and crispy, flip over.

Toppings include: sour cream, salsa, shredded lettuce, and chopped tomatoes.

Variations:

Use beef and taco seasoning instead of chicken.
Use 2 small corn tortillas with ingredients in the middle for a gluten free dinner!

~VLS

Pineapple Dream Delight

1 pkg. Jiffy yellow cake mix (I made gluten free yellow cake from a cookbook)

1 large pkg. Jell-O instant pudding, vanilla flavored

1 (8 oz.) pkg. cream cheese, soft

1 (1 lb.) can crushed pineapple, drained

1 3/4 C milk

1 lg carton Cool Whip

Bake cake in a greased and floured 9x13 inch pan at 350 degrees for 10 to 15 minutes.  Cool.

In a mixing bowl, mix pudding with milk.  When thickened, beat in softened cream cheese, add well drained pineapple and spread over cake.  Spread Cool Whip over top and sprinkle with coconut or nuts, if desired.

Can be kept for 1 to 2 weeks in the refrigerator.  Serves 15 or more.

~VLS

Gluten free Cranapple Nut Crunch

~3 C apples, peeled and chopped

~2 C cranberries, fresh or frozen
~3 T almond flour
~1 C sugar

TOPPING:

1 C oatmeal

3/4 C nuts

1/2 C almond flour

1/2 C brown sugar, packed

1/2 C butter, melted

Combine first four ingredients and mix well. Place in a 2 quart baking dish.

TOPPING: Combine oatmeal, nuts, flour, brown sugar and butter. Mix well. Spoon evenly over fruit mixture. Bake uncovered at 350 degrees for 50 to 60 minutes.

Top with cool whip and serve with vanilla ice cream.  Or choose one or the other. :-)

~VLS

Gluten free Cranberry Bread

You can make this tender gluten-free cranberry bread with or without nuts, and with or without eggs. It's flexible.

Preheat your oven to 350 degrees F. Line a 9-inch loaf pan with a piece of parchment paper. I cut the paper so it rises up the longer sides of the pan. This makes it super easy to grip and remove the whole loaf for complete cooling.

You'll need:

1 cup sorghum flour

1 cup tapioca starch (sometimes called tapioca flour)

1/2 cup almond flour or millet flour

2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon xanthan gum

1/2 teaspoon fine sea salt

2 teaspoons cinnamon

1/4 teaspoon nutmeg

1 cup brown sugar, packed

1 cup applesauce or plain yogurt

1/3 cup light olive oil or Canola oil

1 free-range organic egg white, or egg replacer (1/8 cup liquid)

2 teaspoons bourbon vanilla

1 cup of fresh or frozen cranberries (thawed), chopped

1/2 cup chopped walnuts or pecans

In a large mixing bowl, whisk together the sorghum flour, tapioca starch, almond flour, baking powder, baking soda, xanthan gum, sea salt, cinnamon and nutmeg. Add in the brown sugar.

Add the applesauce (or yogurt), oil, egg white or egg replacer, and vanilla. Beat to combine and continue to beat on medium high until the batter is smooth- about a minute or two.

Add in the chopped cranberries and nuts, and stir by hand to distribute evenly.

Scrape and spoon the batter into the prepared loaf pan and using a small silicone spatula, even out the top of the loaf.

Bake in the center of a preheated oven until the top is golden and firm, yet feels slightly springy. This may take anywhere from 55 to 60 minutes. It took 60 minutes for my cranberry bread to bake- I think it was because the cranberries were still quite cold. Test with a thin sharp knife or a wooden pick- either should emerge with no crumbs or stickiness.

Place the pan on a wire rack to cool a bit. When the loaf has cooled enough to handle (and not too fragile) loosen both ends from the pan with a thin knife and using the long sides of the parchment paper, grip and lift the loaf up out of the pan and set it on the wire rack to continue cooling. This keeps it from steaming in the hot pan and getting soggy.

Gluten Free French Bread

2 C white rice flour
1 C tapioca flour
3 tsp. xanthan gum
1.5 tsp. salt
2 tsp egg substitute (optional)
2 T sugar (date or maple sugar work also)
1.5 C lukewarm water
2 T fast rise yeast
2 T melted butter
3 egg whites, slightly beaten
1 tsp. vinegar

Place flour, xanthan gum, salt, and egg replacer (if used) in mixer.  Blend on low.  Is small bowl, dissolve sugar in water and add yeast.  Wait until foams slightly then blend into dry ingredients.  Add butter, egg whites, and vinegar.  Beat on high for 3 minutes.  Spoon dough on to greased and rice flour-dusted cookie sheet into 2 long French-loaf shapes or into special French-bread pans.  Slash diagonally every few inches, brush with butter if desired, cover and let rise in a warm place until doubled in size, 20-25 minutes.  Preheat oven to 400 degrees and bake 40-45 minutes.  Remove from pan to cool.

~VLS

Gluten Free Apple Nut Bread

2 1/2 C quinoa flour
1 1/3 C apple OR pear sauce
1/2 C better
1 C honey
1/2 C chopped walnuts
1 apple OR pear, grated
2 tsp. baking soda
1/2 tsp. vanilla
1 tsp. cinnamon
1 C raisins
1/2 tsp. salt
3 eggs

Preheat oven to 350 degrees. Cream butter and honey together. Beat in eggs 1 at a time. Stir in applesauce, grated apple, raisins, and vanilla. In a seperate bowl combine all remaining dry indgredients. Add to wet mix, stir by hand until well combined. Turn into an oiled 5x7 loaf pan. Bake for 50-60 minutes or until and inserted toothpick comes out clean. Cool 10 minutes before removing from pan.

~VLS

Oatmeal Pancakes

These are gluten free!

1 C rice or almond milk

3/4 Quick-cooking oats

3/4 C oat flour
2 T honey, agave syrup, brown rice syrup, maple syrup, etc.
2 tsp. Ener-G brand (Huckleberry's) baking powder.  It's allergen free.
1/2 tsp. salt
2 beaten egg yolks
1 T light-flavored olive oil, walnut oil, etc.
2 egg whites

Heat milk until hot, stir in quick oats and let stand for 5 minutes.  Combine all remaining dry ingredients in a mixing bowl then add oat/milk mixture.  Add egg yolks and oil into the mix.  Beat egg whites seperately until stiff peaks form.  Fold egg whites into batter.  Lightly oil cooking pan and drop batter onto pan in desired size and cook.

Gluten Free Dark Chocolate Brownies

5 oz. semi-sweet, dark chocolate
1/2 C butter
2 eggs
1 C brown sugar (date and maple sugar work well also)
1/2 C almonds, ground finely
1 T ground flaxseed meal
1/4 C brown or white rice flour
1/2 tsp. sea salt
1/4 tsp. baking soda
1 tsp. vanilla
1/2 C chopped pecans
1/4 C chocolate chips

Preheat oven to 350 degrees.  Grease 8x8 pan.  Melt the dark chocolate and butter in the microwave.  Beat eggs in mixer until frothy.  Add chocolate mixture and brown sugar to eggs.  In seperate bowl, combine almond meal, rice flour, salt and soda.  Slowly add to mixer, adding vanilla at the end.  Stop machine and stir in pecans and chocolate chips.  Pour into pan and bake for 35 minutes.  Cool and eat!

Gluten free Granola Squares

1 C almond butter
1 C honey
3 C oatmeal
1/4 C whole flax seeds
1 C dried fruit, chopped (I use dates and raisins.)

Melt almond butter and honey in a saucepan. Stir in remaining indredients then press into pan.  Cool in the fridge and cut into squares.  Keep refrigerated.

Yum, yum, yum!

~VLS

Gluten Free Oat Bread for Bread Machine

2 C brown rice flour
2/3 C tapioca flour
1/3 C arrowroot powder
1/2 C gluten free oatmeal
2 1/2 tsp. xanthan gum
1 1/2 tsp. salt
1 T flax seed
1 T pumpkin seed
1 T sunflower seed
1 T sesame seed

3 eggs
1 1/4 C water
1 1/4 C vinegar
3 T oil
1 T molasses OR honey

3 T sugar
1 T dry yeast

Blend flours together with oats, xanthan, salt, and seeds.  In a seperate bowl, beat eggs slightly, add water, vinegar, oil, molasses.  In a small bowl, measure out sugar and yeast.
Place ingredients into breadmaker in order suggested by manual.  Bake on regular or light crust setting.

Enjoy delicious, warm bread!

~V.L.S.