Description: This recipe has no gluten, casein, wheat, oats, rye, barley, corn, soy, or nuts. Ingredients: 2 c. sorghum flour 1 c. tapioca flour 5 t. baking powder 1 t. salt 4 T. sweetner of choice 2 eggs ( or flax “eggs”) 6 T. oil 1 t. vanilla (watch for allergens) 2 cups milk replacer (or water) 2 ripe bananas mashed, if phenols are an issue, use 1 jar Gerber pears) Instructions: Throw it all in a bowl, use regular
Gingerbread Pancakes Found on Joythebaker.com Significantly altered from the Gourmet Cookbook, and then adapted for allergens! It is mutating, like a lab created monster but it is still good. Ingredients: 3 cup sorghum flour 1 cup Tapioca 4 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons sea salt 4 teaspoons ground ginger 2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 3 Tablespoons molasses (not robust or black strap), or other sweetener of choice- we used agave syrup) 4 large eggs 4 cup
This is a great recipe for Christmas Morning or when having guests (or being a guest). Make them ahead of time and cook them when you are ready! Ingredients: 9 eggs 2 1/4 cups milk substitute (I like coconut milk, it is nice and creamy.) 1/3 cup maple syrup 1/4 cup sugar (optional) 1 1/2 teaspoons vanilla (watch for allergens) 3/4 teaspoon salt 12 pieces of your favorite GFCF bread. We like Food for Life and Enjoy Life brands. 1/4
Ingredients : makes 2 large bowls or 4 smaller servings of delicious gluten free porridge 2 cups water 1 cup quinoa flakes (Or whole quinoa, cooked to package directions, I have also used whole grain amaranth,millet, and cream of rice.) 1/4 tsp. sea salt 1 tsp. cinnamon 12 drops stevia liquid concentrate, or 1/2 cup sugar 1 Tbs. coconut oil 2 tsp. vanilla flavoring (watch for allergens) 1 tsp. flax seed oil (optional) Directions: 1. Bring water to boil in a 1-quart saucepan over medium-high heat.
Ingredients: 1 c. sorghum flour 1/2 c. arrowroot 1/4 c. tapioca flour 1 t. baking soda 1/2 t. salt 1/2 t. xanthan gum 1 T. honey or maple sugar 2 T. coconut oil (or oil of your choice) 1 T. (rice) vinegar with enough rice milk (or water) to equal 1 1/4 cups (as a buttermilk substitute) 1 t. almond extract (watch for allergens) Instructions: In a small bowl, mix together flour, baking soda, salt, xanthan gum, and sugar (if
Ingredients: 3 eggs 1/2 cup rice milk (or other milk replacer or water) 1/2 cup sorghum flour 1 tablespoon granulated sugar 1 teaspoon vanilla (watch for allergens) 2 tablespoons ghee (or margarine) 3 medium apples, peeled, cored, and sliced (or pears) 1/4 cup brown sugar Powdered sugar for dusting Maple syrup Combine the eggs, rice milk, sorghum, granulated sugar, and gfcf vanilla in a blender. Blend until smooth, and set aside. Melt the ghee in a nonstick skillet that can
Ingredients: 3/4 teaspoon sage, crumbled 1/4 teaspoon leaf thyme, crumbled 1/4 teaspoon pepper dash marjoram dash cloves, optional PREPARATION: Combine all ingredients. If you make extra, store in an airtight container. Use for poultry stuffing or dressing, as rub for chicken, or as seasoning for other dishes.
Ingredients: 2 tablespoons ground cumin 2 tablespoons ground coriander 2 teaspoons ground turmeric 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon mustard seed 1/2 teaspoon ground ginger In a blender or food processor, combine cumin, coriander, turmeric, red pepper flakes, mustard seed, and ginger. Process to a fine powder. Store in an airtight container.
Instead of using two eggs, I place 2 tablespoons ground flaxseed meal and 6 tablespoons of water in a microwaveable container for each egg replaced. Microwave for about one minute. Stir. Let it rest and gel up while you prepare the rest of the recipe. Before we went soy and corn free we also had good luck using either a heaping tablespoon of soy flour or cornstarch mixed with 1 tbsp. of water for each egg. You can also use
Ingredients: 2 Tablespoons ghee (or margarine) 2 Tablespoons Tapioca flour ¼ teaspoon salt 1/8 teaspoon pepper 1 cup milk substitute of your choice. I use rice milk Heat ghee in 1 ½ quart saucepan over medium heat until melted. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute. Mustard sauce: Stir in ¼ teaspoon dry