Gluten Free in SLC

Gluten Free in SLC

Sugar ah honey honey

I tried these last night for the first time. They're not the greatest thing in the world but they're pretty good. I halved the recipe too so I definitely had some room for error. But if you're starving and need something to just grab on you're way to work they're great!

Honey Muffins!

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 cup 2% milk
• 1/4 cup butter, melted
• 1/4 cup honey

Directions

• In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the egg, milk, butter and honey. Stir into dry ingredients just until moistened.
• Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Remove from pan to a wire rack. Serve warm. Yield: 1 dozen.

Snickerdoodles

Thanks Katy for this recipe! If they're doughy, do NOT put more rice flour in them like we did before! They will be really dry. I'd add a little more butter or margarine, like maybe 2 Tbs which will probably make them even more smooshy, but it won't matter after you put the dough in the freezer for a while.

Snickerdoodles:
2 3/4 cups (360 grams) all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup (227 grams) unsalted butter, room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
Coating:
1/3 cup (66 grams) granulated white sugar
2 teaspoons ground cinnamon
Snickerdoodles: In a large bowl whisk together the flour, salt, and baking powder
.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm enough to roll into balls (one to two hours).
Preheat oven to 400 degrees F (190 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper.
Shape the dough into 1 inch (2.5 cm) round balls.
Coating: In a large shallow bowl mix together the sugar and cinnamon.
Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches (5 cm) apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2 inch (1.5 cm) thick.
Bake the cookies for about 8 - 10 minutes, or until they are light golden brown around the edges. Remove from oven and place on a wire rack to cool.
Can store in an airtight container, at room temperature, for about 10 - 14 days.
Makes about 6 dozen cookies

Try and try again

This week I've had two failures...it's so depressing. I tell "normal" people that and they just look at me like I have problems ha ha but when you're limited on what you can eat and money throwing away a loaf of bread is hard. Especially if you're like me and HATE cooking of any kind. But I'm getting back up again. I've spent the last hour looking up food I want to try and now am headed to the grocery store. Let's hope something works...I'd really like to be able to eat this week ha ha!

Garilc Focaccia Rolls

I've been dreaming about Spaghetti and you can't have a beautiful plate of spaghetti without some sort of garlic bread. This was one of the simplest recipes I've found. I'm hoping to give it a try this week!

• 2 cups all-purpose gluten-free flour
• 2 teaspoons gluten free baking powder
• 1 teaspoon baking soda
• 1 pinch salt
• 1 teaspoon italian seasoning
• 1 teaspoon foccacia spices
• 1 pinch oregano
• 1 1/3 cups water
• 1 tablespoon minced garlic
• 1 teaspoon garlic salt
• 1/2 teaspoon garlic and herb seasoning
• 2-3 tablespoons egg whites
Directions
1.
In a bowl, combine flour, baking powder, baking soda, salt, Italian seasoning, Foccacia spices, and oregano.
2.
Add water and garlic, mix well.
3.
Spoon batter into a prepared roll pan.
4.
Sprinkle garlic salt and garlic & herb spice blend over the rolls.
5.
Bake in a preheated 350* F oven for 20 minutes.
6.
Quickly remove the rolls, brush with egg whites, and place back in oven.
7.
Bake for an additional 5 minutes or until golden brown.
8.
Let cool on a wire rack before serving.
9. Enjoy!

Enchilada Sauce...yum!!

 0.25 c  Am rice flour
   0.25 c  Am toasted garbanzo flour
   2.00 tb Chili powder
   1.00 ts Cumin powder
   1.00 ts Ground red pepper
   1.00 ts Sea salt
   0.50 ts Garlic powder
   1.00 qt Cold water - in a deep sauce
           -  pan

  Mix all dry ingredients together.  Add to 1 quart of cold water in
  saucepan.  Cook over medium heat, stirring constantly until simmering
  and thick.  USe over enchiladas or to season grain dishes.

  SUGGESTIONS: Refrigerate extra sauce.  Double or triple the dry
  ingredients. Store the dry mix in a tightly closed jar.  Use 3/4 cup
  of the dry mix to one quart of cold water to make sauce.

Mac-N-Cheese...it's the cheesiest!

Gluten Free Macaroni and Cheese

· 2 cups GF macaroni (elbow works best)

· 3 T butter

· 2 T GF flour

· ½ t salt

· Dash of pepper

· 2 cups milk

· ¼ cup finely chopped onion (optional)

· 8 ounces sharp cheddar cheese cubed (makes 2 cups cubed)

Preheat the oven to 350 degrees F and butter a 1 ½ quart casserole.

Cook GF macaroni in salted water according to package directions.

In a saucepan, melt 3 T butter. On medium heat, blend in 2 T GF flour, salt and pepper.

Stirring constantly, slowly add 2 cups milk (I have noticed that GF flour seems to blend better at a higher temperature, so I add the flour and milk at a temperature that is a little higher than I’d use for traditional wheat flour).

Cook and stir until thick and bubbly.

Add the onions (optional) and cubed cheddar cheese. Stir until melted.

Mix with the cooked macaroni and turn into the casserole dish.

Bake at 350 degrees F for 35 to 40 minutes (my family likes it extra crunchy).