GIG of ECW 2017 Cookout Recipes


Barlow Park South Shelter

Recipes from our 8th Annual Gluten-Free Cookout 2017
at Barlow Park


If you are making these recipes for a gluten-free guest,
please read our
Guide to Gluten Cross Contamination.


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For many, this event is probably the favorite meeting of the year. It wouldn’t be a success without our members.

Every year I marvel at the great food and beverages we have the opportunity to share. I bet we had 25 feet of gluten-free food & drink!

So much good food - so little time [sigh]

Thank you!

A special shout-out to these members:

  • Don & Laurie for faithfully providing the brats and the chicken.
  • Jeff and Jane for providing the bottled water.
  • Kimberly for being our Entertainment/Games Director.
  • Shannon and her nibble fingers for getting these recipes in electronic form.

Alan & Peggy Klapperich
Gluten Intolerance Group of East Central WI




Italian Pasta Salad

Jane & Jeff D.

Ingredients:

16 oz. gluten free rotini pasta, cooked and drained
8 oz. grape or cherry tomatoes, halved
8 oz. package mozzarella pearls
1/2 c. fresh basil, chopped (or dried if you prefer)
Ken's Lite Vinaigrette Italian dressing (gluten free)

Directions:

Chop basil. Combine all ingredients; mix well. Cover and chill until ready to serve.


Taffy Apple Salad

Jeannie H.

Ingredients:

1 (15 oz) can pineapple chunks, drained with juice reserved
2 1/2 c. miniature marshmallows
1 egg, beaten
1 Tbsp. Better Batter gluten free flour
1 1/2 Tbsp. distilled white vinegar
1/2 c. white sugar
1 1/2 c. roasted Spanish peanuts
1 (8 oz) container frozen whipped topping, thawed
2 tart apples- peeled, cored and chopped
2 Snickers bars, chopped

Directions:

Combine the pineapple chunks and marshmallows. Mix together, cover and refrigerate overnight.
In a medium saucepan, stir together the pineapple juice, egg, flour, vinegar and sugar over medium low heat. Cook and stir sauce until thickened. Transfer to a medium sized bowl, cover and refrigerate overnight.
In a large bowl, blend together the marshmallow mix and sauce. Stir in the peanuts, chopped Snickers bars, whipped topping and apples. Refrigerate until serving time.


Tomato Cucumber Salad

Jenni B.

Ingredients:

Equal amounts of tomatoes and cucumbers
1 small onion (sliced)
Olive Oil
Salt & Pepper to taste

Directions:

Place tomatoes, cucumbers, and onion in a large bowl. Season with salt & pepper. Add olive oil. Mix well.


Tuna Pasta Salad

Peggy K.

Ingredients:

1 - 12oz package of Ronzoni or Barilla GF Pasta (cooked per directions)
16oz Canned or packaged Tuna - drained
1/2 cup chopped onion
1 cup chopped celery
1/2 cup sliced green olives
1 1/2 cups frozen peas (thawed and rinsed)
1 cup Miracle Whip
1 1/2 tblspn lemon juice
Salt & Pepper to taste

Directions:

Put tuna in strainer and allow to drain.
Make pasta according to package directions.
Pour lemon juice over tuna.
Mix Miracle Whip and Hellman’s together - toss with other ingredients in a large bowl.
Chill for 2 to 4 hours before serving.


Pink Fluff

Kimberly S.

Ingredients:

Cool Whip
Cherry Jello
Mandarin oranges

Directions:

Mix well.


Veggie Pizza

Peggy K

Veggie Pizza Frame
Crust Ingredients:

1/4 cup Millet flour (Bob's Red Mill)
1/4 cup Sorghum flour (Bob's Red Mill)
1/4 cup Almond flour (Honeyville)
1/4 cup Brown Rice (Bob's Red Mill)
1/2 cup tapioca starch (Bob's Red Mill)
1 tablespoons sugar
2 teaspoons xanthan gum
1 tablespoon instant yeast
½ teaspoon salt
¾ c. water
1 teaspoon cider vinegar
2 tablespoons Extra Virgin Olive Oil
2 eggs
2-3 tablespoons sweet rice flour (for dusting pan/hands)

Topping Ingredients:

1 1 oz packet Hidden Valley Ranch Dip Mix
2 - 8oz. Packages cream cheese (Philly)
Broccoli (raw)
Cauliflower (raw)
Cherry Tomatoes (raw)
Red Onion (raw)
Yellow Pepper (raw)
Shredded Cheese


Directions:

Make and bake crust following Peggy's Flat Bread Recipe found here:
http://bit.ly/156AATs

While crust is cooling, chop veggies in small bite sized pieces. In a bowl mix together Dip Mix and cream cheese.

When crust is completely cooled, spread cream cheese mixture evenly on top. Sprinkle chopped veggies. Top with shredded cheese.


Grilled Herb Lemon Chicken

Provided by: Don & Laurie P.
Prepared by: Al K.
grilled chicken frame


Ingredients:

boneless, skinless chicken breasts
1/3 cup olive oil
1/3 cup freshly squeezed lemon juice
Fresh rosemary - minced
Fresh sage - minced
Fresh parsley - minced
Fresh basil - minced
Fresh oregano - minced
6 cloves garlic - minced
1 teaspoon sea salt
½ teaspoon freshly ground black pepper

Directions:

Cut chicken breasts in half make them thinner (butterfly). In a bowl mix olive oil, lemon juice, herbs, salt and pepper to make the marinade. Pour marinade in large pan/dish, then add chicken. Make sure all pieces are coated. Cover and refrigerate for 3 to 6 hours.

Preheat grill. Cook chicken for 3 to 4 minutes on each side, or until chicken is completely cooked (juices run clear).


Grilled Brats

Provided by: Don & Laurie P.
Prepared by: Al K.
brats fire frame


Ingredients:

2 packages of Johnsonville Original Brats
3 bottles of your favorite GF Beer (Used Redbridge Beer, New Grist, Shakparo)
Water
A few slices of onion
Minced garlic (optional)

Directions:

Preheat the grill. In a large pot, pour in beer and fill with water. Drop in onion slices, garlic (optional) and brats. Bring to a boil. Grill 'em how you like 'em


Grilled Burgers

Al K.
Version 2 (6)


Ingredients:

2 lbs Ground Chuck
Salt and Pepper

Directions:

Generously season ground chuck. Mix.
Form into patties.
Grill.


Banana Bread Bars with Brown Butter Frosting

Shannon J.

Ingredients - Banana Bread Bars:

1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 c. (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)

Ingredients - Brown Butter Frosting:

1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk

Directions:

Heat oven to 375F. Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.
Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.
Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

Yield: 2 dozen large bars


Peanut Butter Dessert

Carol K.

Ingredients:

1 c. Bob's Red Mill gluten free flour
1/2 c. cold butter
1 c. pecans

Directions:

Mix until coarse crumbs. Press into a greased 9x13 pan. Bake at 350 for 25-28 minutes.

Ingredients:

1 pkg. cream cheese
1/3 c. peanut butter
1 c. powdered sugar
1 carton Cool Whip

Directions:

Mix together and put on crust.

Ingredients:

1 box chocolate pudding
1 box vanilla pudding
2 and 2/3 cup milk

Directions:

Mix till softset put on top of cream cheese layer. Top with cool whip. Put in fridge.


No Bake Chocolate Oat Bars

Jane & Jeff D.

Ingredients:

1 c. butter
1/2 c. packed brown sugar
1 tsp. vanilla
3 c. gluten free (purity protocol) quick cooking oats (GF Harvest Oats)
1 c. semi-sweet chocolate chips
1/2 c. peanut butter


Directions:

Grease 9x9 square pan.

Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in oats. Cook over low heat 2-3 minutes or until well blended.
Press half of mixture into the bottom of prepared pan. Reserve other half for topping.
Melt chocolate chips and peanut butter in a small, heavy saucepan over low heat, stirring frequently until smooth. Pour over crust and spread evenly.

Crumble remaining oat mixture over chocolate layer. Cover and refrigerate 2-3 hours (or overnight). Bring to room temperature before cutting into bars.


Maggie's Brownies

Original Recipe - Maggie Watkins
GF Conversion - Peggy K.

Ingredients:

1/2 cup of melted butter
1 tsp vanilla
1/2 cup all purpose GF flour (GF Jules, Better Batter, Bob’s Red Mill)
1/4 tsp baking powder
1/2 cup chopped pecans (optional)
1 cup sugar
2 eggs
1/3 cup Hershey’s Cocoa
1/4 tsp salt
1/8 tsp Xanthan Gum

Note: double the ingredients above for 9x13 pan.

Frosting Ingredients:
3 tblsp softened butter
1 tblsp light corn syrup or honey
1 cup powdered sugar
3 tblsp Hershey’s Cocoa
1/2 tsp vanilla
1 to 2 tblsp milk

Makes about 1 cup of frosting.

Directions:

Preheat oven at 350. Grease 9x9 pan.
In a large bowl blend melted butter, sugar, and vanilla.
Add eggs - using spoon - beat well.
Combine flour, xanthan gum, cocoa, baking soda, and salt. Gradually blend into egg mixture.
Stir in nuts
Spread into greased 9x9 pan. Bake for 20 to 25 minutes or until brownies pull away from side of the pan.
Allow brownies to cool, then frost.


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Auntie's Cutout Cookies



Auntie's GF Cutout cookie Paleo

Auntie's Cutout Cookies
Original recipe by Edna Schwandt
Gluten-Free Adaption by Peggy Klapperich

When using any flours/grains, nuts, seeds, etc - make sure they are labeled gluten-free. Gluten contamination of these products are very likely if they’re not produced in a dedicated facility.

To learn more about this, see
Grain-Free for the Gluten-Free

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.


Peggy's Aunt Edna makes
the best cutout cookies. Many years ago, Peggy learned how to make them. They continue to be holiday family favorites - except for me.

When I had to go gluten-free, this meant an end to these cookies. Since 2003, Peggy has been trying to replicate these beloved cookies. Many different custom blended and commercial flour mixes have been tried.

While the GF versions of this cookie have been good - they still weren't like Auntie's cookies - until now. These cookies are the closet version yet. They remain crispy on the outside, soft on the inside - even after freezing them.

Step aside
Almond Flour Sugar Cookies, there's a new favorite cutout cookie in town.


Cookie Ingredients:

4 cups
Bob's Red Mill Paleo Baking Flour
1 1/2 cups butter
1 cup sugar
1 tsp cream of tartar
1 tsp baking soda
2 eggs
2 tsp vanilla
Sprinkle of Salt


Potato or Tapioca starch (not flour) for rolling.


Frosting Ingredients*:

1/2 cup of butter
1 1/2 cups powdered sugar
1 teaspoon vanilla
1 or 2 tablespoons of milk or almond milk

*The amounts listed are approximate. Adjust them until it's as stiff or loose as you like.


Directions:

In mixer bowl, cream butter, sugar & vanilla together.

Add eggs - beat until fluffy

Add dry ingredients - mix throughly - at least 2 to 3 minutes.

Chill dough over night (3 hour minimum)

Remove about 1/4 of the dough keeping the rest in the fridge.

Dust counter with starch. Coat dough until it's no longer sticky.

Roll dough to 3/8" thickness. It is best to keep these cookies on the thicker side. They are a bit fragile.

Cut out cookies and place on parchment paper lined cookie sheet. Set scrap aside in the fridge. Do not add rolled dough to fresh dough

Bake at 375 for 8 to 10 minutes - until edges start to brown. Note: cookies brown quickly. Don't let them get too brown.

Remove cookies from oven. Allow them to cool on the pan for 5 minutes. Place on waxed paper.

Repeat rolling & baking process until fresh dough is gone.

Combine dough scraps, re-roll, cut and bake.


Yield: 6 dozen cookies


Almond Flour Sugar Cookies

Almond Flour Sugar Cookies
Original recipe by
Erin of MeaingfulEats.com

When using any flours/grains, nuts, seeds, etc - make sure they are labeled gluten-free. Gluten contamination of these products are very likely if they’re not produced in a dedicated facility.

To learn more about this, see
Grain-Free for the Gluten-Free

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.


We have tried a number of sugar cookie/cut out cookie recipes over the years. So far, this is the best one we have found. It’s our gluten-free holiday cookie go-to recipe. Refer to the original recipe for hints and tips for making these.

Cookie Ingredients:

1/2 cup butter, ghee, or palm shortening, softened
1/4 cup softened coconut oil
3/4 cup sugar
2 eggs
2 teaspoons vanilla
1/4 teaspoon almond extract (Penzey’s)
1/2 teaspoon baking soda (Arm & Hammer)
1/2 teaspoon fine salt
2 1/4 cups blanched almond flour (Honeyville) (scoop and slightly pack it down when you measure it)
1/2 cup coconut flour (Bob’s Red Mill GF)

Frosting Ingredients*:

1/2 cup of butter
1 1/2 cups powdered sugar
1 teaspoon vanilla
1 or 2 tablespoons of milk or almond milk

Directions:

Cream together the butter, coconut oil, and brown sugar in mixer bowl. Add the eggs, vanilla, and almond extract - mix well.

Combine baking soda, salt, almond & coconut flour in separate bowl - mix well. With mixer on low, slowly add flour mixture to wet ingredients 1 cup at a time. Beat well after each addition.

Place dough on plastic wrap and form into disk. Wrap dough and refrigerate for 30 min to overnight. Overnight is best.

Preheat oven to 350F. Line two cookie sheets with parchment paper

Sprinkle coconut flour on clean flat surface. Roll out dough until it’s 1/4” thick. It helps to roll it out between two pieces of parchment paper. If not, coat rolling pin with coconut flour.
Cut cookies with your favorite cutters. Work quickly so the dough stays cold. Use spatula to transfer cookies to baking sheet.

Gather the scraps. Ball, roll, and repeat. If dough gets too warm, refrigerate it again.

Bake for 13-15 minutes - until lightly golden. Baking these longer than typical sugar cookies. This allows the outside to get a little crispy, but the inside will be soft. Cool on baking sheet for 2 minutes before transferring to cooling rack.

Frosting Directions:

Combine ingredients into mixing bowl. Mix with stand or hand mixer until fluffy.

*The amounts listed are approximate. Adjust them until it's as stiff or loose as you like.

GIG of ECW 2016 Cookout Recipes


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Recipes from our 7th Annual Gluten-Free Cookout 2016
at Selfridge Park


If you are making these recipes for a gluten-free guest,
please read our
Guide to Gluten Cross Contamination.


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Stuffed Cucumber Bites

Jane & Jeff D.

Ingredients:

2 cucumbers
8 oz. cream cheese at room temperature
2 Tbsp. Hellmann's mayonnaise
2 tsp. Hidden Valley Ranch dressing mix
1/4 tsp. salt
Grape tomatoes, halved.

Directions:

1. Peel & slice cucumbers to 3/4 inch.
2. Hollow out with the melon baller.
3. Mix cream cheese, mayonnaise, ranch mix & salt in a bowl.
4. Place in a pastry bag with a rosette pipette end.
5. Pipe cucumber slice with cream cheese mix to 1/2 inch above cucumber.
6. Stand a halved tomato in the cheese.
7. Sprinkle with chives or parsley to garnish.


Bacon Delight Salad

Carol K.

Ingredients:

1 head cauliflower- cut into bite sized pieces
1 head broccoli - cut into bite sized pieces
1/2 read onion, sliced in half rings
1 cup shredded cheddar cheese
1/2 pound bacon, crisp cooked

Dressing:

1 cup mayonnaise
1/2 cup sugar
2 Tbsp. vinegar

Directions:

Combine veggies and cheese, add dressing. Add bacon right before serving.


Pesto Quinoa with Tomatoes & Fresh Mozzarella

Shannon J.

Ingredients:

1/2 cup pesto (I used Classico brand)
3 tablespoons extra-virgin olive oil
1/4 teaspoon pepper
2 1/2 cups cooked and cooled Quinoa
1 pint quartered cherry or grape tomatoes
6 ounces fresh mozzarella cheese
Salt

Directions:

In a large bowl, whisk together the pesto, extra-virgin olive oil and pepper. Add the cooked and cooled Quinoa, quartered tomatoes and fresh mozzarella cheese, cut into small cubes. Season with salt and serve.


German Potato Salad

Jenni K.

Ingredients:

1/2 cup bacon w/drippings (dice and fry bacon and 1 onion)
1 cup water
1/3 cup vinegar
1/2 cup sugar
1 tablespoon salt
3 tablespoon gluten free cornstarch

Directions:

Add water, vinegar, sugar, and salt in pan with bacon drippings. Bring to a boil.
Dissolve cornstarch in 1/4 cup water and add to pan. Bring to full boil. Add bacon and 15-24 baked potatoes.


Cranberry Nut Salad

Kimberly S.

Ingredients:

4 cups (cooked) wild, brown, white, red and/or other rice mix
4 green onions, chopped
3 ribs of celery, chopped
3 cups dried fruit – cranberries, blueberries, cherries, raisins, etc.
[I used only Craisins this time]
1 cup walnuts
1 cup almonds
2 TBS – walnut oil
The juice of 2 lemons

Place cooked rice in a large bowl. Add the green onions, celery, dried fruit and nuts to the bowl. Pour walnut oil and lemon juice over everything and blend together. Best served at room temperature. Serves 8-12


Bruschetta

Jane & Jeff D.

Ingredients:

2-3 cloves of garlic, minced
6 Roma tomatoes, chopped
1/4 c. Olive oil
2 Tbls. Balsamic vinegar
1/4 c. chopped fresh Basil
Salt & Pepper to taste

1. Add olive oil & garlic to a small saucepan & heat over medium heat about 2-3 minutes.
Careful not to over cook garlic. Remove from heat & cool.
2. Dice tomatoes.
3. Add tomatoes, chopped basil, balsamic vinegar & garlic/ olive oil to a medium size bowl and stir to combine.
4. Serve immediately or let sit at room temperature for up to an hour or two before serving.

I bought GF bread from Benvenuetos. We checked the company that made it and they do a great job in their facility!

Sliced at an angle for more bread surface. Brushed olive oil (lightly) on one side. Placed on cookie sheet and baked at 375 for about 10 minutes until toasted. (Keep checking, it may take a couple extra minutes or less depending on your oven.



Veggie Pizza

Peggy K
Veggie Pizza Frame


Crust Ingredients:

1 cup GF brown rice flour (Authentic Foods Superfine Brown Rice Flour)
½ cup tapioca starch (Bob's Red Mill)
2 tablespoons sugar
2 teaspoons xanthan gum
1 Tablespoon instant yeast
½ teaspoon salt
¾ c. water
1 teaspoon cider vinegar
2 Tablespoons Extra Virgin Olive Oil
2 eggs
2-3 Tablespoons sweet rice flour (for dusting pan/hands)

Topping Ingredients:

1 1 oz packet Hidden Valley Ranch Dip Mix
2 - 8oz. Packages cream cheese
Broccoli (raw)
Cauliflower (raw)
Cherry Tomatoes (raw)
Red Onion (raw)
Yellow Pepper (raw)
Shredded Cheese


Directions:

Make and bake crust following Peggy's Flat Bread Recipe found here:
http://bit.ly/156AATs

While crust is cooling, chop veggies in small bite sized pieces. In a bowl mix together Dip Mix and cream cheese.

When crust is completely cooled, spread cream cheese mixture evenly on top. Sprinkle chopped veggies. Top with shredded cheese.


Grilled Herb Lemon Chicken

Provided by: Don & Laurie P.
Prepared by: Al K.
grilled chicken frame


Ingredients:

boneless, skinless chicken breasts
1/3 cup olive oil
1/3 cup freshly squeezed lemon juice
Fresh rosemary - minced
Fresh sage - minced
Fresh parsley - minced
Fresh basil - minced
Fresh oregano - minced
6 cloves garlic - minced
1 teaspoon sea salt
½ teaspoon freshly ground black pepper

Directions:

Cut chicken breasts in half make them thinner (butterfly). In a bowl mix olive oil, lemon juice, herbs, salt and pepper to make the marinade. Pour marinade in large pan/dish, then add chicken. Make sure all pieces are coated. Cover and refrigerate for 3 to 6 hours.

Preheat grill. Cook chicken for 3 to 4 minutes on each side, or until chicken is completely cooked (juices run clear).


Grilled Brats

Provided by: Don & Laurie P.
Prepared by: Al K.
brats fire frame


Ingredients:

2 packages of Klement's Brats
3 bottles of your favorite GF Beer (Used Redbridge Beer, New Grist, Shakparo)
Water
A few slices of onion
Minced garlic (optional)

Directions:

Preheat the grill. In a large pot, pour in beer and fill with water. Drop in onion slices, garlic (optional) and brats. Bring to a boil. Grill 'em how you like 'em


Grilled Burgers

Al K.
Version 2 (6)


Ingredients:

2 lbs Ground Chuck
Salt and Pepper

Directions:

Generously season ground chuck. Mix.
Form into patties.
Grill.


Easy GF Red Velvet Cupcakes

Shannon J.

Ingredients:

1 (15 ounce) box gluten free yellow cake mix
1 (3 1/2 ounce) package chocolate-flavored instant pudding mix (Jello brand is gluten free) or 1 (3 1/2 ounce) package pie filling (Jello brand is gluten free)
1⁄2 cup butter, softened (no substitutes!)
8 ounces sour cream
3 eggs
2⁄3 cup milk
2 tablespoons red food coloring (McCormick's is GF)
8 ounces cold cream cheese (Philadelphia is gluten-free)
5 tablespoons softened butter
2 teaspoons pure vanilla extract
3 cups powdered sugar
1 pinch salt

Directions:

Preheat oven to 350°F.

Combine the first seven ingredients in a large mixing bowl at medium speed until smooth, about 2 minutes. (The remaining ingredients are for the frosting!).

Once combined, spoon the mixture into muffin pans lined with cupcake liners. Bake for 16 – 20 minutes, until a toothpick comes out clean when you stick it in the center.
Let the cupcakes cool in the pans for five minutes, then carefully remove them and place them on cooling racks.

Directions For the Frosting:

Beat the cream cheese, butter, and vanilla until combined (but do not whip). Add salt.
Gradually add powdered sugar with the mixer on slow until desired sweetness/texture.
These cupcakes should be kept in the refrigerator if they aren’t eaten within 12-24 hours due to the cream cheese frosting! (Note, cupcakes seem to "deflate" or "shrink" as time goes on, but they still taste great!)


Pretzel Torte

Carol K.

Ingredients:

3/4 cup butter
1 bag 8 oz. gluten free pretzels, crushed
1/2 cup sugar
2 cans Cherry Pie Filling (Roundy's)


Filling Ingredients:

8 oz. mascarpone or cream cheese
1/2 cup powdered sugar
1 half pint whipped cream (Dairy Pure)

Directions:

Melt butter, then add sugar and pretzels (save some to sprinkle on top), press in 9x13 pan.

Layer on top of pretzels - 2 cans of cherry pie filling



Chocolate Chip Ice Cream Sandwiches

Al & Peggy K.

The
cookie recipe is from Pamela's Baking & Pancake Mix bag.

Ingredients:
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7 tablespoons butter
1/4 cup white sugar
1/4 cup light brown sugar
1 egg, large
1 tsp vanilla
1-1/2 cups
Pamela's Baking & Pancake Mix
1 cups semi sweet chocolate chips (1-1/2 cup chips for chocolate lovers)

Directions:

Preheat oven to 350°. Cream butter and sugars together. Mix in egg and vanilla, then dry mix. Add chocolate chips and nuts and incorporate. Place scoops of dough (1 TBSP sized) on parchment lined or greased cookie sheet. Lightly flatten. Bake for approximately 12 to 15 minutes. Let cookies cool slightly and use a spatula to remove from cookie sheet.


Ingredients for sandwiches:

Lots of chocolate chip cookies
(an even number is preferable, although many would be open to an open-faced ice cream cookie sandwich)
Gluten-Free Vanilla Ice Cream - slightly softened (Haagen Dazs used here)

Directions for making sandwiches:

After cookies have completely cooled, create pairs with similar diameters. The tops and bottoms should be close to the same size.
With an ice cream scoop form a 1" to 2" (or more) diameter ball. Place ball on bottom cookie. Place cookie on top of ice cream and gently press until it expands to the edge of the cookie - but not over. Scrape excess ice cream with knife or spatula. Place cookie in a container already in the freezer.

Tip: Make sure your cookies have cooled and don't let your ice cream get to melty when assembling the sandwiches. Ice cream may start to run even after you put them in the freezer.

We purchased dry ice to keep these guys frozen for the cookout. Worked like a charm!


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Oatmeal Cake


Oatmeal Cake



The original recipe was designed for baking in a microwave. The directions here are for baking in a normal oven.

Most medical professionals say gluten-free oats can be tolerated in limited amounts [up to 1/2 cup per day for adults]. They also suggest restricting oats for one year for those newly diagnosed.

Some celiacs will react to the protein found in oats [avenin], just as they react to the proteins in wheat, barley, rye.

If you choose to add oats to your diet, please make sure they are gluten-free purity protocol oats.

To learn more, please read our
oats article.


If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.

Cake Ingredients:

1 cup of purity protocol certified gluten-free oats (
GF Harvest Oats)
1 1/2 cups water
1/2 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 1/2 cup favorite GF flour blend
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 tsp vanilla

Caramel Topping Ingredients:

3/4 cup brown sugar
6 tblsp butter
2 tblspn milk
1 cup shredded coconut
1/2 cup chopped nuts

Directions Cake:

Cook oatmeal and water uncovered until mixture boils. About 3-4 minutes in microwave. Stir once and set aside.

Blend all ingredients well. Stir in oatmeal mixture.

Grease bottom of glass12x8 pan. Pour into pan.

Bake at 325 for 40-50 minutes - until toothpick comes out clean.


Directions Topping:

Combine all ingredients and heat. When well blended spread over cake.

Topping may be put under the broiler for a few minutes till golden brown.

GIG of ECW 2015 Cookout Recipes

GIGECW cookout 2015 frame

Recipes from our 6th Annual Gluten-Free Cookout 2015


If you are making this recipe for a gluten-free guest, please read our
Guide to Gluten Cross Contamination.


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Three Bean Salad

Donna B.

Ingredients:

1 lb green beans
1 lb wax beans
1 can kidney beans
1 medium onion (optional)

Dressing ingredients:

1 ¼ cup sugar
3 tsp cornstarch
½ tsp salt
1 tsp dried mustard
½ cup vinegar
1 ¼ cup water

Directions:

Cook green and wax beans until slightly crunchy.

Dressing directions:

1. Bring to a boil and stir for about 2 min.
2. Let cool.
3. Pour over beans.
4. Store in fridge.


Garbanzo Salad

Kimberly S.

Ingredients:

Garbanzo beans
Red Onion
Red & Yellow Peppers
Feta Cheese
Green Olives
Balsamic Vinegar [with figs]

Please beans, onion, peppers, cheese, olives in a bowl. Drizzle Balsamic Vinegar and toss well refrigerate till ready to serve.


Quinoa (Keen-wah) Salad

Jane & Jeff D.

Ingredients:

1 ½ cup quinoa (dry)
1 cucumber (diced)
1 pkg grape tomatoes (halved)
1 garlic clove (minced)
1 ¼ cup olive oil
1 tbspn onion (finely chopped)
Feta cheese
Lemon Juice (to taste)
Salt & Pepper (to taste)

Directions:

Prepare qunioa according to package directions. Stir in olive oil and rest of ingredients. Chill.


Veggie Pizza

Peggy K
Veggie Pizza Frame


Crust Ingredients:

1 cup GF brown rice flour (Authentic Foods Superfine Brown Rice Flour)
½ cup tapioca starch (Bob's Red Mill)
2 tablespoons sugar
2 teaspoons xanthan gum
1 Tablespoon instant yeast
½ teaspoon salt
¾ c. water
1 teaspoon cider vinegar
2 Tablespoons Extra Virgin Olive Oil
2 eggs
2-3 Tablespoons sweet rice flour (for dusting pan/hands)

Topping Ingredients:

1 1 oz packet Hidden Valley Ranch Dip Mix
2 - 8oz. Packages cream cheese
Broccoli (raw)
Cauliflower (raw)
Cherry Tomatoes (raw)
Red Onion (raw)
Yellow Pepper (raw)
Shredded Cheese


Directions:

Make and bake crust following Peggy's Flat Bread Recipe found here:
http://bit.ly/156AATs

While crust is cooling, chop veggies in small bite sized pieces. In a bowl mix together Dip Mix and cream cheese.

When crust is completely cooled, spread cream cheese mixture evenly on top. Sprinkle chopped veggies. Top with shredded cheese.


Grilled Herb Lemon Chicken

Provided by: Don & Laurie P.
Prepared by: Al K.
grilled chicken frame


Ingredients:

boneless, skinless chicken breasts
1/3 cup olive oil
1/3 cup freshly squeezed lemon juice
Fresh rosemary - minced
Fresh sage - minced
Fresh parsley - minced
Fresh basil - minced
Fresh oregano - minced
6 cloves garlic - minced
1 teaspoon sea salt
½ teaspoon freshly ground black pepper

Directions:

Cut chicken breasts in half make them thinner (butterfly). In a bowl mix olive oil, lemon juice, herbs, salt and pepper to make the marinade. Pour marinade in large pan/dish, then add chicken. Make sure all pieces are coated. Cover and refrigerate for 3 to 6 hours.

Preheat grill. Cook chicken for 3 to 4 minutes on each side, or until chicken is completely cooked (juices run clear).


Grilled Brats

Provided by: Don & Laurie P.
Prepared by: Al K.
brats fire frame


Ingredients:

1 package of Johnsonville Original Brats
1 – 2 bottles Gluten-Free Redbridge Beer
Water
A few slices of onion

Directions:

Preheat the grill. In a large pot, pour in beer and fill with water. Drop in onion slices, garlic and brats. Bring to a boil. Grill 'em how you like 'em


Taylor's Carmelitas

Shannon J. Recipe by Taylor D.

Ingredients:

1 ¾ c. all purpose GF flour
2 c. certified GF quick oats
1 1/2 c. brown sugar
1 tsp. baking soda
¼ tsp. salt
1 c. butter (melted)
14 oz. Kraft Caramels (unwrapped)
1/3 c. heavy cream
2 c. (12 oz) semi-sweet chocolate chips
1 c. (6 oz) un-sweetend baking chocolate
1 c. chopped pecans

Directions:

Instructions

Heat the oven to 350F. Line a 13x9 inch baking pan with parchment paper, leaving about 1 inch of paper hanging on the sides. Set aside.

In a mixing bowl, combine flour, oats, brown sugar, soda, and salt. Stir in the melted butter and mix until crumbly.

Press 2/3 of the mixture on the bottom of the prepared pan. Sprinkle with the chopped pecans and chocolate (both the chips and chopped one) over the crust.

In a small saucepan, combine caramels and heavy cream. Cook over low heat, stirring constantly until melted and smooth.

Pour the caramel in the pan, over the chocolate and pecans. Crumble the reserved oatmeal cookie dough over the caramel layer.

Bake for 23 minutes or until light golden brown.Cool completely in pan on a wire rack. Once cooled cut into bars.

Optional, melt both the remaining caramels and chocolate chips and drizzle over the bars.




Shelter Riggs Frame
View from the shelter house at Riggs County Park

Twisted Chipsters

Twisted Chipsters Large

Chocolate Chip Cookie - A new twist on an old favorite.
Original recipe by Laurie Donaldson


This was Peggy's entry for the 2015 Cookie Daze Bake & Taste Contest. She tweaked
Laurie's Grain-Free Chocolate Chip Cookie recipe slightly; replacing some of the almond flour with coconut flour. This helped combat the humid weather we have this time of year.


If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.

Ingredients:

2 cups almond flour (Honeyville)
1/4 cup coconut flour (Bob’s Redmill)
1 teaspoon baking soda (Arm & Hammer)
1/2 teaspoon salt
1/2 cup sugar with 1 tblsp water (consistency of honey)
1 teaspoon vanilla (Penzey’s)
1 egg
1/3 cup melted butter
1 cup chocolate chips (Nestles)

Directions:

Preheat oven to 325.

Mix together the dry ingredients: flours, baking soda & salt.

Mix together the wet ingredients: sugar, vanilla, egg, melted butter.

Combine dry and wet ingredients, then add chocolate chips.

Place tablespoon sized dough balls on a cookie sheet.

Bake at 325 for 14 -15 minutes or until edges lightly
brown.

After removing from the oven, allow cookies to cool slightly before removing from pan.



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Rhubarb Cupcakes

Rhubarb Cupcake
Rhubarb Cupcakes


Peggy converted
this gluten recipe from FineCooking.com, courtesy of Pinterest…of course.


If you are making this recipe for a gluten-free guest, please read our
Guide to Gluten Cross Contamination.


Cupcake Ingredients:

1-1/4 cup
Krusteaz GF flour blend
3/4 cup
Pamela's GF Artisan flour blend
3/4 cup granulated sugar
2-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup sour cream
4 oz. (8 Tbs.) unsalted butter, melted and cooled slightly
1 extra large egg
2 extra large egg whites
2 tsp. pure vanilla extract
1-1/2 cups 1/4-inch-diced rhubarb (7-1/4 oz.)

Topping Ingredients:

1/4 cup granulated sugar
3/4 tsp. ground cinnamon


Directions Cake:

In a large mixing bowl blend together dry ingredients. Add wet ingredients and mix well with mixer. Add rhubarb and mix to combine. Scoop into paper lined muffin tins. Top with sugar topping and bake at 400 degrees for 20 minutes or until top springs back to touch. Cool for 5 minutes in pan then remove to cooling rack to finish cooling. Makes about 18 to 22 muffins.

Peg notes: You can substitute your favorite gluten free flour blend. Use sugar topping to your taste.




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GF Funfetti Cupcakes

IMG_0551
Gluten-Free Funfetti Cupcakes


Peggy made 5 dozen of these for a gluten-free baby shower.


If you are making this recipe for a gluten-free guest, please read our
Guide to Gluten Cross Contamination.


Note: Be extra careful - Pillsbury also makes a non-gluten-free Funfetti cake mix. Please read the box carefully. The GF version comes in a green box.

Ingredients:

Cake:
1 pkg
Pillsbury Gluten-Free Funfetti Cake Mix (17 oz)
1/4 cup instant vanilla pudding mix (Baker’s Corner - Aldi Brand or Essential Everyday - Festival Brand)
1/4 cup granulated sugar
1/2 cup sour cream (Daisy)
1/2 cup coconut oil (liquid state)
3 tblspn milk
1 extra large egg
4 egg whites
1 tblspn vanilla extract

Frosting:
8 oz. package cream cheese
2 cups powdered sugar
2 tsp vanilla
2 cups heavy whipping cream (Deans)

Sunny Side Up Bakery Sparkling Sugar (Hobby Lobby)

Directions Cake:

Put all ingredients in bowl. Mix at low speed to combine. Scrape down sides of the bowl. Increase mix speed to medium. Beat for 3 minutes.
Fill lined muffin tin 2/3 full.
Bake in center of oven at 350 for 18-21 minutes
Transfer cupcakes to wire rack to cool

Directions Frosting:

Beat cream cheese, powdered sugar, vanilla together until smooth.
In a separate cold bowl, beat whipping cream until stiff.
Gently fold whipped cream into cream cheese mixture until well combined.
Frost cupcakes any way you desire.



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Pumpkin Pie

pumpkin pie

Pumpkin Pie

A standard pumpkin pie - gluten-free style. The crust portion is made from a Whole Foods recipe.

If you are making this recipe for a gluten-free guest, please read our
Guide to Gluten Cross Contamination.


Pie Crust Recipe
Recipe by: Whole Foods

http://bit.ly/WFGFPieCrust

Crust Ingredients:

1/3 cup potato starch, plus extra for dusting
1/3 cup tapioca flour
1/3 cup millet flour
1/3 cup almond meal
1 tablespoon powdered sugar (optional)
1/2 teaspoon salt
1/2 cup (1 stick) cold butter, cut into small pieces
1 egg, lightly beaten

Crust Directions:

Preheat oven to 375°F.

Put potato starch, tapioca flour, millet flour, almond meal, sugar and salt into a food processor and pulse a few times to combine. Add butter and pulse again until mixture resembles coarse meal. Add egg and pulse until completely combined to make a slightly sticky dough.

Turn dough out onto a large sheet of waxed paper dusted with potato starch. Sprinkle potato starch over dough and knead gently, working in about 2 more tablespoons potato starch, until dough holds together without being sticky but is still very pliable. Using your fingertips, press dough into a 10-inch circle.

Invert a 9-inch pie pan on top of the dough then quickly flip over both the pan and the dough so that the dough now rests in the pan. Gently peel away and discard wax paper and press dough into pie plate, patching it together, if needed. Crimp and trim the edges as desired then prick sides and bottom all over with a fork.

Peggy Tip: If you don't fill the crust with pie weights or dried beans, do not par-bake, just fill and bake it.

Line crust with parchment paper and fill with pie weights or dried beans. Bake until crust is just set and slightly dry around the edges, about 15 minutes. Remove parchment paper and pie weights, fill with pie filling and bake as needed. Alternately, for a pie that requires a pre-baked crust, return to oven and bake until cooked through, about 15 minutes more.


Libby's Famous Pumpkin Pie
Right off the can of pumpkin

http://bit.ly/1xgaduJ

Ingredients:

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 9-inch Gluten-Free Pie Crust (see GF pie crust recipe)

Directions:
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into gluten-free pie shell.

Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Pecan Pumpkin Pie

pecan pumpkin
Pecan Pumpkin Pie

This is a gluten-free version of a Penzey's recipe. The crust portion is made from a Whole Foods recipe.

If you are making this recipe for a gluten-free guest, please read our
Guide to Gluten Cross Contamination.


Pie Crust Recipe
Recipe by: Whole Foods

http://bit.ly/WFGFPieCrust

Crust Ingredients:

1/3 cup potato starch, plus extra for dusting
1/3 cup tapioca flour
1/3 cup millet flour
1/3 cup almond meal
1 tablespoon powdered sugar (optional)
1/2 teaspoon salt
1/2 cup (1 stick) cold butter, cut into small pieces
1 egg, lightly beaten

Crust Directions:

Preheat oven to 375°F.

Put potato starch, tapioca flour, millet flour, almond meal, sugar and salt into a food processor and pulse a few times to combine. Add butter and pulse again until mixture resembles coarse meal. Add egg and pulse until completely combined to make a slightly sticky dough.

Turn dough out onto a large sheet of waxed paper dusted with potato starch. Sprinkle potato starch over dough and knead gently, working in about 2 more tablespoons potato starch, until dough holds together without being sticky but is still very pliable. Using your fingertips, press dough into a 10-inch circle.

Invert a 9-inch pie pan on top of the dough then quickly flip over both the pan and the dough so that the dough now rests in the pan. Gently peel away and discard wax paper and press dough into pie plate, patching it together, if needed. Crimp and trim the edges as desired then prick sides and bottom all over with a fork.

Peggy Tip: If you don't fill the crust with pie weights or dried beans, do not par-bake, just fill and bake it.

Line crust with parchment paper and fill with pie weights or dried beans. Bake until crust is just set and slightly dry around the edges, about 15 minutes. Remove parchment paper and pie weights, fill with pie filling and bake as needed. Alternately, for a pie that requires a pre-baked crust, return to oven and bake until cooked through, about 15 minutes more.


Pie Ingredients:

1 gluten-free pie crust (see crust recipe above)
1 15oz. Can of pumpkin
1/3 cup of brown sugar
1/3 cup sugar
1 1/2 teaspoon pumpkin pie spice
1/8 teaspoon salt
1 teaspoon GF vanilla extract
2 eggs, well beaten
1/2 cup of evap. Milk

Topping Ingredients:

1/4 cup of butter unmelted
1/2 cup of brown sugar
3/4 cup of coarsely chopped pecans

Directions:

Make GF pie crust per directions. Press or roll into 8.5" pie tin.

Preheat oven to 350
Combine pumpkin, brown sugar, sugar, pumpkin pie spice, salt, vanilla, eggs & milk into mixing bowl. Mix well.
Pour mixture into unbaked GF pie crust.
Bake at 350 for 40 minutes.

Mix topping ingredients until crumbly.
After pie has baked 40 minutes, sprinkle mixture on pie and bake for another 25 minutes.
Cool and refrigerate for a couple of hours for best slicing.

GIG of ECW 2014 Cookout Recipes

eating 1

Recipes from our 5th Annual Gluten-Free Cookout 2014



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If you are making this recipe for a gluten-free guest, please read our
Guide to Gluten Cross Contamination.


Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing

Jeannie H.

Ingredients for salad:

1 pint grape tomatoes
1 ripe avocado
2 ears of fresh sweet corn
2 tbsp fresh cilantro, chopped

Dressing ingredients:

Juice of 1 lime
3 tbsp vegetable oil
1 tbsp honey
Sea salt and fresh cracked pepper, to taste
1 clove garlic, minced
Dash of cayenne pepper

Directions:

Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.

Dressing directions:

1. Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.

2. Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle.


Cabbage Crunch Salad

Missy K.

Ingredients:

1 head of cabbage or (1/2 green and 1/2 purple heads) sliced thin'
1 Cup sliced Carrots
3-4 celery stalks chopped
3/4 C sliced Almonds
rock climbing buddies

3/4 C sunflower Seeds
1 C Craisins

Dressing ingredients:

1/2 C olive Oil
1/4 C red vinegar wine
2 TBSP Honey
1 tsp Salt
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp pepper

Mix well pour over cabbage mixture Toss well refrigerate till ready to serve.



Creamy Grape Salad

Jane D.
Original Recipe:
http://bit.ly/1mpnryt

Ingredients:
Jeff and Tay - aligment


1 pkg. (8 oz.) cream cheese, softened
1 c. sour cream
1/3 c. sugar
2 tsp. vanilla
2 lbs. seedless red grapes
2 lbs. seedless green grapes
3 Tbls. brown sugar
3 Tbls. chopped pecans

Directions:

Mix cream cheese, sour cream, sugar, and vanilla. Stir in grapes until well coated. Refrigerate until serving. Sprinkle brown sugar & pecans just before serving.

Serves 21 - 24.


Cold Veggie Salad

Kimberly S.

Ingredients:

Any veggies you have on hand, today's mix included:

1 large onion
3 stalks of celery
1 pound each of corn, peas, green beans [all cooked, if frozen; otherwise 15oz can each is fine...especially if you're not cooking for an army!]
1 Green Pepper
1 Red Pepper
1 Yellow Sweet Pepper
1 pound of your favorite beans [today's were kidney - they add nice color]

Dressing:

1 cup oil
½ cup apple cider vinegar
½ cup sugar
½ teaspoon ground pepper
Dash of ground mustard

Put dressing ingredients in an a small-medium bowl and whisk together.

Put all veggies in a large bowl, pour on dressing and carefully mix ingredients together. Chill in the fridge.


Deviled Eggs

Al K.

Ingredients:
Girls Spoon


Eggs – hard boiled
Miracle Whip
Hellman's Mayo
Penzey's Ground Mustard
Penzey's Powered Garlic (omitted)
Penzey's Powered Onion
Penzey's White Pepper
White Vinegar
Salt
Penzey's Smoked Paprika

Directions:

Cut eggs in half and put yolks in a food processor, set aside the white halves for filling.
Pulse the yolks until they're finely ground

Add 2 heaping tablespoons of Miracle Whip, 1 heaping tablespoon of Hellman's to yolks. Mix.
Scrape the sides of the bowl and add another 1 or 2 spoons of MW and 1 of Hellman's. Mix

You're going to for a smooth, creamy texture. You'll also want to adjust the MW/Hellman's balance too. Again – use your taste buds. We add the Hellman's because MW can breakdown and get watery over time. Hellman's stops this from happening.

Now add a ¼ teaspoon of vinegar and mix. Taste – is it tangy enough for you? Add more if you like. We like ours tangy. Usually as the day goes on, the tanginess turns into sweetness, so we usually go for a bit extra tang upfront.

Now add the ground mustard and mix. Start small and add a little until you get it to your liking.

Do the same thing with the onion and garlic powder. You might go lighter on the garlic.

Same goes for salt & pepper.

Once you get the flavor profile where you like it, it's time to fill the shells.

Spoon the filling into plastic bag. Enough so it will fit comfortably in your hand. Snip one of the bottom corners. Don't make the snip too big – do about ¼” or slightly bigger. It's easier to control the filling process.

Squeeze the filling into the shell and set aside.

After all shells have been filled, sprinkle the paprika on top.


Veggie Pizza

Peggy K

Crust Ingredients:

1 cup GF brown rice flour (Authentic Foods Superfine Brown Rice Flour)
½ cup tapioca starch (Bob's Red Mill)
2 tablespoons sugar
2 teaspoons xanthan gum
1 Tablespoon instant yeast
½ teaspoon salt
¾ c. water
1 teaspoon cider vinegar
2 Tablespoons Extra Virgin Olive Oil
2 eggs
2-3 Tablespoons sweet rice flour (for dusting pan/hands)

Topping Ingredients:

1 1 oz packet Hidden Valley Ranch Dip Mix
2 - 8oz. Packages cream cheese
Broccoli (raw)
Cauliflower (raw)
Cherry Tomatoes (raw)
Red Onion (raw)
Yellow Pepper (raw)
Shredded Cheese


Directions:

Make and bake crust following Peggy's Flat Bread Recipe found here:
http://bit.ly/156AATs

While crust is cooling, chop veggies in small bite sized pieces. In a bowl mix together Dip Mix and cream cheese.

When crust is completely cooled, spread cream cheese mixture evenly on top. Sprinkle chopped veggies. Top with shredded cheese.


Grilled Herb Lemon Chicken

Provided by: Don & Laurie P.
Prepared by: Al K.

Ingredients:
Grilled Herb Lemon Chicken


boneless, skinless chicken breasts
1/3 cup olive oil
1/3 cup freshly squeezed lemon juice
Fresh rosemary - minced
Fresh sage - minced
Fresh parsley - minced
Fresh basil - minced
Fresh oregano - minced
6 cloves garlic - minced
1 teaspoon sea salt
½ teaspoon freshly ground black pepper

Directions:

Cut chicken breasts in half make them thinner (butterfly). In a bowl mix olive oil, lemon juice, herbs, salt and pepper to make the marinade. Pour marinade in large pan/dish, then add chicken. Make sure all pieces are coated. Cover and refrigerate for 3 to 6 hours.

Preheat grill. Cook chicken for 3 to 4 minutes on each side, or until chicken is completely cooked (juices run clear).


Grilled Brats

Provided by: Don & Laurie P.
Prepared by: Al K.

Ingredients:

1 package of Johnsonville Original Brats
1 187ml bottle of red wine
Water
A few slices of onion
A few cloves of minced garlic

Directions:

Preheat the grill. In a large pot, pour in wine and fill with water. Drop in onion slices, garlic and brats. Bring to a boil. Grill brats until they have the color and char you like.


Taylor's Chocolate Chex Bars

Taylor D.
Peg tay don pK

Ingredients:

1 box chocolate Chex cereal
1 pkg. GF miniature marshmallows
1 stick of butter
2 c. chocolate chips

Directions:

Melt butter in large pan, add marshmallows. Stir until melted. Add cereal & stir until coated. Then, mix in chocolate chips.

Press into greased 9 x 13 pan.


Raspberry Swirl Cheesecake

Jeannie H.
Original recipe:
http://martha.ms/1mXAvHb

Ingredients:
Missy SP

1 pack gluten free Oreo cookies finely ground.
4 tablespoons melted butter
6 ounces raspberries
32 ounces cream cheese room temperature
1/4 cup Better Batter gluten free flour
Pinch of salt
2 teaspoons vanilla
4 large eggs room temperature
Boiling water, for roasting pan

Directions:

Step 1
Preheat oven to 350 degrees. Wrap exterior of 9inch springform pan (including base) in double layer of foil;set aside

Step 2
Mix finely ground cookie and butter together in medium bowl. Press crumb mixture firmly onto the bottom of pan. Bake until set about 10 to12 minutes. Let cool on wire rack. Reduce temperature of oven to 325 degrees.

Step 3
Process raspberries in food processor until smooth about 30 seconds. Pass purée through fine sieve into small bowl & discard solids. (I do not sieve the raspberries). Whisk in 2 tablespoons sugar and set aside.

Step 4
Put cream cheese in bowl of electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed add remaining 11/2 cups sugar 1/4 cup Better Batter gluten free flour in a steady slow stream. Add salt and vanilla mix well. Add eggs 1 egg at a time mixing well after each but do not over mix. Pour cream cheese filling over crust.

Step 5
Drop raspberry sauce by the teaspoon on top. With wooden skewer or toothpick swirl into filling.

Step 6
Set cake pan inside shallow roasting pan transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan.
Bake until cake is set but slightly wobbly in center, 60 to 75 minutes.

Step 7
Transfer cake pan to rack let cool completely. Refrigerator uncovered 6hours or overnight. Before unfolding run knife around edge of cake.

German Chocolate Cupcakes

Peggy K.

Ingredients:

Pam Cooking Spray (not Pam Baking Spray - that contains wheat flour), for misting the pans
2 tsps. rice flour, for dusting the pans
1 bar(4 ounces) Baker's German Chocolate Sq.
1 Betty Crocker Yellow GF cake mix (15 oz)
1/4 cup (half of a 3.4-ounce package) Jell-O Brand Vanilla instant pudding mix
3/4 cup milk (see Note)
1/2 cup coconut oil
3 large eggs, lightly beaten
2 tsps. pure Penzey's vanilla extract

Directions:

Bake the cake at 350. Spray pans with veg. spray and dust them with rice flour. Shake out the excess rice flour.

Melt the chocolate by breaking it into squares, placing it in a heavy saucepan over very low heat, and stirring constantly, about 5 min. or microwave on high power for 45 seconds, then stir until the chocolate has melted completely. Scrape the melted chocolate into a large mixing bowl.

Place the cake mix, pudding mix, milk, oil, eggs, and 2 tsps. of vanilla in the mixing bowl with the chocolate and beat with an electric mixer on low speed for 30 seconds. Stop mixing scrap down sides and continue mixing on medium speed for 1 to 1 1/2 minutes.

Then pour in prepared pans and bake for 18 to 22 minutes.

Note: If you need it dairy free also use water instead of milk.


For the coconut pecan frosting:

1 cup evaporated milk
1 cup granulated sugar
8 tbls. (1 stick) unsalted butter
3 large egg yolks
1 tsp pure vanilla extract
1 package (7 ounces, 2 2/3 cups) sweetened flaked coconut
1 cup chopped pecans

Place the milk, sugar, butter, and egg yolks in a large saucepan over medium heat. Cook, stirring constantly with a wooden spoon, until thickened and golden brown in color, 10 to 12 minutes. Remove the pan from the heat and stir in the vanilla. Let the frosting cool to room temp for a spreading consistency, 30 min., then fold in the coconut and pecans.


Lemon Cupcakes

Peggy K.

Cupcake Ingredients:

Pam Cooking Spray (not Pam Baking Spray - that contains wheat flour)
2 tsps. rice flour, for dusting the pans
1 Betty Crocker Yellow GF cake mix (15 oz)
1/4 cup (half of a 3.4-ounce package) Jell-O Brand Vanilla instant pudding mix
3/4 cup milk (see Note)
1/2 cup butter
3 large eggs, lightly beaten
tay key don jane SF

1 tsps. pure Penzey's vanilla extract
2 tsps, pure Penzey's Pure Lemon Extract

Frosting ingredients:

4 cups powdered sugar
¼ cup butter
6oz. Cream cheese
2 tbsp Limon Chello
Zest of 1 lemon


Directions:

Bake the cake at 350. Spray pans with veg. spray and dust them with rice flour. Shake out the excess rice flour.

Place the cake mix, pudding mix, milk, oil, eggs, and vanilla & lemon extract in the mixing bowl and beat with an electric mixer on low speed for 30 seconds. Stop mixing scrap down sides and continue mixing on medium speed for 1 to 1 1/2 minutes.

Then pour in prepared pans and bake for 18 to 22 minutes.

Note: If you need it dairy free also use water instead of milk.

Frosting – mix all ingredients in a bowl.






Laurie's Grain-Free Chocolate Chip Cookies



Laurie's Grain-Free Chocolate Chip Cookies

This recipe is from our friend Laurie at Food For Primal Thought and teacher extraordinaire. If you are interested in learning more about Primal/Paleo lifestyle templates [and some great recipes], take a look 'round her blog. Good stuff! Be sure to check out the Frizzled Spicy Beef.

If there was room on the recipe title bar, I would've used her name for this cookie. I think you'll agree
"Gluten-free Not-So-Paleo Chocolate Chip Cookies That Don't Taste Like Crap" is a much more creative [and descriptive] name.

These cookies have the ideal cookie texture for me - crisp on the outside and chewy on the inside.

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.


Ingredients:

2 1/4 cups almond flour (
Honeyville - gluten-free certified according to packaging)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar with 1 tblsp water (just enough to create the consistency of honey)
1 teaspoon vanilla
1 egg
1/3 cup melted butter
1 cup chocolate chips

Directions:

Preheat oven to 325.

Mix together the dry ingredients: almond flour, baking soda & salt.

Mix together the wet ingredients: sugar, vanilla, egg, melted butter.

Combine dry and wet ingredients, then add chocolate chips.

Place tablespoon sized dough balls on a cookie sheet.

Bake at 325 for 14 -15 minutes or until edges lightly GBD (Golden Brown & Delicious).

After removing from the oven, allow cookies to cool slightly before removing from pan.



Until the next good eats - cook well and be well.

Al


Carrot Cake




Gluten-Free Carrot Cake


Peggy converted this recipe she got from a co-worker. We served this cake for GIG of ECW's 5th anniversary celebration.

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.


Ingredients

1/2 cup GF coconut flour (Bob's Red Mill GF)
1/2 cup GF sorghum flour (Bob's Red Mill GF)
1 cup gluten-free flour mix (Jules GF Flour Mix)
1/4 teaspoon Xanthan gum (Ener G)
1 tsp double strength vanilla (Penzey's)
4 extra large eggs
2 cups sugar
1 cup coconut oil (Dr. Bronner's White Virgin)
1 ½ teaspoons salt
3 cups grated carrots
¾ cups organic raisins (Roundy's – nothing but raisins)
1 cup raw, unsalted pecans (Nuts.com - GFCO)
3 teaspoons cinnamon (Penzey's)
2 teaspoons baking soda (Arm & Hammer)


Frosting

4-5 oz cream cheese (softened)
3 tbsp softened butter
3/4 lb powdered sugar
1 tsp vanilla (Penzey's)
1 tsp milk


Cake Directions

In mixing bowl cream together eggs, oil & sugar. Add vanilla. Mix in shredded carrots. Add dry ingredients. Mix with mixer for 5 minutes. Fold in nuts & raisins.

Grease two 9” round pans. Add parchment paper to bottoms. Spoon mixture into pans.

Bake at 350 for 30-35 min. or until toothpick comes clean or golden brown and pulls away from sides of pan. Cool in pan on rack for 5 min, then remove cakes from pan and allow to finish cooling on rack.


Frosting Directions

Place ingredients in mixing bowl. With mixer whip ingredients mix for about 5 minutes or until fluffy.

Frost cooled cake. Refrigerate after it's frosted to firm up frosting.

Garnish with chopped pecans.

Note: Due to the coconut oil, refrigeration of the cake will result in it being firm. Best to serve at room temperature, unless you like firm cake.


Until the next good eats - cook well and be well.

Peggy & Al



Peg's Home Econ Banana Bread


Banana Bread


The original recipe is from my 9th grade Home Economics class. I've adapted this version so it's GF. I also modified the GF and the non-GF recipe to reduce the sugar.

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.


Ingredients:

1 cup Gluten-free Sorghum Flour
1 1/2 cups Jules Gluten-free Flour Blend
3/4 cup Gluten-free ground flax meal
1/4 cup butter
1/2 cup Vegetable Shortening (Earth Balance Baking Sticks)
1 1/2 cups sugar
4 eggs
1 1/2 cups mashed bananas
(can use un-sweetened applesauce if not enough bananas)
1 1/2 teaspoon Gluten-Free Baking Soda
1 teaspoon Salt
1/4 teaspoon Xanthan gum
1/2 teaspoon Penzey's Vanilla Extract

Makes 2 regular sized breads or 6 mini breads.

Directions:

Cream butter, sugar, & eggs together well. Stir in bananas/applesauce. Sift dry ingredients together and mix with banana mixture. Pour into grease 2 bread pans or 6 mini bread pans. Bake at 350 for 25-35 minutes. Bread is done when inserted toothpick comes out clean.

Enjoy!

Peg

Pumpkin Bars




Pumpkin Bars


While they are called "Pumpkin Bars", it's really more like a cake. The finished product is about 2-3" tall - not flat like a brownie.

They guys are an annual fave around our house and with family & friends. In almost all cases, Peg makes these [the GF version] since they are indistinguishable from the gluten bars.

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.


Ingredients:

4 eggs beaten
2 cups sugar
1 cup canola oil
1 cup pumpkin
1/2 tsp salt
2 tsp Penzey's cinnamon
1 tsp Arm & Hammer baking soda
1 tsp Calumet baking powder
1 cup of
Jules Gluten Free Flour (GFCO Certified Product)
1 cup of Sorghum Flour (Bob's Redmill)
1 tsp Xanthan gum

Combine all ingredients & mix well. Pour in to greased 11x15 pan.
Bake @ 350 for 25-30 min. 8 x 11.5 pan will work for 1/2 recipe


Frosting:
4-5 oz cream cheese (softened)
3 tbsp softened butter
3/4 lb powdered sugar
1 tsp vanilla
1 tsp milk

Mix & beat until fluffy. Spread on warm pumpkin bars.

These will freeze quite well.


Until the next good eats...

Al n Peg

Lemon Blueberry Bread





Lemon Blueberry Bread


It's a cool fall day, so that means baking, particularly when we are on vacation. While I was painting the bathroom, Peg was in the kitchen converting a gluten-full recipe to a gluten-free recipe. The cut loaf shown here didn't last long.

While this might look like a bread, it's more like a cake. Regardless of what you call it, it's darn tasty!

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.


Bread Ingredients:

1 cup butter
2 cups granulated sugar (scant)
3 eggs
2 1/4 cup Jules Gluten free flour blend
3/4 sorghum flour
1/4 tsp xanthum gum
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup buttermilk
1/2 tsp lemon extract
3/4 tsp double strength vanilla
2 tablespoons tightly packed lemons, zest of
2 tablespoons fresh lemon juice
8 ounces or so frozen blueberries

Icing Ingredients:

8 ounces powdered sugar (or 1/2 box)
1/4 cup butter, melted
1 1/2 tablespoons tightly packed lemons, zest of
1/4 cup fresh lemon juice


Directions:

1 - Preheat oven to 325 degrees.
2 - Important: grease and flour two loaf pans.
3 - Cream butter and sugar.
4 - Add eggs and beat until smooth.
5 - Add buttermilk.
6 - Mix dry ingredients together and add to buttermilk mixture.
7 - Blend well.
8 - Mix in lemon juice and zest.
9 - Gently fold in blueberries and only mix until incorporated.
10 - Pour batter into loaf pans.
11 - Bake loaves on the middle rack of the oven for 60 to 65 minutes.
12 - Cool bread 10 minutes, remove from pan and place on a large cookie sheet, top side up.
13 - For icing: Combine icing ingredients in a bowl.
14 - Beat icing with an electric mixer until smooth.
15 - Drizzle icing over the warm loaves.
16 - The icing will harden when the bread cools to room temperature.

I halved the icing recipe and had plenty.

Original recipe:
http://www.food.com/recipe/lemon-blueberry-bread-69730


Until the next good eats....

Al n Peg

Coffee Cake



Peg ran across a recipe in Bon Appetit magazine showing all the variations of a yeast-dough. This set off a firestorm of ideas. She woke up early Saturday in anticipation of making this coffee cake.

Of course it was a wheat-based recipe, so it'd have to be converted.

She thought a pre-existing recipe might work well as a starting point. The recipe she used was that of my favorite flat bread [bread that I use for making sandwiches & buns]

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.


Cake Ingredients

1/4 cup GF brown rice flour (Bob's Red Mill)
1/4 cup GF Sorghum (Bob's Red Mill)
1/2 cup Sweet Rice Flour
1/2 cup Tapioca Flour
3 Tablespoons brown sugar
2 teaspoons xanthan gum
1 Tablespoon instant yeast

1/2 teaspoon salt
3/4 c. water
1 teaspoon cider vinegar
2 Tablespoons melted butter
1/2 teaspoon cinnamon
1 teaspoon vanilla
2 eggs
2-3 Tablespoons sweet rice flour (for dusting pan/hands)


Streusel Topping Ingredients

1/2 cup Jules GF Flour
1 cup + 2 Tablespoons Brown Sugar
1 teaspoon Cinnamon
1/4 cup cold butter
3/4 cup of nuts


Glaze Ingredients

1 tablespoon melted butter
1/2 cup powered sugar
2 to 4 tablespoons of milk


Recipe makes 2 - 8" round pans

Directions

Mix together all dry ingredients except sweet rice flour (brown rice flour, tapioca starch, sugar, xanthan gum, yeast and salt).
In a heavy mixer, combine wet ingredients (water, vinegar, oil, and eggs).
Slowly add dry ingredients to well blended wet ingredients.
Beat on medium/medium high speed for 4 minutes.
Dust two 8" round cake pans with flour (or oil bottom of pan and lightly dust oiled pan).

Place dough in a warm spot, allow to rest/rise for 35-40 minutes.
Preheat oven to 400F.

Mix streusel ingredients in a bowl until crumbly.
Sprinkle on top of dough

Bake for 12-18 minutes or until the top is slightly browned.

Mix Glaze ingredients in a bowl. Add milk slowly as needed - mixing until the desired consistency.

Allow to cool before drizzling the glaze.


Notes:

You could sub-out the flours with your favorite flour blend if you like.



Brownie Bites with Raspberry Chocolate Topping




Peg first made non-GF Brownie Bites for her co-workers. Since they were such a hit, she decided to make a gluten-free version of them.

The outside is slightly crispy, but the inside is moist and chewy - like a...brownie. Kinda funny how that works...

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.


Gluten-Free Brownie Bite Ingredients

4 squares BAKER'S Unsweetened Chocolate
3/4 cup butter
2 cups sugar
3 eggs
1 tsp double strength vanilla [Penzey's]
2 cups GF flour mix [Jules GF Flour Mix]
1/2 cup GF sorghum flour [Bob's Red Mill]
1/8 tsp xanthan gum


Brownie Bite Directions

Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Add flour; mix well. Refrigerate 1 hour or until dough is easy to handle.

Heat oven to 350°F. Shape dough into 1-inch balls; place, 2 inches apart, on baking sheets sprayed with cooking spray.

Bake 8 min. or just until set. (Do not overbake.) Cool on baking sheet 1 min.; remove to wire racks or waxed paper. Cool completely.

Frost Brownie Bites with Chocolate Raspberry Topper (see recipe below)

Peg converted this original recipe.



Chocolate Raspberry Topper Ingredients

1/2 cup sifted unsweetened cocoa powder
6 Tbsp Ball® RealFruit™ Classic Pectin
4-1/2 cups crushed red raspberries
6-3/4 cups granulated sugar
4 Tbsp. lemon juice
6 (8 oz) half pint glass preserving jars with lids and bands


Chocolate Raspberry Sauce Directions

Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

Combine cocoa powder and pectin in a medium glass bowl, stirring until evenly blended. Set aside.

Combine crushed raspberries and lemon juice in a large stainless steel saucepan. Whisk in pectin mixture until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off foam.

Ladle hot sundae topper into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

Process jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Special thanks to Colleen for sharing this original recipe!

Chocolate Crunch Brownies

Chocolate Crunch Brownies - Donna & Bert

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.


Prepare one 13 x 9 pan gluten free brownies. I use Betty Crocker Mix. Most stores have the mixes in the isle with the other non gluten free mixes.

Topping
1 jar (7 ounces ) marshmallow crème. I used Kraft from Wal-Mart in Berlin.
1 cup creamy peanut butter
2 cups (12 ounces) semisweet chocolate chips
3 cups Kellogg's GLUTEN FREE Rice Krispies. I found these in the regular isle with the other cereal at Oshkosh Festival Foods

Spread Marshmallow crème over cooled brownies.
In a small saucepan melt peanut butter and chocolate chips over low heat, stirring constantly. (This takes a very short time.)
Remove from heat and stir in cereal.
Spread over marshmallow layer.
Chill before cutting. Store in refrigerator.

Yield 3 dozen (depending on size cut)

German Chocolate Cake

A friend of ours was throwing a large 3 day birthday-bash. They had a large sheet cake lined up for all the gluten-eating guests, but nothing for herself (the birthday girl).

Our friend asked Peg if she could make a gluten-free German Chocolate Cake.

Instead of standard sized cake, Peg decided to make a doz. cupcakes and this mini-cake.

The cake was a hit! Our friend was so excited she dug into it immediately and shared it with a few other gluten-free guests.

Another gluten-free guest headed directly for the cupcake container after seeing the mini-cake.

Peg is becoming quite the Google Master. She found the recipe in a cake baking forum - without any help from me.



After reading through the forums posts, it appears this recipe is from The Cake Mix Doctor Bakes Gluten-Free book by Anne Bryn. The premise of the book is to take ordinary [gluten-free] cake mixes, "doctor them up" and make them better! This is one cookbook we don't have.

Here is the cake recipe and frosting recipe

This mini-cake was made in 4 1/2" tart pans. We sliced the top off of the bottom layer to make it flat.

The rest of the batter went to make cupcakes.

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.


Peg's Primo Peanut Butter Cookies

Peanut Butter Cookie

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.


Ingredients:

½ cup butter
½ cup Butter Flavored Crisco
1 cup sugar
½ cup Skippy Peanut Butter
½ cup Smucker's Natural Peanut Butter Chunky
1 cup packed brown sugar
2 eggs
1 teaspoon gluten free vanilla (McCormick's or Penzey's vanilla)
1 cup GF sorghum flour (Bob's Red Mill "Sweet" White Sorghum Flour)
1 ½ cup Jules GF Flour Mix
2 teaspoons gluten free baking soda (Arm and Hammer)
½ teaspoon salt

Yield: 8 – 10 dozen

Cream shortening, sugars & peanut butters.
Add eggs and beat well
Sift flours, baking soda, salt – add to creamed ingredients
Shape into balls - ½ tablespoon dough
Place on cookie sheet & flatten with fork. Dip fork in sugar first.

Bake at 350 for about 15 minutes. Time may vary depending on your oven.


Peg Notes:

You can use a single gluten-free peanut butter of choice. I happen to like the Natural Peanut Butters.

If you don't live in a 100% gluten-free household, make 100% sure the peanut butter has not been "double dipped". The easiest way to do this is to use an un-opened jar. Crumbs from non-gluten-free bread will contaminate the peanut butter and thus making it off-limits to those following a gluten-free diet. The butter dish is another huge contamination risk - it's best to get out a fresh stick. The same contamination rules applies for the Crisco & the sugars (or any product) as well.

Yes, crumbs matter.

You can also use any gluten-free flour mix you wish. Bob's Red Mill All Purpose Flour Mix is readily available in most grocery stores. This recipe is pretty forgiving when it comes to the type of GF flours. I use the sorghum flour to slightly boost the nutritional value.


Peanut butter cookie - top



Lemond Almond Cookies

cashew_chicken
by Aneh Mundi


We got this recipe from Aneh in a gluten-free cooking class we took in 2005. Peg finally had a chance to try it out.

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.


Ingredients

2 eggs
1 1/3 cup of powdered sugar
3 1/2 cups Almond Meal (Bob's Red Mill)
2 teaspoons baking powder
1 tablespoon grated lemon rind (about 1/2 lemon)
1/2 teaspoon GF vanilla (Penzey's!)

Directions

In a mixer beat eggs and sugar
In a separate bowl combine almond meal, baking powder and lemon rind
Add eggs and mix to form soft dough
With oiled hands roll rough into small balls about the size of a walnut.
Flatten out balls in powdered sugar. Flatten some thing smooth (glass, plate, etc)
Bake at 350 for 10-15 min. or until GBD (Golden, Brown & Delicious).

These taste as good as they look!

Strawberry Rhubarb Crisp



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Strawberry-Rhubarb Crisp

Most medical professionals say gluten-free oats can be tolerated in limited amounts [up to 1/2 cup per day for adults]. They also suggest restricting oats for one year for those newly diagnosed.


Some celiacs will react to the protein found in oats [avenin], just as they react to the proteins in wheat, barley, rye.

If you choose to add oats to your diet, please make sure they are gluten-free purity protocol oats.

To learn more, please read our
oats article.



If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contact.

Filling Ingredients:
2 cups rhubarb - cut into 1" pieces
1 cup of strawberries. Cleaned, hulled and sliced.
1/4 cup of brown sugar, packed
1/4 teaspoon cinnamon (to taste)
2 tablespoons of Gluten-Free Sweet Rice Flour (
Bob's Red Mill)
2 teaspoons of lemon juice

Topping Ingredients:
1/2 cup Purity Protocol - Certified GF oats [
GF Harvest Oats] (Quinoa Flakes can be used instead of oats).
1/2 cup brown sugar (packed)
1/4 cup
Pamela's Baking & Pancake Mix
1/2 teaspoon cinnamon
1/4 cup butter


Yield: 2 - 7oz Corningware Ramekins


Topping Directions:

Combine oats, brown sugar, GF flour, cinnamon in a mixing bowl. Cut in butter till mixture is like course crumbs.

Fruit Directions:

Mix all ingredients together in a bowl.
Divide mixture between two ramekins. The filling is almost to the top.
Sprinkle topping ingredients over the top. If you like lots of topping - add a good amount.
Bake at 350 for 30 minutes or until GBD (Golden Brown & Delicious)

Some spill over may occur when this bakes. Place ramekins in pan or on foil.

Make sure it's cooled sufficiently before serving. This allows the fruit to set up.


Different fruit modifications:

Apples, Pears or Peaches - coat fruit with 1.5 tablespoons of sugar instead of flour/sugar mixture written above.

Berries & Cherries (Blueberries, Raspberries) - use recipe as written above.