Gluten Free Pepernoten

In The Netherlands Sinterklaas visits the children on December 5th accompanied by his faithful helper Black Peter.  The pepernoten are thrown to the children through the open door before the arrival of SinterKlaas.

This recipe is quite hard/crunchy.  Do not bake too long or they will get harder.

Easy Gluten Free Pepernoten
1 cup Rogers Golden syrup (or pancake syrup, or corn syrup)
1/2 cup oil (I used canola)
3/4 cup white sugar
1 cup sweet rice flour
1 cup tapioca flour
1 cup millet flour (or chickpea)
1/2 teaspoon cinnamon
1/4
teaspoon nutmeg powder
1//4 teaspoon cloves
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/2 teaspoon baking soda

Method:
Warm the syrup. Add the sugar to the syrup.  Stir.  Cool . Add the oil to the syrup. Stir.  Mix the dry ingredients together in separate bowl .  Add the dry mixture and stir with wooden spoon or hands until smooth.  Let sit for 5 minutes.
Flour your counter top with sweet rice flour.  Form into marble sized balls.  Flatten slightly.  Bake at 350 for 10 minutes.  The cookies will be hard.

**Dairy and Egg free.

Gluten Free Poppy Seed Cake

This cake has always been a favourite of Robert's.  After he was diagnosed with Celiac disease it took quite a few years before I tried making it gluten free.  This recipe worked out quite well.

Gluten Free Poppy Seed Cake
1/3 cup poppy seeds
1 cup milk
1 cup cornstarch
1 cup rice flour
1 1/2 cups sugar
3 teaspoons baking powder
3/4 cup oil
2 teaspoon vanilla extract
4 eggs, separated
1/2 teaspoon cream of Tartar


Filling:
1 1/2 cups milk
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract

Method:
Using a 2 cup measurer - Soak poppy seed in 1 cup milk for 1 hour.  Sift together cornstarch, rice flour, 1 1/2 cups sugar and baking powder - set aside.
Add oil and vanilla extract to poppy seed mixture.
Place egg whites in mixer bowl.  Add cream of tartar.  Beat until stiff.
Add milk and poppy seed to the sifted flour mixture.  Mix for 1 minute until blended.
Fold the egg whites into the batter.  Place in 2 9" cake  pans.  Bake at 350 for 20-25 minutes.  Cool before removing from pans.

Filling:
In saucepan add: milk, egg yolks 1/2 cup sugar and cornstarch.  Mix together.  Bring to a simmer - stirring constantly until thickened.  Stir in vanilla extract.  Let cool.   Slice cake in half.  Spread filling between the layers.  Place in covered container in fridge until serving time.  Optional - dust top with icing sugar.

Gluten Free Gingerbread Men

Gingerbread Men Recipe

• 1 1/2 cups powdered sugar ( icing sugar)
• 1 cups granulated sugar
• 1 cups shortening or butter or margarine
• 3 eggs
• 2 teaspoons salt
• 1 tablespoon vanilla extract (this is correct)
• 1 1/2 cup amaranth flour or sorghum flour
• 1 cups potato starch
• 1 cups sweet rice flour
• 2 cups white rice flour or brown rice flour
• 1 tablespoons xanthan gum or guar gum
• 1 1/2 tablespoons Baking Powder.
• 2 teaspoons ginger powder
• 1 teaspoon cinnamon powder
• 1 teaspoon cloves

Preheat oven to 325*.  Mix together the dry ingredients with a wisk until well combined.  Set aside.
Cream together the sugars, shortening (or butter or margarine), eggs, vanilla and salt.  Add the flour mixture a cup at a time stirring with a wooden spoon or with your mixer's dough hook.  Stir until all the flour mixture is incorporated.  Remove to counter or table top that has been dusted with rice flour.  Knead and fold the dough a bit.  The dough should be able to be gathered into a ball.

• For roll out/cut out cookies chill the dough for about an hour.  then you can either dust your table top with sweet rice flour or roll the dough between two sheets of plastic wrap to 1/8" for crispy or 1/4" for soft cookies.  Bake at 325 for 10 - 12 minutes or until light brown.

You do not have to use all the dough at once.  Just wrap it well and store in freezer.  The baked cookies freeze well.  If left at room temperature in a container for more than 3-4 days they will dry out.

Pork Sausage Patties

Gluten Free Pork Sausage Recipe

1lb ground pork
1 teaspoon sage
1/8 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon thyme
Mix together and let sit a few minutes.  Form into patties or sausage and fry until done.

Grandma Booy's Rice Stuffing Recipe

This is a tradition in the Booy family.  Turkey and Rice Stuffing for Christmas, Easter and Thanksgiving Dinners.

Rice Stuffing
2 tablespoons butter
1 medium onion, diced
1 lb ground pork
1 teaspoon sage
1/8 teaspoon ginger powder
1/4 teaspoon nutmeg
1/4 teaspoon thyme
dash of pepper
1/2 cup sliced mushroom
2 stalks celery, sliced
pinch of sage and thyme
1 cup rice

Method:
Mix ground pork, sage, ginger, nutmeg and thyme  together.  Let sit for 15 - 30 minutes to flavour the meat.
Cook 1 cup white rice in 1 1/2 cups water until done.
In large sauce pan melt butter and add diced onion.  Fry until light brown.  Add the ground pork  and fry until done.  Add remaining ingredients and fry until celery and mushrooms are softened. Add a pinch of sage and thyme.  Add rice and fry a few minutes until it is all heated through.  Add a little soy sauce according to your taste.

This recipe would serve 4.  We always double or triple it.

Gluten Free Chocolate Chip Coffee Ring

I have adapted this recipe from Gert Bakker's family cookbook and made it gluten free.  We ate it before I could take a picture and so I randomly searched images on Google and found one that looked exactly like mine!  The recipe is basically the same as the one I adapted.  I'll take my own photo next time I bake it!

Beat at medium speed in mixer bowl:

Picture is borrowed from Taste of Home.  

• 1 cup sugar
• 1/2 butter

Add:

• 1 cup sweet rice flour
• 1/2 cup potato starch
• 1/2 cup tapioca starch
• 1 cup sour cream
• 2 eggs
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract

Beat at low speed until blended, scrape bowl with spatula.  Increase speed to medium- beat for 3 minutes.  Stir in:

• 1 /2 cup chocolate chips

Spread batter in a greased and floured bundt or tube cake pan.  Mix the following into a crumbly mixture:

• 1/2 cup rice flour or a half rice flour and half millet flour
• 1/2 cup brown sugar
• 1 1/2 teaspoon cocoa powder
• 1/4 cup butter

Add to crumb mixture:

• 1/2 cup chocolate chips
• 1/2 cup chopped walnuts or pecans

Bake at 325* for approximately 60 minutes or until cake tester comes out clean.  Cool in pan.
Notes: This cake starts out very soft.  The next day it firms up nicely.  Can be kept in sealed container for 3-4 days.  Can also be frozen.

Sweet and Sour Meatball Sauce - Made with pickle juice!

Those of you who made Ice Cream Pail Pickles this fall save the juice to make Sweet and Sour Barbecue Sauce for your Christmas meatballs!
There should be about 4 cups pickle juice enough for 7-8 pounds meatballs.
Sweet and Sour Barbecue Sauce
4 cups pickle juice, strained (from ice cream pail sweet pickle recipe)
4 cups ketchup
8 tablespoons cornstarch
8 tablespoons Worcestershire sauce
Place in large pot and stir until combined. Bring to a boil stirring occasionally until thickened. Pour over meatballs. Heat in slow cooker or roaster as you would your regular recipe.

Cabbage Roll Stew

Cabbage Roll Stew - Slow Cooker or Pressure Cooker Recipe

This is a quick and easy recipe for those who like the flavour of Cabbage Rolls but do not like all the work.  It's also works well as a low carb meal by serving it as a stew or soup with out the rice.
Try this as a freezer meal!
adapted from Sugar Free Mom.
Cabbage Roll Stew
2 tbsp. oil
2 tablespoon minced garlic
1 medium onion, diced
1 1/2-2 lbs lean ground beef
2 teaspoons parsley flakes
1/2 teaspoon oregano
1 teaspoon basil
1 teaspoon salt
1/4 - 1/2 teaspoon red pepper chili flakes
1 240 ml (16 oz)
can crushed tomatoes
3-5 cups beef broth (or Better than Bouillon and water)
8-10 cups sliced cabbage

Method:
Heat oil in frying pan .  Add garlic and ground beef - fry until browned.  Add onions and fry until softened.  Add everything to the large crock pot, or pressure cooker.  Stir to combine.    Slow cook on low 6 hours or on high 3-4 hours until cabbage is soft.  In pressure cooker cook for about 15-20 minutes and let pressure come down on it's own.  Serve over cooked rice.  For low carb leave out rice or add grated cauliflower to the recipe.
For Freezer cooking - brown the ground beef, garlic and onion and mix together with remaining ingredients in large Ziploc bag and freeze.  Thaw and cook in slow cooker.

Easy Gluten Free Mayonnaise Sugar Cookies

This is a really easy recipe and tastes great!  The raw dough will have a beany taste but this disappears once the cookie is baked.

Gluten Free Mayonnaise Cookies
1/2 fine rice flour
1/2 cup tapioca flour
1/2 cup cornstarch
1/2 cup chickpea flour
1 1/2 teaspoons guar gum
1 tsp baking soda
3/4 cup white sugar
2 teaspoons vanilla extract
1 cup regular mayonnaise
Mix all the dry ingredients together.  Add the vanilla extract and mayonnaise.  Mix well.  Shape into 1 inch balls and place on lightly greased baking sheet.  Press lightly with fork. Sprinkle on sugar if desired. Bake in preheated oven @ 350 for approx. 12- 15 minutes or until edges are lightly browned.  Cool.   Makes 2 dozen.

Tips:  I made a double recipe, dividing the dough into 3 equal amounts.  To the first one add nothing - just shape and bake as above.  To the second add about 2 tablespoons cocoa powder and mix well. Then shape and bake.  To the third mix in some chocolate chips - shape and bake.

Hamburger Curry

This recipe is really good.  It is a mild hamburger curry.
 Can be made in a skillet or Breville Fast Slow Cooker.

Hamburger Curry serves 6-8
3 Tbsp butter
1 med. onion, diced
1 Tbsp minced garlic
1lb ground beef
1 Tbsp Curry powder
1 1/2 tsp salt
1/8 tsp pepper
1/8 tsp cinnamon, ginger pwd and tumeric
750 ml canned diced tomatoes
2 medium potatoes, diced
2 cups green beans

In large skillet/saucepan melt butter and saute onion and garlic.  Add ground beef and saute until no longer pink. Add remaining ingredients.  Cover and simmer 25 minutes.  Stir in 2 tbsp cornstarch.  Simmer 1 minute.  Serve over cooked rice.

To cook in Breville fast slow cooker:

Saute onion and garlic in butter.  Add beef and saute until no longer pink.  About 10 minutes.  Add remaining ingredients except cornstarch and lock on cover.  Follow pressure cook instructions, pressure cooking it on medium for 8-10 minutes.  Release steam.  Stir in the cornstarch and saute for 1 minute until thickened.  Serve over rice.

Ice Cream Pail Pickles

This is a easy recipe that everyone loves!

Ice Cream Pail Pickles (from Willing Workers cook book, revised)
4 medium onions, sliced
1 gallon sliced cucumbers (unpeeled) (one ice cream pail full)
Brine
4 cups sugar
2 cups vinegar
1/3 cup pickling salt/coarse salt
1 1/2 tsp turmeric powder
1 1/2 tsp ground celery seed
1 1/2 tsp mustard seed

Slice onions and cucumbers and place in clean ice cream pail.  Combine remaining ingredients in large sauce pan.  Heat until boiling - stir until sugar and salt are dissolved.  Pour hot brine over cucumbers and onions.  Cover and store in refrigerator.
Will keep for at least 3 months.

can use large over grown cucumbers for this recipe

Stir and heat brine until sugar is dissolved

Scrambled Eggs Bombay

This recipe comes from my husband's family and is well liked by all!  It's easy to make extra for last minute guests - we  figure on 2 eggs per person .  If two extra people come add four eggs to the recipe.  It's a easy meal to make at the last minute.

Scrambled Eggs Bombay - serves 6
12 eggs
1/4 teaspoon salt
6 tablespoons cream or milk
375 grams bacon, diced
1 medium onion thinly sliced
3 tablespoons butter
2 teaspoons curry powder
2 cups rice, uncooked
3 cups water.
Method:
 Cook 2 cups rice in 3 cups water.  Bring to a boil, cover and simmer on very low for 20 minutes.

In large skillet - fry diced bacon until crisp.  Add sliced onions and fry until light brown.  Drain off excess bacon fat.
In large measuring cup mix the eggs and the cream together.  Pour over the bacon and eggs and scramble until done.  Add the 3 tablespoons butter and the curry powder.  Mix lightly.
Serve over cooked rice or mix together before serving. Add soy sauce as desired.  If you like it a little "hotter" add a tiny bit of sambal oelek to your dish.  We usually have a salad with this.

Porcupines

Made this tonight and everyone enjoyed it!  I made a double recipe and it seved 8 - 10.
Porcupines Serves 6
 1 1/2 lbs ground beef
1/2 cup dry, uncooked rice
1/2 pkg onion soup mix ((gluten free)
1 egg
10.5 ounce can tomato sauce
1/2 cup water
1 tsp worchestershire sauce (gf)
2 teaspoons diced garlic
2 teaspoons sugar
1/4 teaspoon oregano
1/8 teaspoon thyme
1/4 cup cream or milk
1-2 tablespoons kraft parmesan cheese
1 tablespoon parsley
Mix together ground beef, rice, egg, onion soup mix.  Form into small meatballs.
Lightly oil large sauce pan.  Add meatballs, tomato sauce, garlic, sugar, oregano, thyme and parsley. Cover.  Bring to a boil and reduce heat to simmer with lid on for 40 minutes.m stir in cream and parmesan cheese.  Serve over pasta, rice or mashed potatoes.

Rootbeer Pulled Pork

Costco had their large pork loins on sale this week.  I purchased two.  One went in the freezer and the other went into this pulled pork recipe.  This recipe is scaled down to use half a large pork loin about 1.5 kg.
Rootbeer Pulled Pork
1/2 half a large Costco pork loin- about 1.5 kg
1 can Rootbeer
2 tbsp butter, lard or oil
1 cup ketchup
1 tbsp garlic, minced ( I use the kind in the jar from Costco)
1/4 cu p Worcerstershire Sauce
1/4 cup brown sugar
Salt and pepper to taste
Cut slits into one side of pork loin.  Place in slowcooker slit side up.  Put the butter, lard or oil into the slits.  Poir one can rootbeer over pork - cover and cook on low for 6-8 hours until pork is well cooked and shredds easily.  Drain, reserving all the juice for the barbeque sauce.
In heavy sauce pan place the reserved pork juice.  Add the ketchup, garlice, Worcestershire Sauce and brown sugar. Stir well.  Simmer, stirring occassionally until sauce is reduced and is thickened.  Pour over shredded pork - mix until coated.
*I add the lard or butter to the pork loin because it is very lean .

Bev's Potato Saladed

This is a great tasting "from scratch" potato salad recipe from my sister-in-law.  

Bev's Potato Salad

15 med. potatoes, peeled and cubed

4 green onions, sliced

6 radishes, diced

4 stalks celery

1/2 cup sweet pickles chopped, or sweet relish

8 large eggs, hard boiled

1/2 cup mayonaise

1/2 cup spour cream

2 teaspoons prepared mustard

1/4 teaspoon pepper

1 teaspoon salt

Prepare vegetables and place in large bowl. Peel and slice cooled, cooked eggs and add to bowl.  Mix together the mayo, sour cream, mustard, salt and pepper.  Fold into the potato mixture.  Chill 4 hours or more.

Easy Potluck Potato Salad!

This is a great idea that a friend shared with me.  If you need to bring something to a potluck or are having company over and don't have the time to make something from scratch - make the Potato Salad and follow the recipe below!

East Potluck Potato Salad

1 container Costco Homestyle Potato Salad

1 large onion (about 350 grams), diced

5-8 large hard boiled eggs

30 mls (1/8 cup) diced cooked bacon or bacon bits (Hornel or Kirkland works well)

2 green onions finely sliced - or chives

Dice the onions and add to large serving bowl.  Peel and chop the hard boiled eggs and add to bowl.

Scoop the Costco Homestyle Potato salad into bowl.  Carefully mix it all together.  Sprinkle with bacon and green onion.  Cover and let sit overnight in fridge to allow the flavours to "mingle".

Gluten Free Flax Bread

Gluten Free Flax Bread - makes two large loaves

2 cups warm water
2 teaspoon sugar
1 tablespoon yeast

 2 cups cornstarch

1 cup chickpea or white bean flour
1 cup flax meal
1/2 cup tapioca flour
1/4 cup glutinous rice flour also known as sweet rice flour
2 tablespoons sugar
1 tablespoon ground chia
4 teaspoons xanthan gum
2 teaspoons salt
1/4 cup syrup (can be pancake syrup, corn syrup, maple syrup or honey)
3 eggs
1/4 cup oil
1 teaspoon vinegar

Method:
In separate bowl wisk all the dry ingredients together.  In large mixer bowl place the water, yeast and sugar.  Let sit 10 minutes until yeast gets foamy.  Add all the wet ingredients to the dry and mix on medium for about 8-10 minutes.    Grease two loaf pans.  Divide dough in half and put in each pan. Cover with greased plastic wrap.  Let rise for about 45-60 minutes until dough comes just above the pan. Bake at 375 for about 30 minutes or  until done.  Can also bake at 350 for about 35-45 minutes until done.  Let cool for 10-15 minutes in pans.  Loosen the edges and carefully remove from pan.  Cool on wire racks.

Gluten Free Raisin Bread

2 cups warm water
2 teaspoon sugar
1 tablespoon yeast
2 cups cornstarch
1 cup chickpea or white bean flour
1 cup flax meal
1/2 cup tapioca flour
1/4 cup glutinous rice flour also known as sweet rice flour
2 tablespoons sugar
1 tablespoon ground chia
4 teaspoons xanthan gum
2 teaspoons salt
1/4 cup syrup (can be pancake syrup, corn syrup, maple syrup or honey)
3 eggs
1/4 cup oil
1 teaspoon vinegar
2-3 cups raisins
Method:
In separate bowl wisk all the dry ingredients together.  In large mixer bowl place the water, yeast and sugar.  Let sit 10 minutes until yeast gets foamy.  Add all the wet ingredients to the dry and mix on medium for about 8-10 minutes.  Turn off mixer.  Add raisins and turn on mixer on low - mix just until blended evenly.  Grease two round casserole containers or tin that is 5 3/4" - 6" wide by 3" high or two loaf pans.  Divide dough in half and put in each pan. Cover with greased plastic wrap.  Let rise for about 45-60 minutes until dough comes just above the pan. Bake at 375 for about 30 minutes or  until done.  Can also bake at 350 for about 35-45 minutes until done.  Let cool for 10-15 minutes in pans.  Loosen the edges and carefully remove from pan.  Cool on wire racks.

This bread has a really nice texture - can hardly tell it's gluten free!

Gluten Free Pumpernickel with Spinach Dip

 Gluten Free Mock Pumpernickel.

This is a delicious old country style bread. It will stay fresh for a couple of days. Just take the frozen loaf out of the freezer and thaw. Heat in microwave oven until the loaf is hot. This restores the freshness, elasticity and softness of the bread. Cool and slice for sandwiches or use for a party with spinach dip. .
Gluten Free Pumpernickel
2 cups warm water
1 tablespoon yeast
2 teaspoon sugar
2 cups cornstarch
1 cup teff flour (if you do not have Teff use chickpea flour)
1 cup flax meal
1/2 cup tapioca flour
1/4 cup glutenous rice flour also known as sweet rice flour
2 tablespoons cocoa powder
1 tablespoon ground chia
4 teaspoons xanthan gum
2 teaspoons salt
1/4 cup syrup (can be pancake syrup, corn syrup, maple syrup or honey)
3 eggs
1/4 cup oil
1 teaspoon vinegar
Method:
In separate bowl wisk all the dry ingredients together.  In large mixer bowl place the water, yeast and sugar.  Let sit 10 minutes until yeast gets foamy.  Add all the wet ingredients to the dry and mix on medium for about 8-10 minutes.  Grease two round casserole containers or tin that is 5 3/4" - 6" wide by 3" high.  Divide dough in half and put in each casserole. Cover with greased plastic wrap.  Let rise for about 45-60 minutes until dough comes just above the pan. Bake at 375 for about 30 minutes or  until done.  Can also bake at 350 for about 35-45 minutes until done.  Let cool for 10-15 minutes in pans.  Loosen the edges and carefully remove from pan.  Cool on wire racks.  To freshen frozen or dry pumpernickel break heat in microwave until hot then let cool.  Becomes soft and flexible again.

Gluten Free Spinach Dip
Spinach Dip – Ingredients:
1 (10 ounce) pkg. frozen spinach, chopped, thawed, well drained.
¼ cup dry or fresh parsley, chopped
1 cup Mayonnaise
1 teaspoon dill weed
1 cup sour cream
2 tbsp. finely diced onion or 1 tsp. onion powder
Mix together in med. Bowl. With a serrated knife cut center out of bread. Scoop dip into bread center as shown in picture. Cut bread center into cubes for dipping.

Gluten Free Brown Gravy - for when you have no gravy!

Last week I wanted to make a few shepherds/cottage pies for the freezer.  I had chopped up leftover roast beef but no gravy.   I did not want to run to the store and had no mixes or onion soup mix in the house so I looked online and put a few recipes together  and this is what I came up with.  It tasted really good!

 Gluten Free Brown Gravy

2 medium onions, diced 

1/2 cup butter

1/2 teaspoon paprika

1/2 teaspoon sugar

1/2 teaspoon thyme

1 teaspoon pepper

2 teaspoon salt

1 tablespoon garlic minced

1 tablespoon onion powder

4 cups water*

4 cups coffee ***

8 cups cooked roast beef diced, shredded etc.

beef bouillon or similar make sure it is gluten free.  **

***yes, coffee is an ingredient.  I used decaf. coffee I made in my drip coffee maker.   You could also make instant coffee.  The coffee gives it a nice brown colour like gravy mix from the store.

*reserve 2 cups water to the end.
**it's probably not necessary but if your gravy needs more flavour you can add a little gluten free beef bouillon cubes or paste.  

Melt butter in large heavy bottom pot.  Add onions and the sugar - saute until the onions are well browned but not burnt.  Stir in the spices, garlic, coffee and 2 cups of water.  Stir with wooden spoon rubbing the pan bottom to loosen any of the butter onion mixture.  Add the roast beef.  Add the extra water if needed.  Also, if you like it a little thicker add a couple tablespoons cornstarch to the reserved water and add to the mixture.  Simmer for 20 minutes.  Use in pot pie recipes, casseroles or top mashed potatoes with the meat and gravy mixture.

This is a large recipe - cut in half if you have only 4 cups of roast.

Pineapple Upside Down Cake - Gluten Free

This is Maggie's favourite cake - she chooses it for her birthday each year.

Gluten Free Pineapple Upside Down Cake
3 cups rice flour
1 cup sweet rice flour
1/2 teaspoon salt
2 cups sugar
1 teaspoon baking soda
1 teaspoon cream of tartar
1 cup butter (margarine or shortening) at room temperature
1 cup buttermilk or sour milk ** see tips
2 eggs, beaten
2 cans pineapple slices - drain and reserve the juice.
1 cup brown sugar
4 tablespoons butter- melted.
12 maraschino cherries - optional
Combine rice flours, salt, and sugar in large mixing bowl.
Add the room temperature butter - cutting in with a fork or pastry blender to make a crumbly mixture. Set aside.
In another bowl Stir together the baking soda, cream of tartar and buttermilk..  Add 2 eggs and 1/4 cup reserved pineapple juice.
Mix the wet ingredients into the dry ingredients with a wooden spoon.
Take  your 9x13 pan.  Pour in the melted butter spreading it over bottom of pan.  Sprinkle with the brown sugar.  Drain the pineapple.  Place the slices over brown sugar.  If using maraschino place in center of pineapple rings.  Cover with cake batter - it's a fairly stiff batter.
Bake at 350 for 60 minutes or until cake tester inserted in center comes out clean.
Have a baking tray on counter.  Remove baked cake.  Let cook 5 minutes.  Run a knife around outside edges.  Flip upside down onto baking tray.
Some like eating the cake hot.  Warm or at room temperature is also good.

Gluten Free Samosas - Really Easy!

These ones are fried only part way and will be frozen.  

I've been developing gluten free empanada doughs that will bake in the oven without splitting and that are easy to handle.  Not always so easy to do.  I made some Samosa using "Empanada Dough Recipe II Dairy Free"  and it worked quite well.  I baked some and then I fried the last few in a wok in a bit of cooking oil.  Both were good - but if you like the crust to be crispy then I would recommend frying in oil.  I made way too much filling and was thinking of an easy way to make more and decided to try using the Maseca - Instant Corn Masa Flour.   I just used the recipe on the back of the bag and formed them using my Birds Hill Enterprises Pocket Pie Press.  It worked wonderfully!  I had a wok with about an inch of oil heated on the stove and as I formed them I fryed them two at a time until golden.  They were crisp and delicious!  The rest I fried up until very light brown and froze on a baking sheet and then in a zip lock bag in the freezer.  When ready to eat heat oven to 350 and bake until hot.
I'm sure this dough can be used for hot apple pies, empanadas, egg roll fillings etc.
Notes: I tripled the filling recipe however used 8 cups potatoes rather than 6 cups.  We used 2kg (4.4lbs)'of Masa flour.  Total made was 164 4" samosas.

Easy Gluten Free Samosa 
Filling
1 Tbsp olive oil
1 small onion, finely diced
4 cloves garlic, minced
2 cups cooked diced potatoes
2 cups frozen peas and carrots
2 tbsp. soy sauce
1 tsp. curry powder
1/2 tsp. cumin
1/4 tsp. ginger
1/4 tsp. tumeric
1/4 tsp. salt
1/4 tsp. sambal oelek or  1/8 tsp hot pepper sauce (more if you like it "hotter")
1 tablespoon water
Dough - Makes about 30 4" samosas.  Easy to make more if needed for filling.
2 cup Maseca - Instant Corn Masa Flour (found in the Mexican aisle of grocery store)
1 1/3 cup warm water
1/4 tsp. salt

Method:
Saute onion and garlic in oil for 5 minutes until onion is soft
Add all the other ingredients.  Saute a few minutes - stir well.  Optional - I mash the potatoes a bit with a potato masher or fork.

Let cool.
Mix the Maseca, water and salt together.  Knead with your hands for 2-3 minutes.  Should make a nice dough that is not sticky.
Using your Birds Hill Pocket Press form the dough as shown in the video below.  Fry in hot oil until golden.  Serve hot or warm. (video coming soon)

If eating right away - fry until golden on each side

Empanada Dough Recipe II Dairy Free "NEW"

This one has a Cornish pasty filling from Food.com 

Tested this recipe a couple times.  Do not overfill the empanadas or they will split.  It's really nice to have a bag of frozen ones on hand .  I serve them with soup on Sundays to both the gluten free and non gluten free members of the family.  They are nice dipped in salsa or sweet chili sauce.


Empanada Dough - Dairy Free
1/2 cup tapioca flour
1/2 cup sweet rice flour
1/2 cup fine rice flour (asian kind)
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/2 teaspoon baking powder
1 egg
2 tbsp. oil
1-2 Tbsp. dried Parmesan cheese or more "to taste" optional
3-4 Tbsp. water or enough to make a soft but not sticky dough.

Mix dry ingredients together in mixing bowl.  Stir the oil and egg together with a fork.  Make "well" in flour mixture and add the oil/egg mixture and 3 tablespoons water.  Knead until smooth adding a little more water at a time until the dough feels "just right".  It will be a dough that is ot sticky and is very nice to handle.
Roll out into circles (size is up to you.  I do either small appetizer sizes about 4" or lunch size 6.5".)
Fillings should not be runny.  There are lots on the internet to choose from.  Place filling on one side.  Fold dough over and crimp with fork.  You can freeze before baking or bake first at 350 for 30 minutes until light brown.  To bake frozen ones place on baking sheet at bake at 350-375 for approx. 30-40 minutes.  They can be eaten hot or cold.    I use the Birds Hill Perogy Press for the small ones and the Birds Hill Pie Machine with empanada dies for the  6.5" ones.
TIP: before baking -
 brush with egg white and a little water to make a glossy finish or with a whole egg and a little water to make a golden finish.  Can also brush with milk.
Large Recipe:
400 grams tapioca flour
400 grams sweet rice flour
400 grams rice flour
14 grams xanthan gum
20 grams salt
16 grams baking powder
500 ml cooking oil
8 large eggs
63ml - 500 ml water (1 1/2 cups - 2 cups)
Method:  Same as above.

Gluten Free Banana Muffins II - Our Favourite ! Easy to Make!

I converted a long used "regular flour" recipe to gluten free last night.  The muffins looked and had texture like "regular" muffins .  Fresh - they were amazing! I kept them overnight in a plastic
container and they were still great this morning.  They stay good for days and freeze well.  Can also me made into Gluten Free Pumpkin Muffins or Gluten Free Apple Spice Muffins.
Gluten Free Banana Muffins II
1 1/2 cups fine rice flour (I use Asian -it's not gritty)
1/2 cup tapioca flour
1/4 cup buttermilk powder *see notes below
1 teaspoon baking soda
1 teaspoon guar or xanthan gum
1/2 teaspoon salt
3/4 cup sugar
1 egg
1 cup mashed or pureed ripe banana about 2-3 bananas (for other options see notes below)
1/2 cup cooking oil (canola, olive oil etc)
1/2 cup water *see notes below

Notes:
Options:

• add 1/2 cup chocolate chips or raisins
•  I add 1 teaspoon cinnamon, 1/2 teaspoon allspice to flour mixture 
•  replace banana puree with thick applesauce or pumpkin puree
•  No buttermilk powder?  Substitute the 1/2 cup water with yogurt, or milk and 1 tsp. vinegar

Method:
Place dry ingredients in mixing bowl.  Wisk together with fork or wisk.  In 2 cup measurer place the pureed banana, oil and egg.  Mix together with fork until blended well. Make well in center of dry mixture.  Pour in the wet mixture and the water (or sour milk) - mixing lightly with fork until blended.  Divide into 12 paper lined muffin cups.
Bake at 350 for 20-25 minutes until done.

Gluten Free Pizza Crust - Giant Freezer Recipe!

This recipe makes about about 32 pizza crusts about 12" round.  For a 12" round use about 450 grams.
I like freezing them in weights of 700 grams for a baking sheet pizza.

this is a picture of the bottom side of the crust

4 kg rice flour (Asian, fine rice flour - not gritty)
2 kg tapioca flour
80 grams salt
32 grams guar gum
480 grams sugar
12 tbsp. yeast
32 tbsp. oil
20 cups water

Method:
Weigh out the dry ingredients place it all in the large bowl of your commercial mixer (like a hobart)
Turn the mixer on low for a few seconds to mix the ingredients.

In 8 cup measurer place part of the water, all the yeast and a tablespoon of the sugar,  Stir and let sit until foamy..
Add all the wet ingredients, including the yeast mixture to the mixer bowl.  Mix slowly until incorporated.  You might have to scrape the sides of the bowl.  Mix for 5 minutes until the lumps are out and it thickens.

Have 21-22 freezer containers ready.  Using a digital kitchen scale place the container on the scale and reset to 0.  Add 700 grams dough to each container.  Cover and immediately place in freezer.
Check to make sure the dough has not risen and popped off the lids.

how it looks after spreading

This lasts for 3 months for sure.  To use - take out the containers around noon and place on counter.  Should be defrosted enough by 5 or 6 p.m. to make pizza crusts.  Place on well oiled baking sheets or pizza pans .  Spread with oiled hands.  It will be thin.

gets a little cracked on top - no problem!

Preheat oven to 350.  Bake at 350 for 15 - 20 minutes until done.  Add pizza toppings.  Return to oven and bake at 400 for 10 minutes.