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.