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 Boterkoek or Dutch Butter Cake

Gluten Free Boterkoek

This cake is more like a bar or squares - we grew up calling it Boterkoek.  It's best made with real butter rather than margarine.  However, if you are on a dairy free diet use margarine.  It's also nice that it does not use any guar gum or xanthan gum.
Dutch Butter Cake Boterkoek
1 cup butter, at room temperature or softened slightly in the microwave
1 cup granulated sugar
1 egg
2 cups rice flour ( I like a mix of 1 1/2 cup rice flour, 1/8 cup sweet rice flour 1/4 cup plus 1/8 cup millet flour )
1 teaspoon almond extract
1/4 cup sliced almonds or whole ones if you wish.
Cream butter, sugar  and almond extract together.  With a spoon or hands (not a mixer as it changes the character of the finished product) stir in the rice flour and egg. Mix well with hands or spoon..  Lightly grease a 9" round baking pan (traditionally it is round -you may use a square pan).  Pat the cake dough into the pan.  Brush the top of the cake with milk or a glaze made with 1 egg white mixed with 1 tablespoon water.  Lightly press the almonds onto the top of the cake.  Bake at 350 degrees for 30 minutes.   Store in plastic container in fridge.  This cake will stay good for at least a week or more in the fridge.  This cake tastes better and slices better after being in the fridge for at least 4 hours.

**I have made the same cake with vanilla extract instead of almond extract and it was good.
Everyone enjoys this cake including the kids and it's so easy to make.

Gluten Free " Bran" Muffins by the pail full

You might remember your Grandmother or Mother making Bran Muffins by the Pail Full in the early 1980's. This is that old recipe reworked to be gluten free.  They taste the same and have the same texture and you can use up some of your gf flours that are kicking around or even use up flopped gluten free cookies, loaf cakes, muffins etc. instead of throwing them out!  See *** below for using up the flopped cookies, cake or muffin tips.***




Soak for 10 minutes:
1 cup hot tap water
*1 cup gluten  free buckwheat flakes (or  gluten free: oatmeal,  oat bran, dry cereal,  other gf flaked grain or textured soy protein.)
In a large bowl:
Cream:
1 1/2 cups white sugar, 
3 tbsp. molasses 
 1/2 cup cooking oil. 
2 teaspoons vanilla extract


Stir in:
3 eggs 
2 cups butter milk. (or 2 cups milk and 2 teaspoons vinegar)
 2 cups flaked cereal soaked in hot water. (see above*)

Mix together:
2 1/2 cups gluten free flour blend ** see below
1 1/2 cups raisins
2 tsp. cocoa powder,
2 tablespoons baking soda, 
1 tsp. salt

Fold the dry ingredients into the wet mixture. Use a spoon do not use the mixer.  
Put in a clean ice cream pail with lid. Store in fridge 1 day before baking. Don't stir after storing. Fill muffin liners or greased muffin pans 2/3 full. Bake at 350 for 20 -25 minutes.  Let cool slightly before eating or eat cold - I like them completely cooled off best!


** Flour blend: 1 cup rice flour 1/2 cup cornstarch, 1/2 cup potato starch, 1/2 cup tapioca starch** or a blend of your choice.
***if you have some flopped gluten free baking such as muffins, loaf cakes, cookies etc. blend them in food processor until fine crumbs.  To use in this recipe - double the recipe and instead of doubling the gluten free flour use 21/2 cups gluten free flour blend and 2 1/2 cups of the cookie, cake or muffin crumbs. - works great!***

The batter will look kind of lumpy especially if you use crumbs from flopped baking but do not worry you will not notice them in the muffins!

Fill muffin liners 2/3 full.

Muffins come out of the wrappers very nicely.  

Pressure Cooked Chicken Curry ~gluten free

3lbs chicken pieces
2 tablespoons butter
2 teaspoons Curry powder
2 teaspoons salt
2 large onions, diced
1 teaspoon vinegar
1 cup water
2 tablespoons cornstarch
1/4 cup water
1 can green beans
Heat pressure cooker. Melt butter and brown chicken pieces in butter. Stir in onions and lightly brown. Stir in curry and salt. Add the vinegar and water. Close cover. Following manufacturers' directions, cook for 10 minutes (regulator should be rocking gently)
Cool pressure cooker at once (I place it under a tap of cold water until I hear the pressure release). Remove chicken pieces. Stir in the canned beans and the cornstarch mixed with 1/4 cup cold water. Bring to a boil, simmer 1 - 2 minutes.
Serve over hot rice. Makes 4 - 6 servings.

Pork n' Potato Pie ~gluten free

Serves 6 This one is a keeper! Good way to use up leftover roast pork!
2 lbs potatoes
1/3 cup milk
4 tablespoons butter
3/4 teaspoon salt
1/4 teaspoon pepper
1 medium onion, diced
1 teaspoon garlic powder
1/4 cup cornstarch
14 1/2 ounces beef broth (I used leftover gravy from the pork roast)
1 teaspoon mustard powder
1 teaspoon dried thyme
4 tablespoons parsley
2 1/2 cups cooked pork, cubed.
1 can green beans (or one cup cooked)
Preheat oven to 375
Cook potatoes until soft. Drain well and mash with milk and 2 tablespoons butter, salt and pepper
Spread half the mashed potatoes in a greased, shallow 1 1/2 quart baking dish.
In a skillet, saute onion and garlic powder until tender. Mix 1/4 cup cornstarch with 1 cup of the broth.
Gradually stir in broth, mustard powder, thyme and 2 tablespoons parsley. Stir in pork and green beans. Bring to a boil. Simmer 5 minutes or until beans are done.
Pour over potato crust.
Pipe or spoon remaining potatoes over top.
Bake uncovered for 35-40 inutes or until potatoes are lightly browned.
Sprinkle with remaining parsley.

Best Belgian Waffles~gluten free

4 eggs
1/2 cup cooking oil (I use canola)
3 cups milk.
Beat together in a large bowl.
In a separate bowl wisk together:
1 1/2 cup rice flour
3/4 cup potato starch
3/4 cup tapioca starch
1 1/2 teaspoon guar gum or xanthun gum
1 tablespoon baking powder
1/2 teaspoon salt.
Method
Using a hand mixer, mix the dry ingredients into the wet mixture until lumps are gone.
Bake on your preheated waffle iron according to manufacturers directions.
These are crisp and delicious!

Sweet n' Sour GF chicken balls~gluten free

1 8ounce can crushed pineapple
1 1/2 cups white sugar
1 can 7 ounces diced tomatoes
1/2 cup white vinegar
1 small onion, finely chopped
1 green pepper, finely chopped
1 tablespoon gf soy sauce
1/4 teaspoon ginger powder
1 tablespoon cornstarch.
Chicken Ball Batter
use one posted on this blog.
Cut up boneless chicken breasts into chunks. (about 1 1/2 lbs)
Sauce
Drain pineapple, reserving juice
place in saucepan sugar, tomatoes, vinegar, onion, green pepper, soy sauce, ginger and pineapple. Simmer 20 minutes stirring occassionally.
In a small bowl, stir the cornstarch with the reserved pineapple juice and add to the tomato mixture.
Bring to a boil and simmer 2 minutes, or until thickened.
Remove from heat.
Make chicken balls according to Fritter Batter instructions (look under Gluten Free heading).
Deep fry at 375 degrees for about 5 minutes, until cooked.
Remove to a paper towel.
Serve with the Pineapple Sweet n' Sour Sauce

Gluten Free Quiche~gluten free

Crust:
3 cups mashed potatoes, seasoned with salt, pepper and 1/3 cup diced onion.
Filling:
1 cup grated old cheddar cheese
1/2 cup sliced mushrooms
1 cup chopped broccoli tops
1/2 cup sliced red or green pepper
4 eggs
1 cup milk
Method:
Lightly oil a 9" or 10" deep pie plate. Spread mashed potato crust in pie pan. Bake in a preheated oven at 350 for 15 minutes.
Remove from oven.
Sprinkle the cheese onto the crust. Place vegetables in crust. Beat eggs and milk together and pour over vegetables. Bake at 350 for 40 - 60 minutes until you can insert a knife and it comes out clean. Serves 6. Optional - add a little cooked diced bacon to the vegetables. Very Good! Looks really nice!

Impossible Gluten Free Cheeseburger Pie

This version of Impossible pie went over really well tonight. I have a large family and made one of this kind and one of the Taco.

1 lb ground beef
1 onion, diced
salt and pepper
1 cup milk
4 eggs
1/4 cup corn flour (not corn starch. It's yellow corn flour)
1/4 cup fine white cornmeal (or rice flour)
1/4 cup potato starch
1 can green beans (10 oz)
2 tomatoes, sliced
1 generous cup shredded cheddar or mozzarella cheese

Heat oven to 400 F
Brown ground beef and onion in frying pan. Stir in salt, pepper and and green beans.
Put in a lightly greased 10" deep pie plate
Beat milk, eggs and flours together, until smooth
Pour over meat mixture.
Bake for 25 minutes.
Arrange fresh tomato slices on top of meat. Sprinkle on cheese. Return to oven and bake an additional 5 - 8 minutes until cheese is melted.
Let cool for a couple of minutes. Slice and serve.
Serves 6
We also thought that fresh mushrooms sauted in butter would be good in place of the green beans.

Gluten Free Quiche that forms its own crust ~ gluten free

1 large onion, diced
16 rice crackers, crushed
2 cups grated cheddar cheese
8 eggs,
5 - 6 slices cooked bacon or ham, chopped
1 can mushrooms, chopped (optional)
1 green pepper, diced
Method
Saute onion in a tablespoon or two of butter
Meanwhile beat eggs and stir in all the ingredients.
Spoon into individual greased muffin pans**( see note below)

Bake at 350 for 20 minutes or until done. Serve with a fried rice dish and salad.
Re: muffin pans. I tried out three kinds. The new silicone pans work great and don't stick. Tiny 4" aluminum foil pie pans worked great. I also used a black muffin pan and for some reason they stuck in this pan. Possibly because they were not greased well enough.
This recipe makes 12 individual quiche (size of large muffins). Serves 8 - 10.
My friend freezes her leftovers and reheats them individually in the microwave.

Just Like Campbell's Cream of Tomato Soup~gluten free

Well, not exactly like but close....

This is a quick easy alternative to Campbell's Cream of Tomato Soup

1 6 ounce can tomato paste
12 ounces milk (2 cans)
12 ounces water (2 cans)
1 tsp. salt
Method
Stir or wisk together in a saucepan. Heat and Serve.
This is really quite tasty and easy. You may adjust the water and milk amounts to your tastes but this works great for us

Impossible Gluten Free Taco Pie ~gluten free

This was a real hit when I made it tonight!

1 lb ground beef
1 onion, diced
3 tablespoons gf taco seasoning (see Spice Mixes, condiments, fritter batters, etc.Forum for recipe)
1 cup milk
4 eggs
1/4 cup corn flour (not corn starch. It's yellow corn flour)
1/4 cup fine white cornmeal (or rice flour)
1/4 cup potato starch
1 green pepper diced
2 tomatoes, sliced
1 generous cup shredded cheddar or mozzarella cheese
1 cup canned corn (optional)
Heat oven to 400 F
Brown ground beef and onion in frying pan. Stir in taco seasoning and green pepper and corn if used.
Put in a lightly greased 10" deep pie plate
Beat milk, eggs and flours together, until smooth
Pour over meat mixture.
Bake for 25 minutes.
Arrange fresh tomato slices on top of meat. Sprinkle on cheese. Return to oven and bake an additional 5 - 8 minutes until cheese is melted.
Let cool for a couple of minutes. Slice and serve.
Serves 6

Ground Beef & Biscuits ~gluten free

This is a quick stand by we all love. The biscuits are also great with turkey pie, or breakfast biscuits with jam!
Ingredients
1lb. ground beef
1 cup celery, chopped
1/2 cup onions, diced
2 tablespoons. rice flour
1 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon pepper
5.5 ounce tomato paste
28 ounce diced tomatoes
1 can (10 ounces) beans or peas
1 cup grated cheddar cheese
Biscuit ingredients
4 tablespoons buttermilk powder
1 1/4 cups water
3/4 cup potato starch
1 1/4 cups cornstarch
2 tablespoons sugar
1/2 teaspoon baking soda
1 1/2 tablespoons baking powder
2 1/2 teaspoons guar gum
1 teaspoon salt
1/4 cup cooking oil
Method
Fry ground beef and onion until brown. Stir in spices, beans,celery, tomato paste,
diced tomatoes and rice flour. Simmer 30 minutes. While this is simmering, make the biscuits:
Combine dry biscuit ingredients. Put wet ingredients into a measuring cup and whisk together.
 Pour over dry ingredients. Stir until thickened. Pour hot beef mixture into a greased 9" x 13"
casserole dish. Drop biscuit mixture onto hot mixture. Sprinkle on cheddar cheese. Bake
uncovered in a 350 oven for 20 minutes or until biscuits are light brown. Serves 6

Gluten Free - Dairy Free Carrot Muffins. Delicious, Soft and Moist!

I am pretty excited about our new gluten free/dairy free carrot muffins.  I like my gluten free muffins light, slightly moist and well to be honest - I want my muffins to taste like "normal" muffins - like the kind I turned out before we went gluten free.
The carrot muffins are very good and keep well.  You may keep them in a sealed plastic container or bag on the counter for a few days or freeze and defrost when needed. They retain their moistness and character.
Gluten Free-Dairy Free Carrot Muffins -  Makes 24
1 1/2 cups cornstarch
1/2 cup tapioca starch
1/4 cup sweet rice flour
1/4 cup teff flour
1/3 cup flax meal
1 teaspoon chia seed meal
2 teaspoons physillium powder or husk
2 1/2 teaspoons guar gum
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup applesauce
1 cup Rogers golden syrup, corn syrup or honey ( I use Rogers Golden Syrup)
1 cup cooking oil (I use Canola)
4 eggs
1 teaspoon vanilla extract
1 cup finely grated carrot (they should be cooked a bit. I cook mine in the microwave with a tablespoon of water to steam for about one minute on high.  Cool before using.
Place dry ingredients into a large mixing bowl.  Wisk together really well.  Make a well in center of dry mixture.  In another bowl stir together the wet ingredients and pour into well in dry ingredients.  Using a hand mixer mix until combined.  Place muffin papers into muffin pan.  Fill 24 muffin cups.  Bake at 350 for 15-20 minutes or until done.

 

Gluten Free Danish Pastry

 I dream about recipes - gluten free recipes to be exact.  I'm not sure why except I am always thinking of ways to make gluten free foods similar to what wheat flour foods taste and "feel" like. This was one recipe I developed partly in my dreams and partly as I lay half awake thinking about how it would work.  I'm really happy with the way they turned out. They had puffed up nicely much like a simple puff pastry. I find they are best made with the full fat cottage cheese. 
Gluten Free Danish Pastry
8 ounces butter (let sit out on counter for awhile so it is not rock hard)
8 ounces 2%  or full fat cottage cheese
2 1/4 cup gluten free flour mix (shown below)
2 teaspoons guar gum
1 teaspoon physillium powder or husk
Gluten Free Flour Mix
2 cups sweet rice flour
2/3 cup pototo starch
1/3 cup tapioca starch
Method:
Combine butter and cottage cheese in food processer using blade.  Process until smooth.  Add the 2 1/4 cups of the flour mix, the guar gum and physillium powder.  Mix very well, until smooth  (dough will keep in fridge for 2 days)
Form into 18 equal sized balls and flatten each ball into a 3" circle and place on parchment lined baking sheets.  Bake in a preheated 375 degree oven for 10-12 minutes until edges are golden.  Remove and immediately spread with about 2 teaspoons jam in centers.  Cool on racks.  Drizzle with a glaze (1 egg white mixed with 1 cup icing sugar mix well.  Should be of drizzle consistency).
About 1 cup jam fills 18. 
I also like this Danish Pastry to using in gluten free Samosas.

Mock Pumpernickel - In the Slow Cooker~gluten free

Often I hear that Celiac's lament that most gf breads have very little fibre.  This bread should take care of that!  This is a very dense bread that you slice into very thin slices.

Tastes just like old fashioned dark rye pumpernickel!
I will include changes at the end if you wish to use cooked rice instead of buckwheat groats.
Ingredients

1 cup buckwheat groats
3/4 cup cornmeal
2 cups boiling water
Mix together, cover and soak overnight

3/4 cup plus 9 tablespoons brown rice flour (can use white)
1/4 cup yellow corn flour (not corn meal)(or other gf flour)
1/2 teaspoon salt
1 1/2 teaspoon baking soda
2 tablespoons corn syrup or molasses
1 tablespoon cooking oil
Stir together the dry ingredients. In a small dish mix the syrup and oil.
Mix all the ingredients into the cooled buckwheat/cornmeal water mixture that has soaked overnight. Mix well with a spoon.
Grease a 9" x 5" loaf pan. Line the bottom with greased foil.
Put dough into pan. Cover pan tightly with foil.
Place in large oblong slowcooker. Cover. Cook on High for 6 hours.
Cool. Remove from loaf pan. Place in plastic bag in fridge overnight.
Slice into 1/4" slices with a greased knife.  Slice and freeze.
If you have a round slow cooker- use a round metal pan that fits inside.
Changes for "Mock Rice Pumpernickel"
Substitute :

• 1 cup cooked brown rice for the buckwheat. Soak One Hour instead of overnight.
• Add 1/2 teaspoon guar gum and 2 tablespoons cocoa powder to the dry ingredients.
• Use cornstarch instead of cornflour

Let cool completely.  Store in plastic bag.  Slice thin.

Overnight Rotini Casserole ~ Easty to convert to gluten free

As mentioned before, we usually have a full house on Sunday's for lunch.  This is a great make ahead recipe!

The recipe calls for Rotini pasta which is the spiral pasta.  To make the recipe gluten free susbstitute with gluten free macaroni rice noodles - it worked great and we all ate the same casserole without anyone noticing it was gluten free.

Ingredients:

1 1/2 lbs lean ground beef                  

1 cups diced onion

1 cup diced green pepper

2 cloves garlic, minced

1 28 ounce can crushed tomatoes

2 cups hot water

1 envelope onion soup mix (for gluten free please read ingredients and choose a gluten free one)

1 teaspoon italian seasoning (I used 3/4 tsp. oregano and 1/4 tsp. thyme)

3 cups uncooked rotini pasta (or gluten free macaroni rice noodles)
1 1/2 cups shredded mozzarella
Method:
Oil or butter a 9"X 13" glass casserole dish.  In a pot, fry the hamburger, onion, pepper and garlic on medium heat until hamburger is brown - stirring frequently.  If there is any grease - drain.
Stir in the crushed tomatoes, water , onion soup mix and seasonings.  Stir in the pasta and spoon into the prepared casserole dish.
Cover with aluminum foil and refredigerate 8 hours and no more than 24 hours.
Bake at 350 for 1 hour.  Remove foil, sprinkle on shredded cheese and return to oven for 10 minutes until the cheese is melted.
Serves 8 -10
Serve with salad, sliced veggies, and or buns.



I made this one with rice macaroni noodles from our local chinese store.



What to do with a Gluten Free cake that didn't work out.

On Thursday evening I tried to make an old family favourite spice cake into a gluten free one.  The original cake did not call for an egg but I put one in and then just substituted gf flours for the gluten free.  Sometimes this works, sometimes it doesn't.  This one was so dry the kids would call it sawdust cake. I by accident had doubled the recipe (never do this the first time converting a recipe!) and some of the ingredients were fairly costly so I did not want to throw it away.  What I did was look for a recipe that was similar but NOT Gluten Free.  I crumbled up the gluten free loaf cakes into a large bowl and measured out the crumbs.
Gluten Free Spice Cake- This is the one that flopped .
1 cup teff
1 cup brown rice flour
1 cup arrowroot flour
1 egg
3 tsp. baking pwd.
2 tsp. guar gum
1 tsp. salt
1 tsp. ginger pwd
1/8tsp. cloves
1/8 tsp. mace
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. allspice
3/4 cup brown sugar
1 cup Rogers Syrup
1 cup milk.

Wheat Flour Spice Cake - this is what I converted the flopped gluten free one too.
2 cups raisins soaked in 3 cups water
1 cup shortening, butter or margarine
2 cups sugar
3 1/2 cups flour
3 eggs
2 tsp. cinnamon
1 tsp. cloves
2 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
If  you look at the two recipes you will see they are similar.   To reuse the flopped cake and remake it into a decent wheat cake (for your family and friends who do not have to eat gluten free) you will take the flopped cake and crumble it into fine crumbs into a large mixing bowl.  You can do this with your hands for most flopped gluten free cakes.   When comparing the recipe you will see the flour amounts are almost the same.  Measure out 1-2 cups of the crumbled flopped cake and place in another large mixing bowl.  Add 1- 2 cups wheat all purpose white flour.  DO NOT add any spices, salt  or sugar as there is enough in the flopped cake.  Add the eggs, the shortening and the raisins along with the liquid the raisins were soaking in.  I also added 3 more teaspoons baking powder.  Mix with a hand mixer until well  mixed.  You may have to add a bit more batter to make a  thick batter (should be a batter not a dough).  Pour into greased loaf pans about 3/4 full. 
Bake for 1 hour at 350 until toothpick inserted comes out clean.  What I did above will give you a bit of an idea of how to do it.  My mom gave me this idea.  Last year I was teaching my son to make gluten free Christmas Fruit Cakes for his small bakery.  He ended up with quite a few flopps and my thrifty mom could thought it was such a waste to throw out all that cake and fruit.  We gave her all the flopped ones and she just used her favourite fruit cake recipe using the crumbld flopped cake for about half the flour ingredients.  You would never have known her Christmas Fruit cake was made from flopped gluten free fruit cakes.

You can also make Gluten Free Crumb Cookies out of  your flopped cakes or breads. 

Gluten free Crumb Cookies 

Ingredients:

2 eggs

1 cup brown sugar (if using bread crumbs, omit is using sweet cake crumbs or just add less)

1 cup dry shredded coconut

1 cup dry cake, cookie or bread crumbs (or a mixture)

1 /4 cup cornstarch.
Preheat oven to 350 F.  Beat eggs until frothy.  Add sugar, coconut, crumbs and cornstarch.  Stir well.  Drop onto an ungreased baking sheet.  Bake 10 - 15 minutes until they just start to brown.  Makes 12.

Nutella Chocolate Cookies ~ Gluten Free

This is a recipe that was inspired by the simplicity of the no flour peanut butter cookie recipe. It worked out really well. I am eating one as I type this!




Ingredients:

1/2 cup chocolate spread (Like Nutella)
1 small egg
1/2 cup brown sugar
6 tablespooons cocoa powder
6 tablespoons cornstarch
1/2 teaspoon baking soda.

Method:  Mix chocolate spread, egg and sugar together really well. (I used a hand mixer). Stir in the sifted cocoa powder, cornstarch and baking soda.

Spray with Pam or line baking sheet with parchment paper. Drop cookie dough by tablespoons (for large cookies) or teaspoon full for medium sized cookies. These do spread out.

Bake in preheated 350 degree oven for 5 - 10 minutes. They should start to look dryer when done. They puff up and then when cooling flatten out. Remove from cookie sheet while warm for easy removal.

Makes 12 large. Enjoy!

Turkey Tetrazzini ~ Easy

With school volleyball season just starting up and two kids involved on separate teams there is a lot of driving involved around the supper hour.  It's casserole and slowcooker cooking for the next few months!  Just after lunch I threw together this casserole and made it gluten free.  (Recipe will have both instructions).  It's a good way to use up pasta that is lying around.  I put in a mixture of spagettii and macaroni as I only had small amounts of both.  The recipe calls for canned cream of mushroom soup.  If you need a gluten free brand the SuperStore in western Canada carries it as their yellow noname brand - make sure  you always read the ingredients.  If you cannot locate gluten free cream of mushroom soup, either make homemade or make a cream sauce and add some sauted diced mushrooms to it.

Turkey Tetrazzini
Ingredients:
2 cups spaghetti, broken into 2" pieces (use rice noodles if you need gluten free)
2 chicken bouillon cubes (for gluten free I omit this and instead of boiling water I use chicken stock from a carton - as usual read the label)
3/4 cup boiling water
1/4 teaspoon celery salt (if you don't have substitute diced celery, or dried celery leaves)
1/4 teaspoon pepper
1 1/2 cups diced cooked turkey (or chicken)
1 cup frozen or canned peas, or peas and carrot mixture - optional
1 cup diced onion
1 1/2 cups shredded cheddar cheese, divided.
Method:
Cook spaghetti according to package directions; drain.
Melt bouillon in boing water, in large bowl. (omit if using chicken stock)
Wisk in soup, celery salt and pepper.
Stir in drained spaghetti, turkey, onion and 1/2 cup shredded cheese and peas (if using)
Put in greased 8 x 8" baking dish
Top with remaining shredded cheddar cheese

Bake at 350 F for 40 - 60 minutes.

Comments:  We ate this for supper tonight and the kids said it was a keeper.