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.
Friday, August 9, 2013
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
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
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
Cream of Mushroom Soup ~ Gluten Free
Ingredients:
3 tablespoons butter
1 tablespoon finely chopped onion
1/4 lb mushrooms, chopped fine
Melt butter in saucepan. Stir in remaining ingredients and cook slowly for 15 minutes.
Stir in:
1 tablespoon rice flour
Add slowly, stirring:
2 cups liquid (chicken or turkey stock, milk or water)
Bring to the boiling point. Cook slowly for 20 minutes on very low heat or in a double boiler. Stir occassionally.
Season to taste with salt and pepper
Just before serving add:
1/2 cup milk or cream.
Heat but do not boil.
Serves 4 to 6.
3 tablespoons butter
1 tablespoon finely chopped onion
1/4 lb mushrooms, chopped fine
Melt butter in saucepan. Stir in remaining ingredients and cook slowly for 15 minutes.
Stir in:
1 tablespoon rice flour
Add slowly, stirring:
2 cups liquid (chicken or turkey stock, milk or water)
Bring to the boiling point. Cook slowly for 20 minutes on very low heat or in a double boiler. Stir occassionally.
Season to taste with salt and pepper
Just before serving add:
1/2 cup milk or cream.
Heat but do not boil.
Serves 4 to 6.
Gluten Free Cut-Out Sugar Cookies - Just in Time for Valentines Day!
Sugar Cookies - Great for cutting out Christmas Cookies, Valentines Day Cookies, etc.
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.
We have added gingerbread men spices and molasses to the recipe to make gingerbread men.
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.
- 3 cups powdered sugar ( icing sugar)
- 2 cups granulated sugar
- 2 cups shortening or butter or margarine
- 6 eggs
- 1 tablespoon salt
- 1/4 cup vanilla extract (this is correct)
- 1 cup amaranth flour or sorghum flour
- 2 cups potato starch
- 2 cups sweet rice flour
- 4 cups white rice flour or brown rice flour
- 2 tablespoons xanthan gum or guar gum
- 3 tablespoons Baking Powder.
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 Sugar Cookies just roll into balls and flatten with the bottom of a sugar-dipped glass. Bake until golden.
- For a soft chewy cookies roll into larger balls and flatten to about 1/4" thick and bake until edges are just golden.
- 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.
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.
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
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
Best Whole Grain Gluten Free Bread for the Bread Machine!
After I posted my "Best Gluten Free Bread Ever! recipe my mom suggested I make one in the bread machine. I have never had much luck with that but thought I'd give it a try some time. My Aunt Nellie had given her a bread machine recipe that they liked and I based the format on her recipe but used my ingredients from "Best Gluten Free Bread Ever!". I used the Black and Dekker large bread machine.
Best Gluten Free Bread for the Bread Machine!
1 2/3 cups very warm water
3 tablespoons canola oil
1 teaspoon vinegar
1 teaspoon sugar
2 3/4 teaspoon yeast
2 tablespoons pysillium husk (available at bulk foods or health food stores)
1/4 cup flax
1 cup cornstarch
1/2 cup tapioca starch flour
1/4 cup sweet rice flour
1/2 cup teff flour
1/4 cup millet flour
2 1/2 teaspoons guar gum
1 1/2 teaspoons salt
1/2 cup milk powder
3 tablespoons sugar
Put ingredients in pan as in above order. (I recommend mixing the flours together first and then adding in the order with the rest of the ingredients.) Because I use regular yeast (not bread machine yeast) I give a little stir with a spoon to mix the yeast into the wet ingredients.
I used the rapid bake cycle (2 hours) on the machine and chose the "dark" crust setting. I find it is important to bake gluten free bread for 50-60 minutes to make sure it is done in the center and does not collapse. If using a different bread machine check manual to use a setting that bakes for that length of time. Remove from pan after baking.
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| The gluten free dough does come together into a ball just like "wheat" based breads! |
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| Dough rising in the pan. Probably a good idea to wet hands and smooth the top at this point. |
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| Just out of the machine. Just a little flour on the sides. |
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| Nice texture for a gluten free loaf - tastes great! |
Tip: If your dough hook can be removed - remove it after the last mixing period by using a spatula to move the dough over. This way you will not have a hole in your loaf.
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