Gluten Free Banana Muffins - Super Moist and Light!

Gluten Free Banana Muffins - makes 24

2 cups rice flour (I use Asian)
3 teaspoons baking powder
1/4 teaspoon salt
1 cup soft margarine or butter ( I have also used canola oil)
1 1/4 cups sugar
2 cups banana puree ( about 3 medium bananas)
4 large eggs
chocolate chips - optional about 1/2 cup.
Preheat oven to 350.
Sift flour with baking powder and salt.  Set aside.  In mixing bowl cream the butter and sugar together until smooth.  Mix in the banana puree. With a spoon - stir in the eggs.  Add the flour mixture and stir with spoon until blended.
Bake at 350 for 20 minutes.

Freezer bag to crockpot recipe - Pineapple Mandarin Kielbasa - Gluten Free

I'm on the look out for easy recipes that are either "Dump" or  "Freezer Bag to Crock pot" .  This one could be either.

The recipe shown in the picture was done as a "dump" recipe right into the skillet and was ready in no time.  The nice thing with this method is that the vegetables and fruit do not get overcooked. The Kielbasa I purchased from the supermarket was gluten free.  We find the sausage tastes like a smokey.  You could substitute with baked or canned ham or with cooked chicken pieces.  Our four teenagers loved it!

Gluten Free Pineapple Mandarin Kielbasa
2 lbs Kielbasa sausage sliced into rings - make sure it is gluten free.  (I used Superstore no-name one and it was gluten free at that time)
1 14 oz. can pineapple chunks to tidbits - reserve 3/4 cup juice and blend in 1 tablespoon cornstarch into the juice and set aside.
1 can mandarin orange segments, drained
1/2 cup brown sugar
1/2 cup vinegar
1 teaspoon salt
1 tablespoon ketchup
2 green onions
2 stalks celery sliced
1/2 cup diced green pepper (optional)
1 carrot sliced thinly (optional)
Method
In large skillet place the sausage, pineapple juice cornstarch mixture, sugar, vinegar, salt, ketchup, green onion celery, green pepper and carrot.  Stir and bring to a light boil until thickened.  Stir in the pineapple and mandarin orange segments just before serving.  Serve over hot rice.

Dutch Meatball Soup - Gluten Free

Ran out of  rice vermicelli so had to add some gf spaghetti noodles.

Every year for Soup and Skate the school asks parents to make Dutch Meatball soup.  The recipe includes packages of soup mix from the Dutch store.  The recipe is not gluten free so I worked at getting a homemade  version using no packages - it tastes quite good!
Dutch Meat Ball Soup
8 cups water
1 litre chicken, beef or homemade soup stock - about 4 cups
1 cup  leaks, diced - both white and light green parts
1 1/2 cups celery - diced
1 1/2 cups carrots - shredded
2 tbsp. parsley
2 bay leaves
4 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon sage
1/4 teaspoon thyme
1/4 teaspoon nutmeg
2 tablespoons tomato paste
1 tablespoon soya sauce
1lb lean ground beef.
rice vermicelli
Method:
Make mini meatballs with ground beef, 1/2 teaspoon salt, 1/4 tsp. pepper and 1/8tsp. nutmeg.
Bring remaining ingredients to a slow boil, reduce heat and simmer 1 hour.  Drop mini meatballs into simmer soup.  About 15 minutes before serving add the rice vermicelli.  I add about about 2 cups but it depends on how many noodles you like in your soup.  You can always add less and add more if it's too "thin" for your liking as the vermicelli cooks up in a minute or two.  

Gluten Free Bahmi from freezer to crockpot

This worked out really well. I will add more pictures next time I make it as we ate almost all of it before I realized I didn't take pictures.  I also have a regular Bahmi made in the frying pan.
Bahmi - serves 6
1 lb spaghetti style pasta - I use gluten free rice spaghetti
1/2 head small green cabbage, sliced thinly about 3 cups
Have the above two ingredients ready for the day you slow cook the meal.
In medium freezer bag place the following:
1 onion, diced
1-2 cups cubed pork in 1/2" cubes ( raw pork sliced from pork loin, pork roast or chops)
1/2 teaspoon garlic powder
1/2 teaspoon sage
1/2 teaspoon ginger powder
1/2 teaspoon salt
1/4 cup soy sauce, gluten free
1 cup frozen cut great beans
1/4 cup diced green pepper
1 leak, diced - optional

 Freeze the pork the above ingredients...the meat does go in raw.  On the day you want to cook this meal place bag contents into slow cooker frozen. Add freshly sliced cabbage ( this only takes a few minutes) on top. Cover and cook on low for 9 - 10 hours.  If using rice pasta soak in cold water all day in a cooking pot.  Bring water and pasta almost to a boil ( it might be cooked at this point) then drain and stir into crockpot. If your pasta is still hard cook until firm tender, then drain and add to
crockpot.  Serve with additional soy sauce if desired also good with sambal oeloek.

Gluten Free Savoury Sausage Stew - From Freezer to Crockpot

This stew can be made the day you eat it or you can do the Freezer Bag Cooking Method and make multiples for the freezer and throw into the slow cooker the day you wish to serve it.

Thanks to Shirley Feenstra for this recipe...I have modified it to be gluten free and have added a few more potatoes.

Savoury Sausage Stew - Freezer Bag method

1lb fully cooked smoked sausage (we use a sausage called Farmers Sausage made by Pioneer or Winkler )

1 14 oz. can diced tomatoes

1 10 oz. can condensed onion soup ( I used 1 pkg Lipton onion soup mix, 1 cup water and 1Tbsp. Sweet Rice flour)

4 med. potatoes, peeled and cubed

1/2 teaspoon Worcestershire Sauce (make sure gluten free. substitute: soy sauce)

2 - 3 cups frozen peas and carrots

3 tbsp. rice flour ( sweet rice flour or cornstarch to thicken)

1/2 cup water

Method:

Use large size zip lock freezer bags - 1 meal per bag.  Label the bag (s).

Slice sausage into 1" pieces. Peel and slice potatoes.  Place on plate and microwave (or cook) until partially cooked.  

In each freezer bag place all the above ingredients.  Close bag and freeze flat on a baking sheet.

Let thaw in fridge for 24 hours .  Place in slow cooker and cook on Low or Medium for 8 - 10  hours or on high for 4- 6 hours until cooked and thickened.  Serve with garlic toast or hot biscuits.  

If the meal is still partially frozen I would suggest cooking on high all day.  I was home with mine and started it out on low and turned it to high for the last 3 hours.   

peeled and chopped potatoes ready to be microwaved for a bit to "blanche" - this will prevent discoloring.

In the slow cooker ready to cook

serve in a bowl with biscuits or garlic toast

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.