Gluten Free Stroopwafels (Dutch syrup wafers)

A family tradition for as long as I can remember.  My mom brought a stroopwafel iron home from Holland and has been using it for years.  She even made enough of the wafers to serve to our guests at our wedding in 1978.  For years I tried to mimic my mom's recipe and no matter what her's are always best. They taste great and her's were always perfectly formed - something we are still working on!  This year because I was short on butter I used margarine in the dough and butter in the filling.  These ended up being much closer to hers - for some reason the margarine made the wafer part crisper than the butter did.  I have a feeling that is what she used because at home we always baked with margarine as I was growing up.
Gluten Free Stroop Wafels
13/4 cup white rice flour
1/4 cup sweet rice flour
3/4  teaspoon cinnamon
1/4 teaspoon salt
1/4 cup plus 2 tablespoons brown sugar
1/4 cup margarine
1 large egg
1-2 more large eggs
up to 2 tablespoons milk if needed to make dough softer.
Method:
Using a mixer cream the sugar and margarine together.  Mix in 1 egg.  Sift the dry ingredients together and stir in.  Add one more egg.  Mix well. Stir in an additional egg .  Should be like cookie dough.  If required add a little milk to soften the dough.
Syrup
1 cup corn syrup
1/2 lb of butter
2 1/2 cups brown sugar
1 teaspoon cinnamon.  Heat and stir until butter is melted and sugar is dissolved.  Cool a little before using.  If it gets too stiff then warm up a little in the microwave.

Mine are not so nice and round so I trim them while hot with a round biscuit cutter

Heat your stroopwafel iron setting the dial to #3.  Once hot place a 1" ball of dough on iron.  Close iron and let cook until the steam stops and the wafer is golden brown.  Quickly slice in half (try not to burn your fingers!) with a sharp thin bladed knife - I use a filleting knife.  Spread about 1 tablespoon syrup on wafer and cover with other half of wafer.  Place on baking sheet.  Freeze on baking sheet and then stack 6 to a pile and wrap tightly in plastic wrap - this prevents them from separating while in the freezer.

As you can see there is a nice layer of syrup in between.

Gluten Free White Christmas Fruit Cake

My mother-in-law always made a White Fruit Cake and my mother always makes a dark fruit cake.  I have managed to make the White Fruit Cake Gluten free with good success.
Gluten Free White Fruit Cake or Gluten Free Christmas Cake - makes 2 loaves
1 cup sugar
1/2 cup softened butter
2 eggs
1/2 teaspoon almond extract
1 cup sweet rice flour
2/3 cup potato starch
1/3 cup tapioca starch
1/2 teaspoon guar gum
1/2 cup milk
900 grams glace fruit mixture (red and green cherries and other fruits as desired)
200 grams slivered almonds
1/2 cup raisins (optional)
1/2 cup flaked dried coconut mixed with 1 tablespoon milk
1/4 cup brandy (optional) If not using brandy add 1/4 orange juice

 Soak the fruit in the orange juice/or brandy (overnight is best but can be 1 hour).
Soak coconut in the milk for one hour
Heat oven to 250 degrees.
 Cream butter and sugar until light.  Add the eggs one at a time, beat well until incorporated.  Stir in the flour.  Stir in the fruit, nuts/milk, juice and flavoring. Place in two pans about 8" x 4" x 2.5" that have been lined with foil and then wax paper.  Bake at 250 for 2-3 hours or until done.  Place a pan with boiling water on the rack below the loaf pans.
Tips: to keep fruit separate - coat with sweet rice flour before adding.
Wrap well to store.  Store in fridge as there are no preservatives added.

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