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    Gluten free

    GINGER COOKIES
    6 eggs
    1/3 cup butter
    1/4 tsp salt
    1/2 cup molasses
    3/4 cup sugar
    1 tsp ground ginger
    1 tsp cinnamon
    1/4 tsp ground cloves
    3/4 cup sifted coconut flour
    Preheat oven to 400F (205C) . Blend together eggs butter sugar salt molasses salt and spices. Stir in coconut flour and mix thoroughly . Allow batter to thicken a few min. Drop spoonfuls of batter on greased cookie sheet. Makes 32 cookies.

    BROWNIES
    1/3 cup coconut oil
    1/2 cup cocoa powder Mix these 2 ingred. in a saucepan over a low heat till melted, then allow to cool.
    In a bowl mix together 6 eggs, 1 cup sugar, 1/2 tsp salt, 1/2 tsp vanilla. Stir in cocoa mixture., Whisk until there are no lumps. Fold in 1 cup of nuts (optional ).Pour batter into greased pan 11X7X2 inch or 8X8X2 pan. Bake at 350F (175C )for 30 to 35 min.

    **COCONUT BUTTER COOKIES ***
    1/2 cup of butter
    1 cup sugar
    4 eggs
    1/2 tsp vanilla
    1/2 cup coconut flour 2 cups grated coconut or flaked coconut
    Mix together butter, sugar, eggs and vanilla. Stir in coconut flour and coconut flakes. Drop spoon sized mounds 1 inch apart on greased cookie sheet ( use parchment paper instead, much better ) Bake at 375F ( 190C ) for 18 to 20 min. or until golden brown. Makes about 2 dozen cookies.

    ***COCONUT ALMOND COOKIES ***
    1/2 cup chopped almonds
    1/2 cup butter
    1 cup sugar
    1/4 tsp salt
    4 eggs
    3/4 tsp almond extract
    1/2 cup sifted coconut flour
    1 and 1/2 cup grated or flaked coconut
    Preheat oven to 350 F (175C)
    Toast almonds in a pan in oven for about 8 min. or lightly browned. Remove from oven and let cool.
    Adjust oven to 375F ( 190 C ) Mix together butter, sugar, salt, eggs and almond extract. Stir in almonds, flour and coconut . Let batter rest 4 or 5 min to allow it thicken slowly. Drop into mounds spoonful size on greased cookie sheet. ( Parchment paper better) for 15 min or lightly browned. Makes 2 dozen.

    #2
    Re: Gluten free

    CHOCOLATE COOKIES
    1/4 cup coconut butter
    1/3 cup cocoa powder
    3 eggs
    1/3 cup sugar
    1/4 tsp salt
    1/4 tsp vanilla
    1/4 cup sifted coconut flour
    ****on a low heat , melt coconut butter in a sauce pan, then stir in cocoa. Remove from heat and let cool. In a bowl combine eggs, sugar, salt and vanilla. Stir in cocoa and coconut butter. Then mix in coconut flour. Let batter rest 4 or 5 min. to allow it to thicken. Drop by spoonfuls onto a greased pan. I just used parchment paper, works so much better. Bake at 350F ( 175C) for 14 min. Makes 16 cookies.****

    Comment


      #3
      Re: Gluten free

      GF Cornbread
      6 eggs
      1/3 cup butter or coconut oil
      1/3 cup honey
      1/2 tsp vanilla
      1/2 tsp salt
      1/4 cup sifted coconut flour
      1/2 tsp baking powder
      1/3 cup cornmeal
      Blend together eggs, butter, honey ,vanilla & salt. Combine coconut flour , baking powder & cornmeal & whisk into batter until there are no lumps. Fill greased 8x8x2 in. baking dish . Bake at 400F(205C) for 15 to 18 min. Makes 8 servings

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        #4
        Re: Gluten free

        HAWAIAN NUT BREAD ***
        1 ripe banana
        1/2 cup crushed pineapple
        8 eggs
        1/2 cup honey
        1 and 1/2 tsp lemon extract ( I used vanilla I liked it better )
        1/2 tsp salt
        3/4 cup sifted coconut flour
        1 tsp baking powder
        1/4 cup flaked coconut
        1/2 cup chopped nuts your choice what kind
        Blend together mashed banana, pineapple, eggs, honey, extract and salt. Combine coconut flour with baking powder and whisk until thoroughly into batter. Fold in nuts. Pour into greased 9x5x3 in. pan. Bake at 350F ( 175C ) for 55 to 60 min. Remove from pan and cool on a rack.

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          #5
          Re: Gluten free

          BACON BISCUITS ***
          4 eggs
          1/4 cup bacon drippings
          1/4 tsp salt
          1/3 cup sifted coconut flour
          1/4 tsp baking powder
          6 to 8 crisp bacon strips crumbled
          Blend together eggs bacon drippings, and salt. Combine baking powder with coconut flour and whisk into batter until there are no lumps remaining. Fold bacon into batter. Drop batter by spoonful onto greased baking sheet ( Parchment paper is better) . Bake at 400F (205C ) for 14 min. Makes 8 biscuits.

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            #6
            Re: Gluten free

            PANCAKES ***
            2 eggs
            2 tbsp. coconut oil or melted butter
            2 tbsp. coconut milk or whole milk
            1 tsp sugar
            2 tbsp. sifted coconut flour
            1/8th tsp baking powder
            Blend together eggs, oil, milk, sugar and salt. Combine coconut flour and baking powder, and thoroughly mix into batter. Heat 1 tbsp. oil in a skillet. Spoon batter onto hot skillet making pancakes about 2 and half to 3 in. diameter. Batter will be thick but will flatten out during cooking. Makes about 8 pancakes.

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              #7
              Re: Gluten free

              ***HONEY MUFFINS ***
              This is a basic coconut flour muffin recipe you can use to make a variety of muffins.
              3 eggs
              2 tbsp. butter melted
              2 tbsp. coconut milk or whole milk
              3 tbsp. honey
              1/4 tsp. salt
              1/4 tsp. vanilla
              1/4 cup coconut flour
              1/4 tsp. baking powder
              Blend together eggs, butter, milk, honey, vanilla and salt. Combine coconut flour with baking powder and thoroughly mix until there are no lumps remaining. Pour into greased muffin cups. Bake at 400F ( 205C ) for 15 min. Makes 6 muffins.

              Variations :

              HONEY NUT > add 1/2 cup nuts ( I used chopped pecans ) and 1/8th tsp. almond extract

              LEMON POPPY SEED> Omit the vanilla and add 2 tsp. lemon extract. Sprinkle poppy seeds on muffins just before baking.

              CHERRY > Add 1/2 cup dried cherries and 1/8th tsp. almond extract

              PRUNE NUT > Add 1/2 cup chopped prunes and 1/4 cup chopped nuts

              APRICOT > Add 1/2 chopped cup dried apricots and 1/8th tsp almond extract

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                #8
                Re: Gluten free

                ***CREAM CHEESE SQUARES ***
                1 package 8 oz. cream cheese
                1/8th tsp. salt
                1/3 cup honey
                1/2 cup sifted coconut flour.
                Fruit or jam preserves
                Blend cream cheese , salt, and honey. Add coconut flour and mix thoroughly. Layer batter on the bottom of a greased 11x7x2 inch pan. Bake at 375F ( 190C ) for 18 min. Remove from oven and cool. Spread fruit jam or preserves over top and cut into squares.

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                  #9
                  Re: Gluten free

                  Shortcake***
                  3 tbsp. melted butter
                  3 eggs
                  3 tbsp. honey
                  1/4 tsp. salt
                  1/4 tsp. vanilla
                  1/4 cup coconut flour
                  1/4 tsp. baking powder
                  Blend together butter, eggs, honey, salt and vanilla. Combine coconut flour with baking powder and whisk into batter until they are no lumps. Pour batter into greased muffin cups. Bake at 400F ( 205C ) for 15 min. Great for strawberry shortcakes.

                  Comment


                    #10
                    Re: Gluten free

                    The perfect hot milk drink is like a cup of gingerbread. A few men have said better than Gingerbread lol. When ever we have work done on the house or repairmen here, I always offer something better than coffee. With autumn coming this is absolutely wonderful.

                    Gingerbread Spice Blend
                    2 tsp. ginger
                    2 tsp. cinnamon
                    ½ tsp. allspice
                    ¼ tsp. nutmeg
                    ½ tsp. cloves
                    Store in an airtight container in a dry place.
                    Add pinch of this spice blend and a half tbsp. of molasses to a pot with as many cups of milk that you want , to simmering just to the steaming point only ( DO NOT boil )

                    Comment


                      #11
                      Re: Gluten free

                      Will you be my BFF? I've been gluten free for five years! Your posts are a treasure chest of YUM!
                      Toni ... If I keep sewing long enough, will they make their own dinner?

                      Comment


                        #12
                        Re: Gluten free

                        Thank you for sharing! My DIL's grandmother (Nana) is living gluten free. So it will be nice to have some things that she can enjoy!
                        Katrina


                        “Nothing can dim the light which shines from within.”
                        ― Maya Angelou

                        Comment


                          #13
                          Re: Gluten free

                          I was doing good on GF for a while, but the last few months I have been trying to get back on track. It was easier to give up wheat the first then, it is the second time. My son has been GF for years. He gave me a book called "Wheat Belly". For a year I wouldn't read it since I never bothered with fad eating styles. When my blood sugar started getting to warnings, and I was fatigued all the time, I finally read the book. Once I was gluten free, my blood sugar was wonderful normal again, I lost weight with out trying and I felt energetic and good. So I am back to the square one, because I didn't stick with it. These recipes came from a recipe book called "Cooking With Coconut Flour" by Bruce Fife N.D. Finally a GF book that is a good book. My son works a lot so I try to make things he can enjoy. I have tried a lot of these recipes and I can tell you the almond cookies are absolutely wonderful, and the chocolate cookies are the biggest hit around here. Really glad you all like the recipes, can't wait to hear about the cookies you liked best. At the moment I have a baggie of the almond cookies here in the sewing room =)

                          Comment


                            #14
                            Re: Gluten free

                            RICE FLOUR JAM COOKIES ***
                            Mix together 1/2 cup butter with 1/2 cup sugar until light and creamy. Add 1 egg and 1 tsp. vanilla and mix well.
                            In a separate bowl combine 1 and 1/2 cup rice flour, 1/4 tsp. baking soda, 1/4 tsp. baking powder, a pinch of salt. Mix dry ingredients in with other ingredients.
                            Gently knead dough till it smooths out. Make into one inch balls and place 2 inches apart on a greased baking sheet ( parchment paper is a lot easier ). Use a finger to make an indent in each ball of dough that has been pressed down lightly. Fill indent with half a tsp of your favorite jam. Bake until golden in a 350F ( 180C ) oven. Cool before removing from baking sheet.
                            PS I used almond extract instead of vanilla. Given the ingredients, I would think whatever your favorite extract is, would work well as long as it compliments your jam choice =)
                            Last edited by minipinlady; August 19th, 2019, 11:32 PM.

                            Comment


                              #15
                              Re: Gluten free

                              ***CRANBERRY SAUCE***
                              I love this sauce and I never liked cranberry sauce before I made this for my son. This sauce freezes well.
                              3 cups fresh or frozen cranberries
                              1 cup of orange juice or cranberry juice
                              1/2 cup of sugar
                              1/2 cup brown sugar
                              1/2 cup dried cherries ( I omitted when I made this, I had forgotten to buy some. Now I know I like it this way, I never tried it with the cherries. )
                              Rinse and drain cranberries. In a large saucepan, bring all ingredients to a boil. Reduce heat to medium and simmer uncovered until cranberries open up and sauce thickens ( about ten min. ) Spoon off any foam. Cool to room temp. and Enjoy =)

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