Gluten Free

Gluten Free used to be a very hard diet to follow in the "normal" world. It is getting easier all the time as more and more people are being diagnosed with Celiac Disease and Gluten Intolerance.
GLUTEN-FREE RECIPES
Compiled by Gale Bolinger

INDEX

Flours and Substitutions
Bean Flour Mix
Pizza Crust
Pizza
Zucchini Pizza Crust
Fettucini Alfredo                                                                
Burritos
Vegetarian Chili
Corn Bread
Biscuits
Bean Flour Crackers
Pancakes
Corn Chowder
Pesto
Brown Rice Medley
Rice Pilaf
Rice Wraps
Rice Wraps Peanut Sauce
Cashew Cheese
Lasagna
Almond Pie Crust - Savory                                                
Savory Quiche                                                                  
Cuban Black Bean Soup# and Marinated Rice#              
Tomato Soup - Cashews                                                  
Power Parfait      
Complete Peanut Butter Date Bars      
“Jell-O”    
Gluten Free White Bread    
Banana Bread    
Sunrise Crunchy Granola    
Blueberry Crisp    
Lime Cheesecake                                                            
Yorkshire Pudding    
Cracked Earth Flourless Chocolate Cake    
Really Good Cookies    
Almost Healthy Chocolate Chip Cookies    
Coconut Cookies    
Gingersnap Cookies                                                        
Breakfast Cookie
Avocado Pudding                                                        
Fool Them All Chocolate Mousse    
Healthy Flourless Cake (Beans!)                                    

GLUTEN-FREE FLOURS:    
Amaranth                
Arrowroot        
Buckwheat        
Corn/Cornmeal    
Cornstarch        
Fava Bean        
Flax                
Garbanzo                
Grits              
Groats (Oats)                 
Kasha (Buckwheat)      
Maize      
Millet
Rolled Oats        
Potato      
Quinoa              
Rice              
Sesame              
Soy              
Sweet Rice Flour      
Tapioca              

FLOURS CONTAINING GLUTEN:  
Barley
Bulgur
Couscous
Einkorn
Emmer
Far
Farro
Graham Flour
Kamut
Mir
Modified Food Starch (usually means wheat - unless specified corn)
Rye
Semolina
Spelt
Teff
Triticale
Wheat
Wheat germ
Wheat starch

The following terms represent ingredients that always contain gluten:

Wheat protein/hydrolyzed wheat protein

Wheat starch/hydrolyzed wheat starch

Wheat flour/bread flour/bleached flour

Bulgur (a form of wheat)

Malt (made from barley)

Couscous (made from wheat)

Farina (made from wheat)

Pasta (made from wheat unless otherwise indicated)

Seitan (made from wheat gluten and commonly used in vegetarian meals)

Wheat or barley grass (may be cross contaminated)

Wheat germ oil or extract (will be cross contaminated)

Ingredients That May Contain Gluten

Depending on the source, all of these ingredients potentially can contain gluten. The FDA does require food manufacturers to declare wheat-containing ingredients on their labels. However, other gluten-containing grains potentially could be used to make some of these ingredients.

You'll need to check with the manufacturer to find out for certain whether or not a food that includes one or more of these ingredients is safe on a gluten-free diet.

Vegetable protein/hydrolyzed vegetable protein (can come from wheat, corn or soy)

Natural flavor/natural flavoring (can come from barley)

Artificial flavor/artificial flavoring (can come from barley)

Caramel color (now considered a safe ingredient, but if you're in doubt, check with the manufacturer)

Hydrolyzed plant protein/HPP

Hydrolyzed vegetable protein/HVP

Seasonings

Flavorings

Vegetable starch

Remember, a food with no gluten-containing ingredients still can be cross contaminated with gluten during processing. If you react to a food, but it doesn't appear to have any gluten ingredients in it, that doesn't mean you're imagining a reaction.

People with celiac disease and gluten intolerance have wildly varying degrees of sensitivity to trace gluten. If you're getting gluten symptoms from something that appears to be gluten-free, there's obviously enough trace gluten in it. 

Substitutions:
If a recipe calls for Wheat flour to thicken the sauce or gravy, I use Corn Starch or Tapioca flour/starch instead. Two Tablespoons of Wheat Flour is equal to 1 Tablespoon of Corn Starch.
If 2 cups of Wheat flour are called for, I use 2 cups of Bean Flour Mix. Other flours, i.e. Rice, Corn, Soy can also be used. GF flours usually work better when combined.
Use xantham gum very sparingly. It is very expensive and using too much makes the recipe gummy.

You can get Potato Starch from Bob’s Red Mill online or in stores. Most grocery stores will order it for you, as well as other flours from Bob’s Red Mill. Bob’s Red Mill GF Flour mix is very good. I think Bob's Red Mill is making this bean blend to sell now. GF is getting easier all the time!

Bean Flour Mix
3 cups bean flour
3 cups cornstarch or potato starch (not potato flour)
3 cups tapioca flour

You can use almost any recipe substituting the bean flour mix.

Bean Flour Pizza Crust
1 ½ cups Bean Flour Mix
1 teaspoon baking powder
¼ teaspoon  sea salt
¾ cup liquid (soymilk, rice milk, etc.)
¼ cup olive oil

Preheat oven to 400 degrees. In a medium bowl, combine flour mix, baking powder, and salt. Measure the milk and stir in the vegetable oil until blended. Stir this liquid into the dry ingredients. Spread in a 10” circle on a cookie sheet, making the edges slightly thicker.
Bake for about 10 minutes.

Pizza 
1 Bean Flour Pizza Crust
1 cup Trader Joes Organic Marinara Sauce
2 cloves fresh garlic
Chopped raw veggies such as bell pepper, onion, broccoli, etc.
3-4 oz Veggie Cheese (many “Vegan” cheeses have casein in them, always read the label)

 Prepare the vegetables;  Chop peppers, onions, broccoli (about ¾ cup of each).
Add pressed garlic to the marinara sauce.  Stir together and then spread over the pizza crust.
Next add veggies.  Finally, top off with a little cheese.  Bake at 400 degrees for about 10 minutes. Add a salad to this and your meal is complete!


Zucchini Crusted Pizza
3 ½ c. zucchini, grated
3 eggs, beaten
1/3 c. bean flour mix
1 c. ground raw cashews or Romano cheese grated
1 T. fresh basil leaves (or 1 t. dried ground)
Salt
Pepper
Salt the zucchini and let it sit for 15 minutes. Squeeze out all the excess moisture. Combine all crust ingredients and spread onto an oiled 9”x13” baking pan. Bake at 350F for 30 - 40 minutes until the surface is dry and firm. Remove from oven and place all of you favorite pizza toppings on and put back in the oven for about 25 minutes.

Fettucini Alfredo - Vegan
Ingredients
1 lb pasta (Tinkyada is best)
small head of garlic, maybe 4-6 cloves
small-medium white onion
1 tablespoon cooking oil
1 tablespoon cooking wine (dry vermouth)
1/2 cup or coconut oil
2 cups alternative milk
1 tablespoon lemon juice
1 tablespoon cooking wine (dry vermouth)
1 heaping tablespoon nutritional yeast
1 teaspoon sea salt
1/2 teaspoon black pepper, plus more to your taste level
1/4 teaspoon nutmeg
1 12-ounce pack firm Silken tofu
5-6 tablespoons corn starch    
1 cup frozen peas
Instructions
Preheat oven to 450. Wrap the garlic cloves in tin foil and place them on the center oven rack to roast. They’ll need about half an hour or so – set a timer or remember to keep an eye on them! You should smell ‘em when they’re ready, mmmm.
While the garlic is roasting, dice your onion. Place a pan over medium heat and add the oil. Sauté the onion until glassy, then reduce the heat to low and add 1 tbsp of the wine. Continue to cook until the wine reduces and the onion has browned (NOT burnt! be careful!)
While garlic is roasting and onions are going, put all the other ingredients (minus the corn starch and peas) into a food processor or blender. When the garlic is done, remove it from the oven and unwrap. You’ll need to let it cool a bit or you’ll burn your finger tips. Carefully squeeze the mushy roasted clove goo into the mix. Add the onions. BLEND!
Put on a pot to prepare the pasta. I’m sure you don’t need instructions for this part.
Put on a small saucepan over medium-low heat. Transfer the sauce from the mixer to the pan and allow it to warm. Spoon the cornstarch into a small bowl and then add enough of the sauce mix to create a thick paste. Slowly stir this into the sauce to thicken it up. Allow it to continue heating, stirring frequently to avoid bottom burn.
When the pasta is done and drained return it to the cooking pot. Pour in the peas and the sauce, mix well, and serve!

Burritos
Rice tortillas (Whole Foods or Trader Joes)
Filling (beans, meat, salsa)
Heat filling, heat tortillas in skillet to soften. Fill tortillas and roll to form burrito. (You can add cheese to this, but will find that you don’t even miss it if you leave it out.)

Vegetarian Chili
In a Dutch oven, add 1 tbsp virgin olive oil and sauté :
¾ cup chopped bell pepper trilogy (green, red and yellow)
1 chopped medium yellow onion
2 minced garlic cloves
½ - 1 chopped jalapeno peppers
Now add seasonings:
1 tbsp chili powder (New Mexico chili powder is best)
1 tsp cumin
1 tbsp Spike
1 tsp oregano
Salt and pepper to taste    
After vegetables soften, add:
2 – 15 oz cans organic red kidney, black and/or pinto beans drained & rinsed
1 can organic diced tomatoes
½ teaspoon raw sugar

Bring to a boil then lower heat and simmer for up to 20 minutes
Top with freshly chopped cilantro
Optional Fast Tip: put all ingredients in a crook pot and let simmer on low all day. Dinner is ready when you get home!


Corn Bread
1 cup yellow cornmeal
1 cup gluten free flour mix
¼ cup sugar
1 Tbl. Baking powder
1 tsp. Sea salt
1/3 cup olive oil
1 egg
1 cup soy or rice milk
 1 can whole kernel corn, drained
Combine all ingredients in mixing bowl until well mixed. Pour into greased 8 inch square pan or 10” cast iron skillet. Bake at 400 degrees for 35 minutes or until browning on top.


Biscuits
2 cups gluten free flour mix
4 teaspoons baking powder
½ teaspoon sea salt
½ teaspoon tartar
2 teaspoons raw sugar
½ cup Olive Oil, coconut oil or organic butter
2/3 cup rice, almond or soy milk      
Mix dry ingredients together. Mix in oil until crumbly. Add milk and blend just until mixed thoroughly.  Spoon onto baking sheet by tablespoon.  Bake at 450 degrees for 12 minutes or until golden brown.


GF Crackers
1 cup liquid (soymilk, rice milk, etc.)
¼ cup coconut oil (if using another oil, they will not last long)

1 ½ cups Bean Flour Mix*

1 teaspoon baking powder
¼ teaspoon  sea salt
 Seeds – sesame, sunflower, your favorite

Preheat oven to 325º degrees. In a medium bowl, combine all ingredients until blended. Line 2 cookie sheets with parchment paper. Pour batter onto cookie sheets, tilting to spread. Add seeds and salt. Bake for 10 minutes, remove from oven and score with a knife to make “crackers”. Bake for another 25 minutes, checking often as the sides may burn. Note: you can get a “deodorized” coconut oil if you don’t like the coconut flavor.
*Bean Flour Mix
3 cups bean flour
3 cups cornstarch or potato starch (not potato flour)
3 cups tapioca flour

You can use almost any recipe substituting the bean flour mix.

GF Pancakes
1 ½ gluten free flour mix*
3 teaspoon baking powder
1 tablespoon raw sugar
1 teaspoon sea salt
1 organic egg
1 tablespoon olive oil
1 cup soy or rice milk

Mix and bake on hot griddle. Makes about 10 pancakes.
*a favorite mix is 1/2 cup rice flour, 1/2 cup oat flour (blended oats works fine), 1/4 cup cornmeal or polenta, 1/4 cup sorghum


Corn Chowder – Vegan GF
1 T. Olive Oil
1 green onion, chopped
1 small yellow, white or red onion
2 c. peeled, seeded and diced butternut squash
2 red potatoes, scrubbed, peeled, and cubed
2 cloves garlic
1 (15 oz. Can) coconut milk
2 c organic frozen or fresh white or yellow corn
¼ c chopped fresh parsley
¼ t. ground cumin
1 c. water                                                  
1 t. sea salt
¼ - ½ t. freshly ground black pepper    
½ t. curry powder (optional)

Heat the oil in a large stockpot. When the oil is hot, add the green onion, onion, and butternut squash. Cook for 4-5 minutes over medium heat. Add the potatoes and garlic, and continue to cook until the potatoes and squash are beginning to soften, 6 to 10 minutes. If the veggies stick to the bottom of the pot, add a drip of oil. Add the coconut milk, corn, bay leaves, parsley, cumin, and water. Simmer, covered, until flavors blend and the potatoes and squash are cooked through but not mushy. Season with salt and fresh ground pepper. If you prefer your chowder thinner, add a little more water. Add the curry powder to each bowl if wanted.


PESTO
All these amounts are suggestions. You can adjust to your own taste.
1 packed cup fresh basil leaves, without stems
3 garlic cloves
1 cup pinon nuts, toasted
¼ t. salt
½ c. extra virgin olive oil
1/3 c. grated Romano cheese (ground cashews may be substituted for the cheese - really!)

In food processor, pulse all ingredients except oil until fine. Drizzle oil in and pulsate for a few seconds until paste.  Serve over hot pasta (penne is good) with sautéed vegetables  (GF: Tinkyada brown rice pasta doesn’t get mushy)

Buy a basil plant and put it on your porch for fresh basil to use all season. Makes a beautiful plant too! Just keep it trimmed and it will keep growing.


Brown Rice Medley
4 cups brown rice
1 cup wild rice
1 carton vegetable or chicken broth (add more water if needed)
2 Tablespoons Bill’s Best Chicken seasoning
½ cup sliced green onion
½ cup chopped almonds
2 Tablespoons Earth Balance spread or organic butter
In rice cooker, place brown and wild rice and vegetable broth. Start cooking. Saute green onions and almonds in butter until slightly toasted. When rice is cooked, add  seasoning,  almonds and onions, mix.  Serve warm.


Rice Pilaf
4 cups brown rice
1 cup Tinkyada brown rice fettuccine noodles, broken
½ c. organic butter
2 T. Bill’s Best Chik’nish or other chicken seasoning
water to cover

In skillet melt butter, add noodles and brown, but don’t burn. In rice cooker place rice, browned noodles and seasoning. Cover with water to 5 cup line. Cook as directed by rice cooker manual. Stir before serving.

For variation: add ¼ c. wild rice and decrease brown rice by ¼ cup. You can also add toasted almonds and green onions.

Rice Wraps
rice paper (purchased at Asian markets)
lettuce (Romaine, leafy greens)
bean sprouts
shredded carrots
peppers if you like it hot
any vegetable that you enjoy, cut up
shredded organic meat, if desired
In very hot water, soak rice paper for 1-2 minutes. Place on counter, add vegetables and wrap burrito or egg roll style. Serve with peanut sauce.
Rice Wraps Peanut Sauce
1 Tablespoon Peanut Butter (Trader Joe’s Organic is best)
1 Tablespoon sesame seed or peanut oil
1 Tablespoon chopped peanut                        ½  teaspoon Agave Nectar or honey
Stir together ingredients until oil is blended. Dip wraps into sauce and enjoy! Great as an appetizer or a light meal.


Cashew Cheese 
BLEND until VERY smooth the following:
1 c. Raw cashew pieces
1/3 c. lemon juice
1 c. water
½ c. olive oil
When mixture is smooth to touch, ADD:
2 T. sesame seeds (hulled)
4 T. Nutritional Yeast flakes
1 t. onion powder
pinch garlic powder
1/8 t. celery seed or celery salt
1 to 1 ½  t. sea salt

When blended, ADD ½ c. sweet pimentos or roasted red peppers and blend again. (This is for color only, doesn’t seem to change the taste)
Use in Lasagna with brown rice noodles for a healthy alternative. Tinkyada brand is best.
NOTE: For nachos: add jalapeno pepper and/or 1 can Ortega chilies. Makes a great enchiladas ‘cheese’.

Lasagna
Heat oven to 350.
1 package TJ frozen Bell peppers or any fresh vegetables
1 med. Onion, chopped
1 T. favorite seasoning
1 pkg. Lasagna  brown rice noodles (Tinkyada brand is best)
1 jar TJ Organic Marinara Sauce
1 cup mozzarella cheese, grated (or for vegan: the cashew “cheese” above)
1 cup ricotta cheese (or for vegan: crumbled tofu)
Saute in water vegetables, onion and seasoning until tender.
Place one layer of noodles in 9 x 12 casserole dish, add vegetables, Marinara sauce and “cashew cheese”.  Repeat next layer.  Bake 45 min. – 1 hour.


Almond Crust - Savory

Makes one 9-inch crust

1 1/2 c. blanched almond flour
1/2 t. sea salt
1/4 c. grapeseed oil
1 T. water
2 T. chopped green onion (for a savory quiche)

Preheat oven to 350 degree F.

In a large bowl, combine the almond flour, salt, and rosemary. In a medium bowl, whisk together the grapeseed oil and water. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Press the dough into a 9-inch tart pan.

Bake for 15 to 20 minutes, until golden brown. Remove from the oven and let cool completely before filling.


Vegetable Quiche - Savory

Serves 6

2 T grapeseed or coconut oil
1 medium onion, thinly sliced (2 g. fiber)
2 c broccoli, sliced into small spears (14 g. fiber)
1 clove garlic, thinly sliced
1 c thinly sliced mushrooms (1.5 g fiber)
1/4 c finely chopped sun-dried tomatoes (dry packed) (1.5 g fiber)
3 large eggs, whisked
4 ounces goat cheese
1/2 t sea salt
1 Almond Pie Crust, pre-baked

Preheat the oven to 350 degrees F.

Heat the oil in a large skillet over medium heat. Sauté the onion for 8 to 10 minutes, until soft and translucent. While the onion is sautéing, steam the broccoli until it is bright green. Add the steamed broccoli, garlic, mushrooms, and tomatoes to the onion, and saute for about 5 minutes. In a large bowl, combine the eggs, cheese, and salt. Stir in the sauteed vegetables, then pour the mixture into the crust.

Bake for 30 to 35 minutes, until browned around the edges and cooked
through. Let the quiche cool in the pan for 30 minutes, then serve.

Cuban Black Bean Soup and Marinated Rice

Soup
4 T olive oil
2 medium sized onions, finely chopped (fiber 2g/1 onion)
2 medium sized green peppers, finely chopped (fiber 3g/cup)
5 large garlic cloves, minced, or pressed
About 3 cups of water
4 bouillon cubes
1 ½ t each ground cumin and oregano (or to taste)
2 T vinegar
About 5 cups cooked black beans (follow directions on dried bean package) (Fiber - 8g/1/2 cup)

In a 4-5 quart dutch oven, heat the oil over medium heat. Add onion, green peppers and garlic. Cook, stirring until limp. Add 3 cups water, bouillon cubes, cumin, oregano, vinegar and beans. Cover and simmer 30 minutes. Add more water if desired for thinner consistency. Salt and pepper to taste. This can be done ahead and then reheated to simmering. Serve on Marinated Rice (see below). Serves about 6.

Marinated Rice
Prepare marinated rice at least 1 hour or up to one day ahead.

To cook rice put rice in bottom of pan (rice usually doubles when cooked), cover with water so that when you stick your thumb in and touch the top of the rice the water comes to your knuckle. Bring to a boil, turn to low and cover, cook until all water is absorbed, about 15-20 minutes.

Combine 3 cups cooked brown rice (fiber 4g/1 cup) with 2/3 cups finely chopped green onion, 3 T each olive oil and vinegar. Salt and pepper to taste. Cover and chill.
TO SERVE: Put bean soup on rice. Yummy!!
# Fiber approx. 17 grams per serving.


Tomato Soup

1c Raw cashews
2c* Water
1T Onion powder
1t Sea salt
3T** Olive oil
1t Oregano
1-2T Dry sweet basil
2T Honey

Mix in ingredients in blender until completely smooth.
Then add:

1 qt. Stewed tomatoes

and blend again until completely smooth, heat all or as much as you will eat right then and store the rest in refrigerator for later.

*Add more water up to three cups for desired thickness
**If you measure the olive oil first, when you measure the honey it slides right out of the spoon.
Adjust spice measurement to your taste buds.



Power Parfait
½ cup TJ Greek Style Plain Yogurt
½ scoop vanilla Juice Plus Complete powder
1 Tbs. raw sunflower seeds
1/8 cup dried fruit (cranberry, raisin, blueberry)
Mix well and serve chilled.

Complete Peanut Butter Date Bars
2/3 c. pitted dates
1 T. honey
1 T. ground flax seeds
2 T. peanut butter (or other nut butter)
1 scoop Vanilla COMPLETE
Put all ingredients in food processor bowl and process until mixture starts to hold together.
Press ½” thick on plate, or press flat in a baggie.  Refrigerate if not eaten within 1 week
                                                 
"Jello"
4 Cups Blueberry or other 100% berry juice
4 Tbls. Emes kosher gelatin
1 Twelve ounce can frozen 100% juice concentrate
(do not dilute; grape or raspberry taste good)
4-5 cups frozen berries
Blueberries, raspberries, boysenberries, dark sweet cherries
           according to taste

Heat berry juice with gelatin stirred in until it has reached the simmering point.  Simmer and stir 1-2 min. until gelatin dissolved.  Remove from heat, and add the frozen juice concentrate.  Add in your frozen fruit in any combination.  Put into dessert cups and chill.


Gluten Free Bread
(using a breadmaker)

½ cup tapioca flour
¼ cup millet flour
½ cup sorghum flour
1 cup white rice flour
1 cup brown rice flour
1 egg
½ cup egg whites (about 4 or 5 egg whites)
1 Tablespoon apple cider vinegar
¼ cup canola oil
¼ cup honey
2 cups warm milk
3 Tablespoons butter
1 teaspoon unflavored gelatin
1 teaspoon salt
1 Tablespoon xanthan gum
1 Tablespoon active dry yeast
Put the tapioca flour, millet flour, sorghum flour, white rice flour, brown rice flour, egg, egg whites, vinegar, oil, honey, milk, butter, gelatin, salt, xanthan gum, and yeast into the bread machine in the order recommended by the manufacturer. Make sure you add the yeast last, on top of all the other ingredients. Select the cycle for homemade breads. If your machine has the option of doing only one kneading and one rising cycle, choose that option (though letting the bread go through two kneadings doesn’t hurt the bread).
After a few minutes of kneading, check on the dough. Scrape the flour off the sides                                      
of the tub and into the dough so it can mix thoroughly. Make sure the consistency is just a little thicker than a cake batter. If it’s too thick, add more milk. If it’s too runny, add a little rice flour.
When the bread is finished, let it cool for a few minutes and remove it from the pan.
Per serving: Calories 532 (from fat 182); fat 20g (saturated 7g); cholesterol 62mg; Sodium 487 mg; Carbohydrate 79g (dietary fiber 4g); Protein 12g.
I make up several baggies of the dry ingredients at one time so they will be ready to add to wet ingredients quickly. Saves time. Toasted, this bread makes great sandwich bread. Conventional oven version: I have mixed this up in my mixer and baked it in the oven and it is great. Just let it rise for 30 minutes before baking at 400º for 30 minutes.
Note: Many breadmakers now have a gluten free setting. This is the easiest and best.


Banana Bread
4 ripe bananas
1 cup apple juice
juice of 1 lemon
4 cups oat flour (can be oatmeal ground in a blender or food processor)
2 tsp. Baking soda
1 tsp. Baking powder
1 tsp. Sea salt
2 tsp. Cinnamon
¼ tsp. Nutmeg or all spice
1 cup walnuts (optional)
Preheat oven to 350 degrees. Blend bananas and juice in a blender or food processor until smooth. In mixing bowl, mix the dry ingredients. Add bananas to dry mix and mix well. Pour batter into loaf pans  and bake for 45 minutes, covering with aluminum foil for the first 25 minutes.  Variation: Replace the apple juice with the juice of 1 apple, 4 large strawberries, and 3 ribs of celery. You can also add raisins or diced dates to the final batter.


Sunrise Crunchy Granola
5 cups rolled oats
4 cups rolled oats
1 cup oat bran
1 cup raw sunflower seeds
½ cup raw sesame seeds
1 cup whole or sliced almonds
2 cups finely shredded unsweetened coconut
1 cup water
½ cup raw cashews, well rinsed
2 cups pitted dates
1 can (12 oz.) frozen unsweetened pineapple juice concentrate, thawed
1 teaspoon almond extract
2 teaspoons vanilla extract
1 teaspoon ground coriander
½ teaspoon sea salt
2 cups raisins (optional only after baking)

Preheat oven to 170º F.
Place first seven ingredients in very large bowl and mix
thoroughly. Make the fruit cream: Place remaining
ingredients, except for raisins, in blender and blend for several
minutes until creamy. Mix blended fruit cream with dry ingredients
until they are lightly and evenly moistened. (It is best to use your
hands for this!) Spread mixture in three large baking dishes about
1 inch deep. Place the pans in the oven before bedtime. The
granola will be ready at sunrise and the house will smell delicious!
Toss raisins together with granola after removing from oven. Makes 40 servings.


Blueberry Crisp
5 ¼ cups fresh or frozen blueberries
1 can (6 oz.) frozen apple juice concentrate, thawed    
½ cup pitted dates
2 tablespoons arrowroot
1 teaspoon ground coriander
1 teaspoon vanilla extract
¼ teaspoon sea salt
1 to 2 cups Sunrise Crunchy Granola or other granola, preferably fruit-sweetened (recipe above)

Preheat oven to 350ºF.
Wash blueberries and place in large bowl.
Place ¼ cup of the blueberries in blender with apple juice concentrate, dates, arrowroot, coriander, vanilla, and salt; blend until smooth. Pour this syrup over blueberries in bowl and gently stir. Put in 8-in square baking dish and bake for 25 minutes.

Remove from oven and cover with granola. Return to oven and bake until bubbly, about 12 minutes more. (Watch carefully to make sure granola topping does not burn.) Makes 10 servings.


Raw Lime Cheesecake
Ingredients - Crust
1 ¼ cups macadamia nuts
1 ¼ cups pecans
3 ounces date paste (5 Medjool dates)
¼ tspn vanilla
1/8 tspn salt (Himalayan)
• Combine all ingredients in food processor and process until there are no large chunks.
• Press into lined spring form pan and refrigerate till needed.


Ingredients - Lime Filling
¾ cup lime juice
½ cup honey
¼ cup coconut cream
1 cup avocado
2 tspns vanilla
1/8 tspn salt (Himalayan)
2 tablespoons soy lecithin
½ cup + 2 tblspns coconut oil (flavourless may be preferred)

• Add all filling ingredients in a high speed blender and blend until smooth.
• Pour into prepared crust. Refrigerate at least 4 hrs or until set.
• Top with Raw Whipped Cream Frosting then pipe a swirl of Better Than Whipped Cream on top.
• Sprinkle with Raw Choc Granola crumbs. Best eaten partially thawed.

Recipe Tips
Freezes well and lasts a few weeks


Yorkshire Pudding
4 eggs
½ cup coconut milk
¼ t. salt
2 T. coconut flour (sifted)
3 T. corn starch
With an electric blender or hand held whisk, blend together all ingredients until there are no more lumps and batter is slightly bubbly.  Pour batter into a greased (you can use coconut oil, but butter tastes better) 11x7x2 inch baking pan.  Bake at 425 degreed F for 25 minutes.  Remove from oven, but into 4 equal sized pieces and serve immediately.
Cracked Earth Flourless Chocolate Cake
1 pound bittersweet chocolate, chopped into small pieces
1 stick unsalted butter*
9 large eggs, separated
3/4 cup granulated sugar, plus 1 tablespoon
2 cups heavy cream, cold
Confectioners' sugar, for dusting
Directions:
Preheat the oven to 350 degrees F. Butter a 9-inch springform pan.
Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1-inch of simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs - this will keep the eggs from scrambling from the heat of the chocolate; then whisk in the rest of the chocolate mixture.
Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 35 to 40 minutes. Let stand 10 minutes, then remove sides of pan. (Gale’s note: the center is never completely set, when it is chilled it will be ok, don’t overcook) Top with cream, whipped.


ALMOST HEALTHY COOKIES
1 lb. Butter or Coconut oil
2 cups raw sugar
2 cups Sucanat or brown sugar
4 organic or cage free eggs
3 heaping teaspoon baking soda
3 heaping teaspoon baking powder
2 teaspoon sea salt
1 Tablespoon vanilla
4 - 5 cups bean flour mix or any GF flour
2 cups rolled oats
2 cups chocolate chips
1 cup chopped walnuts (optional)
In large mixing bowl, beat butter to soften. Add sugars. Beat in eggs. Slowly add all dry ingredients. Add flour and oats until the dough is soft, but not sticky. Add chocolate and nuts. Mix well. Place on cookie sheet (use baking paper for easy clean up) in whatever size you wish to make. Bake at 400º for 10 - 12 minutes. Times vary with ovens. Take out when cookies are just starting to brown on top. For crispier cookies leave in longer.
GF notes: for thinner cookies use less oats, for cookies that don’t flatten out as much, add more oats. Don’t overcook.


COCONUT COOKIES

2 cups coconut oil, softened
2 cups raw sugar
2 cups Sucanat or brown sugar            
4 organic or cage free eggs
3 heaping teaspoon baking soda
3 heaping teaspoon baking powder
2 teaspoon sea salt
1 Tablespoon vanilla
3 cups coconut flour
2 cups oat flour (just blend oats in bender)
1 cup rolled oats
2 cups chocolate chips
1 cup chopped walnuts (optional)

In large mixing bowl, beat together oil and sugars. Beat in eggs. Slowly add all dry ingredients. Add flour until the dough is soft, but not sticky. Add chocolate and nuts. Mix well. Place on cookie sheet (use baking paper for easy clean up) in whatever size you wish to make. Bake at 400º for 10 - 12 minutes. Times vary with ovens. Take out when cookies are just starting to brown on top. For crispier cookies leave in longer.

GINGER SNAP COOKIES 
1 1/2 cup organic butter
2 c. raw sugar
2 cage free eggs
1/2 c. molasses
3 c. GF flour*
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. cloves
2 tsp. ginger

Cream butter until fluffy. Gradually add sugar. Add eggs and molasses, add flour mixed with spices and soda. Drop by teaspoon onto an ungreased baking sheet. Allow for spreading. Bake 10 to 12 minutes at 350 degrees. Cool a minute or two before removing from baking sheet.
*I use Bean flour mix


Fiber Cookie

1/2 cup peanut butter or almond butter (just leave out if allergic)*
1/2 cup coconut oil or organic butter
1/2 c honey and 3 drops stevia
1 egg OR 1/4 c ground chia seeds in 1/4 c water
1 tsp vanilla
2 ripe bananas mashed
1/2 tsp baking soda
1/4 tsp salt
3/4 cup coconut flour
3/4 oat flour**
1/4 cup oat bran, optional
2 cups rolled oats
1 cup of dried fruit
1 cup nuts, and/or sunflower seeds
cacao nibs (optional)

Bake on cookie sheet with parchment paper (easy cleanup and more even baking) Smash each cookie with a spatchula. Bake at 350 degrees F for about 20 minutes - ovens vary.

*I grind my own almonds and leave them chunky, then I add a few drops of water if it is too dry.

**Actually you just need about 1 1/2 cups total of some kind of whole grain flour: oats, bean, coconut (great fiber), millet, etc. Be creative.


Chocolate Pudding

2 avocado
½ c. raw honey or raw agave nectar (has lower glycemic index)
½ c. cocoa
2 T coconut oil – melted
1 t. vanilla

Blend all except coconut till smooth. Sprinkle with shredded coconut or toasted almonds, if desired. Serve chilled. Freezes well and tastes more like a yogurt icecream.

Variations:
1 avocado
2 bananas
¼ c. cocoa

OR:
1 large avocado
7-8 pitted dates, soaked to soften
½ c. cocoa
1 t. vanilla
1 ½ T coconut oil, melted
pinch sea salt
½ c. honey
½ c. shredded coconut, toasted (optional)


Fool Them All Chocolate Mousse
12 oz Package Firm Mori Nu silken tofu (must be silken)
1 c. semi-sweet chocolate chips
3 T. Pure maple syrup
1 t. vanilla
Process tofu in blender or food processor. Melt chocolate chips in microwave, stirring every 30 seconds. Add chocolate, vanilla and maple syrup to tofu and process until smooth.
This can be made into a great chocolate pie if poured into a cookie crust and makes a great cake icing/filling.
Makes 4-6 servings.

Healthy Flourless Chocolate Cake

Makes a two 9" layers. This takes a bit of time, but well worth the effort!

Ingredients:
3/4 cup coconut oil
1 cup honey
2 teaspoon stevia extract
3 cups cooked black beans (canned work well)
10 organic eggs
2 tablespoon pure vanilla extract
1 teaspoon sea salt
3/4 cup unsweetened cocoa powder
2 teaspoon aluminum-free baking powder
1 teaspoon baking soda

Mint Chocolate variation:
4 teaspoons mint extract (in place of 2 teaspoons vanilla)

Preparation:
Preheat oven to 325 degrees Fahrenheit. Spray two 9" cake pans with extra virgin olive oil cooking spray, or just grease it with a thin layer of butter. (I used a springform pan with parchment paper in the bottom and didn’t bother with the “dusting”) Dust cocoa all over the inside of the pan, tapping to evenly distribute. Cut a round of parchment paper and line the bottom of the pan.

In Mixer beat coconut oil with honey until light and fluffy. Add four eggs, beating for a minute after each addition.
Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, 6 of the eggs, vanilla, stevia and salt into blender. Blend on high until beans are completely liquefied. No lumps! Pour bean batter into oil and honey mixture and mix well. Whisk together cocoa powder, baking soda, and baking powder. Finally, stir in cocoa powder mix and beat the batter on high for one minute, until smooth. Scrape batter into pan and smooth the top. Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.

Bake for 40-45 minutes. Cake is done with the top is rounded and firm to the touch. After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature, then cover in plastic wrap or with cake dome (I use an overturned plastic chip bowl). For BEST flavor, let cake sit over night. I promise this cake will not have a hint of beaniness after letting it sit for eight hours! If you are stacking this cake, level the top with a long serrated knife, shaving off layers until it is flat and even. Frost immediately before serving


Chocolate Frosting
Ingredients
3 ounces unsweetened chocolate
3 tablespoons coconut oil
2 cups date syrup** or raw sugar, powdered
1 teaspoon vanilla
3 to 8 tablespoons coconut milk
Directions
In a double boiler over hot water melt chocolate with the oil. Remove from heat and allow to cool for 5 minutes. In an electric mixer add chocolate mixture and confectioners' sugar. Beat until mixture resembles chalky beads. Add the vanilla and the milk 1 tablespoon at a time until a spreadable consistency is reached. Beat until fluffy -- adding more milk if necessary. If thicker consistency is needed, add cornstarch to cold water and whip into frosting.


Healthy Fudge

1 cup almond butter (or nut butter of choice)*

1/3 cup coconut oil      

1/4 cup cacao powder  

1/4 cup pure maple syrup/honey**                  

1/2 teaspoon fine sea salt or Himalayan salt 

1 teaspoon vanilla extract

Blend in food processor or blender until smooth. Pour in container and freeze. Will melt at room temp

Favorite version: *I put in about a 1/2 cup raw cashews and 1/2 cup raw macadamia nuts and blend until it starts to “butter” a bit, but still has some chunks instead of the nut butter already made.

**Experiment with sweeteners. I prefer Coconut syrup with 3 drops of liquid stevia. 

Helpful websites:
www.gale4juiceplus.com 
Juice Plus, 17 fruits, vegetables and grains (gluten-free) in a capsule or chewable! Juice Plus+ is FREE for kids and college students when an adult takes it. Ask me about the Children’s Research Program. Also free product when you accept the “Juice Plus+ Challenge”! It is just food, the food we should eat and don’t. Affordable too!

http://www.glutenfreeliving.com/ingredient.php  Very reliable list

www.glutenfreemall.com  The Gluten Free Mall

 www.csaceliacs.org  Celiac Sprue Association

http://www.campbellsoupcompany.com/pdf/FAQ_GlutenFreeProductList.pdf GF products in US

http://celiacdisease.about.com/od/copingwiththediet/tp/Gluten-Free-Diet-Dangers.htm  Top 9 places to trip you up....

http://www.the-gluten-free-chef.com/gluten-free-food-list.html  GF food list

http://www.celiac.com/articles/181/1/Safe-Gluten-Free-Food-List-Safe-Ingredients/Page1.html  They are saying that the Yellow Dye is ok......use at your own risk.....We have found all yellow dye to cause problems in our family.


Recommended Recipe Books. 

The Gluten-Free Gourmet Cooks Fast and Healthy by Bette Hagman, has Wheat-Free Recipes with less fuss and less fat.  You’ll have to watch for dairy in the recipes, but she doesn’t add too many. Just substitute soy or rice products instead.  Bette has other cookbooks out too. You can purchase all her books at Borders www.borders.com  and Barnes and Noble www.barnesandnoble.com.

The Health Promoting Cookbook by Alan Goldhamer, D.C., is a great Wheat-Free,
Casein-Free Cookbook with delicious recipes. This can be ordered online from www.Amazon.com.

A great Tofu recipe book is “I Can’t Believe It’s Tofu!” by Marilyn Joyce, R.D.
You can order them through her website at www.marilynjoyce.com or email her at take5min@mediaone.net.

The Gluten-Free Vegan by Susan O’Brien. Great recipes that are very healthy. Not all GF cookbooks are necessarily healthy.

Living Gluten-Free for Dummies by Danna Korn is an excellent resource. The best practical book I’ve found yet. The bread recipe in this book is great. It is for a bread maker, but can be made in the oven as well.