Just found this and I'm dying to try it!! I heart egg rolls!
Gluten-Free Egg Rolls
Share your allergen free recipes here! I'll add them all to this first post so that they're easier to find.
Chocolate Chip Cookies - Only good with Jules Flour
These came out not quite as crispy but fantastic for ice cream sandwiches! http://www.livingwithout.com/recipes...Printable=true
These are the best - you can also take the dough and make pop tarts from it, VERY yummy!!!
Sandwich Bread - Only good with Jules Flour
Pizza Crust - My mom's
Gluten Free Pizza Crust
Almond Bread - My Mom's
Gluten Free Almond Bread
Dairy Free Pumpkin Cheesecake
Diary free pumpkin cheesecakey pie thing I made up
Dairy Free Mac & Cheese
Dairy free mac and cheese
Just found this and I'm dying to try it!! I heart egg rolls!
Gluten-Free Egg Rolls
I made these chocolate chip cookies today The perfect chocolate chip cookie, made your way, it's a no-fail favorite!
Super yummy!!! BUT when it says use parchment paper and keep your dough cold, it's not joking Seriously...and if you're reusing your baking sheet stick it in the sink and cool it off before you put more dough on.
Also it says 8-9 minutes bake time. I set mine for 7, then let them cook another minute or two outside the oven, still on the pan. I did NOT have parchment paper though so I'm unsure how that might affect it. But you must let them chill and keep them chilling in between batches or they spread like crazy. Mine all spread a little just because I sprayed the pan instead of using the paper.
I made these graham crackers, but I actually used her premade mix. I liked them and my father loved them, but they had too much of a gingerbread taste to them that's already added in to the mix, but I see in the from scratch recipe it's optional. So I was going to try them again without but wasn't sure why she had regular flour blend and also a couple other flours. Since I didn't have those on hand I haven't tried them yet but I'm certain they will be my favorite.
Graham Crackers & Gingerbread Men | Gluten free recipes, resources, and news. Easy allergy friendly recipes and baking tips using Jules Gluten Free Flour.
Since I wanted more of a honey graham and didn't have the extra flours I used this recipe Living Without - Gluten-Free Graham Crackers - Recipes Article but wasn't as happy with it. They come out more like cookies and less like crackers. Like stale crackers maybe So I'm going to use them for ice cream sandwiches instead. Or I'm sure the kids will like them just as 'cookies'. I rolled them very thin and even the ones I cooked extra in hopes of crisping them more just came out like over cooked cookies. But I can still think of uses for them so no big deal
Homemade, Truly Yummy, Real Bread & Dinner Rolls | Gluten free recipes, resources, and news. Easy allergy friendly recipes and baking tips using Jules Gluten Free Flour.
Go make this bread! As in now! Even if you're not GF it's totally fabulous I used flaxseed meal where it gives you the option of using that or buckwheat, and I used 3 cups of her all purpose flour instead of adding in a little brown rice or buckwheat. I'm not a fan of brown rice, it's a bit gritty. This bread is seriously amazing!
Update to this bread....it's fantastic with Jules Flour blend. Not so fantastic with Bob's Red Mill Blend. Just thought I'd throw that out there. As much as I loved Jules' recipes, I'm finding that they were very specific for her flours.
My mom's GF pizza crust
1 tablespoon dry yeast (I use rapid rise)
2/3 cup warm milk
1/2 teaspoon sugar
2/3 cup garbanzo/fava bean flour or brown rice flour (I actually use just the garbanzo because I can't ever find the mix)
1/2 cup tapioca flour
2 teaspoons xanthan gum
1/2 teaspoon salt
1 teaspoon Italian seasoning
1 teaspoon cider vinegar
1 teaspoon olive oil
Preheat oven to 425. Dissolve yeast and sugar in warm milk for 5 minutes. In mixer blend all crust ingredients, including yeast mixture, until ball forms, dough will be soft and sticky.
Put mixture into greased 12 inch nonstick pizza pan. You can either sprinkle rice flour on the top to spread it out with your hands and keep it from sticking to your hands or you can spray your hands with nonstick cooking spray - that's what I do since I'm not a fan of rice flour. Press dough into pan, making edges thicker for crust.
Bake pizza for 10 minutes. Remove from oven and add toppings. Bake another 20-25 minutes or until top is browned. Makes 6 slices.
Almond Bread - great sandwiches! Much better bread than my first bread recipe.
2 cups blanched almond flour
1 cup garbanzo bean flour
2 cups tapioca flour
2 cups cornstarch or potato starch (or some of each)
4 1/2 teaspoons xanthan gum
2 teaspoons salt
3 teaspoons (1 packet) unflavored gelatin
1/2 cup sugar
1 tablespoon yeast
1 stick butter, softened
1 1/2 teaspoons cider vinegar
2 cups warm milk
1 cup warm water
Mix all dry ingredients. Add butter and wet ingredients. Mix together, then beat medium speed 3 1/2 minutes.
Put into greased loaf pans, smooth tops with wet spatula.
Cover and let rise 40 minutes to 1 hour.
Bake at 375 (350 for glass pans) for 45 minutes.
Deep Dish Cookie Pie (gluten-free, dairy-free.. and egg-free, and soy-free I think maybe even corn free. those last two would depend largely on the chocolate, I imagine.)
So, so, so good. Yes, three so's. And that's being conservative. *hehe*
Cream of Whatever Dry Mix (gluten-free so long as your bouillon is)
We used this with success until going dairy-free with Elliot too. Not sure what to sub for dried milk.
Creamy Taco Mac (gluten-free with the right noodles)
We still make this and just use vegan sour cream & cream cheese, and take Elliot's portion out before putting cheese on the rest. It's SO GOOD.
Yay. I love recipes especially ones I can eat
Easy Chicken Pot Pie - Gluten Free (easy once you have the soup mix and bisquick mix!)
1 2/3 cups frozen mixed vegetables
1 cup cut up cooked chicken
1 can cream of chicken soup
1 cup homemade GF bisquick mix
1/2 cup milk
Heat oven to 400. Mix vegetables, chicken and soup in glass pie plate. Stir together remaining ingredients until blended. Pour into pie plate. Bake 30 minutes, or until golden brown.
Homemade "Bisquick" Mix - Gluten Free
5 cups GF All Purpose Flour (Bob's Red Mill)
1/4 cup baking powder
2 Tbsp sugar
1 tsp salt
1 cup butter
Mix together flour, baking powder, sugar and salt. Cut in butter until crumbly. I do this with my mixer and wisk attatchment, I mix it slowly and up the speed once flour wont fly everywhere and leave it running at a fast speed for several minutes.
Store in an airtight container for up to 6 weeks.
Cream of Chicken Soup Substitute - Gluten Free
1 Tbsp GF All Purpose Flour (Bob's Red Mill)
3 Tbsp butter
1/2 cup chicken broth (I had packets that made a whole cup, so I froze the remaining 1/2 cup in an ice cube tray, popped them out and put them in a baggie for later)
1/2 cup milk
salt and pepper to taste
Melt the butter in a small sauce pan over medium low heat. When melted whisk in the flour and continue wisking until smooth and bubbly. Remove from heat and slowly whisk in the broth and milk. Return to heat and bring to a gentle boil, whisking constantly, until mixture thickens. Add salt and pepper to taste. Equals one can of cream of chicken soup.
BentOnBetterLunches: First Day of Summer Blog Hop!
By Brandy: Dairy Free Oreo Truffles
1 8 oz pckg dairy free cream cheese
1 package oreos
one bar of semi-sweet bakers chocolate
I put the oreos in the food processor to be sure they are really crushed and without all the work it would take to get them there otherwise.
Mash together that and the dairy free cream cheese, roll into balls
Dip into melted chocolate and refrigerate. Eat when cool.
By Brandy: Dairy Free pumpkin cheesecake pie
1 big can of pumpkin
1 container of dairy free cream cheese
1 package of vanilla instant pudding mix
About a cup of sugar
Mix with the blender til creamy, probably not more than a minute
Pour into graham cracker crust!
I baked it for about 35 minutes at 350. It's so good!!
By Joell: Cream of whatever soup, gluten free
Unsalted butter or margarine. (I use country crock although real butter would taste better)
1/2 c. Cornstarch or gluten free flour
2 c. chicken or vegetable stock
1 1/2 c. Heavy whipping or light cream or half & half
Seasoning of choice.. I like Salt, white pepper, garlic powder and basil. It has to have the basil.
Small onion minced (for flavor)
1 garlic clove minced (for flavor)
For the whatever.. Chop up Mushroom, or chicken, or whatever your choice is.. Chop it to what however chunky you like it or throw all of it into a blender once made to mix into soup. I have a blender that makes soup, so I toss into that to blend up a little more.
I saute the onions first til clear, then put in garlic til smell, then the whatever til juices or heated up. Set aside..
Then I make the roux. Melt butter, gradually add cornstarch or flour while whisking til all the cornstarch is add and mixed together, then cook for a few minutes while whisking, then gradually add the broth and continue to whisk til that's all added in, then add the cream while whisking til added in. Simmer the soup and continue to whisk to allow thickening, then add seasonings and the whatever. Heat it all together and you're done. It's great like that or added to a dish.
For some dishes I get crazy and add either sour cream or cream cheese and/or shredded Parmesan cheese. Depends on my mood at the time..
By Heather: The best vanilla cake recipe ever!! Gluten Free
Vanilla Birthday Cupcakes with Rich Chocolate Frosting « Free Eats
This is for cupcakes but I just did it in a regular pan. I can't remember if I adjusted the time or not, probably cooked it a big longer. It was to die for though