Gluten Free Recipes

2 1/4 cups gluten-free baking mix
1 1/4 cups packed brown sugar
1/4 cup white sugar
3/4 cup butter, softened
1/4 cup egg substitute
1 teaspoon baking powder
1 teaspoon gluten-free vanilla extract
1 teaspoon salt
1 teaspoon baking soda

12 oz chocolate chips(semisweet)

Cream butter and sugar. slow add egg substitute and vanilla mix well.. Sift together baking soda, gluten free baking mix, baking powder, and salt. Combine Creamed butter and sugar mixture with dry ingredients also add the chocolate chips

Drop by teaspoonfuls on baking sheet. Bake in preheated 375 degree oven for 6 to 8 minutes until lightly brown.

Plum Jam with a hint of ginger

4 lbs purple plums, ripe, pitted and dice
2 strips very finely cut fresh lemon rind
1 1/2 Tbsp peeled and minced, fresh ginger
3 Tbsp fresh lemon juice
3 c sugar
1 c water

Combine plums and water in a kettle with cover and bring to a boil. Then simmer, uncovered, until tender. Stir in juice, sugar, ginger and lemon rind. Cook over medium heat 40 minutes, until thick or a candy thermometer reaches 210. Stir mixture occasionally. (Do not overcook or mixture will scorch). Cool and remove lemon rind. Can be frozen or you can store in refrigerator up to 2 weeks. Make sure the container is air tight.

Gluten Free Corn Bread

1 Tbsp. Butter
3/4 c cornmeal
1/2 tsp Salt
1/2 tsp baking soda
1 egg
1 1/2 c buttermilk

Place the butter in a heavy 4-cup baking dish and place in
preheated oven (400 degrees).

Combine cornmeal, salt, and soda. Slightly beat egg, add
buttermilk. Pour over cornmeal mixture, stir until
blended.

Pour cornmeal batter into hot pan, put back into the oven. Bake 20-25 minutes until firm and lightly browned .

You can serve your cornmeal bread hot with butter and jam. Or pour some fresh fruit over the top. Also warm left overs up in microwave with butter.

Gluten Free Beef Roast with herbs

1 Beef Rump (boneless) or Chuck Roast (3 to 3 1/2 Pounds- remove
the bones)
1 Can (10 1/5 oz Gluten Free Beef Broth
8 carrots cut in 1 to 2 inch pieces
1 lg. onion,cut up
1 c water
8 med potatoes, peeled (cut in 1/4's)
1 tsp. salt
1 Tbsp olive oil
1/2 tsp oregano (dried)
1/2 tsp. garlic powder
1 tsp thyme (dried)
1 marjoram (dried)
1/2 tsp black pepper

Brown roast in olive oil. Mix the seasoning and put over meat. Add Broth , bring to a boil. Cover and bake at 325 degrees for 2 hours. Make sure you are basting occasionally. Then add the carrots, onion, potatoes and water. Cover and bake for 60 minutes or until vegetables are tender. Make a gravy with the juices using flour or cornstarch till you have your desired thickness.

Gluten Free Stuffed Mushrooms

6 sliced of bacon, fried and crumbled, drain the bacon and save drippings.
20 to 25 mushrooms, remove stems
1 small onion, minced
8 oz. softened cream cheese
8 mushroom stems, chopped fine

Sauté mushroom stems and onion in bacon drippings, until tender. Drain off excess drippings. Mix bacon, stems and onion with cream cheese until the mixture is mixed thoroughly. Stuff each mushroom and place on cookie sheet or jelly roll pan. Bake for 10-15 minutes at 350 degrees. Then place under the broiler till the tops are golden brown.