Gluten-Free Recipes

If your doctor has placed you on a gluten-free diet due to health issues, or if you want to remove gluten from your diet to improve your health, you should know that you can adapt your favorite recipes to be gluten-free. Some general gluten-free wheat flour substitutes are sweet rice flour, corn flour, any of the bean flours, potato flakes, or sorghum flour. Cornstarch or potato starch are two thickening agents that can replace flour in gravy, pudding or other gluten-free foods.

Gluten-Free Egg Noodles/Pasta

You will need:

• 1/2 cup tapioca flour
• 1/2 cup cornstarch
• 3 tablespoons potato starch
• 1/2 teaspoon salt
• 4 1/2 teaspoons xanthan gum
• 3 large eggs (or 4 or 5 egg whites)
• 1 1/2 tablespoons olive oil

Mix together flours, salt, and xanthan gum in a large bowl.

Beat the eggs and add oil. Stir to mix.

Pour the liquid onto the flour mixture. Stir. It makes a dough with a consistency similar to pastry dough. Form the dough into a ball and knead for two minutes.

Flour a bread board with potato starch and roll it out as thin as possible. Do not use rice flour, since it will make the dough gray.

Cut the dough into the shapes you want. It makes great spaghetti, fettuccine, or cut it into wider noodles. For lasagna it works best if cut into 2" x 4" rectangles.

Cook in salted boiling water with a tablespoon of olive oil added. 10 - 12 minutes cook time, which varies by the thickness and size of your cut pieces. Test for doneness.

Bake some delicious Gluten-Free Bran Muffins.
This recipe uses rice bran and rice flour instead of wheat.

You will need:

• 1/3 cup rice bran
• 1 1/3 cups rice flour
• 1/2 cup GF brown sugar
• 1/4 cup butter
• 2 large eggs
• 1/4 cup GF molasses
• 1 teaspoon baking soda
• 1 cup buttermilk

Stir soda into molasses until foamy and light in color; set aside.

Cream together brown sugar and butter until fluffy. Beat in eggs.

Add rice bran.

Pour in buttermilk, molasses and soda and mix well.

Beat in rice flour mix.

Fill greased muffin cups 1/2 to 3/4 full.
Bake 375 degrees for 30 minutes. Makes 12 large muffins.

This wonderful Mashed Potato Bread has great taste and texture.

You will need:

• 1/2 cup potatoes, mashed
• 3 teaspoons GF baking powder
• 1/4 cup butter
• 1 teaspoon baking soda
• 1/4 cup sugar
• 1 teaspoon cream of tartar
• 6 eggs, separated
• 1/2 teaspoon salt
• 2 cups brown rice flour + 2 Tablespoons soy flour
• 3/4 cup milk

Heat the mashed potatoes until warm. Cream together potatoes, butter and sugar.

Add egg yolks. Beat well.

Sift dry ingredients together. Add dry ingredients to the potato mixture alternately with milk.

Beat egg whites until soft peaks form. Fold into mixture.

Pour mixture into an 8 x 4-inch greased pan. Bake at 350 degrees for 1 hour. Cool in pan for 5 minutes then remove to wire rack.

For information about celiac disease and more gluten-free recipes and information:
http://www.csaceliacs.org/recipes.php