Homemade Sauces

Getting the diagnosis of celiac disease can be quite disheartening, especially when you think about baking. Since it is important to follow a strict gluten-free diet, try these gluten free recipes that will leave your tastebuds and the villi in your intestines happy.

Baking gluten free is easy thanks to Bette Hagman, the creator of the Featherlight mix recipe. It can be substituted for white or wheat flour measure for measure. Simply mix together a cup of rice flour, a cup of cornstarch and a cup of tapioca starch. Add in one tablespoon of potato flour. This keeps in a closed container.

If you have a hankering for delicious chocolaty brownies simply gather up three eggs, one cup of sugar, one-half cup of oil, two tablespoons unsweetened cocoa, one-half cup potato starch and one cup nuts. Beat the eggs until they are light and fluffy, then gradually add the oil and sugar. Follow this by adding the cocoa and potato starch. Blend. Add in the nuts. Pour the whole batter into a greased nine-inch square baking pan and bake at 350 degrees for thirty minutes.

These gluten free chocolate chip cookies are heavenly! Start with 8 oz of unsalted butter and one and a quarter cups of brown sugar and a quarter cup of white sugar. Cream these together. Then add one whole egg and another egg yolk. Mix. Add in two tablespoons of milk and one and a half teaspoons of vanilla extract. Blend well. In another bowl combine the dry ingredients: two cups of brown rice flour, a quarter cup of cornstarch, two tablespoons of tapioca flour, a teaspoon of xanthan gum, a teaspoon of baking soda and a teaspoon of kosher salt. Blend. Then add to the wet ingredients. Put in the chocolate chips and mix well. Drop by the teaspoon and bake at 350 for around 15 minutes, depending on how crispy you like your cookies.

To make a wonderful batch of red velvet cake cupcakes that have no gluten and are super simple, purchase a box of Betty Crocker’s gluten free yellow cake mix, a package of chocolate instant pudding (Jello brand has no gluten in it), add a stick of butter and 8 oz. Of sour cream, three eggs, and two-thirds of a cup of milk. Stir. Then add in two tablespoons gluten-free brand of red food coloring (Tones is gluten free). Mix well and put into cupcake pan that has been lined. Fill about half full. Bake at 350 degrees. Cupcakes are done when a toothpick comes out clean, which is somewhere between 16 and 20 minutes of baking time. Frost after the cupcakes are completely cool.

What to do with all of those extra-ripe bananas nobody wants to eat – even people who are gluten free can eat banana bread if you follow this recipe. Combine a third of a cup of softened butter with two-thirds of a cup of brown sugar and cream. Then add two-thirds of a cup of egg substitute. Mix until it gets fluffy. Put in the teaspoon of vanilla and a cup of mashed up ripe banana. Mix this all together very well. Then in another bowl combine two-thirds of a cup of light or dark bean flower, two-thirds of a cup cornstarch, a half a cup of tapioca flour, a half a teaspoon xanthan gum, three-quarters of a teaspoon of baking soda, one and a quarter teaspoons of cream of tartar a half a teaspoon of salt, and a teaspoon and a half of cinnamon. Add the dry ingredients to the butter-sugar ingredients and mix until the batter is smooth. Grease a 9×5 inch loaf pan and pour batter in. For almost an hour bake at 350 degrees. You should let it cool in the pan for 10 minutes after taking it out of the oven. Then turn out onto a wire rack to cool.

Pancakes have always been a favorite weekend breakfast. Just because you have a diagnosis of celiac disease, does not mean your pancake-eating days are gone forever. This pancake recipe is as so much like wheat pancakes only you will know they are gluten free. To make them you will need to assemble 1 c. Of rice flour, 3 Tbsp. Tapioca flour, 1/3 c. Potato starch, 4 Tbsp. Dry buttermilk powder, 1 packet sugar substitute, 1-1/2 tsp. Baking powder, 1/2 tsp. Baking soda, 1/2 tsp. Salt, 1/2 tsp. Xanthan gum, 2 eggs, 3 Tbsp. Oil, 2 c. Water. Blend dry ingredients. Add wet ingredients. Mix until only a few lumps are left. Cook on a griddle or pan.

Any flours called for in these gluten free recipes are interchangeable with the Featherlight mix. Bon Appetit!

You can find more info about a gluten free”" pancake recipe at this site.