Crock Pot Garlic and Lemon Chicken

This is so easy to throw into the crock pot mid-morning and have dinner ready by late afternoon.5lb chicken1 large or two small lemons2 tbsp. olive oil1/4 tsp. salt1/4 tsp. pepper2 tsp. thyme1 tsp. oregano3 large cloves garlic, sliveredCoat the crock pot with cooking spray. Rinse the chicken and discard the gizzards. Place chicken in the crock. Slice the lemon(s) in half. Squeeze the lemons

Mock Peanut Butter Cookies

Here I've adapted an old, favorite recipe for peanut butter cookies below. I used cashew butter and Sorghum Flour Blend and the cookies behaved just like the old recipe, and they taste good too.1/2 cup palm shortening1/2 cup cashew butter1/2 cup brown sugar1/2 cup white sugar1 egg1/2 tsp. vanilla extract1 1/4 cups Sorghum Flour Blend1/2 tsp. xanthan gum3/4 tsp. baking soda1/4 tsp. saltBeat palm

Pesto-Crusted Chicken

This is one of my favorite recipes. The leftover chicken makes a great topping for salad, and any extra pesto sauce can be thinned with olive oil and a little lemon juice to dress the salad. The girls like their leftovers as chicken salad, the pesto gives it a nice flavor.1 cup GFCF Spinach or Swiss Chard Pesto1/2 cup walnut meal or GFCF breadcrumbs4 tbsp. fresh lemon juice, divided4 skinless,

Mock Buttercream Frosting

This is a basic "buttercream" frosting. You can add a little more vanilla extract to make it a little extra special tasting.1/3 cup palm shortening or Earth Balance margarine3 cups powdered sugar2 tbsp. rice milk plus more for thinning2 tsp. vanilla extractBeat palm shortening at high speed with an electric mixer until fluffy. Add 1 cup of powdered sugar and beat. Add a tablespoon or so of

About Arrowroot, Cornstarch, Potato Starch, Tapioca and Sweet Rice flours

So far, this is what I have learned (via trial and error) about the different starch flours used in gluten free flour blends. When a flour mix calls for cornstarch flour, you can safely substitute arrowroot flour (which is my preference). Often there is a mix of arrowroot/cornstarch and tapioca flours in a flour blend, but if there is just one, you can substitute tapioca for arrowroot/

Applesauce

Thanks to Julie for giving me this recipe years ago. It's one of my favorites. It's easy, made in the microwave, smells divine, and you can use either apples or pears. This sauce is chunky and is good by itself or served with just about anything.6 cups tart baking apples, peeled, cored and sliced1/2 cup water1/4 - 1/2 cup white or brown sugar1/4 - 1/2 tsp. cinnamonPlace apples in a 1 quart

GFCF Chicken Nuggets

These are good...and much cheaper than store-bought gluten free chicken nuggets!1/2 cup Chicken Nugget Coating Mix #1 or #21 egg mixed with 2 tbsp. rice or coconut milk1 pound boneless, skinless chicken breasts or tenderscanola oil for frying*Put chicken nugget coating mix in a quart sized resealable plastic bag. Heat a few tablespoons of canola oil in a frying pan (I like using cast iron).Cut

GFCF Chicken Nugget Coating Mix (Corn Free)

It took me awhile to get this right...I really like the chili powder in this recipe.1 1/2 cups rice flour1 cup crushed rice cereal (can be omitted)1/2 cup potato flour2 tsp. baking powder2 tsp. salt2 tsp. chili powder (or more to taste)Sift all ingredients until well blended. Store in an airtight container in a cool, dry place. Use quickly or store in the refrigerator for longer shelf life.

GFCF Chicken Nugget Coating Mix

I really like the chili powder in this blend, although the potato flour adds a little something too.1 1/2 cups rice flour1 cup cornflake meal*1/2 cup corn flour (not corn meal)1/4 cup potato flour2 tsp. baking powder2 tsp. salt2 tsp. chili powder (or more to taste)Sift all ingredients until well blended. Store in an airtight container in a cool, dark place. Use it up fast or store it in the

Bean Flour Blend

I use this blend almost exclusively for sandwich bread.3 cups chickpea or garfava flour1 cup sorghum flour1 cup potato starch1 cup tapioca starchSift all ingredients together until well-blended. Store in the refrigerator or freezer.

Perfect GFCF Sandwich Bread

I love baking bread with Bean Flour Blend. The bread texture turns out light and slightly spongy.Contrary to what you might be inclined to think, the bread does not taste very "beany", although the taste is very intriguing - in a good way. I like slices of bean bread slightly warmed in the toaster, although it does not have to be toasted to taste good. Although I really like chickpea flour in

All Purpose Rice Flour Blend

This is your basic all purpose flour blend. I don't use it too much, but it is nice for a savory No Roll Pie Crust.2 cups rice flour2/3 cup potato starch1/3 cup tapioca flourSift together all ingredients until well blended. Store in the refrigerator or freezer.

About Xanthan Gum

Xanthan gum is used to replace the gluten in gluten free recipes. It acst as a binding agent so whatever you bake does not crumble into pieces. Too much makes a baked product slimy. If a recipe does not specify how much xanthan gum to add to a flour mix or if you are winging it and making up your own recipe, you can follow this guide - for each cup of gluten free flour mix you use in a recipe,

Sorghum Chickpea Blend

This flour blend is really good to use in cookie and pie crust recipes.3 cups sorghum flour2 cups chickpea flour1 cup potato starch1 cup tapioca starchSift all ingredients together until well blended. Store in the refrigerator or freezer.

GFCF Sugar Cookie Cutouts

These cookies are really good, in fact people have told me that they are better than the "real thing". The dough is very easy to work with and not crumbly! .1 cup rice flour1/2 cup tapioca starch1 cup arrowroot flour1 tsp. baking powder2 1/2 tsp. xanthan gum1 tsp. salt1 cup sugar1 cup palm shortening1 egg1 tsp. lemon, orange, or almond extract, or 1 1/2 tsp. vanilla extract1/4 tsp. nutmeg, if

Spinach Pesto

This is so good, you won't even miss the parmesan cheese. Try it on pasta or add it to chicken salad for extra zing, or throw some into sandwich bread as a sneaky food.6 cups fresh baby spinach, washed and dried1/4 cup pine nuts1/4 cup chopped walnuts3 large cloves chopped garlic1/2 tsp. salt1/2 - 3/4 cup extra virgin olive oil2 tsp. dried basilProcess all ingredients together in a food

White Bean Dip with Sage

This is my favorite dip, but Anna has been known to scarf it up like there's no tomorrow! We like this best with veggies or chips.2 cans white beans (cannellini or great northern), drainedOR 3 cups white beans you have cooked yourself1 large clove garlic, chopped2 tbsp. olive oil1 tbsp. fresh lemon juice1/2 tsp. salt1 tsp. dried, rubbed sage1/4 tsp. pepperProcess all ingredients in a food

Turkish Red Pepper Spread

This is so good it's hard not to inhale it all in one sitting. We like it served with crackers, bread or chips. It would make an excellent spread for a sandwich, too. The original recipe can be found here.1/4 cup chopped walnutsone 7oz jar roasted red peppers, drained1/2 cup fresh gluten free breadcrumbs1 large clove chopped garlic1 tbsp olive oil1 tbsp fresh lemon juice1 1/2 tsp. cuminsalt to

Anna's Hummus

This has been one of our favorite recipes for years. It was one of the only foods Anna would eat when her diet was extremely self-limited, and it's still something she loves to eat today. It's a great protein source and good by itself (Anna prefers to eat hers with a spoon), with vegetables, crackers, chips or bread, in sandwiches, or even on pizza instead of red sauce.1 can undrained chickpeas