Gluten Free Raison Rolls Submitted by Judy Burgess
Serving Size: 6.0
Ingredients:
1/2 cup
shortening
3 1/2 cups
water
6
eggs
2 tsp
vinegar
4 cups
rice flour
1 1/3 cups
tapioca flour
2/3 cup
potato starch
1/4 cup
milk powder
2 1/4 tsp
salt
2/3 cup
sugar
1 1/2 tsp
cinnamon
1/2 tsp
nutmeg
3 tbsp
instant yeast
1 tbsp
egg replacer
4 1/2 tsp
xanthan gum
2 cups
raisins, dredged in flour
Preparation Instructions: Preheat oven to 375 degrees F. Heat liquids in a microwave. Add eggs and vinegar. Blend with a fork and add to dry ingredients. Beat for 5 minutes, and add more water if necessary. Add the raisins. Do not over mix the raisins. Drop by large spoonfuls onto greased insulated pans. Let raise 20-30 minutes. Bake for approximately 25-27 minutes until browned.
Comments: Alternative: for Hot Cross Buns, add a cross (+) glaze of icing on each bun when cool.
IMPORTANT: Always use gluten free ingredients. ___________________________________
Gluten Free Sponge Cake
Serving Size: 8.0
Ingredients:
6
eggs, separated
1
whole egg
1 1/2 cups
sugar
1 tsp
baking powder
2 tbsp
lemon juice
zest of 1 lemon
1 cup
potato starch
1/2 tsp
salt
1/2 tsp
nutmeg
icing sugar
Preparation Instructions: Preheat oven to 350 degrees F. Grease bottom of 10" spring pan or angel food pan. In a mixer bowl, beat 6 egg yolks and 1 whole egg together until foamy. Beat in sugar, lemon juice and zest. Sift potato starch, salt, baking powder and nutmeg. Add to batter. In a separate bowl, beat egg whites until stiff and fold in batter. Bake until firm in center, approximately 35-45 minutes. Cool upside down. Remove from pan. Dust with icing sugar.
Comments: IMPORTANT: Always use gluten free ingredients. ________________________________________________
Gluten Free Triple Chocolate Drop Cookies
Serving Size: 60.0
Ingredients:
1 1/4 cup
brown sugar
1 1/4 cup
white sugar
1/3 cup
shortening
1/4 cup
margarine
4
eggs
4 tsp
vanilla
1
square melted chocolate (semi-sweet or unsweetened)
1/2 cup
sour cream
3 1/4 cups
white rice flour
1 cup
soya flour
1 cup
tapioca flour
1 cup
potato starch
3 tsp
baking powder
1 1/8 tsp
baking soda
2 1/8 tsp
xanthan gum
1/2 cup
cocoa
2 cups
buttermilk
1 1/2 cups
chocolat chips
Preparation Instructions: Preheat oven to 375-400 degrees F. Cream sugars, shortening and margarine. Add eggs, vanilla, melted chocolate and sour cream. In a separate bowl combine dry ingredients and add buttermilk. Combine first mixture to second mixture. Fold in the chocolate chips. Bake on greased cookie sheets for about 12 minutes. Glaze cookies with a chocolate butter icing after baking.
Comments: IMPORTANT: Always use gluten free ingredients.
I use light colored insulated pans. Timing for baking would have to be adjusted if using dark or non-insulated pans. __________________________________________
Gluten Free Waffles
Serving Size: 8.0
Ingredients:
6
egg whites, beaten stiff (set aside)
3 1/2 cups
bean mix
2 tbsp
splenda or sugar
2 tbsp
baking powder
1 3/4 tsp
salt
1/3 cup
milk powder
4
egg yolks
1 cup
oil
3 cups
water
BEAN MIX:
1 cup
+ 2 tbsp rice flour
1 3/4 tsp
xanthan gum
1/3 cup
tapioca flour
1/3 cup
potato starch
1/4 cup
bean flour (can be romano, white bean or chick peas etc.)
Preparation Instructions: Place all the ingredients in a mixer bowl (except for the eggs whites). Beat on high, stirring for 2 minutes. Fold the egg whites, that have been beaten stiff. Cook 5 minutes in a deep, round waffle iron.
Comments: IMPORTANT: Always use gluten free ingredients.
