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Gluten-Free Recipes

• Gifts of Nature recipes
• Enjoy Life recipes
• Miss Roben's recipes
  

Healthy Gluten-Free Cooking Recipe Contest

• La Tortilla
• Montina
• Oats
• Salba

Milky Way Cake
Developed by Jill Wust (Iowa) for Gifts of Nature, Inc.

4 Milky Way Midnight Candy Bars (regular size only. Do not use original Milky Way bar)
1 cup margarine
2 cups sugar
4 eggs
2-1/2 cups Gifts of Nature Flour Blend
1 tsp baking soda
1 cup buttermilk
2 tbsp vanilla
1 tsp xanthan gum
1 tsp gelatin

1. Melt candy bars and ½ of margarine.

2. Cream remaining margarine and sugar.

3. Add eggs, one at a time. Mix well.

4. Add remaining ingredients. Mix together until well blended.

5. Pour into 9x13-inch baking pan.

6. Bake in 300-degree oven for 1 hour.

Icing: Melt 3 Milky Way Midnight Candy Bars, ½-cup margarine, and 3 tbsp. milk together. Add 1 tsp vanilla and enough powdered sugar to spread on cake.

Easy, Squeezy Gingerbread Men
3 cups powdered sugar
1/3 cup all-natural shortening
¼ cup rice milk
½ tsp vanilla
One dozen Enjoy Life Natural Foods Gingerbread Spice cookies
4 popsicle sticks

Mix sugar and shortening until well blended. Stir in rice milk and vanilla (by hand or on low speed). Put mixture (frosting) into pastry bag with tip. Squeeze frosting onto Popsicle stick and set three Gingerbread Spice cookies on top, one above the next. Use remaining frosting to decorate. Have fun making frosted hats, eyes, nose, and clothes! Makes 4 gingerbread men/women.

Traditional Bread Dressing (called stuffing if you actually put it in the bird)
8 cups Enjoy Life Natural Foods gluten-free bread cut in 1-inch cubes
1 teaspoon canola oil
1 large finely chopped onion
4 stalks finely chopped celery
4 teaspoons dried sage
2 teaspoons poultry seasoning
2 teaspoons celery salt
2 teaspoons celery seed
1 teaspoon dried parsley
½ teaspoon white pepper
2 cups gluten-free chicken broth
2 cups 2% milk (cow, rice, or soy)

1. Preheat the oven to 300°F. Layer the bread cubes in a large baking sheet. Bake them in the oven until they are just lightly toasted, turning once during baking to assure even browning. Set aside.

2. Heat the oil over medium heat in a large, heavy skillet. Sauté the onion and celery in oil until tender. In a large bowl, combine all remaining ingredients with toasted bread cubes; toss lightly until moist.

3. Turn bread mixture into a greased 13 x 9-inch casserole dish and bake at 350ºF for 30 to 40 minutes or until nicely browned. Makes about 8 cups. Serves 16 (½ cup each).

Pie Crust
1 package Enjoy Life Natural Foods Snickerdoodle cookies
3 Tablespoons margarine (melted)
1 teaspoon vanilla
1/3 Cup brown sugar
1/2 Cup coconut or chopped nuts (optional)

Process in the food processor until well combined. Place in a 9" pie shell. Press down and smooth it up the sides. Bake at 350 for eight minutes. Let cool.
Fill as desired - works great for pumpkin and pecan pies!

Mama Joy's Allergen-Free Apple Pie
For Crust:
2 cups Enjoy Life Natural Foods Cinnamon Crunch Granola
2 Tbs tapioca or rice flour
1 Tbs brown sugar
3 Tbs butter, margarine or safflower oil
dash salt (optional)

Grind granola in food processor or blender until fine.
Add remaining crust ingredients and process until well blended.
Press crust into greased 8 or 9" pie plate. Bake in oven at 350 for 5-10 min until golden brown.

For Filling:
6 cups granny smith apples, peeled, cored and sliced thinly
2 Tbs butter, margarine and safflower oil
2 Tbs brown sugar
1 Tbs lemon juice
1 1/2 Tbs instant tapioca
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla
1/2 cup apple juice concentrate
1//2 cup water

Melt butter or substitute on stovetop in sauté pan on medium heat. Add apples and sauté for 5 min. Add remaining filling ingredients and cook on medium, stirring occasionally until apples are soft and liquid has thickened. Scoop apple mixture into crust.

Option: top with whip cream, ice cream, or non-dairy substitute.

For more recipes using Enjoy Life Natural Brands visit
http://www.enjoylifefoods.com/content/Recipies.asp

Recipes Using Miss Roben's/Allergy Grocer Products

2 pounds ground meat
(use beef, turkey, soy or blend)
1/2 cup chopped onion
1/4 cup chopped green or red bell pepper
1 2/3 cup crushed canned or fresh tomatoes
1/4 cup Muir Glen catsup
2 Tbsp brown sugar
1 Tbsp vinegar
1 Tbsp Worcestershire Sauce
1 Tbsp Mr. Spice steak sauce
1/2 tsp garlic salt
1 tsp crushed garlic
1/4 tsp ground mustard
1/4 tsp paprika
8-10 Ener-G Tapioca or Sterk's Hamburger Buns or other GF hamburger buns

Over medium heat, cook meat in a large, deep pan until browned. Drain well. Add onions, peppers and crushed garlic. Continue cooking until vegetables are tender. Add remaining ingredients (except buns) and simmer, uncovered, over low heat for 35-40 minutes, stirring occasionally. Spoon 1/2 cup mixture onto open bun half.

Yields: 8-10 servings

1 package of Miss Roben's yellow OR white OR pound cake mix, prepared per instructions, using a rectangular cake pan
Blue Food Coloring (natural colors available online at www.allergygrocer.com
Pink Food Coloring (natural colors available online at www.allergygrocer.com

1 package Miss Roben's vanilla butter cream frosting-- prepared according to package or using 3 equivalent of three egg whites using Just Whites powdered eggs + enough water to form a fluffy stiff frosting
1- 1 pound package fresh strawberries, washed, hulled & sliced
1 - 8 ounce package fresh blueberries
mini marshmallows or pipe on stars using leftover butter cream frosting

To assemble:

1. Frost cake using white butter cream frosting, reserve enough frosting to color two portions- to one add enough blue colorant to produce a vibrant blue and apply in a square to form the section that will be decorated with the marshmallow/butter cream stars.
2. Color the remaining icing with enough bubble gum pink icing to produce a red colored icing. Using a knife or icing decorating gun, apply in uniform stripes.
3. Slice & dry washed strawberries (wet berries will cause the colored icing to bleed), apply over the red stripes.
4. Wash & dry blueberries & arrange in square blue tinted area. Leave enough room to add the desired amount of stars or pipe butter cream in the centers of blueberries.

SHOOTING STAR CUPCAKES

1 package of Miss Roben's cake mix, prepared per instructions
1 package of Miss Roben's vanilla butter cream frosting, prepared per instructions
Miss Roben's natural food colors
1 package of Gimbal's Super Sour Stars

1. Transfer prepared cake mix into lined or greased cupcake pan.
2. Bake as instructed on package.
3. Cool.
4. Frost cupcakes using prepared butter cream mix.
5. Decorate the top of each cupcake with 1 or more star candies.
6. Transfer a small amount of desired food color(s) into a tiny container and dip toothpick into the color & then dredge through icing to create a vibrant streamer behind each star.

Patriotic Ice Cream Cake
Source: Diane Hartman

1 package of Miss Roben's Angel Food, Pound or Yellow Cake Mix, prepared
2 package of Miss Roben's Versatile Ice Cream Mix, prepared (Prepared separately, one as strawberry & one prepared as blueberry)
Bubble Gum Pink Food Coloring, Optional
Natural Blue Food Coloring, Optional

Prepare cake mix according to package instructions. If using angel food or pound cake, slice into two equal sized layers. If using yellow cake, prepare into two equal sized layer cake pans. Transfer one layer onto serving platter.

While cake is baking, prepare each ice cream mix, using fresh or frozen blueberries and strawberries. Place in freezer to freeze only until the ice cream reaches soft serve stage. Remove prepared ice cream mixes from freezer and add additional natural red or bubble gum pink coloring to the strawberry ice cream & blue coloring to the blueberry, until desired color is reached. Spread one color ice cream (as you would icing) onto the top of a cake layer, and place another cake layer on top of the ice cream layer. Repeat until all cake layers are used and stuck together. Top with remaining variety of ice cream. Return finished cake to freezer for 1 hour or until ready to serve.

Graduation Cap Cakes
Source: AllergyGrocer.com

A quick and easy dessert graduates of all ages will enjoy!

Ingredients:

• 1 package any Miss Roben's Cake Mix (except Angel food cake), prepared according to directions on bag
• 1 package Miss Roben's Vanilla Butter cream Frosting Mix (can choose Chocolate if making cap color brown or black, otherwise choose Vanilla), prepared according to directions on bag
• 2 bags Whizzers Chocolate Beans OR other GF colored M&M-like candy
  Food coloring to match school colors (Allergygrocer.com sells natural food colors)
• 3 packages Josef's Gluten Free Graham Crackers (#1896) OR 1 package Rice Bran Graham Crackers: From Health Valley (#1424)
  licorice strings
• 2 packages Corn Candies Organic Strawberry Vines

Follow the package directions for making cupcakes using the Miss Roben's Cake Mix. When baked and cooled, turn each cupcake upside down on to clean cookie sheet or other large flat, clean surface to be used for serving cupcakes. Make Miss Roben's Frosting Mix according to package directions using food colors to tint frosting to the appropriate color. Frost the sides and "tops" of each cupcake. Frost both sides of each graham cracker, placing one graham cracker flat on top of each cupcake "top." Cut strawberry licorices to half-length. Unwrap all but 1/4 - 1/2" of one end of licorice to form the tassel. Using a dab of frosting, attach the unwrapped portion of the "tassel" to the middle of the graham cracker cap. Secure tassel end with chocolate bean candy on top. Makes 36-40 caps.

Strawberry Cream Cake Roll
Source: Allergygrocer.com and Kay Recker, Miss Roben's Contest Winner

Ingredients:
4 eggs
1 tsp vanilla
3/4 cup sugar
3/4 cup gluten free flour mix minus 2 Tbsp
1/4 tsp salt
1 tsp baking powder
1 tsp xanthan gum

Instructions:

1. Sift dry ingredients except sugar together twice.

2. In a mixing bowl beat eggs with vanilla on high speed for 5 minutes.

3. Gradually add sugar and continue beating until sugar is dissolved.

4. Fold in flour mixture until just mixed.

5. Spray sides of jelly roll pan and line bottom with wax paper.

6. Pour batter into pan and spread out evenly, bake for 10 to 12 minutes at 375 degree F.

7. When done sprinkle top of cake with powdered sugar and lay a smooth dish towel over top and flip over.

8. Remove wax paper and starting at small end roll up the dishtowel and cake together very slowly.

9. Cool for 20 minutes.

CREAM FILLING: 1 & 1/2 cup whipping cream, whipped stiff then add sugar to taste and 1 tsp vanilla. Whip 3 oz. cream cheese and fold into whipping cream. Unroll cake and spread filling over cake and lay your choice of fruit such as strawberries, raspberries or blueberries sprinkled over filling and roll cake up gently again. Garnish with selected fruit, slice, and serve topped with more whipping cream.

TWINKIE ROLLS can be made from Strawberry Cream Cake Roll recipe also by slicing unrolled cake after filling has been spread on top into three strips length wise and then cut into thirds and roll again to look like Twinkies.

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