1 cup fine rice flour – Asian kind or 3/4 cup rice flour and 1/4 cup chickpea flour
1/4 tsp. salt
1 teaspoon oil
1 cup water
Bring 1 cup water to a boil in covered pot on stove. When boiling reduce heat and stir in the rice flour, salt and oil. Mix thoroughly – will not be in one lump. Turn off heat , cover and let sit 20 minutes. Knead well until smooth. Divide into balls and roll out or press in a tortilla press or Birds Hill Pie Machine approximately 1/8″ thick. Heat skillet on medium high. Place on hot cast iron griddle. Cook until bubble start to form. Flip and it should puff up. Fry until brown spots show on each side.
I wanted to make Sloppy Joes without sugar or tomato sauce. The tiny bit of ketchup is optional. I use carrots and onions in this recipe to add a little natural sweetness. This is a recipe that will serve approximately 20 adults. Freezes well.
For those with Celiac Disease serve over gluten free buns/dinner rolls.
Sugarless Sloppy Joes
4 1/2 lbs lean ground beef
2 large onions, diced
2 tbsp. butter
4-5 carrots, medium
2 tbsp. chili powder
2 tbsp. mustard
2 tsp. salt
1 tsp. pepper
1/4 cup ketchup optional
1 can 796 ml crushed tomatoes
Cook carrots in water until soft. Drain. Mash or puree. Set aside. In large sauce pan caramelize onions in the two tablespoons butter. Add the ground beef. Fry until ground been is browned. Add remaining ingredients including the mashed carrots. Simmer for 15 – 20 minutes until thickened. If you need to thicken it up you can mix 1-2 tablespoons cornstarch in a little water and add to mixture. Simmer for a few minutes after adding cornstarch and water. Serve over buns.
This cake is super easy and is light and delicious! Served it last evening and everyone loved it and commented that you would never know it was gluten free.
Gluten Free 5 Minute Chiffon Cake
1/2 cup cornstarch
1/4 cup rice flour
1/4 cup sweet rice flour** see notes below
3/4 cup sugar
1 1/2 teaspoons baking powder
pinch of salt
4 large eggs, separated
1/4 cup oil (canola, or other vegetable oil)
1/4 cup cold water
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
In large mixer bowl add the cornstarch, rice flour and sweet rice flour, baking powder and salt. Mix until blended. In small mixer bowl place the egg whites. Beat until frothy. Add the cream of tartar and continue to mix egg whites until very stiff. Make a well in center of flour mixture and add the yolks, water, oil and vanilla. Mix until well blended. Using a rubber spatula fold the stiffly beaten egg whites into the batter. Pour mixture into an ungreased tube pan. Bake at 300* for 50 minutes. Remove from oven and place upside down to cool. Remove from pan. Freezes well.
** If you do not have rice flour you can replace with cornstarch.
Broccoli Chicken Freezer Meal
1 kg frozen broccoli, chopped
4 chicken breasts cut in strips or chopped in cubes
2 cups chicken stock – see notes below to make without chicken stock
4 tablespoons flour (if gluten free use rice flour)
1/2 cup mayonnaise
1 teaspoon lemon juice
1 tablespoon curry powder
1 cup shredded cheddar cheese
Lightly oil 9 x 13 casserole dish. Spread broccoli in dish. Saute chicken in oil until light brown. Set aside. In saucepan wisk flour, chicken stock, mayhonnaise, lemon juice and curry powder together. Bring to a boil. Pour over the broccoli. Top with the chicken. Sprinkle on cheddar. Wrap and Freeze.
To bake – thaw and bake at 350 for 35-45 minutes.
** Read Notes**
2 bags of Costco fresh broccoli in the 2lb size makes 3 recipes. To use place half a bag of broccoli in 8 cup glass measurer with 1/4 cup water. Cook on high 4 minutes. Repeat until all broccoli is steamed and divide between 3 pans.
To make 3 recipes I used 1 kg frozen chicken breast and sliced into cubes while partially frozen. I placed a little flour in a bag and tossed the meat to lightly coat. Then stir fry in hot oil a little at a time. Once all the meat is done set aside. Instead of using chicken stock I added 10 cups water to the drippings in the sauce pan and added 5 x the remaining sauce ingredients . Stirring with a wooden spoon to loosen the drippings into the sauce. Bring to a boil and simmer until thickened. Let cool completely. Divide over the 3 casserole dishes, top with diced chicken and cheese . Wrap well to freeze. Thaw in fridge a day or two ahead of time. A very cold casserole will take longer than 45 minutes probably 1 hour or a little more.
This is a super easy breakfast or coffee “cake” that is put together in less than 10 minutes. It also keeps soft in the fridge for a week which is unusual with rice flours. I find balancing out rice flour with some sweet rice flour works really well in my recipes.
Gluten Free Cinnamon Bun Coffee Cake
1 1/2 cups fine rice flour – i use Asian rice flour
1/2 cup sweet rice flour or glutinous rice flour
1 1/4 cups sugar (use 1 cup sugar if you like it a little less sweet)
3 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cup milk
2 teaspoons vanilla extract
1 tablespoon canola or other cooking oil
1/4 cup butter
3/4 cup – 1 cup brown sugar
2 teaspoons cinnamon powder
2 tbsp cream cheese, softened
1 tbsp soft butter
1 cup icing sugar
1 teaspoon vanilla extract
2 tbsp. milk or cream – enough to make it easy to spread or drizzle
Mix together the first 9 ingredients and scoop into a lightly greased 9×13 pan.
Melt butter in glass bowl. Mix in the brown sugar and cinnamon. Sprinkle over cake. Bake cake at 350 for 30 minutes.
Mix together the glaze ingredients and drizzle or spread over cake.
A real Favourite -these bars are addictive! This is from Gert’s family recipe book.
1 cup butter or margarine, melted
1 cup brown sugar
1/2 cup corn syrup, honey or Rogers Cane Syrup
6 cups gluten free Oatmeal
3/4 cup peanut butter -gluten free
3/4 cup chocolate chips
- Melt butter – place in large mixing bowl.
- Stir in the brown sugar and syrup.
- Add oatmeal.
- Press into a greased and floured baking sheet 15″ x 10″ or a 9″ x 13″ or a parchment lined baking sheet.
- Bake at 350* for 15-20 minutes. Mixture will all be bubbling and turning golden at the edges.
- Place peanut butter and chocolate chips in microwave safe bowl. Heat a seconds at a time until melted. Stir until smooth and spread over first layer. Cool and slice while still a bit warm. Chill to set the top layer. These freeze well.
This recipe comes from my friend Gert’s family recipe book. I always like her recipes and changed this one to be gluten free.
In large microwavable bowl place:
1 cup butter or margarine
place in microwave and heat until melted.
Add, stirring after each addition:
2 cups brown sugar
2 teaspoons vanilla extract
1/2 cup cocoa powder
1 cup rice flour
1 cup sweet rice flour or glutinous rice flour
1/2 teaspoon baking powder
1/2 cup chopped walnuts
1/4 cup cocoa powder
2 cups icing sugar
2 tablespoons butter
6-7 tablespoons hot water.
Mix brownie ingredients together and spread in a lightly greased 9″x 13″ baking pan. Bake at 350* for 20-25 minutes or until tester inserted comes out clean.
Mix together the frosting ingredients and spread on warm brownies. Let get cold before slicing. This holds together and is softer/moister after being in a sealed plastic container in fridge for a day. It freezes well.
- Top baked brownies with a layer of miniature marshmallows (gluten free) and return to oven just long enough to make them puff. Remove from oven and let get cold before slicing.
- Caramel Brownies: Mix together: 1 1/2 cups icing sugar, 2 tbsp. cocoa powder, 2 tablespoons butter, 1 tbsp water or enough water to make a thick spreadable icing. Spread on cooled brownies.