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.
Gluten Free Mock Pumpernickel.
This is a delicious old country style bread. It will stay fresh for a couple of days. Just take the frozen loaf out of the freezer and thaw. Heat in microwave oven until the loaf is hot. This restores the freshness, elasticity and softness of the bread. Cool and slice for sandwiches or use for a party with spinach dip. .
Gluten Free Pumpernickel
2 cups warm water
1 tablespoon yeast
2 teaspoon sugar
2 cups cornstarch
1 cup teff flour (if you do not have Teff use chickpea flour)
1 cup flax meal
1/2 cup tapioca flour
1/4 cup glutenous rice flour also known as sweet rice flour
2 tablespoons cocoa powder
1 tablespoon ground chia
4 teaspoons xanthan gum
2 teaspoons salt
1/4 cup syrup (can be pancake syrup, corn syrup, maple syrup or honey)
1/4 cup oil
1 teaspoon vinegar
In separate bowl wisk all the dry ingredients together. In large mixer bowl place the water, yeast and sugar. Let sit 10 minutes until yeast gets foamy. Add all the wet ingredients to the dry and mix on medium for about 8-10 minutes. Grease two round casserole containers or tin that is 5 3/4″ – 6″ wide by 3″ high. Divide dough in half and put in each casserole. Cover with greased plastic wrap. Let rise for about 45-60 minutes until dough comes just above the pan. Bake at 375 for about 30 minutes or until done. Can also bake at 350 for about 35-45 minutes until done. Let cool for 10-15 minutes in pans. Loosen the edges and carefully remove from pan. Cool on wire racks. To freshen frozen or dry pumpernickel break heat in microwave until hot then let cool. Becomes soft and flexible again.
Gluten Free Spinach Dip
Spinach Dip – Ingredients:
1 (10 ounce) pkg. frozen spinach, chopped, thawed, well drained.
¼ cup dry or fresh parsley, chopped
1 cup Mayonnaise
1 teaspoon dill weed
1 cup sour cream
2 tbsp. finely diced onion or 1 tsp. onion powder
Mix together in med. Bowl. With a serrated knife cut center out of bread. Scoop dip into bread center as shown in picture. Cut bread center into cubes for dipping.
|Gluten Free Boterkoek
This cake is more like a bar or squares – we grew up calling it Boterkoek. It’s best made with real butter rather than margarine. However, if you are on a dairy free diet use margarine. It’s also nice that it does not use any guar gum or xanthan gum.
Dutch Butter Cake Boterkoek
1 cup butter, at room temperature or softened slightly in the microwave
1 cup granulated sugar
2 cups rice flour ( I like a mix of 1 1/2 cup rice flour, 1/8 cup sweet rice flour 1/4 cup plus 1/8 cup millet flour )
1 teaspoon almond extract
1/4 cup sliced almonds or whole ones if you wish.
Cream butter, sugar and almond extract together. With a spoon or hands (not a mixer as it changes the character of the finished product) stir in the rice flour and egg. Mix well with hands or spoon.. Lightly grease a 9″ round baking pan (traditionally it is round -you may use a square pan). Pat the cake dough into the pan. Brush the top of the cake with milk or a glaze made with 1 egg white mixed with 1 tablespoon water. Lightly press the almonds onto the top of the cake. Bake at 350 degrees for 30 minutes. Store in plastic container in fridge. This cake will stay good for at least a week or more in the fridge. This cake tastes better and slices better after being in the fridge for at least 4 hours.
**I have made the same cake with vanilla extract instead of almond extract and it was good.
Everyone enjoys this cake including the kids and it’s so easy to make.
You might remember your Grandmother or Mother making Bran Muffins by the Pail Full in the early 1980’s. This is that old recipe reworked to be gluten free. They taste the same and have the same texture and you can use up some of your gf flours that are kicking around or even use up flopped gluten free cookies, loaf cakes, muffins etc. instead of throwing them out! See *** below for using up the flopped cookies, cake or muffin tips.***
Soak for 10 minutes:
1 cup hot tap water
*1 cup gluten free buckwheat flakes (or gluten free: oatmeal, oat bran, dry cereal, other gf flaked grain or textured soy protein.)
In a large bowl:
1 1/2 cups white sugar,
3 tbsp. molasses
1/2 cup cooking oil.
2 teaspoons vanilla extract
2 cups butter milk. (or 2 cups milk and 2 teaspoons vinegar)
2 cups flaked cereal soaked in hot water. (see above*)
2 1/2 cups gluten free flour blend ** see below
1 1/2 cups raisins
2 tsp. cocoa powder,
2 tablespoons baking soda,
1 tsp. salt
Fold the dry ingredients into the wet mixture. Use a spoon do not use the mixer.
Put in a clean ice cream pail with lid. Store in fridge 1 day before baking. Don’t stir after storing. Fill muffin liners or greased muffin pans 2/3 full. Bake at 350 for 20 -25 minutes. Let cool slightly before eating or eat cold – I like them completely cooled off best!
** Flour blend: 1 cup rice flour 1/2 cup cornstarch, 1/2 cup potato starch, 1/2 cup tapioca starch** or a blend of your choice.
***if you have some flopped gluten free baking such as muffins, loaf cakes, cookies etc. blend them in food processor until fine crumbs. To use in this recipe – double the recipe and instead of doubling the gluten free flour use 21/2 cups gluten free flour blend and 2 1/2 cups of the cookie, cake or muffin crumbs. – works great!***
|The batter will look kind of lumpy especially if you use crumbs from flopped baking but do not worry you will not notice them in the muffins!
|Fill muffin liners 2/3 full.
|Muffins come out of the wrappers very nicely.
3lbs chicken pieces
2 tablespoons butter
2 teaspoons Curry powder
2 teaspoons salt
2 large onions, diced
1 teaspoon vinegar
1 cup water
2 tablespoons cornstarch
1/4 cup water
1 can green beans
Heat pressure cooker. Melt butter and brown chicken pieces in butter. Stir in onions and lightly brown. Stir in curry and salt. Add the vinegar and water. Close cover. Following manufacturers’ directions, cook for 10 minutes (regulator should be rocking gently)
Cool pressure cooker at once (I place it under a tap of cold water until I hear the pressure release). Remove chicken pieces. Stir in the canned beans and the cornstarch mixed with 1/4 cup cold water. Bring to a boil, simmer 1 – 2 minutes.
Serve over hot rice. Makes 4 – 6 servings.
Serves 6 This one is a keeper! Good way to use up leftover roast pork!
2 lbs potatoes
1/3 cup milk
4 tablespoons butter
3/4 teaspoon salt
1/4 teaspoon pepper
1 medium onion, diced
1 teaspoon garlic powder
1/4 cup cornstarch
14 1/2 ounces beef broth (I used leftover gravy from the pork roast)
1 teaspoon mustard powder
1 teaspoon dried thyme
4 tablespoons parsley
2 1/2 cups cooked pork, cubed.
1 can green beans (or one cup cooked)
Preheat oven to 375
Cook potatoes until soft. Drain well and mash with milk and 2 tablespoons butter, salt and pepper
Spread half the mashed potatoes in a greased, shallow 1 1/2 quart baking dish.
In a skillet, saute onion and garlic powder until tender. Mix 1/4 cup cornstarch with 1 cup of the broth.
Gradually stir in broth, mustard powder, thyme and 2 tablespoons parsley. Stir in pork and green beans. Bring to a boil. Simmer 5 minutes or until beans are done.
Pour over potato crust.
Pipe or spoon remaining potatoes over top.
Bake uncovered for 35-40 inutes or until potatoes are lightly browned.
Sprinkle with remaining parsley.
1/2 cup cooking oil (I use canola)
3 cups milk.
Beat together in a large bowl.
In a separate bowl wisk together:
1 1/2 cup rice flour
3/4 cup potato starch
3/4 cup tapioca starch
1 1/2 teaspoon guar gum or xanthun gum
1 tablespoon baking powder
1/2 teaspoon salt.
Using a hand mixer, mix the dry ingredients into the wet mixture until lumps are gone.
Bake on your preheated waffle iron according to manufacturers directions.
These are crisp and delicious!