Bacon and Sprouts Spagettii Carbonara


500 grams package bacon
1 lb Brussels sprouts, fresh (could substitute shredded cabbage, kale, spinach, peas etc.)
340 grams spaghetti pasta (i use President’s Choice gluten free)
2 large eggs
1 /2 cup Kraft Parmesan Cheese

Method:  Dice bacon and place in large frying pan.  Fry until crisp. Remove some of the grease. Meanwhile place large pot of water on stove and bring to a boil. Add spagettii and cook for 10 minutes while bacon is frying. Shred brussel sprouts in food processor  or slice by hand.  Add to crisp bacon.  Add back a little of the bacon fat.  Saute until sprouts are beginning to soften.

Mix eggs and parmesan together.  Pour over bacon and sprouts.  Toss to mix.

Serve with pepper and additional Parmesan.


Gluten Free Cruellers

imageKind of like “Timbits” for those who can’t …
2 cups cooked cold rice
3 eggs
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon nutmeg
2 1/4 teaspoons baking Powder
1/4 cup sweet rice flour
1/2 cup rice flour
1 teaspoon xanthan gum
mix together. Drop by teaspoon full into 365* oil. Deep fry for approx. 7 min. Until golden on each side. Drain on paper towel. Sprinkle with confectioners sugar – or glaze as desired.
If you don’t like the pieces of rice then mash up the cooked rice before mixing
Image may contain: food

“Sugarless” Sloppy Joes

I wanted to make Sloppy Joes without sugar or tomato sauce. The tiny bit of ketchup is imageoptional.   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 Pumpernickel with Spinach Dip

 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)
3 eggs
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.

Very Best Gluten Free Yeast Dough – for Bread, Buns, Pizza Crust, Cinnamon Rolls.

This recipe is our family favourite – it might have a few more ingredients but it’s definitely worth the effort.  It’s designed for use in a large stand mixer or Bosch.  This recipe evolved from when my son and I ran a gluten free bakery together.  It can be used for bread, buns, pitas, pizza buns, pizza crust, cinnamon rolls etc.  It is my all purpose gluten free yeast dough.  I make it in a Magic Mill Mixer that can hold 7 cups water and 15 cups flour.  If you are using a Kitchen Aide type mixer you should cut the recipe in half.
Booy’s Gluten Free all  purpose yeast Dough – for Breads, buns (hamburger/hotdog), rolls, pizza crust cinnamon buns. ( This recipe makes two loaves of bread and about 24-30 buns).
750 ml boiling water
6 tablespoons pysillium husk
1/2 cup warm water
1 teaspoons sugar
3 tablespoons yeast (not the rapid kind)
1/2 cup flax, ground
586 grams cornstarch
300 grams tapioca starch flour
60 grams chickpea flour
60 grams sweet rice flour
1 cup milk powder
2 tablespoons chia – ground
1 cup sugar (I now use 1/2 cup sugar instead and it works great)
24 grams xanthan gum  (I now use 12 grams xanthan gum and it works great you can use guar gum but the dough is not as stretchy)
1 tablespoon salt
3/4 cup lard (butter or margarine softened)
6 eggs
1/3 cup applesauce (can also substitute canned pumpkin)
1/3 cup cottage cheese
2 teaspoons vinegar
Put boiling water into larger mixer bowl.  Stir in pysillium husk (not the powder, but the coarser stuff)
Let sit 15 minutes or while you measure out the rest of the dry ingredients.
In another large bowl put:
flax, cornstarch, tapioca starch, chickpea flour, sweet rice flour, milk powder, chia seed, sugar, guar gum, salt.  Wisk together.
In small bowl, place 1/2 cup warm water, 2 teaspoon sugar and 3 tablespoons yeast.  Let sit 10 min.
To make dough:
Turn mixer on, add the lard, eggs, applesauce, cottage cheese, vinegar and part of the flour mix.  Add the yeast mixture and the rest of the flour mixture.  Mix on medium high for 15 minutes.  Cover and let rise 1 hour in warm place.  Shape into bread, buns, etc.  If your kitchen is cool it can take at least two hours to rise.  Preheat oven to 350.  Bake buns for 20 minutes or until golden.  Bake bread at 350 for 35 minutes.
To form buns, grease your hands really well with butter or lard.  Using a spoon or icecream scoop measure out your dough and lightly form it in your hands into a smooth ball.
To form a loaf place 600 grams of dough into a well greased loaf pan.  With greased hands smooth and shape the dough.  Cover with Oiled plastic wrap to let rise to top of pan.
The best bread pan for gluten free loaves is the Fat Daddio’s loaf pan BP5642.  It is 4″ x 8″.  Wider pans do not work as well with gluten free dough.

After mixing 15 minutes dough is firm enough to handle but sticky
flatten ball of dough on your palm, place 1 heaping Tbsp. filling in center.
fold edges of dough around filling and roll in hands to form


dinner rolls, scoop dough and roll between greased hands to form



nice texture!
600 grams dough in loaf pan, grease hands and shape while in pan

Gluten Free Boterkoek or Dutch Butter Cake

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
1 egg
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.

Gluten Free " Bran" Muffins by the pail full

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

Stir in:
3 eggs 

2 cups butter milk. (or 2 cups milk and 2 teaspoons vinegar)
 2 cups flaked cereal soaked in hot water. (see above*)

Mix together:
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.