Recipes

1. Mozzarella Sticks

1/4 cup of Garbanzo Bean Flour
1/4 cup Brown Rice Flour
1/4 teaspoon Xanathan Gum
1 cup of Corn Flake Crumbs
1 Package if Mozzarella
2 Teaspoon Garlic Powder (1 Teaspoon for Flour Mixture and the other for the Crumb Mixture)
1 Teaspoon Onion  Powder (1/2 Teaspoon for Flour Mixture and the other for the Crumb Mixture)
1/2 Packet of Italian Seasonings
Vegetable Oil
2 Eggs

In a medium sized bowl mix flours, xanathan gum, Italian seasonings, and powders together. In another bowl,   mix corn flake crumbs, garlic, and onion powders. In a third bowl, whisk the two eggs. Next, cut mozzarella into

Start with coating the mozzarella in the flour mix, then the eggs, and lastly the crumb mixture. Fry mozzarella sticks in a frying pan with vegetable oil (about 1 inch deep of oil) at least two minutes on each side.  Take the mozzarella sticks out and dry them on paper towels. Serve with your favorite gluten free marinara sauce.

Makes about 18 Mozzarella Sticks

2. Chicken Piccata
1/2 cup White Rice Flour
1/2 cup Brown Rice Flour
1/4 cup Tapioca Flour (Also called Tapioca Starch) 
1 Package of Corn Pasta (or gluten free pasta of your choice)
3 lbs of Boneless, Skinless Chicken Breasts (My family is slightly larger than the average ;T )
1 cup Chicken Broth
11/2 Lemons (juiced)
3 tbsp Olive Oil
3 tbsp Butter (separated) 
2 tbsp White Wine (Optional)
Salt & Pepper (To your taste)
1/2 Package of Spinach (Optional)

First, start heating up water for the pasta because this can hinder your end result. After this is done, mix together flours in a medium sized bowl and set aside. Next, cut chicken into cutlets, season with pepper and salt. In a large frying pan, heat olive oil and 1 tablespoon of butter. While the butter and oil is heating up, coat the chicken in flour mixture. Fry floured chicken in the oil and butter for about 4 minutes on each side on medium heat and add more oil if necessary. Once all the chicken have been fried, set them aside.  In the frying pan, stir in chicken broth, lemon juice, white wine, and 1 tbsp of butter. Let boil. Put chicken back in to frying pan and let the chicken boil in the lemon sauce for about 5 minutes. By this time you pasta should be cooked, so set pasta in frying pan with the chicken. Mix the chicken and pasta together, so that the pasta can  absorb sauce. Put spinach in frying pan and cover for about 3 minutes. Salt to your taste and serve.

Serves 6 people 

3. The Gluten Free Goddess' Snowy Lemon Cookies

Snowy Lemon Cookies

1 cup sorghum flour
3/4 cup potato starch or white rice flour
3/4 cup powdered sugar
1/2 cup tapioca starch
4 teaspoons grated lemon zest, packed
1 1/2 teaspoons xanthan gum
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 cup coconut oil or organic palm shortening
1/4 cup honey or organic agave
1 free-range organic egg, beaten
2 tablespoons fresh lemon juice
1 teaspoon lemon extract
Powdered sugar for coating

In a large mixing bowl, whisk together the sorghum flour, potato starch, powdered sugar, tapioca starch, lemon zest, xanthan gum, baking soda and sea salt.
Add in the coconut oil, by pieces. Using a whisk attachment or pastry cutter, blend the coconut oil into the flour mixture until it becomes sandy and crumbly.
Add in the honey, beaten egg, fresh lemon juice and lemon extract. Beat well until a smooth and taffy-like dough forms.
Cover with plastic wrap and refrigerate the dough for one hour.Preheat the oven to 350º F. Line a baking sheet with parchment paper.
Pinch off pieces of the dough and roll them into small balls. Place the balls onto the lined baking sheet, at least two inches apart (they will spread). Bake on the center rack for 12 to 15 minutes, until firm and slightly golden. They will still be slightly soft, so allow them to cool on the baking sheet for two minutes.
Scoop a cup of powdered sugar into a large zip-lock bag.
While still slightly warm, remove the cookies and place them into the bag; coat the cookies with the powdered sugar. Gently remove the cookies and shake off the excess sugar. Store between layers of parchment paper. Refresh sugar with sifted powdered sugar before serving, if needed.Makes: 30 cookies.

http://glutenfreegoddess.blogspot.com/2012/11/gluten-free-lemon-cookies.html

4. Guacamole & Chips

For the Guacamole-
3 Avocados (Mashed) 
1/2 of an Onion Diced
2 Garlic Cloves Finely Chopped   
1/2 of a Jalapeño Pepper (I include the seeds for the spice but you don't have too) 
1 Fistful of Fresh Cilantro ( Probably 1/4 of the bushel) Finely Chopped
1 Tomato Diced
1 Lime (Juiced) 
Salt (To Taste) 

In a large bowl, mix together all the ingredients, except the salt. Refrigerate at least 30 minutes, then salt the guacamole to your taste.  

For the Chips-
10 Corn Tortillas ( Quartered) 
Oil (For Frying)
Fry the quartered tortillas until they are golden brown, then place on paper towels to take out the excess oil. Salt to taste and enjoy with the guacamole. 

5. The Gluten Free Goddess': Vegan Garden Loaf with Maple Apricot Glaze

Ingredients:
Extra virgin olive oil
1 cup chopped onion- red or sweet
2 heaping cups chopped Baby Bella or Cremini mushrooms
2 cloves garlic, minced
1 tablespoon balsamic vinegar
5 cups loosely packed baby spinach leaves
Sea salt and ground pepper
1 cup cooked quinoa (I cooked it in my rice cooker- here's how)
1 cup toasted gluten-free bread or waffle crumbs
2 tablespoons Annie's Organic Ketchup
2 tablespoons molasses
1 tablespoon good olive oil
1 tablespoon dried Italian Herb Mix- basil, thyme, oregano, parsley, marjoram
1 teaspoon fresh minced rosemary
3-4 scallions (spring onions) sliced thin, white to light green section
1 baked sweet potato, peeled, diced (take it out before it's cooked too much, not too soft)

Maple Apricot Glaze:

1/4 cup no-sugar apricot fruit spread

1 tablespoon balsamic vinegar

1 tablespoon maple syrup

A sprinkle of cinnamon and cumin

Hot red chili flakes, to taste

Instructions:

Preheat the oven to 350ºF. Lightly oil a glass bread loaf pan.  

Or-- my latest tip is to line the bottom of the pan with a piece of parchment paper that extends up above the longer sides. When the loaf has baked, and set a bit, lift out the loaf in one whole piece.

Heat the olive oil in a skillet and cook the onion until it is translucent. Add the mushrooms and garlic; stir until softened. Add the balsamic vinegar and stir. Add the spinach. Season with sea salt and ground pepper. Stir and cook down until the mixture is soft- about seven minutes or so.

Spoon the skillet vegetables into a food processor bowl and pulse to make a grainy mixture. Don't over-process it, you want some texture.

Dump the mixture into a large bowl. Add the cooked quinoa, gluten-free breadcrumbs, ketchup, molasses and olive oil and stir to combine. Add in your dried herbs, rosemary, scallions, and mix to distribute. You want a moist mixture that sticks together when you press it with a spoon. if you need more ketchup to hold it together, add it now, maybe a tablespoon.

Last- add in the diced sweet potato and fold in gently.

Spoon the loaf mixture into the oiled loaf pan and shape it with moist fingers, pressing it tight into the pan. Smooth the top.

Make your glaze.

Pour the glaze all over the top of the loaf.

Tent loosely with a piece of foil. Bake in the center of a preheated oven until heated through and the edges of the glaze are bubbling- about 25 to 30 minutes.

Allow the loaf to set for ten minutes, tented with foil. This helps it to settle, and makes it easier to slice. Slice into portions and lift out with thin spatula. It should hold together.

Makes six slices. Wrap and store leftovers in the fridge.

Ingredients:
Extra virgin olive oil
1 cup chopped onion- red or sweet
2 heaping cups chopped Baby Bella or Cremini mushrooms
2 cloves garlic, minced
1 tablespoon balsamic vinegar
5 cups loosely packed baby spinach leaves
Sea salt and ground pepper
1 cup cooked quinoa (I cooked it in my rice cooker- here's how)
1 cup toasted gluten-free bread or waffle crumbs
2 tablespoons Annie's Organic Ketchup
2 tablespoons molasses
1 tablespoon good olive oil
1 tablespoon dried Italian Herb Mix- basil, thyme, oregano, parsley, marjoram
1 teaspoon fresh minced rosemary
3-4 scallions (spring onions) sliced thin, white to light green section
1 baked sweet potato, peeled, diced (take it out before it's cooked too much, not too soft)

Maple Apricot Glaze:

1/4 cup no-sugar apricot fruit spread

1 tablespoon balsamic vinegar

1 tablespoon maple syrup

A sprinkle of cinnamon and cumin

Hot red chili flakes, to taste

Instructions:

Preheat the oven to 350ºF. Lightly oil a glass bread loaf pan.  

Or-- my latest tip is to line the bottom of the pan with a piece of parchment paper that extends up above the longer sides. When the loaf has baked, and set a bit, lift out the loaf in one whole piece.

Heat the olive oil in a skillet and cook the onion until it is translucent. Add the mushrooms and garlic; stir until softened. Add the balsamic vinegar and stir. Add the spinach. Season with sea salt and ground pepper. Stir and cook down until the mixture is soft- about seven minutes or so.

Spoon the skillet vegetables into a food processor bowl and pulse to make a grainy mixture. Don't over-process it, you want some texture.

Dump the mixture into a large bowl. Add the cooked quinoa, gluten-free breadcrumbs, ketchup, molasses and olive oil and stir to combine. Add in your dried herbs, rosemary, scallions, and mix to distribute. You want a moist mixture that sticks together when you press it with a spoon. if you need more ketchup to hold it together, add it now, maybe a tablespoon.

Last- add in the diced sweet potato and fold in gently.

Spoon the loaf mixture into the oiled loaf pan and shape it with moist fingers, pressing it tight into the pan. Smooth the top.

Make your glaze.

Pour the glaze all over the top of the loaf.

Tent loosely with a piece of foil. Bake in the center of a preheated oven until heated through and the edges of the glaze are bubbling- about 25 to 30 minutes.

Allow the loaf to set for ten minutes, tented with foil. This helps it to settle, and makes it easier to slice. Slice into portions and lift out with thin spatula. It should hold together.

Makes six slices. Wrap and store leftovers in the fridge.

http://glutenfreegoddess.blogspot.com/2009/05/garden-loaf-with-maple-apricot-glaze.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+blogspot%2FMVjL+%28Gluten-Free+Goddess%29

6. Bean Burritos 

 1 Can of Black Beans (Slightly drained of the liquid)
1/2 of an Onion (Chopped)
2 Garlic Cloves (Chopped)
About 5 Corn Tortillas
1 Tablespoon of Tomato Sauce
1 Cup of White Rice (Cooked ahead of time)
Olive Oil (Enough to lightly coat frying pan)
1 Cup of Shredded Colby Cheese (Or cheese of your choice)
Garlic Powder (To taste)
Onion Powder (To taste)
Garlic & herb Seasoning Blend (To taste)
Adobo (To taste)

Heat oil in frying pan and fry the onion and garlic until they become translucent. Add in beans, tomato sauce, and seasonings then cook for about 10-15 minutes. Once the bean mixture becomes thick enough, turn it off.  In another frying pan, heat tortillas until they turn slightly golden. Next assemble the burritos: Cheese, rice, and beans. Preheat oven to 350 and cook burritos for about 10 minutes or until cheese melts. Take them out and enjoy with some salsa.

7. Sweet Potato Spice Cupcakes (from the recipes for Gluten-Free kids: fun eats from breakfast to treats cookbook)

For the cupcakes:

2 cups mashed sweet potatoes

1 1/2 cups Gluten Free All Purpose Flour Blend* 

1 1/4 cups granulated sugar 

2 teaspoons baking powder 

1 teaspoon baking soda

1 teaspoon cinnamon 

1/2 teaspoon salt 

1/2 teaspoon xanathan gum 

1/4 ground allspice

3/4 cup canola oil

2 eggs

1/2 chopped walnuts or pecans ( I used walnuts, if allergic you can omit) 

1/2 cup raisins

(*flour blend contains: 1 cup white rice flour, 1 cup sorghum flour, tapioca flour, 1 cup cornstarch, 1 cup almond or coconut flour (i use coconut flour). Mix flours and there you have it)  

Preheat oven to 325. Line 18 standard muffin cups with paper baking cups. Whisk flour blend, granulated sugar, baking soda, cinnamon, salt, xanathan gum, and allspice in a medium bowl. Beat mashed sweet potato, oil, and eggs in a large bowl with electric mixer at low speed until blended. Add flour mixture; beat at medium speed 30 seconds or until well blended. Stir in 1/2 cup walnuts and raisins. Spoon batter evenly into prepared muffin cups. Bake 25 to 30 minutes or until toothpick inserted into centers comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan. Prepare cream cheese frosting. Frost cupcakes; garnish with walnuts. Makes 18 cupcakes. 

Cream Cheese Frosting:

8 oz cream cheese package

1/4 cup margarine 

1 1/2 cups powdered sugar (sifted)

1/4 teaspoon salt

1/4 teaspoon vanilla

Beat cream cheese and margarine in a medium bowl with electric mixer at medium- high speed until creamy. Gradually beat in powdered sugar until well blended. Beat in salt and vanilla. Makes 3 cups.