Gluten Free Is For Me

Banana Muffin

These high fiber, high protein banana muffins are made with coconut flour.  They are perfect for trips or for a quick breakfast.

Ingredients

• 1 cup coconut flour
• 1 teaspoon of aluminum free baking powder
• 1/2 teaspoon of sea salt
• 6 eggs
• 2.5 ripe bananas mashed
• 3 Tablespoons of melted organic butters
• 2 Tablespoons of rice milk
• 1/2 teaspoon of vanilla
• 2 Tablespoons of coconut oil
• 3 Tablespoons of honey

Preheat oven at 350 degrees.

Mix flour, baking powder and salt together in one bowl, set aside. In another bowl mix the eggs, milk, vanilla, butter, oil, honey and mashed bananas together. Add the dry ingredients.

Spoon into 12 greased muffin cups.  Bake at 350 degrees for 2o minutes.

Sweet and Sour Shrimp

This light and tasty sweet and sour shrimp is wonderful. Our kids could not get enough!

Ingredients:

1 pound of raw cleaned shrimp

1/2 to 1 cup potato starch

1 cup olive oil

SAUCE

3/4 Cup sugar

3/4 Cup organic raw apple cider vinegar

1 Tablespoon of gluten free ketchup

1 Teaspoon of corn starch

1 Tablespoon water 

SAUCE

In small saucepan mix the sugar and vinegar to disolve the sugar. Whisk in ketchup to blend. Simmer for 5 minutes stirring frequently.  Mix the corn starch and water together. Slowly pour into the sauce as you stir. Simmer for 5 minutes. Turn to lowest setting to keep warm until shrimp is completed.

Place 1/2 cup of the potato starch in a zip lock bag. Add the shrimp and shake until well coated, adding more potato starch if needed. A light coating is the best.

Heat 1/2 cup of  the oil in a large frying pan. Add half of  the coated shrimp and saute  on both sides for 2-3 monutes, just until the shrimp is done.  The coating will crisp, but will not brown.  Remove shrimp and keep on warm plate. Add 1/2 cup oil and heat. Add remaining shrimp and saute until done, 2-3 minutes.  Remove from pan.

Pour the sauce over the shrimp  (There may be a little sauce left over, depending on taste), stir and serve immediately.

Great way to use left overs too!

Ingredients:

3 Tbsp. olive oil

1 Cup Onion sliced thin

3 Cups of Mushrooms sliced thin

1 1/2 lb. beef flank steak sliced thin across the grain

1/3 cup gluten free steak sauce

1/2 cup of Sour Cream (or if need casein free, Tofutti sour cream)

3 Cups of cooked Gluten Free spaghetti or wide noodles.

Using 1/2 the oil, cook the onion in a large skillet on medium high for 2-4 minutes. Add mushrooms and cook until tender, stirring frequently. Remove from pan.

Heat remaining oil in same pan. Add meat. If using left overs, cook until warm. If using fresh beef cook until cooked thoroughly. Stir in onion/mushroom mixture and steak sauce.

Remove from heat and stir in sour cream. Sever over noodles.

Gluten Free Pancakes

These light delicious pancakes will be your favorite, even if you are not on a gluten-free diet.

1/2 Cup Rice Flour

1/2 Cup Tapioca Flour

2 Tablespoons Sugar

1/4 teaspoon gluten free Baking Powder

1/2 teaspoon Baking Soda 

1/2 teaspoon Salt

1 teaspoon Xanthan Gum

2 Eggs

1 Cup Rice Milk

3 Tablespoons Melted Butter partially cooled

Whisk together in a bowl the flours, baking power, baking soda, salt, sugar and xanthan gum.

In another small bowl whisk together egg yolks, melted butter and milk. Whisk butter mixture into flour mixture.

In another bowl, beat the egg whites on high 1-2 minutes or until stiff. Fold into flour/butter mixture.

Heat non-stick pan on high. Reduce temperature to medium low. Pour 1/3 cup of batter for each pancake. You will need to flip them a couple times to prevent burning, and making sure the pancake is done. Remember it will not bubble like a typical flour pancake when ready to flip. You will just need to check in a couple of minutes.

To serve: Butter lightly and sprinkle with cinnamon/sugar mixture and enjoy.

Lemon Bars

These Delicious bars have a buttery crust and refreshing lemon filling.

Crust

1/2 Cup Rice Flour

1/2 Cup Tapioca Flour

1/2 teaspoon of Xanthan Gum

1/4 Cup Sugar

1 /2 cup softened Butter

Mix first three ingredients thoroughly. Add sugar, then butter  and beat at low speed until mixture is large crumbs. Press into bottom of ungreased square baking dish. Bake at 350 degrees for 15-20 minutes until edges are lightly browned.

Mean while, start the Filling:

3/4 cup sugar 

2 Tablespoons of Rice flour

1 Tablespon of Tapioca Flour

1/4 teaspoon of gluten-free baking powder

1 teaspoon of grated lemon peel

3 Tablespoons of lemon juice

2 eggs

Mix the first 4 ingredients together. Add the lemon peel, lemon juice and eggs. Beat at medium speed until well mixed. Pour filling over hot crust. Continue baking 17-20 minutes until set.

Cool for 10 minutes. Sprinkle with powder sugar.

Perfect Prime Rib

5-12 Pound Prime Rib seasoned with garlic and kosher salt

Place Prime Rib in roasting pan. Bake at 375 degrees for one hour and 30 minutes. Turn off oven and let meat set in over for at least 3 hours or up to 6 hours. DO NOT OPEN OVEN DOOR.  Turn oven back on at 350 degrees for 55 minutes. Let stand 2-3  and serve. The roast will be medium on the ends and rare in the middle.  Serve immediately. Taste great with sour cream/horseradish mixture.

This decadent cake can be filled with caramel or raspberry.

1 Tablespoon of butter

1 Tablespoon of unsweetened cocoa powder

1 Tablespoon of rice flour

1 Stick of butter

2 Tablespoons of Tapioca flour

2 Tablespoons of rice flour

1/2 teaspoon of Xanthan gum

6 ounces of 60%  cocoa dark chocolate chips

Caramel sauce or Raspberry preserves

1/2 cup sugar

3 eggs at room tempature

Pinch of salt

Brush four 6 ounce ramekins with melted butters. In small bowl mix one Tablespoon of unsweetened cocoa and 1 Tablespoon of rice flour. Dust the ramekin dishes, tapping out the excess flour mixture.  Place the dishes on a sturdy cookie sheet.

In medium saucepan melt 1 stick of butter with the chocolate chips over low heat, stirring constantly. Cool slightly. Preheat the over for 425 degrees.

In a bowl mix the sugar, eggs and salt with an electric mixer for about 3 minutes, until pale yellow.

Fold in the chocolate mixture in with a rubber spatula until no streaks remain.

In bowl mix the tapicoa flour, rice flour and gum.  Fold the flour mixture to the sugar mixture.

Spoon 2/3 of mixture into the ramekins. Spoon a heaping spoonful of cold caramel sauce or raspberry preserves in the middle. Spoon the remaining 1/3 of mixture on top of the ramekins. Bake in center of over for 15-17 minutes. The tops may crack slightly, but middle will remain jiggly.

Cool for 5 minutes Run a small knife around the edges of each cake to loosen. Invert on a small plate. Dust wtih cnfectioners sugar and serve immediately.