Stone - The Ultimate Gluten Free Cookbook

The Ultimate Gluten Free Cookbook

Gluten Free Recipes for Gluten Sensitivities

By

Martha Stone

Copyright 2017 Martha Stone

Kindle Edition

No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the autho r .

All ideas, suggestions and guidelines mentioned here are written for informative purpose s. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own ris k. The author cannot be held responsible for personal an d/ or commercial damages in case of misinterpreting and misunderstanding any part of this Boo k .

Table of Contents

Living with a gluten free sensitivity can be a real pain. Those that suffer from this sensitivity tend to be unable to eat some of our favorite foods and most take precautions when going out to eat. This makes cooking in their own home more efficient and safer. However, many of the gluten free recipes that you find online or in cookbooks are not packed with a delicious enough taste to satisfy even the pickiest of people.

That is where this cookbook can come in handy. Throughout the pages of this gluten free cookbook, you will find an array of gluten free recipes that have been crafted with taste in mind. No longer will you have to deal with bland gluten free recipes. Each recipe taste exactly like any traditional dish of the same name, but is perfect for those with sensitivities. With the help of over 25 gluten free recipes, you will have an endless supply of gluten free meals to make throughout the week.

So, lets stop wasting time and get cooking!

To kick things off, we have a gluten free recipe you can make whenever you need to satisfy your strongest sweet tooth. Pillow soft and sweet in taste, this is a dish that is hard to resist.

Makes: 12 servings

Total Prep Time: 1 hour

Ingredients for the pastry:

• 1 cup + 2 Tbsp. of gluten free flour
• 2 Tbsp. of sugar
• tsp. of salt
• 1 stick of unsalted butter
• 1 cup of water
• 4 eggs

Ingredients for the filling:

• 1, 5 ounce box of instant vanilla pudding
• 2 cups of whole milk
• 1 cup of heavy whipping cream
• cup of powdered sugar
• 1 tsp. of gluten free vanilla pudding

Ingredients for the chocolate topping:

• 2, 4 ounce bars of bittersweet chocolate
• 2 to 4 Tbsp. of butter, soft

Directions:

1. Preheat the oven to 400 degrees.

2. In a medium saucepan over medium to high heat, add in the stick of butter, sugar, water and tsp. of salt. Stir well to mix and cook until melted.

3. Remove from heat. Add in the gluten free flour and stir well for 2 minutes or until a dough begins to form.

4. Place the dough into the large bowl of a stand mixer. Beat with a dough hook for 1 minute or until smooth in consistency. Add in the eggs and continue to beat until smooth.

5. Place the dough into a large piping bag. Pipe into 2 inch long logs onto a large baking sheet lined with a sheet of parchment paper.

6. Place into the oven to bake for 10 minutes. Reduce the heat of the oven to 325 degrees. Continue to bake for 20 to 30 minutes or until browned. Remove and transfer to a wire rack to cool completely.

7. In a medium bowl, add in the vanilla pudding and milk. Stir well to mix. Place into the fridge to chill for 5 minutes.

8. In a separate medium bowl, add in the heavy whipping cream. Beat with an electric mixer for 5 minutes or until peaks begin to form on the surface. Add in the pudding, powdered sugar and pure vanilla. Continue to beat until evenly mixed.

9. Pour the filling into a piping bag. Pierce the eclairs with the piping tip. Pipe in 1 to 2 tablespoons of the filling into the eclairs or until plump.

10. Place the chocolate into a medium bowl. Place into the microwave to cook for 10 to 15 seconds or until melted. Add in the butter and cook for an additional 10 minutes or until melted. Stir well until evenly mixed.

11. Dip the top off the eclairs into the icing. Place back onto a wire rack to rest until the icing is soft. Serve.

These delicious treats are perfect to make during any occasion. It is a classic dessert that those with gluten allergies can eat with ease.

Makes: 6 servings

Total Prep Time: 1 hour and 25 minutes

Ingredients:

• 4 cups of strawberries, thinly sliced
• cup of white sugar
• 2 1/3 cup of Bisquick
• 1/3 cup of butter, soft
• cup of whole milk
• 3 eggs, large and lightly beaten
• tsp. of pure vanilla
• cup of heavy whipping cream, whipped

Directions:

1. Preheat the oven to 425 degrees. Grease a large cooking sheet with cooking spray and set aside.

2. In a small bowl, add in the strawberries and cup of white sugar. Stir well to mix and set aside.

3. In a separate medium bowl, add in the Bisquick and remaining cup of white sugar. Add in the butter and cut in with a pastry blender until crumbly in consistency.

4. Add in the whole milk, large eggs and pure vanilla. Stir well to mix.

5. Drop the mixture by the spoonful onto the greased cookie sheet.

6. Place into the oven to bake for 10 to 12 minutes or until golden brown. Remove and set aside to cool.

7. Slice the shortcake open and fill with the sliced strawberries and whipped cream. Top off with the top portions of the shortcakes. Serve immediately.

If you love the taste of traditional cheddar bay biscuits, but need something gluten free, then this is the perfect dish for you to make.

Makes: 20 servings

Total Prep Time: 35 minutes

Ingredients:

• cup of butter, grass feed
• 1/3 cup of water
• 1/3 cup of whole milk
• 1 tsp. of sea salt
• 2 cups of tapioca flour
• 2 eggs, beaten lightly
• tsp. of powdered garlic
• tsp. of dried parsley
• 2/3 cup of cheddar cheese, shredded

Directions:

1. In a medium saucepan set over medium heat, add in the butter, water, whole milk and dash of salt. Stir well to mix and bring to a boil. Remove the saucepan from heat.

2. Add in the tapioca flour and stir well until a paste forms.

3. Set aside to rest for 10 minutes or until cooled.

4. Add in the beaten eggs, powdered garlic, dried parsley and shredded cheddar cheese. Stir well until evenly mixed.

5. Use a cookie scoop and scoop the mixture onto a large baking sheet lined with a sheet of parchment paper.

6. Place into the oven to bake for 20 to 25 minutes at 375 degrees.