Eller - The gluten free gourmand : [a little cookbook]

The Gluten Free Gourmand Copyright February 15, 2015 by Sue Eller ISBN-13: 978-1508531340 ISBN-10: 150853134X All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means now known or to be invented, electronic, or mechanical; including photocopying, recording, or by any information storage or retrieval system, without written permission from the author, except for the brief inclusion of quotations in a review. Table of Contents: Basic Baking Mix This is the cornerstone of many of my gluten-free recipes. It is simple to make, and much less expensive than buying a packaged mix. I have experimented with recipes I used BGF (Before Gluten Free) and have adapted them using this mix. I have shared some of them with you in the hope it will encourage you to try some of your own experiments as well.

Ingredients: 4 cups sifted white rice flour 4 cups sifted brown rice flour 1 cups vegetable shortening 4 Tablespoons baking powder 2 Tablespoons cornstarch 2 Tablespoons xanthan or guar gum 2 teasp. salt Directions: Stir together all dry ingredients. Using a pastry blender or food processor, cut in shortening until mix is about the consistency and appearance of corn meal. Store in a plastic container with tight-fitting lid in a cool, dry place until ready to use. To measure for recipes, lightly spoon mix into measuring cup until overfilled, then use a knife or other flat utensil to scrape off the excess. Makes about 12 cups mix.

Usually if a recipe calls for a tablespoon or two of flour, you can safely substitute an equal amount of mix.

Bacon-Wrapped Water Chestnuts Ingredients: 1 lb sliced bacon 2 cans water chestnuts, drained 1 cup ketchup 1 cup brown sugar 1 Tbsp Worcestershire sauce Round toothpicks Directions: Cut slab of bacon slices in half. Wrap each chestnut with a bacon slice and secure with toothpick. Place in shallow baking pan in single layer. Bake at 35 until bacon is done; about 20 minutes; drain excess bacon grease. Mix together ketchup, brown sugar and Worcestershire sauce, and pour over chestnut wraps.

Heat until bubbly and serve. Devilled Eggs Ingredients: 6 hard-boiled eggs, shelled cup mayonnaise 1 teasp. apple cider vinegar 1 teasp. prepared mustard 1/8 teasp. salt Paprika to garnish Directions: Halve eggs lengthwise and remove yolks. Put yolks and remaining ingredients into a large Ziploc bag and close firmly.

Squeeze and knead bag until contents are mixed well. Cut a small triangle off the bottom end of bag and squeeze some of the mixture into each of the egg white halves. Garnish with sprinkling of paprika. Makes 1 dozen. Alternate egg filling Egg yolks 2 tablespoons mayonnaise 2 tablespoons chopped ripe olives 2 teasp. prepared mustard Salt and pepper to taste Other combinations may include: Horseradish Anchovies Parsley - Chopped onions or chives - Flaked seafood - Chopped stuffed green olives - Crumbled crisp bacon Fayes Pesto Ingredients: 1-2 bunches cilantro or parsley or basil (fresh), minced 4-8 cloves fresh garlic cloves, minced to cup fresh parmesan cheese, grated to cup chopped pine nuts or walnuts or almonds Olive oil to bind into paste Salt and pepper to taste Lemon pepper, if desired Directions: Mix all ingredients together to form a paste. prepared mustard Salt and pepper to taste Other combinations may include: Horseradish Anchovies Parsley - Chopped onions or chives - Flaked seafood - Chopped stuffed green olives - Crumbled crisp bacon Fayes Pesto Ingredients: 1-2 bunches cilantro or parsley or basil (fresh), minced 4-8 cloves fresh garlic cloves, minced to cup fresh parmesan cheese, grated to cup chopped pine nuts or walnuts or almonds Olive oil to bind into paste Salt and pepper to taste Lemon pepper, if desired Directions: Mix all ingredients together to form a paste.

Store in small crock. Add a spoonful or two to soups, sauces, etc. Party Spreads Each spread uses an 8 ounce package of cream cheese as a base. Combine other ingredients with cheese and spread on gluten free crackers or toasted waffles. (Note: you may also buy gluten free white bread, cut off crusts, and make sandwiches. Cut into triangular-shaped quarters to serve.) Onion spread: teasp.

Worcestershire sauce 2 tablespoons grated onion Nut spread: teasp. Worcestershire sauce 6 tablespoons finely chopped nuts Pimiento spread: 2 tablespoons mashed pimiento Salt to taste Bacon spread: 8 slices cooked crisp bacon, crumbled fine teasp. Worcestershire sauce Ham spread: 1 can devilled ham teasp. mustard Tuna spread: 1 small can tuna, mashed 1 teasp. lemon juice Shrimp Dip #1 Ingredients: 1 package (8 oz.) cream cheese 1 pint sour cream 1 package gluten free Italian dressing mix 2 cans shrimp, drained Directions: Mix together and serve with gluten-free crackers. Refrigerate unused portion.

Shrimp Dip #2 Ingredients: 1 package (8 oz.) cream cheese 1 pint seafood cocktail sauce OR 2 cups ketchup and 2-3 tablespoons ground prepared horseradish 2 cans shrimp, drained Directions: Mix shrimp in sauce. Pour over block of cream cheese. Serve with gluten free crackers Stuffed Mushrooms Ingredients: 1 10-oz. package frozen chopped spinach cup plain low-fat yogurt 1 green onion, minced teasp. low-sodium instant chicken bouillon teasp. lemon juice 12 oz. fresh mushrooms, caps removed 2 oz. part skim shredded mozzarella cheese Directions: Thaw spinach according to package directions. part skim shredded mozzarella cheese Directions: Thaw spinach according to package directions.

Drain well. In a medium sized mixing bowl, combine spinach, yogurt, onion, garlic, bouillon, and lemon juice. Mix well and chill at least 2 hours. Stuff mushroom caps with spinach mixture. Arrange in rings on a microwave-safe serving dish. Top with cheese.

Cover with microwave-safe plastic wrap and microwave on high for 3 minutes or until cheese has melted. Serves 12. Sweet Cheese Spread Ingredients: 1 8-oz. package cream cheese, softened cup sour cream cup powdered sugar 1 teasp. vanilla Directions: Blend all ingredients together until smooth. Chill.

Serve with quick sweet breads such as banana or zucchini. Also great with fresh fruit.

Banana Bread Ingredients: cup shortening 1 cup sugar 2 eggs teasp. vanilla 3 bananas, mashed with a fork (about 1 cups) 1 teasp. baking soda teasp. xanthan or guar gum 1 cup gluten free oats 1 cup brown rice flour, sifted Directions: Preheat oven to 35 F. xanthan or guar gum 1 cup gluten free oats 1 cup brown rice flour, sifted Directions: Preheat oven to 35 F.

Cream together shortening and sugar. (Do not substitute margarine or butter for shortening.) Add eggs and vanilla and beat well. Stir in mashed bananas. Mix together dry ingredients and add to batter, stirring until blended. Pour into greased loaf pan and bake for 1 hr. or until toothpick inserted into center comes out clean. or until toothpick inserted into center comes out clean.

Remove from oven and cool in pan on rack for about 5-10 min. Run knife along edges and turn loaf out onto rack to finish cooling. Serve warm with butter or top with sliced strawberries and whipped cream. Also delicious chilled. Makes one loaf. Drop Biscuits Ingredients: 2 cups basic baking mix 1 egg, plus enough water to make 2/3 cup Directions: Preheat oven to 45 F.

Beat egg with water. Gradually add to mix, stirring with a fork. Dough should be soft but not sticky. If needed, add a little more water. Drop by spoonfuls onto greased cookie sheet and bake for about 10-12 minutes, until lightly browned. Makes about 12 biscuits.

Variations: Mix grated cheese and/or chopped chives or herbs into dough before baking. Heavenly Waffles Ingredients: 2 cups basic baking mix 1 cups milk 2 eggs 2 tablespoons cooking oil Directions: Preheat waffle iron. (I use one which makes two 4 waffles at a time). Pour batter into iron, close lid, and cook for about 4 minutes. Remove waffle(s) gently with a fork and serve with butter and syrup or fresh fruit and whipped cream. You can place extra waffles on a cookie sheet and freeze until firm, then put two in a freezer sandwich bag and return to freezer until needed.