HHome Page || CSG News | Programs | Map | Celiac Links | 
| Cooking Matters | Member Forum

 *** Cooking Matters ***

MAIN COURSES

TURKEY MEATLOAF
Submitted by CSG member Sue Kennedy

1 cup chopped onion
1 rib chopped celery
¾ tsp. thyme
¼ tsp. sage
1 ½ lbs. ground turkey
1 ½ cups g-f breadcrumbs
1 ½ cups peeled, grated apple
1 beaten egg
1 Tbsp. chopped parsley
1 tsp. g-f Dijon mustard
¾ tsp. salt
½ tsp. pepper

GLAZE
1 Tbsp. cider vinegar
1 Tbsp. brown sugar
1 tsp. g-f Dijon mustard

Combine all except glaze.  Put into greased loaf pan.  Bake 350 for 30 min.  Pour off any fat.  Brush glaze on loaf and bake until top is golden and juices run clear when pierced with a skewer.  Good served with mushroom caps sautéed in parsley and garlic.

G-F VEGGIE/CHICKEN WHITE PIZZA

This was baked on parchment paper and a pizza stone at 400^oF. The recipe came from "Cooking Free" by Carol Fenster, Ph.D. I used a wallpaper seam roller to roll out the dough after sprinkling it (the dough) with lots of brown rice flour to keep it from sticking to the roller.
Edie Kaplan, March 11, 2007..

RIGHT STUFFING, REVISITED
1 Tangerine or canned mandarin oranges, drained
1/2 cup canned water chestnuts, drained and thinly sliced
4 slices of day-old, gluten-free bread, cubed
1/2 cup orange juice
1/8 cup butter, margarine or a natural buttery spread (Earth Balance)
Sugar to taste
Pinch of rosemary or poultry seasoning

Preheat oven to 350 degrees. Grease a 1-qt. casserole. Peel and section the tangerine and remove seeds and pith. Cut into bite-size pieces.
Combine tangerine pieces, water chestnuts and bread cubes in a large mixing bowl.
Warm the orange juice in a saucepan. Remove from heat and add the butter, sugar and rosemary to the warmed juice until melted and dissolved. Pour this over the bread and fruit mixture gradually, judging the degree of moistness you prefer. Toss gently.
Turn stuffing mixture into casserole and bake 25 to 30 minutes or until firm. Stuffing mixture can be spooned into a turkey or used around pork chops, with baking time appropriately adjusted.

RICE STUFFING
1/4 cup butter
1/8 cup olive oil
3 cups chopped onion
4 large cloves of garlic, chopped
Salt and pepper to taste (use a pepper mill)
3/4 lb. coarsely-chopped mushrooms
5 cups cooked basmati or jasmine rice
1-1/2 cup toasted pecans (slightly chopped)
1/2 cup dried parsley
1/2 tsp. ground mace
1/2 tsp freshly grated nutmeg

Note: Toast pecans on a baking sheet at 360 degrees for about 5 minutes or until toasted. Do not let them burn or get too dark.

Dressing: In a large skillet, melt butter and olive oil over medium heat. Add onion, celery, garlic, salt and pepper and cook until onion is transparent about 5-7 minutes. Add mushrooms and cook over medium heat until softened, about 4 minutes. Add remaining ingredients, toss, taste and add more seasonings if needed.

Place dressing in about a 3-qt. baking dish with a cover and hold for 1 or 2 hours until dinner is close to serving. Heat dressing in a 350 degree oven for about 30 to 40 minutes. Serve with turkey gravy which has been thickened with corn starch.

Recipe re-heats well in a Pyrex dish.

CRANBERRY/PINEAPPLE JELL-O MOLD
2 pkgs. of lemon Jello
1 can of crushed pineapple
2 cans of WHOLE cranberry sauce
1/2 cup “Real Lemon Juice”
3 Tbsp. grated orange peel; also dice some orange pieces
2/3 cup chopped walnuts

Strain the crushed pineapple very well to get 1-1/2 cups of juice. Add water if necessary. Then boil and add the jello and stir. As this cools, mix drained cranberries, nuts and lemon juice and add to Jello.

Oil the mold and pour in mixture. Refrigerate. This recipe fits into a loaf pan perfectly.

CRANBERRY MIX
2 cans WHOLE cranberries
1 jar (medium) apple sauce
1 can (medium) pineapple tidbits, drained
2 cans Mandarin oranges, drained
Walnuts (pieces)
Mix together and serve cold.

WALDORF SALAD
3 to 4 cups diced, unpeeled red eating apples
1 cup diced celery
1 cup chopped walnuts
1/4 cup Hellmann's mayonnaise (it’s g-f)
1 tsp. lemon juice
Dash of salt
1 cup Dream Whip whipped topping mix (it’s g-f)
1/2 cup miniature marshmallows (optional)
1/2 cup red or green seedless grapes if in season or substitute 1/2 cup raisins

Prepare Dream Whip according to package directions and mix in mayonnaise, lemon juice and salt. Add remaining ingredients, toss gently to mix well. Serve on lettuce leaves. Serves 6 to 8.

Optional: You can use Cool Whip instead of Dream Whip but it might be a little runny in texture.

EGGNOG SALAD
2 small pkgs. or 1 large pkg. lemon Jello
1 small box instant vanilla pudding mix
2 cups Cool Whip (it’s g-f)
1/2 tsp nutmeg
2 tsp. rum extract or rum
1-1/2 cups cold milk
2 cups boiling water and 1/2 cup cold water

Pour boiling water in lemon Jello and stir in cold water. Let cool to room temperature. In separate bowl, add pudding mix with 1-1/2 cups milk. Beat with wire whisk 30 seconds and stir into cooled Jello. Stir in rum and nutmeg. Cool the bowl in refrigerator about 1 hr. Then gently stir in Cool Whip with wire whisk. Pour into 5-cup mold and refrigerate overnight. Unmold and serve. Garnish with fresh strawberries, blueberries or raspberries.

SWEET POTATO CASSEROLE
3 - 40 oz. cans of Bruce’s yams
1 can crushed pineapple
3 Tbsp. brown sugar
1/4 cup maple syrup
Marshmallows

Mash drained yams well and discard syrup. Strain crushed pineapple well and save the juice. Add brown sugar and maple syrup according to taste. Add the pineapple juice to get the desired consistency.

Bake at 350 degrees for about 1 hour or until thoroughly heated. Then add marshmallows to the top for the last few minutes of baking, until they are lightly browned.

MAKE-AHEAD MASHED POTATOES
4 or 5 large potatoes
3 oz. cream cheese, softened
1/2 cup sour cream ( or light sour cream)
2 Tbsp. butter
1 tsp. garlic powder
1 tsp salt
1/2 tsp. black pepper
Paprika

Peel and cube potatoes, put in saucepan, cover with water and cook until tender. Then drain and mash until there are no lumps. Stir in the cream cheese, sour cream, garlic powder, salt and pepper. Spoon into a greased 1-1/2 qt. baking dish. Dot with butter and sprinkle with paprika. Cover and bake at 350 degrees for 35-40 minutes or until heated through. This can be prepared ahead and refrigerated. Recipe serves 4-6. Optional: Add 1 Tbsp. chopped chives.

PENNSYLVANIA DUTCH STYLE GREEN BEANS
3 strips bacon
1 small onion, sliced
2 tsp cornstarch
1/4 tsp salt
1/4 tsp dry mustard
1 can cut green beans, 14.5 oz. size
1 Tbsp. brown sugar
1 Tbsp. cider vinegar
1 hard-boiled egg, sliced

Fry bacon until crisp in skillet. Remove bacon and crumble. Drain off all but 1 Tbsp. drippings. Add onion and brown lightly. Stir in cornstarch, salt and dry mustard. Drain beans, reserving 1/2 cup liquid, into skillet. Cook, stirring until mixture boils. Blend in brown sugar and vinegar. Add green beans and heat thoroughly. Garnish with egg and crumbled bacon.

FRENCH BREAD (RAPID RISE)
Crusty outside, soft and tender within, this quick and easy French bread recipe uses rapid-rise yeast and requires only one rising. You can make it, from start to finish, in about 1 hour. Serve hot from the oven and watch everyone rave.

2 cups white rice flour (or Asian sweet rice)
1 cup tapioca flour (or 1 cup Expanda-modified tapioca starch)
3 tsp xanthan gum
1-1/2 tsp salt
2 tsp Egg Replacer (or powdered egg white)
2 tbs sugar
1-1/2 cups lukewarm water (110°F)
2 tbs rapid rise yeast
2 tbs butter or margarine, melted
3 egg whites, beaten slightly
t tsp vinegar
Melted butter, for brushing (optional)

Note: For best results, bring all ingredients to room temperature before starting.

In the bowl of a heavy-duty mixer, place flours, xanthan gum, salt, and Egg Replacer (if used). Blend with mixer on low.
   Dissolve the sugar in the water and add the yeast. Wait until the mixture foams slightly, then blend into the dry ingredients. Add the butter, egg whites and vinegar. Beat on high speed for 3 minutes.
   To form loaves, spoon dough onto greased and cornmeal-dusted cookie sheets in two long French-loaf shapes, or spoon into special non-stick, perforated French-bread pans. Smooth and shape, if necessary, with a wet spatula. Slash diagonally every few inches. If desired, brush with melted butter or spray lightly with olive oil and sprinkle with sesame seeds.
   Cover the dough and let rise in a warm place (inside a microwave oven with a lit candle works great) until doubled in bulk (up to 60 minutes). preheat oven to 400°F and bake for 30-45 minutes (depending on speed of oven). Remove from pan to rack to cool. Makes two loaves.
   This recipe adapted from the cookbook, "Gluten-Free Gourmet" by Bette Hagman. 

G-F bread with olive oil, wine, mozzarella cheese.
(From the kitchen of Edie Kaplan)

Note: My neighbor  sliced it crosswise and drizzled it with olive oil, then sprinkled oregano and finely minced garlic on it. She raved! Edie Kaplan

IRISH SODA BREAD
Baked on March 18, 2007, Edie Kaplan

 


CHOCOLATE CHIP COOKIES
1 cup unsalted butter
1 cup brown sugar
1/2 cup granulated sugar
1 tsp. vanilla
2 eggs
2-1/4 cups G-F flour blend**
1/1/2 tsp. xanthan gum
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
12 oz. pkg. chocolate chips
1 cup chopped nuts (optional)

**G-F blend is: 1-1/2 cups white rice flour, 1/2 cup potato starch flour and 1/4 cup tapioca flour. One-half cup brown rice flour can be substituted for the white rice flour.

Cream butter, brown sugar, granulated sugar and vanilla. Add 2 eggs and mix well. Add dry ingredients to egg/sugar mixture and mix well. Add chocolate chips and nuts. Drop by rounded tablespoons onto ungreased baking sheet. Parchment paper works wells. Bake at 365 degrees for about 7 minutes. Let stand 2 minutes before removing from baking sheet. Note: If dough seems too soft, add a little extra GF flour blend.

DREAM PASTRY MIX
This is a Bette Hagman recipe from The Gluten-Free Gourmet Cooks Fast and Healthy

2 cups tapioca flour
2 cups cornstarch
1 cup potato starch flour
4 cups sweet rice flour
4 tsp. rounded xanthan gum
2 tsp. salt
2 tsp. sugar

Mix well and place in coffee can or plastic bag. Store it with other flours. It does not need to be refrigerated.

TO MAKE DREAM PASTRY:
2-1/4 cups Pastry mix
1 stick margarine
1/2 cup butter flavor Crisco
1 egg, cold
1 Tbsp. G-F vinegar
1/4 cup ice water
Sweet rice flour for rolling

Place mix in medium bowl. Cut in the margarine and Crisco in small pieces until you have shortening the size of lima beans (Not Cornmeal).
Beat the egg with a fork and add the vinegar and ice water. Stir into the flour mixture, forming a ball and refrigerate the dough for an hour or more until chilled.
Divide dough and roll out into a circle (use 2 sheets of Saran Wrap dusted with sweet rice flour. Remove the top wrap and position over the pie pan--piece and patch if necessary. This is not the easiest dough to handle, but end result is worth the effort.
Place the filling in the pie pan and proceed to place the top crust and vent as necessary. Bake as instructed by the filling being used. Traditionally, Borden’s None Such Mincemeat Pie filling with Brandy and Rum is used. However, most pie filling can be used making substitution for regular flour.

BUTTERMILK BISCUIT MIX
2-1/2 cups rice flour
2/3 cup potato starch
3 Tbsp. g-f baking powder
2-1/2 tsp. baking soda
2-1/2 tsp. salt
1/4 cup sugar (or to taste)
1/2 cup dry buttermilk powder
3 Tbsp. Egg Replacer (optional)
1 cup less 1 Tbsp. shortening

In a large mixing bowl, whisk together the rice flour, potato starch, baking powder, baking soda, salt, sugar, buttermilk powder and Egg Replacer (if used). With a pastry blender, cut in the shortening until no lumps appear. Store in a 2-qt. plastic bag or container in the refrigerator.

GLUTEN-FREE BAKING MIX
2 cups white rice flour
1/3 cup tapioca flour
2/3 cup potato starch flour

This mix makes 3 cups. Use 1 tsp. xanthan gum for every cup of flour.

MOCHA-NUT MUFFINS
From better nutrition magazine, adapted for G-F by Edie Kaplan
These egg-free, sugar-free muffins work beautifully with gluten-free flour.
1 c GF blend (from Annalise Roberts)
½ c Expandex tapioca flour
6 tbs cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ tsp xanthan gum
¾ c brewed strong coffee, lukewarm
1/3 c pure maple syrup or brown rice syrup
¼ c canola oil
1 tbs rice wine vinegar
½ tsp almond extract
½ c chocolate chips, optional
1/3 c slivered almonds
Preheat oven to 325F. Coat muffin tin with cooking spray.
Combine dry ingredients to blend.
Combine coffee, syrup, oil, vinegar and almond extract in small bowl.
Add wet ingredients to dry and stir until completely blended.
Stir in chocolate chips, if using.
Divide batter evenly among prepared cups (mine came out to just 7, so I put 2-3 ice cubes into the empty muffin cups)
Top with almonds.
Bake 20 min (my oven is fast and it took 22 minutes) or until muffins spring back when touched lightly in center or a toothpick inserted in center comes out clean.
Remove from pans and cool on wire rack.
These muffins are really outrageous!

GF CORNBREAD BY ROYAL CARIBBEAN CRUISE LINES
(Modified slightly by Edie Kaplan)
1-1/4 yellow corn meal
1/2 c sweet rice flour
1/4 c Expandex
2 tsp baking powder
1/2 tsp xanthan gum
1/2 tsp salt
1/4 c pure maple syrup or brown rice syrup
1 c soy, rice or cow milk (room temp)
1/4 c vegetable oil
1 egg, beaten (room temp)
Combine dry ingredients in a bowl and stir together until evenly mixed.
Stir in milk, oil, syrup and egg and mix just until dry ingredients are moistened.
Pour batter into a greased 8 or 9" pan (or muffin tins).
Preheat oven to 400^oF.
Let batter rest while oven comes to temperature.
Tap pan on counter to eliminate air pockets.
Bake for 20-25 minutes or until light golden brown and pick inserted in center comes out clean. 
Cool on rack for 15 minutes. Remove from pan and continue to cool or serve warm.
Can be frozen for 3-6 weeks if wrapped in plastic and foil.
Makes about 8-9 servings.

PUMPKIN DESSERTS

IMPOSSIBLE PUMPKIN PIE
     (Crustless G-F Pie)
3/4 cup sugar
1/2 cup g-f baking mix (See Cookies/Biscuits/Baking Mixes)
1-1/2 Tbsp. butter
1 can (13 oz.) evaporated milk
2 eggs
1 can (16 oz.) pumpkin
2 1/2 tsp. pumpkin pie spice (Use spices listed on can of Libby Pumpkin)
OR 
1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves
2 tsp. vanilla

Heat oven to 350 degrees. Grease pie plate (9 x 1-1/4 or 10 x 1-1/2 in.). Beat all ingredients until smooth, 1 minute in blender on high or 2 minutes with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, 50 to 55 minutes. Garnish with whipped cream if desired.

GLUTEN-FREE, LACTOSE-FREE PUMPKIN PIE FILLING
(A variation of the recipe on the can of cooked pumpkin)
3/4 cup Turbinado sugar (buy in bulk from Richard’s Whole Foods)
1/2 tsp. sea salt (Hain brand)
1 1/2 tsp. Spice Island pumpkin pie spice
2 large eggs, beaten
15 oz. Libby’s canned cooked pumpkin
8 oz. Rice Dream, Original Formula Rice Milk
4 oz. Lifeway Fat-Free Plain Kefir Milk
1 Tbsp. Argo cornstarch
1 9” gluten-free, potato starch-free* pre-baked (10 minutes) pie shell

Preheat oven to 425 degrees F. Combine sugar, salt and spice in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in milk/kefir mixture. Add cornstarch and mix 3 minutes until smooth. Pour into pie shell. Bake at 425 degrees F for 15 minutes. Lower oven temperature to 350 degrees F and bake 40-50 minutes longer, or until knife inserted into center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Do Not freeze!

* You may substitute cornstarch for the potato starch in the flour substitute blend

PETER PUMPKIN DELIGHT*
1 large can (3 cups) pumpkin
3 eggs*
1 - 13 oz. can evaporated milk
1 cup white sugar ( or *1/2 cup)
1 cup brown sugar (or *1/2 cup)
3/4 tsp. salt
1-1/2 tsp. cinnamon
3/4 tsp. cloves
3/4 tsp. nutmeg

* Note: alternative: use 4 eggs and 1/2 cup ea. white and brown sugar
1 box white cake mix (use a G-F cake mix)
1/2 cup melted butter
1/2 cup chopped nuts

Mix first nine ingredients. Beat well. Pour into 13x9 in. buttered pan.
Sprinkle the g-f white cake mix on top and press into mixture. Drizzle melted butter
on top, then the chopped nuts. Bake at 350 degrees 45 to 60 minutes.

Serve warm: with ice cream, whipped cream or just plain. It’s good, according to E. M., Palmetto, who had sent it to the Herald in Bradenton and the celiac who adapted it for the gluten-free diet.

Upside Down Apple Pumpkin Cake by Nancy Johnson, Member CSG

Topping Layer:
2/3 cup brown sugar
1/3 cup softened butter or margarine

1 Granny Smith apple

1 bag Gluten-Free Pantry “Spice Cake & Gingerbread Mix”
1 large egg, lightly beaten
¼ cup oil
2/3 cup canned pumpkin
2/3 cup plus 1 Tbsp. buttermilk

With a fork stir brown sugar & butter for Topping Layer.  Spread in greased 9x9 square pan.  

Peel and slice Granny Smith apple & place over Topping Layer. 

Combine egg, oil & buttermilk in large bowl.  Add cake mix & beat 1 minute.  Add pumpkin & mix 1 minute.  Pour over apple layer.

Bake at 350 for 30 minutes.  Cool & invert on plate to serve.   

PISTACHIO BARS by Nancy Johnson

lst Layer Ingredients
1 c Gluten-free Flour Blend**
1/2 c Butter (cold)
2 Tbsp. Sugar
1/4 c  Chopped nuts

2nd Layer Ingredients
1 8-oz. Pkg. Cream Cheese, softened
1 c Plain Yogurt
2/3 c Powdered Sugar

3rd Layer Ingredients
1 Pkg.(4 serv. size) Pistachio instant pudding/pie filling mix
1 20-oz. can   Crushed pineapple with juice
1 c Miniature marshmallows
8 oz  tub  Cool Whip
Method
1st Layer:  Mix butter into flour until crumbly. Add sugar and nuts. Press into
 an ungreased 9x13 pan. Bake at 350 for 10-15 minutes. Then cool.

2nd Layer: Blend cream cheese with powdered sugar and add the yogurt. Blend
 well and spread over the cooled first layer.

3rd Layer: In a large bowl, mix pudding mix with pineapple and juice. Add the
 marshmallows, then gently stir in half the Cool Whip until blended.
 Spread over the 2nd layer.

 Top 3rd layer with remaining Cool Whip and sprinkle with
 additional chopped nuts.  Refrigerate about 4 hours or overnight
 for best results.

***Mix up a large batch of G-F flour blend to keep on hand: 3 c white or brown rice flour; 1 c potato starch flour; 1/2 c tapioca flour.

GF Lemon Coconut Pound Cake with blueberries and confectioners sugar, from www.foodphilosopher.com
(from the kitchen of Edie Kaplan, July 19, 2008)