3/4 cup rice flour
1 1/2 cups oat meal or rice bran
1/4 teaspoon salt
1/4 cup oil
3 tablespoons corn syrup, honey or maple syrup
2 teaspoons water
1. In a food processor, add the flour and oatmeal. Pulse until you have a blended flour.
2. Add the remaining ingredients. Pulse until you have a firm dough that forms a ball. If mixture does not form into a ball, add water one teaspoon at a time.
3. Roll between two pieces of plastic wrap. Lift up one piece of wrap and place dough-side down on a pie plate. Pat dough firmly into pie plate. Lift up remaining piece of wrap. Pour in desired filling and bake as usual.
Variation: Roll dough flat onto a cookie sheet. Sprinkle with coarse salt. Prick several times with a fork. Bake at 350 degrees for 8 minutes. Cut into squares. You have just made the yummiest wheat-free, thin crackers.
Egg-free variation: Use 1 egg's worth of Ener-G Egg Replacer.
Low-Sugar variation: Use sugar-free maple syrup
Recipe courtesy of "The Kid-Friendly Food Allergy Cookbook," by Leslie Hammon and Lynne Marie Rominger
1/2 cup rice flour
1/2 teaspoon each garlic salt and pepper
2 tablespoons oil
1/2 white onion, sliced
1 cup sour cream
1/2 cup milk
2 tablespoons tamari
4 cups fresh or frozen green beans, cut
1 cup sliced mushrooms
1. In a bowl combine flour, garlic salt and pepper. Heat a skillet with oil until hot. Toss the onion slices in the flour and place in the hot skillet. Fry until golden, 2 minutes.
2. In a large bowl mix the sour cream, milk and tamari. Stir in the beans and mushrooms.
3. Pour into a 9-inch baking pan. Top with onions. Bake for 30 minutes in a 350 degree oven.
Dairy-free variation: Omit sour cream and milk. Use 1 1/2 cups of Imagine's dairy-free mushroom soup.
Courtesy of "The Kid-Friendly Food Allergy Cookbook," by Leslie Hammon and Lynne Marie Rominger
This complements any home-style meal
1/4 cup butter, room temperature
1/4 cup sugar
1 cup masa corn flour
2/3 cup cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups sour cream
1/2 cup sliced green onions
1 cup frozen corn
1 1/2 cups shredded cheese
1. In a mixer, cream together the butter and the sugar. Add the eggs and blend. Add the masa flour, cornmeal, baking powder, soda, salt and sour cream. Blend until smooth. By hand, stir in the green onions, corn and shredded cheese.
2. Pour into a greased 9-inch bakign pan or quiche pan. Bake in a 350 degree oven for 25 minutes.
Variation: Add 1 cup chopped green chilis or 1/2 cup sliced mild jalapenos to the batter.
Dairy-free variation: Use margarine or olive oil in place of butter. Use equal amounts of plain soy yogurt or 1 cup silken tofu in place of sour cream. Replace cheese with dairy-free alternative such as Daiya, or omit.
Egg-free variation: Omit eggs, add 1/3 cup oil.
Courtesy of "The Kid-Friendly Food Allergy Cookbook" by Leslie Hammond and Lynne Marie Rominger
5 medium sweet potatoes
2/3 cup milk
1/4 stick butter
1 bouillon cube
Salt and pepper to taste
Scrub the potatoes and wrap in tinfoil. Bake in a 400 degree oven for about an hour until soft. Cool and peel. Cut off ends and place in a mixer.
Heat the milk, butter and bouillon cube in a microwave. Add to potatoes and whip on medium speed until smooth. You may add more milk to achieve desired consistency. Add salt and pepper to taste.
Dairy-free variation: Replace milk with water, and butter with margarine.
Recipe from "The Kid-Friendly Food Allergy Cookbook," by Leslie Hammond and Lynne Marie Rominger
1 loaf of bread
6 oz ground sausage or ground turkey sausage
1/4 cup chopped onion
1 teaspoon dried sage
1/2 teaspoon dried rosemary
1/4 teaspoon dried thyme
1 small Golden Delicious apple (cored and chopped)
1/2 cup raisins
1 1/2 cup turkey broth
1 cup chicken broth
1 tablespoon melted dairy-free butter (such as Fleischmann's dairy-free margarine)
1. Toast bread and cut into bite size pieces. Place in large bowl.
2. Cook sausage and onions on stove top. Remove grease. Add sage, rosemary, and thyme and stir for 2 minutes.
3. Pour sausage mixture over toasted bread in bowl.
4. Add apples and raisins to bowl.
5. Add broth and butter, adjusting the amount depending on whether you prefer a moist or dry stuffing.
6. Bake at 350 degrees until done (about an hour).
* Joyce often substitutes gluten-free Schar white bread, which can be found at Harmony Farms in Raleigh *
Recipe courtesy of Caper Lauver
2 tablespoons of olive oil
1 large yellow onion, diced
1 cup of diced celery
1 lb. of Italian sausage pork, turkey, or chicken (casings removed)
1 tablespoon fresh or 2 tsp dried sage
2 tsp. fresh thyme
1/4 cup Italian parsley chopped
1/4 cup pine nuts
2 loaves of gluten-free sun-dried tomato bread or any gluten-free bread
1 cup of Parmesan cheese (or dairy free parmesan cheese alternative)
1 cup cooked, diced ham
salt and Pepper to taste
1. Over medium heat, in 5 qt. sauce pan, add olive oil and onions and saute until translucent. Add celery and simmer for another 5 minutes.
2. Remove casing from the Italian sausage and add to pan. Brown sausage and add fresh herbs, pine nuts, and salt and pepper.
3. Break up GF bread with hands into one inch size chunks. Lightly dampen with water and squeeze out any moisture before adding to the pan.
4. Add Parmesan and ham to pan and stir allowing the bread to mix with other ingredients and until will incorporate and any excess moisture is dried out.
5. Place in the refrigerator (best made the day before). Remove 1/2 hour before stuffing your turkey and add two eggs over to the stuffing mixture. Mix into stuffing with hand or large wooden spoon. Cook with your bird. It's also great with roast pork, chicken, and wild game.
Recipe provided courtesy of Dana D.
From The Gluten Free Italian Cookbook, Classic Cuisine from the Italian Countryside, by Mary Capone, Copyright 2008.
1 small onion finely chopped
4 tbs Earth Balance butter substitute
1½ cups bread cubes (white, lightly toasted and cubed)
½ cup light brown sugar
5 cups (2 ½ lbs) canned diced tomatoes
1 tsp salt
dash of pepper
Heat oven to 350.
Grease casserole dish.
Using butter, sauté onion until tender.
Add bread cubes and sugar.
Stir over low heat for 3-5 minutes.
Add tomatoes, season.
Place in a casserole dish.
Bake 30-40 minutes.
Substitute any allergen-free bread for the white bread
Recipe courtesy of Sarah Truelove
2 cups hot mashed sweet potatoes (buy peeled and diced)
¼ cup Earth Balance butter substitute
1 tsp salt
½ cup orange juice
½ tsp ground cinnamon
12 regular marshmallows
Heat oven to 350.
Place peeled and diced sweet potatoes in cold water. Bring to a boil, remove from
heat and cover for 15-20 minutes. Gently mash with hand blender (careful to not
Mix all ingredients except marshmallows.
Place in a casserole dish.
Bake 15 minutes.
Top with marshmallows.
Bake 10 minutes or until marshmallows are lightly browned.
Recipe courtesy of Sara Truelove, as printed on the Elyon brand Marshmallow bag
3 granny smith apples (peeled and diced)
6 oz cranberries
¼ cup orange juice
1½ tbs honey
Mix all ingredients together.
Bring to a boil and boil for 5 minutes at medium heat.
Reduce heat and simmer for 15 minutes.
Recipe courtesy of Sara Truelove
2 c. wheat-free flour mix
2 c. granulated sugar
1/2 tsp. xanthan gum
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 c. vegetable or canola oil
2 T. flaxseed meal+ 6 T. warm water; mix well and let sit for 10 min.
1-15 oz. can of pumpkin
1 container of "safe" cream cheese frosting or vanilla frosting
1) Preheat oven to 350 degrees F., Grease bottom of a 9x13 cake pan.
2) Combine all ingredients in mixing bowl. Beat with mixer until well blended.
3) Pour batter into pan. Bake at 350 degrees F for 25 minutes.
4) When cooled, frost with your favorite "safe" frosting.
Recipe courtesy of http://www.eatingwithfoodallergies.com