Did you mix it into a paste in cold liquid first? And then add that glop to your hot mixture?

Yup. The paste of tapioca flour and liquid is what turned into the yucky curdled-looking blobs that never dissolved.

Sounds like I should try again.

-Valerie

I think you should.

Don't pour it into boiling stuff (I'm thinking you probably didn't). But for those who don't know... you don't really want to boil things like tapioca and arrowroot... just put it into lukewarm 'gravy' and then heat it enough to thicken your sauce to where you want it. I work with arrowroot a lot and it will turn into 'snot' (sorry ) if it gets too hot. (sorry again! )

I think this is an everything free recipe--except fat.

Take a fat carrot that's been scrubbed clean. Using a potato peeler, slice it longwise like you're peeling it but keep doing it in the same place until you have a lot of very thin slices of carrot. Fry until crisp. Salt to taste. Mmmmm. We did this last night with fresh sweet carrots and it was sooooo good.

Definitely not fat free, though.

Rachel

Halloween Finger cookies

cnf: corn free--if you use corn free powdered sugar
df: dairy free
gnf: grain free
sf: soy free
mf: vegetarian (meat free) (allows milk, egg and fish(?))

2 cups almond flour
2 egg whites
1-2 cups powdered sugar (add extra to taste if needed as is they are not terribly sweet)
sliced almonds
liquid chlorophyll (optional)

325 degree oven

Mix all ingredients well. Add liquid chlorophyll if you want green dough. Wet hands before rolling dough into snakes. Shape snakes into finger sizes and put on greased cookie sheet. Use a spoon to put creases where knuckles would be. Press one almond slice into end of finger for nail.

Bake 15-20 minutes.

Yum!

These can be formed into other shapes and the sliced almonds left off if you aren't celebrating Halloween.

Rachel

I usually just mix this up according to what looks right-it is a very forgiving recipe. However, Eric is taking a class in Middle school that had a cooking day. He did not participate and opted to just bake a treat at home with me and bring in the recipe. This prompted me to write it out. It is really easy because I cheat and use cake mix. Unfortunately it is too sweet for me to eat.
--Judy


Gluten, Dairy, Egg, Nut, and Soy Free Apple Cobbler

Preheat oven to 350

Wash and peel 4 large apples (Rome apples work well)
Slice apples and mound in an 8x8 in. glass pan
Sprinkle with 1 ½ TBS gluten free flour mixture*
Sprinkle with 3 TBS Cinnamon sugar
Mix well to coat apples (or peaches) and spread flat in pan

Topping
¾ C. gluten free pantry white cake mix
¼ C. Spectrum shortening
½ tsp cinnamon
Cut shortening into cake mix until small sized crumble

Sprinkle topping over apples
Sprinkle with cinnamon sugar
Bake 30-40 minutes until bubbly

*Gluten free four mixture:
3 c. rice flour
2 c. potato startch
1 c. tapioca flour

Substitute for Sweetened Condensed Milk (I thought this would be a good place for it too; though it requires a safe milk substitute such as soy or rice, I bet potato would work too? Most of which contain corn)

I've not tried this other than in pumpkin pie filling, but a 14 oz can of sweetened condensed milk can be subbed with 1/2 cup maple syrup and 1/2 cup soy milk (I used to use rice milk). I've also used rice milk and subbed the maple syrup with brown sugar and water. Not so much for allergies as an empty kitchen and kids on a pumpkin kick, but, at the time they loved it.

That is an awesome suggestion!!

I, very sadly, pass over many recipes with condensed milk in them because I just didn't know what to do.

THANK YOU! :kiss:

Everything free. Note: Has citrus

Lemon Chicken Marinade

1/2 cup oil
1/2 cup lemon juice
2 tsp salt or seasoned salt
1 tsp paprika
1 1/2 tsp onion powder or 1 1/2 Tbsp grated onion
1 1/2 tsp sweet basil
1/2 tsp thyme
2 minced garlic cloves

1. Combine all ingredients and mix well.

2. Pour over bonelss chicken breasts or thighs, or put marinade and chicken in a ziploc bag.

3. Marinate at least 30 minutes; preferable 6-8 hours or overnight.

4. Cook on the grill!

Not only is this marinade tastey, it's quick too

Claire

df: dairy free
nf: nut free
rsf: refined sugar free
sf: soy free
mf: vegetarian (meat free) (allows milk, egg and fish(?))

can be made:
ef: egg free - sub with egg replacer
cnf: corn free - sub arrowroot for corn starch, but recipe uses xanthan gum?
v: vegan (no meat, honey, eggs, dairy) - use egg replacer and sweetener of choice

Does using egg replacer count as egg-free?

Not sure if I have all the acronyms right. Please let me know if they need to be changed.

Copying this over from the Bread Thread...


I tried a new bread recipe tonight. This recipe is easy and the bread is awesome!! It's fluffy, and moist, and tender...and it didn't fall like all my other loaves! The taste is excellent and the texture reminds me of store-bought wheat bread!

You can find the recipe here:

http://www.recipezaar.com/190906

I didn't have garfava flour, so I subbed using someone else's suggestions:

For the 1 1/4 cups gf flour mix:
1/2 cup sorghum
1/2 cup brown rice flour
1/4 cup tapioca

and in place of the 1/4 cup garfava I used 1/4 cup sorghum.

I also used 3 eggs instead of the 2 eggs and 2 egg whites, and 1 package of yeast (2 1/2 tsp I think) instead of the 2 tsp the recipe called for.

Mine raised in about 40 minutes - I put it in a warmed oven with a bowl of hot water. Just remember to pull that bowl out before you bake.

I also put foil over the top for the last 10 minutes of bake time - I like the crust a little softer, rather than crunchy.

You can find more tips and discussion about this recipe here:
http://www.glutenfreeforum.com/index...howtopic=28633

Yah, I've been hopping.

Finally I can have a sandwich on bread instead of a bun! YAY!!

Question: Could I sub buckwheat for the sorghum and still get the same texture?