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Gluten-Free Recipes for Food and other Fun Stuff
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Kid-friendly, GF recipes for
food and other stuff!
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Roll-Ups
courtesy of Sandra Leonard, "The Gluten-Free Baker"
(good for a snack or for lunch)
Makes 8 servings |
Ingredients:
1 corn tortilla, warmed
Spreadable sandwich mixture (egg salad, peanut butter, cream cheese, jelly etc.)
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Directions:
Spread enough sandwich spread to cover the tortilla in a thin layer. Begin rolling up the tortilla as you would a jelly roll. Wrap the roll tightly in plastic wrap and refrigerate. Cut 1/2-inch thick slices to form pinwheel shapes. Skewer the slices with toothpicks.
Variation: Lettuce Leaf Roll-Ups
Take a large, firm but pliable lettuce leaf (Bo ston or Bibb lettuce work well) and spread it out. Spoon any favorite salad (chicken etc.) into the bottom third of the lettuce leaf. Roll up the leaf with the mixture inside. Tightly wrap with plastic wrap. |
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MINI DONUTS (BAKED)
courtesy of Sandra Leonard, "The Gluten-Free Baker" |
Basic general directions for all donut recipes that follow:
Mix all the dry ingredients well to incorporate. Make a slight indentation in the dry ingredients, add oil and egg, mix a bit, then add the milk in small additions, until a fairly thick batter is achieved. Using an oiled/greased tablespoon, fill each donut hole with one Tablespoon of the batter. Close the unit and lock into place. Bake for 2-3 minutes. (Time will depend on appliance and recipe.) Remove donuts from the baker and repeat with remaining batter. Put hot donuts on wire rack to cool.
Note: Tongs are great to use for removing donuts from the baker . . . no burnt fingers.
CAKE DONUTS - PLAIN #1
Yield: 18-20 mini donuts
3/4 cup rice flour
1/4 cup potato starch flour
3 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon salt |
1/2 teaspoon xanthan gum
1/4 teaspoon vanilla powder or vanilla (opt.)
1/2 - 3/4 cup milk
1 egg, large or egg substitute
2 Tablespoons oil |
RAISED YEAST DONUTS
Yield: 20-24 mini donuts
1/2 cup milk, warmed to 100 - 110°
2 teaspoons dry yeast - quick rise
1 teaspoon sugar
1 3/4 cup rice flour
2 Tablespoons potato starch |
1 Tablespoon sugar
1/2 teaspoon salt
3/4 teaspoon xanthan gum
2 eggs, well beaten or egg substitute
2 Tablespoons oil |
Yeast Donut Directions:
Combine warmed milk, yeast and 1 teaspoon sugar in a small bowl. Stir to mix well. Allow to set for 5-10 minutes for yeast to bubble. Combine all dry ingredients and mix well. Add the eggs and oil and stir, add yeast mixture. Stir until well blended. Add a bit more milk if needed. Cover bowl and allow batter to stand for 30 minutes in a warm place, until risen and spongy.
Note: Gently remove 1 Tablespoon of dough at a time, to fill donut holes. Take care to try not to collapse the dough. Bake for 3 minutes. These are delicious with a bit of a favorite preserve on top of the center hole of the doughnut and sprinkled with powdered sugar. |
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Gluten-Free Peanut Butter Cookies |
Ingredients:
1 cup sugar
1 large egg, slightly beaten
1 teaspoon baking soda
1 cup natural peanut butter |
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Directions:
Preheat oven to 350 degrees.
Combine all ingredients.
Shape dough into 1" balls. Place on an ungreased cookie sheet.
Use a fork to make a crisscross pattern on top of each cookie.
Bake at 350 degrees for about 10 minutes.
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Buttermilk Pancakes
courtesy of Sandra Leonard, "The Gluten-Free Baker" |
Ingredients:
1 cup of gluten-free baking mix *
1 Tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda |
1/2 teaspoon salt
2 eggs
1 to 1 1/2 cup buttermilk
2 Tablespoons oil |
* Gluten-Free Baking Mix: 4 cups white rice flour, 1 1/3 cups potato starch flour, 2/3 cup tapioca starch flour. Mix flours together very well. Measure out amount needed for recipe. Store in a covered container for future use. To store for prolonged time, refrigerate or freeze.
Directions:
Mix dry ingredients together. Beat the eggs with buttermilk and oil. Add dry ingredients and stir until batter is smooth. Drop from mixing spoon onto a hot greased griddle or skillet and cook until top is full of tiny bubbles and the underside is brown. Turn and brown on other side.
Quick and easy to make. Try adding small fruit pieces to batter for a fun pancake . . . try raisins arranged to make a '"smiley" face. Pieces of banana slices, apple slices, and blueberries all make for delicious pancakes. For kids that like finger foods, try making large pancakes and using them as roll-ups. The roll-up can be used with many fillings.
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White Goop
Something fun to play with that's messy but easy to clean up!
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Ingredients:
1 part corn starch
2 parts water
Directions:
Mix ingredients together until smooth.
Enjoy!
Suggestion:
Try to make a ball with the mixture. Note how it kind of keeps its shape as long as you are working with it, but as soon as you stop, it "melts" through your fingers. |
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Ingredients:
½ cup rice flour
½ cup cornstarch
½ cup salt
2 teaspoons cream of tartar
1 cup water
1 teaspoon cooking oil
Food coloring, if desired
Directions:
Mix ingredients. Cook and stir on low heat for 3 minutes or until it forms a ball. Cool completely before storing in a sealable plastic bag. |
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Please visit again soon.
The recipes on this page are rotated.
Your kind comments and suggestions are welcome.
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