Chocolate Chip Cookies

3/4 cup butter
1 1/4 cups light brown sugar
1/4 cup granulated white sugar
2 tsp vanilla
2 eggs
1 Tbsp milk
1/2 cup + 2 tablespoons brown rice flour
1/2 cup + 2 tablespoons white rice flour
1/2 cup tapioca flour
1/2 cup cornstarch
1  tsp  xanthan gum
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
1 ¼ cup mini chocolate chips

A classic chocolate cookie tender and loaded with chocolate chips.

In a large bowl, cream butter and sugars. Add eggs one at a time, then add milk and vanilla.

Whisk together dry ingredients in another bowl.

Add dry ingredients to wet, and mix just until incorporated. Stir in the chocolate chips.

Drop cookie dough by tablespoons onto a greased baking sheet. Bake at 375°F for 8 to 10 minutes, or until cookies are golden brown.



Pineapple cucumber salad

1/2 pineapple, chopped
1 English cucumber, 1/4" sliced, chopped
1/4 cup fresh cilantro leaves, chopped
3 Tbsp lime juice


This fresh 'salad' pairs wonderfully as a topping on grilled salmon or chicken.

Toss all ingredients together, and season with salt and pepper if you like. Allow flavours to blend for about an hour, then serve at room temperature over salmon or chicken.



Cinnamon Swirl Quick Bread

Great served with tea, breakfast, or as a fun snack. It’s also a good dessert if you are looking for something that isn’t too sweet.
2 cups gluten free flour mix (or 1 cup white rice flour, 1/2 cup soy flour &
1/2 cup tapioca flour)
1 tsp GF baking soda
3/4 cup sugar
2 tsp xanthan gum
1/2 tsp salt
1 cup buttermilk
1/4 cup vegetable oil
1 large egg
1 Tbsp cinnamon
1/4 cup sugar
In a large mixing bowl add the flours, baking soda, sugar, xantham gum, and
salt. Whisk together lightly.
In a medium bowl add the buttermilk, oil, and egg. Beat with a mixer set on
medium until well combined.
Add the wet ingredients to the dry ingredients. Mix together until combined.
Mix the sugar and cinnamon together in a small bowl for the topping.
Spray a loaf pan with nonstick cooking spray. Add half of the batter followed by half of the topping. Repeat with the rest of the batter and topping.
Take a sharp knife and run it through the batter in a swirling motion**. Bake at 350°F degrees for 45-50 minutes in the center of the oven, or until


Gluten Free Glazed Meatballs

akes 60 1 1/2′′ meatballs or 125 1′′
3 lbs. ground beef
2 eggs or 4 egg yolks, beaten
3/4 cup gluten free bread crumbs (I used gluten-free  
oat flour.)  
1 teaspoon onion powder
6 Tablespoons gluten free Worcestershire sauce (I use
 Lea & Perrins)
 salt and pepper to taste
1.  Mix all of the above ingredients together in a bowl.
2.  Shape into 1 1/2′′ to 1 3./4 round balls; place on a parchment or wax paper lined
baking pan; set aside.
3.  Preheat a large pan with oil; and add several meatballs.
4.  Roll the meatballs around in the pan so that they do not become flattened. Cook
until brown and no longer pink inside, about 10 minutes.
Gluten Free Glazed Meatballs Sauce
1 Tablespoon butter  
1 ½ cups jam, flavor of choice (I used strawberry.) Use sugar-free, 100% fruit or regu-lar, depending upon your tastes or food sensitivities.  
3 Tablespoons gluten-free Worcestershire sauce (I use Lea & Perrins)
1.  Add all ingredients into a large, shallow skillet.
2.  Heat and whisk together until well combined and heated thoroughly.
3.  Add meatballs and toss until well coated.  
4.  Serve warm.
Another alternative glaze recipe is to boil a package of frozen or equivalent amount of
fresh cranberries, 1 cup water, 1 cup sugar, Worcestershire sauce; cook for about until
cranberries burst (15-20 minutes). Strain through a mesh strainer. You may also add
about 1/8 teaspoon pepper flakes, a little hot sauce, or chipotle sauce for a little heat.
Use all ground beef; a portion of ground beef and pork; or ground turkey.


Simple Pizza Crust

2/3 cup warm water (105°F)                                                      1 tbsp gluten-free dry yeast
1/2 tsp sugar                                                                               1/2 cup tapioca flour
1/2 cup brown rice flour                                                             3 tbsp bean flour
1/2 tsp xanthan gum                                                                   1 tsp vinegar
1 tsp unflavored gelatin powder                                                 1 tsp olive oil
1/2 tsp oregano                                                                           1/2 tsp salt
1/4 tsp garlic powder                                                                  1/4 tsp basil
Preheat oven to 425°F.   Mix the warm water, yeast and sugar first. Let this mixture sit for five minutes.
Mix the rice flour, tapioca flour, bean flour,  gelatin, xanthan gum,salt, oregano, basil and garlic thoroug-
hly.  Then add the olive oil and vinegar.  Use an electric mixer on medium speed to beat the mix for 3 minutes.
Push dough onto a lightly oiled pizza pan.
Use extra rice flour on top of dough if you have trouble spreading the dough or wet hands to spread the batter also works great.

The edges should be thicker than the middle.  
Bake for 10 minutes.
Reduce oven temperature to 400°F. Top with desired pizza sauce and topping  
then bake for another 20-25 minutes.
Contributed by Angie Halten


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