Gluten Free Recipes For Your Enjoyment!

Here at SafelyGlutenFree, we offer you the opportunity to exchange gluten free recipes and wheat free baking/cooking tips.  Simply go to our Gluten Free Exchange and send us your input.  Or email us at customerservice@safelyglutenfree.com.  As we collect more "Wisdom from the Gluten Free World", we will make it available to you here.  In dealing with gluten intolerance or celiac disease, the pooling of all our trials, errors and successes can make our gluten free lifestyles much happier and more pleasant.  Remember, Your Safe Enjoyment is Our Aim.

1 cup white, brown or sweet rice flour

1 cup tapioca flour

½ cup cornstarch

1 tsp xanthan gum

1 cup shortening

1 egg, beaten

1 tsp baking powder

Powdered sugar for rolling

Whisk together the flours and xanthan gum.  Cut shortening into the flour mixture with a fork or pastry cutter.  In a measuring cup, break the egg and beat slightly.  Add vinegar and baking powder and two tbls ice water.  Add liquid mixture to the flour mixture, mixing until the pastry holds together and forms a ball.  You may need to add 1-2 more tbls ice water.

Form 2 balls, one slightly larger than the other, the larger one for the bottom crust, smaller for top.  Set the balls back into the bowl; cover and chill for at least 15 minutes before using.The dough will not roll out exactly like wheat dough, but it will roll.  Place the ball of dough between two sheets of wax paper wrap that are dusted lightly with powdered sugar or rice flour.  Roll lightly and carefully.  When correctly sized, peel off top wax paper and invert the crust into the pie dish, pressing gently into place.  If dough cracks, just pinch it back together.  Don't worry if you need to start over - moisten it just a bit.  It won't hurt the finished crust.

For raisin pie, cut 4 large squares out of top for a lattice effect.  A sprinkle of granulated sugar adds sparkle and liveliness.

Feather Light Rice Flour Mix  (Betty Hagman)

This mix can be used for most regular recipes that call for wheat flour. 

                                    9 Total Cups              12 Total Cups

Rice Flour                     3 cups                         4 cups

Tapioca Flour                3 cups                         4 cups

Corn Starch                  3 cups                         4 cups

Potato Flour*                3 tablespoons               4 tablespoons

            (*not to be confused with Potato Starch Flour)

Potato flour can be replaced with potato buds.  Measure all into a large, strong ziplock bag.  Close tightly and roll and shake to mix.  A wire wisk can also be used to help mix.

This flour can not be sifted.  It is very fine so it can get messy.  This can be used with just about every regular recipe cup for cup.

Gluten-Free Baking Mix  (Soul Dog Restaurant, Poughkeepsie, NY)

Soul Dog substitutes this mix cup for cup for wheat flour, except in bread recipes.  Be sure to include the xanthan gum.

2 1/3 cups chickpea flour (also known as garbanzo bean flour)

2/3 cup cornstarch

¼ cup sugar

3 ½ teaspoons xanthan gum

1 ½  teaspoons salt

1 teaspoon cream of tartar

 Combine all ingredients and store in an airtight container.

Soul Dog Gluten-Free Chocolate Chip Cookies

 These are some of the best chocolate chip cookies we've ever had.  No one will know (or care) they're gluten-free.

1 cup canola oil

¾  cup sugar

¾  cup brown sugar

2 eggs

1 teaspoon vanilla

2 1/3 cups Gluten Free Baking Mix (see above)

1 teaspoon baking soda

1 teaspoon salt

2 cups chocolate chips

1. Preheat oven to 350F.  Grease a baking sheet.

2. Combine oil and sugar in a large bowl, and beat with a mixer on medium-high speed.  Add eggs, one at a time, mixing until creamy.  Add vanilla.

3. Reduce speed to low and gradually add baking mix, baking soda and salt.  Stir in chocolate chips.

4. Drop by level tablespoons or small ice cream scoop 2 inches apart onto baking sheet.  Flatten slightly.