Christmas Sugar Cookies (Gluten-Free)

3 cups gluten-free flour mix*
2 eggs
1 teaspoon soda
1 cup sugar
1 teaspoon cream of tartar
1 teaspoon almond (or flavoring of your choice)
1 cup gluten-free margarine

Sift flour, soda & cream of tartar - cut in margarine or butter (I find that margarine is easier when rolling out the cookies). Beat eggs, add sugar & almond - mix well. Pour egg mixture into flour mixture and mix well by hand.

Chill at least 15 min (several days is also ok). Roll out to desired thickness on floured surface and cut into shapes. Decorate with colored sugar, or if you prefer, after baked & cooled frost and then sprinkle with colored sugar, etc.

2 cups powdered sugar mixed with some melted butter & lemon juice frosts one batch. Bake at 350F for 9 minutes.

* Bette Hagman's Four Flour Mix (from The Gluten-Free Gourmet Bakes bread).
Garfava Bean Flour 2/3 part
Sorghum Flour 1/3 part
Cornstarch 1 part
tapioca flour 1 part

Submitted By Becky !

Gluten Free Stuffing For Thanksgiving !

Gluten-Free Herbal Bread Dressing

Ingredients:

• 8 cups cubed Gluten-Free Walnut Rosemary Bread OR your favorite GF bread (1/2 inch cubes. crust removed)
• 1/2 cup butter (1 stick)
• 2 cups chopped onion- Walla Walla or other sweet variety if possible
• 2 cups chopped celery with leaves
• 1/2 cups chopped fresh chives
• 3 tablespoons minced fresh sage
• 1 tablespoon minced fresh thyme
• 2 lightly beaten large eggs
• 1 teaspoon salt, or to taste
• 1/2 teaspoon pepper, or to taste
• 1 cup gluten-free chicken broth

Preparation:

Preheat oven to 350°

1. Spread bread cubes in one layer on 2 large baking sheets. Bake for about 12 minutes or until cubes are dry, but not browned.
2. Allow bread cubes to cool. Place cooled cubes in a large mixing bowl.
3. Melt butter in a large saucepan over medium high heat. Add onions and celery and sauté for about 10 minutes or until onions are translucent, but not browned.
4. Add herbs to vegetables and sauté an additional 2 minutes.
5. Add vegetable herb mixture to bread cubes and stir to mix.
6. Pour lightly beaten eggs into mixture and stir to blend.
7. Add salt and pepper and stir to mix.
8. Add gluten free chicken broth and stir to thoroughly combine all ingredients. If the stuffing is too dry, add more broth, 1 tablespoon at a time, being careful not to overdampen or stuffing will be soggy.
9. Transfer stuffing to a buttered 13x9 inch baking dish and bake for approximately 50 minutes or until the top is golden brown.

Tips: If you like a heavily flavored stuffing, add 1 tablespoon of gluten free poultry seasoning to bread cube mixture before baking.

Test flavors and moisture content- Melt 1 teaspoon of butter in a small skillet. Over medium heat, add 1 tablespoon of stuffing and cook just until golden brown. Taste and add more herbs, salt or pepper if needed. If the dressing seems too dry try adding another egg. Too much broth can make the dressing so
Always make sure your work surfaces, utensils, pans and tools are free of gluten.

Pizza Crust Dough Recipe

Ingredients

1 cup GF baking mix
1/4 cup potato flour (not starch)
1 Tablespoon sugar
1 teaspoon salt
1 teaspoon GF baking powder
1 large egg
1/8 cup olive oil
1/2 cup milk (total liquid: 1 cup)

Directions

Preheat oven to 350° F. Oil a 10x15 jelly-roll pan with olive oil. Measure dry ingredients into a bowl and mix well.
Whisk egg, oil, and milk together. Add more milk, if needed, to make one cup of liquid and whisk together. Pour liquid into dry ingredients and mix well. Place dough onto oiled pan and use hands over well-oiled rolling pin or glass to evenly spread dough over bottom of pan. Put sauce and other toppings onto dough. Bake on top shelf of oven for approximately 10 minutes. Then, turn up heat to 450° F and bake another five to 10 minutes, or until pizza is done, as shown by medium browning of crust and light browning of the top.

Submitted By Sara

Chicken Piccata

4 chicken breasts
1/3 cup olive oil
½ cup GF all purpose flour
¾ tsp paprika
½ tsp salt  Redmond’s Sea Salt)
Pinch of pepper
¼ cup of Madeira wine
2 TB water
3 TB fresh squeezed lemon juice

Mix the flour with paprika, salt, and pepper in a shallow bowl. Dip chicken into mixture and shake off any excess. Heat oil in a large skillet over medium heat and brown chicken on both sides. Remove and keep warm.

Add the wine and water to the pan. Add lemon juice and stir until sauce thickens slightly. Return chicken to the pan and meld flavors of the sauce with the chickens. Serves 6-8.

I make this for the adults. My kids can’t do grapes and wine is a big yeast feeder, but I really like this one. Goes well with thin spaghetti and marinara or alfredo sauce

Submitted By Tara.

Baked Chicken Supreme

Baked Chicken Supreme

Ingredients

1 frying chicken, skinned and cut into pieces
1 green pepper, cut into strips
1 clove garlic, pressed
1/4 cup scallions, chopped
1 cup GF chicken stock
1 teaspoon tarragon
1/2 cup margarine or butter
2 tomatoes, cut into wedges
1 teaspoon paprika
1 t salt

Directions

Sprinkle chicken with garlic and paprika and brown on in 1/4 cup of margarine. Remove from pan. Add rest of margarine and sauté mushrooms, onions and green pepper. Return chicken to pan. Add chicken stock, tarragon, tomatoes and salt. Simmer for 1 hour or until chicken is tender. Serve over rice.

Submitted By Darla