Here are a few of my favorite gluten free foods:

FIRST, I love using baking mixes (I like Pamela's or Bob's Red Mill the best). These mixes are a bunch of the non gluten flours, baking sodas, xanthan gums, etc., all in one so you don't have to go out and buy all the different kinds and mix them together! I use this mix in just about ANY recipe that calls for flour! It's worked so far for everything!

A tip ... if the recipe also calls for baking soda or baking powder you won't need that, it's in the mix!

I LOVE all of the "rice pastas" out there I've only ran into one I don't like. My favorite is Glutino, Tinkyada, and Bionaturae. I also have learned to like Rice Crackers, especially the cheese ones! I like all the brands out there, the brand Asia has been my favorite but they are hard to find!

As for Cereal, I haven't tried any of the "gluten free labeled" cereals. I have learned that Fruity Pebbles and Cocoa Pebbles are gluten free, so I eat those!

Some tips that really helped me has been to know WHICH brands are good about labeling. These companies promise to CLEARLY list any gluten ingredients, meaning it will the actual name of the grain, not some hidden word! Or they will clearly say "gluten free". I'm just mentioning a few, I am sure there are more: All Kraft products, ConAgra, General Mills, Blue Bunny, Great Value (which is Wal-Mart's brand, they claim they will clearly put Gluten Free on the label if it is GF)

Here are some of those recipes I love. MANY more are found online and many times I use Chef Walter's recipes and just substitute things I know I can have, like a GF flour baking mix for the flour he would normally call for.

I made his Wonderful Fudgy Brownies (made November 3rd), but substituted GF flours, I must say they turned out better than his!

Stacy :)

PAMELA'S BISQUICK STYLE BISCUITS

I CUP Pamela's Baking and Pancake Mix
1/4 cup shortening
1/3 cup, plus one tablespoon, Milk

Preheat oven to 375
In a large bowl pour baking mix and then cut in shortening with a fork until mixture resembles coarse crumbs. Pour milk into flour mixture while stirring with a fork. Do not let dough sit. Drop spoonfuls of dough onto a greased cookie sheet. Bake about 12 minutes or until brown on tape

yield: 5-6 biscuits

GLUTEN FREE CHOCOLATE CHIP COOKIES

1/2 cup butter
1/4 cup white sugar
1/4 cup brown sugar
1 egg
1 teaspoon vanilla (Make sure this is GF. I use McCormick's because I've confirmed it's GF)
1 1/2 cups baking mix (I use Pamela's)
1 cup semi sweet GF chocolate chips
1/2 cup chopped nuts (optional)

Cream butter and sugar, add egg and vanilla and beat together. Add baking mix, chocolate chips and nuts, mix thoroughly. Place tablespoon size drops of dough onto greased cookie sheet. Flatten. Bake in a 350 degree preheated oven for about 15-18 minutes. Let cookies cool.

You can also make a "cookie cake" using this recipe! There are many frostings that consider themselves gluten free that you can decorate with. Just use those 1-800 numbers on the label to find out. Or email me!

ROSIE’S PERFECT PUMPKIN BREAD
Found at glutenfreebaking.com (given to me by Sharon Alton)

Dry Ingredients:
2 1/2 cups white rice flour
1/2 cup cornstarch
1 Tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon xanthan gum

Wet Ingredients:
4 large eggs
1 cup vegetable oil
1/2 cup orange juice
3 cups granulated sugar
1 15-ounce can pure pumpkin (not pumpkin pie filling)
1 cup dried cranberries, optional

1. Preheat the oven to 350
2. In a large mixing bowl, whisk together dry ingredients. Set aside.
3. In a medium mixing bowl, mix together eggs, oil and orange juice. Add sugar and pumpkin. Blend until thoroughly combined.
4. Add pumpkin mixture to flour mixture. Stir until all ingredients are thoroughly combined. (Use medium speed on a handheld mixer or medium-low speed on a stand mixer.) Scrape bowl down once or twice while mixing ingredients. Stir in dried cranberries, if using.
5. Pour batter into prepared loaf pans. Bake for 1 hour or until a toothpick inserted into the center of the loaf comes out clean.
6. Remove pans from oven and place on a wire rack. Allow bread to cool in the pan for 10 minutes.
Remove bread from the pans and allow to cool completely on a wire rack.

Makes two loaves

PIZZA CRUST
Found at savorypalate.com. Given to me by Sharon Alton)

1 tablespoon dry yeast
2/3 cup brown rice flour or garbanzo/fava bean flour*
1/2 cup tapioca flour
2 teaspoons xanthan gum*
1/2 teaspoon salt
1 teaspoon unflavored gelatin powder (Knox)
1 teaspoon Italian herb seasoning
2/3 cup warm milk (110º) or non-dairy liquid
1/2 teaspoon sugar or honey
1 teaspoon olive oil
1 teaspoon cider vinegar
Extra rice flour for sprinkling

Pizza Sauce
1 can (8 oz.) tomato sauce
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon crushed dried rosemary
1/2 teaspoon fennel seeds
1/4 teaspoon garlic powder
2 teaspoons sugar
1/2 teaspoon salt
Toppings of your choice

Sauce: Combine all ingredients in small saucepan and bring to boil over medium heat. Reduce heat to low and simmer for 15 minutes, while Pizza Crust is being assembled.

Makes about 1 cup.

Crust: Preheat oven to 425ºF. In medium mixer bowl using regular beaters (not dough hooks), blend the yeast, flours, xanthan gum, salt, gelatin powder, and Italian seasoning on low speed. Add warm milk, sugar, oil, and vinegar.

Beat on high speed for 2 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will resemble soft bread dough. (You may also mix in bread machine on dough setting.)

Put mixture on lightly greased 12-inch pizza pan. Liberally sprinkle rice flour onto dough, then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges thicker to hold the toppings.
Bake pizza crust for 10 minutes. Remove from oven. Top Pizza Crust with sauce and your preferred toppings. Bake for another 20-25 minutes or until top is nicely browned.

Serves 6 (1 slice per serving).

GLUTEN FREE CORNBREAD
(I love this, it's so good with beans or veggie soup and I think better than the "real" thing)

2 cups cornmeal (make sure its pure cornmeal with no flour. Arrowhead Mills has some)
2 cups Baking Mix (I use Pamela's)
1/4 cup sugar
2 cups buttermilk
2 eggs
1/2 cup vegetable oil

Mix first 3 ingredients and then in a separate bowl mix the next 3 ingredients.
Stir together dry and wet ingredients
Pour into a greased 10 inch iron skillet
Bake in a preheated 425 degree oven for 23-25 minutes

GLUTEN FREE ANGEL FOOD CAKE
(This was so good with cool whip and strawberries)

1 cup plus 2 tablespoons gluten free flour mix
3/4 cup granulated sugar
1/4 teaspoon salt
1/3 teaspoon xanthan gum
12 egg whites
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons gluten free vanilla
3/4 cups granulated sugar

Measure flour mixture, 3/4 cup sugar, salt and xanthan gum, set aside.
Beat egg whites with cream of tarter and vanilla until quite stiff. While beating, gradually add remaining 3/4 cup sugar and beat until stiff peaks form. By hand, fold in the flour mixture.
Pour the stiff batter into an un-greased 10-inch tube pan. Gently cut through the batter with a knife to break air bubbles.
Bake at 350 degrees for 35 to 40 minutes. Invert immediately or let cool on a rack (as it cools it will stiffen)
Frost WHEN COOL