Living Gluten and Dairy Free

This is a favorite at our house. I make it thick and we eat it with corn chips, like dip!

1 can kernel corn or 2 cups frozen corn
1 can or two cups beans of choice (I use black beans)
1 to 2 lbs ground meat of choice (can use soy taco meat)
1 package of taco seasoning (watch for gluten, Frontier’s is gluten-free)
1 can chopped tomatoes or two fresh chopped tomatoes
1 small can green chilies or fresh chopped jalapenos
1 onion, chopped (I use large but use per your taste)
1 bell pepper, chopped

Brown meat, drain. Prepare seasoning according to the package. Add to meat. Add all ingredients to the slow cooker or a large soup pot. Include the juice from the canned corn, chilies and tomatoes. Drain and rinse the beans before adding. If using frozen or fresh ingredients, add a cup or two of water. Cook on stove for 20 minutes to several hours. In slow cooker, cook for several hours on low, less on high. Near end, if you want thick dip-like soup, add one can refried beans or dehydrated refried beans. Serve in bowl or over rice or quinoa. If you are not dairy-free, add cheese. Also good topped with black olives.

Mayonnaise Bread (gluten and dairy free)

1/4 cup coconut oil or olive oil
3T honey
2 eggs
2 tsp yeast
1/2 cup almond milk (or broth)
1/2 cup mayonnaise
1/2 cup brown rice flour
1/2 cup millet flour (or other gf flour, I suppose)
1/2 cup sweet rice flour
1/2 cup arrowroot starch (I have not tried another starch)
1/2 tsp baking soda
2 tsp baking powder
2 tsp guar gum
1 tsp salt
2 tsp apple cider vinegar

Have all ingredients at room temperature. Preheat oven to 350F. Grease glass loaf pan with coconut oil (other pan may work, this is what I have used successfully). Combine almond milk and honey and warm to lukewarm. Add yeast to milk and honey and let proof. In KitchenAid mixing bowl, with paddle beat coconut oil and eggs. Add mayonnaise and beat. In separate bowl, mix dry ingredients. Add dry ingredients to the oil mixture. Add almond milk, honey and proofed yeast. Add the apple cider vinegar. Beat on 4 for 2 minutes. Check consistency. It should be slightly stringy. If too wet, add soy flour 1/4 cup at a time until stringy(You may use any flour. I use this cause I have it on hand and do not like it for anything else. I usually only have to do this on wet rainy days or if I was not exact measuring my flours). Pour into greased loaf pan (it will be very sticky and gooey)and smooth the top with wet hands. Bake at 350F for 15 minutes, cover with foil loosely and bake another 25 to 30 minutes or until toothpick inserted in middle comes out clean. Allow to cool in pan for a while. When you can work with it without burning yourself, turn it out on to a wire rack and allow to cool fully before slicing and storing.

I can’t say how this freezes as it is gone in two days each time I make it. The girls are loving having cinnamon toast for breakfast and sandwiches for lunch. I used Hellman’s Light Mayonnaise (Best Foods). That is my vice I just have not been able to go organic on yet.

 I have been messing with this recipe, some of it accidental. Yesterday, I heated 1 cup broth and honey and added the yeast before I realized I only need 1/2 cup broth. I went ahead with it and left out the mayonnaise. It was a lighter loaf than usual with good taste. Here are some other changes you can make:

A metal pan has worked successfully.

I have subbed amaranth flour for sweet rice flour. But, you can’t sub it for another flour and use sweet rice flour. It is too sticky.

I have subbed quinoa for the millet successfully but with a more earthy taste.

I have subbed canola oil for the oil.

I may not use the mayo again but when I do, I beat it on a medium speed with the eggs and oil until smooth.

Let the yeast proof for a while. With one cup of broth and then honey in a two cup measure, the yeast should just about puff to the top of the two cup measuring cup.

Measure accurately.

Forgetting the apple cider vinegar is OK. It might spoil faster but there is never enough to spoil at my house.

This recipes comes originally from this recipe:
http://christmas.allrecipes.com/az/78849.asp It is not GF or DF. I made it so.

Pancakes

* 1/2 cup starch of choice, I use arrowroot
* 1/2 cup rice flour, I use brown
* 1/2 cup millet, quinoa, amaranth, soy or other GF flour
* 1 tablespoon sugar
* 2 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 cup eggnog, I used SilkNog which was good but I usually use almond milk or coconut milk
* 2 tablespoons clarified butter, I use marg or coconut oil
* 1 egg, lightly beaten

1. Preheat griddle or skillet, lightly oil if need be.
2. In a bowl, mix the flours, sugar, baking powder, and salt. Make a well in the center, and pour in the milk (or eggnog), butter sub, and egg. Mix until dry ingredients are evenly moist. (I mix the liquid ingredients in a large measuring cup prior to adding them to the dry ingredients.)
3. Pour 1/4 cup batter onto the hot griddle for each pancake. Cook pancakes until bubbles on top remain open. Flip with a spatula, and continue cooking until lightly browned on bottom.

Peanut Butter Muffins

1 C peanut butter (pure just-peanut peanut butter),
1/2 C honey
1/2 tsp baking soda
2 eggs
1/2 cup semi-sweet chocolate chips (optional)

Whisk together, pour into a greased muffin pan and cook for 10-25 mins dpending on muffin size at 350 F. These can burn quickly if you are not watching, so keep your eye on them.

This is my late MILs recipe. It was her sister’s favorite. She made it for special occasions. It is so good, I wish she made it more often. I am very happy to have the recipe now.

1/2 cup chopped onion
1/2 cup chopped carrot
1/2 cup coarsely chopped green pepper
3/4 cup ketchup
1 cup pineapple juice
2 Tbls vinegar (I used apple cider vinegar)
1/4 cup brown sugar
1 Tbls soy sauce (if you can sub this it can be soy free)
1/2 tsp salt
1/4 tsp pepper (I used more)
dash ground ginger (I used ginger powder shaking liberally)
1 cup pineapple chunks
Chicken cuts of choice (I use legs as my girls love them)

Line baking dish with foil with enough overhang to cover dish. Arrange chicken on foil. Mix remaining ingredients in bowl. Pour over chicken. Seal foil over dish. Bake at 375 for 45 minutes covered then another 30 minutes or until done uncovered.

Serve over rice. Yum!

These are divine. The recipe calls for Miracle Whip but I can’t stand the stuff so I just used Hellman’s Light Mayo (my one vice)

1 cup banana (once I was short on banana and used coconut milk to make whole cup)
1 cup mayo
3/4 cup sugar
2 1/2 cups sorghum flour (or combination of gf flours)
2 1/2 T xantham or guar gum (I used tsp instead, I am not fond of this stuff but I understand its necessity)
2 tsp baking soda
1/2 tsp salt

Combine all ingredients in mixign bowl. Pour mixture into muffin pan. Bake at 350 for 20 to 25 minutes. Makes 12 large muffins. (I make mini-muffins as they are easier to transport. Mini-muffins take 10 to 12 minutes to cook.)