Gluten-Free Crescent Rolls

I tried these at Thanksgiving two years ago and they were great!

 

Gluten Free Crescent Rolls

(originally from the Better Batter website)

 •1/2 stick (1/4 cup) butter, frozen and grated

 •3/4 cup small curd cottage cheese

 •1/3 cup sorghum flour

 •1/3 cup millet flour

 •1/3 cup brown rice flour or soy flour

 •1 tsp. xanthan gum

 •1/8 tsp. salt

 •¾ tsp. baking powder

 •1 tsp. sugar

 •1/2 tsp. vanilla (optional -- use only if you're making a sweet roll)

Mix together grated butter and cottage cheese, either in your mixer or by hand. In

another medium sized bowl, mix all dry ingredients together. Add dry ingredients

to butter and mix until a ball of dough forms.

At this point you can wrap the dough in plastic wrap or chill or two hours, -OR- if

you are already using frozen grated butter you can proceed with baking. 

Preheat your oven to 350. Sprinkle rice flour on parchment paper or plastic wrap

and roll ball of dough in a large circle (14"). 

Cut into 8 triangles with a pizza cutter. Roll each triangle up starting with the wide

end continuing to the tip. Place rolled crescents on a greased or parchment-lined baking sheet. Bake

18-20 minutes. Serve immediately while hot!! Enjoy!

Gluten-Free Lemon Gooey Butter Cookies

This is a recipe my mom created for me. She experimented around with various ingredients and finally came up with this one; the cream cheese is the key ingredient that holds it together.

1 stick butter, softened

1-8 oz. package cream cheese, softened

lemon rind, grated 1 Tbsp. (optional)

1 ¼ cups white sugar

1 egg

1 ½ cups white rice flour

¾ cup tapioca flour

1 tsp. salt

1 tsp. baking soda

3 tsp. baking powder

1 tsp. xanthan gum

Beat together butter, cream cheese and sugar. Beat in egg. Mix dry ingredients together; add to creamed mixture and mix with spoon.  Form into balls and roll in powdered sugar. If too sticky, set in refrigerator for an hour before forming into balls.  Flatten onto greased cookie sheet and bake at 350° F for 10-13 minutes.

Gluten Free Zucchini Cake

This recipe holds together really well for a gluten-free cake. The Zucchini is the key to making it moist and not crumble.

Ingredients:

2 cups shredded zucchini
2 cups sugar
1 cup canola oil
4 eggs
1 cup white rice flour
1 cup sorghum or bean flour
1/2 cup tapioca flour
1 tsp. salt
1/2 baking powder
1/2 tsp. baking soda
1/2 tsp. xanthan gum
1/2 cup chopped pecans

Frosting:
4 oz. cream cheese, softened
1/2 cup butter, softened
1 Tbsp. milk
1tsp. vanilla
2 cups powdered sugar
1/2 cup chopped pecans

Directions:

Mix ingredients in large bowl. Pour into a greased 13x9 inch pain. Bake at 350° F for 35-40 minutes or until toothpick inserted near the center comes out clean. Cool. 

Mix frosting ingredients until smooth. Pour over cake. Sprinkle with chopped pecans. Store in refrigerator.

Best Cookie Ever (Gluten Free Version)

Best Cookie Ever (Gluten Free Version)

Preheat the oven to 375° F. Mix the following ingredients and bake for 6-7 minutes. Cool on rack.

2 sticks margarine or butter, softened                        1 cup sugar

1 cup brown sugar                                                      2 eggs

1 tsp. vanilla                                                               2/3 cup brown rice flour
2/3 cup amarinth flour                                                2/3 cup tapioca flour

2 ½ cups oats                                                              1 tsp. baking powder

1 tsp. baking soda                                                       ½ tsp. salt

1 (12 oz.) bag of chocolate chips                               1 (8 oz.) Hershey bar, grated

1 ½ cup chopped pecans

 

Gluten-Free Lemon Angel Cake Roll

Gluten-Free Lemon Angel Cake Roll

Prep: 30 min. Bake: 15 min. + cooling

INGREDIENTS:

9 egg whites

1-1/2 teaspoon vanilla extract

3/4 teaspoon cream of tartar

1 cup plus 2 tablespoons sugar

¼ cup rice flour

¼ cup garbanzo bean flour

¼ cup tapioca flour

1 tablespoon confectioners' sugar

FILLING:

1 cup sugar

3 tablespoons cornstarch

1 cup water

1 egg, lightly beaten

1/4 cup lemon juice

1 tablespoon grated lemon peel

Yellow food coloring, optional

Additional confectioners' sugar

Directions:

Place the egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; lightly coat paper with cooking spray and set aside.

Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, about 1/4 cup at a time.

Carefully spread batter into prepared pan. Bake at 350° F for 15-20 minutes or until cake springs back when lightly touched. Cool for 5 minutes.

Turn cake onto a kitchen towel dusted with 1 tablespoon confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

In a large saucepan, combine sugar and cornstarch; stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.

Remove from the heat. Gently stir in lemon juice, peel and food coloring if desired. Cool to room temperature without stirring.

Unroll cake; spread filling to within 1/2 in. of edges. Roll up again. Place seam side down on a serving plate; sprinkle with additional confectioners' sugar.

Gluten Free Pie Crust

Here's the recipe I use for Gluten-Free Pie Crust:

1 1/4 cup almond flour
2/3 cup gluten-free oat flour (I grind gluten-free oats in a blender)
2/3 cup tapioca flour
1/2 cup teff flour
1/2 cup potato starch
1/4 cup white rice flour
2 teaspoons xanthan gum
1/2 teaspoon salt
5 tablespoons butter
4 tablespoons Crisco
1 large egg
6 to 8 tablespoons ice-cold water

In a bowl mix the flours, xanthan gum and salt together well. Cut up the butter into small pieces and drop into flour mixture. Do the same with the Crisco. With a pastry cutter, cut the butter and Crisco into the dry mixture until evenly mixed, then work the dough together with hands.Whisk together the egg with 3 tablespoons of water and add to dough. Stir egg mixture into dough, then work it together again with your hands. 

 Chill the dough in plastic wrap in the refrigerator for 15 minutes, then roll it out between two pieces of wax paper till thin and round, about 1 inch wider than the pie pan you intend to use. Remove the top piece of wax paper and turn the rolled-out dough upside down into the pie pan. Press it into the pan until it covers the surface of the inside of the pan. Flute the edges to desired design. 

Bake in the oven at 325° F.

My background

Starting at the age of 19, and for the next 27 years I suffered with various GI symptoms. I went to many doctors, and each gave me their version of what was wrong with me. I was diagnosed with indigestion, Irritable Bowel Syndrome, and ulcers, and one doctor even wanted to put me on psychiatric medication (I guess she thought it was all in my head!). I was also diagnosed with anemia, thyroid disease and had to take multiple vitamins and supplements to have any energy at all. To add to all of this, I spent 14 out of 19 years living overseas in a tropical zone, where parasites and GI critters abound, and got my fair share of Giardia, Amebiasis and the like. But even after treatments, I would still be sick and I knew something was wrong.

Two years ago I finally sought out help with a new doctor who insisted on an upper endoscopy. Even before I was completely awake from anesthesia, I heard him telling my husband the words "Celiac Disease" and I began to groan. I am a Registered Nurse and I knew what that meant - no wheat, no pizza, no pasta, no bread, no desserts! Or at least that is what I thought it meant. I also happen to be a part time pastry and sweets guru, so I saw this as a real blow to my Epicurian taste buds.

After recovering from my initial doldrums, I was determined to find a way enjoy food despite the ban on gluten. So this is my journey. These are my discoveries. I am gradually finding ways to satisfy the cravings of my palate with gluten-free options.