Gluten-Free 15 Bean Sausage Soup

Gluten-Free 15 Bean Sausage Soup

I discovered these beans several years ago, and have added my favorite gluten-free sausage and my own spices to create this yummy dish. Our family loves it with my gluten-free corn bread (see earlier post). This healthy recipe is great when you don’t have a lot of time to prepare a meal.  Soak the beans in the crock-pot the night before, throw a few more items in the next morning and cook on low all day, and have it waiting for you ready to eat at dinner time.

Ingredients:

1 bag Hurst’s Hambeen 15 Bean Soup package (in the dry bean section at Walmart)

1 package Jimmy Dean All Natural Regular Gluten-Free Pork Sausage

Cajun seasoning (I use McCormick)

1 onion

2 tsp. salt

1 tsp. pepper

frozen peas (optional)

Open package of dry beans and discard flavor packet. Soak beans the night before in a crock pot – cover with twice as much water as beans.  In the morning chop up onion and add to bean mixture. Add the sausage, Cajun seasoning, salt and pepper. Mix ingredients. Put crock pot on low for 8 hours.  The soup is ready when beans are tender. Add frozen peas (optional). Serve with Gluten-Free Cornbread.

Gluten-Free Pumpkin Sugar Cookie Cut-Outs

Gluten-Free Pumpkin Sugar Cookie Cut-Outs
 

I adapted my favorite sugar-cookie recipe to create this twist on this yummy holiday treat:

mix:         1 cup sugar

                 3/4 cup shortening

add:         2 eggs

                 1 tsp. vanilla

                 1 tsp. orange food coloring

add:         1 cup brown rice flour

                 1 cup amaranth flour

                 ½ cup tapioca flour

                 1 ½ tsp. baking powder

                 ¾ tsp. salt
                 1/2 tsp. xanthan gum
                 1 tsp. pumpkin pie spice

Roll out dough on counter top without flour or grease to about 1/4 inch thick. If you have difficulty, then roll dough between two pieces of wax paper. Cut into shapes pumpkin shapes with cookie cutters. Bake at 375 ° F for 10-12 minutes on lightly greased cookie sheet. Remove from oven and let cool for 1 minute before removing to wire racks to cool. Remove carefully, as they are prone to break. Cover with Chocolate Fudge Icing and Fall-colored sprinkles.

Chocolate Fudge Icing

Melt in microwave: 1 stick butter

Add: 1 tsp. vanilla,

½ tsp. cocoa

2 cups confectioner’s sugar

2-5 Tbsp. milk (add one Tablespoon at a time and mix with wire whisk until it is smooth and silky in

appearance, slightly runny)

My Favorite Gluten-Free Cornbread

Ingredients:

1/4 cup brown rice flour
1/2 cup amaranth flour
1/4 cup tapioca flour
1/4 cup sorghum four
1 tsp. xanthan gum
3/4 cup gluten free corn meal
1/3 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 cup vegetable oil
2 eggs
1 cup milk

Mix all ingredients and pour into 8x9 greased pan, bake at 400° F for 20-25 minutes. Serve with butter.

Gluten Free Apple Crisp

For this recipe I used Prairie Gluten Free Organic Amaranth flour and Bob's Red Mill Gluten Free Quick Cooking Oats. Although you can sometimes find these ingredients in some specialty stores, I order both of these in bulk  through Amazon, which is a lot cheaper, and offers free shipping. Some people may wonder why I don't just use regular oats. It is common knowledge in gluten-free circles that most oats and corn sold in stores are potentially contaminated with wheat and are considered a risk unless the label specifically states "gluten-free".

Ingredients:

4 cups tart sliced and peeled apples
2/3 cup packed brown sugar
1/2 cup amaranth or brown rice flour
1/2 cup gluten free oats
1/3 cup margarine or butter, softened (not melted)
3/4 tsp. ground cinnamon
3/4 tsp. ground nutmeg

Heat oven to 375° F. Arrange apples in greased square 8x8x2 pan. Mix remaining ingredients, cutting the softened butter into dry ingredients with a pasty cutter until crumbly. Sprinkle mixture over apples. Serve with ice cream.