Gingersnaps

Absolutely delicious!  Bake these and watch them disappear quickly.  Bet you can't eat just one!

2-1/4 cups gluten free flour mix
1 tsp. xanthan gum
1 cup packed brown sugar
3/4 cup vegetable oil
1/4 cup molasses
1 egg
1 tsp. baking soda
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. cloves


In the bowl of an electric mixer, combine 1-1/4 cups of the flour and the remaining ingredients.  Beat on medium to high speed until thorougly combined.  Beat in the remaining cup of flour.

Form dough into 1 inch balls and roll in sugar.  Place 2 inches apart on an ungreased cookie sheet.  Bake in a 375 degree oven for 10-11 minutes, until set and tops are crackled.  Cool on wire rack.

Makes about 4 dozen.

Enjoy!

Gluten Free Cookie Mix in a Jar

I just created this, and I'm really excited! This is a tried and true recipe, that I just adapted into a jar mix. The only thing that I think I will do differently next time, is put the butterscotch chips in a different place...maybe next to the chocolate chips.  The flour layer was so thick, that as you can see in the picture, you can't really see the butterscotch chips at the top. (Although it is entirely possible that the flour could have been packed down farther, as my 8 year old put this together and may not have had the strength to do so.)

Here are the layers, going from bottom to top:

• 3/4 cup sugar
• 3/4 cup chocolate chips
• 3/4 cup packed brown sugar
• 1 tsp. salt
• 1 tsp. baking soda
• flour mix: 1 c. rice flour, 1/2 c. tapioca flour, 3/4 cup sorghum flour, 2 tsp. xanthan gum (mix together in bowl, then add to jar)
• 3/4 cup butterscotch chips

Layer in order, packing each ingredient down after you pour it in.  Attach directions onto jar; see photo above.

 I'd love feedback on this if you make it.  Enjoy, and Merry Christmas!

Recipe Jackpot!

This is the picture from Heidi's blog...she added in M&Ms which is a fabulous idea!

Man oh man...did I ever hit the recipe jackpot! 

Chocolate chip cookies.

For months I have been relying on Betty Crocker's chocolate chip cookie mix, or Pamela's mix.  I had tried other recipes from scratch, but didn't like any of them enough to keep making them.  Unfortunately, money is tight and my food budget is tiny, so I can never afford to pick up a mix anymore.  So I did another online search for recipes.  Boy am I glad I did!

Say hello to Gluten Free "Toll House" Chocolate Chip cookies.  Many thanks to Heidi over at Adventures of a Gluten Free Mom.  These are delicious and you can't tell they are gluten free!

Such a wonderful discovery (other than what it may do to my waistline)!

Sausage & Zucchini Polenta Bake

A wonderful way to use up that zucchini from your garden!  This is super simple to make, and delicious.  ALL of my kids loved this dish.  I posted a similar recipe quite awhile back, but have improved on it since then.

Sausage & Zucchini Polenta Bake

Ingredients:

18 oz polenta (if you live near Trader Joe's, that is where I got mine)
1/2 lb italian sausage
26 oz. jar pasta sauce
1 large or 2 small sliced zucchini
shredded parmesan cheese

Grease a 9 x 13" pan. Brown sausage and drain; slice polenta into thin slices. In pan, layer half of the polenta, followed by half of the sausage, and half of the sauce. Top with parmesan cheese (however much you desire...I like lots) then repeat layers and top with more parmesan. Cover with foil. Bake in 400 degree oven for 35 minutes, then take foil off and bake another 5 minutes. Let stand for about 10 minutes before serving. Serve with a tossed green salad.

Enjoy!

Zucchini Muffins

I found a delicious recipe for zucchini muffins at Gluten Free Homemaker's wonderful site!  These are soooo good, I have to make a double batch for my family, and even then they go quickly.  This is a great way to use up all of that zucchini from your garden.  Head on over to the website to get the recipe.  You won't regret it!

Udi's Gluten Free Buns

Guess what?!?  Udi's--the wonderful company that has made being gluten free tolerable--has come out with hamburger and hot dog buns!  Oh. my. goodness.  I have yet to taste them, but I am already dreaming of eating a burger WITH A BUN. 

It's been almost 3 years.

I'm very excited--can you tell???

When I make my long-awaited burger, which will be soon, I will take a picture and post it on here.  Because such great moments should be caught on film!

Cornbread

I am absolutely certain that this is the best gluten free cornbread recipe out there! It is fluffy, and sweet, and...just delicious.  And no one can even tell it's gluten free!  I dare you to serve this to someone who is NOT gluten free and not say anything.  They will say it's delicious, and they will not believe you when you tell them that there is no gluten in it!

Ingredients:

1 cup cornmeal
1/4 cup brown rice flour
1/4 cup sorghum flour
1/2 cup tapioca flour
1 tsp. xanthan gum
3 T. sugar
1 T. baking powder
1/2 tsp. salt
2 eggs
1/2 cup milk
1/2 buttermilk
1/4 cup oil

In a large bowl, combine cornmeal, flours, xanthan gum, sugar, baking powder, and salt.  In a small bowl, lightly beat eggs, then add milk, buttermilk, and oil.  Beat together until combined, then add to dry ingredients and mix thoroughly.

Pour into a greased 9 x 9 inch baking pan.  Bake at 425 degrees for 20-25 minutes or until golden brown.

DELICIOUS!  Enjoy!

This post is linked to Gluten Free Wednesdays