Gluten Free Tiramisu (cooked eggs)

3 eggs separated
1 8 oz container mascarpone cheese
1 milk chocolate bar refrigerated
1 tsp to 1 tbls rum, brandy or your favorite liquor
½ cup sugar
Gluten free ladyfingers
1 cup strong coffee or espresso

In a double boiler whisk the 3 egg yokes with ¼ cup of sugar 7 – 10 minutes, set aside and allow to cool, whisk in mascarpone
Whip egg whites with remaining sugar until soft peaks form, fold whites with yokes.
Mix liquor with coffee, dip (don’t soak) the ladyfingers and arrange in dish.
Spread ½ the egg mixture on top of the ladyfingers, grate ½ the chocolate bar and top,
dip remaining ladyfingers and make a 2nd layer, cover with the remaining egg mixture and top with grated chocolate.
Refrigerate before serving, overnight is best.

Gluten free corn bread # 2

1/3 Cup Cornmeal

1/3 Cup Corn flour
¼ teaspoon salt
¼ teaspoon baking soda
1 teaspoon baking powder
1 tablespoon Sugar
1 egg plus 1 egg white
1 tablespoons melted butter
2/3 cup buttermilk

Mix and bake in iron skillet at 400 degrees for 20 minutes

 

Chocolate Chip Oatmeal Cookies

3 eggs
1 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 12-ounce jar creamy peanut butter
1 stick butter, softened
1/3 cup Hershey's Butterscotch Chips (nestle has wheat)
1/3 cup milk chocolate chips
1/3 cup semi-sweet chocolate chips
2 teaspoons baking soda
4 1/2 cups Gluten Free quick-cooking oatmeal (not instant)

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 10 to 12 minutes. Do not overbake. Let stand for about 5 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.

Oat Bran Muffins

2 ½ Cups Gluten Free Oat bran

1 Cup Gluten Free Oatmeal
1 ½ teaspoon Baking powder
¾ teaspoon salt
2 teaspoons salt

mix the dry ingredients

 
½ cup buttermilk
¼ cup melted butter
2 eggs
½ cup Brown Sugar
¾ cup Chopped nuts (pecan, walnuts, whatever is on hand)
1 Cup Apple juice
1 Cup Applesauce
1 Shredded apple
½ cup raisins

Add wet to dry mix well,

Makes 9 to 10 large muffins

Bake in preheated 375 degree oven for 30 minutes

*I use cupcake liners for the muffin tin

Buckwheat Pancakes

1 Cup Buckwheat flour

1 tsp baking powder

2 Tablespoons Sugar

Dash of Salt

1 egg, beaten

1 Cup Milk

2 Tablespoons melted butter

 

Mix and pour cakes in heated skillet or grill

 

 

Gluten Free Thin Pizza Crust

2/3 cup Rice Flour

1/3 cup potato starch
1 Tbsp potato flour
1 tsp salt

1 ½ tsp instant yeast granules
1 tsp sugar
1 cup + 2 Tbsp warm water 105 to 115

1 ½ tsp melted shortening**

In a mixing bowl dissolve sugar and yeast in the warm water, let it set until yeast bubbles and the quantity doubles.

Add the dry ingredients and shortening and mix well, about 1 minute.

Pour the dough in a 12 inch pizza pan*, tilt the pan to distribute the dough evenly in the pan, I then place the pan on a counter and spin the pan to form a lip on the outer edge of the crust, careful the dough is runny.

If you prefer a very thin crust preheat the oven to 425 now, for a slightly risen crust wait 5 minutes and preheat the oven, 10 minutes is about the most the crust will rise.

Bake at 425 for 15 to 16 minutes on the center rack.

Remove pizza and top with your favorites, return to oven and bake 15 -16 minutes more.

*the pizza pan needs to be non-stick with a VERY good surface, when the crust starts to stick I replace the pan, I’m on my 3rd pan in two years.
** I have also used olive oil but the crust is not as tender.

I have 3 non-stick pie pans and third the dough in them to make personal pan crusts and freeze them for a quick meal.

The recipe is almost directly from the gluten free gourmet cookbook

Gluten Free Brownies

Ingredients

2/3 cup rice flour*
3 Tbsp potato starch
2 Tbsp tapioca starch
1/3 cup cocoa powder
¼ tsp salt

4 eggs
2cups sugar
2 sticks butter (not margarine)
1 tsp vanilla

2 cups pecans or walnuts chopped

Butter and flour a 9 x 13 pan, preheat oven to 350

Melt butter (don’t overheat)

Mix flours, cocoa and salt (I use a plastic bag)

Lightly beat eggs, sugar and vanilla

Pour warm (not hot) butter in egg mixture and stir add pecans

Mix flour/cocoa with egg mix until just combined do not over mix. (with just a wire whisk, a mixer is to much)

Pour in pan, bake for 25-30 minutes, check center with a fork

*I like rice flour from Thailand, it is ground finer than others and is less likely to give the finished product a grainy texture. But regular will work.