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Gluten free recipes
Gluten free recipes
Gluten free recipes
Gluten free recipes
Gluten free recipes
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Gluten free recipes

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Gluten free recipes brought to you by the fans of Snikiddy Snacks.

Gluten free recipes brought to you by the fans of Snikiddy Snacks.

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  • 1. Gluten Free Recipes From Snikiddy FansGluten free Chocolate Chip Cookies3/4 cup butter, softened1 1/4 cups packed brown sugar1/4 cup white sugar1 teaspoon gluten-free vanilla extract1/4 cup egg substitute2 1/4 cups gluten-free baking mix1 teaspoon baking soda1 teaspoon baking powder1 teaspoon salt12 ounces semisweet chocolate chipsDirectionsBake at 350 degrees for 8-12 minutes.Snikiddy fan says: “You cant even tell they are gluten free and they are delish”Swiss SteakPlace 4 pieces of cube steak on a cookie sheet and sprinkle with garlic salt. Bake 15 - 20minutes in preheated 350 oven. Drain off the fat. Pour a can of tomato sauce over thesteaks and sprinkle with shredded cheddar cheese. Return to oven and bake until cheeseis melted. Serve over rice.Snikiddy fan says: “YUMMMM”Gluten-Free Cornbread2/3 cup rice milk1 tablespoon apple cider vinegar3/4 cup gluten-free all-purpose baking flour1/2 cup cornmeal1/2 cup cornflour2 teaspoons baking powder1 teaspoons baking soda1 teaspoon xanthan gum1 teaspoon kosher salt, plus more for sprinkling1/2 cup coconut oil, plus more for pans1/3 cup agave nectar
  • 2. 1/3 cup applesauce2 teaspoons pure vanilla extractDirectionsPreheat the oven to 325 degrees F. Lightly grease a 7 by 4 by 3-inch loaf pan with oil.Pour the rice milk and apple cider vinegar into a small bowl, but do not stir, set aside.This will create your "buttermilk."In a medium bowl, whisk together the flour, cornmeal, corn flour, baking powder, bakingsoda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, and vanilla to the dryingredients. Stir the batter until well combined. Pour in the "buttermilk," and mix gentlyuntil the ingredients are fully incorporated and a slightly grainy batter is formed.Pour the batter into the prepared pan and sprinkle with some kosher salt. Bake thecornbread on the center rack for 34 minutes, rotating the pan 180 degrees after 20minutes. The cornbread will bounce slightly when pressed and a toothpick inserted in thecenter will come out clean. Let the cornbread stand in the pan for 20 minutes, then gentlyrun a knife around the edge of the bread.Rice Lasagna3 cups cooked rice2 eggs slightly beaten½ cup grated parmagian2 cups mozzarella1lb ground beef½ tsp garlic powder2 jars of spaghetti sauce.DirectionsCombine rice, eggs, ¼ c parmagian. Combine remaining cheeses in a separate bowl.Brown the ground beef, then combine garlic and spagetti sauce in with the ground beef.In a 3 qt dish layer 1/2 rice mixture, 1/2 cheese mixture, 1/2 meat mixture then repeat.Bake 15-20 min in a 350 degree oven.Snikiddy fan says: “Instead of the noodles use rice. I think that quinoa would also begreat.”Pecan-Pumpkin Cake1 cup sugar1 cup canned pumpkin3 tablespoons canola oil2 egg whites1 egg
  • 3. 1 teaspoon vanilla extract1-1/2 cups brown rice flour1/2 cup potato starch1/4 cup tapioca flour1-1/2 teaspoons baking powder1 teaspoon baking soda3/4 teaspoon xanthan gum1/2 teaspoon salt1/2 teaspoon pumpkin pie spiceTopping:1/4 cup chopped pecans1/3 cup packed dark brown sugar1/2 teaspoon ground cinnamon3 tablespoons cold butterConfectioners sugar, optionalDirectionsIn a large bowl, beat the sugar, pumpkin, oil, egg whites, egg and vanilla until wellblended. In a large bowl, combine the brown rice flour, potato starch, tapioca flour,baking powder, baking soda, xanthan gum, salt and pie spice; reserve 1/4 cup for topping.Gradually beat remaining mixture into pumpkin mixture until blended. Spread batter intoa 9-in. springform pan coated with cooking spray.For topping, in a small bowl, combine the pecans, brown sugar, cinnamon and reservedflour mixture. Cut in butter until mixture resembles coarse crumbs; sprinkle over batter.Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes outclean. Cool on a wire rack for 20 minutes. Remove sides of pan. Cool completely.Sprinkle with confectioners sugar if desired. Yield: 12 servings.Snikiddy fan says: “My aunt made this recipe for Thanksgiving & it was delicious.”Gluten Free Bread Machine Bread3 eggs1 tablespoon cider vinegar1/4 cup olive oil1/4 cup honey1 1/2 cups buttermilk, at room temperature1 teaspoon salt1 tablespoon xanthan gum1/3 cup cornstarch1/2 cup potato starch1/2 cup soy flour (or tapioca flour)2 cups white rice flour1 tablespoon active dry yeast
  • 4. DirectionsPlace ingredients in the pan of the bread machine in the order recommended by themanufacturer.Select the sweet dough cycle. Five minutes into the cycle, check the consistency of thedough. Add additional rice flour or liquid if necessary.When bread is finished, let cool for 10 to 15 minutes before removing from pan.Monkey Munch9 cups Rice Chex (or other gluten-free cereal)1 cup semisweet chocolate chips1/2 cup peanut butter1/4 cup butter or margarine1 teaspoon vanilla1 1/2 cups powdered sugarDirectionsInto large bowl, measure cereal; set aside.In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butteruncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixturecan be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenlycoated. Pour into 2-gallon resealable food-storage plastic bag.Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool.Store in airtight container in refrigerator.Snikiddy fan says: “My favorite is "Monkey Munch" (a.k.a. Puppy Chow, MuddyBuddies, etc). Its not the best for you, but it sure tastes great, and my six-year-olddaughter loves making it (and eating it) with me.”Chicken Broccoli Cheese Casserole1 lb cooked chicken, shredded Note: if you don’t have any cooked chicken on hand it is very simpleto poach chicken breasts. Place the chicken in a large skillet with about 2 cups of water. Bring to a boil;reduce heat. Simmer, covered, for 12-14 minutes or until chicken is no longer pink (170 degrees). Drainwell. Shred chicken.1 cup cooked brown rice (cooking the rice in gluten free chicken broth works nicely)1 lb fresh broccoli, chopped2 Tablespoons of butter2 Tablespoons of rice flour1/2 teaspoon salt1/4 teaspoon of pepper1/2 teaspoon of dried mustard1 1/2 cups of milksqueeze of lemon juice (optional)1 Tablespoon of mayonnaise (optional)1 1/2 cups of cheddar cheese, shredded
  • 5. 1/2 cup gluten-free bread crumbs for topping1/4 slivered almonds for topping DirectionsMelt the butter in a medium saucepan. Add the flour, salt, pepper, and mustard, and cook2-3 minutes until bubbly and foamy. Slowly whisk in the milk and cook until thickened.Stir in the shredded cheese. Place the brown rice, chicken, and broccoli in a casseroledish and pour the white sauce over the top. Add the mayonnaise and lemon juice if usingand mix until combined. Spread the breadcrumbs and slivered almonds over the top.Bake uncovered for about 30 minutes at 350 degrees.  Raw Vegetable Nori RollMake a pecan paste with your food processor, add necessary water to make it spreadablebut keep the texture similar to rice.Spread over Nori sheet. Fill with the following julliene veggies:Cucumber, carrots, avocado, sprouts, and any vegetable you like.Roll, cut and enjoy with some soy sauce with lemon.Snikiddy fan says: “My children love it as well.”

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