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I didn't know this board existed until today. Here are some of my GF recipes:

Chewy Oatmeal Raisin Cookies (Gluten Free)

Gluten-Free Soft Pretzels

New York Style Cinnamon-Raisin Bagel (GF)

Chocolate Cupcakes--Gluten Free Version

Blueberry Muffins--Gluten Free Version

GF Homemade ice cream sandwiches

No-bake Gluten-free Honey-Peanut Butter Bars

Peach Upside-Down Cake--GF version

Vegetarian Breakfast Sausage Patties--Soy-Free & Gluten-Free

Peanut Butter Cookies-GF

Cream together:

1 c. butter or crisco
1 c. peanut butter
1 c. brown sugar
1/2 c. sugar

Beat in:

2 eggs
1 tsp. vanilla


2 1/4 c. ground GF oat flour*
2 tsp. baking soda
1/4 tsp. salt

Stir in:

1 c. chopped peanuts

Chill dough 1 hr. Shape into 1 inch balls. Flatten slightly with fork. Bake at 350 degrees for 10 minutes.

To make giant bakery-style cookies, shape into meatball sized balls (using about 1/4 c. cookie dough per cookie) and flatten. Bake at least 5 mins longer. Take out before you 'think' they're done though, and let them finish baking on the sheet.

*1 1/4 c. GF oats run through a food processor = 1 c. oat flour.

Gluten-Free Pierogies


Mix together:

1 c. Better Batter All-Purpose Gluten-Free flour
1/4 c. Orgran GFG (gluten-free gluten)
1/2 tsp salt
1 egg, beaten
2 TB sour cream
1/4 cup lukewarm water (you might need to add a bit more water depending on how thirsty the dough is--gluten-free flours soak up moisture like a sponge)

Knead mixture. Let sit in bowl, covered, to rest 30 minutes.

On a floured surface, roll out half of dough to 1/16" thickness. cut with round cutter (about 3 or 4" across) or cut into squares. This made about 9 pierogies per each half of dough. (Total recipie will make 18-20 pierogies).

Put about a small lump of filling in center (filling recommendations below). Fold dough over to form either a 1/2 circle or triangle. Pinch edges together with fingers.

Note: wetting edges of dough just before you fold it helps the dough stick together. (I placed warm water in the same glass cup in which I beat the egg before adding to the dough--that way there was a little more binding power from the residual egg).

Boil pierogies (8 at a time) for 3-4 minutes. Drain. Saute with butter and onion. Serve.


Potato Filling

Peel and dice 1 small potato. Place in microwavable bowl. Add a few TB water. Microwave ~4- 5 mins. Drain. Mash potatoes without additional liquid. Optional: add a bit of onion, chopped and sauteed to potatoes..

Potato-Cheese Filling

To Potato Filling, mix in some diced cheese.

Sauerkraut Filling

Saute in butter:
1/2 8 oz can sauerkraut, rinsed and drained
1 tsp sugar
1/4 onion, chopped
pepper to taste

Cabbage Filling

Same as sauerkraut, except omit the sugar and use finely shredded cabbage instead of the sauerkraut

Note: this also makes excellent kluski-type of noodles. Instead of cutting the dough into circles and filling, just cut it into strips and boil a few minutes.

Gluten Free Apple Pie


1/2 c. GF all purpose flour--I used Better Batter
1/4 tsp salt
1/4 tsp sugar


1TB butter, melted
1 TB. oil
1/4 tsp. vinegar
~2 to 3 TB cold water (enough so the dough forms a ball)

Divide in 2 balls--one piece should be somewhat bigger than the other. Roll each ball between 2 sheets of waxed paper so that it forms a circle. No need for extra flour if using GF flour when rolling out the dough, btw.

Place the larger rolled-out circle into a small (pot-pie sized) pie pan that's been sprayed. (The one I used was 4 or 5 inches across I'd say, but fairly deep).

Fill with prepared pie filling or the following mixture:

1 large apple, peeled and sliced
2-3 tsp Better Batter flour
1 tsp sugar
cinnamon--to taste (the more the better imo)
dash nutmeg if desired

Top with second circle of dough, pinching edges together. Sprinkle with a little more sugar or cinnamon-sugar (~1/2 tsp) Bake approx 30-35 minutes at 350 or until crust is lightly golden and filling softens. Don't overbake.

Note: for GF Peach Pie, use the peach mixture from the Peach Upside Down Cake above.

Gluten-Free Pizza

Pizza Dough

8 TB Better Batter flour
2 TB Orgran's Gluten-Free Gluten (GFG)
1/2 TB sugar
1/8 tsp. salt
1/2 tsp. (heaping) active dry yeast
1/4 c. water (120-130 degrees)
1/2 TB olive oil

Mix together flour and GFG

Mix 1/4 c. flour mixture sugar, salt, yeast together. Gradually stir in warm water and olive oil. Add remaining flour mixture, stirring until dough forms a ball. (If dough is extremely sticky, add another TB or two of flour--should not be necessary though).

Press dough into circle on sprayed cookie sheet. Let rise in an oven that was preheated to 200 degrees, then turned off for 15-20 minutes.

Parbake crust for 5 mins at 350 degrees. Remove from oven, add ~ 1/2 c. pizza or pasta sauce and desired toppings*.

Bake another 5 mins Remove and turn oven off. Top with ~ 1/2 c. (2oz ) cheese Return to oven for a few mins or until cheese melts.

*since onions take longer to bake, I topped the raw pizza dough with some chopped onions before the first baking (so total baking time for the onions would be 10 minutes).

Gluten Free Vegetarian Mock Meatballs (or Burgers)
makes 10-12 burgers or ~2 dozen mock meatballs

Beat together:

5 eggs
1 c (4 oz.) shredded cheddar cheese
1/2 c. cream-style cottage cheese
1/2 c. chopped onion
1/2 tsp. salt
1/2 tsp. ground sage

2 c. Gluten-Free herb-seasoned stuffing mix, crushed (I used Three Bakers)
1 c. finely chopped walnuts

Shape into balls or patties. Place into 12x7 baking pan.


1 8 oz. can tomato sauce
1 c. water (or more tomato sauce)

Pour over "meat" balls or patties. Bake at 350 degrees 30-35 minutes.

Note: You can use egg beaters instead of eggs and low fat or fat free versions of the cheddar and cottage cheese. Both the vegetarian sausage as well as the burgers can be frozen once they're cooked.
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