I didn't know this board existed until today. Here are some of my GF recipes: Chewy Oatmeal Raisin Cookies (Gluten Free) http://boards.fool.com/chewy-oatmeal-raisin-cookies-gluten-f...Gluten-Free Soft Pretzelshttp://boards.fool.com/gluten-free-soft-pretzels-30137233.as... New York Style Cinnamon-Raisin Bagel (GF) http://boards.fool.com/new-york-style-cinnamon-raisin-bagel-...Chocolate Cupcakes--Gluten Free Versionhttp://boards.fool.com/chocolate-cupcakes-gluten-free-versio...Blueberry Muffins--Gluten Free Version http://boards.fool.com/blueberry-muffins-gluten-free-version...GF Homemade ice cream sandwicheshttp://boards.fool.com/homemade-ice-cream-sandwiches-3013207...http://betterbatter.org/ice-cream-sandwiches-veganNo-bake Gluten-free Honey-Peanut Butter Bars http://boards.fool.com/no-bake-gluten-free-honey-peanut-butt... Peach Upside-Down Cake--GF versionhttp://boards.fool.com/made-this-yesterday-but-cut-the-recip...Vegetarian Breakfast Sausage Patties--Soy-Free & Gluten-Freehttp://boards.fool.com/gf-vegetarian-breakfast-sausage-patti...Peanut Butter Cookies-GFCream together:1 c. butter or crisco1 c. peanut butter1 c. brown sugar1/2 c. sugarBeat in:2 eggs1 tsp. vanillaAdd:2 1/4 c. ground GF oat flour*2 tsp. baking soda1/4 tsp. saltStir in:1 c. chopped peanutsChill 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 PierogiesDoughMix together:1 c. Better Batter All-Purpose Gluten-Free flour1/4 c. Orgran GFG (gluten-free gluten)1/2 tsp salt1 egg, beaten2 TB sour cream1/4 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.Fillings:Potato FillingPeel 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 FillingTo Potato Filling, mix in some diced cheese.Sauerkraut FillingSaute in butter:1/2 8 oz can sauerkraut, rinsed and drained1 tsp sugar1/4 onion, choppedpepper to tasteCabbage FillingSame 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 PieMix:1/2 c. GF all purpose flour--I used Better Batter 1/4 tsp salt1/4 tsp sugar Add:1TB butter, melted1 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 desiredTop 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 PizzaPizza Dough8 TB Better Batter flour2 TB Orgran's Gluten-Free Gluten (GFG)1/2 TB sugar1/8 tsp. salt1/2 tsp. (heaping) active dry yeast1/4 c. water (120-130 degrees)1/2 TB olive oilMix together flour and GFGMix 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 meatballsBeat together:5 eggs1 c (4 oz.) shredded cheddar cheese1/2 c. cream-style cottage cheese1/2 c. chopped onion1/2 tsp. salt1/2 tsp. ground sageAdd:2 c. Gluten-Free herb-seasoned stuffing mix, crushed (I used Three Bakers)1 c. finely chopped walnutsShape into balls or patties. Place into 12x7 baking pan.Combine:1 8 oz. can tomato sauce1 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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