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gluten-free GooDies a cookbook of recipes that prove gluten-free can be delicious. GF

Gluten-Free Goodies

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Design & Layout Cookbook Final **Recipes & photos are not mine. For specific credit, please contact me.

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Page 1: Gluten-Free Goodies

gluten-free

GooDies

a cookbook of recipes that prove

gluten-free can be delicious.

GF

Page 2: Gluten-Free Goodies

table of

contents

pumpkin cupcakes w/ maple cream cheese frosting

flaky pie crust

apple streusel pie

peanut butter banana chocolate chip muffins

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Page 3: Gluten-Free Goodies

pumpkin cupcakes w/ maple

cream cheese frosting

1 cup brown rice flour or sorghum flour1 cup organic light brown sugar3/4 cup tapioca starch1/2 cup organic white cane sugar1/4 cup almond flour1 teaspoon xanthan gum1 teaspoon baking power1 teaspoon baking soda1 teaspoon ground ginger1 teaspoon ground cinnamon1 teaspoon fine sea salt1/4 teaspoon ground nutmeg1/2 cup canola oil1 cup canned organic pumpkin2 organic free-range eggs, beaten2 teaspoons vanilla

Preheat oven to 350*F. Line a 12-muffin pan with cupcake liners.

In a large mixing bowl, wisk together the brown rice flour, light brown sugar, tapioca starch, almond flour, xanthan gum, baking power, ginger, cinnamon, sea salt, & nutmeg.

In another bowl, mix together the sugar & eggs, until well combined. Add in the pumpkin, & vanilla, & beat well. Stir in the dry ingredients, & mix gently until smooth.

Spoon the cake batter into the 12 cupcake liners & smooth out the tops.

Bake in the center of a pre-heated oven for 22 to 25 minutes or so, until the tops are firm but springy. Cool in the pan briefly, until the cupcakes are cool enough to handle. Then remove them from the baking pan and cool or a wire rack. Frost & enjoy!

for the frosting:2 cups powered sugar4 oz cream cheese, softened2-4 tablespoons pure maple syrup

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Page 4: Gluten-Free Goodies

flaky pie crust

1/3 cup brown rice flour 1/3 cup tapioca flour1/3 cup potato starch1 tablespoon cornstarch2 teaspoons sugar1/2 teaspoon gluten-free baking powder1 1/2 teaspoons xanthan gum1/2 teaspoon salt1/2 cup unsalted butter, chilled1 large egg1 teaspoon apple cider vinegar

Preheat oven to 350*F.

Sift together rice & tapioca flour, potato & cornstarch, sugar, baking powder, xanthan gum, & salt into a mixing bowl.

Cut cold butter into dry ingredients. Blend with a pastry cutter until butter is incorporated into the dry ingredients.

The dough should hold together when squeezed. Beat egg with vinegar & mix into dough.

Form dough into a ball with your hands. Add a little tapioca flour if the dough is too sticky. Roll out the dough between two sheets of wax paper. The dough should be about 1 1/2 inches larger in diameter than the pie plate.

Peel one sheet of wax paper away from dough. Place pie crust in pan. Remove top sheet of wax paper. Trim excess dough & crimp edges to form a decorative border.

Tip: If the recipe calls for a baked pie shell, prick the dough with a fork & bake at 350*F for10-12 minutes. Cool before filling.

apple streusel pie

1/2 cup sugar1-2 tablespoon cornstarch2 tablespoons cinnamon1/2 teaspoon nutmeg1/2 teaspoon allspiceJuice of 1/2 lemon1/4 cup apple juice6-7 medium baking apples, peeled, cored & sliced

for the topping:1/2 cup brown or white rice flour1/4 cup granulated sugar1/4 cup light brown sugar1/4 teaspoon cinnamon1/4 teaspoon nutmeg1/4 cup butter, cut into pieces1/2 cup walnuts, chopped fine (optional)

Preheat oven to 425*F.

Pre-bake shell according to directions.

Melt butter in a large saute pan. Add apples, sugar, & spices. Cook over medium heat until apples begin to release their juices. Sprinkle with cornstarch & stir in apple juice. Cook until apples are tender but not falling apart. Pour into prepared pie shell.

For strusel: Mix together flour, sugar, spices, & walnuts (if using) in a small bowl. Cut in the butter until the mixture is crumbly.

Spread strusel mixture over apples & press down gently.

Bake for 25 minutes until bubbly & the crust is crisp.

Enjoy!

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Page 5: Gluten-Free Goodies

peanut-butter banana

chocolate chip muffins

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3 bananas2 eggs1/2 cup raw sugar1 cup organic light brown sugar1/2 cup creamy peanut butter1 3/4 cup white rice flour2 teaspoons baking powder1 teaspoon baking soda1/3 cup butter or shortening (melted)1/2 cup buttermilk1 teaspoon lemon juice1/2 cup chocolate chips

Preheat oven to 350*F.

Mix first 4 ingredients in a food processor. Blend for 1 minute.

Combine dry ingredients in a mixing bowl. When thoroughly mixed, add to food processor, along with the butter & milk. Blend well.

Add the chocolate chips & press “pulse” once or twice.

Ladle batter into muffin tins lined with papers, filling each paper to the top.

Bake for about 12 minutes, or until the muffins are firm to the touch.

Enjoy!

Page 6: Gluten-Free Goodies

by: olivia mullen

GF