RANCH

Ranch. Good.

YES. YES. YES.

Yeast Bread Recipes Gluten Free

This is a site that had some yeast breads. Look in the list that says "Machine Breads" at the bottom.

I am using the white bread recipe as a base for the cinnamon rolls for Christmas.

http://www.cookingbread.com/gluten_free.html

Chocolate Frosting

¼ cup dairy free/soy free margarine, softened
1/3 cup cocoa powder
1 teaspoon vanilla
2 cups confectioners sugar
4 tablespoons water

With electric mixer on high, beat margarine until fluffy. Beat in cocoa powder and vanilla on low. Gradually beat in confectioners sugar, alternating with water, until desired thickness is achieved. If a thinner frosting is desired, increase water. If a thicker one is desired, decrease water.

VANILLA:

Omit cocoa powder, increase sugar to 2 ½ cups.

Seed Bread (Mult-grain)

Bread -- Multigrain or Seed

Still needs a milk substitute

• 1 egg
• 1 1/4 cups milk
• 1 tablespoon oil
• 3/4 teaspoon salt
• 1 tablespoon sugar
• 2 cups rice flour

• 2 teaspoons xanthum gum
• 1 tablespoon pumpkin seeds
• 1 tablespoon sunflower seeds
• 1 tablespoon sesame seeds
• 2 teaspoons instant yeast

Cinnamon Rolls

I am trying to make Cinnamon Rolls for DJ for Christmas. Here is what I have so far. And more hope for Christmas is to make a thicker frosting and really lather it on, so he does not notice .... :)

• 1 egg
• 1 1/3 cups water
• 1/4 cup melted butter (Use margarine)
  
• 1 teaspoon lemon juice
• 1 tablespoon liquid honey
• 3 to 4 cups Gluten Free All-Purpose Flour ( tapioca flour, rice flour, potato flour)

• 1 tablespoon xanthum gum
• 1 1/2 teaspoons powdered gelatine
• 1 1/2 teaspoons salt
• 1 tablespoon sugar
• 4 tablespoons powdered milk
• 1 tablespoon dried yeast

Frosting

¼ cup margarine, softened
1 to 1 1/2 teaspoon vanilla
3 1/2 cups powdered sugar
3 to 6 tablespoons water

With electric mixer on high, beat margarine until fluffy. Beat in vanilla on low. Gradually beat in confectioners sugar, alternating with water, until desired thickness is achieved. If a thinner frosting is desired, increase water. If a thicker one is desired, decrease water. Add 1/2 teaspoon more of vanilla is desired.

Notes: Something in this tastes horrible. The smell and taste of the dough is really bad ... to me. I'd like to know which flour or ingredient causes this taste.

The dough was crumbly, but once I rolled it out, it was totally fine. Making the actual rolls was the most normal part.

Next time I want to grease my surface a little more and roll the dough out thinner. The dough does not rise much, so it might be best to go for a tall, thin walls approach like in a Cinnabon. Also, LOTS OR FROSTING AND LOTS OF BUTTER, SUGAR and CINNAMON inside might hide the taste.

Again, texture is not an issue with this recipe. It is taste. Maybe add more sugar and honey to the dough. Or maybe add a strong flavor like vanilla or banana squash to the dough. Also the dough did not have oil in it ... I'd like to try it with oil.

Muffins and Margarine

i bought a gluten-and-everything-else free muffin mix to try and substituted margarine for the butter, and almond milk for the milk. And it was FANTASTIC! the muffins tasted good. looked round and risen, and felt "normal."

mac and cheese. a no.

It was worth a try.
But there was no convincing any of us that we could like,
or would ever want to like it.

Flour: In progress

Need to find a flour similar to oat flour to try in this mixure

A Wheat Free Flour Substitute

To avoid wheat flour, use this substitution:

2 parts rice flour
2 parts oat flour
1 part buckwheat flour

Rice Chips

If he gets sick of potato chips, try these maybe

Ingredients:

1/4 cup white rice flour
1/4 cup brown rice flour
1 tablespoon canola oil
1/2 cup water
1/4 teaspoon salt

Directions:

**blend the rice flours. Add the canola oil and mix. Add the water--it is really runny! Drip small amounts on a cookie sheet--they will spread. Bake at 400 degrees for approximately 15 minutes. They will bubble and then the ends will start to curl as they brown.

I used a cooking spray on the cookie sheet, but am not sure if you really need one....
I have also found you need to use a cool cookie sheet for them to work. I cooled mine by running it under water, but alternating pans would probably work better. If the chips are very hard, the batter is too thick and you'll need to add a little more water. My husband couldn't believe that runny stuff actually turned into these yummy chips!! (Neither could I!)

Meatballs

10 minute yummy meatballs

one pan meal-easy quarter size meatballs with veggies

Ingredients:

1 lb ground beef or turkey or pork
(optional)-1/4 cup rice or mashed cooked carrot
salt/pepper
1/4 cup olive oil
cinnamon
1 can 16oz chopped tomatoes
(optional)-zucchini or squash
(optional)-cooked baby potatoes

Directions:

form 20 little meatballs with meat & rice. add generous olive oil/salt/pepper to fry pan. cook on medium high until brown.

add zucchini and/or potatoes and/or carrots and saute with meatballs. add tomato and 1tbl cinnamon and salt/pepper to taste. simmer for a couple of minutes and serve.

my kids love it. you can also change the recipe and add or delete veggies as you wish. easy!

Thai Chicken Curry

Yummy and DJ safe!

Thai Chicken Curry

1 onion diced
Olive Oil
2 chicken breasts, diced
1 can coconut milk (or 1 to 2 cups milk)
3 Tablespoons yellow curry powder
5 potatoes, cooked and diced
20 mini carrots, diced
1 can pineapple (add juice until mixture is the right consistency)
Salt
Jasmine Rice

Mix it all today. Scoop onto a plate of cooked jasmine rice

Notes: You can add a lot of other items. Other veggies. peppers. Whatever. I like it with beans instead of chicken, but Tim is not a fan.

Thai Soup

Thai Tomato Soup

A great crockpot soup - thanks, Josh!

Ingredients:

1 Tbs grated ginger
2 cups chopped bok choy
1/4 cup chopped fresh basil leaves
2 cups stock or water
1 can (48 oz., more or less) tomato juice
3-4 Tbs soy sauce
1 cup bean sprouts
1/2 cup coconut milk
2 Tbs lime juice

Directions:

Cook the ginger, bok choy, and basil in the stock or water in a medium stockpot for 10 minutes.

Add the tomato juice, soy sauce, and bean sprouts and cook another 10 minutes.

Add the coconut milk and lime juice and serve. Makes 6-8 servings.

Greek Lentil Soup

Thought this looked yummy and adult, while still being face for DJ.

Greek Lentil Soup

Called Fahki (fah-key) in Greek. Filling, healthy, and great for a cold day.

Ingredients:

1 pound brown lentils, rinsed and sorted
9 cups water
1/2 cup olive oil
1 cup celery, sliced thin
1/2 cup baby carrots, sliced thin
2 large cloves garlic, sliced thin
1 small onion, sliced thin
1/2 small can tomato paste
1-2 whole bay leaves
red wine vinegar
salt and pepper

Directions:

If using a crock pot, combine all ingredients except vinegar, salt and pepper. Be sure to thoroughly mix in the tomato paste. Cook on low for about 8 hours, or until lentils are the desired softness. Before serving, add vinegar, salt and pepper to taste.

If cooking on the stove top, cook lentils until starting to boil. Turn down heat to a low simmer and cook for about 45 min to an hour. Add the rest of the ingredients (again, except vinegar, salt and pepper), thoroughly mixing in tomato paste. Cook on a medium simmer for about 30-45 minutes until lentils are at desired softness. Add vinegar, salt and pepper to taste before serving.

For non-dairy allergic, it's really, really good with shredded cheddar melted on top! Serve with warm fresh baked bread.

Chile

Most chile recipes will work for DJ. I'm looking for ways to get him to eat meat and beans without just throw meat or beans on his little plate.

Chili

Ingredients:

1 lb ground beef
1 medium onion
1 16oz can tomatoes
1 8oz can tomato sauce
1/2 tsp paprika
1-2 tbsp chili powder
1 clove garlic, minced
1 tsp salt
1/2 tbsp sugar
1 tsp Worchestershire sauce
1 can chili beans
1 can kidney beans
1/4 tsp cayenne pepper (optional)

Directions:

1. Brown ground beef and onion in a skillet.
2. Mix all other ingredients in a pot and add meat and onions.
3. Bring to a slow boil.
4. Reduce heat and simmer for 1 hour.

Crock pot method:
1. Brown ground beef and onion in a skillet.
2. Mix all other ingredients in a crock pot and add meat and onions.
3. Cook on low for 8 hours.

Chicken and Rice Stew

Chicken & Rice Stew

Gluten Free, Casein Free, Very Low Salicylate, Chicken Stew

Ingredients:

3/4 Cup Rice
6-8 cups of water
3 white potatoes
3 celery stalks
5 shallots
4 cloves of garlic
1/4 head of white or green cabbage
4 chicken breasts
1 can of bamboo shoots (use the kind with just \\\\\\\'bamboo shoots, and water\\\\\\\' listed in the ingredients)
1 1/2 - 2 cups frozen peas
sea salt
handful of fresh parsley
fresh chives

Directions:

Pour 6 cups of water into a large pot. Turn the pot on high.
Add rice.
When the water comes to a rolling boil, you can turn it down slightly so that you don\\\\\\\'t burn the rice, but it should still be bubbling.
Peel and cube the potatoes and add them to the pot. Stir.
Slice the celery stalks thinly and add them to the pot. Stir.
Peel and quarter each shallot and add to the pot. Stir
Adjust the heat as necessary to keep the soup hot, but not burning the rice at the bottom. Add water as needed.
Peel and mince the garlic and add to the pot. Stir.
Coarsely chop the cabbage and add to the pot. Stir.
Cut the chicken into bitesize pieces and add to the pot. Stir.
Open the bamboo shoots and add them, undrained to the pot.
Add the frozen peas to the pot.
Add sea salt to taste.
Cook until chicken is done. (Shouldn\\\\\\\'t take too long, don\\\\\\\'t overcook.)
In the meantime, chop the parsley and use scissors to snip the chives.
Taste for salt. Add if needed.
Ladle the stew into bowls and garnish with the fresh herbs.

Black Bean Soup

Brazilian Black Bean Soup

Ingredients:

1 cup dry black beans, soaked overnight.
4 Bay Leaves
Sea salt to taste
4 cups water
1 small cauliflower OR green cabbage ( 1 1/3 cups sliced)
1 teas oil
1 large Spanish onion
3 gloves garlic, sliced
1-2 teas. cumin seed
2 inch piece of ginger, peeled and grated.
1/3 cup cilantro.

Directions:

Boil and simmer beans with bay leaves in 4 cups of water until beans are soft. Add cauliflower. Saute onion, cumin seeds, garlic in oil. Add them to the beans and simmer about 20 minutes until cauliflower is soft. Squeeze grated ginger into pot. Puree half or all the soup in blender or food processor with the cilantro. Return pureed soup to pot and mix with the remaining soup, if any. Season to taste with fresh lime wedges, salsa, or sea salt.

Note** Sometimes I omit bay leaves and cumin seeds. It does not effect the taste of the soup because the cilantro has a strong taste.

Creamy Risotto

Risotto is an expensive rice that has a creamy consistency when it is cooked. DJ may really like this since it seems milky and cheese but has neither in it. I add chicken and spinach and mix it all into the cooked Risotto. Just follow the directions on the box. Have chicken broth on hand. You can add Parmesan cheese for the rest of the family.

Italian Quinoa

Use this to spice up the Quinoa

Italian Quinoa

Ingredients:

1 tbs. olive or sesame oil
1 cup of diced onion
1 tsp. finely diced garlic (optional)
2 cups cubed zucchini
2 cups water
1 tbs. tamari
1/2-1 tsp. basil leaves
1 tsp. oregano
1 cup quinoa

Directions:

1. Heat the oil in pan. Add the diced onions, saute until translucent.
2. Add garlic, saute until clear. Mix in zucchini cubes.
3. Add 2 cups water and the herbs. Bring into a boil.
4. Mix in 1 cup quinoa and let simmer covered 15 minutes until quinoa is cooked.
Serve.

Variation: Add diced red pepper to vegetables for more colorful dish.

Caribbean Rice

This recipe reminds me on Thai rice with Mango and coconut milk. It should be yummy as a side dish or a dessert. Let's work on the mango dish too.

Caribbean Rice

Sweet, fruity and slightly zesty rice dish. It is especially good with Pork chops.

Ingredients:

2 cups uncooked white rice
3 cups coconut milk
1 cup pineapple juice
1 cup dark raisins
1 cup drained pineapple tidbits (optional)
1 cup chopped walnuts
1/2 to 1 tsp ground curry

Directions:

Combine all ingredients into a microwaveable cooking container. Cover with a sheet of wax paper (parchment paper, or plastic wrap works also). Cook on high for 20 minutes. Let sit for 5 minutes to finish absorbing the liquid. Lightly fluff with a fork and serve warm. This recipe freezes well.

Quinoa

Basic Quinoa

Maybe add sugar and cinnamon as a breakfast cereal

Ingredients:

1 cup quinoa
2 cups water, plus 1/4 if needed
salt and pepper to taste

Directions:

Quinoa has an natural insecticide and must be washed throughly or it will retain a bitter taste-so many people think it's not so nice to eat. Really this is the big thing to know about Quinoa

After washing well, add all ingredients to a saucepan and bring to a boil. Cover and reduce heat. Simmer for 15 minutes.
If all the water has been absorbed but it is still not tender add 1/4 cup water add cook until tender. If tender and water remains remove lid, raise heat and cook while stirring until excess has evaporated.

Breakfast Muffins

Wheat-free "Bran" Muffins

This is a wheat free alternative to bran muffins. It actually has a similar taste. If you don\\\\\\\'t have flaxseed meal, you can omit it and have 1/3 cup each of millet flour, soy flour, and tapioca starch.

Ingredients:

1/4 cup Millet Flour
1/4 cup Soy Flour
1/4 cup Tapioca Starch
1/4 cup Flaxseed Meal
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Cream of Tartar
1/2 tsp Salt
1/2 tsp Xantham Gum
2 through 4 Tb Sugar, to taste
1 Egg
1/2 cup Water
2 Tb Vegetable Oil
1/2 Tb White Vinegar

Directions:

Preheat oven to 375F.
In a large bowl, mix together all the dry ingredients.
In another bowl, beat together the wet ingredients.
Mix both mixtures together.
Fill up muffin cups 2/3 full with batter and bake for 20 minutes.
Yield: 8 muffins

Pancakes: All Clear

This has not been tested, but it looks like it should work fine.

Rice pancakes

a little sweet, but good with pure maple syrup.

Ingredients:

1/2 cup white rice flour
3 TBS sugar
1/2 tsp baking soda
dash of salt
1 tsp canola oil
1/2 cup juice (I use the juice from Lite canned pears)

Directions:

Mix dry ingredients. Stir in canols oil. Add liquid slowly. Batter will be thin. Cook on med-low heat. Turn when pancake looks 'dry' on the top. Top with pure maple syrup, fruit spread, ets. Makes approx. 8 small pancakes.

*I do not use a non-stick spray on the pan and it works fine. They do tend to stick to the spatula a little. It works better if you keep them small, as they are easier to flip. I have used water and apple juice, but found the pear juice works the best, as it masks the flavor of the baking soda.

Hot cereal, no oat: In progress

This should work, but I have not tried it yet.

Hot Flax Cereal

Ingredients:

1/4 c. part skim ricotta cheese
3 Tbls. ground flax meal
Dash of cinnamon
1/4 c. lite coconut milk
1 pkt. stevia or 1 Tbls syrup of choice

Directions:

If you need to make your own flax meal, simply grind a few tablespoons of whole flax seeds in your hand-held coffee grinder.

Now, whisk ingredients together in a large, glass measuring cup and heat in your microwave for 1-2 minutes. Watch this so it doesn't boil over on you. Allow to rest for a full three minutes after heating, during which time the 'cereal' will continue to thicken. Adjust flavorings to taste, adding more liquid if a thinner consistency is preferred.

Waffles and Pancakes: In Progress

This recipe needs a wheat substitute.

Erica's Wonderful Waffles

The hint of cinnamon and apples makes these waffles a crowd-pleaser. Top with maple syrup or fresh fruit.

Ingredients:

1/2 cup white flour
1/2 cup whole wheat flour
2 tbs baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt (optional)
1 cup soymilk (I'd use nut milk)
1/2 cup applesauce
Salt and cayenne pepper, to taste
Maple syrup or fresh fruit (optional)

Directions:

Combine the dry ingredients. Add the soymilk and applesauce and mix well. Pour the batter into an oiled waffle iron and cook until golden brown.

Tip: For a scrumptious pancake batter, just add a little extra soymilk.

Rice Krispy Treats: All Clear

This is the original recipe for Rice Krispy Treats. They call for margarine, so no substitutions are needed

• 3 tablespoons butter or margarine
• 1 package (10 oz., about 40) regular marshmallows
• - OR -
• 4 cups miniature marshmallows
• 6 cups Rice Krispies®
  
  
  

  
  

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.


MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.


Note

For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

crust bread: In progress

Roasty Millet fiber bread

Flat bread/ or crust for pizza or pie

Ingredients:

1/3 cup powered pumpkin seeds
(raw pumpkin seeds, baked in the oven at 350 for 1/2 hr. with sea salt). Pour enough in your food processor to make into powder.

1/2 cup Millet flour
1/3 cup fax seed meal
2 tsp. olive oil
1/2 to 2/3 cup water
enough to thicken, not make watery.
variations: add garlic powder for pizzas
Add cinnamon ginger for sweet bread.

Directions:

Mix together all ingredients in a food processor.

Grease pan such as a bar pan with olive oil.

With spatula, pour onto bar pan and bake at 350 degrees for approximately 1/2 hour.

top with your favorite toppings: IE: Almond Butter, or Pureed vegtables with goats milk cheese melted on top.

Scones: In Progress

This has not been tried, but it looks like it might work.

Gluten Free/Dairy Free/Egg Free Scones

This is a great recipe that can have multiple substitutions depending on your dietary needs.

Ingredients:

2 1/2 cups non-wheat flour mix (or whatever flour mixture works for you)
1 teaspoon xanthan or guar gum
3 Tablespoons sugar (optional)
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup cold margarine
1/4 cup finely chopped nuts (whatever you are allowed)
1/2 cup raisins/dried cranberries (omit for low-sal):-(
1 cup + 2 Tablespoons buttermilk, or rice milk mixed with 2 teaspoons lemon juice or vinegar

Directions:

Stir flours together, stir in gum, sugar, baking powder, salt. Cut in margarine (use a food processor if you have one - it distributes a small amount of fat very evenly through the flour. Then dump into a bowl to finish by hand) Stir in nuts and raisins if using. Stir in buttermilk, mixing well (they won't get tough).

Turn out on lightly floured board and gently knead if necessary to finish mixing. Dough should be soft, but hold a shape. I get the best results by dropping large spoonfuls of dough directly onto baking sheet, then patting into a triangular scone shape.

Place in over pre-heated to 425 F. Reduce heat to 400 F. Bake about 18 - 20 minutes, until lightly browned. These don't stay fresh more than a day, so freeze any you can't eat, wrapping them well. Gently reheat at low power in microwave.

Banana Bread: In progress

The eggs in this recipe need to be replaced.

Use oil and soy milk as suggested in the recipe.

Banana Bread - Wheat Free

Ingredients:

1/2 cup melted butter (or oil, I've been using oil)
3/4 cup sugar
2 eggs beaten
1 1/2 cups brown rice flour
1/2 cup potato starch
1 tsp. salt
1 tsp baking powder
1/2 tsp. baking soda
1/2 cup milk or soy milk or rice milk (if lactose intollerant)
1 1/2 cups banana (mashed) approx. 3 bananas
1/2 cup chopped nuts (if desired)

Directions:

Mix butter and sugar. Add eggs. Add dry ingrediants and milk and bananas. Bake in buttered bread dish in 350 degree oven for 50-60 mins. Makes 1 loaf.

Pie Crust: In progress

Allergen-Free Pie Crust

This is a basic pie crust recipe that you can modify to suit your allergy needs.

Ingredients:

1 1/2 cup flour (barley OR wheat OR a Non-Wheat flour)
1/2 teaspoon salt
1 teaspoon baking powder
4 tablespoons fat (butter OR margerine OR equivalent)
3 or 4 tablespoons water

Directions:

Sift all the dry ingredients together. This is important to give some lift to the flour. Cut fat in using two forks or a pastry blender until the mixture resembles clumps about the size of small peas. Add cold water, a little at a time, distributing the water evenly throughout the whole of the mixture. When the mixture sticks together, but is not doughy, roll out onto a table or pie mat dusted with flour. Roll until the dough is of sufficient size to fit into a 9 inch pie pan. Line the pie pan with dough. Bake at 425 F for 10 - 15 minutes. Fill with a cream filling. Makes one 9 in pie crust. This can be frozen and used like a commercial pie crust if desired.


Variation: This crust can be made gluten free by using a gluten free flour like millet, rice or quinoa, or a blend of those flours. Nut flours will also work, but are expensive. Bean flours would taste excellent if the crust was to be used for a meat or vegetable pie rather than a dessert.

Tin Foil Dinners: All Clear

This might be fun for DJ. He might not notice that he is eating boring food.

Hobo Dinner

1 pound ground meat- divided into 1 /4 pound portions
1 pound package of baby carrots- divided into 4 portions
4 medium baking potatoes, sliced
1 medium onion, sliced and divided into 4 portions
salt and pepper to taste
4 large sheets of aluminum foil

Divide meat into 4 equal portions, and form into patties. Place in center of aluminum foil sheet, add divided portions of carrots, potatoes, and onion. Season as desired. Fold foil, around contents and place on large cookie tray. Bake at 375 degrees for or hour or until meat is thoroughly cooked and vegetables are tender. This dish can also be prepared over a camp fire or on a grill.

Soda and Drinks: All Clear

BEVERAGES

Natural Soda

11 1/ 2 ounce can juice concentrate, (or, to taste)
2 liter bottle sparkling carbonated water

Combine ingredients in large pitcher. Serve chilled or over ice. Experiment with amount of concentrate needed to achieve desired flavor.

Frozen Strawberry Daquiri - Non Alcoholic

2 cups strawberries, stems and hulls removed
2 3/4 cups water
3 /4 cup sugar
1/2 cup lime juice

In a blender, combine all ingredients and process until smooth. Transfer mixture into the canister of an ice cream maker and process according to manufacturer’s instructions. Top with mock whipped cream and halved strawberry if desired.

Or, if you do not have an ice cream maker omit 1 cUp water and process ingredients in blender until smooth and then transfer into ice cube trays. Remove from ice cube tray and place in blender, add remaining one cup unfrozen water and process until smooth and slushy.

Hummas: In progress

Tortillitas: In progress

Tortillitas with shrimp

1/2 cup chickpea flour

1/2 cup white flour

1/2 teaspoon baking powder

Salt and freshly ground black pepper

1/3 cup chopped onion or scallions

About 1/2 cup raw shrimp, chopped, or scallops or other shellfish or fish

2 to 3 tablespoons chopped chives, parsley, thyme or cilantro

Olive oil.

1. In a bowl, combine flours and baking powder with salt and pepper. Add a little more than a cup of water and stir to combine; consistency should resemble pancake batter (if batter is too thick, add more water, a little at a time). Stir in the onions, chopped seafood and herbs.

2. Put a large nonstick skillet over medium-high heat and film its bottom generously with olive oil. When oil is hot, pour in half the batter until it fills center of pan; spread gently with a spoon to form a large pancake.

3. Cook about 3 minutes, or until pancake is set around edges; flip pancake and continue cooking for another 3 minutes, then flip it again and cook for another 30 seconds or so, until it is crisp on outside but still moist inside. Remove from pan and serve immediately, while remaining batter cooks.

Yield: 4 or more servings.

Notes: These recipes seemed interesting. There is a video on the site. The site mentioned that using all chickpea flour would create a more breakable pancake.

http://www.nytimes.com/2009/04/01/dining/01mini.html?_r=2&ref=dining

Pumpkin Bread: In progress

The following pumpkin bread recipe is still being worked on.
So far Chick pea flour does not work a substitution for wheat flour in this recipe. All other aspects of the recipe are ready for DJ. Other flours still need to be tried.

Gretel's Pumpkin Bread

Preheat Oven 350F

5 cups Flour (Whole Wheat Flour works fine)
4 cups Sugar
4 cups Pumpkin or Banana Squash
1 T. Soda
1 cup Oil
1 T. Cinnamon
1 t. cloves
1 t. salt
1 to 2 cups Chocolate Chips

Makes 15 muffins or about 2 loaves

Brownies

Zucchini Brownies that contain none of the danger foods


Peggy’s Best Zucchini Brownies -- Adapted for DJ

Serves 24—Can be doubled to fit jelly roll pan
2 cups chick pea flour (or 2 cups of a flour mixture)
1 1/2 cups sugar
1 t salt
1 t baking soda
1/2 cup cocoa
2 T vanilla
1/2 cup oil
2 cups peeled and grated zucchini (or apple)

Combine dry ingredients. Add vanilla, oil and zucchini (or apple) and mix well. Bake in un-greased 9x13 pan at 350 for about 30 minutes.

Notes: I made these with chick pea flour, and they tasted OK. For some reason baked goods with all chick pea flour seem to stay really gooey. These brownies are normally served with frosting, but the frosting contains butter and milk.

The next step for these brownies is to try them with a different mixture of flour -- a combination of rice flour, buckwheat flour and chick pea flour.

Also, these might hold together better if they were cooked as cupcakes in mini muffin tins. The edges of the brownies got crispy, so muffin pins have more edges and less goo, maybe.

Dec. 23, 2009 -- I made them today with apples and gluten-free all purpose flour. The batter seemed to taste better. We'll see.