Gluten Free Archives - Page 54 of 62

Posted in Gluten Free

While I like the idea of the pumpkin roll, I wanted something a little easier to make. I decided to take my recipe for sweet potato muffins and put it in a loaf pan. If you prefer pumpkin, you can just substitute pumpkin puree for the sweet potato puree. For the loaf, use the sweet potato muffin recipe. Place in loaf pans instead of muffin cups. Cook approximately 30 minutes or until the toothpick comes out clean when inserted. Allow to cool completely before cutting into layers. Once the loaf cooled completely. I slice into 3 layers. Alternate layers of…

Sweet Potato Muffins

Posted in Gluten Free, and Homemaking

The aromatic hint of nutmeg and cinnamon mixed with sweet potatoes fills our house each Thanksgiving. These muffins have become a huge favorite at our table. This year, I decided to try to make the recipe a little healthier. I’ll post both versions. You can find my original, non gluten free recipe here. Gluten Free Sweet Potato Muffins Original Recipe Ingredients: 1 1/2 C gluten free flour blend 1 tsp nutmeg 1 tsp cinnamon 1 tsp baking powder 1 tsp baking soda 1 C brown sugar 2 eggs 1/2 C vegetable/canola oil 2 Tbsp evaporated milk 1 C mashed yams…

November 11, 2009

Heather L

Oatmeal Cookies

Posted in Gluten Free, and Homemaking

Oatmeal Cookies Ingredients: 3/4 C butter, softened 3/4 C white sugar 3/4 C packed light brown sugar 2 eggs 1 tsp vanilla extract 1 1/4 gluten free flour 1 tsp baking soda 3/4 tsp cinnamon 1/2 tsp salt 2 3/4 C gluten free rolled oats 1 C raisins or other dried fruit Directions: 1. Preheat oven to 375 degrees F. 2. In large bowl, cream together butter, white sugar, and brown sugar until smooth 3. Beat in eggs and vanilla until fluffy 4. In different bowl, stir together flour, baking soda, cinnamon, and salt 5. Gradually beat in dry…

November 11, 2009

Heather L

Cheesy Salsa Crockpot Chicken

Posted in Gluten Free, and Homemaking

Cheesy Salsa Crockpot Chicken Ingredients:3 Boneless Skinless Chicken Breasts1 C Salsa1/2 – 1 C Shredded Cheese1 tsp chives Directions:1. Place chicken breasts at the bottom of crockpot.2. Pour salsa over top of chicken breasts.3. Cook on low for 4-5 hours.4. 30 minutes prior to serving, sprinkle cheese on top of chicken breasts.5. Once cheese is melted, sprinkle chives on top of cheese.6. Serve with sour cream and extra salsa (if desired) This also tastes good served over rice.

Mexican Lasagna

Posted in Gluten Free

Mexican lasagna is taking the idea of a traditional lasagna and adding a bit of a Mexican twist. Noodles are replaced with corn tortillas. Marinara sauce is replaced with taco sauce or salsa. The spiciness of the dish will depend on the ingredients that you use which means it’s easy to customize to your family’s taste preference.