Gluten Free Recipes Archives - Page 36 of 43

November 19, 2009

Sweet Potato Muffins

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.

October 22, 2009

Heather L

Gluten Free Cornbread

Posted in Gluten Free

We have enjoyed this modified gluten free version of Sue Gregg’s blender batter cornbread. Ingredients: Stage One1 C buttermilk1/4 C olive oil or melted butter3 Tbsp honey2 C gluten free corn meal Stage Two2 eggs2 tsp gluten free baking powder1 tsp salt1/2 tsp cumin or cayenne pepper (optional, according to tastes) Directions: Place stage one ingredients in the blender (wet ingredients first) and blend until thoroughly combined. Let mixture stand in blender a minimum of 7 hours, but over night is better. (I made batter in the evening for the next day’s supper.) Pre-heat oven to 350 degrees F. Place stage two…