GF Graham Cracker Crumbs

I am including this recipe to go with the last post (Danish Apple Cake) and to go with the next post (Naniamo Bars). But really, these can stand on their own. We have made them into crackers just for snacking - they are very popular with the little ones. We also use the crumbs for pie crusts and sprinkling on ice cream (although I have another favorite for that which I will post later).

You can buy GF crumbs, but they are very expensive. These are quick and easy and taste great. I like to keep some on hand in the freezer for making easy deserts! Enjoy!

GRAHAM CRACKER CRUMBS

1 1/2 cup brown rice flour (white will work fine)

1 cup tapioca starch

1 tsp baking powder

1/2 tsp salt

1 tsp xanthan gum

1/2 cup butter or margarine

3/4 cup brown sugar

1 tsp vanilla

METHOD:

Cream the margarine, sugar and vanilla together. Mix the dry ingredients together in a separate bowl and add to the creamed mixture. Blend well. Your mix will now look like course crumbs.

For crumbs: spread the crumb mixture out on a large baking sheet (or two smaller ones) with sides. Just loosely spread them, do not pack them. Bake at 325 degrees for 15 minutes, stirring once after 7 min. Let cool and break up any chunks. Use for dessert recipes or store in the freezer.

For crackers: add about 1/4 cup cold water to the crumb mixture and mix in till blended. Spread the crumbs onto 1 large or 2 small baking sheets with sides. Get out your rolling pin and roll the crumbs to pack them very firmly. Try to make the mixture all the same thickness and pack it well. Score the crackers with a knife. I usually just cut rectangle shapes. Bake the crackers at 325 degrees for 10-15 minutes. Watch that they do not get too dark on the bottom - you may have to bake them in the top 1/4 of the oven. They should be lightly browned. Let them cool and harden and then break them apart and store in a tight container. These work great for GF S'mores. You can melt chocolate and spread it on each cracker first and then just roast marshmallows over the fire to squish in between two chocolate covered crackers :) :) Or they are just great plain as snacks for the kids.

Danish Apple Cake

Wow, I am finally back! The lengthy interruption in posting more recipes has been caused by an acute case of morning sickness :) But I am getting back to normal and am once again able to look at a recipe without gagging! YEA!

You may have noticed that I had offered a gluten free cook book for free to the first person who e-mailed me a new gluten free recipe. That sweet person was Carol: she sent in this recipe for Danish Apple Cake which our family looks forward to trying during this hot weather! Note: all the notes in italics are from me, Jenny :)

DANISH APPLE CAKE

2 cups dried crumbs (crushed GF cornflakes or GF graham cracker crumbs)

1 Tbsp. sugar

1/4 to 1/2 cup butter (could sub margarine to keep it dairy free)

2 1/2 cups tart apple sauce (crab apple sauce would be good, I think)

1 cup whipping cream (or substitute)

2 Tbsp. sugar

Red jelly or jam for decoration.

METHOD:

Brown crumbs in a skillet with the 1 Tbsp sugar and the butter. Arrange the crumb mixture and applesauce in alternate layers in a glass serving dish. Chill in refrigerator. Whip the cream with the 2 Tbsp sugar for the topping and decorate with dabs of jelly on top. (Try swirling the jelly a bit :)

For a crunchy texture, serve immediately after preparation. Advanced preparation will create a moist blend of layers. This cake looks elegant served in a crystal 1 1/2 or 2 quart bowl.

You can adjust this recipe to suit your family needs, increasing and decreasing ingredients as you like. Carol usually doubles this for her family of seven.

Yellow Cake

This cake is a recipe that I converted to gluten free from a commercial cook book. It was a tried and true recipe that I had great hopes for... and I was not disappointed. When I follow the recipe carefully, it almost always turns out. The room temperature of ingredients is important. It rises nicely, has a tender crumb, and is moist. We often use it for birthdays and special occasions.

1 1/2 cups white or brown rice flour (I usually use brown because that is what I have on hand)

1/2 cup tapioca starch

1/2 cup potato starch

1 1/2 cups sugar

1/2 tsp salt

2 tsp xanthan gum

3 tsp baking powder

3/4 cup cooking oil (I actually use olive oil - and find it leaves no olive-taste)

1/4 cup milk or substitute, room temperature (often I just use water)

5 eggs, room temperature

3 tsp vanilla

1/2 cup milk or substitute, room temperature (again, water will work fine)

METHOD:

Grease and flour a 9x13 cake pan. Pre-heat the oven to 350 degrees.

Combine the dry ingredients in a mixing bowl.

Add the oil and mix in till well distributed.

Add the first amount of milk and mix for 1 minute.

Combine the eggs, vanilla and second amount of milk and slowly add to the flour mixture.

Beat for 2 min. Scrape the bowl and beat for another 2 minutes.

Pour the batter into the prepared pan.

Bake for 35 minutes or until the cake springs back when gently touched in the centre, or a tooth pick comes out clean. Cool and frost.

If you are making cupcakes, this makes 22-24.

Blender Pancakes

For this recipe, you do not need any ground flour! You first soak the whole grains to soften them, and then puree them in the blender. If you savvy the taste of sourdough pancakes, soak the grains for about 3 days. It will start to bubble and smell like sour starter.

1 cup whole brown rice

1/2 cup buckwheat groats

1/2 cup whole millet

2 1/2 cups pure water (no chlorine)

2 tbsp. lemon juice

3 eggs

1/4 cup oil

2 tbsp honey or sugar

1 cup tapioca starch

1/8 tsp xanthan gum

2 tbsp baking powder

METHOD: In a large jar or bowl, combine the grains, water and lemon juice. Cover with a towel and let soak overnight or up to 5 days (tastes quite sour).

Pour soaked grains and liquid into the blender. Puree until smooth. If you have a large blender (like a Vita-Mix) you can do the next step in the blender. If not, pour the puree into a large bowl and add the remaining ingredients. Whisk until smooth.

Drop batter onto hot, greased fry pan (cast iron works the best because of the even heating). These pancakes will cook at a slightly lower temperature, for slightly longer time than regular pancakes.

Fresh or frozen berries are a wonderful addition to these pancakes. My personal favorite is making these pancakes without berries but serving them with whipped cream and a thickened berry sauce. I make it from fresh or frozen berries and I can sweeten with natural cane sugar or real maple syrup for a much healthier (and tastier) topping than commercial syrups.

Batter For Deep Fried Chicken Strips

For this I either use cut up chicken breast or brown meat cut off the bone. The pieces must not be too thick. Rice flour burns faster than wheat and if the pieces are too thick, the coating will burn before the chicken cooks through.

Traditionally, this is what the kids ask for on their birthdays.

This coats about 3 lbs of chicken cubes or strips.

1/2 cup corn starch

1/2 cup rice flour

1/4 tsp xanthan gum

2 tbsp sugar

2 tsp sesame seeds (optional, but very good)

1 1/2 tsp salt or seasoning salt

2 eggs

1/4 cup vegetable oil

2 tbsp gluten free soy sauce or bouillon

2 green onions, chopped fine (optional)

Oil for frying

1. Combine all the dry ingredients in a bowl.

2. Whisk the eggs, oil & soy sauce.

3. Add the eggs to the dry ingredients and whisk until smooth. Stir in onion.

4. Let sit in the fridge for at least 1 hour before using. This allows the flour to absorb moisture.

5. Heat oil to 375 degrees.

6. Dip several pieces of chicken in the batter at a time and stir to coat. Remove pieces with a fork and drop into hot oil (if the batter is too thick to work with, add a little bit of water). Fry about 10 pieces at a time, turning when they are brown. I usually cut open a few of the first pieces to make sure that there is no pink left and the juices are clear.

7. When I remove the cooked pieces, I put them on a baking sheet, lined with paper towel and keep them hot in a low oven.

We make a Pineapple Dipping Sauce for this chicken.

1. Puree one can of pineapple with juice in the blender.

2. Heat the puree in a sauce pan and add 2 Tbsp vinegar, sugar to taste (does not need much), and a bit of corn starch to thicken.

3. Cool and serve.

Gluten Free Oats!!!

Did you know that there was such a thing as gluten free oats? Well, I didn't until today.

Here is a link.

Cook Book Give-Away

A friend, Amy, gave me a copy of this book as a gift a couple of years ago. I have enjoyed trying many recipes from it. My dear MIL found this like-new copy at a thrift store and picked it up for me, but since I already have it, I am offering to send it to the first person who e-mails me a new gluten free recipe to post!

I will qualify: Bette uses non-dairy liquids/powders in some of the recipes. If you do not eat these, or if you think like me - that non-dairy stuff is a non-food - you will have to substitute other things (like coconut milk).

So, if you have any kind of GF recipe to share... my e-mail address is on the margin of this page. I look forward to hearing from you... and sending you this lovely book!

NOTE (June 26, 2008)

I have recieve a great recipe from Carol and will be posting it shortly. I will be sending the cookbook to her. Thanks, Carol!