My Favorite Gluten Free Recipes from 2012

Here is a run down of my favorite recipes that I've made in 2012, thought this might be helpful to those planning Super Bowl Sunday Parties!!  Lots of easy snacks for us to enjoy and bring to parties. No one will ever guess these are gluten free!
ENJOY!
   
Gluten Free Chicken Nuggets/Chicken Wraps

Use the directions on the back of the Hodgson Mill Gluten Free Seasoned Coating Mix box for Fried Vegetables with one change, cook until the chicken is done.

Ingredients

5 Tbls. Hodgson Mill Gluten Free Seasoned Coating Mix

1 egg

2 Tbls water

extra Hodgson Mill Gluten Free Seasoned Coating Mix (to dredge meat in)

1 lb boneless skinless chicken breast cut up into nugget pieces or into strips for Chicken Wraps

gluten free oil for frying

Make batter by mixing 5 Tbls of Hodgson Mill Gluten Free Seasoned Coating Mix with egg, then add water and stir. Dip chicken into batter and then roll in dry Hodgson Mill Gluten Free Seasoned Coating Mix. Place in hot oil and fry for 3-6 minutes or until internal temperature reaches 165. Drain and serve hot or let cool and freeze for quick and easy meals.

For Chicken Wraps, use large washed lettuce leaves to wrap chicken strips in, add gluten free toppings to your liking (cheese, salsa, mayo etc). Wrap lettuce around chicken and serve.

 Country White Gravy

back of the Hodgson Mill Gluten Free Seasoned Coating Mix box

This is so wonderful to dip the gluten free Chicken Nuggets in, reminds me of the good old days of gluten eating at DQ Chicken Strip Baskets! lol.......

2 Tbls butter (or non dairy margarine)

2 Tbls Hodgson Mill Gluten Free Seasoned Coating Mix

1 cup milk (reg, soy, almond)

Melt butter in skillet and then add seasoned coating mix, stir until smooth. Blend in milk and simmer and stir until the gravy is desired thickness.

Gluten Free Fried Mushrooms

Use the directions on the back of the Hodgson Mill Gluten Free Seasoned Coating Mix box for Fried Vegetables.

Ingredients

5 Tbls. Hodgson Mill Gluten Free Seasoned Coating Mix

1 egg

2 Tbls water

extra Hodgson Mill Gluten Free Seasoned Coating Mix (to dredge veggies in)

gluten free oil for frying

White button mushrooms or you could use zucchini, okra, eggplant, onions, cauliflower, green tomatoes, broccoli, chunks of cheese (be careful as cheese likes to melt in the oil, but they still taste good!)

Make batter by mixing 5 Tbls of Hodgson Mill Gluten Free Seasoned Coating Mix with egg, then add water and stir. Dip veggies into batter and then roll in dry Hodgson Mill Gluten Free Seasoned Coating Mix. Place in hot oil and fry for 2 minutes or until browned. Serve hot, these do not freeze well as they turn soggy. My guys do like the leftovers cold for breakfast.

Gluten Free Peanut Butter Cookies

Preheat oven to 350.

Ingredients

2 eggs

2 cups peanut butter (I use natural peanut butter)

2 cups sugar

2 Tbls gluten free Vanilla (the more the better!)

If using natural peanut butter, add it first to the mixer and get the oil all mixed in, other wise if using regular peanut butter just add everything at once.

Mix all together and spoon out on to cookie sheet. I use my small cookie scooper, then using a fork mash the cookie down and sprinkle with sugar if desired. Bake 8-10. Freeze, these are so good right out of the freezer!

Makes about 2 dozen large cookies and tons more if you make them smaller

Gluten Free Peanut Butter Kiss Cookies

Using the above recipe add Gluten Free Chocolate Kisses (use dairy free if needed) to each cookie after they come out of the oven and let cool.

Gluten Free Peanut Butter Chocolate Chip Cookies

Using the above recipe add a bag of Gluten Free Chocolate chips to the mix. (use dairy free chips if needed).

 Gluten Free Pizzelle Cookies
These are from the EZ Gluten Free blog but I have tweaked the recipe a bit below. These are so yummy and easy!! Head on over to the EZ Gluten Free's blog for step by step video instructions for making Pizzelle cookies, she has some tasty suggestions in the video too.

Ingredients

1 ¾ cups gluten free Bisquick

3 large eggs

1 cup granulated sugar

½ cup butter, melted (I used dairy free)

2 tbsp of gluten free vanilla extract

 

Add the vanilla to the melted butter and set aside. Whisk together the eggs and sugar until well combined.

Add the melted butter and vanilla in a slow steady stream while continuing to whisk until well blended.

Add the Bisquick and using a rubber spatula stir everything together until just combined but don’t over mix.

Pizzelle Presses are all different so follow the instructions that come with your particular machine. Bake them on the grids for the length of time needed to achieve your preferred level of darkness. I like them a bit darker as they seem to have a caramel flavor to them.

 
   Gluten Free Chocolate Dipped Pizzelle Cookies

Melt gluten free chocolate, roll up hot Pizzelle Cookies and dip in chocolate, lay on plate in freezer to allow chocolate to harden.

Gluten Free Bacon Wrapped Olives

 Ingredients

24 pimento stuffed green olives with liquid drained.

6 slices of raw gluten free bacon

24 toothpicks

Heat oven to 450 or use your broiler.

Cut each bacon slice into 4 pieces, wrap each piece around an olive and spear with toothpick. Place on cookie sheet with sides (to catch grease). Bake for 5 or more minutes, until bacon is crisp and done. It depends on the type of bacon and the thickness.  Drain on paper towels and serve hot.

Gluten Free Meringue Cookies

Ingredients

2 egg whites
1/8 tsp. salt
1 tsp gluten free vanilla
3/4 c sugar

Preheat oven to 300.
Put parchment paper on cookie sheet.
Beat egg whites, salt and vanilla until VERY firm, this took about 12 minutes with my old cheap mixer and about 4 min with my KitchenAid.  Gradually add sugar and mix. Drop by spoonfuls on cookie sheet. Bake for 25 min. They should be lightly brown. Cool on rack.
Sometimes if I have the time I will fill a cake decorater bag with the cookie mix and use a star tip to make fancy looking cookies. But they taste just as good when they are made using a teaspoon. Makes any where from 2 dozen or more cookies, depending on the size you make.

Gluten Free Chocolate Chip Meringue Cookies

Using the above recipe fold in 1 cup of gluten free mini chocolate chips (use dairy free if needed).

Hope you enjoy these recipes. Let me know what you think of them.
HAPPY NEW YEAR!!
Moe
 

Pizzelle Cookies: gluten & corn free!

I did some cooking yesterday, I found some Gluten Free Bisquick at our local salvage store for $2.49: that is a BARGIN! It's almost $5.00 a box at our grocery store. I found the Pizzelle recipe on the ezgf blogspot checkout her other great recipes too.

 One of my favorite cookies before being diagnosed were Pizzelle. They are light, crisp Italian cookies that are just delightful. You can flavor them however you like. I have a Pizzelle make that I bought from Taste Of Home, it makes Pizzelles, waffles and filled sandwiches. I made some rolled up cannoli shells, flat cookies and some dessert shells (add ice cream or fruit to them for a pretty dessert). You can also shape them into ice cream cones. 

These tasted really good, I would say about 98% of what I remember from the gluten kind  :O)

Enjoy!
Moe