Wocestershire & Soy Sauce (GFCF)

Soy Sauce
4 T beef bouillon
4 t balsamic vinegar
2 t dark molasses
1/4 t ground ginger
1 pinch white pepper
1 pinch garlic powder
1 1/2 c water

In a saucepan over medium heat, stir together the beef bouillon, balsamic vinegar, molasses, ginger, white pepper, garlic powder and water. Boil gently until liquid is reduced to about 1 cup, about 15 minutes.

Worcestershire Sauce

1/2 c apple cider vinegar
2 T GFCF "soy" sauce
2 T. water
1 T molasses
1/4 t ground ginger
1/4 t dry mustard
1/4 t onion powder
1/4 t garlic powder
1/8 t cinnamon
1/8 t pepper

Place all ingredients in a medium saucepan and stir thoroughly. Bring to a boil, stirring constantly. Simmer 1 minute. Let cool. Store in the refrigerator. Makes about 3/4 cup. Shake well before using.

GFCF Bisquick

5 c favorite bread style GFCF flour mixture
4 1/2 T baking powder
2 T sugar
2 1/2 t salt
1 t absorbic acid powder
1 c solid shortening, i.e., palm shortening or 3/4 c coconut oil/butter

Sift dry ingredients together. Cut in shortening with pastry blender until it resembles crumbs. Store in freeze for up to six months. Use in Bisquick 'Impossible' style recipes but watch for too much leavening when adding to recipes.

Gluten free flax bread (and gluten free flour mix)

From Twin Falls Times Newspaper

Gluten-Free Flax Bread

1 1/4 c of Rose's Gluten-free Flour Mix (recipe below) (or other gluten-free flour)
1/4 c garfava flour
1/2 c potato starch
1/4 c cornstarch
1/4 c flaxseed meal
2 1/2 t xantham gum
2 t active dry yeast
1 t salt
2 eggs
2 egg whites
1 c water or milk
2 T vegetable oil
2 T honey
2 t vinegar

Combine flours, flax, starches, gum, yeast and salt, and set aside. Combine wet ingredients in a mixer, then add dry ingredients. Scrape sides of the bowl and mix on medium for four to five minutes.

Pour into 9-by-5-inch pan and let rise for about an hour and a half. Bake at 350 degrees for 40 minutes.

Rose's Gluten-Free Flour Mix

1 1/2 c sorghum flour
1 1/2 c potato starch
1 c tapioca flour

Sift ingredients together. Use for any recipe that calls for gluten-free flour.

Gluten Free Blueberry Muffins

From the Food Network
serves 12

I first made these at a treat for Bridgette to take to ABS. Lots of kids who go there are on the GFCF (Gluten free/ casein free) diet. These were a hit for all the kiddos there!

Ingredients:
* 2 cups gluten-free all-purpose baking flour
* 2 teaspoons baking powder
* 2 teaspoons baking soda
* 1 teaspoon kosher salt
* 1 teaspoon xanthan gum
* 1 teaspoon ground cinnamon
* 1/2 cup canola oil
* 2/3 cup agave nectar
* 2/3 cup rice milk
* 1 tablespoon vanilla extract
* 1 cup fresh blueberries

Directions:
Preheat the oven to 325 degrees F. Line a standard 12-cup muffin tin with paper liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, xanthan gum, and cinnamon. Add the oil, agave nectar, rice milk, and vanilla to the dry ingredients and stir until the batter is smooth. Using a plastic spatula, gently fold in the blueberries just until they are evenly distributed throughout the batter.

Pour 1/3 cup of the batter into each prepared cup, almost filling the cup. Bake the muffins on the center rack for 22 minutes, rotating the pan 180 degrees after 15 minutes. The muffin will bounce slightly when pressed and a toothpick inserted in the center will come out clean.

Let the muffins stand for 15 minutes, then transfer to a wire rack and cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.

Minestrone

From Gluten-Free Recipe exchange
makes 8 cups

Ingredients:
4 cups water or broth
8 ounce can tomato sauce
1 cup carrots, peeled and sliced
1 cup diced potatoes
1 small onion, chopped
½ tsp dried parsley
¼ tsp oregano
1 tsp salt
1/8 tsp pepper
Pinch of celery seed
1 cup any shape dry rice pasta
15 ounce can kidney beans, rinsed and drained

Directions:
1. Combine water, tomato sauce, carrots, cabbage, onion, celery and seasonings in a large soup pot.
2. Cook until vegetables are tender (20 – 30 minutes).
3. Cook pasta separately according to package directions. Drain and add to soup pot.
4. Add kidney beans 10 minutes before serving.
5. Thicken the soup by adding a roux of 2 Tbsp cornstarch mixed with ¼ cup water. Bring to a boil and cook 1 minute more

Taco Seasoning Mix Recipe

From Busy Cooks
(makes 6 packets)

Ingredients:
* 1/4 cup instant minced onion
* 2 Tbsp. chili powder
* 2 tsp. paprika
* 2 tsp. crushed dried red pepper flakes
* 1-1/2 tsp. dried oregano
* 1/2 tsp. dried marjoram
* 1 Tbsp. salt
* 1/4 tsp. pepper
* 2 Tbsp. cornstarch
* 1 Tbsp. instant minced garlic
* 1 tsp. ground cumin

Combine all ingredients in a small bowl and blend thoroughly with wire whisk. Spoon mixture into a tightly closed container and label as "Taco Seasoning Mix". Store in a cool, dry place. Use within 6 months. Makes 6 packages (about 2 Tbsp. each) of mix.

Hot Bacon Dressing

6 slices bacon
1 c sugar
1 T flour
1 t salt
1 egg
1/3 c vinegar
2/3 c water

- Dice and brown bacon (reserve bacon for salad). Pour off a little fat.

- Combine remaining ingredients in bowl and pour into skillet with bacon fat. Bring to a rolling boil, stirring constantly. Pour over salad ingredients and serve.

I like this dressing with a salad that has spinach, green onions (sparingly), fresh strawberries, hard boiled eggs, the bacon, and some cheese. Yum!