Scalloped Potatoes!

I know that you can buy and make gf scalloped potatoes out of a box and they're delicious, but I'm a bit of a sucker for homemade or maybe the extra work!

In a heavy bottomed pot:

melt 1/4 to 1/2 c butter

add 1/2 of Jules flour mix (I have used plain corn starch before, but I find it makes the sauce quite gummy, so I like the mix of flours better)

add 1 tbs of salt

mix these ingredients together and while stirring add 4 c of milk, stir quite often on medium low to medium heat till thickened

pour over 9 x 13 pan of peeled and sliced potatoes and onions, with a madoline slicer :) much easier than with a knife

bake at 350F for 2hrs, check with fork for doneness

Jules g-free flour mix

Flour mix:

2 c corn starch
2 c potato starch
2 c white rice flour
1 c corn flour
1 c tapocia starch
2 tbs plus 2 tsp xanthum gum

flour mix from http://www.julesglutenfree.com/, actually her youtube video,  check out her site, she has some awesome recipes too!

Soft Shell Tacos

These are THE BEST!! 

3 eggs
1 1/2 c milk
1 c flour (flour mix from previous recipes or celimix)
1 tsp salt
1/2 c cornmeal
2 tbs oil

Use a hand held blender to blend all ingredients well.  Grease fry pans and cook on medium heat for about 2 min on one side, till bubbles start forming, and then 1 min on the other side.  I always run two fying pans at once to speed up the cooking process!  Only takes about 15 minutes to make.

My daughter loves the leftovers with a little butter, sugar and cinnamon for breakfast the next morning, that is, if there's any left!!

Six layers in a pan dessert

Use the shape cookie recipe halved for the base!  Put into a 9x13 pan at 350F and bake till starting to turn golden.  Cool.

Mix an  8 oz package of cream cheese with 1 c icing sugar, and spread on the cooled cookie base.

Next, spread 1/2 a large tub of cool whip over cream cheese mixture.

Mix 1 package of chocolate instant pudding with 1 package of vanilla instant pudding and add 3 cups of milk.  Wisk till starting to thicken.  Pour over cool whip.

Let set a little and then top with remaining cool whip.  Top with sliced almonds or coconut.  Yummy!  Store in the refridgerator.

Shape Cookies!

Originally this recipe was a wheat recipe from Karen White, and I loved it so much that I just had to modify it for gluten free!  And it works awesome!  This recipe is one of my favourite because it's  so easy to roll out and cut into shapes and tastes delicious!! 

1/2 lb butter
1 1/4 c icing sugar
1 tsp vanilla
1 egg
2 3/4 c gf flour mix
1/2 tsp baking soda
1/2 tsp salt

Cream the butter and icing sugar together.  Add slightly beaten egg and vanilla.  Add gf flour (recipe is: 2 c corn starch, 2 c rice flour, 2 c potato starch, 1 c tapioca starch, 1 c corn flour, 2 tbs plus 2 tsp xanthum gum, mixed in a ziploc bag) add rest of dry ingredients.  Roll out about an 1/8" thick and use cutters to cut into desired shapes.  Bake at 350F till starting to turn golden brown, about 10 minutes.  Ice when cool, store in air-tight container.

Tip:  this recipe works wonderful as a crust for recipes like drumstick cake or six layers dessert, for a 9x13 pan you need about 1/2 a recipe.

Super Simple Shake 'n' Bake for Chicken

My hubby loves shake 'n' bake chicken!  You can probably buy something like this, but in our remote area things like this are impossible to find and/or extremely expensive.  So here's an easy quick way to make it!

So, all you need is a coffee grinder, gf corn flakes and some seasoning.  Grind the cornflakes, add seasoning shake in a ziploc and coat your chicken, bake and voila!  No one even knows that this is gf! 

Soft Chocolate Chip Cookies

These cookies are so nice and soft and chewy, even the next day!!  And you can scoop them using a cookie scoop!

Flour mix:

2 c corn starch
2 c potato starch
2 c white rice flour
1 c corn flour
1 c tapocia starch
2 tbs plus 2 tsp xanthum gum

flour mix from http://www.julesglutenfree.com/, actually her youtube video,  check out her site, she has some awesome recipes too!

In a standmixer or with an electric beater, beat 2 eggs till foamy

add following and mix well
2/3 c of melted butter
1 c brown sugar
1 c white sugar
2 tbs of hot water

then stir in 
2 2/3 c flour mix and maybe a couple extra tbs, depending on humidity
1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

add one bag of milk chocolate chips, 270 g

Tip:  before using cookie scoop, spray lightly with cooking oil, then the dough won't stick

Bake at 375F for about 13 min, when you lift the cookie and look at the bottom it should looked cooked, not doughy.  Once cool, store in air-tight container.

Lemon Poppy Seed Cake

Really I should call this a loaf but it works wonderfully well in my bundt pan!

In a stand mixer or with an electric beater

beat 4 eggs, till foamy
add: 1/4 c canola oil
        1c warm water
        2 tsp of lemon juice
        plus 2 tsp of lemon extract

In a large ziploc bag, add the following and shake to mix well

1 1/3 c white rice flour
1 c tapioca starch
2/3 c cornstarch
1 1/2 tsp xanthum gum
1 tsp baking powder
1 1/2 c sugar
1 package of lemon pudding mix

add the dry ingredients slowly to egg mixture while stirring        

then add 1/4c poppy seeds, mix.

Pour into greased bundt pan, use wet spatula to spread batter around.

Bake at 350F for about 65-75 minutes.  Cool and pour glaze of icing sugar, vanilla and milk over the top.  Hmmm, Enjoy!