GLUTEN-FREE SANDWICH BREAD
1 ½ c brown rice flour
2 T soy flour
¼ c potato flour
¼ c tapioca flour
¾ tsp sea salt
1/3 c turbinado sugar
1 T Guar Gum
1 T active dry yeast
1 ¾ c warm soy milk
4 T canola oil
1 tsp vanilla
Mix all ingredients except soy milk, canola oil & vanilla. Add soy milk, canola oil and vanilla into flour mixture. With a hand mixer or stand mixer on a low speed, gradually blend and beat about 10 minutes. Transfer into oil bread pan. Allow to rise for 1 hour in a warm place. Bake at 375 degrees for 35-45 minutes. Use a toothpick to test for doneness. When baking is complete, remove the pan from the oven and wait for 10 minutes before removing the bread from the pan. Cool on wire rack before slicing. Delicious!
BAKED PASTA WITH CHEESE SAUCE
2 c uncooked brown rice pasta
½ c soaked soy curls, diced
½ onion, chopped
2 green onions, chopped
2 T fresh parsley, chopped
Cheese Sauce:
1 c water
¾ c cashews
1 ½ T nutritional yeast flakes
1 tsp sea salt
1 tsp onion powder
¼ tsp garlic powder
1 T lemon juice
1 (2 oz) jar pimentos or ½ red bell pepper
½ tsp paprika
CHEESE SAUCE: Blend all ingredients until smooth. Set it aside.
Boil 8 cups water. Stir in pasta. Boil until cooked (10-13 minutes). Stirring occasionally. Do not rinse. Return to pan. Add remaining ingredients and cheese sauce. Place into oil sprayed 8” x 8” baked dish. Sprinkle chopped parsley. Bake at 350 degrees for 20 minutes. Yum yum!
GLUTEN-FREE BRAZIL NUT COOKIES
1 c brown rice flour
½ c potato flour
¼ c soy flour
¼ c tapioca flour
½ c chopped Brazil nuts
1 c turbinado sugar or Agave nectar
½ tsp sea salt
2 tsp Guar gum
1 T Ener-G baking powder
½ c canola oil
1 c almond milk or soy milk
1 tsp vanilla
Preheat oven to 350 degrees. Mix all ingredients except canola oil, soy milk & vanilla. Mix well. Add canola oil, soy milk, and vanilla. Mix with hand. This is a thick batter. Drop onto oil sprayed cookie sheet by 1 tablespoon portion and flatten with wet fingers. Bake for 16-18 minutes, or until the edges are lightly brown. Delicious!
OAT POTATO PATTIES
3 c potatoes, cut in chunks
1 c gluten-free oat flour
1 tsp sea salt
1 tsp garlic powder
2 T nutritional yeast flakes
½ c water
Put potatoes in a food processor and chopped finely. Take it out and put into a mixing bowl and add remaining ingredients. Mix well. Pour ¼ cup of mixture onto a heated oiled skillet and flatten into circle. Cook until golden brown on both sides. Yummy!
WALNUT LOAF
2 c TVP (Textured Vegetable Protein)
1 ½ c hot water
1 onion, chopped
1 c chopped walnuts
1 c gluten-free bread crumbs
5 T soy flour
3 ½ T soy sauce, unfermented
3 T nutritional yeast flakes
3 T lecithin granules
1 tsp garlic powder
1 T onion powder
1 T turbinado sugar
1 c – 1 ½ c vegan spaghetti sauce
Soak TVP in hot water in a bowl for 10 minutes. Mix with remaining ingredients except spaghetti sauce. Spray oil onto 8” x 8” baked dish. Place the mixture and cover with spaghetti sauce. Bake at 350 degrees for 30-35 minutes. Delicious!
BROWN RICE MINI MUFFINS
1 c brown rice flour
½ c tapioca flour
¼ c soy flour
¼ c potato flour
2/3 c raisins
1/3 c lecithin granules
2 tsp Ener-G baking powder
½ tsp sea salt
1 tsp coriander
½ c turbinado sugar or Agave nectar
1/3 c canola oil
1 c orange juice
1 T vanilla
Extra raisins
Mix all ingredients except canola oil, orange juice and vanilla. Add canola oil, orange juice and vanilla. Stir together well. Spray oil into mini muffin pans and fill it to the TOP. Put three (3) raisins on top of each muffin. Bake at 350 degrees for 25 minutes. Very delicious.
International Cooking Show
