Now that you’re gluten-free, you don’t have to say goodbye to your favorite recipes. If you have tons of family recipes that have been handed down to you, this can be very good news!

The conversion process is simple: just use gluten-free flour blend (which you can make yourself using my gluten-free flour blend recipe—or buy it prepackaged) one-for-one. This applies to cookies, pancakes, and muffins.

Does your recipe require cake flour? You can make your own by combining 1 ¼ cups of your gluten-free flour blend with ¼ cup of tapioca starch or flour or ¼ cup of corn starch.

The one-for-one substitution doesn’t apply to all recipes, though, such as with Danish sweet rolls and yeast breads.

Miranda Jade
www.GlutenFreeHelp.info

b.a.

Experimenting in the kitchen one day with spirulina, I discovered some amazing cookies that are also good for you. These raw cookies are gluten-free and grain-free.

INGREDIENTS:

1 c sunflower seeds, soaked 5-10 hrs

3 tbsp macadamia nut butter

3 ½ tbsp date paste

1 tsp powdered vanilla bean

¼ tsp salt

DIRECTIONS:

 1. Place in greased liner in dehydrator and make about 1/6-inch thick.

2. Dehydrate 10 hrs at 105 degrees. Turn over cookies. Dehydrate another 5 hrs or to desired texture.

3. Store in an airtight container in the fridge.

4. Place by heaping tbsp on a greased cookie sheet and flatten slightly so they’re somewhat evenly thick.

5. Bake for 8 mins, turn around in the oven, and bake 1-2 more mins.

6. Let cool only 5 mins then remove.

Tina Turbin

www.GlutenFreeHelp.info

k.m.

These squares are just delightful and a treat for the whole family! Perfect for a sweet tooth after a savory dinner.

INGREDIENTS:

2 cups Popping Sorghum, popped

1 cup shredded coconut (preferably unsweetened)

1½ cup Faux-reo Cookie Wafers – roughly crushed (recipe below)

1 cup confectioners sugar

4 rounded tablespoons powdered milk

6 oz  plain coconut oil

DIRECTIONS:

Lightly grease a 6” x 9” pan with butter

Mix together all dry ingredients in a bowl

Melt  coconut oil in a saucepan over gentle heat until a clear liquid

Pour melted coconut oil into dry ingredients and thoroughly mix together

Evenly spread mixture into pan and press down very firmly with the back of a large spoon

Place pan into fridge and leave until set firm. When set, cut into small squares and serve.

TIP: Store in fridge to retain firm texture. Squares will crumble and fall apart in temperatures above 70F   as the coconut oil starts to melt. Place back into fridge to re-harden.

Faux-reo Cookie Wafers Recipe

Makes 25 – 30 chocolate cookie wafers

INGREDIENTS:

1 ¼ cups sorghum flour

½ tablespoon corn or potato starch

½ cup unsweetened Dutch process cocoa

1 teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon salt

1 cup sugar

½ cup PLUS 2 tablespoons (1 ¼ sticks) room-temperature, unsalted butter

1 large egg

DIRECTIONS:

Set 2 racks in the middle of the oven. Preheat to 375F degrees.

In a food processor, or bowl of an electric mixer, thoroughly mix the sorghum flour, corn/potato starch, cocoa, baking soda and baking powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until the dough comes together in a mass.

Take rounded teaspoons of batter and place on a parchment paper lined baking sheet approx 2 inches apart.  With moistened hands, slightly flatten the dough.

Bake for 9 minutes for a softer cookie or 13 minutes for a crunchier cookie, rotating once for even baking. Set baking sheets on a rack to cool.

Tina Turbin

www.GlutenFreeHelp.Info

k.m.

m.t.

The Pure Pantry offers mixes that are not only delicious, but good for you, serving as proof that gluten-free, dairy-free, casein-free, soy-free, and even sugar-free don’t equal taste-free—quite the contrary!

The Pure Pantry offers a variety of mixes for gluten-free cookies, cakes, and pancakes, and even an all-purpose mix for creating other baked goods such as biscuits, muffins, and breads. The mixes are also versatile. We added tons of nuts to the Old Fashioned Chocolate Chip Cookie Mix, and we loved them. They were not only delicious, but so healthy tasting.

Other mixes include Wholegrain Chocolate Chip Coconut Organic Cookie Mix, Buckwheat Flax Pancake and Baking Mix, Organic Sugar Cookie Mix, and the decadent Wholegrain Dark Chocolate Cake Mix, oh so chocolately and full of good-for-you nutrients including protein, antioxidants, and protein from ingredients such as quinoa. The Organic All-Purpose Baking Mix is vegan and free of gluten, sugar, dairy, and casein and remarkable for its versatility. It’s even kosher!

Elizabeth Kaplan, Founder of The Pure Pantry, was diagnosed with celiac disease several years ago. Discontent with the poor nutritional value of gluten-free products, Elizabeth put her skills as a trained chef to work to develop great-tasting as well as healthy gluten-free substitutes. The Pure Pantry’s website, http://www.thepurepantry.com, features recipes, an online store, and resources for the gluten-free community. I highly recommend checking out their mixes for your gluten-free baking.

Tina Turbin

www.GlutenFreeHelp.info

k.m.

This is the original Toll House recipe, halved because I don’t want to make so many cookies. These are really delicious!

INGREDIENTS

a heaping 1 3/4 c rice flour, or flour mix

1/2 t xanthan gum

1/2 t baking soda

1/2 t salt

1 stick shortening, Earth Balance, or butter

1/2 c brown sugar

1/4 c white sugar

1 t vanilla

1 egg

1/2 package GF chocolate chips

nuts, optional

DIRECTIONS

1. Preheat oven to 375. Mix sugars and shortening or butter until creamy.

2. Beat in egg, then dry ingredients except chocolate chips and nuts, if using.

3. Once smooth, add chips and nuts, and roll into balls

4. Flatten slightly

5. Bake 8-10 minutes

6. Let cool on cookie sheets

7. Remove and eat or store in air tight container.

Note: You can replace the egg with egg replacer or applesauce to make them vegan.

Tina Turbin

www.GlutenFreeHelp.info

I’m bringing you this recipe courtesy of Cream Hill Estates. For more delicious, gluten-free oats recipes, visit the following link: http://www.creamhillestates.com/en_healthy_oat_recipes.php. Great to put in your kids lunches with some fresh fruit.

INGREDIENTS

2 cups Desiccated coconut, unsweetened
1 1/2 cup Oats, rolled, old fashioned *
1 1/2 cup Raisins
2 cups Sunflower seeds
1/3 cup Sesame seeds
3/4 cup Peanuts or soy nuts
1/2 cup Dried fruit, apples, cranberries, apricots
1/2 tsp Salt
1 cup Honey, liquid
1 tsp Vanilla extract
1/2 cup Peanut butter

DIRECTIONS

1. Mix all ingredients together. Thoroughly blend the honey, vanilla and peanut butter.
(You may need to mix with greased hands to ensure everything is mixed together.)

2. Line jelly roll pan (rimmed cookie sheet) with greased parchment paper. Pat mixture firmly into pan with greased hands or heated spoon. If you want thinner bars use two jelly roll pans.

3. Bake at 275 F till golden brown, 50 to 60 minutes. Remove from oven and once again pat firmly to ensure the bars hold together.

4. Cut into bars or squares, depending on what format you want.

A 40 gram bar has 5 grams of oats (rolled oats). Enjoy!

Tina Turbin

www.GlutenFreeHelp.info

Mmmm…what a delicious combination chocolate and shortbread make! This recipe was donated at the 2009 Tampa Bay Celiac Group Cookie Exchange.

INGREDIENTS
½ c unsalted butter
¼ c granulated sugar
1 tsp vanilla
¾ c flour mix (I use white rice, potato, and tapioca)
2 tbsp sweet rice flour (I use white)
¼ c cocoa powder
¼ tsp xanthan gum
1/8 tsp salt
1/2 c semisweet mini or regular size chocolate chips (I prefer regular size)

DIRECTIONS

1. Beat butter and sugar until cream, add vanilla, mix well.

2. Add dry ingredients, stir until a soft dough is formed, add chips.

3. Shape dough into a flat square, wrap in plastic and refrigerate 30 mins.

4. Preheat oven 350 degrees. Lightly grease cookie sheet.

5. Using a think sharp knife, slice through into 5/8-in. slices and place on greased cookie sheet. Sprinkle with granulated sugar. Chill again until cold before baking.

6. Bake 8-10 mins until centers are cooked.

Tina Turbin

www.GlutenFreeHelp.info

Living Without, the nation’s leading magazine for people with Celiac Disease, gluten sensitivity and food allergies, has become the title sponsor of the 4^th annual Gluten & Allergen Free Expo, to be held April 29 – May 1 in Chicago.  Living Without has teamed up with Jen Cafferty, nationally recognized expert on cooking and living gluten-free, on this Expo, the country’s premier gluten and allergen-free event.

Living Without’s editors and writers will be on-site at the vendor fair leading gluten-free/allergen-free cooking demonstrations, meeting guests, answering questions and distributing free copies of their popular magazine.

“We’re thrilled to be uniting with Jen Cafferty to help thousands of people learn more about adapting to an allergen-free way of life, while still enjoying tasty, healthy foods,” said Alicia Woodward, Editor of Living Without.  “This Expo features a variety of experts, valuable information about great tasting specialty products, cooking and baking tips, recipes, and much more.”

The Gluten & Allergen Free Expo is home to the Midwest’s largest gluten-free vendor fair featuring the tastiest gluten-free cuisines and allergy-free foods in the marketplace. More than 70 vendors will be showcasing and sampling their products.  The vendor fair also features a designated nut-free area, kids’ activities and performers.

This year’s Expo will feature a variety of cooking and baking classes taught by well-respected chefs, nutritionists and cookbook authors, who will offer tips for preparing gluten-free/allergen-free meals and snacks.  There’s also a special cooking class for children, free of the top eight allergens.  Participants will enjoy lively presentations, taste the recipes and have the opportunity to ask questions and interact with the experts.

“Partnering with Living Without on the upcoming Expo is just a perfect fit.  Their experts will bring a depth and breadth of experience to the event, and attendees are sure to benefit from their vast knowledge,” said Jen Cafferty, event organizer.

The Expo’s presenters will discuss the use of replacement foods, discuss the newest allergen-friendly products available and provide tips on having a balanced diet.  The event is open to the public, though pre-registration is required for the specialty cooking classes.  The Gluten & Allergy-Free Expo is expanding to other markets, as well, including Dallas in fall 2011.

For more information or to buy tickets, please visit www.gfafexpo.com.

About The GFAF EXPO:

The Gluten & Allergen Free expo is the nation’s premier event and lifestyle show for people with Celiac Disease, gluten sensitivity and food allergies. The Expo features gluten-free/allergen-free cooking classes, led by top chefs and personalities.  The Expo also features a large vendor fair for consumers to sample and purchase products.  For more information, visit www.gfafexpo.com. Also find us on Facebook and Twitter.

About Living Without:

Living Without is the nation’s leading magazine and resource for people with Celiac Disease, gluten sensitivity and food allergies. The publication features gluten-free/allergen-free recipes, created by expert chefs and nutritionists. Ingredient substitutions are provided for common food allergens such as dairy, egg, peanut, soy and tree nuts. Living Without also features tips and advice for living a healthy, active life, free of food allergens.  For more information, visit www.livingwithout.com. Also find us on Facebook.

Tina Turbin

www.Glutenfreehelp.info

(makes 18 oatcakes)

A wonderful breakfast invention, these can be served with honey, butter, or jam, but they’re just as satisfying plain. They make an excellent hors d’oeuvre or a yummy snack, topped with smoked fish or other meat, or cheese for those who aren’t dairy-sensitive.

INGREDIENTS
½ c shortening
1 c regular GF oats or quick-cooking GF oats
1 c GF flour mix
½ tsp baking soda
½ tsp salt
2 to 3 tbsp cold water

DIRECTIONS

1. Cut shortening into oats, flour, baking soda and salt until mixture resembles fine crumbs. Add water, 1 tbsp at a time, until mixture forms a stiff dough.

2. Preheat oven to 375 degrees.

3.  Roll until 1/8 inch thick on lightly floured surface. Cut into 2 ½-inch rounds or squares. Place on ungreased cookie sheet.

4. Bake until oatcakes start to brown, 12 to 15 minutes. Cool on wire rack.

Tina Turbin

Tina Turbin

www.GlutenFreeHelp.info

I’m a known cookie lover, and this recipe is one of my favorites.

INGREDIENTS

1 c coconut oil
6 tbsp unsweetened apple sauce
1 tsp salt
2 tbsp pure vanilla extract
3/4 – 1 ¼ c agave
2 c gluten-free flour mix
¼ c flax meal
1 tsp baking soda
1 ½ tsp xanthan gum
1 c chopped nuts and/or dried fruits

DIRECTIONS

1. Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper.

2. In a medium bowl, mix together the oil, apple sauce, salt, vanilla, and evaporated cane juice. In another medium bowl, whisk together the flour, flax meal, baking soda, and xanthan gum. Using a rubber spatula, carefully add the dry ingredients to the wet mixture and stir until a grainy dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.

3. Scoop the dough onto the prepared baking sheets, in 1-inch-diameter portions, spacing them 1 inch apart. Gently press each with the heel of your hand to help them spread.

4. Bake the cookies on the center rack for 15 mins, rotating the sheets 180 degrees after 9 minutes. The finished cookies will be crisp on the edges and soft in the center.

5. Let the cookies stand on the sheets for 10 mins, then transfer them to a wire rack and cool completely before covering.

Tina Turbin
www.GlutenFreeHelp.info
r.n.