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.

Oh baby. Talk about GOOD, GOOD, GOOD. This recipe is simple, fast and rewarding, that’s how we women like a meal.

(50 mins, serves 4-6)

INGREDIENTS

2 zucchinis sliced thin lengthwise in slivers

1 lb fresh lump crab meat

1 egg white

Salt and pepper

1 c GF flour mix (no xanthan)

2 eggs beaten

2 c GF bread crumbs

Vegetables for frying

DIRECTIONS

1. Let zucchini dry on a towel for 30 mins. Change towel after 15 mins.

2. Combine egg white and crab. Season with salt and pepper. Mix.

3. Little by little add in zucchini.

4. Roll in flour then egg then bread crumbs.

5. Refrigerate 30 mins.

6. Heat oil in a pan. Pan-fry.

Miranda Jade Turbin

www.GlutenFreeHelp.info

INGREDIENTS

4 cups gluten-free flour mix

2 tsp. baking soda

2 tbsp baking powder

2 tsp. cinnamon

1/2 tsp salt

1 cup light agave

1/2 cup honey

2 cups VERY, VERY ripe bananas– that is the key to this recipe!!!!

1 cup milk or 1 cup rice or almond milk

1 cup vegetable oil or coconut oil

4 eggs

(Optional: 1-2 chopped nuts of your choice– walnuts are delicious)

DIRECTIONS

Very simple and yet DELICIOUS to make. Use VERY, very ripe bananas for this recipe.

1. Preheat the oven to 350 degrees.

2. Mix all your dry ingredients together in one larger bowl. Mix well. Leave out the nuts.

3. Mix all your wet ingredients in another bowl.

4. Fold the wet into the dry until very well mixed. Once it is well mixed you may add your nuts (optional) by also folding in. Do not overbeat.

5. Evenly oil your two bread pans or glass cooking dishes with vegetable oil or coconut oil.

6. Pour equal amounts into each baking dish.

7. Garnish with nuts if you prefer.

8. Place in the center of your oven and bake 20 minutes. You may need to bake a bit longer; it will all depend on your oven and baking dishes.

9. Test doneness by touching the top and it will gently spring back and be soft, and not “wet” in the middle. It is not necessary to do the knife test on this recipe.

Enjoy alone, with melted butter or even almond butter. Yummy!

Miranda Jade Turbin

www.GlutenFreehelp.info

This stuffing is not only gluten-free, but it’s also casein-free, and no one will ever know it! It has a bit of a kick with just the right touch of spice to not overwhelm the sweet potato, and it’s not overly sweet either. This is a delicious gluten-free and casein-free filling for a unique meal. Add some candles, and you’re set for quite an evening. I use chipotle powder, which has a wonderfully smoky flavor combined with a spicy kick. I just love it, and I hope you do, too.

See my page with the ravioli recipe to make at home!

(Makes 12 full size homemade raviolis)

INGREDIENTS

2 cups fresh baked sweep potato

1-1/2 tsp Chipotle Powder

¾ cup Follow You Heart Vegan Gourmet Cream Cheese “alternative” (OR use real cream cheese if you prefer dairy)

¼ tsp salt or more to taste

DIRECTIONS

1. Mash all this up with the back of your fork until well-blended and fairly smooth, not pureed. Do not be tempted to use a hand mixer.

2. Fill your ravioli shapes and seal edges.

3. Cook ravioli according to your own recipe or this one.

Miranda Jade Turbin

www.GlutenFreeHelp.info

This filling is not only gluten-free, but it is also casein-free and no one will ever know it! With the right touch of FRESH basil, this delicious filling will really wet the appetites of your family or friends. Kids love this one!

See my page with the ravioli recipe to make at home!

(Makes 20 full-size homemade raviolis)

INGREDIENTS

1/3 cup fresh basil, finely chopped (leave it a bit irregular for more texture)

1- 8oz. tub Follow You Heart Vegan Gourmet Cream Cheese “alternative” (OR use real cream cheese, if you prefer dairy)

1/3 cup plus 2 TBL Galaxy Foods Rice Grated Topping (OR use fresh grated parmesan cheese, if you prefer dairy)- taste and alter the parmesan to your taste

DIRECTIONS

1. Mix all this up with the back of your fork until well-blended and fairly smooth, not pureed. Do not be tempted to use a hand mixer.

2. Fill your ravioli shapes with approx. 1 heaping tsp and seal edges well.

3. Cook ravioli according to your own recipe or this one.

Miranda Jade Turbin

www.GlutenFreeHelp.info

Spinach ravioli was always an easy way to get my kids to eat their greens!

See my page with the ravioli recipe to make at home!

(Makes 4 servings)

FILLING INGREDIENTS

½ c turkey Italian sausage

½ c thawed, chopped spinach

1/3 c ricotta

4 oz (about 1 cup) shredded cheddar

¼ tsp pepper

1 minced clove garlic

SAUCE

2 cups marinara or Cielo

PASTA

See this recipe

FILLING DIRECTIONS

1. Cook sausage until browned.

2. Add spinach, ricotta and only half the cheese, as well as salt, pepper and garlic. Mix well and let sit.

3. Fill each pasta square with 1 full tbsp of filling and use water to wet edges and seal firmly.  Use your fork to seal tighter.

4. Set each aside not touching one another.

5. Boil water in large pan.

6. Cook 8-10 at a time in gently boiling water and cook 2 minutes.

7. Serve with warm marinara or Cielo sauce.

Tina Turbin

www.GlutenFreeHelp.info

This recipe is from Glutenfreeda, so she deserves the credit for this. It worked for me without a bread machine, so I know if you follow these simple steps, you will have success too.

INGREDIENTS

2-1/2 cups GF flour mix
1 teaspoon salt
1 tablespoon olive oil
5 eggs
1 egg yolk

DIRECTIONS

1. Place your GF flour in a food processor.

2. Add the salt, oil and eggs.

3. Pulse processor until mixture resembles dough.

4. Remove from the bowl and place on a just lightly GF floured surface. Be sure not too much flour!

5. Knead your dough, folding over and turning over until the right consistency appears like bread dough. If the dough gets too dry and just add your egg white. It shouldn’t need it. Wrap the dough in plastic wrap and cover.

6. Allow the dough to rest for at least 20 minutes and not less. Be patient.

At this point the recipe calls for actions with the pasta machine which I did not use. I know many people want to make pasta that do not have machines, so I tried this and it worked.

7. I rolled out the dough carefully with my rolling pin and then cut it with the ravioli cutter.

8. I changed the recipe again by placing filling in the middle and resting another square or round on top and sealing the edges. Put a touch of water on the edges and seal and use a fork to push down the edges better.

See my fillings:

Spinach

Basil

Sweet Potato

9. Cook the ravioli just a few at a time in boiling, salted water. Cook for about 2 minutes if the inside is not uncooked meat you are using. If you are using uncooked meat in your filling boil is a 4-5 minutes at a low rolling boil. They will start to float.

10. Drain your ravioli  in a colander  if you do not have a slotted spoon.

Tina Turbin

www.GlutenFreeHelp.info

You sure won’t miss your old favorite pie crust recipes when you taste this delicious one! I love to mix and match nut flours and these three are three of my favorites, in this ratio. Everyone raves when I use this recipe. Use for fruit pies, hearty quiches, tofu cream pies and even meat pies. Enjoy!

INGREDIENTS

¾ c hazelnut flour

¾ c cashew flour

2 tbsp coconut oil (melted or soft)

¼ c maple syrup

¼ tsp salt

DIRECTIONS

1. Preheat oven 375 degrees. Mix ingredients well.

2. Press into your pie dish.

3. Bake 12 minutes in center of oven.

4. Cool completely.

Tina Turbin

www.GlutenFreeHelp.info

This delicious recipe is from a dear friend of mine, a fellow food blogger. It is absolutely to-die-for. I’m so grateful she has shared it with us!

INGREDIENTS

100 g butter = 3.5 oz
150 g sugar = 5.25 oz
125 yogurt = 4.3 oz
200 g rice flour = 7 oz
4 teaspoons baking powder
1 teaspoon vanilla extract
a pinch of salt

DIRECTIONS

1. Preheat the oven to 180°C and prepare a cake pan. I used a ring form, but the shape is not important.

2. Sift together the flour and the baking powder.

3. Separate the yolks from the whites. Beat the egg whites with a pinch of salt until firm, and set aside.

4. Cream the butter and sugar until light and fluffy.

5. Add the yolks, the yogurt and the vanilla extract (I used vanilla flavored yogurt, but any yogurt will do fine – plain, fruit, hazelnut, whatever you like). Mix shortly and then add the flour and the egg whites (in thirds, alternating them and mixing shortly after each addition).

6. Pour the batter into a prepared cake pan and bake for about 25 minutes or until a toothpick comes out clean.

7. Let it cool on a cooling rack. Sprinkle with powdered sugar, or decorate with melted chocolate.

Try spreading some Nutella on a slice, mmmmmmmmmmmm, yummy!

This recipe comes from Rebecca Subbiah RD, LDN, cPT of:
www.dietitianforhire.com
http://chowandchatter.com

Tina Turbin

www.GlutenFreeHelp.info

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.