Gluten Free Egg free Recipes

Crisp Gluten, Dairy and Egg FREE Waffles

2/3 cup water
2 tablespoons ground flax-seed
2 1/2 cups water
1/2 cup olive oil
2 cups All Purpose Gluten Free flour blend ( Bob's Red Mill)
4 teaspoons baking powder
2 teaspoons Xanthan Gum
2 tablespoons Organic sugar
1/2 teaspoon salt.

Mix water and Flax Seed (Egg replacer) and let stand for about 5 minutes.  Mix Flour, baking powder, Xanthan Gum, sugar, and Salt.  Add in the oil the water and flax seed mixture and gradually add in the 2 1/2 cups of water.  Pour batter into center of heated Waffle Iron. Bake until steaming stops about 5 minutes.  New Waffle Irons have a light that comes on when it's ready. Remove waffle carefully from the Waffle Iron.

You can make up a batch and freeze them individually in foil and reheat by unwrapping and placing waffle on a cookie sheet and placing in a 400 degree oven for 8-10 minutes.

GF Chicken Enchiladas
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes

2 Tablespoons Olive oil
Large Sweet Onion diced
3 Cloves Garlic minced (I used a Garlic press)
3 Chicken Breasts, cooked and shredded
1 can (14.5-ounces) Diced Tomatoes
½ cup Sour Cream
1 (4-Onuce) can diced Green Chili peppers (they are not hot)
½ teaspoon Dried Oregano
1 teaspoon Dried Sweet Basil
½ teaspoon Chili powder
½ teaspoon ground Cumin
½ teaspoon Salt
¼ teaspoon Black Pepper
2 cups Shredded Cheddar Cheese
8 – 10 (8-inch) Gluten Free Flour Tortillas (Recipe Below)
1 (15 Oz) Enchilada Sauce

·         Preheat Oven to 350 degrees.
·         Grease a 13” X 9” baking Dish with Cooking Spray and set aside.
·         Heat Olive Oil over Medium Heat in a large skillet.
·         Add onions and cook for 3 minutes.
·         Stir in Garlic and continue to cook for 1 minute.
·         Add in Chicken, diced Tomatoes, Green chilies, and Sour Cream; season with Oregano, Basil, Chili powder, Cumin and Salt and Pepper.
·         Cook for 5 Minutes or till heated through.
·         Mix in ½ of the shredded Cheddar Cheese.
·         Spoon mixture down the center of each of the GF Flour Tortillas and rollup.
·         Place seam side down in prepared baking dish.
·         Bake for 10 minutes.
·         Top with Enchilada Sauce and shredded Cheddar Cheese.
·         Return to oven and bake for 5 – 10 minutes or until cheese is melted.
·         Serve warm.

Gluten Free Flour Tortillas

2 ½ Cups Gluten Free All Purpose Flour
2 teaspoons Xanthan Gum
1 teaspoon Sea Salt
2 Tablespoons Olive Oil
1 – 1 ¼ cup of warm water (about 100 degrees)

1.      To make tortillas, place flour, Xanthan Gum, and salt in large mixing bowl and mix well.
2.      Add 4 teaspoons of Olive Oil and stir to combine.
3.      Pour warm water in small increments and stirring to combine.
4.      Press dough together with wet hands and divide into 8 pieces.
5.      Roll each piece separately between 2 pieces of Plastic wrap until about 1/8” thick and 8” wide. (You can use a Tortilla Press if you have one.
6.      Heat a Large Cast Iron (or Non Stick) Skillet until hot.
7.      Place 1 raw Tortilla on the skillet at a time and cook for 45 – 60 seconds or until slightly charred on the bottom. (You’re better off under cooking than over cooking them because they won’t be pliable.)
8.       Flip tortilla with a heat proof Spatula and cook for another 30 – 45 seconds.
Remove from pan and place on plate continue till all tortillas are cook

Baked Cinnamon Chips with Strawberry Salsa
Baked Cinnamon Chips  
3 Gluten Free Flour Tortillas about 6"
3 tablespoons melted Butter
1 tablespoon Cinnamon
1/2 cup Sugar
Strawberry Salsa
6-8 Fresh ripe Strawberries Diced
1/2 cup chopped Pineapple chunks
2 tablespoons Sugar
1/4 cup dark chocolate 
1/4 teaspoon Olive oil
Whipped Cream
  1. Preheat oven to 350 drgrees.
  2. Brush melted Butter on one side of each Tortilla.
  3. Mix Sugar and Cinnamon and sprinkle on the Buttered side of each tortilla.
  4. Use a pizza cutter or large knife to cut the tortillas into 8 wedges.
  5. Place tortilla wedges on an ungreased cookie sheet sugar side up.
  6. Bake them in the oven for 10-12 minutes or until edges curl up.
  7. Remove from Oven and let cool.
  8. Place Chips on a platter.
Strawberry Salsa  
  1. Mix Strawberries, Pineapple and sugar. (I made this a head and had it in the fridge until I was ready to serve my guests, then I put it together.)
  2. Sprinkle Strawberry mix over the chips.
  3. Melt the Dark chocolate and the 1/4 teaspoon Olive oil in the microwave 1 minute at a time stirring regularly until desired consistency.
  4. Drizzle the chocolate over the Strawberries and chips.  ( I drizzled the chips before and after adding the strawberries.)
  5. Add a few dollops of Shipped Cream and serve.

Cranberry-Strawberry Margarita Punch

6 Cups Cranberry Strawberry Juice Cocktail ( you can use Cran-Raspberry or any other one too)
2 cups water
3/4 cup frozen Limeade Concentrate ( From 6 oz Can)
1/4 cup Frozen Orange juice concentrate (From 6 oz Can)
Lime slices
Rim salt
1 cup Tequila to spike the whole batch (optional)

  1. Mix all ingredients in a 1 gallon insulated beverage container.
  2. Salt rim of glass.
  3. Serve over ice if desired.  ( you can blend this also.)
  4. Garnish with Lime slices.

Home made Baking Powder

Many of you might not know that it is so simple to make your own baking powder using common household kitchen ingredients. To keep it from clumping just add 1 teaspoon of corn starch or Potato starch if you can not have corn, to your mixture.

  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon potato starch or corn starch
I know this is not a meal recipe but now you can make biscuits that rise.

I found this information while searching food storage solutions and thought I would pass it on to those of you who can not use regular baking powder.

Why Do We Use Baking Powder?

baking powderWhat is Baking powder?

Many of us use baking powder all the time but never really consider what it is. All we know is that is needed in this recipe.
The dirty quick definition is that baking powder is a combination of an acid and an alkali
with starch added to keep the other two ingredients stable and dry. Baking powder is a dry chemical leavening agent used to increase the volume and lighten the texture of baked goods.

How does baking powder work?

Baking powder works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture. The powder reacts with liquid by foaming and the resulting bubbles of carbon dioxide can aerate and raise dough. Almost all baking powder now on the market is double acting, meaning it has one acid that bubbles at room temperature and another acid which only reacts at oven temperatures.

Single Acting

It is called single action because it only contains one acid. Single acting baking powder reacts when the acid reacts to a liquid at room temperature. This means the bulk of the leavening action occurs as soon as the batter is mixed. If there is a delay between mixing an baking, some of the gas may escape and cause deflation.

Double Acting

Baking powders that contain both fast and slow acting acids are called double acting. Double acting baking powders work in two phases; once at room temperature, and once when heat is added, like cooking the oven. By providing a second rise in the oven, double acting baking powders increase the reliability of baked goods by rendering the time elapsed between mixing and baking less critical, and this is the type most widely available to consumers today.

Why do we use baking powder?

We use baking powder as a yeast subsitute for end-products where fermentation flavors would be undesirable or where the batter lacks the elastic structure to hold gas bubbles for more than a few minutes. Because carbon dioxide is released at a faster rate through the acid-base reaction than through fermentation, breads made by chemical leavening are called quick breads.

What is baking powder made up of?

Most commercially available baking powders are made up of an alkaline component (typically sodium bicarbonate, also known as baking soda), one or more acid salts (like Tartaric Acid), and an inert starch; either cornstarch or potato starch are the most commonly used. Baking soda is the source of the carbon dioxide, and the acid-base reaction can be generically represented as NaHCO3 + H+ → Na+ + CO2 + H2O, for us non scientific people all that looks like is a bunch of letters and numbers.
The inert starch serves several functions in baking powder. The main function is to absorb moisture, to prolong the shelf life by keeping the powder’s alkaline and acidic components from reacting prematurely. A dry powder also flows and mixes more easily and the bulkiness helps for accurate measurements.

What is the difference between fast acting & slow acting?

Fast Acting

A fast-acting acid reacts in a wet mixture with baking soda at room temperature, common low-temperature acid salts include cream of tartar and monocalcium phosphate (also called calcium acid phosphate).

Slow Acting

A slow acting acids will not react until heated in an oven. High-temperature acid salts include sodium aluminum sulfate, sodium aluminum phosphate and sodium acid pyrophosphate.

Dos and Don’ts for baking powder

Don’t expose baking powder to steam, humid air, wet spoons, or other moisture.
Do store your baking powder in a air tight container for no more than a year. Even when kept dry it will eventually loses its potency. To test its strength, measure 1 tsp powder into 1/3 cup hot water. The mixture should fizz and bubble furiously. If it doesn’t, throw it out.

Gluten and Egg free Chicken, Broccoli, Bacon, Cheese and Ranch Garbage Bread.

1 Pizza dough mix. (Bob's Red Mill)
1 lb chicken Cooked and chopped into bite size pieces when cool.
1/2 lb bacon Cooked and chopped into bite size pieces when cool.
2 cups Frozen chopped Broccoli.
1 cup Ranch dressing, (Gluten, Egg, Corn, Nut and Soy Free Recipe below)
2 Cups of shredded cheese.

Pre-heat the Oven to 375 and follow the directions on the package to make the Pizza Dough.  While you are waiting for the dough to rise, you can make the ranch dressing.

Ranch Dressing:
1 cup Milk
2 Tbls Lemon juice
3 tsp Dried Parsley
3 tsp dried Chives
3 tsp dried Dill
2 tsp Garlic Powder
2 tsp Onion powder
1 tsp Sea Salt
1 tsp Black pepper

In a 2 cup measuring cup put the 2 Tbls lemon juice and the cup of milk. This mixture makes buttermilk, the lemon juice causes the milk to curdle, causing buttermilk. Add all the other ingredients to the measuring cup and whisk together and set aside.

The dough should be ready to turn out onto a pastry sheet, I line mine with plastic wrap and put the dough on the middle then cover the dough with another piece of plastic wrap to keep it from sticking to my rolling pin.  Roll the dough into a rectangle approximately 11" x 17".  You could use parchment paper and then leave it on the paper when you bake it.  I think I will do that next time because it was hard to get it on to the cookie sheet, without it tearing up.  The gluten free pizza dough is sticky and hard to manage with your hands.

Once you have the dough rolled out, remove the top layer of plastic wrap and sprinkle on the Chicken, Bacon and Broccoli.  Whisk the Ranch dressing and pour it all over the top evenly.  Add the shredded cheese then roll it up making sure to tuck the ends in, so the filling doesn't ooze out.  The gluten free pizza dough is sticky and hard to manage without using the plastic wrap.  The plastic wrap helps you roll it up nicely.  I rolled mine from the long side because I had so many people to feed.  I rolled mine right onto an oiled cookie sheet, making sure I got the plastic wrap off.
This is what it looked like before I cooked it.  The gluten free pizza dough is more sticky that regular dough and it tends to separate easily.

Bake in the oven at 375 degrees for 35 - 40 minutes.  The crust will be golden brown and hard to the touch.  Let stand for 5 minutes or so.  Cut it into 2" wide slices and serve.

There are so many possibilities you can make like this.

Mexican Garbage Bread

1 Pizza dough mix. (Bob's Red Mill)
1 16 oz. can Refried Beans
1 lb Ground turkey Cooked (with Taco seasoning below)
1 lb Shredded Cheese
1 16 oz. can sliced Olives
1 8 oz Sour Cream
2 large Avacado sliced
1 8 oz jar Salsa

 I made the dough then rolled it out onto plastic wrap and spread re-fried beans then added cooked ground turkey that had been seasoned with my own taco seasoning mix ( recipe below), then I sprinkled shredded cheese on top.  Rolled it up and when it was done, I added sour cream, salsa and olives to the top.

My Gluten Free Taco seasoning mix;
2 tsp onoin (powder or Minced)
2 tsp garlic  (powder or Minced)
1 tsp cumin
1 tsp oregano
1 tsp chilli powder
1/2 tsp crushed red pepper flakes
1/2 tsp paprika

Mix well and put into an air tight container.  You can adjust the season to your liking.  I make enough to fill an old seasoning container so that I don't have to make it up every time I want taco seasoning.

Mediterranean Garbage Bread
I layered Sun dried Tomatoes, Olives, Artichoke Hearts, Feta, Onion, Basil and Spinach on top of the Pizza crust and rolled it up.  Sorry I don't have pics to show.

My Gluten Free Egg Free Cinnamon Rolls
posted by Jeanine on Jan. 25, 2011 

·         4 Tbsp. butter (or margarine)
·         1/2 cup brown sugar
·         2 Tbsp. Cinnamon
·         1 tsp. vanilla extract

Over low heat, in a small saucepan, heat 4 Tbsp. butter (or margarine), 1/2 cup brown sugar, 2 Tbsp. Cinnamon, stirring until sugar dissolves. Add 1 tsp. vanilla extract. Remove from heat and pour into the bottom of a greased 9×13 pan with high sides

o    4 Tbsp. butter or margarine, very soft
o    3/4 cup firmly packed brown sugar
o    2 Tbsp. cinnamon

NOTE: Once thoroughly blended, you may add 1/2 cup re-hydrated raisins or pecans (optional). Set aside until the dough has been rolled into a rectangle.
o    3  cups all-purpose gluten-free flour ( I use Bob’s Red Mill)
o    1 Tbsp GF rapid rise yeast ( I used regular GF yeast)
o    3 Tbsp granulated sugar
o    1/2 tsp salt
o    1 Tbsp xanthan gum
o    1 tsp baking powder
o    4 Tbsp butter
o    1 cup milk(you can use any kind of milk)
o    1 egg, room temperature( I mix 1/3 cup water and 1 Tbsp Ground Flax Seed for an egg substitute)
o    1 tsp cider vinegar
o    2 Tbsp oil (I used Olive Oil)
o    1 1/2 tsp vanilla

1.      In the bowl of your stand mixer, mix all dry ingredients until combined. Set aside.
2.      Put margarine in a glass measuring cup and microwave just until the margarine has melted. Remove from microwave and stir. Add milk, stir. Add other wet ingredients and whisk to combine.
3.      With the stand mixer running (using the paddle attachment), pour the wet ingredients into the dry ingredients. Scrap down the bowl if you have to.
4.      Allow to mix on medium speed for 3 minutes. Dough will be very thick and sticky.
5.      Take a piece of plastic wrap and lay it out on a slightly damp counter top, so it covers an area bigger than 8″ x 16″. Sprinkle 2 Tbsp of sugar on the wrap. Lay ball of dough on top of that. Gently lay another piece of plastic wrap over the top of the dough. Pat the dough down into a roughly rectangle shape. Lift and reposition the top plastic wrap whenever you need to. Roll the dough out (with the plastic wrap on top) to a rectangle approximately 8″ x 16″.
6.      Remove plastic wrap. Spread filling mixture evenly across dough’s surface. Leave 1 1/2″ along one short end without any filling, this is where your cinnamon rolls will be sealed.
7.      Starting along the short end, use the bottom sheet of plastic wrap to lift the edge of the dough and roll it up, forming a cylinder. Start with the edge that has filling on it, that will be the center of your finished rolls.
8.      Using a long piece of dark thread (light colors can be lost in the dough), cut the “cinnamon bun log” into 12 pieces, about 1" wide. You can do this by placing the thread underneath the roll, crossing it at the top, and pulling the threads so they cross each other, pulling it through the dough. This way, you won’t be squishing your dough down by cutting with a knife. Place rolls in prepared pan, with cut side up.  
9.      Allow the cinnamon rolls/buns to rise in a warm, draft free place for about 30 minutes, or until nearly double in size.
10.  Bake in preheated 350 degree F oven for 20-25 minutes, or until the tops are a nice golden brown.
11.  Allow to cool for about 5 minutes before inverting on a serving tray, and let the syrup run down over the rolls.
12.  These are best served warm, however, I had great success with reheating them in the microwave for a few seconds when they were a day old as well.

I added Cream Cheese Frosting to the tops of mine.  I made it using 4 oz Cream Cheese, 1 Tbsp Maple syrup and 1 Tbsp Milk.
Gluten-free AND Dairy-Free Cinnamon Rolls
o    REPLACE 1 cup milk with soy milk (or your favorite non-dairy milk)
o    REPLACE all of the butter/margarine with vegan butter (I used Earth Balance)

Gluten Free, Dairy Free, Olive Garden Chicken Gnocchi Soup

1 batch Chicken Gnocchi (Potato Dumpling Recipe Below)

5 tablespoons Extra Virgin Olive Oil

4 Tablespoons Gluten Free all-purpose Flour

1 Quart Almond Milk

½ cup Celery Finely diced or ½ teaspoon Celery seed

1 cup chopped Onion or 1 teaspoon Onion powder

2 Garlic Cloves minced or 1 teaspoon Garlic powder

2 14 oz cans chicken Broth (I use Free Range Organic Chicken broth)

1 cup Carrots finely shredded

1 cup Chicken Breasts, cooked and diced

1 cup fresh Spinach ( I have used Frozen Finely chopped Broccoli also)

½ Teaspoon Salt

½ Teaspoon Thyme

½ Teaspoon Parsley

1. Sauté the Onion, Celery and Garlic in the Olive Oil over medium heat until the onion becomes translucent.

2. Add the Flour and make a Roux. Let the Flour and Olive oil cook for about a minute.

3. Add 1 Qt. Almond Milk.

4. Into the Roux add the Chicken and Carrots.

5. Once the mixture becomes thick, add the Chicken Broth.

6. Once the mixture thickens again add the Gnocchi, Spinach and seasonings.

7. Simmer till soup is heated through.

8. Before serving season to taste with Salt.

Gluten Free, Dairy Free, Home Made Instant Potato Gnocchi Ingredients;

2/3 Cup Dry Instant Potatoes

2/3 Cup Boiling Water

1 egg at room Temp., Slightly Beaten

½ teaspoon Salt

1 ½ cups Gluten Free All-purpose Flour

1. In a Medium Bowl, stir instant potatoes into the boiling water until blended.

2. Fold the egg and Salt

3. Slowly add in the flour, a third at a time. Dough will become thick and will not stick to the bowl.

4. Place the dough on a well–floured surface and knead well. You want it not to stick to anything.

5. Cut the dough into 4 sections. Roll each section into cylinder rolls about the thickness of your thumb.

6. Cut them into bite sized pieces. (I cut mine about 1/2” long.)

7. Using your fork tines, make indentions on the Gnocchi and form to your liking.

8. To cook, place Gnocchi into boiling salted water. DO NOT crowd the pot.

9. Gnocchi is done when it floats to the top.

10. Serve with your favorite sauce.

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