Gratefully Gluten Free

2012-02-08T11:12:00.000-08:00

Ingredients

1 cup all-purpose gluten free flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, lightly beaten
1-1/4 cups milk
2/3 cup canned pumpkin
4-1/2 teaspoons butter, melted
1/3 cup chopped pecans
Directions

In a large bowl, combine the flour, brown sugar, baking powder and salt. Whisk the egg, milk, pumpkin and butter; stir into dry ingredients until blended. Fold in pecans.

Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.

Serve waffles with maple butter and syrup if desired. Refrigerate or freeze leftover butter. Yield: 4 servings (1 cup butter).

Homemade Hummus

2012-01-25T07:19:00.000-08:00

Are you ready for some football???? This homemade hummus is the perfect appetizer for game day and it won't pack on the pounds either. Serve with fresh veggies and gluten free pita bread or crackers. I know it is easier to buy hummus in the store than make your own, but I promise, the 10 minutes it takes you to make your own are well worth it! There is a big difference in homemade hummus and store bought!

You can also use this recipe as a base for any hummus; just substitute roasted red peppers for the jalapeno, or use pine nuts with the jalapeno or rosemary. One of my favorite flavors is black olives and cumin, with a hint of cilantro. Be creative and try new flavors! Cut calories by using this as a spread on sandwiches in place of mayo.

Ingredients

1 tablespoon canola oil
4 cloves garlic, finely chopped
1 jalapeno, finely diced
4 cups canned chickpeas, drained, rinsed and drained again
1/4 cup tahini paste
3 to 4 tablespoons olive oil
1 teaspoon toasted sesame oil
Juice of 1 lemon
1 teaspoon smoked paprika
2 tablespoons finely chopped fresh parsley

Directions

Heat the canola oil in a small saute pan over medium heat. Cook the garlic and jalapeno until soft, about 2 minutes.

Put 3 cups of the chickpeas in a food processor. Add the sauteed garlic and jalapeno, 3 tablespoons olive oil, sesame oil and lemon juice and process until smooth. If too tight, add the remaining 1 tablespoon olive oil. Add the remaining 1 cup chickpeas to the food processor and pulse a few times; the mixture should be chunky. Sprinkle the top with the smoked paprika and parsley.

Gluten Free Apple Dumplings

2012-01-22T11:50:00.000-08:00

Apple dumplings are a childhood favorite of mine! The smell of the apples with cinnamon cooking brings back so many memories and makes my tastebud's dance! They are a little time consuming to make but so worth the effort. Make sure you use tart green apples for the best flavor.
Ingredients
- 1 recipe pastry for double-crust pie using all purpose gluten free flour
- 6 large Granny Smith apples, peeled and cored
- 1/2 cup butter
- 3/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 cups water
- 2 cups white sugar
- 1 teaspoon vanilla extract
Directions
1. Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch pan.
2. On a lightly floured surface, roll pastry into a large rectangle, about 24 by 16 inches. Cut into 6 square pieces. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple; reserve remaining butter for sauce. Divide brown sugar between apples, poking some inside each cored opening and the rest around the base of each apple. Sprinkle cinnamon and nutmeg over the apples.
3. With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners, and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples. Place in prepared baking dish.
4. In a saucepan, combine water, white sugar, vanilla extract and reserved butter. Place over medium heat, and bring to a boil in a large saucepan. Boil for 5 minutes, or until sugar is dissolved. Carefully pour over dumplings.
5. Bake in preheated oven for 50 to 60 minutes. Place each apple dumpling in a dessert bowl, and spoon some sauce over the top.

GF pancake mix and gluten free pancake recipe

2012-01-21T07:14:00.000-08:00

Pancake Mix Ingredients

6 cups all-purpose gluten free flour (any of the 3 blends work)
1 1/2 teaspoons baking soda
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar

Directions

Combine all of the ingredients in a lidded container. Shake to mix. Stays good for 3-4 months

PANCAKES:

2 eggs, separated
2 cups buttermilk (you can make your own with milk and lemon juice)
4 tablespoons melted butter
2 cups "Instant" Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 cups fresh fruit such as blueberries, or nuts or the BEST is chocolate chips (optional)

Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.

Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.

Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.

Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.

Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)

Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.

Gluten Free Butternut Squash and Beef Stew

2012-01-12T09:57:00.000-08:00

Easy to make and perfect for a snowy cold day like today!

Ingredients

3 tablespoon olive oil
1 onion, peeled and chopped
2 cloves garlic, chopped
1 tablespoon minced fresh rosemary
1 tablespoon chopped fresh thyme
2 pounds stew beef, cut into 2-inch cubes
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons Gratefully Gluten Free all-purpose gluten free flour
1 cup Marsala wine
1 pound butternut squash, trimmed and cut into 2-inch cubes
1/4 cup chopped sun-dried tomatoes
3 to 4 cups beef broth
2 tablespoons fresh chopped flat-leaf parsley
Crusty bread, for serving

Directions

In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty gluten free artisan bread.

Salted Peanut Butter Coffee Cake!!!

2012-01-11T08:34:00.000-08:00

I found this on the web and HAD to share! The original recipe is not gluten free but all you have to do is substitute any of my all purpose gluten free flour blends for the "regular" flour and you will have a gluten free treat to die for... and your friends will have no idea it is gluten free! I am including the website page for this recipe so the original author gets full credit but let me tell you, it is AmAzInG!!!!

http://ilovepeanutbutter.com/recipes/salted-peanut-butter-coffee-cake/

Gluten Free Mac and Cheese with two cheeses!

2012-01-09T16:44:00.000-08:00

So, I know this isn't the healthiest of recipes but it is soooo good, I had to post. I have posted a mac and cheese recipe before but this is a little different than the traditional mac and cheese but still is a comfort food and pairs great with fried chicken (you can easily make that gf), meatloaf or any type of fish.

Ingredients

Kosher salt
Vegetable oil
1 pound gluten free elbow macaroni or cavatappi (I used corn pasta)
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose gluten free flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh gluten free bread crumbs (5 slices, crusts removed)

Directions

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the gf pasta and cook according to the directions on the package, 6 to 8 minutes. I like to cook mine until al dente since it will cook more in oven. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the gluten free flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Gluten Free Gingerbread Cookies

2011-12-08T08:31:00.000-08:00

It is that time of year to be in the kitchen baking and making the familiar smells of gingerbread for Christmas cookie decorating. Here is a great recipe that makes perfect gluten free cookies and no one will know they are gluten free (especially if you us my all purpose gluten free flour blend that is milled super fine for no grittiness!) Wink...Wink...

Ingredients

1 1/2 sticks lightly salted butter, softened
1 2/3 cups sugar
1 orange, zested
4 cups all-purpose gluten free flour blend, plus 1/2 cup additional for rolling, if needed
1 1/2 teaspoons baking powder

1/2 teaspoon baking soda
1 tablespoon ground dry ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt

2 eggs
1/2 cup dark molasses
1 lemon, juiced

In the bowl of an electric mixer fitted with a paddle, add the butter, sugar and orange zest and beat until smooth, 5 to 8 minutes.

Meanwhile, in a medium bowl, sift together the flour, baking powder, baking soda, dry ginger, nutmeg, allspice, cinnamon, cloves and salt. Whisk to blend. Set aside.

In another bowl, whisk together the eggs, molasses and lemon juice.

Preheat the oven to 350 degrees F.

Beat butter and sugar until fully incorporated. Lower the speed of the mixer and add the dry ingredients. Add the egg mixture and when blended, remove the bowl from the machine. Divide the cookie dough in half. Press the first half of the dough in between 2 sheets of waxed paper or plastic wrap and chill for 15 minutes. Repeat with the second half. This step will make it easier to finish rolling out the dough when it has chilled. It will also mean you only have half of the dough getting warm as you roll it.

Lightly flour a flat surface with the gluten free flour blend. Use a floured rolling pin to gently roll the first half of the dough about 1/2-inch thick. Lightly flour the cookie cutter(s) and cut the shapes, making as few scraps as possible. Use a metal spatula to gently transfer them, cookie by cookie, (the cookies should be similar size) to a baking sheet. Repeat with the other half of the dough and transfer them to another baking sheet. A note about crowding the tray(s): these particular cookies can spread a little. Leave room between the cookies. Better to use 3 baking sheets with fewer cookies than to crowd them on 2 trays. Bake until brown around the edges, 8 to 10 minutes.

Thanksgiving Sweet Potato Casserole Gluten FREE

2011-11-15T12:54:00.000-08:00

This recipe is just as good but with less fat and calories than the traditional sweet potato casserole. The BEST part is it is GLUTEN FREE and I guarantee no one will know!

Ingredients

1-3/4 pounds sweet potatoes (about 3 large), peeled and cut into 2-inch pieces
1/3 cup fat-free milk, or soy milk
1/4 cup egg substitute
1 egg
2 tablespoons butter, softened
1 teaspoon lemon extract
1 teaspoon pure vanilla extract
TOPPING:
2/3 cup packed brown sugar
1/4 cup all-purpose gluten free flour
1 tablespoon cold butter
1/4 cup chopped pecans

Directions

Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and place in a food processor. Add the milk, egg substitute, egg, butter and extracts; cover and process until smooth. Pour into a 1-1/2-qt. baking dish coated with cooking spray.
In a small bowl, combine brown sugar and gluten free flour. Cut in butter until crumbly. Sprinkle over sweet potato mixture; sprinkle with pecans. Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 160°. Yield: 6 servings.

Gluten Free Banana Cinnamon Sugar Bread

2011-11-04T13:10:00.000-07:00

1 cup sugar
1/2 cup butter, softened, can use earth balance for DF
2 eggs, I use egg substitue
2 bananas, very ripe & mashed
1 teaspoon vanilla
1/4 cup buttermilk, I have used soy and almond milk as well
2 cups all purpose gluten free flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup chopped pecans (optional)
1 cup semi-sweet chocolate chips (optional)

For sprinkling

1/4 cup sugar
1 teaspoon cinnamon

Directions:

1
Preheat oven to 350°F.
2
Mix 1/4 cup sugar and 1 t cinnamon together.
3
Grease a loaf pan.
4
Dust greased pan with cinnamon sugar mixture. Save extra mixture for top of batter.
5
Cream together 1 cup sugar and butter. Add eggs, one at a time, until combined.
6
Add bananas, vanilla and buttermilk until combined.
7
In a seperate bowl sift dry ingredients together.
8
Add dry ingredients into banana mixture.
9
Stir just to combine. Don't overmix.
10
Fold in pecans and chocolate chips if using.
11
Pour batter into prepared pan.
12
Sprinkle with 1-2 tablespoons of remaining cinnamon sugar mixture.
13
Bake for 50-60 minutes.
14
Let cool in pan 5 minutes.
15
Remove to a wire rack to cool.
16
Enjoy!

Hearty Black Bean Soup

2011-11-03T11:10:00.000-07:00

1 lb 96% lean ground beef or ground turkey
2 cups frozen corn
2 (15 ounce) cans gf black beans, drained and rinsed
1 (14 1/2 ounce) can diced tomatoes, undrained
2 cups beef broth
1/4 cup instant minced onion
1/2 teaspoon garlic powder
1 teaspoon cumin
3 teaspoons chili powder

Directions:

1
Spray non-stick Dutch oven or large sauce pan with non-stick cooking spray.

Add ground beef and brown over medium-high heat.

Drain beef on paper towels.

Return beef to pan.

Add all remaining ingredients.

Bring to a boil.

Reduce heat; cover and simmer 15 minutes to blend flavors.

EBAY and Gluten Free

2011-10-26T13:47:00.000-07:00

If you have been wanting to try my flour blends but have put it off... well now is the time to give them a try! I have made it super easy for you to get your hands on some just in time for holiday baking! I have listed my blends on ebay at http://www.ebay.com/itm/170718043174?var=&ssPageName=STRK:MESELX:IT&_trksid=p3984.m1555.l2649#ht_500wt_1407 and there is no need to bid or wait for the auction to end since I listed them as "buy now". I have plenty in stock and they ship the day you pay, through paypal, so what could be easier!

The GREATEST thing is the new packaging! All packages now have a zipper seal on the back! So convenient! And remember they are milled and packaged in a gluten free facility that is certified and dedicated gluten free as well as being kosher!

Use cup per cup in any recipe and all blends already have the xanthun gum in them. :)

Gluten Free Pumpkin Muffins filled with cream cheese!

2011-09-27T11:05:00.000-07:00

gf pumpkin muffins

Sooo, ummm, these are amazing!
1 1/2 cups all-purpose gluten free flour (I used all purpose with millet)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 teaspoon pumpkin pie spice
1/4 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup packed dark brown sugar
2 eggs
1/2 cup vegetable oil
2 tablespoons vegetable oil
1 (15 ounce) can cooked pumpkin
4 ounces cream cheese
sunflower seeds, as garnish (optional)

Directions

Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners. (I have found with gluten free that paper liners sometimes stick to the muffin)
Stir the flour, cinnamon, nutmeg, allspice, cloves, pumpkin pie spice, cardamom, ginger, salt, and baking soda together in a bowl
Beat the brown sugar and the eggs together with an electric mixer in a large bowl until smooth. Add all the vegetable oil and the pumpkin; continue beating until blended. Pour the flour mixture into the egg mixture and beat until just incorporated.
Fill the prepared muffin cups about half-full with the batter. Spoon about 1 teaspoon cream cheese into the center of each muffin cup and poke it down into the middle of the batter with a finger. Sprinkle the sunflower seeds over each muffin.(This is optional)
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Let cool in pan 5 minutes and remove to a rack to cool completely. Be extra careful; the cream cheese stays hot for a while!

Fennel and Apple Roasted Pork and Sweet Potato Bourbon Cake

2011-09-23T08:13:00.000-07:00

Dinner and dessert tonight! Perfect for this fall weather!

INGREDIENTS

2 large sweet-tart apples (I use Honey Crisp or Granny Smith)

1 large bulb fennel, trimmed, cored and thinly sliced, plus 1 tablespoon chopped fronds for garnish

1 large red onion, sliced

1 tablespoon plus 2 teaspoons canola oil, divided

1 pound pork tenderloin, trimmed

1 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

3 tablespoons gluten free cider vinegar

PREPARATION

Position racks in upper and lower thirds of oven; preheat to 475°F.

Toss apples, sliced fennel and onion with 1 tablespoon oil in a large bowl. Spread out on a rimmed baking sheet. Roast on the lower oven rack, stirring twice, until tender and golden, about 20-22 minutes.

About 10 minutes after the apple mixture goes into the oven, sprinkle pork with salt and pepper. Heat the remaining 2 teaspoons oil in a large ovenproof skillet over medium-high heat. Sear the pork on one side, about 2 minutes. Turn the pork over and transfer the pan to the top oven rack. Roast until just barely pink in the center and an instant-read thermometer registers 145°F, 12 to 14 minutes.

Transfer the pork to a cutting board and let rest for 5 minutes. Immediately stir vinegar into the pan (be careful, the handle will be hot), scraping up any browned bits, then add to the apple mixture. Thinly slice the pork; serve with the apple mixture and sprinkle with fennel fronds.

SWEET POTATO BOURBON CAKE

Ingredients

gluten free sweet potato
bourbon cake

1 1/2 cups firmly packed dark brown sugar

1/3 cup unsalted butter, softened, plus more for pan

2 large eggs

1 cup cooked sweet potato

1 teaspoon pure vanilla extract

2 3/4 cups all-purpose gluten free flour

3/4 cup milk

1/3 cup bourbon or apple juice

1 tablespoon baking powder

1 teaspoon pumpkin pie spice

3/4 teaspoon salt

Nonstick cooking spray

3 tablespoons chopped pecans

Bourbon Syrup (recipe follows)

Directions
Preheat oven to 325 degrees.

In the bowl of an electric mixer fitted with the paddle attachment, mix together brown sugar, butter, and eggs until very light and fluffy. Add sweet potato and vanilla; beat to combine. Add flour, milk, bourbon, baking powder, pie spice, and salt; mix until just incorporated. Lightly spray a 10 or 12 cup Bundt pan with cooking spray and gluten free flour. Sprinkle bottom and up sides of the pan with pecans. Pour in cake batter.

Bake until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool 10 minutes. Remove from pan; cool completely on wire rack. Brush cake with bourbon syrup. Serve cake slices with any remaining syrup.
BOURBON SYRUP
Ingredients
1 cup sugar

1/2 teaspoon pure vanilla extract

1 teaspoon unsalted butter

2 tablespoons bourbon

Directions
In a small saucepan, bring sugar and 1/2 cup water to a boil. Cook 5 minutes. Add butter, vanilla, and bourbon. Cook until syrupy, about 5 minutes.

Gluten Free Pear Almond Muffins.... YUMMMY!

2011-09-22T11:54:00.000-07:00

these muffins are so moist because of the pears, which are in season now! They freeze well too :)

Ingredients

1 cup all-purpose gluten free flour (I used the all purpose with sorghum)
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 eggs
1/2 cup plain yogurt
1/2 cup milk (I used soy milk but you can use rice, coconut, or almond)
1/2 cup vegetable oil
1 teaspoon almond extract
1 cup chopped peeled pear (about 1 medium)
1/2 cup chopped almonds

Directions

In a large bowl, combine the first nine ingredients. In another bowl, beat the eggs, yogurt, milk, oil and extract. Stir into dry ingredients just until moistened. Fold in pear and almonds.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 12-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 15 muffins.

WE ARE READY TO ROCK BUT NEED YOUR HELP

2011-09-22T11:12:00.000-07:00

A little over 3 years ago I began working in my kitchen on gluten free recipes. I love to cook and bake and never dreamed of the challenges I would encounter when working with gluten free recipes. The most annoying thing to me was the need for so many different types of flour when making 1 recipe. I would end up with dozens of opened bags of expensive gf flours in my cupboard, each one for 1 specific recipe. So I began experimenting and came up with 3 different all purpose gluten free flour blends. I knew that what I had come up with were good, so good, that friends and family didn't know they were eating gluten free but the challenge than became finding someone to package and distribute my blends.

That is where Dakota Prairie comes in! They now mill and package for all 3 of the gluten free blends. They have gone through the rigorous process of testing and certification and now are certified gluten free. They are also Kosher and do all of this in a dedicated gluten free facility. They have just rolled the new packaging off the line and are ready to RoCk in stores and this is where YOU come in...

CALLING ALL GLUTEN FREE PEEPS... WE NEED YOUR HELP TO GET OUR PRODUCT ON SHELVES. YOU CAN HELP BY ASKING LOCAL HEALTH FOOD STORES, GROCERY STORES, ONLINE WEB STORES ETC... FOR OUR PRODUCT AND DON'T GIVE UP ASKING UNTIL THEY BEGIN CARRYING THEM. ASK SPECIFICALLY FOR DAKOTA PRAIRIE ALL PURPOSE GLUTEN FREE FLOUR BLENDS (THERE ARE 3, all purpose white, all purpose with millet and all purpose with sorghum). THIS WILL IN TURN GET OUR PRODUCTS ON THE SHELF AND GIVE GLUTEN FREE FOLKS MORE HEALTHY CHOICES.

Roasted Squash

2011-09-21T16:58:00.000-07:00

This squash recipe is fabulous! I made it with a baked ham and salad tonight and it was perfect! The red chili flakes add a nice little bit of heat with the natural sweetness of the squashes andbrown sugar.

Ingredients

2 cloves garlic, minced
1/4 cup olive oil
2 tablespoons dark brown sugar
2 teaspoons ground cumin
2 teaspoons red chili flakes
1 teaspoon cinnamon
Kosher salt and freshly ground black pepper
1 (2 pound) butternut squash, peeled, seeded and cut into 1/2-inch cubes
1 (1 1/2 pound) acorn squash, seeded and cut into 1/2-inch cubes
1/2 cup almond slivers
1/2 orange, zested and juiced (about 1/3 cup juice and 1 tablespoon zest)

Directions

Preheat oven to 425 degrees F. In a large bowl, mix together garlic, olive oil, sugar, cumin, chili flakes and cinnamon. Add squash cubes and toss well to evenly coat. Season with salt and freshly ground pepper. Place on two sheet pans and bake until nicely caramelized and soft when poked with a fork, stirring squash halfway through baking, about 25 to 30 minutes. While baking, place almonds in a dry skillet over medium-high heat and toast, stirring often, until lightly golden, about 4 minutes. Transfer squash and almonds to a serving bowl, toss with orange juice and zest, and serve.

CARAMEL APPLE COOKIES THAT ARE GLUTEN FREE!!!

2011-09-20T15:09:00.000-07:00

What kid, or for that matter adult, doesn't like a good caramel apple to help welcome in fall? These cookies are the best of fall flavors, kid and adult friendly and best of all GLUTEN FREE!

caramel apple gluten free cookies

Ingredients

1/2 cup butter, softened
1-1/4 cups packed brown sugar
1 tsp. baking soda
1 tsp. apple pie spice
1/4 tsp. salt
1 egg
1/2 cup apple juice or milk
2 1/2 cups all-purpose gluten free flour
1 large tart apple (such as Granny Smith), peeled, cored, and coarsely shredded (about 1 cup)
1/2 cup packed brown sugar
3 Tbsp. butter
3 Tbsp. apple juice
2-2/3 cups powdered sugar
1/2 cup finely chopped pecans, toasted

Directions

1. In a large mixing bowl beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add 1-1/4 cups brown sugar, baking soda, apple pie spice, and salt. Beat until well combined, scraping sides of bowl occasionally. Beat in egg until well combined. Add 1/2 cup apple juice; beat on low speed until combined (mixture will look curdled). Beat in as much of the flours as you can with the mixer; stir in any remaining flour. Fold in apple.

2. Drop dough by slightly rounded teaspoons 2 inches apart onto parchment paper-lined cookie sheets. Bake in 350 degree F oven about 10 minutes or until tops are lightly browned. Let stand 2 minutes on cookie sheets. Transfer cookies to wire racks to cool.

3. In a small saucepan heat and stir 1/2 cup brown sugar, 3 tablespoons butter, and 3 tablespoons apple juice over medium heat until sugar dissolves. Remove from heat. Whisk in powdered sugar. Spread frosting on cooled cookies and immediately sprinkle with pecans. If frosting begins to harden, stir in a small amount of apple juice to make spreading consistency. Makes about 3 dozen cookies.

Gluten Free Sugar Cookies

2011-09-19T11:36:00.000-07:00

gluten free sugar cookies before icing!

These sugar cookies are super moist, easy to make and fun for kids to help make! Perfect for upcoming Halloween parties and the Holidays! We love to make these at Valentines and Easter too!

SUGAR COOKIES

1/2 cup shortening
1/2 cup butter
2 cups sugar
2 eggs
1 tsp pure almond extract
3 cups all purpose gluten free flour
1 tsp. baking powder
1/2 tsp salt

Cream shortening, butter and sugar together until smooth. Add eggs, almond extract and mix well. Sift together the dry ingredients and add to creamed mixture. Chill dough for 1 hour. Roll out on well-floured (I use powdered sugar) surface to about 1/4 " thick and cut into the desired shapes. Bake at 400 degrees for about 6-8 minutes. Cookies will be lightly browned on bottom. Let cool on cookie sheet until firm.

SUGAR COOKIE ICING

2 cups powdered sugar
2 TBSP butter
1 tsp pure almond extract
2-4 TBSP hot water

Cream first 3 ingredients. Add enough hot water to make spreading consistency. You can add more hot water to make a thinner icing if desired. Just be careful to not add too much water! Add desired color of food coloring to icing. Decorate cooled cookies.

Gluten Free Fish Taco's

2011-09-07T14:43:00.000-07:00

I know it is getting much cooler out, especially today but I wanted to post this yummy recipe anyway. I have quite a few leftover tomatoes from the garden and this recipe is the perfect solution for using them up!

Ingredients

Tacos:

1 pound white flaky fish, such as mahi mahi or talapia
1/4 cup canola oil
1 lime, juiced
1 tablespoons ancho chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 large pieces of iceberg lettuce

Salsa:

ripe red tomatoes

onions

bunch of cilantro

garlic... lots and lots of garlic!

lime juice, just a squeeze

jalapeno's to taste

cumin to taste

Place all the ingredients in food processor and pulse to make chunky or to desired consistency.

Garnish:

Shredded white cabbage
Hot sauce
sour cream
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves

Directions

Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.

Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Divide the fish among the lettuce leaves and garnish with any or all of the garnishes.

Black Beans and Rice...

2011-09-06T14:37:00.000-07:00

Now that the weather has changed, dramatically, I am ready for a little comfort food and black beans and rice are perfect for cool days! They are low in fat, high in protein and super easy to make! I have a few recipes for black beans and rice but this one is quick and easy!

Black Beans and Rice

1 pound extra lean ground beef, turkey, or bison

1 onion, chopped

1 bell pepper, chopped

2 cloves minced garlic

1 TBSP lemon juice

1 TBSP mustard, prepared

1 TBSP cilantro you can use fresh or dried but I prefer fresh

1 tsp chili powder

Dash cayenne pepper

1 cup gf tomato sauce (No Sugar Added)

1 can gf low sodium black beans, rinsed and drained

Brown beef with onion, peppers, and garlic in a large nonstick skillet. In a small bowl combine lemon juice, mustard, chili powder, cilantro and cayenne with a small amount of tomato sauce and whisk until thoroughly blended. Stir in remaining tomato sauce, then add to meat mixture. Add beans and cook for 20 minutes, or until flavors are well blended. If you prefer a smoother texture you can run half the black bean mixture through a food processor or blender and then blend with rest of black beans. Serve over brown rice.

NEW PACKAGES AVAILABLE!

2011-08-24T08:07:00.000-07:00

Click on the link below to see the new packaging, now available, for my all purpose gluten free blends! You can order directly from me, or visit Country Nutrition on Smith Valley Road in Greenwood, Nature's Pharm on 31 in Greenwood, or Franklin Cornucopia on 31 in Franklin. You can also go to www.dakota-prairie.com and visit their online gluten free store to order directly. Plenty of options so do it today!

Order from me today only and receive 1 bag FREE!

To order from me call or text (317) 370-7722 or email me at gratefullygf@yahoo.com

Hurry, I only have 2 bags of the 5lb bags of all purpose white left. I have plenty of 2lb in that blend and all other blends available in 2 and 5lb bags. The bags reseal! Whooop Whooop!

http://www.facebook.com/profile.php?id=1151758182

Amazing Gluten Free Peach Cobbler

2011-08-22T17:01:00.000-07:00

Ingredients

Cobbler filling:

4 cups peeled and sliced fresh peaches
3/4 cup brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla
1 TBSP all purpose gluten free flour

Cobbler crust:

1 cup all purpose gluten free flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons brown sugar
4 tablespoons unsalted butter, cut into small pieces
2/3 cup buttermilk
1 tablespoon brown sugar, for topping
Whipped cream

Directions

Preheat the oven to 425 degrees F.

Generously butter a 1 1/2-quart shallow baking dish. Place the sliced peaches in the dish and sprinkle with brown sugar, cinnamon, vanilla, and flour. Mix gently and spread evenly again. Bake for 10 minutes.

Meanwhile combine all dry ingredients for cobbler crust in a bowl. Cut in the butter with a pastry cutter or your fingers, to make the texture like coarse crumbs. Add buttermilk and stir to form a soft dough.

Remove fruit from oven and drop rounded spoonfuls of dough on top. Sprinkle with last tablespoon of brown sugar and return to oven. Bake until fruit is bubbly and crust topping is golden brown, about 20 minutes. Serve warm with whipped cream

If you are interested in ordering my all purpose gluten free flour please feel free to call (317) 370-7722 or email me at gratefullygf@yahoo.com

GLUTEN FREE CONTEST

2011-08-16T14:10:00.000-07:00

NEW GLUTEN FREE CONTEST 8/16 - 8/19 midnight!

Share your favorite gluten free summer recipe and post pictures on Gratefully Gluten Free Facebook page. The best recipe and yummiest looking gluten free picture wins 6 bags of all purpose gluten free flour with millet! Also, the winner will have the option to add to their "prize" of 6 bags! They will have an opportunity to order more bags for half price! The bags freeze well and have a ONE YEAR shelf life! :)

Gratefully Gluten Free Facebook page link

http://www.facebook.com/pages/Gratefully-Gluten-Free/61331230986

Stuffed Cheeseburgers on GF Buns

2011-07-07T06:10:00.000-07:00

This recipe, for grilled cheeseburgers stuffed with bacon and cheddar is amazing!!! The key to making any burger is minimal handling of the ground beef. The more you handle it the tougher it will be once cooked. Once you try these you will be HOOKED!

I have also added jalapeno's and onions to the bacon mixture to change it up. Be creative .... :)

ENJOY!

1/2 cup shredded Monterey jack

4 slices cooked bacon, chopped

1 pound ground chuck

Kosher salt and freshly ground black pepper

4 large gluten free hamburger buns, split

Ketchup, mayonnaise, and mustard, for serving

Lettuce, sliced tomato, onion, and avocado, for serving

Directions

Combine the jack cheese and chopped bacon in a bowl. Put the beef in another bowl and season with salt and pepper; use a rubber spatula to mix it in. Flatten 1/4 of the meat mixture in the palm of your hand. Squeeze together about a tablespoon of the cheese and bacon mixture to make a little nugget; put it in the center of the ground beef. Bring up the sides of the patty over the filling, making sure the cheese is completely covered by the meat. Flatten slightly for a nice patty shape. Set them side by side on a platter in the refrigerator while preparing the grill.

Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the burgers from sticking. Grill the burgers for 8 minutes per side for medium. (The USDA recommends cooking ground beef until it is no longer pink and the internal temperature is 160 degrees F.) Remove the burgers to a clean side plate while you toast the buns.

Rub the grill rack with more oil and place the buns cut-side down, toast for 1 minute. Serve the burgers with your favorite condiment and any garnish you like, such as lettuce, sliced tomato, onion, and/or avocado.

Gratefully Gluten Free

Ingredients

Homemade Hummus

Ingredients

Directions

Gluten Free Apple Dumplings

Apple dumplings are a childhood favorite of mine! The smell of the apples with cinnamon cooking brings back so many memories and makes my tastebud's dance! They are a little time consuming to make but so worth the effort. Make sure you use tart green apples for the best flavor.

Ingredients

Directions

GF pancake mix and gluten free pancake recipe

Pancake Mix Ingredients

Directions

PANCAKES:

Gluten Free Butternut Squash and Beef Stew

Easy to make and perfect for a snowy cold day like today!

Ingredients

Directions

Salted Peanut Butter Coffee Cake!!!

Gluten Free Mac and Cheese with two cheeses!

Ingredients

Directions

Gluten Free Gingerbread Cookies

Ingredients

Thanksgiving Sweet Potato Casserole Gluten FREE

This recipe is just as good but with less fat and calories than the traditional sweet potato casserole. The BEST part is it is GLUTEN FREE and I guarantee no one will know!

Ingredients

Directions

Gluten Free Banana Cinnamon Sugar Bread

For sprinkling

Directions:

Hearty Black Bean Soup

Directions:

EBAY and Gluten Free

Gluten Free Pumpkin Muffins filled with cream cheese!

Directions

Fennel and Apple Roasted Pork and Sweet Potato Bourbon Cake

Dinner and dessert tonight! Perfect for this fall weather!

INGREDIENTS

PREPARATION

Ingredients

Directions

Ingredients

Directions

Gluten Free Pear Almond Muffins.... YUMMMY!

these muffins are so moist because of the pears, which are in season now! They freeze well too :)

Ingredients

Directions

WE ARE READY TO ROCK BUT NEED YOUR HELP

Roasted Squash

This squash recipe is fabulous! I made it with a baked ham and salad tonight and it was perfect! The red chili flakes add a nice little bit of heat with the natural sweetness of the squashes andbrown sugar.

Ingredients

Directions

CARAMEL APPLE COOKIES THAT ARE GLUTEN FREE!!!

What kid, or for that matter adult, doesn't like a good caramel apple to help welcome in fall? These cookies are the best of fall flavors, kid and adult friendly and best of all GLUTEN FREE!

Ingredients

Directions

Gluten Free Sugar Cookies

Gluten Free Fish Taco's

I know it is getting much cooler out, especially today but I wanted to post this yummy recipe anyway. I have quite a few leftover tomatoes from the garden and this recipe is the perfect solution for using them up!

Ingredients

Tacos:

Garnish:

Directions

Black Beans and Rice...

NEW PACKAGES AVAILABLE!

Amazing Gluten Free Peach Cobbler

Ingredients

Cobbler filling:

Cobbler crust:

Directions

GLUTEN FREE CONTEST

NEW GLUTEN FREE CONTEST 8/16 - 8/19 midnight!

Gratefully Gluten Free Facebook page link

http://www.facebook.com/pages/Gratefully-Gluten-Free/61331230986

Stuffed Cheeseburgers on GF Buns

This recipe, for grilled cheeseburgers stuffed with bacon and cheddar is amazing!!! The key to making any burger is minimal handling of the ground beef. The more you handle it the tougher it will be once cooked. Once you try these you will be HOOKED!

I have also added jalapeno's and onions to the bacon mixture to change it up. Be creative .... :)

ENJOY!

Directions