Banana chocolate chip muffins

Banana chocolate chip muffins:

preheat oven to 350 F /176 C

Combine in a large bowl:

3 large mashed ripe bananas

1/4 cup e.v. olive oil

1 cup tight packed light brown sugar

2 teaspoons gf vanilla extract

2 eggs 

1/4 teaspoon white vinegar

Whisk together in a separate bowl:

1/2 cup sorghum flour

1/2 cup sweet white sorghum flour

1/2 cup potato starch (not potato flour!)

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 1/2 teaspoons xanthan gum

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Add the dry ingredients into the banana mixture and beat or stir until smooth.

add 1 c. chocolate chips or raisins
fill muffin tins 3/4 full
spray a 12 tin muffin pan with Pam and put in baking cups
bake muffins for 15-20 mins or until tops are firm.  Less time for mini muffins.

CHOCOLATE FUDGE soooo easy one bowl and a microwave

One bowl Microwaved chocolate fudge:

3 1/2 c. gf powdered icing sugar (rogers) 
1/2 c. Fry's cocoa (check the label..not all fry's is gf)

1/4 c. milk 
1/4 c. butter
1 tsp. gf vanilla (I use western family pure vanilla)
1/2 c. chopped nuts (optional)

Lightly grease an 8-inch square dish or line with wax paper. Set aside. 
Place powdered sugar and cocoa in a medium-sized, heat-resistant mixing bowl. 
Stir to mix. Add milk and butter to sugar and cocoa mix. 

DO NOT STIR.

Heat uncovered on HIGH for 2 minutes. After heating, 
stir JUST to combine ingredients. Add vanilla and nuts. 
Stir until blended. Pour into prepared dish
 refrigerate for at least 1 hour. 
Cut and serve.

I MISS CHINESE TAKE OUT!!! This is YUMMY!!!

Gluten Free sweet and sour chicken balls:
Make and refrigerate the sauce first... My family MISSES Chinese take-out (well ALL takeout actually..) SOOO much that i decided to try this recipe...My hubby said RESTAURANT QUALITY!!!

Sweet and Sour Sauce:

1/2 cup ketchup
1/2 teaspoon gluten-free soy sauce
1/3 cup white vinegar 
3/4 cup water
1 1/4 cups white sugar
1/2 cup brown sugar, packed
3 tablespoons gf cornstarch
1/4 cup cold water

Directions:

1. In a saucepan combine the first 6 ingredients; bring to a boil whisking constantly.
2. Reduce heat to medium-low and continue to simmer stirring for 2 minutes.
3. In a small bowl or cup dissolve the cornstarch in 1/4 cup cold water until smooth, then add to the simmering sauce stirring constantly.
4. Cook stirring until bubbly and thickened (about 3 minutes, the sauce will thicken as it simmers).
5. Cool to room temperature then chill.
6. Remove from heat; set aside to cool.

Chicken Balls

• 1 /2 cup brown rice flour
• 1/3 cup potato starch
• 1/4 cup tapioca starch
• 1 cup cornstarch
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp sugar
• 1 1/3 cups cold water
• oil (for frying)
• 2 lbs boneless chicken breasts, cut into 2"-3" chunks

Directions:

1. In a bowl combine rice flours , cornstarch, baking powder,
2.  baking soda, sugar.
3. Add cold water until smooth.
4. Heat oil in a deep-fryer 329 F or 170 C
5. Dip the chicken pieces into the batter, then drop in hot oil 
6. and fry until golden (about 10 mins).
7. Drain a paper towel
8. Serve immediately with sweet and sour sauce. 

 ENJOY!!!  I bet this would be good with fish too...

Canadian labels must show gluten on labels!!!

http://celiacdisease.about.com/od/glutenfreefoodshoppin1/a/Canadas-Gluten-Label-Rules.htm?nl=1


Canadian labels now REQUIRED to show if gluten is in the ingredients!!!! YAY!!!!

Tastes like KFC coleslaw!!!

4 1/2 teaspoons tarragon vinegar (I used white vinegar and added tarragon)

6 1/2 tablespoons vegetable oil

1 tsp onion powder

2 1/2 cups mayonnaise

1 cup sugar

mix all ingredients together...store in a sealed container in the fridge

until you are ready to add to chopped green cabbage YUM!!!

THE BEST gluten free TEMPURA!!!

The batter :


1 egg yolk
1/2 of water that has been put in the freezer for a half an hour
1/3 cup of fine brown rice flour
1/6c potato starch
sliced veggies : zucchini, acorn squash (peeled), yam, sweet potato, peppers, apple...etc.

add ingredients to a shallow wide bowl and mix well.

lower basket into the oil (empty)

coat veggies with batter and place into hot  oil gently...use a chopstick to keep them from sticking

cook until a fork can easily go through the veggie because it is soft.

SAUCE:

1 T honey

1/2 c. gf soy sauce (braggs)

2T brown sugar

1/4 c white vinegar.

microwave ingredients for 1 min...stir and serve :)

yum yum and more yum...this can also be used on SHRIMP !!!

TASTES likes CAMPBELL's MUSHROOM SOUP!!

• TASTES LIKE CAMPBELLS MUSHROOM SOUP but GLUTEN FREE!!
  
  
  
• 8 ounces fresh sliced mushrooms
• 1/4 cup finely diced sweet onions
• 2 minced garlic cloves
• 3 tablespoons butter
• 4 tablespoons gluten-free sweet rice flour
• 1 cup low sodium gluten-free chicken broth
• 1 cup light cream or whole milk
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon pepper or to taste
• Saute mushrooms, onions and garlic with butter in a 3 quart saucepan over medium heat for about 3 minutes. Sprinkle in gluten-free brown rice flour over vegetables and stir to blend  Continue to cook  while stirring for about 2 minutes.
  Gradually stir in gluten-free veggie broth and stir to blend. Add cream or milk and continue to cook over medium heat until soup thickens. Season with salt and pepper to taste.
  I use this without mushrooms for my chicken a la king, tuna casserole or any dish that needed mushroom soup in it before we became gluten free <3