courtesy of Sandra Leonard, "The Gluten-Free Baker"
(good for a snack or for lunch)
Makes 8 servings
1 corn tortilla, warmed
Spreadable sandwich mixture (egg salad, peanut butter, cream cheese, jelly etc.)
Spread enough sandwich spread to cover the tortilla in a thin layer. Begin rolling up the tortilla as you would a jelly roll. Wrap the roll tightly in plastic wrap and refrigerate. Cut 1/2-inch thick slices to form pinwheel shapes. Skewer the slices with toothpicks.
Variation: Lettuce Leaf Roll-Ups
Take a large, firm but pliable lettuce leaf (Bo ston or Bibb lettuce work well) and spread it out. Spoon any favorite salad (chicken etc.) into the bottom third of the lettuce leaf. Roll up the leaf with the mixture inside. Tightly wrap with plastic wrap.
Basic general directions for all donut recipes that follow:
Mix all the dry ingredients well to incorporate. Make a slight indentation in the dry ingredients, add oil and egg, mix a bit, then add the milk in small additions, until a fairly thick batter is achieved. Using an oiled/greased tablespoon, fill each donut hole with one Tablespoon of the batter. Close the unit and lock into place. Bake for 2-3 minutes. (Time will depend on appliance and recipe.) Remove donuts from the baker and repeat with remaining batter. Put hot donuts on wire rack to cool.
Note: Tongs are great to use for removing donuts from the baker . . . no burnt fingers.
Yeast Donut Directions:
Combine warmed milk, yeast and 1 teaspoon sugar in a small bowl. Stir to mix well. Allow to set for 5-10 minutes for yeast to bubble. Combine all dry ingredients and mix well. Add the eggs and oil and stir, add yeast mixture. Stir until well blended. Add a bit more milk if needed. Cover bowl and allow batter to stand for 30 minutes in a warm place, until risen and spongy.
Note: Gently remove 1 Tablespoon of dough at a time, to fill donut holes. Take care to try not to collapse the dough. Bake for 3 minutes. These are delicious with a bit of a favorite preserve on top of the center hole of the doughnut and sprinkled with powdered sugar.
Preheat oven to 350° F.
Combine all ingredients.
Shape dough into 1" balls. Place on an ungreased cookie sheet.
Use a fork to make a crisscross pattern on top of each cookie.
Bake at 350° F. for about 10 minutes.
Gluten-Free Buttermilk Pancakes
Mix dry ingredients together. Beat the eggs with buttermilk and oil. Add dry ingredients and stir until batter is smooth. Drop from mixing spoon onto a hot greased griddle or skillet and cook until top is full of tiny bubbles and the underside is brown. Turn and brown on other side.
Quick and easy to make. Try adding small fruit pieces to batter for a fun pancake . . . try raisins arranged to make a '"smiley" face. Pieces of banana slices, apple slices, and blueberries all make for delicious pancakes. For kids that like finger foods, try making large pancakes and using them as roll-ups. The roll-up can be used with many fillings.
Mix ingredients together until smooth.
Try to make a ball with the mixture. Note how it kind of keeps its shape as long as you are working with it, but as soon as you stop, it "melts" through your fingers.
½ cup sweet rice flour
½ cup cornstarch
½ cup salt
2 teaspoons cream of tartar
1 cup water
1 teaspoon cooking oil
Food coloring, if desired
Mix ingredients. Cook and stir on low heat for 3 minutes or until it forms a ball. Cool completely before storing in a sealable plastic bag.
Your kind comments and suggestions are welcome.
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Recipe slightly adapted from You Won't Believe It's Gluten Free and reprinted with permission from Robyn Ryberg.
All ovens are different so temperature and baking time can differ. My recommendation is to bake 3 or 4 crackers at Roben's recommended time (9 - 10 minutes) and see how well your crackers turn out. Mine were black because I use a convection oven which tends to run hotter than a conventional oven.
I lowered the temperature in my oven to 375° F. and baked a second test batch for the same time (9 - 10 minutes) and they were still overdone so I reduced the baking time until I found my magic number, 6 - 7 minutes per batch.
It's better to do small test batches until you find the right time and temp for your oven so you don't throw a fit when you've burned 3 dozen Goldfish!
For these recipes you will need an electric mini-donut baker.
Preheat electric mini-doughnut maker for five minutes while mixing up batter.
Bake donuts approximately 2 and half minutes.
Basic general directions for all donut recipes that follow: Mix all the dry ingredients well to incorporate. Make a slight indentation in the dry ingredients, add oil and egg, mix a bit, and then add the milk in small additions, until a fairly thick batter is achieved. Using an oiled/greased tablespoon, fill each donut hole with one Tablespoon of the batter. Close the unit and lock into place. Bake for 2-3 minutes. (Time will depend on appliance and recipe.) Remove donuts from the baker and repeat with the remaining batter. Put hot donuts on a wire rack to cool.
Note: Tongs are great to use for removing donuts from the baker, this way you won't burn your fingers.
Cake Donuts #2 Plain
Makes 18 mini donut