Read an Excerpt
Home-Style Gluten Free and Dairy Free Cookbook
By JANET WHEELOCK BALSBAUGH
AuthorHouseCopyright © 2011 Janet Wheelock Balsbaugh
All right reserved.
Chapter OneAppetizers and Beverages
Barbecue Bacon Wrapped Mushrooms
Preheat oven to 350 degrees Spray a foil lined pan with cooking spray and set aside
1 package fresh button mushrooms Bacon (turkey or pork) Barbecue sauce
Cut bacon strips into thirds. Wrap each clean mushroom with a piece of bacon and secure with a toothpick. Place on baking sheet and brush with my barbecue sauce listed in this book, and bake for 10 minutes. Remove from oven and baste again with my barbecue sauce. Return to oven and bake an additional 10 minutes.
Optional: This also works well with drained water chestnuts. Wrap the bacon around the water chestnut, secure with a toothpick, and continue on as you would like the button mushrooms.
1 package GF turkey dogs or vegan dogs 1 cup GF ketchup 1/4 cup water 1 medium onion diced 1/2 cup light brown sugar packed 1 tsp dry mustard 1/4 cup barbecue sauce - see my recipe in this book
Cut up hot dogs into 1 inch pieces set aside. Mix rest of ingredients together and cook on medium heat until it comes to a boil stirring occasionally. Reduce heat and simmer 1/2 hour. Put hot dogs into a crock pot and pour the barbecue sauce over them. Cover with lid and cook on low until hot dogs are heated through.
This is great for a party or to take to a reunion with family members. My mom gave me the basics for this recipe, and I adapted them to this version.
Optional: You can leave wieners whole and just put into sauce and serve on GF buns or bread.
Black Bean Salsa
1 15 oz. can black beans 1/2 medium red onion diced 3 tsp garlic minced 3 tsp cilantro chopped 2 medium tomatoes diced Salt and pepper to taste
Rinse beans under cold water and drain. Mix beans with the rest of the ingredients together and let flavors marry together in the refrigerator 1 hour. Serve chilled or at room temperature with GF tortilla chips.
Optional: May add extra diced red onion and cilantro for a spicier version of this.
6-inch corn tortillas or 8-inch GF tortillas
Cut tortillas into 8 triangles. Fry in hot GF canola oil for 20 seconds on each side. If oil is too hot turn down a little. Drain chips on paper towels and season with sea salt and pepper.
Instead of using salt and pepper, you may mix equal parts of sugar and cinnamon and sprinkle onto hot chips.
Optional: For oven baked tortilla chips instead of frying, put chips onto a baking stone and spray both sides of chips with cooking spray. Or use a foil lined 9 x 13 baking pan. Bake in a preheated 375 degree oven for 10 to 15 minutes. Make sure the oven rack is placed in the middle of the oven. Sprinkle with salt as soon as they come out of the oven and serve right away. Remember baking time depends on how thick the tortillas are.
4 cups chopped tomatoes 3 tbs chopped cilantro 2 tbs extra virgin olive oil 3/4 cup chopped onion 2 small green peppers chopped 1 to 2 tbs minced garlic 1 tsp salt Dash of pepper
Mix all together. Refrigerate at least 1 hour.
Serve with your favorite GF chips
Optional: I like red onion but you can use any onion you wish.
Set oven to 350 if baking, or oven to broil if broiling
In an oven proof casserole dish sprinkle GF corn tortillas chips to cover bottom of a casserole dish.
Pour enough GF salsa over to cover some of the tops of the chips.
Shred or cut into small cubes vegan gourmet cheddar or mozzarella cheese, enough to your liking over the salsa and broil or bake until cheese melts.
Top with Tofutti sour supreme and diced onions.
Optional: May substitute regular onions with green onions also can add chopped tomatoes and sliced black or green olives.
1/2 pound hamburger 2 tablespoon diced green onion Salt and pepper to taste Gluten free refried beans warmed Corn tortillas salsa= 1/2 cup diced seeded tomatoes, 1/4 cup diced red and yellow peppers, 1 tablespoon diced green onions, salt and pepper to taste Tofutti sour supreme sour cream
Brown hamburger, onion, salt and pepper in a skillet. Drain. Warm the tortillas in a microwave for 10 seconds for each one. Add 1 tablespoon gluten free refried beans down the middle of the tortilla, 2 tablespoons of the hamburger mixture, 1 tablespoon of the salsa mixture, and 1 teaspoon of the sour supreme sour cream in dollops across the top of the salsa. Fold each side of the tortilla into the middle.
Optional: You may enjoy shredded lettuce and other dairy free and gluten free toppings of your choice.
Raw Vegetable Dip
2/3 cup Hellmann's Mayonnaise 2/3 cup Tofutti Sour Supreme 1 tsp dill weed 2 tsp Lawry's seasoned salt 1 tsp onion salt 1/2 tsp GF Worcestershire sauce 4 drops Tabasco optional
Mix together and store covered in the refrigerator. This keeps for two weeks.
Serve with raw vegetables of your choice.
Optional: May use onion powder in place of onion salt.
8 ounces Tofutti plain non dairy cream cheese 1/2 cup Tofutti sour supreme 1/4 tsp garlic powder 1/4 tsp Lawry's seasoned salt 1/4 cup rice milk 1/2 medium onion diced Salt and pepper to taste
Beat all ingredients together with a mixer and chill for at least 1 hour.
Optional: May use 1 to 2 green onions in place of regular onion.
For thicker dip, use less milk.
1 15 ounce can of canned pumpkin 1 1/2 cups of rice milk 1/2 cup sugar 1 1/2 tsp pumpkin pie spice Dash of ground cloves 3 tbs GF flour such as Bob's Red Mill Gluten Free Baking Flour 1 tablespoon plus 1 tsp rice cracker crumbs (9 savory thin mini rice crackers rolled fine) Dash of vanilla
Combine all ingredients and bake at 350 degrees for 1 hour.
Serve any way you like it such as a dip for veggies, sliced apples, GF pretzel sticks, spread on GF crackers, or spread on GF dairy free dark chocolate and eat immediately.
Hard Boiled Eggs
6 eggs Cold water
Place eggs in a pan and cover with cold water. Bring to a boil on medium high heat. Cover with a lid and turn the heat off. Leave the pan sit for at least 30 minutes. Drain off the water and cover with cold water. You may need to repeat this 3 or 4 times until water stays cold in the pan. Refrigerate eggs, or peel and eat, or use in your potato salad, macaroni salad, or deviled eggs.
6 hard boiled eggs 3 tbs Hellmann's mayonnaise 1 tsp yellow mustard Sprinkle of salt Paprika optional
Peel the hard boiled eggs. Cut eggs in half and remove yolks and place in a separate bowl. Place whites on a serving platter. Add a sprinkle of salt to the yolks. Using the tines of a fork to mash the yolks, then add the mayonnaise and mustard and blend. Spoon the egg yolk mixture into the whites. Sprinkle with paprika if desired.
1 large grapefruit 1 tsp sugar divided 2 maraschino cherries optional
Cut grapefruit in half. Loosen sections. Cut a small hole in the center of each grapefruit. Sprinkle 1/2 tsp of sugar into each halved grapefruit. Place a cherry in the middle of each grapefruit. Broil grapefruit on a shallow baking pan 4 inches from heat for approximately 6 to 8 minutes, or just long enough until hot and bubbling and tops are brown.
Optional: May add more sugar for a sweeter grapefruit. Also try swapping out white sugar with brown sugar and a sprinkle of cinnamon.
2 bananas sliced 2 large oranges sectioned 1 Small can of pineapple chunks with juice
Mix together and chill.
1 cup diced pineapple 1 cup halved strawberries Sprinkle of powdered sugar
Mix pineapple and strawberries. Sprinkle with powdered sugar. Chill.
1 small can fruit cocktail 1 small or medium apple cored and diced 2 tsp chopped walnuts
Mix together and chill.
1 cup cantaloupe 1 cup honeydew 1 cup watermelon optional
Mix together and serve in lettuce cups. You may use a melon baller to scoop out melon.
1 container of whole pitted dates Walnut halves Sugar
Take each date and pull apart on the side. Place a walnut in each one and close. Roll each date into sugar until coated. Store this in an air tight container.
Optional: You may also use pecan halves in place of walnuts.
Preheat oven to 350 degrees
1 cup walnuts halved 1 cup pecans halved 2 to 3 tsp Earth Balance vegan butter 1 tsp onion salt or Lawry's seasoned salt
Spread nuts out on a shallow pan. Dot the walnuts with butter. Bake for 15 to 18 minutes stirring occasionally. Remove from oven and sprinkle with salt. Drain on paper towels.
Optional: You can combine the seasoned salt and the onion salt for an extra flavor.
Also, for a sweet treat, sprinkle with sugar in place of salt when they come out of the oven.
1 large can Hawaiian punch (original red) 1 32 ounce bottle of 7-up 1 small can of frozen orange juice concentrate - thawed Frozen fruit optional
Mix all ingredients together. Serve with ice.
Garnish with frozen fruit of your choice.
7 tea bags 2 1/2 cups boiling water 2 1/2 cups cold water
Put the tea bags into a pan or tea pot. Add the boiling water and stir. Cover and let stand 5 to 10 minutes. Add the cold water and let it stand until ready to serve.
7 teabags 5 cups cold water
Put tea bags into glass container. Add the water and cover. Sit out in the sun for 2 to 3 hours. If tea gets too strong, add a little extra water.
Optional: For sweet tea, add a little simple syrup to each glass. For those not wanting to use sugar, you may want to add some Agave Nectar. Serving size states 1 tablespoon for each serving, I would suggest only starting out with just a little bit of the nectar syrup and work up to what taste best to you.
1 cup sugar 1 cup water
Mix together in a pan. Cook and stir until sugar is dissolved. Pour into a jar and refrigerate. You can use as much as you prefer in iced tea for a sweet tea.
This makes 1 cup.
Optional: Can also be used in hot tea.
6 tbs unsweetened cocoa 6 tbs sugar Dash of salt 1/2 cup water 3 cups rice milk 1/2 tsp vanilla
Mix dry ingredients together in a pan. Whisk in water a little at a time to form a paste. Slowly add the milk and cook over medium heat until it starts to boil. Add the vanilla.
Pour into mugs and top with Kraft miniature marshmallows which are GF and DF.
&fra14; cup canola oil 2 tablespoons sugar &fra34; cup liquid egg whites &fra34; cup Silk Plain Soy Yogurt 2 cups cornstarch 1 &fra14; teaspoon baking soda &fra14; teaspoon baking powder &fra12; teaspoon salt 1 &fra12; teaspoon xanthan gum 1 tablespoon apple cider vinegar
Preheat oven to 350 degrees. Grease a 8 inch x 4 &fra12; inch x 3 inch glass loaf pan and set aside. Beat oil and sugar together on medium speed for one minute. Add egg whites and beat until frothy. Add the rest of the ingredients and mix on medium speed for 2 minutes, scraping down side of pan half way through. Mixture will be thick. Spoon the mixture into prepared pan. Wet a rubber spatula and smooth down the top.
Bake on the middle rack for 45 minutes or until a wooden toothpick comes out clean.
&fra34; cup GF flour 1 cup cornmeal 3 tablespoons sugar 2 teaspoons baking powder 1 tablespoon baking soda 1 teaspoon xanthan gum &fra12; teaspoon salt 1 tablespoon cider vinegar 1 cup minus 1 tablespoon soy milk 2 eggs beaten &fra14; cup Earth Balance Buttery Spread melted &fra12; tablespoon oil &fra12; tablespoon Earth Balance Buttery Spread additional
Preheat oven to 400 degrees. Whisk dry ingredients together and set aside. Put 1 tablespoon vinegar into a one cup measuring cup. Add enough soy milk to equal 1 cup. Let it sit 5 minutes. Beat eggs and add to the melted butter and soy milk.
Take a 10 inch iron skillet and add &fra12; tablespoon oil and &fra12; tablespoon buttery spread. Put into pre-heated oven for one to two minutes to melt the buttery spread. In the meantime, mix the wet ingredients into the dry ingredients
Pour into prepared heated iron skillet. Bake 18 to 20 minutes on the lower rack of the oven.
Optional: Spread one to two tablespoons Buttery Spread on top of cornbread as it comes out of the oven.
1 cup brown sugar 1 cup white sugar 1 cup oil 3 eggs &fra12; cup unsweetened applesauce 2 teaspoons vanilla 2 cups shredded zucchini 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon &fra12; teaspoon pumpkin pie spice 2 cups brown rice flour 1 cup GF oats &fra12; cup pecans chopped fine
Preheat oven to 325 degrees. Lightly grease 2 loaf pans and set aside. Whisk baking powder, soda, salt, cinnamon, pumpkin pie spice, flour, oats and pecans and set aside.
Mix brown sugar, white sugar and oil on medium speed of an electric mixer. Add eggs one at a time mixing after each one. Add applesauce and vanilla. Add half of the dry ingredients alternating with the zucchini. Repeat until combined.
Pour into prepared loaf pans. Bake for 55 to 60 minutes or until a toothpick inserted comes out clean. Let set 10 minutes, and take out of pans and let cool.
Applesauce Banana Bread
2 cups gluten free flour 1 tsp baking soda &fra14; teaspoon salt 1 teaspoon xanthan gum 1 teaspoon cinnamon 4 eggs 5 medium ripe bananas 1 cup sugar &fra12; cup unsweetened applesauce 1/3 cup canola oil 1 teaspoon vanilla &fra12; cup chopped nuts optional
Preheat oven to 350 degrees. Grease 2 – 8 inch x 5 inch loaf pans, set aside. Mix dry ingredients together and set aside. Mash bananas then whisk in the eggs and the rest of the wet ingredients. Add the wet ingredients to the dry ingredients and whisk together. Divide batter up between the two prepared loaf pans.
Bake 45 minutes or until toothpick comes out clean.
Optional: For more of a cinnamon taste, use 2 teaspoons in place of one.
1 large banana 1 teaspoon vinegar &fra12; cup brown sugar &fra14; cup vegetable oil 2 eggs &fra14; cup liquid non dairy creamer 1 teaspoon vanilla 1 cup potato starch 1 teaspoon baking soda &fra14; teaspoon xanthan gum &fra12; teaspoon salt
Preheat oven to 350 degrees. Grease a 9 inch x 4 inch loaf baking pan.
Mix all ingredients together. Pour into prepared pan and bake 45 minutes or until a wooden toothpick comes out clean.
Optional: May add &fra14; cup chopped walnuts if desired.
Orange Cinnamon Muffins
2 cups sugar divided 1 egg 1 cup orange juice 3 tablespoons canola oil 3 cups GF flour mix &fra34; teaspoon xanthan gum 4 teaspoons baking powder &fra12; teaspoon salt 1 teaspoon cinnamon plus additional cinnamon
Topping 2 teaspoons sugar 1 teaspoon cinnamon
Preheat oven to 350 degrees. Line a muffin tin with 12 liners. Mix 1 cup of the sugar and the egg in a mixing bowl, blend for 30 seconds on medium speed. Add the orange juice and the oil. Mix for 30 seconds more. In a separate bowl, combine the flour, xanthan gum, baking powder, salt and 1 teaspoon cinnamon. Mix for about 30 seconds more. Fill liners with half of the batter. Sprinkle each liner with a sprinkle of extra cinnamon. Pour rest of batter into liners. Mix together the 2 teaspoons of sugar and 1 teaspoon cinnamon. Sprinkle over muffins. Bake about 25 to 30 minutes rotating pan halfway through, or until a wooden toothpick comes out clean. Let cool 5 minutes. Transfer muffins to cooling rack.
Preheat oven to 350 degrees Line muffin pan with paper liners
Wet ingredients 3 medium bananas mashed 1/2 cup cinnamon applesauce 1/2 cup brown sugar packed 2 tsp vanilla 2 eggs 1/3 cup soymilk 1/3 cup vegetable oil
Dry ingredients 1/4 cup cornstarch 1 cup sorghum flour 1/2 cup rice flour 1/4 cup almond meal 1/2 tsp salt 2 tsp baking powder 1 tsp baking soda 1 tsp xanthan gum 1 tsp cinnamon
Mix the wet ingredients together in a separate bowl. Wisk the dry ingredients together and add to the wet ingredients. Add 1/4 cupfuls to each muffin cup and bake for 20 to 25 minutes or until a wooden toothpick comes out clean when inserted into the center of the muffin. Once the muffins cool, dust with powdered sugar.
Makes 12 to 18 muffins depending on the size muffin pan you are using. Optional: May add 3 or 4 pecan pieces pushed down in each muffin before baking.
Excerpted from Home-Style Gluten Free and Dairy Free Cookbook by JANET WHEELOCK BALSBAUGH Copyright © 2011 by Janet Wheelock Balsbaugh. Excerpted by permission of AuthorHouse. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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