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Gluten-Free Recipes
Here are some great quick recipes. I use these often. So you can use them at home or away at college.

 

Almond Jell-O Dessert
This is a Chinese dessert that I first had at Panda Palace in Montrose, CO. It instantly became my new favorite dessert (since I can't have cake anymore, and I've never tried GF cake). This recipe is very quick, tasty, and above all, it's gluten-free! Jeremy made it for me on Valentine's Day so he has it perfected.

 

Chebe Bread Recipe Ideas
I LOVE Chebe bread! I bought some at our last support group meeting, and it is fabulous. You can order it at www.chebe.com. It is tapioca flour, and it is easy and actually fun to make. Members of my support group gave a demonstration of all the stuff you can do with this versatile flour.

Follow the instructions on the back of the package, but leave out the cheese. If you think you'll only use half of the 2-cup package at a time, cut the added ingredients in half and use one cup of the flour. This half serving makes three mini-pigs in a blanket, two small calzones, five 1-inch donut holes, and one 5-inch Honey Dessert.

Use it as a pizza crust. I hope you know how to put toppings on a pizza!

Calzones: Roll out the dough or smooth it out with your fingers until it's a flat oval. Spread pizza/spaghetti sauce over the whole thing. Add cheese and pepperoni to one side. Fold in half and pinch edges with a fork all the way around or all the stuff will pop out! They only need to be in the oven for 10-15 minutes at 350. When they're golden brown on one side, flip them over with a spatula and cook for another five minutes or so.

Ham and Cheese Pockets: Make calzone-style, but put a slice of ham and some cheese inside instead of sauce, cheese and pepperoni.

Hot Dogs or Pigs in a blanket: Roll out the dough until it's flat. Roll it around a hot dog or little smokies. Stretch the dough all around the hot dog so it's hidden. Place in oven for 10-15 minutes and flip. These are awesome!

Cheese Sticks: Make like Pigs in a blanket, but instead of using a hot dog, use a stick of cheese.

Honey Dessert: I created this yummy dessert one night. Roll the dough out flat in a long thin piece (only an inch and a half wide and five inches long). Drizzle honey in a little stripe down the middle, leaving a half inch at each end. Pinch up the top so the honey can't get out. Bend in a circle and pinch the ends together tightly. If the honey leaks out, it will be a mess. Sprinkle on some sugar and bake for 10-15 minutes. These are excellent. I think they taste a bit like sopapillas.

And coming soon: I will have a recipe for GF Chocolate Éclair cake using Chebe bread!

Chicken Soup
Ingredients:
1 lb. skinless, boneless chicken breast (three breasts or chicken tenders)
3 14oz. cans Swanson Chicken Broth
1 bag frozen vegetables (16oz.)
3 tbsp. cornstarch
1 tbsp. butter or non-stick cooking spray
2 large potatoes
Garlic Salt and Italian Seasoning

Directions:
Dice potatoes in 1\2 inch to 1 inch cubes. Dice chicken in cubes no larger than 1 inch.

Place chicken broth, frozen vegetables, and potatoes in large pot. Heat on medium\high until it comes to a rapid boil. While broth is boiling, melt butter or non-stick cooking spray in large sauce pan. After butter is melted, add diced chicken and sprinkle with garlic salt. Cook chicken until slightly brown.

Fill a small bowl with 1\2 cup cold water. Stir in cornstarch.

When broth and vegetables are at a full boil, add chicken and stir. While stirring broth, pour in cornstarch mixture. Sprinkle italian seasoning and garlic salt to taste. Ready to serve. This can feed a family of four, and may have leftovers.

Leftovers can be placed in a juice pitcher in the refridgerator. To re-heat, add a few tbsp. of water and then microwave.

Cinnamon Rolls
This recipe was given to me by my friend Bre.

Ingredients:
2 tablespoon (TB) Shortening
1/4 Cup Sugar
2/3 Cup Milk, room temperature
1 Packet Yeast (about 1 TB)
1 Egg
1/4 Cup Oil
1/2 Cup Potato Starch
1 Cup Cornstarch
1/4 Tsp. Baking soda
2-1/2 Tsp. Xanthum Gum
2 Tsp. Baking powder
1/2 Tsp. Salt
1 Tsp. Vanilla

For Tabletop:
1-2 TB Sugar

For Filling:
1 cup Brown Sugar
1-1/4 Tsp. Cinnamon

For Glaze:
3/4 cup powdered sugar
1-1/2 TB Milk, few drops vanilla flavoring

Directions:
Preheat oven to 375 degrees. In medium bowl, combine shortening and sugar. Mix well. Measure milk and add yeast to milk. Mix well to fully dissolve. Add milk/yeast to sugar mixture. Add remaining ingredients. Mix very well, being sure to remove all lumps. Dough will be quite soft.
Sprinkle sugar on tabletop. Place dough on top of sugared area. Pat and/or roll dough out to 13 1/2 x 13 1/2 inch square. Because this dough is very moist, you may wish to keep your hands damp with water or use a wet rolling pin to smooth out the dough.
Combine brown sugar and cinnamon. Spread evenly across dough's surface. Roll up dough to form a large cylinder. The edge of a ruler or spatula is helpful to roll the dough as it may stick a bit. The dough will again seem to wet for this use, but moist dough ensures moist rolls. Cut into 9 slices of similar size (about 1 1/2 inches wide.)
Place rolls into a greased 9x9 pan. Bake approximately 20 minutes, until tops are lightly browned. Combine powdered sugar, milk, and vanilla flavoring to make glaze. Stir until all lumps dissolve. Drizzle over warm rolls if desired.

 

Flourless Peanut Butter Cookies

Beat together:
1 cup GF peanut butter
1 cup sugar
1 egg
1 tsp baking soda
Roll into balls and place on non-greased cookie sheet. Press down with fork dipped in cornstarch (or other GF flour). Bake at 325 degrees for 8 minutes. They are quite fragile when they first come out of the oven but after they cool are just like "real" peanut butter cookies.

 

Marshmallow Crispy Treats
We can't have Rice Krispies, but we can have Cocoa Pebbles and Fruity Pebbles. This recipe is small because I make it just for myself. It makes about 4-6 small bars.

1 cup cereal
2 cups marshmallows
1 tablespoon butter or margarine

Put the marshmallows and the butter into a microwave safe bowl. Microwave for one minute, and watch to make sure it doesn't overflow. You can always stop the microwave and stir it so it won't. After a minute, stir the marshmallows until they're all melted. If the need some more time, give them another 30 seconds or so. Dump the cereal into another bowl, and pour the marshmallows over the cereal. Mix it up with a butter knife. Use the knife to dump it into a buttered plastic container. Put a little butter on the tip of your fingers to spread the mixture around to make it even. Stick it in the fridge to let it cool. Eat it up!

 

Nikki's Chicken Enchiladas
I got this recipe from my sister-in-law, Nikki. These are fairly quick and very delicious! And if you have leftovers, it's always great!

You'll need:
Soft corn tortillas (the amount depends on how big your casserole dish is)
2 cups grated cheese (approximately)
1 jar green chile sauce (check labels for GF)
3-4 Boneless skinless chicken breasts
Oven-safe casserole dish
Cookie sheet
Frying pan

Cut your raw boneless skinless chicken breasts into bite-size little cubes (no bigger than a nickel). Throw them in a frying pan with some butter. Sprinkle on some salt or garlic salt while they cook. Cook until white on outside, cooked on inside. Taste to see if they're done in the middle. Set aside.

Count out how many tortillas you will need. (The enchiladas will be about 1 ½ to 2 inches in width). Lay out the tortillas on a cookie sheet. Stick them in the oven at 350 degrees for about 10 minutes to get them warm. Leave the oven on.

Pour a very small layer of chile sauce on the bottom of the casserole dish. Lay the tortillas flat on the cookie sheet, and place some chicken and cheese in the middle of each tortilla. Roll each one and place side by side in casserole dish. Sprinkle a little cheese over the top. Pour jar of green chile sauce all over enchiladas until fully covered. Sprinkle on desired amount of cheese. Place in oven for 20-25 minutes or until cheese is melted and sauce is bubbling. Keep an eye on them so they don't burn. Enjoy! If there's leftovers, put plastic wrap over the top of the dish and refrigerate.

 

Reyanna's Macaroni & Cheese
My mom has a cookbook, and in it she has a recipe called "Reyanna's Macaroni and Cheese" because it was one of my faves as a kid… still is.

You can buy GF corn elbow macaroni in bulk so you'll have it on hand whenever you'd like. Quinoa brand also makes excellent elbow macaroni that is nice and big! Okay, so… you can make this in the microwave or stovetop. But make sure you rinse away that filmy substance that remains after it's cooked. When it's rinsed, add a little milk or water. For the cheese, you have a few options. I use Velveeta blocks of cheese (you can find these next to the squirty cheese and Handi-Snacks at the grocery store). This cheese is soft and you can keep it in the fridge for a while. You just cut slices for as much as you'd like in your noodles. Add some butter or margarine and heat for 30-second intervals (if in the microwave) until the cheese is melted. If you're making it stovetop, once the macaroni is cooked and strained, pour the milk or water back into the pot before you pour the macaroni back in (or the macaroni will stick to the bottom). Then you can add the cheese and butter. Add one can of tuna. One can of peas (Le Seur is pretty good). And some chopped celery. This is like a quick casserole. So tasty!

Also… I just found out at my support group that the powdered cheese that comes in Kraft Mac&Cheese is GF. So if you'd like to buy that, you can always keep the cheese, and give away the noodles to your parents to make a casserole or something (LOL).

 

Reyanna's QUICK Chicken Strips
You'll Need:
waxed paper (if you don't use this, make sure you butter the pan, but they will still stick to the pan)
cookie sheet
boneless skinless chicken breasts
plain yogurt
GF bread (I use Food for Life Brown Rice Bread)
Prepare:
1. Preheat oven to 400 degrees.
2. Line cookie sheet with waxed paper
3. Cut chicken breasts into strips (usually 3-4 per breast)
4. Pour yogurt into a bowl
5. Smash bread into crumbs. Use 2 slices of bread per 5 chicken strips (GF bread crumbles with your fingers, or you can use a potato masher), and place on a plate
6. Dip strips in yogurt, then roll in breadcrumbs, and place on the waxed paper
7. Place in oven for 6-8 minutes
8. Take out of oven and flip with spatula
9. Place back in oven for 10 more minutes or until golden brown (the crispier, the better)
10. Enjoy with salt and dips! They taste best with salt. I love these!! I hope you do too!
P.S. You can also add seasonings to the crumbs if you'd like.