Gluten bars and cereals

Save on Foods:

• Enviro Kids 300g Peanut Butter Puffs-$4.69
• Enviro Kids 325g Koala Crisps-$4.69
• Enviro Kids 275g Gorilla Munch-$4.69

• Nature's Path 284g Crispy Rice-4.79
• Nature's Path 300g Honey'd Cornflakes-$4.79
• Nature's Path 300g Cornflakes-$4.79
• Nature's Path 750g Mesa Sunrise-$8.29
• Nature's Path 750g Honey'd Cornflakes-$8.29
• Nature's Path 750g Cornflakes-$8.29

• Red Square 1 kg Power Flax-$6.29

• Glutino 285g Apple & Cinnamon (like cheerios)-$6.99
• Glutino 285g Honey Nut (like cheerios)-$6.99

• Enviro Kids 168g Berry Crispy Rice Bars-$4.99
• Enviro Kids 168g Chocolate Crispy Rice Bars-$4.99
• Enviro Kids 168g Peanut Butter Crispy Rice Bars-$4.99

• Glutino 200g Apple Breakfast Bars-$7.29
• Glutino 200g Blueberry Breakfast Bars-$7.29
• Glutino 200g Cranberry Breakfast Bars-$7.29

• Kinnikinnick 370g Rice Cereal-$3.99
• Bob's Red Mill 737g Creamy Rice Cereal (hot cereal)-$4.99

IGA:.

• Glutino 200g Apple Breakfast Bars-$6.99
• Glutino 200g Blueberry Breakfast Bars-$6.99
• Bob's Red Mill 680g Mighty Tasty Hot Cereal-$4.99

Superstore:

• Enviro Kids 650g Gorilla Munch-$7.99
• Nature's Path 284g Crispy Rice-$4.69
  
• Nature's Path 750g Mesa Sunrise-$8.69
• Nature's Path 750g Cornflakes-$8.69
  

Safeway:

• Nature's Path 750g Mesa Sunrise-$8.99
• Nature's Path 750g Honey'd Cornflakes-$8.99

• Enviro Kids 168g Berry Crispy Rice Bars-$5.39
• Enviro Kids 168g Chocolate Crispy Rice Bars-$5.39

Coop:

• Enviro Kids 300g Panda Puffs-$5.99
• Enviro Kids 300g Koala Crisp-$5.99
• Enviro Kids 300g Gorilla Munch-$5.99

Homesteader Health:

• Nature's Path 284g Crispy Rice-$4.29
• Nature's Path 50g Honey'd Cornflakes-$7.99
• Perky's 340g Nutty Rice-$5.69
• Ancient Harvest 340g Quinoa Flakes-$6.68
• Glutino 285g Apple & Cinnamon (like cheerios)-$5.99
• Glutino 285g Honey Nut (like cheerios)-$4.99
• Enjoy Life 365g Very Berry Crunch Granola-$5.99
• Kinnikinnick 370g Rice Cereal-$4.99

• Bob's Red Mill 510g Creamy Buckwheat Cereal-$7.89
• Bob's Red Mill 737g Creamy Rice Cereal-$5.99

• Enviro Kids 168g Chocolate Crispy Rice Bars-$4.59
• Glutino 200g Apple Breakfast Bars-$5.99
• Glutino 200g Blueberry Breakfast Bars-$5.99
• Glutino 200g Cranberry Breakfast Bars-$5.99
• Glutino 200g Chocolate Breakfast Bars-$5.99

London Drugs:

• Nature's Path 300g Mesa Sunrise-$4.99
• Enjoy Life 365g Cranapple Crunch Granol-$5.99
• Enjoy Life 365g Cinnamon Crunch Granola-$5.99
• Jessica's 156g Kitchen Crunch/Munch-$3.69
• Health Delight 454g Shelled Flax Meal-$6.99

Planet Organic (Edmonton):

• Pure Oats 650g Maple Roasted Flax Breakfast Blend-$5.39
• Pure Oats 650g Regular Flakes-$2.59
• Pure Oats 900g Hefty Flakes-$3.49

Wednesday, January 2, 2008

Gluten Free Recipes-2

Roasted Red Pepper, Fennel and Rice Stuffing

3 red peppers (or 1 each of yellow, orange & red)
2 small fennel bulbs
2 white onions
4 garlic cloves, sliced
3 tbsp olive oil
2 tsp crumbled dried rosemary
1 1/4 tsp salt
3/4 tsp pepper
2 cups GF chicken stock
1 cup wild rice
1 1/4 cup basmati rice
1/2 cup toasted pine nuts
1/3 cup chopped parsley

Core and seed the peppers; cut into 1" pieces and place in a large bow. Trim off the top of the fennel; cut into 1" chunks and add to the bowl. Add onions, garlic, oil, rosemary, 3/4 tsp of the salt and pepper and toss well. Spread onto a large rimmed baking sheet and roast in a 425*F oven for 1 hour until browned and tender.

Meanwhile, in a large saucepan, bring 2 cups water, GF chicken stock, wild rice and remaining salt to a boil. Reduce the heat, cover and let simmer for 20 minutes.

Add the basmati rice; simmer, covered until all the rice is tender, 15-20 minutes. Transfer to a bowl.

Add the roasted vegetables, pine nuts and parsley; mix well. Can be used as a stuffing or as a dish by itself. (Can be made ahead; cover and refrigerate up to 24 hours).



Swedish Meatballs

1 1/2 lbs extra lean ground beef
3/4 cup GF cereal, crushed or GF bread crumbs
2 eggs
2 tbsp chili sauce
1 small onion, chopped OR 1 tbsp instant minced onion
1 tsp salt
1/8 tsp pepper
1/2 tsp GF curry powder

Put all ingredients in a bowl and mix well together. Form into 1" balls and brown in a teflon pan or lightly oiled frying pan. turn or roll them around until browned on all sides till crusty. Then place in a 9 x 13" baking pan and bake in a preheated 350* oven for 25-30 minutes until meatballs are cooked all of the way through.

Makes 2 dozen 1" meatballs.
Can be made larger (ice cream scoop size), just ensure that the meat is thoroughly cooked through.

Tuesday, October 30, 2007

Gluten Free Recipes-1

Chocolate Chip Cookies

3/4 cup brown sugar
1/2 cup margarine
1 tsp vanilla
2 1/4 cup GF flour
1 1/2 tsp baking powder
1 pkg instant vanilla or chocolate pudding mix

1/2 cup water

1/4 cup semi-sweet chocolate chips

Beat the brown sugar, margarine and vanilla until fluffy. Add the dry ingredients and mix thoroughly. Add water and mix. Mix in the chocolate chips.

Roll into walnut size balls and place on an ungreased cookie sheet 2 inches apart. Press cookies down with a fork. Bake at 375*F for 10-11 minutes. Cool.






Creme de Menthe Cookies

2/3 cup margarine
1/2 cup white sugar
2 eggs
2 cups GF flour (featherlite recipe below-in recipe section)
1/4 tsp salt

1/4 tsp margarine
2 cups GF icing sugar
2 tbsp milk
drops of food coloring or 2 tsp creme de menthe

2 oz unsweetened chocolate or wafers
1/2 tsp margarine


Mix the margarine, sugar and egg in a bowl and whip till smooth. Mix in the GF flour and salt.
Cover and refrigerate for 1 hour or until chilled.

Heat oven to 350*F. Shape the dough into balls or use small cookie scoop. Place on ungreased cookie sheets. Flatten the cookies with a granulated sugared bottom of a glass. Bake 10-12 minutes until done. Remove from the cookie sheet and cool.

Beat icing sugar, milk and creme de menthe or food coloring together in a small bowl till smooth. Spread over cooled cookies.

Melt chocolate or chocolate wafers and the 1/4 tsp margarine. Mix.
Drizzle the chocolate over the cookies.

Let cookies stand at least 8 hours before storing them (as the icing & chocolate will stick together).







Banana Cranberry Muffins

3/4 cup sorghum flour
3/4 cup soy flour
1/4 cup potato starch
1/4 cup tapioca starch
2 tsp guar gum
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/4 cup oil
2 eggs
1 cup packed brown sugar
1 tsp vanilla extract
1 cup mashed banana
1/2 cup plain yogurt
1 cup dried cranberries

In a bowl, mix together the flours, starches, guar gum, baking powder, baking soda and salt. Sift and set aside.

In a separate bowl, beat together the eggs and oil. While beating, add the brown sugar, brown sugar, extract, bananas and yogurt. Gradually add in the dry ingredients, mixing until smooth, about 2 minutes. Stir in the cranberries. Spoon into prepared muffin tins. Let stand for 1/2 hour.

Bake in preheated 350* oven for 20-25 minutes. Remove from pan and let cool completely.

Makes 17 muffins.


**alternate ingredients

: 3/4 cup Urad Flour (black lentil flour) instead of sorghum flour
: 3/4 cup Bajra Flour (millet & rice flour) instead of soy flour
: 3/4 cup pea flour instead of sorghum or soy flour
: 1 cup raisins instead of dried cranberries







Banana Bread

1 1/2c white sugar
3 eggs
3/4 cup oil
2 cups GF flour
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp allspice
1 tsp xanthum gum OR 1 tsp plain gelatin
2 cups mashed banana
1/2 cup chopped walnuts or pecans

Beat together the sugar, eggs and oil. Add the dry ingredients and mix well. Add the mashed banana and chopped nuts. Blend all ingredients well.

Set oven to 350*F. Bake in either a greased bundt pan for 1 hour, in greased loaf pans for 45 minutes or in a paper lined/greased muffin tins for 25 to 35 minutes. Remove from pan. Slice while warm.

Wrap and freeze. Freezes very well.


Scones

1 cup white rice flour
1/3 cup arrowroot starch
1/3 cup potato starch
2 tbsp white sugar
1 tsp xanthum gum
1 tbsp GF baking powder
1/2 tsp baking soda
1 tbsp lemon zest
1/2 tsp salt
1/3 cup cold butter, cut into cubes
1 cup plain yogurt

In a large bowl stir together all of the ingredients except butter and yogurt. Using a pastry blender cut in the cubed butter until the mixture resembles coarse crumbs. Add the yogurt all at once, stirring with a fork to make a soft sticky dough.

Spoon (or use an icecream scoop) the mixture into muffin tins until 3/4 full or drop by tablespoon onto a greased cookie sheet. Do not press the dough down. Let stand for 30 minutes.

Bake in a 425*F preheated oven for 12 to 15 minutes until the top is golden. Remove and put on a cooling rack. These are better served warm. Can be frozen and reheated in a microwave oven.

Makes 11 muffin sized scones.

***Alternate variety instead of lemon zest add:
-1 cup shredded cheddar cheese, 1c chopped bacon
-1/4 cup chopped basil, 1 chopped fresh tomato, 1/2 cup chopped onion
-1/2 cup whole cranberry sauce, 1/2 chopped craisins




Pie Crust

1 cup rice flour
3/4 cup tapioca flour
3/4 cup cornstarch
1 rounded tsp xanthum gum
1 tbsp white sugar
3/4 cup shortening
1 egg, slightly beaten
1 tbsp white vinegar
2 to 3 tbsp cold water

In a medium bowl whisk the flours, cornstarch, xanthum gum, salt and sugar. Cut in the shortening. Blend together the beaten egg, vinegar and cold water. Stir into the flour mixture, holding back some until the pastry holds together and forms a ball. Kneading will not toughen this pastry.

Form two balls and place in a bowl. Cover and refrigerate for 1/2 hour. Remove and roll one ball at a time between 2 sheets of plastic wrap that has been dusted with rice flour. To place in the pie pan: remove top sheet and using the other for ease, invert the dough and drop carefully in the pan. For a crust to be used later, bake at 450* F for 10-12 minutes. For a filled pie, follow directions for that pie.


Cereal Crust

2 cups GF cereal, crushed
3 tbsp melted butter or margarine
2 tbsp sugar (if cereal is presweetened-this is optional)

Crush the cereal in a plastic bag. Add the melted butter/marg and sugar. Shake together.
Spread and pat the mixture into a pie plate. If the pie is to be baked, pour the filling into the unbaked cereal crust and bake according to pie instructions. If the pie filling is already cooked, bake the crust at 400*F for about 6 minutes before filling the shell. Cool before serving.



Poppy Seed Cake

¼ cup poppy seeds
¼ cup milk
1 GF white cake mix
4 oz pkg instant vanilla pudding
4 eggs
½ cup vegetable oil
1 cup warm water

spice mixture
1 tbsp cocoa powder
1 tbsp cinnamon
1 tbsp white sugar

glaze
3 tbsp fresh lemon juice (or bottled)
6 tbsp white sugar or icing sugar

Soak poppy seeds in milk for 1 hr. Mix together GF cake mix, pudding, eggs, oil and water. Add poppy seed mixture. In a small bowl combine spice mixture ingredients. Grease and flour a bundt pan with gluten free flour.

Pour a layer of cake mixture first and then sprinkle with spice mixture, repeating the layers until all the batter and spice mixture is used. Bake at 350*F for 1 hour.

Combine glaze ingredients. Turn cake out and, while still warm, drizzle glaze mixture over cake.

Haystacks

One 14oz package (4 cups) lightly packed coconut
1/2 cup sugar
3 eggs

Preheat oven to 350*F. Grease 2 cookie sheets.

Chop the coconut slightly in the food processor. Place in a medium bowl and add the sugar. In a smaller bowl, beat the eggs until frothy. Combine the eggs with the coconut and mix thoroughly. Spoon out in 1" mounds on the prepared sheets. Bake for 12-15 minutes. Watch the oven. They should turn golden brown. Remove from the sheets while still warm.

Makes 3 dozen haystacks.

Raspberry Meringues

4 egg whites
1/4 tsp salt
1 cup sugar

1 tsp almond flavoring
1/4 tsp cream of tartar
1/3 cup raspberry preserves

Preheat oven to 200*F. Line 2 cookie sheets with foil or parchment paper. Have egg whites at room temperature.

In the bowl of your mixer, beat the egg whites until foamy. Add the salt, cream of tartar and flavouring. Beat on medium until very soft peaks form. With the mixer running slowly, add the sugar in a very thin stream. Beat until stiff peaks form. Beat in the preserves.

Drop by large teaspoonfuls onto the foil or parchment paper. Place these 1 1/2" apart as they don't spread or swell much. Bake for 3 1/2 hrs. Turn off the heat without opening the oven and allow to stand for 3 1/2 more hrs. Remove from the pan and store in an airtight container.

Makes 3 1/2 dozen cookies.

Gingersnaps

4 cups four bean flour mix (see below)
1 tsp xanthan gum
3 tsp baking soda
2 1/2 tsp ground ginger
1 tsp cinnamon
1/2 tsp cloves
3/4 cup margarine or butter
2 cups sugar
2 eggs, well beaten
1/2 cup molasses
1 tsp vinegar

Preheat oven to 325*F. Grease 2 cookie sheets.

In a medium bowl whisk together the flour mix, xanthan gum, baking soda, ginger, cinnamon and cloves. Set aside.

In the bowl of your mixer, cream the margarine or butter and sugar. Add the eggs and beat until smooth. Add the molasses and vinegar. Stir in the dry ingredients until well blended. The dough should be thick enough to form soft balls. If not, add more of the flour mix until the desired consistency is achieved.

Roll off from the tip of a teaspoon onto the cookie sheets a dough ball about the size of a walnut. Space about 1 1/2 inches apart--they will spread. Bake for about 12 minutes.

Makes 10 dozen cookies.

Four Bean Flour Mix (makes 9 cups)

2 cups Garfava bean flour (or pea flour)
1 cup sorghum flour (or other bean flour)
3 cups cornstarch
3 cups tapioca flour

Thoroughly mix the flours together. Take out the desired amount for your recipe and store the remainder in a sealed container. This bean flour mix can be substituted cup for cup of wheat flour.

***100% buckwheat flour, pea flour, black lentil flour or millet & rice flour (combined) can be substituted for Garfava bean & sorghum flour


***the Featherlite Rice Flour recipe can also be substituted for the bean flour mixture. Works exactly the same way and tastes really good without the bean flavor.


Featherlite Rice Flour Mix (makes 9 cups)

3 cups rice flour
3 cups tapioca flour
3 cups cornstarch
3 tbsp potato flour (not potato starch)

Thoroughly mix the flours together. Take out the desired amount for your recipe and store
the remainder in a sealed container.




Fudge Brownies

3/4 cup Four Flour Bean Mix or GF Mix
1/2 scant tsp xanthan gum
1 tsp egg replacer
1/2 cup butter or margarine
2 squares unsweetened chocolate
1 cup sugar
2 eggs
1 tsp vanilla
1/2 cup chopped walnuts

Preheat oven to 350*F. Grease and 8 x 8" square cake pan.

In a measuring cup, whisk the flour mix, xanthan gum and egg replacer. Set aside.

In a medium saucepan, melt the butter and chocolate. Remove from heat and stir in sugar. Beat in the eggs, one at a time. Add the vanilla. Stir in the flour and nuts. Spoon into the prepared pan and bake for 30 minutes. Be careful not to overbake and dry out the brownies. Cool before cutting into squares.

Makes 16 brownies.


Chewy Bars

10 oz fruit cake mix
1/2 cup fruit juice (orange, apple or cranberry)
1 tsp grated orange peel
2 eggs
1/2 cup shortening
1 1/3 cups brown sugar
3/4 cup rice flour
3/4 cup soy flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt

Preheat oven to 350*F. Grease a 9" x 13" oblong pan. Dust with rice flour.

In a small bowl, combine the fruit cake mix, fruit juice and grated orange peel.

In a mixing bow, beat together the eggs, shortening and brown sugar. Combine the flours, baking powder, cinnamon, and salt and add to the egg-shortening mixture. Stir in the fruit mix.

Spread the dough in the prepared pan and bake for 25 to 30 minutes. Let cool slightly and cut into 2-inch squares.

Makes 30 bars.



Rice Balls with Fruit and Nuts

1 cup margarine or butter
1 1/2 cup sugar
2 tbsp milk or nondairy creamer
2 cups chopped dates
1 tsp salt
1 cup chopped walnuts or pecans
2 tsp vanilla
4 1/2 cups GF crisped rice cereal
flake coconut for rolling

In a medium saucepan, combine the margarine, sugar, milk, dates and salt. Bring to a boil and cook for 2 minutes. Add the nuts, vanilla and cereal.

Grease your hands and shape the mixture into balls of about 1 1/4" in diameter. Roll in coconut and set on waxed or parchment paper. Store in plastic containers with lids.

Makes approximately 6 dozen balls.


Shortbread

2/3 cup rice flour
1/2 cup cornstarch
1/2 GF icing sugar, sifted
1/4 cup potato starch (or rice flour)
2 tbsp tapioca starch (or rice flour)
3/4 cup butter, softened
sweet rice flour (optional)
marachino cherry (optional)

In a bowl combine the rice flour, cornstarch, icing sugar, potato starch and tapioca starch.
Mix well and set aside. In a separate bowl cream the butter. Slowly beat in the dry ingredients until combined. Scrape the bottom and the sides of the bowl with a spatula.

Gather the dough into a large ball, kneading in any remaining dry ingredients. Roll into 1" balls. Place the balls one inch apart on an ungreased baking sheet. Flatten with a fork dipped in white sugar or sweet rice flour. Top with 1/4 marachino cherry.

Bake in preheated 300*F oven for 15 to 25 minutes or until set but not browned. Transfer to a cooling rack immediately.

Makes 3 dozen cookies.