Tuesday, November 23, 2010

Apple Pie, gluten free and yummy

Start with rolling out a pie crust by Arnel's Originals and baling it for 8 minutes.

8 cups thinly sliced and pealed tarty apples (If they are not tarty, add a Tab. lemon juice or vit. C crystals)
1 cup sugar
1/4 cup gluten free flour (I use 2 Tab. brown rice flour, 1 Tab. potato starch, 1 Tab. tapioca flour)
1 tea. cinnamon
1/4 tea. nutmeg
1/4 tea sea salt

3 Tab. salted butter or margarine

Heat oven to 425*. Stir sugar, flour, salt, nutmeg, and cinnamon together and mix it with the apples.
Pour into the partially baked pie crust and dot with the 3 Tab. margarine.
Cover the pie with a top crust and put slits in it so steam can escape.


Bake 40 to 50 minutes.

Thursday, November 18, 2010

GF Thanksgiving Stuffing

Gluten Free Stuffing : (Preheat oven to 375*) SERVES 6

1 cup cooked brown and/or wild rice
1/2 lb chopped GF sausage (Trader Joes Sun Dried Tomatoes or Sweet Apple Chicken Sausage)
1/2 cup chopped onions
1/2 cup mushrooms
1 cup chrushed Crunch Master GF Crackers (Sea Salt and Original Flavor have no dairy)
3 Tablespoons herbs (thyme, basil, oregano, garlic, etc)
1/8 teaspoon sea salt
ground pepper to taste
3 eggs
1/2 cup broth
walnuts (optional)

Brown sausage, onions, and mushrooms. Drain. Combine rice, sausage mixture, herbs, eggs, broth, salt, pepper, and cracker crumbs. Stuffing should be moist and hold together nicely. Place in 2 1/2 quart baking dish and bake for 30 minutes.

Be creative. Leave out unwanted ingredients and add in other more desirable ingredients.