Implementing a Gluten-Free and Casein-Free Diet

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My cookbook contains over 80 additional recipes
for breads, muffins, cookies, cakes, desserts, salads, and meals.
It can be purchased using the order form at this site.

Shown here are (from right to left)
peanut butter bars, quinoa muffins, cut-out sugar cookies,
and chocolate cheesecake bars.

Fresh Strawberry Shortcake
Preheat oven to 450 degrees.
Spray an 8 or 9 inch round pan with gfcf cooking spray.
In a medium sized mixing bowl combine:
1/2 cup sugar
1 cup brown rice flour
1/2 cup potato starch
1/2 cup tapioca flour
1 teaspoon xanthan gum
2 teaspoons gfcf baking powder
Cut in 1/2 cup gfcf margarine until mixture forms large crumbs.
1 beaten egg
2/3 cup gfcf milk substitute
Stir just until moistened.
Spread into prepared pan. Bake 15-20 minutes until light brown,
and toothpick inserted in the middle comes out clean.
Cool slightly, then cut into wedges. Split each wedge in half lengthwise,
then spread with chopped fresh strawberries.
(Sliced strawberries can also be used, although chopping them produces
a nice "sauce" that covers the shortcake well.
Frozen strawberries may also be used.)
For an extra treat, try adding a scoop of gfcf ice cream or yogurt!
*Check my cookbook for a recipe for delicious strawberry pie
with a shortbread cookie crust!

Easy Chowder (soup) recipe
My kids beg me to make this easy soup recipe. It's different every time, depending on what we decide to throw in.
Have fun!
In a medium sized saucepan combine:
3 cups gfcf milk substitute
1 tablespoon potato starch
1 cup chopped potatoes
      (I use frozen hash browns--Ore Ida Southern Style-- for a quick, easy alternative!)
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon onion (or more, depending on your preferences)
dash of garlic powder (optional)
1/4 teaspoon basil
* You can also add: ham, bacon, peas, corn, shredded carrots,
or anything else that sounds good to you!
Bring ingredients to a boil. Reduce heat and simmer for 20 minutes. Enjoy!

Spring "Fruitcake"
This is a delicious, moist cake flavored with fruity gelatin. Tasty, and easy to bake!
Preheat oven to 325 degrees.
Spray 8 or 9 inch square baking pan with gfcf cooking spray.
Combine in a large mixing bowl:
6 tablespoons gfcf margarine
2 eggs
2/3 cup gfcf milk substitute mixed with 2 tablespoons lemon juice
1 cup sugar
1 cup white rice flour mixed with 1teaspoon xanthan gum
1/3 cup potato starch
2 tablespoons tapioca flour
1 tablespoon cornstarch
1/2 teaspoon gfcf baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
One 4 serving size package of gfcf flavored gelatin (Jell-O is fine). Any flavor!
Mix with a mixer just until blended.
Pour into prepared pan, smoothing the top if necessary.
Bake 30-40 minutes until top is light brown, and a toothpick inserted in the middle
comes out clean.
Although you can add frosting, none is needed! Serve plain,
with a scoop of gfcf ice cream, or dusted with gfcf powdered sugar. Enjoy!

Bread Machine White Bread
This makes a delicious, moist loaf of bread that can be eaten plain or as a sandwich when fresh,
or used for bread pudding or stuffing when dry!
3 eggs
1-1/2 cup gfcf milk substitute
1/4 cup oil
1-1/2 teaspoons cider vinegar
1 cup brown rice flour
1 cup white rice flour
        mixed with 1 tablespoon xanthan gum
1/2 cup potato starch
1/2 cup tapioca flour
1/2 cup cornstarch
2-1/2 tablespoons sugar
1-1/2 teaspoons salt
2-1/4 teaspoons gfcf yeast
Settings vary on bread machines, so you may need to experiment before finding
the right one for you. I use a two pound dark loaf setting, which produces perfect results for me every time.

Tomato Basil Machine Bread

Place the following ingredients into a bread machine pan:
3 eggs
1/4 cup olive oil
tomato juice (I use a 6 oz. can) plus water to equal 1-1/2 cups
2 cups white rice flour
1/2 cup potato starch
1/2 cup tapioca flour mixed with 1 tablespoon xanthan gum
1/3 cup cornstarch
1/3 cup gfcf "milk" powder
3 tablespoons sugar
1-1/2 teaspoons salt
1 teaspoon lemon juice
1-1/2 teaspoons basil
1 tablespoon dried minced onion
1/4 teaspoon garlic powder
1/8 teaspoon mustard powder (optional)
1/8 teaspoon celery seed (optional)
1 teaspoon cider vinegar
2-1/4 teaspoons gfcf yeast

You may have to experiment with machine settings.
I bake mine at the 2 pound dark setting. This complete cycle takes about 3 hours, 20 minutes.

My cookbook contains several recipes for delicious bread that is made
using an electric mixer, and baked in the oven.
The complete process takes only about 2 hours.
See the cookbook for additional "quick bread" recipes such as
pumpkin, banana, and cinnamon bread.

Kid-Pleasing Mac and Cheese

You'll never believe how fast and easy it is to make gfcf macaroni and cheese
until you try this recipe! My kids helped me to develop it,
and it always disappears quickly.

In a medium-sized pan, cook one cup gfcf pasta
(we prefer Ancient Harvest Quinoa shells or elbow macaroni)
according to manufacturer's directions.

While that is cooking, prepare in another pan, over medium heat:
Cook 1/4 cup chopped onion (or less, if your child doesn't like onion)
until tender in 1 tablespoon gfcf margarine.

1 tablespoon potato starch
dash of pepper
dash of basil, if desired
1 to 1-1/4 cup gfcf milk substitute (depending on how think you like your sauce).

Cook and stir until slightly thick and bubbly.
Add 5 slices Tofutti American "cheese" slices (available at a health food store).
Stir until cheese is melted.

After draining cooked macaroni/pasta, add cheese sauce.
Serve immediately, OR add meat (gfcf hot dog slices, etc.) and cooked peas
for a complete meal!

Cheesy Vegetables

Using frozen vegetables (mixed, or a combination of broccoli, carrots,
cauliflower, etc.--whatever sounds best to you!) cook 1/2 package
according to directions, just until tender.

While vegetables are cooking, put 1/4 cup gfcf margarine
(Fleishmann's unsalted or Shedd's Willow Run soy margarine)
in a microwave-safe bowl and heat until melted.
Add four slices Tofutti American cheese slices (individually wrapped),
and stir until melted. Add a dash of pepper.

When vegetables are cooked, drain water off them,
and add them to the cheese mixture.

Oven Puff Pastry

Preheat oven to 400 degrees.

Place 2 tablespoons gfcf margarine in a 10-inch oven-safe skillet or pie plate.
Put into the oven to allow the margarine to melt.

Meanwhile, combine in a medium-sized mixing bowl:
3 eggs, beaten
1/4 cup brown rice flour mixed with 1 teaspoon xanthan gum
1/4 cup tapioca flour
1/2 cup gfcf milk substitute
1/4 teaspoon salt
Mix until well-blended.

Carefully remove pan with melted margarine from the oven.
Add the batter.
Return to the oven for 25 minutes, or until light brown and puffed.
Sprinkle lightly with gfcf powdered sugar.

If desired, top with cooked apple topping (see below). When topped with gfcf pudding, this makes a delicious, easy "cream puff!" (this recipe is also included below).

Cooked Apple Topping

If you will be using this for the oven puff pastry, begin making this topping soon after putting the pastry in the oven. Both should be ready about the same time.

In a skillet, combine:
2 large cooking apples (cored, peeled, and thinly sliced)
3/4 cup water
1/3 cup raisins
2 tablespoons sugar
1/4 teaspoon cinnamon

Cook over low heat, simmering until apples are tender.

Combine 2 tablespoons cornstarch and 2 tablespoons cold water.
Add to apple mixture, cooking and stirring until mixture is thick and bubbly.
Keep warm until pastry is ready.

Other serving suggestions:
Serve over gfcf "ice cream," or mix with cooked white rice for a sort of rice pudding.

GFCF Vanilla Pudding

In a medium-sized saucepan, combine:
1/2 cup sugar
2-1/2 tablespoons cornstarch
1/8 teaspoon salt

After stirring well, add:
2 egg yolks, slightly beaten
2 cups gfcf milk substitute

Cook over medium heat, stirring constantly, until the pudding thickens
and begins to boil. Boil and stir one minute.
Remove from heat, then stir in 1 tablespoon gfcf margarine and
2 teaspoons gfcf vanilla. Cool slightly, then pour over oven puff pastry (if desired),
or pour into four custard or dessert dishes. If desired, drizzle with
gfcf chocolate syrup. Keep refrigerated until ready to serve.

GFCF Biscuits

This is one of the most versatile recipes I've developed.
Use the dough to make delicious biscuits, mouth-watering cinnamon rolls,
buttery pizza crust, and casseroles.
See  my cookbook for complete details.

1. Preheat oven to 450 degrees.

2. In a medium-sized mixing bowl combine:
1 cup brown rice flour
1/2 cup tapioca flour
1/2 cup potato starch
1 teaspoon xanthan gum
1 teaspoon gfcf baking powder (right now Calumet and Rumford are acceptable).
2 teaspoons sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt

3. Using a pastry blender or fork, cut in until coarse crumbs form:
1/2 cup gfcf margarine
(we use Fleishmann's Unsalted or Willow Run Soy Margarine)

4. Add: 2/3 cup gfcf milk substitute (soy or rice milk)

5. Mix just until dough sticks together in a ball.
If dough seems dry, add 1-2 tablespoons "milk."

6. On a surface lightly dusted with brown or white rice flour
(it may help to moisten the surface lightly with a damp cloth or
 gfcf cooking spray such as "Pam" first), knead the dough gently 10-12 times.

7. Roll or pat the dough until it is about 1/2 inch thick.

8. Cut with a biscuit or cookie cutter (it's fun to use shapes like stars, flowers, or animals--especially if you have little "helpers" in the kitchen!) If the cutter becomes too sticky, you can dip it in gfcf flour in between cutting.

9. Place biscuits on an UNGREASED cookie sheet.
Bake 10-12 minutes until golden brown. Serve warm, and enjoy!

Quick and Easy Cinnamon Rolls

Follow steps #1-7, above.

Combine in a small mixing bowl or measuring cup:
2 tablespoons gfcf margarine, melted
1/2 cup brown sugar
1-2 teaspoons cinnamon

Spread the above cinnamon and sugar "paste" over the entire surface of the rolled dough.

Begin rolling the dough in a strip along one of the long sides, until you have a long roll.

Cut the roll into 1-inch sections. Place on an ungreased cookie sheet, round side down (exposing one side of the cinnamon mixture), leaving about 1 inch between each cinnamon roll.

Bake 10-15 minutes until each roll just begins to turn light brown (or until it no longer looks "shiny").
If desired, drizzle with a mixture of gfcf powdered sugar and water.
Serve warm.

Time-saving tip: If you are running short on time, here's another delicious, quick alternative...
Complete steps #1-5, above. Simply pat the dough onto a cookie sheet with sides. Spread the cinnamon mixture over the top. Bake, and drizzle with frosting. No rolling or cutting needed!

Buttery Pizza Crust

Complete steps #1-5 from "Biscuits" (above).
Lightly spray a cookie sheet with sides with gfcf cooking spray (I use Pam Original).
Pat the dough into the bottom and up the sides of the cookie sheet.
Bake approx. 10 minutes until dough no longer looks "glossy."
Remove from the oven.
Spread with gfcf spaghetti sauce (we use Prego Traditional) or gfcf pizza sauce.
Add gfcf toppings such as ham, mushrooms, or whatever you prefer.
Top with grated gfcf "cheese" (we use Soymage Mozzarella or Cheddar by Soyco).
Return to the oven for approx. 10 minutes until light brown. Serve hot, and enjoy!

Other toppings...

Spread toppings such as beef barbeque or creamy chicken on top of buttery pizza crust for an easy, delicious, kid-friendly meal!

Cranberry Orange Salad

1. Boil 1-1/2 cups water.

2. Dissolve 2 packages (4 serving size) orange gelatin in the boiling water.
(Stir until gelatin no longer sticks to the spoon.)

3. Add:
1/2 cup cold water
1 tablespoon lemon juice
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves

4. Chill until thickened, but not set.

5. Fold in 1-16 ounce can whole berry cranberry sauce.

6. Fold in one orange, peeled and cut into small bites.

If desired, pour into a 5-cup mold.
Chill until firm, and unmold prior to serving.
(If salad does not easily come out of the mold, you can dip the bottom
of the mold in warm water first).

Homemade Stuffing

4 cups gfcf bread cubes (I have a few different recipes in my cookbook. I also recommend following the bread machine recipe on the back of Bob's Red Mill Potato Starch).

Place bread cubes in a large bowl and mix with:
1 Tablespoon parsley
1/2 teaspoon salt
1/2 teaspoon sage
1/4 teaspoon thyme
Set aside.

In a saucepan combine:
1/4 cup gfcf margarine
1/4 cup onion

Cook until onion is tender.

Remove from heat and add:
dash pepper
1/2 cup chicken broth
2 tablespoons cooking wine (optional)
4 ounces canned mushrooms (optional)
1 beaten egg

Pour over the bread cubes and seasonings.
Grease 2-quart baking dish.
Cover and bake at 350 degrees for 30 minutes.
Uncover and cook an additional 15 minutes

**If you prefer, this can be used to stuff a turkey instead of baking it separately!

For over 80 more delicious recipes, you can purchase my cookbook using
the order form on this site.

Copyright 2001, Laurel A. Hoekman. All rights reserved.
Over 80 similar recipes are included in my book,
The Good Food Cookbook For Gluten-Free and Casein-Free Diets.

GFCF Cookbook