Strawberry Shortcake Scones

Ingredients:
SCONES
1 cup rice flour
1 cup buttermilk
3/4 cup cornstarch
1/2 cup potato starch
1/4 cup butter
1/4 cup tapioca flour
1 tbsp bean flour
2 1/2 tsp xanthan gum
2 1/2 tsp baking powder
1 1/2 tbsp sugar
1/2 tsp salt

STRAWBERRIES
2 pints fresh strawberries, washed, hulled, and sliced
1/4 cup sugar

TOPPING
1 cup heavy whipping cream
2 to 3 tablespoons powdered sugar

Directions:
STAWBERRIES
In a medium bowl, combine the sliced strawberries with 1/4 cup sugar. Cover and refrigerate.

SCONES
Preheat your oven to 400°F. Lightly grease a scone pan or cookie sheet.

Thoroughly mix all the scone ingredients into a large bowl and blend well.

By a tablespoons at a time, drop this onto a lightly greased baking sheet. Form gently into scones shapes.

For glaze, whisk 1 egg with 2 tablespoons of cream or milk. Brush scones with the glaze mixture. Bake for 15 to 18 minutes, or until lightly browned. A toothpick inserted into the center of a scone should come out clean. Cool on racks.

Meanwhile, beat the 1 cup of heavy cream until the cream begins to stiffen; beat in powdered sugar until the mixture holds peaks.

Split scones and spoon strawberries over the bottom. Put the top of the scone on the strawberries and top with whipped cream and a few strawberry slices

Gluten free recipes: Tomato, Bacon & Cheese PastaIngredients:Your fa...

Gluten free recipes: Tomato, Bacon & Cheese Pasta

Ingredients:
Your fa...: Tomato, Bacon & Cheese Pasta Ingredients: Your favorite GF pasta 6 bacon slices, chopped 3-6 garlic cloves, finely chopped ½ cup d...

Tomato, Bacon & Cheese Pasta Ingredients: Your favorite GF pasta 6 bacon slices, chopped 3-6 garlic cloves, finely chopped ½ cup dry red wine 1 large can petite diced tomatoes, with juice 1 Tbsp tomato paste 1 ½ tsp dried oregano ¼ tsp dried crushed red pepper or 1/2 tsp sweet red pepper spice 4 Tbsp chopped fresh Italian parsley ½ to ¾ Parmesan cheese, coarsely grated (or for creamier sauce: use crumbled feta cheese instead) Directions: Cook pasta according to directions and set aside. Sauté bacon in heavy large saucepan over medium heat until crisp. Spoon off all but 2 tablespoons drippings from pan. Add garlic to pan and stir 30 seconds, then add wine and scrape up any browned bits. Add tomatoes with juices, tomato paste, oregano and spices. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes, then mix in 2 tablespoons parsley. Add pasta and cheese into sauce and toss gently. Serve then sprinkle with remaining 2 tablespoons parsley

Gluten free recipes: Cowboy Chocolate Cake

Gluten free recipes: Cowboy Chocolate Cake: Ingredients: 2 ½ cups rice flour 1 ½ cups white sugar (or Splenda) 2 tsp baking soda 1 tsp salt 2 ½ tsp xanthan gum ½ cup Hershey's ...

Cowboy Chocolate Cake

Ingredients:
2 ½ cups rice flour
1 ½ cups white sugar (or Splenda)
2 tsp baking soda
1 tsp salt
2 ½ tsp xanthan gum
½ cup Hershey's Baking Cocoa Powder
2/3 cup canola oil
1 Tbsp vanilla
2 Tbsp vinegar
2 cups of clear soda (Sprite, 7-Up, cold coffee or water)

Directions:
Blend all the dry ingredients together in a 9 x 13 inch baking pan, add the wet ingredients, then the soda last.

Stir (do not whip) until all of the dry ingredients are wet. Bake at 350°F for 35 to 40 minutes until done.

Remove and let cool before frosting (or can dust with powdered sugar).

Gluten-free Peanut Butter Cookies

Ingredients

• 2 cups peanut butter
• 2 cups white sugar
• 4 eggs, beaten
• 2 cups semi-sweet chocolate chips (optional)
• 1 1/2 cups chopped pecans (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
2. Combine peanut butter, eggs, and sugar and mix until smooth. Mix in chocolate chips and nuts, if desired. Spoon dough by tablespoons onto a cookie sheet.
3. Bake for 10 to 12 minutes or until lightly browned. Let the cookies cool on the cookie sheets for 5 to 10 minutes before removing

Gluten-Free Baked Macaroni and Cheese

For the casserole:

12 oz. dry penne or macaroni pasta- we used Tinkyada Brown Rice Penne2-4 tablespoons chopped pickled jalapeños, to taste (we used 4 - we like it spicy)

For the sauce:

2 tablespoons light olive oil or butter
2 tablespoons sweet rice flour (or all-purpose gluten-free flour)
2 1/2 cups milk
1 1/2 cups shredded aged sharp or mellow cheddar cheese
3/4 cup small curd cottage cheese
1/2 teaspoon sea salt
1/2 teaspoon Dijon or honey mustard
1/4 teaspoon freshly grated nutmeg
1-2 tablespoons dry sherry or white wine, to taste

For the topping:

1 cup Crunchy Gluten-Free "Bread" Crumbs - for topping

10-12 grape tomatoes, halved
A sprinkle of dried basil and parsley

*To pre-cook the pasta:

Bring a large pot of salted water to a rolling boil and partially cook the penne- just until it is very al dente, tender but still firm to the bite. Drain the pasta in a colander and rinse it quickly under cold water. Set aside.

Meanwhile, in a medium saucepan, heat the olive oil over medium heat, and stir in the rice flour (I like to use a whisk to do this). Cook and stir the flour for about 10 seconds, then slowly add in the milk, whisking to blend the flour paste (called a roux) and milk. Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low. Add the shredded cheddar cheese, cottage cheese, sea salt, mustard, nutmeg and stir to blend. If adding a dash of sherry, add it now. Continue stirring the sauce until the cheese melts, about 3 minutes. Remove from heat and set aside.

Preheat the oven to 350 degrees F.

For a 6-cup baking dish, combine the cooked penne with the chopped jalapenos.

Pour the hot cheese sauce over the penne and gently combine. Sprinkle the top of the casserole with the buttered gluten-free bread crumbs and halved grape tomatoes. Sprinkle with dried basil.

For individual gratin dishes, combine the pasta with the jalapenos in the drained pasta pot; add the cheese sauce; combine; then spoon it into the gratin dishes. Top with crumbs and tomatoes and sprinkle with dried basil.

Bake at 350 degrees F for about 25 minutes, until bubbling and heated through.

Serves 4.