Gluten-free recipes from the Celiac Sprue Assn. More recipes can be found at www.csaceliacs.org.
Banana nut bread
1 cup rice flour
1 cup potato starch
1/2 cup sugar
1/2 cup soy flour
1/2 teaspoon salt
3 teaspoon gluten-free baking powder
1/2 cup corn oil
3 large or 4 small bananas (mashed)
2 tablespoons water
1/2 cup chopped nuts
Mix flours, starch and baking powder. Blend together eggs, sugar salt, oil and water. Blend in the mashed bananas. Stir in the dry ingredients. Add the nuts. Pour into an 8 1/2- by 4-inch loaf pan. Bake at 350 degrees for one hour.
1/3 cup rice bran
1 1/3 cups rice mix
1/2 cup gluten-free brown sugar
1/4 cup margarine or butter
1/4 cup gluten-free molasses
1 teaspoon soda
1 cup buttermilk
Stir soda into molasses until foamy and light in color; set aside. Cream brown sugar and margarine, beat in eggs and then rice bran. Pour in buttermilk, molasses and soda. Beat in rice mix. Spoon into greased muffin pans filled 1/2 to 3/4 full. Bake at 375 degrees for 30 minutes. Makes 12 large muffins.
1 1/2 cups rice flour
3 tablespoons cornstarch
2 tablespoons potato starch flour
1 1/2 teaspoons gluten-free baking powder
1 cup milk
1/2 teaspoon salt
3 tablespoons margarine, melted
1 cup applesauce
1 teaspoon lemon juice (optional)
Mix together flours, starches, baking powder and salt. In a separate bowl, mix the remaining ingredients. Combine both bowls. Stir to remove the lumps and cook on a griddle as usual.
1 cup gluten-free baking mix
1/4 cup potato flour (not starch)
1 tablespoon sugar
1/2 cup milk
1 teaspoon salt
1 teaspoon gluten-free baking powder
1 large egg
1/8 cup olive oil
Preheat oven to 350 degrees. Oil a 10- by 15-inch jelly-roll pan with olive oil. Measure dry ingredients into a bowl and mix well.
Whisk egg, oil and milk together. Add more milk, if needed, to make one cup of liquid and whisk together. Pour liquid into dry ingredients and mix well. Place dough onto oiled pan and use hands over well-oiled rolling pin or glass to evenly spread dough over bottom of pan. Put sauce and other toppings onto dough. Bake on top shelf of oven for approximately 10 minutes. Then, turn up heat to 450 degrees and bake another five to 10 minutes, or until pizza is done, as shown by medium browning of crust and light browning of the top.
7 ounces semisweet chocolate
1 stick butter or margarine
2/3 cup sugar, divided
6 eggs, separated
3/4 cup (4 ounces) blanched almonds, finely chopped
In the top of a double broiler, melt the chocolate over hot water. In a medium-sized bowl, cream the butter or margarine with 1/3 cup of sugar. Add the egg yolks and beat at high speed until very light. Add the melted chocolate and almonds. Mix well.
In a separate bowl, beat the egg whites stiff with remaining 1/3 cup of sugar. With a rubber spatula, fold the stiffly beaten egg whites into the chocolate batter.
Reserve 1/2 cup of the batter. Pour the remaining batter into an nongreased 8-inch springform pan. Preheat oven to 325 degrees. Bake for 30 minutes. Cake is done when a toothpick inserted into the center, comes out clean. When cool, run a knife around the edge and remove the frame. Pour the reserved uncooked batter over the top of the cake and chill. Garnish with chocolate shavings. Serves 6 to 8.