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If you've read our front page, you know we are now on the SCD diet. I will leave our GFCF recipes up, but post some of our favorite SCD recipes too.

Some hints and substitutions for GFCF cooking:
 
Sweet rice is the same as glutinous rice.  It is found at asian groceries.
 
Xantham gum (and sometime guar gum) is used as the binder: the role that gluten plays in wheat products.
 
 

Sneaky Waffles

6 eggs
1 golden delicious apple, cored and peeled
1 pear, cored and peeled
1 lg carrot

Shred the fruits and carrot. Put the shreddings in a cheesecloth or other clean cloth, and squeeze as much juice out as you can. Save for drinking, as this is quite nice juice. Put the shreddings in a bowl and crack the eggs into the bowl. Mix well. Spoon onto a hot waffle iron and cook as you would any waffle. We serve ours with a very small amount of peanut butter.

Sheila's wonderful Chocolate Chip Cookies
 
I got this recipe off Sheila, a wonderful friend I met online, who's a dedicated stay-at-home mom of two beautiful boys.
 
1.5c White rice flour
1 tsp (heaping) baking soda (the extra soda makes the
         cookies darker and form better)
1/4 c Potato starch flour
1/2 c Sweet rice flour
2 tsp xantham gum
2 tsp Baking powder
1 tsp salt
 
1/2 c sugar
1/2 c brown sugar
1 c gfcf margarine (we like fleischmann's)
2 eggs (extra egg whites make these even better)
1 tsp vanilla
12 ou gfcf chocolate chips (we like tropical source)
1 c nuts
 
Combine 1st 7 (dry) ingredients, set aside.
 
Cream sugars and shortening til well blended.  Beat in eggs one at a time.  Add vanilla.  Gradually add in flour mixture, then chips and nuts.
 
Drop by rounded teaspoonful (I use half-teaspoon to make smaller cookies, and a shorter baking time) onto ungreased baking sheet.  These cookies don't spread, so you can space them close.
 
Bake 7-12 min depending on cookie size in 375 degree oven.  Cool on wire rack.
 
These can also be made into pan cookies by placing the batter in 8" square pan for 20 minutes, or till toothpick tests dry.
 
Gingerbread
 
I adapted this recipe from a lemon nut quick bread recipe on Cooking with Sorghum 101, by Amy Perry and Meredith Wiking.  I highly recommend sorghum, and this CdRom, for anyone on a gluten-free diet.  The texture of breads that you get is far superior to rice flour, in my opinion.  We like our gingerbread REALLY gingery, so you may want to back off, especially on the fresh stuff, from my measurements.
 
Preheat oven to 350 degrees.
 
Dry Ingredients:
     1/2 cup sugar
     1 1/2 cup sorghum flour (I highly recommend Twin Valley Mills, which will ship to you and has a web site www.twinvallymills.com)
     1/2 cup corn or tapioca starch
     2 1/2 tsp baking powder
     1/2 tsp xanthan gum
     1 tsp ground ginger
     1 tsp cinnamon
     1/8 tsp ground cloves
 
Wet Ingredients:
     1/4 cup melted margarine or vegetable oil
     1/2 cup molasses
     1/2 cup cf milk
     2 eggs
     1 tsp vanilla
     3 Tbsp shredded fresh ginger (we use a cheese shredder, fine side)
 
Whisk dry ingredients to mix, and set aside.
 
Heat milk and molasses together in the microwave until warm enough for the molasses to dissolve into the milk when well stirred.
 
Mix all of the wet ingredients but the fresh ginger together until well blended.  Add and mix in the ginger.  Add the dry ingredients and mix well.
 
Pour into a 9x9 cake pan, or divide into muffin tins.  Bake for 20-30 minutes until done  Test for doneness by inserting a knife or toothpick into the center.  If it comes out clean, it's done.

Pecan Bars
I have noticed a trend developing in my recipes, lol.  Well, I'll admit it, we love sweets.  And it seems that non-glutinous flour lends itself more to quick breads and cookies than to regular loafs.  This recipe I borrowed from The Joy of Cooking, one of our favorite cookbooks ever.
 
Preheat oven to 350F
Cream 1/2 cup margarine and 1/4 cup sugar till blended.
Beat in 1 egg and 1/2 tsp vanilla
 
Sift together 1/4 cup flax meal, 1/4 cup starch (tapioca or corn), 3/4 cup sorghum flour and 1/8 tsp salt.
 
Add the dry ingredients by thirds to the butter mixture, blending well.
 
Pat the dough evenly into a greased 9X12 inch pan.
Bake at 350F for 15 minutes.
 
While that is baking, beat 2 eggs.  Add 1 1/2 cups brown sugar, 1 cup chopped pecan meats, 1/2 cup flaked coconut, 2 Tbsp of sorghum flour, 1/2 tsp baking powder, 1/2 tsp salt, and 1 tsp vanilla.  If preferred, substitute an additional 1/2 cup of pecan meats for the coconut.
 
Spread the nut mixture on the baked dough and bake at 350F for about 25 minutes.
 
When cool, ice with 1 1/2 cups of sifted confectioners sugar thinned to a spreading consistency with lemon juice.
 
Cut into oblong bars (makes about 48).

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