GLUTEN FREE PUMPKIN ROLL

* Everyone loved the cake!!! I used real cream cheese, but I'm sure the tofutti would taste the same .*
CAKE:
1/4 C powdered sugar ( to sprinkle on towel)
3/4 C rice flour blend ( see other recipes below for ingredients to this.)
1/2 tsp. baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp. ground cloves
1/2 tsp xantham gum
1/4 tsp salt
3 large eggs
1 C sugar
2/3 C 100 % pumpkin ( either from a can or fresh baked. To bake it fresh, take a small pie pumpkin and cut in half, scrap all seeds and pulp out of the pumpkin and place skin side up on a cookie sheet for about 40 minutes. Let cool and scoop all the pumpkin filling out. Place in a food processor and puree).
FILLING:
1 pkg cream cheese ( either real or tofutti)
2 C powdered sugar
6 tablespoons butter or margarine ( substitute as needed, fleishmanns unsalted margarine is dairy and soy free)
2 tsp vanilla extract
powdered sugar

Preheat oven to 375 degrees. Grease a 15 x 10 jelly roll pan ( this looks like a cookie sheet but with sides about an inch high). Line the pan with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves, xantham gum and salt in a small bowl. Beat eggs and sugar in a large mixer until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
Bake for 13 - 15 minutes. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with the narrow end and cool on a wire rack.

For filling beat cream cheese, 1 C powdered sugar, butter and vanilla in a mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. reroll cake. Wrap in plastic wrap and refrigerate at least one hour, overnight is best. Sprinkle with powdered sugar and slice before serving.
ENJOY!!!

GLUTEN FREE/DAIRY FREE MEATLOAF

* This recipe make 2 large or 3 medium meatloafs*
1 pound each ground veal, pork and
beef.
1 Cup almond milk ( or whatever milk you use)
2 Tbsp. Worcestershire sauce
1/2 tsp. dried sage
1 1/2 tsp. salt
1 1/4 tsp ground mustard ( regular mustard in the tube may be substituted)
1/2 tsp pepper
1/2 tsp garlic powder
2 eggs
2 Cups GF bread crumbs ( I freeze the ends of my loafs or any leftover french toast, pancakes and then throw these in the food processor for bread crumbs).
3/4 C dried minced onion
1 cup ketchup
1/2 C brown sugar



Heat oven to 350 degrees. Mix all the ingredients except ketchup and brown sugar. Spread 1/3 of mixture in an 9 x 5 x 3 loaf pan. (This recipe makes three meat loafs so, I take the remaining meatloaf and place equally in 2 Ziploc bags. I then freeze it for later use. To re-heat, thaw meatloaf in a bowl of warm water till soft and then place in a loaf pan and cook).
Next, mix ketchup and brown sugar in a bowl. Spread on top of meatloaf. Cook uncovered for 60 - 75 minutes.
Let stand for 5 minutes. Slice and serve.

BUTTERNUT SQUASH CHOCOLATE CHIP MUFFINS

3 Cups shredded butternut squash uncooked
1 2/3 Cup sugar
2/3 Cup olive oil
2 tsp vanilla
4 large eggs
3 Cups rice flour blend*
2 1/4 tsp. xantham gum
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1/2 tsp baking powder
1/2 - 1 Cup dairy free chocolate chips
* rice flour blend - 2 Cups white rice flour, 2/3 Cup potato starch, 1/3 Cup tapioca flour. Mix in a bowl, use what you need for this recipe and save the rest in a Ziploc bag.

Heat oven to 350 degrees. Place muffins cups in 2 muffin trays.
With a potato peeler, peel the outside of a butternut squash. It is not necessary to remove all of the peel, just peel the best you can. Scrape out the seeds and stringy pulp. Chop into pieces and shred in the food processor.
Mix squash, sugar, oil, vanilla and eggs in a large bowl. Stir in remaining ingredients except the chocolate chips. Stir in the chocolate chips. Pour into muffin tins.
Bake 40 minutes.
My kids love these in their lunch or for after school snacks.
** You may substitute the following for the squash : bananas, pumpkin or zucchini.

GLUTEN FREE THANKSGIVING!

GLUTEN FREE CROCKPOT STUFFING

2 sticks Earth Balance buttery sticks (dairy-free) or Fleishmann's unsalted margarine

5-6 ribs celery, with leaves, chopped

2 sweet onions, chopped

20 cups fresh gluten-free bread cubes (30-40 slices)

2 teaspoons dried thyme

2 teaspoons salt

2 teaspoons ground sage

1 teaspoon pepper

3 eggs, slightly beaten

1-2 cups gluten-free chicken broth

Butter slow cooker or coat with cooking spray.

Melt butter in a large sauce pan over low heat. Cook celery and onion until tender, about 5 minutes. Remove from heat.

In a large bowl, combine bread, thyme, salt, sage, pepper, eggs and cooked vegetables. Drizzle chicken broth over stuffing and toss until all ingredients are moist.

Transfer mixture to crock, cover and cook on high for 45 minutes; reduce heat to low and cook for 31/2 to 4 hours longer.

Serves 10 to 12.

Cook's note: I freeze all types of leftover bread in plastic freezer bags to use for stuffing: french toast, raisin bread or cornbread. Regular bread can be substituted. Look for gluten-free broths at Trader Joe's, Casey's Market and Whole Foods Market.

GLUTEN FREE CARROT CAKE WITH DAIRY FREE CREAM CHEESE FROSTING

1½ cups sugar

1 cup vegetable oil

3 large eggs

2 cups sorghum corn flour blend (see note)

2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon vanilla extract

½l teaspoon salt

1 teaspoon xantham gum (see note)

3 cups shredded, peeled carrots

8-10 ounces baking raisins

Frosting

3 ounces soy-based cream cheese, softened

1 teaspoon vanilla extract

1 tablespoon almond or soy milk

2 cups powdered sugar

Heat oven to 350 degrees. Grease a bundt pan.

Beat sugar, oil and eggs in large bowl with mixer on low speed until blended. Add flour blend, cinnamon, baking soda, vanilla, salt and xantham gum. Beat on low speed 1 minute. Stir in carrots and raisins.

Pour batter into prepared pan and bake for 40-45 minutes or until knife or metal skewer comes out clean.

For the frosting: In a large bowl, cream the cream cheese with powdered sugar and vanilla until smooth. Add milk and beat until well-combined. Frost cooled cake.

Serves 15.

Cook's note: Sorghum corn flour blend from "Wheat-Free Recipes & Menus" by Carol Fenster: Mix 11/2 cups sorghum flour, 11/2 cups potato starch, 1 cup tapioca flour, 1/2 cup corn flour (not corn meal). Store in tightly sealed container. Buy sorghum flour at twinvalleymills.com; corn flour at kinninnick.com. Look for xantham gum at health food stores or Whole Foods Markets.

GLUTEN FREE SHALLOT GRAVY

4 tablespoons olive oil

2 shallots, chopped finely

10-12 white button mushrooms, chopped finely

3 tablespoons white rice flour mix*

½ cup white wine

3-4 cups gluten-free chicken broth (see note)

Salt and pepper to taste

Heat olive oil in large saucepan at low temperature. Add shallots and mushrooms. Cook until mushrooms are brown and shallots are tender.

Sprinkle white rice flour over vegetables and whisk. Let flour cook for 1 to 2 minutes. Whisk in white wine and heat until thickened. Add 2 cups of the chicken broth and simmer for 5 minutes. Add more broth as necessary if gravy is too thick. Let simmer until dinner is ready. Salt and pepper to taste.

Serves 16.

Cook's notes: For white rice flour mix, try this recipe from "The Gluten Free Gourmet" by Bette Hagman: Combine 2 cups white rice flour, 2/3 cup potato starch flour, 1/3 cup tapioca flour; place in storage container. Look for these flours at Asian markets.

GLUTEN FREE BANANA PANCAKES

GLUTEN FREE BANANA PANCAKES

1 ripe banana (for best results, freeze all overripe bananas, remove one from the freezer and thaw, 10 sec. in microwave , before making. The banana flavor masks the GF flour flavor and adds to the texture)
1 large egg
1 cup rice flour blend * see recipe below
3/4 C almond milk
3/4 tsp xantham gum or guar gum
1 Tbsp brown sugar
2 Tbsp olive oil
3 tsp baking powder
1/4 tsp salt
Wisk all ingredients together, pour 1/4 cup of batter at a time onto skillet. Cook pancake until bubbly on top, flip.
These pancakes hold together well, you can make letter pancakes with the batter. My kids love to do this!!!

* make sure the syrup is gluten free. We only used 100% maple syrup for a long time. However, with the price currently being $17.99 a bottle, I found a recipe for homemade syrup. This is from the book Miserly Mom's by Jonni McCoy

HOMEMADE SYRUP
2 Cups sugar
1 Cup water
1 tsp maple extract
1/2 tsp vanilla
Bring water and sugar to a boil, stir until it appears to be thickened. The longer you boil, the thicker it will become. Add flavoring as it is cooling. Store in refrigerator.

BAKED CHICKEN WITH BAKED PINEAPPLE SIDE DISH

BAKED CHICKEN

Rinse chicken legs, with or without thighs attached, with water and place in 10 x 13 pan. Sprinkle generously with olive oil, salt, pepper, minced onion and Mc Cormick( all Mc Cormick spices are GF) chicken grill seasoning. Bake uncovered at 350 degrees for one hour.




BAKED PINEAPPLE

Mix : 3 beaten eggs
2 Tbsp rice flour blend*
1/2 Cup sugar
1 20 oz. can of crushed pineapple drained


Crumb: 1 Cup Gluten free bread crumbs*
1/4 Cup earth balance buttery spread(this is at whole foods and is dairy free) melted.


Mix all but 1/2 Cup crumbs with pineapple mixture. Pour into 9 x 12 baking dish. Sprinkle with remaining crumbs. bake at 350 degrees for 40 minutes.

* Bette Hagmans's rice flour blend - 2Cups rice flour, 2/3 C potato starch flour, 1/3 C tapioca flour. Blend together, use what is needed and the place the rest in a ziplock bag for later use.

* GF bread crumbs - I save all extra pieces of bread; heels, leftover french toast, etc.. and place them in the freezer. When I have time, I defrost the bread and place it in a food processor to make bread crumbs. I then place all extra bread crumbs in a ziplock bag and freeze for a later use.