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.
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