Thursday, April 28, 2011

Mexican Rice

A recipe from my sister, Lisa. We use it as a side dish with Mexican food or put on tacos, nachos, etc.

3 T vegetable oil
1 c uncooked long-grain white rice
¼ c chopped onion
1 t garlic salt
½ t ground cumin
½ c tomato sauce
2 c gluten free chicken broth
chili powder to taste


  1. Heat oil in a saucepan over medium heat and add rice and onion. Cook, stirring constantly, until rice is puffed and golden. While rice is cooking, sprinkle with salt and cumin, and chili powder.
  2. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes.
  3. Fluff with a fork.

Wednesday, April 6, 2011

Toll House Cookies

These are soooo good! (If I do say so myself) I'm thrilled that I can eat fresh-baked chocolate chip cookies again.


1/2 c butter
1/2 c shortening
¾ c sugar
¾ c brown sugar
2 eggs
1 t vanilla
3/4 c sorghum flour
1 1/4  to 1 1/2 c tapioca flour*
3/4 c brown rice flour
2 t xanthan gum
1 t. baking soda
½ t salt
1 ½ - 2 c chocolate chips

  1. Cream butter, sugars, eggs and vanilla. 
  2. Mix in dry ingredients and chocolate chips. 
  3. Roll balls of dough (not too big) and place on cookie sheet. Flatten slightly.
  4. Bake 375 for 8-11 minutes, or until browned. 
*When I use Bob's Red Mill brand of tapioca flour, I found adding an extra 1/4 c or so preventing the cookies from spreading out as much while baking. Additionally, I find that the cookies spread less for me when I line the cookie sheet with parchment paper.