Sunday, November 11, 2012

Sour Cream Sugar Cookies

I found this recipe here, and tested it out yesterday. It was a great success, and everyone in my family liked them. Hooray! I've been wishing for some sugar cookies.


  • 1/4 cup sour cream
  • 1/2 cup oil (I used canola)
  • 1 1/4 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 large egg
  • 1 egg yolk
  • 1 1/3 cup white rice flour
  • 2/3 cup potato starch
  • 2/3 cup tapioca starch
  • 3 Tbsp cornstarch
  • 1 1/2 tsp xanthan gum
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt

  1. Preheat oven to 350 degrees F and line your baking sheets with parchment paper.
  2. In the bowl of a stand mixer, whisk together the sour cream, oil, sugar, vanilla, egg, and egg yolk until smooth. Set aside.
  3. Place all the remaining dry ingredients in a separate mixing bowl and whisk to combine.
  4. With the mixer running on low, slowly add the dry ingredients to the wet ingredients. Mix on medium speed until completely blended.
  5. Scoop 2 teaspoons of dough on your baking sheet, leaving 2-inches between cookies to allow for them to expand while baking. Dampen your hands with a small amount of water and roll the scooped dough into a smooth ball. This will give your finished cookies a nice round shape.
  6. Bake cookies in preheated oven for 12-13 minutes, or until just slightly browned around the outside. Allow cookies to cool for a few minutes before moving them to a wire rack to cool completely.
  7. Only frost cookies when they are completely cooled. Store cookies in an airtight container.
NOTE: Cookies can be rolled in sugar before baking. Just spoon the dough into a bowl of sugar, and roll dough to coat in sugar. Form dough into balls and bake as directed.

Lemon Bars

My mom found this terrific recipe on this blog. Yum yum!

Shortbread crust:
1 cup rice flour
1/2 cup cornstarch
1/2 cup powdered sugar
3/4 cup butter or margarine

Lemony curd filling:
4 eggs
2 cups sugar
2 Tbsp rice flour
2 Tbsp cornstarch
1/4 cup lemon juice
1 tsp lemon peel
powdered sugar

Cut butter into the dry crust ingredients, until you have a something similar to cookie dough. Pat into bottom of a 9x13 pan. Bake at 350 for 17-19 minutes. Let cool.

Beat eggs. Add sugar, rice flour, cornstarch, lemon juice, and lemon peel. Whisk until smooth. Pour over crust and bake at 325 for 20 minutes or until filling is set. Dust with powdered sugar.

Tuesday, May 22, 2012

Chicken and Dumplings

Mom's good old Chicken and Dumplings, with the gluten-free modifications. And Justin liked the dumplings, too!


Coating for Chicken
1 cup brown rice flour
2 t. salt
2 t. paprika
1/4 t. pepper

2 Tbsp. brown rice flour
1 1/2 cup milk

1/2 cup brown rice flour
1/2 cup sorghum flour
1/2 cup tapioca starch
3 tsp. baking powder
1 tsp. xanthan gum
3/4 tsp. salt
3 Tbsp. shortening
3/4 cup milk

* (I use whatever quantity of boneless, skinless chicken breasts I want. The recipe calls for a 4 1/2 to 5 pound stewing chicken, cut up.)

Cut chicken breasts into several pieces. Mix 1 cup flour, the salt, paprika and pepper; coat chicken with the flour mixture. Heat a thin layer of oil in a large skillet or Dutch oven and brown chicken over medium heat.

Add water to the skillet. Cover and simmer until the chicken is fork-tender, 2 to 3 hours, adding more water if necessary. Make the gravy by adding a milk and flour mixture to the chicken and water it has been cooking in. (Make as much or as little gravy as you like.)

Heat to boiling, stirring constantly. Boil and stir 1 minute. Prepare dough for dumplings by measuring the dry ingredients into a bowl. Cut in shortening thoroughly with a pastry blender until mixture looks like meal. Stir in the milk.and drop by spoonfuls onto hot chicken. Cook uncovered on medium-low for 10 minutes. Cover and cook 20 minutes longer.

Thursday, May 10, 2012

Guedo Tacos

4 chicken breasts – flattened
2 T. oil
2 T. garlic powder
2 t. cumin
2 T. chili powder
¼ t. oregano
dash of cinnamon
juice of 1 lime

2 dozen corn tortillas
½ lb. grated cheese

½ head cabbage, core removed and shredded
limes- quartered (to squeeze juice on tacos)
tomatoes – diced
onion – diced
sour cream
Pico de Gallo

To flatten chicken place breasts between 2 sheets of plastic wrap and pound with the flat side of a meat mallet. This allows the meat to cook evenly. Place the chicken breasts in a zip lock bag and add oil, garlic powder, cumin, chili powder, oregano, and lime juice. Refrigerate and allow to marinate for at least 1 hour. Remove form marinade and grill until chicken is done. Allow to rest 5 minutes before slicing. Slice into thin strips.

To make tacos: Pre heat a non-stick skillet. Take one corn tortilla and dip in water. Place in the hot skillet. Add a small handful of cheese and top with another wet tortilla. Allow to cook about 1 minute or until tortilla starts to brown. Flip and cook other side. Place on plate. Add several pieces of chicken and top with garnishes.

Wednesday, May 9, 2012

Banana Nut Muffins

  • 3 or 4 ripe bananas, smashed
  • 1/3 cup melted butter
  • 3/4 cup sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1/2 cup rice flour (brown or white)
  • 1/2 cup sorghum flour
  • 1/2 cup tapioca flour
  • 3/4 tsp. xanthan gum
  • 1 cup chopped walnuts (toasted or raw)

No need for a mixer with this recipe.
1 Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.
2 Mix in the sugar, egg, and vanilla.
3 Sprinkle the baking soda and salt over the mixture and mix in.
4 Sift the flours and xanthan gum together in a separate bowl before adding to wet mixture. Mix until it is just incorporated. Fold in the chopped walnuts.
5 Pour mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done. Cool on a rack.
Yield: Makes 12 muffins.

Saturday, April 21, 2012

Delicious Gluten-Free Pancakes

My very first submission! These are the pancakes Mom made for our cook-out at Kiwanis a while back. The recipe is from I made them last week, and they were just as good!

Delicious Gluten-Free Pancakes

1 c. rice flour
3 Tbsp. tapioca flour
1/3 c. potato starch
1 1/2 tsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. xanthan gum
2 eggs
3 Tbsp. canola oil
1 c. buttermilk
1 c. water

In a bowl, mix or sift together the dry ingredients. Stir in wet ingredients until well blended and few lumps remain.

*The original recipe called for 4 Tablespoons of dry buttermilk powder and 2 cups of water. When Mom made them, she did 2 cups buttermilk instead. I used half water and half buttermilk, just to save on buttermilk.

Thursday, March 15, 2012

Dutch Babies (or German Pancakes)

I got this recipe from my friend, Tiffany. Everyone at my house enjoyed them.

6 eggs
1/2 c rice flour
1/4 c cornstarch
1/4 c tapioca flour
1 c milk
1 t vanilla
dash salt
1/3 cube butter

  1. Preheat oven to 420
  2. Place butter in 9 x 13 pan and put in the oven until melted
  3. Mix all the other ingredients
  4. Pour batter over butter, and bake for 20 minutes or until edges are browned
  5. Serve with lemon juice and powdered sugar

Friday, February 17, 2012

Enchilada Casserole

This is one of Mom's recipes that we probably all have, but I thought I'd just add it to the blog. I left out the olives, since I don't care for those.

12 corn tortillas, torn
1 1/2 lb ground beef
1 onion, chopped
1 10-oz can red enchilada sauce
2 cans condensed cream soup with 1/2 cup milk
1 small can chopped green chilies
1 lb cheese, grated
sour cream

Brown ground beef and onion; drain. Add enchilada sauce, soup/milk, and chilies. Simmer while preparing the rest. Tear tortillas into small pieces. Put a thin layer of sauce in 9 x 13 pan, then layer torn tortillas, cheese, more sauce, etc. Bake at 250 for 45 min. Serve topped with sour cream, chopped lettuce, and diced tomatoes.

Salsa Chicken

I found this recipe here, and made just a slight change.

1 pound boneless skinless chicken breasts
1 recipe condensed cream soup
1 t gf chicken boullion
1 cup salsa
1 T taco seasoning
1/2 can black beans (rinsed and drained)
2 T chopped cilantro
2 t lime juice
1/4 c sour cream
optional: grated cheddar cheese to sprinkle on top when serving

Place chicken, soup, boullion, and salsa in a crock pot. Sprinkle taco seasoning over everything. Cook on low for 6-8 hours. Pull the chicken out and shred, then return back to crock pot. Stir in black beans, cilantro, lime juice, and cilantro and continue cooking until everything is heated through. Serve over rice.

Thursday, January 5, 2012

Thai Coconut Chicken

Quite similar to Chicken and Broccoli Curry, but a few good additions to the sauce.


1-2 chicken breasts, sliced thinly
1 red onion, chopped
3 cloves garlic
1 t. olive oil

1 red pepper, diced
1 large handful snap peas
1 cup of another vegetable (I used broccoli)
1/4 bunch cilantro

1 can lite coconut milk
2 T red curry paste
1 1/2 t ground ginger
2 T brown sugar


Saute onion, garlic and chicken in olive oil. When chicken is done, add vegetables and sauce and simmer for 5 minutes. Serve over jasmine rice.

Holiday Party Chex Mix


9 c. oven-toasted corn cereal squares (I omit the toasting part because I've burned it too many times)
4 c. popped popcorn
1 1/2 c. dry-roasted peanuts
1 c. packed light brown sugar
1/2 c. butter
1/2 c. light corn syrup
1 t. vanilla extract
1/2 t. baking soda
1 2/3 c. (10 oz. pkg) Nestle Toll House Swirled Holiday Morsels*
1 pkg. (7.5 oz.) chocolate-covered pretzels (In original recipe - NOT gluten free!)
*These are only available during the holidays and are hard to find.  Substitute half semi-sweet and half white chocolate chips for a similar taste.


Preheat oven to 250.  Grease large roasting pan (I use a cookie sheet).  Mix cereal, popped popcorn, and peanuts in a large bowl.  Combine brown sugar, butter, and corn syrup in medium, heavy-duty sauce pan.  Bring to a boil over medium heat, stirring constantly.  Boil, without stirring, for 5 minutes. Remove from heat; stir in vanilla extract and baking soda.  Pour evenly over cereal mixture; stir to coat evenly.  Put into prepared pan and bake for 45 minutes, stirring every 15 minutes.  Cool completely in pan, stirring frequently to break apart the mixture.  Stir in morsels and pretzels (I like to add these when the mixture is almost completely cool because then some of the morsels melt a little).  Store in airtight container.