Tex Mex Quinoa Salad

2 cups uncooked Quinoa, rinsed well
4 cups chicken broth
1 TBSP dried onion flakes
1 TBSP ground cumin
1 TBSP garlic salt
1/4 cup chopped, fresh cilantro
1/4 cup lime juice

Bring all previous ingredients to a boil and reduce heat. Simmer covered for 20 minutes


1 can sweet whole kernel corn
1 can black beans

Add drained and rinsed canned ingredients to quinoa mixture and refrigerate for 1-2 hours or until cool. Choose from following ingredients to top and serve.

Topping options:
*Sour cream
*Hot sauce
*diced avocados
*Diced tomatoes
*mild green chilies
*salsa or pico de gallo

Coconut Pancakes

 These light and fluffy pancakes are a hit with my kids and they begged me to make and freeze them for their lunches as well. High in fiber, gluten and sugar free to boot! (Bob's Red Mill carries the best ingredients for this!)

1 cup rice flour
1/3 cup coconut flour
2 TBSP potato starch
1 TBSP baking pwder
1 TBSP honey
1 TBSP oil
2 eggs
1 1/2 cups buttermilk

Mix together dry ingredients and blend well. In a separate bowl blend wet ingredients well and then incorporate completely to dry mixture. Do not overblend. Texture will be thicker than regular pancake batter, but cooks up fluffy. Pour 1/2 cup batter (I had to use a large spoon with another to scrape it off the spoon because of the thickness) onto medium hot griddle sprayed with non-stick spray. Cook both sides to a light brown. Makes 8 pancakes.

Jicama Salad

 High in potassium, iron and taste, this salad is perfect for barbecues!

2 cups shredded jicama
1 can sweet corn
1 can black beans
1 red bell pepper, chopped
1/4 cup lime juice
1/4 cup chopped fresh cilantro
1/2 tsp onion powder
1/2 tsp cumin
1 tsp chili powder
Salt and pepper to taste

Toss together and chill for an hour. Serve cold.
*Variation: Make a meal of it by adding 1 lb chopped chicken cooked in mild taco seasoning and cooled!

Pumpkin Rice Pudding

 Gluten, lactose and refined sugar free

Ingredients
2 cups cooked jasmine rice
2 cans coconut milk (or 2 cups 2% milk)
15 oz can pumpkin puree
3 eggs, well beaten
1/4 cup melted lactose-free margarine
2 tsp vanilla extract
1/2 cup agave nectar
1/2 cup honey
1 TBSP pumpkin pie spice
1 tsp nutmeg
1 tsp cloves
1 tsp salt
cinnamon for garnish

Preheat oven to 350 degrees.  Mix all ingredients together well, pour into greased 8X8 pan.  Garnish with a light sprinkling of cinnamon.  Bake for 45 minutes or until middle is set.  Cool for 1/2 hour and serve warm with hot apple cider!  Enjoy!

Gluten Free Sandwich rolls

 4 large eggs 
1/4 cup oil
1/4 cup honey
1 1/4 cups milk
1 tsp apple cider vinegar

1 tsp. salt
1 TBSP xanthan gum
1/3 cup potato starch (NOT flour)
1 cup white rice flour
1 cup oat flour
1 cup tapioca starch
1/3 c. GF teff flour

1 TBSP active dry yeast

Place blended liquid ingredients (at 80-90 degrees Fahrenheit) into breadmaker loaf pan.  Spoon blended dry ingredients on top and sprinkle yeast on the top.  Let dough cycle run.  Remove dough from bread pan and place on rice flour dusted surface.  Cut into 12 equal parts and shape into rolls.  Place in jelly roll pan that has been sprayed well with cooking spray.  Cover lightly and place in warm place for 45 minutes to 1 hour or until double in size.  Bake in 380 degree oven for 25-30 minutes or until golden brown.  May be topped prior to baking with sesame seeds or onion to taste.  When completely cool the rolls may be kept up to a week in a refrigerated zip lock bag.  Slice horizontally to use with your favorite filling.

*note* I make them small (16 rolls to a pan unlike the recipe of 12) to reduce cook time and keep them soft so 2 rolls equals one sandwich.

GF bread recipe for bread machine

 More soft, nutritional, moist and flavorful than ever!  Still gluten and refined sugar free!

Wet ingredients:
1/4 cup unsalted butter, melted
3 large eggs
1 1/4 cups 2% milk
1 TBSP apple cider vinegar
1/4 cup agave nectar
4 TBSP nonfat dry milk

Whisk together in a medium saucepan over low heat until 80 to 90 degrees F and smooth.  Pour into bread machine baking pan.

Dry ingredients:
1 cup rice flour
1 cup almond meal
1/2 cup oat flour
1/2 cup tapioca flour
3 1/2 tsp xanthan gum
1 tsp salt

Blend well in a medium bowl until uniform and spoon over milk mixture in bread baking pan.

Add 2 1/2 tsp bread machine yeast to the center top of dry ingredients.

Bake on 3 hour cycle with light crust option.  After first 5 minutes spoon any needed rice flour in and mix with wooden spoon until dough is lumped together and not too wet.

When baking cycle is done, remove to cooling rack and cool completely before slicing.

Best Gluten Free Pancakes

 These are nutty, buttery, filling and fluffy!  Great with peanut butter!

2 eggs
1/4 cup agave nectar
1/4 cup milk
1 TBSP vanilla

Blend together well in mixer on medium speed

3/4 cup almond meal
3/4 cup white rice flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp orange peel

Blend together in separate bowl and then add to wet ingredients, mixing well.

Wait 5 minutes to let batter set.  Heat griddle to medium high or 325 degrees and spray with non-stick spray.  Scrape into gallon ziplock bag and cut corner off to squeeze onto griddle.  Bake until light brown on both sides.   Makes 10 four inch pancakes