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16 oz cream cheese
chopped green onions
1 can black olives- chopped
bigger can of green chili's (6oz. size)
small jar of Pimento
packet of ranch seasoning mix (make sure it's GF free)
Mix everything together- spread over tortillas. You can also just use corn tortillas. Roll up and cut.
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2/3 c. corn meal
2 Tbs. sugar
1 ½ tsp. baking powder
1 tsp. salt
1/2 tsp xanthan gum
½ tsp. dry mustard
2 Tbs. shortening
1 beaten egg
¾ c. milk (add 2-3 Tbs. more if needed)
GF hot dogs
4 c. cooking oil
Combine dry ingredients. Add shortening. Cut into fine granules with a pastry cutter (or 2 knives). Mix egg and milk. Add to dry ingredients. Batter should be about the consistency of brownie batter. Cut the hot dogs into 4 or 5 pieces each. Drop the hot dog chunks into the batter, coating each piece. Heat oil to about 375°. Fry hot dogs pieces in hot oil, turning every 10-20 seconds, until evenly browned. Place on a cookie sheet. Bake at 200° for 3-5 minutes.
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1 1/3 c. featherlight mix
2 tsp garlic salt
2 tsp dry ranch powder (McCormick)
¾ tsp. baking soda
4 ½ tsp. vinegar
1 cup water
vegetable oil for deep frying
Cut chicken into nugget sized pieces. Pour oil into a deep fryer or dutch oven. (Oil should be at least 2-3 inches deep.) Heat to 360 degrees. Mix flour, garlic salt, and ranch powder in a bowl. Mix vinegar and baking soda. Combine flour mix, vinegar mix, and water. Beat until smooth. Dip chicken pieces in batter. Fry nuggets in hot oil until golden brown. (*Break the first couple of nuggets open to make sure the chicken is cooked all the way through.) Serve with Honey mustard, barbeque sauce, or ranch dressing. Serves 6-8.
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Gluten Free Pinwheels -adapted from Julia Andrus
Rice Flour tortillas (found under bread recipes)16 oz cream cheese
chopped green onions
1 can black olives- chopped
bigger can of green chili's (6oz. size)
small jar of Pimento
packet of ranch seasoning mix (make sure it's GF free)
Mix everything together- spread over tortillas. You can also just use corn tortillas. Roll up and cut.
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Gluten Free Corn puppies (mini corn dogs)
1 c. Featherlight mix2/3 c. corn meal
2 Tbs. sugar
1 ½ tsp. baking powder
1 tsp. salt
1/2 tsp xanthan gum
½ tsp. dry mustard
2 Tbs. shortening
1 beaten egg
¾ c. milk (add 2-3 Tbs. more if needed)
GF hot dogs
4 c. cooking oil
Combine dry ingredients. Add shortening. Cut into fine granules with a pastry cutter (or 2 knives). Mix egg and milk. Add to dry ingredients. Batter should be about the consistency of brownie batter. Cut the hot dogs into 4 or 5 pieces each. Drop the hot dog chunks into the batter, coating each piece. Heat oil to about 375°. Fry hot dogs pieces in hot oil, turning every 10-20 seconds, until evenly browned. Place on a cookie sheet. Bake at 200° for 3-5 minutes.
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Gluten Free Chicken nuggets
2 – 4 lb boneless chicken breasts1 1/3 c. featherlight mix
2 tsp garlic salt
2 tsp dry ranch powder (McCormick)
¾ tsp. baking soda
4 ½ tsp. vinegar
1 cup water
vegetable oil for deep frying
Cut chicken into nugget sized pieces. Pour oil into a deep fryer or dutch oven. (Oil should be at least 2-3 inches deep.) Heat to 360 degrees. Mix flour, garlic salt, and ranch powder in a bowl. Mix vinegar and baking soda. Combine flour mix, vinegar mix, and water. Beat until smooth. Dip chicken pieces in batter. Fry nuggets in hot oil until golden brown. (*Break the first couple of nuggets open to make sure the chicken is cooked all the way through.) Serve with Honey mustard, barbeque sauce, or ranch dressing. Serves 6-8.
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