Gluten Free Chocolate Cherry Roll Cake



5 eggs

1 cup sugar

4 Tablespoons cocoa powder

1 cup whipping cream (1/2 pint container), chilled

1/4 teaspoon almond extract

1/2 cup maraschino cherries, chopped fine

1 Tablespoon liquid from the cherry jar

1 additional Tablespoon sugar



Preheat oven to 350 degrees Fahrenheit.

Grease and dust (or use parchment paper) a 12" x 20" x

1/2" cookie

sheet/jellyroll pan.



In a large bowl, whip the egg whites until peaks are

firm but not stiff. Set aside only briefly.



In a separate bowl, froth the egg yolks, then add the

cocoa powder and the sugar. Mix very well, to get

volume, but do not overmix. Carefully add the

chocolate mixture to the egg whites, mixing and

folding gently to incorporate, but do not deflate the

egg whites too much.



Bake at 350 degrees Fahrenheit for 20 minutes.

Remove and cool. It's basically a flat soufflé, so it

will fall. This is normal.



Turn the cake over onto a clean dishtowel (or

additional clean parchment paper) and carefully remove

the pan (and baked parchment paper).



Cover with a moist towel until cooled. Or replace the

pan over the top of the cake to keep it moist while

you prepare the filling. Whip the cream with the

almond extract and the cherry liquid. Add the sugar.

Stir in the chopped cherries.

Spread the whipped cream mixture over the cooled cake,

just to edges, and roll gently. Place on serving

platter. Dust with powdered sugar if desired.



Refrigerate for easier slicing. Slice into fairly thin

(less than 1-inch wide) slices, and serve.

Spaghetti Squash with Tomatoes

Spaghetti squash is a rich, mellow vegetable and when accented with

sautéed fresh tomatoes, and balsamic vinegar, it becomes a delicious entrée.



1 large spaghetti squash, cut in half lengthwise

3 TB olive oil

5 medium firm, ripe, tomatoes, peeled, seeded and chopped

1 clove garlic, peeled and minced

1/4 cup white balsamic vinegar or white wine vinegar

Salt and ground black pepper

1/4 cup grated or shredded Parmesan cheese

1/2 cup fresh basil, chiffonade (stack leaves, roll up and cut into thin

strips)



Preheat oven to 350º F.



Cut squash in half. Wrap squash halves in foil, place on baking pan/dish,

cut side down.



Bake or 45 minutes, or until tender.



Remove squash from oven and remove foil. Scoop out seeds and stringy fibers

and

discard. With a large spoon scoop out flesh into an oven proof serving bowl.

Using

two forks, pull apart flesh so that it separates into spaghetti strands.

Place bowl in a

warm in oven.



In a large-sized sauté pan, warm olive oil over medium heat. Add tomatoes and

garlic

and sauté for 20 to 30 minutes, until mixture is thick. Add vinegar, salt and

pepper to taste.



Remove squash from oven and top with the prepared tomato sauce.



Sprinkle with Parmesan cheese, and basil strips. Serve immediately.



Serves 4 to 6.

 

Gluten Free Recipe

Gluten-free Brownies

Yield: 30 Servings



Preheat oven to 350



1 stick (1/4 pound) butter

4 ounce baking chocolate (Emergency substitution = 3

Tbls. Cocoa powder and 1 Tbls. Butter = 1 oz. Baking

chocolate)

4 eggs (at room temperature)

1/2 teaspoon Salt

2 cups sugar

1 cup Soy Flour

1/4 cup Cornstarch OR Potato Starch

2 teaspoons Baking Powder

1 cup chopped nuts (optional)

1 cup chocolate chips (optional)



*NOTE: these are lighter when mixed by hand, rather

than using a mixer.



Use a mixer if you have to. It won't ruin them. OIL a

13x9 pan. (DO NOT use Crisco or they will stick) Set

pan aside. Melt butter & chocolate together in

saucepan or microwave.. Let cool awhile. When cool,

beat eggs and salt in a bowl with a fork until light &

fluffy. Gradually add sugar & vanilla. Beat well with

fork. Add chocolate/butter mixture, flour, baking

powder, and cornstarch gradually, and mix well with a

fork. Add nuts/chips as desired. Spread in oiled pan.

Top with more nut halves if desired.

Bake at 350 for 30 minutes, or until pass toothpick

test. Cut when cool. These keep for several days in a

zip lock bag, or wrapped in foil. They also freeze

well.



Substitution is the solution. If you are ready to try

some recipes, start with recipes that use relatively

small amounts of wheat flour like brownies or

pancakes. These turn out lovely and the difference in

taste is minimal. Here are two gluten-free flour

mixtures that are suitable for substituting wheat

flour cup for cup.



Gluten-Free Flour Mixture



1/4 cup soy flour 6 cups white rice flour

1/4 cup tapioca flour 2 cups potato starch

1/2 cup brown rice flour 1 cup tapioca flour



Keep these flour mixtures stored in containers at room

temperature. Having them on hand will simplify your

baking routine. The above mixtures can be doubled or

tripled.



Another option is to purchase a gluten-free flour

mixture at a health food store. This really takes the

guesswork out of substitutions. This flour mixture can

usually substitute wheat flour cup for cup, but read

the package directions to be sure.

Smoked Salmon Spread



Gluten-Free



Serves 6�?

8 ounces whipped Neufchatel cheese

3 ounces smoked salmon, chopped

2 tablespoons nonpareil capers, minced

2 tablespoons red onion, minced

1 tablespoon fresh dill, minced

1/8 teaspoons freshly ground black pepper

Whip together all ingredients. Delicious on a fresh-made baguette from

our Bakehouse or Woven Wheat Crackers.



Nutrition Info

Per Serving (50g-wt.): 100 calories (70 from fat), 8g total fat, 5g

saturated fat, 6g protein, 2g total carbohydrate (0g dietary fiber, 0g

sugar), 25mg cholesterol, 450mg sodium

Oriental Cabbage Slaw

Recipe courtesy Family Circle Magazine.



1 pkg. (10 oz.) shredded cabbage

2 scallions (green onions), thinly sliced (white and green parts)

1 TB sesame seeds, toasted

2 TB vegetable or extra virgin olive oil

2 TB Chun King soy sauce

1 TB white wine vinegar

1/3 cup sugar



Mix oil, soy sauce, vinegar and sugar in a salad bowl and whisk well.



Add cabbage, scallions, and sesame seeds to the salad bowl.



Lightly toss to blend flavors. Cover and refrigerate.



Yield: 4 to 6 servings.



Gluten Free Recipe.

Cool Cucumber Rice Salad



4 cups cooked rice

1 cup cucumber, peeled, seeded and chopped

3/4 cup plain yogurt or sour cream

2 TB finely chopped onion

1 TB white balsamic vinegar or white wine vinegar

2 tsp. dried dill weed

1 tsp. salt or salt substitute*

1/4 tsp. ground black pepper

   

Rinse hot cooked rice under cold running water to cool; drain well.



In large bowl, combine rice with remaining ingredients; mix well. Cover and

refrigerate until well chilled to allow flavors to blend, about 4 hours.



Makes 6 servings.



Nutrition Information:

Per serving = Calories 162, Calories from Fat 4%, Total Fat 1 g,

Saturated Fat <1 g, Cholesterol 2 mg, Carbohydrate 33 g,

Fiber 1 g, Protein 5 g, Sodium 410 mg.

Dietary exchanges

Dietary Exchanges: 2 Starch



Joanie's Note:

This is a diabetic and gluten free recipe.



For low sodium diet:

*Use salt substitute; change sodium of 410 mg to potassium 410 mg.

Asparagus Vinaigrette



1 bunch asparagus spears, tough ends broken off

1/4 cup vegetable broth

2 TB raspberry vinegar

1/2 tsp. grated lemon peel

1/8 tsp. ground black pepper



In 1 quart shallow microwavable casserole arrange asparagus spears; add

broth.



Cover and microwave on high for 3 minutes.



Add remaining ingredients; cover and microwave on high for 30 seconds, or

until

spears are tender-crisp. Serve warm or chilled.



Serves: 2 to 3.

Grilled Yellowtail Fillets with Mixed Herbs

Recipe from Gorton's Fresh Seafood.



Yellowtail Fillets

Extra virgin olive oil

Fresh herbs of your choice, chopped



1. Oil the grill and adjust heat to medium high (350º F).



2. Brush fillets with olive oil and grill 5 to 7 minutes per side or until

done.



3. Sprinkle with chopped fresh herbs and serve.



Gluten Free Recipe.

Potato Salad

Recipe from Von-Bryan Inn.



4 to 8 potatoes (depending on size) cooked and diced

1/2 red onion, chopped

1 TB fresh parsley, chopped

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/2 cup extra virgin olive oil

1/8 cup red or white wine vinegar, or to taste

1/2 tsp. salt

1/2 tsp. ground black pepper

1/2 tsp. garlic, minced



Mix seasonings, oil and vinegar. Add potatoes and onions. Lighty toss.



Von-Bryan Inn

Sevierville (Gatlinburg area), Tennessee.

Come with the expectation of wanting to stay forever.



Gluten Free Recipe

Confetti Rice

A traditional dish from Puerto Rico.



1 small onion, finely chopped

1/2 cup finely chopped sweet red pepper

1/2 cup finely chopped sweet yellow pepper

2 garlic cloves, minced

1 TB extra virgin olive or canola oil

2 cups water

1 cup uncooked long grain rice

3/4 tsp. salt

1/4 tsp. ground black pepper

2 TB minced fresh cilantro or parsley



In a sauce pan, sauté the onion, peppers and garlic in oil for to 4 minutes

or until crisp tender.



Add the water, rice, salt and pepper. Bring to a boil. Reduce heat to low;

cover and

simmer for 18 to 22 minutes or until the rice is tender.



Remove from the heat. Add cilantro; fluff with a fork.



Yield: 6 servings.



Nutrition Information:

Per serving (2/3 cup) = 156 calories, 3 g fat (trace saturated fat), 0

cholesterol,

295 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein.



Diabetic Exchange: 2 starch.



Gluten Free Recipe.

Mexican Style Slaw



~~~Salad~~~

Add to a large salad bowl:

1/2 head green cabbage, shredded

1/2 medium jicama, peeled and shredded

1 large carrot, peeled and shredded

3 medium tomatoes, seeded and diced

1-2 minced, seeded jalapeño

1/3 cup chopped fresh cilantro



Combine all salad ingredients and mix well.



~~~Dressing~<WBR>~~

1/4 cup fresh lime juice

1/4 cup fresh orange juice

2 cloves garlic, minced

2 TB sugar

1/2 tsp. ground cumin

Salt and pepper to taste



Combine all dressing ingredients and toss well with salad ingredients.

Refrigerate until

ready to serve.



Note: This slaw gets better if it has a chance to sit for a few hours before

serving and it's

even good the next day.



Serves 8.



Gluten Free Recipe

Spaghetti Squash with Tomatoes

Spaghetti squash is a rich, mellow vegetable and when accented with

sautéed fresh tomatoes, and balsamic vinegar, it becomes a delicious entrée.



1 large spaghetti squash, cut in half lengthwise

3 TB olive oil

5 medium firm, ripe, tomatoes, peeled, seeded and chopped

1 clove garlic, peeled and minced

1/4 cup white balsamic vinegar or white wine vinegar

Salt and ground black pepper

1/4 cup grated or shredded Parmesan cheese

1/2 cup fresh basil, chiffonade (stack leaves, roll up and cut into thin

strips)



Preheat oven to 350º F.



Cut squash in half. Wrap squash halves in foil, place on baking pan/dish,

cut side down.



Bake or 45 minutes, or until tender.



Remove squash from oven and remove foil. Scoop out seeds and stringy fibers

and

discard. With a large spoon scoop out flesh into an oven proof serving bowl.

Using

two forks, pull apart flesh so that it separates into spaghetti strands.

Place bowl in a

warm in oven.



In a large-sized sauté pan, warm olive oil over medium heat. Add tomatoes and

garlic

and sauté for 20 to 30 minutes, until mixture is thick. Add vinegar, salt and

pepper to taste.



Remove squash from oven and top with the prepared tomato sauce.



Sprinkle with Parmesan cheese, and basil strips. Serve immediately.



Serves 4 to 6.

 

Gluten Free Recipe

Gluten-Free White Bread for Bread Machines



Submitted by: Aaron Atkinson

Yields: 12 servings



"A basic white bread recipe without the gluten. Easily made in your

bread machine! Xanthan gum and the exotic flours are usually easily

found in your local health food store."

INGREDIENTS:

3 eggs

1 tablespoon cider vinegar

1/4 cup olive oil

1/4 cup honey

1 1/2 cups buttermilk, at room

temperature

1 teaspoon salt

1 tablespoon xanthan gum

1/3 cup cornstarch

1/2 cup potato starch

1/2 cup soy flour

2 cups white rice flour

1 tablespoon active dry yeast



DIRECTIONS:

1. Place ingredients in the pan of the bread machine in the order

recommended by the manufacturer.

2. Select the sweet dough cycle. Five minutes into the cycle, check the

consistency of the dough. Add additional rice flour or liquid if

necessary.

3. When bread is finished, let cool for 10 to 15 minutes before removing

from pan.