Easy Gluten Free no Yeast Dinner Rolls
1 Cup Good Quality All-purpose GF Flour (with xanthan gum already added)
1 Tablespoon Baking Powder
1 1/2 Teaspoons Baking Soda
1 Cup Butter Milk (make sure it is real butter milk)
1/4 Cup Gluten Free Mayo
1 Large Egg
Optional ( 2 Teaspoons Sugar)
In medium size mixing bowl whisk together flour, baking powder, and baking soda. In another bowl whisk together butter milk, mayo and egg, then pour into flour mixture and mix just until blended. (don’t over mix, it will make it rubbery) Oil or grease regular cup cake or muffin pan, ( I also like to flour mine). Then using an Ice cream scoop to dip batter, fill each muffin container. ( I only got 10 rolls out of this recipe.) Let batter or dough rest for about 15 minutes.
Heat oven to 325* and bake for 25 minutes. Let rolls cool before removing from pan.
Oven Roasted Worcestershire Garlic Squash
2-3 Small Zucchini Squash (washed peeled and seeded)
3/4 Cup of Gluten Free Worcestershire Sauce (I use Lea & Perrins)
1 Teaspoon additive free Season Salt
1 Teaspoon Pure Garlic Powder
Preheat oven to 375*
Slice peeled squash into 1/2 inch strips. Place in a single layer into a 9×13 inch baking pan. Drizzle Worcestershire sauce over squash. Then evenly sprinkle salt and garlic powder over squash. Bake uncovered for 25-30 minutes or until squash is tender when pierced with fork. Serve warm.
Variations: instead of worestershire sauce use GF Teriyaki sauce, or GF Balsamic vinegar. Or use fresh chopped or minced garlic.
You can also roast this on the grill. It’s really good with the smoke flavor baked in!
Duck Kabobs, Party Food!
3-4 Large Duck Breast (or Chicken Breast)
1/2 of a 10oz. Bottle of Gluten Free Kikkoman Teriyaki Sauce
1/2 Tablespoon pure Garlic Powder
2 Bell Peppers ( I used red and yellow, but for Christmas I will use red and green)
1 Medium Onion
1 Dozen Kabob Skewers, I used the shorter skewers ( soaked in water at least 15 minutes)
Wash and slice Duck Breast diagonally between ¼ and ½ inch thick. Place slices in a shallow pan and cover with teriyaki sauce and garlic powder. Cover and marinate over night in fridge. When ready to bake preheat oven to 375*. Wash and core bell peppers. Then slice them into 1 inch squares. Peel onion and slice into 1 inch square chunks. Assemble kabobs by alternating, the meat and vegetables as you slide them onto the skewers. Place each kabob into a greased 9×13 inch baking pan. When all kabobs are together and in baking pan, pour marinade over meat and vegetables. Bake uncovered for 40- 45 minutes or until meat is cooked through. Server warm! Enjoy!
Variations: You may want to use chicken or pork.
You can also add any vegetables or mushrooms that your desire! Have fun with it! It’s party food!!
Quick Gluten Free Cream of Mushroom Soup
1- 8oz. Can of Pieces and Stems Mushrooms ( blended slightly in food processor)
3 Tablespoons Salted butter ( or butter substitute)
1 Cup of Water or Milk ( I use water)
2 Tablespoons Corn Starch
1 Teaspoon Salt
Pour Mushroom pieces with liquid into medium sauce pan, turn heat on medium high and add butter. In small bowl mix water (or milk) with corn starch and whisk together until dissolved, and add to sauce pan along with salt. Stir and let mixture come to a bowl and cook for 1 minute. Remove from heat and let cool. Use in casseroles, or eat as soup with crackers.
Variations: Add ¼ teaspoon black pepper or garlic for a little kick.
To make a larger batch to freeze for later, just double or triple the recipe.
It is finally here!! There are a total of 83 recipes in my cook book. I have only put a few from the book on this site. So if anyone is interested in more of my GF recipes and would like to buy my Gluten Free Cook Book click on this link and you can order a hard copy or e-book. https://www.tatepublishing.com/bookstore/book.php?w=9781680280562