Gluten Free Flax Bread Recipe

I'm really excited to try this recipe from my friend. It's gluten and yeast free and FULL of  FIBER! Love It! It's Low Glycemic too.

Gluten Free Flax Bread
2 cups flax seed meal
1 Tbls baking powder
1 tsp salt
1-2 Tbls sugar equivalent
5 beaten eggs
1/2 cup water
1/3 cup oil

Preheat oven to 350 degres and prepare a 10x15 baking pan with oiled parchment paper.

Mix dry ingredients using whisk. Add wet ingredients and mix well. Spread batter evenly on pan and then let sit a couple of minutes to thicken up.

Bake for about 20 minuts (until it springs back when you touch it). Yields 12 slices

Gluten Free Double Chocolate Chip Cookies/Bars (W/ Mint Chips)

This recipe is Seriously NOT for someone with a Chocolate Addiction.  It is Very Hard to stop at just one cookie!

I found the recipe on Suite 101.com by Alicia King.

Gluten Free Double Chocolate Chip Cookies/Bars

1 cup butter (softened)

3/4 cup sugar

3/4 cup brown sugar, firmly packed

2 large eggs

1 teaspoon vanilla extract

2 1/4  cups Gluten Free all purpose flour

2 teaspoons xanthan gum

1/3 cup unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup semi sweet chocolate chips

1 cup (white or mint or butterscotch) chips

1/2 cup chopped pecans (optional)

Preheat oven to 375F.

Beat butter until fluffy, add white and brown sugars and mix well.  Add eggs and vanilla and beat until smooth. In a separate bowl, combine flour, xanthan gum, cocoa, baking soda and salt.  Gradually blend with creamed butter/sugar/egg mixture.  Gently stir in chips and nuts.

A note for finger licking bakers: Don’t try this batter raw. These ingredients taste yummy after baking!

Drop by teaspoonful's onto ungreased cookie sheet. Bake 9-11 minutes.

Yield: 70 Cookies

Gluten Free Rosemary Chicken and Zucchini Skillet

2 Small Zucchini (or Crook Neck Squash)
4 servings of Chicken (strips, or small chunks)
Flavored Olive Oil (if available: Garlic, Roasted Red Pepper, Basil)
Rosemary (to taste)
Cooked Brown Rice or Brown Rice Pasta
In a small skillet sauté Zucchini in flavored Olive Oils, a pinch of salt, and a pinch of Rosemary  (or Olive Oil with Garlic and Basil Seasonings to taste.) Cook until tender. Do not over cook.
In a separate skillet cook chicken in Flavored Olive Oils and Rosemary.
When all ingredients are cooked combine in one skillet with rice or pasta. Stir together until mixed and warm and serve.  VERY TASTEY!
Serves 4

Gluten Free Curry Chicken Stir-Fry

Gluten Free Curry Chicken Stir-Fry

2 Cups Chicken (I used pre-cooked frozen grilled strips from Costco.)

1/2 Bag of Frozen Stir-Fry Veggies

1 Cup Fresh Broccoli tops

10 Sprays Braggs Amino Acids (or to taste)

1/4 Cup Coconut Milk (use enough for the consistency that you want.) 

1/2 teaspoon Curry Powder (or to taste)

Cook chicken in a large skillet using flavored olive oil if available. Mix in the rest of the ingredients and cook until veggies are thawed and warm.

Serve over Steamed Brown Rice

Serves 4

Gluten Free Beans and Rice

This is one of the first recipes that I made up when I started eating Gluten Free.  I needed something that I could take to a pot-luck lunch with friends and this turned out to be a yummy hit!

Gluten Free Beans and Rice

1 Can Black Beans (or any of your choice, rinsed)

2 1/2 Cups Cooked Brown Rice

5-6 Tablespoons 505 Southwestern All Natural Green Chile Sauce (I purchased it at Costco.)

1/2 can (small can) Olives

1/8 cup Coconut Milk (or Sour Cream) I used Coconut Milk from a leftover meal. I used it as a Creamer.

2 Cups of Shredded Cheese

Combined the first five ingredients in a small baking dish along with half of the cheese.  Sprinkle the rest of the cheese on top of the bean mixture.  Cover with tin foil and bake at 350 degrees for 30-45 minutes.  This recipe can be microwaved. 

Serve with Chips (I used Blue Corn. Everyone thought that was neat.)