gluten-freemadesimple

Twinkie Roll

2012-02-18T12:06:00.000-08:00

This amazing dessert showcases a tender, gluten-free cake wrapped around an irresistible marshmallow cream filling!!

Ingredients:

6 eggs

2 cups granulated sugar

2/3 cup water

2 teaspoons vanilla

2 cups gluten-free all-purpose flour such as Domata Living Flour

2 teaspoons baking powder

1/2 teaspoon salt

1 recipe Twinkie filling

Directions:

1. Preheat oven to 375 degrees F. Line a 15x10-inch jelly-roll pan with parchment paper. Grease and set aside. In a large bowl beat eggs with an electric mixer on high speed about 5 minutes or until very thick and lemon colored. See Photo A.

2. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder, and salt, beating just until batter is smooth. Pour batter onto parchment paper in pan and spread to corners. See Photo B.

3. Bake for 12 to 15 minutes or until a wooden toothpick comes out clean inserted in the center. Using a knife, loosen cake from edges of pan; invert onto a clean this towel sprinkled with powdered sugar. See Photo C. Carefully remove paper; trim any stiff or crusty edges.

4. While hot, roll cake and towel together from long side.

See Photo D. Cool on a wire rack.

5. Unroll cake and remove towel. Spread cake with Twinkie filling. Reroll cake and dust with more powdered sugar. Wrap in foil or waxed paper. Chill for at least 2 hours before cutting.

Serves 12

Twinkie Filling:

1. Place 2 cups marshmallow cream, 2 teaspoons hot water, 1/2 cup butter (softened), and 2 teaspoons vanilla in a medium bowl and mix until creamy. In a separate bowl combine 1/3 cup powdered sugar and 1/4 teaspoon salt. Gradually fold in powdered sugar mixture and combine until fluffy.

Make ahead and freeze for Later:

To get a jump start on your next party dessert, make the cake and leave it rolled in the towel. Seal it in a large freezer bag and keep it frozen for up to 4 weeks. When it's party time, thaw the cake, add the filling, and serve!

Source: Gluten-Free Made Simple: Carol Dahlstrom, Elizabeth Burnley & Marcia Dahlstrom

Chicken Nuggets

2012-01-21T12:25:00.000-08:00

The combination of flours in this recipe makes for batter-coated chicken pieces that fry up crunchy yet tender and delicious!

Ingredients

2 skinless, boneless chicken breasts

1 cup brown rice flour

1 cup potato flour

3 tablespoons tapioca flour

1 teaspoon salt

2 eggs

1/2 cup whole milk

1/4 cup canola oil

Directions

1. Wash chicken and remove any remaining skin or bone. Cut chicken into 1-inch pieces and set aside.

2. In a 1-gallon zipper-style plastic bag mix the rice flour, potato flour, and tapioca flour. Set aside.

3. In a small bowl beat eggs. Stir in milk and set aside. In a medium skillet heat oil over medium heat.

4. Dip chicken, a few pieces at a time, in the egg mixture. Take the chicken out of the egg mixture; place inside the bag with the flour mixture. Seal bag and shake it well so flour mixture thoroughly coats the chicken. Repeat to coat all of the chicken with the egg mixture and the flour mixture.

5. Fry the chicken, a few pieces at time, in the hot oil about 6 minutes or until golden brown and thoroughly cooked, turning once.

Add a Flavor Variation:

For a spicy flavor boost, add 2 teaspoons of cayenne pepper to the flour mixture. Then coat the chicken pieces as directed.

Make an easy sweet-and-sour dipping sauce to serve with the chicken by mixing equal parts honey and gluten-free mustard!

Nutrition Per Serving:

423 calories,

11g fat,

3g saturated fat,

127mg cholesterol,

301mg sodium,

53g carbohydrate,

3g fiber,

27g protein

Source: Gluten-Free Made Simple, cookbook

Snack Mix

2012-01-13T12:22:00.000-08:00

Looking for a delicious snack for your Superbowl party? Our snack mix has a wonderful blend of flavors and textures that will make a great addition to any party!!

Ingredients

2 cups Rice Chex

2 cups Corn Chex

2 cups gluten-free cereal such as Gorilla Munch

1/2 cup whole cashews

1/2 cup whole almonds

1/2 cup raisins

1/2 cup chopped dried apricots

1/2 cup butter, melted

1/2 cup sugar

1 teaspoon ground cinnamon

Directions

1. Preheat oven to 250 degrees. In a large bowl combine cereals, cashews, almonds, raisins, and dried apricots. Pour melted butter over mixture and toss lightly. Mix sugar and cinnamon and sprinkle over cereal mixture. Mix well.

2. Pour into a large shallow baking pan. Bake for 1 hour, stirring every 15 minutes. Cool.

Serves 20.

Add a Flavor Variation... This snack mix can include any of your favorite dried fruits or nuts. Try dried mango or sunflower seeds for a different taste combination!!

Nutrition Per Serving:

190 calories,

10g fat,

2g saturated fat,

6mg cholesterol,

131mg sodium,

24g carbohydrate,

2g fiber,

3g protein

Source: Gluten-Free Made Simple Cookbook