These recipes came from a number of sources.  We thank all contributors!

CARROT CAKE

2 cups GF flour mixture*
3 tsp. GF baking powder
1 3/4 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
2 cups sugar
3/4 cup plus 2 Tbsp. corn oil
4 eggs, slightly beaten
1 Tbsp. GF mayonnaise
2 cups grated carrots
1/2 cup chopped walnuts
1 can (8 1/2 oz.) crushed pineapple, with juice
Cream Cheese Frosting (recipe follows)

Preheat oven to 350 degrees. Grease a 9 X 13-inch baking pan. In a large bowl, sift together the flour mixture, baking powder, baking soda, salt and cinnamon. Add the sugar, corn oil, eggs, and mayonnaise. Stir well to combine ingredients. Stir in the carrots, nuts and pineapple until evenly blended. Spread batter in prepared pan and bake 40 minutes or until a toothpick inserted in center comes out clean. (Do not overbake.) Cool, then frost with Cream Cheese Frosting. Makes 18 servings.

*My GF flour mixture includes the xanthan gum. If you are using a different mixture, add _ tsp. xantan gum.

CREAM CHEESE FROSTING

1/2 cup butter
8 oz. GF cream cheese, softened
2 cups confectioners’ sugar
1 tsp. vanilla
Whip all ingredients together until fluffy. If the frosting is too thick, add a few drops of milk.

Happy Eating and Happy Thanksgiving!

Connie Sarros

WILD RICE STUFFING  (Taken from www.csaceliacs.org/WebsiteRecipes.html)

2 c wild rice 
1/4 c butter, melted 
2 t onion, grated
1 t salt 
1/2 t sage 
1 c celery, finely chopped
1/2 t pepper 
1/4 t thyme
Directions: 
• Cook rice, drain and fluff. Add other ingredients. Stuff into fowl and roast.


CLASSIC GF BREAD STUFFING WITH CRISP SAGE LEAVES (shared by Tiffbar on Silly Yak's website)

Serves 10-12

This recipe makes a traditional stuffing.  You can give it a twist by adding sautéed wild mushrooms, dried fruits, apples, cranberries, lightly toasted nuts, fresh shucked oysters, or cooked gf sausage!

4 cups of gf bread, crusts removed, lightly toasted and cut into little cubes 
6 TBS unsalted butter or margarine, divided
1 cup quarter-inch diced onion
1 cup quarter-inch diced celery
1/3 cup quarter-inch diced carrot
16 large fresh sage leaves
1/8 tsp fresh grated nutmeg
1 pinch dried thyme leaves
1/2-3/4 tsp coarse salt
24 grands fresh black pepper
3/4 - 1 cup broth (vegetable or chicken)

Directions:

• Put the bread cubes into a mixing bowl. Melt 4 TBS of the butter in a small skillet.  Sauté the onion, celery, and carrot until tender.  Then lightly mix the vegetable in with the bread.

• Using the same skillet, melt the remaining 2 TBS of butter.  Toss in the sage leaves.  Over medium heat, brown the butter.  The butter will be ready when it has a nutty smell and the sage leaves begin to crisp and brown.  Remove the sage leaves and place them on a paper towel to drain.

• Pour the brown butter over the bread.  Chop the sage leaves and lightly mix them in with the bread and vegetables.  Season with nutmeg, thyme leaves, salt and pepper.  Use just enough broth to moisten the stuffing. If you're planning to use this mixture to stuff poultry or vegetables, leave it on the dry side.  For a separately baked side dish, make it a bit moister.

• Stuff poultry and bake as you would normally.  Or, for a side dish, put mixture in a baking dish and bake at 350 degrees until browned on top.


KATI – POTATO STUFFING  (TAKEN FROM USERNAME NOBROWDIET ON JEWISHCELIACS@GROUPS.MSN.COM.)

I found 2 recipes for potato stuffing in my favorite Jewish cookbook, The Best of Jewish Cooking, The Dial Press, 1974, page 195.

Raw Potato Stuffing:

6 medium potatoes
1 onion grated
2 eggs
1/2 cup flour (Recommended: mixture of rice flour [found in Asian markets], tapioca
                    flour [ound in Asian and regular supermarkets] and potato flour or starch, or 
                    use Energee brand products found in health food stores)

Salt
Pepper
2 teaspoons minced parsley
1/2 cup oil

Directions:

Peel & grate potatoes, squeeze out extra water.  Mix all ingredients. Let stand 10 minutes before stuffing meat. Makes 4 cups.

MASHED POTATO STUFFING

5 large potatoes,
1/4 cup grated onion,
1 egg
1 TB minced parsley; 
1 teaspoon garlic powder
1 teaspoon caraway seeds
Salt, pepper
6 TB oil

Directions:

Wash potatoes. Boil with skins on. When done, peel and mash. Add onion, parsley and other seasonings. Mix well. Add oil, mix well. Let cool. Add egg, mix well. Stuff into meat.

CORNBREAD STUFFING  (Taken from www.csaceliacs.org/WebsiteRecipes.html)

 16-oz cornbread cubes, GF 
1 c parsley, chopped 
1 t sage, dried
1/4 lb butter or margarine 
1 egg, slightly beaten salt and pepper to taste
1 c celery, chopped 
1 c giblet stock or chicken 
1 t thyme, dried
1 c onion, chopped
Broth, GF

Directions:
 
Cool cornbread slightly and cut into 1-inch chunks or break it into small bite-size pieces. Place cubes on a baking sheet and bake for 30 minutes, or until toasted; stirring every 10 minutes.

Remove cornbread cubes from the oven and cool to room temperature. Melt butter in pan; sauté the celery and onion until soft. Stir in the thyme, sage, and parsley. Cool.

Stir the cornbread and cooked onion-celery mixture together. Add egg and mix well. Add the stock or broth and mix lightly but thoroughly. Add salt and pepper to taste.

Stuff the cavity of a turkey or bake the stuffing in a casserole dish.

• * To make lactose-free, use unsalted margarine with no milk products added.

GLUTEN-FREE BREAD STUFFING
"Gluten-free bread can be made homemade or found in health food stores."

Ingredients :

3/4 cup margarine or butter
1-1/2 cups chopped celery (with leaves)
3/4 cup finely chopped onion
9 cups toasted gluten-free bread cubes
1 teaspoon salt
1 teaspoon ground sage
1 teaspoon dried thyme leaves
1 teaspoon pepper
Approximately 1 cup Swanson's vegetable broth (more or less depending how moist you want it)

Instructions:

• Heat margarine in Dutch oven over medium-high heat. Cook celery and onion in margarine about 2 minutes. Remove from heat.
• Stir in remaining ingredients. Depending on how moist you want the stuffing, use more or less of the vegetable broth.
• Transfer to a 2-quart casserole. Bake at 375 degrees for about 35 minutes.
Variations:
• For apple-raisin: Increase salt to 1-1/2 teaspoons and add 3 cups finely chopped apples and 3/4 cup raisins.
• For mushroom: Stir in 2 cups fresh sliced mushrooms with celery and onion

GLUTEN-FREE GRAVY  (SHARED BY TIFFBAR ON SILLYYAKS WEBSITE)

4 TBS hot turkey drippings
4 TBS cornstarch
2 cups gf turkey or chicken broth
Salt and pepper to taste

Directions:

• Whisk together drippings and cornstarch. Gradually add broth, stirring constantly over medium-high heat, until smooth and simmering.
• Season to taste with salt and pepper. Serve in individual gravy bowl.

CREAMY PUMPKIN SOUP (taken from Hinoichi Tofu Package)
Serves 6-8

Ingredients:

1 pkg. (14 oz) Hinoichi Tofu, Soft, drained
1 can 14.5 oz Chicken Broth
1 can 14.5 oz pumpkin
½ T. Oil
½ Onion, Chopped
1 clove garlic, chopped
3 T. sugar
Salt & Pepper to taste

Directions:

• In sauce pan, heat oil.  Cook onion & garlic until soft.  Add sugar & cook for 1-2 minutes.  Set aside.
• In a blender or food processor, blend tofu, chicken broth and pumpkin until smooth.  Add onion mixture & blend.
• In a medium pan, pour mixture and heat thoroughly.  Season with salt & pepper.  Serve hot, topped with a dollop of whipped cream.

SPAGHETTI SQUASH  

2-3 large squash, peeled (yellow, green, butternut, whatever your produce section may have)
Butter
Parmesan Cheese
Salt
Pepper

Directions:

• Cut squash in half & put on baking pan with a small amount of water in the bottom of the pan.  Bake at 350 degrees for about one hour.
• Take a fork and scoop/shred squash from the insides.
• Heat butter in skillet and toss in squash.  Sauté 5-6 minutes, tossing squash occasionally.  Season with salt & pepper.  Top with Parmesan Cheese.
• You may want to try lemon pepper as a seasoning for this “spaghetti”
• Toss in some fresh spinach while sautéing.
  
CORN FRITTERS

3 ears corn, (about 3 cups of kernels)
1 Large Egg, Separated
1 Large Egg White
1 T. Corn Flour
1 ½ tsp. Sugar
¼ tsp. Salt
Pepper to taste
4 T. Vegetable Oil

Directions:

• Cut corn off cob into a bowl.  Use dull side of knife to scrape some “corn milk” & pulp into bowl.
• Add egg yolk, corn flour, sugar, salt & pepper.  Stir.
• In a clean bowl, whisk egg whites until stiff (but not dry).  Fold into corn mixture.
• Heat 2 T. oil in skillet.  Drop spoonfuls of batter into oil a few inches apart.  Cook 1-2 minutes on each side.  Serve immediately.
• Serve with syrup, honey, or other favorite topping/dip.
• Makes 10 4” fritters.

Great Toddler Food 

SWEET-POTATO CHIPS (by Jacqueline Plant and Fraya Berg from Parents.com)
Yield: About 70 chips

2 medium sweet potatoes
2 tsp. vegetable oil
1 tsp. sugar
½ tsp. cinnamon

Directions:

• Heat oven to 400°F. Coat a baking sheet with vegetable cooking spray.
• Wash potatoes. Cut into thin slices, and place in large bowl. Pour oil onto the palms of your hands. Gently rub oil onto sweet-potato slices, tossing to combine. Sprinkle with sugar and cinnamon, tossing in bowl to coat evenly.

Place slices in a single layer on prepared baking sheet. Bake 20 minutes. Turn chips over and bake until slightly crisp, about 5 minutes. Transfer to plate; cool 5 minutes and serve.

PIE CRUST #4 (THIS RECIPE COMES FROM MARTHA SPINELLE FROM CELIAC.COM)

My basic GF flour recipe: 2 cups rice flour, ½ cup potato starch, ½ tapioca flour. I substitute this for just about any recipe I come across. Guar/xanthan gum: 1 teaspoon for every cup of GF flour. (I copy the chocolate chip recipe off the package substituting the flour and adding the "gum".....this has worked for just about every recipe I have ever found in any cookbook.) May be less for Cakes, and I don't use gum when I make
pancakes.

½ cup tapioca flour
½ cup (1 stick) Margarine
½ cup cornstarch
½ cup butter-flavor Crisco
¼ cup potato starch flour
1 egg, cold
1 cup sweet rice flour
1 tablespoon GF vinegar
1 rounded teaspoon guar gum
4 tablespoons ice water
½ teas salt
Sweet rice flour for rolling
Dash sugar (optional)
(Xanthan gum can be used instead of Guar gum)

Directions:

• Blend together the flours, gum, salt, and sugar. Cut in the cold margarine and Crisco in small dabs until you have shortening the size of lima beans (not cornmeal). Beat the egg using a fork; add the vinegar and ice water. Stir into the flour mixture, forming a ball. You may knead this a bit, since rice flour crusts can stand handling. Refrigerate the dough an hour or more to chill. (I chill mine overnight.)
• Divide dough and roll out on a sweet rice-flour board (or on floured plastic wrap, for easier handling). Place in a pie tin. If using plastic wrap, invert the dough into the pan, shape before removing the plastic. Bake as directed for the filling used. For a baked crust, prick the pastry with a fork on sides and bottom. Bake the crust in a preheated 450F oven for 10-12 minutes, or until slightly browned. Cool before filling. Makes enough for a 2-crust 9" pie, + 1 pie shell.

NO-ROLLING-PIN CRUST a.k.a. EASY OIL PASTRY (from GlutenFreePantry.com website)
Adapted from recipe by Susan Purdy, author of “The Perfect Pie: 125 All-Time Favorite Pies and Tarts”

One 16 oz bag GFP Pie Crust Mix (#55) or 3 cups GFP French Bread & Pizza Mix (#40)
½ tsp. salt
1 Tbsp. sugar
2 large eggs, lightly beaten
1 cup vegetable oil (Replace 1/3 to ½ the oil with unsweetened applesauce for lower fat version)
4 Tbsp. milk or fruit juice

Directions:

• Toss together the dry mix, salt, and sugar. Beat together eggs, oil and milk and add to dry mixture. Use fork and/or fingertips to blend ingredients. As soon as the dough holds together, gather mixture in plastic wrap. Using plastic wrap as a “glove” press evenly into 2, 9-inch pie pans. Build up the edges and pinch into scallops. Brush the surface with a beaten egg yolk.
• Follow your favorite recipe for filling and baking instructions. Or bake crust for 30 minutes in 350 degree oven and fill with your favorite cold filling.

GLAMOROUS TOPPINGS

Instead of making two pies, use the second piece of dough to make a top crust.

Try using cookie cutters to cut out shapes in patted/rolled out dough.

Cut strips of dough and make a spiral or a latticework on top of the filling before baking.

Make a streusel topping with the GFP Crisp and Crumble Mix and using your favorite pie filling recipe

GF PIE CRUST RECIPE (from LivingWheatAndGlutenFree@YahooGroups.com)

1/2 c. shortening (or butter, unsalted)
1/2 c. potato starch (or nut meal, though dough will be REALLY sticky)
3/4 c. cornstarch
1 t. sugar
1 1/2 t. baking powder
1 T. xanthan gum (or guar gum)
1/4 t. baking soda
1/4 c. plus 1 T. milk
(1 t. vanilla for sweet pies)

Directions:

• Sift together all dry ingredients in a bowl, then add the shortening and the milk.  Mash together with your hands and once the dough comes
• Together in a ball, place it between two sheets of parchment or wax paper.  Roll out the dough to about 1/4 inch thick.  Use the bottom
• Piece of parchment to lift the dough and place it into an 8" round pie pan.
• Bake at 400 degrees for 10 to 12 minutes.   If filling and then baking, go with 18 to 22 minutes at 400 degrees (bake first for sweet pies).

CHOCOLATE CRUMB CRUST  (Taken from www.csaceliacs.org/WebsiteRecipes.html)

4 c GF cocoa puff cereal, crush with bottom of glass into crumbs
1/2 c melted margarine

Directions:

• Combine and press into pie pan. Bake at 400 degrees for 8 minutes. Makes 1 large crust or 2 small 8-inch crusts.

PUMPKIN CHEESECAKE WITH PECAN CRUST  (Taken from Dana Ryann at SillyYaks website)

Preheat over to 275.

Pecan Crust:
2 c. pecans
3/4 c. sugar
2 oz melted unsalted butter

Combine all ingredients in food processor until well blended then press into bottom of 10in spring form pan.

Pumpkin filling:
Mix in an electric mixer until well combined:
2 lb soft cream cheese
1 c. sugar
Add one at a time:
4 eggs

Then add:
1 c sour cream
4 tsp vanilla
1-1/2 c pumpkin
1 tsp cinnamon
1/2 tsp. ground ginger

Directions:

• Pour mixture into ungreased 10 in spring form. Place in center of oven (with empty cookie tray on shelf below) and bake for 2 hours and 45 minutes. Remove from oven and gently run knife along inside edge of spring form. Let cool in pan overnight in the refrigerator. Serve with fresh whipped cream. This cake freezes really well.

CHOCOLATE CRUMB CRUST  (Taken from www.csaceliacs.org/WebsiteRecipes.html)
4 c GF cocoa puff cereal, crush with bottom of glass into crumbs
1/2 c melted margarine

Directions:

• Combine and press into pie pan. Bake at 400 degrees for 8 minutes. Makes 1 large crust or 2 small 8-inch crusts.

GLUTEN FREE PUMPKIN MOUSSE PARFAIT (SillyYaks Recipe posted on 11/24/2003)

Mix:

1 box instant vanilla pudding (make sure it's GF)
1 cup of canned pumpkin
Dash of pumpkin Spice
1 1/2 Cups of Milk

Put mixture into individual dishes.

Top with Cool Whip.

Tastes just like pumpkin pie, without the gluten crust!