eat allergy-free, presented by Terry Traub, RDH, BS
home page
the book
recipes
terry's blog
f.a.q.
contact
press page
featured product
Food to Some, Poison to Others Book

recipes for winter baking

       

Snow Ball Cookies

(Gluten-free)

 

1 cup butter (2 cubes)

4 tablespoons sugar

1 1/4 teaspoon vanilla

1 3/4 cup Terry’s Flour Blend (see Note 1)

1 3/4 cup walnuts, finely chopped (see Note 2)

Powdered sugar for rolling cookies

 

With electric mixer, soften and cream butter.  Blend in sugar.  Add flour blend and stir in chopped nuts.  Chill mixture for 4 hours.  Roll mixture into balls.  Place on non-greased baking sheet.  Cook in preheated oven of 325 degrees for 20 to 30 minutes.  Remove from oven and cool.  Roll cookies twice in powdered sugar.
Yields 3-4 dozen cookies.

 

Note 1: If you are using another gluten-free blend, make sure there is Xanthan gum in the mixture. My pre-made blend has 1 teaspoon Xanthan gum per cup blend in it.

Note 2:  My husband and son have problems with walnuts so I use chopped pecans.

 

   Snow Ball Cookies

 
     

If you have not read "Food to Some, Poison to Others," especially page 17, please be advised that all ingredients while testing should be "organic" and the meats should be "kosher and/or organic". Always read the labels of what you are buying!
        back to top
         
Gluten-Free Cornbread

 

Video on You Tube 
Video available for this recipe here!

  

Gluten-free Cornbread

(Gluten-free)

 

1/2 cup butter

1/2 cup + 1 tablespoon sugar

2 eggs, lightly beaten

1/2 teaspoon baking soda

3/4 teaspoon salt

1 cup cornmeal

3/4 cup Terry’s Gluten-free flour (see Note 1)

1 cup buttermilk

1/4 teaspoon baking powder

 

Preheat oven to 375. Grease 8 inch square baking pan. Melt butter in microwave. Allow to cool slightly. In large bowl stir butter in sugar with whisk until blended, add eggs and whisk until lemon color. Combine buttermilk with baking soda and stir into mixture. Add cornmeal, flour blend, salt and baking powder until well blended. Pour into baking pan. Bake for 30 to 40 minutes or until toothpick inserted into center comes out clean.

 

Note 1: If you are using another gluten-free blend, make sure there is Xanthan gum in the mixture. My pre-made blend has 1 teaspoon Xanthan gum per cup blend in it.
         

If you have not read "Food to Some, Poison to Others," especially page 17, please be advised that all ingredients while testing should be "organic" and the meats should be "kosher and/or organic". Always read the labels of what you are buying!
        back to top
       

Gluten-free Banana Bread

(Gluten-free)

 

1 2/3 cups Terry’s Gluten-free flour blend (see Note 1)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup butter, softened, or oil

1/2 cup sugar

2 eggs, lightly beaten

2 medium bananas, mashed

1/2 to 3/4 cup buttermilk

1/2 cup chopped nuts (optional)

 

Preheat oven to 350 degrees. Sift flour blend, baking powder, and salt. Set aside. In a small bowl mix buttermilk and baking soda together (see Note 2). In large bowl with electric mixer, cream butter and sugar, then add eggs, mashed bananas, and buttermilk mixture. Add flour mixture alternately to egg mixture. Pour into greased bread pan and bake for up to 1 hour. Note: Because gluten-free flours are heavy, I used an 8 inch square baking pan or two 8 inch by 3 inch loaf pans. Cooked it for 35 to 45 minutes or until toothpick inserted into center came out clean or just a little moist.
Makes 1 loaf.

 

Note 1: If you are using another gluten-free blend, make sure there is Xanthan gum in the mixture. My pre-made blend has 1 teaspoon Xanthan gum per cup blend in it.

Note 2:  Mixing the baking soda with the buttermilk makes a difference with the moisture of the bread.

 

  

 
     

If you have not read "Food to Some, Poison to Others," especially page 17, please be advised that all ingredients while testing should be "organic" and the meats should be "kosher and/or organic". Always read the labels of what you are buying!
        back to top
       

Previous recipes featured on this site can be found here:

*