Grand Graham Crackers

Poor Sonia hasn't had a graham cracker since October! Poor Mommy hasn't had a graham cracker in 2 years! Fret no longer, as we've found a great way to make the old favorite gluten-free. It's so yummy that you'll definitely want to keep the dry mix on hand so that you can roll out some dough any time.

The mix:
3 cups sorghum flour
3 cups tapioca flour
3 cups potato starch flour
1 1/2 cups millet flour
1 1/2 cups brown rice flour (can use some buckwheat for part of it)
1 1/2 cups white rice flour
3 cups brown sugar
1 Tbsp baking powder
1 Tbsp xanthan gum
1 Tbsp baking soda
1 Tbsp salt

For each batch of about 30 graham crackers, combine:
2 3/4 cup dry mix
7 Tbsp butter or margarine (we use Fleishman's low-sodium, which is dairy-free)
mix it with your fingers until crumbly

Add:
3 Tbsp cold water
1 tsp vanilla
3 Tbsp maple syrup (you can use honey, but if you're watching salicylates, maple syrup is safer)

Mix until it forms a ball of dough; add a bit of water if it is too crumbly. Refrigerate for about 30-60 minutes, then roll out on a floured surface to about 1/8" thickness. Use a knife to cut rectangle, and use the tines of a fork to make the traditional graham cracker scores.

If desired, after putting them on the pan, sprinkle with sugar or cinnamon sugar (ie, sugar mixed with cinnamon). If you're watching salicylates, no cinnamon, I'm sorry to say.

Bake at 325 for about 12 to 15 minutes.

Blondies for everyone!

When we first went gluten-free, we made Namaste Foods blondie mix quite often, as it would take us right back to our free-wheeling wheat-eating days. I still like to have a bag of their mix on hand for last-minute needs, but this recipe is a great approximation for a fraction of the price.

Melt:
1/2 cup margarine (we use Fleischman's low-sodium since it's dairy-free)

Mix in:
2 cups packed brown sugar (if you're watching salicylates, you may want to substitute some white sugar here)
2 Tbsp ground flaxseed plus 6 Tbsp water (let it sit for a few minutes first)
2 tsp vanilla

Then mix in:
2 cups all-purpose rice flour blend
2 tsp baking powder
1/4 tsp salt

The mixture will be pretty thick, but you can pat it down to cover the bottom of a 9 x 13 pan. Bake at 350 for 20 to 25 minutes.

Red Bean Cookies

I got the inspiration for these cookies from http://joonelovesfood.blogspot.com/2005/12/red-bean-cookies.html. A few adjustments to replace the gluten, egg, and butter, and we had a nice cookie that got the thumbs up from several friends without allergies! The red beans add a bit of protein and fiber, too.

A note on red bean paste: you can buy this premade at an Asian store, but it's very easy to make your own from dried adzuki beans and a bit of sugar--google "red bean paste recipe" and you'll get plenty of recipes. It's great for making ice cream or spreading on rice cakes too!

Mix together:
3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt

Cream/beat:
1 cup margarine (2 sticks)
1 cup sugar (tan or white)
1 cup brown sugar

add in:
1 cup red bean paste
1 Tbsp vanilla
2 Tbsp flaxseed + 6 Tbsp water (let it sit for a few minutes first) or 2 eggs worth of egg replacer

Mix in the dry ingredients and place spoonfuls onto a cookie sheet; flatten slightly with a fork.

Bake at 350 for about 10-15 minutes, until done--time will vary depending on how wet/dry your red bean paste is.

Apparition Lemon Tea Cookies

This is a nice, light lemon tea cookie. The first time we made them, my daughter was spooning out the dough and yelled "Mommy, I see an apparition of Jesus with a kitty on his head!" Thus, the name.

Mix 2 tsp lemon juice + 1/2 cup soy milk

Stir together:
1 3/4 cup all purpose rice flour blend
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt

Cream or beat 1/2 cup margarine + 3/4 cup white sugar
Add 1 egg worth of egg replacer or 1 Tbsp flaxseed + 3 Tbsp water (let sit a few minutes first)
Add 1 tsp grated lemon peel
Mix well, then add dry ingredients and lemon juice mixture and mix until well blended.

Drop 2 inches apart on an ungreased pan; bake at 350 for 12 to 14 minutes. When done, brush with lemon glaze: 3/4 cup white sugar + 1/4 cup lemon juice (I used a turkey baster to apply it.)