14 day menu and recipes - gluten free!

I went onto the church web site and found a menu for a 14 day food storage menu.  Don't forget you can always double the menus to give you more time with your food storage menu.  I have also give you two more gluten free recipes!  I hope you enjoy them! 14-Day Food Storage Menu Day 1 – Breakfast: Oatmeal, homemade bread, apple juice Lunch: Ravioli’s or Spaghettio’s, crackers, apple juice Dinner: Quick Chili w/corn, wheat rolls, pears Dessert: Apple Crisp Day 2 – Breakfast: Muffins, peaches, orange juice Lunch: Canned Soup or stew, crackers, orange juice Dinner: Pineapple Chicken w/Rice, cornmeal muffins, carrots & peas Dessert: Oatmeal Cookies Day 3 – Breakfast: Pancakes, pears, milk Lunch: Tuna or Turkey Sandwich, fruit cocktail, water Dinner: Beef Spaghetti, Bisquick biscuits, jello w/peaches, milk Dessert: Applesauce Cookies Day 4 – Breakfast: Cold cereal, homemade bread, milk Lunch: PB & Jelly sandwich, applesauce, tang Dinner: Potatoes w/Spam, green beans, pears, milk Dessert: Pudding Day 5 – Breakfast: Oatmeal, apricots, cranberry juice Lunch: Mac & cheese, dried fruit snack, cran/rasp. juice Dinner: BBQ Beef Casserole, yams, fruit cocktail, milk Dessert: Pumpkin Cookies Day 6 – Breakfast: Cold Cereal, homemade bread, milk Lunch: PB & Jelly sandwich, chips w/salsa, water Dinner: Chicken Broccoli Twist, homemade bread, jello w/pears, apple juice Dessert: Chocolate Chip Cookies Day 7 – Breakfast: Waffles, mandarin oranges, milk Lunch: Cup o’noodle soup, granola bar, tang Dinner: Tuna helper, wheat rolls, applesauce, milk Dessert: Brownies Day 8 Breakfast: Oatmeal, homemade bread, apple juice Lunch: Ravioli’s or Spaghettio’s, crackers, apple juice Dinner: Chicken Corn Chowder, wheat rolls, green beans, milk Dessert: Cake w/frosting Day 9 Breakfast: Muffins, peaches orange juice Lunch: Canned Soup or stew, crackers, orange juice Dinner: Chicken noodle salad, homemade bread, carrot & peas, milk Dessert: Snickerdoodles Day 10 Breakfast: Pancakes, pears, milk Lunch: Tuna or Turkey Sandwich, fruit cocktail, water Dinner: Pasta w/spaghetti sauce, Bisquik biscuits, jello w/pears, grape juice Dessert: Applesauce cookies Day 11 Breakfast: Cold cereal, homemade bread, milk Lunch: PB & Jelly sandwich, applesauce, tang Dinner: Chicken Pot Pie, cornmeal muffins, peaches, milk Dessert: Oatmeal cookies Day 12 Breakfast: Oatmeal, apricots, rasp./cranberry juice Lunch: Mac & cheese, dried fruit snack, cran/rasp. juice Dinner: ABC Soup, homemade bread, pears, milk Dessert: Chocolate Chip Cookies Day 13 Breakfast: Cold cereal, homemade bread, milk Lunch: PB & Jelly sandwich, chips w/salsa, rasp./cranberry juice Dinner: Southwestern Soup, Spanish Rice, fruit cocktail, apple juice Dessert: Chocolate Chip Cookies Day 14 Breakfast: Waffles, mandarin oranges, milk Lunch: Cup o’noodle soup, granola bar, tang Dinner: Beef Stew w/green beans, wheat rolls, apricots, milk Dessert: Brownies Zucchini Chocolate Cake -gluten free! They'll never guess that there are veggies in this cake! Ingredients: ½ cup + 1 Tbsp butter 1 ½ cup plus 3 Tbsp sugar 2 eggs + 1 egg white 1 tsp vanilla 1 cup unsweetened pureed fresh zuchinni, about 3 small zuchinni (or applesauce if you prefer a sweeter cake) 1 ½ cup GF flour mix ½ cup cocoa 1 tsp xanthan gum ¼ tsp salt 1 tsp baking powder ½ tsp baking soda Directions: Cream together the butter, shortening and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Add all the remaining ingredients and beat until smooth, and pour into greased 8x8 pan. Bake at 350°F for 45 minutes (if you would prefer to make muffins then simply paper line muffin tins, fill 3/4 full and bake for approximately 30 minutes or until an inserted toothpick comes out clean).

Contributed by Angie Halten Yellow Cake- gluten free Classic yellow cake which is light and delicate. Ingredients: 1 1/2 cups white rice flour 3/4 cup tapioca flour 1 tsp salt 1 tsp baking soda 3 tsp baking powder 1 tsp xanthan gum 4 eggs 1 1/4 cups white sugar 2/3 cup mayonnaise 1 cup milk 2 tsp GF vanilla extract Directions: Grease and rice flour two 8 or 9 inch round cake pans (or use a circle of parchment paper on the bottom). Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside. In another bowl, add the sugar and 1 egg, mix well. Add the remaining eggs one at a time, beating well after each addition. Mix in the mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans. Bake for 25-30 minutes at 350°F. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. *if want to add pineapple rings: bake cakes for 15 minutes, then remove from oven and place the rings (which have been drained and patted dry with paper towel) gently on cakes. Continue baking until golden brown. Contributed by Angie Halten