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 sugar
2/3 cup mayonnaise
1 cup milk or milk alternative
2 tsp vanilla
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 (or 15-20 minutes for cupcakes). Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean.
Sweet and Sour Sauce gluten free
Great served with Spring rolls.
Ingredients:
3 cups strawberries, sliced (fresh or frozen)
2/3 cup sugar
1 1/2 red peppers, chopped
1 garlic clove, minced
1 tsp salt
1/4 cup molasses
Directions:
Combine all ingredients, and simmer for 30 minutes. If want a thicker sauce, stir in a cornstarch mixture (2 tsp cornstarch + 2 tsp cold water).
Allow to cool, then puree in a blender or food processor.
Refrigerate until needed.
Graham Crackers-from Karen in Chubbuck, ID Everyday Food Storage!
1/3 cup shortening
3/4 cup plus 1 T. sugar (I use brown sugar)
3 T. honey, warmed
1 1/2 tsp. vanilla
1 3/4 cups whole wheat flour
1 1/4 cups all-purpose flour
1 1/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup plus 2 T. water
I add in 1-2 t. cinnamon
3/4 cup plus 1 T. sugar (I use brown sugar)
3 T. honey, warmed
1 1/2 tsp. vanilla
1 3/4 cups whole wheat flour
1 1/4 cups all-purpose flour
1 1/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup plus 2 T. water
I add in 1-2 t. cinnamon
Preheat oven to 300 degrees. Combine
shortening, sugar, honey and vanilla.
Blend until smooth. Combine dry ingredients in a separate bowl, and then
add dry mixture to the wet ingredients and blend well with electric mixer.
Blend until smooth. Combine dry ingredients in a separate bowl, and then
add dry mixture to the wet ingredients and blend well with electric mixer.
Slowly add water to the mixture
while beating. You may have to mix by hand
until the mixture forms a large ball of dough.
until the mixture forms a large ball of dough.
Divide the dough in thirds and roll
one third out on waxed paper till at
least 1/16″ thick. It should be very thin. Use a knife to trim into a
rectangle slightly smaller than the sheet pan you will be using. Grease
the baking pan with a light coating of shortening. Turn the dough over
onto the baking sheet and remove the wax paper.
least 1/16″ thick. It should be very thin. Use a knife to trim into a
rectangle slightly smaller than the sheet pan you will be using. Grease
the baking pan with a light coating of shortening. Turn the dough over
onto the baking sheet and remove the wax paper.
Use a knife to score the dough into
smaller crackers. Use a toothpick (or
fork) to poke holes over the entire surface of the dough. Bake for 22 to
24 minutes, or until the dough begins to turn light brown around the
edges. Turn the baking sheet around halfway through baking time for even
browning. Cool the crackers before breaking them apart along the scored
lines. Repeat process for remaining dough. If desired, you can sprinkle a
cinnamon/sugar mixture over the dough before baking to make cinnamon
grahams.
fork) to poke holes over the entire surface of the dough. Bake for 22 to
24 minutes, or until the dough begins to turn light brown around the
edges. Turn the baking sheet around halfway through baking time for even
browning. Cool the crackers before breaking them apart along the scored
lines. Repeat process for remaining dough. If desired, you can sprinkle a
cinnamon/sugar mixture over the dough before baking to make cinnamon
grahams.
Homemade Ketchup - gluten free!
Ingredients:
3 Tbsp oil
1 medium onion, chopped
1 Tbsp fresh ginger, minced
4 cloves garlic, minced
2 tsp mustard powder
1/2 tsp ground allspice
1/4 tsp cayenne pepper
1/4 cup tomato paste
2 28ounce cans whole tomatoes, reserve juice
2 bay leaves
2/3 cup packed light brown sugar
1/2 cup apple cider vinegar
1 Tbsp molasses
1 Tbsp salt
Directions:
In a large pot, sauté onion in oil until translucent. Add ginger, garlic, and spices, stirring for 1 minute. Add tomato paste, and cook another minute. Add canned tomatoes (set juice aside, use if needed to thin ketchup to desired consistency) and mix well.
Remove from heat and puree in batches, using a blender or food processor until smooth, then return to pot. Add remaining ingredients and bring to a simmer over medium-low heat. Stirring occasionally, allow to simmer for 1-2 hours, until thick.
Remove bay leaves and cool. Will keep in fridge for up to two weeks in a sealed container.
"A year's supply of food storage is beneficial in several ways:
1. It provides peace of mind as we obey the counsel to store.
2. It helps ensure survival in case of personal or natural disaster.
3. It strengthens skills in preparing and using basic foods" ("Home Storage: Build on the Basics," Ensign, June 1989, 40).
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