Your Best GLUTEN FREE recipes please!

[Farmfresh]

When I was a kid my favorite way to eat mush was with some crispy bacon crumbled up and stirred right in with the sugar and half and half Grandma Nettie always had. OR chilled, sliced and fried in bacon grease till golden brown with sugar on top and bacon and eggs on the side!!

 

[Dace]

FF, thank you! I am goin to give that a try!

 

[sufficientforme]

Finally made this for dinner tonight! Amped up the spices and used jalapeno jack cheese in the dish our allergic child wasn't using for the polenta, we really enjoyed this. I did sub soy milk for the coconut and added potatoes and broccoli. I would make this again thanks for posting!
*eta we all ate seconds which is a rarity in itself, also forgot to mention that instead of the cheese I used a little non dairy butter in the grits for allergy child. Also the chicken was leftover, preseasoned with greek seasoning which complimented the rosemary in the recipe.

 

[Farmfresh]

OK I had to resurrect this thread to post this recipe.

Last night I was making some pan sauteed catfish for dinner and I needed a side. I decided to try some Hush Puppies, but of course they had to be Gluten Free. I did cheat a bit by starting with a Bob's Red Mill GF cornbread mix.

GF Bob's Red Mill Hush Puppies

1 package Bob's Red Mill Cornbread Mix
1 1/2 cups milk
1/3 cup shortening (I used olive oil)
3 big fresh hen eggs
1 T sugar or honey
1/2 cup dehydrated onion flakes (I used Vidalas)

----

Mix all ingredients well and let batter stand at least 10 minutes. Then drop by spoonfuls into hot oil.
Turn if necessary and let cook until brown all around.
Remove from oil and drain thoroughly then sprinkle with sea salt.

Serve warm.

These simply melt in your mouth and are so light and airy it is hard to imagine they are GF!!

I just had to share.

 

[calendula]

Those sound so good! I love hush puppies! I'm definately printing that one off.

 

[Farmfresh]

They were even good cold for breakfast!

 

[Farmfresh]

Time to give this old thread a bump.

GF Almond Crust Cheesecake

3 packages (1 and 1/2 lbs) cream cheese (room temperature)
4 eggs (preferably room temperature)
2 teaspoons vanilla
2 teaspoons lemon juice
1 1/3 cups sugar
1/4 cup Daisy sour cream
Crust:
1 cup almond meal
2 Tablespoon melted butter
2 Tablespoon sugar
Preparation:
Heat oven to 375 F.

Tip: If you have bricks or a pizza stone or unglazed ceramic tile*, put them on the lower rack of the oven. This will hold the heat in the oven. This is good for cheesecakes not baked in a water bath. (Well, actually, it's helpful for any kind of baking, as it keeps the heat in the oven more constant. I keep a pizza stone in the oven most of the time.)

Combine ingredients for crust, and press into the bottom of a springform pan. Bake for 8 to 10 minutes, until fragrant and beginning to brown.

Raise oven heat to 400 F, or lower to 350 F if you're using a water bath (see below).

Put cream cheese in mixing bowl, and beat until fluffy. Add other ingredients, scraping the bowl and beaters each time (this is very important), fully incorporating each ingredient. When all ingredients are combined, scrape one more time, beat one more minute, and pour mixture into pan over crust.

Instructions for water bath: Wrap the bottom and sides of the springform pan in foil, put it in a baking pan and pour boiling water around the sides. Bake at 350 F for 60 to 90 minutes, checking often. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from oven.

Instructions for non-water bath: For this method, you start the cake at a high temperature, and it slowly drops. If you have stoneware, bricks, etc, this allows it to happen at a slower rate, and I get better results in less time. Put the cheesecake on a sheet pan in case of drippage. After putting the cheesecake in the oven at 400 F, turn the oven down to 200 F. Bake for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from oven.

Chill completely. Top with fruit, if desired
Makes 16 servings.