Baked Goods & Substitutions

Ingredients:

Beat together in large mixing bowl:

Add:

In a separate bowl sift or stir together:

Directions:

1. Preheat oven to 375 degrees.
2. Mix dry ingredients into wet mixture. Add ½ cup chopped walnuts, if desired.
3. Put into 12 paper cupcake liners in muffin tin.
4. Sprinkle with cinnamon sugar before baking.
5. Bake 375 degrees for 15-20 minutes or until a toothpick can be inserted and pulled out clean.

Tip:  Can use 3 tbsp melted butter and 3 tbsp canola oil instead of 6 tbsp of butter.

These muffins have a lot of fiber. With Splenda instead of sugar each muffin has about 4 carbs but 3 carbs are fiber.

Hint: The perfect tool for dipping muffin batter or pancake batter is a sweep arm food scoop. These use to be called ice cream scoops, but they are now food scoops.

Rice or Potato Flour Sponge Cake

By, Margaret Young & Eileen Kupstas Soo (The Joy of Cooking) – 2005 Conference Cookbook

Ingredients:

 Directions:

1. Sift flour and sugar 3 times or more.
2. Beat yolks until light and creamy and stir into flour mixture.
3. Beat whites until stiff but not dry. Fold into flour mixture by hand gently but rapidly.
4. Bake 45 minutes at 350 degrees. Cool upside down, as for angel food cake.

Quick Bread Recipe

By, Darry Faust– 2005 Conference Cookbook

Ingredients:

Directions:

1. Mix dry ingredients thoroughly.
2. Add wet ingredients and mix with a sturdy spoon until dough is firm and uniform.
3. Place dough in a non-stick bread mold pan 9 x 5 x 3”.
4. Smooth the top of the dough with a wet rubber spatula, applying water to spatula frequently.
5. Two “cuts” about ¼” deep can be made on top of the dough – parallel to length – will allow the bread to split evenly with baking.
6. Bake 350 for 1 hour.
7. Cool bread on its side on a wire rack. On its side, the bread will maintain its height. It should rise about 3 1/3 to 4” total height.

Tip: Don’t put in a sealed plastic bag until completely cooled (several hours) to avoid condensation. Keep refrigerated. The bread will be soft inside right after baking. After a day in the refrigerator, the bread will firm up. The bread is good as-is or toasted. It takes about two cycles in the toaster to toast this bread since it is heavy. It has a neutral flavor.

Thick Crust Pizza Dough

By, Darry Faust– 2005 Conference Cookbook

Ingredients:

Directions:

1. Mix dry ingredients thoroughly.
2. Mix in wet ingredients.
3. This dough should be mixed and then formed into ball with a rubber spatula.
4. Dust the dough ball with rice flour. Roll out on rice flour dusted wax paper sheet.
5. Roll to about ½” thickness (or about 12” in diameter to fit a pizza pan).
6. The pizza can be cooked on a cookie sheet also. Flute the edges of the pizza shaped dough.
7. Bake 350 degrees for 30 minutes.
8. Spread sauce over the top of the pre-baked pizza dough. Top with your favorite toppings.
9. Bake 350 degrees for 10-15 minutes.

Tip:  Slice and enjoy

Darry’s GF Flour Mix

By, Darry Faust – 2005 Conference Cookbook

Ingredients:

Directions:

1. Blend in a large sturdy plastic bag and keep in the refrigerator for use as needed.

GF Cranberry Cornbread

By, Dale & Diane Bryant – 2005 Conference Cookbook

Ingredients:

Directions:

1. Preheat oven and 10” cast iron skillet to 450 degrees or use 8 x 8” Pyrex dish (not a thin aluminum pan).
2. Sift dry ingredients together. Stir wet ingredients (except egg whites) into flour mixture.
3. Fold in egg whites.
4. Add ½ cup Chopped cranberries or other fruit like dates, raisins, blueberries, etc. and ½ cup chopped walnuts (optional).
5. Sprinkle top with cinnamon sugar before baking.
6. Bake 15 minutes or until bread tests clean with a toothpick.

GF Flax Seed Muffins

By, Dale & Diane Bryant – 2005 Conference Cookbook

Ingredients:

Beat together in large mixing bowl:

Add:

In a separate bowl sift or stir together:

Directions:

1. Preheat oven to 375 degrees.
2. Mix dry ingredients into wet mixture. Add ½ cup chopped walnuts, if desired.
3. Put into 12 paper cupcake liners in muffin tin.
4. Sprinkle with cinnamon sugar before baking.
5. Bake 375 degrees for 15-20 minutes or until a toothpick can be inserted and pulled out clean.

Tip:  Can use 3 tbsp melted butter and 3 tbsp canola oil instead of 6 tbsp of butter.

These muffins have a lot of fiber. With Splenda instead of sugar each muffin has about 4 carbs but 3 carbs are fiber.

Hint: The perfect tool for dipping muffin batter or pancake batter is a sweep arm food scoop. These use to be called ice cream scoops, but they are now food scoops.

Condensed Cream of Soup

 2005 Conference Cookbook

Sauté:

Cream Ingredients:

Make into a paste:

Directions:

1. Sauté mushrooms in butter. Remove and reserve.
2. Heat milk and evaporated milk to boil.
3. Stir in remaining cream ingredients.
4. Slowly add paste, stir until thickened.
5. Stir in mushrooms and heat.

Note: Can substitute canned mushrooms for fresh, skip sauté steps. For cream of chicken substitute ½ cup diced cooked chicken.

Tip: to triple recipe, use 1 can evaporated milk and 8 oz. sliced mushrooms diced.

Soft White Bread

By, Irene Edge – 2004 Conference Cookbook

Ingredients:

Sift together:

Stir in:

Separately combine:

Directions:

1. Mix all ingredients together.
2. Let dough rise in bowl.
3. Pour into greased bread pans and let dough rise.
4. Bake 3
5. 350 degrees for 20-25 minutes.

Tip:  For Pizza - Bake 12 minutes. Add toppings. Bake additional 15 minutes.

Potato Pizza: Bake crust. Melt 4 tsp. Margarine, add ½ tsp. Garlic. Spread over crust. Layer with sliced white potatoes (can be canned). Cover with Colby-cheddar cheese. Sprinkle with bacon (cooked, cooled and crumbled) and diced onions. Bake 15 minutes.

Pumpkin Bread

 2004 Conference Cookbook

Ingredients:

Directions:

1. Grease two 9 x 5 x 3” loaf pans or three 8 ½ x 4 ½ x 2 ½“ loaf pans.
2. In a large bowl, cream shortening and sugar until fluffy.
3. Stir in eggs, pumpkin and water.
4. Blend flour, soda, salt, baking powder, cinnamon and cloves.
5. Stir in raisins and nuts.
6. Pour into pans. Bake 350 degrees for 70 minutes or until wooden pick inserted in center comes out clean.

GF Shake-n-Bake

By, Jodi Carlson – 2001 Conference Cookbook

Ingredients:

 Directions:

1. In food processor, whirl bread crumbs until fine.
2. Mix other dry ingredients and cut in shortening.
3. Store in covered container in cool, dry place.

Graham Crackers

By, Barb Meek – 2004 Conference Cookbook

Ingredients:

Directions:

1. Whisk together dry ingredients and set aside.
2. In a large bowl beat remaining ingredients except water.
3. Add dry ingredients alternately with water, using just enough to hold the batter in a dough ball that will handle easily.
4. Refrigerate for at least one hour.
5. Preheat oven to 325 degrees.
6. Lightly grease two 12 x 15” baking sheets.
7. Using half the dough, work in some cornstarch if necessary to get a ball that isn’t sticky.
8. Roll out on a cornstarch dusted piece of plastic wrap to a rectangle 13” long.
9. Transfer to prepared baking sheet by placing a sheet over the dough and flipping the dough onto baking sheet.
10. Continue rolling out the dough until it completely covers the baking sheet and is about ⅛” thick.
11. Cut with pastry wheel.
12. Prick with a fork a couple of times.
13. Bake for about 30 minutes, removing crackers around the edge if they get too brown.

Note: Fiber can be added by adding 1-2 tsp. Flax Seed Meal.

Note from the Editor: This is one of my favorite recipes to make. They are wonderful!.

GF Fry Magic

By, Jodi Carlson – 2001 Conference Cookbook

Ingredients:

 Directions:

1. Toss all in plastic bag to mix.
2. Rinse meat to be fried and toss with coating mix.
3. Fry as usual.

Cheese Crackers

By, Barb Meek– 2004 Conference Cookbook

Ingredients:

Directions:

1. Preheat oven to 400 degrees.
2. In a mixer beat butter until creamy.
3. Add egg, salt and pepper. Beat until blended.
4. Beat in the cheese until combined.
5. Separately mix the flours and Xanthan Gum. Add to cheese mixture.
6. Work dough into a ball. If needed to form a ball add one tablespoon water at a time.
7. Don’t worry about over working. (My kids love to help. It is like playing with play dough!)
8. Divide ball in half and place on baking sheet. (or keep ball together and use a large airbake sheet)
9. Cover the ball with plastic wrap to roll out.
10. The thinner it is rolled out the crunchier the cracker. The thicker it is it will taste like cheese bread.
11. Once dough is spread out, sprinkle with salt and cut with pastry wheel. Make into 1” squares.
12. Bake 4-6 minutes until deep golden.

Note: Fiber can be added by adding 1-2 tsp. Flax Seed Meal in step 5.

West Tennessee Corn Bread

 By, Brenda Lucas – 2002 Conference Cookbook

Ingredients:

 Directions:

1. In bowl, beat 1^st 4 ingredients until smooth.
2. Combine remaining ingredients and add to egg mixture.
3. Place in greased and dusted (with cornmeal) oven proof 6” skillet or round baking dish.
4. Bake 425 degrees for 18-20 minutes.

Chocolate, Chocolate Chip Muffins

By, Beth Sisson – 2004 Conference Cookbook

Note: This recipe is VERY high in calories and it is great to bulk up calories in kids who are trying to gain weight. I also add Flax Seed Meal to add fiber to their diet.

Ingredients:

 Directions:

1. Mix butter and sugar until creamy. Add egg.
2. In a separate bowl mix dry ingredients except chips.
3. Alternately add dry ingredients and milk to sugar mix.
4. Add chocolate chips.
5. Pour into muffin papers.
6. Bake at 350 degrees for 20-25 minutes if using regular size papers.
7. Bake at 325 degrees for 15-20 minutes if using mini papers.

Note: The mini papers are a great way to get a picky little one to eat them!

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Last modified: 04/22/08