Ravioli's - Gluten Free!

Recipe: Gluten Free Ravioli Dough
1 ½ cups sweet rice flour
½ cup tapioca starch
1 tsp xanthan gum
¼ tsp salt
5 eggs

FILLING:

1 carton (15 ounces) ricotta cheese

2 cups (8 ounces) shredded part-skim mozzarella cheese

1/3 cup grated Parmesan cheese

1 egg, lightly beaten

2 teaspoons minced fresh basil

1 teaspoon minced fresh parsley

1 teaspoon minced fresh oregano

1/4 teaspoon garlic powder

1/8 teaspoon salt

1/8 teaspoon pepper

In a large bowl, combine the filling ingredients. Cover and refrigerate until ready to use
Combine rice flour, tapioca starch, xanthan gum and salt in a stand mixer. Mix until flours are combined.Add eggs one at a time, until dough forms and pulls away from side of bowl. If dough is dry add 1 tsp of water; if it is too sticky add 1 tbsp of sweet rice flour. Dough can vary depending on humidity and temperature.Divide dough in half and wrap unused half with a damp tea towel to prevent drying out.
Drop dough onto a well dusted flour surface. I like to use tapioca starch for flouring.Flour rolling pin and roll out dough.Lightly stamp or cut out dough with ravioli cutter.Place the filling in the center of the cutout.Brush edges of cutout with beaten egg yolk.
Remove each cutout and gently pat dough to stretch out shape. You want the cutout to be slightly bigger than the original shape.
Place on top of the first cutout with filling.
Lightly press edges down.
Bring a large pot of salted water to boil. Add ravioli. These raviolis were quite large so I added only 3 at a time. I find when I make gluten-free ravioli that they sink and stick to the bottom. Use a spatula or paddle strainer to gently free ravioli from the bottom of the pot. You’ll know when they’re done when they float to the top.

Brazillion Cheese Bread

1 Egg
1/3 Cup of Oil
3/4 Cup of Milk
1 1/2 Cup of Tapioca Starch
1 Cup Grated Cheddar Cheese
1 Slice of a favored cheese (Munster, Pepper Jack, ect....)
1 Tsp Salt
2 Serrano's (pepper) OR 1/2 Tsp Dried Herbs
Cream Cheese Filling (Optional)

Preheat oven to 400 degrees. Grease a mini muffin pan. Put three serranos to boil on high in a pan with water (approx 10min). Set aside 1 cooked serrano for the cream cheese filling. Place all ingredients in blender and blend till smooth. Do not blend the saved serano! After the batter is blended pour into muffin tins, fill 2/3 of the way so that there will still be room for the filling. Make cream cheese filling:

1/2 Cup of softened cream cheese
1/4 Cup of finely chopped spinach
1 Serano finely chopped (previously set aside)
1/8 tsp Salt

Mix together with a fork and put in a disposible sandwich bag and cut tip to make a pastry bag.

Pipe a little cream cheese filling into the center of each one. Place in oven and set timer for 15 minutes. They are done when they are browned on the bottom.
Remove and enjoy!

Cornbread - Gluten, Potato, & Dairy Free

Ingredients 

1 Batch is plenty for a family of 8

2 Eggs

1 2/3  Cups Lukewarm Water

1/3 Cup Vegetable Oil

1 1/2 Cups Fine Cornmeal

3/4 Cup Sorghum Flour

1/4 Cup Amaranth Flour

1 Cup Brown Rice Flour

1/2 Cup Sugar

1 Tablespoon Baking Powder

1 Teaspoon Salt

Directions

1. Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
2. Whisk together the eggs, water, and vegetable oil in a bowl until evenly blended; set aside. Stir together the cornmeal, sorghum flour, amaranth flour, rice flour, sugar, baking powder and salt in a separate large bowl, and make a well in the center. Pour the liquid mixture into the well and stir just until combined.
3. Pour the batter into the prepared baking pan and bake in the preheated oven until golden and the top springs back when lightly pressed, about 20 minutes.

Broccoli & Cheese Soup: Gluten & Potato Free!

Ingredients

• 3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter, cut into pieces
• 1 Onion (Does not need to be cut small since they will end up blended)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground white pepper
• 1/2 tablespoon minced garlic
• 5 twigs of fresh thyme, remove the leaves from twigs
• 1/4 Cup Brown Rice flour
• 3 cups chicken stock or canned, low-sodium chicken broth
• 1 Cup of stir fry slaw (Broccoli Slaw with chunks of whole broccoli)
• 1/2 cup Coconut milk
• 1 1/4 cups shredded medium Cheddar
• Croutons, for garnish, recipe follows

Directions

In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, and pepper and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes.
Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.) Add the broccoli and cook, stirring, until tender, for 10 minutes.
Add the milk and bring to bare simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend.
Remove from the heat and ladle the soup into bowls.

Pumpkin Spice Cake

Ingredients

• 12 tablespoons (1 1/2 sticks) unsalted butter, softened
• 1 1/2 Cups Brown Sugar
• 1 1/2 Cups Brown Rice Flour
• 1/2 Cup Tapioca Starch
• 2 Teaspoons baking powder
• 1 Tsp Baking Soda
• ½ Tsp Xanthum Gum
• 1 Teaspoon salt
• 2 Teaspoon Cinnamon
• 1/2 Teaspoon Nutmeg
• 1/8 Teaspoon Ginger
• 4 Eggs
• 1/3 cup milk
• 2 teaspoons vanilla extract
• 2 Cups Pumpkin 
• 1 Cup Chopped Nuts (Almonds)
• 2 (9-inch) diameter by 1 1/2-inch deep layer pans or 1 (13 by 9 by 2-inch) pan, buttered and bottoms lined with parchment or waxed paper

Directions

Set a rack at the middle level of the oven and preheat to 350 degrees. In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour's, baking powder, bking soda, xanthum gum, salt, cinnamon, nutmeg, and ginger. Set aside. Combine eggs, milk and vanilla extract. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often. Add Pumpkin & Nuts. Pour batter into prepared pan(s) and smooth top with a metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.

Munchy Crunchy Meat Treats

This recipe makes great crunchy biscuit treats that keep really well.

Ingredients

• 1/2 cup non-fat powdered milk
• 1 egg, beaten
•  2 1/2 cups rice flour
• 1/2 tsp. garlic powder
• 1 tsp. honey
• 1/2 cup water
• 5 tsp. chicken or beef broth
• 1 Cup blended cooked meat

(Note: We did not use water and p milk, instead we used 1/2 cup of milk)

Instructions
Combine all ingredients well. Form into a ball. Roll dough out on a floured surface. Cut out desired shapes. Bake in a 350 degree oven for 25-30 minutes. Let cool. The treats should be hard and crunchy. Keep refrigerated because of meat.

Blackberry Milkshake

2 Scoops of Ice Cream
1/3 Cup of Berrys
1/2 Cup of milk (Less for thicker)

Blend all ingredients together. Serve cold!