Friday, November 5, 2010

Diet Changes

I have been struggling lately with the gluten free diet. For the past 2 years I have tried to be good but I never felt better. Last fall, I forked out the $400 to get lab work done at an independent lab. They confirmed that I did have a gluten intolerance so I strived to be better. I blamed my lack of conviction. I would occassionally make a mistake or fall off the gf wagon and have a little bread or pizza. It's a really hard choice to be gluten free. I now have medical insurance and saw a doctor last night for the first time in a long time. I brought him my lab results and my concerns. Going over my symptoms and my history, it looks as if gluten is not my problem. He couldn't say for certain that I did not have a gluten intolerance but he did say that I should have seen dramatic results within 2-4 weeks of being gluten free. We talked about what my health was like before the fire that send our life spinning out of control. I felt fairly good. I ate a whole grain diet. I was regular. I had energy to exercise. I had a few symptoms of unhealthiness but most of the time I felt pretty good. After we lost our house to the fire several things happened. We moved away from our country home. I started working more regularly since I had more opportunity in the large town we moved to (or small city - I never know what constitutes city vs town). But most importantly we had lost our home - it was a really stressful time. I would say it was honestly the worst year of my life. I felt awful so the idea of a diet that would make me feel better was really appealing. It's been just over 2 years since the fire and suddenly I find myself thinking I should feel better by now. The last year was a little rough but I tried hard to take care of myself. I found that I gained 20 pounds over this last year and yet if I was really gluten intolerant I should have been losing weight on the diet. I developed GI problems that I hadn't had before. I started wondering why things were not coming together. Well now I know. I plan on keeping this blog and sharing recipes. The focus will only move away from gluten free but still work on finding ways to make good food not cost a lot of money. I am glad I can add more grains into my diet and get our health back on track.

Friday, October 29, 2010

Fruit Salad

I was craving fruit but the selection at the store was so poor that I ended up in the canned fruit aisle. My family has traditionally made a fruit salad with mixed canned fruit, cool whip, cottage cheese and jello. I have always hated mixed canned fruit and no one was especially excited about this salad for dinner. However, I really like the mix of fruit with the cool whip and cottage cheese.
My son and I stood in the canned fruit aisle trying to find something that would ease my fruit craving. We opted to buy pineapple which we all love and then we found something else - locally grown, no sugar added canned cherries. It was a shocker. The can of cherries was a little spendy at $3.50 but I figured it was less than what I would spend on fresh cherries. The ingredients were cherries, water and cherry juice so I figured it was worth it. We got some fresh bananas to round it out and made the family salad.
Here's how it went
2 cans chopped pineapple, drained
1 can cherries, drained
4 bananas, sliced into coins
1 container of cool whip
1 container of cottage cheese (both the "normal" sizes)
orange jello
Mix together the fruit. Fold in the thawed cool whip and cottage cheese. Sprinkle on about 1/3 of the package of jello to add flavor (or to taste). Chill and serve.
I saved the juices, mixed them together for the dinner drink.

Friday, October 22, 2010

Pork and Rice

One of the few things my father made as we were growing up is a Kraft recipe for Pork Chops and Rice. Things have changed but we still love this concotion. My father's original recipe uses regular rice and bakes in the oven. I found a new version of this recipe that makes it on the stove with minute rice. The original recipe also calls for creamed soup but it is not gluten or dairy free.
Here is how we revamped the recipe for last nights dinner.
4 pork chops
2 cups minute brown rice
2-3 cups liquid (we used a combination of soy milk and water)
1/2 stick Nucoa
1 onion chopped
3 celery stalks chopped
1 package instant dry soup mix (we used onion and later realized it had barley yeast - which I have no idea what that is but we are not sure it's gluten free. There are plenty of soup mixes out there that are though)
Melt Nucoa in a deep frying pan (we have something called a chicken pan which is a cast iron skillet-like pan that is about 3 inches deep with a lid). Brown pork chops in Nucoa. Remove pork chops and place in an oven at 300 - 350 to keep warm and cook more of the center. Fry onion and celery until tender. Add liquid and bring to a boil. Add soup mix and rice. Top with pork chops from oven (it seemed like it took awhile for the veggies to saute but then we were cooking slowly). Cover with lid and cook until rice is tender. Serves 4 very comfortably.
Using the brown rice does mean it needs to cook slightly longer than white rice and requires more liquid.

Wednesday, October 6, 2010

Potato Soup

Potato soup is one of those super easy recipes that I often forget it is a recipe. I, often, treat this as a stone soup sort of recipe because I use whatever I find.
The basic formula is onions, potatoes, milk.
I have made a dairy free version of this with mashed potatoes and a little chicken stock. Personally, I prefer a dairy version even if I have to use soy milk.
For the basic recipe (feel free to double, triple etc)
6 potatoes scrubbed and cubed (keeping the peels on will help the pieces retain their shape and not get as mushy)
1 onion, diced
2 cans evaporated milk (or about 3-4 cups milk of any type)
1/2 stick nucoa
Melt Nucoa in pot (you don't need a very big pot if you are just making this amount). I discovered that making this in cast iron will cause the bottom to stick horribly so I recommend something not cast iron - or stay attentive so it doesn't burn). Saute onion in butter. I prefer a light saute so that the onion doesn't get too brown. Add potatoes, stir a little to coat the potatoes in butter and onions. Pour over milk. Let simmer until potatoes are soft but not mushy. This should take about 15-20 minutes depending on the heat. Stir often to prevent burning.
When I made the soup this week, I added a little chicken gravy that I had made to give it a little depth and to use up some of the gravy.
I like to season the soup with nothing but pepper but that's just me.
You can add bacon to this dish (you can actually use bacon to fry the onion if you like) or clams/oysters. You can top with cheese and green onion. Let your imagination run wild.

Tuesday, September 28, 2010

Peanut Butter Oatmeal Cookies

This recipe is an adaptation of yesterdays peanut butter cookie.
2 sticks nucoa
2 cups brown sugar
1 cup white sugar
2 cups peanut butter (again I use a whole jar of 15-18oz peanut butter)
2 eggs
2 teas baking soda
1 teas vanilla
3 cups oatmeal
1-2 cups chocolate chips
Cream nucoa, sugars and peanut butter until light and fluffy. Add eggs, mix thoroughly. Add baking soda and vanilla. I did all this in a mixer which made the batter really light.(if using remove bowl from mixer at this point and stir rest by hand). Mix in oatmeal. Add chocolate chips. I have made this with 1 cup chocolate chips and in thinking about it - it could really use more.
Drop by tablespoonful onto baking sheet (I always use a silpat). This is a really sticky dough so you may need to use the two spoon method (scoop dough with one spoon and push it onto baking sheet with other spoon). Bake at 350 for about 10 minutes. These are really good cookies and have a more oatmeal feel to them than peanut butter. I am considering making them with dried cranberries and a little cinnamon next time to see how they come out.

Monday, September 27, 2010

Peanut Butter Cookies plus variations

I found a cookbook at the library that was something like 50 cookies from the same cookie dough. It got me thinking - is there a way I could make 50 different cookies from my peanut butter cookie recipe since it's a family favorite and a super easy gluten free cookie. I have played with a few ideas and made them yesterday.
The basic recipe is what I call the 2 peanut butter cookie (this is not original to me but I have made it for so long I can't tell you who originally made the cookie).
This particular recipe I found when I had a hospice client tell me her last helper would make her peanut butter cookies but they weren't like anyone else's. I found this recipe in a cooking for kids cookbook (something like One Bite Won't Kill You). She didn't think they were the right cookies but my family really liked them. So when the time came to make cookies for a family reunion - I offered to make these. My aunt complained that I wasn't going to make the right cookies so I ended up making 2 batches - these and the traditional peanut butter cookies. The traditional cookies were left practically uneaten.

Peanut Butter Cookies
2 cups peanut butter (I use an entire 16-18 oz jar because it's just over 2 cups)
2 cups sugar
2 eggs
2 teas baking soda
1 teas vanilla
Cream peanut butter and sugar together. Add eggs and mix thoroughly. Add baking soda and vanilla. Mix until everything is smooth and creamy. Roll dough into 1 inch balls. Flatten on baking sheet - these spread so you want to keep a good inch or so all around them. Bake at 350 for about 10 minutes. I always bake my cookies on a silpat lined baking sheet. They will come out of the oven really soft so be careful to not over bake. Let cool on baking sheet for at least 5 minutes before removing. If they absolutely fall apart while transferring then they need to be cooked a little longer (it's fine to put them back in the oven at this point so long as you didn't let them sit too long). They should be firm but crumbly.

This weekend I tried making them into thumbprint cookies. The cookies don't really hold their shape so they were not cute thumbprints but the raspberry jam was a great compliment to the peanut butter cookie. What I did was made an impression in each cookie prior to baking and filled it with about 1/2 teas jam. A full teaspoon might be fine since the cookies spread.
Another variation and one we use often is to mix in chocolate chips. This time I made the cookies as I would normally and pressed chocolate chips into the dough after laying it out on the cookie sheet.
This is the first 2 variations I made without changing the dough. I will post soon the oatmeal peanut butter cookies I created - so good.

Monday, September 20, 2010

Peanut Chicken

One of our staple sauces is peanut sauce on chicken. For me, this is a simple and tasty recipe. I don't put a lot of fuss into peanut sauce and it always turns out well.
Normally, I brown the chicken in a deep skillet. Add a can of coconut milk and a couple of dollops of peanut butter. I use a basic, cheap peanut butter. Sometimes I add a little sweet chili sauce for a bit of a kick.
Last night I put the chicken (usually boneless, skinless chicken breast but any chicken will do) in a 9x13 baking dish with any juices from the bag. I drizzled on sweet chili sauce and then dolloped the peanut butter here and there. About half way through I flipped over the chicken and stirred the peanut butter into the chicken juices. I had envisioned the peanut butter melting into everything making a sauce but it didn't until I stirred everything together. My father said it was the best peanut sauce he has ever had which just goes to show that simplicity is always better.
I serve this chicken over rice with a gluten free soy sauce.

For another twist you can add crushed pineapple to the coconut milk for the skillet chicken (and then make the peanut butter optional - for an island kick add a little rum).

Xavier's Dutch Oven Contest

My son entered the annual dutch oven contest for the second year this year (it's also the second year of the contest). Last year he did the one pot competition but this year he strove for the 3 pot division.
I promised I would share his recipes - I have shared the cornbread recipe before and it didn't quite work in the dutch oven (sadly costing him a ribbon) but the other two recipes were well received.
Low Country Boil
6 quart Dutch oven
Serves 6
• 8 teaspoons Bay Seasoning (or to taste)
• 12 red new potatoes
• 6 (4-inch) smoked link sausage (good high quality sausages will add better flavor)
• 6 ears corn
• 3 pounds fresh shrimp, peeled (I prefer peeled shrimp but you can use unpeeled for more flavor)
• 4 quarts water
Add water to Dutch Oven. Add Bay Seasoning and bring to a boil over hot coals. Add potatoes and sausage. Boil for 20 minutes. Add corn and cook for 10 more minutes. Add Shrimp and let cook for 1-2 minutes or until the shrimp is just done. Drain off water and serve.
*note – you can boil the sausages for 10 minutes prior to adding potatoes to give the water more flavor and then boil them 20 minutes.

*We used Andouille sausage which is slightly spicy but held up really well. Cheap sausages will lose their flavor so use a good quality sausage. Also be aware that shrimp shrinks so you want to use a larger size - we used Thai Shrimp which was a good size shrimp. We also ended up using only 2 pounds since it comes in 2 pound bags and it was plenty of shrimp.

Corn Bread
6 quart Dutch Oven
Serves 6
• ½ stick of butter
• 2 cups corn meal
• 2 teas baking powder
• 2 eggs
• 2 cups milk
Melt butter in Dutch Oven. In a bowl, combine corn meal and baking powder. Add eggs and milk. Mix together. Pour most of the melted butter into the batter, leaving a good film on the Dutch Oven. Pour batter into Dutch Oven. Cover with flat lid and top with coals (should have coals top and bottom, want to replicate a 350 – 400 degree oven). Bake 20 minutes or until Corn Bread is firm to the touch and browned.

Peach Caramel Cake
6 quart Dutch Oven
Serves 6
• 1 box White or Yellow Cake Mix
• 1 can of ginger ale
• 1 large can peaches with juice
• 1 cup brown sugar
• Oil
Lightly oil Dutch Oven. Sprinkle brown sugar around bottom of pot evenly. Top with peaches. Layer on cake mix but do not stir. Pour over ginger ale. You can press down on cake mix to moisten but do not stir. Cover with flat lid and coals. Set on additional coals (you want to replicate about a 400 degree oven). Bake 45 minutes or until cake is firm. Careful not to overcook the bottom.

*We experimented with this recipe in the oven with a regular cake mix and it worked fine. This past weekend I made a version of this with fresh apples instead of canned peaches and the Betty Crocker gluten-free white cake mix. It worked really well - I had to add a little more soda to compensate for the apples not being canned. It had good flavor and texture, even though the Betty Crocker mix is 1/2 a normal cake mix.

Wednesday, August 25, 2010

Honey Soy Nuggets

I got this recipe in my email the other day. The recipe is for chicken nuggets but last night I tried the recipe with Sea Bass and it was wonderful. As always, I altered the recipe slightly. This is a great meal for lunches since it was just as good cold as it was hot and it was easy to make a large amount.

Make a marinade:
1/2 cup soy sauce
1/2 cup honey
2 TB fructose
1/4 teas garlic powder
1 TB louisiana hot sauce (I used Frank's Red Hot to taste)
2 TB ginger (the recipe doesn't say ground or fresh - I used about 1 TB ginger juice instead)

Add cubed chicken or fish (the recipe calls for 3 chicken breast at 8 oz each, I used about 6 filets but I couldn't tell you what they weighed). I added the fish to all the marinade, the recipe has you marinate in 1/3 cup of the sauce and then brush the rest on while cooking.

With fish you don't have to marinate long because it just soaks up the sauce, chicken you want to marinate a couple of hours before cooking. Drain and pat the meat dry.
Put 3/4 cup of coconut flour in a bag. Add dried meat to the bag. Shake until all the meat is fully covered.
Bake at 400 degrees.
The fish took about 15 minutes to fully cook in my oven but may take less time in yours. Check a thick piece before removing from oven.
The recipe says for chicken - bake 15 minutes and then brush with glaze (marinade), cook an additional 15 minutes brushing with glaze often. When done transfer hot chicken to bowl and pour over remaining glaze and toss until fully covered.
Personally I can't see me doing this since the fish came out so flavorful. The coconut gives it a nice tropical taste and I fear that the glaze would take away the coconut flavor but who knows - I let you know when I try this with chicken.

Homemade Laundry Soap

I understand that this isn't really a gluten issue but those with sensitivities may prefer to make their laundry soap to avoid additives. This recipe from Just in Case by Barbara Salsbury (1975) is simple but time consuming (it takes a couple of weeks to make soap so it's not something you make and have the next time you wash laundry). However once you get into routine, you will always have laundry soap.
You will need to start off with 5 pounds of grease. In the past we have purchased fat from a butcher and fried or boiled it. This is a quick and cheap way to get a large quanity of grease, however it is best done outside since it will make your kitchen greasy. When you use homemade grease - you have to melt it in water, let it cool so you can remove the particles that come with grease. When the fat is cool, take it out of the water and flip it over. Scrape off particles. I often do this twice to make sure I got everything - using clean water each time. You can purchase lard, shortening, coconut oil or any oils to make soap. With laundry soap hardness does not matter as much as it does with bar soap but remember the softer the oil, the softer the soap. Also remember some oils can get very expensive. If your cooking oil goes stale, you can use it here - the oils do not have to be in good edible condition (my grandmother once made soap with rotten fat, the soap was ugly but it worked very well).
In addition to 5 pounds of grease/oils you need:
1/2 cup ammonia
1/2 cup powdered borax
1 cup kerosene (lamp oil)
16 oz lye (lye is becoming more and more difficult to get in stores - check your local hardware store first, make sure the product is 100% lye. I was able to special order a case of Red Devil before they stopped manufacturing it. If you can't get it at a hardware store there are many online soap making sites that sell lye).
Dissolve lye in one quart of water in a non-reactive pan. I use enameled metal pans that I save just for soap making. Use only wooden spoons and save them for soapmaking. Lye is toxic so you want to seperate all the things you use for soapmaking from cooking items. Dissolve Borax in 1 cup of water and add to lye. Melt grease (don't heat past melting point - in fact I get it almost melted and remove from heat and stir until all melted). Add ammonia and kerosene to grease. Slowly and carefully pour grease into lye (do not reverse this). Stir until thickened. Now the original recipe has you pour the soap into a mold and then grating it two weeks later when it has hardened. We discovered that if you keep it in the pan and over stir it - the soap turns into a powder. The first night stir it as long as you can after it has thickened and then stir it at least once a day for several minutes. You want to stir out any lumps and keep it loose. After two weeks you can use it as laundry soap. If you try soapmaking and have a failed batch you can grate it for laundry soap as well.

Sunday, August 22, 2010

Asian Inspired Chicken Legs

Tonight I threw together a rather tasty asian inspired marinade for chicken legs. In equal parts I mixed together dark brown sugar, fish sauce and sweet chili sauce in a gallon freezer bag. Add the chicken, seal the bag and roll the bag gently to marinate the chicken. If you have more time - let it sit and turn it over now and again. Bake at 425 until the chicken reaches 170 degrees (about 30-45 minutes).

With the chicken we served dill cornbread (not gf but from a mix) and candied carrots. To make the carrots - drain 2 cans of sliced carrots (can use fresh, just add to the sauce before heating). In saucepan, add about 2 cups apple juice, 1 cup orange juice, 1/2 cup or more of honey, 1/2 tea cinnamon, 1/2 teas ginger juice. Heat sauce to boil and let simmer until reduced about 1/3 (or until carrots are tender). Add canned carrots just before taking off the burner to heat the carrots.

Tuesday, August 17, 2010

Pork and Mushrooms

This was a neat little experiment that came out really good. My meat didn't brown the way I would have preferred but it didn't come out tough.

Melt 1/2 cube of nucoa in a deep skillet. Saute 1 chopped onion, 1-2 pounds cubed pork (I had purchased pork stew meat so I am not positive what cut it was), and sliced mushrooms (I buy mine pre-sliced since it's the same price as whole mushrooms - I think it's 8 oz). Cook until the onions are translucent and the pork is cooked thoroughly. Mix 2 TBs cornstarch into 2 cups milk (I used soy just fine). Pour over meat and veggies. Stir carefully until the sauce is thick. Season with gluten-free soy sauce and serve over rice. It wasn't overly saucey so if you want more sauce add 1 TB cornstarch to each cup of milk and mix together before adding to pan.

Apple Snickers Salad

My mother made this once after trying it at a potluck. I re-discovered it at a local deli. It's super easy and the right combination of healthy and sinful.
This is how I made it - feel free to add more or less of any ingredient.

4 granny smith apples, chopped
1 11.29 bag of fun size snickers (remove from wrappers and cut into thirds).
8 oz mini marshmallows
16 oz cool whip
1 1/2 cups chopped walnuts
butterscotch or caramel ice cream syrup

In a large bowl, combine apples, snicker, marshmallows and walnuts. Mix in cool whip. Drizzle syrup over the top (I used about 1/2 of a standard smuckers jar).

You can chill ahead of time but becareful because the cool whip can get gooey if not properly covered.

Wednesday, August 11, 2010

Beef Stew

One thing I have missed has been beef stew. Our family has traditionally made stew with pre-packaged mix but it has wheat in it. Tonight I made a stew that was so simple and so good, I can't imagine ever using a package again.

1 package stew meat (I think the package I used was just over a pound)
1 sweet onion, chopped
2 pounds baby carrots
5-6 celery stalks, chopped
8 medium potatoes, cubed
1 quart canned tomatoes (I can my own and this particular jar had zucchini with it)
Beef Bouillion

Heat oil in large pot. Brown stew meat in batches to get them good and browned. Add onions and fry for a few minutes until the onions begin to brown. Add tomatoes and about 5 quarts water. Add vegetables. Add bouillion to taste (I added about 1/2 cup for all that water). The broth should just be a little salty and beefy without being overpowering. Bring to a boil on high, turn down to medium and let cook for a couple hours. The longer it cooks the better the flavor. Keep an eye on the liquid and don't let it boil down below the top of the meat and veggies.

Sunday, August 8, 2010

Tator Tot Casserole

We love Tator Tot Casserole but hadn't eaten it since I went Gluten Free. Traditionally I would make the casserole with Cream of Mushroom soup which had wheat as a thickener. Add to that problem - my husband is dairy free and we just gave up on a favorite (happens all too often). I had a brainstorm this past week and came up with an idea.
I used a modified Almond Sauce as the base and made the casserole. It's a little different and doesn't have that mushroom flavor (which my son was grateful to have gone). It's a bit more time consuming that the traditional version but still fairly simple. I am using dairy ingredients in this version of the recipe - substitute non-dairy any way you'd like (I used Nucoa and Soy Milk).

To make the sauce:
2-4 tbs butter
2 cups milk
2 tbs cornstarch
2 tsp onion powder (or to taste)
2 TBs soy sauce
Melt butter in saucepan. Measure 1 cup milk and add 1 tsp cornstarch. Mix well and pour into saucepan. Repeat with 2nd cup of milk. Add seasonings and cook until starting to get thick (it will continue getting thick when you bake the casserole).

Brown 1 pound or so of ground beef. Feel free to drain the fat off - I don't because I am a little lazy. Add sauce. Add vegetables (usually I use a can of green beans that has been drained but tonight I used 1/2 pound of frozen mix veggies). Pour into casserole dish and top with tator tots. I like to lay them out in rows. Bake at 425 for about 30 minutes or until the tator tots are fully cooked.

Monday, August 2, 2010

Zucchini Bread Pudding

As I mentioned in the Zucchini Bread - I made a double batch of the zucchini bread in a 9x13 pan and took it out too early causing it to fall. So I thought instead of dumping the pan that I would turn it into bread pudding and it was great.
I attempted to dry the bread in the oven but it was so dense it didn't really dry out.

double batch of zucchini bread cut into 1" squares (approximately)
1 3/4 cups 1% low-fat milk
1 cup sugar
1 tablespoon vanilla
1 (12 ounce) can evaporated skim milk (I didn't have evaporated milk so I just used regular milk)
2 large eggs -- lightly beaten
Mix together wet ingredients and add bread, pressing it down to soak up some of the mixture. Let set for about 15 minutes. Grease a 9x13 baking dish. Pour mixture into pan and bake at 350 for about 35 minutes or until set. I added a splash of Irish Whiskey to give it a little extra flavor.

Zucchini Bread

I learned something very important making this bread - if you freeze your zucchini, measure before it thaws. Otherwise, it's a big mess.
This recipe is from Gluten-free Baking with the Culinary Institute of Art.
Flour Blend #3
3/4 cup white rice flour
4 cups potato starch
5 TB guar gum
1/2 cup powdered egg whites

Zucchini Bread
3/4 cup flour blend #3
1 cup sugar
1/4 cup + 3 TB oil
2 eggs
2 cups zucchini, shredded
2 teas cinnamon
2 1/2 teas baking powder
Preheat oven to 350. Combine all dry and wet ingredients in a mixing bowl and blend completely until smooth. Pour into greased loaf pan and bake for 1 hour or until skewer comes out clean. Cool completely and unmold.
(I made a double batch in a 9x13 pan but took it out too early which caused it to fall so I turned it into bread pudding).

Pumpkin Muffins

This recipe is from Gluten-Free Baking with the Culinary Institute of Art. This recipe is really good and tastes good the next day (after that I can't tell you because I never got them in the freezer).
Flour Blend #5
1 3/4 cup White Rice Flour
1 1/4 cup Tapioca Starch
1 3/4 Soy Flour
1/2 cup Whey (I used powdered milk this time but you can use soy milk powder)

Pumpkin Muffins
1 cup sugar
1/2 cup + 1 TB oil
2 eggs
1 cup pumpkin (canned works fine - a can that makes 2 pies makes 3 batches)
3/4 cup + 2 TB flour blend #5
1 TB cinnamon
1 1/4 teas baking soda
Preheat oven to 350. Mix sugar, oil, eggs and pumpkin with a whisk until fully combined. Add in flour, cinnamon, and baking soda. Mix by hand until fully combined. Pour into prepared muffin tins (I used paper cups and they peeled away really nicely). Bake 15 minutes of until skewer comes out clean. Cool for 5 minutes and then remove from pan. If you use a loaf pan bake 50-60 minutes.
You can ice with cream cheese frosting but these were great with just butter (or nothing).

Fruit Cobbler

Well, after a long hiatus and a brief gluten breakdown, it's my goal to get back in the swing of things. Maybe I can keep this up this time.
This past weekend I was a baking fool. I had a box of blueberries that needed to be made into something. Originially I was going to make muffins since the family was eating muffins like crazy but I was running low on muffin ingredients and opted to try fruit cobbler for the first time (we are a fruit crisp family). The recipe calls for a gf glour mix. I used a basic rice flour mix and it wasn't as good as it should have been but I promised the recipe so here it is - from Special Diets for Special Kids.
Fruit Cobbler
5 cups fruit
1/2 cup sugar
2 Tb gf flour
1 Tb Lemon juice
1 tsp Vanilla
1/2 tsp Cinnamon
1 egg
1/2 cup gf flour
1/2 cup sugar
2 Tb margarine, melted
1/2 tsp baking powder

Mix together fruit with the next five ingredients. Pour into a 2 qt casserole dish. Mix together topping ingredients and spoon onto fruit, covering as much as possible. Put on cookie sheet to prevent spills and place in a 375 degree oven. Bake 45-50 minutes or until topping is golden brown.