Gluten Free Baked Macaroni and Cheese

(Courtesy of glutenfreegoddess.blogspot.com)

Ingredients:

12 oz. gluten-free penne, spirals or macaroni pasta

3 Tbsp. light olive oil

3 Tbsp. sweet rice flour

2 1/2 c. unsweetened plain almond milk, or non-dairy milk

2 c. shredded non-dairy gluten-free cheese

1/2 tsp. sea salt

1/2-1 tsp. gluten-free honey mustard

1/4 tsp. nutmeg

1 c. gluten-free "bread" crumbs - for topping

1/4-1/2 tsp. paprika and/or dried basil

Halved grape or cherry tomatoes, optional

Instructions:
Bring a large pot of salted water to a rolling boil and pre-cook the gluten-free penne just until it is al dente - tender, but still quite firm to the bite. Drain the pasta in a colander and rinse it quickly under cold water. Set aside.

In a saucepan, heat the olive oil over medium heat, and stir in the rice flour (I like to use a whisk to do this). Cook and stir the flour for about 10 seconds, then slowly add in the almond milk, whisking to blend the flour paste and almond milk.

Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low. Add the shredded vegan cheese, sea salt, mustard, nutmeg, and stir. Continue stirring the sauce until the cheese melts, about 3 to 4 minutes. Remove from heat and set aside.

Preheat the oven to 350 degrees.

In a 6-cup baking dish, combine the cooked penne with the hot cheese sauce. Sprinkle the top of the casserole with gluten-free bread crumbs and paprika. Add tomatoes and dried basil, if desired.

Bake at 350 degrees for about 25 minutes, until heated through and bubbling.

Gluten Free Lemon Iced Ginger Thins

(Courtesy of glutenfreegoddess.blogspot.com)

Ingredients:
1 c. sorghum flour
1 c. potato or tapioca starch
1 c. cane sugar
1/2 c. white rice flour
1/2 c. light brown sugar
1 1/2 tsp. xanthan gum
1 tsp. baking soda
2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. fine sea salt
1/2 c. chilled coconut oil
1/4 c. honey, or organic agave
1 free-range organic egg, beaten
4 Tbsp. non-dairy milk, as needed
ICING:
2 c. powdered sugar
6 Tbsp. fresh squeezed lemon juice

Directions:
In a large mixing bowl, whisk together the sorghum flour, potato starch, sugar, white rice flour, light brown sugar, xanthan gum, baking soda, ginger, cinnamon and sea salt.

Add in the chilled coconut oil, by pieces. Using a whisk attachment or pastry cutter, blend the coconut oil into the flour mixture until it becomes sandy and crumbly.

Add in the honey, beaten egg, and 2 tablespoons non-dairy milk. Beat until a smooth dough begins to form. If the dough is dry or very stiff, add more non-dairy milk, a tablespoon at a time until a pliable dough forms.

Cover with plastic wrap and refrigerate the dough for one hour.

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Pinch off pieces of the dough and roll them into balls. Place the balls onto the lined baking sheet, at least two inches apart. Press down slightly, but do not flatten, as they will spread. Bake on the center rack for 12 to 15 minutes, until golden and firm. Slide the parchment paper onto a cooling rack and allow the cookies to cool for an hour.

Make the icing in a medium bowl by combining the powdered sugar and lemon juice, adding the lemon juice a little at a time until the icing is a soft, smooth consistency. Use a pastry bag (or make your own by cutting a tiny hole in the bottom corner of a clean plastic sandwich bag) to squiggle icing on the cooled cookies. Allow the icing to set for an hour before storing the cookies.

Makes 24 to 30 cookies.

*Notes

- Ener-G Egg Replacer will work in place of the egg.

- In place of coconut oil, organic dairy-free palm shortening will work.

Baked Blueberry Donuts

(Courtesy of Got No Milk)

Ingredients:
2 c. all-purpose flour
1/2 c. sugar
2 eggs
1 1/2 c. fresh blueberries
1 tsp. baking powder
1/2 tsp. baking soda
1 c. almond milk
2 Tbsp. canola oil
1 tsp. vanilla extract
1 pinch cinnamon
1 pinch nutmeg
COATING:
3 Tbsp. melted lactose-free margarine substitute
1/2 c. sugar
1 Tbsp. cinnamon


Directions:
Preheat oven to 325 degrees.  Spray donut pan with cooking spray.  In a bowl, whisk eggs, almond milk, sugar, vanilla, oil, nutmeg and cinnamon.  Add flour, baking powder and baking soda.  Whisk until combined. Carefully fold in blueberries.  Fill each donut hole 2/3 full.


Bake 15-20 minutes.  Cool for about 5 minutes and remove from pan to a wire rack.  Cool completely.


In a bowl, combine sugar and cinnamon.  In another bowl, place melted margarine.  Dip each donut in the margarine followed by the cinnamon sugar.