Buns – Hot Dog or Burger

Every Body Eats by M.H.W. Hill Page 144

Incredibly easy to produce and so soft and delicious!
Necessary Equipment
Parchment paper
Aluminum foil to create molds for hot dog* buns and hamburger** buns
*  Eclair baking pan yields 8 short hot dog buns and 2 - 3 hamburger** buns
**  English muffin rings yields 6 - 8 large hamburger buns
Palm shortening to grease molds
Oven-proof pan filled 3/4-full with boiling water

Ingredients
1-3/4 cup potato starch, or cornstarch, or tapioca starch
1/3 cup DariFree powder, or dry milk powder of choice
1/4 cup millet flour, or garbanzo bean flour
2 tablespoons tapioca starch
2 tablespoons brown sugar, cane sugar
4 teaspoons active dry yeast
2 teaspoons egg replacer powder
2 teaspoons xanthan gum, or 1-1/2 guar gum
1-1/2 teaspoons agar powder, or unflavored gelatin of choice *
1 teaspoon sea salt
3/4 cup plus 2 tablespoons 110 - 120°F water, or GF broth of choice
1 tablespoon grapeseed oil, or pure olive oil, or soy-free vegan buttery spread (Earth Balance) **
2 teaspoons apple cider vinegar, or coconut vinegar
6 tablespoons grapeseed oil (or oil or melted butter of choice) to brush on bun tops prior to baking

* gelatin is commonly derived from three main sources: agar (red algae), porcine (pig), bovine (cow); least human allergenic of these is agar powder; porcine has a particular flavor and granularity, and bovine is most absolutely polluted chemically/hormonally.

1. Cover two baking sheets with parchment paper; refer to NOTES at the bottom of this post on how to create appropriate molds using aluminum foil; grease molds or pan with palm shortening; place molds on parchment-lined baking sheets; set aside.
2. In airtight container combine potato starch, DariFree powder, millet flour, tapioca starch, light brown sugar, yeast, egg replacer powder, and xanthan gum; place on lid; shake vigorously to combine and to introduce air; set aside.
3. Place large oven-safe pan on stove top, fill three-quarters with water; bring water to boil.
4. Place oven baking racks in second and fifth positions; place pan of boiling water onto bottom rack of cold oven.
5. Place saucepan over medium heat; add water and heat to 110 - 120°F (most water heaters are set to 120°F, so when left to run awhile hot tap water is usually this temperature).
6. Using thermometer verify water is 110 - 120°F; stir in 1 tablespoon grapeseed oil and apple cider vinegar.
7. Pour dry ingredients into large bowl; stir in water mix; using electric mixer set to low beat until dry mix is incorporated, scraping sides of bowl as needed; increase mixer speed to high; beat batter 1 minute.
8. Place 1/4-cup batter into each greased mold, spreading batter to fill mold bottom completely; smooth out tops.
9. Place baking sheet with buns onto the second rack of cold oven, with pan boiling water below; close oven; rise buns 20 minutes.
10. Remove baking sheet from oven; gently brush each bun generously with grapeseed oil.
11. Preheat oven to 350°F; place raised buns onto second rack of preheated oven; bake 25 - 30 minutes.
12. Remove baking sheet from oven; cool buns on sheet 2 minutes; remove buns to wire cooling rack; cool 10 minutes.

Serve immediately, or once completely cooled store in airtight container at room temperature up to 2 days.

To freeze: Half bake buns by removing them from oven after 18 minutes of baking time; cool completely; place cooled buns on parchment-lined baking sheet, wrap sheet tightly in plastic; freeze until solid, about 1 hour; remove frozen buns to resealable plastic bag; return to freezer for up to 1 month.

To reheat half-baked buns: place frozen buns on parchment-lined baking sheet; place in preheated 350°F oven; bake 7 - 10 minutes.

Servings: 10 - 12 buns
Preheat: 350°F
Prep Time: 45 min
Cooking Time: 25 - 30 min

Variations
To replace DariFree: omit DariFree powder; replace water with milk of choice.

To use egg: omit egg replacer powder; reduce water by 2 tablespoons; beat 1 egg in during step 7.

NOTES
To make your own hamburger or hot dog bun aluminum foil molds:

1. Measure out 3 sheets aluminum foil, 12" x 24"; each foil sheet yields four 3" x 12" strips.
2. Fold long edges to meet in the center, slice along formed crease to form two 6" x 24" strips.
3. Fold each strip in half the long way to form two 3" x 24" strips.
4. Cut each strip in half, yielding two 3" x 12" strips.
5. One strip at a time, bring loose ends together and fold over several times, creating a hoop.
6. Carefully stretch hoop into long hot dog bun shape.
7. Repeat with remaining strips, yielding 12 foil molds.
8. Carefully grease each mold with palm shortening; place prepared molds onto parchment lined baking sheet in two rows of six.

For each sheet of foil:

Sweet Rolls

Just like Mom used to make .... and Grandma before her! Excellent on a cold Sunday morning (or any morning for that matter)!

Every Body Eats by M.H.W. Hill Page 184

Dough
1 cup tapioca starch, or potato starch, or cornstarch, or arrowroot starch
3/4 cup brown rice flour, or amaranth flour, or Montina®, or Nuchia®, or white rice flour
1/4 cup GF oat flour, or pure rice bran, or millet flour, or quinoa flour
1/4 cup DariFree® powder
2 teaspoons egg replacer powder
2 teaspoons xanthan gum, or 1-1/2 teaspoons guar gum, or 1-1/2 teaspoons arrowroot starch
2 teaspoons yeast
1/2 teaspoon agar powder, or unflavored gelatin of choice
1/2 teaspoon sea salt
1 cup 110 – 120ºF water
2 tablespoons grapeseed oil, or olive oil, or safflower oil
2 teaspoons agave nectar, or honey, or cane sugar of choice
1/2 teaspoon apple cider vinegar, or coconut vinegar
Filling
1 cup nut butter of choice
Coating (optional)
Cane sugar, or light brown sugar
Grapeseed oil

1. In airtight container combine tapioca starch, brown rice flour, GF oat flour, DariFree® powder, egg replacer powder, xanthan gum, yeast, agar powder, and sea salt; place on lid and shake vigorously to combine and to introduce air; set aside.
2. In mixing bowl combine heated water, grapeseed oil, agave nectar, and apple cider vinegar; stir to combine.
3. Place dry ingredients into wet; beat with electric mixer 3 minutes.
4. Cover clean work surface with parchment paper; dust heavily with brown rice flour (or GF flour of choice).
5. Turn dough out onto floured surface; dust dough generously with GF flour; coat hands in GF flour; pat into desired shape and thickness.
6. Spread nut butter of choice over surface of prepared dough; roll into long log; slice into rolls of desired size; place each roll cut-side down on parchment covered rimmed baking sheet (in center).
7. Place baking rack in second position; preheat oven to 425ºF.
8. Place prepared rolls on top of preheating oven; rise for 15 minutes.
9. Place risen rolls into preheated oven; bake 20 minutes.

Remove from oven to cool slightly; eat immediately.

Store in airtight container at room temperature up to 2 days. Reheat in warm oven prior to serving, if desired.

Servings: 10-14 rolls
Preheat: 425°F
Prep Time: 30 min
Cooking Time: 20 to 25 min

Variations
To replace DariFree® powder: omit DariFree® powder; replace heated water with heated milk of choice.

To make Cinnamon Rolls: For filling: In airtight container combine 1/3 cup light brown sugar, 1 teaspoon ground cinnamon, a pinch of nutmeg; place on lid and shake to combine; add 1 tablespoon butter or oil of choice (I like coconut oil); rub in; sprinkle filling over surface of dough during step 6 (omitting nut butter of course) then sprinkle on 1/2 cup soaked then drained raisins; continue with recipe from the middle of step 6. For Icing: combine 1/2 cup powdered sugar with up to 2 tablespoons water; drizzle over top of hot cooked rolls; serve immediately.

Creamy Macadamia Nut Butter

2 cups dry roasted (unsalted) Macadamia nuts
pinch of sea salt (optional)
2 to 4 tablespoons agave nectar to taste

1. Place nuts in food processor or blender; pulse to chop finely.
2. Add sea salt and 2 tablespoons agave nectar; process until smooth and creamy.
   Taste; add up to 2 additional tablespoons agave nectar, to taste; blend to combine.
3. Eat or serve immediately.
   
4. Scoop nut butter into storage container; store up to 4 days in refrigerator.
5. Use as you would other nut butters - as a base for faux cheeses, as a spread on toast and sandwiches.

Servings: 2+ cups
Prep Time: 5 mintues
Preheat: None
Cook Time: None

Variations
If using for a filling for candies, use granulated sweetener such as light brown sugar in equal replacement of agave nectar.

Luscious Lemon Cake

1/2 cup tapioca flour, or potato starch flour
1/3 cup brown rice flour, or almond flour, or white rice flour, or quinoa flour
1/3 cup potato starch, or tapioca starch, arrowroot flour
1/3 cup millet flour, or potato flour, or amaranth flour
1/4 cup DariFree powder
1 tablespoon poppy seeds
2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon sea salt
10 tablespoons water
1 cup cane sugar, or light brown sugar
1/2 cup unsweetened applesauce
6 tablespoons grapeseed oil, or pure olive oil
1 tablespoon pure lemon juice
1 teaspoon GF lemon extract
3/4 teaspoon GF vanilla extract

1. Using palm shortening lightly grease an 8" cake pan; light dust with brown rice flour; tap out excess; set aside.
2. Place baking rack in third position; preheat oven to 350 degrees F.
   
3. In airtight container combine tapicoa flour, brown rice flour, potato starch, millet flour, DariFree powder, poppy seeds, baking powder, baking soda, and sea salt; place on lid; shake vigorously to cimbine and introduce air.
4. In mixing bowl combine water, cane sugar, unsweetened applesauce, grapeseed oil, pure lemon juice, lemon extract, and vanilla extract; beat to combine.
5. Stir dry ingredients into mixing bowl; beat 1 minute by hand to combine.
6. Pour batter into prepared pan.
7. Place into preheated 350 degree F oven; bake 45 minutes.

Remove pan to wire cooking rack; cool 15 minutes; turn cake out onto wire cooking rack; cool completely prior to frosting.

Servings: 12 slices
Prep time: 15 minutes
Preheat: 350 degrees F
Baking Time: 45 minutes

Teriyaki Sauce

Welcome back, Teriyaki green beans, chicken, and noodles!!!

1 cup canned unsalted, unflavored, whole tomatoes (do not drain)
1 cup molasses
1 cup canned peaches, diced, and 1/4 cup canning juice
1/2 cup agave nectar, or cane sugar, or light brown sugar 
6 tablespoons Balsamic vinegar
2 tablespoons roasted red pepper, washed, cleaned, diced
1/3 cup onion flakes, or 5 teaspoons onion powder
2 teaspoons tapioca starch, or potato starch, or arrowroot starch
1-1/2 teaspoons garlic powder
1/2 teaspoon finely ground black pepper

1. In bowl of food processor or blender combine whole tomatoes, molasses, peaches with canning juice, 1/2 cup agave nectar, Balsamic vinegar, and roasted red peppers; grind to smooth consistency.
2. In airtight container combine onion flakes, tapioca starch, garlic powder, and finely ground black pepper; place on lid and shake vigorously to combine.
3. Add dry mix to food processor; blend to combine.
4. Place saucepan over medium heat; add sauce; bring to a boil; drop to a simmer; cook 1 hour; stir occasionally.
5. Pour sauce off into jar with tight-fitting lid; allow to cool completely; refrigerate up to 1 month.

Servings: about 4 cups
Prep Time: 10 minutes
Preheat: Medium heat
Cook Time: about 1 hour

Yogurt, Rice Milk

So versatile – mix with fruit or preserves of choice for breakfast, use a base for homemade sour cream, mayonnaise substitute, and homemade whipping cream. Easy, quick, and delicious!

4-1/2 cups water
2-1/4 cups brown rice flour, or white rice flour
1 teaspoon xanthan gum, or 1/2 teaspoon guar gum, or 1/2 teaspoon arrowroot starch
1 teaspoon agar powder, or unflavored gelatin of choice
1/2 teaspoon GI ProStart™ Yogurt Starter
Yogurt Maker (6, 6-ounce glass jars)

1. Using hot soapy water wash yogurt maker jars and lids; dry thoroughly.
2. In bowl of food processor or blender combine water and brown rice flour; blend 8 minutes; rest 2 minutes.
3. Strain liquid through a fine mesh sieve or cheese cloth; press pulp to release all liquid; return liquid to food processor or blender.
4. With food processor running add xanthan gum, agar powder, and yogurt starter; blend 2 minutes.
5. Using tablespoon fill glass jars inside yogurt maker; place lid; set timer to 10 hours.
6. When time is up remove jars from yogurt maker; place on lids; refrigerate for at least 4 hours prior to consuming.

Refrigerate remaining in glass airtight container up to 3 days.

Servings: 36 ounces
Preheat: Low Heat
Prep Time: 15 min
Cooking Time: 10 hours

Variations

To use other grain flour: replace brown rice flour with garbanzo bean flour, or pea protein powder, or other flour of choice.

To sweeten yogurt: stir in agave nectar, light brown sugar, or honey to taste; serve.
To add fruit: stir in prepared jelly, jam, or preserves of choice; serve.

To make sour cream: Once yogurt is made measure out quantity needed in separate glass container; add 1 teaspoon lemon juice for every 1 cup yogurt; stir to mix; place on lid; refrigerate 1 hour prior to using.

To make fruit salad topping: measure out quantity needed into glass container; for every 1 cup yogurt add: 1-1/2 teaspoons agave nectar, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon ground nutmeg; stir to mix; pour over prepared fresh fruit; serve immediately as fresh fruit salad. Can be stored in airtight container up to 1 days; stir before serving.

To make heavy cream: for every 1 cup yogurt: add quantity needed to blender or food processor, while machine is running add 1/8 teaspoon xanthan gum or 1/8 teaspoon agar powder; add 1 tablespoon agave nectar or honey; blend 1 minute; chill before serving or use immediately in recipe as needed.

Yogurt, Coconut Milk

This is so versatile – mix with fruit or preserves of choice for breakfast, use a base for homemade sour cream, mayonnaise substitute, and homemade whipping cream. Easy, quick, and delicious!

4-1/2 cup (about 2-1/2 cans) organic coconut milk (Thai Kitchen®), room temperature (do not use commercial preparations – use pure coconut milk ONLY)
2 tablespoons agave nectar, or honey, or light brown sugar
1 teaspoon xanthan gum, or 1/2 teaspoon guar gum, or 1/2 teaspoon arrowroot starch
1 teaspoon agar powder, or unflavored gelatin of choice
1/2 teaspoon GI ProStart™ Yogurt Starter
Yogurt Maker (6, 6-ounce glass jars)

1. Using hot soapy water wash yogurt maker jars and lids; dry thoroughly.
2. In bowl of food processor or blender combine coconut milk (be sure to scrape and use all the fat from the inside of the can) and agave nectar; blend 8 minutes; rest 2 minutes.
3. With processor running add xanthan gum, agar powder, and yogurt starter; blend 2 minutes.
4. Using tablespoon fill glass jars inside yogurt maker; place on lid; set timer to 10 hours; place on yogurt maker lid.
5. When time is up remove jars from yogurt maker; place lids onto glass jars; refrigerate at least 4 hours prior to consuming.

Refrigerate remaining in glass airtight container up to 3 days.

Servings: 36 ounces
Preheat: Low Heat
Prep Time: 5 min
Cooking Time: 10 hours

Variations
To sweeten yogurt: stir in agave nectar, light brown sugar, or honey to taste; serve.
To add fruit: stir in prepared jelly, jam, or preserves of choice; serve.
To make sour cream: Once yogurt is made measure out quantity needed in separate glass container; add 1 teaspoon lemon juice for every 1 cup yogurt; stir to mix; place on lid; refrigerate 1 hour prior to using.
To make fruit salad topping: measure out quantity needed into glass container; for every 1 cup yogurt add: 1-1/2 teaspoons agave nectar, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon ground nutmeg; stir to mix; pour over prepared fresh fruit; serve immediately as fresh fruit salad. Can be stored in airtight container up to 1 days; stir before serving.
To make heavy cream: for every 1 cup yogurt: add quantity needed to blender or food processor, while machine is running add 1/8 teaspoon xanthan gum or 1/8 teaspoon agar powder; add 1 tablespoon agave nectar or honey; blend 1 minute; chill before serving or use immediately in recipe as needed.

Yogurt, Almond Milk

This is so versatile – mix with fruit or preserves of choice for breakfast, use a base for homemade sour cream, mayonnaise substitute, and homemade whipping cream. Easy, quick, and delicious!

4-1/2 cups water
2-1/4 cups blanched almond meal (Bob’s Red Mill® works the very best)
2 tablespoons agave nectar, or honey, or light brown sugar
1 teaspoon xanthan gum, or 1/2 teaspoon guar gum, or 1/2 teaspoon arrowroot starch
1 teaspoon agar powder, or unflavored gelatin of choice
1/2 teaspoon GI ProStart™ Yogurt Starter
Yogurt Maker (6, 6-ounce glass jars)

1. Using hot soapy water wash yogurt maker jars and lids; dry thoroughly.
2. In bowl of food processor or blender combine water and almond meal blend 8 minutes; rest 2 minutes.
3. Pour mixture through fine mesh sieve (Gold coffee filter works the best) or cheese cloth; press or squeeze all liquid out of pulp; return liquid to blender or food processor.
4. With food processor running add agave nectar, xanthan gum, agar powder, and yogurt starter; blend 2 minutes.
5. Using tablespoon fill glass jars inside yogurt maker; place on lid; set timer to 10 hours; place on yogurt maker lid.
6. When time is up remove jars from yogurt maker; place lids onto glass jars; refrigerate at least 4 hours prior to consuming.

Refrigerate remaining in glass airtight container up to 3 days.

Servings: 36 ounces
Preheat: Low Heat
Prep Time: 15 min
Cooking Time: 10 hours

Variations
Use any nut of choice – first soak nuts in clean water then grind into fine flour or paste; measure out 2 cups and add to 4-1/2 cups water; proceed with recipe as stated above. To sweeten yogurt: stir in additional agave nectar, light brown sugar, or honey to taste; serve.
To add fruit: stir in prepared jelly, jam, or preserves of choice; serve.
To make sour cream: Once yogurt is made measure out quantity needed in separate glass container; add 1 teaspoon lemon juice for every 1 cup yogurt; stir to mix; place on lid; refrigerate 1 hour prior to using.
To make fruit salad topping: measure out quantity needed into glass container; for every 1 cup yogurt add: 1-1/2 teaspoons agave nectar, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon ground nutmeg; stir to mix; pour over prepared fresh fruit; serve immediately as fresh fruit salad. Can be stored in airtight container up to 1 days; stir before serving.
To make heavy cream: for every 1 cup yogurt: add quantity needed to blender or food processor, while machine is running add 1/8 teaspoon xanthan gum or 1/8 teaspoon agar powder; add 1 tablespoon agave nectar or honey; blend 1 minute; chill before serving or use immediately in recipe as needed.

Scones

These scones are not very sweet – lather ‘em with your favorite jam, maple syrup, or nut butter.

brown rice flour as needed for pan and kneading surface 
rimmed 9 x 13" baking sheet NordicWare Commercial Bakers Half Sheet and Bakers Quarter Sheet
parchment paper to cover baking sheet

1 cup tapioca flour or potato starch, or cornstarch
3/4 cup brown rice flour or white rice flour, or millet flour, or sorghum flour
¾ cup almond meal or GF oat flour, or pure rice bran, or dried quinoa flakes
1-1/2 tablespoons baking powder or 1 teaspoon cream of tartar plus 1/2 teaspoons baking soda
½ teaspoon sea salt trace minerals, natural, ancient, wonderful taste and texture
3/4 cup coconut milk or 1/2 cup coconut milk yogurt plus 1/3 cup coconut milk or milk of choice, or water
1/4 cup (2 ounces) unsweetened applesauce derived from 100% pure organic apples
1 tablespoon agave nectar or honey, or light brown sugar, or cane sugar
1 tablespoon grapeseed oil or high heat oil of choice, such as pure olive, sunflower oil, coconut oil - SOY can be in ANY oil in the form of Vitamin E as a "natural preservative", Vit. E, or Mixed Tocopherols

1. Place baking rack in second position; preheat oven to 425°F. 
2. Line rimmed baking sheet with parchment paper; sprinkle with brown rice flour; set aside.
3. In airtight container combine tapioca flour, brown rice flour, almond meal, baking powder, and sea salt; place on lid; shake vigorously to combine and to introduce air; set aside.
4. In small bowl beat together coconut milk, applesauce, light brown sugar, and grapeseed oil.
5. Place dry ingredients into large mixing bowl; gradually add wet ingredients; fold batter until moist clumps form; add coconut milk as needed to form dough.
6. Turn dough out onto lightly-floured (brown rice flour) surface; knead gently for several turns until dough comes together. It will be delicate and somewhat crumbly, but if pressed hard will form into a ball. 
7. Pat dough into 1”-thick round; using 2.5”-diameter cutter, punch out scones; gather dough scraps; press out to 1” thickness and cut out more scones; transfer cut scones to prepared baking sheet.
8. Bake scones until golden brown on top, about 14 minutes.
9. Cool on baking sheet 5 minutes; transfer to wire cooling rack.
   

Serve warm with faux cream cheese and jam, cashew butter, bean butter, or honey.

To store: cool completely; store at room temperature in airtight container up to 3 days.

Servings: 12

Preheat: 425°F

Prep Time: 20 min

Cooking Time: 14 min

Variations

To use egg: omit egg replacer powder; reduce water by 2 teaspoons; incorporate 1 egg during step 4.

To use dairy: replace coconut milk with milk of choice and coconut milk yogurt with yogurt of choice; or omit coconut milk and add 1/3 cup DariFree powder (or dry milk powder of choice) to dry ingredients and 3/4 cup water to liquid ingredients.

Granola

Great for breakfast or afterschool snacking – even good for a nutritious midnight munchie!

4 cups GF rolled oats, or Enjoy Life Crunchy Rice Cereal, or puffed millet
1 cup raw nuts, and/or raw seeds of choice
1 cup dried fruits of choice
1/2 cup light brown sugar, or dark brown sugar, or cane sugar
1/3 cup pure olive oil, or grapeseed oil, or oil of choice
1/4 cup agave nectar, or honey of choice
1 teaspoon GF vanilla extract
1/2 teaspoon ground cinnamon
1 pinch of sea salt

1. Place baking rack in first position; preheat oven to 325 degrees F; line rimmed baking sheet with parchment paper; set aside.
2. In airtight container combine GF oats, raw nuts and/or seeds of choice, and dried fruits of choice; place lid; shake to combine; set aside.
3. In saucepan set over medium heat combine light brown sugar, pure olive oil, agave nectar, GF vanilla, cinnamon, and sea salt; stir to combine.
4. Bring liquid to a boil; remove from heat; pour over dry ingredients; stir to coat evenly.
5. Pour granola onto prepared baking sheet; spread out into single layer.
6. Place into preheated 325F oven; bake 15 minutes; remove from oven; stir; bake for 10 minutes.
7. Remove from oven to wire cooking rack; cool on pan.

When granola is completely cooled store in an airtight container up to 1 week.

Servings: 6 cups
Preheat: 325 degrees F
Prep Time: 10 min
Cooking Time: 25 min

Great Combinations
Cranberry-Almond, with pepitas, sunflower seeds, raisins and Goji berries.
Pecan-Date, with chia seeds, flax seeds, plums, and cranberries.
Almond-Raisin, with puffed Millet, sunflower seeds, cranberries, and blueberries.

Fruity Protein Pasta

You choose the protein – this salad can be anything you want – orange chicken, cranberry tuna, plum nectarine pork, roasted red pepper beef – just be creative and enjoy!

1 pound dry GF pasta of choice, cooked to desired doneness
a large pot of water
2 teaspoons sea salt of choice
2 tablespoons pure olive oil
2 cans (5 ounces each) Cento tuna packed in pure olive oil – do not drain, or 10 ounces tuna steak of choice, cooked at least medium rare
3 tablespoons pure olive oil
1 tablespoon lemon juice
1/2 teaspoon red sea salt, or sea salt of choice
1/2 cup dried cranberries, or dried fruit(s) of choice
1/2 cup chopped raw walnuts, or raw nut or seed of choice
6 dates, diced
1/2 medium onion, minced

1. Fill large pot with water; bring to the boil; stir in 2 teaspoons sea salt of choice and 2 tablespoons pure olive oil.
2. Add dry pasta to boiling water; boil at least 7 minutes (or least cooking time allowed by manufacturer), or to desired doneness.
3. Drain noodles; rinse; drain; place into mixing bowl.
4. In another mixing bowl combine tuna with packing oil; mix to combine; add 3 tablespoons pure olive oil, lemon juice, and sea salt; fold to combine.
5. Add drained noodles to tuna; fold in cranberries, walnuts, dates, and onion.

Serve immediately.

Hummus (No nuts, No seeds)

I created this version for those sensitive to nuts and seeds. My kids love this on pizza.

15 ounces (2 cups) garbanzo beans
1/4 cup bean butter
2 tablespoons lemon juice
1 teaspoon garlic powder
1 small pinch sea salt
1 pinch cayenne, or chili powder of choice (optional)
1 pinch of paprika (optional)
2 teaspoons of spice of choice (chopped jalapenos, roasted red peppers, Italian seasoning)

1. Wash and drain garbanzo beans.
2. Pour drained garbanzo beans into bowl of food processor or blender; grind into fine paste.
3. Add bean butter, lemon juice, garlic powder, sea salt, cayenne, paprika, and spices of choice; pulse
   to combine.

Refrigerate in airtight container up to 3 days.
Serve as spread on crackers or bread, or as a dip for fresh vegetables or chips.

Servings: 1-1/2 cups
Preheat: None
Prep Time: 10 min
Cooking Time: None

Cream-Style Corn

Delicious as a side dish, or use this recipe in the preparation of Corn Dogs (recipe page 225).

1/2 medium onion, diced
1 tablespoon coconut butter
1/4 teaspoon coarse sea salt
6 cups corn, canned or frozen (or 8 fresh ears of corn, kernels scraped off with knife)
1 sprig fresh rosemary, crushed
1 tablespoon light brown sugar
2 tablespoons cornmeal
1 cup whole coconut milk
freshly-ground black pepper, to taste

1. Place saucepan over medium heat; add coconut butter; sauté onion with sea salt until soft and tender.
2. In food processor or blender grind 3 cups corn into coarse pulp.
3. Place ground corn and 3 cups whole corn kernels into saucepan; cook over medium-high heat, stirring constantly, until moisture has cooked off.
4. Add crushed rosemary; sprinkle on light brown sugar; stir gently for 2 minutes.
5. Sprinkle cornmeal over mixture; stir to combine well.
6. Stir in coconut milk; cook until corn has softened, about 3 minutes.
7. Remove whole rosemary sprig; discard.
8. Season to taste with sea salt and freshly-ground black pepper.

Serve immediately.

Servings: 3 cups
Preheat: Medium
Prep Time: 10 min
Cooking Time: 10 min

Please Note
• 1 medium ear of corn equals about 3/4 cup of corn kernels.
• 2 medium ears of corn equal 1 cup corn kernels.
• 1 package (10-ounces) frozen corn kernels equals 1-3/4 cups corn kernels.

Variations
To replace coconut milk: use milk of choice.

Bean Cheese Sauce

Welcome back, macaroni-and-cheese, Yeah!

15 ounces (1-1/2 cups) Cannellini (white kidney) beans
1 cup roasted red peppers; skins fully removed, washed and drained, or 1 cup diced cooked carrots
1/2 cup nutritional yeast flakes
3 tablespoons lemon juice
2 tablespoons chickpea miso
2 tablespoons roasted red pepper hummus, or cashew butter, or chopped and boiled carrots, or bean butter
2 teaspoons onion powder
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/4 teaspoon mustard powder

1. Drain beans into colander; thoroughly wash; shake off excess water.
2. Pour beans into food processor or blender; add roasted red peppers, nutritional yeast, lemon juice, chickpea miso, and hummus.
3. While blending, add onion powder, sea salt, garlic powder, and mustard powder; blend until very
4. smooth.
5. Use immediately or pour into airtight storage container and refrigerate up to 5 days.

 To serve: measure out 1 cup cheese sauce and mix with 1/4 cup chicken broth or water. Stir over
medium heat until bubbly.

To prepare a cheesy past a dish: While heating cheese sauce with broth or water stir in cooked pasta,
vegetables, and meat of choice; serve when heated through.

Servings: 2 cups
Preheat: None
Prep Time: 10 min
Cooking Time: None

Variations
To replace Cannellini beans: omit Cannellini beans; add Navy beans, or Pinto beans, or black-eyed peas in same quantity as called for; proceed with recipe as stated.

Notes
Any miso can be used to make this recipe. Chickpea miso is the only miso that is free of soy. There are several kinds of wheat-free miso on the market that can be used in equal replacement.

Corn Dogs or Cheesy Dogs

Very yummy – but messy to make! Have fun!!! You can prepare these without the chopsticks – just cut hot dogs into 4 lengths per dog, coat in starch, then drop into breading and bake.

1 gallon corn oil, or grapeseed oil, or peanut oil, or safflower oil, or sunflower oil
1-1/4 cup organic corn flour, or millet flour
3/4 cup brown rice flour, or teff flour
2 teaspoons coarse sea salt
2 teaspoons xanthan gum, or 1-1/2 teaspoons guar gum, or 1-1/2 teaspoons arrowroot starch
1 teaspoon baking powder
1/2 teaspoon cayenne pepper, or chili pepper, or white pepper
1/4 teaspoon baking soda
1-1/2 cups whole coconut milk, or whole milk of choice
1-1/4 cups cream-style corn, or cheese sauce
1/3 cup finely grated onion
2 tablespoons diced jalapeno pepper, or diced green chili peppers (optional)
1-1/2 tablespoons lemon juice
8 wooden chopsticks
8 all-natural, preservative-free, uncured beef hot dogs; or turkey, or chicken, or pork hot dogs
4 tablespoons cornstarch, or potato starch, arrowroot starch, or tapioca starch

1. Pour oil into deep fryer or large heavy stock pot; heat to 375°F.
2. In medium bowl combine corn flour, brown rice flour, sea salt, xanthan gum, baking powder, cayenne pepper, and baking soda.
3. In separate bowl combine coconut milk, cream-style corn, onion, diced jalapeno, and lemon juice; stir to mix well.
4. Add dry ingredients to wet; stir until lumpy batter forms; set aside for 10 minutes.
5. Scatter starch in dry pan; roll hot dogs in cornstarch; tap to remove excess.
6. Select tall wide glass jar; fill two-thirds full with batter; refill jar as needed as preparing corn dogs.
7. Place each starch-dredged hot dog on chopstick; quickly dip in and out of batter.
8. Immediately (but very carefully) place each dipped hot dog into heated oil; cook until coating is golden brown, 4 to 5 minutes.
9. With tongs, remove to cooling rack; drain; cool 5 minutes.

Serve warm with condiments of choice.

To freeze: prepare hot dogs through step 7, placing prepared corn dogs on parchment-lined baking sheet; wrap tightly in plastic; freeze until solid, about 3 hours. Once frozen, remove to resealable plastic bag; store in freezer up to 1 month.

To cook frozen corn dog: Preheat frying oil to 375°F; place frozen corn dog into hot oil; cook 6 to 7 minutes.

Servings: 8
Preheat: 375°F
Prep Time: 20 min
Cooking Time: 4 to 5 min

Granola Bars

Simple to make and so yummy – a guilt-free snack!

8"-square baking pan
parchment paper
oil of choice, such as grapeseed oil, or pure olive oil, or palm oil
1/2 cup GF rolled oats, or Quinoa Flakes, or Enjoy Life's Crunchy Rice Cereal, or GF cereal of choice
1/2 cup dried cranberries, or dried fruit of choice
1/2 cup sliced almonds, or nuts and/or seeds of choice, or additional dried fruit of choice (soak then drain dried fruit prior to adding to mixture)
1/4 cup pumpkin seed flour, or chia seed flour, or tapioca flour, or arrowroot starch, or cornstarch, or potato starch
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
1/2 cup nut or seed butter of choice, or bean butter, or rutabaga butter
1/2 cup light brown sugar, or dark brown sugar, or cane sugar
1/4 cup water, or organic 100% apple juice, or organic 100% fruit juice of choice

1. Place baking rack in first position; preheat oven to 300°F.
2. Line an 8-inch square baking pan with parchment paper; lightly oil parchment paper with oil of choice; set aside.
3. In large bowl combine GF rolled oats, dried fruit of choice, and nuts and/or seeds of choice.
4. Add GF flour of choice, ground cinnamon, and sea salt; stir to combine; set aside.
5. In saucepan over medium heat whisk together nut or seed butter, light brown sugar and water over low heat until sugar has dissolved, about 5 minutes.
6. Remove pan from heat; stir in dry ingredients.
7. Spread granola mixture into bottom of prepared pan; smooth out top.
8. Place in preheated 300°F oven; bake until top is firm about 30 minutes, and up to 40 minutes (depends on ingredients used and how wet the mixture is).
9. Remove pan from oven to cooking rack; cool 10 minutes.
10. Lift out of pan by grasping parchment paper.
11. Let cool completely; using serrated knife cut into 16 bars.
12. Store in airtight container up to 1 week.
    

Servings: 16 bars
Preheat: 300°F
Prep Time: 10 min
Cooking Time: 30 - 40 minutes

To soak dried fruit: place desired amount of dried fruit into a bowl; add water; set aside for 30 minutes. Or, place dried fruit in bow; add boiling water; set aside for 10 minutes. Retain1/4 cup soaking water to use in recipe.

To use agave nectar or honey: omit light brown sugar; add 1/3 cup agave nectar or honey of choice to saucepan; reduce water to 3 tablespoons.
------------------------------
------------------------------
FOR 8 GRANOLA BARS:

1/4 cup GF rolled oats, or Quinoa Flakes, or Enjoy Life's Crunchy Rice Cereal, or GF cereal of choice
1/4 cup dried cranberries, or dried fruit of choice
1/4 cup sliced almonds, or nuts and/or seeds of choice, or additional dried fruit of choice (soak then drain dried fruit prior to adding to mixture)
2 tablespoons pumpkin seed flour, or chia seed flour, or tapioca flour, or arrowroot starch, or cornstarch, or potato starch
1/4 teaspoon ground cinnamon
1/8 teaspoon sea salt
1/4 cup nut or seed butter of choice, or bean butter, or rutabaga butter
1/4 cup light brown sugar, or dark brown sugar, or cane sugar
2 tablespoons water, or organic 100% apple juice, or organic 100% fruit juice of choice                                                                                                                                                                     

Follow the directions as stated above.

Servings: 8 bars
Preheat: 300°F
Prep Time: 10 min
Cooking Time: 25 - 30 minutes

Pizza Casserole

The mashed potato flakes and oil as please even the pickiest eater – it tastes much like melted
cheddar cheese!

palm shortening for baking dish
2-1/2 cups GF broth of choice
15 ounces (2 cups) GF pasta sauce of choice
8 ounces (about 4 cups) uncooked GF pasta (shape and flavor of choice)
1 cup (4 ounces) Pancetta, or cooked Italian sausage, or cooked ground meat of choice
1/2 cup nitrate-free, preservative free Pepperoni, diced if large (Applegate Farms)
1 tablespoon Spaghetti seasoning, or seasoning of choice
1 cup potato flakes, flavor of choice (Edward & Sons)
1/4 cup grapeseed oil

1. Place baking rack in second position; preheat oven to 425°F.
2. Grease baking dish generously with palm shortening; set aside.
3. In large bowl combine GF broth, pasta sauce, uncooked pasta, Pancetta, Pepperoni, and Spaghetti seasoning; stir to incorporate; set aside.
4. In small bowl combine mashed potato flakes and grapeseed oil.
5. Pour pasta mixture into prepared baking dish.
6. Spread potato mixture evenly over top.
7. Cover tightly with foil.
8. Place in 425°F preheated oven; bake 45 minutes or until all liquid is gone and pasta is soft. Serve hot or cool.

To freeze: cool completely; split into desired portions; place in airtight container; freeze for up to 1 month.

Servings: 4
Preheat: 425°F
Prep Time: 10 min
Cooking Time: 45 min

Variations
To use dairy: omit potato flakes; omit grapeseed oil. During final 15 minutes of cook time,
remove foil and sprinkle on desired amount of shredded cheese of choice.

Chicken Veggie Rice Casserole

An excellent one-pot meal and it is so quick and delicious. This can be prepared ahead and refrigerate,
just attach a note listing bake time and temperature and then anyone can prepare dinner!

palm shortening to coat baking pan
1 cup short-grain brown rice
2 tablespoons dried peas, or frozen peas, or fresh peas
2 tablespoons dried carrots, or frozen carrots, or fresh carrots
1 tablespoon dried onion, or onion flakes
1 tablespoon light brown sugar
1/2 ounce dried mushrooms of choice (optional)
1 teaspoon sea salt
1 teaspoon dried thyme
2-1/2 cups GF broth of choice
1/4 cup applesauce
2 tablespoons grapeseed oil
2 cups chicken breast, or tuna, or frozen diced chicken, or cooked ground turkey, or cooked ground beef

1. Place baking rack in third position; preheat oven to 425°F.
2. Grease baking dish generously with palm shortening; set aside.
3. In large bowl combine brown rice, peas, carrots, onion, light brown sugar, mushrooms, sea salt, and thyme; mix well to combine.
4. Add GF broth; stir in applesauce, grapeseed oil, and prepared meat of choice.
5. Pour mixture into prepared baking dish; cover tightly with foil.
6. Place in preheated 425°F oven; bake 50 minutes, or until all liquid has been absorbed and rice is soft.

Serve hot or cool. This dish can also be split into desired portions then frozen up to 1 month.
Servings: 6
Preheat: 425°F
Prep Time: 10 min
Cooking Time: 50 min
Variations
Vegetarian dish: omit meat; add 3/4 cup prepared vegetables of choice.

Orange Cake

Pour this batter into a bread loaf pan that has been greased with palm shortening and dusted with GF flour of choice. Great served for a quick, nutritious breakfast or on a brunch buffet (ice for extra pizzazz).

3 tablespoons orange juice
1 teaspoon dried orange peel (or fresh orange zest)
3/4 cup cane sugar, or light brown sugar
1/2 cup unsweetened applesauce
1/3 cup grapeseed oil, or olive oil, or oil of choice
1/2 cup GF oat flour, or pure rice bran, or quinoa flour
1/2 cup tapioca starch, or cornstarch, or potato starch
1/4 cup millet flour, or sorghum flour, or amaranth four
1/4 cup brown rice flour, or white rice flour, or corn meal
1 tablespoon baking powder
1 tablespoon DariFree powder
1-1/2 teaspoons xanthan gum
1/2 teaspoon agar powder (optional)
ICING
1-3/4 cups powdered sugar
2 tablespoons melted soy-free vegan buttery spread (Earth Balance), or butter of choice
2 tablespoons orange juice

1. Place baking rack in third position; preheat oven to 350 degrees F.
2. Using palm shortening grease a bread loaf pan; lightly dust with brown rice flour; tap out excess; set aside.
   
3. In small bowl combine orange juice and dried orange peel (or fresh orange zest); stir; set aside.
4. In mixing bowl combine cane sugar, applesauce, and grapeseed oil; beat to combine; set aside.
   
5. In airtight container combine GF oat flour, tapioca sstarch, millet flour, brown rice flour, baking powder, DariFree powder, xanthan gum, and agar powder; place on lid; shake vigorously to combine and to introduce air.
6. Stir orange zest and juice into mixing bowl; beat to combine.
   
7. Add dry ingredients to mixing bowl; beat vigorously to combine.
8. Pour batter into prepared loaf pan; place into preheated 350 degree F oven; bake 45 minutes.
9. Remove pan to wire cooling rack; cool cake in pan 5 minutes; gently turn cake out onto wire cooling rack; allow to completely then ice if you desire.

Slice and serve.

Servings: 12 slices
Prep Time: 10 minutes
Preheat: 350 degrees F
Cook Time: 45 minutes

Variations
To use egg: omit applesauce; beat 2 eggs and incorporate during step 3.
To use dairy: replace oil with melted butter; omit DariFree powder.

Toaster Pastries (aka Pop Tarts)

WOW!!!

1/2 cup millet flour, or sorghum flour, or potato flour
1/2 cup potato starch, or cornstarch
1/2 cup tapioca starch, or arrowroot starch
1/2 cup brown rice flour, or white rice flour
1 tablespoons cane sugar, or light brown sugar
2 teaspoons xanthan gum, or guar gum
1/2 teaspoon baking powder
1/2 teaspoon sea salt
14 tablespoons palm shortening
1/4 cup cold water
2 tablespoons unsweetened applesauce
1/2 teaspoon coconut vinegar, or vinegar of choice
1 teaspoon jam of choice, or fruit preserves of choice PER TART! - quantity will depend on how many tarts you make - do not overfill tarts!

1. In airtight container combine millet flour, potato starch, tapioca starch, brown rice flour, cane sugar, xanthan gum, baking powder, and sea salt; place on lid and shake vigorously to combine.
2. Pour dry ingredients into bowl of food processor or large mixing bowl; measure palm shortening by the tablespoon into the dry ingredients; pulse to form coarse dough (or cut fat in with pastry cutter).
3. In small bowl combine water, applesauce, and coconut vinegar; stir to combine.
4. While pulsing food processor add wet ingredients; pulse to form soft dough (or work in with hands).
5. Dust parchment paper with brown rice flour (or GF flour of choice); turn dough out; split into 8 balls.
6. Using GF flour-dusted hands, pat balls into thin sheets; using cutter of choice punch out dough; set pieces on parchment; continue until all dough is used (I use a large square biscuit cutter which yields 28 pieces - 14 finished pastries).
7. Place 2 teaspoons jam of choice in center of 14 pieces; flatten jam out slightly, leaving a nice perimeter jam-free.
8. Place empty pastry pieces over jam-filled ones; gently seal entire perimeter by pressing down with a small dinner fork.
9. Place prepared pastries onto parchment-lined baking sheet.
10. Place oven rack into the first position; preheat oven to 350 degrees F.
11. Place baking sheet into preheated oven; bake 18 minutes.
12. Remove sheet from oven; allow pastries to cool 5 minutes.

Top with softened Royal Icing (about 1 teaspoon icing per pastry); smooth icing gently with finger tip.

Serve immediately, or allow to cool completely then store in an airtight container up to 3 days.

To freeze: prepare pastries through step 9; cover baking sheet tightly with plastic; freeze until solid, about 1 hour; remove pastries from sheet into large resealable plastic bag; return to freezer.

To prepare frozen pastries: preheat oven to 350 degrees F; place desired number of pastries onto parchment-lined baking sheet; bake 15 - 17 minutes. Top as desired with icing (freeze dollops of icing next to each pastry that can be easily softened and then gently spread over cooked pastry).

Servings: 14 - 3"-square pastries
Preheat: 350 degrees F
Prep Time: 40 minutes
Cook Time: 18 minutes

Old-Fashioned Cake Donuts

Every Body Eats by M.H.W. Hill Page 178

Yummy and easy to make – a great starter for a Sunday morning brunch.

2 cups water, boiling
1/2 cup Vance’s DariFree powder
1/2 cup unsweetened applesauce
3 tablespoons pure olive oil
2 tablespoons lemon juice
3-1/4 cups brown rice flour, or white rice flour
1 cup potato starch, or tapioca flour, or cornstarch
1 cup cane sugar, or light brown sugar
3/4 cup tapioca starch, or arrowroot starch
2 teaspoons baking soda
2 teaspoons sea salt
2 teaspoons xanthan gum
1 teaspoon baking powder
1 teaspoon ground nutmeg
4 cups grapeseed oil, or corn oil, or coconut oil, or palm oil, or palm shortening

1. In saucepan or microwave bring 2 cups water to a boil; stir in 1/2 cup DariFree powder; cook 1 minute.
2. Pour prepared milk into mixing bowl; stir in unsweetened applesauce, pure olive oil, and lemon juice; set aside.
3. In airtight container combine brown rice flour, potato starch, cane sugar, tapioca starch, baking soda, sea salt, xanthan gum, baking powder, and ground nutmeg; place on lid; shake vigorously to combine and to introduce air.
4. Add dry ingredients to mixing bowl; stir to combine (do not use an electric mixer).
5. Set batter aside for 15 minutes.
6. Place dutch oven over medium heat; add 4 cups oil of choice; bring oil to 375F.
7. In brown paper lunch bag combine 1/2 cup cane sugar and 2 tablespoons ground cinnamon; roll top to close; shake vigorously to combine; set aside.
8. Dust a large work surface with brown rice flour; turn dough out; dust with brown rice flour.
9. Pat dough to 1/2”-thickness; cut out doughnut with cutter.
10. Add cut doughnuts to hot oil; fry until brown on one side; turn doughnuts over to brown other side.
11. While doughnuts are still warm, toss in a mixture of cane sugar and ground cinnamon to coat. Serve warm.

Servings: 16
Preheat: 375°F
Prep Time: 20 min
Cooking Time: 10 min

Variations
To use dairy: omit DariFree powder, boiling water, and lemon juice; add 2 cups buttermilk. Omit pure olive oil; add 1/4 cup melted butter of choice.
To use milk of choice: omit DariFree powder, boiling water; add 2 cups milk of choice.
To use egg: omit unsweetened applesauce; beat 2 eggs to incorporate during step .

Chocolate Cake

This cake comes together so quickly you'd almost expect it to be too good to be true - it is delicious!

1/2 cup millet flour, or amaranth flour, or sorghum flour
1/2 cup tapioca starch, or potato starch, or cornstarch, or arrowroot starch
1/4 cup brown rice flour, or white rice flour, or quinoa flour
1/4 cup GF oat flour, or pure rice bran, or quinoa flour
1/4 cup soy-free vegan 100% pure cocoa powder
1 teaspoon xanthan gum, or 3/4 teaspoon guar gum, or 1 teaspoon chia flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1/4 teaspoon agar powder, or unflavored gelatin of choice
1 cup cane sugar, or light brown sugar
6 tablespoons grapeseed oil, or pure olive oil, or melted coconut oil, or sunflower oil
1 cup water
1 tablespoon coconut vinegar, or apple cider vinegar, or GF vinegar of choice
1 teaspoon pure vanilla extract

1. Lightly grease a 9" cake pan with palm shortening; coat generously with millet flour; tap out excess flour; set pan aside.
2. Place baking rack in third position; preheat oven to 350 degrees F.
3. In airtight container combine millet flour, tapioca starch, brown rice flour, GF oat flour, cocoa powder, xanthan gum, baking soda, sea salt, and agar powder; place on lid and shake vigorously to combine and to introduce air; set aside.
4. Place cane sugar into mixing bowl; stir in oil and water; beat to combine well; stir in vinegar of choice and vanilla extract.
5. Add dry ingredients to wet; beat to combine and to break up large lumps.
6. Pour batter into prepared pan.
7. Place in preheated 350 degree oven; bake 55 minutes, or until center of cake springs back when gently touched.
8. Remove from oven to cooling rack; cool cake in pan 10 minutes; turn cake out onto rack to completely cool prior to storage; or frost, slice and serve.
9. Store in airtight container up to 3 days.

Servings: 8
Preheat: 350 degrees F
Prep Time: 10 minutes
Cooking Time: 55 minutes

Balsamic Glaze

Easy to make and so yummy! Use this as a glaze for poultry, pork, fish, or red meat - or vegetables such as baby red potatoes or diced yukon gold.


1-1/4 cups balsamic vinegar
1/2 cup white wine
3 tablespoons cane sugar, or agave nectar, or GF brown rice syrup

1. In small saucepan combine balsamic vinegar, white wine of choice, and cane sugar; stir to combine.
2. Place saucepan over medium heat; bring liquid to a slow boil.
3. Drop temperature to a simmer; cook 30 minutes or until liquid has reduced and is a syrup consistency.
4. Pour off into serving container or storage container.

Store leftovers in refrigerator up to 2 weeks.

Servings: 1 cup
Preheat: None
Prep Time: 5 minutes
Cook Time: 35 minutes