Going shopping for gluten-free food is getting a lot easier. Now that we have “health food” aisles in the regular supermarkets, a consumer’s personal choice is not always based on going to expensive health food stores.
Below are three recipes that I have personally used and delivered to my family, and I hope you like them.
Oh jeez, I love custard, and if I can make my own that’s great.
2 cups of milk, either low fat or full fat.
2/3 granulated sugar
6 tablespoons of flour – a mix of 36 grams of fine white rice flour, and 12 grams of potato starch and 6 grams of tapioca starch.
3 egg yolks.
1 tablespoon of vanilla extract.
In saucepan mix the flour blend, sugar, and milk, and whisk. Take the egg yolks and whisk them well and pour into the mixture. Heat over medium heat stirring now and then.
When thoroughly whisked pour mixture into bowl then pour back into sauce pan, stir slowly and it will thicken.
I will love this forever. Egg custard on anything is bliss, and if you pour it over apple puree or softly cooked fruit it sure is yum
Gorgeous Peanut Butter Cookies.
I have loved peanut butter since the year dot. My kids love it because I ate it with a vengeance when I was pregnant. Now, gluten-free cookies are a must for me.
1 cup of peanut butter, (1 cup of natural peanut butter.)
1 cup of sugar
1 large egg
1 teaspoon of vanilla extract
Preheat oven to 350 degrees Fahrenheit. Mix all ingredients in the bowl, then scoop out balls of dough onto prepared and lined baking sheet. Bake the cookies for 12 minutes.
So – no flour needed just pure ingredients and the cookies are delicious. My kids loved them when they were younger, and my daughter makes them today.
Gluten-Free Lemon Cake.
I enjoy going to the store and buying cakes, especially cup cakes for special occasions. Recently I have had to adjust to finding gluten – free and although the stores do sell some, I came up with my own recipe:
2 cups of white rice flour
4 tablespoons of grated lemon peel
2 cups of sugar
Half a cup of pure butter
2 tablespoons of lemon peel
Quarter cup of pure butter
2 cups of sugar
half a cup of lemon juice
Mix everything for the main cake body together. Stir mix until it is completely smooth, then divide into a lined cake tin. Bake in the oven at 350 degrees fahrenheit for half an hour.
When making the frosting mix together in clean bowl, then slowly add lemon juice. When completely absorbed, wait for mixture to thicken.
I love these little cakes and I make them all the time. They are good for all events, but simply eating them in front of the television is the best, and I know that’s a little naughty.
Happy gluten-free eating everyone.
Personal experience and recipes.