Gluten Free Elephant Ears Recipe

 

 

 

 

 


Gluten Free Elephant Ears Recipe
 
Prep time
Cook time
Total time
 
Gluten Free Elephant Ears Recipe
Author:
Recipe type: Dessert
Serves: 10
Ingredients
  • 2 cups Cup4Cup All Purpose Flour - gluten free
  • 2 teaspoons Red Star Dry Active Yeast - gluten free
  • ¾ cup whole milk
  • 1 tablespoon sugar
  • ½ teaspoon kosher salt
  • 3 tablespoons Crisco Shortening
  • canola oil for frying
  • TOPPING
  • ¼ cup sugar
  • 2 tablespoons McCormick Ground Cinnamon - gluten free
  • ¼ cup butter, melted
Instructions
  1. In a small saucepan, combine milk, vegetable shortening, sugar and salt. Heat over medium until shortening has melted. Remove from heat and let it cool to 110 degrees F. Transfer mixture to a medium bowl and mix in the yeast and let it sit for 5 minutes until foamy. Add the flour and knead until well combined about 5 minutes. Grease another bowl and place the dough. Cover with plastic wrap and let it stand in a warm place for about 1 hour or until doubled in size.
  2. Portion the dough into 10 equal part. Lay a parchment paper on a working surface and roll the dough using a rolling pin into very thin discs. Heat about ½ inch of oil on a frying pan over medium heat and fry about 30 to 45 seconds on each side or until lightly browned. Transfer to a plate with paper towels. Mix cinnamon and sugar in a small bowl. Brush melted butter and sprinkle cinnamon sugar all over the elephant ears. Serve
Notes
If the dough is kind of dry, add a little water until you get a nice consistency.

  • 2
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •   
  •  
  •  
  •   
  •  

Gluten Free Salmon Dip with Cucumbers

 

 

 

 

 

Products from Amazon.com


Gluten Free Salmon Dip with Cucumbers
 
Prep time
Total time
 
Gluten Free Salmon Dip with Cucumbers
Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • 4 to 6 oz Morey's Wild Caught Smoked Salmon chopped - gluten free
  • 1 (8 oz) Daisy Sour Cream - gluten free
  • 1½ teaspoon Annie's Organic Horseradish Mustard - gluten free
  • 1 tablespoon fresh dill plus more for garnish, chopped
  • 1 tablespoon fresh chives plus more for garnish, chopped
  • black pepper
  • 1 tablespoon lemon juice
  • 2 cucumbers, sliced
Instructions
  1. In a medium bowl, combine sour cream, horseradish, chives, dill, salmon and lemon juice. Stir to blend. Garnish with more herbs, salmon and black pepper. Serve

  • 2
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •   
  •  
  •  
  •   
  •  

Gluten Free Chocolate Granola Bars

 

 

 

 

 


Gluten Free Chocolate Granola Bars
 
Prep time
Cook time
Total time
 
Gluten Free Chocolate Granola Bars
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • 1 cup Bob's Red Mill Old Fashioned Rolled Oats - gluten free
  • ¼ cup Karo Light Corn Syrup - gluten free
  • ¼ cup Skippy Peanut Butter - gluten free
  • 2 tablespoons organic butter
  • 2 tablespoons raw honey, naturally gluten free
  • 3 tablespoons packed brown sugar
  • 1 tablespoon McCormick Vanilla Extract - gluten free
  • ½ teaspoon salt
  • 2 cups Love Grown Chocolate Comet Crispies - gluten free
  • 1 cup Snyder's Of Hanover Mini Pretzels - gluten free
  • ½ cup pecan, roughly chopped
  • 2 tablespoons organic ground flaxseeds - gluten free
  • ¼ cup Tollhouse Nestle Semi Sweet Morsels - gluten free
  • butter or cooking spray for greasing
Instructions
  1. Preheat oven to 350 degrees F.
  2. Line a 13 x 9 x 2 inch baking pan with parchment paper. Grease the parchment paper and set aside. Spread oats on a second baking pan and bake for 12 minutes. Remove and let it cool slightly. Lower the oven to 300 degrees F.
  3. In a small saucepan, combine, peanut butter, corn syrup, brown sugar, butter and honey. Heat on medium and stir just until peanut butter, sugar and butter has melted. Remove from heat and add the salt and vanilla.
  4. In a large bowl, combine, the oats, rice crispies,, pretzels, flaxseeds, and pour the peanut mixture. Mix well then press mixture into the prepared pan. Sprinkle chocolate morsels and press them into the mixture.
  5. Bake for 12 to 15 minutes. Remove and let it cool completely before slicing. Serve

  • 2
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •   
  •  
  •  
  •   
  •  

Gluten Free Stuffed Plum Tomatoes

 

 

 

 

Gluten Free Stuffed Plum Tomatoes
 
Prep time
Total time
 
Gluten Free Stuffed Plum Tomatoes
Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • 8 to 10 plum tomatoes, halved and seeds removed
  • 2 green onions, thinly sliced
  • 1 cup Daisy Cottage Cheese - gluten free
  • 1 teaspoon lemon zest
  • salt and black pepper
  • 1 tablespoon fresh basil, chopped
Instructions
  1. Spoon the flesh of the tomatoes discarding the seeds on a chopping board. Chopped tomato flesh.
  2. In a medium bowl combine the cottage cheese, half of the green onions, tomato flesh, lemon zest, basil and season with salt and pepper.
  3. Place the tomatoes on a platter and carefully spoon the sour cream mixture onto the halved tomatoes. Garnish with more green onions, lemon zest and black pepper. Yum! Perfect for a snack.

  • 2
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •   
  •  
  •  
  •   
  •  

Gluten Free Pretzels

 

 

 

 

Gluten Free Pretzels
 
Prep time
Cook time
Total time
 
Gluten Free Pretzels
Author:
Recipe type: Snack
Serves: 8
Ingredients
  • 4½ cups Cup4Cup Multipurpose Flour - gluten free
  • 1 envelope Red Star Dry Active Yeast - gluten free
  • 1½ cups warm water about 110 to 115 degrees F.
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 4 tablespoons unsalted butter, melted
  • vegetable oil
  • 10 cups water
  • ⅔ cup Arm & Hammer Baking Soda - gluten free
  • 1 egg beaten
  • 1 tablespoon water
  • extra water
Instructions
  1. Using a stand mixer combine the water, sugar, yeast and salt in the bowl. Let it sit for 5 minutes until foamy. Add the flour and butter and mix on low until well combined. Then set to medium speed for 4 to 5 minutes. If the dough is not pliable or feels kind of dry you can add a tablespoon or two of warm water. Remove the dough and oil the bowl then return the dough and cover with plastic wrap. Let it sit in a warm place for about 1 hour until doubled in size.
  2. Preheat the oven to 450 degrees F. Line 2 baking pans with parchment paper and grease the parchment and set aside.
  3. In a small bowl whisk together the egg and 1 tablespoon water.
  4. In a large saute pan, combine 10 cups of water and the baking soda. Bring to a boil.
  5. On a lightly oiled surface divide the dough into 8 equal parts. Roll the dough by hand to about 24 inches long rope then form into a pretzel.
  6. Using a wide metal spatula, place one pretzel at a time in the boiling water for 30 seconds and transferring them to the baking pan. Brush the pretzels with the egg wash and sprinkle kosher salt or if you have pretzel salt. Bake from 12 to 14 minutes until golden brown. Lightly cool before serving.
Notes
This is a gluten free version of Alton Brown's Homemade Pretzels.

  • 2
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •   
  •  
  •  
  •   
  •