Delicious GFCF Waffles! Or Flower-Shaped Pancakes:)

I actually used ghee instead of oil in these but I'm sure you could just use oil to make them GFCF. Here is the original recipe:

http://allrecipes.com/recipe/classic-waffles/

2 cups Pamela's gluten-free flour mix
1 tsp. sea salt
4 tsp. baking powder
2 tbsp. organic white sugar
2 eggs
1.5 cups warm rice milk or other milk substitute
1/3 cup melted ghee, or oil
1 tsp. gluten free vanilla

Preheat waffle iron. Beat eggs with other wet ingredients. Add the dry ingredients and mix thoroughly. Cook on waffle iron until done.

Update: Today I didn't feel like dealing with cleaning the waffle iron so I made this in my quesadilla maker instead, which is was much easier to clean and made really cute flower-shaped waffles! The "petals" break off really easily.

I also used watered-down coconut milk from Trader Joe's as my milk substitute, and it worked great. You could probably try this with muffin batter, and make all kinds of variations.

Spinach Rice

This is one of the first items of what we call "Sam's Food" that my daughter started asking for when we changed his diet.

Ground beef
Cooked brown rice
Onions or onion powder
1 bag washed fresh spinach, chopped with kitchen scissors
Black pepper
Coconut Aminos or Soy Sauce

Brown the ground beef with diced onions until onions are soft. (Or brown the meat first, then rinse to get the fat off, then add olive oil to brown the onions in.) Stir in spinach and let it wilt, then stir in cooked brown rice and season with aminos or soy sauce, etc.

Coconut Oil Pie Crust

Just take your favorite pie crust recipe and substitute chilled coconut oil for shortening or butter, and Pamela's for wheat flour, and you are good to go. I used this recipe as a general guideline, and for fun, I used almond milk instead of water.

http://www.freecoconutrecipes.com/index.cfm/2010/8/6/coconut-oil-pie-crust

Coconut Aminos Marinated Grilled Chicken

Coconut aminos (tastes like a slightly sweeter soy sauce and is naturopath-approved for the whole family!)

Fresh lemon juice

Garlic or garlic powder

Pink Himalayan salt

Fresh black pepper

Olive oil

Marinate chicken, then grill.

Delicious Rice Pasta Primavera

Note that although ghee is a dairy product, my daughter and I are allowed to eat it on our plan. This was absolutely delicious. It was all I could do not to top it with fresh parmesan, but I resisted and the result was that I was really able to enjoy the other flavors.

Cooked Trader Joe's organic brown rice pasta (rotini)

Canned coconut milk (optional)

Ghee

Fresh mushrooms, cut in half

Fresh baby spinach, torn

Fresh cherry tomatoes (from my garden!), cut in half

Freshly ground pink Himalayan salt

Freshly ground black pepper

Trader Joe's brown rice pasta is amazing. Its only fault is that it gets hard when cold, but if you re-heat it, it is fine. As long as you don't overcook it, to me it is just as good as wheat pasta. The batch of cooked pasta I had leftover in my fridge had some canned coconut milk mixed into it (maybe about 1/4 cup?), which I guess contributed to the deliciousness of this dish but there was no perceptible coconut flavor.

Brown the mushrooms in a saute pan in some ghee. Add the cooked pasta and stir until spinach until pasta is warm and spinach is wilted. Throw in some more ghee if desired, then the tomatoes. Season with fresh salt and pepper.

Oatmeal Quick Bread

Oatmeal does contain some gluten, although you can buy gluten-free oatmeal. Sam's diet is so strict that he is not even allowed to have oatmeal, but I think this is fine for the rest of us. I substituted Pamela's for the wheat flour, almond milk for the milk, I didn't grind up the oats super-finely, and I baked it in a medium-sized loaf pan. It didn't rise that high but it was moist and tasted good; the crust was especially yummy. I based my version on this recipe:

http://allrecipes.com/recipe/oatmeal-whole-wheat-quick-bread/

1 cup uncooked oatmeal

1 cup Pamela's flour mix

2 teaspoons aluminum-free baking powder

1/2 teaspoon sea salt

1 1/2 tablespoons honey or organic sugar

2 tablespoons melted coconut oil

1 cup almond milk

Preheat oven to 450. Quickly pulse oatmeal in blender to grind it a bit, leaving some larger pieces. Combine dry ingredients, then stir in wet ingredients; you don't have to mix it very long. Pour into greased medium-sized loaf pan or muffin tins. Bake 20-25 minutes for a loaf and less time for muffins.

Flaky Coconut Oil Biscuits (Vegan Gluten-Free Dairy-Free)

I am a really good baker and even make my own bagels, and this morning I was really missing my beloved toast with butter. I have a friend who has absolutely perfected GF yeast bread but I haven't practiced with her recipe yet, so for now I decided I'd rather not eat bread than eat store-bought GF bread. But I have had success with muffins and cookies so I decided to give biscuits a try. I just took my grandmother's wonderful recipe and made 1:1 substitutions to make this GFCF. They were crispy on the outside, tender on the inside, flaky, and delicious!

2 cups Pamela's flour mix

1/2 tsp. salt

4 tsp. aluminum-free baking powder

2/3 cup milk substitute (I used rice milk)

1/2 tsp. cream of tartar

2 tsp. organic sugar

1/2 cup coconut oil, chilled

Preheat oven to 425. Mix dry ingredients, cut in coconut oil until mix resembles coarse crumbs. (These pockets of chilled coconut oil are what make these flaky.) Add milk all at once and stir until dough forms loose ball. Pat together with your hands (don't overwork the dough) and pat or roll out 1/2 inch thick and cut into rounds. (Instead of rolling out the dough, I used an ice cream scoop, scooped the dough onto baking parchment, and patted it into biscuit shapes! Much faster, cleaner, and easier!) Bake 10-12 minutes.