br>Whisk in 2 T. gluten free flour and cook for 1
he first step of this recipe. Again slightly grease the parchment
Put the beef, garlic, rosemary, bay leaves, gluten free soy sauce, and water in the crock pot on high for 4 hours or low for 7-8 hours or until very tender.
Carefully remove beef from crockpot and shred with a fork. Or if it falls apart, just do your best to take out chunks and shred those.
Assemble your sandwich using gluten free sandwich bread or buns and add gluten free BBQ sauce to taste. (or serve with rice).
O MAKE THIS A GLUTEN FREE RECIPE* My two favorite gluten-free flour mixtures are
Combine meatloaf ingredients and place into loaf pans.
smooth out top.
Sauce: Combine sauce ingredients and pour on top of meatloaf.
Bake @ 350 degrees for 1 hour 30 minutes.
o make sure each recipe ingredient is gluten free. Products and ingredient sources
ool on trays.
Gluten-free muffins are best made the day of
he key to the whole recipe... Pay attention!
Chicken cooks
iners; set aside.
Combine gluten free pancake and baking mix with
ea or you could use, Recipe #286617. Serve in regular tea
preheat oven to 350.
Prepare cranberries, nuts and orange peel and set aside.
Mix together dry ingredients in a large bowl.
Cut in shortening.
Add juice, egg and peel and mix until moist.
Fold in cranberries and nuts.
Loaf Pan: grease and flour. Baker 60 minutes or until wooden pick inserted in the center comes out clean.
Cupcakes: makes 16. Bake 15 minutes or until golden brown.
I do not wrap due to the gluten free flour, best if kept at room temperature.
nto milk mixture.
Combine gluten-free baking flour, sugar, baking powder
our and ten minutes.
Gluten Free Flour Mix for Quick Bread
(I prefer Ancient Quinoa Harvest gluten free pasta--that stuff tastes better
an use the exact same recipe for the crust, but you
side.
Whisk together the gluten-free flour or brown rice flour
bsp sugar, 3.5 oz gluten-free flour, and a pinch of
n rice flour or other gluten free flour and set aside.
br>Top with crunchy topping (recipe below) and reserved shredded cheese
Have your fish at room temperature. Place them in a gallon storage bag with some Gluten free Bisquick. Shake them to coat. Put the fillets in a strainer to shake off the excess coating of Bisquick.
Mix all of the above dry ingredients together, add enough milk to make a thin batter. Dip each fillet into batter and let the excess drip off before putting into your hot oil.