Home-Style Gluten Free and Dairy Free Cookbook

By Janet Wheelock Balsbaugh

Bringing back the great taste of comfort food is what the author has done in this gluten free dairy free cookbook. You will step back in time remembering all of those comfort foods you crave and deserve to have once again. Janet Wheelock Balsbaugh has done this for you and made it easier than you think. Discover how eating gluten free and dairy free does not mean you have to give up good taste. This is a friendly cookbook that shows you step by step how to make delicious food, along with tips or serving suggestions on the pages, along with helpful suggestions in the back of the book. These recipes are quick and easy to prepare and you can have a meal on the table in no time.

This is a collection of family recipes Janet has learned to convert into her every day life of eating gluten free and dairy free all the way from appetizers to desserts. Tasty recipes that you crave, she focuses a lot on foods the whole family can enjoy whether they are affected or not with eating gluten free and dairy free. You will enjoy down home comfort foods such as creamed chicken, sausage gravy, chocolate brownies and many more mouth watering foods.

Come into my kitchen and learn to prepare some of the easiest recipes you can imagine

• Language: English
• Publisher: AuthorHouse
• Release date: May 25, 2011
• ISBN: 9781463416621

Janet Wheelock Balsbaugh

Janet Wheelock Balsbaugh lives in the rural community of West Milton, Ohio where she was raised on a farm. Janet lives with her husband Jim, and her cat Miss Daisey. She has two grown daughters and three grandsons. Janet's love of cooking has inspired her to write her cookbooks. She has one cookbook out called Home-Style Gluten Free And Dairy Free Cookbook and now a children's gluten free cookbook called Kid's In The Kitchen, Cooking Gluten Free.

Book preview

GLUTEN-FREE FLOURS AND STARCHES

Arrowroot Starch

Used as a thickener. Those that are allergic to corn use the Arrowroot starch in place of Cornstarch. Like Cornstarch, this must be mixed with a cold liquid before adding to hot liquids.

Bean Flours

There are different kinds of Bean Flour available, such as Garbanzo Bean Flour (Chickpea), Fava Flour (Fava beans), Romano Whole Bean Flour (Cranberry). Bean Flour contains more protein than other gluten-free flours. Bean flours can be used in baking and also make good thickeners.

Cornstarch

This is a starch made from Corn. This can be used as a thickener. Like Arrowroot starch, mix this with a cold liquid before adding to hot liquids. If you are allergic to corn, use the Arrowroot starch in place of Cornstarch.

Cornmeal

This is a meal ground from corn. This can be either yellow or white in color. This can be combined with other flours, or used by itself.

Potato Flour

This is different from potato starch. Do not confuse this. This is heavy flour and made from cooked potatoes. This combines well with other rice flours.

Potato Starch

Remember this is different from Potato Flour. This is made from raw potatoes. This has a higher heat point than cornstarch, so it is better to use with certain foods that require a higher temperature.

Brown Rice Flour

This is made from unpolished brown rice. This flour provides more fiber than white rice flour. This contains bran, and since there are oils in the bran, this must be refrigerated.

Sweet Rice Flour

This is known as sticky rice. Contains more starch than brown or white rice flours. This is an excellent thickener. Do not confuse this with plain white rice flour.

White Rice Flour

This flour is made from grinding polished white rice. This flour is very bland. This can be used as a thickener for puddings and sauces, or combined with other flours such as potato, buckwheat or corn flour, and can be used in some baked goods such as cakes and cookies.

Sorghum Flour

This flour is high in soluble fiber. This works well with rice flours and gives them flavor and body. Sorghum is of the same family as sugar cane, rice and corn.

Soy Flour

This flour is from ground soybeans. This flour is high in fat and protein and works best when combined with other flours such as rice flour.

Tapioca Flour

This is also known as Tapioca Starch. I went into the local Healthy Alternatives store one day and tried to find both of these items, only to find, they were the same thing. This flour is made from the cassava root. It works best in combination with other flours such as white rice flour or potato flour.

Xanthan gum

This is used as a substitute for wheat gluten in gluten-free breads, pastas and other flour-based food products. Those who suffer from gluten allergies should look for xanthan gum as an ingredient on the label.

Appetizers and Beverages

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Barbecue Bacon Wrapped Mushrooms

Preheat oven to 350 degrees

Spray a foil lined pan with cooking spray and set aside

1 package fresh button mushrooms

Bacon (turkey or pork)

Barbecue sauce

Cut bacon strips into thirds. Wrap each clean mushroom with a piece of bacon and secure with a toothpick. Place on baking sheet and brush with my barbecue sauce listed in this book, and bake for 10 minutes. Remove from oven and baste again with my barbecue sauce. Return to oven and bake an additional 10 minutes.

Optional: This also works well with drained water chestnuts. Wrap the bacon around the water chestnut, secure with a toothpick, and continue on as you would like the button mushrooms.

Cocktail Wieners

1 package GF turkey dogs or vegan dogs

1 cup GF ketchup

1/4 cup water

1 medium onion diced

1/2 cup light brown sugar packed

1 tsp dry mustard

1/4 cup barbecue sauce - see my recipe in this book

Cut up hot dogs into 1 inch pieces set aside. Mix rest of ingredients together and cook on medium heat until it comes to a boil stirring occasionally. Reduce heat and simmer 1/2 hour. Put hot dogs into a crock pot and pour the barbecue sauce over them. Cover with lid and cook on low until hot dogs are heated through.

This is great for a party or to take to a reunion with family members. My mom gave me the basics for this recipe, and I adapted them to this version.

Optional: You can leave wieners whole and just put into sauce and serve on GF buns or bread.

Black Bean Salsa

1 15 oz. can black beans

1/2 medium red onion diced

3 tsp garlic minced

3 tsp cilantro chopped

2 medium tomatoes diced

Salt and pepper to taste

Rinse beans under cold water and drain. Mix beans with the rest of the ingredients together and let flavors marry together in the refrigerator 1 hour. Serve chilled or at room temperature with GF tortilla chips.

Optional: May add extra diced red onion and cilantro for a spicier version of this.

Tortilla Chips

6-inch corn tortillas or 8-inch GF tortillas

Cut tortillas into 8 triangles. Fry in hot GF canola oil for 20 seconds on each side. If oil is too hot turn down a little. Drain chips on paper towels and season with sea salt and