Sinful Gluten-Free Chocolate Cake

Ingredients:

4 1/2 ounces sweet baking chocolate
1/2 cups boiling water
6 large eggs, separated, yolks discarded
2 cups granulated sugar
1 cup butter, softened
1 1/2 teaspoon gluten-free vanilla
2 cups rice flour or gluten free baking mix
2 tablespoons cornstarch
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 bar German or Swiss chocolate

Directions:

Preheat oven to 350 degrees. Melt 4 ounces chocolate in boiling water. Set aside to cool. In a mixing bowl, blend egg whites until forth appears; add 1/2 cup sugar. Beat until stiff. In large mixing bowl, cream remaining butter, sugar and vanilla until well blended and fluffy. Blend cornstarch, baking powder, soda, salt and flour. Blend in buttermilk and chocolate mixture. Fold in egg whites. Pour batter into three greased and gluten-free floured round cake pans. Bake for 30 minutes or until toothpick comes out clean. Cool and frost. Using a potato peeler, curl chocolate from bar on top as a garnish or add to serving plates. Yield: 12-16 slices.

Gluten-Free Sandwich Bread

Ingredients:

3 extra large eggs, beaten
3 tablespoons vegetable oil, sunflower or canola
1 1/2 cups water
2 cups white rice flour
1 1/2 cup brown rice flour
2 1/4 teaspoons xanthan gum
3 1/2 tablespoon granulated sugar
1 1/2 teaspoon salt, optional
1/2 cup powdered milk
2 1/4 teaspoon active dry yeast

Directions:

Preheat oven to 375 degrees. Blend all dry ingredients in a bowl. In a large mixing bowl, mix all wet ingredients until well blended. Add dry ingredients to wet and beat well, until dough is thick but not too stiff. Pour batter into a greased loaf pan. Cover and set aside in a warm location for one hour to rise. Once dough rises, bake for 50-60 minutes or until edges are well browned. Yield: 12-16 slices, or 1 loaf.

Gluten-Free Pumpkin Pie

Ingredients:

3/4 cups granulated sugar
1/2 cup gluten-free baking mix or gluten-free flour
2 tablespoons butter
1 can (13 ounces) evaporated milk
2 1/2 teaspoons gluten-free vanilla
2 large eggs, beaten
1 can (16 ounces) packed pumpkin
1 1/4 teaspoon cinnamon
3/4 teaspoon ginger
1/2 teaspoon nutmeg

Directions:

Preheat oven to 350 degrees. Put all ingredients into a mixing bowl and blend well. Pour into a 9-inch, greased, pie pan. Bake for 40-45 minutes. Serve with whipped cream. Yield: 6 to 8 slices.

Gluten-Free Pound Cake

Ingredients:

2 cups granulated sugar
1 cup salted butter, melted
4 large eggs
4 1/4 teaspoons gluten-free vanilla extract
3 cups gluten-free flour or baking mix
2 teaspoons gluten-free baking powder
1 cup milk

Glaze:
2 cups powdered sugar
3 tablespoons water
1/2 teaspoon gluten-free vanilla

Directions:

Preheat oven to 350 degrees. Grease and gluten-free flour a 10-inch tube pan. Blend sugar and butter in a large bowl until creamy. Add eggs, beating after each one. Mix in vanilla. In a separate bowl, mix flour and baking powder; slowly add flour to sugar and butter mix. Add milk. Beat until well blended. Pour batter into pan; bake for 60 minutes or until toothpick comes out clean. Meanwhile, mix powdered sugar, water and vanilla for glaze. When cake is slightly cooled, drizzle over the top. Yield: 12 to 16 slices.

Gluten-Free Peanut Butter Cookies

Ingredients:

1 cup creamy peanut butter
1 cup of granulated sugar
1/4 teaspoon gluten-free vanilla extract, optional
1 egg

Directions:

Preheat oven to 350 degrees. Blend all ingredients until smooth. Drop by the teaspoonful onto a cookie sheet. Use a fork to create a crisscross pattern. Sprinkle with extra sugar, if desired. Bake for 6 to 8 minutes, depending on oven. Cool. Makes 6 cookies.

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