Gluten free Zucchini Bread

https://glutenfreeonashoestring.com/chocolate-chip-zucchini-bread/

Laura made this recipe and it was absolutely delicious. Her only thought is that it could use a little less chocolate chips.

Prep time: 10 minutes Cook time: >50 minutes Yield: 1 loaf

INGREDIENTS


1 1/2 cups (210 g) all-purpose gluten-free flour (I used Better Batter)

1/2 teaspoon xanthan gum (omit if your blend already contains it)

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

2/3 cup (4 ounces) semi-sweet chocolate chips (use dairy free chips to keep the recipe dairy free, if necessary)

1/2 cup (100 g) granulated sugar

1/2 cup (109 g) packed light brown sugar

2 1/8 cups (215 g) grated zucchini

2 eggs (100 g, weighed out of shell) at room temperature

1/4 cup (56 g) neutral oil (like grapeseed, canola or vegetable oil)

1 teaspoon pure vanilla extract

DIRECTIONS

Preheat your oven to 325°F. Grease a standard 9-inch x 5-inch loaf pan and set it aside.

In a large bowl, place flour, xanthan gum, salt, baking soda, baking powder and cinnamon, and whisk to combine well. Place the chocolate chips in a small bowl, add about 1 teaspoon of the dry ingredients to the chips and toss to combine. Set the chips aside. To the flour mixture, add the granulated sugar and light brown sugar, and whisk to combine (working out any lumps in the brown sugar). Add 1 1/4 cups (125 g) of the grated zucchini to the dry ingredients, and mix gently to combine. Set aside the dry ingredients.

Place the remaining 7/8 cup (88 g) of grated zucchini, the eggs, oil and vanilla in a blender, and pulse until well-blended and beginning to emulsify. Create a well in the center of the bowl of dry ingredients, and add the wet ingredient mixture. The batter will be very wet. Add about 1/2 cup of the chocolate chips and reserved dry ingredients to the batter and mix until the chips are evenly distributed throughout the batter. Scrape the batter into the prepared loaf pan, and smooth the top with a wet spatula. Scatter the remaining chocolate chips on top and press down lightly to adhere.

Place the loaf pan in the center of the preheated oven. Bake, rotating once, until the top is golden brown and a toothpick inserted in the center of each loaf comes out with a few moist crumbs attached (about 50 minutes). Remove from the oven and allow to cool for at least 30 minutes in the loaf pan before transferring to a wire rack to cool completely before slicing and serving.

Gluten free Sausage Gravy

http://allrecipes.com/recipe/232272/gluten-free-sausage-gravy/

Ingredients:

1 pound bulk pork sausage
1 cup unsalted butter
10 tablespoons gluten-free all purpose baking flour
1 teaspoon salt
60 grinds black pepper, divided
6 cups milk, divided
salt to taste (optional)

Prep 10 m

Cook 25 m

Ready In 35 m

Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Reduce heat to low.
Stir butter into cooked sausage until melted; whisk in flour. Cook, whisking constantly, until mixture is the color of peanut butter, 5 to 10 minutes. Season with 1 teaspoon salt and 30 grinds of black pepper.
Increase heat to medium and pour in 3 cups milk. Bring to a simmer, stirring constantly. Stir in remaining 3 cups milk, 1/4 cup at time, allowing mixture to return to a simmer after each addition, 10 to 15 minutes. Continue cooking and stirring until desired thickness is reached, 5 to 10 minutes. Season with 30 grinds of black pepper and salt to taste.

Gluten free biscuits, Laura

https://www.whattheforkfoodblog.com/2015/05/04/gluten-free-biscuits/#.WV0ivL-lw2x

gluten free biscuits

Ingredients

2 cups All-Purpose Gluten Free Flour
1 teaspoon Xanthan Gum
1 teaspoon Fine Sea Salt
2 1/2 teaspoons Baking Powder
6 tablespoons Butter, Cubed and cold
3/4 cup Milk

Directions

Preheat oven to 425°F.
In a large bowl, whisk together the flour, xanthan gum, salt and baking powder. Use a pastry cutter to cut the butter into the flour mixture until it resembles coarse cornmeal.
Stir in the milk until incorporated. You may need an additional 1-2 tablespoons of milk to insure all the flour is moistened. Form the dough into a ball and knead about 10 times in the bowl.
Roll the dough out on a floured board to desired thickness. I made mine about 2 inches thick by 1 1/2 inches is the ideal thickness. Use a 2 inch biscuit cutter to cut the biscuits. Re-roll dough as needed.
Place biscuits on an ungreased baking sheet and bake 10-14 minutes or until done (cooking time will depend on thickness of the biscuit). Serve warm.

Another biscuit recipe to consider:
https://glutenfreeonashoestring.com/easy-20-minute-gluten-free-drop-biscuits/

Lefse

From Notable Norwegian published by Penfield Press, Iowa City, Ia 52240

5 cups well-packed cups riced potatoes
1/2 cup butter
3 tablespoons powdered sugar
2 cups flour
1 teaspoon salt.

Use russet potatoes. Boil, then mash and rice potatoes. Add butter while potatoes are still warm. Cool until room temperature. Add powdered sugar, flour and salt. Mix with your hands. Knead well and then roll into a log.

Cut and measure into 1/3 cup portions and make a round ball of each portion. Press it down by hand and it will be easier to keep round while rolling out.

Dust the large canvas-like cloth lefse "board" with flour. Press dough down, turn over and press down again. Roll as thin as possible with a rolling pin with a pastry sleeve into large 14 inch circles to fit the lefse grill. The secret of making thin lefse is using a covered rolling pin. The last roll across dough use grooved lefse rolling pin, which marks the dough slightly and makes it thinner.

Use a lefse stick and roll dough on stick and transfer to lefse grill. You must use a lefse stick or holes will be made in the dough. Bake on hot lefse grill or a griddle. Bake a minute or two, then turn with a lefse stick. Turn when bubbles and brown spots appear. Fold each lefse in half or quarters. Cool between towels and store in plastic bag. Makes about 18.

Spread with butter to eat. Some people sprinkle brown or white sugar on it. Roll up.

Krumkake: Norwegian Wafer cones, or Crumb Cake

Recipe found in Notably Norwegian, published by Penfield Press, Iowa City, Iowa 52240

3 eggs, well beaten
1/2 cup sugar
1/2 cup melted butter
1/4 teaspoon salt
1/2 cup flour
1 teaspoon flavoring (almond and lemon extract)

Beat eggs well. Add sugar, melted butter, salt and flavoring. Beat well. Stir in flour.

Heat krumkake iron on medium heat. Put a teaspoonful of batter on iron. Bake one minute or less, turn over and bake until very lightly browned. Remove from iron and quickly roll on cone-shape form. Store in tight container.

Paulette's Scalloped Potatoes

These are absolutely delicious and the kind of recipe people request once they have them. This recipe is from Laura's cousin, Paulette Hall from North Dakota.


Ingredients
Sliced potatoes
a small amount of onion
salt and pepper
flour (we make them gluten free)
whipping cream
margarine (I use butter)


Grease a casserole dish. (I use butter when I do.) Add potatoes, onion, salt and pepper. Sprinkle 2 tablespoons flour over the top. Cover mixture with equal amounts of cream and water, or use all whipping cream. If you don't have cream, use all milk and no water. Dot with margarine (butter). Sprinkle with cheese if you wish. Bake at 350 degrees for 1.5 hours uncovered.


It doesn't curdle.

Sweet Potato Souffle

3 large sweet potatoes cooked (boiled, drained) and whipped
1 cup sugar
2 eggs beaten
1/2 tsp salt
1 stick butter
1/2 cup evaporated milk
2 tsp vanilla
1 bag marshmallows
1/2 cup chopped pecans

Peel and cook potatoes until tender.
Drain and whip potatoes, add sugar, eggs, salt, butter and vanilla.
Mix well and put in greased casserole dish.
Bake in preheated oven at 325 degrees for 25 minutes (or maybe longer if there are other dishes).
Place marshmallows and pecans on top. Return to oven for 5 minutes or until golden brown.