GFCF Recipes

GFCF Recipes


Dutch potatoes

This is a staple in our home since rice and corn are not allowed. The recipe is quick and easy. It's also healthier than fried potatoes.

5-6 potatoes
sea salt

Peel potatoes and wash. Cube the potatoes or cut into any desired form - strips, wedges, big chunks, small pieces, diced, etc.

Put into large pan. Sprinkle 1 tsp sea salt over potatoes. Pour 1 cup water over potatoes. Cover with lid. Cook on medium high for 20 minutes or until tender. When water's nearly gone, sprinkle 1-2 tsp paprika over potatoes and then stir for 1 minute to mix paprika in and "dry up" some of the potato juice.



Oven "fried" chicken

OK -- this is really easy.

Chicken legs and wings, cut up.
Chickpea flour
Sea salt
Hot pepper powder
Garlic powder
Onion powder
Canola oil

Heat oven to 400. Wash chicken. Toss 1 tablespoon oil over chicken in a bowl. Hand toss to coat.Mix dry ingredients in bowl. When oven is hot, toss chicken and coat in the dry mix. Coat generously. Bake in oven for 10 minutes. Turn, drizzle oil sparingly on top of chicken. Bake 5 more minutes.

Very good.


Shoo Fly Pie

If you've never had this Amish pie, you're missing out. And, it lends itself well to a GFCF version of the original recipe. The pie is in three parts: crust, filling and topping.

1/2 cup chickpea flour
1/2 cup tapioca flour
1/2 cup potato starch
2 tbsp sugar - Wholesome Sweeteners
3 tsp egg replacer - Ener-G
2 tsp xanthan gum
1/2 cup canola oil
1/3-1/2 cup water

Mix dry ingredients. Add oil. Beat in with blender. Add 1/3 cup water and mix. If too crumbly, add 1 tbsp at a time until less crumbly and able to be pressed without cracking.

3/4 cup GFCF flour (1/4 cup sorghum, 1/4 cup chickpea, 1/4 cup tapioca)
1/2 cup packed brown sugar - Wholesome Sweeteners
1/2 tsp cinnamon
1/8 tsp ground cloves
1/8 tsp ground ginger
1/8 tsp ground nutmeg
1/4 tsp sea salt
1/2 tsp xanthan gum
2 tbsp Spectrum organic shortening

Mix together until crumbly.

1/2 cup blackstrap molasses - Golden Barrel (unsulphured)
3/4 cup boiling water
1 1/2 tsp baking soda
1 egg yolk (I subbed with Ener-G (1.5 tbsp powder/1 tbsp water)

Mix together well.

1 - Press crust dough into greased pie plate.
2 - Bake 5 mins at 450.
3 - Pour filling and topping in layers into pie crust. Leave enough topping aside for one layer.
4 - Bake 10 mins. at 450. Pull from oven.
5 - Add leftover topping.
5 - Bake 20 mins more at 350 or until firm.



The cause of autism?

This likely is interesting to anyone reading this blog. It might explain why you have to eat this way. This article ran worldwide and you can easily find it on the web. I've reposted the version from the Globe and Mail.

Chemicals may be damaging kids' brains
Canadian Press

Environmental exposure from hundreds of industrial chemicals could be damaging the developing brains of children worldwide, but few of the potentially toxic compounds are regulated because too little is known about their effects, researchers say.
In a paper published on-line today in The Lancet, two specialists in environmental medicine (each of whom has spent decades studying the effects of lead and mercury exposure on fetuses and children) compiled a list of 201 industrial chemicals they say have the capacity to cause irreparable damage to the developing human brain.
Lead author Philippe Grandjean, chair of environmental medicine at the University of Southern Denmark, said he and co-author Philip Landrigan of New York's Mount Sinai School of Medicine had similar experiences while studying the neurotoxicity of lead and mercury.
"First, things were seen in adults," he said, then in children exposed in early childhood, or those whose mothers were exposed during pregnancy. "And then we wondered: Is this only happening with mercury and lead?" Dr. Grandjean said in a telephone interview from Copenhagen.
The two researchers undertook an extensive review of published data on chemical toxicity to create a list of those agents most likely to harm the developing brain. Their tally of 201 compounds includes everything from arsenic to benzene and phenol. About half the chemicals are ubiquitous in industrial processes and products and could make their way into the environment through air, water and food.
But because there is a dearth of research on the effects of these chemicals specifically on children, their use has not been regulated in the same way as mercury, lead and PCBs.
The researchers argue that the lack of international regulation is putting children around the globe at potential risk, and they worry whether exposure to such chemicals could be behind such conditions as autism and attention deficit hyperactivity disorder. (The causes of these conditions remain unknown.)
Calling the potential for harm a "silent pandemic," the researchers are urging governments worldwide to begin strictly controlling these chemicals, instead of waiting for years of testing to provide definitive scientific proof that they are either harmful or benign.
"What we are saying is we cannot afford to wait decades because that way we will expose another generation of children to toxic chemicals that will affect their brains permanently," Dr. Grandjean said. "We cannot afford to do that."
But Warren Foster, director of the Centre of Reproductive Care at Ontario's McMaster University, said there is no data to support the idea that chemical exposure is harming children or that conditions such as autism are caused by such pollution. While Dr. Foster has high regard for the two researchers and calls the goal of their review "lofty," he said their suggestion that industrial chemicals are causing neurotoxic effects in fetuses and young children is "a hypothesis that requires testing."
"The kids actually have to be exposed," Dr. Foster said. "Simply because things are in the environment does not necessarily mean that children are exposed, or are exposed to the concentrations necessary to create the neurotoxicity."
"I don't think it helps them to create fear when we don't have evidence of a problem."
Still, Dr. Foster concedes that until there is definitive evidence of their effects, people should be cautious in limiting exposure to industrial chemicals -- for instance, by not heating food in margarine tubs that can produce harmful compounds.
However, he's more concerned that governments could start banning chemicals based on insufficient data, only to replace them with compounds about which nothing is known.
"We still need coolants, we still need plasticizers, we still need flame retardants, we still need solvents," he said.


Hot "chocolate"

Just in time for the holidays -- hot cocoa. Except no cocoa, or dairy. Still, this is very good stuff. You could give it to all your guests and I'll bet they love it. Really!

OK -- this is easy. Ingredients:

1 mug of hot water
1/4 cup of Darifree powder
1 tbsp carob powder (I buy soy free)
1 tbsp sugar (any sweetener will do)
1/2 tbsp powdered sugar (I use corn-free and this is optional)

Mix and stir until dissolved. This really is good.

If you're cutting back on sweetener, cut out the powdered sugar and maybe try honey or agave nectar instead of sugar.

If you can tolerate cocoa, by all means, use some Hershey's cocoa.

You also could try any milk alternative you wish, from soy milk to rice milk. I think the Darifree naturally has a sweet flavor that lends itself well to this recipe.

Happy holidays!


Silly fries

Here's a neat treat. It's easy. The kids will love it. And, it's a starch that isn't potato or rice.

Find a nearby (or online) ethnic grocery that sells Fufu -- usually at an Asian or African grocery. It costs up to $3.50 for a box. Fufu is cassava flour and is a staple in some countries, much like our American mashed potatoes. Check out my earlier post on Fufu to catch up.

Anyway, make some Fufu. Follow the box directions for one recipe, usually 1 cup water, 1/2 cup Fufu and add some sea salt into the water.

When this is done, if it's too mashy, like mashed potatoes, add some more Fufu to make it thicker and more like a dough. During this process, you can add some favorite herb if you like -- such as thyme, 1 tbsp oil, and 1 tsp baking powder. Mix by hand or spoon until a firm but flexible lump of dough.

Heat some oil in a fry pan. When hot, pull off pieces of the Fufu dough and mold either into flat circles or rub between your hands to make long ropes. Fry on both sides until golden brown.

The circles turn out like fried pancakes and the ropes like fries -- just irregular shaped. I call them silly fries.



Sensative skin?

Nope -- that's not food. It's soap, shampoo and conditioner. And, I don't mind a free ad for the small company -- Gluten-Free Savonnerie -- that makes this stuff. It's gluten-free. No soy, casein, peanuts, tree nuts, fragrance, and colorants. They're made in a dedicated gluten-free facility and tested.

One of the owners has celiac disease.

Anyway, I use the shampoo and conditioner on my girls, whose skin easily breaks out, and no problems. And, it works. Clean hair.

Order their products online ( or via Miss Robens.