Every month we will post some of our favorite recipes. If you have a great Gluten Free recipe you would like to share, send it to us and it may be included in future postings. If it is not your own creation, please include the source with your recipe. Looking for a particular recipe?

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  PEACHY CHICKEN
  Ingredients: Serves 6

3 chicken breasts, halved
½ cup GF flour
salt & pepper
2 Tbs each butter & cooking oil
1 ½ cups orange juice
2 Tbs brown sugar
2 Tbs vinegar
1 tsp basil
½ tsp nutmeg
16oz can peach halves, drained
 
  Directions: Shake chicken pieces in bag with flour, salt & pepper, brown in butter & oil. Place chicken in 3qt casserole dish. Combine remaining ingredients, except peaches and pour over chicken. Cover and bake at 375̊ for 1 hr, 15 min. or until tender, basting often. Place peach halves between chicken pieces, baste well and bake uncovered 15 min. longer. Serve over rice.
 
 
  GF WRAP BREAD
  Ingredients: 1 cup fine brown rice flour
1/2 cup tapioca starch
2 Tablespoons sugar
2 teaspoons xanthan gum
1 Tablespoon instant yeast
1/2 teaspoon salt
3/4 c. water
1 teaspoon cider vinegar
2 Tablespoons EVOO (Extra Virgin Olive Oil)
2 eggs
2-3 Tablespoons sweet rice flour (for dusting pan/hands
 
  Directions:

Preheat oven to 425F.
Mix together all dry ingredients except sweet rice flour (brown rice flour, tapioca starch, sugar, xanthan gum, yeast and salt).
In a heavy mixer, combine wet ingredients (water, vinegar, oil, and eggs).
Slowly add dry ingredients to well blended wet ingredients.
Beat on medium/medium high speed for 4 minutes.
Dust a large jelly roll pan with flour (or oil bottom of pan and lightly dust oiled pan).
Scrap dough onto oiled/dusted pan and press as thinly as possible. (fill pan)
Using a fork, tap indentations across the entire dough.
Place dough in a warm spot, allow to rest/rise for 35-40 minutes.
Bake for 11-15 minutes or until the top is slightly browned.

It wil come out of the oven with a slight crust that will go away as the bread cools. Allow the bread to cool 15-30 minutes before using. It will become flexible and soft.
Cut into large pieces to use as a folded sandwich bread

NOTE: leaving the bread wrapped in a ziplock on the counter overnight will preserve the flexibility.

  Don't worry, last month's favorite recipes are now posted on the Bulletin Board. If you're not a member yet, sign up and post your favorite recipes!
     
 
OUR FAVORITE COOKBOOKS
 

The Gluten Free Gourmet series by Bette Hagman

The Gluten Free Kitchen by Roben Ryberg

125 Best Gluten-Free Recipes by Donna Washburn and Heather Butt

Incredible Edible Gluten-Free Food for Kids: 150 Family-Tested Recipes by Sheri L. Sanderson
Be sure and check out the recipes on the Celiac Bulletin Board or feel free to post some of your favorites!
 
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