Liberty's Animal Crackers

This is a recipe I came up with on my own using Agave syrup which has a low glycemic index. These are a lot like animal crackers, we just happen to use a small animal shaped cookie cutters.

Preheat the oven to 325 degrees.

In a large mixing bowl, cream the following:

3/4 cup Spectrum non-hydrogenated palm oil (comes in a tub like Crisco)

1/2 cup amber agave syrup

1/4 cup brown sugar (for a no-sugar version, omit the brown sugar and increase the agave syrup to 3/4 cup. If it's not sweet enough, add a little stevia powder).

2 tsp vanilla

Mix together and add to the above in parts:

2 3/4 cups Bob's Red Mill Gluten Free All Purpose Flour
1/4 cup tapioca flour
1 1/2 tsp salt
2 1/2 tsp baking powder
1 tsp xanthan gum

If it is too stiff, add a little water. If it is too "wet" add a little tapioca flour.

Put a piece of parchment paper on a baking sheet without sides (jelly roll pan). Divide the dough into equal parts and roll out. I usually put a little tapioca flour on my rolling pin to prevent the dough from sticking. Use cookie cutters to cut out shapes. Remove the excess around the cookies using a toothpick or knife.

Bake for around 10 minutes until golden.

I try to roll them as thinly as possible without losing my mind.

Extras

Homemade Italian Breadcrumbs

12 slices gluten-free bread (more or less, whatever you have)
2 tsp salt
2 tsp dried parsley
2 tsp black pepper
2 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp dried basil

Run bread through a food processor until fine crumbs. Mix in rest of ingredients. Store in airtight bags and freeze. Makes great breading for chicken fingers.

Gluten Free Links

This one below used to have their recipes laid out like a cookbook, where you could just print them all out and put them in a small notebook. They have taken their excellent recipes and listed them by an index. Looks like they still have the pictures up, too. An excellent site for gluten free recipes.

http://www.gluten.net/recipes/index.php?catid=17

The official site for the this diet that offers lots of information, links and recipes.

http://www.gfcfdiet.com/

Some good gluten free bloggers who offer recipes:

http://glutenfreegirl.blogspot.com/

http://wogglebug.com/

http://glutenfreebay.blogspot.com/search/label/holiday%20recipes

http://www.jgourmet.ca/index.htm

http://glutenfreegoddess.blogspot.com/

The Shabtai Gourmet is a find by my friend Shanon who says the ring tings taste just like ring dings and the 7 layer cake was fabulous. Check them out. Free shipping, too!!

http://www.shabtai-gourmet.com/

GF/CF "Chip Ahoy" Cookies

4 cups of gluten free flour
1 teaspoon baking soda
2 teaspoons salt
1 cup light brown sugar
1 cup granulated sugar
1 1/2 cups non-hydrogenated shortening (or Crisco if you don't have Spectrum)*
1 1/2 teaspoons vanilla
1 large egg white (can subsitute 1/2 teaspoon xanthan gum)
2 tablespoons warm water
12 ounces gf/cf semi-sweet chocolate chips

Directions:

Mix the flour, soda, and salt and set aside.

Mix together the shortening, sugars and vanilla, beating after each addition. Add the egg white and the water and beat well.

Add the flour mixture until thoroughly mixed and then add the chips.

Roll into two inch balls and flatten with fingers. Bake at 325 degrees for 12 to 15 minutes.

This recipe makes a lot of cookies, depending on the size. I usuall portion out the dough and roll into logs, wrap in plastic wrap and freeze. You can always take it out of the freezer and let it thaw, then just slice, place on the cookie sheet and bake.

*Crisco is made of soy and is hydrogenated. Spectrum is made from palm oil and is non-hydrogenated.

Graham Crackers

3 cups of Bob's Red Mill Gluten Free Flour *
1 teaspoon xanthan gum
1 1/2 teaspoons salt
2 1/2 teaspoons baking powder
3/4 cup non-hydrogenated Spectrum shortening
1/4 cup honey**
1 cup brown sugar
1 teaspoon vanilla
1/4 cup water (or more to correct consistency)

*I use Bob's. I am sure you can use any brand you want as long as it is gf/cf.

Directions:

In a medium bowl, blend the flour, xanthan gum, salt, and baking powder. Set aside.

In a large mixing bowl, beat together the shortening, honey, brown sugar, and vanilla. Add the dry ingredients alternately with the water, using just enough to hold the batter in a dough ball that will handle easily. Refrigerate.

Spread a piece of parchment paper on a flat cookie sheet with no sides. Place part of the dough on this. (I cut the ball of dough into fourths for easier handling). Sprinkle a little gf/cf flour on a rolling pin and roll out the dough as thin as possible. This will take a little patience. Keep putting sprinkles of flour on the rolling pin or dough to help keep it from tearing. Using a pastry cutter wheel (a pizza cutter works just great), cut the dough into 3-4 inch squares or larger rectangles. Prick each cracker with a fork along its length.

Bake for about 20 to 30 minutes removing crackers when they are light golden brown. I use a long spatula type of knife to remove them and cool them on another cookie sheet or pizza pan (with holes).

*I experiment with the flours. You can use 2 cups of Bob's all purpose and 1 cup of Beth's rice-based all purpose. It makes them a little lighter and crunchier.

**I also experiment with the sweetners. If you are on an antifungal and want to cut the sugar down, try using Agave Nectar in place of the honey, stevia (steviva brand) in place of the brown sugar (have to use very little to taste) and maybe a tablespoon of molasses. I have also used just Xylitol in place of the sugar but you have to use about 1 1/2 cups and still add either honey or Agave nectar.