Sweet and Sour Chicken

We love chinese food in our house but don't like all the extra breading.  Some of our household is gluten intolerant which makes ordering takeout chinese food difficult.  This recipe tastes better than traditional take out food and is healthier since the chicken is baked and not deep fried.

Sauce Ingredients:

3/4 Cup Sugar

1/2 Cup Vinegar

1 Tbsp Soy Sauce

1 Tsp Garlic Powder

Spash OJ, optional

1/4  Cup Water

Chicken Ingredients:

2 Chicken breasts cubed

Cornstarch

Garlic Powder

Salt

Pepper

Oil

Egg

Instructions:

Mix sauce ingredients, set aside.  Mix cornstarch, garlic powder, salt, and pepper together.  I typically start with about 1/4 cup cornstarch and make up new batches of cornstarch and spices as necessary to coat the chicken.  Coat chicken in cornstarch mixture and dip in egg.  Brown in pan with oil.  Place browned chicken in pan and add sauce.  Bake at 300 degrees for approximately 1 hour,  Stir every 15 minutes.  Chicken is ready when sauce is thickened to desired consistency.  Serve with rice.

Gluten Free Chocolate Applesauce Muffins

Ingredients:

1 3/4 Cup Oats

3 Egg Whites

3/4 Cup Cocoa

1/2 Cup Applesauce

1 Tsp Vanilla

1/2 Cup Yogurt

1/2 Tsp cream tartar or 2 Tsp Vinegar

1 & 1/2 Tsp Baking Powder

1 & 1/2  Tsp Baking Soda

1/4 Tsp Salt

1 Cup Sugar or Honey

1/2 Cup Hot Water

1/2 Cup Chocolate Chips

Instructions:

Blend all ingredients except water and chocolate chips in food processor or blender.  Slowly add water to the mixture until the mix reaches a cake like mixture.  May need to add more or less water.  Stir in chocolate chips.  Fill muffin cups 2/3 full.  Bake for 12-15 minutes at 350 degrees.

Recipe adapted from Dashing Dish - http://dashingdish.com/recipe/triple-chocolate-chunk-muffins/

Gluten Free Buttermilk Waffles

Ingredients:

1 1/2 Cups Gluten Free Flour
2 Tsp Baking Powder
3/4 Tsp Baking Soda
1/2 Tsp Salt
1/4 Tsp Xanthan Gum (omit if using a flour mix that contains this)
2 Tbsp Sugar
3 Eggs
1 1/2 Cups Buttermilk
3 Tbsp Melted Butter

Instructions:
1.  Melt butter in microwave.  Set aside to let cool slightly.
2.  Combine flour, baking powder, baking soda, salt, xanthan gum, and sugar.  Mix well.
3.  Add eggs to flour mixture.  Add melted butter and buttermilk.  Do not over mix.
4.  May add additional ingredients such as blueberries, strawberries, chocolate chips.  Cook in waffle maker.

This mix may be made into pancake batter by only using 2 eggs and amount of buttermilk may need to be adjusted to 1 cup - 1 1/4 cups depending on the thickness you prefer your pancakes.

Gluten Free Chocolate Chip Cookies

Ingredients
1/4 Cup Butter, softened
1/4 Cup Shortening
1/4 Cup Granulated Sugar
1/2 Cup Brown Sugar (packed)
1 Egg
1/2 Tsp. Vanilla
1 1/4 Cups Gluten Free Flour
1/4 Tsp Baking Soda
1/4 Tsp Baking Powder
1/2 Cup Mini Chocolate Chips (or 1 cup regular chocolate chips)
1/8 Tsp Cinnamon (optional)
1/8 Tsp Nutmeg (optional)

Instructions:

Preheat Oven to 375

1.  Mix flour and baking soda.  If using cinnamon and nutmeg add to flour mixture at this time.  Set aside.
2.  Beat butter, shortening, and egg until combined. Add brown sugar, regular sugar, and vanilla.  Mix until well combined. 
3.  Add flour to egg mixture and mix well.  Stir in chocolate chips.
4.  Drop by teaspoonfuls onto parchment lines baking sheets.  Bake 8-12 minutes until brown.  Let sit on baking sheet 1-2 minutes then transfer to wire racks to cool.  Store in airtight container for several days or freeze for later.

Yield 24-28 Cookies.  Using butter and shortening makes for a crispy cookie.  Using all butter or a combination of butter and applesauce make softer cookies.  Recipe may be doubled.  You may also bake the cookies at a lower temp, set to 350 and cook for 10-15 minutes.

Chocolate Cupcakes

Chocolate Cupcakes

Ingredients:
1 cup rice flour
1/2 cup sorghum flour
1/2 cup tapioca flour
2 tsp baking soda
1 tsp xanthum gum
1/4 tsp salt

1 cup boiling water
1 cup unsweetened cocoa powder

2 cups granulated sugar
8 TBSP butter

2 eggs
1 tsp vanilla extract
1 cup buttermilk

1. Preheat oven to 400F. Line muffin tins with cupcake liners. This makes 24 cupcakes.
2. In a large bowl, whisk together the rice flour, sorghum flour, tapioca flour, baking soda, xanthum gum and salt. Set aside.
3. In another bowl, mix together the boiling water and cocoa powder. Set aside.
4. In another bowl, cream together the sugar and butter with an electric mixer. Add eggs and vanilla extract. Add coca mixture. Alternate between adding the buttermilk and flour mixture. Mix until smooth.
5. Fill muffin tin 2/3 full. Bake for 15-20 min.
6. Let cupcakes cool completely before trying to frost.

Substitutions:
Buttermilk: regular milk works fine. Using water makes the cupcakes a bit dry.
Butter: margarine works fine.
Sugar: I have tried 1/2 sugar & 1/2 splenda and it worked great.


This recipe was adapted from "Chocolate Devil's Food Cupcakes" in Deliciously G-Free by Elisabeth Hasselbeck