Honey-Orange Glazed Chicken

1/4 c oil
3/4 c finely chopped onion
1 tsp minced garlic
1 can frozen concentrated orange juice ( I used o.j. from a carton)
1/3 c Lea & Perrins Worcestershire Sauce
1/4 c honey
1/2 c white vinegar
2 tsp salt, divided
2 1/2 lbs chicken- cut up

1. Heat oil in medium saucepan. Add onion, garlic- saute for 5 minutes. Stir in orange juice, vinegar, honey, worchestershire sauce, and 1 tsp of salt. Simmer uncovered for 5 minutes, stirring occasionally.

2. Sprinkle chicken parts with 1 tsp salt. Arrange chicken on rack of broiler pan. Baste with glaze. Broil for about 25 minutes, turning several times. Continue to baste with the glaze- grill for 25-30 minutes until brown and tender.

Side note- Since it is January, I wasn't about to freeze outside just to grill the chicken. I finished it up in the fry pan and poured the glaze in the pan as well. When all was done it was delicious. However, next time I think I'm gonna use a little less worcestershire sauce and maybe a little more honey, but is just my preference. I served it over white rice. Having a wheat allergy, I didn't I would be able to eat Chinese food again, but with this recipe I can enjoy it.

Lea & Perrins Worcestershire Sauce is Gluten Free.

Easy Gluten Free Banana Bread

Ingredients
1 stick softened butter
2 c rice flour
2 eggs
2 tbsp baking powder- G.F.
1 tsp vanilla- G.F.
1 c sugar
3 lg bananas
1 c chocolate chips

Directions
Cream butter and sugar together. Beat in eggs, vanilla, and bananas. In another bowl- mix flour and b. powder together. Add dry ingredients to banana mixture. Add in choc. chips. Spoon into 5x9 loaf pan. Bake @ 325 for 1 hr and 20 min. or until golden brown and toothpick comes out clean.


I found this recipe on the Celiac Sprue website but adjusted slightly. It called for finely chopped pecans, but I added the choc. chips instead. It turned out wonderful. The sides and bottom of got burnt mostly due to my oven, but the rest of it was amazing. I couldn't tell the difference from the ones I used to make with wheat flour.

Gluten Free Pumpkin Chocolate Chip Cookies

Last night I made the Pumpkin Chocolate Chip Cookies and they were moist and rich. In a word Yummy! Now, I was surprised that they really didn't spread out like I thought they would and they took a little longer in the oven because of that reason. Unfortunately I married a man who does not like pumpkin so I guess all those yummy cookies are for me. Too bad because I love pumpkin especially this time of year.

Gluten Free Banana Bread

1/3 c Canola oil

2/3 c packed brown sugar

2 large eggs

1 tsp vanilla extract

1 3/4 c Bob's Red Mill All Purpose Baking Flour

2 tsp baking powder

1 1/4 tsp cinnamon

1 tsp Xanthan gum

1/2 tsp salt

1 1/2 c mashed ripened bananas

1/2 c finely chopped pecans or walnuts

1/2 c raisins

Preheat oven to 350 degrees. Grease 9x5in nonstick loaf pan

1. Cream together oil, sugar, eggs, and vanilla in a large bowl with electric mixer.

2. Add flour, Xanthan Gum, salt, baking powder, and cinnamon to egg mixture, alternating with bananas.

3. Beat until smooth. Stir in nuts and raisins.

4. Batter will be soft. Pour in pan.

5. Bake for 1 hour.

Gluten Free Pumpkin Chocolate Chip Cookies

3/4 c canned pumpkin ( not pumpkin pie mix)
1/4 c butter softened (not melted)
1 tsp gf vanilla
1 egg
1 box Betty Crocker Gluten Free Chocolate Chip Cookie mix
1/2 c raisins - if desired
1/4 tsp ground cinnamon
powdered sugar if desired

1. Heat oven to 350. Grease cookie sheets with shortening.
2. In large bowl, stir in pumpkin, butter, vanilla, and egg until blended. Stir in cookie mix, raisins, and cinnamon until soft dough forms. Drop by rounded tablespoonfuls 2 inches apart on cookie sheet.
3. Bake 10 - 12 minutes or until almost no indentation remains when lightly touched in center and edges are golden brown. Immediately remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Sprinkle with powdered sugar.

Wheat Free Yeast Bread

3 c G.F. flour mix
2 tsp sugar
1/4 c sugar
6 tsp yeast
3 1/2 tsp xanthan gum
1/4 c shortening
2/3 c powdered milk
1 1/4 c water
1 tsp salt
1 tsp vinegar
1/2 c lukewarm water
3 eggs

1. Combine flour, sugar, xanthan gum, powdered milk, and salt in mixing bowl- set aside.
2. In the 1/2 c lukewarm add 6 tsp yeast and 2 tsp sugar-stir- set aside.
3. Combine 1 1/4 c water and shortening in microwave bowl- heat gently until shortening melts.
4. Blend dry ingredients as you slowly add the shortening, water, and vinegar. Blend.
5. Stir in eggs, yeast, water, and sugar mixture.
6. With heavy duty beaters, beat dough for 2 min. at high speed.
7. Cover bowl w/plastic wrap and set in a warm place to rise until doubled (60-90 min).
8. Beat on high for 3 min.
9. Grease 1 large loaf pan or 3 small pans. Use greased muffin tins to make rolls.
10. Spoon batter into prepared pan(s).
11. Let rise until dough is above the edge of the pan.
12. Preheat oven to 400 degrees F.
13. Bake large loaf for 50 min. with top covered with foil.
14. Bake small loaves for 35 min.
15. Bake rolls for 25 min.
    

Gluten Free Cake

1 1/2 c white rice flour
3/4 c tapioca flour
1 tsp salt
1 tsp baking soda
3 tsp G.F. baking powder
1 tsp xanthan gum
4 eggs
1 1/4 c white sugar
2/3 c G.F. mayonnaise
1 c milk
2 tsp G.F. vanilla extract or almond extract


1. Preheat oven to 350 degrees- grease and flour 2 8" or 9" round cake pans.
2. Mix white rice flour, tapioca flour, salt, baking soda, baking powder, and xanthan gum together and set aside.
3. Mix eggs, sugar, and mayo until fluffy. Add flour mixture, milk, and vanilla and mix well.
4. spread into prepared pans.
5. Bake for 25 minutes