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STICKY COCONUT RICE WITH MANGO

• One 14-ounce can coconut milk
  
• 1 cup Japanese-style (short grain) rice
  
• 1 cup skim milk
  
• 1 cup sweetened shredded coconut
  
• 1 cup water
  
• 2 tablespoons sugar
  
• 1 teaspoon salt
  
• 1 mango, peeled and sliced
  
• Mint leaves for garnish
  
  

In a medium saucepan, combine the coconut milk, rice, skim milk, coconut, water, sugar, and salt.  Cook over medium heat, stirring constantly, until the liquid is mostly absorbed but the rice is still a bit runny, about 20 minutes.

Spoon the rice into bowls.  Top with sliced mango and garnish with mint leaves.  Serve warm, or chill for 2 hours and serve cold.

ALMOND FLOUR POUND CAKE

This is from The Diabetic Pastry Chef by Stacey Harris, a pastry chef diagnosed with diabetes (Pelican Publishing). It is a guide to pastries, pies, and more, and gives diabetics access to a sweet world without worrying about carbs, sugars, and butter.  There are more than 200 recipes to choose from, including Sweet Potato Pie and Honey-Pecan Cookies, sections devoted to breakfast, breads, cakes, and cookies, and more.  Each recipe has nutritional facts.  Blog her www.DiabeticPastryChef.com

• 1/ 2 cup butter, softened
  
• 1/ 2 cup cream cheese, softened
  
• 3/ 4 cup sugar
  
• 2 tablespoons brown sugar
  
• 4 eggs
  
• 1 tsp vanilla or almond extract
  
• 2 cups almond flour
  
• 1 tsp baking powder
  
• 1/ 2 tsp salt
  
• 1/ 4 tsp ginger
  
• 1/ 4 tsp cardamom
  
• 1/ 4 cup slivered almonds
  
• Whipped cream
  
• Berries
  
  

In a mixing bowl with electric mixer, beat together butter, cream cheese, and sugars until well blended.

Add eggs 1 at a time, beating well after eat.  Beat in extract.

In medium bowl, combine almond flour, baking powder, salt, ginger, and cardamom.  Gradually add dry ingredients to egg mixture on medium speed.

Pour batter into a greased 5x9-inch loaf pan.  Sprinkle top with almonds.  Bake 45 to 55 minutes in a preheated 350F. oven, or until a toothpick inserted in center comes out clean.

Cool in pan 10 minutes before removing from pan.  Cool completely on a wire rack.  Serve with whipped cream and berries.

Makes 16 servings. 

PARMESAN POPOVER BITES

These popover bites will remind you of hot, buttery crescent rolls.  Crispy on the outside yet light and airy on the inside, a delicious substitute for the dinner roll. From Gluten Free Every Day Cookbook by chef Robert Landolphi (Andrews McMell Publishing). Here’s a book that eliminates the gluten without reducing the taste!

• 2 cups tapioca flour
  
• 1 cup sweet rice flour
  
• 1/ 2 cup potato starch
  
• 2 cups shredded Parmesan cheese
  
• 1 teaspoon salt
  
• 1 1/ 2 cups milk
  
• 3/ 4 cup canola oil
  
• 4 large eggs, beaten
  
  

BROWNIES

• 1 cup flour blend
• 1/ 2 cup cocoa (not Dutch processed)
• 1/ 2 teaspoon baking powder
• 1/ 2 teaspoon salt
• 1/ 2 teaspoon xanthan gum
• 1/ 4 cup butter or margarine, room temperature
• 1/ 2 cup granulated sugar
• 1/ 2 cup brown sugar
• 1 large egg
• 2 teaspoons vanilla
• 1/ 4 cup warm water (110)
• optional: 1/ 2 cup chocolate chips, 1/ 2 cup chopped pecans or walnuts

Preheat oven to 350F. Grease 8" square nonstick pan. Stir together flour, cocoa, baking powder, salt, and xanthan gum.

In a large mixing bowl, beat the butter and sugars with electric mixer on medium speed until well combined. Add egg, vanilla, and beat until well combined. With mixer on lowest speed, add dry ingredients and warm water. Mix just until blended. Gently stir in chocolate chips and nuts if desired. Spread batter into prepared pan and bake 20 minutes or until toothpick inserted in center comes out clean. Cool brownies before cutting. Makes 12.

CAROL'S GLUTEN FREE SORGHUM FLOUR BLEND

• 1 1/ 2 cups sorghum flour
• 1 1/ 2 cups potato starch or cornstarch
• 1 cup tapioca flour
• 1/ 2 cup corn flour or almond flour (or bean or chestnut flour)
• Mix well and use as needed.

SPICY BREADED CHICKEN

• 1 cup very finely crushed corn chips
• 1 teaspoon salt
• 1/ 2 teaspoon garlic powder
• 1/ 2 teaspoon ground cumin
• 1/ 2 teaspoon black pepper
• 1/ 4 teaspoon cayenne
• 4 chicken breast halves, boneless and skinless

Preheat oven to 400F. Comebine dry ingredients and roll chicken in mixture. Place on a greased baking sheet. Bake 20 minutes, turn and bake 15 to 20 minutes or until done. Serves 4.

PIZZA

The crust of this pizza is so delicious it has received national acclaim.

Crust:

• 2 TBL dry yeast
• 2/ 3 cup warm milk (110F)
• 1/ 2 teaspoon sugar
• 2/ 3 cup garbanzo/fava bean flour or brown rice flour
• 1/ 2 cup tapioca flour
• 2 teaspoons xanthan gum
• 1/ 2 teaspoon salt
• 1 teaspoon gelatin powder
• 1 teaspoon Italian seasoning
• 1 teaspoon olive oil
• 1 teaspoon cider vinegar

Sauce:

• 8 oz can tomato sauce
• 1/ 2 teaspoon dried oregano
• 1/ 2 teaspoon dried basil
• 1/ 2 teaspoon dried rosemary
• 1/ 2 teaspoon fennel seeds
• 1/ 4 teaspoon garlic powder
• 2 teaspoons sugar
• 1/ 2 teaspoon salt

toppings - optional (cheese, sausage, mushrooms, etc.)

To prepare sauce, combine ingredients in a small pan and simmer 15 minutes. Makes about 1 cup, enough for a 12" pizza.

To prepare crust: Preheat oven to 425F. Dissolve yeast and sugar in warm milk for 5 minutes. In food processor blend all crust ingredients, including yeast mixture, until a ball forms. Dough will be soft. Put mixture into a greased 12" nonstick pizza pan. Liberally sprinkle rice flour onto dough, then press dough into pan with your hands, continuing to sprinkle dough with flour to prevent sticking. Make edges thicker to contain topping. Bake crust 10 minutes and remove from oven. Add sauce and toppings to crust. Bake another 20-25 minutes or until top is nicely browned.