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Appetizers (January, 2002)

Mexican Layer Dip (submitted by Jane Trevett)

Press one larger package of GF cream cheese on the top of an 8x8 Pyrex dish.
Spread with 1 pound of chopped beef, crumbled and cooked.
Spread with 1 package of Pol El Paso Taco Seasoning Mix
Add one layer of GF Salsa *
Add one layer of cheddar cheese (shredded)

Bake for 30 minutes in 350 degree oven.

Serve with GF tortilla chips.

*Editor's note: Green Mountain Gringo salsa is GF and delicious!

Cookies (December, 2001)

The following three recipes were submitted by Beth Hillson of the Gluten Free Pantry in Glastonbury:

Chocolate Phantoms

Adapted from a recipe by Lora Brody

8 ounces bittersweet chocolate, chopped
2 Tablespoons unsalted butter
3 Tablespoons potato starch
teaspoon baking powder
2 eggs
2/3 cup sugar
1 teaspoon gluten-free vanilla
8 ounces semisweet chocolate chips
8 ounces pecans, cut into chunks

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

1) Melt bittersweet chocolate with the butter over a double boiler.
2) Combine potato starch and baking powder. Reserve.
3) Beat the eggs with the sugar until light and fluffy. Add the chocolate mixture and beat to combine. Add potato     starch mixture and fold in gently. Fold in chocolate chips and nuts.
4) Working quickly drop tiny mounds (1/2 teaspoon) of dough onto cookie sheet. Place dough 1/2 inch apart.
5) Bake 6 minutes, turn pan and bake another 3-4 minutes or until tops are dry.
6) Cool on cookie sheet before removing.


Chocolate Crinkles

A low fat, gluten free treat adapted from Eating Well Magazine

1 cup white rice flour
cup sweet rice flour
cup potato starch
1 teaspoon xanthan or guar gum
1 cups confectioners’ sugar
cup unsweetened cocoa powder
teaspoon salt
3 ounces unsweetened chocolate, in small pieces
3 Tablespoons vegetable oil
1 cups light brown sugar, packed
1/3 cup light corn syrup
1 Tablespoons gluten free vanilla extract
1 cup confectioners’ sugar to dust

Preheat oven to 350 degrees

1) Combine first eight ingredients. Mix with a fork to combine.
2) In a medium saucepan, combine the chocolate pieces and vegetable oil and warm over low heat until            chocolate is melted. (Do not allow to boil or chocolate will scorch )
3) Add the brown sugar, corn syrup, and vanilla; mix until brown sugar is dissolved. Remove from heat and cool slightly.
4) Use a whisk to whip the egg whites until foamy. Add egg whites to chocolate-brown sugar mixture and thoroughly combine.
5) Pour into dry ingredients and mix with a spoon until no dry mix is visible. Dough will be very thick.6) Pour 1 cup of confectioners’ sugar into a bowl. Roll cookie dough into 1-inch balls and dredge in sugar.
7) Set 1 inches apart on cookie sheets. Bake 10 minutes or until tops are almost firm when tapped.
8) Let stand on cookie sheet for 2 minutes. Transfer to a wire rack and store in an airtight container for up to 3 days or freeze.

Yield: 36 cookies


Slice ‘n Bake Peanut Butter Cookies

1 stick (1/2 cup) unsalted butter, softened
cup peanut butter (smooth or chunky)
1/3 cup packed light brown sugar
2 cups GFP Old Fashioned Cake & Cookie Mix (#140 or #141)
1 tsp. GF vanilla
1 large egg

In a large bowl, beat butter with peanut butter and brown sugar until fluffy. Add the cake mix, egg and vanilla and beat to combine. Dough will be thick and crumbly. "Knead" the dough with fingertips until smooth. Shape into 2 long logs. Cover tightly with plastic wrap. Chill at least 2 hours or overnight.

Preheat oven to 350 degrees. Slice logs into inch slices and place on oiled cookie sheets. Bake 8-10 minutes until dough is set. DO NOT OVERBAKE.

Note: Even young children will enjoy the slice and bake part of preparing this recipe and everyone will enjoy the end result!