GF/CF Recipes found on Autism Key | Autism PDD

Banana Bread

1/4 cup rice milk
6 tablespoon safflower oil
6 tablespoon pure maple syrup
2 1/4 cup mashed ripe bananas (about 5 medium bananas)
1 1/2 cups rice flour (I used 3/4 cup brown rice flour and 3/4 cup white rice flour-- Blending the 2 flours give a nice consistency)
1/2 cup tapioca flour
2 tablespoon roasted grain beverage powder ( You may use rice protein instead)
1 teaspoon baking soda
1 teaspoon aluminum free baking powder
1/2 teaspoon sea salt
1 cup walnuts ( Raisins can be used for those with a nut allergy)

Preheat the oven to 350 degrees. Lightly oil a loaf pan or cake pan and dust with flour.
Put the rice milk, oil, maple syrup, and bananas in a blender and blend until smooth.
In a large bowl , whisk the flour, beverage powder (or rice protein) baking soda, baking powder, and salt until well combined.
Add banana mixture and combine, using few strokes as possible. Do not over mix.
Fold in walnuts or raisins).
Scrape into pan and smooth the top. Bake for 30-35 minutes, or until toothpick inserted into the center of the bread comes out clean.

Macaroni & Cheese

2 tablespoons butter ( You can use ghee--clarified casein free butter) 2 tablespoons flour (You can use gluten free pantry's all-purpose baking flour mix) 1/4 teaspoon sea salt 1 cup rice milk Dash of onion powder to taste Butternut squash

You'll also need gluten-free elbow macaroni noodles Cut up butternut squash and cook by boiling in water. While butternut squash is cooking begin basic white sauce. Melt butter in saucepan over low heat. Blend in flour and salt, stirring until mixture is smooth and bubbly. Remove from heat. Stir in the milk and onion powder; return to heat and cook, stirring constantly for about 1 minute, until thickened. Once butternut squash is cooked. Drain it and mash it. Then add the squash to the thick white sauce. The more squash you add the more yellow it gets. Just keep adding until you get the color you want. Pour the yellow sauce over cooked brown rice elbow macaroni and there you'll have macaroni and cheese (WITHOUT THE CHEESE!)

Pumpkin Waffles 2 eggs (Or use egg replacer or guar gum) 1 3/4 cups rice milk 3/4 cup canned pumpkin 2 tablespoons vegetable oil 2 cups gluten free pantry all purpose baking mix 2 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon cinnamon 1/4 teaspoon salt 1/4 teaspoon nutmeg Heat waffle iron. In blender jar combine rice milk, pumpkin, oil and eggs. Blend at mix about 10 seconds. Add remaining ingredients. Blend at mix about 60 seconds, scrape sides of blender jar every 20 seconds. Be sure to spray the waffle iron well and bake in hot waffle iron until waffles are golden brown about 3 to 5 minutes. May be served with maple syrup.

Portuguese Soup Olive oil Garlic Onions Stew beef (or short ribs) Black pepper Potatoes 1 big can Kidney beans 1 big can Cannelli beans Carrots (optional) Kale (can buy kale in pre cut bags) Water (or for a really nice flavor use chicken stock) There is no science to this soup. Just layer each ingredient into the pot beginning with the beef. Put desired amounts of ingredients into the pot and let everything cook down till the flavors gel together. Soup tastes better the next day. You can add a can of split pea soup to this same recipe for a really nice flavor (green or yellow split pea is fine).

Gluten Free White Bread
(You will need a Bread Machine to make this. We use the Breadman and this comes out delicious--almost better than the real thing!)

2 1/2 cups white rice flour
1/2 cup potato starch flour
1/2 cup tapioca starch flour
1 Tbsp xanthan gum
1 tsp salt
2 Tbsp sugar
1 package of dry active yeast
3 large eggs (beaten)
1/4 cup sunflower oil
1 tsp cider vinegar
1/2 cup milk substitute (rice or potato milk)
3/4 cup warm water

Follow instructions of your bread machine for baking details.

Tapioca Pudding
DELICIOUS!!

3 cups Organic Coconut Milk
1/4 cup Organic Granulated Tapioca
1/8 tsp. cardamom or cinnamon
1/8 tsp. nutmeg
1/8 tsp. salt (optional)
1 tsp. vanilla extract
1/2 cup sugar

In a saucepan, simmer the ingredients (except for the vanilla and sugar). Cook for 10 minutes, stir often until tapioca is completely transparent. Remove from heat, add sugar and vanilla until completely blended. Set aside to cool. Serve slightly warm or at room temperature in individual bowl. You can top with fresh fruit such as berries or bananas.

Casein Free Ice Cream

Approx. 1 cup of Frozen Bananas
Approx. 1/2 cup coconut milk
Add any frozen or thawed fruit of choice to add more flavor
Dash of sugar (optional)
** This is a flexible recipe that is not set in stone. You can get as creative as you like--but the key is to use frozen bananas as your ice base.

In a food processor, add bananas and blend at a low speed. Slowly pour in coconut milk until desired texture and consistency is reached. You can also add more frozen fruit such as strawberries. Final result should be a thick, creamy, delicious ice cream treat!