For my kid who is Autistic. Any fun ideas? Thank you
Answer on Any good recipes for gluten free diet?
PANCAKES - GLUTEN FREE
2 cups millet or rice flour
2 cups amaranth flour
1-1/2 cup corn starch or potato starch
1 cup soy flour
1 cup mung bean (gram) or soy flour
1/2 cup buckwheat flour
3/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon egg replacer (or add an egg when mixing up dry batter)
2 cups better-than-milk powder or dry milk or milk substitute powder
(or add milk/milk substitute instead of water when mixing up dry batter)
To mix, add water (or egg and milk if you didn't add these in advance). Batter should be slightly on the thin side. If it is too thin these will turn out like crepes.
You can experiment to find out how much batter is good for each batch in your family. I usually just pour some into a bowl and then add water to the right consistency, and if I need more batter, I make more.
To cook, use a 1/4-1/3 cup measuring cup and scoop individual pancakes into a skillet sprayed with cooking spray or lightly oiled.
FUDGE WALNUT CAKE - WHEAT AND GLUTEN
2 c. walnuts, chopped
8 eggs, separated
1 1/2 c. confectioners' sugar
1/2 c. softened butter
6 sqs. semi-sweet chocolate (melted) or 3 semi-sweet and 3 unsweet
3 tbsp. cornstarch
1 1/2 tsp. vanilla
Preheat oven to 325 degrees. In large bowl, mixer at high speed, beat egg whites until soft peaks form, beating at high speed. Sprinkle half of confectioners' sugar in 2 tablespoons at a time. Beat well after each addition. Whites should be stiff and glossy.
In another bowl, at low speed, beat yolks, butter, 1 cup confectioners' sugar, nuts, chocolate and cornstarch, vanilla. Mix constantly scraping bowl with rubber spatula. Increase speed to medium and beat 4 minutes.
With spatula, fold in egg whites, just until mixed. (Mixture will decrease in volume slightly.)
Pour into ungreased 10 inch tube pan, level top. Bake 1 hour 15 minutes until cracks look dry. Invert pan on bottle or funnel. Cool completely. Loosen cake from pan, remove to plate. Frost with favorite frosting.
GLUTEN FREE LASAGNA
1/2 tsp. salt
1/3 c. rice flour
1/2 c. milk
Beat all ingredients together until smooth. Lightly grease skillet or crepe pan. Heat on medium heat. Pour in just enough batter to cover about half the pan and quickly rotate the pan to spread the batter. Cook over low heat until done, without turning. When all batter is used, cut "pancakes" into strips and use in any lasagna recipe.