Gluten Free Thai Peanut Sauce for Satay and other things

Gluten Free Thai Peanut Sauce

Good for Satay, good on rice and noodles. Just good on its own too.

2 C dry roasted peanuts (I used the ones from Aldi)
4 cloves garlic pressed with garlic press
4 tsp sesame oil
2 Tb soy sauce or Tamari
1 Tb fish sauce or more to taste (I ran out the first time I made it)
1 Tb lime juice
1/2 cup chili garlic paste (Might be more or less, depending on how hot you want it, but it also adds great flavor)
1 tsp chipotle pepper powder
1 cup coconut milk (add more or less depending on how thick you need it)
1 spoonful brown sugar

Grind up in food processor until very smooth. Taste and see if it needs anything.

Gluten Free Chocolate Banana Bread

Ingredients

• 1 1/2 cups mashed ripe bananas (3 bananas)
• 2/3 cup sugar
• 1/4 cup milk (almond milk used to be dairy free)
• 3 tablespoons vegetable oil (use 1/2 cup applesauce to substitute oil)
• 1/2 teaspoon vanilla
• 3 eggs 
• 2 2/3 cups Gluten Free Bisquick Baking Mix
• 1/2 cup cocoa powder

Instructions

1. Heat over to 350 degrees F. Grease botton of 9x5x3-inch loaf pan.
2. Stir bananas, sugar, milk, oil,vanilla and eggs in large bowl. Stir in Gluten Free Bisquick mix (optional: and nuts). Pour into pan.
3. Bake 50 - 60 minutes or until center is thoroughly bakes. Insert toothpick in center of loaf and remove to determine if baked throughout; toothpick will be clean. Cool for 10 - 15 minutes; loosen sides from loaf pan and place on cooling rack.

Gluten Free Vinaigrette

Gluten Free Vinaigrette

1 C "light taste" olive oil
1/2 C red wine vinegar
1/8 C honey
1/8 C Dijon
chopped garlic - 1 to 3 cloves
1 Tb Kosher salt
1/2 Tb black pepper

Gluten Free Fried Shrimp

Gluten Free Fried Shrimp

Heat oil to 350'F

Peel and devein shrimp.

Toss in a mixture of either:

Tapioca Starch
OR
Cornstarch

mixed with salt and pepper.

Fry submerged in oil no more than 1 minute, even for jumbo shrimp.

Drain on paper towels.

Gluten Free Peanut Butter Cookies

Gluten Free Peanut Butter Cookies

Small batch:

Heat oven to 350'F

Mix together in a medium bowl:

1 C your favorite peanut butter

1 C brown sugar, or a mix of brown sugar and white sugar

1 egg

1 tsp Baking Powder

1 tsp Vanilla

Add 1 cup chocolate chips to make even more excellent!

Line a baking sheet with parchment.

Drop dough by spoonfuls onto baking sheet.

Sprinkle each with a bit of white sugar, and press each gently with a fork.

If the cookies are smallish, it should take about 10 minutes. Cookies will look a little puffy.

Cool a few minutes, move to a plate.

Cookies are best the second day. They get chewy! Of course, double the recipe if you want them to last longer.

Gluten Free Mozzarella Sticks

Gluten Free Mozzarella Sticks

Heat Oil to 375'F in a fryer deep enough for the mozzarella sticks to be submerged.

Mozzarella Sticks: unwrap and place in freezer at least 1 hour

Batter:

1 C Gluten Free Bisquik
1 egg
1.5 C skim milk

Mix batter in medium sized bowl until smooth.

Dip mozzarella sticks in batter, swirl around so fully coated.

Drop carefully 1 at a time into hot oil. I usually add 4-5.

Cook for 2 minutes.

Turn out onto paper towels to drain.

Sprinkle with garlic powder.

Serve with marinara.