Living With Celiac Disease
1.In a large saucepan, over low heat, melt butter.
2.Add marshmallows, cook, stirring constantly until marshmallows are melted and mixture smooth, then remove from heat.
3.Stir in oats, graham crumbs, flax seed, raisins, sunflower seeds and coconut until thoroughly coated.
4.Press into a greased 9 x 13 inch (22 x 34 cm) pan with greased fingers. For a thicker bar, press into a 9 x 9 inch (22 x 22 cm) pan.
5.Let cool, then cut into 6 rows lengthwise and 4 crosswise.
1. Preheat oven to 350°.
2. Grease 9 x 13 inch pan and set aside.
3. Sift flour, salt, cocoa & baking soda.
4. In a large bowl, cream together butter and sugar until light and fluffy.
5. Add beaten eggs, vanilla and milk.
6. Add in flour and mix until fully incorporated.
7. Pour batter into 9 x 13 inch pan.
8. Bake for 40-45 min or until toothpick comes out clean.
9. Allow to cool and then serve.
2 ½ cups Gluten-Free All-Purpose Flour + ¼ cup for kneading
1 envelope of fast activating dry yeast
1 teaspoon salt
1 ½ cups warm water (100°F)
½ cup olive oil
1 teaspoon sugar
1. In a mixing bowl place 1 ½ cups of warm water, 1 teaspoon sugar, and 1 packet of yeast. Let the yeast bloom until a foamy mixture has formed on the top, about 5 minutes.
2. Add 2 ½ cups of flour and 1 teaspoon of salt. Combine until soft dough ball is formed.
3. Knead on lightly floured surface (1/4 cup of gluten free flour) until smooth and elastic, about 4 to 6 minutes.
4. Cover with ¼ cup of olive oil and moist cloth.
5. Let the dough rest in a warm area for 2 hours.
6. Punch the dough down after 2 hours and continue to let the dough rise for another half hour.
7. Cover again with moist cloth and olive oil.
8. Lightly oil 2 (12 inch) pizza pans.
9. Cut and shape dough into 2 smooth balls. Divide and roll dough to fit pans.
10. Bake at 400°F for 20 to 30 minutes or until done (Baking time will depend on size and thickness of crust and choice of toppings).