Ingredient: Gluten Free Flour

Buttercake (Boterkoek) with chocolate chips

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 Buttercake (Boterkoek)
Course Dessert
Servings
Ingredients
Course Dessert
Servings
Ingredients
Instructions
  1. Preheat oven to 180°C/160°C fan-oven.
  2. Grease a pan and line it with baking paper
  3. Put the butter in a bowl and if you want cut it up with a knife into small pieces, this makes it easier to mix sugar into it buts not necessary.
  4. Using a sieve sift the sugar and vanilla sugar onto the butter
  5. Using an electric mixer on high speed, cream butter and sugar until light and fluffy.
  6. Add egg and mix it in
  7. Using the sieve add in the flour in small portions, mixing it together each time you've added a bit
  8. Add chocolate chips and make sure its combined evenly in the mixture
  9. Spread mixture into the pan
  10. In a bowl whisk an egg and brush it over the butter cake
  11. Bake in the oven for 25-30minutes
  12. Let it cool before eating!
Recipe Notes

Recipe translated and adapted from Laura's Bakery

Baked Sweet and Sour Chicken

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 Baked Sweet and Sour Chicken
Course Main Dish
Servings
Ingredients
Sweet and Sour Sauce
Chicken Breading
Veggies/Pineapple
Course Main Dish
Servings
Ingredients
Sweet and Sour Sauce
Chicken Breading
Veggies/Pineapple
Instructions
Sweet and Sour Sauce
  1. Add "Sweet and Sour Sauce" ingredients to a medium/large saucepan, stir and bring to a boil then reduce to a gentle simmer.
  2. Allow to simmer, stirring occasionally - no longer than 20 minutes.
Chicken Breading
  1. Preheat oven to 350 degrees and lightly grease a baking dish
  2. Whisk eggs together in a large bowl, set aside.
  3. Add flour, cornstarch, garlic powder, salt, pepper, ginger powder and onion powder in a large freezer bag.
  4. Add chicken to eggs and coat.
  5. Put chicken in freezer bag and close it.
  6. Shake freezer bag until chicken is evenly coated.
  7. Heat butter in a pan on high heat
  8. Add chicken and cook 1-2 minutes per side (browned, not cooked through). Needs to be done in batches
  9. Transfer chicken to baking dish
Final Bit
  1. Add carrots, pineapple and peppers to sweet and sour sauce, mix well.
  2. Pour sauce over chicken in dish
  3. Cook uncovered for 50 minutes
  4. Serve over rice, see this recipe for Perfect Rice
Recipe Notes

Adapted recipe from Carl's bad Cravings

Chocolate Chip Cookies

Print Recipe
 Chocolate Chip Cookies
Delicious gluten free Chocolate chip cookies
Course Snack
Servings
Ingredients
Course Snack
Servings
Ingredients
Instructions
  1. Mix Gluten free flour, Xantham gum, baking soda and salt together
  2. Using a mixer, cream butter and sugars in a large mixing bowl.
  3. Add egg and vanilla and beat again until well combined, scraping sides of bowl as needed.
  4. Add gluten free baking mix in two batches and mix again with mixer
  5. Stir in chocolate chips,
  6. cover and refrigerate overnight or for at least 4-6 hours until thoroughly chilled.
  7. Preheat oven to 180C/350F (160C for fan oven)
  8. Scoop out rounded Tablespoon amounts of dough, roll them into balls and place them 2 inches apart on a baking sheet.
  9. Bake for 8-10 minutes or until the edges are just slightly golden brown.
  10. Remove from oven and let rest on the pan for 5 minutes, then transfer to a cooling rack.
  11. Store leftovers in an airtight container at room temperature for up to several days. Freezer for longer term storage. (They taste just as good the 2nd and 3rd day as they hold their texture/flavor well.)
Recipe Notes

Recipe adapted from Minimalist Baker

Who adapted it from Martha Stewart