GLUTEN FREE,AND YUMMY TOO!

Marion Pellicano Ambrose

As a teacher, I’ve noticed the growing number of children with severe allergies. Peanut butter probably tops the list, but Gluten is becoming a contender for the title! I‘ve always loved to make treats for my students so I’ve found good gluten free mixes to make cookies and cupcakes . This way my kids with allergies don’t miss out on all the fun. Here are three top rated recipes for those with gluten allergies. Enjoy!

GLUTEN FREE EGGNOG CAKE

1 box Betty Crocker® Gluten Free yellow cake mix

2/3  cup milk

1 stick (1/2 cup) butter, softened

1 ½  teaspoons rum extract

 1  teaspoon gluten-free vanilla

¼ teaspoon ground nutmeg

3 eggs

¼ cup Betty Crocker® Rich & Creamy vanilla frosting

1/3 cup chopped pecans

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of (8- or 9-inch) round or square pan. Beat cake mix, milk, butter, extracts, nutmeg and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 33 to 41 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around inside edge of pan. Cool 30 minutes longer.

Heat frosting in microwavable bowl 10 to 15 seconds or until easy to drizzle. Drizzle frosting over cake; sprinkle with pecans.

Makes 10 servings

GLUTEN FREE CHEDDAR GARLIC BISCUITS

2 cups Bisquick® Gluten Free mix

¼ teaspoon garlic powder

¼ cup firm butter or margarine

2/3 cup milk  

½ cup shredded Cheddar cheese (2 oz)  

3 eggs

Garlic-Butter Topping

¼ cup butter or margarine, melted  

¼ teaspoon garlic powder

Heat oven to 425°F. In medium bowl, combine Bisquick mix and 1/4 teaspoon garlic powder. Cut in 1/4 cup butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in milk, cheese and eggs until soft dough forms.

Drop dough by 10 spoonsful onto ungreased cookie sheet.

Bake 8 to 10 minutes or until light golden brown. Mix 1/4 cup melted butter and 1/4 teaspoon garlic powder; brush on warm biscuits before removing from cookie sheet. Serve warm.

Makes 10 biscuits

GLUTEN FREE CHICKEN POT PIE

2 tablespoons butter or margarine

1 medium onion, chopped

1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables

1 1/2 cups cut-up cooked chicken

1 3/4 cups Progresso® chicken broth

1 teaspoon seasoned salt

1/2 teaspoon dried thyme

3/4 cup milk

3 tablespoons cornstarch

Topping

3/4 cup Bisquick® Gluten Free mix

1/2 cup milk

1 egg

2 tablespoons melted butter or margarine

1 tablespoon chopped fresh parsley

1. Heat oven to 350ºF. In 3-quart saucepan, melt butter over medium heat. Add onion; cook, stirring frequently, until tender. Stir in vegetables, chicken, chicken broth, salt and thyme; heat to boiling. In small bowl, mix 3/4 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling. Pour into ungreased 2-quart casserole.

2. In small bowl, stir all topping ingredients except parsley with fork until blended. Drop topping mixture by small spoonsful over chicken mixture. Sprinkle with parsley.

3. Bake 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.

Makes 6 servings