Gluten-free this week

Today’s recipes are those that I haven’t given to some of you for a long time. I have a friend who asked if I had recipes which are gluten-free, and if I did, would I put some of them in my column. Do you know what gluten is? I went to a dictionary to find out exactly what gluten is. “Gluten is a mixture of plant proteins occurring in cereal grains, chiefly corn and wheat, and as an adhesive and as a flour substitute.” These are the recipes I thought you might like to try.

WILD RICE STUFFING
1/4 c. butter, divided
2 c. thinly sliced leeks (can substitute 1 c. diced white onion)
1 T. chopped fresh thyme or 1 t. dried thyme leaves
1 t. salt, divided
3 c. boiling water
2 c. fat-free low-sodium chicken broth
1 c. uncooked wilde rice
2 c. uncooked brown rice
1/2 c. peeled, finely chopped turnips - optional
1/3 c. each finely chopped celery and carrot
2/3 c. chipped pecan
1/2 c. chopped, dried sweet cherries (can substitute dried cranberries)

Heat 2 T. butter in large saucepan over medium heats; swirl to coat. Add leek or onion; saute eight minutes, stirring constantly. Stir in thyme and 1/2 t. salt. Add water, chicken broth and wild rice; cover. Bring to a boil; lower heat and simmer 20 minutes. Stir in brown rice; cover and simmer 30 minutes, stirring occasionally. In a large skillet, over high heat, heat rest of butter (2 T.); swirl to coat. Add turnip, celery, carrots and rest of salt; saute one minute. Reduce heat to medium; cook four minutes, stirring occasionally. Remove from heat. In a large bowl, combine rice mixture, turnip mixture, pecans and cherries. Spoon stuffing into a sprayed 9x13” baking dish. Cover with foil; bake at 400 degrees for 20 minutes or until liquid is absorbed. Let stand five minutes before serving. Makes 10-12 servings. Note: Should the rice begin to stick to the bottom of the pan while cooking, gently stir in 2-3 T. water. If you wish, use stuffing to stuff “the bird” as you would any other stuffing.

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GLUTEN FREE PUMPKIN CAKE
1 c. each, sugar and canned pumpkin
3 T. canola oil
2 egg whites
1 whole egg
1 t. vanilla
1-1/2 c. brown rice flour
1/2 c. potato starch
1/4 c. tapioca flour
1-1/2 t. baking powder
1 t. baking soda
3/4 t. xantham gum
1/2 t. each, salt and pumpkin pie spice
Topping:
1/4 c. chopped pecans
1/3 c. packed dark brown sugar
1/2 t. cinnamon
1/4 c. reserved flour mixture
3 T. cold butter
Powdered sugar - optional

In a large bowl, beat first six ingredients until blended. In a separate bowl, combine next eight ingredients, reserve 1/4 c. for topping. Gradually beat remaining mixture into pumpkin mixture until blended. Spread batter into a nine-inch springform pan coated with cooking spray. In a bowl, combine topping ingredients, except butter. Cut in butter until mixture resembles coarse crumbs; sprinkle over batter. Bake at 350 degrees for 40-45 minutes or until toothpick inserted near center comes out clean. Cool on a wire rack for 20 minutes; remove sides of pan. Cool completely. Just before serving, sprinkle with powdered sugar if you wish. Makes 12 servings. Nutrition facts: one slice equals 264 calories, 2 g. saturated fat, 25 mg cholesterol, 294 mg sodium, 45 g carbs, 2 g fiber. Note: One of the varieties of cooking spray is baking spray, which I use when a recipe says to “spray with cooking spray”. It works great, as when instructions say to grease and flour the pan.

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PUMPKIN  ORANGE CAKE
1/2 c. butter or margarine, softened
1-1/4 c. sugar
2 eggs
1 c. canned pumpkin
1/2 c. orange juice
1/4 c. milk
1 T. grated orange peel
2 c. flour
1 T. baking powder
1 t. cinnamon
1/2 t. each, baking soda, salt, ginger and allspice
1/2 c. walnuts - optional
Orange Frosting:
1/3 c. butter or margarine, softened
3 c. powdered sugar
2 T. milk
1 T. plus
2 t. orange juice
1 T. grated orange peel

Now, this is not a gluten-free recipe, but since we’re in the season of pumpkins, I thought you might like to make this delicious pumpkin cake. In a mixing bowl, cream butter and sugar; add eggs, one at a time, beating well after each addition. In another bowl, beat next four ingredients. Combine dry ingredients; add to creamed mixture alternately with pumpkin mixture. Fold in nuts. Pour into a greased 9x13 inch baking pan. Bake at 350 degrees for 30 minutes or until toothpick inserted near center comes out clean. Cool on wire rack. For frosting: In a mixing bowl, beat together butter and powdered sugar until creamy. Beat in milk, orange juice, and peel. Frost cake. Note: If frosting is too thick, add a little OJ; too thin, add a little powdered sugar. Add a scoop of cinnamon or vanilla ice cream for an extra good dessert. Makes 12 servings.

Thought for the Day: Winter is not a season, it’s an occupation. (And it will be here sooner than we think!)