Recipe(tried): Gluten Free Recipes: Cornstarch Pudding, Cornbread, Cornmeal Muffins, Shortbread, Cornstarch Sponge Cake, Rice Flour Pancakes, Basic Pancakes, Cheese Biscuits, Sultana Bars, Sugar Cookies, Pie Crust

There are recipes that do not require wheat flour: cornbread, shortbread, puddings etc.

Always check that baking powder and icing sugar are GF before using.

Rice flour and other specialty GF flours are available in the Asian Cooking Section of the supermarket, Asian supermarkets and healthfood stores. GF flour blends are available in Coles and Woolworths.

CORNSTARCH PUDDING

1/4 c Corn Starch [AU:cornflour]
2 3/4 c Milk
1/3 c Sugar
1/8 ts Salt
2 tb Margarine
1 ts Vanilla

In medium saucepan combine sugar, corn starch and salt. Gradually stir in milk until smooth. Stirring constantly, bring to boil over medium heat and boil 1 min. Remove from heat. Stir in margarine and vanilla. Pour into serving bowls. Cover and refrigerate. Makes about 2 1/2 c.
Variation: Chocolate pudding: Increase sugar to 2/3 c. and add 3 Tbsp. cocoa with the corn starch.

CORNBREAD

2 tb Oil
2 c cornmeal
1 ts Salt
1 ts Baking powder
1 ts Baking soda
2 Eggs
1 c Buttermilk

Put oil in 10" iron skillet. Place skillet in oven and turn oven to 500 degrees. Meanwhile, combine dry ingredients in a mixing bowl. Stir the eggs into the buttermilk. Pour it into the dry mixture and stir until everything is moistened. Remove skillet from the oven and pour the oil into the batter. Stir and then pour batter into hot skillet. Return skillet to oven. Bake 25 minutes or until top is lightly browned. Turn cornbread out onto serving plate. (If you leave it in the skillet, the crust gets soggy).

CORNMEAL MUFFINS

1 c Cornmeal
1/8 ts Soda
1/2 ts Salt
2 ts Baking powder
1 Egg
1 c Buttermilk
1 tb Melted fat or cooking oil

Preheat oven to 450 degrees. Sift dry ingredients together. Beat egg slightly; add buttermilk and oil. Add dry ingredients to egg mixture and beat well. Pour batter into well greased, muffin tins (you can heat the muffin tin first if you want), but do not fill tins over half full. Bake in 450 degree oven for about 25 minutes, or until done. This will make 6 large muffins.

MELT-IN-YOUR-MOUTH SHORTBREAD

1/2 c Cornstarch [AU:cornflour]
1 c Rice flour
1/2 c Icing sugar
3/4 c Butter

Sift cornstarch, sugar and rice flour together. Add butter. Mix with hands until soft dough forms. Refrigerate one hour. Shape dough into 1" balls. Place about 1 1/4 inches apart on greased cookie sheet; flatten with lightly floured fork. Bake at 150oC for 20-25 minutes or until edges are lightly browned. [adapted from The Food Allergy Cookbook] Variations: Form balls as above. Roll in finely crushed corn flakes or crushed nuts. Press top of ball with thumb. Add a dab of jelly. Mix in 2 tbls. finely chopped peel and/or 2 tbls. finely chopped nuts. Flatten with lightly floured fork.

CORNSTARCH SPONGE CAKE

1 c Icing sugar
2/3 c Cornstarch [AU:cornflour]
3 Eggs; separated
2 tb Water
1/8 ts Cream of tartar
1/2 ts Vanilla

Sift 1/2 cup sugar and cornstarch twice. Set aside. Beat egg whites, water and cream of tartar until soft peaks form. Gradually beat in remaining 1/2 cup sugar until stiff peaks form. Add egg yolks and vanilla until just blended. Sift cornstarch mixture over egg mixture and fold until well blended. Spoon into 2 ungreased 8 inch cake pans. Bake 25-30 minutes at 350 degrees until cake springs back when touched. Cool completely. Serve with fresh fruit topping.

RICE FLOUR PANCAKES

1 c Rice flour
1 ts Baking Powder
1 egg
1 tb Oil
1/2 c Milk
1 tb Vinegar

Heat electric griddle to about 400oF. Mix batter well. Bake on one side til bubbly and then flip. These are very moist and stay fresh in the refrigerator for a week or so. They make great sandwiches, pizza crusts, or breakfasts.

BASIC PANCAKES

2 c Rice flour
1 tb Sugar
4 ts Baking powder
1 ts Salt
3 Eggs
1 1/2 c Milk
1/4 c oil

1. Sift together dry ingredients.
2. Beat together eggs, milk, and oil. Add to dry ingredients, mixing just until dry ingredients are moistened.
3. Bake on hot, greased griddle or waffle iron.

VARIATIONS:
Fold in 1/3 cup of any of the following if tolerated: diced ham, bits of crisp bacon, raisins, chopped dates, slivered dried apricots, finely diced raw apple, or drained and chopped cooked prunes.
Shortcake: Separate eggs and fold stiffly beaten whites into batter. Bake on waffle iron. Serve with sweetened berries or fruit.

CHEESE BISCUITS

1 c Rice flour
1 ts Sugar
1/2 ts Salt
2 ts Baking powder
1/4 c Butter
1 c Finely grated cheese - 4 oz
1/2 c Milk

1. Sift dry ingredients.
2. Add butter and blend.
3. Add grated cheese and blend.
4. Turn onto dusted pastry board, pat and roll out 1/2" thick. Cut into squares or form biscuits.
5. Grease your baking sheet and bake at 375oF for 15 minutes or until lightly browned.

SULTANA BARS

1 c sultanas
1/2 c Unsweetened Apple Juice
1 c Corn Flour
1/2 ts Baking Soda
1 ts Baking Powder
1 ts Ground Cinnamon
1/4 ts Ground Nutmeg
1/4 ts Ground Cloves
1 Egg
2 tb Vegetable Oil
Orange Rind; grated

* In a saucepan, combine the sultanas and apple juice. Bring to a boil and cool. Meanwhile, mix the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, egg and vegetable oil together. Add the raisin mixture and blend thoroughly.
* Spread the mixture into a lightly-oiled 8-inch-square pan. Sprinkle on the grated orange rind. Bake in a 350-degree oven for 30 to 40 minutes.
* Cool in the pan on a wire rack and cut into bars.
Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.

SUGAR COOKIES

3/4 c Margarine
1/2 c Sugar
2 Eggs
1 ts Vanilla
1 ts Butter
2 1/4 c Rice flour
4 ts Baking powder
1/2 ts Salt

1. Preheat oven to 325 degrees.
2. Grease baking sheet.
3. Cream margarine, sugar, eggs, and flavorings until light and fluffy.
4. Sift together dry ingredients; add to creamed mixture. Mix well.
5. Place dough on board lightly dusted with rice flour; roll to 1/8-inch thickness. Cut with small size cookie cutters. Sprinkle with plain or colored sugar.
6. Bake 10 minutes until lightly browned.

VARIATIONS:
* Ice Box Cookies: Form dough into roll and wrap in waxed paper. Chill in refrigerator. Cut dough into 1/8-inch sliced before baking.
* Puff Cookies: Roll dough into balls and decorate with candy, chips, nuts if tolerated, candied fruit, etc.
recipes come from "Gluten Intolerance" by Merri Lou Dobler, MS,RD, published 1991.

PIE CRUST

1 1/4 c Rice flour
1 ts Salt
2/3 c Solid shortening
1/2 c Cold water
1 tb Potato flour; (not starch)

Blend rice flour, salt, and shortening in bowl. Set aside. In a small bowl, with mixer on low speed, gradually add potato flour to water--or use a small whisk. Pour the potato flour mixture over the rice flour mixture and work in with spoon. Then knead into a ball with as few strokes as possible. Either press across bottom and upside of your pan or roll between 2 pieces of wax paper that is dusted with rice flour. (Patting it into the pan or between wax papers with fingers works best.) Flute edges and use for unbaked crust or bake and then fill with filling.