Gluten Free Donut Holes

Ingredients:
1 egg
½ cup sugar
1 tablespoon oil
3/8 cup buttermilk
1 ¾ cup all purpose gluten-free flour
1 ¾ teaspoons xanthan gum
1 teaspoon gluten-free baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon cinnamon

Directions:
Beat egg and add sugar and oil and buttermilk, then mix together and add dry ingredients.

Fry in a skillet at 370-380F: Drop by teaspoons as donut holes, about 6 at a time so as to maintain the temperature. While still warm shake them in a paper bag with sugar/cinnamon.

from www.celiac.com Gluten Free Donut Holes

Gluten Free Lemon Zinger Cake

2 sticks unsalted butter, at room temperature

2 cups sugar

1/3 cup grated lemon zest

4 eggs, at room temperature

1 cup rice flour

1 cup soy flour

1 cup millet flour (you can replace these flours with any gluten-free flours)

1 tsp guar gum

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 cup fresh squeezed lemon juice

3/4 cup milk(can use soy, nut or rice milk for casein-free)

1 tsp vanilla

For syrup:

1/2 cup sugar

1/2 cup freshly squeezed lemon juice

Preheat oven to 350 degrees. Butter and flour(with GF flour) two loaf pans. Sift together the flour, guar gum, baking powder, baking soda, and salt. Set aside dry ingredients. Combine lemon juice, milk, and vanilla extract in a small cup. Set aside. In mixer, cream butter and sugar until light and fluffy. Mix in lemon zest. Add eggs, one at a time, beating after each addition. Scrape sides of the bowl.Add one-third of the dry ingredients and mix. Mix in half of the milk mixture. Repeat with flour, milk, and flour. Pour batter into loaf pans. Bake for 45-60 minutes until a toothpick comes out clean. Watch tops so they don’t burn. Cool cakes in pan, on racks.

In a small saucepan, combine the sugar and lemon juice. Cook over low heat, whisking occasionally, until the sugar dissolves. Remove cakes from pans and set them on a cooling rack over a baking sheet (to collect any dripping syrup). With a wooden skewer, poke the cake all over and spoon on syrup. Allow the cakes to cool completely.

From The Gluten Gal

Jane’s Quinoa Salad

1 cup quinoa

2 cups chicken broth (you can use water if you like or low sodium broth)
2 tbsp olive oil
2 tbsp lemon juice or balsamic vinegar (I use the vinegar)
2 scallions chopped (I use green onions or none at all)
1/2 cup toasted almonds - chopped (I use the ones with the skin still on)
1/2 cup dried cranberries (I used crazens)
1 cup crumbled feta
 
Cook the quinoa in the broth - cool and add all the other ingredients.