Gluten free recipes brought to you by the fans of Snikiddy Snacks.

1. Gluten Free Recipes
From Snikiddy Fans
Gluten free Chocolate Chip Cookies
3/4 cup butter, softened
1 1/4 cups packed brown sugar
1/4 cup white sugar
1 teaspoon gluten-free vanilla extract
1/4 cup egg substitute
2 1/4 cups gluten-free baking mix
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
12 ounces semisweet chocolate chips
Directions
Bake at 350 degrees for 8-12 minutes.
Snikiddy fan says: “You can't even tell they are gluten free and they are delish”
Swiss Steak
Place 4 pieces of cube steak on a cookie sheet and sprinkle with garlic salt. Bake 15 - 20
minutes in preheated 350 oven. Drain off the fat. Pour a can of tomato sauce over the
steaks and sprinkle with shredded cheddar cheese. Return to oven and bake until cheese
is melted. Serve over rice.
Snikiddy fan says: “YUMMMM”
Gluten-Free Cornbread
2/3 cup rice milk
1 tablespoon apple cider vinegar
3/4 cup gluten-free all-purpose baking flour
1/2 cup cornmeal
1/2 cup cornflour
2 teaspoons baking powder
1 teaspoons baking soda
1 teaspoon xanthan gum
1 teaspoon kosher salt, plus more for sprinkling
1/2 cup coconut oil, plus more for pans
1/3 cup agave nectar

2. 1/3 cup applesauce
2 teaspoons pure vanilla extract
Directions
Preheat the oven to 325 degrees F. Lightly grease a 7 by 4 by 3-inch loaf pan with oil.
Pour the rice milk and apple cider vinegar into a small bowl, but do not stir, set aside.
This will create your "buttermilk."
In a medium bowl, whisk together the flour, cornmeal, corn flour, baking powder, baking
soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, and vanilla to the dry
ingredients. Stir the batter until well combined. Pour in the "buttermilk," and mix gently
until the ingredients are fully incorporated and a slightly grainy batter is formed.
Pour the batter into the prepared pan and sprinkle with some kosher salt. Bake the
cornbread on the center rack for 34 minutes, rotating the pan 180 degrees after 20
minutes. The cornbread will bounce slightly when pressed and a toothpick inserted in the
center will come out clean. Let the cornbread stand in the pan for 20 minutes, then gently
run a knife around the edge of the bread.
Rice Lasagna
3 cups cooked rice
2 eggs slightly beaten
½ cup grated parmagian
2 cups mozzarella
1lb ground beef
½ tsp garlic powder
2 jars of spaghetti sauce.
Directions
Combine rice, eggs, ¼ c parmagian. Combine remaining cheeses in a separate bowl.
Brown the ground beef, then combine garlic and spagetti sauce in with the ground beef.
In a 3 qt dish layer 1/2 rice mixture, 1/2 cheese mixture, 1/2 meat mixture then repeat.
Bake 15-20 min in a 350 degree oven.
Snikiddy fan says: “Instead of the noodles use rice. I think that quinoa would also be
great.”
Pecan-Pumpkin Cake
1 cup sugar
1 cup canned pumpkin
3 tablespoons canola oil
2 egg whites
1 egg

3. 1 teaspoon vanilla extract
1-1/2 cups brown rice flour
1/2 cup potato starch
1/4 cup tapioca flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
Topping:
1/4 cup chopped pecans
1/3 cup packed dark brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons cold butter
Confectioners' sugar, optional
Directions
In a large bowl, beat the sugar, pumpkin, oil, egg whites, egg and vanilla until well
blended. In a large bowl, combine the brown rice flour, potato starch, tapioca flour,
baking powder, baking soda, xanthan gum, salt and pie spice; reserve 1/4 cup for topping.
Gradually beat remaining mixture into pumpkin mixture until blended. Spread batter into
a 9-in. springform pan coated with cooking spray.
For topping, in a small bowl, combine the pecans, brown sugar, cinnamon and reserved
flour mixture. Cut in butter until mixture resembles coarse crumbs; sprinkle over batter.
Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out
clean. Cool on a wire rack for 20 minutes. Remove sides of pan. Cool completely.
Sprinkle with confectioners' sugar if desired. Yield: 12 servings.
Snikiddy fan says: “My aunt made this recipe for Thanksgiving & it was delicious.”
Gluten Free Bread Machine Bread
3 eggs
1 tablespoon cider vinegar
1/4 cup olive oil
1/4 cup honey
1 1/2 cups buttermilk, at room temperature
1 teaspoon salt
1 tablespoon xanthan gum
1/3 cup cornstarch
1/2 cup potato starch
1/2 cup soy flour (or tapioca flour)
2 cups white rice flour
1 tablespoon active dry yeast

4. Directions
Place ingredients in the pan of the bread machine in the order recommended by the
manufacturer.
Select the sweet dough cycle. Five minutes into the cycle, check the consistency of the
dough. Add additional rice flour or liquid if necessary.
When bread is finished, let cool for 10 to 15 minutes before removing from pan.
Monkey Munch
9 cups Rice Chex (or other gluten-free cereal)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar
Directions
Into large bowl, measure cereal; set aside.
In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter
uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture
can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly
coated. Pour into 2-gallon resealable food-storage plastic bag.
Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool.
Store in airtight container in refrigerator.
Snikiddy fan says: “My favorite is "Monkey Munch" (a.k.a. Puppy Chow, Muddy
Buddies, etc). It's not the best for you, but it sure tastes great, and my six-year-old
daughter loves making it (and eating it) with me.”
Chicken Broccoli Cheese Casserole
1 lb cooked chicken, shredded Note: if you don’t have any cooked chicken on hand it is very simple
to poach chicken breasts. Place the chicken in a large skillet with about 2 cups of water. Bring to a boil;
reduce heat. Simmer, covered, for 12-14 minutes or until chicken is no longer pink (170 degrees). Drain
well. Shred chicken.
1 cup cooked brown rice (cooking the rice in gluten free chicken broth works nicely)
1 lb fresh broccoli, chopped
2 Tablespoons of butter
2 Tablespoons of rice flour
1/2 teaspoon salt
1/4 teaspoon of pepper
1/2 teaspoon of dried mustard
1 1/2 cups of milk
squeeze of lemon juice (optional)
1 Tablespoon of mayonnaise (optional)
1 1/2 cups of cheddar cheese, shredded

5. 1/2 cup gluten-free bread crumbs for topping
1/4 slivered almonds for topping
Directions
Melt the butter in a medium saucepan. Add the flour, salt, pepper, and mustard, and cook
2-3 minutes until bubbly and foamy. Slowly whisk in the milk and cook until thickened.
Stir in the shredded cheese. Place the brown rice, chicken, and broccoli in a casserole
dish and pour the white sauce over the top. Add the mayonnaise and lemon juice if using
and mix until combined. Spread the breadcrumbs and slivered almonds over the top.
Bake uncovered for about 30 minutes at 350 degrees.
Raw Vegetable Nori Roll
Make a pecan paste with your food processor, add necessary water to make it spreadable
but keep the texture similar to rice.
Spread over Nori sheet. Fill with the following julliene veggies:
Cucumber, carrots, avocado, sprouts, and any vegetable you like.
Roll, cut and enjoy with some soy sauce with lemon.
Snikiddy fan says: “My children love it as well.”