The Best Marinade

Steak Marinade 

1 cup oil

1/2 cup soy sauce

1/3 cup red wine vinegar

1/4 cup fresh lemon juice

3 tablespoons worchestershire sauce

1 tablespoon pepper

2 tablespoons mustard

2 cloves garlic, minced

1 onion, sliced

Mix together all ingredients (except for onion) in 

a large measuring cup. 

Place steak in a casserole dish and, using a fork, pierce meat 

all over both sides.

 Place the onion slices over the meat.

Pour marinade over the steak. Cover and let sit for about 10 hours.

Grill and enjoy!

Corn Muffins

Corn Muffins

1 cup rice milk

1 tablespoon lemon juice

1 cup Basic Gluten-Free Flour Mix

1 cup yellow cornmeal

1/2 teaspoon xanthan gum

3/4 teaspoon salt

1 tablespoon baking powder

1/4 cup sugar

1 1/2 teaspoons Ener-G egg replacer mixed with

2 tablespoons rice milk

1/4 cup shortening, melted

1. Preheat the oven to 425 degrees F. Grease 12 muffin cups liberally with vegetable shortening.
2. Combine the rice milk and lemon juice. Set aside.
3. Whisk together the flour mix, cornmeal, xanthan gum, salt, baking powder, and sugar in a large bowl. 
4. Add the rice milk mixture and stir to combine. Add the egg replacer and melted shortening. Stir a couple of times until smooth. Fill the muffin cups about 2/3 full. Bake for about 15 minutes, or until golden and a toothpick inserted in center comes out clean. Turn out immediately onto a cooling rack. Serve warm. 

 Yield: 1 dozen muffins

From Cybele Pascal's The Allergen-Free Baker's Handbook. 

Baked Banana Oatmeal

  Baked oatmeal was one of my favorite breakfasts before I went egg-free. You can use one basic recipe and make all kinds of delicious fruit and nut variations. Until this morning, I have really missed it. Today I finally tried one more time and it worked. Yay! I was looking at my friend's blog and found her recipe for Banana Baked Oatmeal. That was one fruit we hadn't tried before and I thought it looked so good! Here is my ef, df version of Lynn's Baked Banana Oatmeal.

Baked Banana Oatmeal

3 cups quick oats

1/2 cup brown sugar

1 cup rice milk

2 tablespoons oil

1 tablespoon Ener-G egg replacer 

mixed with 1/4 cup rice milk

2 teaspoons baking powder

3/4 teaspoon salt

2 teaspoons vanilla extract

3/4 cup mashed bananas

1/2 cup dark chocolate chips

Preheat oven to 350 degrees.

Mix all ingredients together and stir well.

Spread in a greased 9"x13" pan.

Bake at 350* for 27 minutes. If you like it crispier, bake it longer.

Enjoy! 

This is also good served with rice milk poured over it.

Gluten-Free Potato Bread

Potato Bread 

1 1/4 cups water or Rice Milk

1/3 cup brown sugar

1 packet (or 1 tblsp.) instant yeast

3 1/2 cups Gluten- Free Bread Flour Mix

1/2 cup millet flour

1 tablespoon xanthan gum

1 cup mashed potatoes

2 teaspoons salt

1/3 cup shortening

1 1/2 teaspoons Ener-G egg replacer mixed with 

2 tablespoons room temperature rice milk

1. In a pan, combine the rice milk, sugar, mashed potatoes, salt and shortening. Mix well. Heat until warm and the shortening is melted. Pour into a large bowl and let come to 100 - 115 degrees.
2. In another bowl, mix together the flour mix, millet flour, xanthan gum, and yeast.
3. Add the egg replacer to the liquid mixture; mix on medium speed until combined, about 1 minute.
4. Add the flour mixture to the liquid mixture in two batches, mixing well on medium-high speed for about 1 minute, until the dough is fully combined. 
5. Grease a 9"x5" loaf pan liberally with shortening. 
6. Use a rubber spatula to turn the dough out onto a well-floured board (or counter), flour your hands well, and pat the dough into a disk 7" in diameter and 1 1/2" thick. Flip, and then pat into a rectangle about 11" long and 1 1/2" thick. Roll up, and seal seam tightly, pressing down lightly to press out any trapped air pockets. Make sure the seam is on the bottom. Tuck both ends of the loaf under (against the seam), so the dough will fit in the pan. The dough will be soft but don't worry, it's supposed to be. Transfer the loaf to the pan. Place the loaf pan in your sink or a large dish pan filled with hot water to come about half way up the side of your loaf pan. Cover with a towel, making sure none of it touches the water. Let rise about 1 hour or until doubled.
7. After the dough has risen for 1 hour and has about doubled in size, place the loaf in a cold oven. Set the temperature to 400 degrees and bake for 20 minutes. Reduce the temperature to 325 degrees and bake for 40 minutes longer, or until the loaf is deeply golden on top. Transfer to a cooling rack, turn out of the pan, and let cool.

Apple-Date Oat Chews

Apple-Date Oat Chews

1/2 cup water

1 cup grated apple (with peel)

1/4 cup oil

1 teaspoon vanilla

1/2 cup walnuts, chopped (optional)

1/4 teaspoon salt

1 cup oat bran cereal OR milled oats*

1 cup chopped dried dates

2 cups regular rolled oats

Preheat oven to 350 degrees. In a saucepan, simmer dates in water for 5 minutes. Mash with a fork into a puree'. Add grated apple and oil and beat well with a wooden spoon until mixture is smooth. Add remaining ingredients and mix well. Let stand 10 minutes to thicken. Mix again; drop by teaspoonfuls onto dry cookie sheet. (Batter does not spread in cooking, so chews can be placed close together.) Bake for 20 minutes, or until lightly browned around edges. Makes 24 chews.

Variation: Substitute 3/4 cup pumpkin puree for the dates. 

Add about 3 tablespoons honey or agave nectar.

 *Milled oats can be made by running in blender for a minute. They will be coarse, but that's what I used and these turned out great!