GIG of the Black Hills®


GIG Programs:
- Chef to Plate
- GF Products
- GF Restaurants
- GF Food Service
- GF Recipes

Gluten-free Recipes

Apple Pie
Fried Chicken
Pumpkin Bread
Chocolate Chip Fruit Tart
Cream of Mushroom Soup
Millet & Sweet White Rice Flour Waffles

Chocolate Chip Fruit Tart

1 package Cherrybrook Kitchen Chocolate Chip Cookie Mix (#956016)
1/4 cup water
2 tsp. Nielsen-Massey gluten-free vanilla (#956089)

1 ½ packages of 1/3 reduced-fat cream cheese, softened
1/2 cup sugar
2 tsp. Nielsen-Massey gluten-free vanilla (#956089)

Strawberries, sliced blueberries, kiwi fruit, peeled and sliced, or any other fruit that is available

Preheat oven to 375. Lightly oil a 10-inch pie or tart shell.
In a bowl, combine ingredients for tart and knead gently with finger tips, until mixture forms a ball. Turn into prepared tart or pie shell and press evenly into bottom and sides.

Bake 20-22 minutes or until edges are golden. Remove and cool completely.
In a medium bowl, combine cream cheese and sugar and blend until smooth. Add vanilla and blend. Spread evenly into the baked cookie shell. Top with assorted fruit slices of your choice. These may be arranged in an overlapping and artful design or simply heaped over the cream cheese filling. Either way, it's delicious. Just be sure to chill for 1-2 hours before serving.
Serves 10-12


1 ¾ cups GF flour mix
1 Tbls. baking powder
1/2 tsp. salt
2 egg yolks or 1 duck egg yolk
1 ¾ cups milk or milk substitute in liquid form (fruit juice might be fun to try)
1/2 cup cooking oil
2 egg whites or 1 duck egg white

Beat the egg whites until stiff and set aside. Mix the dry ingredients together and, in a separate bowl, mix the wet ingredients together. Add the wet to the dry and stir until moistened. It should be lumpy. Fold in the egg whites. Spoon into the hot waffle iron.

These freeze well and can be popped in the toaster for re-heating.
Valerie Spanos


These can be made with the waffle recipe, but don’t separate the eggs. When I mix the wet and dry ingredients, there are still lumps.
Valerie Spanos


Adding more liquid to the pancake recipe, for a thinner batter, makes a nice crepe for sandwich wraps, or dessert. You’ll only need to cook it on one side until the surface is no longer wet looking. No need to flip it over.
Valerie Spanos

GF French Apple Pie

1/4 cup Amaranth flour
1/4 cup Sorghum flour
1/4 cup Garfava Bean flour (or Millet)
1 cup Tapioca flour
1/2 cup Sweet White Rice flour
1 Tbls. sugar
1 tsp. xanthan gum (Bob's Red Mill)
1/2 tsp. salt
1/2 cup 100% pure virgin olive oil
2 Tbls. applesauce
1/4 cup milk or milk substitute

Mix and roll into two equal size balls. Roll out one and put into pie pan.

Fill pie crust with apples and sprinkle 1 tsp. of cinnamon and 1 tbls. of sugar over apples. Roll out second ball of dough and cover filled pie. Sprinkle with cinnamon and sugar. Bake @ 350 degrees for 1 hour.

Old Fashioned Fried Chicken

1 whole chicken cut into pieces or 8 to 10 pieces chicken (bone-in)
1 ½ cups gluten-free flour blend
1 tsp. dried chervil or dried tarragon (crush leaves between fingers)
1/2 tsp. salt
1/4 tsp. pepper
1 quart vegetable oil, expeller-pressed coconut oil, or palm oil

1. Rinse chicken pieces and pat dry.
2. Mix flour blend and spices together in a shallow bowl or gallon-size plastic bag.
3. Pour oil into skillet until it is about 1 to 1 ½ inches deep. Heat oil over high heat (400 degrees if using an electric skillet) in a large heavy-bottomed skillet with a tight fitting lid.*
4. While oil is heating, dredge chicken pieces in flour mixture, coating well. Tap off excess flour.
5. Using tongs, carefully place chicken pieces, skin side down, in hot oil. Cover pan.
6. After ten minutes, turn pieces over. They should be nicely browned. If not, cook until browned. Turn pieces and cover pan for 8 to 10 additional minutes, or until second side is browned.
7. Remove chicken from oil and place on a rack to drain. Set rack inside a larger pan and place in a warm oven. Cool in refrigerator and serve chilled. Serves 4 to 6.

*TIP: For fried chicken that's crisp on the outside and moist (not greasy) on the inside, use tongs to turn the chicken and maintain proper oil temperature.
To test if oil is hot enough, dip a small piece of chicken into it. Chicken should sizzle immediately.
*TIP: Make sure that the fried chicken has cooled completely before packing, or condensation may make the crust soggy. Try packing chicken in a large plastic container. Put a clean cotton dishcloth under the lid, to absorb any condensation.

Pumpkin Bread

1 cup Sweet White Sorghum flour
2 ½ cups all-purpose GF flour
2 ½ tsp. xanthan gum
3 cups sugar
4 eggs or dry egg white powder for 6 eggs
2/3 cup water
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. baking soda
1 - 16oz. can of pumpkin (not pumpkin pie mix)
1 cup chocolate chips or Enjoy Life Foods dairy-free chocolate chips

Mix dry ingredients together in one bowl and mix wet indgredients together in another bowl. Add wet ingredients to dry ingredients and mix in chocolate chips.
Grease 5 mini loaf pans lightly and bake at 350 for 50 minutes, or until toothpick comes out clean. Approximately 1¼ cups of mix per pan.
Angela Dale

Cream of Mushroom Soup

1/4 lb. mushrooms
2 Tbls. chopped onions
2 Tbls. butter or margarine
2 Tbls. Sorghum flour
2 cups chicken or vegetable broth
1/2 cup potato milk (thicken with potato buds and cornstarch)
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. nutmeg

Millet & Sweet White Rice Flour Waffles

1 cup Millet flour
3/4 cup Sweet White Rice flour
1 ½ cups skim milk or milk substitute
Mix above and refrigerate for 12 to 48 hours.

When ready to make waffles, add in:
2 eggs or 1 Tbls. egg replacer and 4 Tbls. warm water, well mixed
2 Tbls. Gerberís baby applesauce
2 tsp. aluminum-free baking powder
1/4 tsp. salt
1/4 tsp. cinnamon
Stir well and pour 1/4 cup of batter per waffle square. Bake for 5 minutes in waffle iron.

Return to top of page


© 2008 Gluten Intolerance Group® of North America. All rights reserved.