GFN Foods, LLC. Makers of Gluten-Free Naturals.

Recipes

Please note that for all recipes, GFN Foods, LLC is not responsible for the gluten-free status of other manufacturer’s products. Please check the ingredients list on the package or contact the manufacturer directly.

All recipes on this page are copyrighted by GFN Foods, LLC and are intended for the personal use of our customers. To use, distribute or reproduce our recipes in newsletters or any other publication or for any other purpose, you must have our written permission, which you can request here.

Gluten-Free Naturals Multi-Grain Bread Mix

Cinnamon Raisin Bread

To make a Cinnamon Raisin Bread, follow the instructions for making bread on the package, with the exception of the following substitutions:

Instead of using the 3 tablespoons sugar, use 4 to 6 Tablespoons brown sugar.
Add 1 Tablespoon Cinnamon and 1/2 cup raisins

All other instructions and baking times apply.

Gluten-Free Naturals Yellow Cake Mix

Apple Upside Down Cake (Printer Friendly Page)

In the baking pan pour 2 tbsp. melted butter. Peel and thinly slice two medium sized apples and place around the bottom of the pan in the butter. Take 1/2 cup brown sugar and 1/2 tsp. cinnamon and sprinkle around the bottom of cake pan over the apples and butter. Mix the Yellow Cake as directed on the package and pour the batter into the pan on top of the apple mixture. Add 5 minutes of baking time for the pan used.

Pineapple Upside Down Cake (Printer Friendly Page)

In the baking pan pour 2 tbsp. melted butter. Arrange slices of canned pineapple on the bottom of the pan in the butter. Place pecan halves or gluten-free maraschino cherries in the center of the pineapples slices if desired. Take 1/2 cup brown sugar and sprinkle around the bottom of cake pan over the pineapples and butter. Mix the Yellow Cake as directed on the package and pour the batter into the pan on top of the pineapple mixture. Add 5 minutes of baking time for the pan used.

Pineapple Cake with Cream Cheese Glaze (Printer Friendly Page) (Contributed by Tiffany J., Atlanta, GA)

Gluten-Free Naturals Pancake Mix

Waffles

Prepare the pancake batter as directed on the package, but add two more tablespoons of oil (for a total of three) and whisk the extra oil in. Prepare your waffles according to your waffle iron's instructions.

As crumbs and residue can be present on waffle irons, please use extra care in making sure that the iron is gluten-free prior to making your waffles. We recommend using a waffle iron designated for gluten-free waffles. This ensures no possibility of gluten being transferred to your waffles from previously made wheat waffles.

Gluten-Free Naturals Cornbread & Corn Muffin Mix

Easy Tamale Pie (Printer Friendly Page)

Gluten-Free Naturals Homemade Brownie Mix

Grasshopper Pie Crust

You can use Homemade Brownie Mix to make a chocolate "cookie-crumb" crust in pies. This is great for "leftover" brownies.

Prepare the brownies as directed. You make want to bake them a little longer to make them more crumbly. Crumb them up and press the crumbed brownies into your pie pan. You do not need to add oil or anything, just press the crumbs in, smooth them out and add your pie filling.

Gluten-Free Naturals Multi-Purpose Cookie Blend

Waffles

Chocolate Chip Cookies

Peanut Butter Cookies

Snickerdoodles

Peanut Butter Cookies with Hershey Kisses®

Easy Coconut Dream Bars

Cookie Cutter Cookies

Tips for converting your own cookie recipes

Gluten-Free Naturals Yeast-Free Pizza Crust Mix

Traditional Turkey Stuffing with Sausage

Waffles Using Cookie Blend Flour (Printer Friendly Page)

1 3/4 cups Gluten-Free Naturals™ Cookie Blend Flour
4 teaspoons baking powder
1 teaspoon xanthan gum
2 Tablespoons sugar
1/4 teaspoon salt
2 eggs
1/4 cup oil
1 3/4 cups milk
1 teaspoon gluten-free vanilla

Mix Gluten-Free Naturals™ Cookie Blend, baking powder, xanthan gum, sugar and salt together in a bowl with a whisk. Add eggs, oil, milk and vanilla and whisk together.

Bake on a clean waffle iron. (Note: we recommend using a waffle iron designated for gluten-free waffles. This ensures no possibility of gluten being transferred to your waffles from previously made wheat waffles.)

Lightly grease waffle iron with cooking spray, oil or butter. Bake for about 3 to 5 minutes according to your waffle iron directions.

Chocolate Chip Cookies (Printer Friendly Page)

1/2 cup butter or gluten-free margarine
6 Tablespoons white sugar
6 Tablespoons brown sugar, packed
1 egg
1 teaspoon gluten-free vanilla extract
1 1/4 cup Gluten-Free Naturals® Cookie Blend
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup gluten-free semi-sweet chocolate chips
1/2 cup nuts (optional)

Cream the butter and sugars and blend until fluffy. Add the egg and vanilla and blend in. Add the Cookie Blend, salt, baking soda and mix in. Add the chocolate chips (and nuts if desired) and blend well.

Drop by teaspoonfuls onto an ungreased baking sheet. Bake at 375 degrees for 10 minutes. Cool 2 minutes on the baking sheet (important!), and then remove to a cooling rack.

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Peanut Butter Cookies (Printer Friendly Page)

1/2 cup butter or gluten-free margarine
1/2 cup gluten-free peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 1/4 cup Gluten-Free Naturals® Cookie Blend
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt

Cream the butter, peanut butter, and sugars until well blended. Stir in the egg. Add the rest of the ingredients and blend well.

Roll into 2 to 3 inch balls. If it is difficult to roll the dough, refrigerate it for 30 to 60 minutes.

Place dough balls on an ungreased baking sheet and press a criss-cross pattern with the tines of a fork down on each dough ball. Bake at 375 degrees for 10 to 12 minutes. Cool 2 minutes on the baking sheet (important!), and then remove to a cooling rack.

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Snickerdoodles (Cinnamon Cookies) (Printer Friendly Page)

1 cup butter
1 1/2 cups sugar
2 eggs
1/2 to 1 teaspoon vanilla extract
2 1/2 cups Gluten-Free Naturals® Cookie Blend
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons cinnamon
1/4 cup sugar

Cream the butter and sugar until fluffy. Add the eggs and vanilla and blend. Add the Cookie Blend, cream of tartar, soda and salt. Blend well.

In a small dish, blend the cinnamon and sugar together. Roll dough into balls that are about 1 inch or a little smaller, and then roll into the cinnamon sugar mixture. (If the dough is difficult to roll, refrigerate it for 30 to 60 minutes.)

Place on an ungreased baking sheet and bake at 375° for 10 minutes. Cool 2 minutes on the baking sheet (important!), and then remove to a cooling rack.

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Easy Coconut Dream Bars (Printer Friendly Page)

1 1/2 cups Gluten-Free Naturals® Cookie Blend
2 cups packed brown sugar (divided)
1/2 cup gluten-free butter or margarine, softened
3 eggs
1 teaspoon gluten-free baking powder
2 teaspoons gluten-free vanilla
1/4 teaspoon salt
1 1/2 cups gluten-free Flaked Coconut
(such as Angel Flake® from Kraft*)

Preheat oven to 350°.

Put the cookie blend, 1/2 cup of the brown sugar and the butter in the bowl of a mixer. Mix on low speed until the particles of the butter are fine. Press into the bottom of an ungreased 9” x 13” non-stick pan. Bake at 350° for 15 minutes.

Using the same mixer bowl, beat the 1 1/2 cups brown sugar with the eggs just until blended. Mix in the remaining ingredients. Spread over partially baked crust. Bake for 20 to 25 minutes, or until golden brown.

When completely cooled, cut into bars. It may be easier to cut into 4 large pieces, remove them from the pan, and then cut them into smaller pieces using a sharp knife or a pizza cutter.

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Cookie Cutter Cookies (Printer Friendly Page)

1 cup butter or gluten-free margarine, softened
1 cup granulated sugar
1 egg
2 teaspoons vanilla
2 teaspoons baking powder
3 cups Gluten-Free Naturals™ Cookie Blend Flour

Cream the butter and sugar with an electric mixer. Mix in the egg and vanilla. Add the baking powder and 1 cup of cookie blend and mix in. Mix in the next cup of cookie blend with the mixer. Mix in the last cup by hand using a sturdy spoon because the dough will be very stiff.

Divide the dough into 2 balls. Put down a piece of waxed paper on the counter, and very lightly sprinkle a little cookie blend flour. Put one of the dough balls in the center, cover with another piece of waxed paper and roll until about 1/8th inch thick. Remove top piece of waxed paper, cut out desired shapes. Remove the cookies with a spatula or dull knife and put cookies on an ungreased cookie sheet. We recommend using a silver cookie sheet or a light colored non-stick pan. (Black or dark gray pans may possibly make the cookies burn on the bottom). Bake the cookies in a 400 degree oven for 6 to 10 minutes, or until cookies are lightly browned. Baking times vary depending on the size of the cookies you make.

Repeat with second ball of dough. This recipe works well with either small or large cookie cutters. Cookies may be decorated with colored sugar before baking. Or, when cookies are completely cooled, frost them with icing of your choice and decorate with sprinkles. Or, frost with icing using a decorator’s tube to create designs.

These cookies are not too sweet and are best decorated or frosted. Allow the frosting to dry before stacking them in a container.

Peanut Butter Cookies with Hershey Kisses® (Printer Friendly Page)

1/2 cup butter or gluten-free margarine
1/2 cup gluten-free peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon gluten-free vanilla
1 1/4 cups Gluten-Free Naturals® Cookie Blend
1 teaspoon baking soda
1/2 teaspoon salt
sugar to roll cookies in before baking
Hershey’s Milk Chocolate Kisses, unwrapped, about 30 (gluten-free as of this writing)

In a bowl, cream butter and sugars together. Add egg, vanilla and peanut butter. Mix until creamy. Add the Cookie Blend, baking soda, and salt, and blend well. If dough seems too wet add 1 or 2 Tablespoons more Cookie Blend.

Form into 1 inch balls and roll in sugar. (If dough is difficult to roll, refrigerate it 30 to 60 minutes.) Place on an ungreased baking sheet. Bake at 375 degrees for 10-12 minutes. Cool on the baking sheet for 2 minutes and remove. Top with a candy on each cookie and cool completely on a cooling rack. Chocolate should be firm before you store them. Makes over 2 dozen.

Tips for converting your own recipes with Cookie Blend Flour:

• Use 1 Tablespoon less Cookie Blend per cup of flour. Cookie blend can tend to “pack” in your measuring cup, and using too much flour makes cookies dry.

• Always cool cookies 2 minutes on the pan to avoid breakage, but not longer than 5 minutes or they can become difficult to remove.

• If dough is difficult to handle when making your cookies, refrigerate it 30 to 60 minutes. Refrigeration of the dough also helps the cookies increase in height.

Traditional Turkey Stuffing with Sausage (Printer Friendly Page)

1 package Gluten-Free Naturals® Pizza Crust Mix to make the bread cubes
1/2 pound gluten-free sausage (suggested products*: Jamestown® sausage roll, or Jones Dairy Farm® original pork sausage roll, or 3 Johnsonville® original brats with casings removed, or Hatfield® sweet Italian sausage with casing removed)
2 large stalks celery (if desired, including the leafy tops diced)
1 large onion, diced
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1 teaspoon dried marjoram
1/4 teaspoon rubbed dried sage
1 1/2 cups hot water
1 teaspoon gluten-free chicken base or bouillon (suggested products*: Better Than Bouillon® or Herb-Ox® Bouillon) or 1 1/2 cups gluten-free chicken broth may be used for water and bouillon.)
1 tablespoon butter (optional)
2 eggs

Prepare pizza crust mix according to package directions. It may be prepared in a pizza pan or an oblong pan. Allow to cool and cut the pizza crust into cubes using a pizza cutter, knife or poultry scissors.

Place the cubes on a large baking pan, and spread them apart so that they will dry evenly. Bake at 200 degrees for about an hour until they are dry, hard and not bendable. This can be done days or weeks ahead of time. After cubes are dried and cool, store in a plastic bag until ready to use.

When you are ready to prepare stuffing, put the gluten-free bread cubes into a large bowl.

If sausage has casing, remove it. Heat skillet a moment, add the sausage to the pan, break up with your spatula into small pieces and cook until browned. Remove the sausage using a slotted spoon, and put it in the bowl with the bread cubes.

Drain all but 1 Tablespoon of fat from the pan. (Or if you prefer, 1 Tablespoon of oil may be used instead.) Add the vegetables to the pan. Sprinkle the herbs and spices over the vegetables. Cook on medium heat until the vegetables are tender. Add the vegetables to the bowl with the bread cubes.

Heat the water with bouillon or chicken broth in the microwave or in the same pan. Add the liquid to the bread cube mixture and blend using a large spoon. Allow to cool. Add the 2 eggs and blend in.

Grease a casserole or oblong pan and spread the stuffing evenly in the pan. Bake at 350 degrees for 30 to 40 minutes.

You may use this stuffing to stuff your turkey. The stuffing must be completely cooled. Never stuff a turkey ahead of time. Stuff the turkey immediately before putting the turkey in the oven. Follow the directions on the turkey regarding adding stuffing and baking times.

Another make-ahead tip: You can cook the sausage and the vegetables a day or two ahead of time and refrigerate them. The day you are ready to make the stuffing, add the cooked sausage and vegetables to the gluten-free bread cubes and continue with the directions from that point.

*Note: Suggested products were gluten-free at the time this recipe was compiled, but may not be now. We are not responsible for the gluten-free status of other’s products, and it is your responsibility to check for yourself.

Information on suggested products came from these websites: www.smithfield.com (Jamestown sausage), www.jonesdairyfarm.com (Jones sausage), www.johnsonville.com (Johnsonville brats), www.hatfieldqualitymeats.com (Hatfield Sweet Italian Sausage)

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