© 2017 Sue's Gluten Free Baking

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Sue's Christmas Fruitcake

         1 cup               mixed candied fruit

         1 cup               mixed candied peel

         1 cup               sultana raisins

         1 cup               golden raisins

         ¼ cup              brandy or rum

         ½ cup              blanched slivered almonds

         ½ cup              chopped walnuts or pecans

         1 cup               gluten free flour blend

         ¼ cup              butter (room temp)

         6 tbsp              white sugar

         ½ cup              brown sugar

         3                      eggs

         ½ tsp               vanilla

         ¼ tsp               almond extract

         ¼ tsp               baking soda

         ¼ tsp each      cinnamon, allspice & mace

         1 tsp                gum (guar or xanthan)

 

Combine candied fruit and raisins, add brandy or rum, let stand for at least 2 hrs, stirring once or twice.  Add almonds and nuts to fruit and toss with 1/4 cup of flour.

Cream butter and sugar in mixer, add brown sugar.  Beat in eggs one at a time.  Beat in vanilla and almond extract.

Combine remaining flour, soda, spices and gum. Add flour mixture and fruit mixture to mixer bowl and mix thoroughly.

Spoon into one large buttered loaf pan or 2 small loaf pans.

Bake in 275° oven for about 3 hrs or until cake is firm.  Bake for 2-2 1/2 hrs for small loaves.  To ensure cake is moist, place a pan of water on lowest shelf in the oven.  Cool for 30 mins before removing from pan.  Once cooled, brush with brandy or rum and wrap in plastic wrap and store in a cool place for up to 6 weeks. Unwrap periodically and brush with brandy or rum.

Sue's Pastry

         1 ½ cups                tapioca flour

         1 ½ cups                cornstarch

         ½ cup                     potato starch

         3 cups                    sweet rice flour   

         2 tsp                       guar gum

         1 tsp                       salt

         dash                       sugar

         ½ pkg                     hard margarine

         ½ pkg                     butter flavored shortening

            1                           egg

         2 tbsp                     egg whites

         2 tbsp                     cider vinegar

         ½ cup                     ice water

 

Measure dry ingredients into a large bowl.  Cube the margarine and shortening and place on top of the dry ingredients.  Using a pastry blender, cut the margarine and shortening into the dry ingredients until the pieces are small and uniform.

Place egg, egg whites and vinegar in a measuring cup, fill with very cold water to the 1 cup mark, mix.  Pour the liquid over the dry ingredients, mix with a fork and then with your hands, until the pastry comes together and is smooth.

 

Portion the pastry in 5 or 6 discs and wrap in plastic wrap.  Keep in the fridge for up to one week, or the freezer for up to 6 weeks.

Tourtiere Pie

         1 ½ lbs                   medium ground beef

         1 ½ lbs                   ground pork

         2 small                   onions – chopped

         1 cup                      boiling water

         1 large                    garlic cloves

         1 tbsp                     salt

         ½ tsp                      ground pepper

         ½ tsp                      ground sage

         ¼  tsp                     ground nutmeg

        

         6                             medium potatoes

                                        boiled & mashed

 

Combine meat, water, spices and garlic in large pot.  Cook over LOW heat stirring often until half of the liquid has cooked off.

Cover and cook 45 minutes.  Add mashed potatoes, mix well and cool.

Makes 2 large pies.

Sue's Sugar Cookies

         2 cups                     white rice flour

         2/3 cup                   potato starch

         1/3 cup                   tapioca starch     

         1 tsp                       guar gum

         ¼ tsp                      salt

         1 cup                      white sugar

         1 cup                      butter

         2                             egg yolks

         1 ½ tsp                  vanilla

        

Combine sugar and butter in mixer bowl, beat on medium speed until creamy.  Add egg yolks and vanilla.  Add flour blend and salt.  Beat on low speed until well mixed.  Portion out and wrap in plastic wrap and refrigerate for 1 hour or until firm.

Heat oven to 350°

Roll out dough to ¼ inch thickness, cut with cookie cutters and place on parchment lined cookie sheets. Bake 8-12 mins, until edges are lightly browned

Watch the YouTube video by selecting the link

Watch the YouTube video by selecting the link

Watch the YouTube video by selecting the link