Gluten-Free Recipes

Taco Seasoning Mix

USU Extension

Ingredients:

2 tsp	Minced onion
1 tsp	Chili Powder
½ tsp	Cumin
½ tsp	Red Pepper flakes
¼ tsp	Italian Seasoning
½ tsp	Garlic Powder
1 tsp	Salt
½ tsp	Cornstarch (I only add this if I am making tacos, if just using as a seasoning, you can leave this out.)

To Use:

For Tacos: In a large skillet, sauté 1 lb ground beef, drain fat. Stir in 1 taco mix and ¾ cups water. Bring to a boil; reduce heat. Simmer 15 minutes, stir occasionally. Spoon meat into shells.

For seasoning: Mix together, and store in Ziploc or Tupperware.

Easy Mexi-Rice

Kathryn Grubbs …takes 20 minutes beginning to end!

Ingredients:

2	Boneless, skinless chicken breasts, cubed
1 packet	Taco Seasoning (some of these may contain gluten, I use my own mix)
2 cups	Salsa
2 cups	Water
2 cups	Instant Rice
1 can	Black beans, rinsed and drained
2 cups	Cheddar cheese, grated
1	Avocado, cubed
To Taste	Sour Cream

Directions:

1. Add chicken, taco seasoning, salsa and water. Bring to a boil, cover, and low boil for 10 minutes.

2. Add rice and beans, cover, and boil for 5 minutes.

3. Allow to sit for 5 minutes. Serve with cheese, avocado, sour cream, and tortillas if desired.

GF Zucchini Chocolate Cake

Celiac.com – Scott Adams

Ingredients:

1 stick	Butter
1 T	Shortening (I always use butter for soy allergy)
1 ½ cups plus 3 T	Sugar
2	Jumbo Eggs
1 cup	Unsweetened pureed fresh zucchini (I also substitute applesauce if zucchini is out of season)
1 ½ cup	GF Flour (any kind)
½ cup	Unsweetened cocoa powder
½ tsp	Xantham Gum
¼ tsp	Salt
1 tsp	Baking powder
1 tsp	Baking Soda

Directions:

1. Cream butter, shortening and sugar. Then add eggs and beat well

2. Add to remaining ingredients and beat until smooth.

3. Bake in greased and floured 8x8 quare baking pan at 350 for 45 minutes.