GLUTEN-FREE CHICKEN AND VEGGIE POT PIE

From Audrey Baldwin of Bristow

INGREDIENTS:

	2 cans corn chowder (I use Progresso Rich & Hearty)
	1 bag frozen veggies, thawed
	1 cup cooked, cubed chicken
	1 egg
	½ cup milk
	2 T butter or margarine, melted
	1 T fresh chopped parsley
	3⁄4 cup Bisquick Gluten‐Free mix

DIRECTIONS: Heat oven to 350°. Heat chowder, veggies, and chicken in a pot over medium heat. Spoon into an ungreased 2‐quart casserole/baking dish. In a separate bowl, combine egg, milk, butter, parsley, and Bisquick mix with a fork. Drop by spoonfuls over the veggie mixture. Bake uncovered 25‐30 minutes or until toothpick comes out of Bisquick topping clean. It’s so good, no one will know it’s gluten-free!

SOFT GLUTEN-FREE DINNER ROLLS

From Emily Kennedy of Dendron

INGREDIENTS:

	2 cups warm milk, divided
	2½ t active dry yeast
	2 t sugar
	1½ cups white rice flour
	½ cup sweet rice flour
	3⁄4 cup potato starch (not flour)
	½ cup tapioca starch
	2 t xanthan gum
	1½ t salt
	1 T baking powder
	¼ cup butter
	3 large eggs
	¼ cup honey
	1 t distilled or cider vinegar

DIRECTIONS: Combine ½ cup of warm milk with yeast in separate bowl. Set aside to soften. Combine dry ingredients and cut in butter. Add eggs, honey and vinegar to yeast mixture and beat until foamy. Add the rest of the milk to the dry ingredients alternately with yeast/egg mixture. Combine well. Spoon the batter into prepared muffin pans. Let rise in warm oven for 35‐40 minutes. Bake the rolls at 375° for 17‐20 minutes or until tops are dark brown. Let cool before serving, about 20 minutes.

GLUTEN-FREE PUMPKIN CREAM CHEESE ROLL DESSERT

From Nicole Smith White of Chester Gap

INGREDIENTS:

Baked Portion:

	3⁄4 cup brown rice flour or potato flour (naturally gluten-free)
	½ t baking powder
	1 t baking soda
	1⁄8 t salt
	½ t cinnamon
	1 cup canned pumpkin puree
	3 eggs
	1 T melted butter
	1 t pure vanilla extract
	3⁄4 cup sugar

Cold Filling Portion:

	1 T room-temperature softened butter
	12 oz. cream cheese
	3⁄4 cup powdered sugar
	1 t pure vanilla extract

DIRECTIONS: Preheat oven to 350°. In a medium-sized mixing bowl, sift together dry ingredients (rice flour, baking powder, baking soda, salt, and cinnamon) and set aside. In a large mixing bowl, whisk together pumpkin puree, eggs, melted butter, vanilla extract and sugar until well blended. Add the dry ingredients to the wet ingredients and mix just a few strokes until blended. Grease and lightly flour (with brown rice flour or potato flour) a large metal jelly-roll pan/cookie sheet (rectangular, 1-inch deep). Pour the batter onto the metal sheet and carefully spread evenly to every corner. Hint: Lift edges of the pan and lightly tap onto the counter to release the air bubbles and allow batter to rest evenly. Bake for 10 minutes. Remove from the oven and let cool on the counter for 30 minutes. To make the filling, combine all ingredients with an electric hand mixer in a medium-sized bowl. Spread the filling evenly across the cooled pumpkin roll (while it’s still in the pan). Tear off a piece of wax paper and a large sheet of aluminum foil and set those on the counter. Carefully lift the edges of the pumpkin roll with a plastic spoon or spatula to release it from the pan. With two hands, start at one end and roll the pumpkin up like a jelly-roll. Place roll onto the wax paper and wrap it; then continue with a tight wrap inside the aluminum foil. Chill for at least 2-3 hours before serving. Chill time allows it to set up and maintain its shape. When ready to serve, simply unwrap one end slice. Store in the fridge for up to 7 days.

EASY GLUTEN-FREE PEANUT BUTTER COOKIES

From Kathleen Strakey of Waynesboro

INGREDIENTS:

	1 cup peanut butter
	1 egg
	1 cup sugar (can be reduced to ½ cup)

DIRECTIONS: Mix all ingredients. Drop by large spoonfuls onto cookie sheet. Bake at 375° for 18-20 minutes. Important: Allow cookies to cool completely on the cookie sheet before removing; otherwise, they will crumble. Optional: Add a few chocolate chips or nuts or use chunky peanut butter.