Anybody know any gluten free/wheat free recipes/foods?

Wheat-Free and Gluten-Free Recipes

Almond and Rice Flour Bread with Poppy Seeds
Almond Flour and Rice Pie Crust
Angel Food Cake (GF)
Apple Blackberry Crisp (WF)
Apple Crisp (GF)
Barley Bread (WF)
Basic Muffins (GF)
Blueberry Pancakes (GF)
Chocolate Brownies (GF)
Chocolate Chip Cookies (GF)
Cinnamon Coffee Bars (GF)
Cinnamon Stars
Communion “Tortillas” (GF)
Corn and Rye Muffins (WF)
Cornbread (WF)
Dry Flour Mix
Easy as 1, 2, 3, 4 Gluten-Free Cake
Enchiladas (GF)
French Apple Pie (GF)
French Bread (WF)
Fruit-Nut Muffins (WF/GF)
Fruity Nutty Ginger Cherry Macaroons
Gluten Free Flour Mix
Gluten Free Fruit ‘n’ Nut Bars
Gluten-Free Baking Powder
Gluten-Free Double Chocolate Brownies
Gluten-Free Taco Quesadillas
Johnnycake (GF)
Lasagna (WF/GF)
Lasagna Rolls (WF)
Macaroons (WF)
Meat Loaf (WF)
Millet and Sweet White Rice Flour Waffles (GF)
Oat Bran Muffins (WF)
Peanut Butter, Banana and Chocolate Chip Muffins (GF)
Pineapple Upside-Down Cake
Pizza Crust (WF/GF)
Raisin-Pumpernickel Bread (WF)
Rice Bread
Rice Flour Bread
Rice Flour Gingerbread (WF)
Sesame Banana Nut Bread
Snickerdoodles (GF)
Spelt Noodles
Steamed Apricot Bread (WF)
Sticky Buns
Unleavened Communion Wafers
Walnut Syrup Cake (WF/GF)
Wheat Free All-Purpose Flour
Wheat Free Waffles
Wheat Free Zucchini Muffins

Delicious Gluten-Free Pancakes –

.INGREDIENTS
1 cup rice flour
3 tablespoons tapioca flour
1/3 cup potato starch
4 tablespoons dry buttermilk powder
1 packet sugar substitute
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum
2 eggs
3 tablespoons canola oil
2 cups water

..DIRECTIONS
1.In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.

2.Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.

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Orange Sherbet —

.INGREDIENTS
1/4 cup cold water
1 teaspoon unflavored gelatin
3/4 cup boiling water
3/4 cup sugar
2 1/4 tablespoons grated orange zest
1/2 cup orange juice
1/4 cup lemon juice
1 egg yolk, beaten
1/2 cup heavy cream
3 tablespoons sugar
1 pinch salt
1 egg white

..DIRECTIONS
1.Place cold water in a small bowl and sprinkle gelatin over the surface. Allow to stand 5 minutes.

2.In a medium bowl, stir together boiling water, 3/4 cup sugar and soaked gelatin. Stir until gelatin and sugar are dissolved. Stir in orange zest, orange juice, lemon juice and egg yolk. Set aside.

3.In a large bowl, whip cream with 3 tablespoons sugar and salt until stiff peaks form. In a separate bowl, whip egg white until stiff. Fold into whipped cream. Stir in juice mixture a little at a time. Pour into a shallow dish and place in freezer. Freeze until firm, stirring twice during the first hour.

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Flourless Peanut Butter Cookies –

.INGREDIENTS
1 cup peanut butter
1 cup white sugar
1 egg

..DIRECTIONS
1.Preheat oven to 350 degrees F (180 degrees C).

2.Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake for 8 minutes. Let cool. Recipe doesn’t make very many, so you could double recipe as you desire.

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Salmon Chowder –

.INGREDIENTS
3 tablespoons butter
3/4 cup chopped onion
1/2 cup chopped celery
1 teaspoon garlic powder
2 cups diced potatoes
2 carrots, diced
2 cups chicken broth
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried dill weed
2 (16 ounce) cans salmon
1 (12 fluid ounce) can evaporated milk
1 (15 ounce) can creamed corn
1/2 pound Cheddar cheese, shredded

..DIRECTIONS
1.Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
2.Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.

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Cheesiest Potato Soup –

.INGREDIENTS
2 tablespoons butter
1 cup diced onion
2 1/2 cups peeled and diced potatoes
3 cups chicken broth
1 cup heavy cream
1 3/4 cups shredded sharp Cheddar cheese
1/4 teaspoon dried dill weed
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground cayenne pepper

..DIRECTIONS
1.In a large saucepan over medium heat, melt butter. Cook onion in butter until softened. Stir in potatoes and broth, bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender.
2.Puree potato mixture in a blender or food processor or using an immersion blender; return to pot over medium heat. Stir in cream, cheese, dill, pepper, salt and cayenne. Bring to a low boil and cook, stirring, until thickened, 5 minutes.

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Gluten-Free Yellow Cake –

.INGREDIENTS
1 1/2 cups white rice flour
3/4 cup tapioca flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon xanthan gum
4 eggs
1 1/4 cups white sugar
2/3 cup mayonnaise
1 cup milk
2 teaspoons gluten-free vanilla extract

..DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans.
2.Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.
3.Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.
4.Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.