Barbecue Sauce

1 bottle Nature’s Promise catsup

¼ cup expeller-pressed coconut oil

2 Tbsp apple cider vinegar

¼ cup raw honey

1-2 Tbsp water

1 ½ tsp garlic powder

½ tsp xanthan gum

 

Mix all ingredients together well.  Refrigerate to meld flavors.

Gluten-Free, Fish-Free Worcestershire Sauce

1/2 c apple cider vinegar
2 Tbsp wheat-free tamari
2 Tbsp water
1 Tbsp molasses
1/4 tsp ground ginger
1/4 tsp dry mustard
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp cinnamon
1/8 tsp black pepper

Place all ingredients in a medium saucepan. Mix well.

Bring to a boil, stirring constantly.

Reduce heat and simmer for 1 minute.

Cool; pour into bottle and store in refrigerator.

Shake well before using.

Taco Seasoning Mix

I usually use tablespoons for this recipe and sometimes double or triple it, if I have enough of the different spices on hand. I just store it in a small mason jar and use 2 tablespoons per pound of ground beef or turkey, or for recipes calling for a packet of taco seasoning.


4 parts chili powder (1/4 c)
2½ parts cumin (2 1/2 Tbsp)
2 parts garlic powder (2 Tbsp)
2 parts onion powder (2 Tbsp)
1 part paprika (1 Tbsp)
1 part oregano (1 Tbsp)
1 part sea salt (1 Tbsp)
½ part red pepper flakes (1/2 Tbsp)
Black pepper to taste

Mix all ingredients together and store in an airtight container.

Grain-free Baking Powder

2 Tbsp cream of tartar
1 Tbsp baking soda
1 Tbsp tapioca or potato starch, optional

Mix all ingredients together and pass through a fine sieve. Store in a tightly-sealed glass jar. Use within four weeks.

Seasoned Salt

Seasoned Salt

1/2 cup sea salt
2 tsp paprika
1 tsp turmeric
1 tsp onion powder
1 tsp garlic powder
1 tsp tapioca starch

Mix ingredients well and keep in a tightly sealed container. Stir or shake before using.

Gluten-Free Rice Flour Blend

3 cups brown rice flour (I use Lundberg Farms)
3 cups white rice flour (I buy from our local Asian or Indian grocery store)
2 cups potato starch (not flour)
1 cup tapioca starch

Mix all ingredients together with a large whisk. Store in refrigerator or freezer. Whisk or shake before using.

Homemade Vanilla Extract

I made my own vanilla extract recently, and it's inexpensive and really good! I bought my beans through a co-op so they were quite reasonable. We ordered from The Organic Vanilla Bean Company. I've heard that they also sell their beans on eBay for a good price. I bought two types of beans, Tahitian and Bourbon. I also bought a bottle of vodka.

I poured 2 cups of vodka into a mason jar and added six Tahitian beans that I'd cut the long way with kitchen shears, leaving the last inch of the bean intact. I repeated the process with a second mason jar, using another 2 cups of vodka and six Bourbon beans.

I pushed the beans down so that they were submerged in the vodka. Then I put the jars into a closet, away from the light. I put a reminder on my computer to shake the bottles weekly. Considering the sad state of my brain, I probably should have also set a reminder about where I put the jars, but I managed to remember that much on my own. I guess my memory isn't completely trashed!

I shook the jars weekly for eight weeks. I now have two jars of vanilla extract, without any of the sweeteners and other less than desirable ingredients that are added to most commercial vanilla extracts. The plan was to pour them into smaller amber jars and put pretty labels on them, but, as with so many things in my life, I haven't gotten there yet!