Gluten-Free Holiday Shortbread Cookies


Holiday Shortbread Cookies


gluten-free cookies


Our gluten-free, dairy-free cover stars were created by Nancy Rutherford, owner of Rolling in Dough, Kethchum, Idaho.

    ¾  pound unsalted butter or shortening, room temperature
    1  cup granulated sugar
    1  egg (for substitutions, see page 62)
    3  cups rice flour, plus extra for rolling
    1  teaspoon vanilla or zest of one lemon

1. Place all ingredients in a medium bowl and combine them until a dough is formed.

2. Shape dough into a flat disk and refrigerate for at least an hour or (tightly covered) up to 10 days.

3. Preheat oven to 350 degrees.

4. Dust working surface and rolling pin with rice flour. Roll out dough to a ¼-inch thickness and cut into shapes with cookie cutters. Place cookies on a cookie sheet lined with parchment paper.

5. Bake cookies on middle rack in preheated oven for 12 to 15 minutes or until the edges begin to brown.

6. Decorate with your favorite frosting or use confectioner’s sugar mixed with just enough water to be spreadable.
Each cookie contains: 209 calories, 12g total fat, 7g saturated fat, 0g trans fat, 39mg cholesterol, 24g carbohydrate, 4mg sodium, 0g fiber, 2g protein

Roosevelt Beans


This historic recipe by Yellowstone National Park executive sous chef Mike Dean is requested so frequently by visitors that it’s printed on cards and given to guests. Once you taste these flavorsome beans, you’ll know why the recipe has become a treasured souvenir.

baking gluten-free


    1  pound ground beef or sausage
    1  pound bacon, sliced into ½-inch pieces
    1  onion, diced into ½-inch pieces
    1  (16 ounce) can pork and beans
    1  (16 ounce) can kidney beans
    1  (16 ounce) can lima beans
    1  (16 ounce) can butter beans
    ½  cup brown sugar
    2  tablespoons cider vinegar
    1  tablespoon prepared mustard
    ½  cup ketchup
    –  Salt and freshly ground black pepper, to taste

1. Preheat the oven to 325 degrees.

2. In a large skillet, cook the beef, bacon and onion over medium-low heat for about 10 to 15 minutes. Drain the fat.

3. Drain the beans and add them to the meat mixture. Stir in the sugar, vinegar, mustard, ketchup, salt and pepper.

4. Transfer to a baking dish and bake for 45 minutes.

Each serving contains: 416 calories, 19g total fat, 7g saturated fat, 0g trans fat, 77mg cholesterol, 31g carbohydrate, 1421mg sodium, 5g fiber, 30g protein

TIP Butter beans are also known as lima beans. If butter beans aren’t available,
use two kinds of limas, large and small.

Reprinted with permission from A Taste of Wyoming, Favorite Recipes from the Cowboy State (Far Country Press), by Pamela Sinclair.


Slow Cooker Beef with Rosemary and Potatoes


allergy-free baking


Prepare in the morning and this hearty one-pot dinner is ready and waiting at the end of a long day.

    2¼  pounds boneless beef short ribs or boneless beef chuck cross rib roast or boneless beef top   round roast
    1  pound small white potatoes
    3  large cloves fresh garlic
    1  cup peeled baby-cut carrots
    1  cup gluten-free, dairy-free low-sodium beef broth
    ½  cup Burgundy wine
    3  tablespoons cornstarch
    1  tablespoon fresh rosemary leaves
    ¾  teaspoon salt
    ½  teaspoon pepper

1. Trim fat from beef and cut meat into 1-inch cubes. Scrub potatoes and cut into pieces that are smaller than the beef cubes. Peel garlic and press through garlic press.

2. Place beef, potatoes, garlic, carrots, and beef broth in a 5-quart slow cooker.
3. Place cornstarch and wine in a small bowl or measuring cup and mix well. Pour over beef.
4. Sprinkle with rosemary, salt and pepper. Cover and cook on low heat for 8 hours.

Each serving contains: 588 calories, 26g total fat, 11g saturated fat, 0g trans fat, 132mg cholesterol, 34g carbohydrate,
707mg sodium, 4g fiber, 46g protein

Reprinted with permission from What Else is to Eat? (Plumtree Press), by Linda Marienhoff Coss. LW