Gluten-Free Recipes - The Silly Yak Bakery & Bread Barn

GF RECIPES

Silly Yak GF French Toast

8 slices Silly Yak Bakery GF Cinnamon Swirl Bread

2 medium bananas cut into 1/4" slices (can also use thin-sliced apples)

1 cup milk

4 ounces cream cheese, softened

3 eggs

1/3 cup sugar

3 tablespoons Holly's GF Flour Mix

2 teaspoons vanilla

Heat oven to 350 degrees if serving the same day. Place 4 slices of GF Cinnamon Swirl in a single layer in a buttered 9" square baking dish. Top with bananas and 4 slices of GF Cinnamon Swirl. Blend milk, cream cheese, eggs, sugar, flour, and vanilla in a blender until smooth. Pour over GF Cinnamon Swirl stack. Let stand 5 minutes or refrigerate overnight. Bake 40-45 minutes (50-55 minutes if refrigerated) until set and top are toasted. Let stand 10 minutes. Cut GF French Toast into diagonal halves and remove with spatula. Dust with powdered sugar or use pure maple syrup if desired.

Silly Yak GF Bread Stuffing

Serves 10 to 12

This recipe makes a traditional stuffing. You can give it twist by adding sautéed wild mushrooms, dried fruits, apples, cranberries, lightly toasted nuts, fresh shucked oysters, or cooked gluten-free sausage.

4 cups gluten-free bread (your choice), cubed and lightly toasted

6 tablespoons unsalted butter or margarine

1 cup quarter-inch diced onion

1 cup quarter-inch diced celery

1/3 cup quarter-inch diced carrot

16 large fresh sage leaves

1/8 teaspoon nutmeg

1 pinch dried thyme leaves

1/2 teaspoon coarse salt

24 grinds fresh black pepper

3/4 cup broth (vegetable or chicken)

Put the bread cubes into a mixing bowl. Melt 4 tablespoons of the butter in a small skillet. Sauté the onion, celery, and carrot until tender. Then lightly mix the vegetables in with the bread.

Using the same skillet, melt the remaining 2 tablespoons of butter. Toss in the sage leaves and remaining spices/herbs and sauté until sage leaves are crisp. Add in broth.

Pour broth mixture over bread cubes in mixing bowl. Stuff the turkey, or bake in separate dish at 350 degrees for 45 minutes or longer depending on your oven.

Salsa de Colima (Volcano Dip)

One 14½-ounce can of petite diced tomatoes

2 small onions, diced

2 very small cans of jalapeños*

*Start with 1 can of jalapeños and move up the heat intensity from there to match your party's personality. Also use the jalapeños that are packed in water. Most are packed in vinegar, which unless and wash and drain well, will curdle the cheese.

Heat above until onions are clear. Blend in:

2 bags of shredded Monterey jack cheese

2 tablespoons butter

2 tablespoons whipping cream

Use leftover dip from omelettes the next morning.