Gluten-Free Recipes: Perfect Cashew and Peanut Butter Gluten-free Cookies | Submitted By: Catherine

1/2 cup brown sugar1/2 cup white sugar1 egg1/4 cup salted natural peanut butter1/4 cup cashew butter1/2 cup gluten free, casein free margarine1/2 teaspoon baking soda1/2 cup corn flour1/2 cup tapioca flour1/4 cup potato flourPreheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the margarine, brown sugar, white sugar and egg until smooth. Stir in the peanut butter and cashew butter. Combine the baking soda, corn flour, tapioca flour, and potato flour; stir into the batter to form a dough. Roll the dough into teaspoon sized balls and place them 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Let cool on baking sheets for a few minutes before removing to wire racks to cool completely. Amount Per Serving  Calories: 122 | Total Fat: 6.7g | Cholesterol: 9mg

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Deep Fried: Perfect Sesame Chicken | Submitted By: Doreen P

2 tablespoons all-purpose flour2 tablespoons cornstarch1/4 teaspoon baking soda1/4 teaspoon baking powder2 tablespoons low-sodium soy sauce1 tablespoon dry sherry2 tablespoons water1 teaspoon vegetable oil1 dash sesame oil1 pound skinless, boneless chicken breast meat - cubed1 cup chicken broth1 cup white sugar2 tablespoons distilled white vinegar2 tablespoons dark soy sauce2 tablespoons sesame oil1 teaspoon chile paste1 clove garlic, minced1/4 cup cornstarch1/2 cup water1 quart olive oil for frying2 tablespoons toasted sesame seedsSift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes. Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm. Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C). Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish. Amount Per Serving  Calories: 510 | Total Fat: 28.6g | Cholesterol: 44mg

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