Cooqi Recipes
Bake it yourself with these great recipes
and enjoy gluten-free eating at it's best!
Chocolate Chip Cookies
Just because you're gluten-free doesn't mean you have to live without fresh, warm, delicious chocolate chip cookies!
2 ½ c. Cooqi GF Baking Mix
1 tsp baking soda
1 tsp salt
1 c. butter (room temperature)
¾ c. granulated sugar
¾ c. brown sugar
2 eggs (large)
2 tsp vanilla extract
2 c. gluten-free chocolate chips
Preheat oven to 350° F. Combine flour, baking soda and salt in small bowl. Mix butter, sugars, and vanilla on low speed in mixer bowl until blended but not creamed. Add eggs, and mix on low. Add flour mixture and mix on low until well blended. Stir in chocolate chips (and nuts if using). Drop by rounded tablespoon onto baking sheets sprayed lightly with spray oil, or lined with parchment. Bake for 11-14 minutes or until lightly golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Pancakes
A breakfast staple that can be delicious and nutritious and satisfyingly gluten-free for anyone at your table.
1 ¾ c. Cooqi GF Baking Mix
2 tsp baking powder
½ tsp salt
3 eggs
1 ½ c. milk or rice milk or water
(optional-2 tsp. lemon juice)
¼ c. oil (safflower is good, or try unrefined coconut, for a slightly coconuty taste)
1 tbsp real maple syrup
Combine flour mix, baking powder and salt in small bowl. Whisk eggs well in a large bowl. Whisk in the remaining liquid ingredients. Add the dry ingredients, and stir well (avoid over-mixing). Heat a griddle or frying pan, oil as needed. Scoop pancake batter into heated pan by quarter-cup (smaller pancakes will fluff up better). When bubbles appear on pancake surface, flip and cook on other side until golden. Repeat until batter is used up. Serve with butter and real maple syrup, plus extras of your choice!
Gluten-Free Traditional Stuffing
4 c. (1 bag) Cooqi gluten-free dry bread cubes
2 T parsley
½ c. chopped celery
¼ c. chopped onion
½ tsp salt
2 tsp finely chopped fresh sage (or 1/2 tsp dried, crumbled)
1 tsp finely chopped fresh thyme (or 1/4 tsp dried, crumbled)
1 tsp finely chopped fresh rosemary (or 1/4 tsp dried, crumbled)
2 T butter, melted
1/3 c. chicken broth
Saute celery and onion in butter to soften. Combine all ingredients except broth. Add broth and toss lightly to mix. Stuff and bake inside turkey, OR bake in shallow glass baking dish, covered, at 375 for 20 minutes; remove cover and continue baking until browned, approximately 10-15 more minutes. Makes 2-3 cups; multiply recipe by 3 to make enough to stuff a 12# turkey.
Gluten-Free Stuffing with Wild Rice, Apples and Cranberries
(Adapted from Gourmet Magazine recipe, November 2003)
4 cups water
1 cup wild rice
1 1/2 teaspoons salt
4 c. (1 bag) Cooqi gluten-free dry bread cubes
1 stick (1/2 cup) unsalted butter, plus 2 tablespoons melted unsalted butter OR reserved fat from turkey
2 cups diced onion
2 cups diced celery
2 cups diced apple
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh sage (or 1 1/2 teaspoons dried, crumbled)
2 teaspoons finely chopped fresh marjoram (or 1/2 teaspoon dried, crumbled)
1 teaspoon finely chopped fresh thyme (or 1/4 teaspoon dried, crumbled)
1/2 teaspoon black pepper
1 cup dried cranberries
1 cup turkey stock or chicken broth
Bring water to a boil in a 2-quart heavy saucepan, add rice and 1/2 teaspoon salt. Reduce heat to low and cook, covered, until rice is tender and most grains are split open, 1 to 1¼ hours (not all liquid will be absorbed). Drain well in a colander and spread out in a baking pan to cool completely. Preheat oven to 450°F, and butter a shallow 3-quart baking dish (13 by 9 inches). Melt 1 stick butter in a large nonstick skillet over moderate heat, then cook onion and celery, stirring, until softened, about 8 minutes. Add apple and cook, stirring, until crisp-tender, about 5 minutes. Stir in herbs, pepper, and remaining teaspoon salt and cook, stirring, 2 minutes. Transfer to a large bowl and toss with rice, bread, and dried cranberries. Spread stuffing evenly in baking dish and drizzle with turkey stock and melted butter. Bake, covered tightly with foil, in upper third of oven until heated through, about 20 minutes. Remove foil and bake until top is browned, 10 to 15 minutes more. Note: Stuffing can be assembled (without drizzling with stock and melted butter), but not baked, 1 day ahead and cooled, uncovered, then chilled, covered. Bring to room temperature before proceeding.
Gluten-free Pie Crust
(adapted slightly from Gluten-Free Baking Classics, by Annalise Roberts, Surrey, 2006)
1¼ c. Cooqi Gluten-Free Baking Mix
1 T organic evaporated cane juice
¼ tsp salt
6 T cold unsalted butter, cut into several pieces
1 large egg
2 tsp lemon juice
(This recipe makes a single pie crust; for a double-crust pie, double this recipe)
Spray 9" pie pan with spray oil. Dust with rice flour.
Mix flour mix, cane juice, and salt in bowl of electric stand mixer. Add butter and mix until crumbly. Add egg and juice. Mix on low speed until dough holds together in a ball.
Remove dough from bowl and form into a ball with your hands. Lay out a sheet of wax paper or plastic wrap, lightly spray the surface with spray oil, and place the dough in the center. Spray a second sheet of wax paper or plastic wrap with spray oil, and place it spray side down on top of the dough. Press the dough into a 1-inch round. Place in the refrigerator to set for about ½ hour (or put it in the freezer for 15 minutes). Remove and roll out dough between the wax paper/plastic wrap to desired thickness. Remove top sheet of wrap and turn dough into pie pan and press to shape. Remove second sheet of wrap and crimp edges for a single-crust pie.
To partially pre-bake crust, prick bottom of crust with a fork several times, and place pie pan in oven that has been pre-heated to 350. Bake for 10 minutes. Remove from oven, fill and bake per recipe.
