naturally gluten free -- garlic

How I love garlic. There is something about it that just makes everything better, maybe not strawberry milkshakes but almost everything else. I also love Costco. You put the 2 together and you get me buying a bag with 20 heads of garlic in it at a time. It works great! If you put it in the fridge and store them there they last for the 3 months. BUT if you mistakenly put them in the pantry they will start to go bad. oops... so what to do? I found this "recipe" for roasting garlic in a cook book by Lance Roll, "It's Not Just Camp Food Anymore". Good book. So I thought I would give it a shot.

So I begin...

I started by peeling 5 heads of garlic, it left me with about 100+ cloves of garlic to peel. I was listening to my son do his math so I had some time.

To make it worth your while you want to have at least 2 cups of peeled garlic cloves. I this point I should say that the pre-peeled garlic would be much easier and is recommend.

Then all you do is put them in a sauce pan and cover them with good quality olive oil.

Cook them over medium-low heat until soft. Mine took about a half hour. Don't try to rush this. You want the oil to be infused with the garlic and you don't want the garlic to burn.

What you get is goodness in a pan.

You can store the oil separately and use it on pasta, to saute veggies, as a salad dressing oil, bread dipping...mmm goodness.

The garlic itself has lots of uses also, chop it up and add it to veggies, spread it on toasted GF bread, add it to mashed potatoes, salads, anything you can thing of really. Try it!

Gluten-free Oatmeal Chocolate Chip Cookies

Pre GF days these cookies were my favs, second only to snickerdoodles (know a good gf version?). Anyway back to the Oatmeal Chocloate Chip cookies, I thought these were a thing of the past but now that they have certified GF Oatmeal I am rocking the OCCC's. The cookie was soft and delicious. With the evaporated cane juice I like to think they are almost healthy.


3/4 cup brown rice flour
1/4 tapioca flour
1/4 sorghum flour
(or 1 1/4 cup GF flour blend)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 T potato flour (NOT potato starch)
1/2 tsp xanthan gum

1/2 cup margerine or butter
1 cup evaporated cane juice
(or 1/2 cup sugar and 1/2 cup brown sugar)
1 tsp vanilla
2 eggs

1/2 cup GF chocolate chips
3/4 cup GF oatmeal

Preheat oven to 375 degrees.

Combine dry ingredients except chocolate chips and oatmeal. Cream margarine and evaporated cane juice together (I used a food processor for this, it was the only way to get the ECJ and the margarine together) add eggs and vanilla and whip well. Add in the flour mix and blend to combine. Transfer mixture to a mixing bowl and mix in oatmeal and chocolate chips by hand.

Drop by spoonfuls or a cookie scoop onto a greased cookie sheet for 10-12 minutes until lightly brown. These cookies did not spread when I made them so I flattened them out to make the more of a cookie shape. Let cool or if you can't wait like me eat them warm!

Product notes : I used Bob's Red Mills flours, Potato flour by Ener-G, and Smart Balance for Margarine.

If you try this recipe and get different results please comment and let me know what product you used and what the result was.