Gluten Free Dairy Free (GFDF) Fudge

Gluten Free – Dairy Free Fudge

Author: Gluten-Free Gigi

Ingredients
  • 3 cups sugar
  • 2/3 cup cocoa powder
  • 1/8 teaspoon salt
  • 1 can (14 ounce) coconut milk (full fat, I use Thai Kitchen brand)
  • 1/4 cup Earth Balance butter spread
  • 1 teaspoon vanilla extract
Instructions
  1. Line an 8-inch square baking dish with aluminum foil, allowing foil to hang over the sides (you will use this to lift the fudge from the pan later).
  2. Grease the foil lightly; Set aside.
  3. In a large saucepan (4-quart or larger), combine sugar, cocoa, salt and coconut milk.
  4. Stir over medium heat until sugar dissolves and the mixture comes to a full boil. Boil, not stirring, until the temperature reaches 234 degrees (use a clip-on candy thermometer for accuracy).
  5. Remove the pot from the heat; add Earth Balance and vanilla, but DO NOT STIR. Leave candy thermometer in place and allow the mixture to cool to about 125 degrees.
  6. Once cooled, use a wooden spoon to beat the mixture until it becomes thick and begins to lose its gloss.
  7. Quickly spread the fudge evenly into the prepared pan; Set aside to cool.
  8. Once cooled, remove the fudge from the pan by lifting the foil lining.
  9. Cut into squares and store tightly wrapped at room temperature.

Gluten Free Tortillas

http://www.yammiesglutenfreedom.com/2013/04/gluten-free-flour-tortillas.html

Gluten Free Flour Tortillas
Makes about 5 big tortialls

1/2 cup white rice flour
1/2 cup brown rice flour
1 cup tapioca flour
1 tablespoon white sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons xanthan gum
2 tablespoons shortening
3/4 cup water

Mix together the rice flours, tapioca flour, white sugar, baking powder, salt, and xanthan gum. Mix in the shortening with your fingers until well combined. Add the water and mix well. If the mixture is still dry, add a little more water. Heat an ungreased skilled on medium-high heat. Roll out tortillas and cook each one on the hot pan until it begins to bubble. Then flip it and cook until the bottom has some brown spots. They’re the best if you stack them on top of each other as they come out (this softens them up a bit). You can also throw a slightly damp towel over the top one. These keep pretty well in a plastic bag in the cupboard.

Read more at http://www.yammiesglutenfreedom.com/2013/04/gluten-free-flour-tortillas.html#3SEvCqSuOdITXcgK.99