Gluten Free Macarons Food

GLUTEN-FREE MACARONI AND CHEESE

Steps:

• Cook the macaroni. Set a large pot of salted water over high heat. (Add enough salt to the water to make it taste like the ocean.) Bring the water to a boil. Add the macaroni. Stir for at least 1 minute to make sure the pieces do not stick together. Set the timer for 8 minutes.
• Set up the sauce. While the pasta is boiling, put the goat cheese, Cheddar and kale in the bottom of a large, wide bowl.
• Finish the dish. When the macaroni is tender but still has a bite (al dente), remove it from the pot with a Chinese spider or slotted spoon. Put it on top of the cheese and kale. Pour in about 1/3 to 1/2 cup of the water the macaroni cooked in. Let everything sit for 5 minutes. Stir the mixture until the macaroni is coated in a creamy sauce, with kale dotted through it.

EASY GLUTEN-FREE MACARONI AND CHEESE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Melt 1/4 cup butter in a saucepan over medium heat. Stir salt and mustard powder into melted butter and remove saucepan from heat.
• Whisk milk and cornstarch together in a bowl until smooth; stir into butter mixture until well blended. Return saucepan to stove; cook milk mixture, stirring constantly, over medium heat until sauce is thickened, about 5 minutes. Remove saucepan from heat.
• Stir 3 cups Cheddar cheese into sauce until heat from sauce melts cheese. Add pasta to cheese sauce and stir well; pour into the prepared baking dish.
• Combine remaining 1 cup Cheddar cheese, gluten-free bread crumbs, 1 teaspoon butter, and paprika in a bowl; sprinkle over pasta mixture.
• Bake in the preheated oven until top is crunchy, about 30 minutes.

GLUTEN-FREE MACAROONS

Steps:

• Whip egg whites, vanilla, almond extract, cream of tartar, and Xanthan gum until soft peaks form.
• Gradually beat in Stevia or Splenda sweetener, and whip until stiff peaks form.
• In a separate bowl, mix almond flour, coconut flour, salt, and shredded coconut.
• Fold egg whites mixture into flour/coconut mixture.
• Spoon tablespoon mounds onto parchment paper lined baking sheet.
• Bake at 300 degrees for 18-20 minutes (or until slightly browned on edges).
• Microwave chocolate chips and olive oil for 20 seconds at a time, stirring between, until melted and smooth.
• Drizzle melted chocolate over the top of the macaroons.

NATURALLY GLUTEN FREE MACAROONS

Steps:

• Mix coconut, sugar and rice flour together, add the egg whites and almond extract, the egg whites don't have to be beaten, just broken up a bit with a fork.
• Drop heaping about a tablespoon full on a WELL greased baking sheet. Should only make 12 cookies.
• Bake for around 15 minutes at 325 degrees until the edges and top are browning.