Auntie's White Sauce, Gluten Free Version

(Heavy)
1 stick (8 T) butter or margarine
1/3 c +1 T quinoa flour
1 t salt (to taste)
1-1/2 t pepper (to taste)
4 c milk (raw goats milk or any non-dairy milk will work)

Heat butter in saucepan or deep skillet over low heat until melted.
Blend in flour, salt & pepper.
Cook over low heat, stirring constantly until smooth and bubbly.
Remove from heat (or turn very low) & stir in milk
Heat to boiling, stirring constantly
Boil & stir 1 minute

Veg. Cheese sauce:
Add 1t dry mustard & 1c shredded cheese (I used 3 heaping T chavrie goat cheese). Cook until cheese is melted, stirring constantly.

(Light)
3 T butter or margarine
2 T quinoa flour
1/2 t salt (to taste)
3/4 t pepper (to taste)
2 c milk

(Thin)
1-1/2 T butter or margarine
1 T quinoa flour
1/4 t salt (to taste)
3/8 t pepper (to taste)
1 c milk

Quinoa Cookies

Gluten Free Pizza with Fresh Goat Cheese

Pre made gluten free pizza crust
Tomato sauce (I used Prego pizza sauce)
Your favorite toppings (we like chicken, spinach, mushrooms, onion & olives)
Homemade Labne

Bake at 375 for 15 minutes

Homemade Labne (Yogurt Cheese)

42 ounces homemade yogurt
Cheese cloth (1 set of 4 layers, & one set of 2 layers)
Colander
Bowl
Twine
Large pitcher
Wooden spoon

Cheese salt
Herbs (optional)
Mixing bowl
Ramekin or small bowl

Place colander in bowl & line with cheese cloth. Pour yogurt onto cheese cloth & gather edges, careful to keep yogurt in the middle of the cloth. Tie twine around the cheese cloth to create a pouch, keeping it low, close to the yogurt with minimal air tapped inside. Once the cheese cloth is securely tied, tie the twine around the spoon & hang the satchel in the pitcher, using the spoon resting across the top to support it. Let the whey drain into the pitcher for 24 hours, draining as needed so it doesn't touch the pouch. Once no more whey is coming out, remove the cheese from the cheese cloth into a bowl & add the cheese salt & herbs. Line ramekin with 2 layers of cheese cloth & place the mixture in. Fold edges of cheese cloth over the top & set in refrigerator for 2 days to "age."

Gluten Free Chicken Nuggets

Boneless skinless chicken breasts, cut in chunks
Quinoa flour
1-2 eggs (depending on how many nuggets you are making)
Milk of your choice (optional)
Skillet with about a half inch of oil

Place quinoa flour in bowl (I ground my own... about a cup). Beat eggs & milk in a separate bowl. Coat chicken chunks in quinoa flour, then egg wash, then coat in the flour a second time. Cook in skillet with oil.

Turkey Burgers - recipe & picture from Virginia Horsey

1.2 lb. package of 99% fat free ground turkey
1 small/medium zucchini, grated
1 large egg
1/2c oat bran
1 tsp basil
1 less-than-level tsp oregano
1/4 tsp garlic salt
Ground black pepper to taste

Mix well and shape into patties. Grill approx 5 min. each side or til cooked through. Can be cooked in a skillet, or baked/broiled in the oven.