I made this soup when trying to find a hearty potato soup that didn't have flour so it would be gluten and wheat free. It turned out to be delicious!

Ingredients:

1 TBSP butter
1/2 TBSP minced garlic
6 cups potatoes
6 cups chicken stock
1 pint sour cream
1 cup milk
2 cups cheese
1/2 tsp dried dill
1/2 tsp sea salt
1/2 tsp pepper
1/4 tsp cayenne pepper

In a large stockpot, melt butter. Add minced garlic and saute over medium heat until brown, about 2 minutes. Add chicken stock and potatoes and stir. Cover and simmer over medium-low heat for 25 minutes until potatoes are tender. With a hand blender, puree the potatoes. When smooth, add sour cream, milk and cheese until well-blended. Add dill, salt, pepper and cayenne pepper and stir until combined. Return to boiling and cook for 5 minutes until thick. Makes about full servings. Serve hot with bread.

This recipe sticks to your bones, and probably your hips too. Delicious, though. Adapted from a Martha Stewart recipe, but made a little more simple.

2 TBSP olive oil
1/2 TBSP minced garlic
1/2 tsp dried coriander
1/4 tsp ground cumin
1/8 tsp cayenne pepper
1/2 cup dry white wine
3 Yukon gold potatoes, peeled and cut into 1/2-inch pieces (about 2 1/2 cups)
2 cups chicken stock
1 cup milk
3 cups (one pound) frozen corn kernels
1 1/4 tsp coarse salt
Freshly ground pepper, to taste
1 cup sharp cheddar cheese

Heat oil in a saucepan over medium heat. Add garlic and cook until softened, about 4 minutes. Add coriander, cumin and cayenne. Raise heat to medium-high, and add wine. Cook until most of the liquid has evaporated, 2 to 3 minutes. Add potatoes, stock, milk and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.

Add corn and cook until tender, 3-4 minutes. Remove from heat. Using a hand blender or blender, puree about 1/2 the soup mixture, until it reaches a texture you like. Stir, and season with salt and pepper. Add cheese and stir until melted. Can be refrigerated in an airtight container up to three days. Serve with cornbread or toasted garlic bread.

Yes, I know. Another cornbread recipe. This one is a bit more moist than the first one I posted. I adapted this from Alice Sherwood's Allergy Free Cookbook and made a couple of changes.

2/3 cup cornmeal
2/3 cup gluten free flour mix ( I used Bob's Red Mill)
1 tsp xanthan gum
2 TBSP potato flour or soy flour
1 TBSP baking powder
1/2 tsp baking soda
3/4 tsp salt
1 1/2 TBSP sugar
3 TBSP water
3 TBSP canola oil
2/3 cup milk
2/3 cup buttermilk
2 TBSP melted butter

Preheat oven to 450 degrees. Grease an 8x8 glass baking pan or line a standard 12-hole muffin tin with papers. Mix the dry ingredients in a large bowl. In a small bowl, combine the water, oil, milk, and buttermilk. Add the wet ingredients to the dry ingredients and mix well. Stir in the butter to make a thick paste. Transfer to prepared pan or muffin tins. Bake 20 minutes for the pan and 10 minutes for the muffins. Serve hot.

Egg-Free Wheat-Free Cornbread
1 cup chopped onion
1 1/2 cup celery
1/2 cup butter
48 ounces chicken broth
1 cup yogurt
2 TBSP fresh sage
2 TBSP fresh thyme
1 TBSP poultry seasoning
1/2 tsp ground pepper

Preheat oven to 350 degrees F. Saute the onion and celery in butter until golden and soft. Meanwhile, in a large mixing bowl, crumble the cornbread. Add sauteed vegetables to the crumbled cornbread, along with the chicken broth and yogurt. Mix well. Add the sage, thyme, poultry seasoning and pepper and combine until well-blended. Pour into a large greased lasagna pan and bake for one hour.

This recipe is for a 9 x 13 pan of cornbread. You can also use it to make muffins, just shorten the baking time by 10-15 minutes.

4 1/2 tsp egg replacer
6 TBSP water
3 cups corn meal
3/4 cup brown rice flour
3/4 cup oat flour (for gluten free, substitute brown rice flour)\
6 tsp baking powder
3 tsp sugar (make this 6 TBSP for sweet corn bread)
4 TBSP canola oil
2 TBSP melted butter
3 cups buttermilk
1 1/2 tsp salt

Preheat oven to 450 degrees F (230 C). Grease 9 x 13 pan or fill muffin cups with paper liners. In a small bowl, beat together egg replacer and water. In a separate bowl, combine cornmeal, brown rice flour, oat flour, baking powder, sugar and salt. Add egg mixture, oil, butter and water; stir until smooth. Spoon batter into pan or muffin tins (1/2 cup for each muffin).

Bake in oven for 25-30 minutes (10-15 for muffins), until toothpick inserted in the center comes out clean.