3 cups brown/white rice flour (I mixed the two)
2 cups sorghum flour
1 1/2 cups corn starch (or arrowroot starch)
1/2 cup instant mashed potato flakes (or potato starch)
1 Tb. + 1 tsp. guar gum (or xanthan gum, but xanthan is REALLY expensive)
2 tsp. salt
3 Tb. baking powder
1/2 cup coconut oil (liquid form)
Whisk all dry ingredients together. Cut in coconut oil until thoroughly mixed - like coarse, tiny peas.
Store in a tightly-sealed container in fridge or pantry. Mine is on the pantry shelf.
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2 cps. gluten-free baking mix (like bisquick)(above)
1 tsp. baking powder
1/2 tsp. salt
1/2 cup butter - soft
1/2 cup brown sugar
2 eggs, beaten
2 tsp. vanilla extract
15 oz. can of pure pumpkin - not the pie mix
1 cup butterscotch chips or chocolate or white.
Combine flour, baking powder, salt. Mix well.
Cream butter and sugar. Stir in eggs and pumpkin. Mix well.
Combine flour and wet ingredients. Mix well. Add chips, mix well.
Bake: 350 oven for 21 min. medium muffins or until pick comes clean.
Options:
Instead of pumpkin you could use 5-6 ripe bananas.
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Gluten free pizza crust - the very easy and cheaters way - use a corn tortilla for the crust!!
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Gluten free Peanut Butter cookies - read all the way thru before mixing. Not a hard recipe at all, just many options.
2 cups peanut butter
1 1/2 cup white sugar
1 1/2 cup brown sugar
4 eggs, beaten
1/2 tsp baking soda
1/2 tsp vanilla
1/2 cup coconut - optional
1/2 tsp. salt
1 cup chopped pecans - optional
1-2 cups peanut butter chips or chocolate chips - optional
*1 cup of the above listed bisquick type baking mix - optional. The recipe does NOT call for it. Without the baking mix the cookies are a thin crisp cookie. I added it and it made a softer chewy cookie.
Mix all ingredients well.
Bake at 350* on parchment paper.
Let cool on the parchment paper before transferring to cooling rack.
Don't bake for more than 9 minutes.
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Chocolate Scotcheroos
Such an easy recipe. Lots of sugary stuff, but it IS gluten free, so I can enjoy a tiny piece and not feel like I'm missing out on life.
1 cp. white sugar
1 cp. light corn syrup
1 cp. peanut butter
6 cps. crispy rice cereal
1 cp. chocolate chips
1 cp. butterscotch chips
Butter a 9x13 pan*
Medium heat - combine the sugar and corn syrup. Bring to a rolling boil.
Remove from heat and stir in peanut butter.
Mix in the rice cereal until evenly coated.
Press the mixture into a prepared pan*
As you can maybe see, I use a Tupperware container.
I butter the container and put everything right in here.
This way, I have a covered container that I can
either store, freeze or transport.
Pretty handy!
Melt both kinds of chips, stir well.
Spread over the top of the bars.
Chill until set, then cut into bars.
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Garlic Cheese Sauce
Single serving -
2Tb. butter
3-5 Tb. sour cream
1/2 tsp garlic powder - I like Mrs. Dash Garlic & Herb blend
1/2 cp. Parmesan cheese - real or not
Mix ingredients into a small kettle, stirring to mix well.
My Mom used to serve this over noodles, but since I can no longer eat pasta, I eat it over spaghetti squash or gluten-free pasta! Tastes just as great.
Warning: Eat with friends or brush your mouth afterwards. You may still need gum!
Garlic Cheese Sauce
Single serving -
2Tb. butter
3-5 Tb. sour cream
1/2 tsp garlic powder - I like Mrs. Dash Garlic & Herb blend
1/2 cp. Parmesan cheese - real or not
Mix ingredients into a small kettle, stirring to mix well.
My Mom used to serve this over noodles, but since I can no longer eat pasta, I eat it over spaghetti squash or gluten-free pasta! Tastes just as great.
Warning: Eat with friends or brush your mouth afterwards. You may still need gum!
