4 Tbs shortening 3 Tbs honey 2 eggs 1 packet yeast (about 1 T) 1 cup sour cream 1/2 cup potato starch 1 cup cornstarch 1/2 tsp baking soda 1 Tbs baking powder 2 tsps xanthan gum 3/4 tsp salt 3/4 tsp vinegar
Preheat oven to 350 degrees F. Combine all ingredients. Mix well to remove all lumps. The dough will be quite wet. Roll out the dough (I put wax paper down first, and throw a little GF flour on it) and then generously put butter, cinnamon, & brown sugar all over the dough. The hard part is rolling that wet dough up! But it is so worth it when it is done. I use a rubber spatula to help roll it up. Do it SLOWLY. Cut it in as big of cinnamon rolls as you want and put them in a baking pan, and keep an eye on them until they are done, maybe 10 minutes or so. When they are just coming out and are nice and hot... pour the traditional confectioners sugar, vanilla and GFCF milk combo icing.
Blueberry Muffins ***
2 ½ tsps Baking Powder 1 cup Gluten Free flour
2/3 cup potato starch 2/3 cup Tapioca Flour
1 tsp Gelatin 1 tsp Xanthan Gum or Guar Gum
½ cup sugar 1 tsp salt
1 cup milk 1/3 cup oil
2 large eggs 1 tsp vanilla
1 cup Blueberries
Bake 400 degrees. Grease muffin tin. (Paper sticks too badly, so take the time to do this step of pan preparations.) In a bowl whisk all dry ingredients. Mix all liquids together and pour into the dry mix. Stir until just mixed. (do not over mix.) Fold in berries. Spoon into pan. Bake for 25 minutes. (if you buy blueberries in light syrup, drain before using in the mix.)
30 minutes 10 minutes prep time. Combine the dry ingredients in a bowl. Mix the wet ingredients in another bowl and quickly add to the dry ingredients. Add any additional flavourings and stir very briefly. Put into greased or paper lined muffin cups and bake in a moderate oven (350 degrees) until golden and firm to the touch. Makes about 12 medium sized muffins
Apple Cinnamon Deep Dish Pancake
3/4 cup 10 Grain Waffle Pancake mix 1/2 cup Milk
3 Eggs 3 Apples, peeled and sliced
1/3 cup Pecans, chopped 1/3 cup Sugar
1 Tbsp. Cinnamon
In a large bowl combine the 10 Grain Pancake Mix, milk, eggs and 1 teaspoon of sugar. Mix until combined. In a separate bowl mix cinnamon and remaining sugar together and then set aside. Grease a 9 inch pie plate. Place peeled and sliced apples in plate, cover with plastic and microwave for 5 minutes or until apples are tender. Distribute pecans over the apples. Then pour the pancake batter over the apples and pecans. Sprinkle the cinnamon and sugar mixture on top of the batter. Cover with foil and bake at 450 degrees for 10-12 minutes until set. Serve with butter and syrup. Makes 8 servings. NUTRITIONAL INFORMATION: Per serving size (105g) there is 160 Calories, 6g Total Fat, 1g Saturated Fat, 70mg Cholesterol, 150mg Sodium, 24g Carbohydrate, 3g Dietary Fiber, 14g Sugar, 5g Protein.
Preheat oven to 425 degrees. Melt butter in a 9" pie pan in oven. Keep pan in oven to stay hot. Blend eggs and milk together in a blender; add flour to egg mixture and blend some more. Pour into preheated and buttered pie pan. Bake 18 minutes. Pancake will rise and puff. Serve hot with your favorite topping. Yield: 2-4 servings
GF Crepes Fill these crepes with roasted veggies, fruits, cheese, hummus, eggs and salsa - be creative! 3 large eggs 1/4 teaspoon sea salt 2 Tbs butter (melted) 1 1/4 cups GF flour* 1 tsp GF baking powder 1 3/4 cups water *sometimes I add freshly squeezed lemon juice to the liquid, and a little superfine cane sugar to the batter, to make a lemony sweet crepe.
Place the eggs in a blender and whip. Add the sea salt, melted butter/margarine, GF flour, baking powder, and water. Blend thoroughly. Check the consistancy - with crepes you want a smooth runny batter; if the batter is too thick, add a bit of water to thin. Cook batter one crepe at a time in a hot crepe pan, according to the manufacturer's instructions. Stuff 'em, roll 'em, eat 'em! For sweet crepes try fruits (pie filling will work, and fresh fruits; or thaw and mash frozen strawberries/raspberries with a little sugar, or blueberries) or fill with sweet cheeses (blintzes!) or cream cheeses; or top with fruit sauces or maple syrup. Or simply roll them and sprinkle with cinnamon sugar. For savory, try your favorite skillet veggies and peanut sauce, or go Italian with ricotta and marinara. Try pumpkin and black beans. Roasted veggies and goat cheese. Makes about 6 to 8 crepes.
1/2 cup Pecans or Walnuts, chopped 1-1/2 cups Banana, mashed
Preheat oven to 350°F. Grease 9x5-inch non-stick loaf pan. Cream together oil, sugar, eggs, and vanilla in large bowl with eletric mixer. Add flour, xanthan gum, salt, baking powder and cinnamon to egg mixture, alternating with bananas. Beat until smooth. Stir in nuts and raisins. Batter will be somewhat soft. Transfer to pan. Bake for 1 hour. Serves 10.
Waffle House type Waffles (adapted by MrsP) 1 1/2 cups GF flour mix 1 tsp salt 1/2 tsp baking soda 1 1/2 tsps Xanthan Gum 1 egg 1/2 cup granulated sugar 1 Tbls.granulated sugar 2 Tbls butter, softened 2 Tbls shortening 1/2 cup half-and-half 1/2 cup milk 1/4 cup buttermilk 1/4 tsp vanilla
Soften butter and cream with the shortening and sugar. In a seperate bowl mix all dry ingredients together. Add liquids slowly to the sugar mixture. When completely mixed, slowly add dry ingredients. When batter is mixed, you may use or the orginal recipe said store overnight in the fridge and set out to warm up a little before using. I added chopped pecans to my waffles as they were cooking. (I add frozen blueberries, but they stuck to the griddle. YIELD 8 waffles
Gluten-Free Waffles 2 cups gluten-free flour 1/2 tsp salt 3 tsps baking powder 2 tsps xanthan gum 1 1/2 cups milk, plus some 2 eggs 4 Tbls butter, melted and cooled 2 Tbls. flax seed meal (optional)
1. Combine the dry ingredients. 2. Mix together the 1 1/2 cups milk and eggs; stir in the butter. 3. Stir the wet ingredients into the dry ingredients. 4. Add additional milk until you get a batter a little thicker than pancake batter. 5. Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. 6. (Mine whistles.) Serve immediately. 7. Freeze leftovers in a plastic baggie with a sheet of wax paper in between each waffle. 8. . Use 2 cups for waffles. (This recipe is not sweet......)
