• 1/3 cup almond paste
• 2 3/4 cups ground almonds
• 1/2 cup white sugar
• 1/4 tsp salt
• 2 tablespoons butter
• 2 egg whites
• 1 teaspoon almond extract
• puff pastry dough
• 1 egg + 1 tablespoon water
• 3 tablespoons sliced almonds, for garnish

• 2 cups (280 g) all purpose gluten free flour (I used King Arthur’s all purpose GF flour)
• 1 teaspoon xanthan gum (I omitted since it already contained it)
• 3/4 teaspoon salt
• 4 tablespoons (56 g) unsalted butter, diced and kept cold
• 1/2 to 3/4 cup (4 to 6 fluid ounces) cold water, plus more as necessary

DIRECTIONS:
Mix the flour and salt in a large bowl. Add the chopped unsalted butter and incorporate the butter with your fingers, pinching it all together. Add 1/2 cup of ice water and stir to combine. Add more ice water by the tablespoon until the dough stays together when pressed. Form the dough into a ball and wrap it with plastic wrap. Place in the refrigerator to chill.

Grate two sticks of butter and keep them in the freezer.

I thought this video was really helpful, if you want to see someone doing the folding and rolling technique.

• Line your space extra wide plastic wrap, remove the dough from the refrigerator, and cover it with another sheet. (If you only have normal width, slightly overlap two pieces side by side)
• Roll the dough into a rectangle that’s about 1/2″ thick and roughly 3 times longer than it is wide.
• Sprinkle one stick of the frozen grated butter into two-thirds of the rectangle.
• Bring the blank part over onto 1/3 of the buttered side.
• Then take the last 1/3 and bring it over the rest. It will be folded like an envelope.
• Turn it over, rotate it 90 degrees, sprinkle generously with GF flour, roll it into a long rectangle.
• Repeat process of sprinkling the 2nd stick of butter on and folding it the same way.
• Turn it over and press 2 small dents into the corner to remind yourself you’ve folded twice. Wrap it in plastic wrap and store in the refrigerator for 5 minutes.
• Place the dough with the mark facing up, the long side of the folded dough facing you, and roll away from you and into the same long rectangle shape. Fold once more into 3rds, and mark the dough 3 times with your knuckle, to represent 3 completed turns.
• Repeat the process of rolling, folding, marking for 4-6 turns, always sprinkle generously with GF flour before rolling it, to keep the butter contained.
• After the final turn, fold the dough in half or thirds to create a smaller packet. Wrap tightly and refrigerate or freeze until ready to use. If you freeze the puff pastry, defrost overnight in the refrigerator before using.

• 1 1/2 cups all purpose gluten free flour (I used King Arthur)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter at room temperature
• 1 cup granulated sugar
• 1 egg plus 2 egg whites
• 2 teaspoons pure vanilla extract
• 1/4 cup whole milk or milk alternative
• 1 cup pureed strawberries (I used frozen strawberries, thawed out)

Directions:

1. Preheat oven to 350°F.
2. Line a 12-18 cup muffin tin with paper liners and set aside. (I’m exactly sure how many it makes since I did mini muffin size.)
3. In a medium bowl, whisk flour, baking powder and salt.
4. Beat butter on medium-high speed for 2-3 minutes, until light and fluffy, scraping the bowl as needed.
5. Gradually add the sugar and beat until well combined.
6. Reduce the mixer to low and add the egg, egg whites, and vanilla extract.
7. With the mixer on low, Slowly add the flour and milk alternately until it’s just combined, scraping the sides of the bowl as necessary.
8. Add the pureed strawberries and mix.
9. Fill the muffin cups 2/3 full with the cake batter.
10. Bake for 18-20 minutes, until a toothpick inserted into the center of the cupcakes comes out clean. Transfer cupcakes to a wire rack to cool completely before icing.

Frosting:

3/4 cup Spectrum Naturals Organic Shortening
3/4 cup butter, softened
1 lbs Powdered sugar
1/3 cup heavy whipping cream
1/2 teaspoon salt
1 teaspoon vanilla

You can use all shortening or all butter, but I really like the way it looks and tastes with a blend of both. Dissolve the salt and vanilla with the heavy whipping cream. Beat the butter and shortening for a couple of minutes and then slowly add the powdered sugar and cream mixture. Once it’s all incorporated beat it on high for several minutes until it’s light and fluffy.

I line my piping bag with strawberry jam (without chunks or it will clog the tip) and then fill it with frosting. It makes a nice design when I pipe it on the cupcakes.

Optional Filling:

INGREDIENTS

• 2 cups hulled strawberries, crushed
• 1⁄2 cup sugar
• 1 tablespoon unflavored gelatin
• 2 tablespoons cold water
• 3 tablespoons boiling water
• 1⁄2 cup whipping cream

Directions:
– Mix shortening, butter and sugar together until fluffy
– Beat in eggs and molasses thoroughly
– Mix the dry ingredients and add to the creamed batter
– Roll pieces of dough into 1” balls and roll in sugar
– Place on a cookie sheet lined with parchment paper
– Bake at 350 degrees for 8-10 minutes (longer if you prefer crispier cookies)

Topping:
2 Tbs. granulated cane sugar
2 tsp. Cinnamon

Directions:
– Cream shortening and sugar until fluffy. Add eggs and beat until combined.
– In a separate bowl, whisk dry ingredients together
– Add to wet ingredient bowl and mix until thoroughly incorporated.
– Cover tightly and refrigerate until cold, at least 2 hours.
– Preheat oven to 400 F (static) or 375 F (convection).
– Shape dough into 1-inch balls by rolling in the palms of your hands. Roll each ball in the sugar and cinnamon mixture. Place on a parchment-lined baking sheet and bake for 8-9 minutes, or until lightly browning and puffed.
– Remove to cool on a wire rack

Ingredients:

1 cup butter, softened
2/3 cup sugar
2 large egg, separated
1/2 teaspoon vanilla
1/2 teaspoon almond extract
2 cups GF flour
1 teaspoon salt
1 1/2 cups chopped walnuts or pecans
Strawberry, blueberry, grape, apricot or your favorite preserves/jam

Directions:

1. In large mixing bowl, cream butter and sugar until light and fluffy.
2. Add egg yolk, vanilla and almond extract; mix well.
3. Add flour and salt; beat well.
4. Form dough into 1-inch balls.
5. In small bowl, beat egg white lightly.
6. Preheat oven to 300 degrees.
7. Dip each ball first in egg white, then in nuts, rolling to coat.
8. Place on parchment paper lined cookie sheet.
9. Using your thumb, make an indentation in middle of each cookie.
10. Bake 25 minutes and remove to wire rack.
11. While cookies are still warm, put a dab of preserves in each indentation.

Makes approximately 30 cookies.

29 oz can of Libby’s 100% pure pumpkin
1  cup brown sugar
1  cup granulated sugar
1  teaspoon salt
2  teaspoon cinnamon
1  teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon allspice
4  eggs, beaten or the equivalent
¼  cup margarine, ghee or non-dairy shortening, melted (I used the spectrum shortening)
1  unbaked gluten-free 10-inch pie shell (we like the gluten free pantry pie crusts)

1. Preheat oven to 450 degrees.
2. In a large bowl, mix together pumpkin, sugars, salt and spices.
3. In a small bowl, mix together eggs and melted margarine or ghee. Add to pumpkin mixture.
4. Pour filling into an unbaked pie shell. Bake for 15 minutes in preheated oven. Reduce heat to 350 degrees and bake 40-50 minutes longer or until a knife inserted into the center comes out clean.

1. 1/2 cup gluten free cornmeal
2. 1/2 cup Namaste GF Flour (or your favorite GF flour blend)
3. 2 teaspoons baking powder
4. 1/2 teaspoon baking soda
5. 1/2 teaspoon salt
6. 1 Tablespoon sugar
7. 2 eggs, beaten
8. 1 cup milk (I used coconut milk)
9. 2 packages of Hebrew National hotdogs, cut in half (and I still had about half a cup of batter left over)

Instructions:

• Boil Hotdogs
• Mix dry ingredients together and then add the wet ingredients, wisk together
• Bring oil to 350 degrees (I used expeller pressed coconut oil)
• Pat the hot dogs dry, coat with cornstarch
• Dip each hot dog in the batter and fry for 2-4 minutes, or until golden brown
• Poke a skewer half way through, if desired. We didn’t have any handy and no one missed them.

These are amazing! This recipe made 18 cookies

Ingredients:

For the Cream Filling

• 3/4 cup (1 1/2 sticks) cup unsalted butter, softened
• 2 1/2 cups confectioners’ sugar
• 1 teaspoon pure vanilla extract
• 1 tablespoon milk or half and half (I used coconut milk)

Cream Filling: (I made this first so I wouldn’t have to wash out my bowl for the cookies.)

Bars:
1 3/4 cups unsweetened toasted coconut
1 cup finely chopped nuts (walnuts, pecans, cashews, peanuts, or any combination)
1/2 teaspoon sea salt
1/3 cup sugar
6 tablespoons peanut butter

Fudge:
1/2 cup peanut butter
1/2 cup coconut oil
1/4 cup sugar
1/2 cup cocoa powder
1 teaspoon vanilla extract

Directions:

• Line an 8″ square baking pan with foil or parchment paper.
• In a large bowl, stir together the bar ingredients into a crumbly dough. Press 1/3 of this mixture into pan and freeze for 10 minutes.
• While the crust is in the freezer, make the fudge. Stir together all ingredients, microwaving for 10 seconds if necessary to melt the peanut butter and coconut oil.
• Remove crust from freezer, pour fudge on top, and sprinkle remaining bar mixture evenly over fudge. Refrigerate or freeze until firm.
• Using the foil as “handles”, remove the bars from the pan and cut into 16 squares.

3 1/3 cups flour blend
1/2 cup tapioca flour
2 T psyllium husk
1 T baking powder
2 tsp salt

DIRECTIONS:

• • 1/4 cup coconut flour
  • 2 3/4 cup all purpose gluten free flour blend
  • 1 2/3 cup granulated sugar
  • 1 tablespoon GF Baking Powder
  • 3/4 teaspoon salt
  • 3/4 cup (12 tablespoons) softened salted butter
  • 1/2 cup vegetable oil
  • 8 egg whites
  • 1 1/4 cups milk (or non-dairy substitute)
  • 2 teaspoons gluten free vanilla 

Directions:

1. Preheat oven to 350ºF and grease your cupcake pans or line with papers
2. Mix the flours, sugar, baking powder, and salt on low speed for a minute. Add the butter and oil and continue mixing for another minute until incorporated.
3. whisk the egg whites together and then slowly add them while mixing.
4. Add the milk and vanilla a little at a time and then beat on high speed for two minutes. The batter should be thick and fluffy.
5. Pour the batter into the prepared pans. Bake for about 15-20 minutes or until a toothpick comes out clean. Cool completely before frosting.
6. I made a raspberry frosting for these.

1 pkg King Arthur GF yellow cake mix
1 pkg instant coconut cream pudding mix
Zest of 2 lemons
1/4 cup poppy seeds
1 tsp vanilla
4 eggs – room temp.
1/2 cup oil (I used expeller pressed coconut oil)
1 cup hot water (not boiling)

Directions

• Preheat 350 degrees
• Beat eggs, vanilla, oil and water first, add dry mixes, and then the zest and poppyseeds
• Pour into parchment lined bread pans filling 1/2 full. This makes 2 large or 4 small loaves.
• Bake at 350 for 40-50 min until toothpick comes out clean.

16oz mild Italian sausage
16oz gluten free penne pasta
15oz can stewed tomatoes (I used plain)
1 pint half and half
1 C Parmesan cheese
1-2 C shredded cheese (depending on how cheesy you like it (I used 2 cups). I used a mixture of cheddar and mozzarella.
salt and pepper to taste

Directions:

1. Brown sausage, drain and set aside.
2. Cook pasta according to pkg. instructions, drain and return to pan.
3. Toss sausage, cooked pasta, and remaining ingredients together.  Cook until heated through and cheese is melted. Serve right out of the pot or place in a casserole dish and bake 15-20 min. at 350 f.

1 3/4 cup raw cashews (chopped in a blender)
3/4 cup raw coconut
1/4 cup coconut oil (a little softened)
1/4 cup raw honey
mini dark chocolate chips, optional

Mix, scoop and refrigerate!

Whole Grain Chocolate Chip Cookies

Makes about 24 cookies
8            ounces (1 3/4 cups) ATK Whole-Grain Gluten-Free Flour Blend (see below)
1 1/4      teaspoons baking soda
3/4         teaspoon xanthan gum
3/4         teaspoon salt
8            tablespoons butter, melted
4 2/3      ounces (2/3 cup packed) light brown sugar
2 1/3      ounces (1/3 cup) granulated sugar
1            large egg
2            tablespoons whole milk
1            tablespoon vanilla extract
7 1/2      ounces (1 1/4 cup) semisweet chocolate chips

1. Whisk flour blend, baking soda, xanthan gum, and salt together in bowl. In large bowl, whisk melted butter, brown sugar, and granulated sugar together until well combined and smooth. Whisk in egg, milk, and vanilla until smooth. Stir in flour mixture with rubber spatula until soft, homogeneous dough forms. Fold in chocolate chips. Cover bowl with plastic wrap and let dough rest for 30 minutes. (Dough will be sticky and soft.) Resting the dough 30 minutes keeps cookies from being gritty.
2. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using 11/2 tablespoons of dough at a time, portion dough 2 inches apart on prepared sheets. Bake cookies, 1 sheet at a time, until golden brown and edges have begun to set but centers are still soft, 12 to 14 minutes, rotating sheet halfway through baking.
3. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Serve warm or at room temperature. (Cooled cookies can be stored in airtight container at room temperature for up to 1 day.)

WHOLE-GRAIN GLUTEN-FREE FLOUR BLEND

Makes about 10 cups

24          ounces (5 1/4 cups) teff flour
8            ounces (1 3/4 cups) brown rice flour
8            ounces (2 1/3 cups) golden ground flax seed (they say not to use Bob’s Red Mill)
5            ounces (1 cup) sweet rice flour

Whisk all ingredients together in large bowl until well combined. Transfer to airtight container and refrigerate for up to 3 months. Bring to room temperature before using.

2 cups granulated sugar
3 envelopes unflavored gelatin
1/8 tsp. salt
1 cup water
1 tsp vanilla
powdered sugar

Directions:

2  1/2 cups all-purpose GF flour (I used Namaste this time)
3 T sugar
2 tsp baking powder
3/4 tsp salt
10 T (1 1/4 sticks) unsalted butter, cut into 1/2-inch pieces and chilled
5 T vegetable shortening, cut into 1/2-inch pieces and chilled
3/4 cups cold buttermilk (I made my own using 2 T white vinegar with 1 cup of coconut milk beverage and discarded the extra 1/4 cup)

FILLING INGREDIENTS:

6 T sugar
1 tsp ground cinnamon
3 T unsalted butter, softened
3 T golden raisins, chopped
4 Golden Delicious apples, halved and cored (Use Golden Delicious, Braeburns or Galas)

INSTRUCTIONS:

Make Dough

• Process flour, sugar, baking powder, and salt in food processor until combined.
• Add butter and shortening over flour mixture and pulse until mixture resembles wet sand.
• Transfer to bowl.
• Stir in buttermilk until dough forms.
• Press dough into 8- by 4-inch rectangle. Cut in half, wrap each half tightly in plastic.
• Refrigerate until firm, about 1 hour.

Prep Apples

• Adjust oven rack to middle position and heat oven to 425 degrees.
• Combine sugar and cinnamon in small bowl.
• In second bowl, combine butter, raisins, and 3 tablespoons cinnamon sugar mixture.
• Peel apples and halve through equator.
• Remove core and pack butter mixture into each apple half.

Assemble Dumplings

• Roll each dough half into 12-inch square between 2 layers of plastic wrap or parchment paper.
• Cut each 12-inch square into four 6-inch squares.
• Working one at a time, lightly brush edges of dough square with 2 lightly beaten egg whites and place apple, cut-side up, in center of each square.
• Gather dough one corner at a time on top of apple, crimping edges to seal. Using paring knife, cut vent hole in top of each dumpling.

Finish Apples

• Line rimmed baking sheet with parchment paper.
• Arrange dumplings on prepared baking sheet, brush tops with egg white, and sprinkle with remaining cinnamon sugar.
• Bake until dough is golden brown and juices are bubbling, 20 to 25 minutes.
• Cool on baking sheet 10 minutes. 

6 tablespoons (3/4 stick) unsalted butter, room temperature (or butter substitute)
3/4 cup (packed) golden brown sugar
3/4 cup sugar
1/2 cup vegetable oil (I used avocado oil)
3 large eggs
1 15-ounce can pure pumpkin
1/2 cup milk (or milk substitute)
3 cups of your favorite GF flour blend
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
¼ teaspoon ground ginger

Directions:

• Using electric mixer, beat butter and both sugars until blended. Gradually beat in oil , then eggs, then pumpkin and milk.
• Combine dry ingredients in a separate bowl and then add them slowly while continuously beating until well blended. Occasionally scrape down sides of bowl. Beat for 2 minutes.
• Arrange 1 rack in bottom third of oven and 1 rack in top third of oven; preheat to 350°F.
• Line 2 baking sheets with parchment paper.
• Using small ice-cream scoop, spoon batter onto baking sheet to form cakes (Slightly flatten top of batter with spatula dipped in water (my wet fingers worked the best.)
• Bake cakes until tester inserted into centers comes out clean, about 15-20 minutes. (rotating sheets halfway through baking.) Repeat as needed until all batter is used.
• Transfer to a cooling rack and once they are completely cool, spoon filling on flat side of 1 cake and top with another cake.

FILLING

1 cup unsalted butter, softened
4-5 cups powdered sugar
2 teaspoon vanilla extract
pinch of salt
1/4 cup milk, heavy cream, half and half, or water

• Place softened butter in a stand mixer and use the paddle attachment. Turn the mixer on a medium setting and cream the butter until it is smooth and has lightened in color, about 3 minutes.
• Add confectioner’s sugar, ½ a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting.
• Add vanilla and a pinch of salt and combine until well-incorporated.
• Add milk until the frosting has reached the preferred consistency. For a firmer frosting, add more confectioner’s sugar, ¼ cup at a time. For a softer frosting, add more milk or cream, a tablespoon at a time.

Store in single layer in airtight container at room temperature or freeze.

1 T cornstarch
1 T cold water
1/4 cup white sugar
1/4 cup brown sugar
1/2 cup GF soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 tsp ground ginger
1/4 tsp ground black pepper
1 whole chicken, cut into parts

Directions:

1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat oven to 425 degrees F 
3. Place chicken pieces  9×13 inch baking dish lined with parchment paper. Brush chicken with the sauce. Turn pieces over, and brush again.
4. Bake in the preheated oven for 20 minutes. Turn pieces over, and bake for another 20 minutes, until breasts register 165 F degrees and thighs register 175 F degrees. Brush with sauce every 10 minutes during cooking.

2 cups cranberries
3/4 cup sugar
1/2 cup pecans, toasted
2 tsp grated orange zest
1 3/4 cup + 2/3 cup your favorite flour blend
1 T baking powder
1/2 tsp salt
1/4 tsp xanthan gum
8 T unsalted butter, melted and cooled
1/2 cup plain whole milk yogurt
3 large eggs
2 T turbanado sugar

Directions:

1. Use your food processor to pulse cranberries 4-5 times in a food processor until they are coarsely chopped.  Set aside.
2. Process sugar, pecans, orange zest 10-15 seconds in the now empty food processor until it’s like coarse sand.
3. Add flour, baking powder, salt, and xanthan gum and blend 5-10 seconds.
4. Wisk melted butter, yogurt and eggs together in a large bowl. Add to the food processor and blend for 30 seconds, until well combined.
5. Transfer back to the large bowl and fold in the cranberries. The batter will be thick, cover it with plastic wrap and let it sit for 30 minutes.
6. Adjust rack to the middle and preheat the oven to 400 degrees.
7. Grease or paper a 12-muffin tin. Evenly distribute the batter and sprinkle turbanado sugar on top.
8. Bake 16-20 minutes and rotate half way through.
9. Let the muffins cool for 10 minutes and then remove from the tin to cool on a wire rack.

Wisk the eggs in a small bowl, and mash the banana well in a separate bowl. Mix together and add in whatever sounds good.

Set the burner around medium-low heat. If it’s too hot they will burn before they are solid enough to flip (learned that the hard way). Pour 2″ pancakes in to preheated skillet with the oil/butter of your choice. Check the bottom after 30 seconds and flip when they are a golden brown. Cook all the way through.

**I  added**
Chopped walnuts
1/8 tsp Cinnamon
1/8 tsp Vanilla
1 T Flax and Ancient Grains All-purpose Flour, because I read that some people add a tablespoon of flax, which I didn’t have. So mine weren’t entirely flourless, but they can be.

All in all, it’s a great way to use your ripe bananas. They are more like the texture of french toast/crepes. I think they would be good with a little peanut butter, almond butter or fruit on top.

1 banana is 1 serving size, so I tripled the recipe for my boys.

Here is a picture showing pancakes cooked on medium-high heat vs low heat.

• 2 cups gluten free flour mix *
• 1 1/4 cup starches (tapioca, potato, cornstarch- use a combination or whatever you have in the cupboard.)
• 1/4 cup millet flour
• 2 tablespoons sugar
• 1 1/2 teaspoon salt
• 3 teaspoons xanthan gum
• 3 teaspoons baking powder

Wet Ingredients:

2 eggs
2 tablespoons flaxseed meal
1/2 cup cultured brown rice flour
2 tablespoons olive oil
1 1/4 cup water (you might need up to 1/4 cup more if your bread mix is still too heavy. It needs to be wet and sticky.)

Instructions:

My new best friend– I just got this cast iron bread pan and it makes such a great crust! If you have one, preheat it in your oven at 425. Place a metal pan in the bottom of your oven and fill it with water. This will help steam the bread and make a nice crust.

Mix your dry ingredients in one bowl and use a wisk to make sure everything is blended well. Mix the wet ingredients in another bowl.

Add the liquid ingredients to the dry ingredients and stir until everything is incorporated, but do not over mix.

Place immediately in your greased bread pan.

Smooth the top with a wet rubber spatula.

Use a sharp knife to make a line down the middle otherwise it will be lopsided like this:

I like to brush 1 egg yoke mixed with 1 T water on the top, but it’s not necessary.

Place it in the middle rack of your oven.

Bake at 425 for 45 minutes.   It should register 200-206 degrees inside when finished.

1 single crust pie dough
3 pounds strawberries, hulled (9 cups)
3/4 cup sugar
2 tablespoons cornstarch
1 1/2 teaspoon fruit pectin (low-sugar, or no-sugar-needed)
pinch of salt
1 tablespoon lemon juice

Instructions:

1. Preheat oven to 375
2. Roll dough into 12″ circle between some plastic wrap, remove the top sheet and invert the dough gently into your pie plate. Remove the plastic wrap and trim the dough 1/2″ beyond the lip of the pie plate and crimp the dough evenly around the edge using your fingers.
3. Cover the dough loosely in plastic and freeze for about 15 minutes. Remove the plastic and bake until the crust is golden brown — about 25-30 minutes. Rotate the pie halfway through baking. Let the crust cool completely on a wire rack, 1-3 hours.
4. Select 6 ounces of the uglies berries, so you have about 1 1/2 cups. Use a food processor until they are a smooth puree (20-30 seconds). It should make about 3/4 cup of puree.
5. Whisk sugar, cornstarch, pectin, and salt together in a medium saucepan. Stir in berry puree and cook over medium-high heat, stirring constantly with a heatproof spatula and bring it to a full boil. Scrape the bottom and sides of the pan to prevent scorching, cook for 2 minutes.
6. Transfer the glaze to a large bowl and stir in lemon juice. Let cool until slightly warm.
7. Measure out 2lbs of the most attractive berries, halve or quarter any berries larger than 1 1/2″. Add strawberries to the bowl with glaze and fold in gently with a rubber spatula until they are evenly coated.
8. Scoop strawberry mixture into the pie shell, piling into a mound. Face all cut sides down. Refrigerate pie until chilled, about 2 hours.

2 1/2 T ice water
1 1/2 T sour cream
1 1/2 tsp rice vinegar
3/4 cup plus 2/3 cup  gluten free flour blend
1 1/2 tsp sugar
1/2 tsp salt
1/4 tsp xanthan gum
8 T unsalted butter, cut into 1/4″ pieces and frozen for 10-15 minutes

Instructions:

1. Combine ice water, sour cream and vinegar together in a bowl.
2. Process flour, sugar, salt, and xanthan gum together in a food processor until combined.
3. Scatter butter over the top and pulse until the butter is the size of large peas.
4. Pour half of sour cream mixture over the flour mixture and pulse until incorporated (3 pulses). Pour remaining sour cream mixture in and pulse until dough just comes together (6 pulses).
5. Turn dough onto a sheet of plastic wrap and flatten into a 5″ disk. Wrap tightly in plastic wrap and refrigerate for 1 hour.
6. Before rolling out the dough, let it sit on the counter and soften slightly for about 15 minutes. (You can keep it in the fridge for up to 2 days).

3 cups gluten free old-fashioned rolled oats
1/2 cup warm water
3/4 cup plus 2 tablespoons almond flour
2/3 cup gluten free flour blend
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon xanthan gum
1/8 teaspoon ground nutmeg
1 cup packed brown sugar
1/2 cup granulated sugar
8 tablespoons unsalted butter, melted and cooled
1 large egg, plus 1 large yolk
2 tablespoons vegetable oil
1 teaspoon vanilla
1 cup raisins

Directions:

1. Preheat oven to 375 degrees.
2. Spread oats evenly on a rimmed baking sheet and bake until lightly browned (about 10 minutes, stirring half way through) cool on a wire rack.
3. Transfer half of the cooled oats to a bowl and stir in the water. Cover bowl with plastic wrap and let it sit until water is absorbed (about 10 minutes).
4. Whisk almond flour, flour blend, salt, baking powder, xanthan gum, and nutmeg together.
5. Whisk brown sugar, granulated sugar, melted butter, egg, yolk, oil and vanilla together in a large bowl until well combined and smooth.
6. Stir in flour mixture, oat-water mixture, and remaining toasted oats using a rubber spatula until soft homogeneous dough forms.
7. Fold in the raisins. Cover bowl with plastic and let it sit for half an hour to reduce the gritty texture of gluten free baked goods.
8. Preheat oven to 325 degrees.
9. Line two baking sheets with parchment paper.
10. Working with 2 generous tablespoons of dough a time, roll into balls and space 2 inches apart. Press dough into 1/2″ thickness using the bottom of a greased measuring cup.
11. Bake cookies, 1 sheet at a time, until the edges are set and beginning to brown, but centers are still soft and puffy. 22-25 minutes, rotating the sheet half way through baking.
12. Let the cookies cool for 5 minutes and then transfer them to a wire rack.

Cooking can be stored in an airtight container at room temperature for up to 2 days.

2 cups gluten free flour blend
1 tablespoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon xanthan gum
5 very ripe bananas, peeled
8 tablespoons unsalted butter, melted and cooled
2 large eggs
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)
2 teaspoons granulated sugar

Directions: 

1. Preheat oven to 350 degrees
2. Grease 8 1/2 x 4 1/2 inch loaf pan
3. Whisk flour blend, baking powder, baking soda, salt and xanthan gum in a large bowl.
4. Microwave the bananas, covered, until they have softened and released liquid (about 5 minutes)
5. Transfer bananas to a fine-mesh strainer and let drain over a medium size bowl. Stir occasionally and after 15 minutes you should have 1/2-3/4 cup of liquid.
6. Transfer the banana juice to a medium saucepan and cook over medium-high heat until it’s reduced to 1/4 cup (about 5 minutes).
7. Return the juice to a bowl, add the bananas, mash with a potato masher until mostly smooth.
8. Whisk in melted butter, eggs, brown sugar, and vanilla.
9. Using a rubber spatula, stir the banana mixture into the flour mixture until combined with no lumps remaining (about 1 minute).
10. Gently fold in walnuts and scrape the batter into a prepared pan.
11. Smooth out the batter and sprinkle with granulated sugar.
12. Bake until a toothpick inserted into the center comes out clean. 55-75 minutes.
13. Let bread cool in pan on wire rack for 15 minutes.
14. Remove bread from pan and let it cool for 1 hour before serving.

It’s best to eat it the day of, but it can keep up to 2 days when stored at room temperature wrapped up in plastic wrap.

• Process bread in a food processor until evenly ground (about 30 seconds).
• Spread evenly on a baking sheet and bake at 425 for 7-10 minutes.
• Reduce oven temperature to 200 degrees.

Ingredients:

1/2 cup cornstarch
salt and pepper
2 large eggs
1 1/2 pounds boneless, skinless chicken breasts, cut lengthwise into 3/4-inch-wide strips
3/4 cup vegetable oil

Directions:

1. Transfer crumbs to a dish and toss with 1 T cornstarch, 1/2 tsp salt, and 1/4 tsp pepper.
2. Beat eggs in another shallow dish.
3. Place remaining cornstarch in a ziplock bag.
4. Set a wire rack in a rimmed baking dish.
5. Pat the chicken with paper towels to dry and then season with salt and pepper.
6. Place a few chicken pieces in the ziplock bag and shake the bag to coat.
7. Using tongs, remove the chicken and dip in the egg mixture, then coat with bread crumbs and place the chicken on the prepared wire rack.
8. Heat oil in a 12″ nonstick or cast iron skillet, over medium heat until just smoking.
9. Add half of the chicken and cook until golden brown on all sides (4-6 minutes), flipping half way through.
10. Drain the chicken briefly on paper towels and then transfer to a paper towel lined plate to keep warm in the oven.
11. Repeat with the remaining chicken and serve.

Lemon Filling:
1 ½ cups sugar
1/3 cup plus 1 tablespoon cornstarch
1 ½ cups water
3 egg yolks, slightly beaten
3 tablespoons butter
2 teaspoons grated lemon peel
½ cup lemon juice

1. Bake 9″ pie shell.
2. Heat oven to 400 degrees.
3. Mix sugar and cornstarch in a 1 ½ quart saucepan. Stir in water gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
4. Gradually stir in egg yolks. Boil and stir 1 minute.
5. Remove from heat; stir in butter, lemon peel, and lemon juice.
6. Let set while you prepare the meringue.

Meringue:
3 eggs whites
¼ teaspoon cream of tartar
6 tablespoons sugar
½ teaspoon vanilla

1. Beat egg whites, vanilla, and cream of tartar until foamy.
2. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Don’t under beat.
3. Pour lemon filling into pie shell.
4. Spoon meringue onto hot pie filling; spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
5. Bake in 400 degree oven until delicate brown, about 10 minutes.
6. Cool away from draft.

1. Whisk flour blend, baking soda, xanthan gum, and salt together and set aside.
2. Whisk melted butter, brown sugar, and granulated sugar together until smooth.
3. Whisk in egg, milk and vanilla and continue to mix until well blended.
4. Stir in flour mixture with a rubber spatula and mix until soft.
5. Fold in the chocolate chips, cover bowl with plastic wrap and let the dough rest for 30 minutes to reduce the gritty texture.
6. Preheat oven to 350.
7. Line 2 baking sheets with parchment paper.
8. Scoop dough in about 1 1/2 tablespoon size balls and space them 2″ apart.
9. Bake 1 sheet at a time until golden brown edges have begun to set, but the centers are still soft. about 11-13 minutes (rotate the sheet half way through).
10. Let the cookies cool on the sheet for about 5 minutes and then transfer them to a wire rack. Serve warm or at room temperature.

They can  be stored for up to a day in an airtight container. If you form the dough into balls and freeze them, you can pull them out and bake them fresh whenever you are in the mood for a cookie or two. or ten. These are very very good!

1 2/3 cups brown rice flour

1 1/3 cups potato starch (not potato flour)

3/4 cup tapioca starch

3 tablespoons nonfat milk powder (optional. Baked goods brown better with this ingredient, if you can have dairy)

wisk together and store in an airtight container in the refrigerator for up to 3 months.

4 oz unsweetened chocolate, chopped
1/4 cup unsalted butter
1 1/2 cups your favorite gluten free flour blend
1/2 cup cocoa powder
2 tsp. baking powder
1/4 tsp salt
4 eggs
2 cups granulated sugar
1 tsp vanilla
1 1/2 cups mini-semisweet chocolate chips
1/2 cup confectioners sugar

1. Melt the chocolate and butter in a double boiler, stirring often. Set aside to cool slightly.
2. In a bowl, combine flour, cocoa, baking powder, and salt.
3. In a large bowl combine eggs, granulated sugar and vanilla, beat with wisk until light in color and thick (about 3 minutes).
4. Stir in melted chocolate mixture with a wooden spoon until blended.
5. Add dry ingredients until incorporated.
6. Stir in chocolate chips.
7. Cover bowl with plastic wrap and refrigerate for about 2 hours.
8. Position rack in the middle of the oven and preheat to 325 degrees.
9. Line cookie sheets with parchment paper.
10. Form cookies into 1 1/2″ balls and then roll them in confectioners sugar.
11. Place on cookie sheets and bake about 13 minutes – until the tops are puffed and crinkled and feel firm when lightly touched.
12. Let cool on sheet for 5 minutes and transfer to wire cooling rack.

1. I mixed it like the instructions said, and then spread it with a spatula on parchment paper. It’s sticky, but use a wet spatula to help spread it evenly, about 1/4 inch thick.
2. Let it rise for about 40 minutes.
3. Preheat a pizza stone to 450 degrees.
4. Transfer the dough/parchment paper right onto the stone, and cook for 10 minutes.
5. Add the toppings and cheese, and cook for another 10 minutes.

 Gluten Free Pantry French Bread and PIzza Crust

The box makes 2 crusts. I baked them one at a time in the middle rack. I’m not sure how it would work to bake two at one time, but you’re welcome to try and give me feedback! Maybe if you switch them half way through?

1 cup shortening or butter
2 cups sugar
4 eggs
1 tsp. vanilla
1/2 tsp. almond extract
3 cups gluten free flour blend (or your favorite blend)
1 tsp xantham gum
1 tsp. salt

Filling:

2 – 21oz cans of pie filling (I’ve had cherry and blueberry – both were delicious!)

Instructions:

1. Cream together the shortening and sugar.
2. Add the rest of the ingredients and mix well.
3. Spread 3/4 of the batter onto a greased jellyroll pan.
4. Spread pie filling over the dough.
5. Dot with the remaining batter. (I put it in a ziplock bag and cut off one corner so I could pipe lines.)
6. Bake at 350 for 30 minutes.

Glaze:

1 cup powdered sugar
1/4 tsp. almond extract
1/4 tsp. vanilla
a few drops of milk (or your favorite substitute) until it is easy to spread.
Drizzle over the dessert when it is cooled. Enjoy!

Instructions:

1. Brown the roast in a dutch oven.
2. Combine all the ingredients and bring to a boil.
3. Reduce heat and simmer for 5 hrs covered.
4. Break up the pork then leave the cover off to cook and thicken, about 1/2 hr.
5. Pile on fritos, tomatoes, lettuces, avocado, cheese and hot sauce if desired. yum!

Crock Pot Version:

Ingredients:

• 2 pounds stew beef
• 2 tablespoons vegetable oil
• 2 cups water
• 1 tablespoon Worcestershire sauce
• 1 clove garlic, peeled
• 1 or 2 bay leaves
• 1 medium onion, sliced
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• 3 large carrots, sliced
• 3 ribs celery, chopped
• 2 tablespoons cornstarch

Directions

Ingredients:

3 mashed bananas (ripe)
1/3 cup apple sauce
2 cups GF oats
1/4 cup almond milk (I used rice milk)
1/2 cup raisins (optional)
1 tsp GF vanilla
1 tsp cinnamon

Directions:

4 chicken breast (I cut up a whole chicken and used all the parts)
2/3 cup gluten free all purpose flour blend
1/2 tsp salt
1/4 tsp paprika
1/8 tsp garlic powder
1 egg beaten + 2 tablespoons milk
4 tablespoons butter, melted

Directions:

1. Mix all the dry ingredients together in a bowl.
2. Beat egg and milk together in a bowl.
3. Spread melted butter evenly in a 9×13 baking dish.
4. Dredge chicken pieces in flour mix.
5. Coat with egg mixture.
6. Cover again with flour mix.
7. Lay in pan and turn to coat with butter.
8. Bake at 350 for 1 hour.

My absolute FAVORITE cake ever.

Vegetable shortening, for pan
Cocoa powder, for pan

Dry Ingredients:

1 1/4 cup white rice flour
1 cup cup cornstarch
1 cup unsweetened GF cocoa Powder
1 1/2 teaspoons baking Powder
1 1/2 teaspoons baking soda
2 cups granulated sugar
1 teaspoon salt
1 teaspoon xanthan gum

Wet Ingredients:

2 large eggs
1 cup milk (or milk substitute, we use rice milk)
1/2 cup vegetable oil
1 teaspoons GF pure vanilla
1 cup very hot water

Instructions:

1. Preheat oven to 350.
2. grease your pan(s) with shortening and sprinkle with cocoa powder.
3. In a large bowl whisk together the dry ingredients.
4. Add eggs, milk, oil, and vanilla and mix together. Mix on medium speed for 2 minutes.
5. Turn the mixer on low and add the hot water, and mix for another minute.
6. Pour batter into prepared pans. 2 – 9″ round pans, 30-35 minutes. 1 – 9×13 pan, 45 minutes. 24 cupcakes, 18-20 minutes.
7. Use a tester to check the middle of the cake for doneness.
8. Let the cake pans cool for 10 minutes and then turn them out on a wire cooling rack.
9. Once the cake is cooled, frost as desired.

2 T oil
1 medium onion, diced
3 medium carrots, peeled and diced
1 celery rib, diced
1 cup long grain white rice
1/2 tsp dried thyme
8 cups chicken broth
1 1/2 cup shredded chicken (2 breasts if you aren’t working with leftovers)
1 bay leaf
black pepper to taste
salt to taste

Instructions:

1. Heat the oil in a large stockpot or dutch oven over med-high heat. Add the onion, carrots and celery; sauté  until soft (about 5 minutes).
2. Add the thyme, chicken broth, shredded chicken bay leaf and rice; simmer until the vegetables are tender and the rice is cooked. (20-30 minutes). Because I had left over rice, I just waited until the last 5 minutes to add it.
3. salt and pepper to taste
4. I like to take about 1/3 cup broth out and mix in about 1/3 cup GF flour mix, then I dump that paste back into the soup to make it creamy.

3 1/2 – 4 lbs round steak
salt and pepper
2 T vegetable oil
1 onion, sliced thin
2 T tomato paste
1 T all-purpose GF flour
3 garlic cloves, minced
1/2 tsp dried thyme
1 (14.5 oz) can diced tomatoes
1 1/2 cups chicken broth
1 T finely chopped fresh parsley

Directions:

1. Preheat the oven to 300 degrees with the rack in the middle position.
2. Cut the roast crosswise into quarters (remove the line of gristle) to make 8 steaks.
3. Pat the steaks dry with a paper towel and then salt and pepper them.
4. Heat 1 T of oil in a dutch oven over med-high heat. Brown 4 steaks at a time, 3 minutes per side.
5. Add onion to the empty pot and cook until softened (5 minutes).
6. Add the tomato paste, flour, garlic, and thyme. Cook 1 minute.
7. Stir in diced tomatoes and broth and bring to a boil.
8. Return steaks and any juices to the pan. Transfer to the oven and bake for 2 hours, until the steaks are fork tender.
9. Transfer steaks to a platter, cover with foil, and let rest 5 minutes.
10. Skim the fat from the sauce, stir in the parsley, salt and pepper to taste. Pour over steaks and serve.

Dry Ingredients:

1 cup white rice flour, plus more for dusting
1/2 cup cornstarch
1/2 cup potato starch
1 tablespoon sugar
1/2 teaspoon salt

Wet Ingredients:

Directions: