Herb Sauce

1 c. olive oil
1/2 T. garlic powder
1 T. dried basil
1 T. dried parsley
1 tsp. dried oregano
1 tsp. dried or fresh rosemary
1/2 tsp. paprika
1/2 tsp. dried thyme
1 tsp. salt
1/4 tsp. pepper

Whisk ingredients together. Let herbs steep for at least 30 mins. at room temperature before using. Store tightly covered in a cool dark place up to 2 weeks. 

Makes a delicious alternative to a red sauce on pizzas and noodles, or use as a dipping sauce for flat breads.

Pumpkin Bread

2 1/2 c. oatmeal flour
1 c. sorghum blend*, or other GF flour
3 c. sugar
4 tsp. baking powder
1 1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. xanthan gum
1 c. oil
2/3 c. water
4 eggs
1 (1 lb.) can pumpkin (about 2 c.)

Combine the dry ingredients. Add the wet ingredients and stir until smooth. Pour batter into 12 mini-loaf pans that have been lightly greased. Bake at 350 for 50 mins. Cool in pans 10 mins, then invert onto a wire rack to finish cooling.  (Bake muffins for 40 mins; mini-muffins for 20 mins.)

*Blend together 1 1/2 c. sorghum flour, 1 1/2 c. potato starch, and 1 c. tapioca flour.

This is an adaptation of one of my mom's recipes. It tastes just as good as the original. Yum!

Zucchini Meatballs

1 lb. ground turkey
2 med. zucchini
1 tsp. salt
1/2 tsp.pepper
1 T. garlic
1/2-1 T. Italian Seasoning

Grind zucchini into small bits in food processor.  Add turkey and seasonings. Mix until well combined.  Form small balls and drop onto a greased cookie sheet. Bake at 350 degrees for 15 mins., flip meatballs and bake another 10-15 mins.  Serve with noodles and marinara sauce.

My favorite meatball so far.  The zucchini helps them stay nice and moist.

Cinnamon Muffins

1/3 c.oil
2/3 c. sugar
2 eggs
1 1/2 tsp. vanilla
1 1/2 c. G.F. flour*
1/2 tsp. xanthan gum
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cream of tartar
1/2 c. sugar
1 1/2 tsp. cinnamon
1/2 c. milk
1 T. vinegar
cinnamon sugar

Blend wet ingredients (except the milk), then add dry ingredients and mix well.  Add the milk and beat until smooth.  Spoon batter into 12 muffin cups and sprinkle with cinnamon sugar.  Bake at 350 degrees for 15-18 mins.

So yummy and so easy.

*Jule's Mix works really well.

Sweet and Sour Meatballs

Meatballs:

1 lb. hamburger or ground turkey
1 c. quick oats
1 1/2 T. oil
1 tsp. salt
1/4 tsp. pepper
1 T. parsley

Mix all ingredients and form into balls. Place balls on a greased cookie sheet and spray with cooking oil.  Bake at 350 degrees for 20 mins.

Sweet and Sour Sauce:

2 T. cornstarch or arrowroot
1/2 c. brown sugar
1 can pineapple chunks (20 oz.)
1/3 c. vinegar
1 T. soy sauce

Heat cornstarch, sugar and juice from canned pineapple on stove. Add the pineapple chunks, vinegar, and soy sauce. Simmer 10 minutes, stirring frequently. Pour over meatballs and serve over rice. (This sauce is also great to make stir-frys.)

Sandwich Bread

1 1/2 c. brown rice flour
1 c. oat flour
1 c. tapioca starch
1 T. yeast
1/4 c. sugar
1 tsp. xanthan gum
1 tsp. salt
1 3/4 c. water
3 T. oil
1 egg
2 T. vinegar

Blend all ingredients together until you get a nice, smooth consistency.  Pour into a greased loaf pan and allow to rise in a warm place for 45-60 minutes. (I like to heat my oven to 200 degrees, then turn it off when I put the bread in to rise.)  Bake at 350 degrees for 35-40 mins.

Apple Cinnamon Muffins

1/3 c. oil
1 tsp. cinnamon
1/2 tsp. salt
1/2 c. sugar
1 c. applesauce
1/2 c. toasted quinoa flour or brown rice flour
1 c. oat flour
1/2 c. tapioca starch
1/2 tsp. baking soda
1/2 tsp. cream of tartar

Combine all ingredients and mix for 3 minutes. Pour into muffin cups and bake at 350 degrees for 20-22 mins.

Sprinkle with cinnamon sugar before baking  if you want to serve it as a dessert.

Hummus

2 c. cooked chickpeas (or 1 can)
3 garlic cloves, crushed (or 1 T. minced)
1/4 c. tahini*
1 T. lemon juice
1/2 tsp. salt
1-2 T. cumin
1/4+ c. water

Blend all ingredients in food processor until you get a smooth, spreadable consistency. Add more water as needed.  Serve with chips, crackers, or as a wrap on tortillas.

Hummus and chips is one of my kids favorite lunches. Shhhh! I only use the word "chickpeas" never "garbonzo beans."

*You may use canned tahini, or make it fresh using 1/4 c. oil and 1 c. sesame seeds. Put in a blender and blend until smooth.

Chocolate Power Balls

1/2 c. sunflower seeds
1/3 c. sesame seeds
1 T. chia seeds, opt.
1 c. dates
1/2 T. vanilla
1/4-1/2 c. chocolate chips
1/4 tsp. cinnamon
1/8-1/4 tsp. cardamom, opt.
1/2 T. water or orange juice

In a food processor, pulse seeds and dates until well ground.  Add remaining ingredients and whirl until a ball forms.  Use your hands to form 1" balls and place on a greased cookie sheet. Refrigerate for 1 hour to harden.

*The original recipe uses nuts, which we can't do, so I modified it as shown above.

1 c. walnuts
1 c. cashews
1 c. dates
1 T. chia seeds
1 T. vanilla
1/2 chocolate chips
1/2 tsp. cinnamon
1/8-1/4 tsp. cardamom
1 T. water or orange juice

Sweet-Meat Balls

1 lb. lean ground turkey
2 c. quick oats
1 can mashed sweet potatoes
2 cloves garlic
1 tsp. salt
1/2 tsp. pepper
cooking spray

Mix all ingredients together.  Spoon mixture into little balls on two greased cookie sheets.  Spray generously with cooking spray.  Bake at 350 degrees for 30 mins., turning balls over after 15 mins.

Serve with spaghetti or plain with dipping sauces.

No one will ever guess these are so healthy!

Peanut Butter Quinoa Cookies

1 c. peanut butter
1/2 c. sugar
1 egg
1 tsp. vanilla
1/2 tsp. lemon juice or vinegar
2 tsp. water, or as needed
1/2 toasted quinoa flour*
1 tsp. baking powder

Combine wet ingredients. Stir in dry ingredients.  If dough is still crumbly, add an additional water.  Use hands to roll into balls. Place on ungreased cookie sheet and flatten with a fork. Bake at 350 degrees for 10 mins.

*To make toasted quinoa flour, bake uncooked quinoa at 350 degrees for 20-30 mins, or until golden. Let cool. Use a coffee grinder to grind into a flour.

Delicious!

Chocolate Chip Quinoa Cookies

2 c. rinsed and cooked quinoa, cooled
1/2 c. peanut butter (substitute tahini?)
1/4 c. honey
1 c. oat flour
1/4 c. ground flaxseed
1/2 tsp. salt
1/2-1 c. chocolate chips

Combine quinoa, peanut butter, and honey in a large bowl.  Mix in oat flour, flaxseed, and salt. Stir in the chocolate chips.  Drop onto greased baking sheet and bake at 350 degrees for 15-20 mins, until bottoms are golden brown. After you remove them from the oven, use a fork to flatten the cookies.

These are so nutritious, I don't feel guilty at all about given them to my children --or eating several in a row myself.   They are a complete protein, low in sugar, high in iron, and high in omega 3 fatty acids.  And since the quinoa is left as a whole grain, they don't spike your blood sugar (low on the glycemic index). And, they taste great!

Crunchy Coated Chicken

2 eggs
2 T. water
1 c. rice or oat bran
2-3 T. poppy seeds
1/2 tsp. seasoned salt
1/4 tsp. pepper
4-5 chicken pieces
cooking spray

Crack the eggs into a bowl, add water, and beat.  In another bowl, combine bran, poppy seeds, seasoned salt, and pepper.  Dip chicken pieces in egg and then roll them in the bran mixture until thoroughly coated. Place on a greased pan and bake at 400 degrees for 30 minutes.

This is soooo yummy! It reminds me of the cornflake-coated chicken my grandmother used to make.

Crispy Crackers

1 c. brown rice flour
1 c. arrowroot powder
1/2 c. rice or oat bran
1/2 tsp. salt
2 T. olive oil
3/4 c. + 1 T. water

Combine dry ingredients and make a well in the middle.  Pour oil and water in the well and mix until thoroughly combined.  Press the dough into a cookie tray and use a knife to score dough into desired shapes.  Bake at 400 degrees for 20-25 mins. Cool in the pan. Store in an airtight container for up to 2 days.

Tortillas II (Soft)

1 c. brown rice flour

1/2 c. sweet rice flour

1/2 c. tapioca starch

1/2 tsp. salt

1 1/2 c. water

1/4 c. oil

Mix dry ingredients together, then add water and oil. Blend until smooth.  Pour onto heated skillet or griddle sprayed with cooking spray. (You will want to reapply cooking spray between cooking each tortilla.) Flip when lightly brown on one side. When both sides are done, remove and cover with a clean towel to keep warm and soft. 

These worked out great with my honey-lime enchilada recipe. Mouthwatering!

Fish Marinade

1/2 c. olive oil
1 T. lemon juice (or serve with slices of lemon)
3 garlic cloves, minced
1 shallot, minced
2 tsp. basil
1 1/2 tsp. salt
2 tsp. pepper

Mix all and pour over fish fillets. Marinate in fridge at least 30 mins.  Bake at 350 degrees for 30 mins.

I found this recipe doing an online search for "fish recipes for people who hate fish."

Potato Soup (Dairy-Free)

5-6 med. potatoes, diced
1 onion, chopped
3 T. butter or oil
3 c. rice milk (or soy)
4 T. potato flour
salt and pepper, to taste
(ham, cut into pieces, opt.)

Boil the potatoes in water, then drain and set aside.

Meanwhile, saute the onion in oil until tender.  Add the milk and potato flour. Stir until the lumps dissolve. Stir in potatoes. Stir in salt and pepper as desired. (You may add chunks of ham if you'd like.)

Comfort food at it's best. Great served with Irish Soda Bread.

Banana Quinoa Muffins

1-2 bananas, mashed
2 T. oil
1 /4 c. sugar or honey
1 tsp. vanilla
1 egg
1/8 tsp. vinegar
1/2 c. tasted quinoa flour*
1/4 c. tapioca starch
1/2 tsp. guar gum
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1/4 c. nuts or seeds

Mix wet ingredients together. Add dry ingredients and stir until well blended.  Spoon the batter into 9 greased muffin cups/cups with paper liners. Bake at 375 degrees for 15 mins.  Cool 10 mins before serving.

*To toast quinoa, put it in a baking dish and place in preheated oven at 300 degrees. Bake 10 mins. Stir, then bake another 10 mins. Remove from oven and allow to cool, then grind into a flour.

Delicious and soooo healthy!

Polish Sausage and Noodles

1 lb. Polish Kielbasa sausage (or smoked sausage), sliced
1 T. olive oil
1 med. onion, diced
1/2 green pepper, diced
1 can water chestnuts, drained
1 serving of cream of mushroom soup (see recipe under "Soups")

salt & pepper to taste
garlic salt to taste

1 bag rice noodles

Prepare cream of mushroom soup; set aside.  

Cook noodles according to package directions. Drain. 

Saute sausage, onion and green pepper in olive oil until tender. Add chestnuts, spices and soup. Mix gently and let simmer slowly for 10 minutes. Serve over noodles.

Cream of Mushroom Soup, Dairy-Free

1 1/4 c. rice, soy, or almond milk
3 T. dairy free margarine
1 can mushrooms, finely chopped
1 T. onion, finely chopped
4 T. sweet rice flour
1/4 tsp. salt
1/8 tsp. pepper

Microwave milk for 3 mins. to get it hot. In a saucepan, saute the mushrooms and onion in the margarine.  When the onion is translucent, quickly stir in the flour, salt and pepper.  Cook over medium heat until bubbly, stirring constantly. Slowly add the hot milk and whisk until you achieve a thick, creamy texture. (This makes approximately the equivalent of a regular can of cream of mushroom soup.)

Tortillas I

1 c. brown rice flour*
1/4-1/2 tsp. salt
1/2 c. water
*(or buckwheat, oat, rye, barley, teff; or 1 1/4 c amaranth; or 1 1/4 c. quinoa plus 1/3 c. tapioca starch)

Mix flour and salt. Stir in the water. The dough should be soft, but not wet, and should hold its shape when you pinch it. The dough will likely form a ball as you stir it.  (Add more flour or water 1 T. at a time to achieve the proper consistency.) 

Pinch off balls of dough the size of golf balls. Roll in flour to coat well. Knead each ball as you pat or roll it to 5-6" circle that is 1/8" thick.

Heat a heavy skillet or griddle.  Cook in hot pan 3 mins. per side, or until lightly brown and just starting to appear dry.  Longer cooking will make the tortillas crisp.  Wrap in a cotton towel to keep warm, or cool on a rack.  Store in fridge for up to 1 week or freeze. Reheat in a toaster or warm oven.

Can add 1 T. seasonings, of your choice, for different flavors.  For sweet tortillas, add 1/8 tsp. stevia powder and 1/2 tsp. cinnamon.

These turned out a little crispy; good for tostadas.

Turkey & Cilantro Wraps

1 lb. ground turkey
1 T. olive oil
1 c. white onion, finely chopped
4 tsp. garlic
salt & pepper, to taste
1 c. fresh cilantro, finely chopped

Brown the turkey in the olive oil. Then add the onion, garlic, salt and pepper and cook til onion is translucent. Remove from heat; add cilantro. Eat in tortillas, on lettuce wraps, or as a salad. Serve with fresh tomatoes, avocado, cheese, etc.

Fresh Fruit Quinoa

1 c. quinoa, rinsed
2 c. cran-apple juice
2 tsp. oranged zest, opt.
pinch cinnamon
fresh fruit, sliced (peaches, nectarines, strawberries, etc.)

Boil quinoa and simmer 10-15 mins, until it has absorbed all the juice.  Let cool for a few minutes. Stir in the orange zest. Serve with fresh fruit.

"Graham" Crackers

1 1/2 c. brown rice flour
1/2 c. arrowroot
1/3 c. dark brown sugar
1 tsp. baking powder
1/2 tsp. salt
5 T. butter, cold
6 T. milk
3 T. honey

Place all dry ingredients in a food processor and mix together. Add butter and pulse until incorporated.  Add milk and honey and pulse until a dough forms.  Spread onto a well-greased jellyroll pan and bake for 5 mins. at 350 degrees.  Remove pan and score dough with knife and prick with a fork. Return to oven and bake another 10 mins.  Allow to cool in pan, then break into pieces.

No-Bake Cereal Balls

1/4 c. sugar
1/4 c. honey or agave nector
1/3 c. peanut butter
1 1/2 c. O-shaped cereal
1/2 c. puffed cereal
1/2 c. dried cranberries

Combine sugar and honey in a large saucepan and bring to a boil over medium heat.  Remove from heat and stir in peanut butter til smooth. Add the rest and stir til thoroughly coated.  With oil-sprayed hands, shape into balls.  Cool on wax paper.

Slow Cooker Brown Rice Porridge

1 c. brown rice*
4 c. water
3 T. brown sugar or honey
1 T. butter
1/2 tsp. salt
1/2 tsp. cinnamon
1 c. dried apple bits
1/2 c. dried cranberries
(1/2 c. chopped nuts, opt.)

Coat slow cooker with cooking spray. Place all ingredients in and mix well.  Cover and cook on low for 8-12 hours, or overnight.  Stir before serving.

*You can substitute quinoa, sorghum, teff, amaranth, wild rice, or oat groats.

So easy to get a hearty, healthy breakfast!

Red Beans and Rice

1 lb. dry red beans
1 large onion, chopped
1 green bell pepper, chopped
2 T. minced garlic
6 c. water
2 bay leaves
1/2 tsp. cayenne pepper
1 tsp. dried thyme
1/4 tsp. dried sage
1 T. dried parsley
1 tsp. Cajun seasoning
1 lb. andouille or smoked sausage, sliced

4 c. water
2 c. rice

Soak red beans overnight; drain and rinse.  Add the rest of the ingredients, except the sausage, to the pot and simmer for 2 1/2 hours.  Add sausage and cook an additional 30 mins. Serve over prepared rice.

Granola Bites

2 c. quick oats
1 c. oat flour
1/3 c. brown sugar, optional  (It is plenty sweet without.)
1/4 c. Quinoa flakes
1/4 c. ground flax or chia seeds
2 tsp. cinnamon
3/4 tsp. salt
1 c. dried fruit of choice
1/2 c. seeds or nuts
1/4 c. dark chocolate chunks, optional
1 egg (OR for Egg-Free: combine 1 Tbsp Ground Chia or Flax seeds with 3 Tbsp HOT water, let sit 5 minutes until gelled)
2/3 c. oil
1/2 c. honey, or maple syrup
1 T. vanilla


Mix dry ingredients together, then add wet and stir til well combined.  Press into a 9x13" pan and bake 30 mins at 350 degrees.  Allow it to cool completely before cutting.

Healthy and delicious! 

Banana-Zucchini Bread

1/4 c. applesauce
2/3 c. sugar (try cutting it to 1/2?)
1 tsp. vanilla
1 c. zucchini, shredded
1 c. banana, mashed
1 tsp. baking soda
1/4 tsp. salt
1 1/2 c. gf flour (I used a combination of mixes and oatmeal flour)
1/2 tsp. xanthan gum
1 1/4 tsp. cinnamon
1 tsp. nutmeg
1 dash allspice

Mix wet ingredients together, then add dry. Stir until well combined. Pour into a 9x5" bread pan, or small loaf pans. Bake for 1 hour at 350 degrees. Cool on a wire rack.

Delicious, and sooo moist!

"Oreo" Cookies

1/2 c. butter, room temperature, or 1/3 c. oil
1 c. sugar
1 tsp. vanilla
1 egg
1/2 c. tapioca flour
1/4 c. sorghum flour
1/2 c. brown rice flour
1/2 c. dark cocoa powder
1/2 tsp. xanthan gum
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt

Cream together sugar and butter or oil.  Add vanilla and egg. Beat together again for 2-3 minutes.Combine with the remaining ingredients. Mix together on low speed until the dough comes together. Pinch the dough off in small bits (teaspoon size) and roll in to a ball. Place on a greased cookie sheet and flatten with the palm or your hand. Bake the cookies for 8 – 9 minutes at 350 degrees. Allow to cool a couple minutes before sliding on to a cooling rack and cooling completely.

Cookies can be eaten as is, stored in an airtight container for up to 10 days or so. OR you can fill them.

“Oreo” Cookie Filling
*Please note these measurements are ESTIMATES!)

1/3 c. shortening
1 1/2 2 c. powdered sugar (start with 1 1/2 cups)
1/2 tsp. vanilla extract
1/4 tsp. orange extract
1/4 tsp. lemon extract
2-3 T. cold water

Beat together all ingredients until a thick, non-sticky dough forms. Form the filling into 1-inch balls and press to the back of one cookie. Top with another cookie and press together.

Pea Pasta

1 c. green peas
2 oz. (60 g.) prosciutto or ham
2 tsp. olive oil
1 small onion, finely chopped
1/4 c. chicken stock
1/4 c. light cream, or milk

Saute onion in olive oil. Add the chicken stock, cream, and peas and bring to a boil. Stir in the ham just before serving.   Serve over fettuccine; top with Parmesan cheese.

Chicken "Nuggets"

1-1 1/2 lbs. shredded chicken

1/2 cup of Parmesan cheese (opt.)

1 c. mashed potatoes (leftovers work well)

1/2 c. quick oatmeal

one egg

1 tsp. dijon mustard

salt and pepper, to taste

Preheat oven to 375 degrees. Stir all ingredients together. Form into patties on a lightly greased cookie sheet. Bake for 15 mins., then flip and bake for 10 more minutes.

So . . . they are actually more like chicken patties than "nuggets," but the name got my kids really excited to eat them.

Chicken Tamales

Wrap:
Corn husks, or aluminum foil

Dough:
4 c. masa harina
2 tsp. salt
1/4 c. olive oil
2 1/2 -3 1/2c. water or chicken broth

Filling:
1 can black beans- drained and rinsed
1 4 oz. can green chilis
1 tsp. sea salt
1/4 c. diced tomatoes (opt.)
1 tsp. ground cumin
1/8 tsp. cayenne or Cholula hot sauce
1-2 c. shredded chicken - use the broth in the masa
1/2 c. grated cheese (opt.)

Dough: Mix the masa, salt and oil.  Then add the broth or water 1/2 c. at a time until you get a soft dough- it should feel like fresh Play-doh. 

Filling: Just stir it all together. 

Soak the corn husks which I soak in water for at least 30 mins. to soften; you can also use foil.  Take a piece of masa about the size of an egg.  Flatten it against the corn husk or foil and press into a 3 inch x 4 inch oval- this is just approximate.  It should be no thicker than 1/4 inch or so.  Put a couple tablespoonfuls of filling in the center then fold both sides together and pinch it shut all along the middle.  The ends should be sealed too.  Roll up tightly in the husk or foil.  Twist the tinfoil to hold or fold over the excess husk.  Layer in a steamer basket and steam 45-60 minutes.

You can wrap in foil until you are ready to eat.  Freeze in batches of 6 in freezer ziplocks and enjoy the rest another day.

A little more work than usual, but they are worth it!

Cinnamon Sugar Cake Doughnuts

1/2 c. sugar*
3/4 c. brown rice flour
1 c. oatmeal flour*
1/4 c. potato starch*
1/4 c. arrowroot
1 1/2 tsp. baking powder
1/4 tsp. xanthan gum
1/2 tsp. salt
1/8 tsp. baking soda
1/3 c. oil
6 T. applesauce
1 T. vanilla
1/2 c. hot water
cinnamon sugar, to sprinkle

Whisk together dry ingredients. Add wet ingredients until just combined. Fill doughnut mold 1/2 full. Bake 15-20 mins. at 325 degrees, until slightly browned at edges. Cool in mold 5 mins. Run knife around edges, lift out of mold, and cool on wire rack. Sprinkle with cinnamon sugar. Makes 12 doughnuts.

*Original recipe called for 1 c. sugar, 1/3 c. oatmeal flour, 1/2 c. potato starch. But, you don't miss the sugar and the added oatmeal makes it a little more nutritious.

Pasta e Fagioli

1 lb. ground beef or turkey
1 onion, chopped, or 1/4 c. dehydrated onion
3+ carrots, chopped
2 (28 oz.) cans diced tomatoes
1 (16 oz.) can red kidney beans, drained
1 (16 oz) can cannallini/white kidney beans, drained
4 c.(30 oz.) stock (chicken/beef/veg.)
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley
1 tsp. Tabasco sauce (opt.)
1 (20 oz.) jar spaghetti sauce (or tomato sauce, plus Italian seasoning)
8 oz. rice pasta, cooked separately

Brown meat in a skillet and drain. Put all ingredients, except pasta, in a pot. Cook at least 30 mins, until it boils. Cook rice pasta separately and add right before serving.

You can also do this in a slow cooker. Cook on low 7-8 hours or on high 4-5 hours.  

This is my absolute favorite soup! It's very similar to the one served at Olive Garden.

Millet Oatmeal (Sandwich) Bread

1 c. brown rice flour
1/2 c. oat flour (can pulverize oats to make this)
3/4 c. millet flour
1/3 c. arrowroot (can substitute cornstarch if necessary)
1/3 c. sweet rice flour
1/4 c. flax seed meal
1 T. xanthan gum
3 eggs
1 tsp. vinegar
1 T. molasses
3 T. brown sugar
1 1/2 tsp. salt
4 T oil
1 c. hot water

To Proof Yeast:
1/4 c. hot water
1 T. yeast
1 tsp. sugar

Heat your water for proofing the yeast. In a small prep bowl, stir together your yeast and one teaspoon of sugar. Add 1/4 cup of the heated water to the yeast mixture. Let the yeast sit for 10 minutes.

In the bowl of your stand mixer, sift together the dry ingredients. In a separate medium bowl, mix eggs, molasses, vinegar, and oil.

Once yeast is ready, add the egg mixture to the dry ingredients. Then add the yeast mixture. Then slowly add 1 cup water to achieve the right consistency of the batter. The dough should be like very stiff cake batter.

Grease the bottom of a 10 inch loaf pan or two 8 inch pans. Heat the oven to 200 degrees and then turn off. Put the dough in prepared pan and place in oven to rise for about 1 - 1 1/2 hours. Put plastic wrap or a towel over the pan.

Once the dough has risen to the top of the pan, bake the bread for 40 minutes at 350 degrees.

Oatmeal (Blender) Waffles

3 c. oatmeal (or oatmeal flour)
2 tsp. baking powder
1/2 tsp. salt
4 eggs*
2 c. water*
2 T. oil
2 T. honey
1 tsp. vanilla

Put oatmeal in blender and pulse until ground into a flour. Add rest of ingredients and mix until well blended. Pour by 1/2 cups onto well greased waffle iron. (May need to add more milk as it thickens. You will probably need to reapply cooking spray to waffle iron to prevent sticking.)

*Original recipe called for two eggs, 1/12 c. milk.

Arrowroot Cookies

4 T. oil
1/2 c. granulated sugar
2 eggs
1/2 tsp. vanilla
1 c. G.F. flour
1/2 c. arrowroot flour
1/2 tsp. baking powder
1/4 tsp. salt

Stir all ingredients together. Drop onto greased cookie sheet. Bake at 350 degrees for 10 mins.

Easy Peasy Cupcakes

1 c. brown rice flour
2 tsp. baking powder
1/4 tsp. salt
1/2 c. sugar
1/4 c. oil
1 egg
1/2 tsp. vanilla
3/4 c. milk

Whisk together dry ingredients. Add wet ingredients and stir until well combined. Divide into 12 muffin cups and bake at 350 degrees for 20 mins. (Best served the day they are baked.)

Instant Potato Pancakes

1 c. cold water
1 egg, beaten
1/2 tsp. salt
3/4 c. dry potato flakes
1 T. chopped chives
1 pinch freshly ground black pepper
1 pinch paprika
2 T. oil

Whisk together water, egg and salt in a large bowl until salt has dissolved. Stir in dry potato flakes until incorporated. Stir in 1 tablespoon of chopped chives; season with black pepper and cayenne pepper.

Heat oil in a large skillet over medium-high heat. Swirl the pan to coat it evenly. Divide potato mixture into four equal portions and shape into pancakes. Place the pancakes in the pan and reduce heat to medium. Cook until a well-browned crust has formed onto the bottom of the pancakes, about 10 minutes. Flip each pancake and flatten slightly. Cook until other sides are browned, 7 to 8 more minutes.

"Miracle" Honey Oat Bread

1 T. yeast
1 c. quick oats
1 1/2 c. oat flour
1/4 c. rice flour
1/4 c. arrowroot powder
1/2 c. tapioca flour
1/2 c. sorghum flour
1/2 tsp. xanthan gum
1 tsp. salt
1 egg
1/3 c. honey
1 T. oil
1 tsp. vinegar
1 1/4 c. + 1 T. warm water*

Combine dry ingredients in a medium bowl. Add wet ingredients and mix 2-3 mins. Pour batter into a greased 9x5 bread pan. Place in a warm area and let rise for 30-50 minutes or doubled in size. Bake at 350 degrees for 30 mins.

*I used 1 3/4 c. warm water last time and it turned out great.

This is my favorite gluten free bread. Delicious plain; fabulous spread with butter and honey!

Oatmeal Banana Waffles

2 c. quick rolled oats
2 c. water
1 medium banana, peeled and sliced
1 Tbsp. honey
1/4 tsp. salt
1 tsp. baking powder
1 tsp. vanilla extract

Place all ingredients in a blender or food processor and mix until smooth. Let stand 3 minutes. Thin with water if needed. Pour into heated waffle iron and cook. (You will need to spray iron with PAM between each waffle to avoid sticking.)

Yum. It's like having banana bread for breakfast, but much faster!

Hamburger Buns &/or English Muffins

1/2 c. brown rice flour or sorghum flour
1/2 c. potato starch
1/2 c. tapioca starch
2 tsp. baking powder
2 tsp. sugar
1/2 tsp. xanthan gum
1/2 tsp. salt
2 eggs
1/3 c. oil
1/2 c. milk
Sesame seeds, optional

Thoroughly mix the first seven dry ingredients into a large bowl. Add wet ingredients and mix until just combined.

Place three rounded tablespoons onto cookie sheet for each bun. Leave a space of about 2 inches between each bun to ensure that each bun has some room to spread while baking. Bake at 400°F for 15 minutes, or until lightly browned.

For hamburger buns: sprinkle with sesame seeds just before baking.

Quick, easy, tasty, and rises beautifully.

Honey Acorn Squash

1 acorn squash
2 tsp. honey
1/4 tsp. salt
1/8 tsp. pepper
1 tsp. butter

Cut squash in half; remove seeds. Place in baking dish with 1/2 inch water covering the bottom. Drizzle with honey. Add seasonings and butter. Cover and bake at 350 degrees for 1 hour.

Cinnamon Swirl Bread

1 3/4 c.flour mix
3/4 c. brown rice flour
1 tsp. baking soda
3/4 c. sugar
2 tsp. xanthan gum
1/2 tsp. salt
1 c. milk or rice milk
1/4 c. vegetable oil
1 large egg
1 Tbsp. cinnamon
1/4 c. sugar

Directions:
In a large mixing bowl add the flours, baking soda, sugar, xantham gum, and salt. Whisk together lightly.

In a medium bowl add the buttermilk, oil, and egg. Beat with a mixer set on medium until well combined.

Add the wet ingredients to the dry ingredients. Mix together until combined.

Mix the sugar and cinnamon together in a small bowl for the topping.

Spray a loaf pan with nonstick cooking spray. Add half of the batter followed by half of the topping. Repeat with the rest of the batter and topping. Take a sharp knife and run it through the batter in a swirling motion**. Bake at 350°F degrees for 45-50 minutes in the center of the oven, or until done.

(For small loaves, bake 30 mins.)