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.)