Soft Dinner Rolls

2 T. yeast
2 tsp. sugar
2 c. warm unflavored milk of choice, or water
1½ c. superfine or Asian white rice flour
½ c. superfine or Asian sweet rice flour
¾ c. potato starch
½ c. tapioca starch
1 tsp. xanthan gum
1½ tsp. salt
1 T. baking powder
2 eggs
¼ c. butter, melted, more for brushing pans
¼ c. honey
1 tsp.vinegar

1. Combine yeast, sugar and warm milk in a small bowl and whisk to dissolve the sugar. Let sit 6 to 8 minutes or until mixture is foamy and has increased in volume.

2. Combine flours, starches, xanthan gum, salt and baking powder in the bowl of an electric mixer fitted with the paddle attachment. Mix for 30 seconds on medium-low to combine and break up any lumps in the potato starch.

3. Add the yeast mixture, 2 eggs, melted butter, honey and vinegar. Mix on medium-low until combined, scraping down the sides of the bowl. Then turn the mixer on high and mix for 3 minutes. Batter should be very thick and smooth.

4. Preheat oven to 375°F. Brush 2 standard muffin pans with melted butter or spray with gluten-free, non-stick cooking spray.

5. Spoon batter into prepared muffin pans, filling about ¾ full. Alternately, use a small (#60) ice cream scoop and place 3 scoops in each muffin tin (like a clover leaf). Cover with a clean kitchen towel and place in a warm, draft-free place. Let rise for 35 minutes or until dough has almost doubled in size.

6. If desired, beat remaining egg with 1 teaspoon water until thoroughly blended. Gently brush the tops of each roll with egg mixture.

7. Place rolls in preheated oven and bake 17 to 18 minutes or until golden brown. Let cool in the pans for 15 minutes

Scripture Cookies

3/4 c. butter, or 2/3 c. oil
1/3 c. milk or water
1 1/2 c. sugar
2 eggs
2 c. oatmeal flour
2 tsp. cinnamon
1 tsp. salt
1/2 tsp. baking soda
3 c. oats

Beat the first four ingredients together. Mix in the rest of the ingredients. Drop by teaspoonfuls onto a  cookie sheet lined with parchment paper. (These like to stick, so the parchment paper is important!) Bake at 350 degrees for 15 mins.  Cool a few minutes before removing.

This is a gluten-free version of the Scripture Cookie recipe puzzle found in the January 2014 Friend Magazine.

*I have since revised the recipe as below. I think they came out even better.

3/4 c. butter
1 1/2 c. sugar
2 eggs
2 c. oatmeal flour
2 tsp. cinnamon
1 tsp. salt
1/2 tsp. baking soda
2 c. oats

Citrus Cookies

1/2 c. shortening
1/2 c. sugar
1/4 c. lemon or lime juice
1 tsp. zest
1 1/2 c. white rice flour
1/2 tsp. baking powder
1/2 c. arrowroot

Blend all together. Refrigerate for 30 mins. Roll into 1" balls. Bake at 350 degrees for 15 mins. Roll in powdered sugar, if desired.

Shortbread

1/2 c. shortening (or 1/3 c. butter)
1/2 c. white rice flour
1/2 c. arrowroot
1/2 c. powdered sugar
1/8 tsp. baking powder
1/8 tsp. salt
1 tsp. vanilla

Combine all ingredients in a food processor. Mix for 1 min. Form into a large circle on a cookie sheet. Cut into 8 slices. Bake at 350 degrees for 17 mins. Cool 30 mins. Reslice; sprinkle with powdered sugar.

For Lemon Shortbread: increase rice flour to 3/4 c. and add 1 T. lemon juice. Ice with:
1 c. powdered sugar
2 tsp. lemon juice
2 tsp. lemon zest

Lemon Bars

1/2 c. lemon juice
1 tsp. lemon zest
1/2 c. shortening
1 c. white rice flour
1/2 c. arrowroot
1/2 c. powdered sugar
1/8 tsp. baking powder
1/8 tsp. salt

Combine all ingredients. Press into a 9x13' baking dish. Bake at 350 degrees for 25 mins.  Cool, then pour on lemon filling.

Lemon Filling:
1/2 c. arrowroot
1 1/4 c. sugar
1 c. water
1 1/2 c. lemon juice
1 tsp. lemon zest

Combine all ingredients in a saucepan. Bring to a gentle boil over med. heat, stirring constantly. Lower the heat, and cook 1 min. more. Pour over the crust. Cool and refrigerate. Sprinkle with powdered sugar and cut into bars.

Orange Rolls

2 1/2 c. gf rice flour blend

1/2 c. tapioca starch

3 T. yeast

1/4 c. sugar

1/2 tsp. salt

1 tsp. baking powder

1 tsp. xantham gum

4 T. butter

1/2 c. water

1/2 c. + 2 T. milk or water

1 egg

Combine the flour, starch, yeast, sugar, salt, baking powder, and xantham gum. In a bowl, combine water and butter; microwave until the butter is melted. Add the milk and egg to the melted butter mixture and stir. Once it has cooled  slightly, pour it into the flour mixture. Stir until a soft dough forms. Spread into a 9x13" baking dish. Cut into squares. Let rise until doubled.  Bake at 350 degrees for 35 mins.  Frost while still warm.

Frosting:

1 c. oranges (juice, plus a little zest ground in food processor)

2/3 c. sugar

1/4 c. butter

2 T. sweet rice flour

Heat oranges and sugar in a pan until zest is tender. Add the butter and melt. Remove a little of the mixture and add sweet rice flour in a separate container. Stir until no longer lumpy, then add back into the pot. Stir until slightly thickened.

Cream Soup Mix

1 oz. dried mushrooms

1/2 c. dairy-free dry milk substitute

1/4 c. superfine rice flour

1/4 c. potato starch

1/4 tsp. salt

1/4 tsp. pepper

1/2 tsp. garlic powder

1/2 tsp. onion powder

1 T. powdered vegetable soup base

Ginger Glazed Mahi Mahi

3 T. honey
3 T. soy sauce
3 T. balsamic vinegar
1 tsp. ginger root, grated
1 tsp. minced garlic
2 tsp. olive oil
salt and pepper, to taste
4 mahi mahi fillets
1 T. oil,  for frying

In a shallow glass dish, mix together ingredients. Marinate fillets in the refrigerator for at least 20 mins. Heat oil in a large skillet over medium heat. Fry for 4-6 mins on each side, until it flakes easily. Removed from pan. Pour reserved marinade in pan and heat until the mixture reduces to a glaze consistency. Spoon over fish and serve immediately.

Jules Gluten-Free Flour Mix

1 c. arrowroot
1 c. potato starch
1 c. fine white rice flour
1/2 c. sorghum or brown rice flour
1/2 c. tapioca starch
4 tsp. xanthan gum

Whisk together all ingredients.

Pumpkin Cookies

2 1/2 c. Jules Gluten-Free flour*
2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. salt
1/2 c. sugar
1/2 c. brown sugar
1/2 c. butter
1 c. pumpkin puree
1 egg
1 tsp. vanilla
1/4 c. molasses or sorghum

Whisk together all the dry ingredients, except the sugars in a large bowl. In a separate bowl, cream together the sugars and butter until fluffy. Add the pumpkin, egg, vanilla, and molasses. Stir in the dry ingredients until combined. Wrap tightly in plastic wrap and refrigerate until chilled. Drop cookies onto parchment-paper-lined cookie sheet and bake at 350 degrees for 15-20 mins.

*Jules Gluten-Free Flour Mix
1 c. arrowroot
1 c. potato starch
1 c. fine white rice flour
1/2 c. sorghum or brown rice flour
1/2 c. tapioca starch
4 tsp. xanthan gum