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.