Waffles

2 c. gluten-free flour mixture*
1/2 tsp. salt
3 tsp. baking powder
1 1/2 c. milk
4 eggs
4 T. butter or oil
(1/4 c. psyllium husks, optional)

Mix all together. Ladle onto hot waffle iron and bake 3-5 mins. (Note that the waffles will not get very brown.)

*Flour Mixture:
2 1/2 c. brown rice flour
1 c. potato starch
1/2 c. tapioca starch
1 3/4 tsp. guar gum

(Flour mixture can be used to make 2 batches of waffles.)

Yummy Doodle Muffins

1/2 c. millet grits
1/2 c. brown rice flour
1/4 c. potato starch
2 tsp. baking powder
1 tsp. cinnamon
1/4 c. sugar
2 eggs
1 c. applesauce (unsweetened)
2 T. oil
1 tsp. vanilla extract
1 c. dried fruit, chopped into small pieces (apricots, cherries, cranberries, etc.)
1 c. nuts, optional

Mix together dry ingredients, then add wet ingredients and stir until combined. Spoon batter into muffin cups with paper liners. Bake at 350 degrees for 20-25 mins. Cool 5 mins in pan, then transfer to rack to finish cooling.

These really are yummy! We call them cupcakes rather than muffins at our house because they really taste more like a dessert.

Crustless Pumpkin Pie

1 1/4 c. sugar (I usually reduce the sugar to 3/4 c. It still tastes great.)
3 T. sweet rice flour (I think any kind of GF flour will do just as well.)
3 eggs
2 c. canned pumpkin
3/4 c. evaporated milk
1 1/2 tsp. vanilla
1/2 tsp. cinnamon (Add whatever other regular pumpkin pie spices you like: cloves, allspice, nutmeg, ginger et.)

Combine the sugar and flour, then add eggs and mix well. Add the rest of the ingredients and stir til smooth. Put into a greased pie plate. Set into a larger baking dish and add 1/2 inch of hot water to outer pan. Bake at 350 degrees for 50-55 mins, until a knife comes out clean.

Pumpkin Bars Variation:
Simply increase the sweet rice flour to 6 T. Spread in 9 x 9 in. pan and increase baking time to 90 mins.

Pepperoni Cheese Bake

2 c. mozzarella cheese, shredded (You can safely cut this down to 1 c.)
1/2 c. pepperoni (I like to use turkey pepperoni for less fat.)
5 eggs
3/4 c. milk
1/2 tsp. dried basil or Italian seasoning
(mushrooms, olives, bell pepper, etc. to taste)

In a greased pie plate, layer cheese pepperoni and other "toppings." In a bowl, whisk together eggs, milk and dried basil. Pour over the other ingredients. Bake at 400 degrees for 30 mins. Let stand 10 mins before cutting.

This is delicious and so easy! This was our substitute for pizza before I learned how to make a GF pizza crust.

Breakfast Variation:
2 c. cheddar cheese, shredded
1/2 c. ham
5 eggs
3/4 c. milk
dash of salt and pepper
(mushrooms, spinach, etc. to taste)

Playgroup Granola Bars

2 c. rolled oats
1/4 c. brown sugar
1/3 c. sesame seeds
1/4 c. flaxseed, ground
1 tsp. cinnamon
1 c. sweet rice flour
3/4 -1 c. cranberries, nuts, or other "fillers" of your choice
1 tsp. salt
1/2 c. honey
1 egg
1/2 c. oil
2 tsp. vanilla

Combine dry ingredients and mix thoroughly. Add wet ingredients and stir til well blended. Pat into a greased 9 x 13 in. baking pan. Bake at 350 degrees for 20-30 mins. Cut while still warm.

I like to pack these individually in ziplock bags and store them in the freezer. They defrost quickly and make a great snack on the go.

Oatmeal Pancakes

Basic Recipe:
1 1/2 c. quick oats
1 c. brown rice flour
1/4 c. sweet rice flour
2 1/2 T. sugar
2 1/2 tsp. baking powder
1 tsp. salt
2 c. milk
3 eggs
1/2 c. oil

Combine all and cook on a hot griddle.

We love eating these with fresh or frozen/reheated berries, or spread with applesauce and a sprinkle of cinnamon.

Mix:
7 1/2 c. quick oats
5 c. brown rice flour
1 1/4 c. sweet rice flour
2/3 c. sugar
4 T. baking powder
5 tsp. salt
3 1/3 c. powdered milk
1/2 c. egg powder

Mix all together and store in airtight container. To cook, combine 2 c. of mix with 1 1/2 c. water and 1/3 c. oil.

I love the convenience of having the mix on hand for quick breakfasts! --If you don't have the egg powder or powdered milk on hand, just combine the rest of the ingredients together. When it comes time to mix it up, use: 2 c. mix, 2 eggs, 2 c. milk, and 1/3 c. oil.

Sweet Potato Muffins

2 c. sweet potato or pumpkin puree (1 can)
2 c. quick oats
2 c. oatmeal flour (I think this would turn out fine using any gluten-free flour.)
1 T. baking powder
1 tsp. baking soda
1 c. milk/water
2 T. vinegar
2/3 c. oil
1 - 1 1/2 c. brown sugar
2 tsp. cinnamon
1 tsp nutmeg

Combine all in bowl and mix thoroughly. Distribute batter into two muffin pans, and sprinkle with streusel topping or cinnamon & sugar if desired. Bake at 350 degrees for 30 mins.

Moist and delicious!

Streusel Topping:

4 T. melted butter
1/2 c. brown sugar

Mix together and spoon over muffins.