February 27th, 2012
1 3/4 cups rice flour
1/4 cup buckwheat flour (filtered so no grain husks)
1/4 cup sorghum flour
1/4 cup tapioca starch
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup almond milk
1 cup water
2 eggs
4 tablespoons canola oil
1 tablespoon honey
1 teaspoon vanilla extract
preheat non stick pan on medium heat
Whisk together all powders and add all liquids(I like to whip my eggs together with my almond milk before adding)
Mix until almost smooth, a few lumps are ok!
Pour a 1/3 cup of batter on heated nonstick pan and shape into a circle with back of spoon.
Use a flipper to flip pancakes when the center starts bubbling slightly and the bottom is a golden brown.
I put my finished pancakes in the oven at 170F to keep warm until I’m all done
Feeds 4, or 3 hungry people!
gluten free, pancakes/ waffles | 
No Comments »
February 17th, 2012
1¾ cups gluten-free flour blend (*see recipe below*)
4 tablespoons egg whites(or 2 eggs)
1 teaspoon baking powder
¼ teaspoon baking soda
1/2 cup earth balance margarine
¾ cups packed light brown sugar( or pure cane sugar)
1 teaspoon vanilla extract
1 teaspoons cream of tartar
1/4 cup almond milk
½ cup enjoy life vegan/ gluten free chocolate chips
Preheat oven 350F
whip the margarine and sugar together, add eggs and extract.
In a separate bowl combine all powders and whisk together.
Now change to flat beater on mixer and slowly add the powders to the bowl alternating with slowly adding the almond milk- until it has formed a sticky but firm ball of dough, add a little more almond milk or flour depending on if it is too try or too wet..
Scoop balls of dough (mine were about an inch and a half round, you can go bigger but bake time with vary) put on silpat pan 1 inch apart from each other and slightly flatten the balls of dough.
Bake for 12 mins and then rotate pan
Now bake for another 5 mins or until golden on the edges
Flour mix
1 cup amaranth flour
1 cup arrow root flour
1½ cups sweet rice flour
1 cup cornstarch
1 cup potato flour
1 cup chickpea flour
1 cup tapioca starch
2 cups sorghum flour
Whisk all together in a large air tight container makes 9 1/2 cups of flour
cookies, gluten free | No Comments »
February 14th, 2012
2 1/2 cups all-purpose gluten free flour
1/2 cup Dutch-process cocoa powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup earth balance margarine
3/4 cup natural cane sugar
1 large egg
1/2 cup dark unsulfured molasses
Whip the sugar and margarine together,
add spices and cocoa powder and egg
Sift together baking soda and powder with flour
Preheat to 325F
Roll out dough between two pieces of parchment paper and then use cookie cutters and place on silpat lined pan
Bake for 10-12 mins
cookies, gluten free | No Comments »
February 6th, 2012
3/4 cup rice flour
6 Tablespoon tapioca flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon xanthan gum
2 eggs
2/3 cup coconut sugar
1/4 cup canola oil
1/2 cup rice milk
1/4 cup almond milk
1 teaspoons vanilla extract
Mix all fluids together including the sugar in one bowl
In another bowl mix together all powders
Add fluids to powders and mix together until it is smooth
I prepped a 6 large muffin pan with muffin liners
Preheat oven to 350F
Bake for 15-20 minutes. Or until a stick comes out clean
These are springy muffins! Would be great with some fruit in them too!
I added some poppy seeds but they didn’t really add any flavor so I omitted it from the recipe posted here
gluten free, muffins | No Comments »
