Makes 6 cups
Keep this gluten-free baking mix on hand and you'll always have a gluten-free foundation for sweet or savory baked goods. Substitute it cup for cup when a recipe calls for all-purpose flour. Rice and tapioca flours and potato starch can be found in the bulk or baking section of most natural food stores and some supermarkets.
4 cups rice flour
1-1/3 cups potato starch
2/3 cups tapioca flour
Whisk ingredients together in a large airtight container, seal and store in the pantry until ready to use.
Delicious for breakfast, afternoon tea or a bedtime snack.
1 cup rice flour
1/2 cup soy flour
1 cup potato starch
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
1/2 cup vegetable oil
2 tablespoons water
3 ripe bananas, mashed
1/2 cup shredded toasted coconut
1. Preheat oven to 350 degrees F. and grease an 8.5- X 4-inch loaf pan.
2. In a medium-sized bowl, whisk together rice and soy flours, potato starch, baking powder and salt.
3. In a large bowl, beat eggs with sugars until well-blended. Beat in oil and water. Blend in the mashed bananas.
4.Pour into prepared loaf pan and bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
Gluten-free pancakes are a welcome treat to those who have given up the traditional wheat flour breakfast treat. Topped with sautéed apples and sour cream, these pancakes will quickly become a morning favorite. For a tasty change, substitute five-spice powder for the ground cinnamon.
2 tablespoons unsalted butter
2 tablespoons olive oil
2 apples, cored, cut into thin wedges
2 to 3 tablespoons brown sugar
3/4 cup gluten-free baking mix (see recipe above)
1/4 cup tapioca flour (not tapioca starch)
1-1/2 teaspoons baking soda
1 cup buttermilk
1. In a large skillet over medium heat, stir together butter and olive oil until butter is melted. Add apple wedges and cook, stirring often, until apples soften. Sprinkle with brown sugar and cinnamon and cook, stirring occasionally, for 2 to 3 more minutes. Set aside.
2. In a medium-sized bowl, whisk together baking mix, tapioca flour and baking soda. In a small bowl, whisk together egg and buttermilk. Add wet ingredients to dry ingredients and stir until well-blended.
3. Heat nonstick griddle to medium-high heat. Pour 1/4-cup portions of batter on griddle and cook for 2 minutes or until lightly browned on the bottom. Flip and cook 1 to 2 minutes or until both sides are lightly browned and pancakes are cooked through.
4. To serve, place pancakes on a serving platter and top with sautéed apples and sour cream.
Serves 8 to 10
Chocolate and almonds are a delectable match in this decadent gluten-free dessert.
2 sticks unsalted butter
1-1/2 cups granulated sugar
1-1/4 cups gluten-free baking mix (see above)
1/4 cup potato flour (not potato starch)
1/2 cup cocoa powder
1/4 teaspoon salt
1 teaspoon pure almond extract
1/2 cup honey or agave nectar
1 cup slivered almonds
1 cup miniature chocolate chips
1. Preheat oven to 375 degrees F. Place butter in a 9- x 12-inch baking dish and place dish in the oven to melt butter. Remove from oven and set aside.
2. In a large bowl, whisk together sugar, gluten-free baking mix, potato flour, cocoa powder and salt. In a medium-sized bowl, whisk together eggs, almond extract and honey or agave.
3. Add wet ingredients to dry ingredients and mix until just combined. Add melted butter and blend well. Stir in almonds.
4. Pour batter back into baking dish and sprinkle chocolate chips evenly overtop. Bake for 35 to 40 minutes or until set. Transfer to a wire rack to cool.
5. Invert onto a cutting board and slice into 8 to 10 brownies. Serve warm or place completely cooled brownies in an airtight container and store in the refrigerator. ?
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