Rice Bran Muffins

This is a nice muffin recipe...the molasses gives it a hearty flavour. The texture of these muffins is moist and filling. My three-year-old keeps stealing bites of MY muffins they're so good!

2 tablespoons molasses
1 teaspoon baking soda
3/4 cup brown sugar (packed)
1/4 cup butter-flavoured shortening
3 eggs
1 cup rice bran
1 teaspoon xanthan gum
1/4 teaspoon salt
1 1/4 cup milk and 1 teaspoon cider vinegar or 1 1/4 cup buttermilk
1/2 cup corn starch
1 1/2 cup GF flour mix (I use Bob's Red Mill All Purpose Flour Mix)
3/4 cup raisins

Preheat oven to 350 degrees F.

Stir baking soda in molasses until foamy and light in color. Set aside.

Cream the brown sugar and shortening together. Beat in eggs, then rice bran. Pour in the buttermilk and molasses mixture. Beat in the flour mix, cornstarch and salt, then add the raisins. Fill greased muffin tins 2/3 full with the muffin mixture. If you are using regular muffin tins, it should make about 18 muffins. If you are using larger muffin tins, it will make about 12.Bake for 18-20 minutes if using regular muffin tins, 22-25 minutes if using larger muffin tins. Muffins are done when a toothpick inserted in the middle comes out clean.

Turn out the muffins onto a tea towel to cool and cover with another tea towel.

"Stove-Top" Style Stuffing Mix

There are so few quick side-dish gluten-free options out there. This is an easy mix to make and keep on hand for whenever time is short. I have changed the seasoning amounts from the original recipe I found online because it was too salty. I doubt that you will be able to tell the difference between this and the non-gluten-free stuffing mixes available in the stores. The amount of extra water you might need when reconstituting this mix will depend on the density of the bread you use to make the mix.

Cut 1 loaf of gluten-free bread into 1/4" cubes and dry on a cookie sheet in the oven at 200F for a couple of hours, stirring every half hour, until all of the moisture has been removed from the bread cubes and the bread cubes are toasted. (Makes about 9 cups)

This is also a good way to use up old or stale bread that you find in the back of your freezer or bread/bun making attempts that didn't quite work out the way you had planned! Simply cut into cubes and dry in the oven as described above. I haven't tried it yet, but I suspect that cornbread bread cubes would be delicious in this mix...it's on my Things-to-Do List...I will post my results here once I try it.

Dry Stuffing Mix:

Measure 3 cups of the toasted bread cubes into each of 3 large Ziploc bags. To each bag add:
2 Tbsp dried onion flakes
2 Tbsp finely chopped dried celery (you can cut up celery and dry it in the oven with the bread, too – about 3 large stalks. Make sure it is thoroughly dry.) I use dried celery flakes from the dried spices area at the grocery store instead.
1/2 tsp black pepper
1/4 tsp salt (or less)
3/4 tsp poultry seasoning
1 Tbsp dried parsley
1 Tbsp powdered GF bouillon, chicken flavoured (you can use other flavours)

The dry stuffing mix can be sealed tightly in the Ziploc bags and kept in a dry area for later use. This mix will keep for a couple of months inside of the Ziploc bags, so long as all of the moisture has been removed from the bread cubes.

To prepare the stuffing you will need:

1 Bag of the Stuffing Mix
1 1/4 cups water (you may need up to 1/4 cup more water)
1/4 cup butter

Combine water and butter and bring to a boil in the microwave. Add bread cubes, stir until the bread cubes are just wet -- do not overmix. Cover and let stand five minutes until all of the water has been absorbed and the onion flakes have softened. Fluff with a fork and serve.

Multi-Grain Buns

Many of us miss our multi-grain buns. After working with this recipe for awhile, I am happy to finally post it here online. I have had several taste-testers try this recipe and the reviews have been very positive! Even those who think that they don't like multi-grain buns (i.e. young children and teenagers) surprise themselves by reaching for a second helping of these.

Dry Ingredients:

1 cup white rice flour
1 cup brown rice flour
1/2 cup potato starch
1 1/4 cup tapioca starch
1/3 cup sorghum flour
1 heaping tbsp ground flaxseed
1/2 cup rolled buckwheat flakes (pulverized in a food processor, but still chunky)
2 tbsp rolled quinoa flakes (pulverized in a food processor, but still chunky)
1 tbsp millet seeds (pulverized in a food processor, but still somewhat chunky) (optional)
1/4 cup sugar
3 tsp xanthan gum
3/4 tsp salt
1 tbsp egg replacer (optional, but this will enhance the texture)
1 cup instant dry milk powder
1/3 cup dairy whey (sweet dairy whey) (optional, but this will enhance the texture)

Wet Ingredients:

1 cup warm water
1 tsp sugar
2 tbsp room-temperature yeast

5 tbsp butter-flavoured shortening
1 cup hot water

2 room-temperature eggs plus 1 room-temperature egg white


Grease one 9" x 13" pan well with cooking spray. My preference instead is to prepare small round pans (about 4" across) or muffin tins with cooking spray. Recipe makes 12 buns when using a 9" x 13" pan and approximately 15 buns when using the tins. I find that Crisco spray doesn't brown as quickly, so I prefer it.

Combine the dry ingredients in the large bowl of a heavy-duty stand mixer.

In a separate bowl stir the yeast into the 1 cup of warm water with the 1 tsp of sugar added, let dissolve and proof for 10-15 minutes.

Melt the shortening in 1 cup of hot water (1 minute in the microwave).

Separate your eggs into a bowl.

Pour shortening mixture into dry ingredients and begin to mix on low. Add the eggs and egg white and mix, then add the dissolved yeast mixture. Beat at the highest speed for 4 minutes. IF the mix now seems impossibly soft, slowly start adding in additional tapioca flour/starch (1 tbsp at a time) only until the dough reaches a consistency that can be rolled in your hands. You shouldn't need to add more, so definitely try not to add more than 1/4 cup extra. The mixture should be soft and barely hold its shape when rolled in your palms. Adding the least amount of extra tapioca starch needed to shape the buns will ensure that the final product will be tender. Mix any added flour into the mix very well.

Grease your hands WELL with cooking spray. You will need to respray your hands lightly between forming each of the buns. Scoop a spoonful into your palm and roll in your palms to form a ball. Pat the top of each bun down in the pan with your fingers to about 1" thickness in the pan to help them maintain a uniform thickness. Spritz the formed buns lightly with cooking spray and cover loosely with cooking spray. Let the buns rise in a warm place until they are about doubled in size.

Bake in a preheated 325F degree oven for 15 minutes until they are baked through (sometimes I only leave them in for 13-14 minutes) and lightly browned. Try not to overbake them, as this will keep them softer. Depending upon your oven you may need to cover them lightly with aluminium foil after the first 10 minutes to prevent overbrowning. Let cool for awhile in the pan before taking them out, so that they don't fall.

** To reheat these: I find that it works best to reheat them for just a few seconds in a plastic baggie/sandwich bag that has not been sealed shut until they are slightly warm (10-15 seconds for one bun). This makes them very soft and steams the buns inside of the bag with the moisture that is already in them. I also reheat these buns from a frozen state using the baggie method...it works great!

Shortbread Cookies

1/3 cup softened butter (but not melted)
1 cup powdered sugar
1/4 cup oil
3/4 cups potato starch
1 cup cornstarch
1 tsp xanthan gum
1/2 tsp salt
3 Tbsp cream (but when I put it through the cookie press, I have been adding in about 2 additional Tbsp of cream to get it to the softer consistency...it doesn't make them spread much and we like them better this way. It won't go through a cookie press without the additional cream.)
1/4 tsp vanilla (optional)

Preheat oven to 325 degrees F.

In a large bowl, cream together the softened butter and the icing sugar (Important: if you are going to use a cookie press it is advisable to sift the powdered sugar, the potato starch and the cornstarch to remove all of the little lumps!). Add remaining ingredients. Mix well, being sure to remove all of the lumps.

Roll out this moist, soft dough on "floured" -- with cornstarch or icing sugar -- surface to about 1/4" thickness, or use a cookie press. Cut dough into desired shapes and prick with a fork if the traditional shortbread look is desired.

Use a spatula to lift the cookies from a floured surface to greased baking sheet (if you are using a cookie press do NOT grease the sheet or the cookies will not stick when you are trying to form them!). Bake until just the slightest hint of browning occurs.

Sour Cream Rolls

These rolls are very moist and can be used as buns for hamburgers, if desired. They are very light and have a speckled appearance due to the yeast.

4 tbsp butter-flavoured shortening
3 tbsp honey
2 eggs
1 tbsp yeast
1 cup sour cream
½ cup plus 2 tbsp potato starch
1 cup cornstarch
½ tsp baking soda
1 tbsp baking powder
2 tsp xanthan gum
¾ tsp salt
¾ tsp vinegar

Preheat the oven to 350 degrees F. Combine all of the ingredients and mix well to remove any lumps.

The dough will be quite wet. Wet your hands with water before handling the dough and shape into 9 equal balls. Drop each ball into a greased muffin tin.

Bake for 20-25 minutes, until golden brown and a toothpick inserted in the middle tests clean.

Kuchen

A kuchen is a moist coffee cake. This kuchen is very moist and freezes well. I usually make it in small round tins so that I can freeze individual portions.

1 cup gluten-free flour mix (I use Bette Hagman’s Featherlight Mix)
1 tsp baking powder
1 tsp egg replacer
1/3 tsp xanthan gum
1/8 tsp salt
½ stick butter (1/4 cup)
½ cup sugar
1 egg
½ tsp vanilla
1/3 cup warm milk
cinnamon sugar for sprinkling

Combine 1 softened 8 oz. block of creamed cheese and enough icing sugar to create a smooth mixture that is thin enough to drip off of a spoon and set aside.

Preheat the oven to 375 degrees F (decrease this to 350 degrees F if making individual portions). Lightly grease and rice flour a 9” round cake pan.

Mix together the flour mix, baking powder, egg replacer, xanthan gum and salt in a small bowl.

Cream the butter until white and fluffy. Add the sugar and beat on high for 5 minutes. Add the egg and vanilla and beat until smooth. Stir in the dry ingredients, alternating with the warm milk.

Pour the batter into the cake pan. Drop teaspoons of the creamed cheese mixture onto the top of the batter and swirl with the handle of a spoon. Sprinkle with the cinnamon sugar. Bake 15-18 minutes (less for individual servings).

This can also be made into cupcakes.

Variations: omit the creamed cheese mixture and top with spoonfuls of canned cherry pie filling or any other flavour pie filling, stir in mini semi-sweet chocolate chips, or top with frozen pitted cherries.

Spicy Gingersnaps

This recipe comes from The Gluten Free Kitchen by Roben Ryberg. The dough is very easy to work with and rolls nicely in your hands. I have also used this recipe with cookie cutters and dipped the cookies in granulated sugar before baking.

1/4 cup butter-flavoured shortening
1/2 cup sugar
1/3 cup molasses
2 egg yolks
1 1/4 cups cornstarch
3/4 cups potato starch
1/2 tsp baking soda
1/4 cup oil
1 tsp xanthan gum
1/2 tsp salt
1 1/2 tsp ground ginger
1/4 tsp cinnamon

Preheat oven to 350F (I sometimes lower this to 325F).

In a large bowl, cream together the shortening, sugar and molasses. Add the remaining ingredients, mixing well to remove lumps.

Drop by rounded teaspoon onto a greased baking sheet. Sprinkle well with sugar. (I roll them in little balls and then roll them in sugar instead, because this gives them a nice crackled surface. I've also used cookie cutters with this recipe and it works well, too.)

Bake 8-9 minutes. The dough will just be set, with no wet spot in the middle. Overbaking these cookies will make them too hard and a tad bitter.

Makes about 3 dozen cookies.

Pound Cake

This is a nice moist pound cake that can be topped like a strawberry shortcake can be, with whipped cream and strawberries.

1 cup white rice flour
1/2 cup cornstarch
1/4 cup tapioca starch
1 tsp baking powder
1/4 tsp salt
1 tsp xanthan gum
1 1/2 sticks (3/4 cups) butter, softened
3/4 cup sugar
1/4 cup milk
3 large eggs
1 1/2 tsps vanilla extract

Preheat the oven to 350 degrees F. Grease and rice flour a 9" x 5" loaf pan.

In a small mixing bowl, whisk together white rice flour, cornstarch, tapioca starch, baking powder, salt and xanthan gum.

In a large mixing bowl, cream butter and sugar together until light and fluffy, about one minute. Add eggs one at a time. Mix well between each addition.

Add the dry ingredients. Blend until all ingredients are incorporated. The batter will be thick. Add the milk and vanilla and blend until thoroughly combined, about one minute. Pour batter into prepared pan.

Bake for 45 minutes or until cake is golden brown and springs back to the touch. You may need to cover this with aluminum foil halfway through to prevent burning. Remove pan from oven. Allow cake to stand in the pan for five minutes before turning cake onto a cooling rack. Allow cake to cool completely on the wire rack before icing. Pour icing over the top of the cake.

Lemon/Orange Variation: Replace the vanilla with 1 tsp pure lemon oil, the zest of one lemon and 1 1/2 tbsp poppy seeds, or use pure orange oil and the zest of one orange.

Icing:
1 cup powdered sugar
3 tbsps water or milk
1/2 tsp vanilla

Combine all ingredients. Drizzle over top the top of the cooled cake.

Peanut Butter M&M Cookies

This is a variation of a recipe first published by Kraft Foods that were already gluten-free. These are very addicting!

1 cup smooth peanut butter (you can substitute crunchy)
½ cup sugar
1 egg
1/2 cup semi-sweet chocolate chips (or more!)
1/2 cup plain m&m's (or more!)

Mix the peanut butter, sugar and egg together well. Add in the chocolate chips and m&m's and mix until blended. The mixture will probably seem dry. Roll the mixture into balls, pressing the mixture together in your palm, then flatten on a cookie sheet with a fork.

Bake at 325 degrees F for approximately 20 minutes. Do not let these get too browned, they should be a light brown when finished. Allow the cookies to cool for a few minutes before removing them from the cookie sheet.

Sugar Cookies

I found this recipe on an online gluten-free forum (Thanks, Bridget!) This is a great recipe to keep on hand for those times when you want to decorate cookies with your children or need to take cookies to a school function.

4 cups of the following mixture: 3 cups rice flour, 2 tsp xanthan gum, 1/8 cup potato starch, and enough white rice flour to bring the mixture to 4 cups.

1 tsp baking soda
1 egg
1/2 tsp salt
1 cup butter
1 1/2 cups sugar
1 tsp vanilla
1/2 cup sour cream
1/8 tsp nutmeg (optional)

Beat the butter, egg and sugar together until light and fluffy. Add the vanilla, sour cream and nutmeg and mix until smooth. In a separate bowl, combine the flour mixture, baking soda and salt. Gradually add this to the wet ingredients. Refrigerate for 1 hour OR overnight.

Roll the dough out to 1/8" thickness. You may need to add more rice flour if the dough seems too sticky, but try not to add much. Cut out to your desired shape. If you wish to top them with sprinkles, add the sprinkles now.

Bake on a greased cookie sheet for 10 minutes at 350 degrees F. Let cool and decorate as desired.

The Bette Hagman Gluten-Free Flour Mix Recipes

Bette Hagman's Gluten-Free Flour Mix

3 cups rice flour
1 cup potato starch (NOT potato flour)
½ cup tapioca starch

********

Bette Hagman's Featherlight Mix

I use this mix for more delicate baked goods.

1 cup rice flour
1 cup cornstarch
1 cup tapioca starch/flour
1 tbsp potato flour (NOT potato starch)

Pudding Cookies

This recipe came from an online gluten-free forum and immediately became a family favourite of ours. These taste very similar to the Tollhouse Cookie recipe when using a vanilla or french vanilla pudding mix. They are a moist and chewy cookie, so you will want to store them in an airtight container to prevent them from drying out. I have made a few adjustments to the original recipe.

1/2 cup softened butter
1/2 cup butter-flavoured vegetable shortening
1/4 cup white sugar
3/4 cup brown sugar
1 tsp vanilla
1 small package of vanilla instant pudding mix (3.4 oz/96 g)
2 eggs
2 1/4 cups of gluten-free flour mix (I use Bette Hagman's Gluten-Free Flour Mix)
1 tsp baking soda
1/2 tsp xanthan gum
1 cup of semi-sweet chocolate chips

Combine the butter, shortening and sugar; beat until fluffy. Add vanilla and pudding mix and beat until smooth. Beat in eggs. Gradually add the flour and baking soda. Add the chocolate chips. Roll into balls and flatten with a fork. Bake on an ungreased cookie sheet for 8-10 minutes at 325 degrees F or until just set. Let rest on the cookie sheet for a couple of minutes before removing.

Variations: You are limited with these only to your own imagination! Try changing the flavour of the pudding mix to chocolate or butterscotch or use another flavour. Vary the additions added to things like butterscotch chips, peanut butter chips or nuts, or leave the additions out altogether.

Cherry Streusel Muffins

These muffings use dried cherries instead of the usual blueberries. They freeze well and are so delicious!

1 1/2 cups white rice flour
1/4 cup cornstarch
1 tbsp baking powder
1/2 teaspoon salt
1 tsp xanthan gum
1/4 cup butter, softened
1/2 cup granulated sugar
1 tsp almond extract
1 large egg
3/4 cup milk
1 cup dried cherries that have been covered with boiling water for 5 minutes, then drained
1 tbsp cornstarch

Streusel Topping: Mix 1/2 cup gluten-free flour, 1/2 cup sugar, 3 tbsp melted butter and 1/2 tsp cinnamon in a separate container using a fork until crumbly. Set aside.

Preheat the oven to 350 degrees F. Line muffin pan with paper liners.

Whisk together the white rice flour, 1/4 cup cornstarch, baking powder, xanthan gum and salt. Set aside.

In a medium bowl, cream together butter, sugar and almond extract until light and fluffy, about 1 minute. Add the egg and combine until thoroughly blended, about 1 minute. Add half of the flour mixture to the creamed butter and mix until well combined. (The mixture will be dry.) Add the milk and blend, then add the remaining flour mixture and blend for 1 minute.

Coat the drained cherries with the remaining 1 tbsp cornstarch and fold them into the batter.

Spoon the batter into lined muffin pans, about 2/3 full. Sprinkle each muffin with the streusel mix, pressing it down slightly into the batter.

Bake for 15-20 minutes or until muffins are golden and spring back to the touch.

Makes 12 Muffins.

Alternatives: use 1 cup frozen blueberries in place of the boiled dry cherries or use boiled and dried cranberries.

**Tip: freeze any leftover streusel mix to use next time!

Banana Bread

This banana bread is so good! No one would ever guess that it's gluten free. It freezes well. This recipe is a variation of a recipe from Great Gluten Free Goodies, by Rebecca Reilly. You can also make this in muffin tins, however the baking time shortens considerably to about 12-15 minutes.

1 cup sugar
1/2 cup softened butter
2 eggs
3 ripe bananas that have been peeled and mashed with a fork
a pinch of salt
1 tsp baking soda
2 cups gluten-free flour mix (I use Bob's Red Mill All-Purpose Flour Mix)
1 1/2 tsps of xanthan gum

Cream the butter. Add the sugar and continue creaming for several minutes on high until fluffy. Add the eggs, one at a time, beating until smooth. Add the mashed bananas and beat to stir. Add the salt, flour mix, baking soda and xanthan gum, stirring only to mix.

Pour into a greased loaf pan and bake at 350 degrees F for 1 hour. You may need to cover the top of the loaf lightly after a half hour to prevent it from burning on top. Allow the loaf to cool before slicing.

For another variation, stir in 1 cup of semi-sweet chocolate chips to the mixture before baking.

Pinwheel Cookies

This is the gluten-free version of my favourite Christmas cookies that my mother always made, however they're definitely cookies that are delicious all through the year! The dough is tricky to work with, but with the contrasting colours they look impressive and are worth the effort.

1 cup butter
1 cup sugar
2 eggs
6 tbsp milk
3 1/2 cups of gluten-free flour mix (I use the Bette Hagman Featherlight mix)
3 tsp baking powder
1/4 tsp salt
1 tsp vanilla
2 tsp xanthan gum

Make two separate batches of the above. For the second batch, replace 1 cup of the flour mix with 1 cup of cocoa powder. You may need to add slightly more flour to get to the same consistency as the first batch.

Separate each batch into three equal pieces. Roll each piece out separately on a lightly floured piece of parchment paper (or you can use powdered sugar) to make a rectangle measuring approximately 8" x 15". Carefully flip one of the chocolate pieces over onto a plain piece, matching the edges as closely as possible. Roll tightly into a log. Repeat, making three logs and place into the refrigerator for at least an hour to firm up the dough for slicing.

Once firm, carefully cut 1/4" slices with a sharp knife and place on a greased cookie sheet. Bake for approximately 10 minutes at 350 degrees F. Do not overbake. These may need to sit for a couple of minutes before removing from the cookie sheets.

Arrowroot Cookies

I bake these for my three-year-old (and yes, his older brother and sister eat them, too!). I add a couple of drops of food colouring to the dough when mixing it and then use animal shaped cookie cutters to cut them out. They're very cute and addicting, too! Pink piggies and yellow ducks beat regular animal crackers anytime...your child's friends will be jealous. :)

1/2 cup butter
1 cup granulated sugar
2 eggs
1 tsp vanilla
2 cups gluten-free flour mix (I use the Bette Hagman Featherlight mix)
2 tsps xanthan gum
1 cup arrowroot flour
1 tsp baking powder
1/2 tsp salt

Preheat the oven to 350 degrees F.

Cream the butter and sugar. Beat in the eggs and vanilla. Add the remaining ingredients and mix well. Refrigerate for 1 hour to firm up the dough. Roll out on a lightly floured surface (alternatively, you can lightly spray the countertop with non-stick spray). Cut into desired shapes and place on a greased cookie sheet. Prick each piece several times with a fork or a toothpick to allow the steam to escape. Bake for 8-10 minutes until just beginning to brown on the edges.

Cinnamon Twists

This is a nice little cookie recipe that my sister sent to me. It is a play on an old favourite of ours, but also an improvement because of the addition of the creamed cheese which gives a hint of a creamed cheese icing flavour. These freeze very well...when they last long enough to freeze in the first place!

1 8 oz. pkg softened creamed cheese
1 cup butter softened
1/2 cup sugar
1/4 tsp salt
1 tsp vanilla
2 cups gluten-free flour mix
1 tsp xanthan gum

Mix cream cheese and butter with mixer. Add sugar, salt and vanilla and mix, then add flour mix and xanthan gum and mix just till blended.

Refrigerate 1-2 hours until firm. Roll out on bed of cinnamon and sugar, sprinkle the top with sugar mixture. Cut into triangles and roll into crescents.

Bake at 350F for approximately 20 minutes.

Bagels

This is a great bagel recipe from The Gluten-Free Gourmet Bakes Bread by Bette Hagman. It's easy and dependable...you'll surprise yourself with the results! I have included my own instructions for forming the bagels and made recipe adjustments.

Wet Ingredients:
1 tsp sugar
1 cup warm water (110-115F)
1 tbsp room-temperature dry yeast
1/4 cup shortening
1/2 cup hot water
4 room-temperature egg whites

Dry Ingredients:
2 cups rice flour
2 cups tapioca flour
1/2 cup instant dry milk powder
3 1/2 tsp xanthan gum
1 3/4 tsp salt
2 tbsp sugar

Mix the sugar from the wet ingredients into the hot water along with the yeast. Mix well and set aside to foam. Dissolve the shortening in the hot water. Separate your eggs and set them aside.

With the mixer on low, blend the dry ingredients. Pour in the shortening and hot water mixture, then blend to mix. Add the egg whites and blend again. Then add the yeast mixture. Beat this on high for 4 minutes.

Shaping the bagels: Prepare by cutting 10 4"x4" squares of parchment paper and spraying these squares very lightly with cooking spray (I prefer Crisco spray because it doesn't brown as quickly). Separate the dough into 10 equal pieces. Working with greased hands (I spray mine with the Crisco spray), roll each piece of the dough into a bun shape, about 3/4" to 1" high, approximately 5" wide and place on the individual pieces of parchment. With a greased pointer finger, swirl the center of the dough to create the hole for each of the bagels. Cover lightly with plastic wrap and let them rise until they are approximately doubled in height and look puffy.

Approximately 10 minutes before they are finished rising, preheat the oven to 375F. In a large pot, bring 3" of water plus 1 tsp sugar to a boil. Drop two bagels at a time into the boiling water by tipping them off of the parchment paper pieces. Boil for 1 minute, turning them after 30 seconds. Remove using a slotted spoon and let drain on a paper towel for a few seconds to remove the excess water from the bottom. Place on a sprayed cookie sheet. Repeat until all 10 bagels have been boiled.

Cover lightly with foil and bake for about 18 minutes. Then raise the temperature of the oven to 425F and continue to bake uncovered until the outsides of the bagels are lightly browned (about 5 more minutes).

These taste best when toasted, but they're good right out of the oven, too. They freeze very well. When taking them out of the freezer, I microwave them for about a minute until they are just soft, then slice and place them into the toaster.

Yorkshire Pudding

I never thought I'd get to enjoy Yorkshire pudding along with my roast beef again once I had to give up eating gluten, but this recipe is delicious and is now a great new family favourite. I'm making myself hungry just typing this! A picture of these made in muffin tins can be seen in my photo album. This recipe makes 12 regular-sized "muffins."

2/3 cup of GF flour mix (I use Bette Hagman's Featherlight Mix)
1/3 cup of potato starch
1/2 tsp salt
1/4 tsp GF baking powder
1/4 tsp xanthan gum
3 room-temperature whole eggs
1 cup room-temperature milk or half & half
drippings from roast beef (I use a little bit of vegetable oil instead)

Preheat oven to 425F.

Mix all dry ingredients well in a separate bowl. Beat eggs until foamy, then add dry ingredients, mixing well with a mixer. Add the milk or cream and beat for a couple of minutes (it should be the consistency of thick cream).

Pour a little bit of the beef drippings or oil into each muffin cup. Put the muffin tins into the oven and heat till the oil is VERY hot and begins to smoke.

Distribute the batter evenly into the 12 muffin cups and bake at 425F for 15 minutes, keeping the oven door closed.

If the puddings are well risen by then, turn the oven down to 375F and finish baking until light brown (should be about 5-10 minutes).

Chicken Pot Pie Crust

This is a nice and easy recipe for a pie crust that you can use to top your own favourite chicken pot pie recipe. It rolls out very nicely. You will want to have precooked the chicken and vegetables before topping the pie. This can be used to cover pot pie filling and then frozen until you are ready to bake it.

Flour Mixture: 1 cup white rice flour, 1 cup tapioca flour, 1 cup cornstarch, and 1 Tblsp. potato flour (Bette Hagman's Featherlight Mix).

2 1/4 cup GF flour mixture (from above)
2 sticks of very cold butter
1/2 cup very cold water
3/4 teaspoon baking powder
1/2 teaspoon salt

Preheat the oven to 435 degrees F.

Combine the flour mixture, baking powder and salt. Sift to combine. Add 1 stick of butter cut into small pieces to a food processor and mix on low until crumbly (it should look like small peas).

Add 1 stick of butter (cubed) to the ice water; add to dry mixture and blend with a food processor until blended until it begins to form a ball. Roll into ball or divide into two parts if you are making two crusts.

On a gluten-free floured surface roll out each ball into the desired size and/or shape. You can also roll it onto a piece of parchment paper which makes it easier to transfer onto the already prepared pot pie. Roll this to approximately 1/4" thickness.

Bake until the filling is hot and the crust is golden brown.

Perogies

Delicious and so easy! Top these with a mixture of onions sauteed in butter, stir in some gluten-free breadcrumbs to the mixture and let heat through before topping the perogies.

1 cup rice or sweet rice flour
2/3 cup tapioca starch
1/4 tsp. salt
1/2 tsp. baking powder
1 tsp xanthan gum
1/2 cup water
1 egg
2 tsp. oil or melted butter

Add the dry ingredients to beaten wet ingredients and blend to a soft dough. Roll out the dough until thin and then using a glass or a perogie cutter, cut into circles. Fill with your choice of fillings and pat some warm water along the edges to help seal them tightly, then seal lightly with a fork. We love to add a mixture of mashed potatoes, butter, salt, pepper and shredded cheddar cheese.

If you want to freeze these, place them on a cookie sheet in a single layer until frozen, then transfer them to another container.

If you want to eat these right away, place them in rapidly boiling water for a couple of minutes. They should rise to the top after a bit, then let them boil for at least another 30 seconds before removing them with a slotted spoon.

Thick Rising Pizza Crust

This pizza crust is so close to the real thing that you will never again miss having "real" pizza! We all love it!

Ingredients:
2 cups white rice flour
2 cups tapioca flour/starch
1 1/3 cup dry instant milk powder
3-1/2 tsp xanthan gum
1 tsp salt
2 Tbsp yeast (room temperature)
1 cup warm water (105 - 110 degrees F)
1 Tbsp sugar
3 Tbsp vegetable shortening
1/2 cup hot water (120 degrees F)
***Lately I have been increasing the hot water to 3/4 cup...the resulting dough is softer, rises higher, and has an even nicer texture.
4 large egg whites (room temperature)

Preheat the oven to 400°F.

Grease cookie sheets or round pizza pans and set aside.

In bowl of heavy-duty mixer combine the flours, milk powder, xanthan gum and salt.

Dissolve the yeast and sugar in 1 cup of lukewarm water and set aside to proof.

Melt the shortening in 1/2 cup of hot water.

With a heavy-duty mixer on low, blend dry ingredients. Pour in hot water and shortening, blending to mix. Add egg whites, blend again, then add the yeast mixture. Beat on high speed for 4 minutes.

Spoon half the dough onto prepared pan. Pat the dough out in a circle until about 1/4" thick, except at the edges which should be slightly higher. I lightly spray my fingers with Crisco spray to do this. Poke the dough lightly with a fork all over the surface to prevent bubbles from forming in the dough. Let the crust rise for at least 20 minutes. Repeat with the second half of the dough.

At this point you can either cover them and freeze to use later, or you can par-bake the crusts before adding your toppings. Brush the surface of the crust lightly with olive oil and bake for 10 minutes until lightly browned. Spread with sauce and favorite toppings. Bake an additional 10-12 minutes until the cheese is bubbling and lightly browned. Yield: 2 pizza crusts 12-1/2" diameter.

Spicy "Oatmeal" Cookies

These will make your whole house smell wonderful. You'd never guess that there's no oatmeal in them! I know that oatmeal is still very controversial for celiacs, but until I see definitive research on them and sources of tested and reliable GF oats, I'm not willing to take chances...it's not worth it.

1/2 cup softened butter
1/2 cup butter-flavored shortening (this helps keep the cookies from spreading too much)
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla extract
1 1/2 cups all-purpose GF flour (I use Bob's Red Mill Gluten-Free Flour Mix for these)
1/2 tsp xanthan gum
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp salt
3/4 cup quinoa flakes
3/4 cup rolled buckwheat flakes
2 tbsps ground flaxmeal (you can omit this if you want to)
1 1/2 cups sweetened flaked coconut
1 1/2 cups raisins

Preheat the oven to 350 degrees F.

In a large bowl cream together the butter, butter flavored shortening, brown sugar and white sugar until fluffy. Beat in the eggs, and vanilla until smooth. Add the GF flour mix, xanthan gum, baking soda, cinnamon, cloves, and salt; beat until combined. Finally, stir in the quinoa, buckwheat, flaxmeal and raisins.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!