Gluten Free Multi-Grain Bread Mix
Date or Raisin Nut Bread
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1/2 Pound (2 cups) Multigrain Bread Flour
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1/2 cup sugar
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1/2 tsp. salt
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2 tsp. gluten-free baking powder
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1 tsp. ground cinnamon
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1 egg
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1-2 Tbsp. oil
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1 1/4 cup milk
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1/2 cup gf chopped dates or raisins
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1/2 cup chopped walnuts
Whisk flour, sugar, salt, baking powder, and cinnamon together in a mixer bowl. Add egg, oil, and milk and blend in. Stir in dates and nuts by hand. Pour into a greased 8 1/2" non-stick loaf pan. Bake at 350 degrees F for 1 hour, until it tests done. Remove from pan and cool on a cooling rack. Slice when cool.
Gluten Free Pancakes
Apple Pancake Bake
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1 packet Gluten Free Naturals Pancake Mix (inquire here)
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2 large or 3-4 small apples, peeled, cored and thinly sliced
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Sugar and Cinnamon
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Maple Syrup (optional)
Prepare the pancake batter (add 1 cup milk, 1/2 cup water, 1 Tablespoon of oil, and 1 egg). Blend well with a whisk. Grease two 9" round non-stick baking pans. Slice the apples very thinly, and put half in each pan. Spread apples to evenly distribute them on the the pan. Sprinkle apples with cinnamon and sugar. I use approximately 1 teaspoon sugar and 1/4 teaspoon cinnamon in each pan. Cover each pan with the pancake batter. Smooth to cover apples. Sprinkle with more cinnamon sugar. Bake at 350 F for 20 minutes. Turn out onto 2 round plates. Slice into wedges. Serve with maple syrup if desired.
Gluten-Free Cookie Mix
Chocolate Chip Cookies
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1 1/4 cups gluten free cookie blend mix
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1/2 cup butter
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6 Tbl granulated sugar
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6 Tbl brown sugar, packed
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1 large egg
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1 tsp vanilla extract 1
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3/4 tsp salt
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1/2 tsp baking soda
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1 cup gluten-free semi-sweet chocolate chips
Makes 2 1/3 cup batter, 24 cookies
In a heavy duty mixer, cream butter and sugar, then blend in egg and vanilla.
Add the CHF Gluten-Free cookie mix, salt and soda, and blend. Stir in chocolate chips.
Refrigerate dough until well chilled. We use a small ice cream scoop (1 1/2 inch in diameter) to drop dough onto a baking sheet; about a teasponful onto an ungreased pan. Bake 10-12 minutes at 375 degrees, or until golden brown. Cool 2 minutes on the pan. Remove to cooling rack and cool. Store in an airtight container.