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Gluten Free Multi-Grain Bread Mix
Date or Raisin Nut Bread


  • 1/2 Pound (2 cups) Multigrain Bread Flour

  • 1/2 cup sugar

  • 1/2 tsp. salt

  • 2 tsp. gluten-free baking powder

  • 1 tsp. ground cinnamon

  • 1 egg

  • 1-2 Tbsp. oil

  • 1 1/4 cup milk

  • 1/2 cup gf chopped dates or raisins

  • 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


  • 1 packet Gluten Free Naturals Pancake Mix (inquire here)

  • 2 large or 3-4 small apples, peeled, cored and thinly sliced

  • Sugar and Cinnamon

  • 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


  • 1 1/4 cups gluten free cookie blend mix

  • 1/2 cup butter

  • 6 Tbl granulated sugar

  • 6 Tbl brown sugar, packed

  • 1 large egg

  • 1 tsp vanilla extract 1

  • 3/4 tsp salt

  • 1/2 tsp baking soda

  • 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.


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