Ingredients:

3 extra large eggs, beaten
3 tablespoons vegetable oil, sunflower or canola
1 1/2 cups water
2 cups white rice flour
1 1/2 cup brown rice flour
2 1/4 teaspoons xanthan gum
3 1/2 tablespoon granulated sugar
1 1/2 teaspoon salt, optional
1/2 cup powdered milk
2 1/4 teaspoon active dry yeast

Directions:

Preheat oven to 375 degrees. Blend all dry ingredients in a bowl. In a large mixing bowl, mix all wet ingredients until well blended. Add dry ingredients to wet and beat well, until dough is thick but not too stiff. Pour batter into a greased loaf pan. Cover and set aside in a warm location for one hour to rise. Once dough rises, bake for 50-60 minutes or until edges are well browned. Yield: 12-16 slices, or 1 loaf.

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3/4 cups granulated sugar
1/2 cup gluten-free baking mix or gluten-free flour
2 tablespoons butter
1 can (13 ounces) evaporated milk
2 1/2 teaspoons gluten-free vanilla
2 large eggs, beaten
1 can (16 ounces) packed pumpkin
1 1/4 teaspoon cinnamon
3/4 teaspoon ginger
1/2 teaspoon nutmeg

Directions:

Preheat oven to 350 degrees. Put all ingredients into a mixing bowl and blend well. Pour into a 9-inch, greased, pie pan. Bake for 40-45 minutes. Serve with whipped cream. Yield: 6 to 8 slices.

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2 cups granulated sugar
1 cup salted butter, melted
4 large eggs
4 1/4 teaspoons gluten-free vanilla extract
3 cups gluten-free flour or baking mix
2 teaspoons gluten-free baking powder
1 cup milk

Glaze:
2 cups powdered sugar
3 tablespoons water
1/2 teaspoon gluten-free vanilla

Directions:

Preheat oven to 350 degrees. Grease and gluten-free flour a 10-inch tube pan. Blend sugar and butter in a large bowl until creamy. Add eggs, beating after each one. Mix in vanilla. In a separate bowl, mix flour and baking powder; slowly add flour to sugar and butter mix. Add milk. Beat until well blended. Pour batter into pan; bake for 60 minutes or until toothpick comes out clean. Meanwhile, mix powdered sugar, water and vanilla for glaze. When cake is slightly cooled, drizzle over the top. Yield: 12 to 16 slices.
 

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1 cup creamy peanut butter
1 cup of granulated sugar
1/4 teaspoon gluten-free vanilla extract, optional
1 egg

Directions:

Preheat oven to 350 degrees. Blend all ingredients until smooth. Drop by the teaspoonful onto a cookie sheet. Use a fork to create a crisscross pattern. Sprinkle with extra sugar, if desired. Bake for 6 to 8 minutes, depending on oven. Cool. Makes 6 cookies.

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3 cups gluten-free flour mix or baking mix
2 large eggs
1 teaspoon baking soda
1 1/4 granulated sugar
1 teaspoon cream of tartar
1 1/2 teaspoon gluten-free vanilla extract
1 cup butter

Directions:

Mix or sift baking soda, flour and cream of tartar. Slowly cut in butter. Bead sugar, eggs and extract together. Pour egg mix into flour and blend well. Chill in refrigerator for 2 hours. Roll out and cut into desired shapes. Bake on greased cookie sheets for 8-10 minutes at 350 degrees. Frost and decorate, if desired. Yield: 2 to 3 dozen, depending on shapes desired.

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2 large eggs
1 1/2 cups water
3 tablespoons vegetable oil
1 tablespoon honey
1 tablespoon molasses
1 1/2 teaspoon salt, optional
3/4 cup tapioca flour
1/2 soya flour
2 cups rice flour, brown
1 tablespoon xanthum gum
1 tablespoon active dry yeast

Directions:
Blend eggs and water in a bowl and put into bread maker pan. Add honey, salt and molasses and mix. In another bowl, blend xanthum gum and flours. Mix flours with ingredients in bread maker pan and put yeast on top. Turn the bread maker on to the basic setting for a 1.5-pound loaf. Yield: 1 loaf.

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2 1/4 cups rice flour
1 1/2 teaspoons cinnamon
2 teaspoons baking soda
3/4 cup shortening
1/4 teaspoon salt
1 cup dark brown sugar
1/2 teaspoon powdered cloves
1 large egg
1 1/4 teaspoon ginger
1/4 cup molasses

Directions:

Preheat oven to 375 degrees. Blend all dry ingredients except sugar in a bowl. Mix shortening and brown sugar in a separate bowl; add egg and molasses. Blend well. Slowly fold in flour mixture; blend. Refrigerate dough to 1 to 2 hours. On wax paper, roll out dough into small balls; roll in sugar. Place on cookie sheet and flatten balls. Bake for 8-10 minutes. Yield: Approximately 2 dozen.
 

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1 1/4 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup vegetable oil
1 1/4 cup gluten-free sour cream
1 cup creamed corn
2 large eggs
2 tablespoons granulated sugar, optional

Directions:

Preheat oven to 375 degrees. Mix all ingredients together until well blended. Pour into a 9-inch dark metal, square baking pan. Bake for 35 minutes or until edges have browned. Yield: 9 to 12 squares.
 

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4 1/2 ounces sweet baking chocolate
1/2 cups boiling water
6 large eggs, separated, yolks discarded
2 cups granulated sugar
1 cup butter, softened
1 1/2 teaspoon gluten-free vanilla
2 cups rice flour or gluten free baking mix
2 tablespoons cornstarch
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 bar German or Swiss chocolate

Directions:

Preheat oven to 350 degrees. Melt 4 ounces chocolate in boiling water. Set aside to cool. In a mixing bowl, blend egg whites until forth appears; add 1/2 cup sugar. Beat until stiff. In large mixing bowl, cream remaining butter, sugar and vanilla until well blended and fluffy. Blend cornstarch, baking powder, soda, salt and flour. Blend in buttermilk and chocolate mixture. Fold in egg whites. Pour batter into three greased and gluten-free floured round cake pans. Bake for 30 minutes or until toothpick comes out clean. Cool and frost. Using a potato peeler, curl chocolate from bar on top as a garnish or add to serving plates. Yield: 12-16 slices.

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2 1/4 cups rice flour
1 1/2 teaspoons cinnamon
2 teaspoons baking soda
3/4 cup shortening
1/4 teaspoon salt
1 cup dark brown sugar
1/2 teaspoon powdered cloves
1 large egg
1 1/4 teaspoon ginger
1/4 cup molasses

Directions:

Preheat oven to 375 degrees. Blend all dry ingredients except sugar in a bowl. Mix shortening and brown sugar in a separate bowl; add egg and molasses. Blend well. Slowly fold in flour mixture; blend. Refrigerate dough to 1 to 2 hours. On wax paper, roll out dough into small balls; roll in sugar. Place on cookie sheet and flatten balls. Bake for 8-10 minutes. Yield: Approximately 2 dozen.

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