Sample Recipes

Buttermilk Pancakes
Served for breakfast or brunch, these pancakes are sure to please. Most of my testers can’t tell these aren’t wheaty.

Instructions:

1. Fully mix all dry ingredients. Try measuring out multiple batches so you will have some on hand for future convenience.  Be sure to mark the container with the instructions.
2. Add wet ingredients and stir to fully incorporate. The batter will take on its proper thickness only after a few minutes standing. If the batter is too thick or thin (variations in milling of the various flours or in the liquid used can cause this,) use water to thin slightly or corn starch/potato starch to thicken slightly.
3. Cook as you would any pancake.  This recipe also works for waffles.

Yield: 15, 4 inch (10cm) pancakes

Nutritional Information
Calculations based upon the basic recipe excluding
 optional ingredients and variations.
Per 4 inch (10 cm) pancake

Variations:
These pancakes are a special “sleep-in” favourite at my house. In their basic form or dressed up with variations, they are always a hit. Here are a few ideas to get you started:

Berry Pancakes - Sprinkle a few fresh or frozen berries of your choice on the top of each pancake right after you place the batter into the pan.

Banana Pancakes - Chop a banana into small pieces and mix it into the batter for a great tropical treat.

Apple Cinnamon Pancakes - Add a chopped apple and a teaspoon of cinnamon to the batter. With a little maple syrup this is a perfect cool morning breakfast.

Waffles - Prepare the batter as you would for pancakes, but cook it in a waffle iron for crisp light waffles. Top them as you wish and enjoy immediately.
Pro-tip: If you undercook them just slightly they can be frozen for later use as toaster waffles.

Pancake Breakfast Sandwiches - Build yourself a breakfast sandwich on pancakes. While not a new idea, it is a good one.

Pizza Dough
Make up some of these crusts ahead of time and freeze them.
 While not quite as convenient as take-out, a bit of forward planning makes them just as fast!

Instructions:
1.     Mix together all dry ingredients in an electric mixer using the flat paddles, not the dough hook.
2.     Add the wet ingredients and beat 1 minute on high. Note: The dough will look quite different from regular pizza dough.  This is due to the different flours used and is necessary in order to achieve the desired outcome.
3.     Split dough into three equal portions for thin crust pizzas; two for thick crust style pizzas.
4.     Press into non-stick pans (do not use a pizza stone or perforated pizza pan) that have been coated with cooking spray. Use a wet hand to form the dough into the desired pizza shell shape.
Pro-tip: Re-wetting your hand frequently will prevent the dough from sticking to you.
5.     Allow dough to rise in a warm, but not hot, area for 20 - 30 minutes, or until it is 1 ½ times as thick.
6.     The pizza dough can be topped as you wish to bake right away, or baked without toppings to be kept for use later. With toppings; bake at 400oF (200oC) for about 20 minutes, or until nicely browned.
7.     To prepare the plain shells for use later, bake at 325oF (165oC) for about 15 minutes until baked, but not browned. The pre-baked pizza crust can be kept a few days in the refrigerator or frozen.

Yield: 3, 12 inch (30 cm) thin crust pizzas or 2, 12 inch (30 cm) thick crust pizzas  

Nutritional Information
Calculations based upon the basic recipe excluding
 optional ingredients and variations.
Per 1/8 slice of 1 thick crust pizza

Variations: 
The variations in toppings are only limited by your imagination.  You can stick to the traditional favourites or try some new combinations, possibly creating a new masterpiece.  Any kind of gluten-free meats, cheeses or vegetables can be combined with whatever type of sauce you like.

Cheese Crust - Add ¾ cup (185 ml) grated cheese of your choice into the dough to add a bit of extra flavour.

Herb Crust - Add some herbs to the dough to add a bit of extra flavour. Try basil, oregano, and fennel seed for a classic Italian flavour.

Dessert pizza - Top the dough with thin slices of apples or pears and sprinkle with sugar and cinnamon, or other sweet spices. The resulting “pie” is different from the ones at your local pizzeria, but it sure is tasty.

Brown Rice Sorghum Bread
A great whole wheat sandwich bread replacement, this bread stays nice and soft even when chilled.

Bread Machine Instructions:

1. Measure and mix dry ingredients and set aside.  Follow the directions given for your particular bread machine regarding the appropriate temperatures for ingredients.  See “Working with Bread Machines” (p. 31) for best results.   
2. Beat eggs.  Add them, along with milk or alternate, oil and vinegar to the dry ingredients.    
3. Mix to fully incorporate the flours before transferring dough to the bread machine. 

Pro-tip: Resist the urge to skip this step. Gluten-free flours tend to be harder to incorporate and the machine will likely not get out all the lumps.    

1. Set the machine on single rise (rapid) setting and choose dark crust.  When the machine has completed its cycle, remove bread immediately and place on a cooling rack.  It is best to wait until the bread has cooled fully before slicing. 

Hand Made Instructions:

1. Mix dry ingredients in a heavy-duty mixer with a flat paddle installed.  In a separate container, beat eggs until frothy.

Pro-tip: An immersion blender works well for this.

1. Warm the milk or alternate to about 120oF (40oC). This will feel very much like a warm bath, and combine it with the other wet ingredients.    
2. Add the wet to the dry and mix on low/medium for about three minutes.  Soft, sticky dough will form. 

Pro-tip: Handle dough with wet hands to prevent sticking.    

1. Form dough into any shape you desire, such as sandwich loaves, baguettes or buns.      
2. Place the formed dough to rise in a warm, draft free area until nearly double the original size.  For a crisper crust, brush with lightly beaten egg white. 
3. To produce one large loaf, bake at 375oF (190oC) for about 40 minutes until golden brown.  For other shapes and sizes of buns or breads, bake until golden brown.

 Nutritional Information
Calculations based upon the basic recipe excluding
 optional ingredients and variations.
Per slice (approximately 2 2/3 oz (75 g)

Peanut Butter Cookies
Rich and chewy with lots of peanut flavour!

Instructions:

1. Measure and mix dry ingredients and set aside.    
2. Cream together next set of ingredients in a mixer until fluffy. Add reserved dry ingredients and mix into a crumbly dough.    
3. Add water 1 tablespoon (15 ml) at a time, allowing the water to be fully incorporated before adding any more until dough comes together to form a ball. 

Pro-tip: This step is required to account for variations in the texture of different brands of peanut butter.    

1. Form dough into 1 inch (2.5 cm) balls or use a small ice cream-type scoop. Press dough flat with the tines of a fork for traditional looking cookies.    
2. Bake at 375oF (190oC) for 10 - 12 minutes or until lightly golden. Allow to cool before handling. 

 Yield: about 3 dozen cookies

Nutritional Information
Calculations based upon the basic recipe excluding
 optional ingredients and variations.
Per cookie

Variations:
These cookies bring to mind the fresh baking at my grandma’s house when I was a child. This recipe has more peanut butter than the average peanut butter cookie recipe to provide a really robust flavour, and none of my testers could believe that the cookies were gluten-free and dairy-free.

I personally don’t think the recipe needs anything, but some of my testers like them with chocolate chips or raisins. They also bake up well with other nut butters such as almond or cashew.

For those allergic to nuts, they bake up beautifully when made with the brown pea butter available in many health food stores.