Baked Ziti (Gluten Free, Dairy Free, Egg Free )

Full recipe instructions coming soon....

Gluten Free Pasta

Spaghetti sauce

Sausage or beans

Non Dairy Cheese we use Follow Your Heart Mozzarella

Bell Peppers

Onions

Ham and Cheese and Jalapeno Fritters (Gluten, Dairy and Egg Free )

My husband came up with this recipe...not the healthiest.... but delicious. Will try to put exact measurements next time.

Here goes

GFCFEF Pizza Dough Batter
http://myfamilysfavoritegfcfrecipes.blogspot.com/2009/08/gfcf-mini-pizza-crusts.html

Diced Ham or sausage (uncured)-  or other vegan type meat product if desired (we used ham above)

Minced Jalapeno

Grated non dairy Cheddar Cheese (we use Follow Your Heart)

could also add cooked diced onion too  (just my 2 cents)

Mix all ingredients together and fry in a pan with a small amount of olive oil about 3-4 minutes per side to make fritters
*** or to be a little healthier bake in dollops on parchment covered cookie sheet to make them into biscuits in 400 degree oven for 15-18 minutes.

Could also make this recipe with any meat/veggies/cheese

Would be great with cooked potatoes, cooked onions and cooked spinach (frozen spinach, squeezed out)

Babycakes Gluten Free Vegan Graham Crackers/S'mores

When making the graham crackers recipe in "Babycakes Covers the Classics" (get the book from your local library to get the recipe or buy the book- I bought this one!)

Use 1 and a half TBSP cinnamon that is plenty (she says to use 3 TBSPs)

I used maple syrup instead of agave.

Use COLD coconut oil and cut in with a pastry cutter or 2 knives. (Recipe doesn't say this)

You want to see the little bits of coconut oil in the dough.

Then make sure you roll out VERY thin (they will be lighter and crispier that way), roll out between 2 pieces of parchment paper and refrigerate or freeze then the graham crackers and they won't stick to the parchment. Brush with melted coconut oil and sprinkle with cinnamon sugar and bake as directed.

A toasted marshmallow (has gelatin-not vegan) and a piece of chocolate and you've got s'mores (vegans try ricemellow creme and dairy free chocolate)

My GFCF Egg Free Mixes (you can too!)

I  measured out and added all the dry ingredients for Gluten Free Dairy Free and Egg Free Crumb Cake into a 4 cup mason jar (separated the crumb topping dry ingredients into a plastic bag) and then added a card telling the directions and what to add for wet ingredients, how long to bake and at what temperature. Then all you need to do is toss the ingredients together and bake and you've got easy and quick GF Crumb Cake.

This also makes a great inexpensive gift for the holidays. Make a really pretty decorated jar and recipe card for gift giving. You can do this with almost any recipe and remember you can do it just to make your life easier to have the mixes on hand. You save money this way too if you have a habit of buying the GF mixes at the store instead. Here is the recipe.

http://myfamilysfavoritegfcfrecipes.blogspot.com/2010/05/classic-crumb-cake-lots-of-allergens.html

Toni's "Chicken Bakes" (Gluten, Dairy and Egg Free)

Could be vegan by using your favorite vegan "chicken" and "bacon" products

Last night we shopped at Costco and my daughter, husband and I looked at the "To Go" foods.

We used to get an occasional "Chicken Bake" or sometimes even buy a box of them to have at home.

Last night my husband had defrosted organic chicken breasts and we made our own gluten free egg free dairy free chicken bakes.

I used

organic chicken chopped into small strips/pieces

dairy free margarine ( organic earth balance)

dairy free mozzarella cheese (We use Follow Your Heart brand)

Rice milk

Rice flour

scallions finely chopped

bacon bits

salt and pepper

1 recipe pizza crust batter prepared but not baked

I made a roux/ sauce, add the margarine to the rice flour and stir
Add the rice milk then add the cheese then add the bacon bits

Cook the chicken with the salt pepper and scallions

Stir the chicken/scallions in with the sauce

Using my pizza crust mixture made a round crust (I have to make a video of my husbands great idea to make these easiest.)  and Voila Chicken Bakes! They were delicious!

Pizza Crust Recipe (Gf Vegan) http://myfamilysfavoritegfcfrecipes.blogspot.com/2009/08/gfcf-mini-pizza-crusts.html

Will try to include a picture and qtys and add more detailed instructions to come. I have to run out for a bit and feed my dogs too!

GF Vegan German Chocolate Cake

Babycakes Bakery recipes come through again! Get the books at your local library first to look or try out for free. I did break down and  buy both Babycakes cook books and I am a hard sell!  I am OK with posting the recipes that are on the internet but am unsure if I  can do this legally, if it is in a book....and copyrighted.

I made the German Chocolate cake recipe from Babycakes Covers the Classics Cookbook. Definitely 2 thumbs up just use  3TBSP vanilla (not a third of a cup!) I used 4 TBSP's (I halved the recipe so I really used 2 TBSP) and STILL it tasted too vanilla-y! I also replaced the agave with maple syrup, and I use Ghirardelli cocoa powder. I also use Authentic Foods superfine brown rice flour and sift the flours before using to make a cake!

As I have said before you can make easy layers for a layer cake by scooping cake batter on a cookie sheet covered with parchment paper and spread flat.(looks like thick pancakes) I made 3 layers but only needed to use 2 of those layers. (the cake is about 6-7 inches in diameter - don't make the layers too large or they will tend to break easier) I also halved the recipe.

I made my own version of Vegan German Chocolate Cake icing/filling from a modified raw food recipe that I had!

German Chocolate Icing/Filling

 1/2 cup soaked dates
juice from 1/2 lemon
1 TBSP coconut oil
2 TBSP maple syrup (or agave)
1/4- 1/2 tsp sea salt

Process til smooth in food processor then pulse in or stir in the following:

1/3 cup  dried coconut flakes
1/3 cup pecans

Add non dairy milk (coconut milk would work well here, but any milk will do) and pulse or stir til reaches icing consistency. Spread on cake. Enjoy!

GF Vegan "Ice Cream" Cookie Sandwiches

We took Chocolate Chip Babycakes Cookies (or Babycakes Double Chocolate Cookies) and put Purely Decadent Soy Ice Cream (or your favorite non dairy "ice cream") inside,  dip ice cream edges  in your favorite toppings (sprinkles, nuts, choco chips etc) I hope to post a picture soon!

****flatten the cookies before baking and bake slightly longer to be crispy, if desired****

Gluten Free Vegan Choco Chip cookies recipe (flatten the cookies before baking and bake slightly longer to be crispy, if desired)
http://myfamilysfavoritegfcfrecipes.blogspot.com/2009/12/chocolate-chip-cookies-from-babycakes.html

Gluten Free Vegan (Double Chocolate) Chocolate, Choco Chip Cookies Recipe
http://myfamilysfavoritegfcfrecipes.blogspot.com/2010/08/gf-vegan-double-chocolate-chip-cookies.html

"Funny Bones" Gluten Free, Vegan

Will post the exact recipe asap but here's the gist :

Babycakes brownies recipe (can make muffins or be fancy and get a "canoe" /twinkie pan)
http://myfamilysfavoritegfcfrecipes.blogspot.com/2009/08/gf-vegan-chocolate-muffins.html

Peanut butter filling-  either Peanut butter tofu pie filling (or marshmallow peanut butter filling -  recipe to come)
http://myfamilysfavoritegfcfrecipes.blogspot.com/2010/07/tofu-peanut-butter-pie.html

Chocolate ganache (with dairy free milk)

1 cup chocolate
1/8-1/4 cup non dairy milk

Melt and stir til glossy
Pour over funny bones after they're filled

Gluten Free Vegan Crispy Chickpea Onion Rings (or not vegan - Chicken Fingers/Nuggets)

Batter- coated Fried Chicken Strips

Pg 82  in  "Vegan Diner"  by Julie Hasson

These came out crispy, light and outrageous, get the book from the library first to check it out before you buy it if you'd like.

Also try chicken fingers/nuggets or anything else you can get this delightful GFCFEF batter to stick to!!!! It sticks incredibly well and fries up light and crispy!  Broccoli, squash, onion, etc.

GF Almost Vegan "Moon" Pies (has gelatin sorry)

Make a batch of Babycakes Chocolate chip cookies (you can use no choco chips or small chips like Enjoy Life choco chips) flatten the cookies between 2 pieces of parchment with a rolling pin  til "moon pie" thickness and bake.

http://myfamilysfavoritegfcfrecipes.blogspot.com/2009/12/chocolate-chip-cookies-from-babycakes.html

Mix up a batch of Martha Stewart Marshmallows (can make them corn free by using maple syrup insead of corn syrup and powdered sugar instead of corn starch for dusting)

http://myfamilysfavoritegfcfrecipes.blogspot.com/2009/10/martha-stewart-marshmallows.html

Coat with melted Lindt Bittersweet chocolate or Lindt 70% chocolate (no milk or gluten added but made in a factory that uses both) or your favorite GFCF chocolate.

Enjoy!

Gluten Free Vegan Gingerbread Cookies/Men

2nd Revision (sorry forgot the molasses and adjusted the spices)

Ingredients

2 cups gluten free flour mix (recipe follows)

1 tsp baking soda

1 and 1/2 tsp xanthan gum

1/4 cup flax meal (ground flax seeds)

3/4 tsp salt

2 -3 TBSP grated ginger or 1and a 1/2 to 2 TBSP ground ginger

2 tsp cinnamon

pinch of ground Cloves

1/4 tsp allspice

1/4 tsp nutmeg

3/4 cup sugar (evap. cane juice)

1/4 cup molasses (blackstrap)

1 cup melted coconut oil /butter

2 TBSP applesauce

2 tsp rum or rum extract (optional)



Sift dry ingredients into a large mixing bowl. Whisk together.



In a separate small bowl whisk wet ingredients together. Combine the wet ingredients into the dry ingredients.



If making cookies. Roll into balls and dip in Demerara sugar place on parchment lined cookie sheet and press flat with hand or GF flour coated flat bottom of a drinking glass.



Bake for 15-20 minutes at 350 degrees



If making gingerbread men. Refrigerate dough for 30 minutes and use extra GF flour mix to roll out dough between 2 pcs of parchment paper and cut into gingerbread men shapes. Place on parchment lined cookie sheets. Bake 15-20 minutes at 350 degrees and cool and decorate as desired.



Gluten free flour mix (2 cups total)



1 cup + 1 TBSP garbanzo/fava flour

1/2 + 2TBSP cup potato starch

1/4 + 1 TBSP cup arrowroot starch

GFCF(Egg Free) Vegan Pizzelles

Here are 2 recipes, I liked the first one better....

Pizzelles (light and crispy)

Use my pizza /cracker dough
http://myfamilysfavoritegfcfrecipes.blogspot.com/2009/08/gfcf-mini-pizza-crusts.html

1/3 cup pizza/cracker dough
2-3 TBSP sugar
1/2 tsp vanilla


Heat pizzelle iron brush with oil of choice (I used extra light tasting olive oil)

Mix together and drop by TBSPs on pizzelle iron. Cook for about a minute, don't overcook or pizzelles will get too crispy/dark.

Let cool on rack or roll for ice cream cones, you can also shape into a bowl to fill them.






Pizzelle Recipe (third of recipe) (thicker consistency)

1 egg (1 TBSP egg replacer+ 1/3 cup rice milk)

1/3 cup sugar

1 /6 cup butter(coconut oil/ margarine or a combination of both)

1/3 tsp vanilla

1 and 1/6 cup flour (I used Arrowhead Mills Baking Mix but could use any GF flour you like, if you use rice flour make sure it is extra finely ground)

1/3 tsp anise seed or vanilla (I used vanilla)

1 and 1/3 TBSP baking powder (I added only 1 tsp baking powder because Arrowhead Mills has baking powder in it use full qty of baking powder if using plain GF flour)



Brush pizzelle iron with oil of choice



Make into a cookie dough rollable consistency and put golfball size balls on pizzelle iron to cook for 1-2 minutes.

GF Vegan Pie Crust (Thanksgiving)

Look in  "Flying Apron's Gluten Free and Vegan Baking Book" by Jennifer Katzinger

My modified recipe ---double or triple recipe if needed to get the amount of pie crust needed

1/2 cup brown rice flour
1/4 cup finely ground nuts or nut flour
1/4 cup coconut oil (melted or cut in cold)
1/4 -1/2 tsp Himalayan pink salt
1/2 tsp xanthan gum
1 TBSP maple syrup
1-2 TBSP ice water

After mixing, make sure the mixture forms into a ball when squeezed in your palm

Refrigerate pie crust til firm in parchment or in the pie pan

Cook at 375 degrees for 20 minutes or til sides are light brown

If you have one heat up a pizza stone to 375 in the oven and cook the pie crust on that for extra crisp pie crust

(For Basic Pie Crust recipe, for my humble addition read below, pie crust crumbles too easily without the xanthan gum )
add 1/2 to 1 tsp xanthan gum to single pie crust, bottom crust only
add 1 to 2tsp xanthan gum for double pie crust, top and bottom crust

Classic Thanksgiving Stuffing

Ingredients

6 tablespoons olive oil (or 3 TBSP oil and 3 TBSP Dairy free margarine or gravy)

2 onions (2 cups) chopped

8 celery stalks chopped

 1 to 1 and a 1/2 tsp dried poultry seasoning (like this better than just sage)

3 cups chicken broth or veggie broth (this seems like too much liquid?)

1  loaf stale or toasted GFCF bread, or corn bread about 4 cups cut into 1-inch cubes

1 teaspoons salt

1 teaspoons freshly ground black pepper (or use 1/4 tsp red pepper flakes)

1 cup (about 1 bunch) fresh chopped flat-leaf parsley (optional)

Add anything else you'd love in stuffing to personalize it...carrots, mushrooms, nuts, chestnuts, dried fruit. If using meat cook meat separately then add to stuffing at the end.

Directions


1. Saute all vegs in olive oil  til tender 5-7 minutes then add sage.

2. Put cooked veg mixture into a large mixing bowl. add the bread cubes, don't add too much liquid mix to combine. Add the salt, pepper and parsley

3) If stuffing the turkey... refrigerate stuffing and put cold stuffing into a cold turkey to avoid bacteria growing.
Or have it my favorite way..put in a baking dish and cook in the oven til the top gets crispy. 375 degrees for 20 minutes to 1/2 hour..watch that the top doesn't burn

GF Vegan Guacamole Salad Burrito

A Food For Life brown rice tortilla sauteed in a little olive oil (or other favorite oil)
Fresh salad greens (cooked kale is also good in this)

Guacamole http://lupushopecookbook.blogspot.com/2009/05/guacamole.html

Brown Rice or quinoa (if desired)

A squirt of lime

Roll up and eat

Fried GF Vegan Donuts (like flat zeppole) or pancakes

Prepare GFCFEF Pizza Dough

http://myfamilysfavoritegfcfrecipes.blogspot.com/2009/08/gfcf-mini-pizza-crusts.html

Can add a TBSP of sugar into pizza dough and a 1/2 tsp of vanilla if desired (also fine without the sugar, if cutting back on sugar)

Drop approx 2 TBSP in hot pan with olive oil

 - regular or light tasting olive oil (or other favorite oil)

Sautee in olive oil  approx 3 minutes each side

Dust with organic powdered/confectioner's sugar ir desired

GFCF Egg Free Pepperoni Pizza

Make up a batch of GFCFEF Pizza Dough

 http://myfamilysfavoritegfcfrecipes.blogspot.com/2009/08/gfcf-mini-pizza-crusts.html

Use your favorite dairy free cheese we use Daiya or Follow Your Heart

Mozzarella and /or cheddar

Applegate brand pepperoni or use your favorite vegan "pepperoni"

Bake at 400 degrees for 15-18 minutes

GF Vegan Chili with Brown Rice

Eggplant
Red and Green bell pepper

Onion

Jalapeno

Tomatoes and sauce (preferable fresh and homemade, but can or jar OK)

Cumin

Chipotle

Salt

Kidney beans

Black beans

Garlic

Cooked brown rice (if desired)



Next time my husband makes this I will add the quantities...he always "wings it"

*** If nightshades increase your joint pain,  skip this one...***

GF Vegan French Toast

Check the book "The Vegan Table" for the recipe

Squash Potato Leek Soup (Thanksgiving)

1 cup boiled potatoes

2 cups roasted butternut squash

Veggie or chicken stock (to thin soup to desired consistency)

Dairy free milk (I used rice milk- to make soup creamier)

Sage (if desired)

Salt and pepper (to taste- I like a pinch of cayenne in this)



Put all ingredients together and cook til hot then cool slightly and puree in a blender or food processor in small batches



Will put better quantities/measurements the next time I make this.

GF Vegan Chocolate Covered Pretzels (candy)

Glutino GFCF Egg free pretzels- then dip in

your favorite GFCF chocolate melted (can melt chocolate by putting boiling water in a pot or pan and resting chocolate in bowl above the water level as soon as choclate is melted remove bowl make sure not to allow the water to touch the chocolate.)

Corn Free Candy Apple (Hard, Clear Sugar Glaze)

For recipe click below... used maple syrup instead of corn syrup in the candy apple recipe

Need to look for the actual recipe to post.

http://www.cooks.com/rec/doc/0,187,156184-226192,00.html Use maple syrup instead of corn syrup and leave out the read color and have a clear sugar candy glaze. You will have corn free, candy apple with no artificial colors!

The hardest thing about candy apples is getting the candy coating to the right temperature with a candy thermometer and letting it cool down a little bit before you coat the apples or you will cook the apples with the coating.

PS This is a great way to have no artificial colors added as well because YOU don't add any!

GF Vegan Linzer Tart

Used the pie crust recipe from "The Flying Apron"

Filled it with raspberry jam

GFCF Muffaletta (sandwich)

Any Applegate farms (no nitrites/nitrates/uncured) cold cuts that you like I used turkey, coppa, pepperoni, and ham, lettuce and any other veggies you like, roasted peppers, olives, shredded carrots use you favorite Italian dressing on veggies before adding to sandwich and also put some Italian dressing on both pieces of toasted bread/buns.
We used toasted Deland flat rounds bread (we are aware that it has more gluten than it should, and is not technically gluten free, but the bread doesn't cause us any tummy troubles) you can use mini pizza crusts (see recipe in this same blog) as buns or use your favorite GFCF bread toasted

GFCF Vegan Foccaccia

 A GFCF Vegan Pizza Crust Recipe http://myfamilysfavoritegfcfrecipes.blogspot.com/2009/08/gfcf-mini-pizza-crusts.html
Smothered in caramelized onions, garlic, extra virgin olive oil, red pepper flakes, Italian seasoning, sea salt

Babycakes usual Gluten Free Flour Mix

Makes 1 and 3/4 cups

1 cup garfava flour (can use plain garbanzo)

1/2 cup potato starch

1/4 cup arrowroot

If you need 2 cups GF flour mix add to the above mix
2TBSP extra garfava
1 TBSP extra potato starch
1 TBSP extra arrowroot

Really Easy Salad

Salsa Fresca /Pico de Gallo (Raw Salsa)

GF Vegan Double Chocolate Chip Cookies

Original Recipe from Babycakes Bakery NYC. These are chocolate cookies with chocolate chips inside!

Ingredients
1 cup coconut oil melted (I would use 3/4 cup next time)

1 1/4 cups evaporated cane juice (I use 1 cup)

1/3 cup unsweetened applesauce

1/2 cup cocoa powder (Ghirardelli is delicious!)

1 teaspoon kosher salt (I use 1/2 tsp sea salt)

2 tablespoons pure vanilla extract (I use 1 and 1/2 TBSP Vanilla)

1 1/2 cups gluten-free all-purpose baking flour (click link below)
http://myfamilysfavoritegfcfrecipes.blogspot.com/2010/08/babycakes-usual-gluten-free-flour-mix.html
****can also use Bob's Red Mill Gluten Free All Purpose Flour

1/4 cup flax meal

1 teaspoon baking soda

1 1/2 teaspoons xanthan gum

1 cup chocolate chips (gluten free vegan if desired - we use Enjoy Life or Sunspire - or when feeling particularly decadent use Lindt Bittersweet bars or 70% bars put in  a ziploc bag and smacked into chips with a kitchen mallet/meat tenderizer (use the flat side or you will get holes in your ziploc bag)

Can also add 1/2 cup nut of choice, we love walnuts here, but hazelnuts or pecans would be great too!

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Sift the dry ingredients into a bowl. Then whisk to combine.

Place the wet ingredients into a separate bowl. Then whisk to combine.

Add the wet ingredients to the dry ingredients and stir with a fork until just combined.

Place TBSP size scoops of cookie dough on parchment lined cookie sheet. Press lightly to flatten.

Bake at 350 degrees for 15- 20 minutes depending if you want them chewy or crisp. Let cool on cookie sheet for 5-10 minutes til firm.

What Is Mochi?

http://lupushopecookbook.blogspot.com/2009/08/mochi.html

Almond Butter and Jelly Mochi

http://lupushopecookbook.blogspot.com/2009/08/mochi.html

Recipe coming soon!

GFCF Vegan Pizza

http://myfamilysfavoritegfcfrecipes.blogspot.com/2009/08/gfcf-mini-pizza-crusts.html

Topping Ingredients

Tomato sauce

Broccoli

Shallots

Carrots

Grated Mochi (acts as the "cheese")

Olive oil and salt

Directions

Chop the vegetables very fine.

Sautee the vegetables in olive oil.

Grate the mochi with a cheese grater.

Put the mochi in a bowl and toss with a small amount of salt and olive oil.

Put toppings on pizza.

Bake at 400 degrees for 10-15 minutes.

Enjoy!

GFCF Vegan Pierogies

Ingredients

Potatoes

Margarine or olive oil

Salt

Shallots or onions (optional)

5" Asian rice wrappers (rice paper sheets)

Directions

Make mashed potatoes. :) Use margarine (or oil), sauteed shallots or onions and salt if desired.

Dip Asian rice wrappers in water for a few seconds each. Put them on a plate and put about a tablespoon of potatoes on top. Fold rice wrapper closed.

Fry in olive oil and a small amount of margarine.

Enjoy!

Tofu Peanut Butter Pie

Filling Ingredients

14 oz Soft Tofu

1 1/4 cups Peanut Butter

3/4 cup Sugar

1 tsp Salt

2 tsp Vanilla

Crust Ingredients

1 cup ground nuts of your choice (I used almond)

3-4 TBSP cocoa powder (I use Ghiradelli)

3-4 TBSP agave nectar or maple syrup

or use Babycakes Double Chocolate Chip Cookies crumbs(put in food processor)

http://myfamilysfavoritegfcfrecipes.blogspot.com/2010/08/gf-vegan-double-chocolate-chip-cookies.html

Topping

1 cup GFCF chocolate

1/4 cup non dairy milk (I used rice milk)

Directions for the Filling

Melt the sugar and peanut butter over low heat in a pot and cool.

Put tofu, salt and vanilla in a food processor with an S-blade and mix until smooth for up to 3 minutes.

Add cooled peanut butter and sugar mixture to the food processor and combine.

Directions for the Crust

Put the ground nuts, the agave (or maple syrup) and cocoa powder in a bowl and mix. Press into a glass pie plate.

Or crush or food process Double Chocolate Chip cookies and press into pie plate

Directions for the Topping

Melt the chocolate over a double boiler or in the microwave. Add non-dairy milk and stir until glossy. This mixture will be very thin. Spread on top of the filling or drizzle on top.

Fruit "Hand Pies" Recipe

I remember that I mentioned my idea/recipe for "hand pies". A hand pie is a bit of pie filling usally totally enclosed in pie crust and closed up kind of like a large ravioli or pierogie.(but pie crust on the outside "dough" and fruit filling on the inside. Kind of like a fruit filled "egg roll". Will try to get a picture up soon...

I just made another one today...(cherries, raspberries, and strawberries are great also, pick any fruit you like in a pie)

Today's Recipe
1 Food For Life Rice Tortilla
approx 1/2 cup fruit in season (or frozen fruit) (today I used peaches and blueberries from the farm stand)
2 tsp oil of choice (today I used avocado oil)
all fruit jam or preserves or maple syrup to sweeten fruit- if desired (optional)
cinnamon sugar to sprinkle (optional)
small scoop of vanilla rice dream or soy milk "frozen dessert" (ice cream) (optional)

Heat up pan on medium, put in oil.

Saute tortilla on one side to soften and lightly brown about 2-3 minute. Flip tortilla and put raw fruit on the tortilla (if desired cook the fruit and make fruit filling in a separate pot then add to tortilla)

Let tortilla brown on other side for 2-3 minutes and fold like an egg roll, if you don't know how to do this just fold tortilla in half. Brown on both sides for another minute or 2 til you get the desired crispness you like.

Sprinkle with cinnamon sugar if desired and top with vanilla soy or rice "frozen dessert" Yummy! and gluten free, dairy free and egg free!
PS you can get all fruit preserves with no sugar added (make sure there is no artificial sweetener added also ! that is a "game" the manufacturer's play they'll say no sugar added but then they add splenda or something, STAY away from that artificial chemcal stuff, it's BAD, BAD BAD for our bodies!)

"Mama Ruths" (like Baby Ruth candy bars)

Ingredients

1 bag (10 oz) GFCF Choco Chips (Sunspire or Enjoy Life)
1/2 bag of marshmallows (health food stores have better quality marshmallows) or homemade marshmallow
1/2 cup organic peanut butter (or other nut butter)
2 tsp virgin coconut oil (optional)
1 cup organic roasted peanuts

Cover a cookie sheet with parchment paper

Melt 1/2 the bag of chocolate chips and stir in 1 tsp coconut oil. Heat slowly.

Using a spoon, dollop chocolate onto the parchment paper lined cookie sheet  and spread the chocolate out with the back of the spoon to make mini candy bar size bases. Cover with peanuts quickly before chocolate hardens.

Melt the marshmallows and the peanut butter and 1 tsp coconut oil together in a pot over simmering water or in the microwave. Let cool til able to handle and is like play dough consistency.

Shape a pattie of marshmallow/ peabut mixture and place on top of each chocolate dollop with peanuts.

Melt the other half of a bag of choco chips, heat slowly, and put in 1 tsp of coconut oil and cover the top of the candy bar. Let harden and enjoy!

Temper the chocolate and it won't turn white in a few days (bloom), bloom is not dangerous  to eat just looks ugly and chocolate tastes dry. Usually these go fast so don't worry...

Classic Crumb Cake (Lots of Allergens Free!)

SORRY for the lisp, my daughter's sound on her camera doesn't work well...

This recipe is from "The Allergen Free Baker's Handbook" by Cybele Pascal It was outrageous!
As always I have made my changes...I made a lot of changes to the directions...for the real cake recipe check out the book at your local bookstore or public library...topping tended to be grainy from the sugar, I would either put the crumbs in as a filling layer in between the layers of batter or add a small amount of cake batter (maybe 2-3 TBSP) to the crumb topping to make it more tender. Also came out great as crumb cake muffins!

This would also be great stand alone as a cake or cupcake, without the crumbs, or add in some Enjoy Life Choco Chips in the cake for a nice chocochips cake or cupcake/muffin. Probably blueberries in the cake/cupcake batter would be delicious too! Or blueberry crumb muffins MMMMMM!

Crumb Topping (I would half this as there was as much crumb topping as cake, it was too much SUGAR! )

3/4 cup GF Flour Mix to follow (always sift the GF flour though a fine sieve or sifter to catch any too large bits of rice)
1/4 tsp xanthan gum
1/2 tsp kosher salt (I used sea salt)
1/2 cup firmly packed light brown sugar
1/2 tsp ground cinnamon
1/4 cup dairy free , soy free vegetable shortening, chilled and cut (I used coconut oil)

Cake

2 cups GF Flour Mix (to follow)
1/2 tsp xanthan gum
1 tsp baking powder
1 tsp baking soda
1 tsp salt (I used sea salt)
1 cup vanilla vegan yogurt (I used vanilla coconut yogurt)
1 tsp cider vinegar (I used raw apple cider vinegar)
1/2 cup dairy free, soy free vegetable shortening at room temp (I used coconut oil)
1 cup sugar (I would use 1/2 cup sugar next time)
1 TBSP Ener-G Egg Replacer mixed with 1/4 cup rice milk
1 tsp vanilla extract
powdered sugar for dusting

Preheat oven to 325 degrees. (350 degrees for muffins, bake for 15-20 minutes)

Mix crumb topping and chill.

Sift GF flour mix. Put in all other ingredients and mix with hand mixer til just combined don't over mix.(cake may get tough if overmixed)

Grease and GF flour a 9x9 inch pan and put in cake batter then put on crumb topping and bake for 45 minutes to 1 hour.(350 degrees for muffins, bake for 15-20 minutes)




GF Flour Mix (I changed the quantities, but kept the ratio, so you get 3 cups of flour all together which gives you 2 and 3/4 cups for the recipe and 1/4 cup leftover to grease and flour the pan or flour to make more crumbs) (Always sift GF flour through a very fine sieve or sifter)

2 cups superfine brown rice flour (author says to use Authentic Foods brand, I used Arrowhead Mills with great results- cake was not grainy at all)
1/2 + 1/6 cups potato starch
1/3 cup tapioca starch (I used arrowroot)

ENJOY!

Hazelnut Praline (Brittle) candy

http://www.epicurious.com/recipes/food/views/Hazelnut-Praline-14286

GFCF Egg Free Hawaiin Pizza

Make GFCF egg free pizza dough

http://myfamilysfavoritegfcfrecipes.blogspot.com/2009/08/gfcf-mini-pizza-crusts.html

When dough is prepared and spread on parchment add the following.

Cut up fresh pineapple into bits.

Use 1-2 slices Applegate deli ham (no curing/nitrates)

Cabbage and carrots and shallots sauteed (optional)

Bake at 400 degrees for 15 minutes or until dough is cooked completely.

Chocolate Chip Cookies from Babycakes

We loved Babycakes chocolate chip cookies, one of the GREAT recipes.

I made a few changes as I usually do...
VIDEO

http://www.marthastewart.com/article/clip-of-the-day-20090506

Ingredients

Makes 24 cookies

1 cup coconut oil, melted and cooled (I used 1/2 coconut oil and 1/2 extra light (tasting) olive oil)

6 tablespoons prepared unsweetened applesauce

1 teaspoon salt (I used 3/4 tsp salt)

2 tablespoons pure vanilla extract(I used 1 and 1/2 tsp vanilla)

1 1/4 cups evaporated cane juice (I used 1 cup evap cane juice)

2 cups Bob's Red Mill gluten-free all-purpose baking flour(I used Babycakes flour blend see below)

1/4 cup flax meal(I used the golden raw flax meal)

1 teaspoon baking soda

1 1/2 teaspoons xanthan gum

1 cup vegan chocolate chips

Directions

1.Preheat oven with a rack set in the center to 325(I like to do 335 ) degrees. Line 2 baking sheets with parchment paper; set aside.

2.In a medium bowl, mix together oil, applesauce, salt, vanilla, and evaporated cane juice. In another medium bowl, whisk together flour, flax meal, baking soda, and xanthan gum. Using a rubber spatula, add the dry ingredients to the wet mixture and stir until a grainy dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.

3.Use a 2-inch ice cream scoop to make evenly sized dough pieces and place onto prepared baking sheets, 1 inch apart. Gently press down on each cookie with the heel of your hand. Transfer cookies to oven and bake until edges are crisp but cookie is still soft in the center, about 15 minutes, rotating baking sheets after 9 minutes.

4.Let cookies stand on baking sheets for 10 minutes before transferring to a wire rack to cool. Cooled cookies may be kept in an airtight container for up to 3 days.

From The Martha Stewart Show, May 2009



Babycakes flour blend(from her other recipes)



1 cup + 2 TBSP garbanzo or garfava flour

1/2 cup + 1 TBSP potato starch flour

1/4 cup + 1 TBSP arrowroot starch



The extra TBSP's are to get the mix up to 2 cups total for the above recipe.



THESE COOKIES ARE GREAT! They do have a slight coconut taste, but even my family members that don't like coconut LOVE them!



Toni

Sheila's Lacy Wafers

Like those lacey cookies from the bakery with the gooey chocolate inside.

Cookies
1/4 cup light olive oil
1/4 cup brown rice syrup
1/4 cup maple syrup
1/3 cup GF oat flour(just put GF rolled oats in a coffee grinder or a small food processor)
1/2 cup GF rolled oats
1/2 cup chopped almonds or walnuts
1/4 tsp GF vanilla or almond extract

Chocolate Filling (ganache)

1 cup GFCG choco chips
3 TBSP rice milk of other safe milk alternative

Mix the cookie ingredients in a bowl. (Don't worry it will look like you don't have enough batter)
Cover a cookie sheet with parchment paper.
Drop batter by 1/4-1/2 tsp well spaced apart COOKIES WILL SPREAD a lot!
Bake cookies in a 350 degree oven for 10 minutes or until golden.
Let cookies cool on the cookie sheets for 5 minutes before attempting to remove, them remove gently.
While cookies cook make the ganache filling, melt the chocolate and the rice milk in the microwave or in the top of a double boiler(just takes about 30 seconds in teh microwave) stir the milk and choco chip mixture until totally combined and glossy (takes a long time to incorporate sometimes KEEP STIRRING! you will be rewarded!)
When cookies are cooled make cookie sandwiches with 2 cookies with a small amount of filling spread inside each. Let cool for the filling to set(will get like a ring ding coating consistency) or eat as is for gooey goodness!

GFCF Donuts (have eggs)

From www.celiac.com
These are GREAT!

GF Favorite Donuts (No Donut Maker Needed - Gluten-Free)

Originally by Betty Crocker and made gluten-free by Barbara Emch.

Heat oil (3) to 375 degrees in a deep pan.Mix with wire whisk:

1 2/3 cup Bette Hagmans gluten-free mix
1/6 cup soy flour(can use garbanzo or other bean flour instead)
2 teaspoons xanthan gum
2 teaspoons baking powder
¼ teaspoon salt
¼ teaspoon cinnamon
¼ teaspoons nutmeg
½ cup sugar
1 tsp vanilla(I add this to mine, not originally in recipe)

Add dry ingredients to the following in a large bowl and beat with doughhooks:
3 eggs
½ cup milk or milk alternative (use slightly less)(I use rice milk)

Mix ingredients well then form into a ball and turn onto tapioca floured surface. Sprinkle more tapioca starch onto dough. Roll until ½ thick. Cut with donut cutter. With wide spatula slide donuts into hot oil. Fry 2-3 min on each side and remove with slotted spoon onto a large cookie sheet lined with paper towels. After frying donuts, fry donut holes and leftover dough. After they are cooled sprinkle with confectioners sugar or cinnamon sugar. Can be frozen and heated in microwave.(You can also make these in small balls and just drop in like "munchkins" or little zeppoles. Enjoy!

• Four flour Bean Mix (make this up and keep on hand in the pantry) LIKE Bette Hagman's

• 2

  cups garfava bean flour (or brown rice flour)
• 1

  cup sorghum flour
• 3

  cups cornstarch   ( I would use potato starch)
• 3

  cups tapioca flour (I would use arrowroot  (but only 1 and1/2 cup to the mix)

Corn Free Marshmallows (candy)

I haven't tried these yet but they come from a trusted Chef friend. Thanks Amy!

*Golden Syrup is found here...> http://www.amazon. com/dp/B000MO8RO K?tag=ochefcom- 20&link_code=as3&creativeASIN =B000MO8ROK& creative= 373489&camp= 211189

Once you have tried homemade marshmallows, you'll never settle for those supermarket bags. These are truly amazing, both to make and treat. Watching the syrup fluff up is one of those magical-seeming scienceexperiments that make candymaking fun.

Thanks to Cooking for Engineers for the great information on the science and history of marshmallow making, as well as the recipe that inspired this corn-free version.

3 tablespoons unflavored gelatin
3/4 cup water, seperated
2 cups white sugar
2/3 cup golden syrup or honey
1/4 teaspoon salt
potato starch

Tools needed: stand mixer with paddle attachment and a candy thermometer

Oil a 9 x 13 baking pan and then powder liberally with the potatostarch. Pour 1/2 cup of the water and the gelatin into the bowl ofyour stand mixer. Allow to sit for 10 minutes. Meanwhile, mix the remaining 1/4 cup water, the sugar and syrup together in a medium saucepan. Cook over medium heat until the mixture reaches 250 degrees on a candy thermometer. Do not stir once the mixture starts to bubble, or you risk having the syrup crystallize. Wash down any crystalsthat form on the sides of the pan with a clean pastry brush dipped in coldwater. Once the mixture has reached 250 degrees, remove it from the heat andimmediately drizzle it into the gelatin mixture with the mixer running at lowspeed. Once the syrup has all been poured in, increase the speed to high. (You may need to do this slowly to prevent splatters, or cover thebowl with a tent of plastic wrap.) Beat for 10 minutes on high until whiteand fluffy. Pour and/or scrape the fluff into the prepared pan and allow to dryovernight. Turn out onto a board dusted liberally with potato starch and cutinto cubes with a pizza cutter. Dredge all sticky sides in the potato starchand store in an airtight container. Marshmallows should keep for severalweeks (if they last that long!)

Martha Stewart Marshmallows

These are fairly easy if you've made candy before, you need a Kitchen Aid mixer to whip air into the hot candy/marshmallow mixture. You also need a candy thermometer.Also use really good vanilla as this is THE ONLY taste, besides the sugar, that you will taste in these marshmallows. They come out great though, and you can use a cookie cutter to cut them in shapes if you like!

CORN FREE To make these marshmallows corn free you can replace the corn syrup with an equal amount of real maple syrup and dust with tapioca starch, potato starch or powdered sugar. They're delicious, creamy and tender!

http://www.marthastewart.com/recipe/best-homemade-marshmallows?autonomy_kw=marshmallows

GFCF Waffles (egg free)

I use Arrowhead Mills GF Baking Mix for these . There are a little more dense than the egg waffle that follow, but they are very tasty and these are best eaten when made are not good to freeze/reheat.

1 cup Arrowhead Mills GF Baking Mix
1 egg or egg substitute (I use Ener-G egg replacer)
1/2 cup water (I use rice milk)
1/8 cup canola oil (I use extra light olive oil)
1 TBSP honey(I use honey or maple syrup)

Stir til just mixed. Grease waffle iron and ladel on batter bake for 3 -4 minutes.

I also sometimes add 1/2 tsp cinnamon, 1/2 tsp nutmeg, and 2 TSBP brown sugar to make "Spice Waffles" I serve these with powdered sugar like a donut.

GFCF Waffles (uses eggs)

Can freeze these and toast up later. These are EXCELLENT! Modified from
"No Wheat No Way!"

In a large bowl mix

1 and 1/4 cups rice flour (I use brown)
1/4 cup potato starch
1 TBSP baking powder
1/2 tsp salt

then stir in

1 and 1/2 cups dairy free milk(I use rce milk)
2 egg yolks
1/4 cup veg oil (I use extra light olive oil)
1 and 1/2 TBSP sugar(optional, but I like the sweetness)

in another bowl beat the 2 egg whites til stiff and fold in to the rest of the batter, it's OK to have little lumps of egg white just make sure they're very small.

Grease waffle maker. Ladel batter on to waffle maker. Bake 3-5 minutes(ignore the waffle iron's automatic timer itf it has one)

Serve with your favorite fruit, or make a fuit puree in the food processor add a little honey or agave if desired to sweeten the fruit. Enjoy!

Living Without GF Croissants

These are a special once in a while treat much too much margarine/butter, they also have eggs, but they are delicious! PS You probably could cut out some of the margarine and these would still be great. I will try it next time I make them. You’ll love these light, luscious gluten-free pastries. They can be made without dairy. Enjoy them au naturel, as the French do, or fill them with your favorite fruit spread.,( or GFCF chocolate chip filling and cinnamon sugar and or walnuts/pecans like a cinnamon roll) 1 cup sorghum flour ½ cup chickpea flour ½ cup almond meal or additional flour 1 cup rice flour(I use brown rice flour) 1 cup cornstarch or tapioca starch/flour(I use tapioca flour) 4 teaspoons xanthan gum1 ½ teaspoons salt 4 teaspoons yeast ¼ cup sugar1 cup warm milk of choice or water (I use rice milk) 2 eggs 8 tablespoons butter, margarine or Earth’s Best spread, melted12 tablespoons cold butter, margarine, vegetable shortening or Earth’s Best spread, cut into small pieces(I use earth's best spread) ½ cup fruit spread, warmed, optional Sift GF flours. Combine first seven ingredients and blend well. Scoop 1 cup of this flour mixture into a medium mixing bowl. Add yeast and sugar to this cup of flour mixture and blend thoroughly. Combine milk and eggs and add them to this mixture. Add melted butter and beat until smooth. Reserve. In a separate bowl, cut cold butter into remaining flour mixture until butter pieces are the size of large peas. Pour in liquid batter and stir or beat until moistened throughout. Cover and refrigerate for 4 hours or overnight. Remove dough from refrigerator and press into a compact ball on a surface that has been lightly covered with rice flour. Divide dough into 3 equal parts. Roll each third into a 12-inch circle with a rolling pin. Cut each circle into 8 pie-shaped wedges.Separate wedges and roll out each wedge through the length of the piece so that it is about 1/8th-inch thick.* Brush each wedge with gently warmed fruit spread, if desired. Then roll up each wedge toward the point. Shape into a crescent by curving the edges. Set croissants on an ungreased baking sheet or a sheet lined with parchment paper. Cover with plastic and let them rise at room temperature until doubled. (This may take 2 hours if the room is cool.) Preheat oven to 400 degrees. Brush each croissant wedge with egg beaten with cold water. Place croissants in preheated oven and immediately lower oven temperature to 350 degrees. Bake 15 to 20 minutes or until golden.*TIP The thinner you roll out the wedges of dough, the more “layers” your croissants will have and the flakier they will be. However, dough should not be paper-thin.Recipe by Beth Hillson. Want more recipes? Click Here to sign up for our Free Recipe

GF Hot Pretzels

Use French Baguette recipe except change to 1 TBSP BROWN sugar.

And no need to let rise just put in a large ziploc bag , cut off one corner to use as a pastry bag and "pipe" or squeeze out pretzel shapes on parchment lined cookie sheets.

Freeze til completely hard.

Boil enough water to cover one pretzel completely. add 1/3 cup baking soda(this helps with browning and chewiness).

Submerge each pretzel on a slotted spoon in boiling/baking soda water for 20 seconds remove and dry lightly on dish towel. place on parchment lined cookie sheet and add pretzel salt, kosher salt or cinnamon sugar and bake at 400F for 10-15 minutes. Enjoy!

GF French Baguette

Gluten-Free, Dairy-Free, Egg-Free French Baguette ( adapted from Living Without)

3 cups Living Without's High-Protein Flour Blend(see below)
2 teaspoons xanthan gum
1 teaspoon salt
3 tablespoons sugar (I only add 1 TBSP sugar)
1 tablespoon active dry yeast
1-2 tsp dried rosemary, dill or herb of choice -optional( I do not add herbs)
1 tablespoon olive oil
1 1/2 cups warm water, 105-115F
sweet rice flour or corn meal for dusting

Use a cookie sheet lined with parchment paper
Dust with rice flour. or corn meal.

Sift flour blend, xanthan gum, salt, and sugar into the bowl of your mixer. Add yeast and herbs if using. Mix to incorporate ingredients.
Blend olive oil and warm water (105-115F) into the dry ingredients and mix on high speed for 4 minutes.(stand mixer works best)
With a large wet or oil coated spatula, split the dough in half,for 2 loaves/baguettes place on the parchment lined cookie sheet. Form into 2 baguettes using the oil or wet spatula. Place a kitchen towel over the dough and let dough rise in a warm place for 30 minutes or until doubled in size.
Preheat oven to 375F. Place a separate brownie pan with water in the bottom of the oven for crispier crust.
Bake bread in the middle of the oven for 30-45 min. After the first 20 minutes, check the bread for browning. If it is well browned, cover it loosely with foil. When finished, bread sounds hollow when tapped on the bottom and it registers 200º-220º on an instant read thermometer. Let cool for 5 minutes and move off parchment to a cooling rack to keep the bottom of the loaves crisp.
This bread is best when eaten within 2 days. To crisp and fresh, place the bread in a preheated 350F oven for 5 minutes. It will keep up to 2 months in the freezer. Wrap tightly in plastic wrap and again in foil.

Living Without's High-Protein Flour Blend

1 1/4 cup chickpea flour, or soy flour
1 cup potato starch, arrowroot starch, or cornstarch1 cup tapioca starch
1 cup brown rice flour, or white rice flour
Store in a covered container in the fridge until used.

GF Vegan Corn Bread/ Corn Muffins (Thanksgiving)

**Great for making corn bread stuffing (just crumble into bite sized pieces and dry out in oven before mixing with rest of stuffing ingredients)**

Preheat oven to 350 degrees and either 1)grease an 8 in square pan or
2) put 12 muffin liners in a muffin tin

ingredients

3/4 cup masa or corn flour
3/4 cup cornmeal
1/2 cup GF bake mix(I use Arrowhead Mills)
1/2 tsp salt
1/2 tsp xanthan gum
1 TBSP baking powder
1 cup alternative milk (I use rice milk)
1/2 cup maple syrup
1/2 cup light olive oil or melted coconut oil

Mix all ingredients together til just combined fill muffin tins or brownie pan and bake for
45 min for square pan and 20-25 min for muffins. Enjoy!

GF Vegan Chocolate Muffins

Try Babycakes Bakery recipe for allergy free brownies(more cake like so would be great muffins)THESE ARE OUTRAGEOUS!! ! I edited these a little.

Allergy Free Brownies(great cake like can make muffins or cake layers)
1/2 cup canola oil(I use light olive oil)
3/4 cup plus 2 TBSPS garbanzo/fava flour(can use plain garbanzo flour)
1/4 cup potato starch
2 TBSP arrowroot
1 cup unrefined sugar or 10 TBSP plus 2 tsp agave nectar( I use 3/4 cup sugar)
2 and 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp xanthan gum
1 tsp salt(I use 1/2 tsp)
1/2 cup unsweetened cocoa powder(best you can get)
1/2 cup store bought unsweetened applesauce
2 TBSP pure vanilla(I use 1 1/2 TBSP)
1/2 cup brewed coffee or hot water( I use hot water)
1 and 1/2 cups GFCF chocolate chips

1)Preheat oven to 325 degrees. Makes 3 dz mini muffins (I use cupcake papers/liners) or you can make reg size muffins or some times I divide the mixture into thirds and make three circle of batter for layer cakes and put it on parchment paper on a cookie sheet(don'tmake the circles too big or the cake layers will crack)

2)In one bowl mix the dry ingredients

3) In a second bowl mix the wet ingredients The applesauce the oil and vanilla.

4) Slowly add the wet ingredients to the dry ingredients and stir in the hot water or hot coffee and the choco chips mix til just combined.

5)Bake until toothpick comes out clean 12 -15 minutes(add an extra 5min for larger muffins or cake layers)

6)Cool completely on wire rack before removing the muffins from the tin. Enjoy!

GF Vegan Chocolate chip or Blueberry Muffins

Adapted from Babycakes recipe..


2 cups gluten-free all-purpose baking flour -
1 cup garfava or garbanzo+2 TBSP
1/2 cup potato starch+ 1TBSP
1/4 cup arrowroot+ 1 TBSP

2 teaspoons baking powder
2 teaspoons baking soda

1 teaspoon kosher salt
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
1/2 cup canola oil (I use extra light tasting olive oil)
2/3 cup agave nectar (I use 1/3 cup maple syrup and 1/3 cup agave)
2/3 cup rice milk
1 tablespoon vanilla extract
1 cup fresh blueberries (I use GFCFchocolate chips, unless it's blueberry season)

Directions

Sift the dry ingredients through a fine sifter.

Preheat the oven to 335 degrees F. Line a standard 12-cup muffin tin withpaper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, salt,xanthan gum, and cinnamon.

Add the oil, agave nectar, rice milk, and vanilla to the dry ingredients and stir until the batter is smooth. Using a plastic spatula, gently fold in the blueberries just until they are evenly distributed throughout the batter.

Pour 1/3 cup of the batter into each prepared cup, almost filling the cup.Bake the muffins on the center rack for 22 minutes, rotating the pan 180 degreesafter 15 minutes. The muffin will bounce slightly when pressed and a toothpickinserted in the center will come out clean. Let the muffins stand for 15 minutes, then transfer to a wire rack and coolcompletely. Store the muffins in an airtight container at room temperature forup to 3 days.

GF Vegan Cinnamon cupcakes/muffins

Cinnamon cupcakes/muffins/cake( adapted from Babycakes "CinnamonToasties" recipe)
These taste like REAL cupcakes like before GF!

1 cup garfava flour( I have used plain garbanzo flour also)
1/2 cup potato starch
1/4 cup arrowroot
1 and 1/4 cups unrefined sugar(I use 3/4 cup unrefined sugar)
2 and 1/4 tsps baking powder
1/4 tsp baking soda
1 tsp salt(I use 1/2 tsp)
1/2 tsp xanthan gum
1/2  TBSP cinnamon
1/2 TBSP pumpkin pie spice
1/3 cup store bought unsweetened applesauce (or slightly watered down pureed pumpkin)
1/2 cup canola oil(I use extra virgin coconut oil melted)
1 cup hot water(just cooled from boiling)

Preheat oven to 335 degrees. Put cupcake liners in a muffin pan for 12 cupcakes/muffins or see asterisks below***

In a large bowl whisk together the dry ingredients.

Whisk the wet ingredients in smaller bowl.

Combine the wet ingredients into the dry ingredients

Fill muffin liners and bake for 15-20 minutes

.*****You can make a layer cake by splitting the batter into thirds and bake like"pancakes" on a parchment lined cookie sheet or just use cake pans.Bake 20-30minutes(use cake tester or toothpick) Use your favorite GFCF chocolate or vanilla frosting between the layers
(I use chocolate ganache(glaze, like the outsidecoating of a Ring Ding)
Enjoy!

Chocolate Ganache(like a ring ding coating)

1 cup GFCF chocolate chips
1/4 cup alternative milk(I use rice milk or almond milk)

Melt for 30seconds in a microwave, or melt over a double boiler. KEEP stirring LOTS til combined and glossy, the ganache with be very thin if you want to make it thicker put in the fridge for 5-10 minutes, pur over cake refigerate the cake to "set" the ganache.

GFCF Mini Pizza Crusts

GF Mini Pizza Crusts (also yeast free , egg free , dairy free,  rice free) GFCF (Gluten free Casein free)

1/4 cup arrowroot flour (I don't like the taste of tapioca but that can be a substitute here)
1/2 cup garfava flour OR garbanzo flour
1/2 cup potato starch
3-4  TBSP olive oil or melted coconut oil (or other oil)
1/2 tsp sea salt
1 and 1/2  tsp of baking powder
1/2-3/4 cup  water (or dairy free milk)

Sift dry flours and baking powder, mix in salt and wet ingredients.

Mix 'til like thick pancake batter(add more non dairy milk as needed), put on parchment lined baking sheet in 5-6 inch rounds.

Or can be stored in the fridge for 3-4 days and baked off as needed.

Put on toppings if desired. or use vegan margarine and/or olive oil and garlic powder and salt to make garlic pizzas. Or make pancakes, or hamburger buns,  or rolls, or fruit/dessert pizzas. The possibilities are endless!

Bake 10-15 min 400 degree in oven