Cobbler and Cupcake Mix

The bean flours adapt readily to this mix, which can top fruit or stand alone in a non-sweet lunch bag cupcake.

4 cups Four Flour Bean Mix
1 ½ teaspoons baking soda
4 teaspoons baking powder
2 teaspoons xanthan gum
1 ½ teaspoons salt
1 tablespoon Egg Replacer
2 cups sugar
2 teaspoons dried lemon peel or powdered
Vanilla

Whisk all ingredients together and store in plastic bag or container on your pantry shelf.

TO TOP COBBLER: Preheat oven to 350 degrees. Bring the fruit, sugar, lemon juice and approximately 1 cup water to boil. Place in 8” x 10” or 9” square pan. Measure 1 ¼ cup above mix into mixing bowl. In a small bowl, beat 2 eggs, 3 tablespoons oil or melted margarine, and 1/3 cup milk or nondairy liquid. Add to the flour mix and beat for 1 minute. Spoon in dollops onto the hot fruit. Bake 20-25 minutes or until the top is brown and springs back when gently pressed. Serve hot or cold with whipped topping or ice cream. Makes 8 servings.

FOR CUPCAKES: Preheat oven to 350 degrees. Line 8 muffin tins with paper liners. Spray with vegetable oil shortening. In mixer, beat 2 eggs until light and pale yellow. Add ¼ cup melted butter or oil. Add 1 ¼ cups mix alternately with 1/3 cup milk or nondairy liquid, beating well after each addition. Spoon into the prepared muffin cups. Bake for approximately 20 minutes or until the top springs back when gently pressed.

VARIATIONS: Use your imagination to vary these plain cakes by adding cocoa powder, coca and espresso powder, chopped candied ginger, cinnamon, cloves, and allspice to the flour mix before blending with the liquids.

Apple Bundt Coffee Cake

The surprise is in the apple filling in the center of this rich bundt cake.

1 to 2 large apples (2 cups sliced)
¼ cup apple juice
1 tablespoon cornstarch
½ teaspoon cinnamon
¼ teaspoon nutmeg
¾ cup plus 1 tablespoon sugar
1/3 cup shortening
3 eggs
½ teaspoon vanilla
1 cup sour cream or nondairy substitute
1 ½ cups GF Mix or Four Flour Bean Mix
½ teaspoon xanthan gum
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

Preheat oven to 350 degrees. Grease a bundt pan and dust with rice flour.
Peel, core, and slice the apples. Place in microwave dish and toss with the juice, cornstarch, cinnamon and nutmeg plus the 1 tablespoon sugar. Cover with plastic wrap and microwave on High 6 to 7 minutes, stirring once or twice. (If you do not have a microwave, use ¾ cup thick applesauce, adding the cinnamon and nutmeg.) Set aside while you make the batter.
Cream ¾ cup sugar and shortening until light. Beat in the eggs and vanilla, and then add the sour cream. Stir in the flour mixed with the xanthan gum, baking powder, baking soda and salt.
Pour half of the batter into the bottom of the prepared bundt pan. Over it arrange the apple mixture, keeping it from the edges of the pan. Top with the rest of the batter. Bake about 40 minutes, or until the top springs back when touched.
Unmold onto a round plate and dust the top with a bit of powdered sugar if desired. May be served warm or cold. Makes 12 servings.

Mock Graham Crackers

All the flavor and wholesomeness of real graham crackers. This easy, no-fail cracker keeps well in a closed container, is a good traveler, and is a tasty substitute for cookies.
The crackers are also great for pie crust. For added flavor, sprinkle cinnamon sugar on some before baking.

¾ cup (1 ½ sticks) butter or margarine
¼ cup honey
1 cup brown sugar
1 teaspoon vanilla
1 ½ cups brown rice flour
1 ½ cups GF flour mix
2 tablespoons soy flour
1 teaspoon xanthan gum
1 teaspoon salt
1 teaspoon cinnamon
3 teaspoons baking powder
½ to ¾ cup water

Preheat oven to 325 degrees.
In a large mixing bowl, beat together the butter, honey, sugar, and vanilla.
In another bowl, blend together the flours, xanthan gum, salt, cinnamon, and baking powder. Stir this into the creamed mixture alternately with the water, using just enough water to hold the batter in a soft ball. Refrigerate for at least 1 hour.
Roll out half the dough on a brown rice-floured piece of plastic wrap to a rectangle about ½ inch thick. Transfer to a greased 12” x 15 ½” baking sheet by putting the pan over the dough, holding the wrap, and flipping. Continue to roll out the dough until it covers the sheet and is about 1/8 inch thick. Trim the edges. Cut with a pastry wheel into 3-inch squares. Prick each square 5 times with a fork.
Bake for about 30 minutes, removing the crackers around the edges if they get too brown.
Repeat with the other half of the dough. Makes 40 crackers.

Rice Balls with Fruit and Nuts
(No-Bake)

1 cup (2 sticks) margarine or butter
1 ½ cups sugar
2 tablespoons milk or nondairy creamer
2 cups chopped dates
1 teaspoon salt
1 cup chopped walnuts or pecans
2 teaspoons vanilla
4 ½ cups GF crisped rice cereal
Flake coconut for rolling

In a medium saucepan, combine the margarine, sugar, milk, dates, and salt. Bring to a boil and cook for 2 minutes. Add the nuts, vanilla, and cereal.
Grease your hands and shape the mixture into balls of about 1 ¼” in diameter. Roll in coconut and set on waxed paper to cool and harden. Store in plastic container with lids. Makes approximately 6 dozen balls.

Easy Pizza

No cookbook would be complete without an easy pizza. This quick yeast crust can be stirred up in minutes. Spread with a purchased GF pizza sauce, some grated mozzarella, and whatever else you like on your pizza (ham bits, pineapple, anchovies, sausage, or tomatoes and other vegetables).

1 ½ cups GF Flour Mix
1 ½ teaspoons baking powder
1 teaspoon xanthan gum
½ teaspoon salt
1 teaspoon sugar
7/8 cup lukewarm water (between 1 and ¾ of a cup)
1 tablespoon rapid-rising yeast
1 egg or ¼ cup liquid egg substitute
1 tablespoon vegetable oil

Preheat oven to 425 degrees.
Spray a baking sheet or 15” round pizza pan with vegetable spray.
Blend together the flour, baking powder, xanthan gum, and salt. Set aside. Add sugar to the water and stir in the yeast. Let bubble slightly. In a mixing bowl, beat with hand mixer at low speed the egg, oil, and the yeast water. Beat in half the flour mixture. With a spoon stir in the rest.
Pour the batter onto the prepared baking sheet and spread with a spatula to a 12 ½” circle with slightly raised edges. Allow to rise about 10 minutes and then spread on the sauce, cheese, and other toppings. Bake for 25 to 30 minutes. Serves 6.

Cheese Sticks

If you’re tired of the same gluten-free crackers on the grocery shelves, try baking your own. These cheese sticks are great for parties, but they also taste good with soups, in lunches, or for just plain snacking. Their flavor varies with the strength of the cheese; I use medium Cheddar, but if you love sharp cheese, use that.

8 ounces Cheddar cheese
2 tablespoons butter or margarine
1 large egg
½ teaspoon salt
1/8 teaspoon ground pepper
¾ cup rice flour
¼ cup potato starch flour
1 teaspoon xanthan gum

Preheat oven to 400 degrees.
Grate the cheese (you should have approximately 2 cups). Set aside. Place butter in bowl of mixer and beat until creamy. Add egg, salt, and pepper. Beat until blended. Beat in cheese one-third at a time until combined. Stir in flours and xanthan gum until thoroughly blended. Work the dough into a ball. If dough doesn’t stick together, add cold water, 1 tablespoon at a time, until a ball can be formed. Don’t worry about overworking. The sticks can be firm.
Divide dough, rolling half at a time between sheets of wax paper or plastic wrap to form a 7 x 14-inch rectangle about 1/8 inch thick. Cut with a pastry wheel into ½ x 7-inch strips and place on baking sheets.
Let cool on racks and store airtight up to 1 week. Makes 56 cheese sticks.

CHEESE NIPS: After dividing the dough, place 1 ball on a baking sheet, cover with plastic wrap, and roll as thin as possible. Repeat with the other half. Sprinkle with salt, if desired, and cut with a pastry wheel into 1-inch squares. Bake for 4 to 6 minutes, until deep golden. Makes about 12 dozen Nips.

Pups in Blankets

Prepare pastry for Cheese Sticks, using medium-sharp Cheddar cheese. Roll out as described but cut into 1 x 4-inch bars. On each, place cut sections of small gluten-free hot dogs or cocktail sausages. Roll the pastry around the meat. Bake in preheated 400 degree oven for 6 to 8 minutes. These can be prepared ahead of time and popped into the oven just before serving. Makes about 4 dozen pups in blankets.

Buttermilk Biscuit Mix

This gluten-free “Bisquick” can serve in any recipe that calls for biscuits, muffins, potpie toppings or for those “easy” dishes that rely on a self-rising prepared mix for the “easy”. This formula makes 5 batches of biscuits.

2 ½ cups rice flour
1 2/3 cups potato starch
3 tablespoons baking powder
2 ½ teaspoons baking soda
2 ½ teaspoons salt
¼ cup sugar (or to taste)
½ cup dry buttermilk powder
3 tablespoons Egg Replacer (optional)
1 cup less 1 tablespoon shortening

In a large mixing bowl, whisk together the rice flour, potato starch, baking powder, baking soda, salt, sugar, buttermilk powder, and Egg Replacer (if used). With a pastry blender, cut in the shortening until no lumps appear. Store in a 2-quart plastic bag or container in the refrigerator.

PLAIN BISCUITS: Preheat oven to 400 degrees. To 1 ¼ Buttermilk Biscuit Mix add 1 egg (or ¼ cup liquid egg substitute) beaten with ¼ cup water for rolled biscuits or 1/3 cup water for light drop biscuits. Handle gently and roll out or drop as soon as the dough is moistened. Bake for 12 to 15 minutes. Makes 8 biscuits.

SWEET SHORTCAKE BISCUITS: Preheat oven to 400 degrees. To 1 ¼ cups Buttermilk Biscuit Mix add 1 tablespoon sugar, 1 teaspoon vanilla, and 1 egg (or ¼ cup liquid egg substitute) beaten with ¼ cup water. Handling lightly, pat into rounds and put on a cookie sheet. Bake for 12 to 15 minutes. Makes 8 biscuits.