GF Flour Mix

This is my own mixture that I have made with the flours I can find easily here, where I live. Pre-made all purpose mixes are too expensive for me, for as often as I use them… and some of them leave a horrible taste in my mouth… and home baked goods, come out looking not quite right and tasting "different" :).

This mix will trade out perfect 1:1 with regular flour in every recipe I've tried, and my family seems to like the way things made with this mix best.

Gluten Free Baking Mix

3 C White Rice Flour
3 C Brown Rice Flour
3 C Tapioca Flour
2 C Coconut Flour
1 C Almond Flour
1 C Potato Starch
1 Tbsp Guar Gum

Mix together, store in airtight container.

Shortcakes

We had strawberry shortcake lasts night, my FAVORITE dessert of all.

It took very little modification to make these yummy, moist, not too crumbly shortcakes.

These are yummy as part of strawberry shortcake or great as a biscuit with jam.

Shortcakes

Preheat oven to 425*

1/4 C Sugar
2 C GF flour mix
2 tsp Baking Powder
1/2 C Butter
1 Egg, beaten
2/3 C Milk
1 tsp Vanilla extract

• Stir together sugar, flour and baking powder. Cut in butter until mixture resembles course crumbs.

• Combine milk, egg and vanilla. Add to dry mixture. Stir. I had to get my hands in it to get it to fully mix together. (Kind of like a sticky pie dough)

• Break into the size and shape of biscuit you want (I made six, about the size of my fist).

• Bake 15-20 minutes.

• Let cool.

Top however you like, enjoy!

Chocolate "Peanut Butter" Cookies

I tried a Paleo "peanut butter cookie recipe I found online somewhere. A word to the wise, read the recipes before you try them. If you now any tricks that work for you, and a recipe doesn't follow what sounds right to you, follow your instincts! The batter for those cookies was as liquid as soup! I had to double the flour, then though they had decent flavor, I just wasn't pleased with how they tasted (didn't stop me from sharing them at a church event and getting several compliments on them, lol)


So this recipe is a tweak on that recipe. If I ever make that recipe again, I will make other changes, and it will be my own, then so I can share it, but these...


These came out SOFT, and chocolaty and peanut buttery, without being too strong on either flavor. yum. But the ARE peanut free and egg free.


Chocolate "Peanut Butter" Cookies


2 C Almond Flour

3 Tbsp Truvia

1 box chocolate pudding mix

1/2 tsp Baking Powder

1 Tbsp Vanilla

1/2 C Wow Butter (any soy or sunflower seed butter should work fine)

1/2 C Oil of choice (I used Coconut)


In my mixer I blended the Wow Butter and oil, then added each of the remaining ingredients in the reverse order of how I have them listed :)


The dough will be a little soft.


Then place in a cookie sheet by tablespoonfuls, and bake in 350* oven for 10 minutes. Let cool on cookie sheet for a couple minutes before moving to wire rack to finish cooling.


The cookies should be very soft and crumble kinda easily, so move gently when taking them off the cookie sheet :)


Makes about 3 dozen cookies.

I tried them after they cooled a little, they were good, but soft and crumbly. For the yummiest experience, freeze 'em! YUMMM!