Best Recipes
Bread Machine Recipes Gluten-Free Recipes
from best selling cookbook authors, Donna Washburn PHEc & Heather Butt PHEc
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Best Recipes Bread Machine Recipes Gluten-Free Recipes from best selling cookbook authors, Donna Washburn PHEc & Heather Butt PHEc
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| Gluten-Free RecipesBlueberry Flax Muffins
In a large bowl or plastic bag combine sorghum flour, quinoa flour, flax flour, tapioca starch, xanthan gum, baking powder, salt and flaxseed. Mix well and set aside. In a separate bowl, using an electric mixer, beat egg, orange zest, orange juice, oil and maple syrup until combined. Add dry ingredients and mix just until combined. Carefully fold in blueberries. Spoon batter evenly into each cup of lightly greased muffin tin. Let stand 30 minutes. Bake at 350° F for 22 to 25 minutes or until firm to the touch. Remove from pan immediately and let cool completely on a cooling rack. Store in an airtight container at room temperature for up to 1 week or individually wrapped and frozen for up to 1 month. Carrot Apple Energy Bars
In a large bowl or plastic bag combine sorghum flour, amaranth flour, rice bran, ground flaxseed, milk powder, xanthan gum, baking powder, salt and cinnamon. Mix well and set aside. In a separate bowl, using an electric mixer, beat eggs, applesauce and brown sugar until combined. Add flour mixture and mix just until combined. Stir in carrots, dried fruit and nuts. Spoon into 13- by 9-inch baking pan, lined with foil and lightly greased. Spread to edges with a moist rubber spatula and allow to stand 30 minutes. Bake at 325° F for 30 to 35 minutes or until a cake tester inserted in the center comes out clean. Let cool in pan on a cooling rack and cut into bars. Store in an airtight container at room temperature for up to 1 week or individually wrapped and frozen for up to 1 month. Gluten-Free Chocolate Fudge Cake
In a large bowl, sift together dry ingredients; set aside. In a separate bowl, using an electric mixer, cream the shortening and brown sugar. Add eggs one at a time, beat until light and fluffy. Stir in vanilla extract. Add dry ingredients alternately with sour cream, making 3 additions of dry and 2 of sour cream; stir just until combined after each addition. Spoon into 2 lightly greased 8-inch round pans. Allow to stand for 30 minutes. Bake at 350° F for 35 to 45 minutes or until a cake tester inserted in the center comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans and let cool completely on rack before icing. |
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