4 large eggs 1 1/2 cup sour cream , full fat 3 1/2 teaspoons of vanilla extract 2 2 2/3 cup ATK flour (see my other recipes) 1 1/4 cup granulated sugar 1 tbsp baking powder 1 teaspoon salt 3/4 quarter teaspoon baking soda 1/4 teaspoon guar gum 8 tablespoons unsalted butter cut into 1/2 inch pieces and softened
Filling: 1 cup of batter from above 1 tbsp ground cinnamon 1/4 tsp ground nutmeg
Topping 1/3 cup nuts of your choice, I use almonds 2 tbsp granulated sugar 1/2 tsp ground cinnamon Pinch of salt 2 tbsp unsalted butter, melted and cooled
Preheat oven to 350° and grease a 16 cup tube pan. Dust the pan with granulated sugar just like you would if you were flouring the pan.
Whisk together eggs, 1 cup of sour cream, 1 tbsp vanilla extract.
In mixer with paddle, mix flour, granulated sugar , baking powder, salt , baking soda , and guar gum until combined on low speed. Add the remaining sour cream and butter mixing until dry ingredients are moist but large pieces of butter remain . (do NOT cream this mixture)
Gradually add in the egg mixture as 3 additions, beating after each addition approximately 20 seconds each. After remaining egg mixture has been added beat until light and fluffy approximately 1 minute.
Filling : Remove one cup of batter and put in a separate bowl , incorporate a 1/2 teaspoon of vanilla , 1 tbsp of ground cinnamon and a quarter teaspoon of ground nutmeg.
Add some of the batter from the mixing bowl to the pan covering the bottom. Add the filling mixture by spoonfuls to the batter already in the pan swirl with a butter knife.Add the remaining batter on top of the filling mixture.
Baked in the oven until completely cooked 45 to 55 minutes and skewers inserted come out clean. Allow the cake to cool on a wire rack for 30 minutes loosen from pan and turn over onto a rack for approximately one hour.
While the cake is Cooling prepare the topping with 1/2 cup of nuts 2 tablespoons granulated sugar 1/2 teaspoon ground cinnamon a pinch of salt and two tablespoons of unsalted butter melted and cooled toss together. Mix until nuts are well coated then set aside.
For the glaze, mix 1 cup of confectioners sugar, 5 teaspoons of milk, and 1 teaspoon of vanilla extract.
Pour the glaze on the cooled cake and sprinkle with the nut topping before the glaze begins to harden.
6 Tbsp molasses 1/2 cup sifted ATK GF Flour 1/2 cup butter 1/4 tsp salt 1 tsp cinnamon 1 cup granulated sugar 1 tsp powdered ginger 3 tbsp amaretto
These cookies are light and crispy. They appear quite dark due to the dark molasses I used.
Preheat oven to 350° bake. Heat molasses in a pan to boiling then add butter. Add sifted flour and other ingredients, then amaretto last. Dough should appear to look like smooth molasses, if it appears a bit dry
Drop by 1/2 tsp 3 inches apart onto a silicone mat very lightly greased and on a flat cookie sheet. This will help roll cookies easier. Spread the dough with the back of a spoon to a flat circle. If you don’t spread the dough the middle has the tendency to get gummy and not crisp up the way they should.
Do not put more than 3 cookies on the pan due to how far these spread and how long it will take to cool then roll. The cookies will begin to harden quickly. Work quickly to keep them from hardening to the point where they cannot be rolled. If they do harden before you get them rolled, pop the pan back in the oven briefly to help them soften.
Bake at 300° for 12 minutes. Cool on pan 1 minute, then gently and lay over a wooden spoon or
metal cannoli tubes forming a hollow tube with the cookie. If you do not remove them quickly enough from the pan they will stick to the pan and be unable to curl as a result, you will have a flat but tasty cookie.
Fill with cream or whipped topping off your choice.
A wonderful filling is 1/2 cup sifted powdered sugar, 1/2 cup of butter creamed and 2 tbsp of amaretto. Whip all together and put into icing bag. Pipe into cooled cookies. This filling will disintegrate if you put it in hot cookies.
2 tsp baking powder mixed with 3 tbsp water
1-1/4 cup white rice flour
1 1/4 cup sugar
1 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp sea salt
1/3 cup light oil; grapeseed or sunflower
1 cup pumpkin puree
½ tsp baking soda
1/2 tsp vanilla extract
1/2 cup chocolate chips
Preheat the oven to 350 degrees. Grease a muffin pan or line with paper.
In a large bowl, mix together pumpkin puree, oil, baking powder and water mixture and sugar until well-blended.
In another bowl with together the flour baking powder pumpkin pie spice baking soda and salt add to the pumpkin mixture and whisk together until combined.
Fold in the chocolate chips.
Spoon batter into muffin tins about 2/3 full and sprinkle with some chips on top. Bake for 25 to 30 minutes at 350° until toothpick comes out clean. Cool for 5 minutes then transfer muffins to a rack.
This is probably the best gluten free bread I have ever made.
1 1/2 cup warm milk (110 degrees)
4 Tbsp honey
2 1/2 tsp yeast
3 cups gluten free flour
1 1/2 tsp guar gum (omit if already in flour)
1 Tbsp + 1 tsp baking powder
1 tsp salt
2 tsp Apple cider vinegar
1/4 cup grapeseed oil (or any other light oil)
2 lg eggs +. 1 yolk, lightly beaten, room temperature
Stir together warmed milk, honey and yeast. Set aside and allow it to rise 10-15 minutes.
In your mixer Bowl whisk together the gluten-free flour mix, guar gum, baking powder and salt.
In a separate container, mixed together the apple cider vinegar and the oil. Slowly incorporate the eggs while continuing to whisk.
Add the egg mixture to the dry ingredients in the mixing bowl. Incorporate the yeast mixture into the mixing bowl.
Batter is going to be sticky and more like batter than dough. Pour into lightly greased bread pan and set aside to rise in a warm spot 20 to 30 minutes.Smooth down the top with lightly wet fingertips. Do not allow the bread to rise beyond the edge because it will not hold its form. Metal loaf pans help the bread hold its form. It’s best to separate into 2 pans.
Preheat the oven to 375 degrees and bake 30-40 minutes depending on your oven. Cover with aluminum foil if the top begins to brown too quickly.
Take out of the oven when inserted knife comes out clean and not doughy. Leave in the pan and allow it to cool completely before slicing or it will crumble.
1 3/4 cups my recipe gluten-free flour
1 tsp guar gum
1/4 tsp oregano
1/2 tsp baking powder
3/4 tsp baking soda
1/2 cup whole milk
1/2 tsp kosher salt
1 1/2 cup cheddar cheese
1/2 cup heavy whipping cream
2-3 cloves of minced garlic
1/4 cup parsley
4 TBSP butter, very cold
Kosher salt to sprinkle on top
Preheat oven to 425 degrees. In a large bowl mix together flour, guar gum,oregano, kosher salt, baking powder, and baking soda. Add in minced garlic, parsley, cheddar cheese, milk, and the heavy whipping cream. Cut in the butter 1 tsp at a time and mix together. It is helpful if the butter is very cold. Blend well until dough comes together and is very sticky.
Drop onto greased baking sheet, and cook for 12 minutes until biscuits are not doughy anymore. Switch oven to convection 425 degrees, then cook 3 minutes until browned on top. Can make 14 to 16 biscuits but I usually make 9 larger biscuits. Sprinkle kosher salt on top when done cooking.
1/3 cup + 1 tbsp oil (I prefer sunflower/safflower, it gives a lighter texture)
2 cup buttermilk
2 tbsp sugar
1 1/2 teaspoon baking powder (gluten free)
1/4 teaspoon baking soda (corn aluminum free)
3/4 tsp salt
1/2 tsp guar gum
1/2 cup brown rice flour
1 cup white rice flour
1/2 cup sweet potato starch or potato starch ( sweet potato starch gives a slightly sweeter flavor to the batter)
1/3 cup tapioca starch
1 tsp vanilla bean paste or vanilla extract
Combine oil , eggs, vanilla bean paste and buttermilk together in mixer.
Whisk in a seperate bowl the dry ingredients; sugar, baking powder, baking soda, salt ,guar gum, brown rice flour ,white rice flour , potato starch and tapioca starch.
Heat griddle to 350°. Pour or ladle batter into small circles on the pan and cook until bubbles appear on one side. Flip when golden brown and cook approximately 2 minutes more so that the dough in the middle or not gummy. To make individual pancakes with different flavor choices add to the individual poured batter on the griddle chocolate chips, butterscotch chips, fresh fruit or blueberries.
5 cups gluten free bread flour (my mix)
4 1/2 tsp yeast
1 tbsp + 1 tsp sugar
2 tsp kosher salt
1 tsp baking soda
3 cups whole milk warmed to 120°
1/4 cup sorgum flour to dust pan, not to be added to bread
Warm the milk to 120°, add the yeast and 1 tsp sugar. The warm milk will help to activate the yeast. Be careful not to get it too hot or you will kill your yeast. Set aside and allow to get foamy 10 to 15 minutes.
Stir together the dry ingredients; flour, sugar, salt, and baking soda. After the yeast is foamy add it to the flour mixture until all blended together. Set aside in a warm place to rise for 30 minutes.
Preheat the oven to 375°.
Grease a loaf pan or flat
After the dough rises, lightly grease a bread pan or a muffin top pan and sprinkle with sorgum flour. This will give the grainy cornmeal texture frequently found on English muffins. Place the dough gently into the loaf pan or muffin top pan being careful not to incorporate the sorgum flour into the bread.
Once the dough is in the pan, do not move it around. Leave the dough in the pan for 30 minutes in a warm place to rise again.
After the dough has sat for 30 minutes bake in the oven for 30 more minutes. Toast in the toaster to obtain the English muffin crust.
1 -2 Tbsp Sriracha
3/4 cup Mayonnaise (corn and soy free)
2-3 cloves garlic
half a lime, juice only
1/2 tsp salt
1/2 tsp pepper
1/2 cup seasoned rice flakes (my recipe)
1/2 cup grated cheese montery jack, asiago or parmesean (white cheese is best since it does not contain the amount of fat that is in yellow cheeses)
2 boxes of New Zealand Mussels
Lay out the mussels in a pan. I prefer to use a 1-2 inch deep pan so that the mussels do not roll out and the juices stay in the pan.
Cook mussels on 400 degrees on the half shell in the oven for 10 minutes until juices begin to cook out of mussels.
In a seperate bowl mix together the mayonnaise, lime , salt, pepper, and sriracha sauce.
Mix the pre-seasoned rice flakes and the cheese into the mayonnaise mixture until blended. Add more sriracha for extra spicyness. I can only handle a little so 1-2 tbsp is fine for me. Mixture will be chunky and thick.
Top the individual mussels with the mixture and put in the oven for 7-10 minutes.
Change the oven to broil and set the mussels under the broiler until they begin to turn brown and slightly bubble.
1 3/4 cup white rice flour
1/2 cup gluten free flour (my mix)
1 tsp salt
1 tsp baking soda (corn/aluminum free)
3 tsp agar gum (keeps cookies from spreading)
2 tsp potato starch (not flour)
2 sticks of butter, softened
3/4 cups packed brown sugar
3/4 cup white sugar
2 tsp vanilla extract (I make my own with potato vodka)
1 cup of chocolate chips (corn, soy, wheat gluten free)
1 cup of butterscotch chips (corn, soy, wheat gluten free)
Preheat oven to 400 degrees.
Whisk together the flour, salt, baking soda, agar gum and potato starch.
In a mixing bowl beat together the butter and sugars until creamy. Add in the vanilla and incorporate the eggs in one at a time until both are incorporated. Gradually add the flour mix in batches, then the chips after the flour is incorporated.
Drop by rounded spoonfuls onto ungreased cookie sheet. Bake for 8-10 minutes until golden brown. Cook less for more dough and soft cookies or longer for crunchier cookies.
***all white rice flour can be used but results in a cookie that doesn’t hold together well******