Thanks

Fudge Brownies (From Gluten-Free Gourmet pg.133) Pancakes (Adapted from Red
Rose Flour
Cookbook pg. 36)
Preheat oven to 350E. Grease 8" x 8" square pan

1. Mix together...... 8/9 C rice flour
1. Mix together..................... ½ C rice flour 4/9 C potato starch
2 T & 1 t potato starch 2 T amaranth
1 T Tapioca Flour 3 t baking powder
½ t xanthan gum ½ t salt
2. Melt in medium pan........... ½ C margarine 2. Mix together ...... 1 egg
2 unsweetened 1 ¼ C soya milk
chocolate squres ¼ t vanilla

3. Stir into chocolate mixture.. 1 C sugar 3. Combine dry ingredients with
wet.
4. Beat in one at a time.............. 2 eggs
4. Cook in oiled fry pan.
5. Add ....................................... 1 t vanilla
6. Stir in flours
7. Spoon into pan. Bake for 30 minutes.
8. Cut into 16 squares when cool.
Per cookie: 170 Calories, 10 g Fat , 40 mg chol

1. Beat for 7 minutes... 3 eggs
(time by clock) 1½ C white sugar
2. Sift then measure, & add..... 1 C rice flour
3/8 C potato starch flour
7 ½ t tapioca flour
3. Add................................. 1 t vanilla
½ C boiling water
4. Pour in ungreased, slightly floured tube pan
5. Bake at 350E for 40 minutes.
6. Invert when cooked, on cake rack to cool.
Note: Secret of sponge cake is the beating before the flour is
added.

Angel Food Icing

1. Place in large mixer bowl ... 1 pkg orange Jello
2. Add and refrigerate to set.. 1 C boiling water
3. Add to set Jello & mix..... ½ pint
1 jar
whipping cream
(or 1 Dream Whip)
Apricot junior baby food

4. Cut cake into 3 layers. Ice between each layer and on outside
Can be frozen until ready for use.
Alternate: lime Jello & applesauce junior

MUFFINS!!
(Gluten Free Gourmet pg. 78)

1. Whisk together...... 2½ C rice flour
½ C potato starch
½ C tapioca flour
1 t baking soda
4 t baking powder
1 t salt
a C sugar
1 ½ t xanthan gum
1 T Egg Replacer
2 t dried lemon peel or
powdered vanilla

Makes enough for 4 batches of baking:

Muffins

1. Place in mixing bowl.. 1 C mix
2. Beat together..... 2 eggs
2 T vegetable oil
a C liquid (milk, fruit juice)
3. Pour into flour mixture & stir until smooth. Do not over
beat.
4. Spoon into 6 muffin cups.
5. Cook 12 to 15 minutes. 375o
Cobbler

1. Mix as for muffins.
2. Drop by spoonfuls atop...1 quart fresh berries or sliced
peaches in an 8" X 8" pan.
o

3. Bake 350 for 20 to 25 minutes.
8 Inch Single layer Round Cake

1. Mix as for muffins but add.. 1 tablespoon sugar.
2. Spoon dough into a greased pan.
o

3. Bake at 350 for 20 to 25 minutes.

P.S. Here is the alternative to wheat flour for baking (I combine it in bulk so you can substitute into any recipe that calls for flour) 1 cup gluten free mix = 2/3 cup rice flour, 1/4 cup potato starch flour, 5 t tapioca flour and a pinch of xanthum gum.

sincerely, chels

ps and if you have any questions try emailing me scubagirl411@hotmail.com GOOD LUCK
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