Sunday, May 15, 2011

Dutch Babies


4T butter
4 eggs (room temp)
1/2 c Pamela's Pancake Mix
1/2 c milk
a pinch of salt

Preheat oven to 425. Place butter in a cast iron skillet or pie plate and stick it in the oven while you whip up the batter. Combine eggs, rice flour mix, milk and salt in the blender or food processor and pulse for 30 seconds. Pour into hot pan with the melted butter, and bake for 20 minutes. Do not open the oven door until it's time to take it out or else it will fall! Sprinkle with powdered sugar and serve immediately. I like to add peaches and whipped cream to mine! Yummy!

Saturday, February 19, 2011

Gluten Free Cornbread


1/4 cup butter
, softened
3 tablespoons sugar
2 eggs
1/2 cup sour cream
1/2 cup milk
1/2 cup cornstarch
1/4 cup rice flour
1/4 cup tapioca flour
2/3 cup yellow cornmeal
2 teaspoons gluten-free baking powder
1/2 teaspoon salt


Heat oven to 425°F. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; mix well. Stir in sour cream and milk. Reduce speed to low; add all remaining ingredients. Beat just until mixed.

Pour batter into greased muffin pan. Bake for about 12-18 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm.

Saturday, January 15, 2011

Gluten Free Breadsticks

Gluten Free Simple & Fast Breadsticks (Click here for a printable version of this recipe.)
Recipe makes 8 12″ breadsticks (1″ wide)

1 teaspoon yeast
1/2 cup warm milk
3/4 teaspoon honey
1/4 cup shredded or flaked parmesan cheese
1/2 cup rice flour
1/3 cup tapioca starch
1 teaspoon cornstarch
1/2 teaspoon xanthan gum
1/2 teaspoon salt
2 Tablespoons olive oil (plus 1/2 teaspoon for the baggie)
1 teaspoon apple cider or rice vinegar


  1. Heat milk until warm – not hot! Add agave and yeast and mix together. Set aside to proof while you mix the remaining ingredients.
  2. In the bowl of your mixer or a medium mixing bowl, mix together all of the dry ingredients including the parmesan cheese. (Parmesan, rice, tapioca, cornstarch, xanthan gum, and salt).
  3. Stir these dry ingredients together. (NOTE: At this point, add herbs to enhance your breadstick flavor. You can add rosemary and thyme, sun-dried tomato pieces, garlic/onion, etc.)
  4. Add the oil and vinegar to the dry ingredients and mix again.
  5. Check the proofed yeast/milk mixture. If it has risen, add this to the dry and mix together.
  6. Mix on medium-high for 3-4 minutes.
  7. Drizzle 1/2 teaspoon of olive oil into a small baggie. Smooth the outside of the baggie around to spread the oil around inside. (This prevents the dough from sticking to the bag.)
  8. Scrap the dough into the baggie. Snip one of the corners slightly and squeeze the dough out the corner on to a greased cookie sheet. Squeeze your breadsticks into long lengths and leave 1 1/2 inches in between your breadsticks to allow a little room for rising.
  9. Set the breadsticks aside to rise for 15 minutes. (They may not rise that much – you can add more yeast (one more teaspoon) if you want them to rise higher the next time.)
  10. Preheat the oven to 425F.
  11. Once the oven is warm/the breadsticks have had 15 minutes to rise, lightly spritz the tops of the breadsticks with olive oil and sprinkle with salt.
  12. Bake for 9 – 12 minutes or until golden. (I ended up at about 10 min)

Serve with your favorite salad or dipping sauce.