Recipes - Gluten Free Breads


Making Gluten Free Bread


Tips and Hints

  1. Gluten Free bread will not be the same consistency as "regular" bread. The common mistake when making GF bread is trying to get it to the kneading consistency. Do not add more flour than the recipe calls for. Gf products need to be moist so that they do not turn out gritty. The dough should be about the consistency of thick cake mix. To knead Gf bread simply turn on your heavy duty mixer.

  2. When adding yeast to your bread it is easiest if you simply mix up the dry ingredients, place them in your large mixing bowl and pour the yeast on top. Do Not Mix It In!! Pour the warm water on top of the yeast/dry mix and let it sit for about 3-5 minutes. Then mix in the rest of the ingredients.

  3. Since you do not knead GF bread dough with your hands you need to mix it. We suggest beating it on high for around 5 minutes- so set your timer, turn it on and do something else while you wait.

  4. Do not over proof your bread. This allows too much air to get into your bread dough and will usually make it fall once it is pulled out of the oven. When we make our bread we suggest only letting it rise 20 minutes. Even if it does not look doubled in size stick it in your preheated oven. It will finish rising as it cooks and when it comes out will not fall as easily.

  5. Make sure you are cooking the bread at the right temperature. If you cook it at too low of a temperature the bread will need to cook longer and will turn out heavier and have more of a gritty feel, because it was overbaked. If your temperature is too high, the top and bottom of your bread will cook, but the middle will still be gooey. A good temperature for most bread is 375 degrees.

  6. Cook your bread for the right amount of time. We have discovered for our bread recipe that large loaves only need to cook for 35 minutes rather than the 45-50 we put on the label before. Small loaves take about 25 minutes and English muffins around 20 minutes.

  7. Once you pull your bread out of the oven let it sit for about 5 minutes, then turn it upside down in its pan. This also helps your bread to stay light and fluffy, instead of condensing on itself. If you leave it in the pan, the moisture in the pan will make the bread wet and cause it to condense or fall.

  8. GF bread keeps best in the fridge or freezer. Slice it while it is still slightly warm and then put it in a ziplock bag and freeze it. When you want bread pull it out and reheat it in the microwave for 20-30 seconds. It will taste just like it did when it first came out of the oven.

  9. Never eat GF bread cold. If possible always warm up your bread before making a sandwich or eating it for dinner. This makes it more pliable, and less crumbly. It also tastes wonderful!

  10. When you make pizza dough, do not let the bread rise at all. Spread the dough, with a spatula onto a cookie sheet. Stick it straight into a preheated 400 degree oven and bake for 10 minutes. When it is done, remove it from the pan, let it cool and then you can either freeze it or top it!



Traditional Breads


Bagels

4 1/2 c EGF Akk-Purpose Flour
1 Tbs. sugar
2 tsp. salt
3/4 tsp. xantham gum
1 1/2 tsp. yeast
1 1/2 c warm water
1 tsp rice vinegar
3/4 c Best Foods mayonnaise
10 c boiling water
1/2 c baking soda
2 large egg yolks, beaten

Preheat oven to 425.

In a large mixing bowl, combine flour, sugar, salt, and xantham gum; mix well.
Add yeast to the top of the dry ingredients, but don't mix in.

Pou8r warm water on top of the yeast and let it sit for 30 seconds.
Mix on low speed until blended.
Add vinegar and mayonnaise.
Beat for 2-3 minutes on high speed.

Roll dough into snake-like forms, connecting the ends to form a thick bagel-shaped circle.

In a large pan, boil water and baking soda.
Immediately place shaped dough in boiling water for 30 seconds, then remove it and place it on a greased cookie sheet.
Brush with beaten egg yolk.

Place bagels in preheated oven and bake for 12 minutes. Store in a Ziploc bag in your fridge or freezer.
Reheat individually in the microwave for 20 seconds.

Variations: Add 1/2 c. blueberries or 1/4 c. ground sundried tomatoes to the dough before baking, or try sprinkling cinnamon and sugar on the bagels once they are baked, or topping them with grated cheese.

Biscuits

1 3/4 c. featherlight mix (found on the main recipe home page)
3/4 tsp. xanthan gum
1 Tbs. baking powder
1 tsp. baking soda
2 tsp. sugar
1/2 tsp. salt
6 Tbs. Butter flavored shortening
3/4 c. milk

Mix dry ingredients. Cut in shortening with a pastry blender until shortening is the size of peas. Add milk all at once. Quickly mix in with a fork. Pat out, cut biscuits. Place on a cookie sheet. Bake at 450º for 10 to 12 minutes.

Baking Powder Biscuits

3 1/2 c. EGF All Purpose Flour Mix
2 tsp. xanthan gum
2 Tbs. baking powder
2 tsp. baking soda
4 tsp. sugar
1 tsp. salt
6 Tbs. shortening
6 Tbs. butter or margarine
1 1/4 c. milk

Preheat oven to 350°.
Combine dry ingredients in a medium bowl.* Using a pastry blender or your hands, cut in shortening and butter until mixture resembles coarse crumbs. Stir in the milk and work gently until dough forms a ball.
Turn onto a surface dusted with oat flour mix and pat or lightly roll to ¼" thickness. Cut into small biscuits. Place 1" apart on parchment-paper-lined cookie sheets.
Bake for 10 - 12 minutes.
These biscuits are best on the first day they are baked, but the dough keeps well. Store it in a Ziploc bag in the refrigerator for up to 5 days.

* In a hurry? Place all ingredients in the bowl of a stand mixer. Add shortening and butter. Mix on medium speed until mixture resembles small crumbs. Add milk. Mix on medium speed until well blended. Work dough into a ball with your hands. Continue as above.

Brazilian Cheese Bread

3 2/3 c. tapioca starch
1 lb. feta cheese
3 eggs
1/2 Tbs. salt
1 1/2 Tbs. butter
1/3 c. milk

Preheat oven to 400.

Place the tapioca starch and feta cheese in a large bowl.
Mix with your hands until the cheese is in small pieces.

Add the eggs one at a time, mixing after each one.
Add the salt and mix again with your hands.
Do the same with the butter.

Slowly add milk until the consistency is similar to cookie dough.
(You may not need to use all the milk.)

Roll into golf ball-sized balls and place on a greased cookie sheet.

Bake for 20 minutes.
Eat hot!
*If you like a milder cheese, you can replace half the Feta with Parmesan or another favorite cheese.

Oat Flour Biscuits

I've never much liked gluten free baking powder biscuits. They've always struck me as rather...squeaky. But when my sister Mette made these for me, I changed my mind. The oat flour mix makes these biscuits delicious, better than "regular" biscuits, my Dad says. They are certainly the best gluten free biscuits I've ever had, and I make them all the time. - Betsy

3 1/2 c. Oat Flour Mix*
2 tsp. xanthan gum
2 Tbs. baking powder
2 tsp. baking soda
4 tsp. sugar
1 tsp. salt
6 Tbs. shortening
6 Tbs. butter or margarine
1 1/4 c. milk or milk alternative
Preheat oven to 350°.

Combine dry ingredients in a medium bowl.** Using a pastry blender or your hands, cut in shortening and butter until mixture resembles coarse crumbs. Stir in the milk and work gently until dough forms a ball.

Turn onto a surface dusted with oat flour mix and pat or lightly roll to 1/4 thickness. Cut into small biscuits. Place 1" apart on parchment-paper-lined cookie sheets.

Bake for 10 - 12 minutes.

These biscuits are best on the first day they are baked, but the dough keeps well. Store it in a Ziploc bag in the refrigerator for up to 5 days.

** You may also place all dry ingredients in a large Ziploc bag. Add shortening and butter. Close bag and smoosh around until shortening is well mixed into the flour. Add milk to the flour mixture, then reclose bag and mash it around again until dough forms a ball. (Continue as above).

In a hurry? Place all ingredients in the bowl of a stand mixer. Add shortening and butter. Mix on medium speed until mixture resembles small crumbs. Add milk. Mix on medium speed until well blended. Work dough into a ball with your hands. (Continue as above).

*(see our flour page for mix)

Bread Sticks

Dry ingredients:
3 c. French Bread/Pizza mix (found on main recipe page)
1/3 c. Dry milk powder
1 Tbs. dry yeast

Wet ingredients:
4 egg whites
3 Tbs. oil
1 tsp. vinegar
1 1/2 c. warm water

Mix dry ingredients in a bowl. In a stand mixer, mix the wet ingredients. With the mixer on low, slowly add the dry ingredients. Beat on high 3 1/2 minutes. Spoon dough into a pastry bag or a ziplock bag with the corner cut off. Spray a cookie sheet with Pam. Squeeze dough onto the cookie sheet in 4 -5 inch lines. Brush with melted butter and sprinkle with grated parmesan or cheddar cheese. Let raise until double (about 20 minutes over a hot stove). Bake at 400° for 10-15 minutes. (They will be golden brown). Makes about 2 dozen.For delicious croutons: Cut leftover breadsticks into disks (or smaller pieces). Brush with olive oil mixed with garlic salt or your favorite seasonings. (Check the ingredients of store bought croutons for seasoning ideas.) Bake at 250° or 300° until dry (10-15 minutes). Store in the fridge.

Corn bread

1 c. corn meal
1 c. featherlight flour mix
1/2 tsp. Xanthan gum
2 to 4 Tbs. sugar
1 Tbs. baking powder
1/2 tsp salt

Mix together.

1 c. milk
1/4 c. oil
1 egg

Mix well and add to dry ingredients. Beat on high speed about 1 minute (until it is well blended).Bake at 425 degrees for 20-25 minutes for an 8x8 pan or 12-15 minutes for a 9x13 pan.

Dinner Rolls

3 C. GF flour mix
1/4 c. white sugar
3 1/2 tsp. xanthan gum
1 1/2 tsp. salt
1 1/2 Tbs. yeast
1/4 c. oil
1 3/4 c. warm water
1 tsp. rice vinegar
3 eggs
1/4 c. brown sugar
3 Tbs. honey

Mix flour mix, sugar, xanthan gum, brown sugar and salt in the bowl of a stand mixer. Dump yeast on top, but do not mix it in.
Combine warm water, oil, honey and vinegar. Pour directly on top of the yeast and let sit for 5 minutes or so.(The yeast should bubble and foam a bit.)
Turn the mixer on low, and mix well. Mixture should be slightly warm.
Add the eggs, then beat on high speed for 5 minutes. Turn oven to 375 degrees.
On a greased cookie sheet spoon four Tbs. dough into a pile. Wet tips of fingers and smooth the top of the dough. Continue until all the batter is in the size of rolls you desire.
Let rise 20 minutes in a warm spot. Bake for 25 minutes. While still hot place a tsp. butter on top of roll and let it melt.

Featherlight Biscuits

1 3/4 c Featherlight mix
3/4 tsp. xantham gum
1 Tbs. baking powder
1 tsp. baking soda
2 tsp. sugar
1/2 tsp salt
6 Tbs. shortening (butter flavored)
3/4 c milk

Preheat oven to 450.

Mix dry ingredients. Cut in shortening with a pastry blender, or rub between fingers, or take a butter knife in each hand and cut until shortening is the size of peas.
Add milk all at once. Mix in with a fork until just combined. Dough should be lumpy.

Place some of the mix on a clean, floured surface.
Pat the dough until it is about 1/4 inch thickness.
Cut circular biscuits and place them on a cookie sheet.

Bake for 10-12 minutes.

Flour Tortillas

2 c. GF mix
1 1/2 tsp. Xanthan gum
2 tsp. Sugar
1 tsp salt
1/2 cup sour cream
1/2 c. warm water

Mix dry ingredients. Mix the hot water with the sour cream. Add to dry ingredients. Mix for 1 minute. The dough will be slightly sticky - more sticky than playdough, but less sticky than cookie dough. Roll out in between waxed paper or saran wrap. If the dough is too sticky, dust it with some of the GF flour to keep it from sticking. Cook on a hot griddle about 1 minute per side.

French Bread



3 c. gf all-purpose flour mix
1 Tbls. xanthan gum
1 packet Knox gelatin (unflavored)
1 Tbl. egg Replacer
¼ c. sugar
¼ c. powdered milk*
1 tsp salt
1 tsp baking powder
1 ½ Tbl. yeast
1 1/3 c. warm water
3 egg whites (lg)
1 tsp rice vinegar
¼ c. canola oil

Preheat oven to 425°.

In a large mixing bowl, mix dry ingredients. Sprinkle yeast on top of dry ingredients, but don’t mix it in. Pour warm water on top of yeast and let it sit for 1-2 minutes. Add rice vinegar, and oil. Beat for about 30 seconds. With your mixer on low add egg whites one at a time. Turn mixer on high and beat for 4-5 minutes. The dough should be thick, but not dry and crumbly. If it is add more water, 1 Tbl at a time, until it forms a ball.

On a greased cookie sheet, form the dough in a long oval. Wet your fingers with water to smooth out the top.

Let rise for 20 minutes.

Bake 25-30 minutes, or until nicely browned and the loaf makes a hollow sound when hit.

Cool for 10 minutes. Cut open and spread with garlic butter.

* Vances Foods non dairy milk works really well in this recipe

Garlic Bread

Make the French Bread recipe.
Allow loaf to cool for 10 minutes.
Cut open and cover with Garlic Bread Spread.

Garlic Bread Spread

1/2 c. Butter or Margarine
1/4 c. Parmesan cheese
1 tsp. Garlic powder
1/4 tsp. Onion powder
1/2 tsp. Italian Seasoning
1/4 tsp. salt

Combine all ingredients. Spread on slices of gluten free bread, cut french bread in half and spread on each half. Place bread slices, butter side up, on a cookie sheet. Broil until browned, keeping a close eye on them so they do not burn. (The edges will turn black before the middle is browned - but you can cut the crusts off later!) Remove from the oven and serve as a side dish.

Hamburger Buns

Use English muffin rings (which can be purchased at most kitchen stores) to form hamburger bun-shaped bread.
If you don't have muffin rings, fold 7x12" sheets of aluminum foil in half and then in thrids lengthwise, forming 6 layers in all.
(Your final strips will be about 1 1/4 x 12").
Bend into circles and secure with tape.

Hoagie or Hot Dog Buns

Shape tin foil or bend your English muffin rings into long hoagie-shaped ovals.
Fill with bread dough.
Bake 25 minutes.

Hearty Brown Bread

If you were a fan of whole wheat bread, you will like this! It tastes a lot like the gourmet grain bread you can buy from the store. From experience most kids do not like it as much as the white bread, but adults love it. It is also beautiful when baked.

1 3/4 C. GF flour mix
1/2 c. quinoa flakes
1 c. teff flour
1/4 c. sugar
3 1/2 tsp. Xanthan gum
1 1/2 tsp. Salt
1 1/2 Tbs. yeast
1/4 c. vegetable oil
1 3/4 c. warm water
1 tsp. Rice vinegar
3 eggs

Turn oven to 400°.
Mix flour mix, sugar, xanthan gum, and salt in the bowl of a stand mixer. Pour yeast on top of the flour mixture. Do not mix it in yet! Pour warm water directly onto the yeast. Let it sit for 3-4 minutes.

Add the oil and vinegar. Slowly mix the liquids into the dry ingredients, until they are well combined. Add the eggs. Mix on low until combined, then beat on high speed for 3 minutes. Spray 2 loaf pans or 12 English muffin rings well with Pam. Spoon batter into pans (or rings), and let rise on oven as it heats (about 20 minutes).

Bake loaf pans for about 40 minutes. Bake muffin rings about 20 minutes.

Options: add sunflower seeds, 1 Tbls flax seed, or raisins

Personal Pizzas

To make smaller pizza crusts, spread the batter in 5-6" circles on well-greased cookie sheets.
(You should be able to fit 2 round crusts per pan.)
One batch of dough will make 6 crusts this size.
Bake the crusts as directed above.
Remove from the oven and either top with your favorite pizza toppings or freeze them in Ziploc bags for later use.

*To reheat frozen pizza crusts, microwave for 20-30 seconds, then add toppings and bake as directed above.

Pizza Crust

3 c. GF flour mix
1/4 c. sugar
3 1/2 tsp. xanthan gum
1 1/2 tsp. salt
1 1/2 Tbs. yeast
1 3/4 c. warm water
1/4 c. oil
1 tsp. rice vinegar
3 eggs
1 tsp. garlic salt

Preheat oven to 400°.

Mix flour mix, sugar, xanthan gum, and salt together in the bowl of a stand mixture. Dump yeast on top of dry ingredients, but do not mix it in. Combine water, oil, and vinegar in a separate bowl. Pour on top of yeast, and let sit 3 minutes. Mix the wet and dry ingredients together on low speed. Add eggs and garlic salt. Beat on high speed for 3-5 minutes.

Grease pizza pan well with Pam or shortening. Spread batter into thin circles on your pizza pan or cookie sheets.

Bake immediately for 10 minutes. Remove from oven and either freeze the crusts or top them with your favorite topping and return to the over for 20-25 more minutes.

Bread Stuffing

1/2 c. finely chopped celery
1/4 c. chopped red onion
2 Tbs. shredded carrots
1/4 c. margarine or butter
1/2 tsp. poultry seasoning
1/8 tsp. pepper
3-4 dashes of salt
4-6 c. dried bread cubes*
1/2 to 3/4 c. chicken broth or water

Sautee celery, onion, and carrot in butter until soft (but not browned). Remove from heat and add poultry seasoning, salt, and pepper. Place bread cubes in a bowl. Add onion mixture. Pour on enough broth to moisten the bread. Bake in a covered casserole dish at 375° for 20 - 30 minutes. (Or use to stuff an 8-10 lb. Turkey).

*To dry bread: Cut into 1/2 inch cubes. Place on a cookie sheet and bake at 300° for 10-15 minutes. Let cool.

White Bread

3 C. GF flour mix
1/4 c. sugar
3 1/2 tsp. Xanthan gum
1 1/2 tsp. Salt
1 1/2 Tbs. yeast
1/4 c. oil
1 3/4 c. warm water
1 tsp. Rice vinegar
3 eggs

Mix dry ingredients in large mixing bowl with yeast on top. Pour warm water on the top of the yeast and let it sit for about 3-5 mintues. Mix in the oil, vinegar, eggs. Beat on high for 5 minutes

Turn oven to 375. Spray pans well with Pam. Spoon into pans (or English Muffin rings), and let rise on oven as it heats (about 20 minutes). Bake loaf pan for about 35 minutes. Bake muffin rings for 20 minutes.

Betsy's Favorite White Bread (New and improved!)

Though some people like our original bread recipe, I prefer this one. The substitution of Featherlight mix for some of the GF mix makes the texture springier. The reduction in the amount of yeast creates two benefits: a less-yeasty flavor and a decreased chance of too much air production while the bread is rising (which causes the bread to fall). This is the default bread recipe at my house. - Betsy

2 c. GF mix
1 c. Featherlight mix
1/4 c. sugar
2 1/2 tsp. xanthan gum
1 1/2 tsp. salt
3 1/2 tsp. yeast
1/4 c. oil
1 3/4 c. warm water
1 tsp. rice vinegar
3 eggs

Combine flour mixes, sugar, xanthan gum, and salt in the bowl of a stand mixer. Pour the yeast on top of the dry ingredients but don't mix it in.

Combine water, oil, and vinegar in a separate bowl. Pour on top of yeast and let sit 3 minutes. Mix together on low speed. Add eggs. Mix until combined. Beat on high speed for 5 minutes.

Grease 2 regular loaf pans (8x4x2) or 12 English muffin rings.

Spoon bread batter into pans, and let rise for about 20 minutes. While the bread is rising, preheat your oven to 375°.

Bake loaf pans for about 40 minutes. Bake English muffin rings, rolls, and small loaves for 20-25 minutes. The bread will be a deep brown color when it is done. Remove it from the oven and let it cool. Slice the bread and place it in Ziploc bags in the fridge or freezer. When ready to use, place the desired number of slices on a plate and microwave on High for 15-30 seconds, until warm and soft to the touch.

Mette's Oat Bread

When my sister Mette was diagnosed with several food allergies on top of her celiac disease, she was forced to reinvent several of the recipes she had been using. Her allergies to rice, eggs, and milk created the most problems. She tried substituting several other flours for rice, but none of them tasted very good at all. It wasn't until she started grinding her gluten free oats into flour that she was able to create a bread that she (and everyone else!) enjoyed. - Betsy

4 c. Oat Flour Mix*
3 1/2 tsp. xanthan gum
4 1/2 tsp. egg replacer
1 1/2 tsp. salt
1/4 c. sugar
1 1/2 Tbs. yeast
1 ¾ c. warm water
1/4 c. oil
1 tsp. vinegar
6 Tbs. potato milk, rice milk, or molasses

In the bowl of a stand mixer, combine oat flour mix, xanthan gum, egg replacer, and salt. Sprinkle sugar, yeast, and warm water on top of the flour mixture. Let it sit for 5 minutes. Stir on low speed until combined.

Add oil, vinegar, and potato milk (or molasses). Beat for 3 minutes on high speed.

Preheat oven to 375°.

Grease 2 regular loaf pans (8x4x2) or 12 English muffin rings. Spoon bread batter into pans, and let rise for about 20 minutes. While the bread is rising, preheat your oven to 375°.

Bake loaf pans for about 40 minutes. Bake English muffin rings, rolls, and small loaves for 20 - 25 minutes. The bread will be a deep brown color when it is done. Remove it from the oven and let it cool.

Slice the bread and place it in Ziploc bags in the fridge or freezer. When ready to use, place the desired number of slices on a plate and microwave on High for 15-30 seconds, until warm and soft to the touch.

* see Flour Recipes for mix



Muffins


Basic Muffin Mix

We took over 250 of these muffins to a gluten free walk, thinking there would be plenty. Boy, were we wrong! These were the favorite! This basic recipe has several variations: blueberry, chocolate chip, cinnamon and sugar or any other muffin you can think of. They freeze really well, and best of all, you can't tell by the taste of them that they are gluten free!

½ c. butter or margarine
1 c. granulated sugar
2 large eggs
1 tsp. vanilla
2 tsp. baking powder
¼ tsp. salt.
¾ tsp. xanthan gum
½ tsp. lemon juice
½ c. sour cream
1 ½ c. Featherlight mix
½ c. GF mix
½ c. milk

Topping:
1 Tbs. granulated sugar
¼ tsp. ground nutmeg

Preheat oven to 375°. Grease muffin pans (12 - 18 regular or 24 mini muffins).

Using an electric mixer, whip the butter until creamy. Add the sugar and beat until pale and fluffy. Add eggs one at a time, beating well after each. Add vanilla, baking powder, salt, xanthan gum, lemon juice, and sour cream and mix well.

In a separate bowl, sift together Featherlight and GF mixes. With a rubber spatula, fold half the flour, then half the milk, into the butter mixture. Repeat until all the flour and milk have been used. Divide batter into the muffin cups, filling them ¾ full. Combine the sugar and nutmeg of the topping, and sprinkle on each muffin.

Bake 15-20 minutes for mini muffins and 25-30 minutes for regular muffins.

The muffins should be golden brown and springy to the touch. Loosen the edges of the muffins from the pan with a knife and allow to cool in pan for 5 minutes. Serve warm or store in an airtight container.

Banana Muffins

1 c. butter
2 c. sugar
2 eggs
2 c. mashed bananas
2 tsp. baking soda
3 tsp. cinnamon
1 tsp. allspice
1 tsp. cloves
1 tsp. salt
4 c. EGF All-Purpose Flour Mix
2 tsp. xanthan gum

Preheat oven to 350°. Grease (or line with paper liners) 2 muffin pans.
Cream butter and sugar; add eggs and blend well. Mix in mashed bananas. In another bowl combine the dry ingredients, then add them to the banana mixture. Mix until well blended.
Fill muffin cups 1/2 - 2/3 full. Bake for 25 -30 minutes.*
*Mini-muffins will only need to bake for about 15 minutes.

Blueberry Muffins

Basic Muffin Mix:
1/2 c. butter or margarine
1 c. granulated sugar
2 large eggs
1 tsp vanilla
2 tsp. baking powder
1/4 tsp salt.
3/4 tsp xanthan gum
1/2 tsp lemon juice
1/2 c. sour cream
1 1/2 c. featherlight mix
1/2 c. GF mix
1/2 c. milk

Topping:
1 Tbsp. granulated sugar
1/4 tsp. ground nutmeg

Heat oven to 375°. Grease muffin pans.
In a bowl whip butter until creamy. Add the sugar and beat until pale and fluffy. Add eggs one at a time, beating after each. Add vanilla, baking powder, salt, xanthan gum, lemon juice and sour cream. With a rubber spatula fold in half the flour and half the milk, repeat until all the flour and milk has been used. Sprinkle the topping on top of each muffin.

Bake 15-20 minutes for mini muffins, 25-30 minutes for regular muffins. They should be golden brown and springy to the touch.

Options:
1. 2 1/2 c. fresh or frozen blueberries
2. Omit lemon juice. Add 1 c. chocolate chips.
2. Drop a teaspoonful of jam on top, then add more muffin batter.

Brown Sugar Muffins

½ c butter
1 c. brown sugar
1 egg
2 c all purpose flour mix
1 tsp baking soda
½ tsp salt
1 tsp vanilla
1 c. milk
1 tsp xanthan gum
1 c. chopped nuts (optional)

375°

Grease muffin tins.

In a large bowl cream butter, brown sugar, and egg until fluffy. Add baking soda, salt, vanilla and xanthan gum.

Slowly add flour, alternating with milk. Mix well. Stir in nuts. Fill muffin tins 2/3 full.

Bake for 15 minutes.

Chocolate Chip Muffins

Make Basic Muffins, but omit the 1/2 tsp. lemon juice. Add 1-2 cups of chocolate chips (depending on how much chocolate you like!) just before spooning the batter into the muffin pans.
You may omit the topping as well. Bake according to the directions for Basic Muffins.
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Jam Filled Muffins

Fill muffin cups 1/3 of thte way with Basic Muffin batter.
Drop a teaspoon of your favorite jam in the middle.
Add more muffin batter until the cups are 2/3 full.
Bake as directed for Basic Muffins.

Lemon Raspberry Muffins

Dry:
1 3/4 c. featherlight mix
1/2 tsp. xanthan gum
1/3 c. sugar
2 tsp. baking powder
3 Tbs. ground flax seed (optional)
1/4 tsp. salt

Wet:
1 beaten egg
3/4 c. milk
1/4 c. cooking oil
1 tsp. lemon juice (or grated lemon rind)

Fruit:
3/4 c. frozen raspberries, broken up
(frozen blueberries may also be used)

Preheat oven to 400°. Grease 12 x 18 muffin cups. Combine dry ingredients. Combine wet ingredients, adding lemon juice last. Quickly add wet ingredients to the dry ingredients. Stir in the fruit. Fill muffin cups 1/2 - 3/4 full. Bake at 400° for 20 minutes

Pumpkin Muffins

1/2 c. butter or margarine
1 c. granulated sugar
2 large eggs
1 tsp. vanilla
1 1/2 c. canned pumpkin
2 tsp. baking powder
1/4 tsp. salt
3/4 tsp. xanthan gum
1/2 c. sour cream
2 c. EGF All-Purpose Flour
1 1/4 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 - 1 c. chocolate chips (optional)
1/2 c. milk

Preheat oven to 375°.
Grease muffin pans (12-18 regular or 24 mini muffins).
Using an electric mixer, whip the butter until creamy. Add the sugar, and beat until pale and fluffy. Add eggs one at a time, beating well after each. Mix in pumpkin, vanilla, baking powder, salt, xanthan gum, sour cream, and spices. Alternately add flour and milk, mixing well after each addition. Stir in chocolate chips, if desired. Bake 15-20 minutes for mini muffins and 25-30 minutes for regular muffins.

Streusel Topped Apple Muffins

Dry Ingredients:
2 c. featherlight mix
1 tsp. xanthan gum
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 c. Sugar
1 tsp. Cinnamon
1/4 tsp. Nutmeg
Wet Ingredients
2 eggs
1/2 c. applesauce (or sour cream)
4 Tbs. olive oil (or melted butter)
1 1/2 c. grated, peeled apples
3/4 c. chopped pecans
Streusel Topping Ingredients
1/4 c. sugar
1/4 c. chopped pecans
1/2 tsp. apple pie spice
1 Tbs. butter

Spray or line 2 muffin pans (24 muffins). Preheat oven to 350º. In a small bowl, blend topping ingredients. (Apple pie spice is about 4 parts cinnamon to 1 part nutmeg). Mix dry ingredients in a large bowl. Mix wet ingredients in a medium bowl. Mix dry and wet ingredients together. Fill muffin tins 1/2 to 3/4 full. Top with streusel. Bake at 350º for 20 minutes (or until a knife inserted in the top of a muffin comes out clean).

Yorkshire Pudding

3 eggs
1 c. milk
1 c. EGF all-purpose flour
1/2 c. butter or 1 c. beef drippings plus 1 tsp. salt

Preheat oven to 425.

Drop about 1 tablespoon of butter or beef drippings into the bottom of each well of a muffin tin.
Place in preheated oven for 3-5 minutes.

In a medium-sized bowl, whisk together eggs.
When well blended, add flour and milk.
Remove muffin tins from the oven when the butter is melted and bubbly.
Fill muffin tins, while still hot, about 1/2 full with batter.

Bake for 20 minutes. Remove from oven.

Serve with gravy, jam, or honey.

Makes approximately 12 servings.



Sweet Breads


Apple Filled Sweet Rolls

3rd Item Dry
2 c. featherlight mix
1 tsp. xanthan gum
2 tsp baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 c. sugar
1 heaping tsp. cinnamon
1/4 heaping tsp. nutmeg

Wet
2 eggs
1/2 c. applesauce (or sour cream)
4 Tbs. olive oil (or melted butter)
1 1/2 c. grated, peeled apples
3/4 c. chopped pecans

Streusel Topping
1/4 c. sugar
1/4 c. chopped pecans
3/8 tsp. cinnamon
1/8 tsp. nutmeg
1 tsp butter

Preheat oven to 350°. Mix dry ingredients. Mix wet ingredients. Mix dry and wet ingredients together. Fill muffin tins 1/2 to 3/4 full. Blend all streusel topping ingredients. Top muffins with Streusel. Bake at 350° for 20 minutes.

Banana Bread

4 c. featherlight mix
1 c. GF mix
2 tsp. xanthan gum
2 c. sugar
7 tsp. baking powder
2 tsp. salt
6 Tbs. oil
1 1/2 c. milk
2 eggs
2 c. mashed bananas
2 c. chopped nuts (optional)

Preheat oven to 350°. Spray 3 regular loaf pans with Pam (or grease and flour using GF mix). Mix dry ingredients. Mix wet ingredients. Mix dry and wet ingredients together. Beat well. Pour into pans. Bake about 50 minutes (until a knife inserted in the middle of a loaf comes out clean).

* The mixture of featherlight and GF mixes gives this banana bread the correct texture. You may use 5 c. of featherlight instead, but the bread will be much spongier.

Blueberry Tea Bread

2 Tbs featherlight mix.
1 1/2 c. frozen blueberries
2 1/2 c. featherlight mix
1/2 tsp xanthan gum
21/2 tsp baking powder
3/4 tsp ground cinnamon
1/2 tsp salt
1/2 c. butter softened
1 c. sugar
2 tsp vanilla
2 lg eggs
2 tsp lemon juice
2/3 c. milk

Topping:
1/4 c. sugar
1/4 tsp cinnamon
2 Tbs. margarine
1/2 c. quinoa flakes

Spray an 8x8 pan with cooking spray. Preheat oven to 350º. In a medium bowl, combine topping ingredients and blend with a pastry cutter. In another bowl, toss together blueberries and 2 Tbs. featherlight mix. Set aside. In a medium bowl, combine 2 1/2 c. featherlight mix, xanthan gum, baking powder, cinnamon, and salt. In a large mixing bowl, cream butter, sugar, vanilla, eggs, and lemon juice until light and fluffy. At low speed, beat flour mixture and milk into the creamed mixture. Stir blueberry mixture into the batter.Pour into prepared pan. Sprinkle topping on top. Bake (at 350º) for 45 minutes or until a knife inserted in the middle comes out clean.

Serve with whip cream or icecream.

Cake Doughnuts

4 c EGF All-Purpose Flour
2 tsp. xantham gum
1 c. sugar
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. mace*
1 c. milk
3 eggs
4 Tbs. melted butter
1 tsp. vanilla

Combine dry ingredients. In another bowl, combine the wet ingredients.
Combine dry ingredients and wet ingredients. Mix well.
Let dough sit in the refrigerator for 15 minutes. (The dough will be a little sticky, but the refrigeration helps.)

There are 2 possible methods to shape the dough. The first is roll the dough out on parchment paper that has been dusted with potato starch.
Using one large and one small cookie cutter, cut out doughnut shapes.
The second (which I prefer) is to scoop out balls of dough with a cookie scooper, pat them into a slightly flattened disc shape, adding a little potato starch to keep them from sticking.
Place the disc on a flat, potato starch-dusted surface.
Stick your finger into the center of the disc.
Twirl your finger in a small circular pattern on the flat surface. The disc of dough will spin around your finger, forming a doughnut shape.
Continue until all the dough has been formed into doughnuts.

Fry shaped doughnuts in hot oil. Cook until golden brown on the first side, then turn and cook until golden brown on the second side.
Remove from oil, and drain on paper towels.

These are great when sprinkled with powdered sugar or drizzled with chocolate.

Note: If your doughnuts come out doughy in the middle and dark on the outside, turn down the heat a bit.

*You may substitute with a 1/2 teaspoon of nutmeg if necessary.

Cinnamon Pull Aparts

2 Tbs. Yeast
1/2 c. warm water
1 c. shortening
3/4 c. sugar
2 tsp salt
4 tsp. honey
4 eggs
3 c. GF mix
5 c. featherlight mix
2 1/2 tsp xanthan gum
1 tsp egg replacer
1 tsp gelatin
2 c. hot water
1/2 c. margarine
1 1/2 c. brown sugar
2 Tbs. cinnamon

Dissolve yeast in 1/2 cup warm water. In a medium bowl, combine GF mix, featherlight mix, xanthan gum, egg replacer, and gelatin. In a large mixing bowl, cream shortening and sugar. Add eggs, salt, and honey. Mix well. Slowly mix the yeast water into the creamed mixture. Then alternately add flour mixture and the 2 c. warm water, mixing each addition well. Beat on high 2-3 minutes.

Spray a bundt pan or angel food cake pan with cooking spray. Melt 1/2 c. margarine.Mix brown sugar and cinnamon (or white sugar and orange peel zest). Spread 2 Tbs. melted margarine on the bottom of the bundt pan. With a spoon or cookie scoop, make one layer of little balls of dough. Leave some space between each ball. Drizzle with margarine, then sprinkle with cinnamon (or orange) sugar. Add more layers of dough, margarine, and sugar. Continue until the pan is 3/4 full. Let rise for about one hour.

Bake at 375º for approximately 40 minutes. Top with cream cheese frosting.

Fruit Filled Sweet Rolls

1 ½ Tbs. yeast
1 ½ Tbs. sugar
¾ c. warm water
1 c. scalded milk
½ c. sugar
6 Tbs. butter
1 tsp salt
1 tsp vinegar
3 c. GF mix
1 Tbs. xanthan gum
3 eggs
¼ c. margarine, melted

Filling:
Raspberry or Strawberry Fruit Preserves

Topping:
Cream cheese frosting recipe with 3 Tbs fruit preserves added

In a small bowl combine yeast, 1 ½ Tbs. sugar, and water. Set aside.

Add butter to the scalded milk and let melt while milk cools. In the bowl of a stand mixer, beat eggs well. Stir the cooled milk mixture and add to the eggs. Add salt and vinegar. Add foamy yeast mixture. Slowly stir in xanthan gum and GF mix. The dough will be very sticky. Cover the bowl with plastic wrap and let it sit in the fridge overnight. (Do not try to skip this step. The dough needs to sit overnight, or it just does not work right. We know. We have tried!)

Dust the surface of a sheet of waxed paper with GF mix, making sure it is covered completely. Place half the dough onto the paper. Dust the top of the dough with enough GF mix to keep the rolling pin from sticking. Roll the dough into a long rectangle, approximately 6x18 inches. (If necessary add more flour underneath or on top.) Choose a filling variation from the list. Combine all filling ingredients.

Brush the top of the rectangle of dough with melted butter and spread filling generously onto rectangle.

Starting at one of the long sides, roll up the dough and cut into 1 1/2" slices. Place slices on a well-greased baking sheet. Repeat with other half of dough.

Preheat oven to 350.°

Let rolls rise 20-25 minutes. Bake for 20-25 minutes. Glaze or frost as desired. Store in an airtight container to keep moist.

Maple Nut Sweet Rolls

1 ½ Tbs. yeast
1 ½ Tbs. sugar
¾ c. warm water
1 c. scalded milk
½ c. sugar
6 Tbs. butter
1 tsp salt
1 tsp vinegar
3 c. GF mix
1 Tbs. xanthan gum
3 eggs
¼ c. margarine, melted

Filling:
¾ c. packed brown sugar
½ c. chopped pecans
¼ tsp cloves
¼ tsp nutmeg
1 tsp cinnamon

Maple Glaze Topping:
3 Tbs. butter
1 ½ c. powdered sugar
¼ c. GF maple syrup

Heat butter over medium-low heat 7 to 10 minutes. Remove from heat. Stir in powdered sugar and maple syrup. Drizzle on top of sweet rolls while still hot. Great for apple sweet rolls or maple nut rolls.

In a small bowl combine yeast, 1 ½ Tbs. sugar, and water. Set aside.

Add butter to the scalded milk and let melt while milk cools. In the bowl of a stand mixer, beat eggs well. Stir the cooled milk mixture and add to the eggs. Add salt and vinegar. Add foamy yeast mixture. Slowly stir in xanthan gum and GF mix. The dough will be very sticky. Cover the bowl with plastic wrap and let it sit in the fridge overnight. (Do not try to skip this step. The dough needs to sit overnight, or it just does not work right. We know. We have tried!)

Dust the surface of a sheet of waxed paper with GF mix, making sure it is covered completely. Place half the dough onto the paper. Dust the top of the dough with enough GF mix to keep the rolling pin from sticking. Roll the dough into a long rectangle, approximately 6x18 inches. (If necessary add more flour underneath or on top.) Choose a filling variation from the list. Combine all filling ingredients.

Brush the top of the rectangle of dough with melted butter and spread filling generously onto rectangle.

Starting at one of the long sides, roll up the dough and cut into 1 1/2" slices. Place slices on a well-greased baking sheet. Repeat with other half of dough.

Preheat oven to 350.°

Let rolls rise 20-25 minutes. Bake for 20-25 minutes. Glaze or frost as desired. Store in an airtight container to keep moist.

Orange Pull Aparts

2 Tbs. Yeast
1/2 c. warm water
1 c. shortening
3/4 c. sugar
2 tsp salt
4 tsp. honey
4 eggs
3 c. GF mix
5 c. featherlight mix
2 1/2 tsp xanthan gum
1 tsp egg replacer
1 tsp gelatin
2 c. hot water
1/2 c. margarine
1 1/2 c. white sugar
2 Tbs. orange peel zest

Dissolve yeast in 1/2 cup warm water. In a medium bowl, combine GF mix, featherlight mix, xanthan gum, egg replacer, and gelatin. In a large mixing bowl, cream shortening and sugar. Add eggs, salt, and honey. Mix well. Slowly mix the yeast water into the creamed mixture. Then alternately add flour mixture and the 2 c. warm water, mixing each addition well. Beat on high 2-3 minutes.

Spray a bundt pan or angel food cake pan with cooking spray. Melt 1/2 c. margarine.Mix brown sugar and cinnamon (or white sugar and orange peel zest). Spread 2 Tbs. melted margarine on the bottom of the bundt pan. With a spoon or cookie scoop, make one layer of little balls of dough. Leave some space between each ball. Drizzle with margarine, then sprinkle with cinnamon (or orange) sugar. Add more layers of dough, margarine, and sugar. Continue until the pan is 3/4 full. Let rise for about one hour.

Bake at 375º for approximately 40 minutes. Top with cream cheese frosting.

Pulla

Here's a few tips to make sure your pulla works.
The dough will be moist and sticky.
There is not kneading or braiding or shaping.
Instead, scoop the dough with a large cookie scoop and place it in balls sort of kiddy-corner to each other.
When it bakes, it will look as if you truly did braid the dough together.

2 1/4 c. milk
1 1/4 c. butter/ margarine (I used "I can't believe it's not butter.")
2 1/4 tsp yeast
3 eggs
1 c. sugar
1 TBL. cardamom
1 tsp salt
2 tsp xanthan gum
4 1/2 c. flour
Sugar Crystals (sugar in the raw, or use the ones found on the cake decorating aisle)


Heat the milk and butter until warm, but not boiling.
Remove from heat.
Add yeast.
In a large mixing bowl, or stand mixer, add 2 eggs, sugar, salt, cardamom, and xanthan gum.
Beat just until mixed.
Add half the milk mixture and then 4 cups of the flour.
Beat well.
Add the rest of the milk mixture followed by the last 1/2 c. of flour.
Beat on high for 2-3 minutes.
Preheat oven to 400 degrees.
Line 2 cookie sheets with parchment paper.
Scoop a ball of dough (it will be sticky) and place it on the parchment paper.
Scoop a second ball and place it 1/2 way up the ball.
Continue to scoop dough until the bread is the size you want it.
I made several smaller loaves, since they would transfer from pan to plate better.
With a fork, whisk your last egg in a separate bowl.
Brush the egg on top of each loaf.
Sprinkle generously with sugar crystals.
Rise for 15-20 min.
Bake for 20-25 min, or until the tops have started to brown.

Raised Donuts

1 1/2 tsp. yeast
1 tsp. sugar
2 c. warm water
3 c. powdered milk
1 1/2 tsp xantham gum
1 tsp. salt
1/3 c. sugar
2/3 c. butter, melted
1 c. mashed potatoes*
2 eggs
6 c. EGF All-purpose flour
8 c. hot oil

Glaze:
4 c. powdered sugar
1 c. butter
2 tsp. vanilla
6 Tbs. hot water (do not add water for thick glaze)

In a large mixing bowl, combine yeast, 1 tsp. sugar, and warm water. Let it sit until the yeast is bubbly.
Slowly add powdered milk. Add xanthan gum, salt, 1/3 c. sugar, melted butter, mashed potatoes, and eggs.
Mix just until blended. Add flour 1 cup at a time, stirring after each cup.

On a clean counter, spread an extra 1/4 c gluten-free flour. With clean hands, spread out dough. Cut out circles using a mason jar lid or cookie cutter.
Use your finger to make the inside hole (by inserting your finger in the center of the doughnut then gently spinning the doughnut around on the counter), or use a smaller cookie cutter to cut the middle doughnut hole.

Place doughnuts on a greased cookie sheet. Let rise for 20 minutes. While they are rising, mix up glaze by beating butter and powdered sugar until creamy.
Add vanilla, then slowly stir in hot water.

Fry doughnuts in hot oil (about 375), turning once. Be careful not to cook them too long.
Cool for 1-2 minutes on a paper towel. WHile they are still warm, dip them into the glaze on both sides.
Let dry completely on a wire rack.

Makes about 3 dozen doughnuts.

*This may sound odd to you, but trust us. Spudnuts = Best Doughnuts Ever.

Scones

4 c. featherlight mix
1 Tbs. xanthan gum
2 tsp. unflavored gelatin
2 tsp. egg replacer
1 tsp. salt
1/4 c. sugar
1/2 c. dry milk powder
1 Tbs. dry yeast granules
1 egg
3 egg whites
1/3 c. margarine (cut in chunks)
1 tsp. rice vinegar
3 Tbs. honey
2 c. water

Combine dry ingredients in a medium bowl. In the bowl of a stand mixer, whisk egg, whites, margarine pieces, rice vinegar, and honey until blend. Add most of the water. Slowly add dry ingredients to the egg mixture (with mixer on low). Dough should be like cake batter. (Add more water if needed). Beat on high for 3 1/2 minutes. Beat in an additional 1/4 c. featherlight mix. Dough will still be quite sticky. Covering your hands with featherlight mix, take about 1/4 c. of the dough and pat it flat - about 1/4 inch thick. Fry in hot oil until brown, turning once.

Sweet Rolls...

These sweet rolls are a bit trickier than making cookies, but they are worth the effort. And the great thing about this recipe is the many variations you can make with it. Make the dough ahead of time and keep it in the fridge until you are ready to make the rolls. (That makes the dough easier to work with.) Then choose one of the variations from the list at the end of the recipe, make a filling, and have fun!

1 1/2 Tbs. yeast
1 1/2 Tbs. sugar
3/4 c. warm water
6 Tbs. butter
1 c. scalded milk
3 eggs
1/2 c. sugar
1 tsp. salt
1 tsp. vinegar
3 c. EGF All-Purpose Flour
1 Tbs. xanthan gum
1/4 c. margarine, melted

Preheat oven to 350°.

In a small bowl, combine yeast, 1 1/2 tablespoons sugar, and water. Set aside.
Add butter to the scalded milk and let melt while milk cools. In the bowl of a stand mixer, beat eggs well. Stir the cooled milk mixture and add to the eggs. Add ½ cup sugar, salt, and vinegar. Add yeast mixture (it will be foamy). Slowly stir in flour mix and xanthan gum. The dough will be very sticky. Cover the bowl with plastic wrap and let it sit in the fridge overnight. (Don't try to skip this step. The dough needs to sit overnight, or it just doesn't work right. We know, cause we've tried!)

Dust the surface of a sheet of waxed paper with flour mix, making sure it is covered completely. Place half the dough onto the paper. Dust the top of the dough with enough flour mix to keep the rolling pin from sticking. Roll the dough into a long rectangle, approximately 6x18". (If necessary, add more flour underneath or on top.)

Choose a filling from the variations listed below and combine all filling ingredients. Brush the top of the rectangle of dough with melted butter and spread a generous amount of filling evenly over the dough.

Starting at one of the long sides, roll the dough up into a cylinder. Cut 1 1/2" slices off the end of the cylinder and place them on a well-greased baking sheet. Repeat with other half of dough.

Let rolls rise 20-25 minutes. Bake for 20-25 minutes. Glaze or frost as desired. Store in an airtight container to keep moist.

Cinnamon Rolls:
For filling, combine 1 c. brown sugar, 1 Tbs. cinnamon, and 1/2 c. chopped walnuts (optional).
Top baked rolls with Cream Cheese Frosting (Found on our Dessert Recipes).

Orange Rolls:
For filling, combine 1 c. granulate sugar and 4 tsp. freshly grated orange peel. Top baked rolls with orange glaze made by combining 1/3 c. powdered sugar, 1 Tbs. frozen orange juice concentrate, and 3 Tbs. water.

Apple-Filled Sweet Rolls:
For filling, combine 6 Granny Smith Apples (peeled, cored, and diced), 1 c. brown sugar, 1 tsp. cinnamon, 1/4 tsp. cloves, and 1/4 tsp. nutmeg. Top baked rolls with Cream Cheese Frosting (Found on our Dessert Recipes).

Maple-Nut Sweet Rolls:
For filling, combine 3/4 c. packed brown sugar, 1/2 c. chopped pecans, 1 tsp. cinnamon, 1/4 tsp. cloves, and 1/4 tsp. nutmeg. Top baked rolls with a maple glaze made by combining 3 Tbs. butter, 1 1/2 c. powdered sugar, and 1/4 c. GF maple syrup.

Fruit-Filled Sweet Rolls: For filling, use raspberry or strawberry fruit preserves. Top baked rolls with Cream Cheese Frosting (Found on our Dessert Recipes) combined with 3 Tbs. fruit preserves.

Zucchini Bread

1 1/2 c. GF mix
3/4 tsp. xanthan gum
1 tsp. cinnamon
1/2 tsp.baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. nutmeg
1 c. sugar
1 c. finely shredded, unpeeled zucchini
1/4 c. oil
1 egg
1/4 tsp. finely shredded lemon peel
1/2 c. chopped walnuts or pecans
Preheat Oven to 350°. Grease one 8x4x2 loaf pan.

Combine flour mix, xanthan gum, cinnamon, baking soda, baking powder, salt and nutmeg. In another bowl, combine sugar, zucchini, oil, egg, and lemon peel. Mix well. Add dry mix to zucchini mix. Stir just until moistened. Fold in nuts. Pour into pan.

Bake for 55 to 60 minutes, until knife inserted in the center comes out clean. Cool in pan for 10 minutes, then remove from pan and cool completely.



Crackers


Graham Crackers

We modified this recipe from one of Bette Hagman's. Switching to our flour mix improved the flavor and texture immensely.

¾ c. margarine or butter
¼ c. honey
1 c. brown sugar
1 tsp. vanilla
2 ½ tsp. baking powder
1 ½ tsp. cinnamon
1 tsp. salt
½ tsp. xanthan gum
2 c. EGF All-Purpose Flour

Preheat oven to 300°.
Cream together margarine, sugar, honey, and vanilla until light and fluffy. Slowly add baking powder, cinnamon, salt, and xanthan gum. Add flour mix and beat for 2-3 minutes on high speed.
Place the dough on a greased cookie sheet or a cookie sheet lined with parchment paper.
Roll it out 1/8 - 1/4" thick. Bake for 15-20 minutes or until golden. As soon as you take them out of the oven, use a pizza cutter to cut them into squares. Cool before eating.

Oat Crackers

Using the Oat Flour Biscuit Recipe found above

Preheat oven to 350°.
Roll out ½ c. biscuit dough very thinly on a piece of parchment paper. Poke it all over with a fork. Use a pizza cutter to cut the dough into cracker-sized pieces.
Bake for 10 - 15 minutes, turning the crackers over halfway through the baking time. Crackers will be a deep golden brown color.