2 c. featherlight mix
1 tsp. xanthan gum
5 tsp. baking powder
1/2 tsp salt
2 1/2 Tbs. sugar
2 c. milk
5 Tbs. oil
2 eggs

Mix dry ingredients. Mix wet ingredients. Mix both together. Cook!

This recipe comes from Finland. We adapted it to make it gluten free and they taste wonderful. The pancakes are very similar to crepes only sweeter.

My kids love them!

2 1/2 c. milk
1/2 c. sugar
1/2 tsp. salt
1/4 c. oil
1 3/4 c. featherlight mix
2 eggs

Beat ingredients together
Let the batter sit in the fridge for 20-30 minutes.

Pour about a 1/4 c. of batter into pan. It will be thin. Fry until slightly brown, flip and cook about 1 minute more.

Top with whip cream and jam- roll and eat.

1 c. featherlight mix
1/2 tsp xanthan gum
1/4 c. sugar
1/2 tsp salt
1 c. milk
4 eggs beaten
2 Tbs. margarine
1 (16 oz) can sliced peaches, diced
1/4 c. chopped pecans
1/4 tsp. cinnamon

Heat over to 425 degrees.

Mix together featherlight, xanthan gum, sugar, salt, milk, and eggs. Beat with a wisk until smooth. Place margarine in a 9X13 pan. Melt in hot oven until margarine is sizzling (about 3 minutes) Remove pan from oven. Tilt to spread margarine over the entire bottom of the pan. Immediately pour batter into the hot pan. Top with diced peaches, pecans and cinnamon. Return pan to oven. bake for 16-20 minutes (until golden brown) Serve with syrup or cream.

Serves 4-6 depending on how hungry you are!!!

Pancakes and waffles are some of the first foods we recommend to new gluten-free cooks. The batter is easy to make, and they freeze and reheat well. They’re great for peanut butter sandwiches, too. Besides which, it's easy to vary the recipe. This particular variation is one that my neighbor shared with me. The ones she brought me were full of wheat, but I was easily able to modify my own pancake recipe to re-create the delicious flavor. - Betsy

2 c. EGF All-Purpose Flour
1/2 tsp. xanthan gum
1/2 tsp. salt
1 Tbs. baking powder
1/4 c. sugar
1/4 c. brown sugar
1 Tbs. cinnamon
1/8 tsp. mace*
3 eggs
1 3/4 c. milk
1/2 c. oil
1 c. pumpkin
1/4-1/2 c. semi-sweet chocolate chips

Combine dry ingredients in a large bowl. In another bowl, combine eggs, milk, oil, and pumpkin.
Add to dry ingredients, and mix well (there should be few, if any, lumps).
Stir in chocolate chips. Cook on a hot griddle until bubbles appear on the surface of the pancakes. Flip and cook on the other side.
Leftover pancakes may be refrigerated (or frozen) and reheated in the microwave.

* Mace, mace, mace . . . What can we say? It’s the perfect spice to complement pumpkin. If absolutely necessary, you could substitute ¼ teaspoon nutmeg, but only if you are desperate. Mace is just . . . right.

Gluten Free Waffles (Buy the Mix Here!) 3 eggs separated
scant 1/4 c. sugar
1 3/4 c. milk
1/2 c. oil
2 c. featherlight mix
1 tsp. xanthan gum
1/2 tsp. salt
1 Tbs. baking powder

Beat egg whites until stiff. Slowly add sugar, until the whites form soft peaks. Beat together egg yolks, milk, and oil. In another bowl, mix featherlight mix, xanthan gum, salt, and baking powder. Mix milk mixture into flour. Fold the resulting mixture into the egg whites. Bake on a hot waffle iron. Keep waffles in a warm oven (with the door cracked open) until you are ready to eat. Any leftover waffles may be placed in Ziploc bags and frozen. They may then be reheated in the toaster.

1 3/4 c. featherlight mix
3/4 tsp xanthan gum
1 Tbs. baking powder
1 tsp baking soda
1 Tbs. sugar
1 tsp. cinnamon
1/2 tsp salt
6 Tbs. butter flavored shortening
3/4 c. milk
4 Tbs. melted margarine
6 Tbs. brown sugar

Mix dry ingredients. Cut in shortening with a pastry blender or two knives, until shortening is the size of peas. Add milk all at once. Quickly mix together with a fork. Pat into a 9X9 inch pan. Top with melted margarine and brown sugar. Bake at 450 degrees for 12-15 minutes.

Crepes are wonderfully versatile. You can eat them for breakfast wrapped around a variety of fruits, and or top them with jam and whipped cream. You can eat them with butter and syrup, or wrap them around eggs and sausage. Leftovers can be used for dinner by filling them with chicken, cream cheese, and vegetables. The possibilities are endless!

3 c. milk
6 eggs
1 Tbs. melted butter or oil
1 tsp. salt
½ tsp. xanthan gum
1 c. Featherlight mix
½ c. GF mix

In a large bowl, beat milk, eggs, and melted butter until smooth. Slowly add salt, xanthan gum and flours. Mix until the batter is the consistency of heavy cream.

Heat a 6-inch crepe pan or a non-stick frying pan on medium heat. (If your pan is older, it sometimes helps to spray it with non-stick cooking spray.) Spoon 2 to 4 tablespoons of batter into the bottom of the pan. Move pan from side to side to coat bottom.

Brown the crepe on one side and then flip with a spatula and brown the other side. Keep warm in the oven. Serve with your favorite toppings.

These can be frozen to use later. Thaw overnight in the refrigerator.

Makes approximately 15 crepes.

Topping Ideas: whipped cream, any fresh fruit, cinnamon and sugar, syrup, butter, chicken, sausage and eggs, tomatoes and bacon, powdered sugar, hard boiled eggs, cream cheese and jam.

This is one of my husband’s favorite recipes from his childhood, and I knew I would need to make a gluten free version. We only make it a couple of times a year, but I’ve taken to making double batches because it disappears so quickly! - Betsy

1 c. EGF All-Purpose Flour Mix
1/2 tsp. xanthan gum
1 tsp. baking soda
1/4 tsp. salt
2 eggs
1 c. sugar
1 tsp. vanilla
1/2 c. hot milk
1 tsp. butter

Topping

1/4 c. butter
2 tsp. cream or milk
2/3 c. brown sugar
1 c. chopped pecans
1/8 tsp. salt
Preheat oven to 350°.
Sift together flour mix, xanthan gum, baking powder, and salt.
In a large mixing bowl, beat eggs until thick, then add sugar and vanilla. Stir in dry ingredients, then hot milk with butter.
Pour batter into a 9x13 pan. Bake for 25 minutes.
While cake is baking, cream together butter, cream, and brown sugar. Add pecans and salt.
Spread topping on warm cake, then return it to the oven. Brown under the broiler for one minute, watching carefully to ensure the topping doesn’t burn.

serves 2

4 eggs
2 corn tortillas
2-4 Tbs. oil
1/4 c. crumbled bacon or chopped ham
1/4 c. shredded cheese
salt and pepper

Cut tortillas in 1 inch pieces. Fry until crisp in hot oil. Break in eggs. Season to taste with salt and pepper. Scramble eggs. When almost finished add bacon or ham and cheese. Remove from heat. Serve.

8 eggs, beaten
1/2 c. sour cream
1/2 c. milk
1 1/2 c. cheese, grated
1/4 tsp. salt
1/8 tsp. pepper
1 dash mace (or nutmeg)
1 dash cloves


Preheat oven to 325 degrees;. Line a pie plate with parchment paper. (Line two pie plates if they are shallow, or if you have added a lot of extra ingredients.)

In a large bowl, beat together the eggs, sour cream, milk, cheese, and spices. Add any extra ingredients you desire (see ideas below). Pour the egg mixture into the pie plate. Bake at 325° for 35 - 40 minutes (a knife inserted in the middle should come out clean). Remove from the oven and allow to sit for 10 minutes before serving.

Extra ingredients: Add one or more of the following:


6 slices bacon, cooked and crumbled
1/2 a sweet onion, chopped and sautéd
1/2 a bell pepper, diced and sautéd
2 Tbs. canned diced green chilies
1 small clove of garlic, pressed and sautéd
3 c. chopped fresh spinach

1/2 c. diced bell peppers
1/4 c. diced onions
1/4 - ¯1/2 lb. bacon
6 eggs
1/2 c. sour cream
1/2 c. cottage cheese
1/2 c. shredded cheese (I use a 4 cheese blend from Costco)
salt and pepper

Preheat oven to 350 degrees.

Sautee peppers.

Cut bacon into 1/4 inch pieces (I do this with my kitchen shears), then cook it until it is crispy. Allow bacon to cool on paper towels, to absorb most of the bacon grease.

In a medium bowl, beat eggs with a whisk. Add sour cream and mix well - enough to eliminate any big lumps of sour cream. Stir in cottage cheese, shredded cheese, some salt and pepper, and the cooked bacon and peppers.

Line 2 pie plates with parchment paper. Pour the egg mixture into the two pans, trying to split the solid bits (like peppers and bacon) evenly between the 2 pans. (When I double the recipe, I split the egg mixture between a pie plate and a 9x13 pan.)

Bake at 350 degrees for about 30 minutes. Remove from the oven, cut, and enjoy!

This is another wonderful recipe sent to us from Jodi Asay. "We have had a foreign exchange student from Spain, with celiac disease, stay with us the last two summers. She taught me how to make her favorite gluten-free meal. We now make them at least once a week. They are called Spanish tortillas (potato omelet). There are many tutorials all over the Internet for these. This is one of those recipes that has a lot of steps that sound difficult but once you make it once or see them made it is a really easy. My kids love these." - Jodi

4 medium potatoes, thinly sliced
2 small onions, chopped
1 tsp. salt (divided)
8 Tbs. olive oil (divided)
8 eggs
In a medium-sized bowl mix the potatoes, onions, and 1/2 teaspoon salt.
Heat 2 tablespoons oil in a large nonstick frying pan. Fry the potatoes and onions on low heat and cover with a lid for 5 minutes to let them soften. Turn up the heat and cook on medium high for another 5 minutes until golden brown. Remove from the stove.
Break the eggs into a medium-sized bowl. Stir eggs but don’t beat them.
Add the potato mixture to the eggs. Mix just enough to coat potatoes with eggs.
Clean the frying pan and return to stove.
Heat 2 tablespoons oil over medium high heat, moving it around in the pan.
Pour about 1/3 of egg mixture into heated frying pan. Pat down around pan to make tortilla evenly coat the pan. Cook on medium heat for about 2 minutes.
To flip tortilla, place and hold large plate over the pan. Turn the contents of the pan onto the plate, then slide the uncooked side of the tortilla back into the frying pan. Continue to cook for 2 more minutes or until eggs are well cooked.
Slide tortilla out onto a plate and cut like a pizza. Let the tortilla cool for several minutes before eating.
This recipe makes about 3 tortillas.
Add 2 more tablespoons of oil to the pan before cooking each tortilla.