1 1/2 c. egg whites (10 - 12 large)
1 1/2 c. powdered sugar
1/2 c. potato starch
1/2 c. corn starch
1 1/2 tsp. cream of tartar
1 tsp. vanilla
1 c. granulated sugar
1 tsp. lemon zest or almond flavoring (optional)

Let egg whites sit in a large mixing bowl until room temperature. Thoroughly sift together the powdered sugar and starches, sifting 2 or 3 times.

Add cream of tartar and vanilla to egg whites. Beat until soft peaks form, then slowly add sugar (2 - 3 Tbs. at a time) and continue beating until stiff peaks form. Fold dry ingredients into the egg whites, 1/2 cup at a time. Pour into an ungreased 10-inch tube pan. Use a knife to gently cut through the batter to release any large air pockets.

Bake on the lowest rack of a 350° oven for 40 - 45 minutes, or until the top springs back when touched. Remove cake from oven and turn upside down, in pan, to cool. Cool completely, then loosen cake from the sides of the pan. Remove from pan and serve.

4 c. chopped apples (4 medium)
2 c. sugar
1 1/2 c. featherlight mix
1/2 c. GF mix
1/2 tsp. xanthan gum
1 1/2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
2 eggs
3/4 c. oil
2 tsp. vanilla
1 c. chopped pecans (optional)

Preheat oven to 350°.

Stir together apples and sugar. Add the rest of the dry ingredients and mix well. In separate bowl, beat eggs, oil, and vanilla. Add to apple mixture, blending thoroughly. Stir in pecans, if desired.

Pour into a greased cake pan. Bake 50 - 55 minutes for a 9x13 pan or 25 - 30 minutes for a 13x18 pan.

Top pieces of cake with warm caramel sauce and serve.

1 batch biscuit dough (Oat Flour Biscuits)
½ c. butter
½ c. brown sugar
½ tsp. cinnamon
Combine cinnamon and sugar in a bowl. Melt butter in another bowl.
Cut out biscuits. Dip both sides in butter. Dip one side in cinnamon sugar. Place (cinnamon sugar side up) on a cookie sheet. Bake at 350° for 10 - 15 minutes (until bottom edges are browned).

1 1/2 c. featherlight mix
1/2 c. GF mix
3/4 tsp. xanthan gum
2 c. sugar
2 tsp. baking soda
3 tsp. ground cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. salt
3 c. FINELY shredded carrots (5 or 6 large carrots)
1 c. vegetable oil
4 eggs

Preheat oven to 350º. Grease a 9x13 pan. Combine dry ingredients. Add carrots, oil, and eggs. Beat on low until well combined. Pour into prepared pans.

Bake 35 - 40 minutes.
Frost with Cream Cheese frosting.

Filling:
3 8 oz. pkg. cream cheese,softened
1 cup sugar
4 eggs, separated
1 tsp vanilla extract


Topping:
1 1/4 sour cream
3 Tbsp. sugar
1 tsp vanilla

Choose and prepare a GF crust. (We recommend using the chocolate oreo cookies as a crust. Make it as directed, but instead of cutting it into circles, press it into a pie pan and bake at 375 for 10 minutes.)

In a large mixing bowl cream the cream cheese, sugar, egg yolks, and vanilla.

Beat egg whites in a separate bowl until stiff. Fold egg whites into cheese mixture and pour into crust. Bake 40 minutes at 375. Cool slightly.

Mix together and pour over slightly cooled cheesecake. Bake for 10 more minutes at 375. Refrigerate for several hours. When completely cook top with strawberry jam or cherry pie filling

1 3/4 c. GF flour
1/2 tsp. xanthan gum
2 c. sugar
3/4 c. cocoa
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 c. sour cream
1/2 c. oil
2 tsp vanilla
1 c. boiling water


Preheat oven to 350°. Combine dry ingredients in a medium bowl. Beat eggs well. Add sour cream, oil, and vanilla. Beat in dry ingredients.
Slowly add boiling water, and mix well. Batter will be extremely thin. Pour into a greased and featherlight floured pan.

Bake a 9x13 pan for 35-40 min. Bake a 13x18 pan for 17-20 minutes.

Other options:

Option 1: Try using this cake as a pie crust. Once it's baked,and cooled, press it flat into a pie pan. If you want it crunchy bake at 350 for about 10 minutes. Otherwise top with a no bake cheese cake, or cream pie filling.

Option 2: Use this cake to make ice cream sandwiches. Press flat into a cake pan. Place icecream on top of this layer. Add one more layer of flattened cake. Freeze until solid, cut and eat!!

2 c. featherlight mix
1 tsp. xanthan gum
2 tsp. egg replacer
1 tsp. gelatin
2 tsp. baking soda
2 c. sugar
1/2 c. margarine
1/2 c. shortening
2 c. coconut
5 eggs, separated
1 tsp. vanilla
1 1/4 c. sour cream
1 c. chopped pecans or walnuts


Preheat oven to 350°.

Mix flour mix, xanthan gum, egg replacer, gelatin, and baking soda in a medium bowl. In another bowl cream sugar, margarine, and shortening until light. Add coconut to creamed mixture. Add egg yolks to creamed mixture one at a time, beating well after each.(This helps the cake not fall.) Add vanilla. Alternately add flour and sour cream (about 1/3 of the total amount at a time), beating just until mixed in.

Stir in nuts. In a separate bowl, beat egg whites to stiff peaks. Gently fold batter into egg whites. Pour into a Pam-sprayed pan.

Bake a 9x13 pan for 45-50 minutes.

Bake a 13x18 pan 20-25 minutes.

3/4 c. butter
3 eggs
2 c. Featherlight mix
1/2 c. GF mix
1 tsp. xanthan gum
2 1/2 tsp. baking powder
1/2 tsp. salt
1 1/4 c. sugar 1 (3.4 oz.) pkg. lemon instant pudding mix
1 tsp. vanilla
1 tsp. lemon juice
1 1/4 c. milk
Icing:

4 c. confectioners' sugar
1/2 c. butter
2 Tbs. lemon juice
2 Tbs. milk

Preheat oven to 375°. Grease a 9x13 cake pan.

Allow butter and eggs to stand at room temperature for 30 minutes. Combine flours, xanthan gum, baking powder, and salt in a bowl.
Using a mixer, cream butter, sugar, and dry pudding mix for 2 to 3 minutes on high speed.
Add eggs one at a time, beating well after each. Beat in vanilla. Alternately add flour mix and milk, ending with flour. Pour into prepared pan.
Bake 25 - 30 minutes.
While the cake is baking, combine all the icing ingredients and mix well.
As soon as you pull the cake out from the oven, poke holes all over the top of the cake with a fork. Immediately ice the cake (while it is still warm) so the icing melts and turns into a glaze.
Cool completely. Serve with whipped cream.

We have never been satisfied with any of the yellow cake recipes we have come up with, until this one. Betsy is the true genius behind this cake. It tastes like a cake mix cake. I served this at a party for my daughters and my brother said that he liked it better than any gluten cake he has ever had. He probably ate 5 pieces that night and he doesn't have to eat gluten free! -Kirsti

3/4 c. butter
3 eggs
2 c. Featherlight mix
1/2 c. GF mix
1 tsp. xanthan gum
2 1/2 tsp. baking powder
1/2 tsp. salt
1 1/4 c. sugar
1 sm. pkg. vanilla instant pudding mix *
1 1/2 tsp. vanilla
1 1/4 c. milk

Preheat oven to 375°

Allow butter and eggs to stand at room temp for 30 minutes. Combine flours, xanthan gum, baking powder, and salt in a bowl.

Cream butter, pudding mix, and sugar for 2 to 3 minutes. Add eggs one at a time, beating well after each. (I think this keeps the butter from clumping up, like cream cheese will if you add too much liquid at once). Beat in vanilla. Alternately add flour mix and milk (ending with flour). Pour into prepared pans.

Bake 20 - 25 minutes for 9 inch rounds

25-30 minutes for a 9 x 13 pan

15 - 20 minutes for a 13 x 18 sheet cake pan.

*Variations:
Use strawberry crème pudding mix for Valentine's cupcakes, it is quite yummy. Use pineapple or coconut pudding-poke lots of holes in it after baking and pour a can of sweetened condensed milk on top. Not good FOR you, but it will sure TASTE good!

1 (8 oz.) pkg. cream cheese
1 (14 oz.) can sweetened condensed milk
1/3 c. lemon juice
1 tsp. vanilla


Beat cream cheese until smooth. Mix in condensed milk. Slowly stir in lemon juice and vanilla. Pour into a prepared GF crust (we recommend an oreo cookie crust or a sugar cookie crust).

This recipe is one I found online and adapted. It tastes a lot like a really soft sugar cookie, and is perfect for that "pastry" craving.


1/2 c.margarine
1 c. sugar
1 tsp. vanilla
1 egg
1 c. sour cream
1 tsp. citrus soda
2 c. featherlite
1 c. gf flour mix
2 1/2 tsp baking powder
1 tsp. salt


Beat the vanilla and egg together. Than add the sour cream and Soda. Sift the dry ingredients into this. Add the rest of the ingredients and mix well. Chill the dough in your frideg over night (or for at least four hours)

Roll small pieces of the dough into long strips and form them into a figure eight (like a pretzel) Put them back in the fridge for a bout an hour.

Bake in a 450 degree oven for about 6- 8 min. They should be a light brown when you remove them.


Hint: putting them in the fridge will not only make the dough easier to work with, but will also give them more flavor.

Top witht either cream cheese frosting,Jelly, or custard.

Extra: You can also had nuts, orange flavoring, berries, or butterscotch to the dough to give it a different type of flavor.

1 1/2 c. featherlight mix
1/2 c. GF mix
3/4 tsp. xanthan gum
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/4 c. softened margarine
1/4 c. shortening
1 1/2 c. sugar
1/2 tsp. vanilla
2 eggs
1 1/4 c. sour cream


Preheat oven to 350º. Grease a 9x13 cake pan. In a medium bowl, combine flour mix, xanthan gum, baking powder, baking soda, and spices.

In a large bowl, cream together the margarine, shortening, sugar, and vanilla. Add eggs, beating well after each. Alternately add flour mixture and sourcream, beating each addition on low until combined. This batter will be quite thick . . . much more like cookie dough than a cake batter. Don't worry! Transfer the batter to the prepared pan, and spread it out evenly. (If you get your hands wet, you will be able to spread the batter without having it stick to your hands.)

Bake for 35-40 minutes. Frost as desired.

When we demonstrated this recipe in one of our free cooking classes, there were lots of "oooooohs" and "aaaaaahs." Then I took the same cake to a family barbeque, and my in-laws’ in-laws requested the recipe. It’s a cool kind of cake; it needs to be refrigerated for long-term storage - but there is seldom any need to store it long term. - Betsy

2 c. EGF All-Purpose Flour
2 c. sugar
1 tsp. xanthan gum
2 tsp. baking powder
1/2 c. milk
6 large or 5 extra large eggs
1 tsp. vanilla

Topping:
1 (12 oz.) can evaporated milk
1 (14 oz.) can sweetened condensed milk
1 c. milk, half and half, or cream

Preheat oven to 350°, and lightly grease a 9x13" cake pan with shortening. Combine dry ingredients in the bowl of a stand mixer. Add eggs, milk, and vanilla. Using the whisk attachment, whisk on high speed for 3 - 5 minutes, or until batter is light and fluffy.

Pour batter into prepared pan, and bake for 30-35 minutes (until edges of cake pull away from the sides of the pan). Remove from oven and cool.

Pour all topping ingredients in a blender and blend until completely combined (about 1 minute). Pour about ½ of the topping on the warm cake, spreading it out from the center with a spatula and allowing it to seep into the cake. Store the other ½ of the topping in the fridge while the cake cools to room temperature, then pour the other ½ slowly over the cake. (I did this by pouring topping around the edge of the cake and tilting the cake to ensure that most of it soaked into that particular edge of the cake. I then rotated the cake and poured topping on another edge. This is to ensure that the edges (and not just the middle) of the cake also absorb some of the milky topping.) Cool in the fridge for 2–4 hours. Top with whipped cream and fresh fruit before serving.

8 oz. cream cheese
1/2 c. margarine
1 lb. powdered sugar (about 3 cups, I think)
1 tsp. vanilla


Thoroughly blend cream cheese and margarine. Slowly beat in powdered sugar. Add vanilla and beat until combined. Store in the refrigerator.

1/2 c.margarine
1/2 c. evaporated milk
1 c. brown sugar
2 c. coconut
1 c. chopped pecans


Heat milk and margarine until it melts. Stir in rest of ingredients. Spread evenly over hot cake. Broil until lightly browned and bubbling (2-4 minutes). Watch Carefully and DON'T BURN IT!

Double recipe for a 13x18 pan.

1 c. sugar
1/2 c. butter
1/2 c. canned milk
1/2 c. caramel ice cream topping (like Mrs. Richardson's)
1 tsp. vanilla

Combine all ingredients in a saucepan. Bring to a boil over medium-high heat. Boil for 3 minutes, stirring constantly. Serve warm over apple cake.

Refrigerate leftovers.

Pumpkin Roll is so good, but I’ve found that many people are intimidated by the idea of making it. It’s not really hard to do, but these cupcakes are even easier - and just as delicious! - Betsy
3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
3/4 c. Featherlight mix
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger
1/2 tsp. salt
1/2 tsp. xanthan gum

Filling:
8 oz. cream cheese
1 c. powdered sugar
4 Tbs. butter
1 tsp. vanilla
Preheat oven to 375°.
Beat eggs for 5 minutes until light in color and thick. Gradually add sugar. Stir in pumpkin and lemon juice. Mix dry ingredients together and fold into pumpkin mixture. Pour into cupcake liners, filling each liner ½ to 2/3 full. Bake for 15 minutes. Remove from oven; allow cupcakes to cool.
Beat all filling ingredients together. Using a pastry bag, fill cupcakes with filling. Dust the top of the cupcakes with powdered sugar. Keep covered and chilled until ready to serve.

1 3/4 c. margarine
1 large pkg. instant chocolate pudding mix
1 1/2 c. sugar
2 eggs
2 tsp. vanilla
4 c. featherlight mix
3/4 c. special dark cocoa powder
1 3/4 tsp. xanthan gum
3/4 tsp. baking powder
1/3 tsp. salt

Cream margarine, pudding mix, and sugar. Add eggs one at a time, beating well after each. Add vanilla. Combine dry ingredients and add to creamed mixture.

Chill about 1 hour. Dust a clean surface with potato starch or featherlight mix. Roll out about 1/8 of an inch thick, adding enough potato starch to make the dough less sticky. Cut with a small, round cookie cutter (about 1 3/4 inch in diameter).

Bake at 350° for about 10 minutes. Remove from cookie sheet and allow to cool.

Filling
3 3/4 c. powdered sugar
1 1/2 Tbs. granulated sugar
1/2 tsp. vanilla
1/2 c. vegetable shortening
2 Tbs. hot water

Combine all filling ingredients and beat until smooth. Roll 1 - 2 teaspoons of filling into a ball. Gently squish the ball of filling between 2 cookies. Store in a closed container.

1 14 oz. bag of coconut
1 can sweetened condensed milk
1 tsp. vanilla

Mix together. Spray a cookie sheet with Pam. Scoop cookies onto sheet. Bake at 350° for 10-15 minutes. Cookies will be golden brown on the bottom.

This recipe is modified from a parent's magazine recipe. I was surprised by how easy it was to make.
The 2 hours in the fridge are necessary for the dough to set up properly.
The cookie holds its shape and tastes wonderful! My kids ate them up and a little boy I tend, who doesn't like anything, kept coming into the kitchen for more. You can make gingerbread men, or even a gingerbread house. - Kirsti


4 1/2 c. Featherlight mix
2 tsp. xanthan gum
1 Tbs. ground cinnamon
2 tsp. ground ginger
1/4 tsp. ground cloves
1 1/4 tsp. baking soda
1/2 c. butter (softened)
1/2 c. packed brown sugar
2 large eggs
3/4 c. molasses
Royal Icing

In a medium-sized bowl, sift the Featherlight mix, xanthan gum, cinnamon, ginger, cloves, and baking soda. Set aside dry ingredients.
In a large bowl, cream together the butter and brown sugar. Add the eggs, one at a time, and then the molasses.
Slowly add the flour mixture to the molasses mixture, a little at a time, stirring after each addition with a wooden spoon or mixer. The dough should be stiff.
Grease a 13 x 18 inch cookie sheet with nonstick cooking spray. Place the dough onto the cookie sheet and flatten it to 1/4 inch thickness. Refrigerate for 2 hours.
Preheat the oven to 350°.
Use cookie cutters to cut out gingerbread men on the pre-rolled dough. Combine any extra dough, roll it out again, and cut out more cookies. Use a spatula to transfer the cookies to a greased cookie sheet, placing them 1 inch apart. Bake for 10 minutes or until light brown.
Once the cookies have cooled, decorate them with frosting and small gluten free candies. Makes about 25 cookies.

< 3/4 c. butter flavored shortening
1c. sugar
1/4 c. light molasses
1 egg
1/4 tsp. salt
2 tsp.baking soda
1 tsp. ginger
1 tsp. cloves
1 tsp. cinnamon
2 c. featherlight mix
1 tsp. xanthan gum


Sift together dry ingredients. Cream shortening and sugar. Beat in molasses. Add egg. Mix only until mixed in. Add dry ingredients to creamed mixture. IF the dough seems sticky add 1/4 c. more flour mix.

Roll into small balls. Dip in sugar and place 2 inches apart on ungreased cookie sheet. Bake at 370° for 8 - 10 minutes.

1 c. butter flavored Crisco
1 c.brown sugar
1/2 c. white sugar
1 small pkg. vanilla pudding mix (Jello)
2 eggs
1 tsp. vanilla
2 c. featherlight mix
1/2 tsp. xanthan gum
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. Baking powder
2 c. Quinoa flakes
1/2 c. chocolate chips
1/2 c. butterscotch chips


Cream together shortening, sugars, and pudding mix. Add eggs and vanilla. Mix JUST TIL COMBINED. In a large bowl, sift together featherlight mix, xanthan gum, salt, baking soda, and baking powder. Add to creamed mixture, and beat slowly JUST TIL COMBINED. (Beating the eggs too much will make your cookies refuse to spread out. They will still taste okay, but they will look like little cookie rocks.) Mix in quinoa flakes and chocolate chips. Drop on cookie sheets. Bake at 350° for 11 minutes. Don't overbake them . . . they should be just barely browned.

1 c. Peanut Butter
1 egg
1 c. sugar

Mix well. Roll balls of cookie dough in granulated sugar. Place on an ungreased cookie sheet. Press flat with a fork. Bake at 350° for 10 minutes. Enjoy!

These are a Christmas tradition at my house(Kirsti) They are easy to make and everyone loves them! Have fun!

Base:
1 cup peanut butter
1/2 bup butter/margarine
2 1/2 cups powdered sugar

Melt the peanut butter and butter. When smooth, add powdered sugar slowly. Press into a shallow pan.

Topping:
1 cup chocolate chips
2 TBSp margarine

Melt chocolate chips and butter. Spread over the top of the peanut butter base. Chill until firm. Cut into small squares and eat. Beware: These are very rich!

1 c. butter, softened
1 c. white sugar 1 c. light brown sugar
1 (3.4 oz.) pkg. instant vanilla pudding mix
2 large eggs
1 tsp. vanilla extract
1 1/2 c. canned pumpkin puree
3 c. EGF All-Purpose Flour
1 tsp. xanthan gum
2 tsp. baking soda
1/2 tsp. salt
1 1/4 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 c. milk chocolate chips

Preheat the oven to 350°.
Spray cookie sheets with nonstick spray or line them with parchment paper. In a large mixing bowl whip the butter until smooth. Beat in the white and brown sugars and dry pudding mix. Mix until the mixture is light and fluffy. Beat in the eggs 1 at a time. (If you want fluffy cookies, use a whisk attachment and beat for 3–4 minutes. If you want them flat, use a flat beater and mix just until the eggs are blended. ) Mix in the vanilla and pumpkin puree. Add the flour, xanthan gum, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 13-15 minutes or until the cookies are browned around the edges.

Have you ever eaten the crust of a pumpkin pie after the pie has soaked into it? That’s what these cookies taste like. If you love pumpkin pie, you will love these cookies. Besides, they bake a lot faster than a pie! Thanksgiving just got easier. 1 c. butter or margarine
1 1/2 c. sugar
1 large (5.1 oz.) box instant vanilla pudding mix
2 eggs
2 tsp. vanilla
1 c. pumpkin
4 c. EGF All-Purpose Flour mix 1 ¾ tsp. xanthan gum
3/4 tsp. baking powder
3/4tsp. cinnamon
1/3 tsp. cloves
1/3 tsp. ginger
1/8 tsp. mace
1/4 tsp. salt
Preheat oven to 350°.
Cream butter, sugar, and dry pudding mix.
Add eggs one at a time, beating well after each. Add vanilla and pumpkin. Combine dry ingredients and add to creamed mix. Chill if desired. Scoop dough into 1" balls and place them about 2" apart on a cookie sheet. Dip the bottom of a glass in potato starch, and use it to flatten the balls so they are about 1/4" thick. Bake for about 15 minutes. (If your finger sinks right into the cookies when you lightly touch them, they aren’t done yet.) Remove from oven and cool completely.
Top each cookie with whipped cream just before serving.

1 c. margarine
3/4 c. instant vanilla pudding mix
1 1/2 c. sugar
2 eggs
2 tsp. vanilla
1 c. pumpkin
4 c. featherlight mix
1 3/4 tsp. xanthan gum
3/4 tsp. baking powder
3/4 tsp. cinnamon
1/3 tsp. cloves
1 /3 tsp. ginger
1 /8 tsp. mace
1/4 tsp. salt

Cream butter, sugar, and pudding. Add eggs one at a time, beating well after each. Add vanilla and pumpkin. Combine dry ingredients and add to creamed mix. Chill if desired. Scoop into 1 inch balls. Dip the bottom of a glass in potato starch, and use it to flatten the balls so they are about 1/4 inch thick. Bake at 350° for about 15 minutes. (If your finger sinks right into the cookies when touched, they aren't done yet.) Top with cool whip.

3/4 c. soft butter
1/4 c. sour cream
1/2 c. powdered sugar
1 tsp. vanilla
2 c. Featherlight mix
1/4 c. sweet rice flour
1 tsp. xanthan gum
3/4 c. chopped pecans

Cream together butter, sour cream, powdered sugar, and vanilla.
Sift together flours, xanthan gum, and pecans. Stir into butter mixture. Chill dough (though this can be skipped). Roll into 1 inch balls.

Bake at 400° for 10 - 12 minutes.

Roll in powdered sugar while still warm. Cool. Roll in powdered sugar a second time if desired.

1 c. shortening
1 c. sugar
1 (3.4 oz.) pkg vanilla pudding mix *
2 eggs
2 3/4 c. Featherlight mix
1 1/3 tsp. xanthan gum
1 tsp. baking soda
1/4 tsp. salt
2 tsp. cream of tartar
cinnamon sugar for rolling

Cream shortening, sugar, and pudding mix. Add eggs and mix well. Mix together dry ingredients, then mix into creamed mixture.

Roll into 1 inch balls, then roll in cinnamon sugar. Place 2 inches apart on an ungreased cookie sheet.

Bake at 400° for 8 - 10 minutes.

* My aunt's family really likes to use French Vanilla pudding mix.

1 c. margarine
3/4 c. packed brown sugar
1/4 c. sugar
1 (3.4 oz) pkg. instant vanilla pudding mix
2 eggs
1 tsp. vanilla
2 1/4 c. featherlight mix
1 tsp xanthan gum
1 tsp baking soda
1 c. chocolate/butterscotch chips
1 c. chopped walnuts (optional)

Cream butter, sugars, and pudding. Add eggs one at a time, beating well after each. Beat in the vanilla. Sift together flour, xanthan gum, and soda. Gradually beat into the creamed mixture. Stir in the chips (and nuts if desired) Drop 2" apart on an ungreased baking sheet. Bake at 350 degrees for 11 minutes. Let cool. Store in a Ziplock bag for at least 3 hours for best taste.

1 3/4 c. margarine
3/4 c. instant vanilla pudding mix
1 1/2 c.sugar

2 eggs
2 tsp. vanilla

4 c. featherlight mix
1 3/4 tsp. xanthan gum
3/4 tsp. baking powder
1/3 tsp. salt


Cream


Add eggs one at a time, beating well after each. Add vanilla.

Combine dry ingredients and add to creamed mix.


Chill about 1 hour. Roll out 1/4 inch thick. (Mix a little potato starch in with the dough to make it less sticky.) Bake at 350° about 11 minutes. (The bottom edges should start browning, but the tops will still be very light.) Top with cream cheese frosting.

1 (8 oz) pkg cream cheese
3/4 c. (1 1/2 sticks) butter, softened (not margarine)
1 c. sugar
2 tsp vanilla
2 1/4 c. all-purpose GF flour mix
3/4 tsp. xanthan gum
1/2 tsp baking soda
1 cup finely chopped pecans
Jam - any gluten free variety

Beat cream cheese and butter in a large bowl on medium speed until well blended. Add sugar and beat until light and fluffy. Blend in vanilla.

Gradually add the flour and baking soda. Mix well. Refrigerate at least 30 minutes. (This makes the dough easier to work with).

Preheat oven to 350°.
Roll dough into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet. Indent centers with your thumb. Bake for 10 minutes, then remove from oven. Fill each cookie with 1/2 - 1 tsp. jam. Bake 10 more minutes or until golden brown.

Variations:
Instead of using jam, try Hershey kisses, caramel, or peanut butter. You could also use the cookie dough as a base for turtle cookies (carmel, pecans, and chocolate drizzled on top), or as a base for a cream pie.

1 GF pie crust (cream cheese crust seems to work well)
4 oz. cream cheese
1/2 c.powdered sugar
8 oz. cool whip
1 pkg. instant chocolate pudding
1 1/2 c. milk


Make a GF pie crust according to crust directions. Let cool. Beat together cream cheese and powdered sugar. Mix in 1/2 of the Cool Whip. Spread on the bottom of the crust. Mix together pudding mix and milk. Pour on cream cheese mix. Top with remaining Cool Whip. Chill.

2 c. GF all purpose flour mix
1/2 tsp. xanthan gum
2 Tbs. sugar

1/2 tsp. salt

 

6 oz. Cream cheese

 

1 c. real butter

Cream all ingredients together.
Refrigerate for 30 minutes- 1 hour.
The dough will be sticky.
On a clean surface sprinkle some flour down. Roll the dough out just like a normal pie crust. Place in pie pans and bake as directed on pie recipe.
If using for a cream pie, bake at 350 for 3-5 minutes before filling.

 

2 c. sugar cookie crumbs (see sugar cookie recipe on desert page)
1/2 c. melted margarine

Combine. Press into a pie plate. If desired, bake at 350° for 10 minutes. OR . . . make a batch of sugar cookie dough. Roll out a circle of cookie dough (just like a pie crust). Transfer to a pie plate. Bake at 350° for about 11 minutes. Cool and fill.

< 1 c. corn syrup (light or dark)
1 c. brown sugar
1/4 c. real butter
1 tsp. vanilla
4 large (or 3 extra large) eggs, beaten
1 c. pecan halves

Bring corn syrup and brown sugar to a boil. Remove from heat. Add butter, and let it melt without stirring. Mix vanilla and eggs. Gently stir melted butter into syrup, then QUICKLY STIR 1/4 c. of syrup into the egg mix. Add the egg mixture to the syrup mixture, stirring like crazy while you add it. (This will prevent the presence of scrambled eggs in your pecan pies.) Place pecans in an unbaked pie shell. Dump syrup mixture over the pecans. Bake at 450° for 10 minutes. Reduce heat to 350° and bake about 20 minutes more (until it's set in the middle). Cool completely.

1 Gf pie crust 2 eggs
1 3/4 c. canned pumpkin (about half a large can)
1 c. sugar
1/2 tsp. salt
1 1/4 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1/8 tsp. mace
1 (12 oz.) can evaporated milk

Preheat oven to 425°.
Combine eggs and pumpkin in one bowl. Combine sugar and spices in another bowl.
Mix sugar and pumpkin together, then slowly stir in evaporated milk. Pour into pie shell. Bake for 15 minutes.
Reduce heat to 350°. Bake for 45 minutes more or until knife inserted in the middle comes out clean.

1 9" Gf pie shell baked
4 cups strawberries, stemmed and hulled
1 1/3 cups granulated sugar
3 Tbsp cornstarch
2 Tbsp. fresh lemon juice
1 8 oz pkg cream cheese
1 tsp orange rind grated
2 Tbsp orange juice (concentrate)
2 Tbsp light cream


Divide the berries into 2 equal portions. In a heavy sacepan mash 1/2 the berries with a potato masher (or bottom of a cup) Add 1 cup sugar, the cornstarch, and the lemon juice. Cook on low heat, blending well until thick and translucent. Remove from heat and cool.

In a seperate bowl, combine cream cheese, remaining sugar, (1/3 cup) orange peel, orange juice, and cream. Cream until light and fluffy. Spread the cream mixture smoothly and lightly onto the bottom of the crust. Cut the uncooked berried into slices. Arrange them on top of the cream mixture. Pour the cooled strawberry glaze over the top of that.

Lemon Filling

1 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
6 large egg yolks
1 1/2 cups water
1/2 cup lemon juice
2 tablespoons unsalted butter

Meringue Topping

1 tablespoon cornstarch
1/3 cup water
1/4 teaspoon cream of tartar
1/2 cup sugar
4 large egg whites
1/2 teaspoon vanilla extract

Directions:

Bake pie crust

Lemon Filling: Whisk sugar, cornstarch, and salt together in a large saucepan.

Add egg yolks, then gradually whisk in 1 1/2 cups water. Bring mixture to a simmer over medium heat, whisking regularly, 8- 10 minutes, until thickened. Remove from heat, add lemon juice and then the butter. Pour into baked pie crust.

Meringue topping: Mix cornstarch and 1/3 cup water in a small saucepan. Bring to a simmer, whisking occasionally until thickened. Remove from heat when translucent and thickened.

Preheat oven to 325.
In a large mixing bowl, mix cream of tartar and sugar together.
In mixing bowl whip egg whites until frothy. Add vanilla.
Add sugar mixture 1 Tbsp. at a time. Slowly at cornstarch mixture, 1 tbsp at a time. Whip until stiff peaks form.

Distribute meringue evenly over the top, starting with the edges, and then the middle. As you top the pie lift up the back of the spoon and create peaks in the meringue.
Bake about 20 minutes or until the meringue is golden brown.

Cool completely before serving.

 

1 c. frozen raspberries, mashed a bit
1/4 c. sugar
4 oz. cream cheese
3/4 c. sugar
1 c. milk
2 c. heavy cream
up to 1/4 c. frozen raspberries

In a small bowl, mix together the 1 c. raspberries and 1/4 c. sugar, and allow them to sit.

In a mixer, beat together cream cheese and 3/4 c. sugar. SLOWLY add the 1 c. of milk to the cream cheese. (Add about 1 tsp. at a time to start, beating the cream cheese well after each addition. If you add the milk quicker than this, you will end up with chunks of cream cheese in your ice cream.)

Once the milk is mixed into the cream cheese, stir in the berries that have been sitting in sugar, along with any juices that have accumulated. Gently stir the cream into the milk mixture, then pour the cream mixture into the ice cream freezer. Freeze for about 25 minutes. If desired, add an additional 1/4 c. of frozen raspberries during the last 5 minutes. Once the ice cream is finished, transfer the ice cream to another container and allow to ripen in a freezer.

1 c. milk
3/4 c. sugar
2 c. heavy cream
12 - 18 GF Oreo cookies, (see recipe under cookie category) coarsely chopped

In a small bowl, combine milk and sugar, allowing the sugar to dissolve. Gently stir in the cream. Pour into the ice cream maker and freeze for about 25 minutes.

During the last 5 minutes, add the chopped Oreos. If desired, transfer ice cream to another container and allow to ripen in a freezer.

3 eggs
3/4 c. sugar
1/2 c. butter, melted and cooled
2 Tbs. vanilla
3/4 c. Featherlight mix
1/4 c. GF mix
3/4 tsp. xanthan gum
1 tsp. baking powder

Beat eggs, gradually adding sugar. Add cooled butter and vanilla. In other bowl, combine flour mixes, xanthan gum, and baking powder. Blend into egg mixture until smooth. Dough will be sticky. Drop by heaping spoonful onto a hot waffle cone baker.

Bake as directed. (Usually for about 20 seconds.) Remove from baker and either roll around a waffle cone shaper or drape over an upside-down bowl or cup. The cone will harden quickly as it cools.

Apple Base:
3-4 large granny smith apples
3-4 large golden delicious apples
1/3 c. packed brown sugar
1/2 tsp. cinnamon
1/8 tsp. nutmeg


Topping:
1 c. quinoa flakes (available at Good Earth)
1/4 c. featherlight mix (found on the main recipe page)
1 c. packed brown sugar
1/2 tsp cinnamon
1/2 c. margarine or butter

Preheat oven to 375 degrees. Peel, core, slice apples. Mix apples, brown sugar, cinnamon, and nutmeg. Spread in a 9X13 pan. Combine topping ingredients in a medium bowl. Mix with fingers until well mixed. Sprinkle topping over apples. Bake for 30 minutes. Serve with cool whip or icecream.

1 1/2 Tbs. yeast
1 1/2 Tbs. sugar
3/4 c. warm water
1 c. scalded milk
1/2 c. sugar
6 Tbs. butter
1 tsp salt
1 tsp vinegar
3 c. GF mix
1 Tbs. xanthan gum
3 eggs
1/4 c. margarine, melted

Filling:
6 Granny Smith Apples, peeled, cored and diced
1 c. brown sugar
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg

Top with Cream Cheese Frosting

In a small bowl combine yeast, 1 1/2 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. (Don't try to skip this step. The dough needs to sit overnight, or it just doesn't work right. We know. We've 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 degrees. Let rolls rise 20-25 minutes. Bake for 20-25 minutes. Glaze or frost as desired. Store in an airtight container to keep moist.

6 Granny Smith apples
1 c. brown sugar
1 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. nutmeg
allspice (optional)


Preheat oven to 350°. Peel, core, and slice apples. (Or you can chop them if you prefer). Combine apples, brown sugar, and spices. (Feel free to modify the amounts of the spices. To be honest, I usually just add them until it smells good to me.) Pour into a 9x13 cake pan. Cover with foil. Bake for 40 - 45 minutes, or until apples are soft. Serve with ice cream or whipped cream.

1/2 c. butter or margarine
3 Tbs. cocoa
1 Tbs. oil
1 c. sugar
1 tsp. vanilla
2 eggs
3 Tbs. GF Mix
9 Tbs. Featherlight Mix
1/3 tsp. xanthan gum
1/2 c. chopped pecans (optional)

In a small bowl, combine flour mixes and xanthan gum. In a medium saucepan, stir butter, cocoa, and oil over medium-low heat until melted. Remove from heat.
Using a wooden spoon, stir in sugar and vanilla. Add eggs, and stir just until combined. Stir flour mixes into cocoa mixture, stirring just until combined. Pour into a greased 8 x 8 pan. *

Bake at 350° for 25 - 30 minutes. (A knife inserted in the brownies will come out clean.) Remove from oven and cool in pan. Cut and serve.

* A double recipe should bake in a 9 x 13 pan for about 25 minutes.

1/4 c. margarine
40 marshmallows
1/2 c. - 1 c. coconut
6 c. Post Cocoa Pebbles (They are GF right now, but always check labels!)

In a heavy saucepan, melt margarine and marshmallows over medium heat, stirring often to prevent burning. (The higher the heat, the tougher your final product will be to chew.) Once the marshmallows are melted, add the coconut and cereal. Stir well. Dump treats onto a buttered surface. Let cool. Cut. Enjoy!

1 1/2 Tbs. yeast
1 1/2 Tbs. sugar
3/4 c. warm water
1 c. scalded milk
1/2 c. sugar
6 Tbs. butter
1 tsp salt
1 tsp vinegar
3 c. GF mix
1 Tbs. xanthan gum
3 eggs
1/4 c. margarine, melted

Filling:
1 c. brown sugar
1 Tbs. cinnamon
optional: add 1/2 c. chopped walnuts
Top with Cream Cheese Frosting

In a small bowl combine yeast, 1 1/2 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. (Don't try to skip this step. The dough needs to sit overnight, or it just doesn't work right. We know. We've 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 degrees. Let rolls rise 20-25 minutes. Bake for 20-25 minutes. Glaze or frost as desired. Store in an airtight container to keep moist.

1/2 c. butter flavored shortening
1 c. water
1/3 c. potato starch
2/3 c. rice flour
1/4 tsp. salt
1 Tbs. sugar
4 eggs

Preheat the oven to 450 degrees.

In a medium saucepan, heat water and shortening until boiling. Combine dry ingredients in a small bowl, then add to boiling shortening mixture. Stir until the mixture forms a ball. Remove from heat, and allow to cool a bit.

Using a mixer, add the eggs to the dough one at a time, beating well after each. Line a cookie sheet with parchment paper (this works better than greasing the cookie sheet). Scoop 1" balls of dough onto the paper, allowing enough room for the puffs to expand while baking. Bake the puffs at 450 degrees for 15 minutes, then decrease the heat to 350 degrees and bake for another 10 minutes.

To make éclairs: spoon the dough into a ziplock bag, and cut a 1/4 inch triangle off a bottom corner. Squeeze the dough out onto the parchment paper, and bake as directed above.

If you want to make 2" cream puffs, bake the puffs for 20 minutes at 450, then 20 minutes at 350 degrees.

1/3 c. sugar
2 Tbs. cornstarch
1/8 tsp. salt
2 c. milk
2 egg yolks (lightly beaten)
2 Tbs. soft butter or margarine
2 tsp. vanilla

Mix sugar, cornstarch, and salt in a 2 quart saucepan. Gradually stir in the milk. Heat on medium, stirring constantly, until it boils. Boil and stir for 1 minute.

Stir 1/2 c. of the hot mixture into the egg yolks, stirring quickly to prevent the yolks from cooking. Re-add to the milk mixture, again, stirring quickly. Boil for 1 more minute, then remove from heat.

Stir in butter and vanilla, then cool. (Placing plastic wrap over the top of the pudding will prevent a skin from forming while it cools.) Spoon into cream puffs or éclairs, or eat plain.

2 large eggs
2 cups milk- add 1 tsp vinegar to sour
1 cup sugar
1/4 cup butter- melted
5 c. featherlite mix
2 tsp baking soda
1 tsp baking powder
2 tsp salt
2 tsp xanthan gum
1 tsp nutmeg


Whisk together eggs, sour milk, and sugar. Add eggs and sifted dry ingredients. Let rest 15 minutes in the fridge. Roll out flat (about 1/2 inch thick) on a featherlight or potato starch floured surface and cut with cookie cutters. Cook in hot oil until golden brown. (The longer you fry them, the tougher the outsides become.)

Glaze:

4- 6 parts powdered sugar
1 part milk

Mix together, whisking to make sure there are no lumps. Dip doughnuts in glaze and then place on plate to let dry.

1/2 c. butter or margarine, softened
1 c. sugar
2 eggs
3 c. Gluten Free All Purpose Flour Mix
4 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1 c. milk
3/4 tsp. xanthan gum

Glaze
4 c. powdered sugar
1 c. butter
2 tsp. vanilla
6 Tbs. hot water

Blend butter with sugar. Add the eggs and mix well.
Sift together flour,xanthan gum, baking powder, salt and nutmeg. Add to the butter and sugar mixture. Blend in the milk and mix together thoroughly. Fill greased muffin tins 2/3 full.
Bake at 350 degrees for 15 to 20 minutes, or until doughnuts are golden.
While they are still warm, dip them into the glaze mixture on both sides. Let dry completely on a wire rack.

1 3/4 c. margarine
3/4 c. instant vanilla pudding mix
1 1/2 c.sugar

2 eggs
2 tsp. vanilla

4 c. featherlight mix
1 3/4 tsp. xanthan gum
3/4 tsp. baking powder
1/3 tsp. salt


Cream


Add eggs one at a time, beating well after each. Add vanilla.

Combine dry ingredients and add to creamed mix.


Chill about 1 hour. Roll out 1/4 inch thick. (Mix a little potato starch in with the dough to make it less sticky.) Bake at 350° about 11 minutes. (The bottom edges should start browning, but the tops will still be very light.)

For Topping:

8 oz. cream cheese
1 c. powdered sugar

Combine all ingredients. Spread over cooled crust (covers one 9 x 13 pan). Top with sliced fresh or canned fruit, such as strawberries, bananas, kiwi, peaches, mandarin oranges, or pineapple.

Jam filled sweet rolls

Maple nut rolls

Orange Rolls

Pavlova

Pumpkin Custard

Pumpkin Roll

Strawberry Slushes