This is the best tasting gluten free flour mix I’ve found.  There’s no predominating strong flavor that takes over the mix so the baked goods taste like . . . baked goods - not bean flour or quinoa or buckwheat.  Not that those are bad it’s just sometimes a good old fashioned tasting pancake or muffin is just what is called for. 

The basic idea for these came from "Vegan Cupcakes Take Over the World" by Isa Chandra Moskowitz and Terry Hope Romero.

Use 1 batch of baking mix for each recipe below.

BAKING MIX
1/4 c. tapioca flour  
1/3 c. almond meal/flour
2. T. ground flax seed (or your choice of gluten free flour)
1/3 c. brown or white rice flour
1/3 c. sorghum flour
1 t. baking powder
1/2 baking soda
1/4 t. salt

FOR CUPCAKES
1 c. almond or rice milk
1/3 c. walnut or canola oil
1/2 c. xylitol
2 t. vanilla extract
1/2 t. almond extract
1 egg (optional)

Mix these ingredients on medium speed and then mix in the baking mix above.  Mix well - there’s no gluten so there’s no danger of overmixing.
Preheat oven to 350F
Oil muffin tin
Bake 20-25 minutes

FOR PANCAKES
1 c. almond or rice milk
1/3 c. walnut or canola oil
2 eggs, separated

Beat the egg whites and set aside.  Whisk milk, oil and egg yolks.
Mix in the baking mix above.  Fold in the egg whites.
Make the pancakes over medium heat in a saute or frying pan.

Good with blueberrries sweetened with Xylitol.

FOR COOKIES
1/2 c. butter or Earth Balance
1/2 c. xylitol
1 1/2 t. Stevia
2 t. vanilla extract
1/2 t. almond extract
1 egg (optional)
1/3 c. coconut

Mix these ingredients on medium speed and then mix in the baking mix above.  Mix well - there’s no gluten so there’s no danger of overmixing.
Preheat oven to 350F
Drop by spoonfuls on baking sheet
Bake 12-15 minutes

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