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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These are sweet, tender and buttery.  The brown rice flour has more weightiness (in a good shortbready sort of way) then almond meal or oat flour.

1 1/2 cups  Brown Rice Flour
2 t. crushed ginger
3/4 t. cinnamon
1 T. lecithin
1/2 t. sea salt
1/3 c. xylitol
1 egg

Beat butter and xylitol together, add egg, lecithin and ginger.  Stir in flour, sea salt and cinammon.  Roll in quarter inch balls. Flatten with hand.  Criss cross with fork pattern if desired.  Bake 350 degrees for 12 minutes.

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Put 1 1/2 cups of mixed frozen blackberries and strawberries in a food processor with 1 1/2 T. Xylitol.  Blend, slowly adding unsweetned almond milk until desired sorbet consistency is achieved.

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Miss candy?  These fruit sours are sugar free and awesome.  I’m trying out the Watermelon Splash and Cherry Blast.  Both are mighty good!  I just ordered the six pack for $13.50 from Emerald Forest. Soon I’ll get to try Raspberry Dance, Citrus Sky, Keylime Dream, and Grape Blizzard.

modified from the recipe at Bob’s Red Mill (bobsredmill.com)

This is my first cake experiment since going on the diet.  I will definitely make this one again.  As the name implies it is moist and also very tasty.

Mousse:

1 package firm SILKEN tofu
1 cup blueberries
1 teaspoon lemon extract
2 1/2 tablespoons Xylitol

Sauce:

1/2 cup blueberries

Break the silken tofu into pieces and place in a food processor or blender. Add the berries and the lemon extract. Blend until very smooth. Add the xylitol. Pour the mousse into individual serving glasses or small bowls. Refrigerate for 3 or more hours. You can make the mousse the night before you want to serve it. To make the berry sauce, place the thawed berries in the blender and blend until smooth. Taste and add xylitol if desired.

Before serving, pour 3 tablespoons of the berry sauce over each individual mousse.

modified to remove sugar from Bob’s Red Mill.  This recipe is free of sugar, corn, wheat, yeast, milk and egg.

These were a bit dry so I "frosted" them with some Sweet Cream.

Ingredients:

1 cup sifted Brown Rice Flour 

1/2 cup sifted Amaranth Flour 

1/4 cup Carob Powder (Toasted) 

1 tsp Baking Soda 

1/2 tsp Sea Salt 

1/4 cup Water 

1/3 cup Vegetable Oil 

1/3 cup Xylitol

1 Tb Cider Vinegar 

1 tsp Vanilla 

1/4 cup Walnut Pieces 

Preheat oven to 350 degrees F. Grease one 9-inch square baking pan, set aside.

Makes 9 Servings.

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Modified from "Whipped Cream" by Rita DePuydr in Stevia:  naturally sweet receipts for desserts, drinks and more!

Last night I had a Sunflower Seed Pancake with bluberries sweetened with xylitol and this sweet cream.  This dessert was so good that no one would guess that it’s wheat free, dairy free and sugar free!

1/2 cup raw cashews
1/2 cup unsweetened rice milk
1/2 teaspoon Stevia
1/2 teaspoon vanilla
3 tablespoons Xylitol
pinch salt
1/2 cup oil

Grind the cashews in a blender with the rice milk until creamy.  Add the sweeteners and salt and then slowly add the oil.  A few drops of water will make it thinner.  Add some cashews to make it thicker.

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Modified from a recipe by Janice Welch

2 1/4 cups almond flour (or any raw nut except peanuts, ground into flour)
1/3 cup of ghee (at room temperature)
1 tsp non-alcohol vanilla flavoring
1 tsp non-alcohol almond flavoring
1/4 cup Xylitol
1 tsp Stevia
2 eggs
1/4 tsp baking soda
1/2 tsp salt
1/2 cup unsweetened shredded coconut (optional)

Preheat oven to 350 degrees. Combine flour with baking soda and salt, set aside. Beat ghee until creamy. Add xylitol and honey. Beat in vanilla flavor, almond flavor, and eggs. Beat in flour until combined. Mix in coconut with a spoon. Line an airbake (the bottoms brown fast) cookie sheet with parchment paper, and drop dough by spoonfuls onto cookie sheet. Cook for approximately 12 minutes. Recipe yields 25 cookies (keep a batch on hand in the freezer - they even taste good frozen).

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