Delicious Bread~

Notes: I use a machine for this and mine cooks for 3 hours but machines may vary.  This is the best recipes I've found for bread, but you do need a machine.  Just try to be exact on measurements for this one or it will turn out funny.

2 1/3 cup milk (I use rice milk but any milk will do)
2 eggs
2 cups white rice flour
2/3 cup soy flour  (sorghum flour works great too if you can't do soy)
2/3 cup potato starch flour
2/3 cup tapioca flour
1/2 cup sugar
4 1/2 tsp. xanthan gum
1 1/2 tsp. salt
4 1/2 tsp. yeast

Just dump this in the machine in this order and hit go. After 3 hours, the bread looks fantastic, my house smells heavenly and our mouths are drooling for a bite!  :)

Fluffy Buttermilk Biscuits~

1 1/3 cup rice flour
1/2 cup potato starch flour
1/2 cup tapioca flour
2 tbsp sugar
4 tsp baking powder
1 tsp xanthan gum
1/2 tsp salt
1/2 tsp cream of tarter
2 eggs
1/3 cup oil
1 cup buttermilk (OR 1 cup condensed milk, OR 1/2 cup milk 1/2 cup plain yogurt, lots of possibilities, but I like the condensed milk)

Just mix everything together for a few minutes, then bake on greased sheet for 12 minutes at 400 degrees. Makes 6-8 biscuits.  Great for breakfast with eggs & bacon, great for Thanksgiving dinner, great for chicken & dumplings...great with everything!!


2 large eggs
1 cup milk
1/2 cup canola oil

1/2 cup tapioca flour
1/2 cup potato starch flour
1/4 cup sorghum flour (or white rice flour)
1 cup medium grind cornmeal
1/3 cup sugar
2 tsp. baking powder
1 tsp. xanthan gum
1 tsp. salt

Preheat over to 350.  Generously grease an 8 inch round or square nonstick pan, or use a cupcake pan.  In a large bowl, mix wet ingredients on low until blended then separately mix wet and gradually add together.  Batter will be consistency of thick cake batter.  Spread evenly in pan.  Bake 28 to 30 minutes or until top is firm and edges are lightly brown.  Serve warm with butter and/or honey.  Especially good w/chille!  :)


Dry ingredients
1 cup white rice flour
2/3 cup potato starch flour
2/3 cup cornstarch
1/3 cup tapioca starch flour
1/3 cup sorghum flour or brown rice flour
1 tsp. salt
2 tsp. flax meal
1 tbsp. xanthan gum
1 tbsp. yeast

Liquid ingredients
1 egg
2 tbsp. honey
2 tbsp. oil
1 tsp. vinegar
1 1/4 cup warm water

1.)  Line a cookie sheet with parchment paper and sprinkle it with cornmeal. 
2.)  Mix the dry ingredients and liquid ingredients separately and then slowly add together in a standing mixer adding more water if neccessary to create smooth consistency (I usually end up adding 1-2 tbsp. water).  Mixture should be quite thick.  Beat on medium high for about 3 minutes.
3.)  To shape the bagels, use a large spoon to scoop out batter.  Drop a spoonful on a lightly floured surface.  Lightly roll the dough in the flour to coat it, then shape into a ball.  Flatten the ball slightly and using your index finger, create a hole in the center, large enough not to close during rising and baking.  Repeat until all the dough is used.
4.)  Place each bagel on the baking pan sprinkled with cornmeal.  Lightly cover bagels with an oiled piece of plastic wrap and place pan in warm place for bagels to rise, about 20 to 30 minutes.
5.)  When bagels have risen, bring a skillet of water to boil.  Add 1 tsp. sugar to the water (sugar helps create a shiny crust).  Preheat oven to 375 degrees.
6.)  Drop a few bagels into the boiling water.  Simmer for 30-45 minutes, turn over and cook for another 30-45.  Using a slotted spoon, remove bagels, drain away excess water and put bagels back on same baking pan.  Once all bagels are boiled, bake them for 25 minutes in preheated oven.  Cool on rack.  You'll love these, they even freeze well!

Gluten Free Soft Pretzels~
1 tbsp yeast
1/2 cup honey
1 tsp salt
1 1/2 cups rice flour
3/4 cups potato starch flour
3/4 cups tapioca flour
1 1/2 tsp xanthan gum
1 cup warm water
3 tbsp. baking soda
coarse salt

1. Mix together first 8 ingredients. I just use our standing mixer and mix at low speed for several minutes.

2. Place dough in lightly oiled large bowl and turn a couple times to cover with oil. Cover with plastic wrap and let rise at room temp. for 1 to 1.5 hours. Punch down dough, cover and let rise again for another 30-40 minutes.

3. Meanwhile, adjust an oven rack to middle rack and heat oven to 450. Pour 6 cups of warm water into a 12 inch skillet, or any pan high enough so water won't spill out. Add baking soda, stir, and bring to boil. Then line a baking sheet with aluminum foil and generously spray with pam.

4. Roll dough into a 5-6 inch long rope and make a circle with it, with ends overlapping. (Mine makes 7-8) Gently place the pretzels into the boiling water. (you should be able to fit 3-4) for 30-45 seconds. Then carefully flip them over and boil for another 30-45 seconds. They will puff up a lot in the water, this is good!! Remove and place pretzels on baking sheet. Sprinkle with coarse salt (I just use regular) and bake for 6 minutes, then flip and bake another 6 minutes.

5. Best eaten warm! My husband likes them dipped in honey, but you can't go wrong.  They are only really good the first day. :) Enjoy!!!!!!!!!

1 cup white rice flour (for added nutrition, try buckwheat flour)
1/2 tbsp baking powder
1/4 tsp salt
1 egg
1 cup milk
1/4 cup oil
1/4 cup applesauce
1 mashed banana
1 tsp. vanilla

Stir until combined but slighly lumpy.  Pour onto a lightly greased waffle baker.  Makes 6-8 waffles.

Blueberry & Banana Pancakes~
1 cup white rice flour
2 tsp. baking powder
1 egg
1 tbsp. sugar
1/4 tsp salt
1 cup milk
1 tsp. vanilla
2 tbsp. oil
1 mashed banana
Blueberries (fresh are best, but frozen work too)

Mix all of the abolve until blended but slightly lumpy.  Pour onto hot, lightly greased griddle and sprinkle on blueberries.  Wait a minute or two until bubbling, then flip and cook a couple more minutes on the other side. 

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