Banana Bread

Ingredients:
2 cups Gluten Free Mix (2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch)
1 teaspoon baking soda
1/2 teaspoon xantham gum
pinch of salt
1 stick butter
1 cup sugar
2 eggs
3 ripe bananas, peeled and mashed (I put them in the blender because I'm not a fan of chunks)

Optional, but recommended:
1 teaspoon cinnamon
2 teaspoons vanilla
1 teaspoon cloves
2 tablespoons brown sugar

Preheat oven to 350 degrees F.

Mix dry ingredients in medium sized bowl.

Cream butter, add sugar and beat until fluffy.
Add the eggs, followed by bananas.
Add optional spices at this time (cinnamon, vanilla, cloves)
Add dry ingredients and stir until blended.
Spoon batter into 9 x 5 bread pan and optionally sprinkle brown sugar on top if you would like a crusty sweet top.

Bake for 1 hour or until toothpick comes out clean.

This banana bread can also be frozen and saved for a later date. If you wrap it in foil and then put it in a freezer bag is tastes just as good a few months later. It's nice to have on hand during those unexpected busy times.

Chocolate Chocolate Chip Muffins

Ingredients:

2 cups gluten free mix (2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch)
1/2 cup unsweetened cocoa powder
1 1/2 cups white sugar
1/2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon xanthan gum
1/4 teaspoon salt
1 1/4 cups milk
1 egg
2 tablespoon vanilla extract
2 tablespoons canola oil
1 cup semisweet chocolate chips

Directions:

Preheat oven to 350 degrees F and Grease muffin cups or use paper muffin liners.

Make gluten free mix and then combine 2 cups gluten free mix with the dry products (cocoa powder, sugar, baking soda, baking powder and salt)

Mix wet ingredients (milk, egg, canola oil and vanilla).

Combine dry ingredients with wet ingredients and then add chocolate chips. Mix well.

Fill muffin cups to the top and then sprinkle sugar on top if desired.

Bake 20-25 minutes or until toothpick can be inserted and come out clean.

These were really yummy. They were gone in one day. Hope you like them.

Easy Cornbread

Cornbread is one of the easiest gluten free breads you can make. This recipe calls for no special flours and thus is really easy to make when you are out of the starches or xantham gum. Pictured I have made the cornbread in muffin pans, however I most often make it in a square baking dish. Either way turns out great.


Ingredients:

1 cup white rice flour
3/4 cup ground cornmeal
3 tablespoons of sugar
2 and 1/2 teaspoons baking powder
3/4 teaspoon salt
1 Tablespoon butter
2 beaten eggs
1 cup milk
1/4 cup melted butter

Directions:
Preheat oven to 400 degrees.

Mix dry ingredients (flour, cornmeal, sugar, baking powder and salt) together in a bowl.

Mix wet ingredients in a separate bowl (butter, eggs, milk)

Swirl 1 tablespoon of butter in baking dish or in muffin pan. I use spray butter in the muffin pan because it's easier.

Combine wet and dry ingredients and bake for 15-20 minutes. Insert wooden toothpick to test if the cornbread is done. When toothpick comes out clean cornbread is done.

Belgian Waffles

Dry ingredients

1 cup brown rice flour

1 cup millet flour

1.5 cups tapioca starch or potatoe starch

0.5 tsp salt

0.33 cup white sugar

4 tsp baking powder

2 tsp xanthan gum

Wet ingredients

2 eggs

6 tbs melted butter or oil

2 tbs vanilla extract

2.25 cups milk (should be added a bit at a time until right consistency is achieved)

Mix together dry ingredients. Add eggs, melted butter and vanilla extract to dry ingredients. Then add milk slowly to the mixture until the proper consistency is achieved (slightly thicker than pancake batter). Then using a 1/2 cup measuring cup, spoon the proper amount of batter into the waffle iron (heaping 1/2 cup full). If using a waffle iron coated with teflon, no cooking spray is needed for releasing the waffles from the iron. Top with your favorite toppings. Makes approximately 8 belgian waffles.

*Note: I usually make the batter in a sealable plastic container so I can refrigerate the leftover batter for another day. The waffles made from refrigerated batter seem to behave and taste the same as waffles made from the fresh batter.