Delicious Gluten Free Baking Recipes!

We have been getting a ton of requests for Gluten Free Baking Recipes so we thought we would share a few of our favorites. Enjoy!

These call for some of the "Best GF Baking Mix" so let me give you that first - makes 12 cups:

4 cups brown rice flour
2 cups potato starch (NOT potato flour)
4 cups tapioca flour
2 cups arrowroot powder

Combine all ingredients and store in air tight container until needed.


OATMEAL PECAN PRALINE COOKIES

To make praline:
2 cups pecans or walnuts - use the pieces they are easiest
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp sea salt
1/2 cup PURE Maple Syrup - NO fake substitutes!!!!
1 1/2 cups raisins

Heat skillet on medium. Place pecans in pan and stire frequently until toasted (about 5 minutes). Reduce heat to low and add cinnamon, nutmeg, and sea salt. Next add syrup and rasins STIRING CONSTANTLY until mixture thickens and is ery sticky. Transfer to a plate to cool.

To make dough:
8 TB unsalted softened butter (1 stick)
3/4 cup organic brown sugar (aka evaporated cane juice)
1/4 cup PURE Maple Syrup
2 eggs
2 tsp vanilla - real stuff not imitations
3/4 cup either millet or quinoa flour
3/4 cup of the "Best GF Baking Mix"
3/4 tsp baking powder
1/2 tsp baking soda
1 tsp guar or xanthan gum
1/2 tsp sea salt
1/4 tsp cinnamon
1/4 tsp nutmeg
2 cups gluten-free rolled oats

Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.

In large bowl beat butter, brown sugar, syrup, eggs and vanilla with a mixer until well blended.

In a medium bowl whisk the millet or quinoa flour with the "Best BF Mix" and the baking powder, guar or xantham gum, baking soda, salt, cinnamon and nutmeg.

Slowly add the dry ingredients to the wet, mixing until smooth.

On low speed add in the praline and oats.

Scoop 1 heaping tablespoon of dough into hands and roll into a ball, then flatten into a disk and place on baking sheet. Repeat spacing cookies every 2 inches.

Bake 15 minutes - until lightly browned. They will be soft out of the oven until they set and cool. Trasnfer to a rack to cool.




SUPER FUDGE BROWNIES

6 ounces good quality unsweetened chocolate broken into small pieces
5 TB unsalted butter cubed
2 cups raw organic sugar (evaporated cane juice)
2 tsps vanilla - remember the real stuff
1/2 cup teff flour
1/2 cup "Best GF Mix"
1/2 tsp baking powder
1/2 tsp seal salt
1 tsp guar or xanthan gum
3 eggs beaten
1/2 cup chopped walnuts optional

Preheat oven to 350 degrees and line botton and sides of a 9x9 pan with parchment paper.

Melt chocolate and butter in a double boiler over medium heat stirring frequently. Remove from heat and stir in sugar and vanilla.

In a large bowl whisk together the teff flour, "Best GF Mix", guar or xantham gum, baking powder and seal salt.

Add chocolate mixture to the dry mix and blend until completely incorported. Then mix in eggs and add walnuts if you desire.

Spread batter into prepared pan. Bake 43-45 minutes rotating halfway through baking time. Cool in pan 5 minutes and then lift parchment and set on cooling rack for 1 to 2 hours before serving.