Ingredients
1 cup gluten free baking flour
1 cup yellow cornmeal
2/3 cup organic cane sugar
1 teaspoon sea salt
3 1/2 teaspoons baking powder
1 egg, slightly beaten
1 cup milk, Note: You can use 1 cup milk substitute such as coconut milk or almond milk
1/3 cup coconut oil, melted, or butter melted
Directions
Preheat oven 400 degrees, grease a 9 x 9 x 2 inch glass pan.
In a large bowl whisk together the flour, cornmeal, sugar, salt and baking powder. Make a well in the center of the dry ingredients and add the beaten egg, milk and oil or butter. Mix well until combined. Pour into prepared pan and bake in oven 20-25 minutes until center seems firm and edges are lightly browned.
Ingredients
1 cup blanched almond flour
1 1/2 cups tapioca flour, plus more fur dusting
1/2 teaspoon xanthan gum
1 tablespoon honey
approximately 1/2 cup hot water (enough to thicken like play dough texture)
Directions
In a large mixing bowl, add almond flour, tapioca flour, salt and xanthan gum. Whisk until free of lumps.
Slowly add hot water and honey. Mix well. It should feel like play dough and not stick to your hand. Add more tapioca flour or hot water accordingly until you get the right texture.
Dust your hands with tapioca flour and gather dough into a ball. Separate into 3 equal amounts, divide that into two more amounts. You should have 6 pieces of dough. Roll dough into 6 equal balls and store in a plastic wrap until ready to roll out.
Dust surface with tapioca flour and roll out to about 8 inches.
Heat a cast iron skillet to medium low heat.
When skillet is hot, add tortilla. Flip once bubbles have formed and fully puffed, about 45 seconds.
Heat on other side another 30-45 seconds or until brown spots have formed underneath.
Place in tortilla warmer until ready to serve and repeat steps 4-8 with remaining dough. Store tortillas in a ziplock bag in the fridge until ready to use. Warm before serving.
Makes 6 tortillas
Ingredients
2 cups sifted all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tarter
2 teaspoons sugar
1/2 cup butter or shortening
2/3 cup milk
Directions
Preheat oven 450 degrees
Sift dry ingredients into bowl.
Cut in the butter till like coarse crumbs.
Make a well; add milk all at once. Stir quickly with a fork just till dough follows fork around bowl.
Turn onto lightly floured surface. (Dough should be soft.)
Knead gently 10-12 strokes.
Roll or pat dough 1/2 inch thick. Dip cutter into flour; cut dough straight down – no twisting.
Bake on ungreased baking sheet in very hot oven (450 degrees) for 10-12 minutes.
Makes about 16 medium biscuits
Ingredients
2 cups Gluten Free flour blend (I use Bob’s Red Mill 1 to 1)
1 teaspoon salt
1 teaspoon sugar
1 teaspoon baking powder
6 tablespoons butter, cold
3/4 cup milk
Directions
Preheat oven 425 degrees
Mix in a large bowl, flour, salt, sugar,and baking powder. Make a well in the middle.
Using a cheese grater, grate the cold butter into the well. Using fingers or pastry cutter, cut the butter till coarse crumbs form.
Make another well in the center and add the milk all at once and stir quickly until dough follows the fork around.
Knead gently 10-12 strokes. Roll or pat dough 1/2 inch thick. Dip cutter in flour and cut biscuits out.
Bake on ungreased baking sheet in oven for 13-15 minutes.
Makes 14-16 biscuits depending on the size of the cutter.
A Collection Of My Favorite Recipes