doughnut muffins

Doughnut muffins
3/4 c sugar
1/4 c veg oil
1 egg or egg replacer
1 tsp vanilla
3/4 c almond, soy or regular milk
1 1/2 c gluten free flour or all purpose flour
1 tsp xanthan gum omit for non gluten free
2 tsp baking powder
1/4 tsp salt
1/4 tsp nutmeg
Mix your wet ingredients an add dry bake at 350 for 18 mins
Next melt 2 tbs of your butter
Once muffins are done dip tops in melted butter then a sugar
I did cinnamon and sugar

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chocolate cupcakes

back to basic 
chocolate cupcakes 

With as complicated, fancy, and down right creative I get with baking sometimes its just nice to get back to basic. Especially when your niece, nephew and parents are coming over 
Back to basic chocolate cupcakes
3 1/3 c gluten free flour or all ours pose flour
3 tsp xanthan gum omit for non gluten free
2/3 c dark cocoa powder and 2/3 c regular cocoa powder there are dairy free versions of this that I found in our local markets organic section
1 tsp baking soda
1 1/3 c brown sugar and regular sugar
1 tsp slat
1 1/2 c almond or regular butter
3 c buttermilk now I make my own butter milk by using 3 c almond milk and adding viniger to it
2 tsp vanilla
5 eggs or egg replacer or even apple sauce if you need egg free
Mix your wet and add your dry
Bake at 350 for 18 to 20 mins
Frosting
1/2 c almond or regular butter
1/2 c crisco
5 c powdered sugar
1/4 c of almond milk or regular milk. What I found works really well is silk creamer as a dairy free option. Makes the frosting thicker

pizza crust

Homemade pizza
Gluten free crust
Mix these in a mixer
2 tbs yeast
1 1/3 c rice flour
1 c tapioca 
1/4 c dry milk
4 tsp xanthan gum
1 tsp salt
2 tsp gelatin unflavored
1 tsp Italian seasoning

Next 1 1/3 c warm water
1 tsp sugar
2 tsp olive oil
2 tsp cider vinegar
Add and beat 3 min till it resembles soft bread dough

Spread in in greased baking sheet using rice four to avoid it sticking
Bake 425 for 15 min
Spread with sauce thickly cheese and your choice of toppings
Bake an additional 20 mins

calzone dough

we do our dough in the bread maker heres the recipe to get you started ill post the dinner photo later tonight 

1 1/4 cups water
2 teaspoons active dry yeast
1 1/2 tablespoons white sugar
3 cups bread flour
1 teaspoon salt
1 teaspoon powdered milk

we just set it to the dough option and let it go. i usually allow it to re rise a half hour at least after it comes out of the bread machine

now to do this gluten free here is the gluten free flours to mix for the bread flour

2 cups garfava or garbanzo-bean flour
1 cup sorghum flour
2 ¼ cups tapioca flour
2 ¼ cups arrowroot flour (starch)
1 cup rice flour
1 tablespoon potato starch
2 tablespoons potato flour
2 tablespoons xanthan gum
2 packages gelatin (unflavored)
¼ cup sugar
1 ½ teaspoon salt

You can use corn starch in place of arrowroot

Make sure you store this in an air right container

homemade english muffins

i adapted a better homes and gardens recipe for this 




 Homemade English Muffins
Yields 12 muffins
Prep time: 1 hour 15 minutes (includes dough rising time)
Cook time: 12 minutes
orginal recipe INGREDIENTS
Homemade English Muffins 1/2 cup non-fat powdered milk (there are dairy free powdered milk options)
1 tablespoon sugar
1 teaspoon salt
1 tablespoon shortening
1 cup hot water
1 envelope active dry yeast (2 1/4 teaspoons)
1/3 cup warm water
2 cups all-purpose flour, sifted (sub gluten free flour mix which is 2 cips brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch.. i always have a air tight container of this ready to go) then add a tsp xanthan gum
Corn meal, for sprinkling
Non-stick spray
Canning lids or 3” metal rings*

*Tip: For an extra special touch, try cookie cutters!

INSTRUCTIONS
Combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening and hot water in a bowl and stir.
In another bowl, combine the yeast, a pinch of sugar and warm water until the yeast is dissolved, then add the mixture to the dry milk ingredients.
Thoroughly stir in the flour until everything is combined. Cover with plastic wrap and set it in a warm spot for an hour.
Preheat an electric griddle to 300°F.*
Place the metal rings in the skillet and spray with non-stick cooking spray.
Stir the last 1/2 teaspoon of salt into the dough. Spoon the batter into each ring with a 1/4 cup measuring scoop and sprinkle a little corn meal on each of the tops.
Cover the skillet or griddle with a lid or cookie sheet and cook for 6-7 minutes.
Carefully remove the lid or sheet and flip the muffins over with tongs. Replace the lid or sheet, then cook for another 6-7 minutes or until browned.
Remove rings and cool on a cooling rack.
Split the muffins with a fork, around the edges, to keep the crannies intact, then lightly toast them.
*Tip: Don’t have an electric griddle? Try cooking in batches on a preheated cast iron skillet or a non-stick skillet over medium heat.

banana bars with banana frosting

½ cup shortening
1 cup sugar
½ cup milk we used almond milk
1 tsp vanilla
1 ½ cups all purpose flour 
we used 1 ½ cups gluten free flour and added a tsp of xantham gum
½ tsp baking soda
½ tsp salt
1 very ripe mashed banana
1 tsp lemon juice, we use juice from a lemon 
optional ½ cup walnuts

frosting
2 tbs melted butter we used almond butter
1 tsp vanilla extract
2 cups powdered sugar
½ ripe banana mashed
½ tsp salt
¼ tsp lemon juice gain we used it from a lemon

350 for around 15 to 20 min in a greased 9 by 13 dish

cream together sugar and shortening add milk and vanilla then dry ingredients

doughnut time

2 cups gluten-free biscuit/baking mix
3/4 cup sugar
1 package (1/4 ounce) quick-rise yeast
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon apple pie spice
1/4 teaspoon ground cinnamon
1/8 teaspoon baking soda
1/

2 cup warm water (110° to 115°)

6 tablespoons butter, melted
1/4 cup unsweetened applesauce, room temperature
1 tablespoon vanilla extract
GLAZE:
1 cup apple cider or juice
1 tablespoon butter, softened
2/3 to 3/4 cup confectioners' sugar
Directions
In a large bowl, mix the first eight ingredients. In another bowl,
whisk the water, butter, applesauce and vanilla until blended. Add
to the dry ingredients; stir until blended. Cover and let rest for
10 minutes.
Cut a small hole in the corner of a food-safe plastic bag; fill with
batter. Pipe into a 6-cavity doughnut pan coated with cooking spray,
filling cavities three-fourths full.
Bake at 325° for 11-14 minutes or until golden brown. Cool for 5
minutes before removing from pan to a wire rack. Repeat with
remaining batter.
For glaze, in a small saucepan, bring apple cider to a boil; cook
until liquid is reduced to 3 tablespoons. Transfer to a small bowl;
stir in butter until melted. Stir in enough confectioners' sugar to
reach glaze consistency. Dip each doughnut halfway, allowing excess
to drip off. Place on wire rack; let stand until set. Yield: 10