Another Great Chocolate Chip Peanut Butter Cookie

Ingredients:

1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
3/4 cup peanut butter
1 cup gluten free flour
1 teaspoon baking powder
a pinch of salt
1 cup chocolate chips

Preparation:

Preheat oven to 375ºF (175ºC).
Line a cookie sheet or two with parchment.
Cream butter and sugars until creamy, then add egg and vanilla and beat until smooth.
Add Peanut butter and continue to beat until combined.
Add flour, baking powder and salt and stir to combine.
Add chips and stir again.
Drop small spoonfuls of dough onto parchment (you should get a dozen per sheet).
Bake 12 minutes or until just golden.
Remove from oven and allow to rest on the sheet 1 minute before removing with a spatula.

Gluten-Free Multigrain Miracle Bread

This bread is amazing. I can't take full credit - It's based on a recipe by a woman named Laurie on the Celiac.com forums and revised by a family friend.

1/2 cup brown rice flour

1/2 cup sorghum flour

1/4 cup amaranth flour

1/4 cup tapioca starch

1/4 cup cornstarch or arrowroot

1/4 cup flax seed meal (ground flax seeds)

3 teaspoons xanthan gum

2 teaspoons active dry yeast

1 teaspoon salt

2 eggs

2 egg whites

1 cup water , room temperature

2 tablespoons vegetable oil

2 tablespoons honey or agave nectar

2 teaspoons apple cider vinegar

1. Preheat the oven to 200°F.

2. Sift the flours, yeast and all other dry ingredients together into a medium bowl. Stir in flax meal and combine.

3. Combine the wet ingredients in a separate large bowl using a hand-mixer on low or medium speed. When fully combined, slowly add dry ingredient mixture and mix until fully blended, with no lumps. Scrape the sides regularly.

4. Grease a 9x5" bread pan, and pour the dough into the pan. Turn off the oven and immediately place the pan in it. Do not open the door again, if possible. Allow the dough to rise for 90 minutes. It should rise to the very top of the pan.

5. Increase heat to 350F and bake for approximately 40 minutes. The crust should be golden-brown. Allow to cool slightly before removing it from the pan to finish cooling. Do not slice until the bread is no longer hot.

6. This loaf does not need to be frozen, but if there are leftovers after a few days, place slices in airtight bags and freeze.

Wonderful Gluten Free Carrot Cake

Gluten Free Carrot Cake
We just love this carrot cake. Feel free to play around with it, if you have a particular recipie you really like adapt it to be gluten free.

2 cups flour
(we really like the gluten - free Featherlite Rice Flour All Purpose Bake Mix, others have their favorite, whatever you like best will work just fine. depending on what flour you use you may want to add 1/4 cup more flour than what is called for just to compensate. Either way it wont make much of a difference. I acctuall used 2 1/4 cups of this featherlite flour)

2 cups Sugar
2 tsp. Soda
2 tsp. Cinnamon
1 tsp. Salt
1 1/2 cups oil
(I usually substitute half of the oil for applesauce, all that matters is that you have a total of 1.5 cups of oil and applesauce combined)
4 Eggs
3 cups Grated Carrots
Nuts (if desired)

Mix the dry ingredient; add oil and stir well. Add eggs, one at a time, then add carrots. Bake aat 350 degrees for 50 minutes in a 9x13 inch pan.

Frosting for Carrot Cake
(This is my favorite frosting, if you have one you like better use it)

1 (8 oz.) cream cheese
1 cube butter or margarine softened
1 tsp. vanilla
Powdered Sugar (add enough powdered sugar untill you get the right consistance. Start with 1.5 cups and add more as needed)
1 cup of nuts (optional)

After the cake has cooled completely spread the frosting and enjoy!!!