Multigrain Waffles

I knew I'd miss waffles and have been through various waffle recipes/mixes that were all good, but expensive. I figured I'd try my own concoction and it worked! These were truly delicious!

2 large eggs

1 3/4 C milk (I added probably another 1/3 c or so after mixing everything together just to get it to the consistency I wanted - experiment a little to see how runny you want your batter)

1/2 C vegetable oil

vanilla (how much ever you want)

1 C White rice flour

1/2 C Teff flour (a wonderfully delicious whole grain flour)

1/2 C sorghum flour (quickly become one of my favorites!)

1 tbls brown sugar

4 tsp baking powder

1/4 tsp salt

1 tsp xanthum gum (just a hair less than a level teaspoon)

whisk it all together until smooth

I have a standard size waffle maker and this batter made about 12 waffles

President worthy banana bread

I baked the recipe to take to a ladies Bible Study I do at our church here in town.  At this Bible study is a woman who is a chef, a caterer and catered for the White House regularly when she lived out East.  She pulled me aside after trying a slice of this bread and told me very genuinely, "this honestly is the best banana bread I've ever tasted."  WHAA?!?!  Needless to say, I felt quite proud (though I'm not quite sure I agree with her that it's THAT good, though it is delicious!... :)  So, there you have it.  I could bake banana bread for the president if I wanted.....and if I was asked.  :)

Here's the mix:

Whisk together:
1/2 C each of White and Brown rice flour
1 C sorghum flour
1/2 C tapioca flour
1ish tsp xanthum gum
1 tsp baking soda
1/2 tsp salt (I had forgotten to add salt to the loaf that Mrs. bake for the president tried and told her this but                      she said she didn't think it needed it- but I think it's better WITH salt - so, do whatever.)
1 1/2 tsp cinnamon
1/2 tsp of any other spice you think would be delish.  I've used cloves and nutmeg alongside the cinnamon                    with great results!

cream together:
1 1/4 C sugar
1/2 C butter

add in:
2 eggs
1/2 C buttermilk (I used just a hair more to ensure complete lack of dryness in the loaf - it worked wonders!
1 tsp vanilla
3 very ripe mashed bananas (I throw regular ripened bananas in the freezer and then pull them out, microwave them for 1 minute on a plate, cut the stem top off and squeeze the ooz into the batter)

Blend together wet and dry ingredients until smooth
Divide between 2 greased 8in loaf pans
350 degrees
55 minutes

My mama's buttermilk biscuits - made so I can eat them!

The original recipe for these biscuits has been in my family for years - I don't know how many, but many none-the-less. The taste of them brings back distinct childhood memories of my mom's baking. These go on that list of things I knew I would miss greatly when I had to give up gluten. But, alas, I have come up with a completely successful and delicious altered recipe that allows me to, once again, enjoy the taste of my mom's baking.

Whisk together:

1 C White rice flour

3/4 C Millet flour

1/4 C Sorghum flour

3/4 tsp Xanthum gum (just a titch less)

1 tbls baking powder

1 tbls sugar

1/3 tsp salt

1/2 tsp cream of tartar

1/2 tsp soda

Cut in to dry ingredients with pastry knife:

1/2 C shortening

1 C buttermilk (just a tad less, again, and I always just use regular milk with a touch of vinegar to curdle)

mix until well moistened and then kneed on lightly floured surface (I used white rice flour but it gave the outside too grainy of a texture - I think sorghum would work better). Roll out to be 1/2 inch thick and cut with biscuit cutters. I'm not how many this makes because I've used different size biscuit cutters each time.

Bake at 450 degrees for 10-12 minutes - watch them close that they don't get overdone or they will be too crispy on the bottom.

Pancakes- MY first SUCCESSFUL recipe!

I've tried recipe after recipe of baked goods, mixing flours, trying this and that and NONE of them worked. In my frustration I gave up and started using mixes. You know, the kinds like the GF Bisquick, Hodgson Mills, Bob's Red Mill etc that all cost a pretty penny. They are good, but they only make about a batch and a half of whatever recipe you are using them for, and when paying $3.50-$5.00 a box it gets to be a little much. I woke up this morning with unexpected motivation to MAKE pancakes WORK!
The main of this recipe comes from a recipe that my mom gave me a couple years back. It's purely delicious in it's whole wheat/whole grain form. When I went GF this was one thing I knew I was going to miss greatly! No more, I tell you! I've FINALLY figured out a successful, delicious, non grainy, non crumbly GF flour substitution for this recipe while keeping it's whole grain taste! Here it is:

Multi-grain Buttermilk Pancakes
Whisk together:
1 C White rice flour
1/3 C each of: Millet flour, milled flax seed, oat flour (I just blended GF oats in the blender until they looked ground enough to my liking)
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp xanthum gum (these held together really well but would do even better with maybe just a 1/4 tsp more of xanthum gum)
cinnamon (how much ever looks sufficient - I use quite a bit!)


Add in:
2 C buttermilk (easy and cheap and for sure GF: add about 2 tbls white vinegar to 2 c 1or2% or whole milk - let curdle for a minute or so)
2 large eggs
2 tbls vegetable oil
2 tsp vanilla

Mix it all up until it looks ready and make your flap jacks! As any pancake recipe calls for, cook on first side until little bubbles rise to the surface of the pancake (this takes quite a while with these and may not actually happen, so be sure to check them now and then and just flip them when they are nicely browned and look ready to flip). Flip and cook until golden brown.
Makes about 1 dozen pancakes