GRAHAM CRACKERS! (minus the graham flour, of course)

I found this recipe a few days ago and hunted down "sweet rice flour" so I could try it, pronto! They are truly scrumptious! I miss graham crackers dearly, but I'm afraid I've lost my memory of exactly what they taste like. I feel like these are as close as a GF eater can hope to get and they are mighty good in their close-ness! Here's the link:
http://www.livingwithout.com/recipes/gluten_free_graham_crackers-1793-1.html

I followed the recipe to the T for the ingredients, but I used my Bosch mixer instead of my hands to mix the dough. I whisked all the dry ingredients together with a regular beating whisk and then used the dough hook once the butter was added. If formed in to a wonderful dough when given 2 or 3 minutes to paddle at medium speed. I didn't have parchment paper, so I just sprayed (rather liberally) the cookie sheets I used and their method of rolling it out works wonderfully!

Sopapillas! Thats right, SO PA PILL AS!!!!

(Note about the picture - these look small because they are small. I cut them way too small - that may have played a part in the problem forming pockets)
I've decided that I'm just not going to put up with missing out on some of life's truly delicious treats JUST because I can't have "normal" flour. I hunted high and low online for a GF sopapillas recipe to no avail. I decided, no matter how many tries, I WILL have sopapillas! It may not be tonight, it may not be tomorrow, but I WILL eat a sopapilla! I started with a recipe that my husband and I have made multiple times in the past and really loved. I substituted the flours and kept the other ingredients the same and then added in an arbitrary measurement of 2 tsp of xanthum gum. I fried 3 sops out of the first batch of dough and was not surprised to find that I'd failed. They squares I cut friend in to crispy little grease wads. The flavor was delicious, but the texture was all wrong. The second batch is what we actually ate with dinner (tacos) and was a huge improvement from the first batch, but I feel still has some room to grow. Here's that recipe along with my ideas for further improvement.
Heat Oil: 375 degrees
1 C white rice flour
1 C tapioca flour
2 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp xanthum gum (my husband's theory: if less xanthum gum is added the dough will have the freedom to expand a bit more. These ended up being very delicious as they were, but they didn't form pockets like I'd hoped. We think adding less gum will give the dough the room to expand. However, it may just make them fall apart. Try it out if you like - I will most certainly be trying it as soon as I replenish my stock of tapioca flour)

2 tbls shortening
3/4 C warm/hot-ish water

sift the dry ingredients together
cut in the shortening with pastry cutter or two knives until it's well blended in

mix in water - I just used a rubber spatula for this and it worked great - no kneading required and the dough can be left in the bowl
Work dough in to ball and cover in the bowl for 20-30 minutes
Roll the dough out on a tapioca starchy surface until it's 1/8 to 1/4 inch thick - cut in to desired size
fry flipping from time to time until both sides are golden-brownish (GF dough doesn't brown so well, and these seemed to take a bit longer to cook through than regular sops. Try a couple out until you figure out how long they are going to take.

Multi-grain Pumpkin Muffins (with heaps of protein!)

This recipe is NOT mine, but I'm posting it because I found it in a really round a bout way, so just "googling" it wouldn't work. It's delicious! I made these today for the second time and they were just as delicious and fail-proof as the first batch from a few months ago! They are moist and packed full of protein. The teff and almond flour stand alone as protein, but then adding in the "all-purpose" flour (I use Bob's Red Mill) flour adds whatever protein that flour mix contains. They are easy to make, despite the plethora of ingredients they call for. They freeze PERFECTLY! The last batch I made kept in the freezer for nearly a month and I just took out one or two muffins and nuked them for 30 seconds or so. They don't get tough once thawed and micro'ed and are fantastic with honey on them! They are best hot out of the oven, but I've eaten my fair share of them at room temperature and been pleased enough! :)
Sift together:
1 1/2 cups gluten-free flour blend (*see ingredient note at bottom)
1/2 cup almond flour or amaranth flour
1/2 cup teff flour
1/2 cup white rice flour
1 & 1/2 tsp. xanthan gum
1 tbsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground nutmeg
1 c brown sugar
Add in:
2 eggs
1 c milk
1/4 c butter-melted
1 c canned pumpkin purée or cooked puréed pumpkin
Blend it all well and fill greased muffin cups about 2/3 full. They don't raise a whole lot, so I usually just about fill the muffin cup up.
Bake at 350 for 20-25 minutes until golden brown and toothpick comes out clean.

*if using an all-purpose flour that already contains Xanthum gum, cut out 1 tsp of the xanthum gum the recipe calls for.