[Maedchen]

Faux Cornbread

1/2 Cup Sorghum flour
2 Tbs sugar
1/2 tsp Salt
1/2 Guar Gum
1/2 Cup Rice Flour
1/2 tsp. baking soda
1 tsp Cream of Tartar (due to husband's allergies, I skip this)
1 tsp Flax meal

1 egg
2Tbs melted butter (DF or oil)
1/2 Cup Water or milk (can use DF milk)

Mix all until blended. Don't overmix. Pour into a 9" square pan Bake at 400 for 20 minutes. (For my family, I usually mix 4x the amount and bake in a 9x13 pan......left overs are frozen after crumbling to make stuffing later.)

---------- Post added at 11:44 AM ---------- Previous post was at 11:37 AM ----------

FeatherLight Biscuits


1 3/4 cup Featherlight mix
3 tsps Baking powder
2 tsps sugar
2 tsps - 1Tbs flax meal
1 cup butter milk (could use soured DF milk)
1 tsp Guar GUm
1tsp baking soda
1 tsp salt
6 Tbs shortening (I use the Spectrum brand or butter or DF butter)

Bake at 450. Mix all dry ingredients and then cut the shortening into the dry. Add the liquid and gently mix until the dough forms (do not overwork). Turn out onto floured surface and pat to 3/4" thick. Cut the dough into 2 1/2 inch squares or a biscuit cutter. Place 1" apart on an Ungreased baking pan or pizza stone. Bake for 10-12 minutes depending on your oven.

Featherlight mix

3 cups rice flour
3 cups tapioca flour
3 cups arrowroot flour
3 Tbs Potato flour


Later on as you decide on the flour mix you like, you could just sub those and play with the mix. This was the basic that I started out with 13 yrs ago. (I now use millet in this recipe mixed with some other flours and some starch to lighten the mixture.)

---------- Post added at 12:01 PM ---------- Previous post was at 11:44 AM ----------

White Bread Loaf that is my recipe and JCC's for the 1st loaves we made going GF

2Cups of the Flour blend (3/2/1 listed above in my very 1st post)
1/2 cup tapioca flour
1 cup Potato starch
1Tbs Guar Gum
1 1/2tsp salt
2 Tbls sugar
1/2 cup dry milk
1 tsp agar agar (because corn free can't use gelatin)
2 Tbs melted butter (or DF)
1 1/2 cups water to 130F degrees
2 1/2 tsps -1 Tbs yeast
1 tsp ricevinegar
4 eggs (room temp)

In large measuring cup, warmed water, sugar,yeast. Allow this to grow as you measure your dry ingredients. Mix all dry ingredients in a mixing bowl. Add yeast mixture, vinegar to dry and mix. Add eggs 1 at a time until blended well and then add another egg. When all eggs are in the mixture, beat on high for 4 full minutes. You will see the dough start to have a stretching texture.

Dough should not be too stiff. Pour into 2 regular loaf pans that have been greased. Cover with a towel in a warm location and allow to rise for 1 hour. Bake at 375 F. 40-60 min. (at my elevation and my stove, I have to bake for about 65 min .

For raisin bread, I add 1/2 cup sugar 1/2 cup raisins and 1 to 1 1/2 tsps of cinnamon. I add the raisins and cinnamon at the very last of the 4 minutes beating.

---------- Post added at 12:07 PM ---------- Previous post was at 12:01 PM ----------

Those are heavy on starch, but were the ones we were happy with when we first went GF.

I have some other heavier flour mixtures that used different grains that we use now, but I find those to be to each person's taste buds. You will want to use some starch to lighten the dough enough to rise.

I have found nearly all cookie and brownie recipes can be swapped cup for cup with the basic 3-2-1 flour mix in the 1st post from me. Just remember to add 1/2-1 tsp of Guar per cup of flour mix used.

Cake recipes are different with the flour mix, I loved the Annalise Robert's cookbook that is her GF cookbook. I also have a never fails pound cake recipe, but it uses 4 eggs. (It does wonderfully well with DF milk. I use coconut milk) I can type those up if you want, but since you reduce eggs, I haven't put them up.