Gluten Free Peanut Butter Cookies – old family favorite – converted to GF.1/2 cup white sugar1/2 cup brown sugar1/2 cup butter1/2 teaspoon vanilla extract1 egg, large1/2 cup peanut butter – gluten free1 cup tapioca flour1/2 cup brown rice flour1 teaspoon baking sodaCream butter and sugar together.  Stir in vanilla extract, egg and peanut butter.  Mix…

This recipe has been a favourite for over 30  years.  When we went gluten free I hardly ever made them.  Today I was inspired to try them out again altering the ingredients to make them gluten free but to still have the same texture and taste. Mock Oatmeal Cookies 1/2 cup margarine or butter softened…

Wanted to make Monster cookies for years.  My husband is celiac and will not eat oats.  I’ve been doing a lot of high fibre, low carb flax recipes this winter and find that flax meal gets “sticky” like oats.  I figured I’d substitute ground flax for oats in my recipe and did a couple of…

This pie crust was tested against others and received the best reviews from our family.  In my opinion the one made using Pastry Flour Mix I tasted just like a pie crust should  – crisp and flaky.  Bake your pies on the lowest rack in the oven to make sure the bottom gets done. Also,…

Yesterday evening I made Pumpkin Chocolate Chip Muffins and converted it to using gluten free grains and flours.  Sadly I did not write it down but did a “bit of this and a bit of that”…I will try it again and write it down as they worked out fabulously!  I had cooked leftover brown rice…

2 eggs 1 cup sugar 1 cup applesauce (I used homemade) 1/2 cup canola or other cooking oil 1 cup fine white rice flour 1/4 cup teff flour (or buckwheat or chickpea flours) 1/4 cup cornstarch 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/8 teaspoon nutmeg optional 1 teaspoon ground chia…