Preheat oven to 450\u00b0F.
Mix unbleached white flour, whole wheat flour, baking powder, evaporated cane juice, sea salt, and baking soda thoroughly.
Add butter and mix until evenly distributed. Add buttermilk and evenly mix until dough forms.
Roll dough out on a floured surface, sprinkle on flaxseed meal, and cut with a 21/2-inch cutter.
Place biscuits on a baking sheet and bake in oven for 10-15 minutes, or until golden brown.
Makes 2 dozen biscuits.
br>Note--If using a flour mix that does not contain
Preheat oven to 350\u00b0F Spray muffin tins with no-stick spray. Mix together eggs, oil, vanilla, applesauce, and milk. In a separate bowl, combine flours, starches, cereal, baking powder, and guar gum. Add dry ingredients to wet and stir together. When batter is almost blended, add cranberries and walnut pieces. Stir together til mixed, being careful not to over mix. Fill muffin tins 2/3 full and bake 20-25 minutes.
Preheat oven to 400 degrees F.
In a mixing bowl, whisk together the Bob's Red Mill Biscuit Mix, Brown Sugar, and the Cinnamon.
Add the Shortening and mix until it resembles coarse crumbs.
Stir in Almond Milk, Egg, and Chopped Apple. Do not over-mix.
Drop by large spoonfuls onto parchment-lined baking sheet. Makes 8 drop scones.
Sprinkle Cinnamon-Sugar Topping over scones.
Bake for 9-10 minutes or until tops are very lightly browned.
Serve warm with jam.
irections separately.
BOB'S RED MILL GOLDEN COUSCOUS PACKAGE DIRECTIONS: Bring
Preheat your oven to 350 degrees. Line or lightly oil a muffin tin.
Mix the dry ingredients together, from the soy flour down to the baking soda. Mix in the raisins and dried apricot if you are using.
In a separate bowl, mix together the wet ingredients, from the eggs to the orange zest.
Fold the wet ingredients into the dry until just moistened. The batter should be lumpy.
Fill the muffin tins, 2/3 full. Bake for approximately 25 minutes, test with a toothpick to be sure.
n the center of the flour mixture and pour the egg
Preheat oven to 375\u00b0F In a large bowl, sift together the flour, baking soda and salt.
In another bowl, cream butter and sugar until smooth, then blend in water and vanilla. Beat eggs and add to butter mixture. Stir flour mixture into the egg and butter mixture. Add cereal and all remaining ingredients. Mix well.
Drop by rounded spoonfuls onto the prepared cookie sheets. Bake 10-12 minutes. When done, edges should be lightly brown.
f cold butter into the flour until it resembles coarse crumbs
Preheat oven to 350.
Grease 9x5-inch non-stick loaf pan. For smaller loaves, use three 5x3 inch loaf pans.
Cream together oil, sugar, eggs, and vanilla in large bowl.
Add flour, xanthan gum, salt, baking powder and cinnamon to egg mixture, alternating with bananas.
Beat until smooth.
Stir in nuts and raisins.
Batter will be somewhat soft. transfer to pan(s).
Bake 9x5\" loaf for 1 hour, 5x3\" loaves for 45 minutes.
ny of the roasted red bell pepper recipes posted on this site
Sift sorghum flour, pearl millet flour, rice flour, amaranth flour, red millet flour, and whole wheat flour together
ut through a ricer (food mill) Allow to cool.
In
br>Stir the all-purpose flour, corn flour, salt & baking powder together
o 350\u00b0F Grease and flour two 9 inch baking pans
urfavoriteglutenfreerecipes.info for more \"delicious recipes missing the gluten but not
and 2 tablespoons gluten-free flour together in a bowl until
whisk combine the GF flour, Xanthan Gum& 2 tbl spoon
Add milk/eggs mixture to flour mixture or vice versa and
Preheat oven to 350 degrees. Spray a muffin tin with cooking spray or use muffin liners.
Sift flour, baking soda and cocoa powder (if using); set aside.
Whip mayonnaise, sugar, water and vanilla until thoroughly mixed. Add flour mixture slowly and beat at medium speed with electric mixture for 2 minutes.
Fill muffin try and bake 15 to 25 minutes (depends on your oven) or until toothpick inserted comes out clean.