Southern Style Biscuits

1 1/2 cup Corn Starch

1/4 cup Tapioca Flour

1/4 cup Potato Starch

1 tablespoon Potato Flour

1 tsp. Xanthum Gum

1/4 cup Powdered Buttermilk

3 tsp. baking powder

1/2 - 1 tsp. salt (according to taste)

1/2 cup Butter or Butter flavored Crisco (very cold)

1 1/4 cup milk

I use very cold fat when making biscuits. Don't be afraid to keep a stick of Crisco in the refrigerator so it's cold and ready when you need it.

1. Preheat oven to 450 degrees.

2. In a large bowl combine dry ingredients and whisk to mix fully.

3. Cut the fat into the flour mixture until large pea size granules are formed.

4. Once the fat is cut into the dough add the milk. Trying to work the dough as little as possible mix until the dough just comes together.

5. Form the biscuits by hand or using a large spoon drop the biscuits onto a cookie sheet or lightly greased glass casserole dish. You can lightly flour your counter with corn starch and roll the dough out to cut the biscuits. I prefer a light fluffy biscuit and have found that rolling and cutting the dough makes for a slightly drier heavier texture.

6. Place in preheated oven and bake until light & fluffy and just turning golden brown.

Gluten Free Chex Mix

4 1/2 cups Corn Chex Cereal
4 1/2 cups Rice Chex Cereal
1 cup mixed nuts (I use unsalted nuts)
1 cup gluten free Pretzels
6 tablespoons butter
2 tablespoons Worcestershire sauce
1 1/2 teaspoon seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder

1. Preheat oven to 250 degrees

2. In a large bowl add the cereals, nuts and pretzels together.

3. In a microwave safe bowl melt the butter. Add the Worcestershire sauce, seasoned
salt, garlic powder and onion powder to the butter and mix well.

4. Pour the butter mixture over the cereal mix and stir until everything is well coated.

5. Spread out onto a cookie sheet and bake for about 1 hour. Stirring every 15 minutes.

6. Cool completely before storing in an airtight container.

Glutino Pretzels, Yummy!

I love these pretzels they're so crisps and tasty. So far I have been very pleased with Glutino brand products. They taste great and the texture is right on. The kids love them as well, Livy has decided she likes them better then "real" pretzels, meaning the gluten filled kind. check out their website for more info www.glutino.com

Blog Updates, Recipes and Reviews

So I've decided to post weekly. By Friday each week I will try to post a new recipe. I will also include my product review or pick of the week. Just so you know, I do not get paid by any of the product companies that I review or mention. I do except products to review at which time I will test them out and give an honest review pro or con in regards to the product taste or performance. You can contact me through the email address listed on my blog or leave me a comment below should you want me to review a particular product. Check back often to see what products I've found lately and as always please let me know how my recipes worked out for you.

Vanilla

I just got an email asking what gluten free vanilla brand I use. Many of the flavorings and extracts out there are not gluten free so please be sure to read the label. The vanilla isn't the problem it's usually the alcohol they use. Look for a product that uses a corn alcohol. Since I always try to use the highest quality ingredients I use Nielson-Massey Vanillas, Inc. products. I've used their products for years and luckily for me they just so happened to be gluten free. Check out their website if you want more info www.NielsenMassey.com

Gluten Free Sandwich Bread

This is a good sandwich bread recipe.

4 cups Brown Rice Flour mix
1 tablespoon Xanthan Gum
1 tablespoon Egg Replacer
2 tsp. Salt
1/2 cup Powdered Milk or Powdered Milk Substitute
1 pkg Active Dry Yeast (2 1/4 tsp.)
3 large Eggs
1/4 cup Butter, Margarine, or Shorting
2 tsp. Cider Vinegar
1/3 cup Honey or Agave Nectar
2 cups Warm Water (110-115 degrees)

Brown Rice Flour Blend
1 1/3 cup Brown Rice Flour (I use super fine flour, just put your rice flour in a food processor with metal blade attachment and mix for 1-2 minutes)
1 1/3 Tapioca Flour
1 1/3 Corn Starch
1 tablespoon Potato Flour

Grease 2 8-inch bread pans. In a medium size bowl mix all dry ingredients together and set aside. In the bowl of an electric mixer add butter, eggs, vinegar, and honey. With the paddle attachment mix liquids together for about 30 seconds. Add half the dry ingredients and mix until just combined. Add the remaining dry ingredients and mix until combined. Turn the mixer to low and slowly add the warm water and mix until it is absorbed into the dough mixture. Turn the mixer to Med/High and beat for 4-5 minutes. It will resemble a cake batter when combined. Pour batter into prepared bread pans and set aside to rise about 50-60 minutes. Meanwhile preheat oven to 375 degrees. Once dough has risen place pans in the middle of your preheated oven. Cook for 50-60 minutes until the doughs internal temperature reaches 200 degrees. Let the bread cool about ten minutes before turning out of the pan. Once you take the loaves out of the pan let them cool on a rack until fully cooled. I found that if you don't let the bread fully cool it will dry out faster once you slice it.