Ingredient: baking powder

  • Gluten-free Corn Bread

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    Gluten-free Corn Bread
    Adapted from Dinosaur Bar B Que Grill
    1. Set oven at 350.
    2. Grease an 8x8-inch baking pan with butter or coconut oil.
    3. Keep warm in the oven.
    4. Mix the cornmeal, sugar, flour, baking powder, baking soda, and salt in a bowl.
    5. Whisk together the buttermilk, eggs, vanilla, and melted butter in another bowl.
    6. Pour the wet ingredients into the dry and give them a good stir, just til moistened.
    7. Pull the hot greased pan from the oven and pour in the batter.
    8. Bake for about 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean.
    9. When done, take the corn bread out of the oven and brush the top with honey.
    10. Cool slightly before cutting into squares.
    11. Enjoy with butter and honey and your favorite chili!
  • Pie Crust (Gluten-Free)

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    Pie Crust (Gluten-Free)
    From Living Without
    1. Place the first 7 ingredients in the bowl of a food processor fitted with the steel blade.
    2. Pulse to combine.
    3. Add butter and shortening and pulse until mixture resembles coarse meal.
    4. Add half the water and all the vinegar and process.
    5. Add remaining water, little at a time until dough forms into a ball.
    6. Remove dough from the bowl and pat it into a disk between two sheets of wax paper or plastic wrap.
    7. Roll it into a 12 inch circle.
    8. Remove the top sheet of wrap and gently turn the crust over on to a lightly greased 9-inch pie pan.
    9. If it cracks or breaks in places, pat it back into place.
    10. Form and press the dough into a pie shell and crimp the edges so that they are slightly higher than the pan.
    11. To bolster the height of the crust and to prevent over-browning, make a collar around the pie rim with aluminum foil.
    12. Prick the bottom of the crust several times with a fork.
    13. Freeze the crust for 15 minutes while preheating the oven to 375.
  • Oat Bran Muffins

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    Oat Bran Muffins
    From Cory Smith
    1. Mix all ingredients together well. Spoon into oiled mini muffin tins.
    2. Bake for 10 minutes at 400 degrees.
    3. Remove from oven, cool slightly, then remove from pan to rack to cool.
    4. Enjoy with a pat of butter!
  • Egg Casserole

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    Egg Casserole
    From Pam Johnson
    1. Place oven rack in top third of oven and preheat to 350 degreees.
    2. Lightly oil a 9x13 inch baking dish.
    3. In a large skillet over medium heat, cook sausage until no longer pink, breaking it up with a wooden spoon.
    4. Transfer to a paper towel to drain, blotting the top with a second paper towel.
    5. Wipe the skillet clean and add oil, heat over medium-high heat.
    6. Add the potatoes and saute until tender and browned, 10-12 minutes.
    7. Reduce heat if potatoes are becoming too dark. Let cool slightly.
    8. In a large bowl, whisk together eggs and whites.
    9. Add cottage, Cheddar and Parmesan cheeses, chilies, flour, baking powder, salt and pepper and whisk to mix thoroughly.
    10. Add the cooked sausage, crumbling up any large pieces, and the potatoes; mix well.
    11. Pour into the prepared dish. Bake for 30 to 35 minutes, or until golden on top and set in the center.
  • Breakfast Casserole

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    Breakfast Casserole
    1. Brown sausage 5 minutes in a skillet over medium heat.
    2. Add mushrooms and saute about 4 minutes; season with black pepper.
    3. Remove from heat.
    4. Spray a 9x13 inch baking pan with nonstick cooking spray.
    5. Toast the bread; spread with butter and sprinkle with seasoning salt.
    6. Cut into strips and line bottom of pan.
    7. In a large mixing bowl, combine milk and Ricotta cheese.
    8. Whisk in flour, baking powder and salt.
    9. Add eggs one at a time and whisk until mixed well.
    10. Stir in sausage and mushrooms, cheeses, broccoli, and green onions.
    11. Pour into prepared pan, cover and refrigerate overnight.
    12. Preheat oven to 350.
    13. Bake uncovered for about 60 minutes until set and center only slightly jiggles.
    14. Cool 5-10 minutes before serving.
  • Gluten-free Banana Quinoa Muffins

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    Gluten-free Banana Quinoa Muffins
    1. Preheat oven to 400 degrees.
    2. Mix flour and flakes with dry indredients.
    3. In a separate bowl, mix together bananas, eggs, and honey.
    4. For more moist muffins, add 1-2 teaspoons of coconut oil.
    5. Add to dry ingredients.
    6. Pour into greased muffin tins half full.
    7. Bake 20-25 minutes at 400 degrees.
    8. Cool slightly before removing muffins from tin.