Ingredient: baking powder
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Gluten-free Corn Bread
Servings Ingredients- 1 1/4 cups yellow cornmeal
- 1/4 cup sugar (Xylitol)
- 3/4 cup Pamela's Gluten-free Baking Mix
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon Baking soda
- 1 teaspoon sea salt,
- 1 cup buttermilk (or 1 cup whole milk, 1 teaspoon vinegar)
- 2 eggs, slightly beaten
- 1/2 teaspoon vanilla
- 1/4 cup melted butter
- 2 tablespoons raw honey
Servings Ingredients- 1 1/4 cups yellow cornmeal
- 1/4 cup sugar (Xylitol)
- 3/4 cup Pamela's Gluten-free Baking Mix
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon Baking soda
- 1 teaspoon sea salt,
- 1 cup buttermilk (or 1 cup whole milk, 1 teaspoon vinegar)
- 2 eggs, slightly beaten
- 1/2 teaspoon vanilla
- 1/4 cup melted butter
- 2 tablespoons raw honey
Instructions- Set oven at 350.
- Grease an 8x8-inch baking pan with butter or coconut oil.
- Keep warm in the oven.
- Mix the cornmeal, sugar, flour, baking powder, baking soda, and salt in a bowl.
- Whisk together the buttermilk, eggs, vanilla, and melted butter in another bowl.
- Pour the wet ingredients into the dry and give them a good stir, just til moistened.
- Pull the hot greased pan from the oven and pour in the batter.
- Bake for about 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean.
- When done, take the corn bread out of the oven and brush the top with honey.
- Cool slightly before cutting into squares.
- Enjoy with butter and honey and your favorite chili!
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Pie Crust (Gluten-Free)
Servings Ingredients- 1 ¼ cups gluten free baking mix
- ¼ cup coconut flour or blend of choice
- 1 tablespoon sugar
- 1 teaspoon xanthan gum
- 1 teaspoon agar powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 6 tablespoons cold butter
- 3 tablespoons shortening or coconut oil
- 3-4 tablespoons cold water, divided
- 1 teaspoon Cider vinegar
Servings Ingredients- 1 ¼ cups gluten free baking mix
- ¼ cup coconut flour or blend of choice
- 1 tablespoon sugar
- 1 teaspoon xanthan gum
- 1 teaspoon agar powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 6 tablespoons cold butter
- 3 tablespoons shortening or coconut oil
- 3-4 tablespoons cold water, divided
- 1 teaspoon Cider vinegar
Instructions- Place the first 7 ingredients in the bowl of a food processor fitted with the steel blade.
- Pulse to combine.
- Add butter and shortening and pulse until mixture resembles coarse meal.
- Add half the water and all the vinegar and process.
- Add remaining water, little at a time until dough forms into a ball.
- Remove dough from the bowl and pat it into a disk between two sheets of wax paper or plastic wrap.
- Roll it into a 12 inch circle.
- Remove the top sheet of wrap and gently turn the crust over on to a lightly greased 9-inch pie pan.
- If it cracks or breaks in places, pat it back into place.
- Form and press the dough into a pie shell and crimp the edges so that they are slightly higher than the pan.
- To bolster the height of the crust and to prevent over-browning, make a collar around the pie rim with aluminum foil.
- Prick the bottom of the crust several times with a fork.
- Freeze the crust for 15 minutes while preheating the oven to 375.
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Oat Bran Muffins
Servings Ingredients- 1 1/2 cup flour
- 1 cup oat bran
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon Baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon or more honey or pure maple syrup, or both
- 3 mashed bananas
- 3/4 cup applesauce
Servings Ingredients- 1 1/2 cup flour
- 1 cup oat bran
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon Baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon or more honey or pure maple syrup, or both
- 3 mashed bananas
- 3/4 cup applesauce
Instructions- Mix all ingredients together well. Spoon into oiled mini muffin tins.
- Bake for 10 minutes at 400 degrees.
- Remove from oven, cool slightly, then remove from pan to rack to cool.
- Enjoy with a pat of butter!
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Egg Casserole
Servings Ingredients- 1/2 pound turkey sausage
- 1 teaspoon vegetable oil
- 3 medium gold or red potatoes, peeled, quartered and thinly sliced
- 5 large eggs
- 7 large egg whites
- 1 pint cottage cheese
- 4 ounces (1 1/4 cups) sharp Cheddar cheese, grated
- 2 ounces (1 cup) Parmesan cheese, grated
- 2 4-ounce cans green chilies, drained and chopped
- 1/3 cup Gluten free baking flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Servings Ingredients- 1/2 pound turkey sausage
- 1 teaspoon vegetable oil
- 3 medium gold or red potatoes, peeled, quartered and thinly sliced
- 5 large eggs
- 7 large egg whites
- 1 pint cottage cheese
- 4 ounces (1 1/4 cups) sharp Cheddar cheese, grated
- 2 ounces (1 cup) Parmesan cheese, grated
- 2 4-ounce cans green chilies, drained and chopped
- 1/3 cup Gluten free baking flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions- Place oven rack in top third of oven and preheat to 350 degreees.
- Lightly oil a 9x13 inch baking dish.
- In a large skillet over medium heat, cook sausage until no longer pink, breaking it up with a wooden spoon.
- Transfer to a paper towel to drain, blotting the top with a second paper towel.
- Wipe the skillet clean and add oil, heat over medium-high heat.
- Add the potatoes and saute until tender and browned, 10-12 minutes.
- Reduce heat if potatoes are becoming too dark. Let cool slightly.
- In a large bowl, whisk together eggs and whites.
- Add cottage, Cheddar and Parmesan cheeses, chilies, flour, baking powder, salt and pepper and whisk to mix thoroughly.
- Add the cooked sausage, crumbling up any large pieces, and the potatoes; mix well.
- Pour into the prepared dish. Bake for 30 to 35 minutes, or until golden on top and set in the center.
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Breakfast Casserole
Servings Ingredients- 8 oz. turkey sausage
- 8 oz portabella mushrooms sliced
- 4 slices whole wheat bread
- butter
- Seasoning salt, ground pepper
- 1 1/2 cups milk
- 8 oz Ricotta cheese
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt,
- 12 large eggs, beaten
- 8 oz Monterey Jack and Cheddar cheese, shredded
- 1 cup raw broccoli florets
- 1 cup chopped scallions, green and white part
Servings Ingredients- 8 oz. turkey sausage
- 8 oz portabella mushrooms sliced
- 4 slices whole wheat bread
- butter
- Seasoning salt, ground pepper
- 1 1/2 cups milk
- 8 oz Ricotta cheese
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt,
- 12 large eggs, beaten
- 8 oz Monterey Jack and Cheddar cheese, shredded
- 1 cup raw broccoli florets
- 1 cup chopped scallions, green and white part
Instructions- Brown sausage 5 minutes in a skillet over medium heat.
- Add mushrooms and saute about 4 minutes; season with black pepper.
- Remove from heat.
- Spray a 9x13 inch baking pan with nonstick cooking spray.
- Toast the bread; spread with butter and sprinkle with seasoning salt.
- Cut into strips and line bottom of pan.
- In a large mixing bowl, combine milk and Ricotta cheese.
- Whisk in flour, baking powder and salt.
- Add eggs one at a time and whisk until mixed well.
- Stir in sausage and mushrooms, cheeses, broccoli, and green onions.
- Pour into prepared pan, cover and refrigerate overnight.
- Preheat oven to 350.
- Bake uncovered for about 60 minutes until set and center only slightly jiggles.
- Cool 5-10 minutes before serving.
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Gluten-free Banana Quinoa Muffins
Servings Ingredients- 1/2 cup Pamela's Gluten-free Baking Mix
- 1/2 cup Quinoa Flakes
- 2 tablespoons raw honey
- 2 teaspoons baking powder
- 1 teaspoon Baking soda
- 1/2 teaspoon Himalayan Pink Salt
- 2 Ripe bananas
- 2 Eggs
- oil for coating
Servings Ingredients- 1/2 cup Pamela's Gluten-free Baking Mix
- 1/2 cup Quinoa Flakes
- 2 tablespoons raw honey
- 2 teaspoons baking powder
- 1 teaspoon Baking soda
- 1/2 teaspoon Himalayan Pink Salt
- 2 Ripe bananas
- 2 Eggs
- oil for coating
Instructions- Preheat oven to 400 degrees.
- Mix flour and flakes with dry indredients.
- In a separate bowl, mix together bananas, eggs, and honey.
- For more moist muffins, add 1-2 teaspoons of coconut oil.
- Add to dry ingredients.
- Pour into greased muffin tins half full.
- Bake 20-25 minutes at 400 degrees.
- Cool slightly before removing muffins from tin.