Ingredient: Baking soda

  • Gluten-free Corn Bread

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    Gluten-free Corn Bread
    Adapted from Dinosaur Bar B Que Grill
    Servings
    Servings
    Instructions
    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!
  • Pumpkin Cookies

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    Pumpkin Cookies
    By Leo Galand, The Fat Resistance Diet
    Servings
    Servings
    Instructions
    1. Preheat oven to 375 F., and lightly coat two cookie sheets with oil.
    2. Put the eggs, juice concentrates, yogurt and pumpkin in a blender and puree well.
    3. In a large bowl, mix the dry ingredients, and then add the wet ingredients from the blender.
    4. Stir just until combined, but don't over mix.
    5. Drop the dough by tablespoonfuls onto the lightly oiled cookie sheets.
    6. These cookies don't spread when baked, so shape the dough as you wish.
    7. Bake in the oven for 15 to 18 minutes until cooked through and nicely browned.
    8. Remove from the oven and let the cookies cool on a rack.
  • Oatmeal Cranberry Cookies

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    Oatmeal Cranberry Cookies
    Servings
    Ingredients
    Servings
    Ingredients
    Instructions
    1. Preheat oven to 350 degrees F.
    2. Blend butter and sugar until fluffy.
    3. Add eggs and vanilla and mix well.
    4. In a separate bowl sift flour, baking soda, and salt together.
    5. Stir in to butter mixture.
    6. Stir in the oats.
    7. Fold in nuts and cranberries.
    8. Drop by spoonfuls onto ungreased cookie sheets, spaced at least 2 inches apart.
    9. These cookies spread.
    10. Bake 8-10 minutes in the preheated oven, until the edges are crisp and the centers appear dry.
    11. Cool on wire racks and enjoy.
  • Molasses Ginger Cookies

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    Molasses Ginger Cookies
    From Kathrine Page
    Servings
    Ingredients
    Servings
    Ingredients
    Instructions
    1. Set oven to 350.
    2. In a medium bowl, stir together flour, ginger, baking soda, cinnamon, cloves, and salt.
    3. Set aside. In a large bowl beat shortening until soft.
    4. Gradually add the 2 cups of sugar; beat until fluffy.
    5. Add eggs and molasses; beat well.
    6. Add half the flour mixture; beat until combined.
    7. Stir remaining flour in with a wooden spoon.
    8. Using a scooper, shape dough into balls.
    9. Place on cookie sheet, then one at a time roll in raw sugar and return to cookie sheet.
    10. Bake 12-14 minutes.
    11. Let stand before moving to a cooling rack.
  • Wholesome Whole-grain Pancakes

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    Wholesome Whole-grain Pancakes
    Servings
    Ingredients
    Mix dry ingredients in a large bowl.
    Servings
    Ingredients
    Mix dry ingredients in a large bowl.
    Instructions
    1. Cook on a greased hot griddle until bubbly.
    2. Flip pancakes once and heat until lightly browned on the bottom.
    3. Serve with whipped cream or plain yogurt and fresh or frozen fruit.
  • Pumpkin Flax Muffins

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    Pumpkin Flax Muffins
    Servings
    Ingredients
    Servings
    Ingredients
    Instructions
    1. Preheat oven to 375 degrees.
    2. Spoon flour in measuring cup, level with a knife.
    3. Combine flour and next 8 ingredients in a medium bowl.
    4. Make a well in the center of mixture.
    5. Combine pumpkin and next 5 ingredients, add to the flour mixture, stirring just until moist.
    6. Spoon batter into 18 muffin cups, sprayed lightly with cooking spray.
    7. Bake at 375 degrees for 20-25 minutes or until muffins spring back when touched lightly in the center.
    8. Remove muffins from pans and cool on a wire rack.
  • Oat Bran Muffins

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    Oat Bran Muffins
    From Cory Smith
    Servings
    Ingredients
    Servings
    Ingredients
    Instructions
    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!
  • Gluten-free Banana Quinoa Muffins

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    Gluten-free Banana Quinoa Muffins
    Servings
    Servings
    Instructions
    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.
  • Gluten-Free Banana Cranberry Muffins

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    Gluten-Free Banana Cranberry Muffins
    From Linda Clark, CNC
    Servings
    Ingredients
    Servings
    Ingredients
    Instructions
    1. Preheat the oven to 350 degrees.
    2. In a large bowl combine sorghum flour, quinoa flour, tapioca starch, xylitol, xanthum gum, baking powder, baking soda, and salt.
    3. Mix well and set aside.
    4. In a separate bowl, using an electric mixer, beat eggs, banana, oil, and vinegar until combined.
    5. Add dry ingredients and mix just until combined.
    6. Stir in cranberries.
    7. Spoon batter evenly into each cup of prepared muffin tin.
    8. Let stand for 30 minutes.
    9. Bake in 350 degree oven for 18-20 minutes, or until firm to the touch.
    10. Remove from the pan immediately and let cool completely on a rack.