Ingredient: melted butter
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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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Blueberry Pie
Servings Ingredients- Pamela's Gluten-Free Pie Crust Mix (double crust)
- 4-5 cups frozen blueberries (large ones)
- 4 tablespoons quick cooking tapioca
- 3/4 cup xylitol sugar
- 1/4 teaspoon Premier Pink Salt
- 4 tablespoons melted butter
Servings Ingredients- Pamela's Gluten-Free Pie Crust Mix (double crust)
- 4-5 cups frozen blueberries (large ones)
- 4 tablespoons quick cooking tapioca
- 3/4 cup xylitol sugar
- 1/4 teaspoon Premier Pink Salt
- 4 tablespoons melted butter
Instructions- Set oven to 450 degrees.
- Prepare pie crust and line a pie plate with the dough.
- In a bowl, mix blueberries, tapioca, sugar, salt, and melted butter.
- Let stand for about 15 minutes until blueberries separate and begin to thaw.
- Add to the pie shell.
- Prepare the pie cover with the other ball of dough.
- Lay this dough over the blueberry mixture, sealing the edges, and prick the top several times with a knife.
- Bake for 10 minutes.
- Reduce heat to 350 degrees and bake 45 minutes or until golden brown and bubbly.
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Wholesome Whole-grain Pancakes
Servings Ingredients- 1 cup buckwheat flour
- 1/2 cup Brown Rice Flour
- 1/2 cup Almond meal
- 2 teaspoons double acting baking powder
- 1 teaspoon Baking soda
- 1 packet of Stevia
- 1 teaspoon salt
Mix dry ingredients in a large bowl.- 2 beaten eggs
- 1/4 cup melted butter
- 2 cups buttermilk, or whole milk with a teaspoon of vinegar
- 1 teaspoon vanilla extract
Servings Ingredients- 1 cup buckwheat flour
- 1/2 cup Brown Rice Flour
- 1/2 cup Almond meal
- 2 teaspoons double acting baking powder
- 1 teaspoon Baking soda
- 1 packet of Stevia
- 1 teaspoon salt
Mix dry ingredients in a large bowl.- 2 beaten eggs
- 1/4 cup melted butter
- 2 cups buttermilk, or whole milk with a teaspoon of vinegar
- 1 teaspoon vanilla extract
Instructions- Cook on a greased hot griddle until bubbly.
- Flip pancakes once and heat until lightly browned on the bottom.
- Serve with whipped cream or plain yogurt and fresh or frozen fruit.
