The best Gluten Free Pancakes you’ll ever eat!

My current favorite recipe. This is so good I double the recipe and then eat it breakfast, lunch and dinner till it’s gone. Serve with corn bread for an extra treat.

Kristyn made these for dinner and we couldn’t get enough!

This recipe is for Kristyn, who misses doughnuts more than any glutinated food!

This is one of my favorite recipes; Spanish Rice. It’s not only good right from the pan, it is an excellent dish to freeze in portions for a quick dinner later. You can also use the option listed below to make Stuffed Green Peppers. Enjoy!

Is it a gloomy, rainy day? One of those days you wish Spring would come? It is a perfect day to spend time in the kitchen. Here is my own recipe for a very rich, fudgy pudding. You can pour this into a gluten free pie crust or cookie crust, but I like it in a dish, warm with whipped cream.

I love this so much I make it rarely… don’t want to have to buy the next size up in my jeans.

This recipe is a variation of Bette Hagman’s original recipe. Enjoy!

I do a lot of cooking and baking. I use flour nearly every day. So many recipes call for 4 to 8 different flours, and it really does give a better result than trying to sub with just one flour. Rather than having to get out so many bags and jars every day, I came up with this blend for baked goods, dredging meat, everything! It is a good multi-purpose mix without the graininess of regular rice flour or the beany flavor of many other blends. When a recipe calls for other combinations using soy or bean flours I just substitute this flour cup for cup. When substituting for wheat flour, use xanthan gum or another gluten substitute according to package directions. For large batches I measure by weight. It stores well in a canister in the cupboard. Refrigerate if you won’t use it within a month or two.

Marie Callendar’s Corn Muffins have always been a comfort food for me. They bring back memories of leisurely lunches out with friends. I could have just eaten the muffins and skipped the entree and I would have been perfectly happy. This is a treat I hadn’t even considered since going gluten free. Last night I was experimenting with my corn muffin recipe and I could hardly believe the result! The same softness and light crumb, the same sweetness with just the right amount of corn meal texture. I have come up with a Marie Callendar contender purely by accident! Give these a try, you won’t be disappointed.