Gluten Free Buttermilk Waffles

Ingredients:

1 1/2 Cups Gluten Free Flour
2 Tsp Baking Powder
3/4 Tsp Baking Soda
1/2 Tsp Salt
1/4 Tsp Xanthan Gum (omit if using a flour mix that contains this)
2 Tbsp Sugar
3 Eggs
1 1/2 Cups Buttermilk
3 Tbsp Melted Butter

Instructions:
1.  Melt butter in microwave.  Set aside to let cool slightly.
2.  Combine flour, baking powder, baking soda, salt, xanthan gum, and sugar.  Mix well.
3.  Add eggs to flour mixture.  Add melted butter and buttermilk.  Do not over mix.
4.  May add additional ingredients such as blueberries, strawberries, chocolate chips.  Cook in waffle maker.

This mix may be made into pancake batter by only using 2 eggs and amount of buttermilk may need to be adjusted to 1 cup - 1 1/4 cups depending on the thickness you prefer your pancakes.

Gluten Free Chocolate Chip Cookies

Ingredients
1/4 Cup Butter, softened
1/4 Cup Shortening
1/4 Cup Granulated Sugar
1/2 Cup Brown Sugar (packed)
1 Egg
1/2 Tsp. Vanilla
1 1/4 Cups Gluten Free Flour
1/4 Tsp Baking Soda
1/4 Tsp Baking Powder
1/2 Cup Mini Chocolate Chips (or 1 cup regular chocolate chips)
1/8 Tsp Cinnamon (optional)
1/8 Tsp Nutmeg (optional)

Instructions:

Preheat Oven to 375

1.  Mix flour and baking soda.  If using cinnamon and nutmeg add to flour mixture at this time.  Set aside.
2.  Beat butter, shortening, and egg until combined. Add brown sugar, regular sugar, and vanilla.  Mix until well combined. 
3.  Add flour to egg mixture and mix well.  Stir in chocolate chips.
4.  Drop by teaspoonfuls onto parchment lines baking sheets.  Bake 8-12 minutes until brown.  Let sit on baking sheet 1-2 minutes then transfer to wire racks to cool.  Store in airtight container for several days or freeze for later.

Yield 24-28 Cookies.  Using butter and shortening makes for a crispy cookie.  Using all butter or a combination of butter and applesauce make softer cookies.  Recipe may be doubled.  You may also bake the cookies at a lower temp, set to 350 and cook for 10-15 minutes.

Chocolate Cupcakes

Chocolate Cupcakes

Ingredients:
1 cup rice flour
1/2 cup sorghum flour
1/2 cup tapioca flour
2 tsp baking soda
1 tsp xanthum gum
1/4 tsp salt

1 cup boiling water
1 cup unsweetened cocoa powder

2 cups granulated sugar
8 TBSP butter

2 eggs
1 tsp vanilla extract
1 cup buttermilk

1. Preheat oven to 400F. Line muffin tins with cupcake liners. This makes 24 cupcakes.
2. In a large bowl, whisk together the rice flour, sorghum flour, tapioca flour, baking soda, xanthum gum and salt. Set aside.
3. In another bowl, mix together the boiling water and cocoa powder. Set aside.
4. In another bowl, cream together the sugar and butter with an electric mixer. Add eggs and vanilla extract. Add coca mixture. Alternate between adding the buttermilk and flour mixture. Mix until smooth.
5. Fill muffin tin 2/3 full. Bake for 15-20 min.
6. Let cupcakes cool completely before trying to frost.

Substitutions:
Buttermilk: regular milk works fine. Using water makes the cupcakes a bit dry.
Butter: margarine works fine.
Sugar: I have tried 1/2 sugar & 1/2 splenda and it worked great.


This recipe was adapted from "Chocolate Devil's Food Cupcakes" in Deliciously G-Free by Elisabeth Hasselbeck