Gluten Free & Dairy Free Pancakes

By, Heidi Hower - 2005 Conference Cookbook

Ingredients:

1 ¼ cup	Bob’s Red  Mill All Purpose GF Baking Flour
1 Tbsp	Baking Powder
1 Tbsp	Sugar
½ tsp	Salt
1 tsp	Xanthan Gum
1	Egg
1 cup	Milk or Milk Substitute
2 Tbsp	Safflower Oil

Directions:

1. Mix all ingredients in bowl just until blended.
2. Cook on hot griddle until golden brown on both sides.

 

Early Wake-Up Call

By, Pat Rudolph - 2005 Conference Cookbook

Ingredients:

6	Eggs, beaten
1 lb	Monterey or Mozzarella Cheese, shredded
1 lb	Cottage Cheese
1 cup	Milk
1 cup	GF Bisquick Mix
1 stk	Margarine, melted
1 tsp	Parsley Flakes
1 tsp	Dried Onions
1 sm can	Chopped Green Chilies

Directions:

1. Blend together all ingredients and pour into 9 x 13 glass casserole.
2. Bake at 350 for 40 minutes or until toothpick comes out clean in the center.

Tip:  Can use ½ - ¾ lb cheese if use Lactaid Skim Milk, calcium fortified, because this milk thickens well.

 

English Muffins

By, Darry Faust - 2005 Conference Cookbook

Ingredients:

1 ¼ cup	Rice Flour
1 cup	Tapioca Flour
¼ cup	Powder Milk
1 tsp	Xanthan Gum
2 tsp	Baking Powder
1 cup	Cottage Cheese
¾ cup	Water
2 Tbsp	Olive Oil

Directions:

1. Mix dry ingredients thoroughly.
2. Add wet ingredients and mix thoroughly.
3. Form a dough ball with the mixing spoon.
4. Dust with rice flour to make a cannon ball shape that rolls around the bowl without sticking.
5. Roll out the dough on a rice flour dusted length of wax paper.
6. Roll to ¾ ” thickness. Cut out biscuits, any size. A 4” biscuit cutter will make about 6 biscuits.
7. Use spatula to lift off as the biscuits are cut. Re-roll the dough as needed to make the biscuits.
8. Place on cookie sheet. Parchment paper works very well.
9. Bake 350 degrees for 30 minutes. No need to turn the biscuits over during baking.
10. Cool on a wire rack until thoroughly cool. Keep Refrigerated.

Tip: These muffins are very nice toasted.

Sunday Morning Waffles or Pancakes

By, Darry Faust - 2005 Conference Cookbook

Ingredients:

1 cup	GF Flour Mix (see below)
1 tsp	Baking Powder
¾ tsp	Baking Soda
1	Egg, blended
1 cup	Buttermilk
1 Tbsp	Olive Oil

Directions:

1. Mix dry ingredients thoroughly.
2. Mix wet ingredients thoroughly with spoon and let stand for about 5 minutes.
3. Ladle onto griddle: Pancakes will rise normally. Flip and cook both sides. Medium-low heat on an electric skillet works well.
4. Waffles: Normal cycle in preheated waffle maker.

 

Darry’s GF Flour Mix

By, Darry Faust - 2005 Conference Cookbook

Ingredients:

3 cups	Rice Flour
1 cup	Corn Starch
3 cups	Tapioca Flour
½ cup	Soy Flour (Optional)

Directions:

1. Blend in a large sturdy plastic bag and keep in the refrigerator for use as needed.

 

Sausage Breakfast Casserole

2005 Conference Cookbook

Ingredients:

1 lb.	Sausage – ½ sweet, ½ hot
1 ½ Tbl.	Cornstarch
1 ½ cups	Milk
1 lb.	Hash Browns
4	Green Onions – chopped
1 ¼ cups	Sharp Cheddar Cheese – shredded

 Directions:

1. Butter 8 x 8” glass dish.
2. Brown sausage, sprinkle in cornstarch.
3. Stir with whisk while adding milk.
4. Cook and stir until starts to boil, about 5 minutes.
5. Salt and pepper to taste.
6. Spread hash browns in baking dish.
7. Layer ½ of green onions, 1 cup cheese, sausage mixture, remaining onions and remaining cheese.