• 2 cups Brown Rice Flour
• 1 1/2 cups Sorghum Flour
• 3 cups Tapioca Flour (also called tapioca starch)
• 2 tablespoons yeast (can be reduced but you will have to increase the rise time)
• 1 tablespoon kosher salt (increase or decrease to taste)
• 2 tablespoons Xanthan Gum
• 2 2/3 cups lukewarm water
• 4 large eggs, whisked together
• 1/3 cup neutral-flavored oil or olive oil
• 2 tablespoons honey or sugar

1. Mixing and storing the dough: Whisk together the flours, yeast, salt and xanthan gum in a 5-quart lidded Round Food Storage Container. Combine the oil, honey and water, set aside.
2. Dump the eggs into the dry ingredients and then stir while you pour in about 1/3 of the oil and water.
3. continue to stir while you pour in another 1/3 of the liquid.
4. The dough will start to come together in a thick dough. Add the final 1/3 of liquid and stir until the dough is nice and smooth.
5. Cover with the lid, but do not snap it shut. Allow it to rest on the counter for about 2 hours.
6. Place the dough in the refrigerator and store for up to 7 days. (I have a piece in the freezer and I will report back about how that turns out once I defrost it and bake it up. Stay tuned.)

Baking the bread Total Time: 125 minutes

1. On baking day take the bucket from the refrigerator. The dough will be quite fluffy still and you want to try not to handle the dough too much. Just like our other doughs the trick is to keep as much of the air bubbles in tact as possible.
2. Use wet hands to remove 1-pound (grapefruit-size) piece of dough from the bucket.
3. The dough will be quite scraggly when you take it out, just place it on a piece of parchment paper.
4. Use wet hands to smooth out the surface of the dough. This may take dipping your hands in the water a few times…to get a nice shape.
5. Cover loosely with plastic wrap and allow to rest on the counter for about 90 minutes. If your kitchen is very warm you may only need about 75 minutes.
6. 30 minutes before baking time preheat the oven with a 5 1/2 quart Dutch Oven in it to 450 degrees. Be sure it is fitted with a metal Replacement Knob, the original plastic knobs can only be heated to about 400 degrees.
7. The dough will not have grown much while resting, but it will seem a little bit puffier. Use a serrated knife to cut slashes in the dough.
8. Remove the pot from the oven and take off the lid.
9. Lift the bread on the parchment and VERY CAREFULLY lower the parchment and bread into the pot, replace the lid onto the pot. Return to the oven and bake for 20 minutes.
10. After the 25 minutes remove the lid, turn the heat down to 450 and bake for an additional 15 minutes.
11. Once the bread is done baking remove it from the pot using a spatula.
12. Allow the bread to cool completely before eating or the center may seem gummy.
13. The loaf is also wonderful toasted and served with butter and marmalade. Enjoy!

Found Originally on: http://www.artisanbreadinfive.com/2010/01/05/gluten-free-crusty-boule

Ingredients

• 2 tablespoons dry active yeast
• 2 teaspoons sugar
• 2 cups rice milk (or milk) – warm but not hot
• 3¼ cups of gluten free flour blend
• 3 teaspoons xanthan gum
• 1 ½ teaspoons kosher or fine sea salt
• 1 tablespoon baking powder
• 3 large eggs– use divided
• ¼ cup butter or non-dairy butter substitute
• ¼ cup honey
• 1 teaspoon apple cider vinegar

Directions

1. Combine the yeast, sugar and warmed milk in a small bowl and whisk to dissolve the sugar. Let sit for 6 – 8 minutes or until the mixture is foamy and had increased in volume.
2. Combine the flour, xanthan gum, salt and baking powder in the bowl of an electric mixer fitted with the whisk attachment. Mix for 30 seconds on medium-low to combine and break up any lumps in the potato starch.
3. Add the yeast mixture, 2 eggs, melted butter substitute (or butter), honey and vinegar. Mix on medium low until combined. Scrap down the sides of the bowl, turn the mixer on high and mix for 3 minutes. You should have a very thick, smooth batter.
4. Brush 2 standard muffin pans with melted butter (or butter substitute) or spray with gluten free, non-stick cooking spray. Preheat the oven to 375 degrees.
5. Spoon the batter into the prepared muffin pans, filling about ¾ full. Alternately you can use a small (#60) ice cream scoop and place 3 scoops in each muffin tin (like a clover leaf). Cover with a clean kitchen towel and place in a warm, draft free place to rise. Let rise for 35 minutes or until the dough has almost doubled in size.
6. Beat the remaining egg with 1 teaspoon of water very well with a fork. Gently brush the tops of each roll with the beaten egg.
7. Bake for 17 – 18 minutes or until golden brown. Let cool in the pans for 15 minutes.

   The rolls can be made ahead – bake them, let them cool in the pans, wrap with plastic wrap and refrigerate for up to 2 days. Warm for a few minutes in a 350 degree oven.

• Wet Ingredients
• 1 tsp evaporated cane sugar
• 1 cup warm water
• 1 tbsp active dry yeast
• 5 tbsp of ground flax mixed with 6 tbsp water (subbed for 2 eggs)
• 1 tbsp sunflower oil
• Dry Ingredients
• 2 cups of your favorite all-purpose mix
• 2 tbsp evaporated cane sugar
• 2 tsp sea salt
• 1 tsp baking soda
• 2-3 cups of all-purpose flour

Poaching Liquid:

• 16 cups water
• 2 tbsp evaporated cane sugar

Glaze:

• 1/4 cup sesame seeds
• 1/4 cup non-dairy milk (I used unsweetened almond milk)

1. In the bowl of your mixer, add warm water and sugar. Stir to dissolve the sugar. Add yeast. Let sit for 10 minutes, until the yeast is doing that poofy thing.
2. Using a whisk, add the flax and water mixture and oil. Whisk until combined.
3. Using your mixer, or by hand, stir in the dry ingredients Mix until well combined.
4. Using the kneading hook, knead dough for 10 minutes adding enough of the extra flour to make a dough that is not too sticky. You should be able to knead this dough by hand if you wanted to.
5. Divide dough into 12 even-sized pieces (bigger than a golf ball but smaller than a tennis ball). Roll pieces into balls, placing under a dish towel as you go. Flatten each ball and then, using your index finger, poke a hole in each ball and gently stretch the hole so it is about 2 fingers wide. At this point the balls should start looking like bagels.
6. Place bagels on a well-greased cookie sheet and cover for 20 minutes.
7. Meanwhile, preheat the oven to 400 degrees and prepare the poaching liquid by boiling the water. When it comes to a boil, stir in the sugar. Slip bagels in 3 at a time and cook over medium heat for 1 minute. After 1 minute, flip and cook for another minute. Remove and set on cookie sheet. I used a slotted spoon for this.
8. Place sesame seeds on a plate and put milk in a small bowl. Using a pastry brush, wipe each bagel with milk and then press firmly in sesame seeds. Return to baking sheets and cook for 20 minutes, flipping after 10 minutes. Transfer to cooling racks and let cool.

Store in an air-tight container on your counter for two days. Slice and freeze any remaining bagels.

Oatmeal Brulee

• 2 cups water
• 1 dash salt
• 1 cup quick oats (I used regular gluten free rolled oats and put them through the bullet to make them a better consistency)
• 2 tbsp full-fat coconut milk ( canned coconut milk)
• 4 tbsp sugar

1. Preheat broiler.
2. Bring water to a boil in a saucepan over high heat.
3. Stir in salt and oats.
4. Keep uncovered and lower heat to slightly below medium.
5. Cook for about 3 to 4 minutes or until mixture is thick, stirring from time to time.
6. Stir in coconut milk.
7. Spoon mixture into 4 buttered ramekins (or similar baking dishes).
8. Sprinkle one tablespoon sugar over each serving.
9. Broil for about 3 minutes or until sugar is bubbly, melted, and as caramelized as you would like. ( You can use a kitchen torch instead if you have one)

originally found: http://bakingbites.com/2009/10/impossible-pumpkin-pie-cupcakes/

And then converted to be Gluten Free and Dairy Free.  They turned out delicious.  And easy.

Impossible Pumpkin Pie Cupcakes

• ⅔ cup all purpose flour gluten free flour blend I use Silvana’s all purpose flour blend from Cooking for Isaiah
• 6 cups white rice flour
• 3 cups tapioca flour
• 1 ½  cups Potato Starch
• 1 tablespoon salt
• 2 tablespoon Xantham Gum
• ¼ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 2 tsp pumpkin pie spice
• 1 15-oz can pumpkin puree
• ½ cup sugar
• ¼ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup half and half (or evaporated milk) Canned coconut milk not blended to include fatiness

1. Preheat the oven to 350F.
2. Line a 12-cup muffin tin with paper or silicone liners.
3. In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice
4. In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and half and half until well combined.
5. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
6. Fill each muffin cup with approximately ⅓ cup of batter.
7. Bake for 20 minutes.
8. Cool cupcakes in pan. They will sink as they cool.
9. Chill cupcakes before serving.
10. Top with lightly sweetened whipped cream.

Makes 12

Sweetened Whipped Coconut Cream.

• ¾ cup canned coconut milk (the rest of the can)
• 1 tablespoon Powdered Sugar
• 1 tablespoon of Coconut oil still solid to add extra fatiness just in case the coconut milk is not thick enough

Warning I did not measure the conconut oil or the powdered sugar or really the coconut milk i just used what was left over from making the cupcakes.

1. Blend all ingredients in stand mixer until smooth and almost peaky
2. Refrigerate and enjoy

• 2 pounds (about 3 medium) sweet potatoes, scrubbed
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp coarse salt
• 2 tsp ground cinnamon
• ½ tsp freshly grated nutmeg
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup granulated sugar
• 1 cup packed dark brown sugar
• 4 large eggs, room temperature
• 2 tsp pure vanilla extract
• 2 cups miniature marshmallows
• Candied pecan pieces (I skipped this)

1. Preheat oven to 400°.
2. Pierce sweet potatoes with a fork and place on a parchment-lined rimmed baking sheet.
3. Bake until completely soft and juices begin to seep from the potatoes and caramelize, about 1 hour.
4. Reduce oven to 325°.
5. When cool enough to handle, slice potatoes in half lengthwise and use a fork to scrape the flesh from the skin into a bowl, discarding skins.
6. Mash potato with fork until smooth. (You should have about 2 cups.)
7. Line standard muffin tins with paper liners.
8. Whisk together flour, baking powder, salt, cinnamon, and nutmeg.
9. With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy.
10. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
11. Beat in mashed sweet potatoes and vanilla.
12. Reduce speed to low.
13. Add the flour mixture in three batches, beating until completely incorporated after each.
14. Divide batter evenly among lined cups, filling each three-quarters full.
15. Bake, rotating tins halfway through, until cupcakes are set and a cake tester inserted in centers comes out clean, about 28 minutes.
16. Transfer tins to wire racks to cool completely before removing cupcakes.
17. Cupcakes can be stored up to 3 days at room temperature, or frozen up to 3 months in airtight containers.

Make topping:

1. Dividing evenly into 4 mounds, place marshmallows on a large baking sheet or nonstick baking mat.
2. Using a small kitchen torch, brown marshmallows all over (or heat under the broiler).
3. With an offset spatula, transfer mounds to cupcakes, and top with candied pecans, dividing evenly.
4. Cupcakes are best served the day they are topped; keep at room temperature.

Prep Time: 10 minutes

• 4 Ripe Avocados
• 1 Cup of Sweetener (Agave Nectar or Evaporated Cane Juice)
• 1 Tbls of Pure Vanilla Extract
• 1 Cup of  Cocoa Powder (or Carob)

• 3½ cups brown rice pasta (or other wheat free pasta, fusilli shape, cooked to aldente, other shapes may be used like penne)
• 4½ tablespoons olive oil
• ½ cup chopped onion
• 1 cup sliced mushrooms
• ½ cup frozen peas, rinsed of ice (optional)
• ¼ cup rice flour (to be gluten free)
• 2 cups chicken broth(or more if needed)
• ¼ cup helmans olive oil mayonnaise (to be soy free)
• salt
• pepper
• 2 (6 ounce) cans tuna in water (in water not veg broth to be soy free)
• ¾ cup bread, torn into crumbs (optional, wheat free bread only from health food stores)
• paprika (not the hot kind)

Ingredients:

• 3 T. corn starch
• ¾ cups dark brown sugar, packed
• 1/8 t. salt
• 2 ¼ cups unsweetened plain almond milk, divided
• 1 T. dairy-free soy margarine, softened
• 1 t. vanilla

Preparation:

• Popcorn
• Rice Check
• Corn Check
• Caramel Sauce
• 1/4 Cup Butter
• 1/3 Cup Brown Sugar
• 2 Tablespoons Corn Syrup
• 1/4 Teaspoon Vanilla

1. Mix Caramel Sauce ingredients in pot over stove
2. Poor over mixture
3. Bake 180 for an hour

Cereal Toffee

• 1 cup Sugar
• 1 cup Butter
• 2-½ cups Kix Cereal

1. In a large frying pan, cook the sugar and butter over medium high heat until it’s a nice caramel color, and pretty much all the butter is incorporated. This happens usually in about 8-10 minutes.
2. Pour the Kix cereal in, and then pour the contents of the frying pan onto an ungreased cookie sheet.
3. Let harden, then break into pieces and try not to eat the entire batch.

Fried Chex

• Butter
• Chex

1. Melt Butter
2. Fry Chex in Butter