Delicious Gluten-Free Pancakes

NEED:
1 cup rice flour
3 tablespoons tapioca flour
1/3 cup potato starch
4 tablespoons dry buttermilk powder
1 packet sugar substitute
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3 tablespoons canola oil
2 cups water

In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.

Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom.

Serve immediately with condiments of your choice.

ENJOY!

Gluten Free Buttermilk Pancakes

NEED:
3/4 cup buttermilk
1 egg
1 tablespoon canola oil
1/2 cup tapioca flour
1/4 cup cornmeal
1 teaspoon baking powder
1/8 teaspoon salt
Mix together the buttermilk, egg and oil until smooth. Slowly mix in tapioca flour, cornmeal, making powder and salt. Stir until just moist.( The mixture will be slightly lumpy)
Cook on large griddle or in large fry pan over medium heat. Cook until golden brown, about 2 to 3 minutes per side.
4 servings

Enjoy!

Gluten-Free Chocolate Chip Cookies

NEED:
1 cup canola oil
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
2 1/3 cups Gluten Free Baking Mix** You can make your own
** 2 1/3 cup chickpea flour
2/3 cup cornstarch
1/4 cup sugar
3 1/2 teaspoon xanthan gum ( found next to specialty flours)
1 1/2 teaspoon salt
1 teaspoon cream of tartar
Mix well and store in air tight container
1 teaspoon baking powder
1 teaspoon salt
2 cups of chocolate chips.
Mix together oil and sugar. Add eggs, one at a time and mix until creamy. Add vanilla. Gradually add in baking mix, baking soda and salt. Stir in chocolate chips.
Drop by tablespoonfuls on to cookie sheet. Flatten slightly.
Oven at 350 degrees. Bake 10 to 15 minutes.
Makes approximately 2 dozen.

Enjoy!