America's Test Kitchen (ATK) GF Flour Blend

Ingredients

680 grams white rice flour
213 grams brown rice flour
198 grams potato starch 
85 grams tapioca starch
21 grams nonfat milk powder

Directions

Blend.

Beef and Buckwheat Stew

• Ingredients

1-3/4 lb. boneless beef chuck or other stewing beef, 

    trimmed and cut into 1-inch cubes
Kosher salt and freshly ground black pepper
3 T unsalted butter

1 T extra-virgin olive oil

1 onion, diced

2 medium carrots, diced

2 medium ribs celery, diced

1 cup dry white wine, such as Sauvignon Blanc

6 cups beef bouillon

2/3 cup buckwheat

3 bay leaves

1 Tbs. finely chopped fresh sage

Directions

Toast buckwheat in a dry saute pan until golden-brown. Set aside. Preheat oven to 350'.

Season the beef with salt and pepper. Heat 1 T each butter and olive oil in Dutch oven over medium heat. Brown beef cubes on several sides, about 5 minutes. Remove to a plate.

Melt 2 T butter, and add onions, carrots, and celery. Reduce to low and cook, stirring, until soft - about 10 minutes. Add the wine and cook, scraping bottom of pot, until evaporated - about 8 more minutes. 

Whisk in bouillon, then add bay and sage. Return beef and juices to the pot. Bring to a boil, then cover and place in oven for 1 hour. Stir in buckwheat, then cook another 30 minutes.

Derived from https://www.finecooking.com/recipe/beef-barley-and-butternut-squash-stew-with-blue-cheese-croutons

Italian Sausage Spice Mix

Ingredients

1 T salt
1 T ground black pepper
1 T garlic powder
1 T onion powder
1 T basil
2 t paprika
2 t fennel seeds
1 t oregano
1 t thyme
1 t rosemary
1 t sage

Directions

Stir all spices together and add to ground pork, turkey, etc.

GF Oat Bread

Ingredients

1.5 cups warm milk
2 T vegetable oil
2 t apple cider vinegar
2 eggs, lightly beaten

210 grams sorghum flour 
45 grams oat flour
70 grams rolled oats
45 grams tapioca starch
40 grams brown sugar
6 grams salt
1 T yeast
1 T xanthan gum

Directions

Add wet ingredients to bread machine and begin gluten-free cycle. Whisk or shake together all dry ingredients in a medium bowl or 2L plastic container. After "rest" phase is complete (33 minutes) add dry mix to bread machine and allow to blend for a few minutes. Use a spatula to scrape down any unincorporated dry mix, then resume bread machine.

GF Vanilla Cupcakes

Ingredients

1 1/2 cups (267g) GF flour blend
1/2 t xanthan gum
1 1/2 t baking powder
1/2 t salt

1/2 c (112g) brown sugar
1/2 c (106g) white sugar
1 large egg
3/4 c milk
2 t vanilla extract
1/2 c vegetable oil

Directions

Preheat oven to 350'. In a medium bowl, whisk together dry ingredients. In a large bowl, whisk together sugars and wet ingredients. Add wet to dry and whisk until well-blended. Pour batter into approx. 16 muffin cups and bake for 15-17 minutes. Best made the day they will be eaten as they dry out quickly.

GF Fruit Crisp

Ingredients

1 cup GF flour
1/2 cup rolled oats
1/3 cup white sugar
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted

Fresh or frozen berries and/or apples
Directions

In a large bowl with a large whisk, blend together all dry ingredients. Whisk in melted butter. Spread over fruit in large glass baking dish and bake at 350' for 30-45 minutes, until topping is golden brown and fruit is bubbling.

GF Chocolate-Banana Muffins

Ingredients

1/3 cup melted coconut oil
1/3 cup maple syrup
2 t vanilla extract
1 cup mashed banana
4 large eggs

1/3 cup coconut flour
1/3 cup almond flour
1/3 cup cocoa powder
1/2 t salt
1/2 t baking soda
1/2 t baking powder

1/3 cup mini chocolate chips

Directions

In a medium bowl, vigorously mix the wet ingredients. In a large bowl, whisk together the dry ingredients. Whisk dry into wet, then stir in chocolate chips. Portion into muffin cups and bake at 350' for 20-25 minutes.