Gluten Free Baking Powder Biscuits

This recipe was written on lined paper and stored in our Betty Crocker Cookbook. It turns out the original was from my mom’s middle school home economics class. (We will not mention how long ago that was.) We played with the proportions of gluten-free flours before settling on the best ratio. This recipe is a basic staple. It makes a quick, versatile dough perfect for strawberry shortcake or garlic cheese biscuits. We also like to wrap the dough around hot dogs for pigs-in-blankets. The biscuits are soft on the inside and crunchy on the outside. They're also egg free.

Some of My Favorite Gluten Free Breads

I've tried a lot of gluten free breads, some of which crumbled and others of which resembled cardboard, but found a few I like. My favorite store-bought bread is Canyon Bakehouse's Cinnamon Raisin bread, followed by their other flavors like seven grain, which you can sometimes find at Meijer. 2021 UPDATE: several years later and I'm still loving Canyon Bakehouse! (Udi's is OK. Past non-favorites include Rudi's and Food for Life brand bread... if you need a way to use up some dry, unappetizing bread, check out this recipe for French Toast Strata, aka Breakfast Casserole or this recipe for speedy stuffing.)

Crepes for tortillas

Recently, I'd had enough with round store-bought place-mats marketed as gluten free tortillas. So maybe they are not that bad, but I have braces right now and I can't chew cardboard. My mom suggested I try using some homemade gluten-free crepes for tortillas. If you Google "tortilla crepes" you'll find that tortillas are often used as dessert crepes, but I reversed that substitution, using crepes as tortillas.

The first time I tried it, the crepes were soft and bendable, but oddly sweet. Omitting the vanilla in the crepes fixed the flavor. These crepes are more oily that typical tortillas due to the coconut oil they are cooked in, but I'm not complaining. They are bendable, but I'm not gonna lie, they do sometimes crack because they are so soft, not because they are brittle.

Crunchy-edged Crepes {Gluten Free}

My mom made these for my birthday. Today is my birthday. It does not seem real. It takes me about ten months to get used to my age and then two months later I have to start all over again.

But about the crepes. 

They are crunchy around the edges but soft and spongy on the inside.

Ingredients:

2 cups milk**

2 eggs

 ½ teaspoon vanilla

2 Tablespoons melted butter

1 ½ cups Pamela’s Baking and Pancake Mix

Multi-name, Multi-fame Pancakes {Gluten Free}

As the title implies, this recipe has many names. It's fame has been passed around in my family. Many times I have heard the story of my late Great-grandmother,"Grandma Willow," making silver-dollar size pancakes for her grandsons Mark and Tim. Those boys are now my Uncles and proud grandparents in their own right. I have a fifty-fifty chance of remembering correctly which one would win those pancake eating contests. I do know for sure the recipe I am going to share is an adaptation of Uncle Tim's pancake recipe.
So why not call it Tim's pancake recipe? My dad acquired this dish, and tweaked it, adding more eggs, among other things. The most recent adjustment made it gluten free. Another name for this recipe could also be buttermilk blueberry pancakes. These are not flat, flavorless pancakes. They are hearty, stick-to your-ribs oat pancakes.
Call these pancakes whatever you want, except late for breakfast!
Directions: Mix together

1 ½ cups rolled oats

2 cups buttermilk

Beat in ½ cup Pamela’s Baking and Pancake Mix *be sure there are no lumps*

1 teaspoon sugar

1 teaspoon baking soda

1 teaspoon salt

4 eggs, beaten

2 bananas, mashed

 Fry up on the griddle. 
Yield: Approximately 25. It depends on how large you make the pancakes. My dad's pancakes are more typical in size, not like the silver dollar ones my Great-grandma cooked up so long ago.

Another funny tradition we had, which

Red, White, and Berry Gluten Free Muffins

These patriotic muffins have red raspberries, “white” bananas, and “blue” black raspberries. The batter has an almost biscuit-like consistency, light and fluffy, unlike any other dense gluten free muffin you’ve ever tasted! They are also sugar free, sweetened with bananas and honey.

Yield 2 dozen

Ingredients; Dry:

1 cup Pamela’s Baking and Pancake Mix, (which is add-an-egg-and-oil-easy. It has flours, starches, baking powder, baking soda, salt and xanthan gum)

1 ¾ cup Pamela’s Artisan Flour Blend (flours, starches and guar gum)

1 cup almond flour

¼ cup coconut flour

2 Tablespoons baking powder

1 teaspoon salt