Buckwheat Pancakes

Ingredients:

1 C Buttermilk (or plain milk kefir)

1 Egg 

3 T Butter, melted

6 T All-purpose flour (or gluten free all-purpose flour mix)

6 T Buckwheat flour

1 t Sugar

1/2 t Salt

1 t Baking soda

Directions:

In a small bowl, whisk together buttermilk, egg, and melted butter. 

In a medium bowl, combine flours, sugar, salt, and baking soda. 

Add wet ingredients to dry and mix to combine. 

Heat a large frying pan over medium heat. Spray with nonstick cooking spray. Scoop 1/4 C batter for each pancake. Flip when edges begin to look dry. 

* Adapted from http://allrecipes.com/recipe/best-buckwheat-pancakes/

Sour Cream Pumpkin Bread

Ingredients:

1/2 C Butter, melted and slightly cooled
1/2 C Sour cream
4 Large Eggs
1 C Sugar
1 C Brown sugar
2/3 C Milk
2 C Pumpkin puree
1 t Vanilla extract
3 1/2 C Flour
1 T Pumpkin pie spice
2 t Baking soda
2 t Salt

Directions:

Preheat the oven to 350º.  Grease 2 large loaf pans.

In a large bowl, mix together the butter, sour cream, eggs, sugars, milk, pumpkin and vanilla until well blended.

In another large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.

Stir the dry ingredients into the wet ingredients until just fully moistened.

Pour the batter into the greased loaf pans, about 3/4 full.

Bake for 55-65 minutes, or just until a toothpick inserted in the center comes out clean.  Cool in the pan for 10 minutes before removing to a wire rack to cool.

* Adapted from http://sweetannas.com/2011/11/extra-moist-sour-cream-pumpkin-bread-with-cinnamon-butter.html

Easy Peanut Butter Cookies

Ingredients:

1 C Natural Crunchy Peanut butter (or creamy)

1 Large egg, slightly beaten

1/2 C Raw cane sugar

Directions:

Preheat oven to 350 degrees. 

Thoroughly mix all ingredients together in a medium bowl. 

Lightly spray cookie sheets with nonstick spray. Drop 1 level-tablespoon balls of dough about one inch apart. Flatten the dough-balls with a fork creating a crosshatch pattern. 

Bake for about ten minutes. 

Allow to cool completely before removing from cookie sheet. 

Easy Homemade Gravy

Ingredients:

2 C Broth

1/3 C Flour

2 T Butter

Directions:

Place all ingredients in a small saucepan and whisk constantly over high heat until desired thickness is reached. 

Season to taste with salt and pepper.

Add other herbs like parsley or poultry seasoning if desired. 

Notes: 

Make broth using boullion if no fresh or canned broth is available. Broth with drippings is best!

Use an all-purpose gluten-free flour blend for gluten-free gravy!

Gluten-Free Pizza Crust

Ingredients:

3 C Pamela's Gluten-Free Bread Mix
1 T Active dry yeast
1/4 C Oil
1 1/2 C Warm water (110 degrees)
Optional: Add 2 t Italian seasoning

Directions:

Using a stand mixer with whisk attachment, combine dry mix, yeast, oil and water. Mix on medium for 2 minutes. Pour dough onto parchment covered baking sheet (for added texture, sprinkle surface with corn meal). To spread dough into crust shape, use oil on hands and dough to keep from sticking. 

Let rest one hour. 

Preheat oven to 375°. Bake for 25-30 minutes on lower rack, then add sauce and toppings. Continue baking 10 minutes, until toppings are hot and melted. Dough will puff when baking. 

* Adapted from http://www.pamelasproducts.com/chewy-pizza-crust/

Gluten Free Cranberry Apple Crumb Pie

Ingredients:

Gluten-Free Pie Crust

Pie Filling:

6 C Gala Apples, peeled, cored and sliced (about 4 large apples)

3 T Pamela's Gluten-Free Bread Mix

3/4 C Sugar

2 t Cinnamon

1 C Fresh or frozen cranberries

Pie Topping:

1/4 C Gluten-Free Rolled oats

1/2 C Sugar

1/4 C Pamela's Gluten-Free Bread Mix

1/8 t Salt

1/2 t Cinnamon

1/4 C Cold unsalted butter, cubed

Directions:

Preheat oven to 350 degrees. 

In a large bowl, combine apples, bread mix, sugar, and cinnamon. Mix in cranberries. 

Scoop into prepared pie dish. 

In a medium bowl, combine oats, sugar, bread mix, salt, and cinnamon. Cut in butter until mixture is crumbly. Spoon evenly over pie. 

Cover edges of crust with aluminum foil to prevent burning and bake 70-80 minutes until filling is bubbly and topping is done. 

Remove from oven. Allow to cool and serve with vanilla ice cream or frozen yogurt. 

Yield: 8 Servings

* Adapted from http://www.bakedbyrachel.com/apple-cranberry-crumb-pie/

Easy Gluten Free Dinner Rolls

Ingredients:

3 1/2 C Pamela's Gluten-Free Bread Mix

1 T Active Yeast

1 t Sugar

2 Large eggs, room temperature

1/4 C Vegetable oil or Olive Oil

Warm water (about 110 degrees)

Directions:

In a 2 cup measuring cup measure out 1/4 C of oil. Crack in eggs. Fill rest of measuring cup with warm water for a total of 2 cups of liquid. 

Add dry mix, yeast and sugar to mixing bowl. 

Pour in liquid. 

Beat until thoroughly combined on medium/high speed (about three minutes). 

Lightly grease muffin tin and fill cups 1/2-2/3 full. 

Let rise 1 hour. 

Bake at 325 degrees for 20-25 minutes. 

* Adapted from http://www.pamelasproducts.com/dinner-rolls/