Mary Harris and Wilma Selzer Nachsin
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Gluten-Free Honey Cake
Makes one 5 by 9 inch loaf cake
2 cups Bob's Red Mill Gluten Fee All Purpose Baking Flour
1 teaspoon guar gum
1/2 teaspoon baking soda
2 teaspoons baking powder, cereal-free
1 teaspoon ground cinnamon
1/3 cup honey
1/4 cup granulated sugar
3/4 cup water
1/3 cup coconut oil or any mild tasting oil
Directions:Preheat oven to 350F. Grease one 5 by 9 inch insulated baking loaf pan. In a medium bowl, mix 2 cups Bob's Flour with guar gum, baking soda, baking powder, and cinnamon; set aside. In a microwave-safe dish, or in a small saucepan, mix honey, sugar and water; heat slowly until small bubbles appear. Pour this mixture into the bowl of an electric mixer; add the coconut oil and beat until well mixed. Slowly add the flour mixture, beating for 2 minutes until well mixed. Pour the batter into the loaf pan. Bake for 30 to 35 minutes, or until an inserted toothpick comes out clean and the top of the cake has begun to crack. For best flavor, cool completely after baking, wrap well, and refrigerate before serving.
Mary's Wheat-Free Pancake and Waffle Mix
This easy-to-store mix is very lightly spiced, aromatic when cooking, and much less expensive than ready-to-use wheat-free mixes.
Makes 30 to 36 medium pancakes, 60 silver dollar pancakes, or 9 to 12 large waffles
1 cup oat flour
1 cup buckwheat flour
1 cup spelt flour
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
3 teaspoons corn-free baking powder
5 teaspoons Ener-G Egg Replacer powder
Combine all ingredients well. This mix can be stored in an airtight jar or container in the fridge for up to four months.
To make 10 medium pancakes, 20 silver dollar pancakes, or 3 to 4 large waffles: In a medium bowl beat 1 cup of mix with 3/4 cup any liquid (water, soy milk, rice milk, oat milk, or almond milk). Drop the batter onto a lightly oiled preheated frying pan over medium heat. When the pancake batter becomes dull on top and the edges begin to show air bubbles, approximately 3 to 4 minutes, flip the pancakes over and cook for approximately 2 minutes on the other side. For waffles, check the instructions for your waffle maker and cook for the recommended time.
Note: You can also make a huge batch of pancakes or waffles and store them, two to a ziplock bag, in the freezer. They heat up nicely in the toaster.
Carob Drop Cookies
Makes 3 dozen small cookies
1/2 cup cane sugar or date sugar
3/4 cup softened corn-free dairy-free margarine
1/4 teaspoon Ener-G Egg Replacer Powder mixed with 1 teaspoon water
1 teaspoon alcohol-free vanilla or almond exgtract
1/4 cup carob powder or cocoa powder
1/2 cup amaranth flour
1/2 cup oat flour
1/2 cup barley flour
Preheat oven to 350F. Use ungreased cookie sheets. In a large bowl, beat the sugar, margarine, Ener-G Egg Replacer Powder mixture, and almond or vanilla extract until fluffy. Stir in the carob (or cocoa) powder and beat again until fluffy. Stir in the flours, 1/2 cup at a time, mixing well after each addition. Using two teaspoons, drop the dough onto the cookie sheets, leaving 1 inch between cookies. Bake for 6 to 8 minutes. Using a spatula, place the cookies immediately on a platter for cooling. Once cooled, they may be decorated as you like.
Empowering substitution Charts in the book:
To view the actual charts, you'll have to buy the book!
- "Sticky" Flours Chart
- General Flour Substitution Chart For Any Recipe
- General Flour Substitution Chart for Baked Goods
- Cake and Cupcake Flour Chart
- Pie Crust and Topping Flour Chart
- Berry and Fruit Dessert Dough Flour Chart
- Cookie Flour Chart
- Sweetener Substitution Chart
- Alternative Ingredients Chart
- Items and Allergens Chart