Gluten-Free. . . and GOOD???

Ok, so I don't usually make small talk, but figured I should on this one!! :) I've been GF (Gluten-Free) for about 8 months - - not as long as most, but long enough!! I am OBSESSED with sweets, and was a little bummed by what is out there (or I should say, what's NOT out there), so I began experimenting on my own!! I don't like all those "weird" ingredients in most GF recipes (and definitely don't like the prices - some are quite costly!!), however, I've discovered that if you simply keep the same "normal" ingredients & only change the gluten-containing ingredients . . . you can make some tasty treats!! :) I love the GF flour mixtures I use (#1 & #2) - I came across them in a recipe, but didn't have what it called for, so I tweaked it & made it my own!! :) The GF pancake & GF chocolate chip recipes are some of my favorites & I make them often!! Hope you enjoy them as much as I do!! Gluten-free does not have to be taste-free!!! ;)

Gluten-Free Chocolate Chip Cookies

* 2 1/4 c. GF flour mixture (#1 or #2)
* 1 tsp. baking soda
* 1/2 tsp. salt
* 1 c. butter
* 3/4 c. sugar
* 2 tsp. vanilla
* 2 eggs
* 2 c. chocolate chips
* 1 c. chopped nuts (optional)

Heat oven to 375. Line baking sheets with parchment paper; set aside. In med. bowl, combine flour, baking soda & salt; set aside. Beat butter w/ sugar & brown sugar at med. speed until creamy. Add vanilla & eggs, mixing on low until well combined. Gradually add in dry mixture into creamed mixture. Stir in chocolate chips & nuts. Drop by Tbl. onto prepared cookie sheets. Bake for 9-11 min or until golden.

** This recipe can be easily split in half!!!! ***

Gluten-Free Pancakes

* 2 eggs
* 1 1/2 Tbl. sugar
* 3/4 c. milk (or water)
* 2 Tbl. oil
* 1/2 tsp. almond extract
* 1 tsp. baking powder
* 1/2 tsp. baking soda
* 1/2 tsp. salt
* 1 c. GF flour mixture (#1 or #2)

In med. bowl, whip eggs til frothy. Add sugar & mix until thickened. Add milk (or water), oil, and almond extract & mix well. In a separate bowl, combine dry ingredients. Mix dry ingredients into egg mixture until well combined. Cook on medium heat til golden on each side. **Batter will be runny & pancakes will be thin, but WONDERFUL!! :)

Gluten-Free Flour Mixture #2

* 1 1/2 c. white rice flour
* 1 c. garbanzo bean flour
* 1 c. corn flour
* 1/2 c. tapioca flour
* 1/2 c. almond flour

Mix all flours until well combined. This mixture can be used in pancakes, cookies, cakes, or just about anything!!

Gluten-Free Flour Mixture #1

* 1 1/2 c. brown rice flour
* 1 1/2 c. sweet rice flour
* 1 c. corn flour
* 1/2 c. almond meal

Mix all flours until completely combined. This mixture can be used in pancakes, cookies, cakes, and just about anything sweet!

Sorry!!

Guess I need to fix the way I'm sharing other people's recipes! SORRY!! :( I thought I was ok with adding where I got the recipe, right at the top of the recipe - guess not!!! :( I'll try to go back and fix them all, but it's going to take some time, so be patient with me!! Thanks!! (And thanks for having great recipes!!) :)

Warm Italiano Spread

** Recipe from Kraft **

* 1 pkg. (8 oz.) cream cheese

* 1/4 c. Pesto

* 1 Plum tomato, chopped

* 1/4 c. finely shredded Italian Five Cheese Blend

* TRISCUIT Cracked Pepper & Olive Oil Crackers

Heat grill to medium heat. Place unwrapped cream cheese on 8-inch square sheet of heavy-duty foil; top with pesto, tomatoes and shredded cheese. PLACE foil on grill; cover with lid. Grill 8 to 10 min. or until shredded cheese is melted and cream cheese is softened, but still holding its shape. Transfer foil to platter. Serve spread with crackers.