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    7 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    Because I bake so often for our gluten-free family, I often double or triple this recipe and keep some in the deep freeze. This mixture is great for cookies, bars, cupcakes, pancakes, etc., but doesn't work well for breads. I use this as a cup for cup substitute for all purpose flour. If a recipe calls for baking powder, increase the amount by 50%. For example, if the recipe calls for 1 teaspoon of baking powder, add 1-1/2 teaspoons.

    Recipe #391423

    My husband perfected his own sweet tea recipe to suit our tastes. It's very important to allow the tea to chill to develop the flavor.

    Recipe #347619

    I've been experimenting for over two years with flour mixtures to try and get a fluffy pancake and this one is the best so far. You may have to cook them a little longer at a lower heat than regular pancakes, but the results are worth it. Hope you like it as much as we do!

    Recipe #395469

    A very moist and delicious gingerbread for those on a gluten free diet. So good you'd never know it was gluten free though, even the neighborhood kids ask me to make it!

    Recipe #347112

    This recipe was given to me by a dear friend, Rashida, but, being a picky eater, I revised the recipe a little. The original called for the chicken to be served in whole pieces with the sauce over rice. I have to admit that it's appearance didn't appeal to me, even though the taste was wonderful. I like to take the chicken, shred it, strain the sauce and thicken it, then add back together and serve over rice. It's really versatile, you can use a whole chicken, cut up, or all thighs if you choose. It's so good...even better rewarmed the next day!

    Recipe #348263

    My cousin made this delicious salad for me when I stayed with her years ago. She served it on lettuce leaves. It's very easy to prepare, but has to chill for six hours altogether.

    Recipe #347536

    We make this every year before Thanksgiving and put it in the freezer in three or four containers so we have some to take to every holiday meal. You can adjust the sugar to taste, and I often don't add as much as is called for, and sometimes even leave the jello out completely, especially if I'm making a half batch that I'm not going to freeze. Cook time is chilling time. Not sure about the yield, but I guess it's about 24 cups.

    Recipe #400283


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