Gluten Free Flour Mix

My flour mix is based off the Better Batter flour mix.  If you would rather buy an all-purpose flour mix then I highly recommend Better Batter.  That being said, I go through flour so fast I thought I would try my hand at my own recipe. This is a great flour mix.

All-Purpose Gluten Free Flour Mix

4 cup rice flour
1 cup Potato Starch
1 cup Tapioca Starch
1/4 cup Potato Flour
1 Tbls pectin
2 Tbls xantham gum


Higher Protein Gluten Free Flour Mix

2 cup rice flour
2 cup sorghum flour
1 cup Potato Starch
1 cup Tapioca Starch
1/4 cup Potato Flour
1 Tbls pectin
2 Tbls xantham gum

Multi-grain Gluten Free Flour Mix

3 cup rice flour
1/2 cup sorghum flour
1/2 cup millet flour

1 cup Potato Starch
1 cup Tapioca Starch
1/4 cup Potato Flour
1 Tbls pectin
2 Tbls xantham gum

I have used all of these with all good luck.  The higher protein blend does well as a pastry, cake and cookie blend as well.  although it is slightly heavier than the all-purpose mix.

Perfect Peanut Butter Cookies

We have peanut allergies in our house but the kids saw some Peanut Butter cookies at the store and begged me to make some. So I found a recipe that I converted and it worked out great. Of course I didn't use peanut butter but Barney Almond Butter which is the best almond butter ever!  They are completely free peanut facility and it has the same consistency as regular Peanut butter.

Here is the recipe... FYI if you make these you might want to do it when everyone is at school otherwise they disappear really quickly!

Perfect Peanut Butter Cookies

1 1/4 cup Better batter gluten free flour or gluten free all-purpose flour mix should work.
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup Spectrum Butter flavoured shortening
1 cup Barney's Almond Butter, creamy or crunchy (or peanut butter)
3/4 cup sugar + more for rolling cookies
1/2 cup firmly packed brown sugar
1 egg (egg replacer: 1 TBLS Flax meal soaked in 3 TBLS water)
1 tablespoon milk or non-dairy substitute
1 teaspoon

1. Preheate  oven to 350 degrees.  Line two baking sheets with parchment paper.
2. In a mixing bowl, stir together the flour, baking soda, baking powder, and salt.  Set aside.
3. In the bowl of a stand-mixer fitted with the paddle attachment, beat the shortening and nut butter togehter until smooth and fluffy.  Add the sugars until combined, then incorporate the egg (or egg substitute), followed by the milk and vanilla.  Gradually add in the flour mixture and beat until thoroughly combined.
4. In a small bowl, put a few tablespoons of sugar fo rrolling your cookies.  Using a medium cookie scoop, portion out your dough and roll each ball into the sugar until coated on all sides.  Place on baking sheet, allowing room for the cookies to spread out while baking.
5. Baking for 10-12 minutes (mine were perfect at 12), being careful not to over bake.  The cookies will slightly underdone in the center, but they are not.  They will set up as they cool.