Coconut Macaroons (Gluten-Free)

½ cup butter or margarine
¾ cup peanut butter
1 cup white rice flour
¼ cup tapioca flour
½ cup sugar
½ cup packed brown sugar
1 egg
½ teaspoon baking soda
½ teaspoon baking powder
1 bag milk chocolate chips
In a bowl beat margarine and peanut butter with an electric mixer until well blended. Add flours, sugars, egg, baking soda and powder. Beat until thoroughly combined. Add in chocolate chips and mix with a fork. Shape into 1 inch balls, and flatten by crisscrossing with a fork. Bake at 375 for 6-8 minutes or until lightly browned.

This recipe comes to us from Rosemarie Menassas.
Ingredients:
¼ cup butter
1 cup brown sugar
1 egg, beaten
½ cup chopped pecans, or other nuts
¾ cup (Betty Hagmans all-purpose flour mix)*
½ teaspoon Xanthan gum
1 teaspoon baking powder
dash salt
1 cup medium sweet coconut
Preheat oven to 350F. Spray a 9" x 9 baking pan with Pam. Melt butter in saucepan. Remove from heat. Stir in sugar. Stir in beaten egg. Measure in flour, xanthan gum baking powder, salt. Stir to mix. Add 1 teaspoon gluten-free vanilla, if desired. Add in the coconut and nuts and stir to blend. Mixture will be quite thick. Spread with spatula into pan and bake at 350F for 30 to 35 minutes till top is golden brown and a toothpick inserted into the center comes out clean. Co...

½ cup gluten-free butter or margarine
2/3 cup sugar
3 eggs
2 cups Bette Hagmans 4 Flour Blend
½ teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon gluten-free vanilla
pinch of salt
Melt butter or margarine on a low heat in a small sauce pan. Beat eggs in a large bowl and add vanilla. Add sugar to the egg mixture and beat well. After butter has melted, allow to cool slightly and then add to egg and sugar mixture. Sift in flour and baking powder into the wet mixture, stirring well to ensure all flour is completely mixed. Bake using pizzelle iron. Makes about 2 dozen.

This recipe comes to us from Mary Burgdorff. Gluten-Free Bar Ingredients:
¾ cup sugar
1 egg
½ cup pumpkin
½ cup oil
1/6 cup water
½ teaspoon salt
1 cup flour (I used ¾ cup Bobs Red Mill mix + ¼ cup tapioca flour)
¼ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon each: ground cloves, nutmeg, cinnamon
Gluten-Free Bar Directions:
Beat egg and add other wet ingredients and mix well. Add dry ingredients. Bake in a glass 9” x 13” pan about 30 minutes until toothpick comes out clean. Bars will be a slightly browned. Bars will be very thin and moist. Let cool.
Gluten-Free Frosting Ingredients:
¼ cup butter
½ cup brown sugar
2 tablespoon milk
½ pound powdered sugar
Gluten-Free Frosting Directions:
Melt butter...