Apple Pancakes (Gluten-Free)

This recipe comes to us from Mireille Cote.
2 ½ cups rice flour (could be white, brown or half & half)
1 2/3 cup potato starch
3 teaspoons baking powder
2 ½ teaspoon salt
2 tablespoons sugar
½ cup dry buttermilk powder
3 tablespoons egg replacement powder
1 cup less 1 tablespoon gluten-free shortening
In a large bowl, mix together all dry ingredients. Cut in the shortening until no lumps appear. Store in the fridge or freezer because of shortening.
 

This recipe comes to us from Sue DeVries.
Use the same recipe as for Snickers Cookies except you will need 8 dozen small gluten-free peanut butter cups.
Roll dough in 1 balls. Place in mini muffin pans. Bake at 375 for 6-7 minutes or until they are a light golden color. While the tarts are baking unwrap the candies. Press candies into the tarts as soon as they are removed from the oven. Let the finished tarts cool in the pans about 15 minutes before removing. The candy gets very soft and the tarts may fall apart if you try to take them out too soon. Slide a
knife in beside the tarts to remove from the pan.
Note: When I bake these I usually make both kinds at the same time since each recipe needs time for cooling. I make the dough and alternate
between the...

This recipe comes to us from Alice DeLuca.
Mix in bowl:
1 cup brown rice flour
½ cup potato starch flour
¼ cup tapioca flour
¼ cup cornstarch
1 tablespoon gluten-free baking powder
1 tablespoon sugar
½ teaspoon salt
Mix in a second bowl:
1 ½ cups almond milk
3 eggs
4 tablespoons vegetable oil
Stir the two mixtures together. Heat a non-stick pan on medium, add butter or margarine. When pan is hot, pour batter to form pancakes (½ cup makes a beautiful big pancake), and sprinkle with frozen blueberries. Wait until the bubbles that form in the pancake start turning into holes (if you dont wait long enough the pancake will be hard to turn) but not so long that the pancake burns, and then flip over. When other side is cooked, transfer to pl...