2 tablespoons gluten-free margarine
1 ½ teaspoon cinnamon
3 tablespoons sugar
4-5 Granny Smith apples
3 eggs
¾ cup milk
¼ cup rice flour
¼ cup tapioca flour
¼ cup potato starch flour
½ teaspoon xanthan gum

Make sure that your pan and its handle are rated to go to 450F.

Melt margarine in and add sugar and cinnamon, mix well. Thinly slice apples into pan. Cook, covered until apples are tender (10-15 min). Place pan, uncovered, in 425F oven for 5 minutes. Meanwhile, beat eggs and milk to together. Sift flour and add to egg mixture. Remove pan from oven, pour in batter. Return to oven. Bake until pancake is puffy and well browned (15-20 minutes).

This recipe comes to us from Dawn Dutton.

Recipe makes 1 pancake, takes about 10 minutes to cook.

1 banana
2 tablespoons Bette Hagmans Light Bean Flour Mix
1 egg
Pinch salt - approx. 1/16 teaspoon
Dash baking powder - approx. 1/8 teaspoon (optional)
Pinch baking soda - approx. 1/16 teaspoon (optional)
Pam

Heat small non-stick skillet on med-high heat. Mash banana in a small bowl. Add all other ingredients; mix well. Spray skillet with Pam and add pancake mixture. Turn heat down to medium.

Cook pancake until bubbles form in pancake, and then burst. The bottom of the pancake will be dark brown. Flip pancake and cook until that side browns. Serve with maple syrup or gluten-free jam.

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.

Add the vegetable oil to buttermilk. In large bowl, mix together all dry ingredients. Add the buttermilk/oil mixture and eggs. Mix and cook on hot griddle.

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 tarts and cookies. If you do it this way, only buy half of each kind of candy.

My sorghum blend is 2 cups sorghum, 2/3 cup arrow root, 1/3 cup tapioca (I sift this together into my sorghum blend container).

In bowl mix:
1 cup sorghum flour
½ cup sorghum blend
1 ½ tablespoons sugar
1 teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

In another bowl:
Beat 1 egg
Add 2 tablespoons oil
1 cup milk
1 tablespoon lemon juice (I have used ½ teaspoon vitamin C crystals instead)

Mix egg mixture into dry mixture. Make sure your pancake grill is nice and hot before you pour your batter on the grill. They will be flat if you dont heat your grill enough.

3 eggs
½ pint or 275ml water or milk
4 oz or 100g sweet-chestnut puree (tinned)
4 oz or 100g rice flour
4 oz or 100g cornmeal
pinch salt to taste
½ teaspoon or 2g bicarbonate of soda
¼ teaspoon or 1g tartaric acid
1 oz or 25g olive oil ( a tablespoon full)
½ oz or 5g sugar

Beat the eggs, sweet-chestnut puree, oil and milk together. Mix all the dry ingredients.

Then quickly mix the wet and dry ingredients together. You can usefully leave the mixture to stand for a couple of hours before cooking.

Cook on an iron griddle in the traditional way or heat a strong frying pan with enough oil to coat the bottom but no more. The oil should not be hot enough to smoke. Drop spoonfuls of the mixture into the pan. After a few moments turn and flatten the pancakes slightly - they will rise again. Cook until both sides are light brown. Serve hot with butter and jam.