Naomi developed this rye bread clone for her grandparents, who love rye bread, and aren’t celiacs, when they moved to our town. It’s quick, easy, and great for those with yeast intolerances. This bread has a great, firm texture, and it makes amazing toast or sandwiches. The combination of cocoa and caraway is what gives this bread its convincing flavor. A healthy dose of eggs gives it great rise and texture. There aren’t enough caraway seeds to cause too many texture problems, but you can steep them in 1/4 c boiling water, and then strain them out, if you prefer. Let the water cool and add to the dough (be sure to increase the flour by 1/4 cup).

6 eggs

2 1/2 Tbsp sugar

1 1/2 cups Better Batter Gluten Free Flour

2 tsp baking powder

1 Tbsp cocoa

1 tsp salt

1 Tbsp caraway seeds

Instructions:

Preheat your oven to 375 degrees. Grease a 9×5 inch loaf.pan.

In the bowl of your electric mixer, mix together the eggs, sugar, flour, baking powder, cocoa, salt, and caraway seeds. Beat on high speed for 5 minutes and spread into the pan.

Bake for 50 minutes, then let cool on a wire rack, in the pan, for 15 minutes. Turn out onto the rack and let cool completely before slicing.

2 pounds boneless, skinless chicken breasts
Juice and zest from 1 limes
2 Tbsp fresh cilantro
pinch red pepper flakes
1/4 tsp salt
1 Tbsp Better Batter all purpose flour
1/2 each orange pepper, yellow pepper, and onion, thinly sliced
2-3 tbsp olive oil

Instructions
Mix all ingredients, except the peppers and onion,and oil, and marinate overnight.

Heat the oil in a heavy frying pan over medium high heat.

Pour the meat AND marinade into the pan and let cook for approx. 15 minutes, turning the chicken once one side is browned.

Add the peppers and onion, making sure they touch the pan (you can move the chicken on top), cover the pan, and cook another 10-15 minutes, or until done.

8 cups stale, finely cubed bread (from one of our bread recipes)
1/2 pound butter or nondairy margerine
1/2 up finely chopped onion
1/2 tsp ground pepper
about 1 c chicken or vegetable stock, if needed

Instructions

Saute the onions and celery in the butter and add the pepper. Stir in the cubed bread and mix to moisten.

Stuff the bird

or

Place into a buttered casserole dish, adding just enough stock to moisten to taste.

Bake at 350 degrees for about 30 minutes.

This bread is wonderfully soft, and it keeps longer than the typical gf bread, because of the generous amount of lecithin supplied by 6 eggs. This is a real bonus for those of us who don’t like to bake as often. It also makes utterly divine French toast.

Don’t be intimidated or put off by the amount of salt called for in the recipe. This bread isn’t salty at all, but the salt helps the texture and keeping quality of the bread immensely.

1 package active dry yeast

1 cup warm water

1 1/2 tsp vinegar

2 1/2c Better Batter Gluten Free Flour

1 1/2 tsp sugar

1 1/2 tsp honey

1 1/2 tsp salt

6 whole eggs

8 Tbsp shortening

Instructions

Preheat your oven to 375 degrees. Grease a 9x5x3 inch loaf pan.

Stir the yeast into the warm water and let sit for a few minutes. Put the yeast water, vinegar, flour, sugar, honey, salt, and eggs into your electric mixer and beat until very smooth.

Add the shortening, one tablespoon at a time, beating for an additional 3 minutes after the last tablespoon of shortening has been added.

Spoon into your pans and let rise 45 minutes.

Bake for 45 minutes, then turn out onto a rack to cool completely before slicing.

Wrap tightly and freeze, if desired.

1 1/2 cups warm water

1/4 cup powdered dry milk

1 package active dry yeast

1 1/2 Tbsp butter, softened

2 Tbsp honey

3/4 tsp salt

1 1/2 c Better Batter Gluten Free Flour

1/2 c teff flour

1/4 c sorghum flour

Instructions

Preheat oven to 375 degrees. Grease and flour one 8×4 inch loaf pan.

Dissolve the dry milk and yeast in the warm water. Let stand about 5 minutes or until the yeast mixture becomes foamy.

Meanwhile, in the bowl of your electric mixer, beat together the butter, honey, and salt.

Add the yeast mixture and mix thoroughly.

Add the flours, reserving about a cup of the Better Batter Flour, and beat on high for 4 minutes (add the extra flour if the mixture is too soupy). This should resemble very soft, silky, thick, cake batter.

Place in the pan. Let rise until doubled in bulk (it should be 3/4 of the way up the pan)  30-60 minutes. Bake for an hour or until the top is golden brown and a knife inserted in the center comes away without dough on it.

2 c warm milk (110 degrees)

1/4 c sugar
1 tsp salt

1 packet active dry yeast

1/2 c unsalted butter at room temperature

3 1/4 c Better Batter All Purpose Flour

Ingredients
Preheat the oven to 400 degrees. Grease an 8×4 inch loaf pan.

In the bowl of your mixer combine the milk, sugar, salt, yeast, and butter.

Stir, making sure the mixture is well blended. Set aside for 5 minutes.

Add the flour, 1 c at a time. When the flour is fully incorporated, beat at high speed for 3 minutes.

Place in the greased loaf pan (the batter should only come 1/2 way up the pan).

Let rise until doubled in bulk (about 30-45 minutes).

Bake at 400 for 10 minutes, reduce the heat to 375 and continue to bake 40-50 minutes or until golden brown.

Turn onto a wire rack and let cool completely before slicing.

This meal has all the great taste of beef stroganoff, but it utilizes  lentil “meat” instead of ground beef. Feel free to use fat-free yogurt instead of sour cream, if you’re watching your waistline.

8 oz lentils, soaked overnight in 6 cups of water, then drained

1 cup-2 c water

1 tsp garlic powder or one clove garlic

1 tsp salt

oil, about a cup

1 onion, finely diced

8 oz mushrooms, finely sliced

1 16oz carton sour cream

2 Tbsp Better Batter Gluten Free Flour

1/8 tsp pepper

salt to taste

1 recipe Pasta, prepared as noodles or store bought gf noodles (we like glutano tagliatelli)

Instructions:
Grind the lentils and seasonings in a blender using just enough water to keep the machine from burning up. The mixture should be thick, like cold cream or pudding.

Heat the oil in a heavy pot. Add the ground lentil paste and fry, stirring constantly.

There should form a skin on the bottom of the pan, scrape this (this is the part of the mixture that will come to resemble ground beef). Keep frying and scraping (you can leave the mixture for several minutes to allow a crust to build up) until the mixture begins to look ‘dry’ and resembles cooked ground beef — remember that this will firm up even a bit more as it cools, so leave it just slightly moist.
This usually will take 30 minutes on high heat.

In a separate pan, brown the mushrooms an onions until soft.

Meanwhile, boil pasta water.

Cook the pasta.

At the last minute, stir the mushroom and onion mixture, sour cream, salt, and pepper into the lentil meat. Put on top of pasta and serve.

These sandwiches are great to make ahead
and freeze – they reheat in the microwave beautifully.

12 Biscuits
12 eggs,beaten
12 Beef Breakfast Sausage Patties, cooked
Optional: 12 Slices American Cheese

Instructions:

Very gently cook eggs, without scrambling, in a small egg pan, one egg at a
time. Repeat.

Form sausage into patties or sausage links (about 4-5 inches long and 1/2 inch
thick). Fry on low to medium heat until cooked through.

Assemble sandwiches: Cut bread/biscuit in half, placing a sausage patty and egg
portion, plus a piece of cheese if desired, on top.

Wrap in plastic wrap, place in a freezer bag, and freeze. To reheat, defrost,
then microwave for 5 minutes or so, or reheat in the oven at 350 degrees
for 10 minutes without defrosting. DO NOT FORGET TO REMOVE PLASTIC WRAP.

After my son
had turkey breakfast sausage at a restaurant in New York, he begged and begged me to make
sausage for breakfast. In vain I searched for a turkey or beef sausage – we
don’t eat pork – but I couldn’t find one in any of our local stores, so I decided to make my own.

This tastes
so close to the Jimmy Dean sausage that my husband, who has always gotten sick
from sausage’s high fat content, was worried! The addition of flour makes the
lean beef very easy to work with, and it keeps the sausage moist.

This recipe
makes 16 patties or 32 links and freezes beautifully.

2 pounds lean
ground beef
2 tsp sea salt  or kosher salt
2 tsp black pepper
2 tsp freshly chopped sage leaves
1 tsp fresh or dried thyme
1 tsp fresh rosemary leaves or 1/2 tsp dried
2 tbsp dark brown sugar
1/2 tsp nutmeg
1/4 tsp cayenne pepper
1/2 tsp red pepper flakes
1/4 tsp ground coriander
3 Tbsp Better Batter Gluten Free Flour

Instructions:

Mix all ingredients in a large bowl. You can use this immediately, but for best
taste, let it sit for at least an hour.

Form into patties or sausage links (about 4-5 inches long and 1/2 inch thick).

Fry on low to medium heat until cooked through.

Refrigerate any unused sausage for up to a week, or freeze for up to three
months.