In Pennsylvania, the Amish and Mennonite communities are famous for their pillowy, sweet sandwich bread.  This loaf, which has been adapted from a local Amish friend’s recipe, is perfect for taking on long hikes through the woods, or for piling high with deli-thin lunch meat and cheese.

The addition of honey as a sweetener helps keep the loaf fresh and adds a subtle, soft texture often lacking in homemade white breads. This is also – by far – one of the easiest breads to make and can be incorporated into any after-dinner kitchen activity in order to provide the ultimate in soft, fresh bread everyday.

6 cups Better Batter Gluten Free Flour

1 1/2 tsp salt

3 cup whole milk or milk substitute

1 packet active dry yeast

2/3 c honey

4 Tbsp butter or df margarine

Optional: one egg white, 1/4 c water, and sesame seeds

Instructions:

Preheat the oven to 375 degrees.  Grease and flour two 9×5 inch loaf pans; 10 mini pie tins; or 2 hamburger bun molds.

In a large mixing bowl combine the Better Batter flour and salt and set aside.

In a large saucepan or microwave safe container, combine the milk, butter, and honey. Heat until the butter just begins to melt (about 5 minutes on the stove on low heat,  or about 1 1/2 minutes in the microwave). Do not let the mixture get hot! Allow to cool for a few minutes, or until lukewarm.

Stir and add the packet of yeast. Stir again and let sit for 5 minutes.

Add the liquid mixture to the flour mixture and stir with your hand vigorously, until the mixture is thick and looks like chocolate chip cookie dough, abotu 10 minutes. Alternately mix on high speed of stand mixer for 4 minutes.

Spoon into the loaf pan or tins. Wet hands and smooth surface of dough. Take a wet finger and run it around the edge of the pans to make a small indentation/groove. this will allow your bread to rise in an even dome.

If desired beat the egg white and water together. Brush lightly over the dough and sprinkle with sesame seeds.

Let rise 40-50 minutes and bake:

For loaf bread bake for 45-55 minutes

For mini tins bake 20-30 minutes

For hamburger tins, bake 15-25 minutess

The crust should be golden brown but not hard.

Let cool for ten minutes, then turn out onto a wire rack ,and cover with a tea towel – this will keep the crust soft!

Let cool completely before slicing or serving.

This recipe makes 2 large entree-sied salads.

4 c romaine lettuce, rinsed and finely chopped
1 tomato, seeded and chopped
4 ounces boneless skinless, cooked chicken breast
2 hard cooked eggs, chopped
1/2 pound bacon (applewood preferred), cooked untl crisp and crumbled
2 oz watercress, rinsed well and drained
1 small Haas avocado, chopped finely and tossed with lemon juice
1/3 c blue cheese or Roquefort, crumbled
1 small bunch chives, minced
1/2 c baby corn, steamed or canned and well drained
2 c Thyme Croutons
Cobb Dressing (recipe follows)

Instructions
Divide lettuce evenly between two plates or bowls. Artfully arrange remaining ingredients on top of lettuce in sections, so that colors compliment one another (place bright tomatoes next to pale chicken).

Pour Cobb Dressing over and serve immediately.

Cobb Dressing
1/4 c water
1/4 c red wine vinegar
1/2 tsp sugar
1 tsp fresh lemon juice
2 tsp salt
1 tsp black pepper
1 tsp Worcestershire Sauce
1/4 tsp mustard powder
1 small clove garlic, minced
1/4 c extra virgin olive oil
3/4 c salad oil

Whisk all ingredients together and pour over salad.

Sincerely,

Joanne Hwaszcz

Salad
8 cups romaine or iceburg lettuce, chopped
1 cup grated or chipped carrot
2 cups canned sweet corn
2 cups canned black beans, drained and rinsed well
1 recipe Cilantro Lime Chicken , chopped into bite sized pieces(chop the peppers, too)

1/2 c celiac safe tortilla chips, roughly crushed (optional)

Southwestern Dressing
1 c water
1/4 c macadamia nuts
1 tsp vegan probiotic powder
2 tsp parsley flakes
pinch red pepper flakes
1/4 tsp salt
1 Tbsp apple cider vinegar
1 tsp lime juice
1 tsp chili powder
1/8 tsp onion powder
1/8 tsp garlic powder
1/8 tsp cumin

Instructions
Assemble Salad Ingredients: Split all ingredients equally between four plates, in the order suggested.

Mix Dressing Ingredients: blend in a blender until completely smooth. Pour over salads, dividing equally between four plates.

1 packet active dry yeast

1/4 c lukewarm water

1 2/3 c lukewarm buttermilk (or use 1T vinegar to df milk alternative…)

3 T sugar

1 1/2 tsp salt

6 T unsalted butter at room temp

3 1/2 c Better Batter Gluten Free Flour

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

In a small bowl sprinkle the yeast over the water and let sit till bubbly, about 5 minutes.

In the bowl of your mixer, combine the buttermilk, sugar, salt, and 3 T of the butter.

Stir in the yeast. Add the flour and beat on high for 3 minutes.

Place in a greased 9×5 inch loaf pan.

Smooth the top with a spatula or hands dipped in water.

Let rise till almost doubled in bulk.

Meanwhile, melt the remaining 3 T butter.

With a sharp, wet knife cut a 1/2 inch deep slit in the batter. Pour the butter into this and over top of the dough.

Bake for 35-45 minutes (it should be deep golden brown).

Remove to a wire rack and cool completely before slicing.

The delicious traditional combination of spinach and cheddar cheese is enhanced by the smoky undertones of freshly roasted red pepper. This is substantial to be a meal in its own right.

3 cups fresh spinach, rinsed well and drained (or one package frozen spinach, thawed and very well drained)

1 small onion, diced finely

1/2 roasted red pepper

8 oz. shredded sharp cheddar cheese

1/2 c sour cream

2 c water

6 eggs

1/4 c Better Batter Gluten Free Flour

1 tsp salt

1/4 tsp each pepper and nutmeg

dash hot pepper sauce or pinch red pepper.

1 recipe Mom’s Basic Pie Crust

Instructions

Roll out your pastry and fit it into a pie shell or quiche dish.

Put the spinach, onions, and red pepper in the pastry crust and top with cheese.

Mix together the sour cream, water, eggs, spices, and flour until smooth and pour over the filling.

Bake at 375 degrees for 50-60 minutes, or until light golden brown.

Remove from the oven and let cool 10 minutes before serving.

To roast a red pepper:

Take a red pepper and hold it over the flame of your grill, or gas stove (or stick it on the electric heating element over medium high heat) until the skin blisters and burns. Let the Pepper cool, then scrape the skin off with a knife or your fingernails. Slice thinly and use in recipes (you can cover the extra pepper in oil and store in the fridge).

This is the definitive gluten free croissant – flaky layers of rich, buttery yeasted pastry are formed into crescents and allowed to rise, then coated with an egg wash and baked. These rolls are perfect for breakfast, and they freeze and reheat beautifully.

2 sticks of butter (8 Tablespoons each), frozen

1 package (tbsp) rapid rise or bread machine yeast

1/4 c warm water

1/4 c sugar

2 sticks of butter (8 tbsp each), cold

3/4 c Full Fat Sour Cream

3/4 c Full Fat Ricotta Cheese

1 egg

2 1/2 cups Better Batter Gluten Free Flour

1 teaspoon salt

1 teaspoon cream of tartar

1 teaspoon baking soda

AT LEAST 3 cups of Better Batter flour for rolling

2 egg whites, beaten with 1/4 c water, till slightly foamy

Instructions

Place yeast, water, and sugar in a bowl and set in a warm place to proof for 10 minutes, or until creamy and foamy. (This is important!)

Cream together cold butter, sour cream, ricotta cheese, and egg until whipped, creamy and semi-yellow in color (about 3-4 minutes) – the butter should resemble cottage cheese.  Add yeast water to the mixture and mix well.

Add Better Batter Flour, salt, cream of tartar, and baking soda. Mix together until the dough comes together – mostly away from the sides and begins to form a ball or lump in the middle of the mixer (about 3-4 minutes). It will still be sort of sticky!

Divide the dough into two portions. Shape each one into a rectangular patty about 4x6x1.5 inches

Place into a Ziploc bag. Refrigerate at least two hours, overnight is preferred, or freeze for an hour.

Meanwhile, grate the frozen butter and put it into a freezer-safe storage container/bag. Return grated butter to the freezer until you are ready to use. You can divide it at this time to make it easier.

Working in a cool place, lay down a parchment paper or Silpat and flour heavily with about a cup of flour.

Remove one of the rectangles of dough from the fridge, and half of the butter from the freezer.

Generously dust the top of the dough rectangle and roll the dough as to about 1/8 inch thickness. You should be able to see through the dough partially, or until the rectangle is about 27″ long and about 15″ wide.

Turn the dough lengthwise. Generously sprinkle the middle 1/3 of the dough with about 2-3 tbsp of the the grated, still-frozen butter. Fold up the bottom third of the pastry over the top of the middle third. Sprinkle two more tbsp or so of the grated, still-frozen butter over the top of the part you just folded on top. Fold down the top third of the dough to cover the center/butter again. If your dough is getting warm, please put it in the fridge for at least an hour

Generously flour the top, sides, and bottom (lift the dough gently to push flour underneath) of the dough. Repeat the rolling out thin and butter sprinkling one more time. You will sprinkle the butter on twice and roll out three times. You’ll need a lot of flour, and you should be able to see the flecks of butter through the dough.

After the round of of butter sprinkling and folding, turn the dough again and roll the dough out for it’s final time,rolling it to about 1/4 inch thick (not thicker!). Work quickly at this point as the dough will be starting to warm up again.

Leave the dough lying flat along the parchment paper and divide into long triangles with the pizza cutter. Each triangle should be the full length of the long end dough – about 15 inches, with a wide end of about 4 inches. You will end up with 8 large triangles for each 1/2 of the dough. At this point you may want to fill your croissants with all kinds of goodies by placing your filling on the wide end of the triangle.

Roll the croissant up from the wide end carefully (as the layers are thin). Seal the end (to keep it together during baking) by brushing the beaten egg white onto top ½ inch before finishing the roll. Shape into a crescent moon shape.

Brush the completed croissants with beaten egg white (this makes them shiny and pretty).

Lay the complete croissants on a parchment paper lined baking sheet and Let rest in a warm place for 30 minutes or so. Repeat steps 7 through 16 with the remaining dough. Bake the croissants at 425F for 18-22 minutes or until golden brown.

You’ll have blistery, puffy, buttery, yeasty croissants. The real deal.

1/2 cup oil

1/4 cups Better Batter Gluten Free Flour

1 cup minced onions

1 pound eggplant AND 1/2 pound hulled sunflower seeds, chopped together into a very slightly chunky paste (use a food processor)

1/3 c celery, minced

1/2 c finely minced parsley

1/2 cup diced green pepper

1 clove garlic, minced or crushed

2 tsp salt

1 tsp pepper

1/8 tsp cayenne pepper

4 1/2 c vegetable stock

2 c long grained rice

Instructions:

Cook the rice in the stock.

In a large pot, heat the oil and simmer the flour in it till the flour thickens.

Add the onions and saute for several minutes.

Add the eggplant pate and saute for several minutes.

Add the celery, parsley, and garlic and saute for a minute or two, then add the salt, pepper, and cayenne and cook for another 3 minutes.

Mix the cooked eggplant mixture into the cooked rice.

Put in a 350 degree oven and allow flavours to meld for 20 minutes, then serve warm.

4 pounds 80% lean chuck roast
1/4 c Better Batter Gluten Free Flour
oil for browning

1-2 pounds carrots
1 onion, sliced very thin
2 cloves garlic
1/2 c tomato ketchup
1/4 c brown sugar
1/4 c apple cider vinegar
2 c water
2 tsp salt
1 tsp black pepper

Instructions:

Dredge the meat in the flour and set aside for about 10 minutes.  In a heavy skillet, heat the oil. Brown the meat on all sides and set into a dutch oven or crock pot. Place all the other ingredients into the pot.

Cook on low in a crock pot, or at 300 degrees for at least 5-6 hours, or until the meat is tender.

This is even better on the second day, after the flavors have had a chance to meld.

2 packages active dry yeast

2 cup warm water

1 Tbsp vinegar

5c Better Batter All Purpose Flour

1 Tbsp sugar

1 Tbsp honey

3 tsp salt

12 whole eggs

16 Tbsp shortening

Instructions:

Preheat your oven to 375 degrees. Grease 2 9x5x3 inch loaf
pans.

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.

Wrap tightly and freeze, if desired.

1 pound of pinto beans, cooked in water
1/2 c olive
oil
1/2 c Better Batter Gluten Free flour
2 c diced onion
2 c diced green peppers
1 c diced
celery
3 cloves minced garlic
4-6 cups chopped tomatoes
4 quarts
vegetable stock or water
1 tbsp dulse flakes
1/8 tsp dried oregano
1/8
tsp thyme
1/8 tsp black pepper
1/8 tsp cayenne
1/8 tsp celery salt
1
tsp paprika
1/4 tsp basil
1 large
winter squash, cut into 1/2 inch cubes
1 pound okra, with the stems cut
off

1 large pan warm cooked
rice.

Serve over rice.

1 tablespoon butter, melted

1/2 medium onion, chopped

1/4 cup melted butter

1/4 cup Better Batter Gluten Free Flour

2 cups half-and-half

2 cups chicken stock or bouillion

1/2 lb. fresh broccoli

1 cup carrots, julienned

salt and pepper to taste

1/4 teaspoon nutmeg

8 ozs. grated sharp cheddar

Instructions
Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time.

Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree.

Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

6 cups
Better Batter Gluten Free Flour

1/4 cup baking powder

4 cups sugar

2 teaspoons salt

1 1/2 cups shortening (we like to use organic palm oil shortening, because
it has no transfats)

Instructions:

In large bowl
combine flours, sugar, baking powder and salt. With pastry blender, cut in
shortening until mixture resembles cornmeal. Divide into 3 Ziploc Bags – 4 cups
apiece. This will make a white, yellow, or butter cake (see below). For spice
and chocolate variations, see below.

To make 1 cake (9×13 or two 8 inch layers)

4 c. cake
mix (in bag)

2 tsp.
vanilla

2 eggs
slightly beaten

1 c. milk
or water

Stir
ingredients for cake until just blended – DO NOT OVERBEAT!. You may need to add
a little more milk. 

Pour into
9x13inch pan. Bake at 350F for 25 to 30 minutes.

Variations 
Variation
for a White Cake:

Prepare as
for the basic cake except use 3 egg whites for the 2 whole eggs. Whites may be
beaten separately and added for a lighter cake. – beating the whites for any
cake will result in a much lighter cake.

Variation
for a Butter Cake:

Add butter
extract instead of vanilla to your cake.

Variation
for a Chocolate Cake:

Add 3 cups
cocoa powder to the basic cake mix. Divide as usual. Alternately add 3/4 c
cocoa powder to each individual bag. Add more cocoa for a Devil’s food cake.

Variation
for a Spice Cake:

Add 1
teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice
to each basic cake mix bag. This can be altered in turn by using pumpkin,
banana, or applesauce instead of/along with liquid. Add enough to moisten the
mix – -this makes an exceptionally moist cake.

Variation
for a Pineapple Upside Down Cake:

Melt 1/2 cup
butter in the bottom of a 9×13 pan. Add 2/3 cup brown sugar, stirring into the
butter. Arrange pineapple slices in the pan. Top with the basic (yellow cake)
mix recipe. Bake 30 to 35 minutes, cool 5 minutes, and invert to serve.

8 1/4c Better Batter Gluten Free Flour

1 1/4c nonfat dry milk powder

1/4c baking powder

1/4 c sugar

1T salt

2c shortening

Instructions:

Mix
all ingredients together, cutting in the shortening until the mixture is very
fine. Store tightly covered.

To make Pancakes:

2 cups mix

1 cup milk

2 eggs

Mix together and cook
on a hot griddle.

To make Waffles:

2 cups mix

1 1/3 c milk

1 egg

2 Tbsp oil

Mix and pour into a
greased, hot waffle iron. Let cook about 5 minutes, or until iron stops
steaming.

To make biscuits:

2 1/4 c mix

2/3 c milk

Heat oven to 450
degrees. Stir together milk and mix. Add more milk if necessary to form a soft
dough. Drop by 1/2 cupfuls onto a greased baking pan and bake 8-10 minutes.
Optional: add 1 Tbsp garlic salt and one package of finely shredded cheese to
the mix before adding milk.

Potstickers are tasty Chinese dumplings, filled with vegetables, that can be steamed or pan fried. The secret to a good potsticker is to roll the dough very thin. This recipe makes about 60 potstickers. Feel free to half the
recipe, and make other fillings, for a variety.

1 tbsp oil
2 c finely minced green cabbage
1/2 c finely shredded carrot
1/2 c chopped water chestnuts
1/2 c bamboo shoots, minced
10 cloves garlic, crushed to a paste
2 Tbsp ginger, minced (available at the grocery or mince your own)
1/4 c minced green onion
1/2 tsp salt
1/2 tsp dark sesame oil
4 recipes Wonton Wrappers
Better BatterFlour, for rolling, as well as a 3 inch round cookie cutter and potsticker press (optional)
water or egg white

Instructions:
Heat the oil in a large pan. Add the cabbage and cook until wilted,
about 9 minutes. Remove from heat and let cool.

Add the carrot, chestnuts.bamboo shoots, garlic, ginger, green
onion, salt, and sesame oil and stir well to mix.

Split the pasta in half, and roll out one half at a time. Place the
dough on a floured surface (I like to use a silpat) and sprinkle generously with flour. Roll out until the dough is 1/8-1/4 inch thick.

Gently fold the dough in half to mark the center crease and unfold.
Using the cookie cutter, lightly mark circles on half the
dough (do not cut through the dough!

Working quickly coat the marked side of the dough with water or egg
white and place a large teaspoon (up to a tablespoon) of filling in the center of each circle.

Fold the dough over and press lightly to seal around the pockets of
filling. Using the cookie cutter, cut out the circles of dough. Gather and reroll the scraps, continuing to mark and fill the dough as instructed. Set aside to dry while you make the second half of the pasta.

Alternately, cut three inch circles and use a potsticker press to
fill and seal the potstickers. Use a little egg white on the edges before sealing.

Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium heat.

Place half of pot stickers in bottom of skillet; cook 3 minutes or until
bottoms are lightly browned. Add 1/2 cup water to skillet; cover and cook 3 minutes or until liquid is absorbed. Place pot stickers on a serving platter; set aside, and keep warm.

Wipe skillet with a paper towel. Repeat procedure with remaining vegetable oil, remaining pot stickers, and remaining water.

Serve with Dipping Sauce (Below):

Dipping Sauce
6 Tbsp GF Tamari Sauce
3 Tbsp rice vinegar
1 tsp hot chili oil OR sesame oil
1/2 tsp brown sugar
1 tsp minced garlic
1 tsp minced ginger

Instructions:

Combine all ingredients and let sit for
about an hour before serving.

1 stick butter, room temperature
1 1/2 c plain yogurt
1 c water
4 c Self Rising Flour

Instructions:

In the bowl of your food processor, or with two knives, combine the butter and
flour until absolutely integrated. The mixture will look a bit like cornmeal.

Mix water and yogurt. Stir into flour mixture and knead until combined.
Mixture will be slightly sticky.

Turn onto floured cookie sheet and pat into 1 inch thickness. Cut with a two
inch biscuit cutter. Arrange biscuits so that the biscuits are just touching.

Preheat oven to 475 degrees.

Bake 10-25 min. till just golden.

Serve warm.

This pizza was made famous by the California Pizza
kitchen. There are a lot of variations available on the web, but most of them
are a little overpowering on the bbq end. You’ll find this pizza a subtle
improvement over the original and a huge improvement over the imitators.

Note: the crust called for here will make one
regular 12 inch pizza or 2 extra thin 12 inch pizzas. We like it best extra
thin, but if you choose to make a single pizza, cut the topping amounts in half.

2 cups warm water
1 Tbsp yeast (or 1 package)
1 Tbsp sugar
2 1/2 cups Better Batter Gluten Free Flour
1 tsp salt
2 Tbsp olive oil

12 ounces Fontina Cheese
1 pound chicken breasts, cubed
1 large onion, very thinly sliced
olive oil

2 cups GF barbecue sauce PLUS 1/4 c barbecue sauce
2 c pizza sauce or marinara sauce.

Instructions:

Preheat oven to 350 degrees. Line cookie sheets/baking stones with parchment
paper or oil a stone-wear pizza pan.

In a bowl, combine the water, yeast and sugar, stirring to dissolve. Let sit
5 minutes. Add the rest of the ingredients and beat at high speed for 3
minutes. 

Spread batter onto prepared pan/s to make one regular crust or two thin
crust large pizzas.

Bake for ten to fifteen minutes, or until crust is slightly puffed and light
brown.

Meanwhile, in a mixing bowl, mix the pizza sauce and barbecue sauce
together, Set aside. Also, sauté the onions in olive oil till soft. Add the
chicken and 2 tbsp of the barbecue sauce and sauté for 10 minutes, gently.

Pour the barbecue/pizza sauce mixture on to the pizza, and cook for 5 more
minutes.

Meanwhile add the last 2 tbsp of barbecue sauce to the chicken and sauté for
5 more minutes, turning the heat up.

Open the oven and spread the chicken and onion mixture onto the pizza. Top
with the cheese and bake until the cheese is melted, about 5-10 minutes.