Instead of using two eggs, I place 2 tablespoons ground flaxseed meal and 6 tablespoons of water in a microwaveable container for each egg replaced. Microwave for about one minute. Stir. Let it rest and gel up while you prepare the rest of the recipe. Before we went soy and corn free we also had good luck using either a heaping tablespoon of soy flour or cornstarch mixed with 1 tbsp. of water for each egg. You can also use
Ingredients: 2 Tablespoons ghee (or margarine) 2 Tablespoons Tapioca flour ¼ teaspoon salt 1/8 teaspoon pepper 1 cup milk substitute of your choice. I use rice milk Heat ghee in 1 ½ quart saucepan over medium heat until melted. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute. Mustard sauce: Stir in ¼ teaspoon dry
Ingredients: 2 tablespoons cream of tartar 1 tablespoon baking soda 1 tablespoon arrowroot or tapioca flour or cornstarch Instructions: Combine ingredients and store tightly covered. (For double-acting baking powder, use 1/4 teaspoon of baking soda and 1/2 teaspoon of cream of tartar for each teaspoon needed.) Notes: If you are on a rotation diet, or also avoiding corn, you could replace it with another flour like tapioca or arrowroot. We have also used rice flour. Apparently the flour is just a
Don’t want to make a huge batch of Ozma Mix to test it out? Try the small batch version below:Ingredients: 2 2/3 cups GFCF flour (any mixture will work) 6 Tbsp shortening 2 Tbsp baking powder 2/3 cup tapioca flour 1 tsp sugar 2 tsp xanthan gum 1/2 tsp salt Don’t buy expensive mixes at the Health food store, you never know what is really in them. Make it your self, and you can make sure it is safe for your family.
These are really good, and served with hummus, they are to die for. Ingredients: 1 cup golden flax seeds 1 cup brown flax seeds ½ cup sun-dried tomatoes, soaked in 1 C lukewarm water until soft 1¼ cups pumpkin seeds, soaked and drained 1 tablespoon Shoyu, or to taste (make sure your soy sauce is gfcf! I actually left it out, and it was ok.) 1 teaspoon lemon juice, fresh squeezed 1 teaspoon sea salt, or to taste ½ teaspoon
When I say real, I mean it is not gritty, it stays together, it is flaky and good. You would not know it was gluten free. It tastes and acts like the real thing! Ingredients: 2 cups Sorghum Flour 1 teaspoon salt 2/3 cup palm shortening 6-8 tablespoons ice water Mix flour and salt in a large mixing bowl. With a pastry blender, (or use one like mine, called a fork!) cut in shortening until it resembles coarse crumbs. Mix
Ingredients: 1 1/2 cups Ozma MIX – an easy baking mix you can make yourself. Get the recipe here. 1/3 cup water 1 tsp. oregano 1 tsp. cumin 3 tsp. olive oil Combine MIX with other ingredients to make a soft dough. Knead in bowl 12 times. Roll or pat out thin on a greased (with olive oil) cookie sheet into an 11 or 12 inch circle or into a rectangle. Turn up edges of dough. Bake in a 425o F oven for
Ingredients: 1 cup Ozma Mix (an easy baking mix you can make yourself. Get the recipe here.) 1/4 cup Ghee (or coconut oil) 2 tablespoons boiling water Mix together Ozma Mix and ghee/oil in medium mixing bowl. Add boiling water and stir quickly until you get a soft dough. Press into a 9-inch pie pan (rolling between plastic wrap will help prevent sticking). Put in freezer for 15 min. Bake at 400 degrees for 8-10 min, or until golden brown.
Ingredients: 2 cups sorghum flour 1/2 cups tapioca flour 1 teaspoon sea salt 1 cup water, rice milk kefir or rice milk 1 tablespoon lard or shortening (optional) Mix all ingredients, except lard/shortening. Cut in the shortening/lard with a pastry knife or a fork. Pat or roll into 3-4″ flat cakes. Fry at medium heat, with the oil of your choice until golden brown.
Ingredients: 2 cups Ozma Master Mix – an easy baking mix you can make yourself. Get the recipe here. 1/3 to 1/2 cup water Rice milk (or other acceptable milk) Measure MIX into bowl; add 1/3 cup water and stir. Add a little more water if needed to form a soft dough. Knead gently about 12 times in a bowl or on a surface sprinkled with MIX. Roll or pat into 1/2 inch thickness. Cut into circles using a floured biscuit cutter, or