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
Ingredients: 2 c sorghum flour 1 1/2 tsp guar gum /xantham gum 1/2 tsp baking soda 2 tsp baking powder 2 tsp dried egg whites (real whites ok) 1/2 tsp salt 2 eggs (could replace if needed) 3 Tblsp Spectrum palm shortening or GHEE or GF CF Margarine 2 Tblsp honey 1 cup + 1 Tblsp soda water, perrier, etc 1 to 2 tsp flaxseed meal (optional. This gives the “Roman Meal” bread affect!) Mix ingredients together. Consistency will be
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 2/3 cup GFCF Flour (rice flour, sorghum or garbonzo bean works great!) ½ cup honey OR maple syrup 2 teaspoons cinnamon 1 teaspoon allspice 2 teaspoons baking powder 1/4 teaspoons salt 3 eggs (or 2 teaspoons arrowroot) 1 cup pumpkin (Libby’s or all pumpkin equivalent) ¾ cup oil 3 Tablespoons flaxseed meal (ground up flaxseeds) Mix all ingredients well. Bake 350 degrees for 35 minutes into a greased bread pan. Recipe makes 1 loaf. Note: this recipe can
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: 3 cups Sorghum flour 1 cup Tapioca flour 1/2 tsp Baking powder 1 tsp Sea Salt 1/2 cup Rice Milk (or other milk substitute or water) 1 tbsp Honey 1 Egg 4 tbsp Olive Oil 1 tsp Nigella seeds (Kalunji) {Naan is traditionally topped with these, but if you can’t find them, try a different seed like sesame or cumin seeds.) How To Make Naan: Sift the flours, salt and baking powder into a bowl and make a well
These are Woggle-Bug’s new favorite breakfast. If made with a full dozen eggs they’re high in protein, but they’re a lot more attractive to the kiddos than scrambled or hard boiled eggs. Ingredients: 1 cup tapioca flour (potato flour, aarowroot starch or cornstarch also will work) 2 cups sorghum flour (substituting some/all rice flour, buckwheat, or other gluten free flour is OK) 1 tsp. xanthan gum 1 tsp baking soda 1 tsp salt 2 cups rice milk (or coconut milk,
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.