Peggy C's photos with the keyword: GF

.. fixed for breakfast .. homemade GLUTEN FREE flatbread .. fill with bacon/egg/American cheese .. with a cup of coffee .. ah, just right ! collage done in: www.picmonkey.com © All rights reserved - Recipe for Flatbread -- Gluten Free 1 c. brown rice flour //// used all-purpose GF flour 1/2 c. cornstarch 2 T. sugar 2 tsp. Xanthun gum 1/8 tsp. baking soda 1/2 tsp. salt -- mix all these dry ingredients in a mid-size bowl Pre-heat oven to 350 deg. F 3/4 c. water 1 tsp. cider vinegar 2 eggs 2 T. canola oil -- mix all wet ingredients --- then, add to the bowl of dry ingredients Grease and flour [with GF flour] either two 8"square pans or a 13x9. Pour batter into pan [s]. Spread with back of wet spoon if dough is sticky. Bake @350 deg. F for about 15 min. or til bread pulls away from sides of pan. [ mine took a little longer ] --used for supper, putting melted butter, Parmesan cheese and herbs .. grilled under broiler til just bubbly --then, used to make a Breakfast sandwich the next morning * have no idea where I found this or would give proper credit !

Banana Bread put on rack to cool .. both loaves .. took one to the drum circle .. came home with an empty pan .. requests made to 'please make more?' .. - preheat oven to 350 degrees F, with rack placed in lowest position - pan sizes: 8.5 x 4.5 x 2.5 (2 loaves) or 9 x 5 x 3 (1 loaf) Recipe Ingredients: 1 c. sugar 1/4 c. unsweetened applesauce 1/4 c. butter / room temp. 1/2 c. eggs ... 2 eggs ... 1 1/2 c. mashed bananas .. 3 or 4 1/2 c. sour milk .. can use regular and just add vinegar or lemon juice to sour it 1 t. vanilla [ didn't use vanilla: used spices instead] 1 t. ginger & 1/2 t. allspice 2 c. Bob's Red Mill Gluten Free All Purpose flour 1/2 c. cornstarch [ if making w/regular wheat flour .. leave out cornstarch .. make flour amount= 2 1/2 c. all purpose flour ] 1 t. baking soda 1 c. chopped nuts [ opt ] -- but, if toasted ahead of time, taste so good Directions: In large bowl, put all dry ingredients. Mix well with spoon. [ not the nuts, yet ] For wet ingredients - mix well in a separate bowl. Combine wet ingredients into the dry; mix well. Add nuts and stir. Spoon into loaf pan [s] which have been greased on the bottom only. Bake the smaller 8.5 " pans for about 1 hour. The 9" loaf .. about 1 1/2 hrs. Note: baked 2 8.5" pans just under an hour. Toothpick inserted in center should come out clean. Remove and place on cooling rack for 10 min. Then, loosen sides of pan [s] and place top side up on rack to completely cool. Wrap tightly in plastic wrap and store at room temp. up to 4 days or refrigerate up to 10 days. Plan on making more and freezing them. ** For the Banana-Brandon topping: - slice bananas length wise & place over batter before baking - sprinkle a mix of cinnamon .. nutmeg .. ground cloves and either brown sugar or cane sugar .. this caramelizes on top. All this part is subject to how much intensity of spice you like. But, oh -- this is really good ! Would give credit to the original recipe, but have no idea where I got it. Have changed my baking to no wheat/gluten., but this one used to be made with regular flour. * all photos: © All Rights Reserved