Gluten Free Recipes

Dutch Baby Pancake made with Gluten Free Breakfast Mix

Cook time 30 minutes
Dietary Gluten Free
Meal type Breakfast
By author Eats and Treats Cafe
Dutch Baby is an incredibly easy to make egg-like and lightly sweet popover "pancake" baked in a cast iron pan. As the simple egg batter bakes, it puffs around the edges. Serve Immediately, as it falls soon after being removed from the oven...delicious dusted with powdered sugar, or with fruit toppings or syrup.

Ingredients

  • 1/8 teaspoon gluten free vanilla extract
  • 1/2 cup Big River Grains Gluten Free Breakfast Mix
  • 1/8 teaspoon teaspoon salt
  • 1 tablespoon powdered sugar, sifted
  • 2 tablespoons butter or non-dairy buttery spread
  • 10 tablespoons milk of your choice
  • 3 Large eggs

Note

Dutch Baby is an incredibly easy to make egg-like and lightly sweet popover "pancake" baked in a cast iron pan.  As the simple egg batter bakes, it puffs around the edges.  Serve Immediately, as it falls soon after being removed from the oven...delicious dusted with powdered sugar, or with fruit toppings or syrup.

Directions

Preheat oven to 375 degrees. Put the butter in a large uncovered Dutch oven (or cast iron skillet) and place in the oven to heat the pan and melt the butter.
Meanwhile, in a large liquid measuring cup, combine the milk of your choice, eggs and vanilla. Add the flour and a pinch of salt; whisk thoroughly until the batter is smooth. It will have the consistency of thin pourable pancake batter.
Remove the Dutch Oven from the oven and swirl to evenly coat it with the melted butter. Pour batter into the pan and return to the oven. Bake for 30 minutes, rotating the pan halfway through the baking time. The Dutch Baby should be very puffed and golden brown when you remove it from the oven. Dust with powdered sugar and serve immediately with maple syrup or jam. Makes two breakfast servings.

Cinnamon Sticky Buns & Pull-Apart Loaf with Gluten Free Cinnamon Roll Mix

Serves 6
Cook time 30 minutes
Dietary Gluten Free
Meal type Bread, Breakfast, Dessert
By author Eats and Treats Cafe

Ingredients

  • 1 1/2 cup brown sugar
  • 1/4 cup cinnamon
  • 1 cup rice milk
  • 4 1/2 teaspoons yeast (2 packets)
  • 4 Large eggs, room temperature
  • 7 tablespoons canola oil, divided
  • 5 tablespoons apple cider vinegar
  • 1 bag Big River Grains Gluten Free Cinnamon Roll Mix (760 grams)

Note

Using Big River Grains Gluten Free Cinnamon Roll Mix, here are two delicious variations for your cinnamon-y repertoire. Half the roll mix package makes six sticky buns or one pull-apart loaf. Shown below is the full roll mix recipe, using half to make a pan of sticky buns and the other half for a pull-apart loaf. Enjoy!

Directions

Spray one 8” cake pan and one 8½” x 4½” metal loaf pan generously with cooking spray and set aside. In a bowl, combine the brown sugar and cinnamon. Divide the mixture in half and set both halves aside.
Follow the cinnamon roll recipe on the Big River Grains Gluten Free Cinnamon Roll Mix package to make a thick batter.
STICKY BUNS:
Using half the brown sugar and cinnamon mixture, sprinkle 1/3 cup of it evenly in the bottom of the greased cake pan.

Follow the Cinnamon Roll Mix instructions for lining a baking sheet with parchment paper and spreading it generously with 1 tablespoon of oil. Using a rubber spatula, transfer HALF the dough to the center of the oiled parchment-lined baking sheet. Put the last tablespoon of oil on your hands and over the top of the dough, then gently smooth out the dough until it covers the center half of the pan; it should cover the entire 12-inch width of the pan and be 9” wide, leaving 4 inches of parchment open to either side of the dough.

Evenly sprinkle the remainder of half the brown sugar and cinnamon mixture over all the dough. Follow the Cinnamon Roll Mix instructions for rolling the dough into a log, slicing the log into SIX sticky buns, and transferring them swirl side up to the cake pan. Five rolls around the pan and one in the middle works well.

Spray the tops of the buns with cooking spray and then set the pan in a warm place until the buns are puffy and have nearly filled the pan, about 30 minutes. Put a baking sheet under the cake pan (to catch drips) and bake 25-30 minutes in a preheated 325 degree oven until light golden brown and the centers reach 200 degrees on an instant-read thermometer. Remove the pan from the oven and carefully but promptly turn it upside down on your serving plate; remove the pan and allow the gooey cinnamon-y syrup to drizzle over the buns. Makes 6 sticky buns.
PULL-APART LOAF:
Using the remaining half the brown sugar and cinnamon mixture, sprinkle 1/3 cup of it evenly in the bottom of the greased loaf pan.

Using the remaining half of the dough and a large spoon, scoop 2-tablespoon portions of the dough into the loaf pan, putting about 6-7 dough balls in a layer. Sprinkle with some of the brown sugar and cinnamon mixture over the dough layer. Continue making dough and sugar layers until you’ve used it all.

Set the pan in a warm place until the loaf is puffy and has nearly filled the pan, about 30 minutes. Put a baking sheet under the pan (to catch drips) and bake 30-40 minutes in a preheated 325 degree oven until light golden brown and the centers reach 200 degrees on an instant-read thermometer. Remove the pan from the oven and carefully but promptly turn it upside down on your serving plate; remove the pan and allow the gooey cinnamon-y syrup to drizzle over the loaf. Makes about six servings.
MAKE-AHEAD INSTRUCTIONS FOR EITHER RECIPE:
After the loaf is made or the sticky buns are transferred to the cake pan, cover the pans with plastic wrap and refrigerate. The next morning, unwrap the pans and set them in a warm place to rise; this may take 1-2 hours—then continue with the baking instructions.

Cranberry Orange Scones with Gluten Free Biscuit Mix

Serves 6
Cook time 20 minutes
Dietary Gluten Free
Meal type Breakfast
By author Eats and Treats Cafe

Ingredients

  • 3/4 cups buttermilk
  • 1 Large egg
  • 1/2 teaspoon almond extract
  • 2 1/4 cups Big River Grains Gluten Free Biscuit Mix (570 grams)
  • 1/3 cup dried sweetened cranberries
  • 2 tablespoons sugar
  • 1/2 teaspoon freshly grated or dried orange peel
  • 6 tablespoons cold unsalted butter, cut in chunks
  • 1 tablespoon turbinado sugar

Note

Making big fluffy scones just got easier!  For the dairy-free crowd, this recipe works beautifully with the non-dairy milk of your choice and non-dairy buttery sticks.

Directions

Follow the Jumbo Biscuit recipe on the Big River Grains Gluten Free Biscuit Mix package, adding the almond extract to the wet ingredients, and the dried cranberries, sugar, and freshly grated or dried orange peel to the dry ingredients.
Your scone dough will be a very thick batter; add just enough biscuit mix to your work surface so that you may gently knead the soft dough about 10 times, then pat the dough into a thick 6-7" round with an even height of 1". Sprinkle the turbinado sugar on top.

Using a slicing knife sprayed with cooking spray, slice the dough in 6 equal wedges. Transfer the scones to a lightly greased or parchment-lined baking sheet. Bake in a preheated 375° oven for 17-20 minutes until golden brown. Serve warm. Makes 6 scones.

Christmas Stollen Bread from our Gluten Free Bread Mix

Cook time 40 minutes
Dietary Gluten Free
Meal type Dessert
Occasion Christmas
By author Eats and Treats Cafe

Ingredients

  • 1/2 cup glace fruit mix
  • 1/2 cup raisins
  • 1/2 teaspoon almond extract
  • 1/2 cup slivered blanched almonds
  • 1 tablespoon orange zest, freshly grated
  • 1 1/4 cup warm water (105-115 degrees)
  • 2 1/4 teaspoons yeast (one yeast packet)
  • 2 Large eggs
  • 2 egg whites
  • 1/4 cup vegetable oil
  • 4 teaspoons apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 bag Big River Grains Gluten Free Bread Mix (570 grams)
  • Egg Wash (1 egg, well mixed in a small dish)

Note

Stollen is traditional German bread made with dried or chopped candied fruits, nuts and flavorings. It is often enjoyed during the Christmas season or with winter festivities. Delicious served warm or toasted!

One package of Big River Grains Gluten Free Bread Mix will make one very large or two medium-size stollen loaves.

Directions

In a bowl, combine the glace fruit mix, raisins, slivered blanched almonds and orange zest; set aside. Line a 12x17-inch rimmed baking sheet with parchment paper and spray with cooking spray.
Follow the bread recipe on the Big River Grains Gluten Free Bread Mix package, adding the vanilla and almond extracts with the wet ingredients. With a rubber spatula, stir the fruit and nut mixture into the dough in the mixing bowl.
To make two medium-size stollen loaves, mound half the dough toward one corner of the baking sheet; mound the remaining dough half toward the diagonal corner. (If making one large loaf, mound all the dough slightly off-center on the baking sheet.) Pat both dough mounds into 6-inch ovals (or one 10-inch oval) 2 inches thick; spray with cooking spray.
To create the folded stollen shape, grasp and lift the parchment paper on the edge near one of the dough ovals; fold half the dough over the other half. Repeat with the other dough oval. If needed, use a rubber spatula to gently nudge or reposition the stollens on the baking sheet. Brush the top of each loaf with egg wash.

Set the baking sheet in a warm place until the dough is puffy and risen; this may take 30-40 minutes depending on loaf size and room temperature. Preheat oven to 325°.
Bake the stollen loaves 35-40 minutes until golden brown and the centers reach 200° on an instant-read thermometer. When the loaves are barely warm or cool, dust with powdered sugar, then slice and serve.

Dinner Rolls, Hamburger Buns, or Hoagie Rolls Using Big River Grains Gluten Free Bread Mix

Serves 12
Cook time 25 minutes
Dietary Gluten Free
Meal type Bread
By author Eats and Treats Cafe

Directions

Portion rolls with an ice cream scoop. One package of bread mix makes about 12 dinner rolls, depending on the size of your scoop. Use a smaller scoop for dinner rolls, a larger one for hamburger buns.
Two slightly overlapping medium scoops create the hoagie roll shape.
Scoop dough onto a baking pan lined with parchment paper, spacing a few inches apart; spray with cooking spray.
For hoagie rolls, use your oiled hands to gently shape the two overlapping scoops into one rounded oblong shape 5‐6 inches long and 1 ½ inches wide.
If desired, lightly brush the rolls with egg wash (whisk one egg with a tablespoon of water), then set the pan a warm place to rise 15‐20 minutes.
Bake rolls in a preheated 325 degree oven for 20‐25 minutes until golden brown and the centers reach 200 degrees on an instant‐read thermometer. Transfer to a cooling rack.

Creative Gluten Free Bread Mix Recipe

Dietary Gluten Free
Meal type Bread
By author Eats and Treats Cafew

Directions

Prepare Gluten Free Bread Mix according to recipe on package, but before baking, consider adding:
» For Garlic & Herb Rolls: add 2 teaspoons EACH of freshly minced garlic and fresh minced herbs.
» For Onion & Dill Rolls: 1 cup finely chopped onion and 2 teaspoons freshly minced dill.
» For Cheese Rolls: add 2/3 cup grated cheese. Or try Cheddar & Garlic!
» For Pizza Rolls: use a blend of grated cheeses, chopped sun‐dried tomatoes, and fresh minced basil.
» For Cinnamon Raisin Bread: add one tablespoon cinnamon, ½ cup sugar, and ½ cup raisins.

Chocolate n Oat Bars

Dietary Gluten Free
Meal type Snack
By author Deb Crisman - Adapted from "Dazzling Cookies" cookbook

Ingredients

  • 1 cup Big River Grains sorghum flour
  • 1 cup quick oats
  • 3/4 cups firmly packed light brown sugar
  • 1/2 cup cup butter
  • 1 can Eagle Brand sweetened condensed milk ((14 oz.))
  • 1 cup chopped nuts
  • 1 cup semisweet chocolate chips

Directions

Preheat oven to 350 F. In large bowl combine flour, oats, brown sugar and butter; mix well.(mixture will be crumbly) Reserve 1/2 cup oat mixture.
Line greased 9 x 13 baking pan with parchment paper and press remainder of dry mix on bottom.. Bake 10 minutes. Pour condensed milk over crust. Sprinkle with nuts and chocolate chips. Top with reserve oat mixture; press down firmly.
Bake an additional 30 minutes or until lightly browned. Allow to cool in pan for 10 minutes. Lift onto cutting board. Allow to cool on cutting board for 20 minutes, then cut. Refrigerate overnight.

Chocolate “Whompers”

Dietary Gluten Free
Meal type Snack
By author Deb Crisman - Adapted from Napoli Cafe, Eugene Oregon

Ingredients

  • 8oz bittersweet chocolate or 1-1/3 cup Ambrosia chocolate chips
  • 3oz salted butter
  • 2 eggs
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla
  • 1 1/2 teaspoon instant coffee
  • 1/4 cup Big River Grains Sorghum flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4oz bittersweet chocolate chunks
  • 2 cups nuts of your choice

Directions

Preheat oven to 325. To make uniform 4" portions, use muffin crowns pan or Texas -size muffin tins. Spray with Pam and line with circles of parchment paper.
In double boiler over simmering water, melt the 8oz of cocolate with the unsalted butter. Stir until smooth and allow to cool slightly. Meanwhile, whip the eggs and sugar with an electric mixer for 3 minutes. Add vanilla and the melted chocolate and butter.
Mix the coffee, flour, baking powder and salt together and add to the liquid mixture. Blend well, then stir in the chocolate chunks and nuts by hand.
Drop onto the parchment circles, and use two forks to distribute chunks and level slightly. Bake one pan at a time for 12 minutes. Cookies will be molten. Cool in pans awhile, then remove to racks to cool completely. Do not attempt to handle or remove parchment paper until completely cool. Keep in refrigerator. The Whompers also freeze well.

Chocolate Chip Cookies

Serves 40
Cook time 8 minutes
Dietary Gluten Free
Meal type Dessert
By author Eats and Treats Cafe

Ingredients

  • 2 3/4 cups Big River Grains All Purpose GF Flour Blend (341 grams)
  • 2 3/4 teaspoons Guar or xanthan gum
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1/2 cup Chopped toasted walnuts (optional)
  • 1 cup Butter, softened
  • 3/4 cups Brown sugar, packed (170 grams)
  • 3/4 cups Sugar
  • 1 teaspoon Vanilla extract
  • 2 Large Eggs
  • 6oz Semi-sweet chocolate chips (170 grams)

Note

Looking for a great GF “Toll House” style chocolate chip cookie? This one, adapted from “Artisanal Gluten-Free Cooking” by Kelli and Peter Bronski is sure to please.  Make it yours by experimenting with different GF add-ins such as coconut, raisins or M&M’s.

This is not the famous lava-layered chocolate chip cookie served at the Eats & Treats Cafe in Philomath, Oregon, but a winner nonetheless.

Directions

Preheat oven to 375 degrees. In a bowl, measure or weigh the flour and whisk in the guar gum, baking soda and salt; stir in the nuts and set the mixture aside.
In a mixer, cream together the butter, sugars and vanilla. Add the eggs one at a time, mixing until combined. Add the dry ingredients and mix to incorporate. Stir in the chocolate chips.

Banana Bread

Serves 18
Cook time 1 hours, 10 minutes
Dietary Gluten Free
Meal type Bread, Dessert
Website Eats and Treats Cafe

Ingredients

  • 2 cups Big River Grains All Purpose Gluten FreeF Flour Blend (248 grams)
  • 2/3 cups Sugar
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 2 cups Frozen diced banana, thawed to room temperature (346 grams)
  • 1/2 cup Vegetable oil
  • 2 Large Eggs, room temperature
  • 1 teaspoon Vanilla extract

Note

Here’s a lovely tender quick bread with a dark brown slightly crunchy crust and great banana flavor throughout.  By dicing and freezing ripe bananas ahead of time, you’ll have all the ingredients you need on hand when the mood strikes.

Directions

Preheat oven to 350 degrees. Spray an 8½" x 4½" (or 9"x4½") metal loaf pan with cooking spray; set aside.
In a large bowl, combine the flour blend with the sugar, baking soda and salt; mix well and set aside. In another bowl combine the bananas and remaining wet ingredients; whisk until well mixed.
With a rubber spatula, briefly stir the wet mixture into the dry ingredients. Transfer the batter to the baking pan, spreading evenly to the pan edges. Bake for 65-70 minutes until dark golden brown and the center reaches 200-205 degrees on an instant-read thermometer. Baking time will vary depending on pan size, type of pan, and oven temperature.
Remove baked loaf immediately from its pan and place on a cooling rack to cool completely before slicing.

Cornbread

Serves 8
Cook time 18 minutes
Dietary Gluten Free
Meal type Bread, Lunch, Side Dish
Website Eats and Treats Cafe

Ingredients

  • 2 teaspoons Butter or non-dairy buttery spread
  • 1/2 cup Cornmeal (64 grams)
  • 1 Large Egg
  • 1/2 cup Big River Grains All Purpose Gluten Free Flour Blend (62 grams)
  • 2 tablespoons Sugar
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Guar or xanthan gum
  • 2 tablespoons Unsalted butter or shortening
  • 1/2 cup Milk of your choice, room temperature

Directions

Preheat oven to 425 degrees. Generously grease a 9x5-inch metal loaf pan with cooking spray.
In a large bowl, measure or weigh the flour mix. Add the sugar, baking powder, salt and guar gum; whisk to combine. With your hands, work the 2 tablespoons of unsalted butter or shortening into the flour mixture until pea-sized crumbs are formed.
Combine the milk and egg in a liquid measuring cup and beat with a fork. Pour into the flour mixture and whisk briefly until everything is combined. Whisk in the cornmeal; do not overstir.
Pour the batter into the greased pan. Bake for 15-18 minutes or until the sides of the cornbread are slightly shrinking from the pan and a toothpick inserted into the center comes out clean. With a knife, evenly spread 2 teaspoons of butter on top of the hot cornbread, allowing it to melt and coat and soften the crust. Allow to cool 5 minutes before cutting in 8 squares.

Fruit Galette

Serves 6
Cook time 25 minutes
Dietary Gluten Free
Meal type Dessert
Website Eats and Treats Cafe

Note

Be creative with this one -- use the fruit of your choice or whatever is in season...apple, peach, plum, strawberry, blueberry, blackberry, you name it!

Directions

For the fruit filling, combine 3 cups of fresh of thawed frozen fruit with 3 tablespoons sugar, 1 tablespoon Big River Grains GF All Purpose Flour Blend, and 1 tablespoon of cubed butter or non-dairy buttery spread. If desired, add ½ teaspoon each of cinnamon and lemon juice.
Follow the double crust pie recipe on the Big River Grains Gluten Free Pie Crust Mix package, dividing the dough into six (about 4 ounce) portions and rolling it into six rounds between sheets of parchment paper. Remove the top parchment papers and transfer the pastry rounds on their bottom parchment papers to your baking sheet(s).
Scoop ½ cup of fruit filling and place on the center of each pastry round. Fold up the sides of the galette to create a “bowl” for the filling, leaving the center open. Pour any remaining juices into the center of each galette. Brush the top of the galette crusts with egg wash (1 egg yolk beaten with 1 tablespoon water) and sprinkle with 2 tablespoons of turbinado sugar, and if desired, 2 tablespoons of sliced almonds.
Bake your galettes in a preheated 300 degree oven for 20-25 minutes until golden brown and bubbling. Allow time for them to cool before transferring them to dessert plates and serving.

Peanut Butter Cookies

Serves 36
Cook time 9 minutes
Dietary Gluten Free
Meal type Dessert, Snack
Website Eats and Treats Cafe

Ingredients

  • 1/2 cup Butter, softened
  • 1/2 cup Brown sugar, packed (113 grams)
  • 1/2 cup Sugar
  • 1 teaspoon Vanilla extract
  • 1 Large Egg
  • 2 tablespoons Sugar
  • 1 3/4 cup Big River Grains All Purpose Gluten Free Flour Blend (217 grams)
  • 1 1/2 teaspoon Guar or xanthan gum
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Baking powder

Note

Here it is, the classic crisscross peanut butter cookie made gluten free with Big River Grains All Purpose GF Flour Blend.

Directions

Preheat oven to 375 degrees. In a bowl, measure or weigh the flour and whisk in the guar gum, baking soda, and baking powder; set aside.
In a mixer, cream together the butter, peanut butter, brown sugar, ½ cup sugar, and vanilla. Add the egg and mix until combined. Add the dry ingredients and mix to incorporate.
Divide the dough into 36 equal pieces. With your hands, roll each piece into a ball and place the balls on ungreased (or parchment-lined) baking sheets, spacing them 2-inches apart. Sprinkle cookies with the remaining 2 tablespoons sugar, then lightly flatten the cookies with a fork, making crisscross marks.
Bake for 7-9 minutes until lightly browned. Allow the cookies to rest a few minutes on the baking sheet before transferring to a wire rack to cool.

Rosemary Garlic Focaccia

Cook time 30 minutes
Dietary Gluten Free
Meal type Bread, Side Dish, Snack
Website Eats and Treats Cafe

Ingredients

  • 1 Recipe Big River Grains Gluten Free Bread Mix (batter for one loaf of bread)
  • 3 tablespoons Olive oil
  • 1 tablespoon Rosemary, freshly chopped
  • 1/2 teaspoon Minced garlic (or garlic powder)
  • 1 teaspoon Kosher salt or coarse sea salt

Note

Focaccia is a flat oven-baked Italian bread often topped with olive oil and herbs, however the variations are endless!  Cut in small squares to serve with supper, or slice larger squares in half horizontally for sandwiches.  Either way, it’s delicious—and very easy to make with Big River Grains Bread Mix.

Directions

Follow the recipe on the Big River Grains Gluten Free Bread Mix package to make bread dough for one loaf of bread.
Spray a 9x13-inch baking pan with cooking spray. With a rubber spatula, transfer the batter to the baking pan. Put a little oil on your hands and press the dough into the pan, spreading evenly to the pan edges. Set the pan in a warm place until the dough has doubled in size. This may take about 30-40 minutes, depending on room temperature.
While waiting for the focaccia to rise, in a small bowl stir together the olive oil, rosemary and garlic. Preheat oven to 325°.
When ready to bake, with an oiled fingertip poke the dough all over in about 30 places, then brush the top of the dough with the rosemary garlic oil, letting it pool in the crevices. Sprinkle kosher or coarse sea salt evenly over the top. Bake until golden, about 30 minutes. Remove the focaccia from the pan after baking and serve warm or at room temperature.
Depending upon how you slice it, the 9x13-inch focaccia will make 6 large squares for sandwiches, or cut in 12 rectangles or 24 smaller squares.

Snacking Good Cake

Serves 8
Cook time 25 minutes
Dietary Gluten Free
Meal type Dessert, Snack
Website Eats and Treats Cafe

Ingredients

  • 1 1/2 cup Big River Grains All Purpose Gluten Free Flour Blend (186 grams)
  • 1 1/4 teaspoon Baking powder
  • 1 teaspoon Xanthan or guar gum
  • 1/4 teaspoon Salt
  • 14 tablespoons Sugar
  • 6 tablespoons Butter, room temperature
  • 1 teaspoon Vanilla extract
  • 1 Large Egg
  • 10 tablespoons Milk

Note

Although we love our lofty bright yellow cake from Big River Grains Yellow Cake Mix, here’s a wonderful moist, tender “snack” cake that’s easy to make and eat as is, or topped with your favorite frosting.  Double the recipe for a 9x13-inch baking pan.

Directions

Preheat oven to 325°. Lightly grease an 8-inch round cake pan. If desired, line cake pan with parchment paper for extra protection.
In a container, measure the flour blend, baking powder, xanthan or guar gum, and salt; mix well and set aside.
In a mixer, cream the sugar, butter and vanilla on medium speed until well blended. Add the egg and continue mixing about 1 minute until smooth and light. At low speed, add the flour mixture alternately with the milk, then mix for 30 seconds on medium speed. With a rubber spatula, transfer the batter to your prepared pan and level the batter evenly.
Bake for 25 minutes, or until a cake tester inserted in the center comes out clean. Baking time will vary depending on pan size, type of pan, and oven temperature. Allow the cake to cool in the pan for 5 minutes before turning out of the pan to cool completely on a rack. Makes one 8-inch cake, or about 8 servings.

Soft Cloverleaf Dinner Rolls

Serves 12
Cook time 20 minutes
Dietary Gluten Free
Meal type Bread
Website Eats and Treats Cafe

Ingredients

  • 1 1/2 cup Non-dairy milk of your choice (or dairy 2% or whole milk)
  • 4 1/2 teaspoons Yeast
  • 1/4 cup Sugar, divided
  • 4 cups Big River Grains All Purpose Gluten Free Flour Blend (496 grams)
  • 2 teaspoons Guar or xanthan gum
  • 2 teaspoons Salt
  • 3 Large Eggs, divided
  • 6 tablespoons Vegetable oil
  • 2 teaspoons Apple cider vinegar
  • 1 tablespoon Water

Note

Soft and tender dinner rolls are best enjoyed fresh and warm from the oven.  If you prefer, freeze the unbaked, shaped, egg-washed rolls in the pan wrapped snugly in two layers of plastic wrap (for up to a month).  When ready to bake, thaw the rolls and let them rise at room temperature.

Directions

Measure the milk of your choice in a liquid measuring cup; stir in the yeast and 2 teaspoons sugar; set aside for 5-10 minutes until foamy on top.
In the bowl of a stand mixer with a paddle attachment, measure or weigh the flour, remaining 10 teaspoons sugar, guar gum and salt. Mix briefly on low speed to combine ingredients.
When the yeast mixture is foamy, add to the bowl along with 2 eggs, oil and vinegar. Blend briefly on low speed until moistened and then beat on medium speed for 2 minutes.
Spray a 12 cup muffin pan with cooking spray. Divide the dough into 12 equal-size portions. For one cloverleaf roll, divide one portion into 3 small balls. Gently shape and round the balls with lightly floured hands, then nestle them into a muffin cup. Repeat to form remaining rolls.
To make egg wash, in a small bowl blend the remaining egg with a tablespoon of water. Gently brush the tops of the rolls with egg wash. Set the pan in a warm place until the rolls have significantly risen over the top of the pan; this may take about 20 minutes, depending on room temperature. Preheat oven to 325 degrees.
Bake the rolls about 20 minutes until golden brown. Allow the rolls to cool about 5-10 minutes before serving warm.

Spicy Apple Muffins

Serves 12
Cook time 20 minutes
Dietary Gluten Free
Meal type Bread, Breakfast, Snack
Website Eats and Treats Cafe

Ingredients

  • 1/8 teaspoon Nutmeg
  • 1/4 cup Sugar
  • 1/4 cup Brown sugar, packed
  • 1 Large Egg
  • 1 cup Milk of your choice
  • 1/3 cup Vegetable oil
  • 1 Large Green apple
  • 1 3/4 cup Big River Grains All Purpose Gluten Free Flour Blend (217 grams)
  • 2 teaspoons Baking powder
  • 1 teaspoon Baking soda
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Allspice
  • 1/4 teaspoon Salt

Note

These are lovely rich brown muffins with excellent texture and flavor—bring them to a school or work event and no one will think to ask you if they are gluten free!

Directions

Preheat oven to 350 degrees. Spray a 12 cup muffin pan with cooking spray.
In a bowl, combine the flour blend with the other dry ingredients including the sugars; mix well and set aside.
In a large bowl whisk the egg, milk, and oil together. Peel, core, and finely dice the apple (should yield about 1½ cups of diced apple); add to the egg mixture. Add the dry ingredients and stir just to moisten.
Spoon equal portions of the batter into 12 muffin cups. Bake for 18-20 minutes until a pick inserted in the center of a muffin comes out clean. Gently remove muffins from the pan and let cool a few minutes before serving.

Jumbo Biscuits

Serves 4
Dietary Gluten Free
Meal type Bread
Website Eats and Treats Cafe

Ingredients

  • 3 1/4 cups Biscuit mix
  • 1/2 cup Cold unsalted butter
  • 1 Large Egg
  • 1 1/2 cup Buttermilk

Directions

Preheat oven to 375°. Measure buttermilk in a liquid measuring cup; add the egg and stir briskly to blend. Combine biscuit mix and butter in a bowl. With your hands, cut in the butter until pea-sized crumbs are formed. Add milk mixture; mix with a spoon until ingredients are moistened.
Lightly dust your work surface with about ¼ cup biscuit mix. Scoop the thick dough onto the surface. Knead about 10 times to form a smooth ball. Pat the dough to an even height of 1”; cut into jumbo (3 ½” diameter) biscuits and transfer to a lightly greased baking sheet. Bake for 15-17 minutes until golden brown. Serve hot.
If desired, non-dairy milk or shortening may be used with good results.

Eats & Treats Cinnamon Rolls

Serves 12
Dietary Gluten Free
Meal type Bread, Breakfast, Dessert
Website Eats and Treats Cafe

Ingredients

  • 9 tablespoons Canola oil, divided
  • 1 cup Rice milk
  • 1/3 cup Water
  • 4 1/2 teaspoons Yeast (2 packets)
  • 4 Large Large eggs, room temperature
  • 1 1/2 cup Brown sugar
  • 1/4 cup Cinnamon
  • 3 cups Powdered sugar, sifted
  • 1/4 cup Coconut milk (canned)
  • 1/2 teaspoon Vanilla extract
  • 5 teaspoons Apple cider vinegar
  • 760g Big River Grains Cinnamon Roll Mix (*approximately 5 1/3 cups)

Directions

Spray a standard size 12 cup muffin pan generously with cooking spray and set aside.
Measure the rice milk and water in a liquid measuring cup; microwave briefly to achieve 105 degrees. Stir in the yeast and set aside for 5-10 minutes until foamy on top.
In the bowl of a heavy stand mixer with a paddle attachment, add the eggs, 5 tablespoons oil, and vinegar. When the yeast mixture is foamy, add to the bowl; blend briefly on low. Add the roll mix slowly, mixing on low speed until moistened, then beat on medium for 3 minutes. The dough will be a thick batter.
Line a 12x17-inch rimmed baking sheet with a 17x24-inch sheet of parchment paper, lapping 6 inches of paper over both 17-inch edges. Spread the 12x17-inch section of paper in the pan generously with 2 tablespoons of oil. Using a rubber spatula, transfer the dough to the oiled parchment-lined baking sheet. Put the last 2 tablespoons of oil on your hands and over the top of the dough, then gently smooth out the dough until it covers the entire 12x17-inch pan. Evenly sprinkle the brown sugar and cinnamon over all the dough.
To roll the dough into a log, with both hands gently lift the closest 17-inch edge of the parchment paper up, allowing the long edge of the dough to begin folding back on itself. Using a smooth, even, prompt motion, lift the parchment paper toward the opposite long edge, allowing the dough to roll into a 17x3-inch log. As you near the end of the rolling process, lift the opposite 17-inch edge of parchment paper toward you so that the last of the dough folds into the log, with the seam on the bottom.
With a sharp knife (or loop of dental floss), gently and evenly slice the loaf crosswise into 12 rolls. With a spatula, carefully transfer each roll, swirl side up, to the greased muffin pan. Spray the tops of the rolls with cooking spray, and then set the pan in a warm place until the rolls are puffy and have nearly filled the muffin cups, about 30 minutes. Preheat oven to 325 degrees.
Put a baking sheet under the muffin pan (to catch drips) and bake the rolls 15-20 minutes until light golden brown and the centers reach 200 degrees on an instant-read thermometer. Allow rolls to cool in the pan 5-10 minutes, and then gently transfer each roll to a paper muffin cup liner.
While the rolls are baking, make the icing. In a bowl thoroughly blend the powdered sugar, coconut milk, and vanilla; the mixture will be stiff. While the rolls are warm, place about 2 tablespoons of icing on the top of each roll; the icing will "melt" on the warm roll and drizzle down the sides (or frost cooled rolls, then microwave each roll about 20 seconds until warmed). Makes 12 cinnamon rolls.
NOTE: the Eats & Treats Café makes 8 jumbo cinnamon rolls from this recipe.
* It is always best to weigh your flour ingredients in gluten free baking.

Big River Grains Gluten Free Premium Pie Crust Mix

Dietary Gluten Free
Meal type Dessert
Website Eats and Treats Cafe

Ingredients

  • 2 3/4 cups Pie Crust Mix (385g)
  • 1 cup Cold salted butter (cut in ½-inch chunks)
  • 5 tablespoons Ice water
  • 3 tablespoons Cold sour cream
  • 1 tablespoon Apple cider vinegar or rice vinegar
  • Additional pie crust mix (or a gluten free flour blend, or rice flour) to roll pastry dough between sheets of parchment paper

Note

Delicious pies and tarts are yours!  There is enough mix in this package to make four generous single 9-inch pie shells. If desired, non-dairy shortening and imitation sour cream may be used with good results.

Directions

Combine pie crust mix and butter chunks in a bowl. With your hands, work the butter into the pie crust mix until pea-sized crumbs are formed. (A food processor or mixer may be used instead of hand mixing.) Briefly mix the water, sour cream and vinegar in a liquid measuring cup; add to the pastry blend in the bowl and mix with your hands until the dough comes together and forms a ball. For easier handling, cover and chill the dough 30-45 minutes before rolling.
SINGLE OR DOUBLE CRUST PIES: Lightly dust a 15-inch sheet of parchment paper with pie crust mix or gluten free flour. Put one flattened ball of dough in the center, lightly dust with flour and top with a second piece of parchment paper. Roll with a rolling pin to about 1/4-inch thick and large enough to fit your pie plate. Dust the dough on both sides with more flour as needed to prevent sticking.
Remove the top paper and invert dough over your pie plate, centering and easing dough into place. Gently peel off the remaining paper. If the dough tears, pat in back in place with your fingers. For a double crust pie, repeat this step with another ball of dough. For a single crust pie, flute edges decoratively and use according to your recipe.
SINGLE BAKED PASTRY SHELLS: Follow instructions above; prior to baking, prick the bottom and sides of the pastry shell with a fork every few inches to allow steam to escape while it is baking. Bake in a 425° oven for 10-12 minutes or until lightly browned. Cool before filling.
FLUTED TART PANS: Pat the dough into the pan(s) to the desired thickness, building up the sides and creating a decorative edge. If baking prior to filling, prick the bottom and sides of the tart shell as noted above for a single baked pastry shell.
Makes 1 double crust pie.

Big River Grains Gluten & Dairy Free Yellow Cake

Cook time 30 minutes
Dietary Gluten Free
Meal type Bread, Dessert, Snack

Ingredients

  • 2 1/4 cups Yellow cake mix (1/2 bag)
  • 1/4 cup Water
  • 1/2 cup Vegetable oil
  • 2 Large Eggs
  • 1/2 cup Mayonnaise
  • 1 1/2 teaspoon Vanilla extract

Note

This recipe makes 12 cupcakes or one 8" - 9" cake.

Directions

Preheat oven to 325°. Lightly grease your round layer pans, or put cupcake papers in muffin pans. If desired, line cake pan(s) with parchment paper for extra protection.
Place the water, oil, eggs, mayonnaise, and vanilla extract in the bowl of an electric mixer with a whisk attachment. Mix briefly until foamy. Add mix, mix briefly on low, scrape down sides of the bowl, then mix on medium high for a minute. Pour the batter into prepared pan(s).
Bake until a cake tested inserted in the center comes out clean, and the top springs back when lightly pressed: cupcakes (20 minutes), 8-9” layers (25-30 minutes). Baking times will vary depending on pan size, type of pan, and oven temperature.
Allow cakes and cupcakes to cool in the pans for 5-10 minutes before turning out of the pan(s) to cool completely on racks.

Gluten Free Bread Instructions

Dietary Gluten Free
Meal type Bread
Website Eats and Treats Cafe

Ingredients

  • 1 1/4 cup Warm water (105-115 degrees)
  • 2 Large Eggs
  • 2 Large Egg whites
  • 1/4 cup Vegetable oil
  • 4 teaspoons Apple cider vinegar

Directions

Measure the warm water in a liquid measuring cup; stir in the yeast and set aside for 5-10 minutes until foamy on top.
In the bowl of a heavy stand mixer with a paddle attachment, add the eggs, egg whites, oil and vinegar. When the yeast mixture is foamy, add to the bowl; blend briefly on low. Add the bread mix; mix on low speed until moistened and then beat on medium speed for 3 minutes.
With a wet rubber spatula, transfer batter to a lightly greased 8 ½" x 4 ½" (or 9"x5") metal loaf pan, spreading evenly to the pan edges. Gently smooth and shape the top into a domed loaf shape. Set the pan in a warm place until the dough has risen just over the top of the pan. This may take 30-40 minutes depending on room temperature. Preheat oven to 325°.

Pita Chips

Dietary Gluten Free
Meal type Appetizer, Snack
Website Eats and Treats Cafe
Have you tried cassava flour? Known also as tapioca flour (not tapioca starch), cassava flour is made from the root of the cassava plant. These crisp-chewy pita chip are great for accompanying hummus or other dips and spreads. Paleo-friendly, too! This recipe was adapted from “The New Yiddish Kitchen” by Simone Miller and Jennifer Robbins. Best served the same day they are made, which isn’t a problem because they will be gone before you know it.

Ingredients

  • 3/4 cups Warm water (105-115 degrees)
  • 1 teaspoon Yeast
  • 1 1/2 teaspoon Honey
  • 1 cup Big River Grains Cassava Flour (138 grams)
  • 1/2 teaspoon Salt
  • 1 tablespoon Olive oil

Directions

Preheat oven to 450 degrees. Measure the warm water in a liquid measuring cup; stir in the yeast and honey and set aside for 5-10 minutes until foamy on top.
In a bowl, combine the cassava flour and salt. When the yeast mixture is foamy, add it to the bowl along with the olive oil. Stir with a rubber spatula until the mixture comes together, then briefly and gently knead the dough to form a ball on a lightly floured surface.
Place the dough ball between two large sheets of parchment paper lightly dusted with cassava flour. Roll the dough very thinly to about 15 inches in diameter--the thinner you roll, the crisper the pita chips will be. With both hands, gently pick up the edges of the parchment papers on both sides and transfer to a baking sheet. Carefully remove the top sheet of parchment paper and discard.
At this point, if desired, use a knife to score the dough in triangles or other shapes. If you decide not the score the dough, you'll be able to break or tear the pita round into chip-sized pieces after baking.
Bake for about 15 minutes, turning the pan halfway through the baking time. Watch the pita round frequently as it bakes; the baking time varies based on the thickness of the dough.
Allow the pita round to cool on the baking sheet, and then break into desired "chips." Makes about 4 dozen pita chips.

This recipe page invites visitors to submit their favorite gluten-free recipes. All submitted recipes will become the property of Big River Grains for use at their discretion. Those whose recipes are selected will receive a free 3-pound bag of whole grain or 2 1/2 pound bag of flour of their choice and on line credit for their recipe. Share your cooking successes with your friends.