White Bread  

Put in first:
2 lightly beaten eggs
1/4 cup olive or canola oil or lard
1 tsp cider vinegar
1 1/4 cup warm water
then put in:
3 cups flour
1 tbsp potato flour
3 tsp xanthan gum
1/2 cup sugar
1 1/2 tsp sea salt
4 tbsp dry buttermilk powder (optional)
3 tsp active dry yeast Or 1 pkg of dry yeast

If you have made gf bread from a mix you know how it should look for dough. You may need to add some water to this mix to get it to that consistency depending on the weather. If you do only add a tablespoon at a time.
I use a bread machine, but if you want to bake it in the oven 350 for about an hour. (Internal temp should be 205 degrees)
I also use this as a base for all my breads. I sometimes add a handful of gluten free oats and 1/4 cup molasses to make oatmeal bread. After you get use to what the dough for white bread looks like you will know how it should be and then to get it to look that way when you add the oatmeal & molasses use water a tablespoon at a time. The weather will have a lot to do with how much extra you will need to add too. Other things I throw in are raisins and brown sugar and cinnamon, for cinnamon raisin bread.

Bread Machine
Gluten Free Setting
Large loaf
medium crust

350 degrees
about an hour
(Internal temp
should be 205 degrees)

Slow Cooker Lasagna  

Gluten Free Slow Cooker Lasagna

What You Need

1 lb. ground beef
1 jar  (24 oz.) spaghetti sauce
1 cup water
1 container  (15 oz.) Cottage Cheese
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1/4 cup  KRAFT Grated Parmesan Cheese, divided
 6 lasagna noodles, uncooked

Spray the bowl of your slow cooker with non-stick spray or brush it with olive oil. I didn't do this, but next time I will. It wasn't a huge issue, but there was some sticking.

Next you use your basic layering process that you would use for regular lasagna. I didn't get a picture of the layering of the noodles, but just put a layer of noodles in the bottom of your slow cooker. Don't worry if they aren't whole or anything, just make sure the bottom is covered and if you have to break them up that's ok too!

Next add a layer of ground beef:

Gluten Free Slow Cooker Lasagna: Second Layer

Next add a layer of sauce:

Gluten Free Slow Cooker Lasagna: Third Layer

If you wanted to get really creative you could make your own sauce using tomato sauce, some garlic, oregano, basil, etc.

Next top with a little cheese:

Gluten Free Slow Cooker Lasagna: Fourth Layer

Now keep repeating that process until you run out of sauce.

Next completely cover the top generously with cheese:

Gluten Free Slow Cooker Lasagna: Ready to Cook

Now place the lid on and cook for 3-4 hours on low and voilà you have lasagna for dinner!

Gluten Free Slow Cooker Lasagna

Dinner is served!

Gluten Free Slow Cooker Lasagna

Notes: I was really surprised how fast this cooked on low so watch it and make sure it doesn't go too far!

3-4 on Low

350 degrees
about an hour






























































BOSTON BAKED BEAN (oven or crockpot)  












2 pounds dried small white beans
2 teaspoons salt
1 cup molasses
2 tablespoons dry mustard
1/2 cup dark brown sugar
1/2 cup onions, chopped
1/4 cup salt pork or thick sliced bacon, chopped into small pieces
olive oil

Soak the beans overnight in plenty of tap water. Or, you can bring them to a boil on the stove and then turn them off, cover them and let them sit for an hour or two. The point of this is to reconstitute them some, making them easier to cook.

After the initial preparation boil your beans on the back of the stove for about half an hour. They won’t be perfectly soft, but they will be almost soft. Drain off the cooking water. In a very large casserole (4-quart) combine the semi-cooked beans, salt, dry mustard, molasses, sugar and chopped bacon. Add enough hot water to barely come to the top of the beans. Put a lid on the casserole, or tin foil. Bake the beans at 300° for about 5 to 7 hours. They will be tender, fragrant and delicious. My kids love this stuff. The cooked beans may be frozen in two cup portions to substitute for canned baked beans or canned pork’n'beans in any recipe. They make a good main dish, or a side dish for a large crowd. This recipe serves about 16. I make such a large amount so I can have plenty of leftovers to freeze.

CROCKPOT: Another way to cook this, good in the summertime, is to use a crock pot. Boil the soaked beans for half an hour, as directed above. Then, instead of combining everything in a casserole, combine them in the crock pot instead. Put the lid on the Crock Pot after you’ve mixed everything up in it, and cook it on High for about 3 or 4 hours, or on low for 6 or 8 hours. You can put a folded dish towel on top of the lid if your crock pot doesn’t get quite hot enough to cook beans normally. The dish towel helps maintain a temperature hot enough to just barely simmer the beans.

High 3-4 hours
Low 6-8 hours

300 degrees
5-7 hours







1/2 cup white sugar
1/4 cup margarine, melted
3/4 teaspoon apple pie spice
1 tsp vanilla
1/2 cup milk
1 teaspoon baking powder
1 cup Pamala's flour

Preheat oven to 375 degrees F. Grease 12 muffin cups or 12 greased muffin paper (I use butter flavor pam).

Mix 1/2 cup sugar, 1/4 cup margarine, apple pie spice, and 1 tsp vanilla in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared muffin cups about 3/4 full.

Bake in the preheated oven until the tops are lightly golden, 20 minutes. (Depending on the weather you may need to add more minutes.) Test for doneness with a toothpick

If you want to make other flavor muffins, leave out the apple pie spice and add what you want for flavor. To that batter you can add 1/2 cup frozen berries or fresh fruit, chocolate chips, peanut butter chips, or butterscotch chips. When I use butterscotch chips I add 1 tsp butter rum flavoring! Mmmm.

375 degrees
20 - 30 minutes