FOOD PHILOSOPHER® GOES WHEATLESS

Three Fool–Proof Recipes to Get You Started

BELOW ARE SEVERAL RECIPES FOR GLUTEN–FREE BAKED GOODS
that are fool–proof and delicious: Vanilla Cupcakes, Chocolate Chip Cookies, and a flavorful variety of muffins (blueberry, chocolate chip, and lemon coconut). These recipes are straightforward, with easy–to –follow steps that anyone can master.

Food Philosopher’s® Gluten–Free

VANILLA CUPCAKES

Yields 12–14 cupcakes

1 cup sugar
2 eggs
1¼ cups brown rice flour mix*
¼ teaspoon salt
1½ teaspoons baking powder
½ teaspoon xanthan gum
½ cup canola oil
½ cup milk
1 teaspoon pure vanilla extract
Prepared frosting

1. Preheat oven to 350°F. Place cupcake baking liners in 12–cupcake baking pan.
2. Beat sugar and eggs in large bowl of electric mixer at medium speed. Add flour, salt, baking powder, xanthan gum, oil, milk and vanilla; beat at medium speed for 1 minute.
3. Pour batter into prepared pans. Place in center of oven and bake for about 20 minutes, until center springs back to touch and cake is very lightly browned.
4. Cool on rack for 5 minutes. Remove cupcakes from pans onto rack and cool completely before icing.
5. Top with your favorite frosting.

Recipe can be doubled.

*see “Gluten–Free Flour Mixes” in our Recipe Archive

© 2002 by Claudia Pillow and Annalise Roberts

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Food Philosopher’s® Gluten–Free

CHOCOLATE CHIP COOKIES

72 cookies

1 cup vegetable shortening (not butter or margarine)
1 cup sugar
½ cup brown sugar
2 eggs
1 tablespoon pure vanilla extract
2 cups plus 2 tablespoons brown rice flour mix*
1½ teaspoons baking soda
½ teaspoon salt
1 teaspoon xanthan gum
12 ounces chocolate chips (optional – plus ¼ cup)
1 cup chopped nuts (optional)
Baking spray to grease cookie sheets

1. Preheat oven to 375°F.
2. Beat shortening, sugar, and brown sugar at medium speed in large bowl of electric mixer. Add eggs and vanilla; beat until fluffy.
3. Blend in flour, baking soda, salt, and xanthan gum. Mix in chocolate chips and nuts.
4. Drop by heaping teaspoon onto greased cookie sheet 2 inches apart. Bake in center of oven for 8–10 minutes until golden brown. For convection ovens — bake at 350°F using no more than three trays at a time. Transfer to a wire rack and cool. Store in airtight container.

*see “Gluten–Free Flour Mixes” in our Recipe Archive

© 2002 by Claudia Pillow and Annalise Roberts

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Food Philosopher’s® Gluten–Free

BLUEBERRY MUFFINS

Yields 12 muffins

2 cups brown rice flour mix*
2/3 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
¾ teaspoon xanthan gum
¼ – ½ teaspoon nutmeg (to taste)
¼ teaspoon salt
1½ cups unsweetened blueberries, partially thawed if frozen
2 eggs
½ cup milk
½ cup canola oil
Cinnamon sugar for garnish**
Baking spray

1. Preheat oven to 350°F. Spray muffin pan with baking spray.
2. Mix flour, sugar, baking powder, baking soda, xanthan gum, nutmeg, and salt in large mixing bowl. Add blueberries; stir to coat evenly.
3. Combine milk and oil in small bowl. Remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to blueberry mixture and stir until just blended.
4. Fill muffin pans 2/3 full. Sprinkle top with cinnamon sugar. Bake 18–20 minutes until light golden. Remove and serve immediately. Store in refrigerator.

** To make cinnamon sugar combine 2 tablespoons sugar with ½ teaspoon cinnamon.

Variations:

Chocolate Chip Muffins: omit blueberries, nutmeg, and cinnamon sugar topping. Add 1 cup chocolate chips, ½ teaspoon vanilla. Sprinkle top with granulated sugar.

Lemon Coconut Muffins: omit blueberries, nutmeg, and cinnamon sugar topping. Add 1 cup sweetened flaked coconut and 1 tablespoon grated lemon rind.

*see “Gluten–Free Flour Mixes” in our Recipe Archive

© 2002 by Claudia Pillow and Annalise Roberts

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