4-1/4 cups GFBaking & Pancake Mix, plus some for dough handling 1/4 cup melted butter 2/3 cup milk or buttermilk (optional: add 1 tablespoon vinegar or lemon juice to milk) 2 eggs 1 cup white or brown sugar 2 teaspoons vanilla 1/4 teaspoon nutmeg (optional) 1/4 teaspoon cinnamon (optional)
Mix all ingredients together. Dust counter with additional GF Baking & Pancake Mix, scoop out about 1/3 cup dough at a time. Coat top and bottom with GF Baking & Pancake Mix. With thumb, pierce center of dough and create doughnut shape. Preheat oil in fryer to 365° to 375° and carefully lower doughnut into oil. Fry for approximately one minute on each side.
Variation for use with a doughnut maker:
Use only 2-3/4 cups GFBaking & Pancake Mix, and a total of 1 cup milk or buttermilk. This recipe needs a kitchen doughnut maker machine. the batter is like a thick pancake batter. Mix all ingredients together and bake in doughnut machine according to machine directions.
Mix all ingredients together, adding milk slowly until correct consistency for glazing. Frost cooled doughnuts. Sprinkle with candies, coconut, chopped nuts, etc.
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Sandra's Donuts
2-1/4 cups GF Baking & Pancake Mix 3 tablespooons sugar 3 teaspoons baking powder dash of salt 1-1/2 cups water 3 large eggs 3 tabelsppons oil 1-1/2 teaspoons vanilla
Mix all ingredients together until there are no lumps. Batter should not be too thin. Ladel into a donut maker (preheated 5 minutes). Cook until golden brown, approximately 7 minutes. Frost with your favorite frosting.
Makes 20 donuts
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Brunch Casserole By Jane H.
1-1/2 lbs. sausage 1/2 cup onions 3 slices day old GF Bread (see recipe below) cubed 3 cups Gluten Free Bread Mix 1 teaspoon dry mustard 6 eggs, beaten 2 cups milk 1 lb cheddar cheese, grated
Instructions: Cook and drain sausage and onions. Mix all ingredients except cheese. Pour into 11x17-inch pan or two smaller pans. Top with cheese. Bake at 350 degrees for 40 minutes. Cut into squares and serve warm.
Special Notations: This can be made and baked in large muffin tins and frozen for "on the go" breakfasts.
Pamela’s Amazing Bread
1 bag (24oz) GF Bread Mix 2 large eggs 1 yeast packet (enclosed in mix bag) 1/4 cup oil warm water (per directions)
In a Bread Machine: Setting suggestion - Basic White Bread or Sweet Dough setting, 2 lb loaf, Medium crust. In a 2 cup liquid measuring cup, measure 1/4 cup oil, crack in 2 eggs, and fill with warm water for a total of 2 cups of liquid, plus 2 additional tablespoons of water. Pour all liquids into bread maker, add bread mix and yeast. Start machine, you may need to scrape down the sides and corners of the pan while the dough is mixing. After baking, remove from pan and let cool before slicing. In High Altitude, use 2 cups total liquid.
Hand Mixing: In a 2 cup liquid measuring cup, measure 1/4 cup oil, crack in 2 eggs, and fill with warm water for a total of 2 cups of liquid. Add to dry mix and yeast, and beat with hand mixer for three minutes on med/high. Pour into lightly greased 8 x 4 bread pan and let dough rest for 60 minutes. Dough will rise when baking. Bake in a preheated 325º oven for 65-70 minutes. Let sit for 10 minutes then carefully remove from pan and cool on a rack.
Instructions: Preheat oven to 350º. Prepare a 9x2-inch spring-form pan: grease sides and bottom, line bottom with parchment paper and grease again, then dust bottom and sides with white rice flour.
Puree the bananas with the sour cream until smooth. Add the eggs, lemon zest and vanilla and blend. Measure GF Baking & Pancake Mix and sugar into large bowl and mix to combine on low speed. Add butter and half the banana mixture and mix slowly until dry ingredients are well-moistened. Increase speed to medium and beat for one and a half minutes to aerate batter. Scrape down sides of bowl. Add remaining banana mixture in two parts, beating for 20 seconds after each. Scrape down sides of bowl. Scrape batter into prepared pan, smooth with spatula, and bake in center of oven for 35 to 45 minutes until a toothpick inserted in center comes out clean.
Allow cake to cool in pan for 10 minutes before releasing spring-form to remove cake. Cool completely on rack before dusting with powdered sugar.
If desired, frost with a chocolate ganache or lemon butter cream.
Lemon Butter Cream Frosting
6 cups powdered sugar juice of two lemons 2 cubes of butter or margarine zest of two lemons
Cream butter until smooth, add all ingredients and mix well. If too thin add more powdered sugar, if too thick to spread, add some water.
Brownies - dense and deep chocolate
1/2 cup melted butter 4 ounces melted unsweetened chocolate 1 cup sugar 2 eggs 1 teaspoon vanilla extract 1 cup GF Baking & Pancake Mix 1/2 cup nuts (optional) 1/2 cup chocolate chips (optional)
Preheat oven to 350°. Melt chocolate and mix with melted butter. Add eggs, vanilla and sugar, and beat. Add GF Baking & Pancake Mix and combine. Add optional nuts and/or chocolate chips. Bake in a lightly greased 8-inch square pan for 20 to 25 minutes, done when a toothpick inserted comes out with crumbs. Do not overbake!
