Recipes
Print RHUBARB COBBLER While still warm add a scoop of ice cream to each serving – yummy!
6 cups rhubarb, coarsely chopped into ¾ inch pieces
1 cup sugar
¼ tsp cinnamon
Juice of 1 lemon
1 ¼ cups GEMS flour
¼ cup granulated sugar (reserve 1 tbsp for sprinkling on top)
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp guar gum
¼ tsp salt
3 tbsp butter, diced
¾ cup butter milk
  1. Preheat oven to 400°F; grease an 8 inch baking pan.
  2. Mix the sugar and cinnamon; add to rhubarb and stir to coat the pieces. Sprinkle with lemon juice. Spread evenly in pan and bake for 10 minutes.
  3. In mixing bowl combine GEMS flour, sugar, baking powder, baking soda, and salt; with two knives or pastry blender cut the butter until mixture is crumbly; add milk and stir just enough to blend.
  4. Drop batter uniformly spaced over hot rhubarb; sprinkle with reserved sugar.
  5. Lower oven temperature to 375°F and bake 25 to 30 minutes.
Serves: 6
Print PEANUT BUTTER COOKIES Good to the last crumb!
1 1/4 cups GEMS Flour
1 tbsp flax, ground
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp guar gum
1/2 cup natural peanut butter
1/4 cup soft butter
1/3 cup granulated sugar
1/4 cup brown sugar
1/3 cup tepid water
1/2 tsp vanilla
  1. Preheat oven to 375 ° F; lightly grease 2 baking sheets
  2. In a small bowl combine the GEMS flour, ground flax, baking powder/soda, salt, and guar gum; set aside.
  3. In a mixing bowl cream peanut butter and soft butter; gradually add the granulated and brown sugars and mix thoroughly.
  4. Add dry ingredients to the peanut butter mixture alternately with the water; stir in the vanilla and beat until ingredients are well combined.
  5. Shape dough into small tablespoon sized balls; place 2 inches apart on cookie sheet and press lightly with a fork; bake for approximately 12 minutes.
Print CURRANT SCONES For a variation, you can replace the nutmeg and currants with coarsely chopped dried cranberries and the zest of one orange.
1 /1/2 cups brown rice flour
3 tbsp granulated sugar
3 tsp baking powder
1/2 tsp baking soda
1/3 tsp nutmeg
1/2 tsp guar gum
1 Pinch salt
3 tbsp cold butter
1/3 cup buttermilk
1/3 cup plain yogurt
1/3 cup currants
Coarsely granulated sugar for sprinkling on top
  1. Preheat oven to 375 deg.F; lightly grease 8-inch round pan.
  2. In mixing bowl blend flour, sugar, baking powder, baking soda, nutmeg, guar gum and salt.
  3. Using pastry blender or fingers cut butter into flour to resemble a coarse meal; mix in currants.
  4. Combine buttermilk and yogurt; add to dry ingredients and stirring just enough to moisten.
  5. Pat mixture evenly into pan.
  6. Bake 20 minutes. When cool cut into 6 wedges. Serve same day.
YIELD: 6 Wedges
Print ANGEL FOOD CAKE Small cartons of liquid egg whites are available in the dairy section
1 1/2 cups egg whites, room temperature
1 1/2 tsp cream of tartar (strengthens protein in egg whites)
1 cup granulated sugar
1/2 tsp salt
1 tsp almond extract
3 tbsp tapioca flour mixed with 2 tbsp icing sugar
3/4 cup finely ground brown rice flour
  1. Preheat oven to 375 deg. F; place oven rack on bottom rung of oven; one ungreased aluminum 10-tube pan.
  2. Place the egg whites in the large bowl of mixmaster and beat until foamy; add the cream of tartar and beat until soft peaks form.
  3. Increase speed to high, slowly add sugar, 2 tbsp at a time, beating until peaks are stiff and shiny, about 10 minutes; add in salt and extracts at the end.
  4. Check to make sure the sugar granules have been dissolved by rubbing a little of the meringue between thumb and index finger.
  5. Reduce speed to low. Add the tapioca/icing sugar mixture just to blend; remove beaters.
  6. Using a sieve, sprinkle a third of the brown rice flour over the egg whites folding it in with a rolling motion of a large metal whisk.
  7. Spoon batter into pan; with a knife cut through the batter in a circular motion to remove air bubbles.
  8. Bake for 20 minutes then lower oven temperature to 300 deg. F. and bake a further 20 minutes; invert to cool.
Print APPLE PANDOWDY This is a thrifty and tasty old-time favourite dessert!
8 apples (not too sweet), pared, quartered and cored
1/2 cup granulated sugar
1/2 tsp nutmeg
  1. Heat oven to 350 ° F; Lightly grease 8 x 8-inch baking pan.
  2. Coarsely grate apples directly into pan and spread evenly.
  3. Combine sugar and nutmeg and sprinkle over apples.
  4. Bake for 10 minutes while you prepare the batter.
Batter:
1 1/4 cups Brown Rice Flour
2 1/2 tsp Baking Powder
1/3 cup sugar
1/4 tsp guar gum
1/4 tsp salt
1/4 cup butter
1 egg
1/2 tsp vanilla
2/3 cup milk
  1. In small bowl combine dry ingredients.
  2. Mix in the butter using a pastry blender or your fingers.
  3. In a separate bowl blend the egg, vanilla and milk; add to dry ingredients and mix until smooth.
  4. Spread batter evenly over hot apples and return to oven.
  5. Bake 30 to 35 minutes.
Print OLD FASHIONED BREAD PUDDING This is one of those ‘comfort’ desserts, perfect for Fall or Winter.
2 cups of ½ -inch cubed gluten-free bread
1 1/3 cups hot milk
2 tbsp butter
1/4 cup granulated sugar
2 eggs, slightly beaten
1/4 tsp salt
1/4 tsp nutmeg or cinnamon
1/4 cup seedless raisins, washed
  1. Heat oven to 350°F; lightly grease a 1-quart casserole dish.
  2. Place bread cubes in casserole.
  3. In a small bowl melt butter in hot milk, add sugar and mix until dissolved.
  4. Stir in salt, spice and raisins then pour over bread cubes.
  5. Set casserole in pan of hot water, 1-inch deep.
  6. Bake 25 to 30 minutes or until a knife inserted, 1-inch from edge, comes out clean.
  7. Serve warm.
Serves 5