Gluten Free Blueberry Basil Cakes

Ingredients:

• 2 c brown rice flour
• 1/2 tsp salt
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 Tbsp dried basil
• 1 tsp xanthan gum
• 1/4 c brown sugar
• 1/2 c applesauce
• 1 1/4 c vanilla rice milk
• 4 oz dried blueberries

Preheat oven to 400 degrees. Combine flour, salt, baking powder and soda, basil, xanthan gum and brown sugar in a large bowl. Cut in applesauce and press until it forms a fine meal. Add milk in small (1/4 cup) portions and mix well. Stir in dried blueberries. Spoon into greased muffin tins and bake 20 minutes.

These came out amazing! Here's a link to the twitpic. More photos soon.

Gluten Free Rosemary Flatbread

Someone just happened to warm up peanut sauce (or something nutty) in the microwave by the vending machine just before we needed a snack to get us through until lunch. And we are now at home, my gf is passed out after downing a Benadryl, and I am stocking up our supply of allergy-safe snack foods.

This is a modified version of the recipe found here.

Ingredients:

• 1 1/4 c brown rice flour
• 1 tsp Xantham gum
• 1/2 tsp salt
• pepper and rosemary (or other herbs) to taste
• 2 c water
• 1 Tbsp olive oil

Combine all ingredients and whisk until smooth. This combination was thicker than I was expecting...more like thick pancake batter and not thin like described in the original recipe. Heat oven to 450 degrees and let batter sit while it warms up. Spray a cookie sheet or pizza pan with olive oil and place in the oven until warm, then pour batter into pan, smooth out and return to the oven. Bake 30 - 40 minutes or until golden brown and crispy.

Enjoy!