SUPER SIMPLE GRAIN-FREE, FLOUR-FREE PEANUT BUTTER COOKIE RECIPE

I have a bad sweet tooth. The fact that these cookies are so easy to make doesn't help matters either (3 ingredients, 15 minutes to prepare from start to finish).

What You Need
1 cup peanut butter (or your favorite nut butter - I like almond butter)
1 egg
1 cup sugar (I like sucanat because it is basically unrefined ground sugar cane)

What You Do
Combine all ingredients in a bowl and mix thoroughly. Drop mixture onto cookie sheet by the heaping teaspoon. Bake in oven at 350 for 10-12 minutes, or until the edges of the cookies have slightly browned. Cookies may not look completely cooked in the center. That's okay. The residual heat from the cookie sheet will continue to cook them a few more minutes after you remove them from the oven. After about 5 minutes of cooling you can transfer the cookies to a wire rack for cooling.

Best enjoyed warm, with a nice cold glass of milk. Makes one dozen cookies.

GLUTEN-FREE ZUCCHINI BREAD/MUFFIN MIX

What You Need
3 cups gluten-free flour (I like Better Batter)
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp ground cinnamon
3 eggs
1 cup olive oil
2 1/4 cups sugar
3 tsp vanilla extract
2 cups grated zucchini
1 cup chopped walnuts or 1 cup semi-sweet chocolate chips (optional)
What You Do
Grease 2 loaf pans or muffin tins. Preheat oven to 325.
Sift together flour, salt, baking powder, baking soda, and cinnamon together in a bowl.
In a large bowl beat together eggs, oil, vanilla and sugar until well combined.
Add sifted ingredients to the creamed mixture. Mix well.
Stir in zucchini and add nuts/chips (optional). Pour into pans or muffin tins.
Bake 40-60 minutes until tester comes out clean. Cool in pan for 20 minutes before cooling on wire rack.

GLUTEN-FREE SANDWICH BREAD

Within 24 hours of making a loaf of this bread, there were only crumbs remaining. The celiacs in our house had to quickly learn to pace themselves. This is an excellent, moist and tasty bread ... great for sandwiches (hence the name).

What You Need

dry ingredients

1 1/4 c brown rice flour

1/2 c almond flour

1/2 c amaranth flour

1/2 c quinoa flour

1/3 potato starch

1/4 c tapioca starch

1 T xanthan gum

1 1/4 t bread machine or instant yeast

1 1/4 t salt

wet ingredients

1 1/2 c water (110-115 degrees Fahrenheit)

2 T olive oil

2 T liquid honey

1 t cider vinegar

2 eggs, lightly beaten

2 egg whites, lightly beaten 

** I used a Bread machine to make my bread.

What You Do

1. Pour wet ingredients into bread machine baking pan.
2. Add dry ingredients.
3. Select the gluten-free cycle, select your crust darkness and press start.
4. One to two minutes into mixing use a rubber spatula to scrape flour from sides so that it can be incorporated into the dough. Close lid.
5. Once the loaf has baked promptly remove it and allow it cool completely on a wire rack before slicing.