3 large sweet potatoes -- unpeeled cut in 1/2 inch slices

8 small red potatoes -- unpeeled & halved

1 tablespoon olive oil

ground black pepper

Preheat oven to 400 deg. Place sweet potatos and red potatoes on an ungreased baking sheet. Lightly brush tops with olive oil and sprinkle with pepper. Bake until soft and lightly browned, about 30 to 40 minutes. Place in a serving dish. Great as a grill item also, just wrap in parchment then foil and grill 40-50 minutes.

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These work best with rice flour (so rice day it is!) These are a great alternative for bread and make great Almond or Cashew butter and jelly (use preserves with NO SUGAR) sandwiches (with NO yeast!)

1 3/4 cup rice flour

1/2 tsp sea salt

2 tsp baking powder

1 tsp baking soda

3 tbsp. chilled CF margarine

2 tbsp. vegetable shortening

2/3 cup water (if batter seems too crumbly add in 1⁄4 cup more water)

2 tbsp. melted CF margarine

Sift together flour, salt, powder & soda. Cut in chilled margarine and shortening until consistency of small beads. Form a well in the center of the mixture and add water. Mix into form dough. Kneed dough for 30 seconds on a rice floured board. Rollout using rolling pin into ¼ “ thickness and cut into 2” rounds. Place on ungreased cookie sheet. Brush top of biscuits with melted margarine. Bake 10 minutes until golden brown at 450 degrees. NOTE: Do not over cook, they become too hard!

1/4 cup sweetner

1/2 cup oil

2 eggs or egg replacements

1 1/2 cup corn flour

1 tsp. xanthan gum

3 tsp. baking powder

1/8 tsp sea salt

1 1/2 cup yellow corn meal

1 cup CF milk substitute

Mix well. Bake in greased muffin pan 450 degrees for 15 minutes until slightly brown. Check to make sure it is done with a tooth pick.

Noah’s bread is famous as a great GF CF bread replacement. Many folks use this recipe and LOVE IT!

Pre-heat the oven to 400 F.

Sift together:

1 1/2 cup tapioca starch
2 cup ground buckwheat, sesame seeds or other GFCF flour
1 cup corn starch (or Arrowroot )
3 tablespoons baking powder
1 1/2 tsp salt

In a separate bowl mix together

3 eggs (or 2 eggs + 1 banana - mashed) (or 1/2 cup soft tofu)
1/3 cup vegetable oil
1 1/2 cup CF milk substitute or water (I prefer the water)
2 tblsp vinegar or lemon juice

Combine the two bowls. Do not over mix. This blend is better done by hand than in a mixer. The batter should be thick almost to the point of being like cookie or biscuit dough. It will not pour.

Stir in:

1 cup Perrier or other sparkling water

(more water- not sparkling water - may be need if the batter is too thick) Use for muffins, bread, pancakes or waffles. Be sure to spray whatever you are cooking in with a safe vegetable oil spray before cooking.

This recipe works best in small forms like muffins, loaves of less than one pound, or even mini loaf pans.

Prewarm the oven to 400 F. Depending on what kind of pan you use will vary the length of time you cook the bread. You know when it is done by the browness of the finished bread. Typically I use a loaf pan and cook it for 20-25 minutes.

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It is hard to make GF CF bread that is NOT A BRICK!! AND that has no yeast, corn, soy and low in sugar but we found one thanks to KELLY WEAVER. My husband and I even liked the bread!!!

Pre heat to 350.

2 cup sorghum flour

1 1/2 tsp guar gum

1/2 tsp baking soda

2 tsp baking powder

2 tsp dried egg whites (real whites ok)

1/2 tsp salt

2 eggs (could replace if needed)

3 Tblsp Spectrum palm shortening or ghee or GFCF margarine

2 Tblsp honey

1 cup + 1 tbsp soda water, perrier, etc

1 to 2 tsp flaxseed meal (optional. This gives the “Roman Meal” bread affect!)

Consistency will be like cake batter. Grease and flour (w/ spectrum and sorghum) a bread pan. Bake 30 mins. Cover with foil and bake 25 mins longer. Take out of pan and cool

1 C. brown sugar

1/3 C. oil

2 egg replacers (or use 2 tsp low sodium baking powder)

1 C. mashed sweet potato

1 3/4 C. GF flour mix (use equal amt. Bette Hagman Substitute)

1 tsp. baking soda

1/4 tsp. salt

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/4 cup water

Preheat oven. Mix wet ingredients (except water). Stir in dry ingredients until moist. Add water until batter is thick but wet (similar to banana bread). Put into a 9x5 loaf pan. Bake at 350 for 1 hour.

These are great snacks! I make these in interesting shapes. Jeff eats them up big time! (I like them too!)

1 large sweet potato peeled & diced

1/4 cup almond or cashew butter - smooth

1/4 cup pear juice

3 tbsp. pure maple syrup

3/4 cup potato starch

1 1/4 cup potato flour

2 tsp. xanthan gum

2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. cinnamon

Microwave sweet potato until tender, but not mushy. Blend in a food processor the sweet potato. Measure the potato you will need one cup Chill it 10 minutes. Blend all other ingredients and potato when cooled and work mixture by hand. Rollout dough using potato flour to 1⁄2” thickness. Cut circle shapes for cooking on a greased cookie sheet for 15 minutes - 450 degrees.  Do not over cook!  These become dangerous Frisbees when you do!

Source: Modified Special Diets for Special Kids

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