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Pumpkin Spice Muffins
Rice flour pancakes
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Wheat Free Recipes

Keith's Pumpkin Spice Muffins (wheat and dairy free)

Dry Ingredients
2 cups oatmeal
2 1/2 cups rice flour (or part millet flour)
2 – 3 Tbs. potato flour
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. allspice
2 tsp. guar gum (can be found in any health food store, and provides the "structure" needed to hold the rise)

Wet Ingredients
4 eggs
1 – 1 1/2 cups maple syrup or honey. Part molasses is a nice change
1/2 – 1 cup oil
2 1/2 cups raisins or dates
2 cups cooked pumpkin (or 15 oz. canned pumpkin) 

(I usually need to add more liquid (Rice Dream or milk) to create the right muffin consistency. Feel free to play around with it.)

Mix and pour into muffin tins. Bake about 25+ minutes at 350 F. Makes 24.

Keith’s Rice Pancakes

Dry stuff – mix in bowl
2 cups of flour – any mixture of rice and millet flour is fine. Or just rice flour.
1 cup oatmeal flakes
3/4 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
1 Tbs. guar gum (xanthan gum)
1 cup raisins
Cinnamon to taste

Wet stuff – add to blender
1 (19 oz. / 540 ml) can pineapple
4 eggs
1/4 cup oil
1/4 cup maple sugar

Mix , then cook like any other pancake

Note: It may be necessary to add more liquid to this mix after a few minutes.
I use Rice Dream or soy milk

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