chi83- I'll post my go-to cookbook titles and favorite recipes in them, as well as a few recipes. You may find copies of these, and other GF cookbooks, at your local library. -Grainlady "The Gluten-Free Almond Flour Cookbook" by Elana Amsterdam - be sure to check out her web-site - www.elanaspantry.com -Pecan Shortbread Cookies -Cheddar Cheese Crackers -Banana Blueberry Muffins -Cinnamon Apple Muffins -Date Pecan Muffins (a HUGE favorite) -Zucchini Bread -Eggplant Parmesan -Savory Vegetable Quiche -Asparagus Onion Quiche -Kale Tart with Cranberries "Specific Carbohydrate Diet" \- Erica Kerwien \-Sour Cashew Cream (dairy\-free version of sour cream) \-Zucchini Sticks \-Parmesan Crackers \-Almond Saltine Crackers \-Tabbouleh (made with cauliflower) \-Sandwich Rounds (good sandwich bun substitute) \-Banana Bread (BEST recipe I've tried, and there have been many trials) \-Pumpkin Bread \-Roasted Ratatouille \-Recipes where cauliflower is substituted for high\-glycemic rice: Fried Cauliflower Rice, Roasted Cauliflower Rice "The No-Gluten Cookbook" - Series Editor, Kimberly A. Tessmer, R.D., L.D. -Crunchy Cornbread Squares (Can be used for sandwiches, especially good for grilled cheese sandwiches - as well as cornbread. Makes a 13x9" pan and is freezer-friendly.) "Cooking with Coconut Flour"\- Burce Fife, N.D. (many of these recipes are available on\-line; many have stevia as a sweetener option) \-Coconut Bread (An all\-purpose loaf, good toasted or used for French Toast.) \-Lots of good muffin recipes (make 6 muffins per recipe) \-Cream Cheese Squares (egg\-free) ~~~~~~~~~~~~~~~~~~~~~~~~ My version of gluten\-free baking mix (Bisquick substitute) (makes 1\-cup) 1/2 c. almond flour (Honeyville or homemade) 1/2 c. hi\-maize resistant starch OR Jay Robb unflavored Whey Protein Isolate OR Pamela's Gluten\-Free, Wheat\-Free Baking Mix 1\-1/2 t. baking powder 1/4 t. salt 1 T. coconut oil Place in a mini\-food processor, or in a bowl and mix with an electric mixer, until coconut oil is mixed into dry ingredients. (Note: you can use a pastry blender or fork, but the FP or mixer mixes it quicker and better.) I use this mixture for "Impossible Pumpkin Pie" (a crustless pumpkin pie recipe, and many other Bisquick recipes. ~~~~~~~~~~~~~~~~~~~~~~~~~~ Oatmeal Buttermilk Pancakes (Yield: 4\-6 small pancakes) In a 2\-cup measuring cup place: 1/2 c. quick oats (optional) 1 T. buckwheat flour OR Hodgson Mill Buckwheat Creamy Hot Cereal OR unsprouted OR sprouted buckwheat 1/3 c. buttermilk (or kefir, yogurt) Mix, cover and soak overnight at room temperature. Add and mix in: 1 egg 1 T. melted coconut oil Add dry ingredients: 1 T. palm sugar 1/4 t. baking powder 1/4 t. baking soda 1/4 t. salt Mix well. Add more liquid if the batter seems too thick. Make into small 3\-4\-inch pancakes. I make 4 pancakes at a time on my 11\-inch griddle. PEANUT BUTTER CRUNCH COOKIES 1 stick butter 3/4 c. peanut butter 1 t. baking soda pinch of salt 2 eggs 1 c. unsalted dry roasted peanuts 1/2 c. raw or roasted sunflower seeds 1/2 c. almond flour 1/2 c. palm sugar 1/2 c. mini semi-sweet chocolate chips 1/2 c. unsweetened coconut 1/2 c. cacao nibs (optional) Preheat oven to 350-degrees. Place parchment paper on 2 baking sheets. Melt butter and peanut butter together (microwave or stove-top). Cool slightly, if hot, and place in large mixing bowl. Add eggs and mix well. Add remaining ingredients and blend using an electric hand-held mixer. Using a #50 portion scoop, place the dough on the baking sheets and slightly press to flatten. Bake for 12-minutes. Makes about 40 cookies. Place on wire cooling racks to cool completely. MICROWAVE GLUTEN\-FREE CURRANT BREAD (This is adapted from a recipe I found on\-line and reminds me of an Irish\-style currant bread I made before going wheat\-free, and what we use for toast for breakfast.) Mix well in a 2\-cup measuring cup, or small bowl, using a hand\-powered rotary egg beater or with a fork: 1 lg. egg 1 t. water 1\-2 t. agave nectar OR low\-glycemic coconut nectar\* (or other sweetener of choice) 2 T. buttermilk (kefir or yogurt will also work) pinch of salt Add: 2 T. all\-purpose GF flour (Pamala’s, Bob’s Red Mill, etc.) 2 T. almond flour 2 T. quick oats (or other gluten\-free flakes) After batter is mixed, add 2 T. currants and stir to blend then into the batter. Place the batter in a prepared dish (spray with PAM) \- use a ramekin, mug, or glass bowl that easily holds at least 8\-ounces of liquid. Straight sides work better than rounded sides (I use a ramekin.) Microwave for 2\-minutes on HIGH (more or less time, depending on your microwave \- you may need to adjust it 15\-seconds one way or another). Flip out of baking container onto a wire cooling rack and cool completely. When cool, slice the bread into rounds using a long serrated bread knife. TIP: I place the muffin in a shallow lid, like a cottage cheese container lid or other lid that will accommodate the bread \- anywhere from 1/4\-inch to 1/2\-inch deep. Use the lid as a cutting guide so you get slices about the same thickness. Toast the slices for serving. \* Coconut Nectar \- le$$ expensive homemade version: 1\-1/2 c. palm sugar, ½ c. water. Heat over low heat until dissolved. Store in a jar in the refrigerator. Almond Flour Bread (source: somewhere on-line, with my changes) 2-1/2 c. almond flour 1/2 c. oat fiber (I use hi-maize resistant starch, or spent rye flour or buckwheat flour) 1/4 c. unflavored whey protein powder 1 T. granulated erythritol (I use Swerve) 2 t. baking powder 1/2 t. baking soda 1 t. xanthan gum (do not omit) 1/2 t. salt 6-oz. Greek yogurt (I use drained kefir curd) 6 T. butter, softened (I use coconut oil) 4 lg. eggs 6 T. almond milk (I also use coconut milk or milk kefir or coconut kefir - whatever I happen to have) Preheat oven to 325-degrees F. Grease a 10x4-1/2 loaf pan. In a medium bowl, whish together the almond flour. oat fiber, whey protein, erythritol, baking powder, baking soda, xanthan gum and salt. In a large bowl, beat together yogurt and butter until smooth. Beat in eggs, one at a time and scraping down bowl and beaters as needed. Add almond flour and beat until combined. Beat in almond milk until thoroughly combined. Spread batter in prepared loaf pan, smoothing the top. Bake 45-50 minutes, or until top is golden brown and a toothpick inserted in the center comes out clean. Let cool in pan 15-minutes, then flip out onto a wire rack to cool completely. [Note: Slice in thin slices.] QUINOA PANCAKES (adapted from a recipe found on\-line) 1 c. soaked quinoa (or quinoa sprouts \- raw) made from 3/4\-cup of dry quinoa\* 1\-2 T. raw honey (agave nectar or coconut nectar) 1\-1/2 T. coconut oil 1 egg 1/2 T. coconut flour 1/4 t. cinnamon 1/2 T. baking powder 1/4 t. salt \*To make quinoa sprouts: Using 3/4 c. quinoa, thoroughly rinse in a strainer and soak in a bowl with enough water to cover the quinoa by an inch or two, overnight. In the morning drain the water (use a fine\-mesh strainer). Measure out 1\-cup and use with the following directions. 1\. Process quinoa sprouts in food processor or blender until a wet batter is formed, 3\-5 minutes. 2\. Add wet ingredients and process until blended. 3\. Mix dry ingredients together in a separate bowl. Add dry mix to batter and mix well. 4\. Heat greased skillet or griddle on low/medium heat. 5\. Using 1/4 cup of batter at a time, place on skillet/griddle. 6\. Cook for about 2\-minutes or until the pancake is golden. You should see bubbles form and then pop around the edges. Flip pancake and cook for a minute or two. \[Grainlady Note: Make the cakes small \- more like pikelets \- and cook slowly on LOW heat for best results.\] ~~~~~~~~~~~~~~~ SUPER\-SIMPLE BANANA COOKIES 2\-3 mashed bananas 2 c. oats 1 c. chopped dates (or other dried fruit \- cranberries, cherries, blueberries, apricots snipped into 1/4\-inch cubes using kitchen scissors) 1/3 c. coconut oil 1 t. vanilla pinch of salt Preheat oven to 350\-degrees F. Mix ingredients well, drop by teaspoonful onto parchment\-lined baking sheets (I use a \#50 or \#70 portion scoop). Press the dough until about 1/4\-inch thick. Bake 20\-25 minutes until golden brown. Options: use 1/4\-1/2 c. mini semi\-sweet chocolate chips, chopped nuts, cacao nibs..... \[I usually make this recipe using 1 banana, 1 c. oats (I use sprouted oats I dehydrate and flake), 1/2 c. dried fruit/nuts/chocolate chips/nibs....or a mix of those, 2 T. coconut oil, 1/2 t. vanilla and pinch of salt. Makes 1 baking sheet of cookies \- or about 20 small cookies. I bake them on a parchment\-lined pizza pan in my Convection/Microwave oven or solar oven.\]

This may be MORE than a challenge because the flours don't substitute in equal amounts. The coconut flour rule-of-thumb is use 1 whole egg per ounce of coconut flour or 6-eggs per 1/2 c. coconut flour. I'd suggest doing a search on-line for cake recipes using coconut flour or you may end up with a lot of wasted ingredients and time. I realize this recipe has little in common with the recipe you are trying to make, but it will give you an idea of the ratio of eggs to coconut flour for a 9" square cake. I've never made it (due to the number of eggs needed). WILLIAMSBURG ORANGE CAKE (source: Cooking with Coconut Flour by Bruce Fife, N.D.) 1/2 c. butter, melted 12 eggs 3/4 c. sugar 1 t. salt 1 t. vanilla 1 c. SIFTED coconut flour 1 t. baking powder 1/2 c. golden raisins, cut up 1/2 c. nuts, finely chopped 1 T. grated orange peel Blend together butter, eggs, sugar, salt, and vanilla. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Fold in raisins, nuts, and orange peel. Pour batter equally into 2 greased 8 or 9x1-1/2-inch layer cake pans or one 9x9x2-inch pan. Bake at 350-degrees for 30-35 minutes or until knife inserted into center comes out clean. Cool. Cover with Williamsburg Butter Frosting. WILLIAMSBURG BUTTER FROSTING 1/2 c. butter, softened 4-1/2 c. powdered sugar 4-5 T. orange flavored liqueur or orange juice 1 T. grated orange peel Combine all ingredients and beat with an electric beater until smooth. REDUCED SUGAR WILLIAMSBURG BUTTER CAKE Make Williamsburg Butter Cake as directed but reduce sugar to 1/4 to 1/2 c. depending on desired sweetness, add 3 T. powdered or liquid stevia, and 1/3 c. coconut milk. If using liquid stevia, add it to the wet ingredients. If using powdered stevia, combine it with the coconut flour before mixing into the wet ingredients. Bake at 350-degrees F for 40-50 minutes or until knife inserted into center comes out clean.

I've successfully used many recipes from "Cooking with Coconut Flour", and use many of them on a regular basis. The good news --- many of the recipes in that book are readily available on-line -- just Google "recipes using coconut flour" or check recipes at: -Tropical Traditions -Wilderness Family Naturals -Honeyville Grain (I think they have the best coconut flour, and I've used at least 5 different brands.) I used coconut flour for the low-carb aspect for several years, and later when I went gluten-free. The one downside of using coconut flour is the large number of eggs needed, and that means an "eggy" taste to many of the recipes. A general rule-of-thumb: 6 eggs per 1/2-cup of coconut flour, OR, 1 egg per 1-ounce of coconut flour. I'll make Coconut Bread (pg. 44 in "Cooking with Coconut Flour") when I find eggs cheap (or free) because it takes 6 eggs for a small loaf, and I'll freeze several loaves. This is one recipe we like from the book that doesn't require eggs. CREAM CHEESE SQUARES 1 pkg. (8-oz.) cream cheese 1/8 t. salt 1/3 c. honey [I've also used agave nectar and homemade coconut nectar.] 1/2 c. sifted coconut flour Fruit jam or preserves Blend together cream cheese, salt, and honey. Add coconut flour and mix thoroughly. Layer batter on bottom of greased 11x7x2-inch or 9x9x2-inch pan. Bake at 375-degrees F for 18-minutes. Remove from oven and let cool. Spread fruit jam or preserves over the top and cut into bars. [Once you've made this recipe you'll figure out other things you can top it with.] Another book on the subject I have is "The Spunky Coconut Cookbook" by Kelly V. Brozyna, but it's not as user-friendly as "Cooking with Coconut Flour", and for me it was a waste of money because I never found one recipe in it to make. Elana Amsterdam (www.elanaspantry.com) mentions in her book, "Paleo Cooking from Elana's Pantry", "Everything I know about coconut flour I learned from Bruce Fife's fantastic book "Cooking with Coconut Flour". She has several recipes in her Paleo cookbook that uses coconut flour only, and you might check the recipes at her website. Have you checked for coconut flour cookbooks at your local library? Good luck with your quest. Many of us have been there - done that! -Grainlady

PattyPeterson2208- 1. Yes, spray the pizza pan before baking. Do NOT use a pan with holes in it, the dough will go through the holes, and be sure to cover the dough with plastic wrap so you can press it to the pan surface to the thickness you like. 2. Freeze AFTER baking. The batter is far too sticky/loose to freeze, and you don't want to freeze the uncooked egg in the mixture. This pancake recipe is our favorite, but may have too many carbs for you. Since we are also gluten-free, we like the small amount of oatmeal for an additional whole grain in our diet. OATMEAL BUTTERMILK PANCAKES (yield: 4-6 small 2-1/2- to 3-inch pancakes - we eat one pancake per serving - extras freeze well) In a 2-cup glass measuring cup, mix together: 1/2 c. quick or old-fashioned oats (option: 1 T. buckwheat flour) 1/3 c. buttermilk (I also use homemade kefir) Mix together, cover, and allow to sit 8-12-hours. When ready to make pancakes, add: 1 T. coconut oil (or other oil/fat of choice) 1 egg Stir with a fork or spatula to blend. Add remaining dry ingredients (I normally mix these together in a small container the night before): 2 T. whey protein isolate 1 T. hi-maize resistant starch (OR another T. of whey protein isolate if you don't have high-maize resistant starch) 1 T. palm sugar (could omit or use stevia, Swerve, or other sweetener of choice) 1/2 t. cinnamon 1/4 t. baking powder 1/4 t. baking soda 1/4 t. salt Mix thoroughly. Add more liquid if the batter is too thick. Fry on a lightly oiled griddle over medium heat until each side is golden brown. (I've found most low-carb and gluten-free pancakes work best if made relatively small (3-inches or less) and are cooked slowly over medium heat, otherwise they tend to burn). ------------ I generally make Sprouted Lentil-Oat Waffles, but the recipe is somewhat entailed. Sprouting the lentils increases the nutrition and also reduces the carbohydrates. ---------------- ALMOND FLOUR WAFFLES 1/2 c. almond flour 1/8 t. salt 1/8 t. soda 1/8 t. cinnamon 2 eggs 1 T. honey (I use a homemade version of Coconut Nectar) 1 T. coconut oil 1/2 t. vanilla Mix dry ingredients together. Mix wet ingredients together. Add the wet into the dry and mix thoroughly by hand. [Grainlady Note: I make these on my little stove-top Nordic Waffle Griddle using a little less than 2 T. of batter per square. One square is a serving.] ---------- QUINOA PROTEIN POWER WAFFLES (makes 1 waffle) (source: http://abakerswife.com/2014/06/quinoa-protein-power-waffle.html) I double the recipe and mix it in a blender and make several waffles in my 4-Hearts (skinny waffles) Waffle Maker using 1/4-cup of batter per waffle. ---------------- Check the recipes at Elana's Pantry. http://elanaspantry.com/ --------------------- Coconut Flour Pancakes (source: Cooking with Coconut Flour - by Bruce Fife, N.D.) 2 eggs 2 T. coconut oil or butter, melted 2 T. coconut milk or whole milk 1 t. sugar (I use coconut palm sugar, or sugar alternative) 1/8 t. salt 2 T. sifted coconut flour 1/8 t. baking powder Blend together eggs, oil, coconut milk, sugar, and salt. Combine coconut flour and baking powder and thoroughly mix into batter. Heat 1 T. coconut oil in a skillet. Spoon batter onto hot skillet making pancakes about 2-1/2 to 3 inches in diameter. Batter will be thick but will flatten out when cooking. Makes about 8 pancakes. Alternatives: Pecan Pancakes: Make recipe above and add 1/2 c. of chopped pecans. Blueberry Pancakes: Make recipe above and after mixing in the coconut milk, fold in 1/2 c. of dry fresh blueberries. -Grainlady