Recipes Using gfJules® Gluten Free Multigrain Biscuit & Breakfast Baking Flour

Instructions

1. Preheat oven to 400°F and line baking sheet with parchment.
2. Cut butter into dry ingredients until pebbly. Stir in liquid ingredients with a fork until soft dough forms.
3. Pat dough out to 1-inch thick and cut or simply drop by spoonfuls onto prepared sheet.
4. Brush tops with more milk or egg wash.
5. Bake on upper rack for 8 minutes. If biscuits aren't browning enough, change oven to broil for the last 2 minutes but watch to ensure the tops do not burn.

Instructions

1. Preheat oven to 350°F.
2. Cream butter and sugar until light. Mix in syrup and eggs then add dry ingredients plus milk. Fold in berries or chips.
3. Fill oiled or lined muffin cups ¾ full. Bake for 25-30 minutes. Remove when an inserted toothpick is clean or with dry crumbs.

Instructions

1. Preheat waffle iron to medium-high heat setting or lightly oil a pan over medium heat for pancakes.
2. If using eggs: In a small metal bowl, place the egg whites; place the yolks in a separate bowl. Whisk the egg whites until frothy (preferably using an electric mixer). Set aside.
3. In a large bowl, beat egg yolks OR applesauce and oil together with vanilla extract.
4. In a separate bowl, whisk together all dry ingredients. Add dry ingredients to the large bowl, followed by the milk.
5. Whisk together until only very small lumps remain in the batter, then fold in the egg whites gently, if using eggs.
6. For waffles
7. For waffles, scoop ½ – 2/3 cup of batter into preheated waffle iron. Spread with a silicone spatula to ensure the mixture is evenly distributed. Close the lid of the waffle iron and cook for 5 minutes or when your iron alerts you that the waffle is cooked.
8. Once cooked, open waffle iron cover and loosen the waffle, if necessary, with a fork or silicone spatula. Remove to a plate to serve or cool while cooking remaining waffles. Serve with confectioner's sugar, syrup or warmed berries.
9. Yield: 6-8 Belgian Waffles, depending on size.

For Pancakes

1. Spoon into lightly oiled pan and spread out with the back of a spoon or spatula because the pancakes will puff up. Once one side is lightly browned, flip and flatten slightly. Cook until browned on the other side.

Instructions

1. Preheat oven to 350°F or 325° F convection.
2. Oil and lightly flour with gfJules Flour one 8.5 x 4.4 loaf pan and one mini loaf pan or two muffin cups; or use one larger 9 inch loaf pan.
3. In a medium mixing bowl, cream butter and sugar, whipping until light and fluffy. Add eggs and blend until integrated.
4. If making non-dairy buttermilk, add 1 tablespoon lemon juice to a liquid measuring cup, then add enough non-dairy milk to total 1/2 cup. Allow the mixture to stand while mashing and measuring the banana.
5. Mash one large, ripe banana and measure to be sure it equals 1/2 cup, but no more. Add part of another banana if necessary.*
6. In a separate bowl, whisk together gfJules Multigrain Breakfast Baking Flour, salt and baking soda.
7. Add mashed banana and vanilla extract to the sugar mixture, then add buttermilk alternately with flour mixture and mix well, beating one minute after blended. Stir in nuts, if using.
8. Pour batter into the loaf pans, filling 2/3 full; add remaining batter to mini loaf pan or muffin tins.
9. Bake large loaf for 60-65 minutes, or until a toothpick inserted into the center comes out clean; bake mini loaf pans 30 minutes; bake muffins 20 minutes. The bread will be lightly browned and should spring back to the touch.
10. Remove to cool on a wire rack for 10 minutes, then run a butter knife around the inside of the loaf pans and invert gently to remove the bread.
11. *gfJules’ Note: In quick bread recipes, it’s important not to add too much fruit, as it can make the bread too dense and heavy and can cause it to remain un-cooked in the middle.

Instructions

GLUTEN FREE OATMEAL RAISIN COOKIES

1. Cream the sugars and butter until light and fluffy. Add applesauce or eggs and thoroughly incorporate into the batter. Stir in the vanilla last.
2. In a separate bowl, whisk together all dry ingredients (except oats), mixing well. Gradually stir into the creamed mixture until integrated. Add in the oats and raisins.
3. Preheat oven to 350° F (static) or 325° F (convection).
4. Scoop the dough into tablespoon-sized balls and place at least 2 inches apart on a parchment-lined cookie sheet.
5. Bake for 8 – 9 minutes, or until light brown.
6. Cool on a wire rack before removing.

GLUTEN FREE OATMEAL RAISIN BARS

1. You can bake this recipe as bar cookies by lining a 8×11 or 9×13 pan with parchment. Scoop dough into the lined pan and smooth with a rubber spatula. Bake for 20-25 minutes, depending on how thick the dough is/big the pan is — the thicker the dough/smaller the pan, the longer they’ll need to cook.
2. Remove to cool on a wire rack. Pull up on the parchment to neatly remove from the pan. Once cooled, slice into bars.