Insiteful Gluten-Free Baking Mix Recipes
2/3 cup shortening
1 cup organic white sugar
½ cup sucanant
4 eggs
3 cups shredded zucchini
2/3 cup water
3 cups Insiteful flour blend
1 tsp ground cinnamon
1 tsp ground cloves
2 vanilla extract
1 ½ tsp vinegar
Heat oven to 350 degrees. Grease bottoms and sides of two loaf pans.
Cream shortening and sugar in a large bowl. Add eggs, zucchini, vinegar and water. Blend in spices and pour batter into loaf pans. Bake until wooden toothpick or knife comes out clean, about 60 minutes. Allow to cool slightly, and run knife along sides of pans to loosen bread. Invert pans and gently allow the bread to separate from bottom of pan. Place on cooling racks until completely cooled. Slice only when bread is completely cooled. Wrap and refrigerate to store.
1 cup Insiteful flour blend
1 tsp olive or peanut oil
1 egg
½ tsp sugar
1 ½ tsp vinegar
1 cup milk or milk substitute
Heat skillet at medium heat and coat with light spray of oil. Mix all ingredients. Spoon batter onto skillet to form 4 inch cakes. When batter starts to look dry, flip cakes to brown opposite side.
1 cup warm water
1 ½ tsp vinegar
1 tsp sugar
1 tsp salt
2 tbsp oil
1 tsp garlic powder
2 cup Insiteful flour blend
Inspired Toppings
Sliced onion
Sliced Anaheim peppers
Ribbon cut spinach or chard
Basil pesto sauce
Lemon pepper chicken cutlets
Fresh mint leaves
Cheese of choice
Heat oven to 425 degrees. Mix all ingredients until moisture is dissolved into the flour. Turn dough onto a greased pan and push to evenly distribute dough across the pan and slightly up the sides if desired. Bake dough until lightly browned, approximately 10 minutes. Remove from oven and place toppings on crust. Replace pizza into oven and cook approximately 15 minutes, or until cheese is bubbly. Allow to cool slightly before slicing. Tastes great warm and cold!
More Great Recipes
1 ½ # fresh French Green Beans
creamy mushroom sauce
crispy stuffing topper
Steam green beans to desired tenderness, and drain. Lay beans out evenly in casserole dish and spread mushroom sauce over the beans. Sprinkle crispy stuffing topper on top of the bean mixture. Place in oven at 350 degrees until topper is browned (about 12 minutes). Serve warm
Creamy Mushroom Sauce
2 cups chopped mushrooms
¼ small onion (optional)
2 tbsp butter
¾ cup heavy cream
pepper to taste
1/8 tsp cayenne
1 tsp sea salt
¼ tsp celery seed
Sauté mushrooms and other vegetables in butter until soft. Add cream and reduce liquid to half volume.
Crispy Stuffing Topper
1 cup torn bread crumbs
3 tsp butter
½ tsp sea salt
¼ tsp oregano (or other seasoning of choice)
¼ cup onion (optional)
Saute onion in butter until soft. Add bread crumbs to absorb all butter. Add all seasonings to taste.
3 # fresh apples
1 ½ cup water
Peel, core and dice apples. Place in pan with water and bring to boil until apples are soft: remove from heat. Place apples and juice in food processor and process to desired consistency. Enjoy as is, or play with add-ons.
Suggested add-ons might include one or more of the following:
Brown sugar
Honey
Succanat
Xylitol
Cinnamon
Orange Peel
Nutmeg
Cardamom
2 lg Sweet Potatoes
2 tbsp butter
1 clove garlic
1 tbsp oil
¼ tsp garlic powder
½ tsp sea salt
Peel and dice sweet potatoes. Place into pot and cover with water. Bring to boil until potatoes are soft: drain. Cream potatoes with hand mixer and set aside.
Sauté chopped garlic in oil until tender and lightly brown. Add sauted garlic, garlic powder and sea salt to potatoes. Serve warm with ham gravy.
Ham Gravy
Ham drippings
Chicken broth
Corn Starch
Remove ham drippings from baking dish to sauce pan and place on medium heat. Mix 2 tbsp corn starch in chicken broth until dissolved and smooth. Pour starch mixture into sauce pan and bring to boil until gravy thickens. Season with salt and pepper to taste.
12 oz cranberries
8 oz chopped pineapple
1 cup white sugar
1 cup water
Bring water and sugar to boil in saucepan. Add cranberries and pineapple and return to gentle boil at reduced heat. Simmer for 10 minutes (longer for firmer consistency). Remove from heat and allow to cool. May serve warm or chilled.
Flour Mix
½ tsp Garlic Powder
¼ tsp Black Pepper
¼ tsp Garam Masala
½ cup Flour
1 ½# Stew Meat
1 tbsp Olive Oil
2 ½ cup Cooked Squash
2 cup Chicken Broth
½ tsp Sea Salt
2 tbsp Flour
1 head green cabbage – ribbon cut and steamed
Combine flour mix and pour into plastic bag or sealable container. Add meat and toss until
covered. Pour contents of bag into skillet with olive oil, brown and reduce heat until
tender, approximately 10 minutes. In blender, combine cooked squash with broth and process
until smooth. Remove meat from skillet, add 2 tbsp of flour to absorb oils. Add squash to
pan and stir to mix in flour. Add seasonings and meat. Serve warm as is, or over cabbage
ribbons.
1 cup quinoa
2 cups water
¼ tsp sea salt
1 large onion, diced
4-6 garlic cloves, minced
3 red peppers, roasted
½ tsp ginger, minced
2 red skin potatoes, diced
¼ cup minced parsley
2 tbsp coconut oil
1 tsp sea salt
½ tsp celery seed
½ tsp dill weed
½ tsp sweet curry
dash red pepper
Rinse quinoa in strainer. Place water in saucepan and bring to a rapid boil. Add quinoa, reduce heat, cover, and simmer until all the water is absorbed and the grains become4 translucent and pop open (15-25 minutes). Saute onion and diced potatoes in oil until tender. Add garlic, ginger and red pepper. Saute a few minutes more to mingle flavors. Remove from heat. Fold in quinoa and remaining spices. Serve warm or refrigerate over-night for great cold dish.
1 really large zucchini
½ cup tomato sauce, 2 Tbsp pesto sauce, or any other
1 cup shredded cheese
Toppings of choice
Preheat oven to 350 degrees. Cut large zucchini in half the long way. Remove seed pulp with spoon and discard. Lightly salt zucchini and place in oven with peel side down. Allow to bake for 1 hour to remove excess water. Remove zucchini from oven. Increase temperature to 425 degrees. Coat inside of zucchini with sauce and add toppings. Spread cheese over the top and place back into the oven until cheese is bubbly and starts to brown.
2.5 ounces bittersweet dark chocolate, chopped
2 Tbsp vegetable oil
1 egg
¼ cup xylitol
1 teaspoons vanilla extract
1 ½ tsp vinegar
2 Tbsp cup milk
½ cup Insiteful flour blend, plus 1 tablespoon for flouring the pan *
2 Tbsp unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon ground cinnamon or pumpkin pie spice
1 cup shredded zucchini, (about 1 large zucchini)
1/4 cup chopped walnuts or almonds
1 tablespoon butter for greasing the pan
*If using all-purpose flour, add ½ teaspoon salt and increase baking soda to 1 ½ teaspoon
Preheat oven to 350 degrees F. Grease an 8×8-inch baking pan and sprinkle with the one tablespoon of flour. Shake the pan until the flour evenly coats the inside of the pan. Warm chocolate until just melted, or place chocolate in microwave (30 seconds to 1 minute) until melted. Cool slightly.
In a large bowl, mix together the oil, egg, sugar, vanilla, milk, vinegar and melted chocolate until well blended. Stir in the flour, cocoa, baking soda, salt, cinnamon or pumpkin pie spice. Fold in the zucchini and nuts. Dough should be a little dry if using InSiteful baking mix. Spread evenly into the prepared pan.
Bake for 25-30 minutes, until toothpick comes out clean when inserted in the center of the pan. Cool completely in the pan and cut into squares. Store in an air-tight container for up to 3 days.
Sweet Biscuits
2 cups flour
1/3 cup shortening or butter
2 tablespoons Turbinado sugar
1/3 cup milk
1 ½ tsp vinegar
¼ teaspoon orange zest (optional)
Cut shortening into flour, sugar, and zest until mixture resembles fine crumbs. Stir in vinegar and just enough milk so that dough leaves side of bowl and rounds up into a ball. Drop dough by spoonfuls onto greased cookie sheet. Bakes at 450 until golden brown, 10-12 minutes. Makes 12-16 biscuits.
Homemade Whipped Cream
1 pint whipping cream
½ teaspoon vanilla extract
½ cup powdered sucanat
Pour whipping cream and powdered sugar into large bowl. Beat at high speed until whipping cream forms stiff peaks. Add extract and serve immediately.
Banana-Berry Assembly
Clean and slice strawberries into large bowl. Mix in sliced bananas and blackberries. Spoon fruit mixture over drop biscuit and top with whipped cream.
1 eggs
1 ¼ cups mashed cooked sweet potatoes
½ cup organic white sugar
¼ teaspoon salt
¾ teaspoon cinnamon
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
1 ¼ cup whole milk (instead of evaporated milk)
Beat eggs by hand, add remaining ingredients and blend until relatively smooth. (Although, lumps of sweet potato can be very enjoyable in the finished custard) Pour filling into a lightly greased 8×8 cake pan. Bake at 350 degrees until knife inserted in center comes out clean: roughly 35-50 minutes.
2 # Apples
¾ cup packed brown sugar
¾ cup oats
1 teaspoons ground cinnamon
1 teaspoons ground nutmeg
¼ cup butter melted
Heat oven to 375. Peel, core and slice apples: arrange apples in a greased cake pan. Mix remaining ingredients and sprinkle over apples.
Bake until topping is golden brown and apples are tender, about 30 minutes. Serve warm or cold. Can be delicious with a little cream or ice cream.
