Cinnamon Bun Fat Bomb Bars

http://ditchthewheat.com/cinnamon-bun-fat-bomb-bars/

Apple Dumplings (Grain-Free)

http://www.primallyinspired.com/grain-free-apple-dumplings-gluten-free-paleo/

Chocolate Caramel Almond Bars

http://cleaneatsinthezoo.com/index/2013/09/12/chocolate-caramel-almond-bars/

DIY Gunk Remover

http://www.rosybluhandmade.com/2012/03/05/diy-gunk-remover-easy-recipe-to-remove-sticky-adhesive-residue/

Blueberry Scones

Based on Colette Martin's Blueberry Scones recipe in Learning to Bake Allergy-Free.

1 1/4 . GF oat flour
1 1/2 c. GF Flour Blend
1/2 t. xanthan gum
3 t. baking powder
1 t. baking soda
1/2 t. salt
1/2 c. brown sugar
2 pastured eggs
1/4 c. coconut oil
1/2 c. milk, soured milk, or coconut milk
1 T. lemon juice
1 c. blueberries

1. Blend dry ingredients
2. Blend wet ingredients
3. Add the dry to the wet. Add water, if needed.
4. Fold in blueberries.
5. Gently flour hands and baking sheet (I used my silpat).  Press dough onto surface and work into a flat circle - like a giant biscuit - until about 1/2" thick.  Cut into wedges and bake in that shape.
6. Bake at 350 F for 20-30 minutes.

Next time, I plan to use more lemon juice and some zest. 

Gluten-Free Flour Blend

This recipe is from Colette Martin's Learning to Bake Allergy-Free.


1 c. white rice flour
1/2 c. tapioca starch
1/2 c. potato starch

Blend thoroughly.  Add xanthan gum (if needed) at the time of baking, since it does not blend evenly in flour mixture.

Even easier:
Blend very well two (24 oz.) bags of White Rice Flour, one bag Tapioca Starch, and one bag Potato Starch.  There is less Tapioca Starch doing it this way, but I've found the blend works great in my recipes and it's much more convenient.