Doughnuts

Source: Lydia H.

• 2 cups flour
• 1/2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. cinnamon
• 1/4 tsp. salt

• 1 egg
• 2 T. Agave syrup
• 2/3 cup buttermilk
• 1/8 cup + 1 tsp. melted butter
• half a mashed banana
• 1-1/2 tsp. vanilla extract

Combine dry ingredients in one bowl and liquid mixture in a separate bowl. Mix wet and dry ingredients together, but do not over-stir the batter! Apply flour to table or counter top and kneed dough several times. If the texture is too soft put in fridge to chill for a half hour. Roll out dough to approximately half and an inch thick. Use a doughnut-cutter to cut out the doughnuts. Get a large pan and lid; fill to about 1-1/2 inches with oil. Heat oil on high until slightly bubbling, and reduce heat to low after first batch is cooked. Be careful, as the oil splatters back at you when you add the dough. Fry until golden brown on the underside, then flip them with tongs. Keep an eye on them. They cook fast and burn easily! When done, set them on a rack with paper towels underneath them to soak up some of the oil, and cool completely.

Yield: one dozen doughnuts and doughnut holes

Best Blueberry Muffins

• 1/2 cup butter, at room temperature
• 3-4 T. Agave syrup
• 2 large eggs
• 2 t. vanilla
• 2 t. baking powder
• 1/4 t. salt
• 2 cups frozen blueberries
• 1-1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup milk

Heat oven to 375 degrees F. Grease muffin tin; you can use a regular 12-cup or a 6-cup jumbo tin. In bowl, mix butter until creamy; add Agave syrup and beat well. Add eggs one at a time, beating after each. Beat in vanilla, baking powder and salt. With a spoon, fold in half of flour then half of milk into batter; repeat. Fold in blueberries. Spoon batter into muffin cups; bake 20-30 minutes, until golden brown and springy to touch.

Baking Powder Biscuit Muffins

Source: Land O Lakes Best-Loved Recipes Cookbook

In a hurry? Try this quick and easy biscuit recipe!

• 2-1/2 cups flour
• 1-2 T. Agave syrup or honey
• 4 t. baking powder
• 3/4 butter
• 1 cup milk

Heat oven to 400 F. Combine flour and baking powder in a large bowl; cut in butter with pastry blender until mixture resembles course crumbs. Combine Agave syrup/honey with milk and stir into flour mixture until just moistened. Spoon into a greased muffin cupcake pan. Bake for 14-18 minutes or until lightly browned.

Serve warm with butter and jam or preserves.

Yield: 12 muffins

Pumpkin Muffins

Source: Leanne H., from Deanna D.

If you love pumpkin and spices, this recipe will be a fall favorite!

• 1-1/2 cups flour
• 1/4 t. salt
• 1 t. cinnamon & allspice
• 3/4 t. baking powder
• 1 t. baking soda
• 1/2 cup nuts
• 2 eggs
• 1/3 cup oil (can also use melted butter but may take longer to bake)
• 1/4 cup Agave syrup (1-1/2 cups sugar)
• 1/2 t. vanilla flavoring
• 1 cup canned pumpkin

Combine dry and wet ingredients in separate bowls. Mix together and pour into muffin tin. Bake at 350 degrees for 20 minutes.

Yield: 12 muffins

Gingerbread

Source: Samantha's Cookbook

1/4 cup butter

1 egg

1/2 cup buttermilk

1/2 cup light molasses

1-1/2 cups flour

1/4 cup sugar or 2 T. honey

1 t. baking powder

1/4 t. baking soda

1/4 t. salt

1/4 t. ground cloves

2 t. ground ginger

1 t. cinnamon

Instructions: Preheat oven to 350 degrees. Grease 8-1/2 by 8-1/2 pan. Melt butter. Crack and beat egg. Mix butter and egg, then add buttermilk and molasses. Combine flour, sugar, baking powder, baking soda, salt, cloves, ginger, and cinnamon in large mixing bowl. Mix wet and dry ingredients and pour into baking dish. Bake for 25-30 minutes. Serve with powdered sugar or whipped cream.

Irish Soda Bread

Source: Darina Allen, modified

My mom and I have Candida and can't eat yeast bread. We recently began to be bothered even by sourdough bread. Searching the internet, my mom discovered this easy yeast-free bread recipe, and we both love it. I can't get my brother, who can eat any kind of bread, to stop eating it. (chuckle) I hope you find it as delicious as everyone at our house does!

• 3-¼ cups white unbleached flour (I use 1-1/4 cups whole wheat pastry flour, just because it's healthier than using all white flour)
• ½ tsp. salt
• 1 tsp. baking soda
• 1/8 cup ground flaxseed (optional)
• 1/8 cup wheatgerm (optional)
• 12 fluid oz. buttermilk

Preheat the oven to 450 degrees F. Sift the dry ingredients after measuring them out. Make a well in the center and pour most of the buttermilk in at once. Using one hand, mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be moist, but not wet and sticky. When it all comes together, turn it out onto a well-floured surface.

After washing and drying your hands, gather the loaf into a circle, knead lightly, and gently flip over. Pat the dough into a round about 1-½ inches thick and cut a cross in the top.

Bake at 450 degrees F for 30 minutes, then turn down the oven to 400 degrees F for 15 minutes or until the loaf produces a hollow sound when tapped.

For Garlic Bread:
2 cloves garlic
1 T. dried parsley

Form into two long loaves and slash three times it at an angle.

Melt-in-your-mouth Scones

Source: Betty Crocker Cookbook, modified by Leanne H. and Hannah

• 3-½ C. flour
• 5 t. baking powder
• 1-2 T. fructose or sugar
• 1 t. salt
• 2/3 C. firm butter
• 1 C. currants
• 2 large eggs, beaten
• 10-12 T. cream
• ½ t. vanilla flavoring
• ½ t. lemon flavoring

Heat oven to 400 degrees F. Mix dry ingredients in bowl. Cut in butter with pastry blender until mixture looks like fine crumbs. Add currants. Mix egg, cream, and flavorings together and stir into flour mixture. Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Roll or pat into a circle and cut with open end of a 6-onze juice glass dipped in flour or a cookie-cutter. Place on ungreased cookie sheet. Lightly brush tops of buns with egg white for a nice glaze. Bake 14-16 minutes or until golden brown at 400 degrees F.

Apricot Bread

Source: Sally D.

A traditional Christmas bread!

• 1 c. dried apricots
• 1 c. sugar or ½ c. honey
• 1 egg
• 2 T. soft butter
• ¼ c. water from apricots
• ½ c. orange juice
• 2 c. all-purpose flour
• ¼ t. soda
• 2 t. baking powder
• ½ t. salt
• ¾ c. chopped walnuts

Soak apricots ½ hour minimum in just enough water to cover them (¾ to 1 cup). Drain apricots and cut into small pieces. SAVE WATER. Mix sugar, egg, and butter. Stir in apricot water and orange juice. Sift together and then stir in flour, soda, baking powder, and salt. Blend in nuts and apricots. Line bottom of pan with waxed paper. Grease sides of pan with butter. Pour batter into loaf pan, then let stand 20 minutes. Bake a 350 degrees F for 55-60 minutes or until cracks on top and knife comes out of center clean. Let sit in fridge for 4-5 days before eating.

Cornbread

• 1 C. yellow cornmeal
• 1 C. flour
• 2 T. sugar (optional)
• 1 T. baking powder
• ½ t. salt
• 1 C. milk
• ¼ c. oil
• 1 egg

Mix cornmeal, flour, and baking powder. Mix all wet ingredients. Stir together and pour into greased pan. Bake at 425 degrees F for 20-25 minutes.

Country Corn Bread

• 1 C. plain yogurt
• ¼ C. oil
• 1 egg
• 1 C. flour
• 1 C. yellow cornmeal
• ½ t. baking soda
• ¼ t. salt

Instructions: Beat yogurt, oil, and eggs. Combine dry ingredients. Mix together. Pour into greased baking dish. Bake at 400 degrees F for 20 minutes.

Biscuits

Source: Betty Crocker Cookbook

• 1-¾ C. flour
• 2-½ t. baking powder
• ½ t. salt
• 1/3 C. firm butter
• 1 large egg, beaten
• 4-6 T. milk or heavy cream
  

Instructions: Heat oven to 400 degrees F. Mix dry ingredients in bowl. Cut in butter with pastry blender until mixture looks like fine crumbs. Stir in egg and milk. Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Roll or pat into a circle and cut with open end of a 6-ounce juice glass dipped in flour. Place on ungreased cookie sheet. Bake 10-15 minutes or until golden brown at 400 degrees F.

Dumplings

• 2 C. flour
• ¾ t. baking soda
• Dash of salt
• 2/3 C. buttermilk
• 1/3 C. oil

Instructions: Drop batter into boiling stew in large spoonfuls. Cook for 10 minutes with lid off and sprinkle with parsley. Cook another 10 minutes with lid on. Don’t open the lid while they cook.

Yeast-Free Pizza Crust

Source: Leanne H.

Our family loves this healthy, hearty, and just plain delicious yeast-free pizza crust!

• 1-¼ C. flour
• 1 C. oats, ground
• 1 t. baking powder
• ½ t. salt
• ¾ C. warm water
• 2 T. oil

Instructions: Measure out 1 cup oats and blend in food processor until finely ground. Add flour, baking powder, and salt. Blend well. Add (warm) water and oil and blend in processor until well mixed. Knead lightly ten times. Press dough onto greased pizza pan/cookie sheet, leaving a ridge around the edge. Bake at 425 degrees F for 15-20 minutes. Watch for bubbles in the dough. Press bubbles down with spatula or poke with a fork. Put on your choice of toppings. Bake 10-15 minutes longer or until cheese is golden brown.

Yield: 1 pizza crust

Strawberry Muffins

Source: Brenda C.

• 2 C. flour
• 1 C. sugar or 2 T. fructose
• 1 t. baking soda
• 1 t. cinnamon
• Dash of nutmeg
• 2 eggs
• ½ C. oil
• ½ C. buttermilk
• ½ C. strawberry jam (you can also use other jams)

Instructions: Mix dry and wet ingredients in separate bowls. Combine and fold in jam. Do not over mix! Pour into greased muffin tin. Bake at 350 degrees F for 20 minutes.

Yield: 12 muffins

Banana Oatmeal Muffins

Source: Brenda K., modified

• 1-1/2 C. flour
• 1 C. rolled oats
• 2 t. baking powder
• 1 t. baking soda
• 1/2 t. salt
• 1 t. vanilla flavoring
• 1 t. cinnamon
• 1/4 C. honey or 1/2 C. sugar
• ¼ C. milk
• ¼ C. oil
• 2 eggs
• 1 C. mashed banana

Instructions: Mix dry ingredients together in bowl. Then mix wet ingredients together in a separate bowl. Combine and pour into greased muffin tin. Bake at 400 degrees F for 20-25 minutes.

Yield: 12 medium sized muffins

Banana Bread

Source: Leanne H.

Tastes delicious warm, spread with butter and a cup of hot tea.

• 2 C. flour
• 1 t. baking soda
• ½ t. cinnamon
• ½ t. salt
• 1 C. sugar or ½ C. honey
• ½ C. butter
• 1 egg
• ½ t. vanilla flavoring
• 1 C. mashed banana
• ½ C. chopped walnuts

Instructions: Mix dry ingredients together in bowl. Then mix wet ingredients together in a separate bowl. Combine and pour into a greased bread pan. Bake at 350 degrees F for 1 hour.