Calzone Dough GFCF

3.5 cups Pamela's flour mix
2.5 tsp. yeast
1 egg
2 tsp. baking powder
1.25 cups warm water
1/4 cup oil

Mix all ingredients thoroughly then use an ice cream scoop to scoop out a ball onto tortilla press lined with parchment paper. Press into a circle and transfer to baking sheet. Put in fillings then fold and press edges down, cut vents, bake.

Delicious Herbed Lime Rice

I made this to go with carne asada burritos, inspired by Chipotle's lime rice.

1 onion, diced
olive oil
2 cups rice (I used Trader Joe's organic basmati rice)
4 cups chicken broth
Trader Joe's 21-Seasoning Salute, or Mrs. Dash
Juice of 1 fresh lime
Salt to taste
Chopped fresh green herbs such as chives, garlic chives, cilantro, etc.

In a pot with a lid, saute the onion in some olive oil. Add the rice and stir for a minute or two until it's coated with oil. Add the chicken broth, juice of 1 lime, and seasonings, and bring to boil. Turn down the heat, cover the pot, and steam the rice for about 20 minutes or until all liquid is absorbed. Stir in chopped green herbs (I used garlic chives from my garden).

Gluten-Free Dairy-Free GFCF Apple Roses

About 2.5 cups Pamela's flour mix
1/2 cup cooking oil
1/2 cup milk substitute (I used Trader Joe's unsweetened coconut beverage)

2-3 apples with pink or red skin
1 lemon
Cinnamon and sugar

Oil Crust:
Preheat oven to 400. Quickly mix flour, oil, and milk substitute in a bowl using your hands (I wear disposable gloves). Don't overwork the dough, and it should look "marbled", not uniform in color. It will be on the damp side. If it's soggy add a little more flour. If making a pie, press half the mixture into a pie plate. You can also roll it out between sheets of parchment paper or plastic wrap but keep in mind this is wetter than traditional dough.

If making tarts or roses, press a walnut-sized ball of dough into a parchment-lined muffin tin. For the roses, sprinkle the inside of each tart liberally with cinnamon-sugar.

Core and thinly slice the apples, add a little water and juice of one lemon, and microwave for about 2 minutes or until the slices are pliable but not falling apart. (See video below.)

Lay out about eight apple slices in a row on the counter, overlapping them as shown in the video. Roll up the slices (it will be harder to keep them together than in the video which uses puff pastry to help, but just do the best you can and they will look great) and place the roll of slices in the dough in the muffin tin. It should look like a rose. Sprinkle the tops generously with cinnamon-sugar and bake for about 20 minutes. Remove the parchment muffin liners and cool apple roses on a rack.

See this video for how to roll up the roses. She uses puff pastry so just ignore that part. I also didn't use apricot preserves, and I think other apples are prettier and tastier than red delicious. https://www.youtube.com/watch?v=5rGrwvEjZIQ

Apricot Oatmeal Bars

These are based on this recipe, but I reduced the sugar and used gluten-free flour and coconut oil.

http://www.yourhomebasedmom.com/apricot-jam-bar-cookies/

1½ cups Pamela's gluten-free flour blend
1 teaspoon baking powder
3/4 cup brown sugar
1½ cups gluten-free old fashioned oats
¾ cup coconut oil

3 tablespoons water

dash of almond extract

dash of pink Himalayan salt

1/2 - 1 cup sliced almonds
1 cup apricot preserves

Preheat oven to 350. Dump everything except the apricot preserves into a big bowl and mix it together with your hands. (I like to wear disposable gloves.) Pat ⅔ of this mixture into a 9 x 13 baking pan lined with parchment paper (if you have it). It might look pretty crumbly but the jam will make everything stick together. Spread with jam. Top with remaining flour/oat mixture. Bake at 350 for 35 minutes. Grab the edges of the parchment paper and lift the whole thing out and let it cool on a rack, then cut into bars.

Chunky Granola

I started with this wonderful recipe: http://www.foodandwine.com/recipes/chunky-granola

It worked perfectly and was absolutely delicious, and nice and chunky. Then I adapted it to reduce the sugar. If you increase the sugar/honey closer to the original recipe, it will be chunkier. I make this every week and like that I can do it using only one measuring cup.

3 cups oats
1 cup sliced or chopped almonds
1/2 cup hemp seeds
1/2 cup pumpkin seeds
1/3 cup brown sugar
1/3 cup agave or honey
1/3 cup coconut oil
Dash of Himalayan or sea salt

Preheat oven to 300. Line a baking sheet (with an edge all the way around) with parchment paper. Mix everything together and spread it out on the baking sheet, baking for about 30 minutes or until lightly browned. When done, grab the edge of the parchment paper and slide the sheet of granola onto a rack to cool. When completely cool, break into chunks.

Gluten-Free Bagels

This is the first yeast bread I have made gluten-free that I really like. My taste-testers liked these bagels, too. I followed the recipe on the back of the Pamela's bag, but substituted 1 cup of tapioca flour to make them more bouncy, and some baking powder to give them a little better rise.

2 1/2 cups Pamela's Gluten-Free flour blend

1 cup tapioca flour

2 1/4 tsp. yeast

2 tsp. baking powder

generous pinch pink Himalayan salt
pinch of garlic powder

1 1/3 cups warm water

1/4 cup oil

Toppings: Poppy seeds, sesame seeds, salt, onion flakes, garlic powder

Get a saucepan of water boiling on the stove. Preheat oven to 400. Use a heavy-duty stand mixer or an electric hand mixer. Combine everything except toppings and mix on medium for 3 minutes. Put on disposable gloves and rub gloved hands with oil. Use 1/2 cup of dough for each bagel and form round bagel shape with a hole in it. This will be softer and stickier than wheat dough so just do your best; the gloves with plenty of oil on them will be your best friend. Drop a bagel into the boiling water and leave it there until it pops to the surface (you might need to unstick it from the bottom of the pan). Remove with slotted spoon and place on greased baking parchment/baking sheet. Sprinkle desired toppings (we like all of them together), then bake for 25-30 minutes.

I haven't tried this but it sounds inviting: FOR FRESHLY BAKED MORNING BAGELS: Prepare dough, shape bagels on greased baking sheet, cover and refrigerate overnight. Bagels will rise while in refrigerator. In the morning, preheat oven to 400º, boil bagels, then bake for 25-30 minutes.

Cinnamon Raisin Bagels

Use the above recipe but with the following changes:
--Soak 1/3 to 1/2 cup raisins in warm water for about 15 minutes
--Don't use garlic powder or toppings
--Add 1 tsp. vanilla, 1 tsp. honey, and 1 tsp. cinnamon to the dough
--Drain raisins and add them to the dough
--The wetness of the raisins will require more flour so keep adding Pamela's and tapioca flour until the dough is firm enough.