GLUTEN-FREE FLOUR MIX

GLUTEN-FREE  FLOUR  MIX:

3 cups -  RICE FLOUR

1 and 1/2 cups -  TAPIOCA FLOUR

3/4 cup -  POTATO STARCH

1 heaping Tablespoon -  XANTHAN GUM

1/2 Tablespoon sea salt 

Mix throughly and store in an air tight container in your pantry. 

OR, if you don’t use gluten-free flour very frequently, put it in the fridge.

Note:

When using in a recipe as a wheat flour substitute:

 - OMIT up to 1 teaspoon salt.

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This is my mixing box -

The only ingredient I do not keep in this box at the ready is salt.

Several reasons I keep this box in my baking cupboard:

1 - I can keep an eye on my flour-making-ingredients
and levels so that I do not run out of something. 

2 - It makes making the flour often FAST!

To add to my the convenience of the mixing box, 
I have a 3/4 cup measuring cup as a permanent fixture.

When I'm making my mix it makes it extra EASY!

(4) 3/4 cup measurements of rice flour
(2) 3/4 cup measurements of tapioca flour
(1) 3/4 cup measurements of potato starch

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I purchase my flours and potato starch
typically at my local Kroger or HEB store. 
When they are not available I hop on
Amazon or an online store called VitaCost

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Elevated Rice Crispy Treats // Optional: dairy-free

Heat/Melt in a large pot: 

FOR REGULAR:

6 Tablespoons butter

15 oz bag of large marshmallows

- OR -

FOR DAIRY FREE: 

1/3 cup coconut oil 

15 oz bag of large marshmallows

TAKE OFF THE HEAT 

ADD:

1 teaspoon vanilla 

(Mexican vanilla preferred) 

ADD: 

8 cups

Plain rice crispies

- OR - 

8 cups

chocolate rice crispies

Note: go slow when adding crispies! 1/2 a portion at a time - don’t dump everything all at once. You want to keep it moist and marshmallow heavy.

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Dedicated to Susan Anderson who “elevated” my opinion of rice crispy treats with her use of vanilla. ❤️

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Bret’s Gluten-FREE Brownie Cookie // (AKA: Schitt’s Cookies)

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These cookies are quite literally Bret's Cookies.  

She wanted them, so she made them up!

She wanted a chocolate-chocolate-chip cookie...

We have a perfected gluten-free recipe for regular chocolate chip cookies and she modified it to what her heart desired. 

These are THE BEST!!! 

In fact, we just had them for dinner tonight...

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(A recipe FOR your recipe:)

GLUTEN-FREE  FLOUR  MIX:

3 cups  RICE FLOUR
1 and 1/2 cups  TAPIOCA FLOUR
3/4 cup  POTATO STARCH  (OR if in a pinch, substitute with cornstarch)

1 heaping Tablespoon Bob's Red Mill -  XANTHAN GUM

1/2 Tablespoon sea salt 

Mix throughly - keep in an air tight container or fridge.
(Note: When using in a recipe as a wheat flour substitute - OMIT up to 1 teaspoon salt.)

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Bret’s Gluten-FREE Brownie Cookie

// (AKA: Schitt’s Cookies)

CREAM TOGETHER:
1 cup softened butter (2 sticks)
1 cup packed brown sugar
1 cup white sugar

ADD:
1 teaspoon vanilla extract (Mexican Vanilla preferred)
2 eggs, beaten

COMBINE:

2 1/2 cups of gluten-FREE flour
1 cup old-fashioned oats
1/2 cup cocoa powder
1/4 teaspoon dark cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda

LAST ADDITION:
1 and 1/2 cups semi-sweet chocolate chips

RECOMMENDED: 

use 3/4 cup semisweet chocolate chips and 3/4 cup milk chocolate chips

1. beat butter and sugars together on high for 3 minutes
2. beat in vanilla and eggs
3. combine dry ingredients together and slowly add to wet ingredients
4. add chocolate chips
5. roll dough into balls and place onto a cookie sheet, preferably a clay one, with parchment paper
6. squish dough balls to look like this: / \
7. bake for 10 min at 375°

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Payton and Garrett had these cookies for
the first time over Christmas break 2023...
Pretty sure these cookies are their
new favorite now too!

Is a warm, gooey chocolate-chocolate chip cookie
needed after a cold day at the beach? Yes indeed.

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