Pina Colada Muffins

1 Tablespoon Baking Powder
1/2 Teaspoon Salt
3/4 Cup White Rice Flour
1/2 Cup Coconut Flour
1/2 Teaspoon Xanthum Gum
2 Tablespoons Butter, melted
2 Eggs
3/4 Cup Milk
1/2 Cup Sugar
1 Can Crushed Pineapple, 20 oz Can (2 1/4 Cups)
1/2 Teaspoon Vanilla Extract
1/2 Cup Coconut Flakes

Preheat oven to 400 degrees F. In a large bowl Sift together the baking powder, salt, rice flour, coconut flour, coconut flakes and xanthum gum.

In a small bowl mix the Melted butter, eggs, milk, sugar, vanilla and crushed pineapple. Pour the wet ingredients over the dry ingredients. Mix thoroughly. Pour into prepared muffin pan.

Bake for 20 to 25 minutes.

La Bete Noire

French for The Black Beast
Bon Appetit-September 2006
















1 Cup Water
3/4 Cup Sugar
9 Tablespoons Unsalted Butter, diced
18 Ounces Milk Chocolate Chips
6 Eggs

Chocolate Ganache
1 Cup Heavy Cream
8 Ounces Milk Chocolate Chips

Preheat oven to 350. Butter 10-inch spring form pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy duty foil around outside of pan, bringing foil around outside of pan, bringing foil to top of rim.

Combine water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat. Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan.

Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan. Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool
completely in pan.

Chocolate Ganache
Bring whipping cream to simmer in small saucepan over medium heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake.

Refrigerate cake in pan until ganache is set, about 2 hours. Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.

Cinnamon Rolls

Best Gluten-free Yeast Bread in 2008

1 Cup Milk, warm
2 1/2 Teaspoons Yeast
2 Eggs, room temperature
1/3 Cup Butter, melted
1 Cup White Rice Flour
2 Cups Tapioca Starch
1 1/2 Teaspoons Xanthum Gum
1 Teaspoon Salt
1/2 Cup Sugar

1 Cup Brown Sugar, packed
2 1/2 Tablespoons Ground Cinnamon
1/3 Cup Butter, softened

3 Tablespoons Tapioca Starch
1 Cup Milk
1 Cup Butter
1 Cup Sugar
1 Teaspoon Vanilla

In a small bowl add milk and yeast, let it set for 5 minutes.

In a mixing bowl add eggs, butter, rice flour, tapioca starch, xanthum gum, salt, and sugar. Add milk and yeast mixture. Mix dough until well combined. Let
dough double in size. In a small bowl, combine brown sugar and cinnamon.

Place the dough on a piece of wax paper sprayed with nonstick spray. top with an additional piece of wax paper sprayed with nonstick spray. Roll dough into a 16x21 inch rectangle. Remove the top layer of wax paper, Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture.

Roll up dough and cut into 12 rolls. Place rolls in a lightly greased muffin pan. Place immediately in to a preheated oven to 400 degrees F.

Bake for 15 minutes.

Frosting
Mix Tapioca Starch and milk, place mixture in a sauce pan cook until thick. Let it cool completely. Cream together butter and sugar. Add small amounts of the thicken
milk mixture. Beat like whipping cream. Add vanilla.

Chocolate Chip Cookies

Was entered in Gluten-Free Competition in 2008

















1 Cup Butter
2/3 Cup Shortening
1 1/2 Cups Brown Sugar
1 1/2 Cups Sugar
3 Eggs
2 Cups Tapioca Starch
2 Cups Rice Flour
1 Cup Potato Flour
1 Teaspoon Xanthum Gum
2 Teaspoons Baking Soda
2 Teaspoons Water
2 Teaspoons Salt
1 Package Chocolate Chips
2 Teaspoons Vanilla

Preheat oven to 350. In a large mixing bowl, cream together butter, shortening, brown and white sugar. Add eggs. Dissolve baking soda in hot water.

In a medium mixing bowl, sift tapioca starch, rice flour, potato flour, xanthum gum, and salt. Add the flour mixture to the butter sugar mixture, in three different installments mixing thoroughly after each installment. Add chocolate chips and vanilla.

Form 1 inch balls and place on a cookie sheet.
Bake for 8 to 10 minutes

Chipotle Brownies

Best Gluten-free Brownie Winner 2008



3/4 Cup Tapioca Starch
1/4 Cup White Rice flour
1/4 Cup Oil
1/2 Cup Applesauce
1 Cup Cocoa Powder
1 1/2 Cups Sugar
1 Teaspoon Ground Cinnamon
3/4 Teaspoon Ground Chipotle
1/4 Cup Golden Flax Seed Meal
3/4 Cup Water

Preheat oven to 325 degrees F. Grease a 9 X 13 pan.

Sift the rice flour, tapioca starch, cinnamon, chipotle, and cocoa powder.
Add the remaining ingredients to the dry ingredients. Mix thoroughly. Pour into pan and bake for 35 to 40 Minutes.