Sweet Gluten-Free Recipes (printer friendly)
Chocolate Chip Cookies
Pie Crust
Gluten Free Pancakes or Waffles
Old Fashion Sugar Cookies
Gluten Free Angel Food Cake
Savory Gluten-Free Recipes (printer friendly)
White Bread Recipe (moist version)
Easy Gluten Free White Bread
Award Winning Gluten Free White Bread
Pizza Crust (single)
Pizza Crust (for two 12 inch crusts)
Grandma"s Corn Bread
Zuccini Bread
Soft Pretzel
Clover Leaf Dinner Rolls
Gluten Free Dinner Biscuits
Featured Recipe From Our Customers
(Please e-mail us your favorite recipe using Tom Sawyer Gluten-Free Flour. We will try to feature it on this page!)
SOUR CREAM COFFEE CAKE
This recipe comes to us from Pauline Bogacz. It is an old family favorite that has been in her family for over thirty years.
INGREDIENTS:
1 cup Sugar
½ cup Butter
2 ea Fresh eggs
½ pint Sour cream (1 cup)
1 t GF vanilla
2 cup Tom Sawyer GF flour (sifted)
1 t GF baking powder
1 t Baking soda
½ t Salt
FILLING:
½ cup Chopped nuts
½ cup Sugar
2 t Cinnamon
DIRECTIONS:
Cream butter and sugar, add eggs, sour cream, and vanilla. Sift flour again with the baking powder, soda, and salt. Add to butter mixture and blend lightly. Pour half the batter into a lightly greased tube pan and sprinkle one half of the filling mixture on top. Add remaining batter and top with balance of filling mixture. Bake in 350 F oven for about 40 minutes or until done. Test with toothpick.
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More Tom Sawyer Gluten Free Recipes
Tom's Gluten Free Angel Food Cake
1¼ cup - Tom Sawyer Gluten Free Flour
½ tsp. - Salt
1 tsp. - Baking Powder (Gluten Free)
1 ¼ cup - Sugar
12 - Egg Whites
1 tsp. - Cream of Tartar
1 tsp. - Vanilla
Sift the flour, salt, baking powder, and about half of the sugar together four times. In a separate large bowl, beat egg whites and cream of tartar until stiff (recommend an electric mixer). Add balance of sugar slowly and blend well. Continue to beat egg mixture with mixer until a firm peak is reached. Add vanilla and blend well. Sift the flour mixture, in small amounts, over the egg mixture while gently folding. Do not over mix.
Pour into non-greased (approximately 8 inch) angel food tube pan and bake at 350 degrees F for 50-60 minutes, or until done. Remove from oven, invert the pan and let cake hang until cool. Remove from pan and frost if desired.
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Zucchini Bread (or muffins)
In a large mixing bowl combine: (without a heavy duty mixer, hand mixing works best)
1 ½ cup - shredded zucchini
1 cup - chopped walnuts
½ tsp. - baking powder
½ tsp. - baking soda
½ tsp. - salt
½ tsp. cinnamon
½ tsp. - nutmeg
1 ½ cup - Tom Sawyer Gluten Free Flour added slowly while mixing
In a separate bowl combine and beat well:
½ cup - vegetable oil
2 - fresh eggs slightly beaten
1 cup - sugar
2 tsp. - vanilla
Add these items to the ingredients in large mixing bowl and blend well.
Pour into greased a floured pan or muffin tins (use gluten free flour) and bake at 350 degrees for approximately 75 minutes or until done, much less for muffins.
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Gluten Free Pizza Crust (for one crust)
All ingredients should be at room temperature. Recipe is for one 12-13 inch pizza.
If a thinner crust is desired, the extra dough may be used for bread sticks or a larger pizza. NOTE: Read all labels to insure all ingredients are gluten free.
Yeast Preparation; place in small mixing bowl
2 tsp. - Sugar
¼ cup + 3 Tbsp. - Warm water (100-105 deg F)
1 pkg - Rapid rise dry yeast (gluten free)
Combine sugar and water, then sprinkle yeast on top. Mix well. Set aside. Mixture should develop nice foam on top.
Dry Ingredients; place in medium size mixing bowl
1 ¾ cup - Tom Sawyer gluten free flour
1 tsp. - Italian seasoning (adds flavor but is optional)
½ tsp. - Salt
2 Tbsp. - Dry low fat powdered milk
1½ tsp. - Baking Powder (gluten free)
Blend dry ingredients well
Wet Ingredients; place in medium mixing bowl
2 tbsp. - Olive oil
½ cup - Refrigerated egg product (recommend Egg Beaters)
1 tsp. -
Vinegar (gluten free – rice, apple, or wine)
Add yeast preparation and mix well
Pour wet ingredients slowly into dry ingredients while mixing well. Blend until dough develops a sheen and is very soft and sticky. It may be necessary to add extra flour or water to develop the proper consistency. If necessary, add flour or water 1 T at a time to achieve this consistency. Gluten free flour requires slightly more liquid to allow the yeast to rise. If the dough is too dry, a rise cannot be obtained and will be thin and tough. If the dough is too moist, the rise will collapse during the rise.
Note: at this point the dough may be refrigerated or frozen for future use.
Place dough on greased and gluten free floured pizza sheet, cover with plastic wrap and press dough out, under the wrap, to achieve a thickness of about ¼ inch and with a rim crust as desired. Let stand in warm place for 10 minutes or more then add sauce and toppings as desired. Place the pizza in preheated hot oven at approximately 450 to 500 degrees (F) and bake for 15 to 20 minutes or until done.
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Gluten Free Pancakes
NOTE: Read all labels to insure that all ingredients are gluten free.
2 cups - TOM SAWYER Gluten Free Flour
3 tsp. - Gluten Free Baking Powder
½ tsp. - Salt
Place dry ingredients in mixing bowl, mix well and set aside
In separate bowl, place
2 - Fresh eggs - beat well - or liquid substitute
2 tbsp. - Vegetable oil
1 tsp. - Gluten Free Vinegar (apple or rice vinegar)
2 cups plus 3 tbsp. - Milk or other substitute
Add wet ingredients to the dry ingredients and mix well. The amount of milk or liquid may be varied by a small amount to produce the desired thickness of the pancake. Slightly more liquid will produce a thinner pancake and less liquid will produce a thicker pancake. Spoon or pour the batter onto the griddle and bake until done (a nice golden brown color). Add extra liquid one tablespoon at a time and mix well each time.
NOTE: Waffles may also be made from the above recipe, however for extra special waffles change the procedures as follows:
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Sift the flour before mixing the dry ingredients.
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Separate the eggs and beat the egg whites until firm, add 2 T sugar and beat until stiff and set aside.
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Mix the wet ingredients as above using only egg yokes.
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Fold the egg whites into the batter very gently, but mix well.
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Pour or spoon into waffle iron and cook until done.
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Gluten Free Dinner Biscuits
NOTE: Read all labels to insure that all ingredients are gluten free.
Combine in large mixing bowl;
1½ cup - TOM SAWYER Gluten Free Four
3 tbsp. - Dry powdered milk
½ tsp. - Salt
2¼ tsp. - Gluten free baking powder
Blend dry ingredients well
Combine in smaller mixing bowl;
1 - Egg (well beaten) or ¼ cup Egg Beaters or equiv
2 tbsp. - Vegetable oil
1 tsp. - Gluten free vinegar (apple or rice vinegar)
1/2 cup plus 1 to 3 Tbsp. water, and adjust to hold a soft peak.
¼ cup - Shredded cheese (four cheese mix)
½ tsp. - Italian seasoning
(The cheese and seasoning is optional)
Mix wet ingredients well
Pour wet ingredients into the bowl containing the dry ingredients and mix well.
Drop large spoonful sizes of dough on baking sheet or place in containers of your choice. Bake in hot oven 450 degrees F for about 12 minutes.
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Award Winning Gluten Free White Bread
NOTE: Read all labels to insure that all ingredients are gluten free
In a small container or jar, add
¼ cup - Warm water (105 – 110 degrees F)
1 tbsp. - Sugar (mix sugar and water well
1 package - Quick rise dry-yeast
Sprinkle yeast over top of sugar and water mixture, mix well and
Set aside
Add to a large mixing bowl
4 cups - TOM SAWYER gluten free flour
6 tbsp. - Non-fat dry milk
1 tsp. - Salt
2 tsp. - Gluten free Baking Powder
Mix dry ingredients well and set aside
In a medium-mixing bowl, add
¾ cup Liquid Egg Substitute (recommend Egg Beaters or equivalent)
3 tbsp. - Vegetable Oil
1 ¼ cups + 2 tbsp. - Warm-water (105 – 110 degrees F)
1 tsp. - Vinegar (gluten free – suggest rice or apple vinegar)
Add yeast preparation and mix well. Add wet ingredients slowly to dry ingredients while blending well. Hand beat to develop a slight sheen to the dough. The dough needs to be very soft and and sticky and may require more flour or liquid to be added to achieve the proper soft dough. Add one tablespoon of flour or liquid at a time until the dough reaches a point that a peak will hardly stand up. If the dough is too soft, the rise will collapse and if not soft enough, the rise will be poor.
Place dough into a well greased and floured (gluten free flour) loaf pan (approximately 9”x 5”x 4”. Set aside in a warm place to rise
until double in size.
After proper rise, place in preheated oven at 425 degrees F for about 50 minutes or until fully baked. Inside loaf temperature will be 190 degrees F when done.
PRINTER FRIENDLY VERSION
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