Brockway Biggs Gluten-Free Flour Baking Mix

• 3 c. white rice flour
• 1 c. brown rice flour
• 1 c. cornstarch
• 1 c. soya flour
• 2 c. potato starch

1. Sift and then measure each amount of flour and starch
2. Combine well and store in an airtight container in a cool, dry place

Brockway Biggs Easy Gluten-Free Brownies

• 1/2 c. margarine
• 2 oz. unsweetened chocolate
• 1 c. sugar
• 2 eggs
• 1 tsp. vanilla
• 1/2 c. "Gluten Free" Flour Mix
• 3/4 c. chopped nuts (optional)
• 1/2 c. butterscotch chips (optional)
• 1 1/2 tsp. baking powder
• pinch salt

1. Preheat oven to 350 F
2. Grease 9 inch square pan
3. Melt margarine in microwave and add to mixing bowl
4. Melt chocolate in microwave and add to mixing bowl
5. Stir in sugar, flour mix, salt, baking powder and vanilla (in mixing bowl)
6. Beat in eggs one at a time
7. Blend well
8. Add optional nuts and/or chips
9. Pour into prepared pan
10. Bake for about 30 minutes
11. Cool in pan before cutting

Brockway Biggs Gluten Free Easy Squares

• 1/2 c. butter
• 1 c. brown sugar
• 2 eggs
• 1 tsp. vanilla
• 1 c. "Gluten Free" Flour Mix
• 1/2 tsp salt
• 1/4 tsp. baking powder
• 1/2 c. chocolate chips

1. Preheat oven to 350 F
2. Grease 8x8 inch pan
3. Cream butter with sugar
4. Add eggs and vanilla, beat well
5. Add sifted dry ingredients to creamed mixture.
6. Blend, add chocolate chips
7. Bake in prepared pan for 25-30 minutes.
8. Cool in pan before cutting

Brockway Biggs Gluten Free White Bread

• 1 1/2 teaspoon yeast
• 1 1/2 c. "Gluten Free" Flour Mix
• 1 1/4 teaspoons xanthan gum
• 1/3 cup dry milk powder
• 1 teaspoon salt
• 1 1/2 tablespoons sugar (or 4 1/2 teaspoons or 1 tablespoon + 1 1/2 teaspoon)
• 2 eggs
• 3/4 cup water
• 1 1/2 tablespoon vegetable oil OR 2 tablespoons butter/margarine
• 1/2 teaspoon vinegar

1. Combine flours, xanthan gum, milk powder, salt
2. Beat the eggs
3. Combine water, vegetable oil, vinegar, eggs
4. Place ingredients in bread machine: yeast on bottom, flour mix, sugar, then liquids on top
5. Source: 'More from the Gluten-free Gourmet' by Bette Hagman

Brockway Biggs Gluten Free Gravy

• 1-2 tbsp cornstarch
• water
• juices from the roasted turkey

1. Add some water to the roast pan and put some heat under it.
2. In a small container add 1-2 tablespoons of cornstarch and some water.
3. Shake it up or stir to dissolve all the lumps amd then add to the roast pan
4. Reduce the heat and stir

Brockway Biggs Gluten Free Pie Pastry

• 1/3 cup ice water
• 2 tsp cider vinegar (optional)
• 2 egg yolks
• 1 cup rice flour
• 1 cup cornstarch
• 1/2 cup tapioca starch (if you can't find this -- add a little more rice and cornstarch)
• 2 tsp xanthan gum
• 1/4 tsp salt
• 1 cup of shortening

1. Mix the liquids together in a small bowl.
2. Mix all the dry ingredients and shortening together.
3. Then add the liquids to the dry ingredients.
4. Cool in fridge for about 1/2 hour before using.
5. Roll out with rolling pin (use rice flour so that it doesn't stick to the surface where you are rolling it.
6. Carefully lift the pastry into the pie plate. That is the trickiest part.
7. Repair work: use either water or milk to join broken pieces of pastry together. Working with rice pastry is a challenge, but worth it.
8. An alternative is to roll the pastry on parchment paper, lift parchment paper into the center of the pie shell, and then slide the parchment paper out from underneath pastry.
9. If you are making a lemon meringue pie, I would pre-bake (for about 7 minutes) the pastry in the oven at 325 or 350 degrees.

Simple Salad Dressing

• 1/2 cup oil
• juice of 1 lemon - medium sized
• 1 crushed garlic clove
• 1/2 tsp dried oregano OR 1 tbsp fresh oregano

Guacamole

• 2 ripe avocados
• juice of 1/2 lemon
• 1 crushed garlic clove
• 1 tomato peeled, gutted and diced
• salt & pepper