Pancakes and more

For the flour mix:
3 parts brown rice flour
2 parts corn starch / potato starch / tapioca starch
2 parts soy flour
1 part almond flour
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For the pancakes
2 1/3 c flour
2T sugar
2tsp b powder
1/2 tsp salt
mix all together

2 beaten eggs
1 1/2 c milk
3T melted butter/oil
1/2 tsp vanilla
mix all together

pour liquids into dry ingredients. Stir, set to sit.

My changes - I did a 1/2 recipe. I accidentally added too much sugar - it could probably use less than the recipe calls for anyway. I also added more vanilla - what the recipe calls for is probably fine here.

For the half-recipe, I used 1T coconut flour. It soaked up the extra moisture, but also did a little too much after sitting for awhile, so I had to add more milk. Maybe if I'd started with the coconut flour in? It gave a lot of flavor, so this one is best used sparingly.
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English Muffins

1c sorghum flour
1c potato starch
1/2 c soy/almond flour
2 tsp xantham gum
1 1/4 tsp salt
mix all together

mix 1 c water and 1/2 c milk and warm to 110-115 degrees
ADD
pinch sugar and 2 1/2 tsp yeast.
Stir. Set aside to sit until it gets poofy.

Add liquid yeast into dry ingredients.
Add 4T olive oil, 2 T honey, 2 eggs
Mix
Rest
Pour into molds, smooth top with wet fingers

Let rise in warm oven. Check on it in 15 minutes - they should have risen to 2x height.

Bake at 350 degrees for 20 to 25 minutes until firm and golden.
remove. cool.
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Lemon Loaf, 350 degrees, 35-40 minutes
2 sticks room temperature butter
1 c sugar
1 1/2 c brown rice flour
2 tsp b powder
4 beaten eggs
rind + juice 1 lemon
Mix all together, pour in greased pan, bake

prick holes, drizzle 1/2 c sugar + rind + juice of 2 lemons

Let stand until cold.

my changes - substitute soy & almond flour for part of brown rice flour
used concentrated lemon juice instead of real lemons. it can work, but it tastes much better with the fresh stuff
I've also made half-loaf. Also works ok. Making it taller means the middle doesn't get as cooked though. Be careful of over-browning... the sugar in it rises to the top and creates a nice crusty-sugar crust, but also gets brown easily.

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Coconut cupcake 350 for 12-15 minutes
1 1/2 sticks of soft butter
3/4 c white sugar
vanilla
3 beaten eggs
3/4 c brown rice
3/4 c corn flour
2 tsp b powder
1/2 c shredded coconut, soaked in 1/2 c boiling water
topp with 4T soft butter + 1 c powdered sugar, add 2 T toasted coconut.

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