Nancy's Gluten Free Flour Mix

2 part brown rice flour
2/3 part potato starch
1/3 part tapioca starch
xanthan gum

1. Mix together the first three ingredients in what ever quantity you want.

2. For each cup of mix used, add 1 tsp of xanthan gum

Oopsies

3 eggs
3.5 oz cream cheese
pinch of salt
1/2 T psyllium seed husks
1/2 T baking powder

1. Separate the eggs, with the egg whites in one bowl and the yolks in another.

2. Whip the egg whites together with the salt until very stiff. You should be able to turn the bowl upside down with out them moving.

3. Mix the egg yolks and the cream cheese well. If you choose, you can add the psyllium and the baking powder.

4. Gently fold the egg whites into the yolk mixture, trying to keep the air in the whites.

5. Drop 6-8 oopsies onto a greased baking tray.

6. Bake on middle rack at 300 degrees for about 25 minutes. Until they turn golden.

Cauli Pizza Crust

1 head cauli rice
1 egg
1/3 C shredded mozzerella
1/2 tsp fennel
2 T Italian seasoning
1/4 tsp salt
1/8 tsp pepper
toppings of choice

1. Preheat oven to 450. Line a baking sheet with silpat.

2. Place the cooked cauli rice into a tea towel and squeeze all the water out. Get it as dry as possible so the crust will get crisp

3. In a medium bowl, combine rice, egg, cheese, fennel and italian seasinings, salt and pepper. Press onto baking sheet until evenly thick.

4. Bake for about 15-20 minutes until crust is golden brown.

5. Top your crust with sauce and pre cooked toppings. Briol until cheese is melted and bubbly.

Buttery Garlic Cheddar Biscuits

3/4 C butter, and slightly cooled
1/3 C coconut flour
2/3 C arrowroot flour
12 eggs
3/4 tsp garlic powder
3/4 tsp baking powder
3/4 tsp  salt
3 C sharp cheddar cheese, shredded

1. Whisk together eggs, butter, salt and garlic powder.

2. Add flours and baking powder, whisk until smooth.

3. Fold in cheese.

4. On a greased cookie sheet, drop dollops of batter (biscuit sized)

5. Bake for 15 minutes, until lightly browned.

6. Let cool 5-10 minutes before removing from pan and serving.

Oven Temperature: 400°F

Breakfast Sausage Pinwheels

This recipe is delicious for dinner too and fun to serve to quests because it is unique. This is wonderful dish to hide ground organ meat in! You can't tell it's there with other flavor a and textures present. If you ant to do that sub or add organ meat for sausage. Our favorite ratio is 1/2c ground organ to  a lb meat. If you are timid, you can reduce that to 1/4 to 1lb to start.

10  oz Mozzarella cheese shredded
8 T butter
8 T almond flour
6 T coconut flour
2 tsp onion powder
2 eggs
1 lb Sausage, cooked and crumbled
1 C cheddar cheese shredded

1. Preheat Oven to 400F

2. Melt mozzerella and butter in a double burner and set aside.

3. In a separate bowl, combine flours, onion and mix well.

4. Add the cheese, butter and eggs to the flour mixture.  Mix/ fold/press until well combined.

5. Devide dough in half.  Take half the sausage and carefully spread it on the dough. (Spreading it onto a sheet of wax paper, them flipping it over onto the dough is a handy way to do it.)

6. Sprinkle with cheddar cheese and roll up.  Place in the freezer for about 10 minutes to firm up.

7. slice into about 10 slices.

8. Put it on parchement paper on a cookie sheet, and bake for  20 minutes.

Servings: 9
Yield: 18 slices