Gluten Free Pancakes

Um....yeah...what can I say about these pancakes.  They were a learning experience to cook!  LOL!  I had to learn to stiffly beat egg whites.  All I can say, is I was not very successful at beating those eggs!  So I gave up trying to make them form neat, little white peaks and just used them in the batter the way they were!  I would advise learning how to beat egg whites stiff if you want to make these pancakes.   They turned out very well in flavor but they didn't plump up the way a pancake should.   STUPID EGG WHITES! 




Ingredients
    
     * 1 and 1/3 cups Gluten Free All Purpose Baking Flour
     * 1 tsp baking powder
     * 1/2 tsp sea salt
     * 1/2 tsp baking soda
     * 1 Tb Honey
     * 1/2 tsp vanilla
     * 2 Tb vegetable oil
     * 3/4 cup + 2 Tb water (warm)
     * 2 egg whites, stiffly beaten (set aside)


Directions
 1. In a bowl combine the first 4 ingredients (flour through baking soda)

 2.  In another bowl combine honey, vanilla, vegetable oil, and warm water.   Mix dry ingredients with wet ingredients; then gently fold in the egg whites.

 3. Ladle pancake batter onto a preheated and oiled grill.  Flip pancakes over when they begin to puff and become lightly browned on the edges.  Serve with syurp or your favorite fruit!

Gluten Free Macaroni and Cheese

This is Alexis' favorite dish so far that we've made.  We even made it for our good friends who are gluten free and they liked it too!  You can try out different varations of cheese mixtures as well.  Alexis likes the 4 cheese blend (Kraft Naturals) and Jason likes the sharp cheddar (Kraft Naturals).  Alexis likes to also sprinkle some gluten free bread crumbs on the top after it gets done baking to give it a bit of crunchy.  This is a great dish that you can play with and make your own...(if anyone feels they have improved it...let us know! we'd love to try another version too).

Ingredients:

2 cups uncooked Gluten Free (Brown Rice Pasta) elbow macaroni  (7 ounces)

1/4 cup gluten free butter

1/4 cup Bob’s Red Mill All-Purpose Gluten Free Flour

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground mustard

1/4 teaspoon Lea & Perrins Worchestershire sauce

2 cups milk

2 cups gluten free shredded sharp cheddar cheese (8 ounces)

Directions:

1. Heat oven to 350 degrees.

2. Cook macaroni as directed on package.

3. While macaroni is cooking, melt butter in 3-quart saucepan over low heat.  Stir in flour, salt, pepper, ground mustard, and Worcestershire sauce.  Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.  Stir in milk.  Heat to boiling, stirring constantly.  Boil and stir 1 minute; remove from heat.  Stir in cheese until melted.

4.  Drain Macaroni.  Gently stir macaroni into cheese sauce.  Pour into ungreased

     2-quart casserole dish.  Bake uncovered 20-25 minutes or until bubbly.