Gluten free Berry Oat Scones

•  1 1/2 c (150 grams) rolled oats
• 1 1/3 c (190 g) gluten free all purpose flour
• 1/3 c (75 g) packed dark brown sugar
• 1 T baking powder
• 4 t golden flaxseed meal
• 1/2 t cinnamon
• 1/2 t salt
• 1/2 c (1 stick) chilled butter
• 1/2 c (120 ml) heavy cream
• 1.5 eggs (or 1 egg and one egg yolk)
• 1/2 c blueberries
• 1/2 c raspberries
• white choc chips or walnuts, optional mix in
  
• cooking spray
• 2 T turbinado sugar (optional, for sprinkling)

1. Combine oats, flour, brown sugar, baking powder, flaxseed, cinnamon, and salt in a large bowl. Cut in butter.

2. Combine cream and eggs and add to dry ingredients, stir until combined. Add berries and any other mix-ins. 

3. Form dough into 8 in (20 cm) circle on baking sheet coated with cooking spray. Cover and freeze for 10 minutes. Cut the dough into 8 wedges and separate a few inches apart to allow plenty of room to spread. Sprinkle with turbinado sugar and rest another 10 minutes (about 25-30 minutes total after liquid has been added allows the flours to hydrate so they don't taste as gritty). 

4. Cook at 400 degrees for about 20 minutes, rotating the pan halfway through.

Gluten free chicken pot pie with GF pie crust recipe

•  Gluten free pie crust*
  
• 1 egg, lightly beaten
• 2 T butter
• 1/2 c onion
• 1/2 c celery
• 2 cups mixed vegetables
• 1/3 c (47 grams) gluten free all purpose flour
• 2 C chicken broth
• 1 C heavy cream
• 3 C cooked chicekn
• 1/2 t salt (maybe less if chicken broth has a lot of salt)
• 1 t dried thyme
• 1/2 t black pepper
• 1/2 t garlic powder

1. Cook the chicken.

2. Roll the pastry crust out on parchment paper, place on baking sheet, brush with egg and bake for 14 minutes at 400 degrees or until browned. It's more traditional to wait and bake it on top of the pot pie, but takes longer and this recipe is so soupy, it's a little bit hard to get a crisp crust.

3. Melt butter in a large skillet (same one that cooked the chicken) over medium high heat, add onion and celery and cook 2 minutes. Add other vegetables and cook 2 min. Sprinkle mixture with flour and cook one minute. Add broth and cream, stir well, scraping the bottom of the pan with wooden or similar spatula. Stir in remaining ingredients, cook until thickened. Pour into 9x9 or similar size pan. Top with crust and serve. 

*GF Pie crust recipe (use 1/4 of this recipe to cover a 9x9 pan)

• 2 1/2 c (350 grams) gluten free all purpose flour
• 3/4 t salt
• 1 c (2 sticks) butter
• 1/3-1/2 c ice water

Pulse flour and salt in food processor. Add butter and pulse until mixture resembles coarse meal. Gradually blend in enough ice water to form moist clumps. Gather dough into a ball and divide in half. Form dough into 2 balls and flatten into disks. Wrap each in plastic wrap and chill until ready to use. It is very hard to work with, especially at room temperature. You have to roll it directly on parchment and then use that to transfer it. Letting it rest for at least 30 minutes helps reduce gritty texture. 

Can also add 2 T sugar for a sweet pie crust recipe. Can be frozen up to 2 months if you wrap tightly with plastic wrap and put in freezer bag.

Gluten Free blueberry muffins

•  2 cups (about 280 g) Bob's Red Mill GF 1-to-1 baking flour
• 2 t baking powder
• 1/2 t salt
• 1/4 t cinnamon
• 7 T butter
• 3/4 c sugar 
• 1 t vanilla extract
• 3 eggs
  
• 1/2 c buttermilk (or try yogurt)
  
• 1 1/2 c blueberries
• walnuts or choc chips optional 

1. Grease muffin pans (made 18 muffins) or line with paper baking cups. 

2. Whisk together flour, baking powder, salt, and cinnamon.

3. Cream butter, sugar, and vanilla. Add eggs one at a time. Add half flour mixture and beat until blended, add buttermilk, then add remaining flour and beat until blended. Gently fold in blueberries. If you have time to let the batter rest for 30 minutes at room temperature, this allows the flours to absorb the moisture better, which helps reduce the gritty texture present with some gluten free flours. Spoon into pans. I sometimes add nuts or choc chips to half of them after I've spooned out some. 

4. Bake at 375 for 25-30 minutes, rotating pans halfway through. Rest in pans on the counter for 10 minutes and then transfer to wire racks.

Gluten Free PB oat cookies

 adapted from a King Arthur Flour cookbook recipe for whole grain baking, it only uses oats, no wheat flour

•  2/3 c peanut butter (I like crunchy)
• 4 T butter, softened or melted (oil didn't work well, could try plant butter)
• 1/2 c brown sugar (try 1/3 C honey or maple syrup)
• 1 t vanilla extract
• 1/2 t salt
• 1/4 t baking soda
• 2 eggs (tried ground flaxseed and water as a substitute: 4 t of each, but still needed more liquid/binder)
  
• 2 1/2 c oats (8 3/4 oz) grind at least half in a food processor)
• 1 C choc chips (smaller chips are particularly good for this)

1. Cream peanut butter, butter, sugar, vanilla, salt, and baking soda in a medium bowl. Beat in eggs, then oats and chocolate chips. Drop dough on baking sheets (and/or save and eat as cookie dough).  

2. Bake at 350 for 11-13 minute, turning pan(s) midway through and trading racks they're on if using more than one. Cool for 5 minutes and then remove from pan to cooling rack.