From The Gluten Free Department, by Betty Lissman:


I keep this mix in a plastic bag in the fridge at all times. It is good for pancakes, waffles, cakes, cookies and for breading steaks or pork chops.

2 cups white rice flour
2/3 cup potato starch
1/3 cup tapioca flour

For yeast bread I use a different combination without the potato starch, just because I like the texture better. I make this each and every week for my granddaughter and myself. We love it! It is the staff of our life.


2 cups white or brown rice flour
1-1/2 yeast cakes, or 1-1/2 tablespoons dry yeast granules
1-1/2 cups tapioca flour
1/2 cup lukewarm water
1/4 cup sugar
2 teaspoons sugar
3-1/2 teaspoons xanthan gum
1/4 cup shortening
2/3 cup dry milk powder
1-1/4 cups hot water
1-1/2 teaspoons salt
1 teaspoon apple cider vinegar
3 large eggs

Combine flours, sugar, zanthan gum, milk powder and salt in a large bowl of a heavy duty mixer. Mix on low
just to blend. In a separate bowl, add yeast to the 1/2 cup lukewarm water with the 2 tsp. sugar added and let dissolve. Melt shortening in the 1-1/4 cups of water in microwave or a saucepan.

Pour shortening mixture and vinegar into dry ingredients and blend on low. Add eggs and beat a few seconds
after each egg is added. Add the dissolved yeast and beat at highest speed for 2 minutes.

Place the mixing bowl, tightly covered with plastic wrap, in a warm place and let rise until dough has doubled, approximately 45 minutes to 1 hour. This will depend on how warm the room is.

Return dough to mixer and beat 3 minutes. Spoon dough into 2 small greased loaf pans or put a few spoonfuls in greased muffin tins to bake as rolls. (We use the English Muffin-type baking pans or large tuna fish cans and bake as hamburger rolls to use for sandwiches.) Let dough rise again for approximately 45 minutes to an hour.

Bake loaves in a pre-heated 400 degree oven for 10 minutes. Place foil over the bread to keep it from turning too dark and bake 35 minutes more for the loaves. Bake muffin tins or large tuna fish cans (for hamburger buns) at 375 degrees for 18-20 minutes or until light brown on top. Due to the differences in ovens you may need to adjust the heat up or down.

The bread freezes well. Be sure to cut the bread BEFORE freezing and you can use one slice at a time! Always heat the bread for about 20 seconds before eating. It softens the bread and makes it less crumbly. You will love it!

Gluten-Free Recipe: Dutch Babies

by Betty Lissman, Gluten Free Products

An oven omelet with a texture between

a pancake and a soufflé.


  • 1/4 cup butter or margarine
  • 3 eggs
  • 1/2 cup milk or nondairy liquid
  • 1/4 cup gluten free flour
Dutch Babies Omelet.

Preheat oven to 425 degrees.

Melt the butter in a glass pie pan in the oven. Meanwhile, mix eggs and milk in blender. Add flour and blend again. Pour into pie pan with melted butter. Bake 18 minutes in preheated oven. Serve with powdered sugar and lemon juice sprinkled on. It is also excellent with apple sauce or fried apples.

Serve as soon as it comes from oven as it will fall somewhat like a soufflé. Enjoy!

Rhubarb Custard Pie

Hello from the Gluten Free Section…. My rhubarb is going crazy…how about yours?  I wanted you all to have my favorite rhubarb pie recipe. It really mellows down the sharp tang of the rhubarb. Use the Gluten Free pie crust mix made by Gluten Free Pantry.  It makes pie crusts easy.

Be sure to check the plastic envelope with Gluten Free recipes that is hanging in our section.  You are welcome to take several. I try to keep it stocked.

Hurry up spring!!!! — Betty Lissman


  • GF Pie Crust from scratch or box mix
  • 3 eggs
  • 2-2/3 Tbs. milk
  • 2 cups sugar
  • 4 tbs. flour
  • 3/4 tsp. nutmeg
  • 4 cups cut-up rhubarb.
  • butter


Prepare GF pie crust from scratch or box mix. Slightly beat 3 eggs. Add 2-2/3 Tbs. milk; mix together and stir in 2 cups sugar, 4 Tbs. flour, (can be gluten free flour mix)
and 3/4 tsp. nutmeg. Mix in 4 cups cut-up rhubarb. Dot filling with 1 tsp. butter.

Cover with lattice or full top. Bake at 350 degrees 50 to 60 minutes until nicely browned. Serve slightly warm.

Oatmeal Cookies Deluxe


  • 2 cups Featherlight Mix*
  • 2-1/2 cups GF oatmeal (or quinoa flakes)
  • 1 cup white sugar
  • 1 cup brown Sugar
  • 1/2 tsp. xanthan gum
  • 1 tsp. baking powder
  • 1/2 tsp baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 3/4 cup (1 1/2 sticks butter) or margarine
  • 1/4 cup vegetable shortening
  • 1/4 cup honey
  • 2 eggs
  • 1 tsp. vanilla flavoring
  • 1 cup raisins
  • 1 cup chopped pitted dates
  • 1 cup chopped walnuts

*Featherlight flour mix: 1 part rice flour, 1 part tapioca flour, 1 part cornstarch, Potato flour (1 tsp. per cup).


Preheat oven to 350 degrees. Grease 2 cookie sheets or line with parchment paper. In a medium bowl, whisk together the flour mix,
zanthan gum, baking powder, baking soda, cinnamon, and salt.

In the bowl of your mixer, beat the butter, shortening, and both sugars until light and fluffy. Beat in the honey, eggs, and vanilla. Gradually beat in the flour mixture. Stir in the oatmeal (or quinoa flakes), raisins, dates and nuts.

Drop by tablespoons onto prepared sheets, leaving space for the cookies to spread. Bake for about 10 minutes. Cool 5 minutes on sheets before removing to a cooling rack. Makes about 5 dozen cookies.