“Rice Crunch-Ems” cereal (gluten free, or Rice Chex if they are gluten free)
garlic
Italian seasoning
Parmesan cheese
1 egg

pulverize the Rice Crunch-Ems in a blender, past crumbs, to a powder. Sprinkle in other stuff. Dip mozzarella sticks in beaten egg, roll in Rice Crunch-Ems mix, fry in pan using olive oil.

1 cup oil
3 eggs
2 cups sugar
2 cups grated zucchini
3 tsp vanilla
2 1/2 cups flour or GF Mix
1 tsp baking soda
1/2 tsp baking powder
3 tsp cinnamon
1/2 cup cocoa
1 tsp salt
2 tsp xanthan gum

2 parts rice flour
2/3 part corn starch
1/3 part tapioca flour

1 cup brown sugar
1/2 cup dark corn syrup
2/3 cup sweetened condensed milk
4 Tablespoons butter, melted
1 tsp vanilla
9 cups of granola

Mix ingredients. Add Raisins, Cinnamin, Chocolate Chips, etc. Mash down in two 9″x13″ pans to a thickness of 1 1/4 inches. Bake at 350 degrees for 20 minutes.

8 cups oats
1 cup powdered milk
1/4 cup soy flour
1 cup honey
1/2 cup salad oil
2 tsp vanilla

Mix ingredients. Toast for 10 minutes at 275 degrees in a single layer.
Makes 9 cups of granola.

Use this to make fabulously delicious granola bars.

1 cup brown rice flour
1 cup amaranth flour
2 cups tapioca flour
2/3 cup instant non-fat dry milk powder
3 tsp.xanthan gum
1 tsp. salt
2 T. active dry yeast
1 T. sugar
1 1/2 cups water at 105-115 degrees F
3 T olive oil
4 egg whites at room temp.
olive oil for spreading dough

Grease two 13-inch pizza pans, or put pastry paper over baking stones.  In the bowl of a stand mixer, combine flours, milk powder, xanthan gum, salt, yeast and sugar.  In a measuring cup, combine the water and olive oil.  Add half of the water/olive oil mixture to dry ingredients, then add egg whites, mixing well after each addition.  Add remaining water/oil mixture and beat on high for 4 minutes.  Divide dough into two equal portions.  Place each portion on a prepared pizza pan.  Cover your hand with a clean plastic bag.  Drizzle about a tablespoon of olive oil over your hand and  one portion of dough.  Spread the dough out evenly over the pizza pan, forming a ridge around the edge to contain the pizza toppings.  Repeat process for second portion of dough.  Let dough rise for about 20 minutes.  Preheat oven to 400 degrees.  Bake pizza crusts for 7 minutes (until lightly golden) and remove from oven.  At this point you can either cool the crusts, wrapping and freezing them for future use, or you can spread tomato sauce on the crust and top with your favorite toppings.

A yummy variation on the above is to make and bake the crusts and then spoon on pesto and sprinkle fresh grated Parmesan cheese.  Then you can broil quickly or, even better, grill in your  BBQ  until your cheese melts.  Top with sliced Roma tomatoes.  Yum!

2/3 cup rice flour
1/4 cup corn or tapioca starch
1 1/2 tsp xanthan gum
1/4 tsp salt
1Tblsp sugar
1/4 tsp gluten-free baking powder
3 Tblsp cold margarine
3 Tblsp butter
1 egg yolk or replacer
3 Tblsp cold water
1 tsp cider vinegar

Blend dry ingredients.  Cut margarine and butter into small pieces and cut the pieces into the mixture until it resembles a course meal.  Add egg yolk or replacer, water and vinegar.  Blend.
Wrap dough in plastic and press into a ball.  Chill for 1 hour.  Between two sheets of plastic wrap roll dough out into a twelve inch circle (about a 1/4 inch thick).  Remove top sheet of plastic wrap and flip pastry onto a 10-inch pie plate.  Keeping the plastic wrap over the top of the crust, pat it into the pan piecing together any parts that separate when the crust lands in the pan.  Remove the second sheet of plastic wrap.  Crimp edges.

1/2 cup GF soy sauce (la choy)
1/4 cup brown sugar
1/2 clove garlic or 1/4 tsp garlic powder
1 tsp powdered ginger

mix all ingredients well

Lay Choy soy sauce is gluten-free.

French Bread  (from The Gluten-free Gourmet by Bette Hagman – a very good resource)

3/4 cup white rice flour
2/3 cup cornstarch
2/3 cup tapioca flour
2 tsp potato flour
2 1/2 tsp xanthan gum
2 tsp egg replacer (optional)
1 tsp salt
2 tsp unflavored gelatin
1/3 cup dry milk powder or nondairy substitute
1Tblsp sugar
1 1/4 cups warm water (110 degrees)
1 Tblsp dry yeast granules
1 tsp dough enhancer or vinegar
2 egg whites
1 1/2 Tblsp vegetable oil

Grease two 14″ French loaf pans or one cookie sheet.  Dust with cornmeal (if desired).  In the bowl of your heavy-duty mixer, place the rice flour, cornstarch, tapioca flour, potato flour, xanthan gum, egg replacer, salt, unflavored gelatin, and milk powder.
Place the sugar in the warm water and stir in the yeast.  Set aside to foam.
Add to the dry ingredients in the mixing bowl the dough enhancer, egg whites, and vegetable oil.  When the foam on the yeast is about 1/2 an inch thick, pour this into the dry mix.  Beat on high for 3 minutes.  Spoon into the prepared loaf pans or onto the prepared cookie sheet in two French bread loaf shapes.  Cover the loaves and let rise in a warm place until almost doubled (about 35 minutes for rapid-rising yeast; 1hour for regular yeast).
Bake in a preheated 400 degree oven for 15 minutes.  Then turn oven to 350 degrees and bake for 30 minutes more.  Makes two 10-inch loaves.