Measure 2 cups of flour mixture, 4 tsp of baking power, 1/2 tsp of salt, and 1/4 cup flax meal into food processor and pulse to mix. Add 1 stick of cold butter, sliced, and pulse until fully cut in. Pour flour mixture into mixing bowl and stir in 1 1/4 cups cold milk. Let stand for 8-10 minutes. Drop dough onto parchment-lined baking sheet and bake at 350°F for 20-25 minutes until lightly golden around the edges and firm.
In a large mixing bowl, whisk 6 cups superfine brown rice flour, 2 cups gluten-free oat flour, 3 cups corn starch, 1 cup tapioca flour, and 3 Tbsp xanthan gum. Store in a canister.
This delicious, sweet and creamy salad goes really well with burgers or other grill favorites. Grate enough parsnips to get 4 cups grated. Sprinkle 2 Tbsp rice vinegar and 1/4 cup of pure cranberry juice over the grated parsnips. Stir and set aside. In a large mixing bowl, mix up 1/2 cup sour cream, 2 Tbsp sugar, and 1/4 tsp salt to make the dressing. Add the parsnip mixture and 3/4 cups dried cranberries to the dressing and toss. Refrigerate overnight before serving.
To make a delicious granola, mix 3 cups old-fashioned oats, 2 Tbsp brown sugar, 3/4 tsp salt, 3/4 tsp cinnamon, 1/4 tsp nutmeg, 3/4 tsp ginger, 1/4 cup canola oil, and 2 Tbsp maple syrup in a 9 x 13 ceramic baking pan. Bake at 300°F for 24 minutes, stirring every 8 minutes. Let cool, add your favorites nuts and/or dried fruit, and enjoy!