Fluffy Wheat-Free Drop Biscuits

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.

Deep-Dark Chocolate Cake

Dissolve 1 cup of dark baking cocoa in 1 cup of very hot milk. Whisk in 1 cup of hot espresso. Set mixture aside to cool completely. Mix together 2 3/4 cup wheat-free flour mixture, 1/2 tsp salt, and 1 tsp baking soda. Set aside. On low speed, cream 1 1/2 sticks butter adding 3/4 cup canola oil and 1 1/2 cups sugar in small amounts, mixing constantly to form soft peaks. Mix in 4 large eggs, one at a time. Make batter by adding chocolate mixture and dry ingredients in alternating thirds to creamed butter and sugar mixture. Mix until just combined. Pour batter immediately into prepared 8 inch round cake pans and let stand at room temperature for 8-10 minutes. Bake for 40-50 minutes at 350ᵒF.

Wheat-Free Cornbread

I have fond childhood memories of big, fluffy cornbread muffins with honey butter served as an appetizer or with hot soup. Maybe that’s why I still love it so much. This wheat-free cornbread recipe is nearly the same as a recipe with wheat, but the slight differences are very important. The gluten in wheat acts…