1. Set oven rack in the middle position; Preheat oven to 350 degrees.
2. Butter and flour Bundt pan (you can also use a 9 x 5 – inch loaf pan); set aside.
3. In a medium-sized bowl, whisk together the GF Flour, Xanthan Gum, Baking Soda & Powder and Spices; set aside.
4. Using a Stand or Handheld Mixer, fitted with the paddle attachment, beat the Butter until light & fluffy; add the Granulated Sugar and blend until thoroughly mixed and fluffy.
5. Add the Eggs, one at a time, blending well after adding each Egg; scrape sides of bowl often; whip until the mixture is very light & fluffy.
6. Next, add the Canned Pumpkin and mix until blended.
7. Add the Dry Ingredient mixture and Orange Juice in 3-4 segments, mixing and scraping bowl and paddle well between each addition.

8. Scrape the batter into the prepared Bundt Pan; place in the preheated oven on the middle rack and bake for 45 minutes (check the cake around the 30-35 minute mark to make sure it isn't browning too much – if it is, cover loosely with a piece of aluminum foil); test doneness after 45 minutes with a toothpick and pressing lightly on the top to see if it springs back; bake an additional 15-30 minutes, depending on your oven (my cake was ready after 45 minutes).

9. Once cake is done, remove from oven and let cool in the pan for approximately 10-15 minutes before turning out onto a cooling rack.
10. While the cake is cooling, thoroughly whisk the Powdered Sugar and Orange Juice together in a small bowl until desired consistency is reached; spoon the Glaze over slightly warm or completely cooled cake.
11. Serve with or without Vanilla Ice Cream and Enjoy! 🙂
    

Making the Scone Dough:

1. Line a baking sheet with parchment paper or a silicone baking pad; set aside.
2. Pour the 1 Cup of Heavy Cream in a freezer-proof container and freeze for 10-15 minutes.
3. Next, melt the butter in a microwave-proof container (I do this in 30 second increments until butter is fully melted); set aside to cool a little while you prepare the rest of the dough.
4. In a Large mixing bowl, whisk the GF Flour, Baking Powder and Soda, Sugar, Lemon Zest and Salt until thoroughly mixed.
5. Once the Heavy Cream has been in the freezer for 10-15 minutes, combine it with the melted Butter and stir with a fork until clumps appear (looks kind of like curdled milk).
6. Pour this Cream/Butter mix into the Flour mixture and stir with a rubber spatula until ingredients are well-combined.
7. Gently fold the halved-raspberries into the Scone dough until the berries are evenly distributed.
8. Dump the dough onto the prepared baking sheet and form/pat it into a circle (about 12″-14″ in diameter); place in refrigerator for 15-45 minutes.
   
9. Meanwhile, place oven rack in the middle position of your oven and Preheat oven to 400 degrees.
10. Once the dough has been refrigerated for at least 15 minutes, remove from the freezer and cut into 6 or 8 “pie pieces” (triangles) – this works best with a really sharp knife that has been sprayed with a non-stick cooking oil; separate and place the triangles evenly on the sheet, leaving at least 2″ between each one.
    
11. Bake for approximately 18-20 minutes (remember, all ovens heat and cook at different rates, so keep an eye on your scones) or until they are golden brown around the edges.
12. Remove from oven and transfer to a cooling rack to cool completely before icing.
    

Making the Lemon Glaze:

1. In a medium bowl, combine the Powdered Sugar, Half & Half and Lemon Juice; whisk until smooth and pourable (add more Powdered Sugar for a thicker consistency or add more Half & Half for a thinner consistency).
2. Enjoy!
   

1. Grease a 9″ x 13″ baking dish; set aside

Making the Dough:

1. Using a Stand or Handheld Mixer, fitted with the Paddle attachment, combine the GF Flour, Xanthan Gum (only if needed), Nonfat Dry Milk, Yeast, Cream of Tartar, Baking Soda, Brown Sugar and Salt; mix until completely blended.
2. Next, slowly add the Vinegar, Butter and Egg; mix until thoroughly blended.
3. Lastly, with the Mixer set on Low, add the Warm Water gradually in a slow, steady stream…let it trickle down the inside of the bowl until all of the Water has been added.
4. Scrape down the sides of the bowl, then turn the Mixer up to Med-High and let mix for 3 minutes; dough should be moist and starting to pull away from the sides of the bowl.
5. Gently scrape the dough out onto a lightly floured working surface; lightly flour the top with more flour and gently knead until smooth.
6. Divide the dough in half and place half under a towel or plastic wrap to keep it from drying out.
7. Lightly flour the working half of the dough and roll into a rectangle, about 9″ x 12″ and 1/2″ thick, with a rolling pin (add flour as needed to prevent sticking).

Adding the Filling:

1. Using an offset spatula or a butter knife, spread 1/2 of the softened butter onto the dough, leaving a 1″ border around the edges.
2. Next, sprinkle 1/2 of the Brown Sugar on top of the butter and gently pat it down with your fingers; sprinkle 1/2 of the Cinnamon onto the Brown Sugar.
3. Starting on one of the short sides of the dough, roll tightly into a coil/tube and gently pinch the end of the roll with the body of the roll to seal together.
4. Using a very sharp knife, slice the dough roll into 2″ wide sections (I know this seems quite large, but you’re going to press them down) and place them into the prepared Baking Dish, about 1″ apart; gently press each roll down by about 1/3.
   
5. Repeat these steps with the remaining half of the dough and filling.
6. Cover the Baking Dish with lightly oiled plastic wrap (I use non-stick cooking spray) and place in a warm, draft-free place to rise for about 1 hour; the dough should double in size.

Baking the Rolls:

1. Once the dough has almost finished rising, preheat the oven to 350 degrees.
2. Remove the plastic wrap and bake on the center rack for about 23-27 minutes, or until the rolls are golden brown and cooked in the middle.
3. Let cool to room temperature before adding the glaze.

Making the Glaze:

1. While the rolls are cooling, combine the Powdered Sugar, Milk and Cinnamon in a small bowl, mixing until smooth; add additional Milk, a little at a time, if needed to reach desired consistency (the glaze should be thick, but able to be drizzled)
2. Enjoy!!!

1. Thoroughly coat all sides and bottom of the loaf pan with shortening and then a dusting of GF Flour. Set aside.
2. In a small microwave-proof bowl, melt the butter-substitute and set aside.
3. Using a Stand Mixer, with the Paddle attachment and set on Low, combine the GF Flour, Sugar, Salt and Yeast until completely blended.
4. In another microwave-proof bowl (or 2-cup glass measuring cup with a pour spout), heat the Oat Milk for 45-60 seconds or until just slightly warm.
5. Pour the melted Butter-substitute into the luke-warm Oat Milk and gently stir.
6. With the mixer on Low, slowly add the Milk mixture to the GF Flour Mixture until completely combined.
7. Scrape down the sides of the bowl and the paddle attachment. Increase the speed to Medium-High and beat for 5 minutes.
8. Using a rubber spatula, scrape the bread dough into the prepared loaf pan and spread evenly. Lightly spray the top with water and cover with plastic wrap (I spray one side of my plastic wrap with non-stick cooking spray, so it can be easily removed after the dough rises).
9. Place in a warm, draft-free spot to rise for about 1 – 1 1/2 hour (or more, depending on the current temperature) or until dough has risen slightly above the top of the pan.
10. Once the dough is ready to bake, place one oven rack in the lowest position and the other rack in the middle position of your oven. Next, place an oven-proof dish (I use a glass loaf pan) with about 1 Cup of water on the lower rack set off to one side, so as not to block the heat.
11. Preheat oven to 425 degrees.
12. Remove plastic covering from the bread loaf, sprinkle the top with the GF Whole Oats and bake for 35-40 minutes. Bread is done when it starts to pull away from the sides of the loaf pan and it makes a hollow thud sound when you gently thump it. Note: If the bread starts to get too dark on the top, cover loosely with foil (I start checking at the 15 minute mark).
13. Remove from oven and let cool in pan for about 10 minutes. Then, remove bread from the pan and continue cooling on a wire rack.
14. Enjoy with a buttery spread and honey or fresh jam/preserves…or slice to use for your favorite sandwiches 🙂

1. Preheat oven to 350 degrees.
2. Gather the ingredients.
3. Spray two 8″ x 4″ loaf pans with the non-stick cooking spray. Sprinkle all sides and bottom of each pan with about 1 Tbsp Granulated Sugar. Set aside.

The Flour Mixture:

1. In a large bowl, combine the GF Flour, 1 Cup Granulated Sugar, Light Brown Sugar, Baking Powder, Spices and Lemon Zest. Mix thoroughly and form a well in the center. Set aside.

The Zucchini Mixture:

1. Using a food processor or handheld grater, shred the Zucchini and place on paper towels in a large bowl to absorb the water.
2. In another large bowl, mix the milk, oil, vanilla and eggs until well combined. Add the shredded zucchini and mix well.

Making the Batter:

1. Add the Zucchini Mixture to the center of the Flour Mixture.
2. Mix well using a fork to start with to help break up the Zucchini. Then switch to a large spoon to ensure that you get all of the ingredients off of the bottom. (Note: if you’re adding nuts, do so at this step).

Baking the Bread:

1. Divide the batter between the two prepared loaf pans. If desired, you may sprinkle the tops with additional granulated sugar.
2. Bake on the center rack for 50-60 minutes or until toothpick comes out clean.
3. Cool in their pans for about 10 minutes.
4. Transfer loaves to wire cooling rack and let cool completely before slicing.
5. Enjoy!
   

Making the Cake:

1. Preheat oven to 350 degrees.
2. Spray a 9″ x 13″ baking pan (preferably glass) with non-stick cooking spray. Set aside.
3. Gather the ingredients needed for Cake.
4. Melt the Butter and set aside.
5. Using a stand or handheld mixer, fitted with the paddle attachment, mix the GF Flour, Xanthan Gum, Salt, Sugar and Baking Powder on Low until thoroughly blended.
6. Add the Milk, Eggs and Vanilla to the Flour mixture, blending until thoroughly mixed.
7. Slowly drizzle the Melted Butter into the Flour-Milk mixture, mixing until fully incorporated.
8. Pour batter into the prepared baking pan. Set aside while you prepare the Brown Sugar topping.

Making the Brown Sugar-Cinnamon Topping:

1. Using a Stand or handheld mixer, fitted with the paddle attachment, combine the softened Butter, Brown Sugar, GF Flour and Cinnamon until thoroughly mixed and creamy.
2. Drop this Brown Sugar mixture by spoonfuls onto the coffee cake batter in the baking pan making sure to cover the surface equally.
3. Using a sharp knife, thoroughly swirl the Brown Sugar mixture throughout the coffee cake batter.
   
4. Bake in preheated oven for about 35-40 minutes, checking after 30 minutes. Cake is done when a toothpick inserted into the middle comes out clean.
   

Making the Glaze:

1. In a large bowl, whisk together the Powdered Sugar, Milk and Vanilla until smooth. Drizzle over the warm Coffee Cake and let set for about 10 minutes. Slice into desired-size pieces and Enjoy with a glass of ice-cold milk :)!
   

The Cake Instructions:

1. Preheat oven to 350 degrees.
2. Grease and flour an 8 1/2″ x 4 1/2″ loaf pan. Set aside.
3. In a large mixing bowl, whisk the Flour, Baking Powder, Salt and Xanthan Gum until blended. Set aside.
4. In a food processor, combine the Granulated Sugar and Lemon Zest until thoroughly mixed (about 7 pulses).
5. Next, add the Lemon Juice, Eggs, Softened Cream Cheese and Vanilla Extract to the Sugar mixture. Process until completely blended (about 20-30 seconds)
6. With the Food Processor running on Low, slowly drizzle the melted Butter into the Cream Cheese mixture. Continue processing until mixed completely (about 30-40 seconds).
7. Add this Cream Cheese mixture to the Flour mixture in the large bowl. Whisk until thoroughly blended and smooth.
8. Pour the batter into the prepared loaf pan. Bake for 15 minutes at 350 degrees. Decrease the temperature to 325 degrees and bake for an additional 35-40 minutes, or until cake is a light golden brown and toothpick inserted into the center comes out clean.
9. Let cool in the pan on a wire rack for about 10 minutes. Remove cake from pan and continue cooling on the wire rack until completely cooled (about 1 1/2 hours).

The Glaze Instructions:

1. In a small bowl, whisk together the Powdered Sugar and Lemon Juice until smooth, adding more sugar if not thick enough.

Putting it all Together:

1. Once the cake is completely cooled, drizzle the Glaze over the top of the cake, letting it run down the sides. Sprinkle fresh Lemon Zest on top and let Glaze set for about 15 minutes before serving. Enjoy 🙂
   

1. Gather the ingredients.
2. Spray an 8″ x 8″ baking pan with non-stick cooking spray. Next, fold a 16″ length of Parchment Paper to a width of 7″ and fit it into the baking pan, so that the excess hangs over the edges for easy removal of the cake. Set aside.

Making the topping:

1. In a small sauce pan, melt the butter over low heat. Once completely melted, remove from heat and let cool slightly.
2. Using a whisk, mix in the sugars, salt, cinnamon and egg yolk to the melted butter, thoroughly mixing.
3. Add the GF Flour to the butter mixture, blending well. The mixture will look like ground meat. Set aside.
   

Making the Cake:

1. Place one of your oven racks in the upper-middle position of the oven and preheat oven to 325 degrees.
2. In a stand mixer, using the paddle attachment, mix the GF Flour, Granulated Sugar, Salt, Xanthan Gum (if needed) and Baking Soda on low until completely blended.
3. Next, add the Butter to the flour mixture, one piece at a time, mixing on low until butter pieces are no longer visible – mixture will resemble coarse sand.
4. Add the Sour Cream, Eggs, Yolk and Vanilla to the Flour mixture and mix on medium-high until batter is light and fluffy.

Putting it Together:

1. Scrape the batter into the prepared baking pan and smooth the top.
   
2. Using your hands, break the Topping Mixture into large pea-sized pieces and sprinkle over the top of the batter to completely cover.
   
3. Bake for 35-45 minutes, rotating the pan halfway through baking. It’s done when the middle is no longer jiggly and a wooden toothpick inserted into the middle comes out clean.
   
4. Let cool in the pan for 30 minutes before removing, using the excess Parchment Paper to lift and pull the cake out.
5. Place on a platter or cutting board to cut and serve. Enjoy!
   

Making the Dough

1. Gather the ingredients.
   
2. In the bowl of your standing mixer, combine the warm water and yeast. Using the paddle attachment, stir for about 1 minute or until yeast is completely dissolved.
3. Next, add the mashed potatoes, salt, sugar, melted butter, milk, eggs and 2 cups of the flour. Mix well on low.
4. Change the paddle attachment to the dough hook. Add the remaining 2 cups of flour and mix on medium speed for about 5 minutes, scraping the sides as needed. Dough should be very sticky and stretchy when pulling dough between your fingers. Add a little bit of extra flour if dough doesn’t feel like it has enough body…wetter is better than dry!
   
5. Smooth the top of the dough with an oiled rubber spatula and cover bowl with a towel. Set in a warm area of your kitchen and let rise for about 1 1/2 – 2 hours. (Dough should double in size).
6. Spray 2 jelly roll pans with non-stick spray.
7. Divide the dough in half between the 2 jelly roll pans. Spray the dough and your hands with the non-stick spray and begin patting and stretching the dough until it fills each pan – alternate between the pans to allow the dough to relax and stretch on its own.
   
8. Spray the dough with non-stick spray and cover with plastic wrap. Set in a warm area to let rise once again, about 1 hour.
   

Making the topping

1. Place the oven racks in top third and bottom third of your oven. Preheat to 400 degrees.
2. Meanwhile, in a medium bowl, combine the sugars, cinnamon, nutmeg and salt. Mix very well.
   

Putting it all Together

1. Once the dough in the pans has risen and become puffy, dimple the dough thoroughly using your greased fingers – do not worry if you puncture all the way through to the pan.
2. Next, brush the tops of the dough with 4 Tablespoons of the melted butter per pan. Butter should pool in the dimples that you created.
3. Sprinkle half of the sugar mixture onto each of the cakes until you can no longer see the dough.
   
4. Place the cakes on the oven racks (one on the top rack and one on the bottom rack). Bake for 7 minutes.
5. Switch the cakes on the racks. Bake for another 7 minutes.
   
6. Let cakes cool in the pans for about 5 minutes.
   
7. Using a large spatula and your hands, transfer to cooling racks – this keeps the bottoms from getting soggy.
8. Serve warm or wrap very well in freeze-proof bags to freeze for up to 2 months.
9. Enjoy these yummy cakes throughout the holidays!
   
10. They make the PERFECT Holiday Gifts for friends and family 🙂

1. Gather the ingredients.
   
2. Melt the butter and let cool a bit while you begin preparing the muffin batter.
3. In a food processor, pulse the Blueberries a few times (3-4) to coarsely chop them. Scrape them into a separate bowl and set aside.
   Note: I would normally leave them whole, but certain members of my family prefer them when chopped :).
   
4. In the same food processor, combine the granulated sugar and orange zest. Pulse for about 10 seconds until the consistency is sand-like.
   
5. In a large bowl, combine the GF Flour mix, baking powder, salt and xanthan gum. Mix well with a whisk. Then add to the sugar mixture in the food processor, pulsing until well blended.
6. In the same large bowl that you used to whisk together the flour mixture, combine the eggs, yogurt and melted butter. Whisk until well blended, then add to the food processor and blend until there are no lumps.
7. Transfer the batter to the large bowl and gently fold in the chopped (or whole) blueberries. Cover the bowl with plastic wrap and let rest for 30 minutes.
   (Note: this resting period is important in order to let the grains soften or mature, so that the resulting muffins will not be grainy or sandy in texture)
   
8. Meanwhile, preheat oven to 400 degrees.
   Line a muffin tin with muffin cups and spray with a non-stick cooking spray.
9. After the batter has rested for 30 minutes, scoop into the lined muffin tray using a medium or large scoop. This batter does not rise much, so don’t worry about filling the cups to the top.
   
10. Sprinkle the tops with the Turbinado sugar.
    
11. Bake for about 18-20 minutes, or until lightly golden and toothpick comes out clean. Cool muffins in the pan for about 10 minutes, before transferring them to a wire rack to cool for an additional 10 minutes.
    
12. Enjoy these muffins that are chock full of blueberries while warm :).
    
13. Any leftovers can be completely cooled and stored in an airtight container for about 2 days or frozen for 2-3 weeks. Before serving, let thaw and microwave for about 20 seconds.