1. Thoroughly coat the bread pan/pans with shortening and then a dusting of GF Flour, being sure to bang the pan to get rid of any extra flour. Set aside.
2. In a small microwave-proof bowl, melt the butter and set aside.
3. Using a stand mixer, combine (on Low) the GF Flour Blend, Sugar, Salt and Yeast until completely mixed (about 1 minute).
4. In another microwave-proof bowl, heat the milk for 45-60 seconds or until just slightly warm.
   Note: I use a 2-Cup Glass measuring cup with a pour spout to make it easier to add to the flour mixture.
5. Pour the melted butter into the luke-warm milk.
6. Turn the mixer on to Low and slowly pour the Milk/Butter mixture into the Flour blend until completely combined.
7. Scrape down the sides of bowl and increase the speed to Medium-High and beat for 5 minutes.
8. Using a rubber spatula, scrape the bread dough into the prepared bread pan and spread dough out evenly.
9. Cover the pan with plastic wrap and place in a warm spot to rise for about 1 1/2 – 2 hours or until it has doubled in size.
   Note: I place my breads on top of our cable box since it is nice and warm 🙂
10. Once the bread 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 baking pan/dish on the bottom rack (off to one side, so it isn’t directly underneath where the bread will be baking – you don’t want to block heat to the bread above it); add about 1 cup of water to the pan (this is for producing steam for the baking bread).
11. Preheat oven to 425 degrees.
12. Remove plastic covering from bread loaf and bake for 35-40 minutes. Bread is done with it starts pulling away from the sides and it makes a hollow thud sound when you thump it lightly.
    Note: if bread starts to get too dark on the top, cover with foil – start checking at about 15 minutes.
13. Remove from oven and place on a cooling rack while still in the pan for about 10 minutes. Then, remove bread from pan and continue cooling on the wire rack.
    
14. Enjoy with butter and honey or fresh strawberry jam or with your favorite sandwich fixings 🙂
    

1. Preheat oven to 350 degrees.
2. Spray a 9″ x 13″ baking dish with non-stick cooking spray. Set aside.
3. In a medium bowl, mix together the Mayonnaise (or Sour Cream), Garlic, Herbs, Salt & Pepper until well-blended.
4. Place Chicken Breasts in the baking dish, leaving a little space between each breast.
5. Using a pastry brush or back-side of spoon, spread the Mayonnaise mixture onto both sides of the Chicken Breasts, coating evenly.
6. Sprinkle desired amount of Parmesan Cheese onto the top of each Chicken Breast.
7. Bake uncovered for 30-45 minutes, or until inside temperature of chicken registers 160 degrees.
8. Serve with your favorite side. 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 :)!
   

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!
   

1. Gather all your ingredients.
   

The Flour Mixture

1. In a large bowl, combine the Flour, *Xanthan Gum (only if needed), Baking Soda and spices. Mix well and set aside.
   

The Shortening Mixture

1. In a small saucepan, melt the shortening, remove from heat and cool for about 10-15 minutes (this is so you don’t cook the eggs when you add it).
2. While the shortening is cooling, combine the Molasses, Sugar and egg using a Stand or Handheld Mixer. Add the cooled shortening and mix well.
   

Combining the Wet and Dry Ingredients

1. Slowly add the Flour Mixture to the wet mixture, 1/2 cup at a time, blending well after each addition.
   
2. Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours – I find that chilling the dough overnight gets the best results.
3. When ready to bake the cookies, preheat the oven to 350 degrees.
4. While the oven is preheating shape the dough into small 1″ balls (you can use a small cookie scoop to get more uniform cookies) and roll in a bowl of granulated sugar, coating well.
   
5. Space cookie balls at least 2″ apart on an ungreased cookie sheet lined with a baking mat or parchment paper.
   
6. Bake for 8-10 minutes, or until they are covered in “cracks.”
   
7. Let cool for about 2 minutes on the cookie sheet before transferring to a wire rack to cool completely…try one (or two) while they’re still warm!
   
8. Once they are completely cooled, you can package them in cellophane gift bags
9. Enjoy!