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7 Yummy things you can make

with The Baker’s Rack® Gluten Free

Pancake & Waffle Mix


This versatile mix makes pancakes and waffles

so delicious that it’s hard to believe they are

gluten free and so much more.

Check out these 7 favorites.


Chocolate Chip Cookies

Pancakes

Goji Berry Cookies

Savory Crepes

Pecan Sandie Cookies

Waffles

Oatmeal Raisin Cookies

 

 

 

1 - Chocolate Chip Cookies

 

 

 

INGREDIENTS                                         Makes ~4 dozen cookies

1½ cups The Baker’s Rack® gluten-free Pancake and Waffle Mix

½ cup coconut oil

¼ cup granulated cane sugar

¾ cup lightly-packed dark brown cane sugar or coconut sugar

1 teaspoon gluten-free vanilla extract

2 large eggs

1 cup of Enjoy Life® semi-sweet mini chips (dairy, nut & soy free) or any brand of Semi-Sweet Chocolate Morsels

1 cup chopped pecans or walnuts

 

DIRECTIONS

Preheat oven to 340° F.

Place eggs into a mixing bowl & beat (high speed) until eggs change color; typically 2-3 min.

Add coconut oil, granulated sugar, brown sugar and vanilla extract to the eggs and beat with a mixer until creamy. This helps to “trap” air and enhances the leavening effect of the eggs, butters and oils. The LouAna brand Pure Coconut Oil can be found in most grocery stores or the 365™ brand Organic Coconut Oil can be found in any Whole Foods Market.

Add approximately one third of the The Baker’s Rack® gluten-free Pancake and Waffle mix and beat slowly until smooth. Repeat until all dry mix has been added.

Hand stir in the mini chips/chocolate morsels and nuts. Raw, organic cacao nibs can easily be substituted for some or all of the chocolate chips if desired. Likewise, sunflower seeds or pumpkin seeds can be used in place of the pecans or walnuts.

Drop cookie dough onto parchment paper or lightly greased baking sheets using a tablespoon or mid-sized cookie scoop. The cookie dough will retain a rounded shape.

Bake for 14 to 17 minutes or until golden brown on the bottom on the cookie. It is very easy to over cook many gluten-free cookies. Monitor the time and temperature required for baking very closely for the first couple of batches to determine what might work best for your specific oven.

Cool on baking sheets for 2 minutes; remove cookies and parchment paper to cool completely. Let the baking sheets cool before re-use.

 

The cookie dough may be stored in the refrigerator for up to a week, but it will stiffen with the cold temperature. You will need to allow ~ 1 hour for the cookie dough to soften at room temperature prior to baking.


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2 - Pancakes

 

NEEDED:

1 CUP OF DRY MIX

1 LARGE EGG, BEATEN _ROOM TEMPERATURE_

¾ _ 1 CUP MILK*, ROOM TEMPERATURE

3 TABLESPOONS UNSALTED BUTTER, MELTED

1 TEASPOON GLUTEN FREE VANILLA

STIR THE LIQUID INGREDIENTS TOGETHER. ADD TO DRY MIX AND

BLEND UNTIL SMOOTH.

 

PREHEAT GRIDDLE. LADLE ¼ CUP BATTER ONTO GRIDDLE.

COOK EACH SIDE APPROXIMATELY 1 MINUTE. MAKES SIX OR SEVEN

FOUR_INCH PANCAKES.

 

*NOTE: ADJUST BATTER THICKNESS BY ADDING/SUBTRACTING

1_2 TBS MILK


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3 - Goji Berry, Cranberry oatmeal Cookies

 

INGREDIENTS                                         Makes ~4.5 dozen cookies

1½ cups The Baker’s Rack® Gluten-free Pancake and Waffle Mix

1 cup gluten-free, old-fashioned oats (i.e., Bob’s Red Mill Brand)

½ cup coconut oil

¼ cup granulated cane sugar

¾ cup lightly-packed dark brown cane sugar or coconut sugar

2 large eggs

1 teaspoon gluten-free vanilla extract

¾ teaspoon cinnamon

¾ cup goji berries

¾ cup sugar infused or apple juice infused dried cranberries

¾ cup chopped walnuts or pecan nuts (if desired).

 

DIRECTIONS

Preheat oven to 340° F.

Place eggs into a mixing bowl & beat (high speed) until eggs change color; typically 2-3 min.

Add coconut oil, granulated sugar, brown sugar and vanilla extract to the eggs and beat with a mixer until creamy. This helps to “trap” air and enhances the leavening effect of the eggs, butters and oils. The LouAna brand Pure Coconut Oil can be found in most grocery stores or the 365™ brand Organic Coconut Oil can be found in any Whole Foods Market.

Add approximately one third of the The Baker’s Rack® gluten-free Pancake and Waffle mix and beat slowly until smooth. Repeat until all dry mix has been added.

Mix the cinnamon in with the gluten-free, old-fashioned oats. *NOTE: There is a small percentage of gluten intolerant individuals who are sensitive to oats (even gluten-free oats). If you are not sure, you should check with your physician before consuming.

Hand stir in the cinnamon-oats mixture, goji berries, cranberries & nuts. Any combination of dried fruit and sunflower/pumpkin seeds can easily be used in place of the berries or nuts.

Drop cookie dough onto parchment paper or lightly greased baking sheets using a tablespoon or mid-sized cookie scoop. The cookie dough will retain a rounded shape

Bake for 14 to 17 minutes or until golden brown on the bottom on the cookie. It is very easy to over cook many gluten-free cookies. Monitor the time and temperature required for baking very closely for the first couple of batches to determine what might work best for your specific oven.

Cool on baking sheets for 2 minutes; remove cookies and parchment paper to cool completely. Let the baking sheets cool before re-use.

 

The cookie dough may be stored in the refrigerator for up to a week, but it will stiffen with the cold temperature. You will need to allow ~ 1 hour for the cookie dough to soften at room temperature prior to baking.


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4 - Savory Crepes

 

INGREDIENTS

1 cup of The Baker’s Rack® Gluten-free Pancake and Waffle Mix

3 Tablespoons of unsalted butter, melted

3 large eggs, beaten

1cup of milk

1 teaspoon gluten-free vanilla extract

 

SUBSTITUTIONS

Coconut Oil or Non-Dairy butter substitutes e.g. Earth Balance (soy-free version)

Almond milk or Coconut Milk

Egg replacer

DIRECTIONS

Place eggs into a mixing bowl & beat (high speed) until eggs change color; typically 2-3 min.

Add butter and vanilla extract to the eggs and beat until creamy.

Add the Baker’s Rack® gluten-free Pancake and Waffle mix.

Slowly add the cup of milk using the mixer on a low setting.

Adjust the batter thickness by adding more milk 1 tsp at a time to the desired consistency.

Preheat 8” sauce pan on medium heat.

Coat the sauce pan with oil and then wipe out with paper towel.

Pour 1/8 cup of the batter into the pan. Rotating in circular motion, fully coat the bottom of the sauce pan.

When the edges of the crepe brown, turn the crepe over and cook the other side. Cook each side about 15-20 seconds. Use wax paper to separate each cooked crepe if stacking.


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5 - Pecan Sandie Cookies

 

INGREDIENTS                            Makes ~4 dozen cookies  

  • 1½  cups The Baker’s Rack® Gluten-free Pancake and Waffle Mix

  • ½ cup coconut oil

  • ¼ cup granulated cane sugar

  • ¾ cup lightly-packed dark brown cane sugar or coconut sugar

  • 1 teaspoon gluten-free vanilla extract

  • 2 large eggs

  • 2 cups chopped pecan nuts

  • ¼ cup powdered cane sugar

 

DIRECTIONS

  • Preheat oven to 340° F.

  • Place eggs into a mixing bowl & beat (high speed) until eggs change color; typically 2-3 min.

  • Add coconut oil, granulated sugar, brown sugar and vanilla extract to the eggs and beat with a mixer until creamy.  This helps to “trap” air and enhances the leavening effect of the eggs, butters and oils.  The LouAna brand Pure Coconut Oil can be found in most grocery stores or the 365™ brand Organic Coconut Oil can be found in any Whole Foods Market.

  • Add approximately one third of the Baker’s Rack® gluten-free Pancake and Waffle mix and beat slowly until smooth. Repeat until all dry mix has been added.  

  • Hand stir in the chopped pecan nuts.

  • Drop cookie dough onto parchment paper or lightly greased baking sheets using a tablespoon or mid-sized cookie scoop.  The cookie dough will retain a rounded shape.

  • Bake for 14 to 17 minutes or until golden brown on the bottom on the cookie.  It is very easy to over cook many gluten-free cookies.  Monitor the time and temperature required for baking very closely for the first couple of batches to determine what might work best for your specific oven.

  • Cool on baking sheets for 2 minutes; remove cookies and parchment paper to cool completely.  Let the baking sheets cool before re-use.

  • Dust cookies by placing 1-2 dozen into a zippered plastic bag with the powdered cane sugar; shake until cookies completely coated.

 

The cookie dough may be stored in the refrigerator for up to a week, but it will stiffen with the cold temperature.  You will need to allow ~ 1 hour for the cookie dough to soften at room temperature prior to baking.


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6 - Waffles

 

NEEDED:

1 CUP OF DRY MIX

1 LARGE EGG, BEATEN _ROOM TEMPERATURE_

¾ _ 1 CUP MILK*, ROOM TEMPERATURE

3 TABLESPOONS UNSALTED BUTTER, MELTED

1 TEASPOON GLUTEN FREE VANILLA

STIR THE LIQUID INGREDIENTS TOGETHER. ADD TO DRY MIX AND

BLEND UNTIL SMOOTH.

 

PREHEAT WAFFLE MAKER. LADLE ½ CUP BATTER ONTO

WAFFLE MAKER. MAKES ~THREE SEVEN_INCH WAFFLES OR ~TWO

BELGIAN WAFFLES.

 

*NOTE: ADJUST BATTER THICKNESS BY ADDING/SUBTRACTING

1_2 TBS MILK


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7 - Cinnamon-Vanilla Oatmeal Raisin Cookies

 

INGREDIENTS                                         Makes ~4.5 dozen cookies

1½ cups The Baker’s Rack® Gluten Free Pancake and Waffle Mix

1 cup gluten-free, old-fashioned oats (i.e., Bob’s Red Mill Brand)

½ cup coconut oil

¼ cup granulated cane sugar

¾ cup lightly-packed dark brown cane sugar or coconut sugar

2 large eggs

1 teaspoon gluten-free vanilla extract

¾ teaspoon cinnamon

¾ cup dark raisins

¾ cup chopped walnuts or pecan nuts (if desired).

 

DIRECTIONS

Preheat oven to 340° F.

Place eggs into a mixing bowl & beat (high speed) until eggs change color; typically 2-3 min.

Add coconut oil, granulated sugar, brown sugar and vanilla extract to the eggs and beat with a mixer until creamy. This helps to “trap” air and enhances the leavening effect of the eggs, butters and oils. The LouAna brand Pure Coconut Oil can be found in most grocery stores or the 365™ brand Organic Coconut Oil can be found in any Whole Foods Market.

Add approximately one third of the The Baker’s Rack® gluten-free Pancake and Waffle mix and beat slowly until smooth. Repeat until all dry mix has been added.

Mix the cinnamon in with the gluten-free, old-fashioned oats. *NOTE: There is a small percentage of gluten intolerant individuals who are sensitive to oats (even gluten-free oats). If you are not sure, you should check with your physician before consuming.

Hand stir in the cinnamon-oats mixture, the raisins & the chopped nuts. Any combination of dried fruit and sunflower/pumpkin seeds can easily be used in place of the raisins or nuts.

Drop cookie dough onto parchment paper or lightly greased baking sheets using a tablespoon or mid-sized cookie scoop. The cookie dough will retain a rounded shape

Bake for 14 to 17 minutes or until golden brown on the bottom on the cookie. It is very easy to over cook many gluten-free cookies. Monitor the time and temperature required for baking very closely for the first couple of batches to determine what might work best for your specific oven.

Cool on baking sheets for 2 minutes; remove cookies and parchment paper to cool completely. Let the baking sheets cool before re-use.

 

The cookie dough may be stored in the refrigerator for up to a week, but it will stiffen with the cold temperature. You will need to allow ~ 1 hour for the cookie dough to soften at room temperature prior to baking.

 

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