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Gluten-Free Oatmeal Cookies

• 1/2 cup butter
• 1/2 cup brown sugar, packed
• 1/4 cup sugar
• 1 egg
• 1/2 tsp vanilla
• 3/4 cup Namaste Foods Perfect Flour Blend
• 1/2 tsp baking soda
• 1 1/2 cup oats
• 1/2 tsp cinnamon
• 1/4 tsp salt

1. Cream together, butter with sugars, egg and vanilla until smooth. Add dry ingredients slowly and mix thoroughly.
2. Use small cookie scoop to place on lightly greased (I use a sheet of parchment paper instead) cookie sheet.
3. Bake at 350F for 10-12 minutes. Let cool for 5 minutes then transfer to wire rack and continue cooling.

Makes about 2 dozen cookies.

It is dairy, lactose, white sugar and gluten free. Still yummy!

Historic Grains Bread

from “250 Gluten-Free favorites” page 230

• 1 cup sorghum flour
• 3/4 cup amaranth flour
• 1/4 cup quinoa flour
• 1/3 cup cracked flax seed (golden or brown)
• 1/4 cup millet seeds (can substitute amaranth grain or whole flax seed)
• 1/3 cup tapioca starch
• 1 tbsp xanthan gum
• 2 tsp instant yeast
• 1 1/4 tsp salt
• 2 eggs, lightly beaten
• 2 egg whites, lightly beaten
• 1 cup water
• 3 tbsp liquid honey
• 2 tbsp vegetable oil
• 1 tsp cider vinegar

1. In a large bowl or plastic bag, combine sorghum flour, amaranth flour, quinoa flour, flax seed, millet seeds, tapioca starch, xanthan gum, yeast and salt. Mix well and set aside.
2. In a separate bowl, using a heavy-duty electric mixer with paddle attachment, combine eggs, egg whites, water, honey, oil and vinegar until well blended. With the mixer on its lowest speed, slowly add the dry ingredients until combined. Stop the machine and scrape the bottom and sides of the bowl with a rubber spatula. Beat on medium speed for 4 minutes.
3. Spoon into 9×5 inch lightly greased loaf pan. Let rise, uncovered, in a warm, draft-free place for 60-75 minutes or until dough has risen to the top of the pan. Preheat oven to 350F.
4. Bake for 40 to 45 minutes or until internal temperature of loaf registers 200F on an instant-read thermometer. Remove from pan immediately and let cool on rack.

Makes 15 servings (slices).

Nutritional Information per serving:

• Calories: 134
• Fat, total: 5g
• Fat, saturated: 0g
• Cholesterol: 25mg
• Sodium: 2mg
• Carbohydrate: 20g
• Fiber: 3g
• Protein: 4g
• Calcium: 24mg
• Iron: 211mg

Combine water and spices and bring to boil. Reduce to simmer until reduced by half. Strain.

Heat honey to just below boil and skim off any foam. Mix in spice liquid, orange extract and bring to heat.

Remove far away from any fire and add alcohol. Run through filter into bottle. Shake daily for 2 weeks. Let set for a month and separate from any sediment. Bottle and let set as long as possible.