Step-by-Step: Banana Bread

Banana Bread Mix

Whole Recipe

Makes: 1 Loaf (12 slices)

1 bag  Emma’s Banana Bread Mix

2  Eggs

1 C Mashed ripe bananas (2-3 medium)

1/4 C Unsweetened applesauce

3 T  Unsalted butter or coconut oil, melted

3/4 tsp Vanilla extract

1/4 C Chopped walnuts (optional)

Preheat oven to 350°F.

Pour Emma’s Gluten Free Banana Bread Mix into a medium bowl and whisk. In a small bowl whisk the eggs, bananas, applesauce, butter/oil, and vanilla.

Stir wet ingredients into dry just until moistened. Scoop batter into a greased 8” x 4” loaf pan and sprinkle with nuts if desired.

Bake for 45-55 minutes or until a toothpick comes out clean.

Cool for 10 minutes before removing from pan.

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Step-by-Step: Blueberry Muffins

Blueberry Muffin Mix

Whole Recipe

Makes: 1 dozen Blueberry Muffins

1 pkg Emma’s Gluten Free Blueberry Muffin Mix

12 T (1 1/2 sticks) Unsalted butter (or coconut oil) cold, cut into small chunks

1 C  Milk

2 eggs, lightly beaten

1-1/2 tsp Lemon zest

1 C  Blueberries

 Preheat oven to 425_° F.

Pour Emma’s Gluten Free Blueberry Muffin Mix into a medium bowl and mix until combined. Cut the butter into the flour until it is in pea-sized chunks. Add milk, eggs, and lemon zest and stir until combined. Stir in blueberries.

Fill lightly greased muffin tins three-quarters full with batter. Turn oven down to 375_° F. Bake muffins for 20-25 minutes or until golden brown. 

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Step-by-Step: Biscuits

Biscuit Mix

Whole Recipe

Makes: 1 dozen Biscuits

1 pkg  Emma’s Biscuit Mix

4 T Unsalted butter (or coconut oil), cold 

1 Egg white

1-1/4  – 1-1/2 C Buttermilk (or 1-1/4 – 1-1/2 C milk + 1-1/2 tsp apple cider vinegar)

Preheat oven to 450_° F. Grease a baking sheet. Pour Emma’s Gluten Free Biscuit Mix into medium bowl.

Add the butter and work it into the mix with your hands until it is crumbly and the size of small peas. Beat the egg white in a small bowl with a fork until bubbly (does NOT need to be like a meringue- just bubbly).

Add egg white and buttermilk to flour and butter mixture and stir until combined.

Using a spoon, drop the dough onto prepared baking sheet.

Bake for 20-25 min. or until golden brown. 

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Step-by-Step: Pancakes

Pancake Mix

Whole Recipe

Makes: 14 Five-inch-round Pancakes

1  Emma’s Gluten Free Pancake Mix

3 T Unsalted butter, melted

2 Eggs

1 C Buttermilk (or 1 C milk + 1 tsp apple cider vinegar)

1 C Water

Preheat griddle (medium-high, until water sizzles on it).

Pour Emma’s Gluten Free Pancake Mix into medium bowl and add the melted butter, eggs, buttermilk, and water. Mix until only a few lumps remain.

Grease griddle.

Using a 1/3 cup measuring cup, pour batter onto griddle.

Cook until bubbles begin to form.

Flip and continue cooking until golden brown on bottom.

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Step-by-Step: Pizza Crust

Pizza Crust Mix

Whole Recipe

Makes: One 14” Round or One 10”x14”crust

1 Emma’s Gluten Free Pizza Crust Mix

3/4 C Warm water, divided

2 Eggs

2 1/2 T Olive oil

1/2 tsp  Red wine vinegar or apple cider vinegar

Desired toppings

Preheat oven to 425_° F.

Remove yeast and sugar baggies from Emma’s Gluten Free Pizza Crust Mix. In a small bowl, mix the yeast and sugar together. Add 1/4 C of warm water and stir. Let it sit and bubble for a few minutes. 

Pour Emma’s Gluten Free Pizza Crust Mix into the bowl of a standing mixer with cookie attachment and swirl briefly. When the yeast mixture is very bubbly, add to mixer and mix until combined.

Combine olive oil, eggs, and vinegar in a small bowl. Add to the flour mixture and mix until well incorporated. Evaluate the batter. You want the dough to look like stiff cake batter. The dough should still hold the swirls of the mixer, but it should be shiny and not dull.  Add water slowly until the right consistency is achieved.

Put parchment paper on your pizza stone and brush with olive oil. Turn dough out onto stone and, using wet hands, spread out until even and nicely shaped (crust is usually about a 1/4” – 3/8” thick).

Prebake crust for 15 minutes.

Add sauce and toppings as desired and continue to bake (or broil) as toppings require.

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Step-by-Step: Pop Tarts

Pop Tart Mix

Whole Recipe

Makes: 10-12 Pop Tarts

1   Emma’s Gluten Free Pop Tart Mix

1   Emma’s Gluten Free Dusting Flour (Not included. Any gluten free flour will do)

1 C Unsalted butter (cold), cut into 1 inch pieces

2 Large eggs, divided

2 – 3 T Milk

10 oz. Strawberry jam (or any flavor you like!)

Pour Emma’s Gluten Free Pop Tart Mix into a large mixing bowl. Add the butter and work it into the mix with your hands until it is crumbly and the texture of coarse sand with some large pieces about the size of grapes.

Add 1 egg & 2 T of milk. Mix with a spoon until you have a soft dough that is not sticky. You may need to work the dough with your hands to get it to come together. If too dry add the final 1 T of milk.

Divide the dough in half. Wrap one half with plastic wrap and place in the refrigerator.

Place a 9”x13” piece of waxed or parchment paper on a work surface. Dust with Emma’s Gluten Free Dusting Flour. Place dough on the parchment, sprinkle with a little more dusting flour, and top with more parchment paper.

Roll dough into a rectangle, slightly larger than 12”x 8” (Work carefully! Dough is delicate). Use a knife to trim the dough to 12” by 8”. Cut the 8” side in half and the 12” side into fourths to form eight 3”x 4” rectangles.Beat 1 egg and brush 4 rectangles with it. Place 2 heaping tablespoons of jam on each egg-brushed rectangles and spread it out, leaving a 1/2 inch border on all sides. Cover with the plain dough rectangles. Seal the edges with your finger tips and then press with the tines of a fork. Prick the center of each pop tart several times with a fork. Brush with more egg and place on a baking sheet lined with parchment paper. (If dough is no longer cold, refrigerate up to 30 min before baking.)

Repeat the rolling and filling process with the other half of the dough. Preheat oven to 350_° F.

Bake for 30 – 35 minutes or until golden brown. Cool and serve.

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Step-by-Step: Zucchini Bread

Zucchini Bread Mix

Whole Recipe

Makes: 1 8x4 loaf

1         Emma’s Gluten Free Zucchini Bread Mix

1 C  Shredded zucchini

1/3 C Unsalted butter or coconut oil, melted

2 Eggs

1 /4 C Milk

1 tsp Lemon Juice

1 T  Vanilla extract

Preheat oven to 350*^F.

Squeeze excess moisture out of shredded zucchini between two paper towels. (You probably want to shred 1-1/2 C to get 1 C squeezed.) Set aside.

Pour Emma’s Gluten Free Zucchini Bread Mix into medium bowl and whisk until combined. In a separate bowl, whisk together butter/oil, eggs, milk, lemon juice, and vanilla. Pour wet mixture into the dry mix and stir until combined. Fold in the shredded zucchini.   

Pour batter into a greased 8x4 loaf pan. Bake 30-45 minutes or until toothpick comes out clean. 

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Product: Zucchini Bread

Zucchini Bread

Made from Brown sugar, white rice flour, sorghum flour, tapioca starch, almond meal, baking powder, baking soda, xanthan gum, and salt.

All you need to add is some fresh, grated zucchini, butter (or coconut oil), eggs, milk, lemon juice, and vanilla!

Makes 1 8x4 loaf.

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Product: Blueberry Muffin Mix

Blueberry Muffin Mix

Made from White rice flour, tapioca starch, sorghum flour, organic sugar, baking powder, xanthan gum, and salt.

All you need to add is blueberries, butter (or coconut oil), milk, eggs, and lemon zest!

Makes 1-1.5 dozen muffins.

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