This page always being updated with new recipes so please check back soon for more!
Here are some great recipe ideas using our version of an all purpose mix, The Muffin and More!  You can use this mix in a 1:1 ratio in many recipes using conventional flour .
If you are looking for one of the previous recipes using The Pancake Mix click here: Recipes using The Pancake mix. 

GF Chocolate Chip cookies

For all those asking …. these are the cookies we use for samples/demos !  They are chewy and delicious and I’ve gotten a bunch of requests for the recipe.  This is slightly adapted to use our all purpose mix- the original recipe is by Michelle Palin with My Gluten-free Kitchen she has lots of fabulous recipes that our Muffin and More mix work fabulous with!   Enjoy.

  • 2 1/4 Cup Josie’s Best GF Muffin and More mix
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 oz room temp cream cheese
  • 3/4 cup melted butter
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1 tsp vanilla
  • 2 egg yolks
  • 1-2 cups chocolate chips

Mix Muffin and more , baking soda, and salt.

In a separate bowl (or mixer fitted with paddle attachment) add cream cheese and pour melted butter over the top.  Mix until creamy- about 2 mins.  Add brown and white sugar, mix well.  Add vanilla and egg yolks, mix for about 2 mins.

Gently mix in dry ingredients on low speed our by hand until just combined.  Fold in chocolate chips .

Cover and chill dough for at least 4 hrs. or overnight.  This is a MUST!  When ready to scoop out allow to warm up at room temp for about 5 mins. so the dough is workable.  I use a cookie scoop but you can also use a tablespoon to make even size cookie balls.

Use parchment or silicon baking mat (greasing is not ideal) and give your cookies plenty of room .  I get about 9 cookies on a sheet .

Bake at 375 for 10-12 mins until the edges just barely turn brown.  Allow to cool for about 1 min. before removing from baking sheet and putting on a cooling rack.  Enjoy.

We often make a double batch of this and scoop them out and freeze so we can have cookies anytime!  If you do this, you do not need to cool the dough first.  Just scoop after mixing- freeze on a cookie sheet overnight, then place in a freezer bag and back in the freezer!  Take a few out at a time to cook (cooking time only increases slightly so watch carefully).

GF Sprintz cookies (butter cookies)

  • 1 Cup very soft butter
  • 2/3 cup white sugar
  • 2 egg yolks + 1 whole egg
  • 2 tsp milk
  • 3 tsp vanilla
  • 2 3/4 cup Josies Best GF Muffin and More mix
  • 1/4 tsp salt
Perfect for the gluten free Santa in your life!  These are classic buttery, flaky, spritz cookies.  If you don’t have a cookie press these can easily be rolled into balls for pressed with a thumb print or Hershey’s kiss!
Cream butter and sugar.  Add eggs, mix well.  Add milk and vanilla, mix well.  Add Mufffin and More mix , sprinkle with salt and mix well.  At this point you can add food coloring.
For Spritz cookies:  Fill pastry press with dough being careful to pack in fully (try not to leave any air gaps).  Press out pastry onto a COLD and UN-GREASED (this is key) cookie sheet.  If you are decorating do so at this point .

Bake at 350 for 7-9 mins, done when cooked through but no color on top.

Gluten Free Cinnamon Rolls

  • 1 cup half and half
  • 2/3 cup white sugar
  • 2 TBS active dry yeast  ( I prefer Red Star Yeast)
  • 1/2 cup unsalted butter at room temperature
  • 2 large eggs + 1 egg yolk at room temperature
  • 1 tsp apple cider vinegar
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3 1/4 cups Josie’s Best Muffin and More mix
 For the Spread/filling
  • 1/2 cup very soft butter
  • 1/2 cup brown sugar
  • 1-2 TBS cinnamon
*your favorite cream cheese frosting
I try to develop recipes that have some healthy component and are not fussy to make .   With 3 little kids and a small business to run I really appreciate these aspects.  However; this is not one of those recipes.  This is a no holds barred butter and sugar fest, and its just perfect for a special morning like Christmas.  It’s what we will be having, fat pants, sugar highs and all.  I do make these the evening before and gently reheat them in the morning because they do take a bit of time and care but are well worth it!
Warm half and half up gently (I do this on the stove). Should be warm but not hot to touch.  Remove from heat, add sugar and yeast and mix thoroughly.  Cover with a damp towel and allow to proof for about 5 mins.  If your mixture is not at least slightly foamy start over with new yeast.  If your mixture is foamy and smells “yeasty”  continue.
In a separate bowl mush butter around a bit ’till well broken up. Add yeast mixture and mix.  The butter should be in small chunks at this point.  Add the eggs, yolk, and ASV  mix well.
Add Muffin and More mix, sprinkle salt and baking soda on top and mix thoroughly.  The dough should barely pull off of the sides of the bowl and be somewhere in between a dough and a batter.  You can mix with a mixer and dough hook or by hand with a wooden spoon.  The dough should be barely workable.
I highly recommend the following method for this recipe (see photos):   Cover a large cutting board with plastic wrap tucking the ends under the cutting board to secure it. Put the dough on top and loosely cover with plastic wrap.  Gently press (or roll) the dough out to a rectangle shape about 1/2 inch thick.  Remove top layer of plastic wrap.
Gently spread filling onto the rolled out dough, butter first, sprinkle sugar, then cinnamon (to taste).
Gently lift the edges of the bottom layer of plastic wrap up and use them  to help roll the dough into a tight log.  Slice in 7-8 even slices with a sharp, oiled knife.
Quickly move each slice into well oiled round pan (I use my deepest pie pan) and arrange in a circle (see photo).  I say quickly because they will easily fall apart while moving them.  You can gently reshape them once they are in the pan.
Once all the rolls are in the pan dampen the top of the rolls (I use a little avocado oil spray but water would be fine) and smooth the tops slightly.
Loosely cover with plastic wrap and put in a WARM location.  For these to rise they must be moist and warm.  I usually turn my over on to 200 for about 3 mins. then turn it off and let the rolls rise in the (now warm) oven.  If the oven is busy I will set these by the fire (see photo).  Allow to rise for 1-1 1/2 hrs.  They will not quite double in size.
Bake at 350 for about 45 mins.  The cooking time depends on the size of your rolls and pan they are in.  They are done when slightly brown on top and the outer layers are cooked through.  Its ok if the inner parts of the rolls are still soft.  Allow to cool almost completely before topping with your favorite cream cheese frosting and serving.

Weekday Blueberry Muffin

  • 1/2 C room temperature unsalted butter
  • 3/4 c sugar
  • 2 eggs (room temp. is best!)
  • 1 tsp vanilla (can sub 1/2 tsp almond extract)
  • 1/3 C water
  • 1 cup Muffin and More Mix
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • About 1 cup blueberries

Cream butter and sugar until well combined.

Add eggs and vanilla , mix until smooth and slightly fluffy (about 2 mins.). Add water and mix to combine.

In a separate bowl, add baking mix , baking powder, baking soda, and salt. Mix to incorporate. Add dry ingredients to wet and mix until just combined and no pockets of the dry mix are visible.  Try not to over mix!  Gently fold in blueberries.

Add to greased or foil lined baking tin .

Bake at 325 for about 20-25 mins until a toothpick inserted into the middle of a muffin comes out clean.  Makes about 1 dozen muffins.

Note: This is a great basic muffin recipe.  You can replace the blueberries with another berry to make it your own!

Apple Spice Scone

  • 2 cups Josie’s Best GF Muffin and More mix
  • 1/2 cup sugar
  • 1 tsp cinnamon
  • 1/4 tsp clove
  • 1/4 tsp nutmeg
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup frozen unsalted butter
  • 1 large egg
  • 1/2 cup half and half
  • 1 large apple grated
Mix muffin and more mix, sugar, spices, baking soda, and salt together.
Grate frozen butter right into the dry mixture.  Gently combine butter and dry ingredients with you fingers or a pastry blender until well incorporated.  Using grated frozen butter makes this WAY easier.
Mix egg and half and half in small bowl and then pour over dry/butter mixture.  Very gently mix until just incorporated.
Fold in grated apple (skin on is fine).  Its key not to over mix!  You will have a very wet dough at this point.
Gently pour out onto parchment lined (or well greased) baking sheet and pat into about 8 inch round disk.
Cut into 8 slices and gently separate slices to create a little space ( just a tad- less than an inch is fine).
Cook for about 20 minutes at 350 until golden brown and cooked through.
May drizzle with cinnamon icing (mix 1/2 cup powdered sugar, 1 tbs half and half 1 tsp cinnamon)
I’ve adapted this recipe from Joy of Cooking and Sally’s Baking Addiction.
I’ve also made the “favorite blueberry scones” from Sally’s Baking Addiction by just replacing AP flour with the Muffin and More and they turn out perfect!
Frozen butter is key and something I’ve learned along the way somewhere; Sally’s Baking blog uses this technique as well.  You’ll never go back to cutting cold butter into recipes!

GF Dinner Rolls

If you come to my house for the holidays you will eat these rolls!  I’ve probably made them 500 times and we still love them.

  • 5 TBS melted butter
  • 3 TBS Agave (or honey but I prefer the taste of the Agave)
  • 2 eggs
  • 1 cup plain Whole Fat Yogurt
  • 1 1/2 cups Muffin and More mix
  • 1/2 tsp baking soda
  • 1 TBS baking powder (yes TBS)
  • 1/2 tsp salt
  • 3/4 tsp apple cider vinegar
Combine all wet ingredients and mix well .
Combine all dry ingredients and mix well.
Add dry to wet mixture and mix all at once until no flour pockets remain but try not to overdo it!
Drop by the spoonful into well greased muffin tin filling about 3/4 of the way full.
Bake at 350 for 12-15 mins.  until a toothpick comes out clean and rolls are golden brown.  Allow to cool slightly before removing.  Best served warm with plenty of butter and honey. Makes about a dozen Rolls.
This recipe was adapted from The Gluten Free Kitchen cookbook

All butter GF pie crust (single crust)

GF pie crusts are notoriously hard to roll out .  This one rolls out so well with a little care.  Its sturdy and deliciously buttery.  As with a lot of all butter crusts, its not quite as flaky as a shortening based crusts but I personally prefer the taste of an all butter crust.
  • 1 1/2 cups Muffin and More mix
  • 1 1/2 tsp sugar
  • 1/2 tsp salt
  • 1/2 cup slightly frozen ( or a least very cold) unsalted butter *you can use 1/4 cup shortening and 1/4 cup butter for a flakier crust – I like to do this for a lattice top.
  • 1 egg yolk
  • 1/2 tsp apple cider vinegar
  • about scant 1/2 C cold water
Mix dry ingredients.   Great (yes, grate like cheese) butter into dry mixture.  Gently work butter in using your fingers or a pastry blender.  This doesn’t take much  when you have used the grating technique. Some chunks of butter should remain – butter should be well incorporated.
Separate egg and add yolk to small bowl.  Add vinegar and cold water and mix well.  Drizzle mixture 2/3 of the wet mixture  over dry mixture  and mix with a fork until just barely incorporated.   Gently form in a ball and place on plastic wrap ( The dough should be wet and fairly sticky- easy to form into a ball.  If it is not, add the rest of your liquid).  Gently press into a disc and wrap tightly with plastic wrap.  Refrigerate for about 1 hr (at least- if more than one hr. allow to warm up slightly on the counter before rolling).   The crust will seem too wet.  Gluten free flour tends to be thirsty and will absorb some of the liquid.
When ready to roll out place large piece of parchment paper down first.  Lightly dust parchment with Muffin and more mix.  Place pie crust on the parchment , lightly dust with mix, and then top with more piece of  parchment paper.  Gently roll out dough to desired size.  Remove top layer of parchment and place pie tin on top of rolled out crust.   You are then going to gently flip the pie crust over so it ends up in your pie tin….I like to slide mine off of the counter so i can get my hand under it and ease it into the pie tin.  Once the crust is in the pie tin allow it to settle into the tin and very gently remove the top parchment layer.  You may get some tearing here but you can easily patch it with extra crust before baking.  Bake your pie as you usually would.
This recipe was adapted from Pie by Ken Haedrich which is a must read for pie enthusiasts

Gluten Free Brownies (that no one will know are gluten free)

  • 1/2 cup butter
  • 1 cup semi sweet chocolate chips
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 3 larges eggs + 1 egg yolk
  • 1 tsp vanilla
  • 1/2 cup + 2 TBS Josie’s Best GF Muffin and More mix
  • 3 TBS cocoa powder
  • 1/4 tsp salt
  • 1/2 cup chocolate chips (optional)
Melt  butter in the microwave and immediately stir in chocolate chips until chocolate melts.
Add sugars and mix until well incorporated.  Add eggs, egg yolk, and vanilla,  and mix until well incorporated.
In a separate bowl mix Muffin and More , coco powder, and salt.  Add to wet the mixture and mix until just incorporated.  Fold in additional chocolate chips (if using).
Bake in a parchment lined 9×9 dish in the  lower portion of the oven at 350 for about 30-35 mins.

Everyday GF  Banana Bread

  • 2 cups Josie’s Best GF Muffin and More Mix
  • 2 tsp double acting baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1/2 cup softened butter
  • 2/3 cup brown sugar
  • 2 eggs
  • 3-4 mashed over ripe bananas
  • 1/3 cup plain yogurt
  • *1/2 cup chocolate chips or nuts (optional)
Mix Muffin and More, baking powder, baking soda, salt,  and cinnamon together and set aside.
Cream butter and sugar.  Add eggs, vanilla ,banana, and yogurt, mix well.  Add dry mixture to wet in two parts mixing gently in between.   At this point you can fold in chocolate chips or nuts (if using) mixture should be fully incorporated but as usual try not to over-do  it!
You can make a traditional loaf , use a 9X9 dish, or do muffins .  Add batter to greased dish or muffin tin.
For a loaf pan bake at 350 for about an hour
9×9 pan bake at 350 for 35-40 mins
Muffins 20-25 mins at 350
Banana bread/muffins are done when they are golden brown and a toothpick inserted into the middle comes out clean or with only a few moist crumbs.