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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. 

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 coco powder
  • 1/4 tsp salt
  • 1/2 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.