Bonus Features

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Gluten-Free Pancakes à la Jo

Yield: 20 (3-inch) pancakes

This delicious recipe was contributed by Jennifer Finn, whose large family has a wide range of food sensitivities. Serve these tasty pancakes with pure maple syrup or your favorite fruit toppings.

You will need:

• 3 3/4 cups Jo's Gluten-Free All-Purpose Flour Mix*
• 6 tablespoons sugar
• 2 tablespoons baking powder
• Scant teaspoon xanthan gum
• 1 1/2 teaspoons salt
• 2 cups water or more as needed (the batter should be on the thick side)
• 1/4 cup organic canola oil

Combine the flour mix, sugar, baking powder, xanthan gum, and salt in a large bowl. V igorously whisk in the water and oil until completely smooth. Mist a skillet with nonstick cooking spray or coat it lightly with vegetable oil. Spoon in the batter, using about 1/3 cup for each pancake. Cook over medium-low heat until the pancakes look dry and dull on top. Turn them over and cook the other side for about 1 minute or until lightly golden. Oil the skillet well before cooking the next batch.

*The recipe for Jo's All-Purpose flour is available in Food Allergy Survival Guide.

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Gluten-and-Wheat-Free, Egg-Free, Dairy-Free, Soy-Free Zucchini Muffins

These moist, delicious muffins are perfect when zucchini is growing wild in your garden, or any time of the year! If you cannot tolerate applesauce, cooked pureed winter squash (you can find this in the baby food section of your grocery store, or make it yourself) is a suitable substitute.

You will need:

• 2 cups grated, packed zucchini
• 1/2 cup canola oil
• 1/2 cup applesauce
• 2 cups sugar (I use Florida Crystals)
• 1 tablespoon gluten-free vanilla flavoring
• 3 cups Jo's All-Purpose Flour*
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 tablespoon baking powder
• 1 tablespoon cinnamon
• 1 teaspoon nutmeg
• 1/2 to 1 cup walnut or pecan pieces (optional)
• 1/2 cup dried cranberries or other dried fruit (optional)

Preheat oven to 350. Spray 2 muffin tins with nonstick cooking spray. Mix zucchini, oil, applesauce, sugar, and vanilla in a large bowl. In another bowl, blend remaining ingredients (except nuts and cranberries) with a wire whisk. Gradually stir the flour mixture into the zucchini mixture. When they're blended together, add the nuts and cranberries, if using. Pour into muffin tins and bake for about 15 minutes, or until a knife inserted into the center of a muffin comes out clean. Makes 24 small muffins or 12 jumbos.

*The recipe for Jo's All-Purpose flour is available in Food Allergy Survival Guide.