Gluten-Free Baking Mix

Wow, just two more days and we enter Phase 3! Time has flown by. I'm surprised at how little I've thought of the nightshade vegetables, especially tomatoes. I hope you are all having the same experience.

If you are off this weekend, I suggest making the Gluten-Free Baking Mix (page 241). A number of recipes in both Phase 3 and 4 call for the mix so it's helpful to have it on hand ahead of time. I usually double the recipe and store in the refrigerator or freezer. If you do this, be sure to remove it from either at least a half an hour before preparing a recipe so it has time to get to room temperature.

Nut or Coconut Intolerant?
If you have a nut or coconut intolerance, you can use the NEW Gluten-Free, Nut-Free Baking Mix that can be found exclusively on our web site. You can of course use this version even if you don't have either sensitivity. It's a newly developed recipe that my mom created a few months ago and is interchangeable with the recipe in the book.

Be sure to check out the revised version of the Pumpkin-Cranberry Muffins which appear on page 211 of our book. The version online has been modified so that the recipe is now gluten-free, moving it up to Phase 3.