Individual Recipes


Mix together:
3 cups Icing sugar
2/3 cup cocoa
¼ tsp. salt
3 egg whites
2 Tbsp. Vanilla
1 cup pure chocolate chips
Bake at 350 degrees for 14 minutes on parchment paper lined cookie sheet.
-Take off immediately and put on cooking tray.
* from Erica’s Sweet Life 


 Blend together:
2 cups almond flour[ground almonds can be used]
1 cup white sugar
2 egg whites
¼ tsp. almond flavour
Put on cookie sheet lined with parchment paper,
push an almond onto the top of each spoonful.
Sift icing sugar over the top.
Bake in 350F oven for 20-25 minutes.

NOTE: To make chocolate cookies, add 1 tsp. cocoa to above mixture. 


1/2 cup butter
1 cup white sugar
2 eggs,beaten
2 cups gluten-free flour
1 tsp. baking soda
3 bananas, mashed
¼ cup chopped nuts[opt]
Bake for1-1/2 hours at 350F degrees(325F. if glass)
in a greased loaf pan, approx. 8-10 inches. 


 Mash 3 large bananas and add ¾ cup white sugar and 1 egg,slightly beaten. Add 1/3 cup melted butter and blend well.
Add:1 ½ cups gluten-free flour
1 tsp. baking soda
1 tsp. baking powder(1 ½ Tsp. G/F)
½ tsp. salt
Mix and fill paper-lined muffin cups,nearly to the top.
Bake at 350F degrees for approx. 20 minutes or until tester comes out clean.
Both these recipes are old favourites of Nancy’s family and both work perfectly with our “Multi-Blend Gluten Free Flour”  


[ for fish or onion rings]
1cup g.f. all-purpose flour mix
1 cup cornstarch
1 tsp baking powder
1 tsp sugar
1 tsp cayenne powder
1 tsp garlic powder
1 tsp onion powder
2 tsp salt
2 bottles GF beer OR 2 cans of club soda (will use about 1 ¼ cans)

Directions: Heat oil over med-high heat to 375°F.
If you don't have a candy thermometer, to test if oil is ready, dip a wooden chopstick in the oil – if bubbles form around it, its ready.
Put all dry ingredients in a zip lock bag and shake to combine.
Then put it in a large bowl, and pour in 1 full bottle/can and mix well.
If too thick, add a bit more of the second bottle/can, until mixture is smooth and is not too thick or too thin (it will be like really thick pancake batter).
Dip fish fillets or onion rings in batter, making sure both sides are coated evenly, and gently place a few pieces in hot oil
Cook until golden brown, turning once (cooking times: fish - approx. 5 minutes, onion rings - approx. 2 minutes). from ANGIE’S GLUTEN FREE CLUB  


..In a large bowl, mix together:
6 cups G/F  Oats
1 cup each of:
Quinoa Flakes
Shredded unsweetened coconut
Nuts of your choice{I used slivered almonds}
Raw Sunflower seeds
½ cup Sesame seeds
¼ cup Nutritional Yeast
1 tsp. salt In a cooking pot,
Mix together and warm 1/2-3/4 cup honey/ maple syrup or a combination of both
1/2 cup canola oil or coconut oil
1 Tbsp. Vanilla
Pour over the dry ingredients and mix well.
Spread on 2 cookie sheets about 1-2 in. deep.
Bake at 300 degrees for 30 to 40 minutes.
If you bake it longer it will be crisper. Cool and add 1 cup Raisins or Cranberries or fruit of your choice.
Store in an airtight container.


Use wherever regular graham crumbs are called for.
1 cup of sweet rice flour
• ¼ cup tapioca flour
¼ cup potato starch flour
• ½ cup butter or margarine, melted
• ½ cup brown sugar
• ½ cup ground nuts (pecans or almonds)
1. Mix together all ingredients, and loosely, but evenly spread crumbs into a 9" x 13" baking pan.
2. Bake at 350°F for 10 minutes until crumbs start to get golden in color.
3. Stir well, then bake for another 10 minutes.
4. Allow to cool completely, then store in the fridge or freezer until needed.
5. To make a pie crust; combine 2 cups of crumbs with ⅓ cup melted butter or margarine, and press into (and up sides) of pie pan.
Chill for at least one hour before filling.
Note: Makes about 2 cups 


2 cup broth
1/2 cup wild rice
1/2 cup brown rice
3 Tbsp or butter
3 thinly sliced med onions
2 tsp brown sugar
1 cup cranberries
1/2 tsp orange zest
1/2 cup pecans
1. Combine broth and rice and/or quinoa. Prepare.
2. Melt butter in a medium skillet over med-heat.
Add onions and brown sugar.
Cook about 6 min till onions are soft and translucent.
Reduce heat to low, slowly cooking onions stirring often.
Stir in cranberries.
3. Cover and cook over low heat for 10 min.
Gently fold cranberry mixture, pecans, and zest into quinoa or rice. 


  1 cup whole bean flour{packed}
¾ cup tapioca flour
1 cup cornstarch
¼ cup chick pea flour
2 ½ tsp.xanthum gum
1 tsp. Salt or less
 4 tsp.xanthum gum 
1 tsp. Instant coffee
1 2/3 cup water
1 tsp sugar
2 ¼ tsp. Dry yeast
1 tsp. Unflavoured gelatin
2 tsp. Lemon zest
1 egg plus 2 egg whites
1 tsp. Apple cider vinegar
3 tbsp. Vegetable oil
2 Tbsp. Molasses
Take half the water-warm to lukewarm-,add sugar,stir -- add yeast-let rise for 10 minutes.
Take rest of the water and add gelatin,lemon zest, eggs, vinegar, and molasses.
Stir well. [If using the coffee, add at this point] Mix the flours,xanthum gum salt and caraway
 Mix everything in the bread machine. [This works well as the mixture is very heavy-if you don't have one it can be done with a mixer or by hand]
Put into greased 9x5inch loaf pan and let rise in warm oven[150-200 degrees] for 10 minutes.
Bake at 350 degrees for 15 minutes. Cover top with aluminum foil-I would put a piece of parchment paper under the foil- and bake for another 60 minutes.
Turn out on rack and cool completely before slicing 


 Preheat oven to 400F.
In a large bowl, place
2 cups Tapioca flour
Combine 1 cup low fat milk & 6 Tbsp. canola oil in a saucepan over medium heat & bring to a boil.
Slowly pour milk mixture into flour, stirring until blended.
Let cool 5 minutes.
2 large eggs, lightly beaten
½ cup sharp cheddar cheese, shredded
1/3 cup parmesan cheese [ fresh if you have it]
Stir just until blended.
Place dough in fridge and chill for 20 minutes.
Turn d
With floured hands, shape dough into about 20 balls.
Place 2 inches apart or parchment paper lined baking sheets.
Bake at 400F for 20 minutes or until puffed and golden.
NOTE: These should not be made too large as they will not bake quickly enough.
FROM: Cooking Light-Gluten Free by Robert Landolphi 


152 Holland St. East, P.O Box 12
Bradford, L3Z 2A7, CA

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Our mission is to provide our customers with outstanding service and excellent quality alternative health care options, in a friendly, caring & professional atmosphere. Our health supplements are supplied by manufacturers that adhere to the strictest guidelines for efficacy and safety. Cleanliness is a top priority at Nancy's. Our bulk products are of the highest quality and all equipment is sanitized on a regular basis. Our store carries a selection of gluten free products that is second to none. If you are looking for pre-packaged cereals, muffins, cookies, breakfast items, entrees, baking mixes, or freshly-baked treats, Nancy's is the place to go!

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