GFCF Bisquick

5 c favorite bread style GFCF flour mixture
4 1/2 T baking powder
2 T sugar
2 1/2 t salt
1 t absorbic acid powder
1 c solid shortening, i.e., palm shortening or 3/4 c coconut oil/butter

Sift dry ingredients together. Cut in shortening with pastry blender until it resembles crumbs. Store in freeze for up to six months. Use in Bisquick 'Impossible' style recipes but watch for too much leavening when adding to recipes.

Gluten free flax bread (and gluten free flour mix)

From Twin Falls Times Newspaper

Gluten-Free Flax Bread

1 1/4 c of Rose's Gluten-free Flour Mix (recipe below) (or other gluten-free flour)
1/4 c garfava flour
1/2 c potato starch
1/4 c cornstarch
1/4 c flaxseed meal
2 1/2 t xantham gum
2 t active dry yeast
1 t salt
2 eggs
2 egg whites
1 c water or milk
2 T vegetable oil
2 T honey
2 t vinegar

Combine flours, flax, starches, gum, yeast and salt, and set aside. Combine wet ingredients in a mixer, then add dry ingredients. Scrape sides of the bowl and mix on medium for four to five minutes.

Pour into 9-by-5-inch pan and let rise for about an hour and a half. Bake at 350 degrees for 40 minutes.

Rose's Gluten-Free Flour Mix

1 1/2 c sorghum flour
1 1/2 c potato starch
1 c tapioca flour

Sift ingredients together. Use for any recipe that calls for gluten-free flour.