2 c. All Purpose Gluten Free flour
1 c. margarine (Nucoa)
½ c. powdered sugar
Mix with pastry blender til crumbly, then press into the bottom of a 9x13 pan lined with cooking spray. Bake at 350 for about 20 minutes or until slightly brown.
1½ c. sugar
¼ c. All Purpose Gluten Free flour
Juice of 2 lemons (or about 6 Tbsp. lemon juice)
½ tsp. baking powder
a little lemon rind
Mix and pour over pre-baked crust. Bake 20 minutes at 350. Sprinkle with powdered sugar and cut into bars.
And Post number 2 includes a recipe for Gluten/Dairy free Pepper Gravy! YUMMY! We had it last night over potatoes, it's like liquid hummus, or a cream gravy with pepper!
2 1/2 TBS Vegetable Broth Powder (I used liquid chicken bullion)
1/3 cup hot water
1 - 15oz- can Garbanzo beans, drained.
1/2 cup unsweetened plain soy yogurt (I used coconut milk, you can use whatever you want to thin it)
1 tsp salt, more to taste
1 tsp black pepper, more to taste
Throw it all in a blender until creamy, and add non-dairy milk until it is the desired thickness. You'll want it slightly thinner then you would normally because you'll heat it on the stove and it will thicken slightly.
Viola! Serve hot over gluten free biscuits, potatoes, or just about anything you want gravy on!