1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.
3. Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.

• 
  Dry Ingredients
  
  
• 2cups rice flour
• 1⁄2cup

• 1⁄2cup

• 1⁄3cup

• 1tablespoon

• 1 1⁄2teaspoons

• 3tablespoons

• 1tablespoon

• 1tablespoon Red Star active dry yeast or 1 tablespoon other

• 
  Liquids
  
  
• 4egg whites
• 4tablespoons

• 1teaspoon

• 1 1⁄4cups

1. In a med sized bowl, measure all of the dry ingredients.
2. Stir or whisk well.
3. Combine liquids and mix well.
4. Large Bread Machine method: Transfer wet and dry ingredients and yeast to baking pan of bread machine in the order suggested by the manufacturer.
5. Press start.
6. Help mix dough during kneading cycle; Mixture will be very thick.
7. Use 1 rise and 1 knead cycle if machine is programmable.
8. Remove upon completion of baking cycle.
9. Oven method: Preheat oven to 375°F.
10. Lightly oil a 9-x-5-inch loaf pan.
11. Add yeast to mix and beat in liquids.
12. Beat 2 minutes.
13. Scrape into loaf pan, cover with plastic wrap, and let rise to the top of the pan.
14. Bake 40-45 minutes or until lightly browned.
15. Cool on a wire rack before slicing.

•  Preheat oven to 425◦ F (220◦ C)
•  Baking sheet, sprayed with vegetable spray
•  1 lb  skinless white fish fillets (cod, halibut or sole) 500 g
•  2  egg whites  2
•  1 tbsp  vegetable oil  15 mL
•  ½ cup  corn flakes cereal crumbs  125 mL
•  ¼ cup  freshly grated Parmesan cheese  50 mL
•  6  crusty whole wheat buns (each 1½ oz/45 g) or pitas
•  6 tbsp  Light Tartar Sauce (recipe follows)  90 mL 

•  ½ cup (125 mL), plain yogurt
•  1/3 cup (75 mL), lower-fat mayonnaise
•  3 tbsp (45 mL), chopped dill pickle
•  1 tsp (5 mL), freshly squeezed lemon juice
•  ½ tsp (2 mL), Dijon mustard
•  Dash, hot pepper sauce
•  Dash, Worcestershire sauce

1.  Cut fish fillets into 6 equal pieces.
2.  In a shallow dish, using a fork, beat egg whites and oil.
3.  In a separate shallow dish, combine corn flakes crumbs and Parmesan. Dip fish pieces first into egg mixture, then into crumbs. Press crumbs on to make sure they stick. Discard any excess egg and crumb mixtures.
4.  Place fish on prepared baking sheet and bake in preheated oven for 18 to 20 minutes, or until coating is golden brown and fish flakes easily when tested with a fork. Don’t overcook.
5.  Serve on whole wheat buns, topped with 1 tbsp (15 mL) Light Tartar Sauce and your choice of toppings (see suggestions in tip, above)

1. 
   Preheat oven to 375 degrees F ( 190 degrees C). Prepare a greased baking sheet.
2. 
   In a medium bowl, cream butter and sugar. Gradually add replacer eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.
3. 
   Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 8 minutes or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks.

Broccoli and Apple Salad with Walnuts Recipe

• 2 medium heads of broccoli, chopped;
• 1 large carrot, grated;
• 1 apple, cored and finely chopped;
• ¼ cup onion, finely chopped;
• ½ cup walnuts, coarsely chopped;
• ¼ cup dried cranberries;

• 1 cup mayonnaise;
• 2 tbsp. lemon juice;
• 1 garlic clove, minced;
• 1 tsp. raw honey; (optional)
• Sea salt and freshly ground black pepper

1. In a bowl, combine all the ingredients for the dressing. Mix well and season to taste.
2. In large bowl, combine the broccoli, carrot, apple, onion, cranberries, and walnut.
3. Mix as much dressing as you like in the salad and toss until well combined.
4. Serve right away or refrigerate before serving. 

BROCCOLI AND APPLE SALAD WITH WALNUTS

• 2 medium heads of broccoli, chopped;
• 1 large carrot, grated;
• 1 apple, cored and finely chopped;
• ¼ cup onion, finely chopped;
• ½ cup walnuts, coarsely chopped;
• ¼ cup dried cranberries;

• 1 cup mayonnaise;
• 2 tbsp. lemon juice;
• 1 garlic clove, minced;
• 1 tsp. raw honey; (optional)
• Sea salt and freshly ground black pepper

1. In a bowl, combine all the ingredients for the dressing. Mix well and season to taste.
2. In large bowl, combine the broccoli, carrot, apple, onion, cranberries, and walnut.
3. Mix as much dressing as you like in the salad and toss until well combined.
4. Serve right away or refrigerate before serving.

• 2 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 1 1/2 cups fresh corn kernels (see Tip) or frozen, thawed
• 4 large tomatoes
• 1 1/2 cups cooked long-grain brown rice (see Tip)
• 1 15-ounce can black, kidney or pinto beans, rinsed
• 1 tablespoon chili powder
• 1 1/2 teaspoons dried oregano, divided
• 1/4 teaspoon salt
• 1/2 cup chopped fresh cilantro
• 1/3 cup prepared salsa

  

  Tostitos Salsa Thick & Chunky2 for $7.00 (24.00 oz)Thru 09/13
• 2 cups shredded iceberg or romaine lettuce
• 1 cup shredded pepper Jack cheese
• 2 1/2 cups coarsely crumbled tortilla chips

  

  Frito Lay Doritos Nacho Cheese Snacks$1.99 (11.50 oz)Thru 09/13
• Lime wedges for garnish

• 
  
• 
  Prep

• 
  Cook

• 
  Ready In

1. 
   Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 
   Puree cauliflower in a food processor until finely ground.
3. 
   Cook ground cauliflower, water, and salt together in a skillet over medium-high heat until fragrant and most of the water evaporates, 5 to 6 minutes. Cool completely.
4. 
   Transfer cauliflower to the center of a clean dish towel. Wrap and squeeze tightly to remove all excess moisture. You should have about 1 1/2 cups cauliflower pulp.
5. 
   Stir cauliflower, goat cheese, Parmigiano-Reggiano cheese, egg, and cayenne pepper together in a bowl to form a soft dough. Gather dough into a ball and place in the center of the prepared baking sheet. Press dough into circle about 1/4-inch thick.
6. 
   Bake in the preheated oven until golden brown and set, about 40 minutes. Cool and turn crust over before topping.

• 12 ounces pasta, uncooked
• 12 ounces frozen mixed vegetables
• 14 ounces low-sodium chicken broth
• 2 tablespoons all-purpose white flour
• 1/4 cup half & half creamer
• 1/4 teaspoon garlic powder
• 1/4 cup grated Parmesan cheese

1. Cook pasta and vegetables in separate pots according to package directions, but omitting salt. Drain.
2. Pour low-sodium chicken broth in a medium-sized stockpot and heat on low heat.
3. Add flour to broth whisking vigorously to avoid clumps from forming. 
4. Add half and half and garlic powder and stir.
5. Simmer on low heat for 5 to 10 minutes until mixture thickens slightly. Stir occasionally while simmering.  
6. Add cooked vegetables and pasta. Cook until heated through.
7. Sprinkle with Parmesan cheese and serve.

• 3 cups (440 g) gluten free flour blend (1 cup (160 g) white rice flour + 1 cup (160 g) brown rice flour + 1 cup (120 g) tapioca flour + 3/4 tsp xanthan gum)
• 1 tsp salt
• 1/2 tsp baking powder
• 3 Tbsp (37 g) sugar, divided
• 1 Tbsp (10 g) yeast
• 1 1/4 cup (300 ml) warm water, divided
• 1 Tbsp (15 ml) olive oil

1. Preheat oven to 350 degrees F (176 C).
2. In a small bowl, combine yeast and 3/4 cup (180 ml) warm water - about 110 degrees F (43 C). Too hot and it will kill the yeast! Let set for 5 minutes to activate. Sprinkle in 1 Tbsp (12 g) of the sugar a few minutes in.
3. In a separate bowl, combine gluten free flour blend, salt, baking powder and remaining 2 Tbsp (25 g) sugar. Whisk until well combined.
4. Make a well in the dry mixture and add the yeast mixture. Add the olive oil and additional 1/2 cup (120 ml) warm water before stirring. Then stir it all together until well combined, using a wooden spoon (see photo).
5. Lightly coat a baking sheet or pizza stone with non-stick spray and plop your dough down. Using your hands and a little brown rice flour if it gets too sticky, work from the middle and push to spread/flatten the dough out to the edge (see pictures). You want it to be pretty thin - less than 1/4 inch.
6. Put the pizza in the oven to pre-bake for roughly 25-30 minutes, or until it begins to look dry. Cracks may appear, but that's normal and totally OK.
7. Remove from oven and spread generously with your favorite pizza sauce, cheese and desired toppings. We went with Daiya to keep ours dairy-free. Pop back in oven for another 20-25 minutes, or until the crust edge looks golden brown and the toppings are warm and bubbly.
8. Cut immediately and serve. Reheats well the next day in the oven or microwave.