Archive | October, 2012

Apple Bread

26 Oct



Thank you Jennie S. for contributing a recipe for this moist and delicious Autumn snack!


1 cup oil

3 eggs (at room temp)

2 cups sugar

1 teaspoon vanilla extract

3 cups diced apples

3 cups Domata Recipe Ready Flour

1 teaspoon cinnamon

1 teaspoon baking soda

1 teaspoon salt

1 cup chopped nuts (optional)



  1. Combine and set aside the oil, eggs, sugar, and vanilla.
  2.  Sift flour, cinnamon, soda, and salt.
  3. Add dry ingredients to oil mixture gradually.
  4. Add apples and nuts.
  5. Bake in 2 regular loaf pans for 70 minutes at 325 degrees F.
  6. Cool for 10 minutes in the pan then transfer to wire rack.

Carrot Cake

23 Oct

This recipe was submitted by a customer.


1 ½ cup sugar

4 eggs

1 ½ cup vegetable oil

2 cups Domata Recipe Ready Flour

2 teaspoons baking soda

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon salt

2 teaspoons vanilla extract

1 cup raisins soaked in water

3 cups freshly grated carrots


  1.  Cream sugar and eggs together, add oil and vanilla and beat just until smooth.
  2. In a separate bowl combine flour mix, baking soda, baking powder, cinnamon and salt.  Whisk to combine.  Add dry ingredient to the wet ingredients and beat until well blended.
  3. Stir in grated carrots and drained raisins.  Pour the batter into prepared pans.
  4. Bake in preheat oven for 45-55 minutes until a toothpick inserted into the middle comes out clean.  For muffins, reduce baking time to 30-35 minutes.  Cool on a wire rack.
  5. Frost when cake is cool

Makes one 13”x 9”, two 8” rounds, or 36 cupcakes.

Connie’s Crunchy Chicken Fingers

22 Oct

Thanks Connie S. for submitting this delicious family friendly recipe!



5 boneless skinless chicken breast halves

1 egg, beaten

1 cup buttermilk (soy or almond milk mixed with vinegar can be used)

1 tsp. garlic powder

1 cup Domata gluten free Seasoned Flour

½ cup gluten free bread crumbs (Kinnikinnick panko style)

1 tsp. baking powder

Oil for frying



Cut the chicken into ½ inch strips; place in a large re-sealable plastic bag.  Combine egg, buttermilk, and garlic powder, pour over chicken.  Seal and refrigerate for 2 hours.

In a separate bag, combine Domata flour, bread crumbs, and baking powder.  Drain the chicken strips, discarding the milk mixture.   Place chicken in the bag with the flour mixture; seal and shake to coat.

Heat oil to 375 degrees.  Fry the chicken in batches for 4-5 minutes or until golden brown.  Drain on paper towels.


So crunchy and yummy!

Crispy Salted Oatmeal White Chocolate Chip

15 Oct

These sweet and salty cookies are highly addicting.  Watch out, you have been warned!

Use a good-quality white chocolate, don’t cheat and use white chocolate chips – you can really taste a difference!


1 cup Domata Recipe Ready Flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats

6 ounces good-quality white chocolate bar, chopped

1/2 teaspoon  sea salt (for sprinkling on top)


1. Preheat oven to 350 degrees F. Line baking sheet with parchment paper or Silpat. Whisk flour, baking powder, baking soda, and table salt in a medium bowl.

2. Beat butter and sugars until light and fluffy.  Add egg and vanilla and beat until incorporated.  Add flour mixture gradually and mix until just incorporated. Gradually add oats and white chocolate.  Mix until incorporated.

3.  Roll about 2 Tablespoons of dough into balls, then place on lined baking sheets about 2 1/2 inches apart. Gently press down each ball with your fingertips until about 3/4-inch thick.

4. Sprinkle a flake or two of sea salt on each cookie

5. Bake  13 to 16 minutes, until cookies are deep golden brown.  Remove from oven and leave on tray for 2 minutes.  Transfer cookies to wire rack to cool.


10 Oct

These buttery little biscuits make the perfect treat for afternoon tea!


2 eggs

2/3 cup sugar

1 teaspoon vanilla extract

½ teaspoon grated lemon peel

Pinch of salt

1 cup Domata Recipe Ready Flour

10 tablespoons (1 ¼ sticks) butter, melted, cooled slightly


  1. Preheat oven to 375 degrees F, grease the Madeleine pan with butter and dust with flour
  2. Beat the eggs and 2/3 cup sugar in a large bowl to blend. Add the vanilla, lemon peel, and salt.
  3. Once combined, add Domata Recipe Ready Flour. Beat until just blended
  4. With the mixer running, add the butter in a slow, steady stream. Beat until just blended.
  5. Spoon approximately 1 tablespoon batter into each scallop of the tray
  6. Bake until puffed and brown, about 16 minutes. Cool for 5 minutes. Invert onto wire rack to remove Madeleines
  7. When cool, sprinkle the tops with powdered sugar, dip in chocolate, or keep plain

Beer Batter Fried Fish

10 Oct

This is a quick and easy recipe for a gluten free beer batter that goes great with nearly any fish or seafood (good for onion rings too!). The keys here are cold batter, hot oil and quality fish.  Club soda is an easy substitute for the beer.


  • Oil for Frying
  • 2 pounds fresh fish fillets, shrimp, oysters, clams or squid
  • 1 cup Domata Seasoned Flour
  • 12 ounce bottle of gluten-free beer OR 12 ounces of club soda


  1. Mix Domata Seasoned Flour with 12 oz. of gluten free beer or club soda.  Add the liquid slowly, stirring all of the time.  You want enough liquid in the batter to make it the consistency of house paint or pancake batter.
  2. Put the batter in the fridge for 20 minutes.
  3. When the oil is hot, dip fish fillets in batter, making sure both sides are coated.
  4. Fry in hot oil until golden brown, about 5-8 minutes.

Chicken Pot Pie With Sweet Potatoes

1 Oct


1 cup chicken broth

1 small sweet potato or yam, peeled and diced

1 medium carrot, peeled and chopped

½ medium onion, chopped

Leaves from 2 sprigs of fresh thyme

Salt and pepper to taste

½ cup milk

2 Tablespoons Domata Recipe Ready Flour

2 cups cooked chicken, shredded with two forks

1/3 cup frozen peas

1 pie crust (gluten free recipe:

1 egg, lightly beaten


Preheat the oven to 425 degrees F.

In a medium saucepan, bring the broth to a boil.  Add the sweet potato, carrot, onion, thyme, and salt and pepper. Simmer for 15 minutes, or until the vegetables are soft.

While the vegetables are simmering, in a measuring cup or small bowl, whisk together the milk and flour.

Once vegetables are soft, slowly add the flour-milk mixture, stirring until the filling has thickened. Remove the pan from the heat and stir in the chicken and peas.

Add the pot pie filling to a 9-inch pie plate. Cover with the pie crust and cut a few slits on the top to allow the steam to escape while baking.  Using a pastry brush, paint with the egg wash – which will result in a nice golden sheen.

Bake the pie for 25 to 30 minutes, until the filling looks bubbly inside.