Bonus Recipes
Egg-Free Recipes
 
 
 
Bonus Recipes/Bulk Recipes/Egg-Free Version Recipes
 
Bonus Recipes
 
Whole Grain Sandwich Bread Mix
“Nuttier, Higher Fiber and Higher Protein Version”
This will add more protein, fiber, and texture to the already delicious whole grain bread.

Prior to adding the wet ingredients add the following:
1/4 cup chopped, roasted, unsalted sunflower seeds
2 Tbsp. toasted sesame seeds
 
Bake at 350 degrees for 30-40 minutes 
“Cinnamon Raisin Bread”
Prior to adding the wet ingredients, add the following:

1 Tbsp ground cinnamon
1-2 cups raisins
 
 
“Bagels”
Make Sun Flour Mills dough as per instructions.  Transfer dough into a large pastry bag or ziplock bag.  Pipe dough, into the shape of a bagel, onto a well-greased baking sheet.  Loosely cover & immediately place in freezer (do not allow to rise).  Allow dough to freeze for a minimum of  2 hrs.  When ready to use, remove from freezer.

On the stovetop, over high heat, bring 12 cups of water and 2 Tbsp of white sugar to a boil.  Place each frozen bagel into the sugar water bath, 1 at a time for 1 minute.  Then transfer back to a well-greased baking sheet.

Bake at 350 degrees for 25-30 minutes, depending on size.  The bagels last up to a week on the counter stored in a ziplock bag.  To store for later: slice then freeze.
“Whole Grain Cinnamon Rolls”
Make Sun Flour Mills dough as instructed.  Transfer dough into a large pastry bag or ziplock bag. 

Then make the following filling:
1 cup brown sugar
2 1/2 Tbsp ground cinnamon
1/3 cup softened dairy free margarine (Nucoa) or butter

Pipe dough into spin-wheel shaped rolls onto a well-greased baking sheet.  Pipe filling into the spin-wheel shaped rolls.  Loosely cover and let rise until double in size, about 30 minutes.  Bake at 350 degrees for 15-25 minutes depending on the size.

Allow to cool, then frost with:
8 oz. softened cream cheese
1/2 cup dairy free margarine (Nucoa) or butter
2 cups powdered sugar
1 tsp vanilla extract
Cream all ingredients with a hand mixer.
“Apple, Cranberry, and Sausage Stuffing”
Bake Sun Flour Mills bread as directed.  Slice & then cube bread into 1/2 in. squares.  Bake cubes in a 350 degree oven for 30 minutes, or until bread is well toasted.

In a separate sauce pan over medium-high heat.  Cook until well browned:
1 lb. ground pork sausage
1 cup chopped onion
1 cube dairy free margarine (Nucoa) or butter
Add:
3/4 cups chopped celery
2 1/2 tsp dried sage
1 1/2 tsp dried rosemary
1/2 tsp dried thyme
2 Tbsp dried parsley
1 apple chopped
3/4 cup dried cranberries
Add:
5 1/4 cups of the dried whole grain bread cubes
Add:
1 cup chicken stock
Mix lightly.  Spoon into turkey to fill OR bake in 9x13 in. pan for 25-30 minutes, stirring once during baking.  Cook for additional 2 minutes to blend flavors. 
“Bread Bowls”
Mix dough as directed.

Transfer dough into six 4-inch round baking rounds.  Cover with plastic wrap while rising.  Let rise until doubled in size, approximately 30-40 minutes.

Bake at 350 degrees for 25-30 minutes.
Allow to cool on baking rack.

Cut a 1/2 inch thick slice from the top of each loaf; scoop out centers, leaving 3/4 inch thick shells.  Lightly brush inside of bread bowls with olive oil and bake at 425 degrees for about 10 minutes, or until golden brown.

Remove from oven, fill bread bowls with hot soup or chili and serve immediately.
Yield:  6
“Scones”
Mix dough as directed.  Dough does NOT need to rise.

Using a large, well-greased cookie scoop, transfer one scoop of dough into the center of a Ziplock bag.  Seal Ziplock bag.  Press dough into a 4-6 inch round pan, about 1/8 inch thick.  Freeze dough.

When ready to use:
Preheat oil in skillet to medium high heat.  Peel the Ziplock bag away from the frozen dough.  Cook for 2-3 minutes on each side, or until golden brown.  Serve warm with favorite toppings.  

Bakers Note:
This scone dough will freeze well for up to 3 months.

Yield: 23-30 depending on size.
“Garlic Croutons”
In sauce pan over medium low heat melt; 1 cube butter or dairy free margarine (Nucoa).
Add:
4 cloves minced garlic
1 tsp onion powder
1/2 tsp salt
Saute for 2-3 minutes.

Pour over 6 slices of Sun Flour Mills Whole Grain Sandwich Bread cut into 1/2 in. - 1 in. cubes.  Toss to coat.  Spread on baking sheet.

Bake at 350 degrees for 25-35 minutes or until crisp and dry.  OK to store in freezer for up to 3 months, or in a Ziplock bag on the counter for 1 week.

Yield:  4 cups
 
Sandwich Bread/Pillow Soft Rolls Mix
“Bread Pudding”
6 slices Sun Flour Mills Sandwich Bread
5 large eggs
2 cups vanilla rice milk or milk
1 cup white sugar
1 tsp ground cinnamon
1 Tbsp dairy free margarine (Nucoa) or butter
1/2 cup dried cranberries or raisins (optional)

Cut the bread into 1-2 in. squares.  Place in a well greased 8 in. baking pan.  Drizzle with melted margarine or butter.  Sprinkle with cranberries or raisins.  In a large mixing bowl add eggs, rice milk, vanilla, sugar, and cinnamon.  Beat for 1-2 minutes.  Pour over bread.  Press bread down until it soaks up the wet ingredients.  Bake for 40-50 minutes, or until lightly browned, and springy to the touch.
“Monkey Bread”
Make Sun Flour Mills dough as instructed. 
 On the stovetop, boil the following ingredients for 1 minute:
1 cup white sugar
2 tsp ground cinnamon
1/2 cup dairy free margarine (Nucoa) or butter 
1 cup packed brown sugar

Pour mixture into the bottom of a 9x13 in. baking pan or two 8x8 in. baking pans.  Using a small cookie scoop or spoon, transfer dough one scoop at a time into the pans.

Loosely cover and let rise until doubled in size, about 30 minutes.  Bake at 350 degrees for 15-25 minutes, depending on size of rolls.

Invert onto serving platters.  Served best when warm.
“Creamy Crispy Doughnuts”
Make Sun Flour Mills dough as directed.   Transfer dough into a large pastry bag or ziplock bag.   Pipe dough, into the shape of several small donuts (about 2 inches in size) onto a well greased baking sheet.

  Loosely cover and immediately freeze for 2 hours.  The dough MUST be frozen before it is handled.

When ready to cook, take out of freezer and bake in a deep fat fryer for about 5-6 minutes or fill a large skillet with at least 1 1/2 in. of oil.  Heat should be medium-high.  Allow oil to heat about 350 degrees.  *If you do not have a thermometer, let the oil warm over medium-high heat for about 7-10 minutes prior to using.

Cook for about 2-3 minutes, each side.  Remove from oil.  While hot, roll in powdered sugar, or dip into the following glaze:

1/3 cup dairy free margarine (Nucoa) or butter
2 cups powdered sugar
1 1/2 tsp vanilla
4 Tbsp hot water or as needed

Melt margarine or butter in a saucepan over medium heat.  Stir in powdered sugar and vanilla until smooth.  Remove from heat, and stir in hot water (1 Tbsp at a time) until the icing is thin but not watery.

Yield:  36 donuts
“Cinnamon Rolls”
Make Sun Flour Mills dough as instructed.  Transfer dough into a large pastry bag or ziplock bag. 

Then make the following filling:
1 cup brown sugar
2 1/2 Tbsp ground cinnamon
1/3 cup softened dairy free margarine (Nucoa) or butter

Pipe dough into spin-wheel shaped rolls onto a well-greased baking sheet.  Pipe filling into the spin-wheel shaped rolls.  Loosely cover and let rise until double in size, about 30-40 minutes.  Bake at 350 degrees for 15-25 minutes depending on the size.

Allow to cool, then frost with:
8 oz. softened cream cheese
1/2 cup dairy free margarine (Nucoa) or butter
2 cups powdered sugar
1 tsp vanilla extract
Cream all ingredients with a hand mixer.

Yield:  12-24 depending on size
“Orange Rolls”
Make Sun Flour Mills dough as instructed.  Transfer dough into a large pastry bag or ziplock bag. 

Then make the following filling:
1 cup white sugar
3 Tbsp grated orange zest
1 1/2 cup softened dairy free margarine (Nucoa) or butter (this should be soft , not melted)

Transfer orange filling into a pastry bag or ziplock bag.  Pipe dough into spin-wheel shaped rolls onto a well-greased baking sheet.  Pipe filling into the spin-wheel shaped rolls.  Loosely cover and let rise until double in size, about 30 minutes.  Bake at 350 degrees for 15-25 minutes depending on the size.

While still warm drizzle rolls with:
1/8 tsp grated orange zest
1/2 cup powdered sugar
1 Tbsp orange juice 

Yield:  12-24 depending on size
“Pecan Braids/Sticky Buns”
Make Sun Flour Mills dough as instructed. Transfer dough into a large pastry bag or ziplock bag. 
Melt over medium low heat:
3/4 cup dairy free margarine (Nucoa) or butter 
3/4 cup packed brown sugar

Add:
1 cup chopped pecans
Pour mixture into the bottom of a 9x13 in. baking pan.  Pipe dough into the shape of braids on top of the melted butter, brown sugar and pecans. 
Loosely cover and let rise until doubled in size, about 30-40 minutes.  Just prior to baking drizzle the sticky buns with 2 Tbsp of Karo syrup.
Bake at 350 degrees for 15-25 minutes, depending on size of rolls.

After baking invert onto a platter.

Yield:  12-24 depending on size

Invert onto serving platters.  Served best when warm.
 
Chocolate Cake Mix
“Caramel Chocolate Cake”
Bake Sun Flour Mills Chocolate Cake Mix in in 9x13 in. cake pan.  Allow to cool for 5 minutes.  Slit cake in multiple areas.  Warm 20 oz. of caramel topping & pour all over cake.  Then spread whipped topping (Rich’s is dairy free) over entire cake.  Sprinkle 5 oz. of  chopped up Heath Bar or toffee covered chocolate bar. 
Cool & then serve.
 
“Molten Lava Cakes”
In a large bowl melt:
4 oz. semi sweet chocolate chips (Ghiradelli is dairy free)
1/2 cup dairy free margarine (Nucoa) or butter
*Bakers Note:  if using the microwave, stir well after each 20 second interval, or melt in a double broiler.

In a separate bowl beat the following on high speed for 3 minutes:
2 egg yolks
2 whole eggs
1/4 cup white sugar
*Bakers Note:  the eggs should be pale yellow & thick.
Slowly pour egg mixture into the melted chocolate, stirring constantly.  Gently fold in 2 tsp of Sun Flour Mills Chocolate Cake Mix.

Pour evenly into 4 well-greased ramekins or custard dishes.  Bake at 450 degrees for 6-7 minutes.  (Optional) serve warm with fresh raspberries, whipped cream, and chocolate ganache.

 
“Double Chocolate Chip Cookies”
Empty Sun Flour Mills Chocolate Cake Mix into a large bowl.

Add:
3/4 cup dairy-free margarine (Nucoa) or butter
1/4 cup shortening
2 large eggs
1 tsp vanilla extract
1 1/2 cups dairy-free semi-sweet chocolate chips, white chocolate chips, mint chocolate chips, M&M’s, or peanut butter chips.

Optional:
3/4 cup toasted, sweetened, shredded coconut flakes
1/2 cup pecans or walnuts

Beat with a hand mixer until well incorporated.  Scoop by rounded teaspoonfuls onto baking sheet.  Bake at 350 degrees for 12-14 minutes.  Cool before eating.

Yield:  3 dozen cookies.
“Double Chocolate Chip Muffins”
In a large bowl combine the following:
1 box Sun Flour Mills “Award Winning Chocolate Cake Mix”
3 egg yolks
2 whole eggs
3/4 cup melted dairy-free margarine (Nucoa) or butter
3/4 cup warm water
1 1/2 Tbsp dry instant vanilla pudding mix
1 1/2 cups chocolate chips

Beat with a hand mixer to 30-45 seconds or until well incorporated.  Do not over mix.  Divide into cupcake wells.  Bake at 350 degrees for 20-30 minutes, depending on muffin size.

Yield:  24 standard size muffins
“Creamy Chocolate Frosting”
Melt:
1 cube dairy-free margarine (Nucoa) or butter
2/3 cup dairy-free semi-sweet chocolate chips
3/4 cup vanilla rice milk or milk
1 cup cocoa powder

Add:
3 cups powdered sugar
1 Tbsp vanilla extract

Cover frosting with plastic wrap.  Let cool on counter.  Frosting will appear too thin until it cools.  After frosting has cooled, beat with a hand mixer on low speed until light & fluffy.
 
Pumpkin Cake/Bread Mix
“Dairy Free Frosting”
Mix:
 3/4 cup dairy free margarine (Nucoa) at room temp
3/4 cup shortening 
 1 Tbsp. vanilla extract
3 cups powdered sugar 

 Beat on low speed for 3 minutes until frosting is smooth and fluffy.
Frost cake and enjoy!
“Pumpkin Roll”
Mix Sun Flour Mills Pumpkin Cake as per directions on box.

Preheat oven to 350 degrees.  Grease 15 x 10 inch jelly-roll pan.  Line with wax paper.  Grease and flour paper.  Spread evenly into prepared pan.

Bake for 20-25 minutes or until top of cake springs back when touched.  Immediately loosen and turn cake onto prepared towel.  Carefully peel off  paper.  Invert onto a towel sprinkled with powdered sugar.  Roll up cake and towel together, starting with narrow end.  Cool on wire rack.

Beat on low speed until light & fluffy:  
8 oz. softened cream cheese
 1 cube softened butter
 2 cups powdered sugar
 2 tsp vanilla extract

 Carefully unroll cake; remove towel.  Spread cream cheese mixture over cake.  Re-roll cake.  Wrap in plastic wrap and refrigerate at least on hour.  Sprinkle with powdered sugar before serving, if desired.
“Cream Cheese Frosting”
Mix:
1 cube softened butter
8 oz. softened cream cheese
2 tsp vanilla extract
2 cups powdered sugar

  Beat on low speed for 3 minutes until frosting is smooth and fluffy.
Frost cake and enjoy!
“Pumpkin Chocolate Chip Cookies”
Empty Sun Flour Mills Pumpkin Cake Mix into a large bowl.
Add:
3/4 cup dairy-free margarine (Nucoa) or butter
2 large eggs
1 cup canned pumpkin
2 cups dairy-free semi-sweet chocolate chips

Mix on low speed until well blended.  Stir in 2 cups of dairy-free semi-sweet chocolate chips.
Bake at 350 degrees for 17-20 minutes.

Yield:  3 dozen cookies
 
Sugar Cookie Mix
“Banana Cream Pie”
In a saucepan over medium heat combine:
3/4 cup white sugar
3 Tbsp corn starch
1/4 tsp salt

While stirring slowly add:
2 cups vanilla rice milk or milk

Stir constantly until mixture is bubbly.  Cook for 2 minutes, remove from heat.  
Stir a small amount of mixture into:
3 well beaten egg yolks
Immediately add yolk mixture to the hot pudding mixture.  

Return pan to heat & cook for 2 more minutes.  Remove from heat and add:
2 Tbsp dairy free margarine (Nucoa) or butter
2 tsp vanilla extract
Stir until smooth.

Slice 2 bananas into 2 cooled Sun Flour Mills Sugar Cookie pie crusts (see below).
Top with pudding mixture.  Top with dairy free whipped cream (Rich’s).

Refrigerate until cooled, then serve.
“Sweet Sugar Cookie Pie Crust”
Make Sun Flour Mills Sugar Cookies as directed, but increase bake time to 15 minutes or until cookies are crisp.  After cooled, finely ground 1 1/2 cups of cookies.

Mix until well blended:
1 1/2 cups finely ground sugar cookie crumbs
4 Tbsp melted dairy free margarine (Nucoa) or butter

Press this mixture into 8-9 in. pie plates.  Bake at 375 degrees for 7 minutes, then cool.  
*Bakers Note:  if using this crust for an unbaked pie shell, do not bake.  Chill in fridge for 60 minutes.
*Yield: 3-4 pie crusts.
“Chocolate Cream Pie”
In a saucepan over medium heat combine:
3/4 cup white sugar
3 Tbsp corn starch
1/4 tsp salt

While stirring slowly add:
2 cups vanilla rice milk or milk

Stir constantly until mixture is bubbly.  Cook for 2 minutes, remove from heat.  
Stir a small amount of mixture into:
3 well beaten egg yolks
Immediately add yolk mixture to the hot pudding mixture.  

Return pan to heat & cook for 2 more minutes.  Remove from heat and add:
3 Tbsp semi-sweet chocolate chips (Ghiradelli has dairy free)
2 Tbsp dairy free margarine (Nucoa) or butter
2 tsp vanilla extract
Stir until smooth.

Transfer pudding mixture into Sun Flour Mills chocolate cookie pie crusts (see below).
  Top with dairy free whipped cream (Rich’s).

Refrigerate until cooled, then serve.
“Chocolate Cookie Pie Crust”
Make Sun Flour Mills Sugar Cookies as directed, but increase bake time to 15 minutes or until cookies are crisp.  After cooled, finely ground 1 1/2 cups of cookies.

Mix until well blended:
1 1/2 cups finely ground sugar cookie crumbs
4 Tbsp melted dairy free margarine (Nucoa) or butter
2 Tbsp cocoa powder

Press this mixture into 8-9 in. pie plates.  Bake at 375 degrees for 7 minutes, then cool. 
 *Bakers Note:  if using this crust for an unbaked pie shell, do not bake.  Chill in fridge for 60 minutes.
*Yield: 3-4 pie crusts.
“Fruit Pizza”
8 oz. cream cheese
2/3 cup white sugar
1 Tbsp vanilla extract

Make Sun Flour Mills dough as directed on the sugar cookie package.  Spread dough evenly onto a 12-16 in. pizza pan.  Bake at 350 degrees for 10-12 minutes, or until lightly browned, then cool.  In a large bowl beat ingredients listed above until light and fluffy.  This may take several minutes.  Spread on cooled crust.

Arrange fruit on top of filling (recommended fruit:  raspberries, blueberries, strawberries, or blackberries).  Chill for at least 2 hours prior to serving.
“Dairy Free Frosting”
Mix:
 3/4 cup dairy free margarine (Nucoa) at room temp
3/4 cup shortening 
 1 Tbsp. vanilla extract
3 cups powdered sugar 

 Beat on low speed for 3 minutes until frosting is smooth and fluffy.
Frost cake and enjoy!
“Snickerdoodles”
Mix dough as directed.  Before baking, roll balls of dough into a mixture of 3 Tbsp white sugar & 1 tsp of ground cinnamon

Yield:  24 cookies
“Shortbread Cookies”
Make sugar cookies as directed on box but omit eggs and add an additional 1/3 cup of softened dairy-free margarine (Nucoa) or butter and 1 Tbsp of vanilla extract.

Bake at 350 degrees for 10-12 minutes.

Yield:  24 cookies
Lemon Bars
3 eggs
1 1/2 cups white sugar
2 Tbsp cornstarch
1/4 cup lemon juice
1/2 cup powdered sugar (for decoration)

Preheat oven to 375 degrees.  Grease a 9x13 inch baking pan.  Pat the shortbread cookie dough (listed above) into pan.  Bake for 10 minutes.

While crust is baking, whisk together eggs, sugar, cornstarch, and lemon juice until frothy.  Pour this lemon mixture over the hot crust.  Return to oven and bake for an additional 20-25 minutes, or until light brown.  Cool.  Dust with powdered sugar.

Yield:  24 bars
 
Pizza Crust/French Bread Mix
“Soft Pretzels”
Make Sun Flour Mills dough as directed.  Transfer dough into a large pastry bag or ziplock bag.  Pipe dough into the shape of several large pretzels onto a well-greased baking sheet.  Loosely cover & immediately place in freezer (do not let the dough rise).  Allow dough to freeze for a minimum of 2 hours.  When ready to use, remove from freezer.

On the stovetop, over high heat, bring 12 cups of water and 2 Tbsp of white sugar to a boil.  Place each frozen pretzel into the sugar water bath, one at a time, for 1 minute.  Then transfer back to the well-greased baking sheet.  Immediately sprinkle with rock salt (if salt is desired).  *Bakers Note:  The moisture from the water bath will help salt to adhere to the pretzel.

Bake at 350 degrees for 25-30 minutes, depending on size.  The soft pretzels last up to a week on the counter in a ziplock bag.  To store for later, freeze.
“Sourdough Bread”
*Bakers Note:  you will need 2 boxes of Sun Flour Mills Pizza Crust/French Bread mix.

For the starter:
Scoop 1 cup of Sun Flour Mills dry pizza crust/french bread mix (right from the package) into a large mason jar or tupperware container.  Add 1 cup of warm water.  Whisk the dry bread mix & the water together.  (Optional:  at this point you can add 1 tsp of dry active yeast.  If you are yeast intolerant do not add yeast).  It will be on  the counter at room temp. for a total of 7 days.  The starter needs some oxygen, so make a few small holes in top of mason jar lid, or leave some space at the top of the tupperware (use a container large enough to allow for at least 1 in. of space from the dough to the lid).  Let rest for 24 hours.  For the next 6 days (everyday) add 1/3 cup of the pizza crust/french bread mix & 1/3 cup of warm water to the starter.  The starter will be ready on day 7.  You will now have 3 cups of sourdough starter.  Place the starter in the fridge.  Now that your starter is developed, you only need to feed it once every few weeks or when going to make a loaf of bread.  When you make the loaf of sourdough bread you only need 2 cups of the dry mix.  That additional left over cup is the cup you should then feed your starter with.  When you feed your starter remember you must add equal parts of the mix to warm water.  This will ensure that you will end up with perfect bread.  
*Bakers Note: if you just add the mix or the water without measuring equal amounts, the bread will not turn out like it should.

To make the sourdough bread:
2 cups of the Sun Flour Mills pizza/crust french bread mix (measure & scoop from package)
1 cup of the starter
2/3 cup of warm water
1 Tbsp vinegar
2 Tbsp oil
4 egg whites (egg-free: omit eggs & add 1/3 cup warm water) 
Packet of yeast (included in the pizza crust/french bread mix) 

 *If yeast intolerant do NOT add yeast.  Your rise time may be several hours without yeast.  

Wait to bake until your bread has doubled in size before you bake.  Ensure the bread is covered while it rises.  *Bakers Note:  use a piece of saran wrap sprayed with non-stick spray and place this directly on the bread dough.  This keeps the bread from drying out & it ensures easy removal when you are ready to bake.  

Mix on high speed for 4 minutes.  Let rise until doubled in size (about 30 minutes).  
*Longer if you do NOT add yeast.  Bake at 400 degrees for 25-35 minutes.

*Bakers Note:  combine 1 cup of the mix & 1 cup of the water back into the sourdough starter to replace what was used for this loaf.  Starter can be stored in fridge for months or even years.  If there is ever purple or orange discoloration, discard.  The starter should smell sour, but not moldy or rotten.  As long as there is not discoloration the starter is good.
“Bagels”
Make Sun Flour Mills dough as per instructions.  Transfer dough into a large pastry bag or ziplock bag.  Pipe dough, into the shape of a bagel, onto a well-greased baking sheet.  Loosely cover & immediately place in freezer (do not allow to rise).  Allow dough to freeze for a minimum of  2 hrs.  When ready to use, remove from freezer.

On the stovetop, over high heat, bring 12 cups of water and 2 Tbsp of white sugar to a boil.  Place each frozen bagel into the sugar water bath, 1 at a time for 1 minute.  Then transfer back to a well-greased baking sheet.

Bake at 350 degrees for 25-30 minutes, depending on size.  The bagels last up to a week on the counter stored in a ziplock bag.  To store for later: slice then freeze.  Freeze the same day they are baked to preserve best taste & texture.

Yield:  18
“Creamy Crispy Doughnuts”
Make Sun Flour Mills dough as directed.   Transfer dough into a large pastry bag or ziplock bag.   Pipe dough, into the shape of several small donuts (about 2 inches in size) onto a well greased baking sheet.

  Loosely cover and immediately freeze for 2 hours.  The dough MUST be frozen before it is handled.

Take out of freezer and bake in a deep fat fryer for about 5-6 minutes or fill a large skillet with at least 1 1/2 in. of oil.  Heat should be medium-high.  Allow oil to heat about 350 degrees.  *If you do not have a thermometer, let the oil warm over medium-high heat for about 7-10 minutes prior to using.

Cook for about 2-3 minutes, each side.  Remove from oil.  While hot, roll in powdered sugar, or dip into the following glaze:

1/3 cup dairy free margarine (Nucoa) or butter
2 cups powdered sugar
1 1/2 tsp vanilla
4 Tbsp hot water or as needed

Melt margarine or butter in a saucepan over medium heat.  Stir in powdered sugar and vanilla until smooth.  Remove from heat, and stir in hot water (1 Tbsp at a time) until the icing is thin but not watery.

Yield:  36 donuts
“Garlic Breadsticks”
Make dough as per instructions on box.  Transfer dough into a large pastry bag or ziplock bag.  Pipe dough onto a well greased baking sheet into the shape of breadsticks (each breadstick should be about 1 inch wide x 4 inches long).

Let dough rise until doubled in size, about 30-40 minutes.  Bake at 400 degrees for about 20-25 minutes.  Remove from oven.  While breadsticks are still hot brush this garlic mixture onto each breadstick:

Garlic Butter:
1/4 cup dairy-free margarine (Nucoa) or butter
1 tsp garlic powder
*If desired, sprinkle with grated parmesan cheese.

Yield:  12-24 depending on size
 
Whole Grain All Purpose Flour Mix
“Hearty Honey Whole Grain Sandwich Bread”
In a large bowl or stand mixer whisk:
3 cups Sun Flour Mills Whole Grain All Purpose Flour
2 tsp salt
1 Tbsp xanthan gum
1 Tbsp dry active yeast

Add:
2 Tbsp honey, agave nectar, or sugar
1 2/3 cups warm water
 1 Tbsp vinegar
2 Tbsp oil
4 egg whites

Beat on high speed for 4 minutes, or until dough is light and fluffy.  Transfer to a large bread pan.  Smooth top of dough with plastic wrap coated with non-stick spray.  Cover and let rise until doubled in size, about 30-40 minutes.

Bake at 350 degrees for 40-45 minutes.  To enjoy later, slice, then freeze.  Freeze bread on the same day it is made to preserve best taste and texture.  Freezes well for up to 3 months.

Yield:  1 loaf “Banana Bread”
In a large bowl mix: 
3 large bananas
2 large eggs
1 cup sour cream
6 Tbsp of oil or melted butter

Sift and then add:
2 1/2 cups Sun Flour Mills Whole Grain All Purpose Flour
1 1/2 tsp baking soda
1/2 tsp cream of tarter
1 1/2 tsp xanthan gum
1 1/2 cups gluten free oat bran
1 1/2 cups white sugar

Mix on low speed for 30-60 seconds or until well blended.  
Optional: Stir in 1 cup chopped walnuts.

  Bake at 350 degrees in mini loaf pans for 15-20 minutes or standard loaf pan for 40-45 minutes.



“Bran Muffin”
Mix: 
1 1/2 cups Sun Flour Mills Whole Grain All Purpose Flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 tsp xanthan gum
1 1/2 cups gluten free oat bran
1 1/4 cups brown sugar
Sift the above ingredients then add:
3 eggs
1 cup vanilla rice milk or water
1/2 cup canola oil

 Allow to sit for 10 minutes prior to baking.  Bake at 350 degrees for 15 minutes.
Yield: 3 dozen muffins
“Peanut Butter Bars”
Cream: 
1 cube butter or margarine (Nucoa)
1/2 cup white sugar
1/2 cup brown sugar

Add:
1 large egg
1/3 cup peanut butter, or sun butter, or cashew butter
1/2 tsp vanilla extract

Sift and then add:
1 cup Sun Flour Mills Whole Grain All Purpose Flour
1  cup rolled gluten free oats
1/2 tsp baking soda
1/4 tsp salt

Spread into 9x11 pan.  Bake at 350 degrees for 20 minutes.

Immediately upon removing from oven, sprinkle with 1 cup chocolate chips and cover with aluminum foil for 10 minutes.  After the chocolate chips have melted, smooth with spatula.  

Frost the following frosting recipe over the chocolate:
1/4 cup peanut butter
1 cup powdered sugar
3 Tbsp milk or vanilla rice milk
(Mix on low speed with hand mixer until smooth)
“Oatmeal Chocolate Hazelnut Cookies”
Cream:
1 cube butter or margarine (Nucoa)
1/2 cup white sugar
1/2 cup brown sugar

Add:
1 large egg
4 Tbsp nutella
1 Tbsp instant vanilla chocolate pudding mix
1 tsp vanilla extract

Sift and then add: 
1 1/2 cups Sun Flour Mills Whole Grain All Purpose Flour
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp xanthan gum

Add:
1 cup gluten free oats
1 cup semi sweet chocolate chips

Mix until well blended 

Bake:
350 degrees for 11-12 minutes
“Whole Grain Pancakes/Waffles”
In a large bowl whisk: 
2 1/2 cups Sun Flour Mills Whole Grain All Purpose Flour
1 Tbsp baking powder
1 1/2 tsp salt
1 tsp xanthan gum

Add:
4 large eggs
2 3/4 cups vanilla rice milk or water
1/3 cup canola oil
3 Tbsp honey
“Brownies”
In a large microwave safe bowl melt: 
1/2 cup butter or margarine (Nucoa)
1/2 cup cocoa powder

Add:
1 cup white sugar
2 eggs (one at a time)
1 tsp vanilla extract

Sift and then add:
 1/2 cup of Sun Flour Mills Whole Grain All Purpose Flour
1 Tbsp dry instant vanilla pudding mix
1/3 tsp salt
1/4 tsp xanthan gum

Bake at 350 degrees for 20-25 minutes in a 8x8 pan.
“Zucchini  Bread”
In a large bowl mix for 3 minutes: 
2 1/2 cups zucchini
4 large eggs
1 cup oil
6 Tbsp of oil or melted butter

Combine and then add:
3 cups Sun Flour Mills Whole Grain All Purpose Flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
2 tsp xanthan gum
2 cups white sugar
1 tsp pumpkin pie spice

  Bake at 325 degrees for 55 minutes.

Yield 2 loaves
 
Pastry Flour
 “Lemon Poppy Seed Muffins”
Dry:
2 Cups Pastry Flour
2 teaspoons baking powder
1 1/2 teaspoons xanthan gum
1 teaspoon baking soda
1 teaspoon salt
3 TBLSP instant vanilla pudding mix (dry)
1 Cup White Sugar
1 1/2 TBLSP Poppy Seeds

Wet:
1/4 cup lemon juice
2 TBLSP finely grated lemon peel
1/2 cup water
3/4 cup oil
4 large eggs
2 tsp v. extract

Beat on Low Speed x 2 minutes
Bake at 350 for 15-20 minutes
Yeild: 24 Muffins
“Angel Cake”
1 1/4 cups egg whites
1 Tbsp vanilla extract
1 1/2 tsp cream of tarter
1/4 tsp salt
3/4 tsp xanthan gum
1 cup white sugar
1 cup Sun Flour Mills Pastry Flour
1 cup powdered sugar

Measure egg whites into a mixing bowl.  Let stand at room temperature for 30 minutes.  Sift powdered sugar and flour together and set aside.  Add cream of tarter, vanilla, and salt to egg whites.  Beat on high speed.  Gradually add sugar, beating until sugar is dissolved and stiff peaks form.  Fold in flour mixture, 1/4 cup at a time.

*Bakers Note:  If all the flour is added at one time, the cake will be flat & dense.  This may take a few minutes but is key to getting the perfect angel food cake.

Gently spoon into a non-greased 10 inch tube pan.  Cut through batter with a knife to remove air pockets.  

Bake at 325 degrees for 40-45 minutes or until cake springs back when lightly touched.  Immediately invert pan, cool completely before removing cake from pan.
“Lemon Cake”
Dry:
2 Cups Pastry Flour
2 teaspoons baking powder
1 1/2 teaspoons xanthan gum
1 teaspoon baking soda
1 teaspoon salt
3 TBLSP instant vanilla pudding mix (dry)
1 Cup White Sugar

Wet:
1/4 cup lemon juice
2 TBLSP finely grated lemon peel
1/2 cup water
3/4 cup oil
4 large eggs
2 tsp v. extract

Beat on Low Speed x 2 minutes
Bake at 350 for 15-20 minutes
Yeild: 24 Cupcakes or 2: 8" Rounds

* Frost with lemon cream cheese frosting:
8 oz room temp cream cheese
1/2 cup room temp butter
2 Cups Powdered Sugar
2 tsp finely grated lemon peel
1 tsp vanilla extract
Beat on high speed with hand or stand mixer x 2-3 minutes
“Yellow Cake”
In a large bowl sift the following:
2 cups Sun Flour Mills Pastry Flour
1 cup white sugar
1 tsp xanthan gum
2 tsp baking powder
1 tsp baking soda
3 Tbsp dry instant vanilla pudding mix

To the dry ingredients add:
3/4 cup oil
3/4 cup water
4 large eggs
2 tsp vanilla extract
Optional: 1 tsp almond extract

Mix on low speed for 2 minutes.  Spray 2 pans with non-stick spray.  Bake at 350 degrees in two 8x8 in. cake pans for 20-25 minutes or cupcake pans for 15-20 minutes.
Yield: Two 8 inch rounds or 30 cupcakes

“Red Velvet Cake”
In a large bowl sift the following:
2 cups Sun Flour Mills Pastry Flour
1 1/2 cups white sugar
3 Tbsp cocoa
1 tsp xanthan gum
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

To the dry ingredients add:
1 cup oil
1 oz. red food coloring
4 large eggs
3/4 cup vanilla rice milk or milk
2 tsp vanilla extract

In a separate bowl mix & then let sit for 3 minutes prior to adding:
3/4 cup vanilla rice milk or milk
2 tsp lemon juice

Mix on high speed for 2 minutes.  Spray 2 pans with non-stick spray.  Bake in two 8x8 in. cake pans at 350 degrees or 20-25 minutes.
“Blueberry Muffins”
In a large mixing bowl whisk:
1 1/2 cups Sun Flour Mills Pastry Four
3/4 cup white sugar
1/2 tsp salt
2 tsp baking powder
1 tsp xanthan gum
Stir in:
1 large egg
1/3 cup vegetable oil
2/3 cup water or milk
Gently fold in:
1 cup fresh blueberries
Divide between 12 muffin tins.  Fill dough to top of the muffin tin.  
(Optional: mix sweet topping if desired):
1/2 cup white sugar
1/3 cup Sun Flour Mills Pastry Flour
1/4 tsp xanthan gum
1 1/2 tsp ground cinnamon
Cut in:
1/4 cup dairy free margarine (Nucoa) or butter

Bake at 400 degrees for 20-25 minutes.
“Apple or Berry Crisp”
Using a large ziplock bag, combine the following:
12 cups of thinly sliced apples (no more than 1/8 in. thickness) or fresh berries
1 cup white sugar
1 Tbsp Sun Flour Mills Pastry Flour
1/8 tsp xanthan gum
Shake well to coat apples, then transfer into a well-greased 9x13 baking pan.  Pour 1/4 cup water over the mixture.

Whisk together:
1 cup gluten free oats
1 cup Sun Flour Mills Pastry Flour
1/2 tsp xanthan gum
1 cup brown sugar
1/4 tsp baking powder
1/4 tsp baking soda
Then add:
1/2 cup dairy free margarine (Nucoa) or butter
Stir well & then crumble over apple mixture.  Bake at 350 degrees for 45 minutes.  Serve warm with ice cream or whipped cream.
“German Pancakes”
Melt 1/2 cup dairy free margarine (Nucoa) or butter & pour into two 9x13 in. baking pans.
In a separate large bowl, using a stand or hand mixer combine the following:
3 cups Sun Flour Mills Pastry Flour
1/4 tsp salt
2 tsp xanthan gum
1 Tbsp white sugar
12 eggs
2 cups vanilla rice milk or milk

Mix for at least 3-5 minutes.  This will make the eggs fluffy.  Divide batter evenly into the two 9x13 in. baking dishes with the melted margarine or butter.  Bake at 350 degrees for 30 minutes.
“Fluffy White Pancakes”
In a small mixing bowl set aside the following, and let stand for at least 3 minutes:
3/4 cup vanilla rice milk or milk
2 tsp white vinegar

In a large mixing bowl add, then whisk:
1 cup Sun Flour Mills Pastry Flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum
1 Tbsp white sugar

Then add the milk/vinegar mixture from the small bowl
1 large egg
2 Tbsp oil
Bake on a well-greased griddle over medium-high heat, or in a waffle iron.
“Cream Puffs or Eclairs”
In a large non-stick pot, on the stovetop over medium-high heat bring the following to a rolling boil:
3 cups water
1 1/2 cups dairy free margarine (Nucoa) or butter
Sift, then stir in:
3 cups Sun Flour Mills Pastry Flour
1 Tbsp xanthan gum
3/4 tsp salt
1 Tbsp white sugar
Stir until the dough forms a ball.  *Bakers Note: ok to use hand mixer on this.
Transfer the dough to a large mixing bowl.  Using a stand or hand mixer, beat in:
12 eggs, one at a time.

CREAM PUFFS
Using a large cookie scoop, transfer dough onto a well-greased baking sheet.  Bake at 425 degrees for 25-30 minutes, or until golden brown.  

ECLAIRS
Transfer dough to a large pastry bag or ziplock bag and pipe into 3x1 in. rectangles. They should bake for 20-25 minutes.  Centers should be dry.  Let cool, then split & fill with your favorite pudding mixture.  *Bakers Note: use the pudding instructions listed in the banana cream pie recipe listed under “Sugar Cookie Recipes”
Drizzle with your favorite chocolate glaze.
“Corn Bread”
In a large mixing bowl whisk:
1 cup Sun Flour Mills Pastry Flour
1 cup yellow corn meal
1 tsp xanthan gum
1 tsp salt
2 tsp baking powder
1/2 cup white sugar
Then add:
2 large eggs
1/4 cup oil
1 cup vanilla rice milk or milk
Stir until well incorporated, but do not over stir.  Transfer dough into a well-greased 8x8 in. square baking pan.  Bake at 425 degrees for 20-25 minutes.  Serve with honey butter.
“Brownies”
In a large microwave safe bowl melt: 
1/2 cup butter or margarine (Nucoa)
1/2 cup cocoa powder

Add:
1 cup white sugar
2 eggs (one at a time)
1 tsp vanilla extract

Sift and then add:
 1/2 cup plus 1 Tbsp of  Sun Flour Mills Pastry Flour
1 Tbsp dry instant vanilla pudding mix
1/3 tsp salt
1/4 tsp xanthan gum

Bake at 350 degrees for 20-25 minutes in a 8x8 pan.
“Crepes”
In a large mixing bowl combine:
1/2 cup water
1/2 cup vanilla rice milk or milk
2 large eggs
1 tsp vanilla extract
1 Tbsp honey, white sugar, or agave nectar
3 Tbsp melted dairy free margarine (Nucoa) or butter

Sift and then add:
1 cup Sun Flour Mills Pastry Flour
1/2 tsp xanthan gum
1/4 tsp salt

Scoop by 1/4 cupfuls onto a well greased skillet over medium heat.  Rotate pan so dough makes at least an 8 inch circle in the pan.  Garnish with jam, fresh fruit, cream cheese, or honey, etc.

Yield:  8 nine inch crepes
“Best Soft Chocolate Chip Cookies You’ll Ever Eat”
In a large bowl cream:
1 cup dairy-free margarine (Nucoa) or butter
3/4 cup brown sugar
1/4 cup white sugar
1 pkg of instant vanilla pudding

Add:
2 large eggs
1 tsp vanilla extract

Sift then add:
2 1/2 cups Sun Flour Mills Pastry Flour
1 tsp baking soda
1 tsp baking powder
1 1/2 tsp xanthan gum
1/4 tsp salt
2 cups dairy-free semi-sweet chocolate chips

Bake at 350 degrees for 12-13 minutes.  

Yield;  24 cookies
“Flaky Pie Crust”
In a large bowl whisk the following:
3/4 cup Sun Flour Mills Pastry Flour
1/2 tsp xanthan gum
1/4 tsp salt

Cut in:
1/3 cup dairy-free margarine (Nucoa) or butter
Dough will resemble coarse crumbs.

Stir in:
1 tsp corn syrup, agave nectar, or honey
7-9 tsp ice cold water

Add cold water 1 tsp at a time until the dough forms a ball.  Then spray 2 large sheets of aluminum foil with non-stick spray.  Roll the dough between the 2 sheets of foil to 1/8 inch thickness.  Refrigerate for at least 1 hr.

Peel off the top sheet of foil and invert rolled dough into an 8-9 inch pie pan.  Peel off the other sheet of foil.  Prick with a fork in several areas.  Bake at 350 degrees for 16-18 minutes, or until golden brown.

Yield:  1 large pie crust
 
Bulk Recipes
 
“Sandwich Bread”

Use 3 cups of the Sun Flour Mills flour blend (506 grams)

Add:
1 packet or 2 1/4 tsp of yeast
1 2/3 cups of warm water
2 eggs
1 Tbsp vinegar
1/4 cup oil

Makes: 9 loaves of bread (one batch = 1 loaf)
“Whole Grain Sandwich Bread”

Use 3 cups of the Sun Flour Mills flour blend (488 grams)

Add:
1 packet or 2 1/4 tsp of yeast
1 2/3 cups of warm water
4 egg whites
1 Tbsp vinegar
2 Tbsp oil

Makes: 9 loaves of bread (one batch = 1 loaf)
“Pizza Crust/ French Bread”

Use 3 cups of the Sun Flour Mills flour blend (492 grams)

Add:
1 packet or 2 1/4 tsp of yeast
1 2/3 cups of warm water
4 egg whites
1 Tbsp vinegar
2 Tbsp oil

Makes 18 loaves of french bread (one batch = 2 loaves)
“Sugar Cookie”

Use 2 1/2 cups of the Sun Flour Mills flour blend (521 grams)

Add:
1/3 cup butter or margarine (Nucoa)
1/3 cup shortening
2 eggs

Cookies = 2 dozen
Lemon Bars (one batch= 24 or one 9x13 pan)
“Pumpkin Cake”

Use 2 2/3 cups of the Sun Flour Mills flour blend (573 grams)

Add:
3 eggs
1 1/3 cups canned pumpkin
3/4 cup oil

Cakes: one batch = two 9 inch round cakes
Cookies:  one batch = 3 dozen cookies
Bread Loaves:  one batch = 2 loaves
“Chocolate Cake”

Use 2 1/2 cups of the Sun Flour Mills flour blend (535 grams)

Add:
3 eggs
2/3 cup oil
1 cup water

Bake at 350 degrees.  Cake for 25-30 minutes.  Cupcakes for 15-20 minutes.  Cool before frosting.   
Cakes: 26.7 cakes/Bag (one batch = two 8 inch round cakes) 
Cupcakes:  230 cupcakes/Bag (one batch = 28-32 cupcakes)
Mini cupcakes:  900 cupcakes/Bag (Approx. 130/batch)
“Pastry Flour”

Follow recipes per website or back of box.  No changes with the bulk.
Cream Puffs (one batch = 12 large cream puffs)
Eclairs (one batch = 4 dozen 1/2 in. x  2 in. eclairs)
Yellow Cake (one batch = two 8 in. rounds or 24 cupcakes)
Red Velvet Cake (one batch = two 8 in. rounds or 24 cupcakes)
Crepes (one batch = 8 crepes)
Blueberry Muffins (one batch = 12 muffins)
Corn Bread (one batch = one 8x8 in. pan)
“Whole Grain All Purpose Flour”

Follow recipes per website or back of box.  No changes with the bulk.
Bran Muffins (one batch = 3 dozen small, 2 dozen medium)
Banana or Zucchini Bread (one batch = 6-8 small loaf pans)
 
Egg-Free Version For Our Mixes
 
Whole Grain Bread Mix
“Egg Replacer Recipe”

Instead of 4 egg whites:

Add an additional 1/3 cup of warm water.

Increase baking time by 5-10 minutes.
Sandwich Bread/Pillow Soft Rolls Mix
“Egg Replacer Recipe”

Instead of  2 eggs:

Add an additional 1/3 cup of warm water.

Increase baking time by 5-10 minutes.
Chocolate Cake Mix
“Egg Replacer Recipe”

Instead of 4 eggs:

Add additional 1/4 cup water.
Pumpkin Cake/Bread Mix
“Egg Replacer Recipe”

Instead of 4 eggs:

Add additional 1/4 cup water.
Sugar Cookie Mix
“Egg Replacer Recipe”

Instead of  2 eggs:

Add to mix: 
2 tsp of Egg Replacer dissolved in 1/3 cup water
1 1/2 tsp vanilla extract
Pizza Crust/French Bread Mix
“Egg Replacer Recipe”

Instead of 4 egg whites:

Add an additional 1/3 cup of warm water.

Increase baking time by 5-10 minutes.
Whole Grain All Purpose Flour Mix (Bread)
“Egg Replacer Recipe”

Instead of 4 egg whites:

Add an additional 1/3 cup of warm water.

Increase baking time by 5-10 minutes.
Whole Grain All Purpose Flour Mix (Waffles/Pancakes)
“Egg Replacer Recipe”

Instead of 4 eggs:

Increase honey to 1/4 cup.  
Use milk instead of water.
Add 1/2 cup of mashed banana, applesauce, pear-sauce, or pumpkin.
 Whole Grain All Purpose Flour Mix (Banana or Zucchini Bread)
“Egg Replacer Recipe”

Instead of 4 eggs:

Add to (dry) ingredients and whisk; 1/4 cup Sun Flour Mills Whole Grain All Purpose Flour and
 1 tsp baking powder.

Add to (wet) ingredients and mix; dissolve 1/4 cup Egg Replacer into 1 cup of warm water.

Increase baking time by 5-10 minutes.