SANDWICH LOAF:  For best results use a bread pan that is 7 x 3.75 x 2.75 inches.  If you don't have a pan this size, the disposable paper or aluminum pans from the grocery store work well.  Don't use a wide loaf pan because you won't get as high a rise.  

In a medium-sized bowl, stir together:

1 C of Water

1 C of Eggs or Egg Whites

3 T Apple Cider Vinegar


1. Pre-heat your oven to 400 degrees. 

2. Empty the entire contents of the BREAD MIX into the liquids and whisk slowly for a few seconds, then briskly as it thickens.  Once mixed, allow to rest about a minute to become more dough-like.

3. While the dough rests, brush or spray your loaf pan with ghee, coconut, avocado or nut oil.

4. Turn the dough into the pan, allowing it to mound higher in the center.  With wet hands slightly smooth the surface.

5. Bake on the center rack, at 400 degrees for 1 hr and 15 minutes.  Cover loosely with aluminum foil the last 15 or 20 minutes, if it begins to get too brown.

6. Cool in pan for 5 minutes.  If necessary, run a knife around the sides to loosen the bread.  Using oven mitts, turn the loaf out and cool on a rack for steam to escape.  Once the bread is cooled, simply store it in a plastic bag.  Within a very short time the moisture will redistribute and soften the crust.


CINNAMON ROLLS:   Add an additional 2 tablespoons of water to the sandwich loaf recipe.  If desired, add a little of your favorite sweetener to the mix.  Turn dough onto buttered/oiled parchment paper.  Use a rolling pin or damp hands to pat into a rectangle shape, approximately 13x8 inches, it will be about 1/2 inch thick.  Brush with 1/2 C soft butter and sprinkle with 1/3 C cinnamon and 1/3 C cane sugar or your favorite sweetener (if using Stevia stir it into the butter).  Lift the edge of the parchment paper closest to you and start to gently roll the dough lengthwise, scraping with a pastry cutter or spatula to help it roll.  Once it is in a log shape, use the pastry cutter to cut into 10 sections.  Gently place each roll into a buttered 9x12 buttered baking dish.  Brush with more butter, place in a 400 degree oven and cover with a cookie sheet.  Bake about 25 minutes, remove the cookie sheet and bake until golden.  Makes 9 large rolls or 12 medium-sized rolls.


DONUTS:  Stir together 1 C Water, 5 large Eggs and 2-3 drops Stevia.  Whisk in the bag of mix, let set a minute to become dough-like.  Roll out between two sheets of generously greased wax paper to about 1/2 inch thickness.  Cut with a donut cutter (like a cookie cutter).  Roll the center sections into balls.  Fry both the donuts and the donut 'holes' in hot Coconut Oil for about 2-3 minutes per side.  Transfer to paper towels and sprinkle with Erythritol or your favorite sweetener.

PANCAKES/WAFFLES:  For best results make a small batch that you cook right away because the batter will become too thick to work with if it rests long.  Whisk together 2 large Eggs, 1 C Cream or Nut Milk, 1 t Vanilla and sweetener or cinnamon, if desired.  Add 1/2 C Baking Mix and stir to combine.  Fry in hot, greased skillet.  Makes 8-10 3-4Ó Pancakes.  For Waffles add 1 1/2 T Oil or melted Butter.


RUSTIC LOAF:  Add an additional 2 tablespoons of water to the sandwich loaf recipe.  Use a French loaf pan or a double baguette pan (1 mix makes two baguettes).  Or, mound dough directly onto a cookie sheet that has been lined with buttered parchment paper.  Using wet hands smooth into a baguette or French loaf.  Pull the edges of the parchment paper up around the dough and use a stapler to attach the edges together (this helps keep the dough from spreading too much).  Bake at 400 degrees for 60-70 minutes.

DINNER ROLLS:  Add an additional 2 tablespoons of water to the sandwich loaf recipe.  Use an ice cream scoop to measure out 12 scoops of dough.  With wet hands gently shape them into balls before placing them on a cookie sheet lined with parchment paper.  Bake at 400 degrees for about 20-25 minutes.  For softer rolls store in a plastic bag once cool.  Makes 12 rolls.


HAMBURGER/SANDWICH BUNS:  Add an additional 2 tablespoons of water to the sandwich loaf recipe.  Use a large ice cream scoop to measure out 6 scoops of dough.  With wet hands gently shape them into round balls and place onto an oiled cookie sheet.  Dampen your hands and flatten down the tops with your palm.  Bake at 400 degrees for about 25-30 minutes, or until brown.  For softer buns store in a plastic bag once cool.  Makes 6 large buns or 12 small slider buns.


PIZZA CRUST:  Starting with the sandwich loaf recipe, increase Water to 2 C, omit the egg and vinegar. Divide the dough in half (or four sections for small) and roll between two sheets of oiled parchment paper.  Remove the top sheet and invert onto a round 12-16 inch pizza pan coated with olive or avocado oil.  Use your palm to gently press the dough from the center to the edges to form a thicker crust at the edge.  Remove the parchment paper and use a fork to put holes all over (to keep it from puffing up).  Bake on the lowest rack at 400 degrees until golden, about 30 minutes.  Top with toppings and return to the oven until crust is a deep golden brown and toppings are cooked through. NOTE:  For a crispy crust you can add 1/4 C of a starch such as Arrowroot, Tapioca or Potato, keep in mind that starch is a partial food and raises blood sugar.  You can add a package of Yeast for added flavor if you'd like.  Makes two medium crusts or four 8 inch crusts.


FLAT BREAD or NAAN:  With your hands, gently pat out the Pizza Dough recipe above between two sheets of oiled parchment paper into a rustic-looking rectangular shape, approximately 10x12 inches.  Peel off the top layer of paper and invert onto an oiled cookie sheet.  Brush with garlic butter and sprinkle with spices, if desired. Bake at 375 degrees for about 25 minutes.

TORTILLA WRAPS:  Empty 1 1/2 cups of Baking Mix into a small bowl and stir in 1 tablespoon of unflavored gelatin.  In a medium bowl stir together 1 C of Water, 1/2 C Egg Whites and 1/4 C Oil (such as Olive, Nut or Avocado).  Whisk in the dry ingredients. Let dough rest for 15 minutes.  Use an ice cream scoop to measure dough, roll into balls and flatten with a rolling pin between two sheets of waxed paper, or use a tortilla press for smaller size tortillas.  Remove the top sheet of paper and invert onto a greased baking sheet.  Bake at 350 degrees for about 10-12 just as edges begin to brown.  Makes 8 large tortillas.

GARLIC CHEESE BISCUITS/ROLLS:  Add one packet of Baking Mix to a medium bowl.  Stir in 1 1/2 C grated  sharp Cheddar Cheese and 1 1/2 t Garlic Powder.  In another bowl whisk together 5 whole Eggs, 1 C Water and 3 T Apple Cider Vinegar.  Stir the wet ingredients into the dry ingredients until well combined.  Scoop out mounds with an ice cream scooper and gently roll into balls onto a baking sheet.  Brush with melted butter or ghee and bake at 375 degrees for 25-30 minutes.  Brush with more butter and serve warm.

FRIED CHICKEN:  Soak 10-12 pieces of Chicken in 1/2 C Yogurt or Sour Cream for several hours and bring to room temperature.   Empty one packet of Baking Mix into a medium-sized bowl.  Whisk in 2 teaspoons Sea Salt, 1 1/2 teaspoon each Garlic Powder, Black Pepper and Paprika and 1/2 teaspoon Cayenne.  Transfer half the Mix into a large bowl.  Transfer the Chicken into the large bowl and toss in the mix.  Whisk 3 large Eggs into the left-over sour cream.  Dip each piece of Chicken in the Egg mixture and roll in the other half of the Baking Mix.  Set each piece on a wire cooling rack set inside a baking sheet.  Wash up your hands and the mess you made while a mixture of Coconut Oil/Lard/Bacon Grease heats in a cast iron skillet (about 1 in of oil) until hot.  Fry each piece of Chicken for about 2-3 minutes per side, until golden.  Set back on the rack in the baking sheet.   Bake at 375 degrees for about 40 minutes, until crispy.

CHOCOLATE CHIP COOKIES:  Stir 1 C of Baking Mix into a bowl with 2 Eggs, 6 T Melted Butter or Shortening, 1/3 C Coconut Sugar or Monkfruit blend, 1/2 Stevia (or your favorite sweeteners), 1 T Vanilla, 1/2 C Chocolate Chips.  Scoop balls of dough onto a greased or lined baking sheet.  Gently press down on each dough ball with a damp palm.  Bake at 350 degrees for about 14 minutes.

BROWNIES:  Empty 1/2 bag of Baking Mix into a mixing bowl and whisk in 1/2 C Cocoa Powder, 2/3 C Monkfrut/Cane Sugar(or your favorite sweetener).  In a another bowl whisk together 4 large Eggs, 1 C melted Butter or canned pumpkin, 1 T Vanilla, 2/3 t Stevia.  Combine the two and stir until mixed.  The batter will be quite thick.  Pour into a greased 8x8 pan and bake at 350 degrees for about 18 minutes.  The center should still be soft.  Do not over bake.  TIP: Toss in a handful of dark chocolate chips and/or walnuts too!

2 LAYER CAKE/24 CUPCAKES:  Liberally grease two 9 inch cake pans.  Cut two circles of parchment paper and fit into the bottom of each pan.  Grease again.  DRY INGREDIENTS:  One bag of mix, 2 C Almond Flour (finely ground).  WET INGREDIENTS:  8 large Eggs, 2 C water,  1 C soft Coconut Oil/Palm Shortening or Nut Oil, 1 C Monkfruit blend(or your favorite sweetener), 2 T Lemon Juice, 2 T Vanilla, 1 t Almond extract, 2/3 t Stevia.  DIRECTIONS:  Whisk together the Dry Ingredients in a large bowl and set aside.  In your Blender, blend together the Wet Ingredients.  Whisk the Wet into the Dry until well combined.  Divide the batter between the prepared pans and bake at 375 degrees for 15 minutes.  Cover with foil and continue baking another 45 minutes until thoroughly cooked.  Cool in pans for 15 minutes, then run a knife around the edges and carefully invert onto a cooling rack.  Cool completely, then frost.  If not frosting immediately after cooled, wrap in plastic or store in a sealed plastic bag.  This will keep the outside of the cake soft. NOTE: For Cupcakes bake at 350 degrees for 33 minutes.

BANANA BREAD:  Mash 2 large bananas.  Stir in 3 large Eggs, 1/2 C Honey and 2 T Apple Cider Vinegar.  Add Baking Mix and turn into loaf pan.  Bake at 400 degrees for about an hour.

NOTES:  Sometimes the top crust of the breads will be quite brown.  This is good because it assures the inside is thoroughly cooked; once it's cooled store in a plastic bag and the crust softens.  Always refrigerate to keep fresh for several days, or frozen it keeps for months.