Meister's Banana Bread

Dry Ingredients
1 3/4 c Meister's All Purpose Gluten-Free Flour
1 c Sugar
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp salt
4 tsp dry Egg Whites

Wet Ingredients
2 Beaten Eggs1/2 c oil
2 mashed Bananas (1 cup)
1/4 c yogurt
1/2 c chopped nuts-stir in last

Pre-heat oven to 325 degrees mix all dry ingredients together in a large bowl. Mix all wet ingredients in a medium bowl. Add the wet to the dry ingredients. Mix by hand and not with electric mixer. Stir in nuts. Pour into greased 9x5 loaf pan. Bake at 325 degrees for 80 minutes. Cool. Freezes well. Yield: 1 Loaf Enjoy!

Gluten-Free Featherlight Muffins

1/3 c Shortening
1 Egg
1 1/2 c Meister's All Purpose Gluten-Free Flour
1/2 c Sugar
2 1/4 tsp Baking Powder
1/2 tsp salt
1/4 tsp nutmeg
1/2 to 3/4 c milk-use more milk if mixture seems to dry.

Pre-heat oven to 350 degrees. Cream together shortening and egg in med size bowl. Mix all dry ingredients together. Add to creamed mixture alternately with milk. Divide batter into 12 greased muffin cups. Bake at 350 degrees for 12-15 minutes. Makes 12 muffins. Serve warm or re-heat in microwave for 15 seconds.

For Topping After Muffins are Baked

1/2 c Granulated Sugar
1 tsp Cinnamon

Melt 3 Tbsp Butter in small bowl. Combine sugar and cinnamon together in separate bowl. When muffins are done and you can handle them dip and roll in butter then into cinnamon and sugar mixture. Enjoy

Dinner  Roll, Hamburger Buns, Bread Sticks, Cinnamon Rolls

5 C. Meister's Gluten Free Mixtures All Purpose Flour

3 tsp. Xanthan Gum
Mix these two together and set aside
1/2 C. Shortening
2 Cups Scalded Milk (heated to 180°)
5 tsp. instant or active Yeast
1/2 C. Lukewarm Water
1/2 C. Sugar
2 tsp. Salt
3 Large Eggs

Put Shortening in Mixer bowl. Add scalded milk, stir until shortening is melted.
Put yeast and 1 tsp. sugar in lukewarm water and set aside.
Add remaining sugar and salt to mixing bowl.
When milk is below 130° add yeast, eggs, and half of the flour. Mix. Then add the rest of flour. Blend until well mixed.
May have to add extra flour if batter is to loose. More than likely will have to on making cinnamon rolls

Preheat oven to 375°

If using Instant yeast. Shape, let raise until almost doubled then bake.

If using active yeast. Cover, let raise for 20-30 minutes. Shape, let raise until almost doubled then bake.

Dinner Rolls - shape to size by scoop or hand on parchment or greased pan
Hamburger Buns - shape with rings or by hand
on parchment or greased pan
Bread Sticks - put batter in heavy zipper bag with cut off corner. Squeeze in rows on parchment
Cinnamon Rolls -Pat with wet hands or roll flat on floured surface. Sprinkle on cinnamon sugar and roll back up. This can be a challenge because the dough is really soft. I use a flexible cutting board to help start the roll. Then cut into pieces and place in greased pan.


Applesauce Cake

1 C Brown Sugar
½ C Butter
2 C. Meister's All Purpose Flour
1 tsp. Cinnamon (heaping)
1 tsp. Ground Cloves
2 tsp. baking soda in 1 Tbsp. Hot Water
1½ C. Sweetend Applesauce
1 C. Raisins

Mix brown sugar, butter, flour, cinnamon, and cloves together. Add soda with water and mix to prepared mix. Mix in applesauce and raisins. Bake @ 350° in a preheated oven and in a greased 9x13 pan for 25-30 minutes.

Butterscotch Frosting

1C. Brown Sugar
5 Tbsp. Butter
¼ tsp. Salt
1/3 C. Milk
1½ C. Sifted Powder Sugar

Combine in sauce pan, bring to a boil stirring constantly. Add milk, boil for 3 minutes stirring constantly. Add powdered sugar and take off of heat and continue to stir until thick. Pour over cake while hot. Cool until stiff. Enjoy!

Gluten-Free Brownies

1 C Butter (unsalted)
2 ¼ C White sugar
1 ¼ C Cocoa
½ tsp Salt
1 ½ tsp Baking powder
1 Tbsp Vanilla
4 lg Eggs
1 ½ C GF All purpose flour
1 C Chocolate chips (optional)

Use a medium glass bowl to melt the butter. Add the sugar to combine return mixture to microwave hot and not bubbling (110-120 degrees). Stir in cooking cocoa, salt, vanilla, and baking powder. Whisk in eggs stirring until smooth then add flour, nuts, and chocolate chips. Stir very well and spray pan evenly. Bake in a 9 by 13 pan at 350 degrees for 34 minutes. Refrigerate before cutting.


Gluten-Free Pudding Chocolate Chip Cookies

2 1/2 c Meister's All Purpose Gluten-Free Flour
3/4 c Brown Sugar
1/4 c Granulated Sugar
1 c Butter
1 pkg Instant Vanilla Pudding
1 tsp salt
1 1/2 tsp Baking Soda
1 tsp Vanilla Extract
2 Eggs
1 3/4 c Chocolate Chips

Pre-heat oven to 375 degrees. Combine dry ingredients in a small bowl. Beat butter, sugar, brown sugar, and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9-11 minutes or until golden brown. Cool on baking sheets for 2 mins, remove to wire rack to cool completely. Enjoy! If you do not like the rich taste of these cookies you could leave out the pudding.

Guten Free Pudding Chocolate Chip Bars

Grease a 15 x 10 inch jelly roll pan. (Can also use a round pan or a shaped pan) Prepare dough with above recipe. Spread into a prepared pan. Bake for 20-25 minutes or until golden brown. Cool in pan on wire rack. Enjoy!

Bake Sale Lemon Bars

From Taste of Home-1997
1 1/2 c Meister's All Purpose Gluten-Free Flour
2/3 c Confectioners' Sugar
3/4 c Butter or Margarine, softened
3 Eggs, lightly beaten
1 1/2 c sugar
3 TBSP Meister's All Purpose Gluten-Free Flour
1/4 c Lemon Juice
Additional Confectioners' Sugar

Combine flour, sugar, and butter; pat into a greased 13 in x 9 in baking pan. Bake at 350 degrees for 20 minutes. Meanwhile, in a bowl, whisk eggs, sugar, flour and lemon juice until frothy; pour over hot crust. Bake at 350 degrees for 20-25 minutes or until light golden brown. Cool on wire rack. Dust with confectioners' sugar. Cut into squares. Yield: 3-4 dozen

Frosted Pumpkin Bars

From demo at Strawberry Fields on 4/19/08

Dry Ingredients:
2 c Meister's All Purpose Gluten-Free Flour
1/2 tsp Salt
2 tsp Cinnamon
1 1/2 tsp Baking Soda
1 1/2 tsp Baking Powder

Wet Ingredients:
4 Beaten Eggs
1 cup Oil
1 3/4 c sugar
2 c Canned Pumpkin

Pre-heat oven to 350. Mix all wet ingredients together in a large bowl. Mix all dry ingredients together in a medium bowl. Add dry ingredients to wet ingredients and stir well. Pour into a greased 10 or 11 x 15 pan. Bake at 350 degrees for 20 minutes. Frost when cool. Enjoy!

Frosting Recipe

3 oz Softened Cream Cheese
6 TBSP Softened Butter
2 1/4 c Powdered Sugar
1 tsp Vanilla
1 tsp milk (more as needed for desired consistency)

Mix all ingredients together and spread on cool cake. May sprinkle top with nuts. Refrigerate.

Gluten-Free Angel Food Cake

1 Cup Meister's All Purpose Gluten-Free Flour
1 1/2 tsp. Vanilla Extract
1 1/2 cups White Sugar divided
1 1/2 tsp. Cream of tartar
12 Egg Whites 1/2 tsp. Salt


1. Preheat oven to 375 degrees F. Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the eggs. Also make sure there is not any yolk it will also deflate the eggs. To measure the flour sift into the cup then sift 3/4 cup of sugar with the flour. Set aside.

2. In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, add third at a time. Do not over mix. Put batter into the tube pan.

3. Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle to prevent decompression while cooling. When cool run a knife around the edge of the pan and invert onto a plate. Tastes great plain or top with your favorite topping and ENJOY !!!!

Chocolate Buttermilk Cake

 Wet Ingredients
 1 c Butter             Beat butter and sugar
 2 c Sugar              together until  smooth
 3    Eggs               then add eggs and vanilla, mix well
2tsp. Vanilla
 2 Cups  Water
Dry Ingredients
3 c  Meisters All Purpose Flour
1/2 c Cocoa
2tsp. Baking Powder
1tsp. Baking Soda
4tsp. Dry Egg Whites
1/2 c Buttermilk Powder
1/2tsp. Salt

Mix all the dry ingredients together, add the creamed mixture alternately with the 2 cups of water, mix well. Spray or grease and dust with granulated sugar, pour into pans of choice.
Bake at 350 degrees
  • 10x15x2 Cake Pan ..... 30-35 minutes - test for doneness
  • Cupcakes (36) ............ 20-22 minutes - test for doneness
  • 3 - 9" Layer Pans ........ 25-30 minutes - test for doneness
  • Angel Food or Bundt Cake Pan ..... 65-70 minutes - test for doneness

For a very yummy cupcake fill with cupcake filling.

German Chocolate Cake

Use the above recipe

Melt 1- 4 oz German Chocolate Bar in 1/2 cup of water. Decrease the water in the above recipe by 1/2 cup, also do not add the cocoa powder.

Gluten-Free Pie Crust  

1 1/2 Cup  Meisters  All Purpose Flour
1  Tbsp Sugar
½ tsp Salt
1 Stick Butter
3 TBSP Milk

Mix all ingredients together and press into a 9" pie pan or
 roll out between 2 sheets of wax paper
This recipe will make 2 crusts or 1 crust and one top

Never Fail Pie Crust

1 ¾  Cups Meister’s Gluten Free All Purpose Flour (sift into Cup!)
½ tsp. Salt
½ Cup Crisco or Cold Butter (We think Crisco works better)
3 to 4 Tbsp. Cold Water
2 Tbsp. Beaten Egg
1 ½ tsp. Cider Vinegar

 Mix flour and salt together in a medium sized bowl. Cut Crisco or butter into flour. If you use butter, it works best to grate it with a cheese grater before cutting in. Mix the water, egg, and vinegar. Use 3 Tbsp. water to start, then add more if to dry. Use a fork to toss and stir until moistened. Shape into 2 balls and flatten into a disc. Flour the counter lightly, and evenly. Using a floured rolling pin sock (this works best), Roll the dough out half way, then lift off of the counter with a small cookie sheet. Dust counter again, and roll dough to 9”. Starting on one side, roll dough onto the rolling pin. Roll the dough into the pie pan, and gently press to fit. Trim and crimp top edge for a fancy look. For a no bake pie, prick bottom and sides of  crust evenly with a fork. For a fill and bake pie, a top or lattice is optional. You may have to cover edges ½ way through baking to keep from over browning. 

Iced Pumpkin Cookies
2 1/2 cups Meisters all-purpose flour
1½ teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

2 cups confectioners' sugar

3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract


Preheat oven to 350 degrees F . Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Quick Coconut Cream Pie




TIME: Prep: 15 min. + chilling

Crust: Use your favorite crust recipe or can use our Meister Crust Recipe.


1 package (5.1 ounces) instant vanilla pudding mix
1-1/2 cups cold milk
1 carton (8 ounces) frozen whipped topping, thawed, divided
3/4 to 1 cup flaked coconut, toasted, divided Directions:

In a mixing bowl, beat pudding and milk on low speed for 2 minutes. Fold in half of the whipped topping and 1/2 to 3/4 cup of coconut. Pour into crust. Spread with remaining whipped topping; sprinkle with remaining coconut. Chill. Yield: 6-8 servings.

This recipe can be put in a pie pan or a 9x13 pan

White Sauce

4 TBSP Meister's All Purpose Gluten-Free Flour
4 TBSP Butter
2 Cups Milk (can use water for beef gravies)

Melt butter in pan. Combine Meister's All Purpose Gluten-Free Flour and cold milk/water in a jar and shake well. Pour into pan and stir until sauce thickens. Add vegetables, pasta, or meat.

Easy Gluten Free Pizza Crust

2 ½ Cups Meister’s Gluten Free All Purpose Flour
2 Tbsp. Sugar
1 ½ tsp. Salt
1 Tbsp. Instant Yeast
½ tsp. Pizza Seasoning (optional)
Mix all Dry ingredients together.

1 Cup + 2 Tbsp. Cool Water
2 Tbsp. Olive Oil
1 tsp. Cider Vinegar
1 Egg White

Add all ingredients together in a food processor or mix together with a mixer.
Remove dough to a greased pan of choice. Wet hands frequently with water and press dough to size. Let rise 20 to 30 Minutes. Pre-heat oven to 400°. Pre-bake crust for 10 minutes. Remove and fill with toppings of your choice. Bake for 18-22 minutes in the center of your oven. For the best pizza crust, we recommend to bake it on a pizza stone.

Meister's Gluten-Free Pancakes

Dry Ingredients:
2 1/2 c Meister's Gluten-Free All Purpose Flour
2 TBSP Baking Powder
4 TBSP Sugar
1 1/2 tsp Salt

Wet Ingredients:
2 Eggs
2 cups Milk
6 TBSP Oil

Mix dry ingredients together and then mix wet ingredients together. Add wet ingredients to dry ingredients. Mix well and pour on hot greased griddle or skillet. Makes 15 pancakes.

                                            Cottage Cheese Pancakes

1 c.     Cottage Cheese
 6         Eggs
1/2 c.   Meister's
Gluten-Free All Purpose Flour
1/4 tsp. Salt
1/4 c.    Vegetable Oil
1/4 c.    Milk
1/2 tsp. Vanilla

Put all ingredients in the blender and blend on high for 1 minute. Pour on hot griddle and enjoy. These pancakes reheat well if you have leftovers.

Rhubarb Bread

2 1/2 C. Meister's Gluten Free All Purpose Flour
1 1/2 C. Brown Sugar
1 Egg
1 tsp. Salt
1 tsp. GF Vanilla Extract
2 C. Chopped Rhubarb
2/3 C. Canola Oil
1 C. Buttermilk
1 tsp. Baking Soda

Mix all of the ingredients together and put in 2 greased standard bread pans. Sprinkle lightly with streusel topping. Bake @ 350 Static or 325 Convection for 50-55 minutes. TIP: Make sure it cooks long enough or the center will sink in. Should be medium brown on top, and tooth pick should come out clean. To much streusel topping will also sink in the top.

Streusel Topping
1/2 Cup Sugar        1 1/2 Tbsp. Butter
                      Cut butter in sugar and sprinkle lightly over loaf before baking                          

Graham Crackers

If you like graham cracker, you'll love these homemade ones!!
These are better than the store bought ones!
Yield: 32 crackers ( 3 1/2 x 2 1/2 inches)

2 C. Meister's Gluten Free All Purpose Flour
3/4 C. Confectioners Sugar
1 1/2 Tsp. Baking Powder
1/2 tsp. Salt
1 tsp. Cinnamon
1/2 C. Unsalted Butter
2 TBSP Honey
3 TBSP Cold Milk or Milk Substitute

Pre- Heat the oven to 325 F. Tear or cut two sheets of parchment paper as large as your cooking sheets or grease sheets lightly.
In a medium size bowl, whisk together the flour, sugar, baking powder, salt and the cinnamon.With a pastry blender or your fingertips cut the butter into the flour mixture until evenly crumbly. In a seperate bowl, combine the honey and milk stirring until the honey dissolves. Add the milk/honey mix to the dry mix. Toss lightly with a fork until dough comes toghether. Add additional milk if necessary. Turn dough onto a well floured surface, fold it over gently 10-12 times, until smooth. Divide dough in half. Work with half the dough at a time keeping the other half covered. If you are not using parchment paper keep your work surface well floured. Roll one piece of the dough into a rectangle until it reaches about 1/16 inch  thick. Trim edges and prick dough evenly with a fork or dough docker. Re-rolling scraps works just fine. Use a pizza cutter to cut the dough into 16 rectangles. If using parchment just lift the paper onto the cookie sheet. If you are not using parchment then lift the crackers up carefully and set them on the cookie sheet.
Bake the crackers for 15-20 minutes or until they are medium gold color. If the thin edges get brown before the middle is done, you can cut the edges off and bake the rest until it is done. Remove them from the oven and let cool on the pan for 8 to 10 minutes, or until they are barely warm. Carefully break each cracker along the scored lines and cool completely on cooling rack. Store cracker in air tight container . Tip crushed graham crackers work great for crusts, perfect for cheesecakes and all cream pies!

Mini French Puffs

1/3 cup shortening (mom used 1/4 cup butter crisco + 1 tablespoon Oil)
1/2 cup sugar
1 egg
1 1/2 cups Meister’s Gluten Free Mixtures all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk (can add 1 tablespoon extra if too thick)

1/2 cup sugar
1 teaspoon ground cinnamon (mom used Penzy’s Cinnamon)
6 tablespoons butter, melted (mom used earth balance)

In a large bowl, cream shortening and sugar. Beat in egg.
Combine flour, baking powder, salt and nutmeg. Add to creamed mixture
alternately with milk (batter will be stiff).
Fill greased miniature muffin cups two-thirds full. Bake at 350° for 12-13 minutes or until a toothpick comes out clean. Combine sugar and cinnamon. Remove puffs from pans, immediately roll in butter, then in cinnamon sugar. Serve warm. (or in our case cold).
They were still awesome!!

Yield: 2-1/2 dozen.
Editor’s Note: Twelve regular-size muffin cups
may be used; bake for 20-25 minutes.