Adapted from The Whole Foods Diabetic Cookbook.

I found this little cookbook at a local health food store  over 5 years ago, about a year after J-J was diagnosed.  We have used a number of the recipes over the years, but fell in-like with this recipe again last month, after Mr. I, who was assisting  Big A  in the kitchen,  requested waffles instead of pancakes. Yum!!

These are so filling  (i.e. not “normal” light and fluffy pancakes), that all of us but the teens and Dad need only one, if topped with peanut butter and jelly.

Yield: 8 pancakes (We always multiply and freeze for quick weekend breakfasts.)

These pancakes go great with peanut butter. We like  apricot or  peach  jelly on top too!

Mix together in a medium bowl:

1 1/2 cups rolled oats (We use Bob’s Red Mill GF oats)

(Blend the oats to make oat flour for waffles.)

1/2 cup gf flour (rice, sorghum or a blend)

2 teaspoons baking powder

1 teaspoon cinnamon (optional)

Beat in:

1 1/4 cups low-fat milk (we use almond)

1 tablespoon oil

1/4 cup raisins (leave out for waffles)

Lightly spray a frying pan with oil on medium-high. (We use a large electric skillet for the pancakes or waffle iron).

When the pan is hot, drop on the batter by tablespoons. Flip once when bubbles appear, and cook until golden brown on the bottom.

Adapted from Healthy Bread in Five Minutes A Day.

I borrowed this book from the library last fall, after it was recommended to me from someone on an e-mail group I subscribe to. It quickly became our favorite bread, after four years of testing! We also use this recipe for pizza crusts.

Makes enough dough for at least four 1-pound classic boules or two loaf pans.

2 cups brown rice flour
1 1/2 cups sorghum flour
3 cups tapioca starch (tapioca flour)
2 tablespoons yeast
1 tablespoon salt
2 tablespoons xanthan or guar gum
2 2/3 cups lukewarm water
4 large eggs
1/3 neutral-flavored oil
2 tablespoons honey or agave

1. Whisk together the dry ingredients.
2. Combine the wet ingredients and gradually mix them with the dry ingredients. Use a spoon, food processor with dough attachment or stand mixer with paddle.

3. Preheat oven to 450 degrees.

4. Form dough into boule loaves using wet hands or press into greased loaf pans.

5. Bake for 35 minutes.

6. Enjoy!