Gluten Friendly Apple Cider Muffins in a Bag/Jar

Ingredients:

Apple Cider Mix: (Cane Sugar, Dextrose, Maltodextrin, Apple Powder (apples, calcium stearate [anti-caking agent], silicon dioxide [up to 2% maximum]), Natural Sweet Fuji Apple Flavor, Citric Acid (acidifier), Cinnamon, Gum Blend (cellulose gum, xanthan gum), Canola Oil, Ascorbic Acid (preservative), Caramel Color, Natural Flavors, Nutmeg), Sugar: (Sucrose), Gluten Free Flour: (Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sweet White Sorghum Flour, Tapioca Flour, Xanthan Gum), baking powder, salt, Cinnamon Apple Chips: (Apples, Canola Oil, Corn Syrup, Sugar, Dextrose, Cinnamon, Citric Acid, Natural Flavor).
Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Sesame, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat
BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs.  Our utensils are sterilized continuously, but there remains the risk of cross-contamination.  As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.

You will need:

• 1/2 cup melted butter

• 3/4 cup milk

• 2 eggs

• 1 1/2 tsp vanilla

Instructions:

In a large bowl, whisk together 1/2 cup melted butter, 3/4 cup milk, 2 eggs, and 1 1/2 tsp. vanilla.

Add contents of muffin mix bag to wet ingredients. Stir together just until mixed.

Pour batter into a greased muffin pan. Bake at 375°F for 20-22 minutes, or until toothpick inserted in center comes out clean.

Allow to cool 5-10 minutes and then remove muffins to wire rack to cool completely.

Makes 12 muffins.

Gluten Friendly Spicy Cookies in a Bag/Jar

Ingredients:

GF Brownie Mix: Dark Chocolate Chips (Sugar, Chocolate liquor, cocoa butter, dextrose, soya lecithin), rice flour, sugar, natural cocoa butter, natural vanilla flavor, baking soda, xanthan gum
Gluten Free Flour: Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sweet White Sorghum Flour, Tapioca Flour, Xanthan Gum.
Vietnamese cinnamon, ground ginger, cayenne powder, kosher flake salt
Allergens: May Contain Soy (soy lecithin) and milk (dark chocolate chips are processed on equipment previously used to process milk chocolate)
BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs.  Our utensils are sterilized continuously, but there remains the risk of cross-contamination.  As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.

You will Need to Add:

¼ cup melted butter

½ cup warm water

2 eggs

1 teaspoon vanilla

Note: this cookie is mildly spicy, if you would like it a bit spicier, add ½ to 1 tsp of cayenne ground pepper

Directions

Preheat oven to 350 degrees F. 

Empty Contents of bag or jar into a large bowl.  Stir gently to incorporate all the dry ingredients.  Add wet ingredients (butter, water, vanilla and eggs).  Mix well with a wooden spoon or rubber spatula.  Drop by a tablespoonful onto a lined baking sheet.

Bake for 10 to 12 minutes, until tops are dry and edges are set.

Makes 18 cookies

Gluten Friendly Hot Chocolate Muffin Mix

Ingredients: Gluten Free Baking Flour (Ingredients: Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sweet White Sorghum Flour, Tapioca Flour, Xanthan Gum.), baking powder, salt, mini milk chocolate chips (Sugar, Chocolate Liquor, Cocoa Butter, Whole Milk, Soy Lecithin (an emulsifier), Salt and Vanilla. **Contains: Milk and Soy Ingredients.), Marshmallows (Corn syrup, sugar, modified cornstarch, gelatin.) hot chocolate Sugar, Whey, Cocoa (Processed With Alkali), Corn Syrup Solids, Nonfat Milk, Coconut Oil. Contains 2% Or Less Of Each Of The Following: Whey Protein Concentrate, Salt, Sodium Caseinate, Dipotassium Phosphate, Mono And Diglycerides, Annatto Extract And Turmeric Extract For Color, Artificial Flavor.

 Allergens: Milk and Soy Ingredients. Made with Bioengineered Ingredient(s).
BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs.  Our utensils are sterilized continuously, but there remains the risk of cross-contamination.  As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.

 You will need:

½ cup melted butter

¾ cup milk

 2 eggs

 1 ½ tsp vanilla

Recipe:

In a large bowl, whisk together 1/2 cup melted butter, 3/4 cup milk, 2 eggs, and 1 1/2 tsp. Vanilla.

Add contents of muffin mix bag to wet ingredients including marshmallows.

Stir together just until mixed. Pour batter into a greased muffin pan.

Bake at 375 for 18-22 minutes, or until toothpick inserted in center comes out clean.

Allow to cool 5-10 minutes and then remove muffins to wire rack to cool completely.

 Makes 12 muffins.

Gluten Free Biscuit Mix- Bin 1356

Ingredients:

2 Eggs
3/4 cup Buttermilk
2 3/4 cups Gluten Free Biscuit Mix
1/2 cup cold Butter, cubed
1/4 cup melted bButter, optional

Optional add-ins:

1 cup grated Sharp Cheddar
1/2 cup cooked and crumbled Bacon
1-2 Tbsp minced fresh or dried Herbs
1 Tbsp diced Jalapeno

Instructions:

Preheat over to 400 degrees F. Grease a baking sheet or line with parchment paper.
Mix eggs and buttermilk in a small bowl and set aside.
Place baking mix in large bowl. Using a fork or pastry blender, cut in cold butter until it’s the size of small peas.
Add egg mixture to dry ingredients, with optinal add-ins and stir until evenly moistened. Turn mixture out onto a gluten free floured surface and knead briefly to form a dough. Pat dough out to 1 inch thick. Fold the dough in half over itself and pat out again to 1 inch thick. Repeat folding and patting twice more.
Cut biscuits and transfer to the baking sheet. Brush the top of each biscuit melted butter, if desired. Bake until golden brown, approximately 20 minutes.

Yields 8 biscuits.

Gluten Friendly Gingerbread Cookies in a Bag/Jar

Ingredients:

1:1 gluten free baking flour (Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sweet White Sorghum Flour, Tapioca Flour, Xanthan Gum.), Brown Sugar (Sucrose, Molasses),  baking soda, Kosher Flake Salt, Ground Ginger, Ground Cinnamon, Ground Nutmeg, Ground Cloves 

 BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs.  Our utensils are sterilized continuously, but there remains the risk of cross-contamination.  As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.

You will need to add:

½ stick butter, softened 

1 large egg 

½ Cup Molasses 

¼ cup warm water  

Instructions:

Heat oven to 350 degrees F.

Mix wet ingredients well.  Add dry ingredients. 

Place rounded tablespoonful on cookie sheet covered with parchment paper.

Bake for 10 minutes 

Makes 18 Cookies 

Gluten Free Pizza Crust- Bin 1319

2 1/2 cups Gluten Free Pizza Crust mix, Bin# 1319

1Tb. Olive oil

1 1/4 cup Warm Water

1 packet dry yeast (approx. 2 ¼ tsp.)

Mix ingredients in a large bowl, either by hand or in a stand mixer with paddle attachment. When mix forms a ball, cover with a warm moist towel and allow to rise for 30-45 minutes (until doubled or even tripled in size).  Form dough into 16-18" circle using a floured surface. 

Bake at 500°F for 12-17 min.

Gluten Friendly Cornbread Mix in a Bag/Jar

Ingredients: white rice flour, fine yellow cornmeal, organic cane sugar, aluminum-free baking powder, xanthan gum, salt. May contain Gluten Free baking flour (Garbanzo Bean Flour, Potato Starch, Tapioca Flour, Whole Grain Sweet White Sorghum Flour, Fava Bean Flour. **Gluten Free)

BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs.  Our utensils are sterilized continuously, but there remains the risk of cross-contamination.  As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.

Made with Bioengineered Ingredient(s).

 You will need to add:

2 large eggs

1 cup milk

1/4 cup BD Provisions Jalapeno Olive Oil (or oil of your choice)

Instructions:

Preheat oven to 400.  

Generously grease a 10" cast iron skillet*, 8x8" square baking pan, or muffin pan (recipe yields 12 muffins. Mix together contents of baking mix in a large mixing bowl.

In a separate bowl, combine 2 eggs, 1 cup milk, and 1/4 cup BD jalapeno olive oil (or oil of your choice).

Add wet ingredients to dry. Stir just until moistened. Allow batter to rest for 5-10 minutes.

Pour batter into prepared pan (if making muffins, fill each cup 2/3 full).

Bake for 15 minutes (muffins) to 20 minutes (bread) until lightly browned and a toothpick inserted into the center comes out clean.

Serve warm and buttered alongside BD Provisions Vegan Crock Pot Chili, or as an accompaniment to your favorite meal.

*Our favorite method of baking corn bread utilizes a 10" cast iron skillet, as follows: Add 1 Tb. butter to skillet and place in hot oven for 2-3 minutes, until butter is melted. Remove pan from oven and swirl butter to coat bottom and sides.  Add batter to skillet while the skillet is still hot.

Yields 12 muffins

Hearty Soup in a Bag/Jar- Gluten Friendly

Please note this product has replaced our Gluten Free Pasta & Bean Soup in a Jar/Bag.

Ingredients: split green peas, red lentils, green lentils, soup greens (Dried Carrots, Dried Onion, Dried Red Bell Peppers, Dried Celery, Dried Tomato, Dried Green Bell Peppers, Dried Spinach. Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut and Wheat.), brown basmati rice

 BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs.  Our utensils are sterilized continuously, but there remains the risk of cross-contamination.  As such, all bulk products from BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.

You Will Need to Add:

12 cups of broth of choice 

24 oz can crushed tomatoes 

Instructions: 

Bring 12 cups of broth to a boil in a large pot.  Add 24 oz can crushed tomatoes.  Add all dry ingredients and any preferred seasonings to boiling water.  Cover and simmer for 45 minutes until lentils and split peas are soft. 

Yields 6-8 servings.

Gluten Free Double Chocolate Brownies- Bin 1432

Ingredients:

2 1/4 cup of Gluten Free Double Chocolate Brownie Mix- Bin 1432

1 large egg

1/4 cup vegetable oil

1/4 cup melted butter (for dairy-free, replace melted butter with 1/4 cup vegetable oil)

1/2 cup warm water

1/4 teaspoon cinnamon (optional)

Directions:

1. Preheat the oven to 350º . Prepare a 8x8 metal baking pan by lightly greasing or spraying with a non-stick cooking spray.

2. Blend 1 egg, melted butter, and warm water in a medium size bowl. Add the mix and stir with a rubber spatula until batter is slightly smooth. Then pour the batter into the prepared pan evenly.

3. Bake 25 to 30 minutes. Cool completely in pan before cutting.

Makes 16 2-inch brownies.

Do not over bake as freshly baked brownies appear slightly underbaked.

*Store in a tightly covered container

Chocolate Nut Brownies: Prepare brownie batter as directed and add 1 cup of your favorite nuts: chopped walnuts, pecans, macadamia nuts. Bake as directed.

Gluten Free Pancakes (from Gluten Free Pancake & Waffle Mix, Bin #1431)

You will need:

1 cup + 3Tb. Pancake & Waffle Mix, Bin #1431 

¾ cup + 2Tb. Milk 

1 ½ Tb melted butter 

1 large egg 

Instructions:

Blend together the milk, melted butter, and egg. Whisk in the pancake & waffle mix until smooth. Let the batter rest approximately 5-10 minutes.  The batter will thicken.  Preheat a lightly greased griddle or skillet to 350°F. Using a large tablespoon, drop sufficient batter to make 4-inch diameter pancakes. Cook first side until bubbles form and begin to pop and edges look dry.  With a spatula, turn and cook until second side is golden brown. If desired, serve with BD Provisions maple syrup.

Yield: approximately 6 pancakes. 

Gluten Friendly Campfire Muffins in a Bag/Jar

Ingredients: Gluten Free Baking Flour (Ingredients: Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sweet White Sorghum Flour, Tapioca Flour, Xanthan Gum.), baking powder, salt, mini milk chocolate chips (Sugar, Chocolate Liquor, Cocoa Butter, Whole Milk, Soy Lecithin (an emulsifier), Salt and Vanilla. **Contains: Milk and Soy Ingredients.), Marshmallows (Corn syrup, sugar, modified cornstarch, gelatin.) hot chocolate Sugar, Whey, Cocoa (Processed With Alkali), Corn Syrup Solids, Nonfat Milk, Coconut Oil. Contains 2% Or Less Of Each Of The Following: Whey Protein Concentrate, Salt, Sodium Caseinate, Dipotassium Phosphate, Mono And Diglycerides, Annatto Extract And Turmeric Extract For Color, Artificial Flavor.

 Allergens: Milk and Soy Ingredients. Made with Bioengineered Ingredient(s).
BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs.  Our utensils are sterilized continuously, but there remains the risk of cross-contamination.  As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.

 You will need:

½ cup melted butter

¾ cup milk

 2 eggs

 1 ½ tsp vanilla

Recipe

In a large bowl, whisk together 1/2 cup melted butter, 3/4 cup milk, 2 eggs, and 1 1/2 tsp. Vanilla.

Add contents of muffin mix bag to wet ingredients including marshmallows

Stir together just until mixed. Pour batter into a greased muffin pan.

Bake at 375 for 18-22 minutes, or until toothpick inserted in center comes out clean.

Allow to cool 5-10 minutes and then remove muffins to wire rack to cool completely.

 Makes 12 muffins.

Pasta with Peaches

Peach Pasta

12 oz BD Gluten Free Spaghetti (or regular Pasta)

3 cloves garlic, thinly sliced

1 Tbsp BD EVOO

1 pint grape tomatoes

2lbs peaches, pitted and sliced (around 6 peaches)

½ cup Kalamata olives, halved

½ cup BD Peach Vinegar

1/3 cup fresh basil leaves

¼ tsp BD Himalayan salt

1/8 tsp BD ground pepper

½ tsp BD crushed red pepper

BD chopped almonds (toasted for extra flavor)

Cook the spaghetti according to directions on BDProvisions.com

Drain spaghetti, return to pot and keep warm.

In a 12 inch skillet, cook the garlic in hot olive oil over medium heat for 1 minute.  Add the tomatoes and cook, uncovered, 2 minutes.  Add the peaches and cook until just soft, stirring occasionally, 4 to 5 minutes.  Stir in the olives, basil, ¼ tsp salt, 1/8 tsp pepper, and the crushed red pepper and peach Vinegar.  Heat through.

Add the peach mixture to the cooked spaghetti and toss to combine.  Season to taste with salt and pepper.  Sprinkle with almonds.

Serves 6

Gluten Friendly Rocky Road Cookies in a Bag

Ingredients:

Gluten Free Chocolate Chunk Cookie Mix ((Dark Chocolate Chunks: Granulated cane juice, unsweetened chocolate, cocoa butter, sunflower lecithin, vanilla), rice flour, cane sugar, potato flour, tapioca flour, psyllium, cellulose, baking soda, salt, natural vanilla flavor, Almonds: Dry Roasted Almonds. **Contains: Tree Nuts (almonds). **Manufactured in a facility that uses peanuts and other tree nuts , Marshmallows (Corn syrup, sugar, modified cornstarch, gelatin)

BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs.  Our utensils are sterilized continuously, but there remains the risk of cross-contamination.  As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.

You will need to add:

1 Stick of Butter

2 Tbsp Water

1 Large Egg

Instructions:

Mix above wet ingredients.  Add the dry ingredients in the bag, keeping the marshmallows separate.

Preheat oven to 300 degrees. Drop 1 TBSP of batter onto cookie sheet and bake for 15-17 Min

Add mini marshmallows on top of cookie. Place under broiler for 1 min or until golden

Gluten Free Fusilli

Instructions:

In a large pot, bring 2 quarts (8 cups) of water to a boil for every 8oz of pasta.

Add one teaspoon of table salt if desired.

Add pasta and cook uncovered for 13-15 minutes, stirring occasionally.

Remove from heat, drain and serve as desired.

Gluten Free Penne

Instructions:

In a large pot, bring 2 quarts (8 cups) of water to a boil for every 8oz of pasta.

Add one teaspoon of table salt if desired.

Add pasta and cook uncovered for 13-15 minutes, stirring occasionally.

Remove from heat, drain and serve as desired.

Gluten Free Orzo

Instructions:

In a large pot, bring 2 quarts (8 cups) of water to a boil for every 8oz of pasta.

Add one teaspoon of table salt if desired.

Add pasta and cook uncovered for 14-19 minutes, stirring occasionally.

Remove from heat, drain and serve as desired.

Gluten Free Spaghetti

Instructions:

In a large pot, bring 2 quarts (8 cups) of water to a boil for every 8oz of pasta.

Add one teaspoon of table salt if desired.

Add pasta and cook uncovered for 17-20 minutes, stirring occasionally.

Remove from heat, drain and serve as desired.

Gluten Free Elbows

Instructions:

In a large pot, bring 2 quarts (8 cups) of water to a boil for every 8oz of pasta.

Add one teaspoon of table salt if desired.

Add pasta and cook uncovered for 13-18 minutes, stirring occasionally.

Remove from heat, drain and serve as desired.

Gluten Friendly Irish Raisin Soda Bread

Ingredients:

Gluten Free Flour, Sugar, Raisins (Organic Natural Thompson Seedless Raisins Select with Oil), Baking Powder, Baking Soda, Salt

BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs.  Our utensils are sterilized continuously, but there remains the risk of cross-contamination.  As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.

You will need to add:

1 stick of butter, room temperature

1 egg

1 cup buttermilk (or combine 1 Tablespoon lemon juice in 1 cup milk)

Instructions:

Preheat oven to 350 degrees, if using a dark pan preheat to 325 degrees

Grease and flour a pie dish or round cake pan

Cut butter into dry ingredients, until it resembles course crumbs. Stir in buttermilk and egg into flour mixture, just until flour is moistened. Dough will be sticky. Sprinkle some flour over the top of the mixture and knead dough about 10 strokes with rubber spatula in bowl. Add flour if very wet.

Place dough in pie plate and cut a ¼ inch deep cross on top of dough with a sharp knife. Can beat an egg and brush top of dough with egg.

Bake 50 to 60 minutes or until toothpick comes out clean. Cool in dish for at least 10 minutes then move onto a wire rack to cool completely.

Gluten Free Blueberry Muffins (Bin 1316)

2 cup Blueberry muffin mix, bin #1316

2 large eggs

¼ c. vegetable oil

1 c. milk (regular, non-dairy, or buttermilk)

¼ tsp. Cinnamon (optional)

Preheat oven to 350°F. Prepare 12 muffin cups.

Beat eggs, oil, and milk in a large bowl until bubbly.  Stir in muffin mix and cinnamon.  Stir until mix is moistened and batter is lumpy.

Scoop batter into muffin cups. Bake 20-25 minutes or until tops of muffins spring up when touched. Cool 10-15 minutes.

Yields 12 muffins