S.M.A.R.T. Waffles by Lucie


1 egg (vegan: 1/4 Cup unsweetened apple sauce)
1/4 Cup oil
3/4 Cup milk (vegan: Almond or other milk)
1 tsp honey (optional)

1 Cup S.M.A.R.T. flour (available at Pete's)
1 tsp baking powder
1/4 tsp xanthan gum
pinch of salt

Mix wet ingredients in a large bowl.
Mix dry ingredients in a separate bowl and add to
wet ingredients.
Mix until smooth.
Follow cooking instructions for your waffle iron.
* Depending on your waffle iron you may need
to use non-stick cooking spray.
Makes 2 belgian style waffles.
You can easily double this recipe.
Cut extra waffles and keep frozen. Put in toaster
to make sandwich.



S.M.A.R.T. Cinnamon Rolls by Josh

S.M.A.R.T. Cinnamon Rolls

original recipe from;

this version is adapted to use Pete's Gluten Free Flour, and to produce 15 rolls, enough to fill a 9 x 13 baking dish.




  • 2 1/2 cups mozzarella cheese part skim, shredded
  • 4 ounces cream cheese
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 tsp vanilla liquid stevia (plain liquid stevia will do)
  • 1 cup Pete's S.M.A.R.T flour
  • 1 cup Potato Starch
  • 1 tsp xanthan gum
  • 1/3 tsp salt
  • 1 1/4 tbsp baking powder
  • 1/4 cup Truvia Half-and-Half Baking mixture or equivalent

Cinnamon "Sugar"

  • 1/2 cup butter melted
  • 1/2 cup Truvia Half-and-Half or Diabetic Brown Sugar Substitute
  • 2 tsp cinnamon

Cream Cheese Frosting

  • 4 tbsp heavy cream
  • 4 ounces cream cheese
  • 1 tbsp Truvia half-and-half
  • 1/2 tsp vanilla extract


  1. Preheat the oven to 400 degrees F.

  2. Combine the mozzarella and cream cheese and melt together either 2 minutes in a microwave or over the stove on low heat. Stir until smooth. 

  3. Add the remaining dough ingredients, wet hand and mix the ingredients as much as possible. 

  4. Roll the dough on a piece of parchment paper, about 23 by 8 in. 

  5. Slice into 15 strips, about 1 1/2 inches each. Set aside.

  6. Combine the melted butter, sugar free sweetener and cinnamon. Mix well to combine, use half the mixture to spread onto the strips of dough. Roll them up and place them on a greased or parchment lined pie dish. Use the remaining butter mixture to pour over the tops of the cinnamon rolls. 

  7. Bake 15-18 minutes. While they are baking you can make the frosting.

  8. Add the frosting ingredients into a blender and blend until smooth. 

  9. Once rolls are hot out of the oven spread the frosting over the tops of the rolls and enjoy



S.M.A.R.T. Pumpkin Spice Snickerdoodles by Karen Wilson

Yields approximately 40 cookies


o    1/2 cup butter, softened

o    3/4 cup granulated sugar

o    1/3 cup pumpkin puree

o    1 large egg

o    1 tsp vanilla

o    2 cup Pete’s GF S.M.A.R.T. mix          

o    1 tsp xanthan gum

o    1 tsp baking powder

o    pinch salt  

o    1/4 tsp ground cinnamon & pumpkin pie spice                                               

o    Rolling sugar:¼  cup granulated sugar½ tsp pumpkin pie spice

1. In a stand mixer, fitted with a paddle attachment, beat the butter and 3/4 cup granulated sugar until light and fluffy. Add the pumpkin puree, egg and vanilla and beat until well mixed, scrape down the bowl and mix again.

2. In a separate mixing bowl, whisk together the gluten-free flour, xanthan gum, baking powder, salt and ground cinnamon.

3. With the mixer running on low, slowly add the dry ingredients to the wet ingredients. Mix until well combined. Chill dough for 1 hour.

4. Preheat your oven to 350 degrees F and line your baking sheets with parchment paper.

5. In a small bowl, stir together the 1/2 cup granulated sugar and the pumpkin pie spice.

6. Scoop dough into 1-inch balls (I use my small cookie scoop for this) and roll dough in the sugar/pumpkin pie mixture. Place cookies on prepared baking sheets, leaving about 2-inches between cookies, leaving room for the cookies to spread. Lightly press down on the tops of the cookies with the bottom of a drinking glass.

7. Bake in the preheated oven for 10-14 minutes, or until the cookies are just starting to get lightly brown.

8.    Allow to cool on the pan for 5 minutes, before transferring to a cooling rack. Store in airtight containers once they are fully cooled.



S.M.A.R.T. Gingerbread cookies by Karen Wilson

3.5 C Pete’s GF S.M.A.R.T. mix                            

1 C Brown sugar

1tsp Ginger                         

¼ tsp ground cloves

½  tsp cinnamon

1 tsp Cream of Tartar

¼ tsp salt                   

1 tsp baking soda                      

2 eggs

1 c GF Molasses

1c butter cold                    

1c tapioca flour for rolling dough out

3tsp xantham gum

Mix GF flour, cream of tartar, baking soda, xantham gum, cloves, cinnamon,ginger & salt in a large mixing bowl.

Cut butter in until mixture resembles peas

Beat sugar, egg, molasses together and add to dry ingredients until dough pulls away from the sides.  Form a flat ball and refridgerate for 1+ hour in bakers paper

Roll out on bakers paper with tapioca under and over the dough.  If the dough is too sticky, roll in more tapioca flour.

Roll out to ¼ inch thick, dip cookie cutters in tapioca flour repeatedly.(The tapioca flour disappears during the baking)

 Bake at 350degrees 12 minutes on bakers paper.

Cool and decorate.

( The cookies may seem a bit crunchy at first but after storing for a couple days they become more chewy and very yummy.)

P.S. Stop in at Pete's for some silicon parchment paper for home use



S.M.A.R.T. Pumpkin Doughnuts by Therese Kirchner

 Yield 12 baked doughnuts 

1/2 cup vegetable oil

3 large eggs

1 1/2 cups granulated sugar*

1 cups pumpkin purée

3 teaspoons pumpkin pie spice

1 tsp cinnamon

1 1/2 teaspoons salt

1 TBSP baking powder

2 cups SMART Flour by Pete's Gluten Free

Sugar coating:

1/4 cup granulated sugar

1 TBSP cinnamon (or pumpkin pie spice if you prefer)

Directions Preheat the oven to 350°F. Lightly grease two standard doughnut pans.

Beat together the oil, eggs, sugar, pumpkin, spices, and salt.

Mix flour and baking powder together, then add to wet ingredients, mixing until batter is smooth.

Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well.

Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean.

(Note: There's a lot of batter... you might be able to get 18 donuts if you have enough donut pans)

Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool. While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the sugar coating. Cool completely on a baking rack. Donuts may be stored in a plastic container.

These donuts are also delicious with a chocolate ganache or chocolate buttercream frosting.





S.M.A.R.T. Peanut Butter Cookies by Therese Kirchner

1 cup earth balance buttery sticks

1 1/4 cup peanut butter (I used Kraft)

1 1/2 cup light brown sugar

1 cup white sugar

2 eggs

1 tsp vanilla

3 cups SMART flour blend

1 tsp xanthan gum

1 tsp baking soda

1/2 tsp baking powder

1 tsp salt Sea salt for sprinkling on the tops.

Cream together butter and peanut butter. Add sugar and beat until light and fluffy. Add eggs one at a time, scraping down sides after each addition. Mix in vanilla. In medium bowl, combine dry ingredients and mix well. Add to peanut butter mixture and mix until well blended. Scoop onto parchment paper using 2 TBSP size scoop. Sprinkle each ball of dough with coarse sea salt, if desired.

Bake in preheated 375F oven 12-15 minutes until lightly toasted on the edges.

Cool 5-10 minutes on cookie sheet, then transfer to cooling rack to cool completely. Makes 24-30 cookies.


S.M.A.R.T. Old-fashioned Pancakes

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S.M.A.R.T. Old-fashioned Pancakes

These light and fluffy classic pancakes will make any morning special when served with fresh berries and maple syrup.

*Remember, you can always substitute the flour in your favourite recipes with S.M.A.R.T. flour mix, one to one.



  • 1 1/2 cups S.M.A.R.T. flour mix
  • ¾ teaspoon xanthan gum
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons butter, melted



In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. 

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

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S.M.A.R.T. Chocolate Chip Cookies


S.M.A.R.T. Chocolate Chip Cookies

These soft and chewy chocolate chip cookies are sinfully delicious when served warm, fresh from the oven.

*Remember, you can always substitute the flour in your favourite recipes with S.M.A.R.T. flour mix, one to one.



  • 2 1/4 cups S.M.A.R.T. flour mix
  • ¾ teaspoon xanthan gum
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2 cups (about 12 ounces) semisweet and/or milk chocolate chips



Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.