Potato Crusted Fish

1 cup Instant Mashed Potatoes
Zest of 1 lime
2 large eggs
1 cup flour (I used gluten-free featherlite flour that Jacque recommended to me once)
8 tilapia fillets
vegetable oil

Season the flour with salt and black pepper in a shallow dish.

Beat the eggs in another dish.

Mix the instant potatoes, lime zest, 2 t. salt and 1/2 t. black pepper in a third dish.

Dredge each fish fillet in the seasoned flour, dip in the eggs, then coat with potato mixture.

Place a large nonstick skillet over medium-high heat. Add about 1/2 inch of vegetable oil. When the oil is hot, place the fish in the pan; cook until golden brown and crisp – about 3 minutes. Turn and cook until golden on the other side – 3 more minutes.

Add more oil as needed, let it come to temperature before adding more fish.

Peach Cobbler

For the top:
2 cans sliced peaches, cut in half
1/4 cup sugar
1 tsp cinnamon

Mix dry ingredients:
1/2 cup sugar
1/4 cup almond meal
1/4 cup sweet rice flour (or white rice flour)
1/4 cup tapioca flour
1/4 cup white rice flour
1/4 tsp salt
1 tsp baking powder
1/2 tsp xanthan gum

In separate bowl mix wet ingredients:
2 eggs
1/4 cup canola oil
1/2 cup milk (can substitute soy)
1 1/2 tsp vanilla

Preheat oven to 350. Pour wet ingredients into dry ingredients and mix well. Pour batter into 8x8 cake pan. Spread out the peaches on top of the batter. Sprinkle the whole thing with 1/4 cup sugar and cinnamon. Bake 40 to 45 minutes or until a toothpick stuck in the center comes out clean. You can serve with Cool Whip or Vanilla Ice Cream. Yum!

Foccaccia Bread

1 cup sorghum flour
1 cup tapioca starch
1/2 cup millet flour
2 teaspoons xanthan gum
1 teaspoon sea salt
1 teaspoon dried minced onion
1/2 teaspoon garlic salt
1 tablespoon Italian seasoning

Put these dry ingredients into a bowl, and whisk them until they're combined. In a separate bowl, proof (put together and wait 5-10 mins to see if rising):

1 tablespoon instant yeast
1 1/4 cup warm water
a dash of sugar

Mix together:

4 tablespoons olive oil
1 egg
1/2 teaspoon red wine vinegar, or apple cider vinegar
1 tablespoon of honey

Stir everything up together. It should be a thick batter, like a cake batter. In a large casserole dish, preferably a 13 x 9 inch pan, drizzle a few teaspoons of oil into the bottom. Drop in the dough, and with a flat spatula, spread the dough to the edges. Sprinkle the top of the dough with more sea salt, some more Italian seasoning, and some parmesan cheese.

Let it rest in a warm oven for 20 minutes, and then turn the oven to 375. Continue baking for about 30 minutes, or until the top is golden and puffy. The oil from the bottom should be bubbling around the edges too.

You can slice these long and skinny to be breadsticks, or into squares or long rectangles that can be frozen and used for sandwiches.

This recipe came from here: http://glutenfreeinslc.blogspot.com/2009/11/gluten-free-herbed-focaccia.html