There are a variety of gluten-free recipes, but my favorites are chocolate chip muffins, gluten-free pancakes, gluten-free macaroni and cheese, and, gluten-free pasta.

Instructions for the gluten-free chocolate chip muffins

Line 15 standard or 6 jumbo muffin cavities with paper liners or grease with nonstick cooking spray. Preheat oven to 350 degrees F. Combine baking flour, brown sugar, baking powder, baking soda, and salt in a large bowl. Add melted butter, eggs, sour cream, and vanilla extract. Blend to combine. Stir in chocolate chips (and walnuts, if using). Fill prepared muffin cups 2/3 full. Bake until golden brown. A cake tester inserted in the center of a muffin should come out clean, about 18 minutes for standard muffins and about 22 minutes for jumbo muffins. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar, if desired. Store muffins, wrapped, on the counter for up to three days or freeze for up to two months.