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Pinckney-Approved Gluten Free Recipes

We developed Pinckney Cookie Cafe Miracle Flour in order to make our original gluten-free cookies. With the addition of Xanthan gum, it worked marvelously as a one for one replacement for all purpose flour. It worked even better to make our vegan, gluten-free Miracle Cookies!

We know it will also work really well for a variety of baked goods, but we don't want to claim that it's a "1 for 1" replacement for wheat flour. So we're trying different recipes and we'll keep adding them right here as we do!

Please send us recipes you try with our Miracle Flour and we'll also try them and add them here. Or tell us what baked good you'd like to have a recipe for, and  we just may try your suggestion next!



Gluten Free Toll House Cookies


  • 135 g   Pinckney Cookie Cafe Miracle Flour
  • 3 g       Baking soda  (approx 1/2 teaspoon)
  • 2 g       Salt   (approx 1/2 teaspoon)
  • 2 g       Xanthan gum   (approx 3/4 teaspoon)
  • 57 g     Butter
  • 35 g     Dark brown sugar
  • 35 g     Sugar
  • 50 g     Egg  (1 large egg)
  • 2 g       Pure vanilla extract   (approx 1/2 teaspoon)
  • 85 g     Semisweet chocolate chips


  1. Take butter out the refrigerator and let stand until somewhat softened, or soften in the microwave.
  2. Whisk together Pinckney Cookie Cafe Miracle Flour with baking soda, salt and xanthan gum.
  3. Cream softened butter, dark brown sugar and sugar in stand mixer, or in bowl with hand mixer until creamy.
  4. Add egg and vanilla and beat, starting at lower speed until blended, and then on high until mixture begins to form peaks.
  5. Reduce speed to low and mix in Miracle Flour mixture.
  6. Mix in chocolate chips until evenly distributed.
  7. Scoop dough balls onto baking sheet lined with parchment paper, approximately 1 1/2 inches apart with a small ice cream scoop (approximately 1 1/4 - 1 1/2 inch diameter). 
  8. Let cool in the refrigerator at least 2 hours and ideally overnight.  Bake at 375 degrees for 13 minutes. Keep in mind that ovens vary and the smaller the scoop the less baking time is needed.


Add 25 g chopped walnuts in addition to the chocolate chips. This will add nutty flavor and crunch, and will also cause the cookies to spread less and rise more, positively impacting their texture.


Gluten Free Pancakes


  • 90 g     Pinckney Cookie Cafe Miracle Flour
  • 7 g       Baking powder (approx 2 teaspoons)
  • 1.5 g    Salt   (approx 1/4 teaspoon)
  • 6 g       Sugar
  • 125 g   Milk
  • 50 g     Egg  (1 large egg)
  • 1 g       Pure vanilla extract  (approx 1/4 teaspoon)
  • 15 g     Butter, melted and cooled (approx 1 tablespoon)
  • Butter for cooking


  1. In a large bowl, sift together the Pinckney Cookie Cafe Miracle Flour, baking powder, salt and sugar.
  2. Make a well in the center and pour in the milk, egg, melted butter and vanilla; mix until smooth.
  3. Heat a lightly oiled griddle or frying pan over medium high heat.
  4. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
  5. Once surface of pancakes start to become covered with bubbles, flip with a spatula and cook for approximately one minute more. Note that the second side cooks faster than the first.
  6. Tip: If cooking for a group start by preheating the oven to 200 degrees and put an oven proof plate or baking sheet in it to store cooked pancakes.


Fruit or nuts - Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit or coarsely chopped nuts. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.


Gluten Free Pumpkin Loaf

Yield: 1 - 8 x 4" Loaf


  • 195 g   Pinckney Cookie Cafe Miracle Flour
  • 6.5 g    Baking soda  (approx 1 teaspoon)
  • 1.9 g    Baking powder  (approx 1/2 teaspoon)
  • 2 g       Salt   (approx 1/2 teaspoon)
  • 1 g       Cinnamon   (approx 1/2 teaspoon)
  • 0.6 g    Nutmeg   (approx 1/4 teaspoon)
  • 0.6 g    Allspice   (approx 1/4 teaspoon)
  • 0.9 g    Ground ginger  (approx 1/2 teaspoon)
  • 0.6 g    Pumpkin Spice*  (approx 1/4 teaspoon)
  • 450 g   Pumpkin Puree
  • 70 g     Vegetable oil
  • 50 g     Dark brown sugar
  • 210 g   Sugar
  • 150 g   Eggs  (3 large eggs)
  • 5 g       Pure vanilla extract   (approx 1 teaspoon)

* Pumpkin Spice Ingredients

  • 11 g    Cinnamon   (approx 4 teaspoons)
  • 4 g      Ground Ginger   (approx 2 teaspoons)
  • 2.5 g   Ground Cloves   (approx 1 teaspoon)
  • 1.2 g    Nutmeg   (approx 1/2 teaspoon)

Can be kept up to six months in an airtight container in cool temperatures.


  1. Preheat oven to 350.
  2. Line a 9 x 5 loaf pan with parchment paper and set aside.
  3. Beat together the eggs, sugars and vanilla extract until well combined. (You can use a stand or hand mixer.)
  4. Add in pumpkin puree and oil and beat until combined.
  5. Add dry ingredients and mix on low setting or stir by hand until combined.
  6. Spoon batter into lined loaf pan.
  7. Bake for 50-60 minutes, or until a toothpick comes out clean.
  8. Allow to cool for at least 10 minutes before cutting. Serve warm or cold.


Add 85 g semi-sweet chocolate chips with the dry ingredients.

Recipe by Sweetphi


Coffee Chocolate Chip Blondies

Yield: 18 Blondies


  • 142 g   Pinckney Cookie Cafe Miracle Flour
  • 7 g       Baking powder  (approx 1 1/2 teaspoons)
  • 3 g       Salt   (approx 3/4 teaspoon)
  • 190 g   Butter
  • 231 g   Dark brown sugar
  • 50 g     Egg  (1 large egg)
  • 5 g       Pure vanilla extract   (approx 1 teaspoon)
  • 22 g     Strong coffee at room temperature   (approx 2 tablespoons)
  • 86 g    Chopped pecans
  • 125 g   Bittersweet or semi-sweet chocolate chips



  1. With an oven rack in the middle position, preheat oven to 350.
  2. Grease a 9 x 13 inch baking dish and line it with parchment paper.
  3. In a medium bowl whisk together the flour and baking powder, and set aside.
  4. In a medium saucepan, combine butter, brown sugar and salt. Cook over medium heat, stirring often, until the butter is completely melted and the mixture is hot but not simmering. Remove from heat and stir in the coffee until well combined. (If the mixture refuses to come together, let it cool for a minute or two and try again.) Let the mixture cool to room temperature, about 15 to 20 minutes.
  5. In a small rimmed baking sheet, bake the pecans in the preheated oven until fragrant (5 - 8 minutes) stirring halfway. Set aside to cool.
  6. Add egg and vanilla to cooled butter and sugar mixture and whisk until combined. Transfer the mixture to a large bowl. Add the flour mixture and stir until just combined. Add the pecans and chocolate ships and stir gently to combine.
  7. Spread the batter evenly into the prepared pan with a spatula. Bake for 18-24 minutes, until the blondies are set on the edges and the top is golden brown and just beginning to form cracks. A toothpick inserted into the blondies should come out with just a couple of crumbs.
  8. Transfer the pan to a wire rack and let it cool completely. Hold opposite corners of the parchment paper and gently lift the blondies from the pan onto a flat surface. Cut into squares.


Substitute other nuts for the pecans. Add additional chocolate chips. Add shredded coconut.

Recipe by Cookie and Kate