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but for baking you will want to use a combination of these flours. Some gluten-free options that can be substituted are rice flour, potato and potato starch flour, quinoa flour, millet flour, tapioca flour, teff flour, soy flour, cornstarch, corn flour, and many more. Finding the right blend can make gluten-free baking very enjoyable.

    Gluten is what makes dough sticky when baking. When using substitutes for normal flour, it is important to compensate for some of the properties that gluten provides. Bread will not hold its shape without gluten. Using pans with sidewalls, like Bundt pans or loaf pans, helps the bread retain its shape. Use muffin pans for rolls. You can add gums, such as guar or xanthan gums in small amounts (1/8 to ¼ teaspoon per cup of flour) to simulate the sticky consistency of gluten. Gluten is a protein, so you can try replacing a half a cup of water in a recipe with egg whites to retain the value of the protein lost. All of these methods can help to make your favorite recipes while maintaining your gluten free diet.

LOW SODIUM ALTERNATIVES
    If you need to control your sodium content, you can look for ingredients that have low sodium options. Definitely use unsalted butter for your extract. You can also lower or eliminate salts in recipes where it is not an essential ingredient. There are salt substitutes on the market that can be used, normally made from potassium and lysine. These substitutes are usually used at the same rates as regular salt; follow the manufacturer’s recommendations.
    Now that you have considered all of the dietary ins and outs, you are ready to make some delicious foods from the library of great recipes in the following chapters. Because it is the best part of the meal and everyone’s favorite, we will begin with the desserts first. Happy cooking!

Chapter 6

    Desserts
    Dessert is the best part of the meal, so why save it for last? These delicious sweets are sure to make you smile. Cakes, pie, cookies, bars, cobblers, and muffins provide a range of tasty sweets you can make with medical marijuana. Many patients enjoy medicating with desserts because they are easy to portion into manageable sizes, and of course, because they are scrumptious. You, too, might find that a spoonful of sugar makes the medicine go down.
    Â 
    These are so yummy you will want more than one so cut the cannabutter dosage and enjoy more.

    Yield:
    24 pieces; serving size should be determined by titration to achieve desired affect
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    Equipment:
    13 by 9-inch glass baking pan, small bowl, large bowl
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    Ingredients:
    1 cup Aunt Sandy’s 10x
Cannabutter (see page 24)
1 tablespoon regular butter for
greasing pan
1½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2/3 cup chopped walnuts
¾ cup packed brown sugar
1 large egg
1½ cup mashed bananas (2 to 3)
1 teaspoon vanilla
Bananacanna Fofana
Nut Bars
    This recipe is a hit! A favorite taste from childhood is now a medicinal treat.
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    INSTRUCTIONS:
    â€¢ Preheat oven to 350°.
    â€¢ Grease baking pan with regular butter.
    â€¢ In a small bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg and walnuts and gently mix together.
    â€¢ In a large mixing bowl combine cannabutter with sugar and blend until it is a creamy consistency.
    â€¢ Add the egg to the cannabutter and sugar mix and blend the mixture again.
    â€¢ After the eggs are blended completely in, add the mashed bananas and vanilla. Blend the mix again until smooth.
    â€¢ Gradually add the small bowl with the flour, nuts, and baking ingredients to the creamy mixture while continuing to blend until they are well mixed.
    â€¢ Evenly spread the batter into the greased pan.
    â€¢ Bake 30 minutes or until a toothpick inserted comes out clean.
    â€¢ After cooling, remove from pan.
    â€¢ Cut into 24 pieces (4 by 6