Heat oven to 375°F. In roasting pan, melt 1/4 cup butter in oven. Combine 1/3 C. Rice Flour (or any non-gluten flour), 1 tsp each Salt and Poultry Seasoning and 1/2 tsp pepper in flat bowl or on plate. Dip cut up chicken (boneless, bone-in, pieces-any type) in melted butter, then coat with flour mixture. Place chicken in pan. If bone-in, bake 25-30 minutes; turn chicken over. Continue baking 30-35 minutes until fork tender and cooked completely. If boneless, reduce baking time by half, but check to make sure cooked thoroughly. Serve with the following recipe and a side of mashed potatoes and green beans.

For cornbread:
• 1/4 cup oil
• 1 cup milk with 1/2 tsp vinegar added to sour it
• 2 eggs
• 1 cup cornmeal, yellow or white
• 1 tsp baking powder
• 1/2 tsp baking soda and salt
• 1 cup frozen or thawed corn
Mix wet ingredients together, than add dry ingredients. Pour in to greased 8 x 8 inch pan, bake at 400°F in oven for about 20 minutes.

Learn the secrets of yeast free cooking

This extremely easy recipe is almost as good as it’s more time consuming orginal version.

This recipe is different than any other fritatta i’ve had. It is just so good — posted by GingerlyJ

Crunchy toffee and rum-spiked caramel turn pineapple into a festive dessert. Courtesy of Jill Dupleix for Bon Appetit

This is so simple. Serve as a side dish, salad or burger topping that is perfect for summer cook-outs