Martha Stewart's gluten-free pumpkin bread and gluten-free smoky crackers are two recipes that use gluten-free all-purpose flour. The pumpkin bread also requires gluten-free baking powder, but otherwise uses traditional ingredients. The simple smoky crackers recipe yields 50 crackers and only requires four ingredients.
To make gluten-free pumpkin bread, butter a loaf pan, and preheat the oven to 350 degrees Fahrenheit. Whisk together 1 3/4 cups gluten-free all-purpose flour, 1 1/2 teaspoons gluten-free baking powder and 1/2 teaspoon of baking soda. Add 3/4 teaspoon of salt, 1 teaspoon of ground cinnamon and 1/2 teaspoon of ground nutmeg, and stir.
Use a mixer to beat 1 stick of unsalted butter and 1 1/4 cups of sugar on medium-high in a large bowl for seven minutes. Add 3 large eggs, one at a time, beating well and scraping the bowl as needed. Add 2 teaspoons of pure vanilla extract, and then gradually add the flour mixture, and beat until combined. Add 1 1/4 cups pure pumpkin puree and 3/4 cup buttermilk, beat until combined, and then transfer the batter to the pan. Bake for about one hour and 15 minutes, let cool, and serve.
The gluten-free smoky crackers recipe calls for 1 cup of gluten-free all-purpose flour, 1 teaspoon of smoked paprika, 1/2 teaspoon of coarse salt and 1 tablespoon of extra-virgin olive oil. Preheat the oven to 400 degrees Fahrenheit, and then whisk together the flour, paprika and salt. Add the oil and 1/4 cup of water, still into a ball, and roll out into a disk 1/8-inch thick between two sheets of parchment paper. Remove the paper, and cut the dough into one inch squares without separating them. Brush the dough lightly with water, sprinkle with salt, and bake for 25 to 30 minutes, rotating halfway through.