Suggested Breakfasts & Baked Goods

The following are recipes that I have not tried yet, but that I think have a high probability of turning out well.  Quite a few of the recipes requires some minor modifications to make them gluten-free, corn-free, and dairy-free. 

Modifications:

Almond extract:  Use one that does not contain corn syrup or alcohol.
Baking powder:  Instead of baking powder, use a combination of baking soda and cream of tartar.  (1 tsp. baking powder = 1/4 tsp. baking soda + 1/2 tsp. cream of tartar)
Butter:  Try using coconut oil or palm shortening instead of butter.
Chocolate chips:  Use dairy-free semi-sweet chocolate chips.
Coconut:  Use unsweetened grated coconut, not sweetened.
Confectioner's sugar:  If a recipe calls for sprinkling confectioner's sugar on top of the dessert, please omit.
Corn Syrup:  Use brown rice syrup, agave syrup, maple syrup, or honey, depending on which flavor would go better.
Cornstarch:  Use arrowroot powder, tapioca starch, or potato starch instead.  If making a pie or crisp, you can also use minute tapioca instead of the cornstarch.
Flour:  If a recipe calls use all-purpose flour, use Bob's Red Mill Gluten Free flour instead.
Instant Coffee:  Use Starbucks Via.  It doesn't contain any fillers that come from corn.
Margarine:  Use palm shortening or coconut oil instead.
Milk:  If a recipe calls for cow milk, use rice milk or almond milk instead.
Oats:  Use gluten-free rolled oats.
Powdered sugar:  If a recipe calls for sprinkling powdered sugar on top of the dessert, please omit.
Rice:  Be sure to use rice that is not enriched.
Salt:  Use sea salt instead of table salt.
Shortening:  Use Spectrum palm shortening.
Sugar:  Some of the recipes call for maple sugar, coconut sugar, dehydrated cane sugar, palm sugar, or other specialty sugars.  Just use light brown sugar instead, but try to find one without molasses added.
Vanilla extract:  Use one that does not contain corn syrup or alcohol.
Vegetable oil:  Use canola oil instead.
Xanthan gum:  Omit.  If you are concerned about the dessert crumbling, add 1/2 to 1 Tbsp. flax seed meal per cup of flour.

Muffins and Donuts:
Bars and Brownies:
Breads and Biscuits:
Cakes and Tortes:
Cookies:
Crisps and Crumbles:
Cupcakes:
 Mousse, Puddings, and Souffle:
Pies:  
(For pies, use my pie crust recipe or any other gluten-free and dairy-free recipe.)

Sauces and Toppings:

Savory Baked Goods:

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