Zucchini Tex-Mex Chili Bake


Zucchini Tex-Mex Chili Bake

1 large Zucchini Squash

2 Tablespoons GF oil

1/2 Teaspoon Salt

2 pounds lean Ground Beef

1/2 cup chopped Onion

1- 1.25 oz. package GF Taco Seasoning

2 tablespoons Chili Seasoning ( I used Williams original )

1- 15oz. can Dark Red additive free Kidney Beans (I do not drain)

2 Cups freshly grated Cheddar Cheese

Wash peel and thinly slice zucchini length wise. (I cut the zucchini in half, it makes it easier to work with)  If you have a mandolin slicer, that works great. Heat oil in large skillet, salting and lightly browning zucchini slices on both sides about 1- 2 minutes per side. In another skillet add chopped onions, ground beef, taco seasoning and chili seasoning. On medium high heat stir and separate meat into smaller pieces until meat is cooked through and no longer pink. Preheat oven to 375*F.

Starting with meat mixture in a 9×13 inch baking pan, layer meat, squash, and beans, ending with meat on top. Bake for 15- 20 minutes or until cooked through and bubbling. Top with cheese and serve.


Add a can or small bag of corn. You may also use other types of squash.

Also you can use black beans, or brown beans instead of kidney beans.

Chocolate Bunt Cake with Chocolate Butter Cream Frosting

IMG_2202 IMG_2204

Chocolate Bunt Cake with Chocolate Butter Cream Frosting

(This is a version of the Hershey’s chocolate cake recipe)

1 ¾ Cup All purpose GF Flour ( I used Better Batter GF Flour)

1 Cup Hot Water ( microwave about 1 minute)

1 Cup Milk

1 Stick Melted Butter

2 Teaspoons Vanilla

2 Large Beaten Eggs

Mix flour and all liquids in large mixing bowl, cover and let this rest for about 10 -15 minutes.

When you are ready to bake, set mixer on high and mix the rest of the ingredients.

Preheat oven to 325*

2 Cups White Sugar

¾ Cup Hershey’s Cocoa

2 Teaspoons Gluten Free Baking Powder

1 ½ Teaspoon Baking Soda

1 Teaspoon Salt

When all ingredients are blended well and there are no lumps left. Pour batter into a greased non-stick bunt pan. Bake for 40 – 45 minutes or until cake is set and pulled loose from the sides of cake pan. Remove from oven let cool for about 5 minutes and invert cake onto cake plate. Frost cake with icing below, while cake is still warm.

Chocolate Butter Cream Frosting

4 oz. Plain Philadelphia Cream Cheese, softened

1 Stick unsalted Butter Softened

2 Teaspoon Pure Vanilla

1/2 Cup Dark Brown Sugar

3 Cups Pure Powdered Sugar

1/4 Cup Pure Cocoa Powder

In food processor blend all ingredients until smooth. Frost cake while cake is still warm, so frosting will melt and run down sides of cake.  Warning this cake is so moist and rich, it can be addicting!

Gluten Free Cheddar Cheese Dill Bread

dill DillBread

Gluten Free Cheddar Cheese Dill Bread

Yeast Mixture:

1 1/4 Cup warm Dill Pickle Juice (not over 110*, make sure the Juice is GF)

2 Teaspoons Dry Active Yeast

In Small glass bowl, mix Yeast and juice together with plastic whisk and set aside. It should bubble and start to foam.

Dough Mixture:

3 Cups All Purpose GF Flour ( if it does not have xanthan gum already added, then add ½ teaspoon)

2 Tablespoons GF Baking Powder

1/4 Teaspoon Baking Soda

2 Tablespoons Dry Dill Seed

4 Eggs Beaten

3 Tablespoons Butter Softened

1 Cup chopped GF Dill Pickles ( makes sure pickles do not have any added MSG or gluten)

1 Cup Freshly Shredded Cheddar Cheese (additive Free)

In large mixing bowl whisk together flour, baking powder, baking soda, and dill seed. Add eggs, butter, dill pickles and cheddar cheese. Start mixer and add yeast, dill pickle juice to blend in. Mix well, just until all ingredients are blended.

Preheat oven to 325*F.

Pour dough into a greased and floured (with GF Flour) 9×4 inch loaf pan. Let dough rise in a warm place for 20 – 30 minutes. Bake for 60 – 65 minutes or until a wooden tooth pike inserted into center of loaf comes back clean. Remove from oven and loaf pan. I like to brush top and sides with butter. Let cool slightly before serving. This bread is good while still warm. Enjoy!

Trouble Shooting Tips For Gluten Free Bread

IMG_2186 This is what my dough looks like when it is done mixing.

Trouble Shooting Tips for Gluten Free Bread

Over the years I’ve tried to keep track of all of the things I did wrong making GF bread as well as the things that worked. So here is a list of some of these tips.

If your bread sinks in the center.

  1. Possibly your dough is too wet.
  2. Baking time may not be long enough, if bread is not done in the center, that will cause it to sink.
  3. You may be putting too much oil or butter on top when you smooth out the dough.
  4. If you use a second mixing cycle in your bread machine or punch down the dough for a second rise. GF dough does not like to be disturbed after the first rise.
  5. If you are have a recipe that calls for a different GF flour than you are using. The reason for this is GF flours are so different, they do not absorb liquids at the same rate. Some absorb more liquid than others and some just don’t want to absorb liquids at all. For example Coconut flour absorbs much more liquid than rice flour. This can also be the reason your breads turn out so dry, even though it does rise.


Gluten Free Stuffed Tomatoes

IMG_2169 We are getting several tomatoes from the garden now, so I’m making fresh tomato recipes. Hope yall are getting some fresh tomatoes too!

Gluten Free Stuffed Tomatoes

6-8 Medium size ripe Tomatoes

1 Pound GF sausage cooked and drained ( I used Johnsonville Gluten Free)

1 Tablespoon Freshly chopped Rosemary (if you use dried, then use half the amount)

1 Tablespoon Freshly chopped Sweet Basil Leaves

1 Teaspoon salt

1 1/2 Cups GF Bread Crumbs. ( I save the ends and cut them up for crumbs)

1 1/2 Cups additive free freshly grated Mozzarella Cheese

1 Cup additive free freshly grated Parmesan Cheese ( for topping)

Preheat oven to 375* F.

In medium skillet cook sausage into small crumbled pieces, until lightly browned, just until the pink is gone. Remove cooked meat and drain on paper towels. Wash tomatoes and slice off just the very top. After you remove the core of the tomatoes, cut up the tops into small chunks and add to medium size mixing bowl. Gently slice around the inside of the tomatoes and scoop out the ribs and seeds of the tomato, cutting this into small chunks and add to mixing bowl. Being careful not to cut all the way through to the outside of the tomatoes. (setting aside the outside of the tomato until you are ready to add stuffing.) Add herbs, salt, bread crumbs, and mozzarella to tomato chunks in the mixing bowl. Then add crumbled sausage to tomato mixture and mix thoroughly. Grease a 9×13 baking dish, scoop tomato mixture into hollowed out tomatoes and place each stuffed tomato into baking dish. Add any remaining filling around tomatoes. Bake for 20- 25 minutes or until stuffing is starting to brown and tomatoes are getting soft. Remove from oven and top with parmesan cheese. Serve while still warm. Enjoy!

Unrolled Cabbage Roll Casserole


Unrolled Cabbage Roll Casserole

1 Large head of Cabbage ( or 2 small)(after chopped about 7-8 cups)

2 Teaspoons Salt ( one in cabbage one in meat mixture)

2 Tablespoons minced Garlic

1 ½ Cups Chopped Onion

1 pound Ground Beef

2 Gluten Free Sausage Brats ( I used Johnsonville GF Original flavor Brats)

1 Cup uncooked Brown Minute Rice ( or quinoa )

2 Cans GF Tomatoes and Green Chilies ( I make my own, one brand name is Rotel)

Remove large outer leaves from cabbage, wash and cut into bite size pieces, about 1 inch. Add cabbage to large pot, and cover with hot water, add salt, turn heat on high and let boil about 10 minutes or until thickest part of cabbage is fork tender, while you prepare meat. In medium skillet add garlic, chopped onion, and ground beef. Set heat to medium high. Cut and peel outer casing from sausage, and add to ground beef, pinching sausage into pieces and to cook. Season with salt stirring and turning meat, onions and garlic, breaking up large chunks, until there is no pink left in meat.

Preheat oven to 375*F.

When meat is cooked through, layer meat and other ingredients in a 9×13 inch baking pan. Start by putting half of the meat onion garlic mixture in bottom of pan, then spread rice over meat. Cover rice and meat with one can of green chilies and tomatoes. Add cooked cabbage, and the rest of the meat mixture, then top with the other can of green chilies and tomatoes. Bake for 25 – 30 minutes, or until tomatoes are starting to brown and mixture is bubbling.  Remove from oven and serve warm.

Please note: If you do not precook cabbage, then casserole will have to bake for at least an hour.

Gluten Free Peaches and Cream Crisp

Peaches and Cream Crisp         IMG_2142 I have been up to my elbows in peaches the last few days. Our Peach tree was loaded this year. Thankfully! We didn’t get any last year, so I not complaining.

Gluten Free Peaches and Cream Crisp

Dough for Crispy Crust:

3  1/2 Cups All-Purpose Gluten Free Flour ( I use Tom Sawyer/Betty Crocker GF flour mix, See flour mixes)

2 Teaspoons GF Baking Powder

1 Cup Sugar Brown  (  you can use White Granulated)

1/4 Cup White Granulated Sugar (reserved for sprinkling on top before baking)

2 Sticks Salted Butter ( melted)

1 Egg (beaten)

In large mixing bowl whisk together, flour, baking powder, and Brown sugar. Add melted butter, and egg. Mix until well incorporated and there are no lumps, this will make a stiff dough. Refrigerate while you mix the fillings.

Peach Filling:

4 Cups Peaches ( Peeled and chunked, depending on the size of your peaches this is about 8 – 10 peaches)

1/4 Cup Gluten Free Flour

1 Cup White Granulated Sugar

Mix all ingredients for filling and set aside.

Cream Filling:

16 oz. of additive free Cream Cheese softened ( I use 2 -8oz. packages of Philadelphia original)

1/2 Cup White Granulated Sugar

2 Eggs (beaten)

1 Tablespoon Pure Vanilla Extract

In food processer blend all ingredients until well mixed and creamy.


Preheat oven to 375*F.                                                                                                                                                            Either grease a 9×13 inch baking dish or line with parchment paper. Remove dough from fridge and divide in half. Roll out half of the dough in the bottom of pan, completely covering the pan and pushing the dough up the sides. Pour peach filling of the bottom crust, then pour cream filling over the top of peaches. Finally top this with the rest of the dough by pinching it of into bits and completely covering the entire pan. Bake uncovered for 35 minutes, then sprinkle top with 1/4 granulated sugar and bake another 10 minutes. (45 minutes total) Let pan completely cool before slicing. This is good served with GF ice cream or vanilla yogurt. Enjoy!

Jan’s Gluten Free Chocolate Chip Cookies (with applesauce)


Jan’s Gluten Free Chocolate Chip Cookies with Applesauce

These cookies will not go flat, shrink or get hard like most GF cookies.

2 Cups Gluten Free Pie Crust Mix (see recipe in flour mixes)

2 teaspoons Gluten Free baking powder (Clabber Girl)

1  1/4 Cups Brown Sugar

1/2 Teaspoon Baking Soda

2 eggs

5 Tablespoons softened Salted Butter

1/3 Cup additive free Applesauce

2 Tablespoons Pure Vanilla

8 oz. Cream cheese ( I use Philadelphia original)

2 Cup GF Chocolate chips or white chocolate chips

In mixing bowl whisk together pie crust flour mix, baking powder, brown sugar, and baking soda. Using mixer or food processor, then add eggs, softened butter, vanilla, applesauce, and cream cheese, blend until all incorporated and smooth. Remove beaters and fold in chocolate chips. Place dough in the refrigerator for about 30 minutes until dough is stiff.  When ready to bake preheat oven to 350*F.  Place dough onto lightly greased cookie sheet by a tablespoon each, place in oven and bake for 20 – 25 minutes or until cookies start to brown. When done let cookies set for about 10 minutes then place them on cooling racks. Depending on how large you make your cookies, this should make about 3 dozen.

Jan’s Gluten Free Banana Chia Muffins


Jan’s Banana Chia Muffins

Yeast Mixture

1/4 Cup room temperature Sweet Buttermilk

1/4 Cup luke warm water (be sure it isn’t over 110*)

1/4 Cup packed Pure Brown Sugar

1 Teaspoon Dry Active Yeast


1 3/4 Cups Gluten Free All-Purpose Flour ( I used Better Batter )

1 1/2 Teaspoons GF baking powder

1/2Teaspoon Baking Soda

3/4 Cups Pure White granulated Sugar

2 Large Eggs beaten

1/2 Stick softened Butter (or ¼ cup GF oil)

2 Large Bananas or 3 small sliced and mashed

1/8 Cup Chia ground Seeds (Soaked in 1/8 cup warm water for at least 20 minutes)

1/2 Cup chopped Pecans (optional)

In glass container make the yeast mixture first. Add room temperature buttermilk, warm water, brown sugar, and yeast. Whisk together and set yeast mixture aside while you make batter. ( I like to set mine by the stove or in a warm place)

Preheat oven to 325*F.

In large mixing bowl whisk together flour, baking powder, baking soda, salt, and white sugar.  Using mixer on high, blend together flour mixture with beaten eggs, butter, and mashed bananas, and soaked chia seeds.  Add yeast mixture to batter and mix until completely blended don’t over mix. Let batter set for about 15 -20 minutes, then dip batter (about ¼ cup each ) into a greased nonstick muffin pan or cupcake liners. I like to use a triggered ice cream scoop. Bake for 25-26 minutes or until a tooth pick inserted in center cup comes back clean. When done remove from oven and let cool. This will make about 18 cupcake size muffins.  Enjoy!

Gluten Free Scones


Gluten Free Scones

1 1/4 Cup Gluten Free All Purpose Flour ( I use GF Flour with xanthan gum already added. If your flour does not have it, then add ¼ Teaspoon )

1/2 Tablespoon G F Baking Powder

1/2 Teaspoon Baking Soda

4 Tablespoons White Granulated Sugar

3 Large Eggs, beaten

5 Tablespoons Butter, melted ( make sure your butter is not too hot, it will kill you Baking Powder)

1/3 Cup Sweet Butter Milk ( make sure it has no gluten additives)

Preheat oven to 325*F.

I medium size mixing bowl, whisk together all dry ingredients. Add the butter milk to the melted butter in order to cool the butter. Then add beaten eggs to dry ingredients, along with butter and butter milk. Whisk or mix all ingredients until there are no more lumps. Let batter rest for 15 – 20 minutes. ( this is so the GF flour will absorb the liquids. This takes away that gritty taste)

Dip about ¼ cup of batter into a greased nonstick muffin or cupcake pan, filling each cup with batter. Bake for 18 – 20 minutes, or until a toothpick inserted into the center scone comes back clean. Depending on how big you make your scones, this should make 10 – 12 scones. Enjoy!

Jans Gluten Free Brown Bread Recipe for the Bread Machine


Jan’s Gluten Free Brown Bread Recipe for the Bread Machine

For the bread in the photo above, I used the variations in the recipe below, and added seeds to this loaf.

3 Eggs (room temperature)

1/2 Stick of Salted Butter(melted), or 1/4 cup GF Oil

3/4 Cup Unsweetened additive free Applesauce, (room temperature)

1/3 Cup Pure Molasses ( I use Grandma’s brand, it is un-sulfurized), or pure Honey

2  1/4 Cups All-purpose Gluten Free Flour with xanthan gum ( I use Better Batter GF flour)

Note: If you use another flour that does not have xanthan gum, then you must add it.

1/3 Cup Dark Pure Brown Sugar (packed)

½ Teaspoon Salt

½  Teaspoon Baking Soda

1 Tablespoon Gluten Free Baking Powder

If you have a Bread Machine with a GF setting, then mix in Yeast Mixture below and pour all ingredients into Bread Machine set to GF, scrap down sides and bake. If you do not have a GF setting, then follow instructions below.

Making sure you have the kneading blade inserted in the bottom of your baking pan, and start adding the wet ingredients. Add eggs, butter, applesauce, and molasses.  Place pan into bread machine and start the mixing cycle, setting it for 20 minutes. In medium size mixing bowl whisk together, all dry ingredients and add to wet ingredients, carefully dipping flour mixture into bread pan while it is still mixing. Using a rubber spatula scrape sides down after adding flour, making sure all ingredients are getting mixed and there is no flour build up on sides or in the bottom.

Yeast Mixture:

2 Teaspoons Dark Brown Sugar (Packed)

1/8 Cup pure Sweet Butter Milk (room temperature)

1/8 Cup very warm water (no more than 110*F.)

2 Tablespoons Dry Active Yeast

In medium glass mixing bowl, add sugar, butter milk, & water. Stir to dissolve sugar.  Add yeast and whip briskly with plastic whisk until yeast mixture starts to foam. Then pour yeast mixture over dough while paddle is still stirring. Use rubber spatula to help incorporate yeast mixture. Make sure sides are scraped down of any loose flour.

If you are using the Homemade setting then set mixing cycle run for 20 minutes. Set the rise cycle for 30 minutes. Unless you have a new machine with a Gluten Free Bread Setting, if so you may use that setting. If you have an old machine ,Let the dough rise for 30 minutes and,

After the dough rises, turn the machine to the bake cycle for 1 hour. At the end of the baking time, check to make sure it’s done by inserting a wooden toothpick in the center, if it comes back clean, then bread is done.

Remove pan from machine and remove bread by inverting loaf onto cooling rack. I like to butter the entire loaf with melted butter. Let bread cool for at least an hour before slicing. Enjoy!!

After bread cools and is sliced, store in an airtight container. It is always better if GF bread is warmed slightly or toasted before serving.

Variations: To change this loaf of bread up, I like to add seeds. To make it a seeded loaf just add 1/4 to 1/2 cup of your favorites seeds. Sunflower, flax, sesame, or any seed you prefer.

Instead of the molasses or honey, you can also add agave nectar, in the same amounts.

Oatmeal Fruit Breakfast Muffins with Fruit Glaze


Oatmeal Fruit Breakfast Muffins with Fruit Glaze

Besides being Gluten Free, these Muffins are low in sugar, fat, and dairy free!

1  1/2 Cups all purpose Gluten Free Flour ( with xanthan gum already added)

1  1/2 Cups GF Old Fashioned rolled Oats

1/2 Cup Dark Brown Sugar

1 Tablespoon GF Baking Powder

1/2 Teaspoon Baking Soda

1/4 Cup GF Oil

1/2 Cup Water

1/2 Cup unsweetened additive free Applesauce

3 Eggs beaten

1 Cup Fresh or Frozen Fruit (Blueberries, Sweet Cherries, etc. if you use large fruit like strawberries, you need to cube them into smaller pieces)

In large mixing bowl whisk together, flour, oats, sugar, baking powder, and baking soda. Add oil, water, applesauce, and eggs. Mix just until all dry ingredients are incorporated. Add fruit by folding into batter. Preheat oven to 325*F. Using a triggered ice cream scoop to fill paper cupcake holders with one scoop of batter (about ¼ cup each) . Or if you bake in a larger muffin pan use 2 scoops each.  Bake for 25- 30 minutes or until wooden toothpick inserted into center muffin, comes back clean.

Fruit Glaze:

1 Cup pureed fruit

1/4 Cup water

1 Tablespoon powdered Sugar (optional)

In small sauce pan, heat ( on medium high heat) all ingredients, until mixture starts to boil. Turn heat to medium, stirring continually and cook for 2 minutes. Let cool slightly and dip each muffin into glaze, coating the entire muffin. Server for breakfast or snack.

Baked Gluten Free Pork Taquitos


Baked Gluten Free Pork Taquitos

6 ½ inch White Corn Gluten Free soft Tortilla Shells

Cooked Pork Roast, shredded or chopped ( I used left over pork roast)

Chopped Onions

Freshly grated Cheddar Cheese( 1 – 2 cups depending on how many Taquitos you make)

Gluten Free Salsa

Jalapeno, finely chopped ( optional)

Fresh Lettuce, chopped (for topping)

Fresh chopped tomatoes (for topping)

GF Oil ( enough to grease pan and brush tortilla shells, about 3 tablespoons)

Preheat oven to 350*F.


Lay soft tortilla shells on flat surface and fill with about 2 Tablespoons of pork per taquito. Layer onions, cheese, jalapeno, and salsa, about 1 -1/2 tablespoon each, on top of pork and roll tortilla shell. Lay each filled shell into a greased baking pan, with seam side down, so they don’t unroll. Continue to fill and roll tortillas until pan is full. Brush tops of rolled shells generously with GF oil and bake uncovered for 20 – 25 minutes, or until shells start to lightly brown and turn crisp. Remove from oven and top with cheese, lettuce, or any toppings you desire. We like to also add chopped tomatoes and more salsa.

Please note: You need to work quickly with the GF tortillas, they tend to dry out fast.

Gluten Free Cowboy Cobbler


Gluten Free Cowboy Cobbler


2 Cups all-purpose Gluten Free Flour ( I use Tom Sawyer/Betty Crocker GF)

1  1/2 Cup white granulated Sugar(reserve ½ cup for filling)

1 Teaspoon GF Baking Powder

1/4  Teaspoon Baking Soda

1 Large Egg beaten

1 Cup Water


2 Cups fresh or frozen Fruit ( I used frozen Dark Sweet pitted Cherries)

2 Tablespoons Cold butter chopped ( reserve 1 tablespoon for topping)

Preheat oven to 375:

In medium mixing bowl whisk together flour, sugar, baking powder, and baking soda.  Add water and beaten egg, whisk until all lumps are gone. Prepare 10 inch cast iron skillet, by completely greasing bottom and all the way up the sides. If you are using fresh fruit, such as blueberries, wash and drain fruit. Pour half of the batter into bottom of skillet, spreading completely to the edges of skillet. Then add fruit, arranging almost to the edge of the dough, but not touching the outside edge of the skillet. Top fruit with ½ cup sugar, and dot with 1 Tablespoon cold butter. Pour remaining batter over and completely covering fruit. Bake for 30-35 minutes or until starting to brown. Dot with remaining butter and sprinkle sugar over the top ( about 1 tablespoon). Bake another 5 minutes. Remove from oven and serve warm. Enjoy!

If this were made over an open fire, I would use a cast iron Dutch oven and it would be covered by the lid, with hot coals stacked on top so it could bake.

Gluten Free Oatmeal Spicey Cake

Spicy Oatmeal CakeThis is a repost of a cake that I did earlier.

Gluten Free Spicy Oatmeal Cake
1 Cup GF Quick-Cooking Oats ( Bob’s Red Mill)
1 ½ Cups all Purpose Gluten Free Flour (I use Betty Crocker GF / Tom Sawyer GF Flour Mix ( ½ & ½))

(Note if you cannot find Tom Sawyer GF Flour, just use Betty Crocker GF Rice flour blend and 1/4 teaspoon xanthan gum)
½ Cup White Granulated Sugar
1 Cup Packed Pure Brown Sugar
1 ½ Teaspoons Additive Free Ground Cinnamon
¼ Teaspoon Additive Free Cloves
½ Teaspoon Additive Free Ground Nutmeg                                                                                                                                                                                                                                            1 Teaspoon Baking Soda
½ Teaspoon GF Baking Powder
1 Stick Melted unsalted Butter
1 Cup Water
2 Eggs
1 Tablespoon Pure Molasses
In large mixing bowl, mix flour, water, & eggs. TIP- Refrigerate for 20 – 30 minutes. ( to let rice flour soak up liquids) Preheat oven to 350* Remove from fridge, and add melted butter, and other ingredients. Mix with mixer just until blended (don’t over mix). Pour batter into a greased and floured (with GF flour) 9×13 cake pan. Bake for 35 minutes or until toothpick inserted in center of cake comes back clean. Remove from oven and add icing while cake is still warm. When cake is topped with icing, place back in oven under broiler for about 2-2 ½ minutes or until icing starts to bubble. Let cool and serve. Pecan Coconut Icing
1 Stick Melted Butter ( ½ Cup)
1 Cup Packed Pure Brown Sugar
1 Cup Additive Free Coconut
1 Cup Chopped Pecans

Gluten Free Garlic Scallion Bread


Garlic Scallion Bread

1 3/4  Cups Gluten Free All Purpose Flour ( I use Tom Sawyer/Betty Crocker GF Flour Mix (see GF flour mixes)

Note: If you use another flour that does not have xanthan gum, then you must add it. Using GF Better Crocker flour alone also needs ¼ teaspoon xanthan gum  added  

1/4 Teaspoon Salt

1/4  Teaspoon Baking Soda

1 Heaping Tablespoon Gluten Free Baking Powder

1/2 Cup Pure Egg Whites

1 Stick of melted Butter ( or ½ cup of oil)

2 Large Cloves of Garlic minced (or 1 Tablespoon of the GF jar minced garlic)

1 small Green Scallion finely chopped

In large mixing bowl whisk together flour, salt, baking soda, and baking powder. Then add egg whites, butter, garlic and scallions. Gently fold liquids and flour together until all dry ingredients are wet. Don’t over mix! Cover mixing bowl and store in refrigerator at least 30 minutes.

When you are ready to bake rolls, remove from fridge and prepare yeast mixture below.

Yeast Mixture:

1/4 Cup White Granulated Sugar

1/4 Cup Scalded Milk (in microwave about 35-40 seconds)

1/4 Cup Cold tap water

1 Heaping Tablespoon Dry Active Yeast

In medium glass mixing bowl, add sugar, scalded milk, & water. Stir to dissolve sugar. Temperature should not be over 110 degrees. (It will kill the yeast) Add yeast and mix with plastic whisk. Set aside and let it foam about 10 minutes. I like to set it near the stove to keep it warm.

Preheat oven to 325*F.

When ready to bake, pour batter into a greased and floured ( with GF Flour) 9×7 inch loaf pan or Baggett pan. I like to brush the dough with melted butter and let it rise in a warm place for 15-20 minutes.  Remember to place a 9×13 inch pan half full of water on bottom rack of oven. Place loaf pan on top rack, above the  water and bake for 30 minutes. Remove water and bake for another 20 – 25 minutes, or until tooth pick inserted into center loaf comes out clean. Remove from oven and cover with cloth and let cool. Serve warm with butter, or toast and serve with your favorite spaghetti and meatball recipe. Enjoy!

Amazing Gluten Free Cake

Jennys GF Watch CakeGluten Free Clock Cake

I am so excited to show everyone this beautiful Gluten Free cake, made by Jenny Swift. Jenny is a hobby baker that hopes to start her own cake business soon. Jenny has no formal training, but is very talented in unique cake decorating! She has only been decorating cakes in the last year, but has been Gluten Free for the last nine years, after being diagnosed with Coeliac Disease. Jenny has her own blog, “Jenny’s Gluten Free Blog and Recipe Forum” . Jenny says everything on the cake is eatable except the jewels in the watch, and it is all Gluten Free!

Jenny’s cake just proves Gluten Free doesn’t have to be ugly or tasteless! I applaud Jenny for her efforts, and hope this encourages Jenny and others to keep making GF food beautiful!

Apple Cinnamon Muffins and Doughnuts


Apple Cinnamon Muffins or Doughnuts

1  3/4 Cups All Purpose G F flour, with xanthan gum already added ( I use Tom Sawyer, Betty Crocker GF flour mix, see flour mixes)

2 Teaspoons additive free ground Cinnamon

1/2 Tablespoon Baking Powder

1/4 Teaspoon Baking Soda

1 Teaspoon Active Dry Yeast

1 Cup Packed Pure Brown Sugar

2 Eggs beaten

1/2 Stick softened Butter (or ¼ cup gf oil)

1 Cup additive & sugar free Applesauce

1/2 Cup pure sweet Buttermilk

(optional 1 Cup chopped pecans)

In large mixing bowl whisk together flour, cinnamon, baking powder, baking soda, yeast, and brown sugar. Add eggs, butter, applesauce, and buttermilk. Mix on high just until smooth. Don’t over mix. Let batter rest for about 15- 20 minutes. Then fold in pecans. Preheat oven to 325*F. Using a ¼ cup ice cream scoop fill each muffin cup with batter. If you don’t use the muffin papers then you must grease and flour your muffin pan. If you are making doughnuts, grease a non-stick doughnut pan and fill each doughnut place with batter almost to the top. Bake muffins for 28- 30 minutes and doughnuts for 25 minutes. This recipe will make a dozen small cupcake size muffins and 6 doughnuts.


2 Cups additive free Powdered Sugar

1  1/2 Teaspoon additive free ground Cinnamon

1/3 Cup warm tap water

Whisk until smooth and dip or brush muffins and doughnuts with glaze. Enjoy for breakfast or treat!

More Gluten Free Baking Tips


More Tips and Tricks for Gluten Free Cooking

Gluten Free flours have gotten a lot better over the years, but there are still some tips that will help you a lot in exchanging regular wheat flour for Gluten Free flour.

  1. Right off the bat, NO I have not found a GF flour that you can just exchange in the same amounts that you would use in wheat flour. It just doesn’t work the same.
  2. There are so many different blends of flours, some use corn starch, or potato starch, or tapioca starch, (none of them are the same) and they do not react the same to the other ingredients in the recipe. That is why so many Gluten Free recipes fail. When you figure out the positive chemical reaction for each GF flour. Then you will have a successful recipe! That is why I name each Brand of flour I use in all my recipes.
  3. A lot of the Gluten Free Flour blends have a rice base. Some are bean flour. Rice and Beans are both hard when they are dry, so in order for them not to have a gritty texture, you must let the dough or batter set for a while and soak up the liquids before baking or cooking. Except fried foods, when fried at high heat the rice flours become crisp not grainy. Also the flours absorb oils better than it does butter, if the butter gets cool. But you also give up a lot of flavor when using oil.
  4. Because Gluten Free flours are heavier than wheat flour, it takes gluten free flours longer to rise than wheat flour. So I add more baking powder and more yeast than I did for wheat flour. I also let most of my dough set longer in a warm place to rise. (Except my sour dough, it doesn’t need the extra time) The warmth of steam, seems to help activate the yeast so it can rise. So when I start to bake a loaf of bread, I will start a pot of water to boil on the back of the stove.
  5. When baking Gluten Free yeast breads, you should not try to punch down the loaf for a second rise. Most Gluten Free dough will not rise a second time. When it rises, it is ready to bake.
  6. Baking times usually will be at a lower temperature setting, but they will need to bake longer. Most of the time I will use 325*F. setting and about 10 -12 minutes longer baking time. It depends a lot on your type of oven, and the thickness of the item you are baking. For instance, bread dough will always take longer to bake than a cake batter.