Gluten free blueberry pancakes

As much as I've raved and raved over Pamela's gluten free baking mix ( you can get it at Stop and Shop in the baking aisle), this is the first time I've used it for pancakes, and guess what, they were a HIT!! I strayed a bit from the directions on the back of the package, so I'll tell you what I did....

You will need:

1 1/4 cups of Pamelas gluten free baking mix
1/2 teaspoon aluminum free baking powder 
2 tablespoons of raw sugar
juice of half a lemon
1 large egg
3/4 cup of water
1 tablespoon of oil
1/2 cup of frozen blueberries
Olivio butter
Real maple syrup

Mix all ingredients together except blueberries...Spoon a ladle of  batter per pancake on to a hot oiled skillet (medium-medium low) and drop frozen blueberries onto batter..when lightly brown flip over and cook on other side about 1-2 minutes. Serve hot with olivio butter and real maple syrup!! Delicious!

White Chunk Cookies

These are crispy on the edges and chewy in the middle.

 You will Need:
2 -1/2 cups gluten free all purpose flour mix (Not a soy based brand, rice based works best)
*see note at bottom to make your own mix
2 tsp of Guar gum, unless it is included in your mix
* guar gum is a binder that can be found at any health food store, it replaces the gluten by helping to hold the flour together
1/4 teaspoon salt
1/2 teaspoon of baking soda
1 cup of softened butter or Olivio butter spread
3/4 cup of packed brown sugar
1/4 cup of white sugar
2 eggs
1/2 teaspoon of almond extract
1 1/2 cups of white chocolate chips
1 cup of coconut
1/2 cup of thin sliced almonds crushed
1 cup of mini marshmellows

Cream together the butter and sugars, egg, and almond extract. Add baking soda and then add flour and salt. Lightly mix until blended (don't overmix) and then gently stir in chocolate chips, coconut, almonds, and marshmellow. Drop by rounded teaspoonfuls onto an ungreased baking sheet and then bake 22-25 minutes at 300 degrees

To make your own flour mix: This will make 4 1/4 cups of flour

• 2 1/4 cups brown rice flour
• 1/4 cup potato starch
• 2/3 cup tapioca flour
• 3/4 cup sweet rice flour
• 1/3 cup cornstarch
• 2 teaspoons xantham or guar gum

Beef Stew with Homemade Gluten Free Rolls

You will need
2 pounds of stewing beef cut in to chunks
3 celery stalks
3 large carrots
Small potatoes (about 10 cut in half)
1 large yellow onion
I small package of baby bella mushrooms cut in half
1/4 cup of brown rice flour
1/4 cup of corn flour
2 1/2 cups of beef broth
2 tbs of olive oil
Seasoned salt
Fresh cracked pepper
3 bay leaves
1 sprig of rosemary
1 sprig of Thyme
1 tbs of sugar
Instant Potato Mix (optional)

In a large ziplock bag place beef cubes, seasoning, salt and pepper, sugar, flour, and shake vigorously.
Put floured beef in the bottom of crockpot. Place cut veggies on top along with fresh herbs. Do not stir. Pour beef broth and olive oil over the top and cover and cook on high setting for 5 hours until meat is tender. Meanwhile make the rolls.When the beef stew is finished, for a thicker stew, add some instant potato flakes! I generally don't do this, I like a more soup-like stew :)

For the rolls, the prep is super easy but the rise time takes awhile. If you start it when you start the crock pot, you should be fine, just go about your day and remember to check in and punch it down a couple times.

You will need:
1 package of gluten free sandwich bread mix -yeast packet should be included (I use glutino, $3.99 at Stop and Shop!- health food section
1/2 cup of corn flour
1/2 cup of rice flour- more as needed
2 eggs plus 1 egg white
1/4 cup melted butter
1 3/4 cup of coconut milk- health food section
1/4 cup of sugar
1 1/2 tsp salt
1 tsp vanilla
1 tsp cider vinegar
melted butter for top

Dissolve the yeast in warm coconut milk, melted butter, and sugar until bubbly.

Beat the eggs and add salt, cider vinegar, and vanilla, plus provided flour mix. Add the yeast mixture and beat with an electric mixer for about 2 minutes. It will look like cake batter.

Gradually add the corn and rice flour until dough pulls away from side of bowl, and beat about 3 minutes more with a wooden spoon. The dough will be sticky, but elastic.

Let the dough rise in the bowl until doubled. (If you put the bowl near the crockpot it will be nice and warm)Punch down the dough and let it rise again

Preheat oven to 350 degrees

Scoop the dough into a loaf pan in spoonfuls to create rolls, let it rise again, this will be the 3rd rise

Top with melted butter and bake for 30 minutes. Enjoy hot with beef stew!!!

Even the gluten eaters will love this bread!! Trust me!! It's dense and delicious, you really can't tell the difference ;)

A Bread Making Tip When Using a Mix

I try to make fresh baked gluten free weekly and generally use a mix. My favorite is Glutino's Favorite Sandwich Bread Mix. However, I do it a little differently to create an excellent texture and flavor. Generally, they don't provide enough flour and the batter looks like cake batter, not bread. I;ve found if you add a little extra flour, it balances out the mix.

Note: When making gluten free bread from scratch you have to add xantham gum or guar gum as a stabilizer..the general rule is 1 tsp per cup of flour...I like the bread mix because this is already included!!

You will need: 1 package of glutino gluten free bread mix
3 eggs
Vegetable oil as directed on package (I use safflower oil and add a little extra)
warm coconut milk instead of water as directed on package
Bob Red Mills Buckwheat Flour (yes buckwheat is gluten free)
Bob  Red Mills Corn Four (not cornmeal)
Bob Red Mills Brown Rice Flour
Mix the flours 1/2 rice flour 1/4 buckwheat and 1/4 corn flour per cup
dash of nutmeg
1/4 cup of sugar
1 Tbs pure vanilla extract
1 tsp salt
1 Tbs apple cider vinegar






Let the provided yeast and 2 tablespoons of sugar dissolve in the warm (not hot) coconut milk ( in place of amount of water directed on package)

Add eggs (I use 3 instead of 2) and remaining package ingredients plus sugar and nutmeg

Beat well with a electric mixer for about 2 minutes. The dough will be very sticky, and gradually, little by little, add a mixture of the buckwheat (go VERY light on the buckwheat or your bread will look grey), corn and rice flour (switch to a wooden spoon and fold until dough becomes elastic and pulls off the side of the bowl)....Beat in the folding motion for about 2-3 additional minutes. *Your arm will be sore lol

Let dough rise in an oiled bowl in a warm place until double..about 45 minutes

Punch down and rise again...this is important it creates a dense texture!

With oiled hands create two loafs and let rise again until double..this will be the 3rd rise

Preheat the oven to 350 degrees and bake for 30 minutes...Let the bread cool and slice...store the slices in a ziplock bag in the freezer and toast them as needed!! The best gluten free bread you will ever eat!!! So yummy!!!

Grandma's Carrot Orange Bread

This is everyone's favorite around the holidays, so I thought I would try a "gluten free version" This makes 2 large pans of rolls, so if you want cut the recipe in half.

Stir until dissolved

3 Cups of Warm (not hot) water
3 Packages of Yeast
1 tsp sugar

-When yeast is bubbly

-add 3/4 cup of sugar plus 1 cup of orange juice
-add 2-3 tsp of salt
- 1 cup of grated carrot
- 1 cup of vegetable oil
-3 beaten eggs
-1 tsp grated orange rind

Slowly stir in 3 cups of all purpose gluten free flour mix (I use King Arthurs) Note: Try to find a mix that uses mostly brown rice flour and stay away from soy flours..the texture sometimes suffers!

Continue to add flour..about 5-6 cups total (sometimes more) and beat in bowl with a wooden spoon using a folding motion until it forms a soft elastic dough..about 5-10 minutes (This gluten free flour has a tendency to be too sticky to knead

Oil or butter a large bowl and let rise in a warm place until double..about 45 minutes..punch down and let it rise again until double.

Prepare filling
3 tsp of orange rind and 1 cup of raw sugar

Butter a large baking dish and form small balls of dough to create half "rolls" top the rolls with the sugar topping and then put another small ball of dough on top of the sugar..brush lightly with melted butter and let rise a third time until double

Bake in a 350 degree oven for 30 minutes



Homemade Gluten Free Flour Mix

2 1/4 cup brown rice flour

1/4 cup potato starch flour

2/3 cup tapioca starch flour

3/4 cup sweet rice flour

1/3 cup corn flour

4 teaspoons guar gum

Chicken Parmesan

A  favorite in our house!

You will need:

4 chicken breasts pounded to about 1/2 inch
1 1/2  cups of brown rice flour
2 eggs
extra virgin olive oil
splash of dry white wine
Marinara tomato sauce
Fresh mozzerella
garlic powder
salt and pepper
fresh italian parsley minced
Your favorite gluten free pasta


Start by generously seasoning the chicken breast with garlic powder, salt and pepper. Dredge chicken in egg first and then in to flour. Repeat so it is "double dredged" Place chicken in to preheated pan with olive oil and cook over medium heat until lightly browned on both sides and cooked through (about 5 minutes on each side) add a splash of wine and some additional garlic powder and salt. Meanwhile prepare pasta and set broiler to "high" Top each chicken breast with a bit of sauce and fresh mozzerella and cook under broiler until cheese melts. Serve on top of pasta and sprinkle with parmesean!

Mozzarella and tomato meatloaf

This meatloaf is delicious. You'll need a simple gluten free cornbread to use as a filler. You can bake the cornbread first and then serve the remaining cornbread with the loaf as a side. I got my cornbread recipe from gluten free mommy  http://glutenfreemommy.com/gluten-free-cornbread/

While the cornbread is cooking you will also need to roast your garlic. Simply cut off the top of a head of garlic sprinkle with salt and olive oil and cook on a  baking sheet at the same time as the cornbread. 400 degrees for 20 minutes


You will need

1 1/2 pounds of ground beef 80% lean (You may also use a meat mixture if preferred such as pork, veal or lamb)
 1 egg
1/2 cup crumbled cornbread
2 tablespoons of olive oil
1 small container of marinated mozzarella ball and tomato salad in olive oil ( cut the tomatoes and mozzarella in halves)
1 small onion minced
1 head of roasted garlic removed from skins and mashed
seasoned salt
black pepper

Preheat oven to 325 degrees

Combine meat mixture with all remaining ingredients and form in to a large loaf. Bake at 325 for about 1 hour and 10 minutes. Serve with mashed potatoes and green beans..Enjoy!



I made another recipe using roasted garlic and tomato and mozzarella...I didn't take a picture of it but it was sooo good...this was a vegetarian pasta dish..

Roasted Tomato and Mozzarella Pasta:

You will need:

1 cup of cherry tomatoes 
1 cup of fresh mozzarella balls
1 head of garlic
Fresh basil minced
1/4 cup of olive oil
splash of dry white wine
1 pound of your favorite gluten free pasta (I used a corn based fettucini)

Preheat oven to 400 degrees. Cut top off garlic head and sprinkle with olive oil and salt. Place tomatoes on the same baking sheet as garlic and sprinkle with olive oil and salt as well. Roast for 30 minutes until garlic is soft and tomato skins burst. Meanwhile cook your pasta until el dente and drain. Toss pasta with garlic pressed from their skins, roasted tomato, mozzarella balls, basil, olive oil and wine and return to low heat for about 2 minutes. Sprinkle with salt and pepper and serve hot with a crusty gluten free bread. Delicious!