Gluten Free Cheddar Garlic Biscuits

Go make these - NOW. But warning: you will be tempted to eat them all!!

Cheddar Garlic Biscuits

GF Cheddar Garlic Biscuits

Makes about 24 biscuits.

2 1/2 cups gf flour blend (use this one!)
1 teaspoon real salt
4 teaspoons baking powder
1/2 teaspoon garlic powder
1 teaspoon Italian spices
12 tablespoons cold butter
2 cups shredded cheddar
2 cups milk
4 tablespoons butter
1 tablespoon minced garlic

Preheat oven to 425 degrees. In a bowl, mix together dry ingredients. Then cut in butter. Stir in cheese then add milk to form a sticky batter. Drop by spoonfuls onto a pan and bake for 15 minutes. While cooking, melt additional butter and garlic over stovetop and then brush on biscuits when you pull them out of the oven.

Enjoy every bite (even if the dairy messes up your stomach haha!) - worth it.

Gluten Free Soft Flour Tortillas

Tortillas were one of the first foods that we QUICKLY learned to just live without when we had to go gluten free for my son back in early 2011. I remember we bought brown rice tortillas from Trader Joe's and sat down to have them as burritos and basically just cried as we realized they were practically inedible. We've lived without tortillas for years and it's been fine, but I finally decided to try my hand at making them! I am happy to say that my FLOUR BLEND worked sooo well in this recipe! I adapted the recipe from here. Give it a try and let me know how it goes!  This is part of my Real Food On A Budget Challenge where I am trying to spend only $500 on food for a family of six during the month of September. See my plan HERE!

Gluten Free Tortillas
Gluten Free Tortillas

Gluten Free Soft Flour Tortillas

Makes enough for a big family, plus leftovers

4 cups all-purpose gluten free flour blend
2 tablespoons organic white sugar
1 teaspoon baking powder
1 teaspoon real salt
4 teaspoons xanthan gum
4 tablespoons non-hydrogenated shortening
1 1/2 - 2 1/4 cups water

Mix together the flour blend, sugar, baking powder, salt, and xanthan gum. Cut in the shortening until it is small and resembles sand. Add the water and mix well, adding more water as needed until a nice dough form. Heat a skillet on medium-high heat. Roll out tortillas with plenty of flour, then cook each one until done. 

*I have not tested this recipe with any other flour blend

The BEST Gluten Free Flour Blend

We've been gluten free for over 5 years. That means I've tried A LOT of different flour blends - both store-bought and homemade. This flour blend is hands down the best we've used! It's easy to put together, works in a variety of baked goods (cookies, crepes, muffins, pizza crust!), and the taste and texture are wonderful. The coolest thing is that no xanthan gum is needed! Often times, xanthan gum can cause problems like gut irritation, so I try not to use it. The other thing about this flour blend is that it is made up of "safe starches" according to the Perfect Health Diet, a diet especially meant for healing from chronic disease. I could not be happier to share this blend with you!

The BEST Gluten Free Flour Blend

In a large ziploc bag or other container, combine:

8 cups brown rice flour
2 cups tapioca flour
3 cups potato starch*

Store in the pantry and use as a 1:1 replacement for flour. 

*Make sure to use potato starch, NOT potato flour. There is a big difference!

Oh and hey! Just because I wanted to say THANK YOU (!!) to all of you for following along on my journey, I decided to put a coupon code in my shop - use the code YOUARELOVED to take 20% off anything in my shop! Mwah <3

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Gluten Free/Vegan Banana Muffins, naturally sweetened

Mmmm. The other day, I had a TON of bananas that were too ripe to freeze for smoothies so I decided to make a TRIPLE batch of banana muffins for my kids. They were a total hit! They gobbled up a bunch and we stuck the rest in the freezer for another day.

Banana Muffins
Gluten Free/Vegan/Naturally Sweetened

3 ripe bananas, mashed
2 tablespoons ground flax seed + 6 tablespoons water, mixed
1/4 cup olive oil or coconut oil
1 tablespoon honey
1 cup coconut sugar
1 1/2 cups gluten free flour blend*
2 teaspoons baking powder
3/4 teaspoon xanthan gum
1/2 teaspoon real salt
2 teaspoons pure vanilla extract
1 teaspoon cinnamon

Preheat the oven to 350 degrees. Line a 12-muffin pan with cupcake liners.

In a mixing bowl, combine the mashed bananas, flax seed slurry, oil, and honey. Mix well. Then add the rest of the ingredients and beat until the batter is smooth and sticky.

Spoon the batter into the muffin cups. Bake in the oven for 15-20 minutes until the muffins are a nice golden color and a toothpick inserted comes out clean. Cool and then serve.

*DIY Gluten Free Flour Blend

4 cups brown rice flour
1 cup tapioca starch
1 1/2 cups potato starch*

Mix well to combine and store in the pantry until use.

*IMPORTANT NOTE: Be sure to use potato STARCH, not potato flour. They are different ingredients!