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

Like what you see? Share with your friends! xoxo

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!

The Life-Changing Loaf of Bread Paleo-ized

Remember my GLUTEN FREE VEGAN SEED BREAD?  And how I wanted to make it Paleo? I am soooooo happy to share that I finally tried to convert the recipe and it worked! Perfectly! I am so excited! It tastes almost exactly the same as the original bread and has a very similar texture. If you are on a restricted diet or eat paleo, this bread will knock your socks off! Disclaimer: it is not intended to be a sandwich-y bread. It is thick and best eaten plain (so yummy!) or toasted and topped with delicious grass-fed butter. The best part is that it's probably the easiest bread you'll ever make! Give it a try!

The Life-Changing Loaf of Bread Paleo-ized
(Grain free, Vegan)
Makes 1 loaf, adapted from My New Roots

1 cup sunflower seeds
1/2 cup hemp seeds OR flax seeds
1/2 cup chopped hazelnuts OR almonds
1/2 cup finely shredded unsweetened coconut
1 cup blanched almond flour
2 tablespoons chia seeds
4 tablespoons whole psyllium seed husks (or 3 tablespoons if using powdered)
1 teaspoon Real salt
3 tablespoons olive oil
1 - 1 1/2 cups filtered water
handful of sesame seeds

Combine all of the dry ingredients in a bowl and mix with a fork. Next, add oil and 1 cup water to the dry ingredients and stir well. Add more water, if needed, until the dough is thick but easy to stir. Line a loaf pan with parchment paper (don't skip this step!) then pour the bread batter into the lined loaf pan. Press down with a spatula to smooth out the batter and flatten the top. Sprinkle with sesame seeds. Let the bread sit on the counter for 1-2 hours. Place the loaf pan in a preheated 350 degree oven and bake for 20 minutes. After 20 minutes, remove the bread from the pan and place it directly on the rack (while still sitting on the parchment paper). Continue baking the bread for another 40 minutes (60 minutes total). The bread is done when it is golden brown and aromatic. Cool completely before slicing. Enjoy!

Grain Free Cinnamon Swirl Bread

This bread is moist and cake-like. It goes perfectly alongside some bacon for breakfast! It is also legal on the Full GAPS diet. It is also Paleo.

Grain Free Cinnamon Swirl Bread

(GAPS Legal)

1 cup coconut flour

8 eggs

2/3 cup yogurt (dairy or coconut)

3/4 cup honey

1/2 teaspoon baking soda

1/2 teaspoon salt


3 tablespoons cinnamon

1/4 cup honey

1/4 cup ghee, butter, or coconut oil melted

1/4 cup chopped pecans (optional)

Preheat oven to 350 degrees. Combine the first set of ingredients and blend well either in the blender or with an immersion blender. Grease a 9x13 pan with butter or coconut oil and pour the mixture in. Next, combine the last four ingredients in a small bowl and mix well. Pour evenly over the top of the mixture in the pan and using a knife, swirl back and forth to incorporate it into the batter slightly. Place in the hot oven and bake for about 30 minutes or when a toothpick inserted in the middle comes out clean. Let cool slightly, then serve.

Gluten Free Vegan Seed Bread

When I saw this post on the blog, My New Roots, I was ecstatic. I am a bread lover at heart. Gluten free bread is not the best though, let's face it. But, finally a recipe that was both nourishing and tasty! I made it right away and we fell in love with it instantly. I've now made it more times than I can count and have adapted the recipe to suit our needs. It is now nut free and sugar free. My goal is to produce a version that is grain-free as well. This has the yummiest texture and a deliciously nutty flavor. Do not eat it with the intention that it will replicate a normal slice of bread - it won't. However, I don't think you'll be disappointed. It is a piece of seedy delicious heaven!

bread 2.jpg

Gluten Free Vegan Seed Bread

makes 1 loaf, adapted from My New Roots

1 cup sunflower seeds

1/2 cup flax seeds (whole)

1/4 cup chia seeds*

1/4 cup hemp seeds*

1/2 cup gluten free rolled oats

1 cup flaked quinoa

2 tablespoons chia seeds

4 tablespoons psyllium seed husks

1 teaspoon real salt

pinch of unprocessed powdered stevia, optional

3 tablespoons olive oil or melted coconut oil

1 1/2 cups filtered water

Combine all the dry ingredients in a bowl and mix with a fork. Next add oil and water to the dry ingredients and stir well. The dough will be thick but easy to stir. Line a loaf pan with parchment paper (do not skip this step) then pour the bread batter into the pan. Press down with your fingers to smooth out the batter and flatten the top. Let the bread sit on the counter for 2 hours up to overnight. The dough is ready when it retains its shape. Place the loaf pan in a preheated 350 degree oven and bake for 20 minutes. After 20 minutes, remove the bread from the pan and place it upside down directly on the rack (sitting on the parchment paper if you wish) and bake for another 20 minutes. Flip the bread one more time and continue to bake for 20 additional minutes. The bread is done when it sounds hollow when tapped. Cool completely before slicing and enjoy!

*Instead of using 1/4 cup chia and 1/4 cup hemp seeds, you can use 1/2 cup pumpkin seeds if you wish

Comfort Food: Gluten free, Vegan, and Yeast Free Breadsticks

I was going to apologize for the lack of a "real" picture (vs. an Instagram picture), but you know what? I'm not trying to be a food blogger. I don't WANT to be a food blogger. This is a fun hobby and I enjoy sharing recipes with those who may need them...I also enjoy posting at my own leisure and when I'm feeling passionate...so instead of apologizing, here is a recipe for some pretty yummy breadsticks that come very close to the real deal! We used to make breadsticks ALL the time when we were first married, but when we went gluten free several years ago, we gave up many of our bread items. It will be fun to have these again. I don't think my kids even know what breadsticks are! These are gluten free, corn free, dairy free, nut/coconut free, egg free, soy free, refined sugar free, and yeast free. Woo hoo! The best part about this recipe? They are very easy to make.

Gluten Free, Vegan, and Yeast Free Breadsticks

1 3/4 cups gluten free flour blend*

3/4 teaspoon salt

1/2 teaspoon garlic powder

1 teaspoon rosemary, optional

3/4 teaspoon baking soda

1 1/2 tablespoons apple cider vinegar + rice milk to make 1 cup, let sit for 10 minutes

1 1/2 tablespoons apple cider vinegar

2 tablespoons olive oil

1 teaspoon honey

Preheat oven to 500 degrees. Combine gluten free flour blend, salt, garlic powder, rosemary, and baking soda in a bowl. In another bowl, combine soured rice milk, apple cider vinegar, olive oil, and honey. Stir to combine, then add to dry ingredients and mix thoroughly with a fork. The mixture should come together to form a smooth dough. Add more flour, a little at a time if it is too wet (the flour amount above was perfect for me, but if you are using different flours, you may need to experiment).  Take a small amount of dough and roll between oiled hands to create a long snake. Place on a parchment or silpat lined baking sheet, spaced about 2 inches apart. The dough will be slightly sticky, so make sure to put olive oil on your hands in between rolling each breadstick. You may even need to wash your hands in between each breadstick if dough is tacky. When baking sheet is full, spray or brush each breadstick with a generous amount of olive oil. Optionally sprinkle salt and other seasonings on top. Place in preheated oven and bake for 5 minutes or until browned. 

Let cool and enjoy! I'm thinking this would make a really nice pizza crust...I will keep you updated!

*I have been using this blend (found at Costco) and am quite enjoying it. It is free from the top allergens and behaves nicely when using it. If you use another blend, your batter may behave differently, so just experiment with the proportions of flour vs. liquid. If you use another combination and it works, please leave a comment so others can benefit!