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Showing posts from October, 2015


1 20oz (about 5 c) box Better Batter Gluten Free Pancake and Biscuit Mix (or any other GF pancake/biscuit mix)
1 1/3 – 2 c water, milk, or nondairy sub
2 eggs (optional) 1 cup white sugar (raw sugar)
1 Tbsp cinnamon
1-2 sticks melted butter or margarine (smart balance or similar) 1 cup packed brown sugar
1 1/2 sticks butter or margarine (3/4 cup) (smart balance or similar)
Raisins or nuts, optional (2 c) Preheat oven to 350 degrees F and heavily grease or butter a 9-10 inch tube pan. Mix pancake and biscuit mix, water or milk, and optional eggs in a mixing bowl for about 30 seconds, or until a sticky dough is formed. Allow to sit while you mix white sugar and cinnamon in a medium sized bowl. Take the biscuit dough dip a tablespoon into melted butter or margarine. Drop bread globs by tablespoons or cookie scoops into the butter, and then into the cinnamon sugar mixture, shaking to coat all surfaces. Working quickly and gently, Arrange pieces in the bottom of the greased pan. Sprinkle …


Have fun and be safe today! #HappyHalloween #trickortreat

Butternut Squash Bread

I can't remember how I got hooked on Butternut Squash but it happened a couple of years ago. I use butternut squash instead of sweet potatoes for Thanksgiving...(you'll see) and my  mom uses it in a more savory way with or should i say in her bean/curry recipes. I think this is an awesome idea and this bread should taste amazing. i will try this!
Ingredients:1 cup butternut squash purée2 eggs1/2 cup vegetable oil1/4 cup water1 cup white sugar (raw sugar)1/2 cup brown sugar1 3/4 cups all-purpose flour (GF flour mix, I prefer BRM 1 to 1 GF flour mix)1 teaspoons baking soda1/2 teaspoon kosher salt2 teaspoons ground cinnamon1/2 teaspoon ground nutmeg1/2 teaspoon ground cardamom* BRM = Bob's Red Mill Directions:
Preheat oven to 350°F (175°C). Grease and flour one 8.5 x 4.5 x 2.5 inch loaf pan.In a large bowl, mix together the butternut squash puree, eggs, oil, water and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, …

Simple Sausage Gravy and Biscuits

Just in case you don't know how to make sausage gravy... I can't wait until I make Sausage gravy and Biscuits!!!!

Ingredients 1 pound ground sausage (make sure it's allergy free)1/2 teaspoon salt (kosher salt)1/2 teaspoon pepper2-3 tablespoons all purpose flour (GF flour mix)2-3 cups milk (non dairy or lactose free)
Instructions Preheat a large frying pan over medium heat. Add sausage, using wooden spoon break sausage up into crumbles. While cooking, season meat with salt and pepper. Once meat is completely cooked, Sprinkle flour evenly over meat, then stir to coat.Slowly add 2 cups milk to sausage while stirring. Let come to a low boil, stirring occasionally, will take less than 5 minutes. Add more milk if gravy is too thick. Serve over biscuits split in half. Notes

Baking Powder Bread (No Yeast)

• 4 cups flour (Bob's Red Mill GF One to One flour mix)
• 1 teaspoon salt (kosher salt)
• 1 tablespoon sugar (raw sugar)
• 7 teaspoons baking powder
• 1 medium-sized, cold, boiled potato (3/4 c mashed potatoes can be used)
• 2 cups milk (water may be used) (if using milk, non dairy/lactose free)

Click the word "Directions" for the link. The complete directions are listed on the original website.


I absolutely, positively, LOVE caramel popcorn!!!! I know it's early in the morning but it's never too early for this! 

SALTED CARAMEL POPCORN(makes 16 cups) Ingredients 1/2 cup unpopped popcorn kernels1 tablespoon oil (I use olive oil)1 cup salted butter (smart balance)1 cup light brown sugar1/2 cup maple syrup1 teaspoon vanilla extract1 1/2 teaspoons kosher salt, divided1/2 teaspoon baking soda1 cup whole almonds (optional)Directions Preheat the oven to 300F and line baking sheets with parchment paper.In a large, lidded saucepan, warm 3 kernels with the 1 tablespoon oil. If you don’t have a pan large enough to handle about 12 cups of popcorn, make in two batchesOnce those three kernels pop, add the rest of the corn kernels to the pan and shake to coat with oil. Put the lid on the pan.Pop the corn, shaking the pan occasionally until the popping slows.Empty the popped corn into a large mixing bowl, and try to pull out as many unpopped kernels as possible so they don’t end up in th…

5-Star Cheeseburger Casserole

I think this is worth trying, I'm not sure if the The Lil Chef will eat it but I'll make it anyway and see what happens.

Not only is it quick and easy, but it’s also low in fat and calories.
5-Star Cheeseburger Casserole

Prep time 20 mins Cook time 15 mins Total time <

Chicken & Dumpling Casserole

I feel it's casserole season! I love chicken and dumplings but usually it's so time consuming. I found this recipe to be really easy. I will have to try this out! I think this would also be good for leftover chicken. If you make it before I do let me know what happened!

Chicken & Dumpling Casserole

3-4 cups of cooked chicken 2 cups chicken broth (GF, YF)1/4 cup unsalted butter (Smart balance)1 cup flour (GF flour mix, I prefer Bob's Red Mill 1 to 1 GF flour)1 1/4 tsp baking powder1/4 tsp salt (kosher salt)1 cup milk (non dairy or lactose free)1 can Campbell's cream of chicken soup (refer to my "cream of" base post)

Preheat oven to 400.

Melt butter in the microwave and pour into bottom of a 9x13 pan.  Shred the chicken and spread it on top of the butter.

Whisk together the milk and the flour, baking powder and salt.  Slowly pour over the chicken.  Don't stir.

Whisk together chicken broth and cream of chicken soup. Pour soup over the flour and milk mixture.  …

GF Non Beer Batter Update

Ok, so I made the GF non beer battered fish the other day and I was so excited but it just didn't sit well with me (The Lil Chef liked it though). I decided to try the shrimp in the same batter and now I'm mad that I just figured this out/thought about doing this!!! This was majorly freaking GOOD!!! I may not do fish again for a WHILE but I will definitely be revisiting the shrimp sometime REALLY soon!!! (I'm thinking New Year's Eve perhaps)

Gluten Free Doughnut Holes

This recipe originated from Sarena Shasteen - The Non-Dairy Queen via pinterest
Gluten Free Glazed Doughnut Holes (makes about 24)
1 cup water 6 TBSP dairy free butter 10 drops vanilla stevia or 2 tsp sugar 1/2 cup brown rice flour ( Bob's Red Mill) 1/2 cup gluten free all purpose flour ( Bob's Red Mill) 1/4 tsp baking powder 3 eggs
Glaze 1 1/2 cup powder sugar 2-3 TBSP water (1 TBSP at a time)

Combine the water, butter, salt and stevia (or sugar) in a sauce pan. Bring to a boil, stir to combine. When butter is dissolved, add the flours and baking soda, stir to bring together into a ball. Turn off the heat and allow the dough ball to sit for 5 minutes to cool slightly. Add eggs one at a time to the dough ball and stir to combine completely before adding the next egg. 
Heat oil to 375 degrees. 
I used a small cookie scoop to make these. You will scoop about 2 TBSP of dough into to the oil (carefully). Do this in batches, but don't overcrowd the pot. Turn the doughnuts over when the downsi…


The holiday season is coming and no one likes to be left out especially those of us with Food Allergies or Intolerances. I LOVE LOVE LOVE bread and rolls and it's one of the things I cannot eat, if it's not the gluten it's the yeast. I'm looking forward to being able to eat rolls with everyone else for the holidays.

PREP TIME 10 mins COOK TIME 20 mins TOTAL TIME 30 mins Very soft and fluffy dinner rolls without yeast. Secret ingredients are yogurt, olive oil and baking powder. Author: zerrin Serves: 40 rolls INGREDIENTS 5 teaspoons baking powder2 cups plain yogurt (0% greek yogurt)1 cup olive oil2 teaspoons salt (kosher salt)2 teaspoons sugar (raw sugar)5 cups all purpose flour (GF flour mix, I prefer Bob's Red Mill One to One GF flour mix)½ to 1 cup whole wheat flour (GF whole grain flour)1 yolk


(American breakfast quick bread)