I'm so excited to share this next recipe with you!!! They're so yummy. I can't stop eating them. :( If you follow my blog you might already know that I'm pumpkin obsessed. It's a problem- and I should seek help- but for now you can benefit by enjoying this next recipe!

This recipe literally just came to me. I had seen gluten-infested pumpkin dinner rolls on pinterest and thought "Mmmmmm..." but then truly the addition of the cinnamon and sugar was divinely inspired... ;)

I think you're going to be seriously pleasantly surprised by the moistness of these tasty rolls. They're light and fluffy with just the perfect hint of pumpkin. They don't have the texture of a gluten-free bread AT ALL! You know what I'm talking about...that dense, dry stuff you dread. This recipe is different! 

This recipe is versatile as well. To turn them into pumpkin cinnamon rolls simply top with this cream cheese frosting. If you don't care for pull-apart you can simple sprinkle the cinnamon and sugar on before baking. And if you want just a pumpkin dinner simply leave out the cinnamon & sugar all together. 

Enjoy! 

Directions: 

1. Grease 12 muffin tins with coconut oil and set aside. 
2. In a small bowl combine the yeast, sugar, and warm water. Cover with a towel and let sit 6-8 minutes. I usually wait until it has doubled in size. 
3. In a mixing bowl or food processor combine rice flour, potato starch, tapioca starch, xanthan gum, salt, baking powder and pumpkin pie spice. 
4. Add the yeast mixture, egg, pumpkin puree, coconut oil, honey and apple cider vinegar and blend while scraping sides. Mix for 3 minutes on medium speed. (The dough will be thinner than regular bread dough and can not be shaped by hand.)
5. Using a 1 inch cookie scooper, scoop a mound into your cinnamon and sugar. Coat the dough and place into muffin tin. Repeat two more times so you should have a total of three cinnamon & sugar coated mounds in 1 tin. Repeat until all the dough is used. 
6. Pour 1/2 tsp of the melted butter (or melted coconut oil or melted Earthbalance) over the top of each muffin section. (This gives an excellent taste and helps prevent sticking.) 
7. Spray a sheet of plastic wrap with olive oil and place on top of the rolls. Preheat your oven to 350 degrees F. Allow the rolls to raise 15 minutes.  
8. Bake for about 15-17 minutes. (They should be moist but not doughy on the inside.)
   

Store in an airtight container on the counter (not the fridge!) You can freeze these as well.

 

Yummers!...But she keeps eating my props!

Love pumpkin recipes as much as I do??? Check out all my other Gluten Free Pumpkin Recipes HERE. 

I LOVE peaches. I think growing up with peach trees in our backyard did me in. So, imagine my joy when my parents brought me 2 boxes of organic peaches the other day! Yum!!

But um...2 boxes is A LOT of peaches, ha ha! Needless to say I've been drying them, making them into jam, eating them,  and sneaking them into all sorts of recipes. Even my baby is enjoying them in her Peaches & Quinoa Breakfast (a recipe which I'll post soon ps.) 

This next recipe is a great breakfast muffin. The yogurt provides a moist and delicious flavor and the peaches provide all the rest. ;) I think you'll love them! They are gluten free but can also be dairy free by simply subbing 2 of the ingredients. The batter also makes a great sweet bread. 

Enjoy! 

(Gluten Free, Can be Dairy Free) 
Created by jalene

Ingredients: 

• 1 cup yogurt (I used Vanilla Coconut Yogurt to make it DF)
• 6 Tbsp butter (use Earth Balance for DF)
• 2 eggs
• 1 large peach, skinned, pitted, and diced (about 1 cup)
• 1/2 tsp almond extract
• 1 & 3/4 cup brown rice flour
• 1/4 cup potato starch
• 2 Tbsp tapioca starch
• 1 tsp xanthan gum
• 1 & 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup brown sugar 
• extra brown sugar to sprinkle on top before baking (optional)

Directions: 

1. Remove the yogurt, butter, and eggs from the fridge and allow them to come to room temperature. Prepare your peach and place it in a bowl with the almond extract. Set aside.
2. Preheat your oven to 325 degrees F and line your muffin pan with liners.
3. Whisk together all of the dry ingredients in a bowl and set aside. 
4. In a mixing bowl combine the butter and brown sugar. Add in the eggs and yogurt. Then add in the dry ingredients and mix until just combined. Fold in the peaches and almond extract. 
5. Pour the batter into your prepared muffin tins. Sprinkle the tops with brown sugar and bake for 20 minutes or until a toothpick comes out clean. (The top should spring back when you lightly touch it.)

This recipe also makes a great sweet bread. Simply line a 5x7 loaf pan with parchment paper, sprinkle about 2 Tbsp of brown sugar on top and bake for about 50 minutes at 325 degrees. (The batter for this recipe makes a little more than 1 5x7 large loaf so I put the extra batter into 5 muffins.)

You're going to want to sink your teeth into this next recipe! I know my family sure has. I can't keep enough of it on hand. It keeps getting devoured! 

Funny thing is this recipe came about by pure curiosity! I've been on a Quinoa Quest lately. It's not my favorite stuff to eat by itself (especially if it has not been properly washed before cooking). But I know how super incredibly healthy Quinoa is so I bought a giant bag of it at Costco and I've been getting to work-trying to sneak it into everyday recipes. 

The results have been awesome! This one is definitely one of my new favorites. My husband claims it's the best gluten free bread he's tasted in long time! The bread has a fantastic flavor and it cooks up moist in the middle and crispy on the outside. You can even freeze the flatbread and reheat it later by using your toaster. It's pure awesomeness. ;)

Directions: 

1. Preheat a pizza stone in your oven at 500 degrees F. 
2. Cut 6 pieces of parchment paper into about 8x8 inch squares. You will also need an 8x8 inch square of wax paper. 
3. In a food processor with a blade add the warm water, sugar, and yeast. Allow the the yeast to begin to rise. 
4. Meanwhile, in a seperate bowl add together the cornstarch, potato flour, brown rice flour, xanthan gum, italian seasoning, garlic powder, onion powder, and salt. Set aside. 
5. After the yeast mixture has started to raise add the quinoa and blend for a minute or until fairly smooth. 
6. Add in the grapeseed oil, egg, egg white, and apple cider vinegar and pulse to blend. Then add in the flour mixture and mix for 1-2 minutes. The dough will start to pull from the sides. 
7. Lightly grease 1 of your 8x8 parchment squares with grapeseed oil and scoop 1/2 cup dough into the center. Grease your 8x8 wax paper and place on top of the dough. Roll out the dough to about 6 inches round. Repeat this step until all the dough is used up. Allow the rolled out rounds to raise for about 20-30 minutes. *Just be sure to always use parchment paper on the bottom and not the wax paper! Wax paper will melt horribly in the oven!) 
8. Bake for 5 minutes (then pull out the parchment paper) and bake for about 5-7 minutes more or until the tops are golden brown. (I usually bake 3 at a time on my pizza stone.) Continue this step until all flatbreads are baked. 

We love to top ours with butter (or Earthbalance) and garlic salt or dip them into our favorite seasonings & olive oil. 
You can also allow them to cool completely and freeze the leftovers. Enjoy! 

PS & FYI- We tried this as a pizza crust but it turns out too moist for our liking. 

Ever wonder what pumpkin pie tastes like as a bread? Walla! This gluten free paleo bread is moist, yummy, and may even help you forget you've been laying off the grains... Enjoy!

(Gluten Free, Dairy Free, Grain Free, Paleo) 
Created by jalene but inspired by my Almond Cranberry Pound Cake

Makes about 8-10 (1-inch thick) slices
Ingredients: 

• 1 cup + 2 Tbsp Almond Flour
• 1/4 cup + 2 Tbsp Coconut Flour
• 2/3 cup brown sugar
• 1 & 1/2 tsp pumpkin pie spice
• 1/4 tsp sea salt
• 1 & 1/2 tsp baking powder (to be truly grain-free use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot)
  
• 1/2 tsp xanthan gum (or to make truly corn-free use guar gum)
• 2 eggs
  
• 2 tsp gluten free vanilla extract
• 1/4 cup + 2 Tbsp water
  
• 2/3 cup pumpkin puree

Directions:

1. Preheat your oven to 350 degrees F. Line a large bread pan with parchment paper. 
2. In a large bowl, combine the almond flour, coconut flour, brown sugar, pumpkin pie spice, salt, baking powder (or sub) and xanthan gum (or sub). Whisk to combine. 
3. In a mixing bowl, add your eggs and beat for 30 sec. Add the vanilla extract, water and pumpkin puree. 
4. Mix the dry ingredients with the wet and mix until uniformly moist. 
5. Scoop the batter into your prepared pan and smooth down the top. 
6. Bake for 60 minutes or until the top is starting to brown and will slightly bounce back up with touched. Allow bread to cool in the pan for 5 minutes before removing. 

Cut about 1 inch thick to serve. Store any leftovers (if there is any!) in an airtight container and consume within 3 days.

Good morning folks! Well, it's not morning time so much anymore but any morning you make these is bound to be good. Talk about a recipe that has taken months to perfect! My family have been great sports as I have made these over and over again! Sometimes they were too chewy, other times they were too salty. But persistence prevailed and the result is great! Top these with a little butter and honey fresh out of the oven and mmmmmm! Awesomeness. 

Enjoy! 

(Gluten Free, Can be Dairy Free)
Created by jalene

Makes 7 muffins (1/4 cup each)
Ingredients: 

• 1/2 Tbsp apple cider vinegar 
• 1/2 cup milk (or to make it dairy free use a milk alternative)
• 3/4 cup white rice flour (I grind my own from Calrose Rice)
• 1/4 cup potato starch
• 1 & 1/2 Tbsp organic cornstarch
• 1/2 tsp baking soda
• 1 & 1/2 tsp baking powder
• 1/4 tsp xanthan gum
• 1/8  tsp sea salt 
• 2 Tbsp sugar *see note (I used evaporated cane juice sugar)
• 3 TB organic unsweetened applesauce
  
• 3 TB butter (or to make dairy free use organic non-hydrogenated shortening)
• 1 & 1/2 almond extract or gluten free vanilla extract
• 1/3 cup blueberries (I used frozen but fresh would work as well) 

Directions: 

1. Preheat oven to 425 F. 
2. Combine the milk and cider vinegar in a bowl and set aside. (This should sit for at least 5 minutes). 
3. In a mixing bowl combine the white rice flour, potato starch, cornstarch, baking soda, baking powder, xanthan gum, salt and sugar. 
4. Add the applesauce and butter (or shortening) and mix until crumbly. 
5. Add the almond or vanilla extract to the milk mixture. Slowly pour that into your mixing bowl and mix until just combined. Carefully fold in the blueberries. 
6. Scoop batter into 1/4 cup mounds and place onto a greased or parchment lined cookie sheet. Bake for around 12-15 minutes or until light golden brown. 

Wow, kudos to anyone that has more than 1 child... Life is busy with 2 kids! Luckily new babies sleep a lot which is a little tender mercy to moms so they can adjust to the new life I guess. 

Luckily, my husband has been a huge help with the transition as well. He made me breakfast for a good week and helped out with the dishes. As I get back to creating in the kitchen, it makes me laugh to find all the creative places he put the dishes away in. At least everything is clean, right? 

Well, life continues on as normal now as a new mom of 2! Even my bananas are brown (which if you know me, is perfectly normal). I seem to always have some brown bananas on hand despite my best efforts to use them before that point! No worries though! I just invented a new Paleo bread!! Introducing Paleo (Grain Free) Banana Bread!

Enjoy! 

(Gluten Free, Dairy Free, Grain Free, Paleo)
Created by jalene but inspired by my Almond Cranberry Pound Cake Recipe

Makes about 8-10 (1-inch thick) slices
Ingredients: 

• 1 cup + 2 Tbsp Almond Flour
• 1/4 cup + 2 Tbsp Coconut Flour
• 1/2 tsp xanthan gum (or to make corn-free use guar gum)
• 2/3 cup sugar or evaporated cane juice sugar
• 1/4 tsp sea salt
• 1/2 Tbsp baking powder (to be truly grain-free use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot)
  
• 2 eggs
  
• 2 tsp gluten free vanilla extract
• 1/4 cup + 2 Tbsp water
  
• 2 ripe bananas

Directions:

1. Preheat your oven to 350 degrees F. Line a large bread pan with parchment paper. 
2. In a large bowl, combine the almond flour, coconut flour, sugar, salt, baking powder (or sub) and xanthan gum (or sub). Whisk to combine. 
3. In a mixing bowl, add your eggs and beat for 30 sec. Add the vanilla extract and water. 
4. Mix the dry ingredients with the wet and mix until uniformly moist. (Batter will thicken as it sits.)
5. Scoop the batter into your prepared pan and smooth down the top. 
6. Bake for 55 minutes or until the top is starting to brown and will slightly bounce back up with touched. Allow bread to cool in the pan for 5 minutes before removing. 

Cut about 1 inch thick to serve. Store any leftovers (if there is any!) in an airtight container and consume within 3 days.

So, I've been playing around a little bit with a new gluten free roll recipe that I think you're all going to love! I wanted something a little easier, faster, and with simpler ingredients than my other Gluten Free Soft Dinner Roll recipe. 

...And the result is awesome! 

These rolls are completely gluten AND dairy free and in fact, they only use water and oil as their base instead of a butter sub or milk sub. They bake up beautiful with a great golden crust and actually make wonderful hamburger buns too. But don't take my word for it! Try them out and let me know what you think! 

Directions: 

1. Preheat your oven to 425 degrees F.  Lightly grease 2 cookie sheets. 
2. Whisk together the yeast and warm water. Add in the grapeseed oil and sugar. Cover with a towel and allow to double in size while you measure out your dry ingredients. 
3. In a mixer combine the brown rice flour, potato starch, tapioca starch, xanthan, and salt. When the yeast mixture is ready, add it and the eggs to the dry ingredients. Mix on low speed for 30 seconds then turn up the speed to medium and continue mixing for 2 & 1/2 more minutes. 
4. Immediately scoop rolls in the size of 1/4 cup dough onto the prepared pans. (For hamburger buns, you may want to use a bigger size such as 1/3 or 1/2 cup). Using wet fingers (and continually wetting them) touch up any bumps on the rolls to make them smooth. Using an oil brush or a oil mister, coat the rolls with a titch of oil. (If using, sprinkle on the sesame seeds.) 
5. Allow the rolls to sit 5 minutes than bake 8-12 minutes or until rolls are golden brown. 

Allow the rolls to cool completely before storing in a ziplock bag. I try to use these within 1-2 days, otherwise they tend to dry out.  They also can be frozen for later use! Simply freeze them the day you make them for optimal freshness. 

Grapeseed Oil has a higher cooking temperature than Olive Oil so it is highly recommended for this recipe. It also has a very minimal flavor so it will not affect the taste of your rolls. It is healthier than Canola Oil or other alternatives so we highly recommend only using Grapeseed Oil for this recipe. 

Sheesh, I have not posted a bread recipe in a long time! The funny thing is I didn't even notice because we usually don't consume a lot of bread in our house. We've simply adapted to not having it around. This may sound impossible for some of you starting out your gluten free journey but your body CAN and DOES ADAPT and soon you WILL stop craving the gluten-infested items as much. I'm proud to say I can drive by a Krispy Kreme donut shop now and no longer lick the car window... ;)

I think the whole cravings issue is what stops some people from being completely gluten free. They'd rather continue to eat the food that makes them sick rather than eat properly! Which is so crazy to me but it does happen! (I know because I was that way...ha ha.) It's funny but maybe we've all done it! I bet you can think of something right now that you KNOW is not good for you but you eat it anyways. ;) Busted.

My sister has a friend with Crone's Disease (which is very closely related to a gluten/wheat allergy) and when she is off gluten/wheat entirely, she feels SO much better! But, frankly, it's "too hard" for her. She rather not deal with a diet change. So what she is dealing with instead are sores on her gut. Medication can help calm the symptoms, but it can't take away the body's real issue of being allergic to wheat. 

Well, now that you've gotten your "Don't be lazy and eat what's bad for you" pep talk for today let's get to our next recipe! This one was submitted by my mom. She said it's a great garlic bread with a whole wheat type of texture. I'm going to work on making it dairy free and with less starches so Audrey can enjoy it too. Stay tuned for updates! :)

(Gluten Free)
Submitted by alene (jalene's mom) from an original recipe by Tricia Thompson, MS., RD  
 
Serves 8 (Serving size: 1-inch slice)
Ingredients: 

• 1 cup lukewarm water
• 2 & 1/4 tsp yeast
• 1 tsp sugar or evaporated cane juice sugar
• 1 Tbsp olive oil
• 4 cloves garlic-minced
• 1 cup sorghum flour
• 2/3 cup tapioca starch
• 2/3 cup corn starch (we suggest using non-GMO)
• 1/3 cup buttermilk powder
• 1 tsp xanthan gum
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1 tsp unflavored gelatin
• 2 tablespoons ground flaxseeds or flaxseed meal
• 2 eggs
• 1 tsp apple cider vinegar
• Gluten-free cooking spray or vegetable oil

Directions: 

1. In a large bowl, mix the water, yeast, and sugar (I did it in my 2 cup glass measuring cup). Let stand about 10 minutes. The yeast should double in size. 
2. Heat the olive oil in a small skillet over medium heat.  Add the garlic and saute until fragrant.  Be careful not to burn the garlic.  Remove from heat.
3. In a large bowl, whisk together the dry ingredients: sorghum, tapioca, cornstarch, buttermilk, xanthan, baking powder, baking soda, sea salt, gelatin and flaxseed meal.
4. In a mixer add the yeast mixture, eggs, vinegar, and garlic & olive oil mixture to the bowl. Beet on medium speed for 1 to 2 minutes.
5. Turn the mixer to low and add the dry ingredients, 1/4 cup at a time.  The mixture will be thick.  When all of the dry ingredients have been added, turn the mixer to medium and beat for 2 to 3 minutes.
6. Oil or spray an 8 1/2 x 4 1/2 inch loaf pan with gluten-free cooking spray.  Spoon the batter into the pan and cover with a dish towel.  Let the dough rise in a warm place for 1 to 1 1/2 hours.
7. Preheat oven to 400 degrees F.  Bake the bread for 50 minutes. If using a glass pan, it will bake quicker in 40 min and form a dark crust.  Cover the pan with foil about halfway through baking to prevent bread from getting too dark.
8. Remove the bread from the pan and cool it on a wire rack.  Serve warm! Goes great with herb butter or herb cream cheese.

 

I LOVE lemon anything this time of year as it starts to warm up! It just seems like the perfect fresh welcome to Spring.  But oh wow! I've really done it this time. I've been playing mad scientist in my kitchen again! I've created a GREAT lemon & poppy seed pound cake that is seriously so good, you'll never know it's GRAIN FREE! 

I've been trying to experiment more with almond and coconut flour and this combination is just right on! It's crazy to think that almond and coconut can even mock what wheat does but you seriously will not be able to tell the difference! (If you haven't tried my Almond Cranberry Pound Cake Recipe, you should! It's similar to this one but with a completely different flavor.)

The only problem with this lemon & poppy seed bread... it disappears too quickly! You'll have to hide it, ration it, bury it in the backyard... to make sure you even get a bite! ;) Enjoy! 

(Grain Free, Gluten Free, Dairy Free, Paleo)
Created by jalene but inspired by my Almond Cranberry Pound Cake Recipe

Makes 1 loaf, (8-10 1 inch slices)
Ingredients: 

• 1 cup + 2 Tbsp Almond Flour
• 1/4 cup + 2 Tbsp Coconut Flour
• 1/2 tsp xanthan gum (or to make corn-free use guar gum)
• 2/3 cup sugar or evaporated cane juice sugar
• 1/4 tsp sea salt
• 1/2 Tbsp baking powder (to be truly grain-free use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot)
  
• 3 eggs
  
• 1 Tbsp packed lemon zest (finely grate the outside of a lemon)
• 3 Tbsp freshly squeezed lemon juice
• 3 Tbsp water
• 1 Tbsp honey
• 2 to 3 tsp poppy seeds 

Directions: 

1. Preheat your oven to 350 degrees F. Line a large bread pan with parchment paper. 
2. In a medium size bowl, combine the almond, coconut flour, xanthan gum (or sub), sugar, salt, and baking powder (or sub). Whisk to combine. 
3. In another mixing bowl, add your eggs and beat for 30 sec. Add the lemon zest, lemon juice, water, and honey. 
4. Mix the dry ingredients with the wet and mix until uniformly moist. (Batter will thicken as it sits.) Quickly fold in the poppy seeds. 
5. Scoop the batter into your prepared pan and smooth down the top slightly. 
6. Bake for 45 minutes or until the top is starting to lightly brown and will slightly bounce back up with touched. 

Cut about 1 inch thick to serve. Store any leftovers (if there is any!) in an airtight container and consume within 3 days.

Psst! Want to try a healthier alternative? Try subbing chia seeds for the poppy seeds! 

I seriously have been trying to make a really good cornbread for almost a year now! (Granted, I wasn't trying everyday, but still, that's a long search!) Each time I made them it was with a different recipe. I have never been satisfied though! 

Until now! 

I'm just going to warn you... you just might think these are the best cornbread muffins you've ever tasted... cuz we sure did! I LOVE the fact they are made with SUPER HEALTHY ingredients too! No gluten, no starch flours, no dairy, no eggs even! But you wont even notice they're not there! You might call me a magician after today... who knows. ;)  

(Gluten Free, Dairy Free, EGG Free, Starch-Flour Free)
Created by jalene

Makes 8 muffins
Ingredients: 

• 1/3 cup almond milk or other alternative
• 1/2 Tbsp apple cider vinegar (we suggest using organic)
• 1/4 cup cornmeal
• 1/4 cup corn flour
• 1/4 cup + 2 Tbsp brown rice flour
• 1/2 tsp sea salt
• 1/8 tsp xanthan gum or guar gum
• 1 tsp baking powder
• 3 Tbsp honey
• 3 Tbsp unsweetened applesauce (we suggest using organic)
• 1/4 cup coconut oil
• 1/2 tsp gluten free vanilla extract

Directions: 

1. Pour the apple cider vinegar into the milk and set aside. (Do not mix.) 
2. Preheat your oven to 325 degrees F and slightly oil the bottom of 8 muffin tins. 
3. Combine all of the dry ingredients to your mixing bowl: cornmeal, corn flour, brown rice flour, salt, xanthan, and baking powder.
4. Add the honey,  applesauce, and coconut oil. Mix until combined then pour in the milk & apple cider mixture slowly. After just combined, quickly spoon 1/4 cup into each prepared muffin tin. (No need to smooth the tops, it will smooth out itself.) Bake for about 15 minutes or until the top slightly springs back when touched. Allow to cool in pan for 10 minutes. Transfer to a cooling rack or serve right away. Keep leftovers in an airtight container. Stays fresh for about 2 days. Can be frozen and then reheated.