When my daughter found out she had a gluten intolerance we removed all bread, crackers, and food that had gluten. We found it difficult to maintain. So I started researching and trying to created gluten-free options. These need a muffin tin, bread pan or metal bowl to support the dough rising.
We mad hoagie rolls and hamburger buns for those in the pictures.
1 T Dry Active Yeast
1/4 cup Honey
1/4 cup Olive Oil
1/2 cup Luke Warm Water
1/2 cup Potato Flakes
1/2 tsp Salt
1 cup Hot Water
1 cup Tapioca Flour
3 cups Bob’s Red Mill 1 to 1 Baking Flour
3 T Butter Melted
Pre-heat oven to 400 degrees. Mix together yeast, honey, oil, and luke warm water. Allow to rise for 15 minutes.
Combined potato flakes, salt, and hot water.
Add potato mixture, and eggs to the yeast mixture. Stir in flours.
Grease pans with cooking spray. Form into buns and place in pans.
Raise for 20 minutes.
Brush each bun with melted butter. Bake for 20 minutes.
White Chocolate Macadamia Nut Cookies are one of my daughters favorite treats, so of course I would need to create a recipe that she can enjoy.
2 cups Sugar
2 cup Unsalted Butter
1 T Vanilla
1 tsp Salt
1 tsp Baking Soda
1 tsp Baking Powder
3 cups Bod’s Red Mill 1to1 Baking Flour
1 cup Macadamia Nuts chopped
11 oz White Chocolate Chips
Pre-heat oven to 350. Cream together butter and sugar. Add in eggs and vanilla. Stir in salt, baking soda, baking powder, and flour until well mixed. Add nuts and chips. Use parchment paper or silpat mat on cookie sheet. Drop mixture onto cookie sheet, 6 to a tray. Theses spread out out. Bake for 10 – 12 minutes.
You can also place dough on a prepared cookie sheet and freeze for 6-8 hours before placing in an air tight container so you can bake them in smaller batches. When baking from frozen add 2 minutes to bake time.
This recipe is a spin off of my Cherry Cordial Bars. It was created for my daughter and friends who are gluten intolerant and have Celiac Disease. It is best served with a spoon rather than cut into bars.
12 oz Semi Sweet Chocolate Chips
1 cup Unsalted Butter
3/4 cup Truvia for Baking
3/4 cup Pure Cane Sugar
1/2 tsp Sea Salt
1 T Pure Vanilla
6 Large Eggs
1 cup Unsweetened Cocoa Powder
8 oz Softened Cream Cheese
1 Large Egg
1/4 cup Pure Cane Sugar
21 oz can of Pie Filling (Cherry, Strawberry, Blackberry, or Raspberry)
Preheat oven to 375 degrees.
In a microwave safe bowl melt chocolate chips and butter on half power for 3 minutes. Remove from microwave and stir until completely smooth. Return to microwave for 30-60 seconds on half power if there are still chucks of chocolate chips and stir until smooth.
Stir in sugars, salt, and vanilla.
Whisk together the eggs. Add beaten eggs and cocoa powder and mix util well combined.
In a separate bowl combine the following filling ingredients: egg, sugar, and cream cheese. Stir until well combined. Spoon half the cake batter into the bottom of a greased pan. (9×9 for thicker or 9×13 for thinner) Gently pour cheese mixture over cake. Gently spoon pie filling over cream cheese filling. Cover with remaining cake batter.
Bake for 25-35 minutes until top is completely cooked. It can be eaten warm or cold. Refrigerate once cool if you are not going to eat warm.
We love Yorshire Pudding and Toad in the Whole, but one of our children has developed a gluten allergy, so we are trying alternatives to wheat flour at our house. Our first attempt was close, but not quit the right balance. This recipe can be done with breakfast sausage served on its own or with syrup or with Irish Sausage severed with pork gravy. You can also make it into individual servings by transferring the meat into muffin tins.
1 lb Sausage
3/4 cup Whole Milk
3/4 cup Arrowroot
pinch of Sea Salt
Preheat oven to 400 degrees. In a 14-16 inch cast iron skillet brown the sausage. Place pan with sausage in the preheated oven for 3 minutes.In the blender combined eggs, milk, arrowroot, and salt. Blend until well combined approximately 2 minutes. Pour mixture over the sausage and cook for 20-25 minutes until golden brown. Remove from pan and allow to cool for 5 minutes before serving. Cut into 8 slices.
Carbs 15.9 g
I have friends who are have different Gluten allergies so I created these treats to share for with them. I sometimes double the cream cheese layer so it is more like lemon cheese cake. When doing so add 5 to 10 minutes to the baking time.
3/4 cup Unsalted Butter softened
1/2 cup Pure Cane Sugar
1 cup Almond Flour
1 cup Coconut Flour
Cream Cheese Layer
8 oz Cream Cheese
1/2 cup Pure Cane Sugar
1 1/2 cups Pure Cane Sugar
2 T Corn Starch
1/2 Lemon Juice
40 drops doTerra Lemon Essential Oil
Pre-heat oven to 350 degrees.
Cut together butter, sugar, almond flour, and coconut flour until crumbly. Press into a 9 x 13 pan. Bake for 10 minutes.
Cream Cheese Layer
Mix together cream cheese, sugar and eggs. Pour over crust.
In a metal, ceramic, or glass bowl combined all remaining ingredients and pour gently over cream cheese layer. Bake for 30 – 35 minutes until toothpick comes out clean. Allow to cool for 15 minutes. Refrigerate for at least 2 hours before cutting and serving.
I love coconut and cheesecake, but as a diabetic I can’t always indulge in coconut cheesecake. I co-worker was on the KETO diet and talking about Fat Bombs. That got my brain going. I played around and on the second try I found my new treat. It satisfies my sweet tooth and has become my go too when my glucose levels are high, but I am craving something sweet. My kids like them too.
4 oz White Chocolate Baking Bar
8 oz Coconut Oil
8 oz Cream Cheese
3 cups Unsweetened Coconut
Melt white chocolate and coconut oil on half power in the microwave for 4 minutes. Stop and stir every 30 seconds. Stir in cream cheese until smooth. Stir in coconut. With a cookie scoop, scoop on to parchment paper lined cookie sheet. Refrigerate for 30 minutes on cookie sheet. Remove from cookie sheet and store in the refrigerator in an airtight container.
3 T Coconut Oil
1/2 cup Coconut Sugar
1 cup Unsweetened Coconut
2 cups Coconut Flakes
12 oz Mini Chocolate Chips
- Pre-heat oven to 400 degrees F.
- Cream together oil and sugar.
- Stir in eggs.
- Stir in coconut.
- Add in chocolate chips.
- Use a 4 oz scoop and drop on to parchment lined cookie sheet.
- Flatten to 1/4 in think with the bottom of a cup.
- Bake for 8-10 minutes, until golden brown on the edges.
Makes 20-24 cookies.