Gluten-Free Biscuits

One bowl, simple ingredients, no kneading and rolling.

Biscuits this easy, anyone can make!

Buttermilk

3/4 cup dairy-free milk

1 tbsp apple cider vinegar

Dry Ingredients

1 cup gluten free flour

1 cup almond flour

2 tbsp tapioca starch

3/4 tsp Himalayan sea salt

2 tsp baking powder

1/2 tsp baking soda

  1. Preheat oven to 400.
  2. In a liquid measuring cup, combine milk and apple cider vinegar to make the “buttermilk”
  3. In a large mixing bowl, combine the dry ingredients.
  4. Add the buttermilk to the flour mixture, a few tablespoons at a time. You might not use it all.
  5. Transfer the dough to a floured surface (I like flouring my counter with coconut flour to give a sweet taste to the biscuits). Using your hands, press out the dough to the desired thickness you want your biscuits to be. This dough won’t rise so don’t roll it too flat.
  6. Using a cup or a large round cookie cutter, cut your biscuits and place on baking sheet.
  7. Bake for 15-20 minutes.

Pumpkin Cake

You can have your cake and eat it, too! Especially when it is pumpkin cake! Anything with pumpkin is delicious, right?! Especially in the fall.

I have made this with maple syrup to sweeten it and also with unsweetened applesauce to reduce the sugar load. Both are equally delicious, but the syrup version is a tad sweeter.

This moist and spongy cake is great for breakfast, dessert, or a snack.

1 3/4 cup oat flour (you can purchase oat flour, or grind your own oats in a food processor for a more hearty texture which is my personal preference for this recipe)

1 tsp cinnamon

1 1/2 tsp pumpkin pie spice

1 1/2 tsp aluminum free baking powder

1 tsp baking soda

1 cup pumpkin puree (fresh or canned)

1 tbsp aquafaba or chia egg

1 tsp vanilla extract

1/2 cup maple syrup OR unsweetened applesauce

  1. Preheat oven to 350 and line an 8×8 pan with parchment paper.
  2. In a medium bowl, whisk the dry ingredients together.
  3. In another bowl, whisk the wet ingredients together.
  4. Add the dry ingredients to the wet ingredients and mix well.
  5. Pour into prepared pan and bake for 20-25 minutes, until a toothpick inserted in the middle comes out clean.

 

Cornbread Muffins

I love a good cornbread, and these couldn’t be easier to make. They’re sweet and delicious and a perfect accompaniment to a hearty soup or stew.

1 cup non-GMO cornmeal

1 cup oat flour (brown rice flour works well, too)

1 tbsp aluminum free baking soda

2 tbsp coconut palm sugar

1 cup non-dairy milk

1/4 cup unsweetened applesauce

1/4 cup maple syrup

  1. Heat oven to 400.
  2. In a large mixing bowl, whisk together the dry ingredients.
  3. Add the wet ingredients to the dry ingredients and stir until combined.
  4. Pour batter into prepared muffin pan and bake for 20 minutes.

Gluten Free Egg Free Bread

This is another delicious bread option.

It stands up as a great alternative to sandwich bread when you want to ditch the gluten filled white or whole wheat breads. And since you are using wholesome ingredients (and chia seeds!) it is much more filling. I never hear an “I’m hungry” 30 minutes after my kids have a sandwich using this bread.

I love that it is so simple, too. No painstakingly kneading the dough while your hands and arms get an intense workout. Just simply mix the ingredients together and let it rise before popping it in the oven to bake.

It might seem like a lot of different flours to use, but don’t let that deter you. You can make a double or triple (or more) batch of this blend to keep on hand as a gluten free flour mix. It stores well in a glass jar.

Wet Ingredients

1 packet of yeast

1 cup non-dairy milk, warmed (I have used cashew, almond or oat and all work great)

2 tsp raw local honey

1 cup warm water

5 tbsp ground chia seeds

2 tsp apple cider vinegar (with “the mother”)

Dry Ingredients

1 cup oat flour (I grind 1 cup of oatmeal in a food processor for this so I can keep it course, not fine)

1 cup millet flour

1/2 cup potato starch

1/2 cup tapioca starch

1/4 buckwheat flour

1 tsp aluminum-free baking powder

1/2 tsp baking soda

  1. In a medium bowl add the nondairy milk and yeast, and allow to proof until foamy (about 10 minutes).
  2. Add the remaining wet ingredients and let sit for a few minutes to allow the chia seeds to expand.
  3. In a separate bowl, whisk together all the dry ingredients.
  4. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until combined.
  5. Pour batter into a greased loaf pan and place in non-drafty area to let rise until it reaches the top of the pan (40-60 minutes).
  6. Preheat oven to 350.
  7. Place loaf pan in oven on middle rack and bake for 60 minutes. Allow to cool briefly in the pan before turning out on a wire rack to finish cooling.

Gluten Free Banana Bread

I have a hard time keeping this in my house when I make it. I have been wanting to post my recipe for banana bread for a while, but it gets gobbled up before I get a chance to snap a picture of it.

Banana bread doesn’t get any better than this! Moist, light, sweet, and full of wholesome ingredients. It takes very little time to whip together and is great for either breakfast, a snack or dessert.

You could add some chopped up dark chocolate as an optional add-in. I have done that plenty of times. Of course I don’t have to tell you that it turns out amazing! If you like peanuts in your banana bread, feel free to add those as well. Raisins, dried cranberries or pecans are other great options.

2 chia eggs **

1/4 cup coconut palm sugar

3/4 cup unsweetened applesauce

1 tsp vanilla extract

2 cups oat flour **

1/2 tsp Himalayan sea salt

3/4 tsp baking soda

1 tsp baking powder

1/2 tsp cinnamon

1 1/2 cups mashed banana

  1. Preheat oven to 350 and grease a loaf pan with coconut oil.
  2. Whisk together chia eggs, palm sugar, applesauce, and vanilla in a small bowl.
  3. In a large bowl mix together the flour, salt, soda, powder, and cinnamon.
  4. Add the wet to the dry ingredients and mix well.
  5. Stir in the mashed banana and any other add-ins you want.
  6. Pour into prepared loaf pan and bake for 50-60 minutes, until a toothpick inserted in the middle comes out clean.

Notes:

To make 2 chia “eggs” (and keep this vegan) just mix 2 tbsp of chia seeds with 6 tbsp of water and let sit for a minute until it turns gelatinous. You won’t taste any difference in your loaf and it provides you the added (amazing!) nutritional benefits of chia seeds.

For the oat flour you can either purchase oat flour or you can make it by grinding oatmeal in a food processor until you get a flour. I grind my oats. You could also use any other gluten free flour if you wanted to. I like the heartiness and taste of the oats.

 

 

Yeast Free Gluten Free Sandwich Bread

Not only is this sandwich bread yeast and gluten free, it is also dairy free, egg free, and sugar free! But trust me, it is NOT taste free.

It is a more dense bread than typical whole wheat sandwich breads, which I LOVE. It could tend to be more crumbly because it is lacking eggs and gluten which are binders so to get around having crumbly bread just keep it stashed in the refrigerator.  Easy fix!

This came together easily in minutes! If you have allergies to be concerned about in your home this is the bread for you!

3 cups brown rice flour

2 tbsp aluminum free baking powder

1 1/2 tsp baking soda

1 tsp Himalayan sea salt

2 1/2 cups coconut milk

5 tbsp ground flax seed

1 tbsp apple cider vinegar

  1. Preheat oven to 350 and grease a loaf pan with coconut oil.
  2. In a large bowl, whisk together the dry ingredients.
  3. In a separate bowl, combine the milk and ground flax. Let sit for a minute so the flax gets gummy. Then mix in the apple cider vinegar.
  4. Combine the wet and the dry ingredients and mix well.The dough is more like a thick batter.
  5. Pour the dough into the loaf pan and smooth the top so it is even.
  6. Bake for 65 minutes until bread is golden brown.
  7. Let the bread cool at least 10 minutes before turning out onto a cooling rack.
  8. Allow the bread to cool completely before attempting to slice.

Rosemary Bread

It has been said that rosemary is one of the best herbs for improving cognition/memory, relieving stress, boosting the immune system, relieving pain, and more.

I just love it because it tastes good! Especially in this flat bread. It goes great as a side dish to pasta. Or maybe even as a “deep” crust for pizza.

1 cup warm water

1 tbsp coconut palm sugar

1 packet active yeast

1 tsp Himalayan sea salt

2 tbsp fresh rosemary, chopped

2 cups gluten free all purpose flour

  1. In a large bowl, combine warm water, sugar and yeast. Let that sit for about 10 minutes to let it proof. It’ll get foamy. If it doesn’t, you likely have bad yeast, so you’ll want to start over.
  2. Stir in the salt, rosemary, and flour.
  3. Cover bowl and let dough rise for 1 hour.
  4. Turn your dough out onto cornmeal dusted parchment paper on top of pizza stone (it will be sticky) and let sit for another 30-40 minutes.
  5. Preheat oven to 400. Place in oven and bake for 20-25 minutes, until golden brown.

Gluten Free Vegan Zucchini Bread

So moist, so sweet, so delicious….and it’s vegan! The optional chocolate chips added in just take it over the edge.

2 tbsp flax or chia seed

6 tbsp water

1 1/2 cups of brown rice flour

1 1/2 cups coconut palm sugar

1 tsp baking soda

1 tsp sea salt

2 tsp cinnamon

3 cups finely grated zucchini

1/2 cup unsweetened applesauce

1 tsp vanilla

handful of dairy/soy/nut free chocolate chips (optional)

  1. In a small bowl mix your ground flax or chia seed with the water and set aside. This will act as your “egg” to bind everything. After a few minutes this mixture will get gelatinous.
  2. In a large bowl mix your dry ingredients together.
  3. Add to the large bowl zucchini, vanilla, applesauce and the flax/chia mixture. Mix well! It will be thick. Fold in chocolate chips if you choose to use them.
  4. Pour batter into 2 prepared loaf pans and bake at 325F for 45-60 minutes.