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Gluten Free Blueberry Loaf

February 22, 2018 by officially gluten free 2 Comments

Gluten Free Blueberry Loaf

You’re going to Love this Delicious Gluten Free Blueberry Loaf Recipe. It’s a Moist Bread that tastes like a Blueberry Muffin. It isn’t too sweet and is just loaded with juicy Blueberries. It’s an easy recipe that can be made in one bowl and whipped up in a couple of minutes.

To make this delicious Gluten Free Blueberry Loaf you, whisk the egg in a large bowl, then add the sugar and whisk for a little longer. Sir in the melted butter, then the sour cream.

Then, stir in the rice flour, potato starch and baking powder. Mix until a smooth batter forms. Then gently fold in the blueberries.

Spoon into a greased bread pan. Bake for 35 – 40 minutes. Let Cool Completely before removing from the pan.

Gluten Free Blueberry Loaf

To make this tasty Gluten Free Blueberry Loaf, I used Fresh Blueberries but you could also use Frozen. You could also substitute the Blueberries for Raspberries, Strawberries, Cherries or Apples and Cinnamon.

One of the reasons that I use rice flour in most of my recipes is because its so inexpensive. You can find it for $1.00 a bag at Asian Supermarkets or in the import sections at Larger Grocery Stores. It’s also very versatile and doesn’t have a weird after taste like a lot of other gluten free flours do.

Note: Rice Flour can vary from brand to brand. I’ve found that measurements can be different depending on the brand you’re using. The Thai brand which has red writing on the bag is ground finer and can take more than the Indian rice flour that I get at Superstore. Both brands work wonderfully but there is a slight difference in the measurements, as I mentioned. Because of this, I like to add the flour a little a time until the consistency is right.

If you’re looking for another delicious Gluten Free Recipe, try these delicious Gluten Free Blueberry Cheesecake Tarts. They’re made with an easy to make Gluten Free Shortbread Cookie Cup Tart and are topped with a light and fluffy No Bake Cheesecake Topping. They’re sure to impress even you non gluten free friends and family.

Gluten Free Blueberry Loaf

Ingredients

1 Egg

3/4 Cup Sugar

1/4 Cup Melted Butter

1 Cup Sour Cream

1 3/4 Cups Rice Flour

1/2 Cup Potato Starch (or Tapioca Starch or Corn Starch)

2 Tsp Baking Powder

1 1/2 Cups Blueberries

Directions

1. Pre Heat oven to 350 F.

2. In a large bowl whisk the egg, then add the sugar and whisk for a little longer. Sir in the melted butter, then the sour cream. Stir in the rice flour, potato starch and baking powder. Mix until a smooth batter forms. Then gently fold in the blueberries.

3. Spoon into a greased bread pan. Bake for 35 – 40 minutes.

Note: Let Cool Completely before removing from the pan.

This Recipe Makes 1 Gluten Free Blueberry Loaf.

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If you liked this recipe for Gluten Free Blueberry Loaf you may also like these recipes for:

Gluten Free Perogies

Gluten Free Butter Pie Crust

Low Carb French Toast Casserole

Keto Sausage Rolls

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Gluten Free Blueberry Loaf

Gluten Free Blueberry Loaf

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Prep time

5 mins

Cook time

40 mins

Total time

45 mins

Author: Lyndsay Baker

Recipe type: Gluten Free Bread

Serves: 1 loaf

Ingredients

1 Egg
¾ Cup Sugar
¼ Cup Melted Butter
1 Cup Sour Cream
1¾ Cups Rice Flour
½ Cup Potato Starch (or Tapioca Starch or Corn Starch)
2 Tsp Baking Powder
1½ Cups Blueberries

Instructions

Pre Heat oven to 350 F.
In a large bowl whisk the egg, then add the sugar and whisk for a little longer. Sir in the melted butter, then the sour cream.
Stir in the rice flour, potato starch and baking powder. Mix until a smooth batter forms. Then gently fold in the blueberries.
Spoon into a greased bread pan. Bake for 35 - 40 minutes.

Two Bite Cherry Brownies

February 10, 2018 by officially gluten free Leave a Comment

Gluten Free Two Bite Cherry Brownies

My family loved having these Rich, Chocolatey Gluten Free Two Bite Cherry Brownies as a treat to celebrate Valentine’s Day. They’re incredibly soft and are reminiscent of Black Forrest Cake which happens to be my all time favourite Cake. They’re the perfect for treat for Brightening Someones Day.

How to Make Gluten Free Brownies

To make the easy Gluten Free Brownies, you start by preheating your oven to 350 F. Then, in a small pot over medium heat, melt the butter and 1/2 cup of the chocolate chips. Stir until well blended.

In a separate large bowl mix the eggs and sugar together. Then stir it into the butter and chocolate mixture. Mix until well combined. Then add the rice flour and cocoa powder.

Spoon into a greased mini muffin tin. Press 1 cherry into each of the mini brownies. Bake for approximately 20 minutes or until firm.

Next, melt the remaining chocolate and drizzle over the Cherry Brownies.

Gluten Free Two Bite Cherry Brownies

These Two Bite Cherry Brownies can also be made as a Flourless Brownie. This makes them more of fudge like texture. I added a Half of a Cup of Rice Flour to make them a little bit Firmer and Cake like. If you like you could switch the Rice Flour for Potato, Corn or Tapioca Starch.

The best part about this recipe is it’s so Quick and Easy to Make. All you need is a Mini Muffin Pan, Brownie Batter and 24 Cherries. I used frozen Cherries because they’re out of season at the moment and I already had a bag of them in the freezer. I found the frozen ones worked well and are also much cheaper than fresh ones. The best part is they’re already pitted. If using fresh Cherries instead, you have to pit them first which can be a bit messier and more time consuming.

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Gluten Free Two Bite Cherry Brownies

“My family loved having these Rich, Chocolatey Gluten Free Two Bite Cherry Brownies as a treat to celebrate Valentine’s Day. They’re incredibly soft and are reminiscent of Black Forrest Cake which happens to be my all time favourite Cake. They’re the perfect for treat for Brightening Someones Day.”

Ingredients

1/2 Cup Butter

3/4 Cup Semi Sweet Chocolate Chips (Divided)

2 Eggs

3/4 Cup Sugar

1/2 Cup Rice Flour

1/4 Cup Cocoa Powder

24 Pitted Cherries (Fresh or Frozen)

Directions

1. Pre Heat oven to 350 F.

2. In a small pot over medium heat, melt the butter and 1/2 cup of the chocolate chips. Stir until well blended.

3. In a separate large bowl mix the eggs and sugar together. Then stir it into the butter and chocolate mixture. Mix until well combined. Then add the rice flour and cocoa powder.

4.Spoon into a greased mini muffin tin. Press 1 cherry into each of the mini brownies.

5. Bake for approximately 20 minutes or until firm.

6. Melt the remaining 1/4 cup of chocolate and drizzle over the Cherry Brownies.

This recipe makes 24 Gluten Free Two Bite Cherry Brownies.

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Gluten Free Two Bite Cherry Brownies

Two Bite Cherry Brownies

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Author: Lyndsay Baker

Recipe type: Chocolate Dessert

Serves: 24 mini brownies

Ingredients

½ Cup Butter
¾ Cup Semi Sweet Chocolate Chips (Divided)
2 Eggs
¾ Cup Sugar
½ Cup Rice Flour
¼ Cup Cocoa Powder
24 Pitted Cherries (Fresh or Frozen)

Instructions

Pre Heat oven to 350 F.
In a small pot over medium heat, melt the butter and ½ cup of the chocolate chips. Stir until well blended.
In a separate large bowl mix the eggs and sugar together. Then stir it into the butter and chocolate mixture. Mix until well combined. Then add the rice flour and cocoa powder.
Spoon into a greased mini muffin tin. Press 1 cherry into each of the mini brownies.
Bake for approximately 20 minutes or until firm.
Melt the remaining ¼ cup of chocolate and drizzle over the Cherry Brownies.

Gluten Free Butter Tarts

December 7, 2017 by officially gluten free 3 Comments

These Gluten Free Butter Tarts are a Canadian favourite! The delicious tarts are made with a flaky gluten free butter pie crust that’s filled with a rich buttery caramel filling and topped with salty pecan pieces. The yummy Butter tart is Canadian classic dessert made of brown sugar, butter and eggs.

How to make Gluten Free Butter Tarts with Flaky Butter Crust

Pie crust can be a little challenging to make but if you take your time and keep mixing it, a lovely dough ball will form. When I’m rolling the dough out, I press the sides back in as I go. I will do a few rolls with the rolling pin, then press it all tightly back together again. Then a few more rolls, and so on.

A trick That I found very helpful, is to use a piece of parchment paper or a thin plastic mat to roll it out on. It makes it much easier to get the crust really thin and helps a lot if you need to flip the crust into a pie pan. One more important factor in making great Pie Crust is keeping the dough cold. Placing the dough in the fridge for half hour before rolling it out and again for 10 minutes before the filling goes into it, helps keep the crust nice and flaky but not too dry.

Butter Tarts make a great Handmade Gift for Family and Friends

For years I’ve been making homemade Butter Tarts for Christmas Gifts for my family and friends. Every year they happily put in their special orders before Christmas. Some like raisins, some like theirs with no pecans and others wanted extra nuts. I think there’s something special about making homemade gifts for people, rather than buying them. They appreciate it so much more and love getting exactly what they chose.

Gluten Free Butter Tarts

Since going Gluten Free I haven’t been making Butter Tarts. My old Gluten Free Pie Crust was just too crumbly for a tart. A few months ago I made a delicious Gluten Free Butter Pie Crust that actually holds up and I have been dying to make these Gluten Free Butter Tarts with it. It’s been years since I’ve had one and these Gluten Free Butter Tarts didn’t disappoint. The Light and Flaky Butter Crust is a perfect match for the Sweet Buttery, Butter Tart Filling. These Tarts are seriously addictive.

If you’re looking for another delicious Gluten Free Recipe for the Holidays, try these delicious Gluten Free Blueberry Cheesecake Tarts. They’re made with an easy to make Gluten Free Shortbread Cookie Cup Tart and are topped with a light and fluffy No Bake Cheesecake Topping. They’re sure to impress even you non gluten free friends and family.

Recipe Notes:

Rice Flour can vary from brand to brand. I’ve found that measurements can be different depending on the brand you’re using. The Thai brand which has red writing on the bag is ground finer and can take more than the Indian rice flour that I get at Superstore. Both brands work wonderfully but there is a slight difference in the measurements, as I mentioned. Because of this, I like to add the flour a little a time until the consistency is right.
A trick That I found very helpful, is to use a piece of parchment paper or a thin plastic mat to roll it out on. It makes it much easier to get the crust really thin and helps a lot if you need to flip the crust into a pie pan.
One more important factor in making great Pie Crust is keeping the dough cold. Placing the dough in the fridge for half hour before rolling it out and again for 10 minutes before the filling goes into it, helps keep the crust nice and flaky but not too dry
Some People like raisins in their Gluten Free Butter Tarts. I didn’t add any to this recipe but if you’re fond of them, you could add them in. Just soak 1 cup of raisins in hot water for 10 – 15 minutes. Drain them, then pat them dry. Add them into the brown sugar butter mixture before adding to the tarts.

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Gluten Free Butter Tarts

These Gluten Free Butter Tarts are a Canadian favourite! The delicious tarts are made with a flaky gluten free butter pie crust that's filled with a rich buttery caramel filling and topped with salty pecan pieces.

4.43 from 14 votes

Print Pin Rate

Course: Tarts and Pies

Cuisine: Christmas Recipe

Keyword: christmas, Dessert, gluten free, pastry

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Servings: tarts

Author: Lyndsay Baker

Ingredients

For the Tarts
2 Cups Rice Flour
1 Cup Potato Starch Tapioca or Corn Starch
3/4 Cup Butter
1 Tbsp Sugar
2 Egg Yolks
1/4 Cup Milk
1 Tsp White Vinegar
For the Filling
1/2 Cup Butter
1 1/2 Cups Brown Sugar
2 Eggs
2 Tsp Vanilla
2 Tbsp Heavy Cream
1/2 Cup Pecans

Instructions

For the Crust
- Cut the cold butter into the flour, starch and sugar, mix until well combined. (I use my hands and squish the butter and flour together until a crumbly mixture forms)
Add the egg yolk, milk and vinegar. Then mix with your hands pressing it into the bottom of the bowl and kneading it like bread dough. The dough seems a little to dry at first but keep mixing it and a firm dough will form after a few minutes.
Place the dough in a disc shape, wrapped in plastic wrap in the fridge for 1/2 hour.
On a lightly rice floured piece of parchment paper, roll out the dough. If the dough breaks or cracks just press it back together with your fingers.
Use a large round cookie cutter or a large cup or bowl to cut out circles in the dough. Place the dough circles into a muffin tin. Place in the fridge for 10 minutes.
Preheat oven to 400 F.
For the Filling
- In a small pot over low heat, melt the butter. Add the sugar, then stir until well combined.
Remove from heat, then add the eggs, cream and vanilla. Mix well, then fill the tarts 2/3 full. Place a few pecans on top of each of the tarts.
Bake for 15 - 20 minutes.
Let the Gluten Free Butter Tarts cool completely before eating.

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Gluten Free Butter Tarts

Keywords: Gluten Free Butter Tarts; Gluten Free Butter Pie Crust Recipe; Gluten Free crust Recipes; Butter Tart recipes using rice flour; Easy GF Pie crust recipes for tarts; Best Gluten Free Butter Tart Recipes; Gluten Free Pecan Tart Recipes; Gluten Free Thanksgiving dessert recipes; Gluten Free Christmas dessert recipes; Gluten Free Christmas Baking; Gluten Free Butter Tarts with Nuts; Gluten Free Pastry using a Muffin Pan

Cheesy Gluten Free Pizza Buns

October 17, 2017 by officially gluten free 4 Comments

Cheesy Gluten Free Pizza Buns

These Cheesy Gluten Free Pizza Buns are so quick and easy to make. They’re soft and fluffy just like a regular Pizza Bun. The recipe can be thrown together in under an hour and uses only simple easy to find Gluten Free Ingredients.

Some people already have a GF Flour blend that they prefer using or just want to use up. In this case, just replace the rice flour and potato starch with it. Be sure to stir in a little at a time because the measurements may be slightly different. The dough should be as stiff as traditional pizza dough but will break much easier. If it breaks just press the dough back together with your fingers.

I use both traditional and instant yeast together when making gluten free dough. While experimenting with different methods, I tried using both yeasts together and what resulted was the softest, Gluten Free Dough I’ve ever had. I’ve made it this way ever since and it always turns out amazing. It tastes so good, you’d never know its gluten free.

We like to slice the buns down the center and fill with more pizza sauce and cheddar cheese, then put them in the oven until the cheese melts. They’re seriously addictive.

Note: Rice Flour can vary from brand to brand. I’ve found that measurements can be different depending on the brand you’re using. The Thai brand which has red writing on the bag tends to be ground finer and can take more than the Indian rice flour that I get at Superstore. Both brands work wonderfully but there is a slight difference in the measurements, as I mentioned. Because of this, I like to add the flour a little a time until the consistency is right.

Cheesy Gluten Free Pizza Buns

Ingredients

1 1/2 Cups Lukewarm Water

1 Tbsp Sugar

1 Tbsp Active Traditional Yeast

2 1/2 Cups Rice Flour

1 Cup Potato Starch

1 Tbsp Dried Oregano (Optional)

1 Tbsp Instant Yeast

3 Tbsp Butter

1/2 Tsp Salt

1/4 Cup Shredded Cheddar Cheese

4 Tbsp Pizza Sauce

Directions

1. Preheat oven to 400 F.

2. In a large bowl dissolve the sugar in the lukewarm water. Sprinkle the traditional yeast on top, then, cover with a clean dish towel. Let sit for 15 minutes.

3. Stir in the rice flour and potato starch a little at a time. Add the instant yeast and oregano. Mix until well combined. Add more rice flour if needed to make it a regular pizza dough consistency.

4. Melt the butter, then brush a pan generously with butter then sprinkle with salt.

5. Divide the dough into 8. Then roll the dough pieces into a tube shape, then into a pinwheel shape. Place onto the buttered pan then brush the tops with butter.

6. Spread the pizza sauce over the tops, then add the shredded cheese.

7. Bake for Approximately 15 -20 Minutes.

8. Brush the tops once again with butter. Serve warm.

This Recipe Makes 8 Cheesy Gluten Free Pizza Buns.

If you liked this recipe for Cheesy Gluten Free Pizza Buns, you may also like these recipes for:

Gluten Free Butter Pie Crust

Creamy Gluten Free Tomato Soup

No Bake Apple Pie Bars

Everything Mashed Potato Flatbread

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Cheesy Gluten Free Pizza Buns

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

Author: Lyndasy Baker

Recipe type: Bread and buns

Serves: 8 buns

Ingredients

1½ Cups Lukewarm Water
1 Tbsp Sugar
1 Tbsp Active Traditional Yeast
2½ Cups Rice Flour
1 Cup Potato Starch
1 Tbsp Dried Oregano (Optional)
1 Tbsp Instant Yeast
3 Tbsp Butter
½ Tsp Salt
¼ Cup Shredded Cheddar Cheese
4 Tbsp Pizza Sauce

Instructions

Preheat oven to 400 F.
In a large bowl dissolve the sugar in the lukewarm water. Sprinkle the traditional yeast on top, then, cover with a clean dish towel. Let sit for 15 minutes.
Stir in the rice flour and potato starch a little at a time. Add the instant yeast and oregano. Mix until well combined. Add more rice flour if needed to make it a regular pizza dough consistency.
Melt the butter, then brush a pan generously with butter then sprinkle with salt.
Divide the dough into 8. Then roll the dough pieces into a tube shape, then into a pinwheel shape. Place onto the buttered pan then brush the tops with butter.
Spread the pizza sauce over the tops, then add the cheese.
Bake for Approximately 15 -20 Minutes.
Brush the tops once again with butter. Serve warm.
This Recipe Makes 8 Cheesy Gluten Free Pizza Buns.

Gluten Free Beef Stew

September 22, 2017 by officially gluten free Leave a Comment

Gluten Free Beef Stew

Gluten Free Beef Stew

This simple and flavourful Gluten Free Beef Stew is the perfect comfort meal for a cool fall day. It’s one of my families favourite recipes. Probably because it’s just loaded with deliciously Seared Beef and Caramelized Onions and is smothered in an awesomely beefy gravy.

It can be made with a slow cooker, or on the stove top. I like to prepare it on the stove top then transfer it to slow cooker after. This helps tenderize the beef a bit more. Gluten Free Beef Stew is a great way to use cheaper cuts of beef without sacrificing on the flavour and over all quality of the meal.

If you’re looking for a delicious recipe to go with this hearty Gluten Free Beef Stew, why not try these light and fluffy Everything Mashed Potato Flatbread or these Crispy Mashed Potato Waffles.

Gluten Free Beef Stew

Ingredients

1 lb Stewing Beef

2 Tbsp Butter

1/2 White Onion

3 Medium Potatoes

4 Cloves Garlic

4 Carrots

8 -10 Mushrooms

3 1/2 Cups Water

2 Tsp Salt

1/2 Tsp Pepper

2 Tbsp Rice Flour

1 Tbsp Potato Starch

Directions

1.In a large pot over medium heat, brown the beef.

2. Once the beef is thoroughly browned, add the butter. Then dice and add the onion. Mince the garlic and add to the pot as well. Slice then add the mushrooms. Let simmer for 5 minutes, stirring a few times throughout.

3. Peel then dice the potatoes and carrots, then to the pot.

4. Stir in 3 cups of water. Then add the salt and pepper. Let simmer on low for 1/2 hour – 1 hour, or transfer to a slow cooker and cook on low for 3-4 hours. If using a slow cooker you’ll need to add a little more water.

5. Mix 1/2 cup of water with the rice flour and potato starch, until well combined. Then add it to the pot/slow cooker and let simmer for another 5 – 10 minutes.

This Gluten Free Beef Stew Recipe Serves 4.

If you liked this recipe for Gluten Free Beef Stew, you may also like these recipes for:

Creamy Gluten Free Tomato Soup

Gluten Free Pizza Crust

Everything Mashed Potato Flatbread

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Gluten Free Beef Stew

Gluten Free Beef Stew

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Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

Author: Lyndsay Baker

Recipe type: Soups and Stews

Serves: 4 servings

Ingredients

1 lb Stewing Beef
2 Tbsp Butter
½ White Onion
3 Medium Russet Potatoes
4 Cloves garlic
4 Carrots
8 -10 Mushrooms
3½ Cups Water
2 Tsp Salt
½ Tsp Pepper
2 Tbsp Rice Flour
1 Tbsp Potato Starch

Instructions

In a large pot over med heat, Brown the beef in butter,
Dice and add the onion to the pot. Mince the garlic and add to the pot as well. Slice then add the mushrooms, Let simmer for 5 minutes, stirring a few times throughout.
Peel then dice the potatoes and carrots, then to the pot.
Stir in 3 cups of water. Then add the salt and pepper. Let simmer on low for ½ hour, or transfer to a slow cooker and cook on low for 3-4 hours. If using a slow cooker you'll need to add more water.
In a glass or jar mix ½ cup water with the rice flour and potato starch. Mix until well combined, then add to the pot. Let simmer for another 5 - 10 minutes.
This Gluten Free Beef Stew Recipe Serves 4 People.

Gluten Free Pizza Crust

April 8, 2017 by officially gluten free 3 Comments

~ Gluten Free Pizza Crust Recipe ~

I’m extremely excited to share this New Gluten Free Pizza Crust Recipe with you. I think it’s my best recipe yet. I can’t wait for you to try it! How many times have you had terrible gluten free pizza crust, when ordering in? It seems to taste like cardboard every time, no mater where you order it from. Not to mention cross contamination issues.

I’ve made my own pizza crust for years but since going gluten free, I had to adjust my recipe to a gluten free pizza crust. My original gluten free pizza crust recipe, which I published a while back, is a great recipe but since making it every week, I’ve made a few tweaks.

I stumbled across this trick by accident one day while making a gluten free pizza crust. So what is the trick? The trick is, I use both traditional and instant yeast together. While making a gluten free pizza crust, I realized I only had a small amount of each of the yeasts, so I used them both together. What resulted was the softest, Gluten Free Pizza Crust I’ve ever had. I’ve made it this way ever since and it always turns out amazing.

Gluten Free Pizza Crust Recipe

This Soft and Chewy Gluten Free Pizza Crust is made with a blend of white rice flour and potato starch. The recipe can be made in 35 minutes and will easily beat any Pizza Place’s Gluten Free Pizza in Price and in Taste! It tastes so good you’d NEVER know its Gluten Free Pizza Crust.

If you’re looking for another delicious Gluten Free Recipe, try these delicious Gluten Free Blueberry Cheesecake Tarts. They’re made with an easy to make Gluten Free Shortbread Cookie Cup Tart and are topped with a light and fluffy No Bake Cheesecake Topping. They’re sure to impress even you non gluten free friends and family.

Recipe Notes:

– Rice Flour can vary from brand to brand. I’ve found that measurements can be different depending on the brand you’re using. The Thai brand which has red writing on the bag tends to be ground finer and can take more than the Indian rice flour that I get at Superstore. Both brands work wonderfully but there is a slight difference in the measurements, as I mentioned. Because of this, I like to add the flour a little a time until the consistency is right.

– I use rice flour in most of my recipes is because its so inexpensive. You can find it for $1.00 a bag at Asian Supermarkets or in the import sections at Larger Grocery Stores. It’s also very versatile and doesn’t have a weird after taste like a lot of other gluten free flours do.

– This Recipe Makes 1 Large Gluten Free Pizza Crust.

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Gluten Free Pizza Crust

This Soft and Chewy Gluten Free Pizza Crust is made with a blend of white rice flour and potato starch. The recipe can be made in 35 minutes and will easily beat any Pizza Place's Gluten Free Pizza in Price and in Taste!

5 from 1 vote

Print Pin Rate

Course: Dinner

Cuisine: American

Keyword: Dinner, gluten free, pizza

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: large pizza

Author: Lyndsay Baker

Ingredients

1 1/2 Cups Lukewarm Water
1 Tbsp Sugar
1 Tbsp Active Traditional Yeast
2 1/4 Cups Rice Flour
1 Cup Potato Starch
1 Tbsp Dried Oregano Optional
1 Tbsp Instant Yeast
1 Tbsp Butter
1/2 Tsp Salt

Instructions

Pre heat oven to 400 F.
In a large bowl dissolve the sugar in the lukewarm water. Sprinkle the yeast on top and cover with a dish towel. Let sit for 15 minutes.
Stir in the rice flour, potato starch, the instant yeast and oregano. Mix until well combined. (Add 1 or 2 Tbsp of water or rice flour if needed)
Melt the butter in the microwave in a small bowl.
Brush a pizza pan generously with butter then sprinkle with salt. Press the dough into the pan with your finger.
Spread the pizza sauce over the crust, then add the cheese. Then add the toppings.
Bake for Approximately 20 -25 Minutes.
Note : This Recipe Makes 1 Large Gluten Free Pizza Crust.

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Gluten Free Pizza Crust

Keywords: Gluten Free Pizza Crust Recipe; Top Gluten Free Pizza Crust Recipe; The Best Gluten Free Pizza Recipe with Rice Flour; Easy Gluten Free Pizza; Easy Gluten Free Pizza Recipes; Gluten Free Pizza with Soft Crust; gf pizza; traditional pizza Gluten Free

Creamy Gluten Free Tomato Soup

June 2, 2016 by officially gluten free 9 Comments

Creamy Gluten Free Tomato Soup

I absolutely love this Flavorful Creamy Gluten Free Tomato Soup. Not only is it Keto & Gluten Free, It’s also Dairy Free and Vegan.

Creamy Gluten Free Tomato Soup

It’s so delicious and easy to make, with only a few ingredients. It can be thrown together in 1/2 an hour, with 2 Cans of Tomatoes and a Can of Coconut Milk. You can use any kind of canned tomatoes for this recipe. It doesn’t have to be diced, stewing tomatoes work just as good. A plain version of this delicious soup can be made by skipping the Cumin, Ginger and Graham Marsala. If you enjoy an ethnic flavored soup with a little heat,

You may want to try this Spicy Green Pea Coconut Curry Soup. It’s also very tasty and easy to make.

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Creamy Gluten Free Tomato Soup

Ingredients

1/ 2 of a White Onion

4 Cloves of Garlic

1 Tbsp Coconut Oil

2 Cans of Diced Tomatoes

1 Tsp Cumin (optional)

1 Tsp Ginger (optional)

1 Tsp Graham Marsala (optional)

1 Can Coconut Milk

1 Tbsp Salt

Directions

1.Place the can of coconut milk in the fridge upside down for a few hours or over night.

2. In a large pot, fry the diced onion in the coconut oil. Mince then add the garlic. Let fry over medium heat until the onion is fully cooked.

3. Add the canned tomatoes, then spices. Open the can of coconut milk upside down and pour only the liquid into the pot, leaving the cream. Let simmer over medium heat for 15-20 minutes.

4. Puree the Tomatoes in a blender until smooth. Return to the pot then add the cream from the coconut milk and salt . Stir until well combined. Let simmer on low for another 5-10 minutes.

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Creamy Gluten Free Tomato Soup

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Creamy Gluten Free Tomato Soup

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Prep time

2 mins

Cook time

25 mins

Total time

27 mins

Author: Lyndsay Baker

Recipe type: Soup

Ingredients

1/ 2 of a White Onion
4 Cloves of Garlic
1 Tbsp Coconut Oil
2 Cans of Diced Tomatoes
1 Tsp Cumin (optional)
1 Tsp Ginger (optional)
1 Tsp Graham Marsala (optional)
1 Can Coconut Milk
1 Tbsp Salt

Instructions

Place the can of coconut milk in the fridge upside down for a few hours or over night.
In a large pot, fry the diced onion in the coconut oil. Mince then add the garlic. Let fry over medium heat until the onion is fully cooked.
Add the canned tomatoes, then spices. Open the can of coconut milk upside down and pour only the liquid into the pot, leaving the cream. Let simmer over medium heat for 15-20 minutes.
Puree the Tomatoes in a blender until smooth. Return to the pot then add the cream from the coconut milk and salt . Stir until well combined. Let simmer on low for another 5-10 minutes.

Gluten Free Peanut Butter Cookies

April 17, 2016 by officially gluten free Leave a Comment

Gluten Free Peanut Butter Cookies

Gluten Free Peanut Butter Cookies

These Gluten Free Peanut Butter Cookies taste just like the Peanut Butter Cookies my mom used to make. They’re soft and chewy and oh so Peanut Buttery. It’s a really easy recipe that uses only simple ingredients. For an equally as amazing cookie with a little bit crunch, try using Crunchy Peanut Butter instead of Smooth. If you’re a Chocolate lover, you might want to try adding Chocolate Chips and Score Toffee Bits.

Have you tried these Gluten Free Vanilla Pudding Chocolate Chip Cookies yet? They’re my absolute favorite Chocolate Chip Cookie. Who knew you could make Cookies taste even better just by adding a little bit of Instant Pudding Powder.

Ingredients

1/2 Cup Butter or Margarine

1/2 cup White Sugar

1/2 Cup Brown Sugar

3/4 Cup of Peanut Butter

1 Egg

1 Tsp Vanilla

1 Cup Rice Flour

1/4 Cup Corn Starch ( or Tapioca or Potato Starch)

1 Tsp Baking Powder

3/4 Cup Chocolate Chips (Optional)

1/4 Cup Skor Toffee Bits (Optional)

Directions

1. Pre heat oven to 350 F

2. In a large mixing bowl, mix butter and sugars together. Then add the peanut butter, mix until well combined.

3. Add egg, then rice flour, corn starch and baking powder. Mix until a stiff batter forms.

4. Add chocolate chips and skor (optional)

5. Using a spoon shape into 1 inch balls and place onto two lightly greased cookie sheets.

6. Bake for 8- 10 minutes.

Note- Shaping cookies with your fingers instead a a spoon can cause the cookies to burn faster.

This recipe makes 24 Gluten Free Peanut Butter Cookies.

If you liked this recipe for Gluten Free Peanut Butter Cookies, then you may also like these recipes:

Everything Potato Flatbread

Mango Salad Rolls

No Knead Flax Bread

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Gluten Free Peanut Butter Cookies

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Author: Lyndsay Baker

Recipe type: Cookies

Serves: 24 Cookies

Ingredients

½ Cup Butter or Margarine
½ cup White Sugar
½ Cup Brown Sugar
¾ Cup of Peanut Butter
1 Egg
1 Tsp Vanilla
1 Cup Rice Flour
¼ Cup Corn Starch ( or Tapioca or Potato Starch)
1 Tsp Baking Powder
¾ Cup Chocolate Chips (Optional)
¼ Cup Score Toffee Bits (Optional)

Instructions

Pre heat oven to 350 F
In a large mixing bowl, mix butter and sugars together very well. Then Add the peanut butter, mix until well combined.
Add egg, then rice flour, and baking powder. Mix until a stiff batter forms.
Add chocolate chips.
Using a spoon shape into 1 inch balls and place onto two lightly greased cookie sheets.
Bake for 8- 10 minutes.
Note- Shaping cookies with your fingers instead a a spoon can cause the cookies to burn faster.

Everything Mashed Potato Flatbread

April 13, 2016 by officially gluten free 65 Comments

These Gluten Free Everything Mashed Potato Flatbread are just as tasty as a Bagel but are much Easier to Make. They make a perfect side for a big bowl of Soup, or a deliciously Soft Bun for Sandwiches or Burgers. They’re a great way to use up left over Mashed Potatoes. I often make extra just so I can make them.

How to make Everything Mashed Potato Flatbread

To make these Everything Mashed Potato Flatbread, you start by boiling, then mashing the potatoes and set aside to cool. Or use 2 cups of prepared mashed potatoes. In a large bowl add the mashed potato and stir in the melted butter and the egg. Mix until smooth. Then add the rice flour, corn starch, salt and baking powder. Mix until a smooth dough forms. Wrap the dough ball in plastic wrap and place in the refrigerator for 1/2 hour.

Cut the dough into 8 pieces. Roll into balls and flatten with lightly (rice) floured fingers. Place onto a parchment paper lined baking sheet. Brush with melted butter then sprinkle with the everything mixture. Bake for 15 minutes. Remove from the oven then brush with melted butter once more.

Everything Mashed Potato Flatbread

I’m in love with this easy to make light and fluffy Gluten Free Everything Mashed Potato Flatbread recipe. It’s inspired by what once was my favorite snack, the Everything Bagel. They’re generously topped with Poppy and Sesame Seeds, Dried Onion and Garlic and a little Basil and Salt.

They’re just as tasty as a Bagel but are much Easier to Make. They make a perfect side for a big bowl of Soup, or a deliciously Soft Bun for Sandwiches or Burgers. They’re a great way to use up left over Mashed Potatoes. I often make extra just so I can make them.

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Everything Mashed Potato Flatbread

4.23 from 44 votes

Print Pin Rate

Course: Bread

Cuisine: American

Keyword: bread, gluten free, potato, Side Dish

Prep Time: 40 minutes

Cook Time: 15 minutes

Total Time: 55 minutes

Servings:

Author: Lyndsay Baker

Ingredients

2 Cups Prepared Mashed Potatoes I used 2 Medium Russet Potatoes
1/4 Cup Melted Butter
1 Egg
1 Cup Rice Flour
1/4 Cup Corn Starch or Tapioca or Potato Starch
2 Tsp Baking Powder
1/2 Tsp Salt
For the Everything Topping:
2 Tsp Poppy Seeds
2 Tsp Sesame Seeds
2 Tsp Dried Garlic or 1/2 Tsp Garlic Powder
2 Tsp Dried Onion
1 Tsp Dried Basil
1/2 Tsp Salt

Instructions

Cook then mash the potatoes, then set aside to cool. Or use 2 cups of prepared mashed potatoes.
In a large bowl add the mashed potato. Stir in the melted butter and the egg. Mix until smooth. Then add the rice flour, corn starch, salt and baking powder. Mix until a smooth dough forms. Wrap the dough ball in plastic wrap and place in the refrigerator for 1/2 hour.
Pre heat oven to 450 F.
In a small bowl mix the poppy seeds, sesame seeds, dried garlic and onion, basil and salt, until well combined.
Cut the dough into 8 pieces. Roll into balls and flatten with lightly (rice) floured fingers. Place onto a parchment paper lined baking sheet. Brush with melted butter then sprinkle with the everything mixture.
Bake for 15 minutes. Remove from the oven then brush with melted butter once more.

Makes 8 Gluten Free Everything Mashed Potato Flatbread.

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Everything Mashed Potato Flatbread

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Linguine with Smoked Salmon and Rosé Sauce

January 4, 2016 by officially gluten free Leave a Comment

Linguine with Smoked Salmon and Rosé Sauce

I made this Gluten Free Linguine with Smoked Salmon and Rosé Sauce after finding Catelli Linguine Noodles at my local supermarket. I haven’t had Linguine for years and Gluten Free Catelli Noodles are my absolute favorite. They taste just as good as a regular noodles. You can’t have Smoked Salmon without the Capers. They’re absolutely perfect for this delicious Pasta. Making a Rosé Sauce is really simple, you add a little bit of Cream or Alfredo Sauce to your regular Tomato Sauce. Although it’s easy to make I often opt for buying it pre made. The Gluten Free brand that I usually use is Classico. It always tastes great and worked perfectly for this pasta.

Ingredients

3 Tbsp Butter

1/2 of a Onion

8 – 10 White Mushrooms

1 Jar of Gluten Free Rosé Sauce

4 Tbsp Capers

1 Package of Smoked Salmon

1 Package of Gluten Free Linguine

2 Tbsp Parmesan Cheese

Directions

1.In a large frying pan, melt 1 tbsp butter. Dice then add the onion. Slice the mushrooms, then add them to the pan. Let fry for 5 minutes.

2. Add the sauce, then the capers. Let simmer for another 5- 10 minutes. Add the smoked salmon to the pan and let simmer for approximately another 5 minutes.

3. Cook the linguine as directed on the package. Once it’s cooked and drained, toss it in the remaining butter. Sprinkle with the parmesan cheese, then toss until well coated.

4. Serve the sauce over the pasta. Garnish with parsley.

If you liked this recipe for Linguine with Smoked Salmon and Rosé Sauce, then you may also like these recipe:

Gluten Free Raisin Bread

The Best Gluten Free Pizza

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Linguine with Smoked Salmon and Rosé Sauce

Save Print

Prep time

5 mins

Cook time

15 mins

Total time

20 mins

Author: Lyndsay

Recipe type: Pasta

Serves: serves 4

Ingredients

3 Tbsp Butter
½ of a White Onion
8 - 10 White Mushrooms
1 Jar of Gluten Free Rosé Sauce
4 Tbsp Capers
1 Package of Smoked Salmon
1 Package of Gluten Free Linguine
2 Tbsp Parmesan Cheese

Instructions

In a large frying pan, melt 1 tbsp butter. Dice then add the onion. Slice the mushrooms, then add them to the pan. Let fry for 5 minutes.
Add the sauce, then the capers. Let simmer for another 5- 10 minutes. Add the smoked salmon to the pan and let simmer for approximately another 5 minutes.
Cook the linguine as directed on the package. Once it's cooked and drained, toss it in the remaining butter. Sprinkle with the parmesan cheese, then toss until well coated.
Serve the sauce over the pasta. Garnish with parsley.