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The Ultimate Gluten Free White Bread

April 27, 2016 by officially gluten free 13 Comments

The Ultimate Gluten Free White Bread

This Tested and Family Approved Recipe for The Ultimate Gluten Free White Bread is only $2.00 a loaf to make. Its deliciously soft and tastes just like Regular White Bread. It’s easy to make with simple ingredients and no kneading. I hope your family loves it as much as mine does.

It’s wonderful to be able to make a gluten free bread that holds together, that isn’t too heavy or that costs $7.00 a loaf. It is a little bit different from regular white bread because the dough is a thick batter instead of a firm dough. Other then that it’s the same , it even smells like regular bread when it’s baking. It makes amazing sandwiches or toast with peanut butter and jam. Slice the loaf into thin slices before freezing.

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.

Ingredients

1 1/2 Cup Water (warm)

2 Tbsp Sugar

1 Tbsp Yeast (dry active)

2 Eggs

1/4 Cup Butter (melted)

1 Tsp Vinegar

2 1/2 Cups Rice Flour

1 Cup Potato Starch

1/2 Cup Corn Starch

1 Tsp Baking Powder

1 1/2 Tsp Xanthan Gum

Directions

1.In a large mixing bowl, dissolve 1 Tbsp sugar in the lukewarm water. Then sprinkle the yeast on top. Let sit covered for 15 minutes.

2. Beat, then add the eggs, melted butter, vinegar and 1 Tbsp Sugar. Mix until well combined. Stir in the rice flour, potato starch, corn starch, baking powder and xantan gum. Beat the batter until smooth using a spatula. Place the dough into a lightly greased bread pan. Cover with plastic wrap and a kitchen towel. Let rise in a warm place for 30 minutes or until it has risen to the top of the pan.

3. Pre heat oven to 375 F.

4. Bake for approximately 35 minutes.

If you liked this recipe for Gluten Free Sandwich Bread, then you may also like these recipes:

Baked Apple Pie Rice Paper Rolls

Vanilla Chai Protein Shake

Cucumber Gravlax

Gluten Free Peanut Butter Cookies

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4.0 from 1 reviews

The Ultimate Gluten Free White Bread

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Prep time

50 mins

Cook time

35 mins

Total time

1 hour 25 mins

Author: Lyndsay Baker

Recipe type: Bread

Serves: 1 loaf

Ingredients

1½ Cup Water (warm)
2 Tbsp Sugar
1 Tbsp Yeast
2 Eggs
¼ Cup Butter (melted)
1 Tsp Vinegar
2½ Cups Rice Flour
1 Cup Potato Starch
½ Cup Corn Starch
1 Tsp Baking Powder
1½ Tsp Xanthan Gum

Instructions

In a large mixing bowl, dissolve 1 Tbsp sugar in the lukewarm water. Then sprinkle the yeast on top. Let sit covered for 15 minutes.
Beat, then add the eggs, melted butter, vinegar and 1 Tbsp Sugar. Mix until well combined. Stir in the rice flour, potato starch, corn starch, baking powder and xantan gum. Mix until well combined. Place the dough into a lightly greased bread pan. Let rise in a warm place for 30 minutes or until it has risen to the top of the pan.
Pre heat oven to 375 F.
Bake for approximately 35 minutes.

Egg and Pickle Potato Salad

April 21, 2016 by officially gluten free Leave a Comment

Egg and Pickle Potato Salad

This Egg and Pickle Potato Salad has been my go to Salad for a couple of years now. It may be because I’m 5 months pregnant, but I just can’t get enough of this Pickley Goodness. It’s so creamy and delicious and is really easy to make. It’s the Perfect Gluten Free dish to take to potlucks or parties. Potatoes and Eggs are a cheap way to feed a lot of people. If I take this salad to a potluck, I bring the potatoes with the dressing on the side. If you bring an unopened bottle of mayonnaise, it lasts longer with no access to a fridge. Mix up the salad right before serving. Make sure not to leave the Potato Salad in the sun if your party is outside.

Ingredients

4 Large Russet Potatoes

4 Boiled Eggs

6-8 Large Dill Pickles

1/2 Cup Mayonnaise

1 Tbsp Mustard

2 Tbsp Ranch Dressing (optional)

1 Tsp Salt

1 Tsp Pepper

Directions

1.Peel and dice the potatoes. Boil for 20 minutes, then drain the water off and let potatoes cool completely.

2. In a large bowl, add the cooled potatoes. Dice then add the boiled and cooled eggs. Dice then add the pickles.

3. Add the mayonnaise, mustard, ranch dressing and salt and pepper. Mix until well combined.

If you liked this Gluten Free Recipe for Egg and Pickle Potato Salad, then you may also like these recipes for:

Everything Potato Flatbread

Mango Salad Rolls

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Egg and Pickle Potato Salad

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

4 Large Russet Potatoes 4 Boiled Eggs 6-8 Large Dill Pickles ½ Cup Mayonnaise 1 Tbsp Mustard 2 Tbsp Ranch Dressing (optional) 1 Tsp Salt 1 Tsp Pepper

Author: Lyndsay Baker

Recipe type: Salad

Serves: 4-6 servings

Ingredients

4 Large Russet Potatoes
4 Boiled Eggs
6-8 Large Dill Pickles
½ Cup Mayonnaise
1 Tbsp Mustard
2 Tbsp Ranch Dressing (optional)
1 Tsp Salt
1 Tsp Pepper

Instructions

Peel and dice the potatoes. Boil for 20 minutes, then drain the water off and let potatoes cool completely.
In a large bowl, add the cooled potatoes. Dice then add the boiled and cooled eggs. Dice then add the pickles.
Add the mayonnaise, mustard, ranch dressing and salt and pepper. Mix until well combined.

Everything Mashed Potato Flatbread

April 13, 2016 by officially gluten free 49 Comments

Everything Mashed Potato Flatbread

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.

This is the number 1 recipe on Officially Gluten Free and it’s easy to see why. Everyone loves our Gluten Free Everything Mashed Potato Flatbread.

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

Directions

1. Cook then mash the potatoes, then set aside to cool. Or use 2 cups of prepared mashed potatoes.

2. In a large bowl, add the mashed potatoes. 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.

3. Pre heat oven to 450 F.

4. In a small bowl mix the poppy seeds, sesame seeds, dried garlic and onion, basil and salt, until well combined.

5. 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.

6. Bake for 15 minutes. Remove from the oven then brush with melted butter once more.

Makes 8 Gluten Free Everything Mashed Potato Flatbread.

If you liked this recipe for Gluten Free Everything Mashed Potato Flatbread, then you may also like these recipes for:

Baked Apple Pie Rice Paper Rolls

Cheesy Gluten Free Pizza Buns

Gluten Free Perogies

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Everything Mashed Potato Flatbread

Everything Mashed Potato Flatbread

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Prep time

40 mins

Cook time

15 mins

Total time

55 mins

Author: Lyndsay Baker

Recipe type: Bread

Serves: 8

Ingredients

2 Cups Prepared Mashed Potatoes (I used 2 Medium Russet Potatoes)
¼ Cup Melted Butter
1 Egg
1 Cup Rice Flour
¼ Cup Corn Starch ( or Tapioca or Potato Starch)
2 Tsp Baking Powder
½ Tsp Salt
For the Everything Topping:
2 Tsp Poppy Seeds
2 Tsp Sesame Seeds
2 Tsp Dried Garlic or ½ Tsp Garlic Powder
2 Tsp Dried Onion
1 Tsp Dried Basil
½ 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 ½ 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.

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

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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.

Gluten Free Raisin Bread

December 14, 2015 by officially gluten free 2 Comments

Gluten Free Raisin Bread

Gluten Free Raisin Bread

I can’t wait to make another loaf of this Gluten Free Raisin Bread. It’s so deliciously moist and is loaded with Cinnamon and Plump Juicy Raisins. This is an easy recipe to make but does take a few hours to let the dough rise. It is a little bit different from regular bread because the dough is more of a thick batter than a firm dough. I let my raisins soak in hot water for 5-10 minutes, then drain them and pat them dry with a towel. Then I mixed Butter with Brown Sugar and Cinnamon, then added the soaked Raisins. Once the dough was ready, I gently folded the cinnamon raisin mixture in it. Mix together until the raisins are distributed throughout not until completely mixed.

Ingredients

1 1/2 Cup Milk (warm)

1 Tbsp Sugar

3 Tsp Yeast

2 Eggs

1/4 Cup Butter (melted)

3 Cups Rice Flour

1/4 Cup Corn Starch

1 Tsp Xanthan Gum

3 Tbsp Butter

1/2 Cup Brown Sugar

2 Tsp Cinnamon

3/4 Cup Raisins

Directions

1.In a large mixing bowl, dissolve the sugar in the lukewarm milk. Then sprinkle the yeast on top. Let sit covered for 15 minutes.

2. Beat, then add the eggs and melted butter. Mix until well combined. Stir in the rice flour, corn starch and xantan gum. Mix until well combined.

3. In a separate bowl, mix the 3 tbsp of butter with the brown sugar and cinnamon. Add the raisins (if you’re raisins are dry, soak them in hot water for a few minutes, then drain and pat dry) Mix until well combined. Then add it to the main bowl. Stir the dough a few times but just until the raisin mixture is distributed through the dough but not mixed thoroughly.

4. Place the dough into a greased bread pan. Let rise in a warm place for 1 hour.

5. Pre heat oven to 350 F.

6. Bake for approximately 1 hour.

This recipe makes 1 loaf of Gluten Free Raisin Bread.

If you liked this recipe for Gluten Free Raisin Bread, You may also like these recipes for:

No Knead Flax Bread

Baked Apple Pie Rice Paper Rolls

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Gluten Free Raisin Bread

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Prep time

1 hour 20 mins

Cook time

1 hour

Total time

2 hours 20 mins

Author: Lyndsay Baker

Recipe type: Bread

Serves: 1 loaf

Ingredients

1½ Cup Milk (warm)
1 Tbsp Sugar
3 Tsp Yeast
2 Eggs
¼ Cup Butter (melted)
3 Cups Rice Flour
¼ Cup Corn Starch
1 Tsp Xanthan Gum
3 Tbsp Butter
½ Cup Brown Sugar
2 Tsp Cinnamon
¾ Cup Raisins

Instructions

In a large mixing bowl, dissolve the sugar in the lukewarm milk. Then sprinkle the yeast on top. Let sit covered for 15 minutes.
Beat, then add the eggs and melted butter. Mix until well combined. Stir in the rice flour, corn starch and xantan gum. Mix until well combined.
In a separate bowl, mix the 3 tbsp of butter with the brown sugar and cinnamon. Add the raisins (if you're raisins are dry, soak them in hot water for a few minutes, then drain and pat dry) Mix until well combined. Then add it to the main bowl. Stir the dough a few times but just until the raisin mixture is distributed through the dough but not mixed thoroughly.
Place the dough into a greased bread pan. Let rise in a warm place for 1 hour.
Pre heat oven to 350 F.
Bake for approximately 1 hour.

Chicken Pot Potato Skins

December 8, 2015 by officially gluten free 6 Comments

Chicken Pot Potato Skins

Chicken Pot Potato Skins

You’ve got to try these Cheesy Gluten Free Chicken Pot Potato Skins. They’re so tasty and easy to make. They’re a great way to have Chicken Pot Pie without having to fuss over Gluten Free Pie Crust. I used Large Russet Potatoes because I wanted them to be big enough to have them for dinner. They would also make an easy and delicious appetizer, using smaller potatoes instead. They can be made a head of time, then stored in the fridge or freezer. Then heated up right before serving.

These Chicken Pot Potato Skins have me wondering what kind of Potato Skins I should make next. The Crispy Twice Baked Potato is a prefect base for Sandwiches. I used them to make BLT’s in this Recipe. If you’re looking for something to make with the extra potato from this Chicken Pot Potato Skins Recipe, you might want to check out this Gluten Free Potato Flatbread Recipe.

Ingredients

For the Potato Skins:

3 Large Baked Russet Potatoes

1 Tbsp Vegetable Oil

1 Cup Shredded Mozzarella Cheese

For the Chicken Stew Filling:

1 Tbsp Oil or Butter

1 Onion

4 Cloves of Garlic

2 Carrots

2 Small Potatoes

3/4 Cup Green Peas

3 Cups Chicken Stock

1 Cup Cooked Chicken

2 Tbsp Butter

1 Tbsp Rice Flour

1 Tbsp Corn Starch

1/2 Cup Milk

1 Tsp Salt

1/2 Tsp Pepper

Directions

For the Stew Filling:

1.In a large pot over medium heat, add the butter or oil. Dice, then add the onion. Peel and dice the carrots and potatoes, then add to the pot. Mince then add the garlic. Let cook for 5 minutes.

2. Add the chicken stock to the pot, along with the cooked chicken and peas.

3. In a small pot melt 2 Tbsp of butter over medium heat. Then add the flour and corn starch, stir into a paste. Let brown for 1 minute, then slowly stir in the milk. Stir constantly until it begins to boil. Then add to the main pot.

4. Add, the salt and pepper. (If using store bought chicken stock, you may not need to add any salt)

5. Let simmer over low heat for 1/2 – 1 hour or until it thickens.

To make Homemade Chicken Stock Fill a large pot with water, then add the Chicken Carcass. Boil over medium heat for at least 1 hour. Then use a strainer to separate the bones from the stock. You can add onion and seasoning to the pot before boiling but I like to add it later. You can also freeze any extra stock in portioned containers to use later.

For the Chicken Pot Potato Skins:

1. Pre heat oven to 375 F.

2. Slice the baked potatoes in half lengthwise. Scoop out several tablespoons of the center of each of the potatoes. The thinner they are, the crispier they get.

3. Place skin side up onto a baking sheet and lightly brush the tops with oil, bake for 15 minutes. Turn them over and brush the other side with oil, then bake for another 15 minutes.

5. Turn your oven up to 400 F.

6. Place the potato skins, skin side down on the baking tray then fill each one with the chicken stew. Then cover each one with equal amounts of cheese.

7. Bake until the cheese is fully melted, approx 5 – 10 minutes.

8. Remove from oven and let cool for a few minutes.

This Recipe makes 6 Large Gluten Free Chicken Pot Potato Skins.

If you liked this Gluten Free recipe for Chicken Pot Potato Skins, you may also like these recipes for:

Fish Tacos with Coleslaw and Mango Chutney

Easy Gluten free Dinner Rolls

Baked Apple Pie Rice Paper Rolls

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Chicken Pot Potato Skins

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Prep time

1 hour

Cook time

40 mins

Total time

1 hour 40 mins

Author: Lyndsay

Serves: 6 Large Potato Skins

Ingredients

For the Potato Skins:
3 Large Baked Russet Potatoes
1 Tbsp Vegetable Oil
1 Cup Shredded Mozzarella Cheese
For the Chicken Stew Filling:
1 Tbsp Oil or Butter
1 Onion
4 Cloves of Garlic
2 Carrots
2 Small Potatoes
¾ Cup Green Peas
3 Cups Chicken Stock
1 Cup Cooked Chicken
2 Tbsp Butter
1 Tbsp Rice Flour
1 Tbsp Corn Starch
½ Cup Milk
1 Tsp Salt
½ Tsp Pepper

Instructions

For the Stew Filling:
In a large pot over medium heat, add the butter or oil. Dice, then add the onion. Peel and dice the carrots and potatoes, then add to the pot. Mince then add the garlic. Let cook for 5 minutes.
Add the chicken stock to the pot, along with the cooked chicken and peas.
In a small pot melt 2 Tbsp of butter over medium heat. Then add the flour and corn starch, stir into a paste. Let brown for 1 minute, then slowly stir in the milk. Stir constantly until it begins to boil. Then add to the main pot.
Add, the salt and pepper. (If using store bought chicken stock, you may not need to add any salt)
Let simmer over low heat for ½ - 1 hour or until it thickens.
To make Homemade Chicken Stock Fill a large pot with water, then add the Chicken Carcass. Boil over medium heat for at least 1 hour. Then use a strainer to separate the bones from the stock. You can add onion and seasoning to the pot before boiling but I like to add it later. You can also freeze any extra stock in portioned containers to use later.
For the Chicken Pot Potato Skins:
Pre heat oven to 375 F.
Slice the baked potatoes in half lengthwise. Scoop out several tablespoons of the center of each of the potatoes. The thinner they are, the crispier they get.
Place skin side up onto a baking sheet and lightly brush the tops with oil, bake for 15 minutes. Turn them over and brush the other side with oil, then bake for another 15 minutes.
Turn your oven up to 400 F.
Place the potato skins, skin side down on the baking tray then fill each one with the chicken stew. Then cover each one with equal amounts of cheese.
Bake until the cheese is fully melted, approx 5 – 10 minutes.
Remove from oven and let cool for a few minutes.

White Chocolate Candy Cane Macaroons

December 2, 2015 by officially gluten free 19 Comments

White Chocolate Candy Cane Macaroons

It’s Christmas Cookie Season and I’m really excited to share these Gluten Free White Chocolate Candy Cane Macaroons with you. They’re my new favorite Christmas Cookie and they only take 5 ingredients to make. They’re a deliciously chewy Coconut Macaroon Dipped in White Chocolate, then dipped in Crushed Candy Canes.

To make these delicious White Chocolate Candy Cane Macaroons, you use a large mixing bowl to mix the coconut and sweetened condensed milk. In a separate bowl whip the egg white until stiff, then fold it into the coconut mixture. Spoon 1 inch balls onto a lightly greased or parchment paper lined cookie sheet. Bake for 15 -17 minutes. Then, melt the White Chocolate in a double boiler. You can also melt it in the microwave for 30 sec at a time, stiring in between. Dip the bottoms of the baked macaroons into the white chocolate. Then dip them into the crushed candy cane. Place back onto parchment paper. Put the finished macaroons into the fridge for 20 minutes.

White Chocolate Candy Cane Macaroons

The White Chocolate and Candy Cane go perfectly together, making an already tasty Cookie even more irresistible. They’re really easy to make and have no flour of any kind. I decided to make these macaroons in a smaller batch. Most Macaroon recipes make 4 or 5 dozen, which I felt was to many. I ended up with 30 Macaroons. If you need more than that you could easily double the recipe. I hope you enjoy them as much as my family did.

Love Christmas Cookies? You might want to check out these Easy to make Gluten Free Gingerbread Cookies. They’re so fun to make and decorate with the family.

Ingredients

3/4 Cup Sweetened Condensed Milk

3 3/4 Cups Shredded Coconut

1 Egg White

2 Cups White Chocolate

8 Candy Canes (crushed)

Directions

1. Pre heat oven to 325 F.

2. In a large bowl, mix the coconut and sweetened condensed milk. In a separate bowl whip the egg white until stiff, then fold into the coconut mixture.

3. Spoon 1 inch balls onto a lightly greased or parchment paper lined Cookie sheet. Bake for 15 -17 minutes.

4. Melt the White Chocolate in a double boiler. You can also melt it in the microwave for 30 sec at a time, stiring in between.

5. Dip the bottoms of the baked macaroons into the white chocolate. Then dip them into the crushed candy cane. Place back onto parchment paper.

6. Put the finished macaroons into the fridge for 20 minutes.

This recipe makes 30 Gluten Free White Chocolate Candy Cane Macaroons.

Merry Christmas xo

If you liked this Gluten Free recipe for White Chocolate Candy Cane Macaroons, then you may also like these recipes:

Gluten Free Gingerbread Cookies

Baked Apple Pie Rice Paper Rolls

Cookie Crumble Apple Pie

Gluten Free Pumpkin Pie

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White Chocolate Candy Cane Macaroons

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Prep time

15 mins

Cook time

17 mins

Total time

32 mins

Author: Lyndsay

Recipe type: Christmas Cookies

Serves: 30 cookies

Ingredients

¾ Cup Sweetened Condensed Milk
3¾ Cups Shredded Coconut
1 Egg White
2 Cups White Chocolate
8 Candy Canes (crushed)

Instructions

Pre heat oven to 325 F.
In a large bowl, mix the coconut and sweetened condensed milk. In a separate bowl whip the egg white until stiff, then fold into the coconut mixture.
Spoon 1 inch balls onto a lightly greased or parchment paper lined Cookie sheet. Bake for 15 -17 minutes.
Melt the White Chocolate in a double boiler. You can also melt it in the microwave for 30 sec at a time, stiring in between.
Dip the bottoms of the baked macaroons into the white chocolate. Then dip them into the crushed candy cane. Place back onto parchment paper.
Put the finished macaroons into the fridge for 20 minutes.

Gluten Free Flax Sandwich Bread

November 30, 2015 by officially gluten free Leave a Comment

Gluten Free Flax Sandwich Bread

This easy to make Gluten Free Flax Sandwich Bread tastes delicious. It holds together and isn’t to heavy. It is a little bit different from regular bread because the dough is more of a thick batter than a firm dough. Other then that it’s the same. It even smells like regular bread when it’s baking. It makes amazing sandwiches or toast with peanut butter and jam. Slice the loaf into thin slices before freezing.

I found a big bag of Flaxseed for $3.00 at my local grocery store, then I cleaned out my coffee grinder to grind it. It was the perfect addition to this already tasty bread. Plus being on a Gluten Free Diet can use all the extra fiber we can get. I think I will keep my eye open for a smaller bread pan. I only have one and it’s very big. It still worked well but I would like it if the bread was a little more square. I wonder if that’s why store bought gluten free bread are always tiny little loaves.

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.

If you’re looking for another Easy and Delicious Gluten Free Dessert, Try this Baked Apple Fritter Recipe.

Gluten Free Flax Sandwich Bread

Ingredients

1 1/2 Cup Milk (warm)

1 Tbsp Sugar

2 Tbsp Yeast

2 Eggs

1/4 Cup Butter (melted)

1 Tbsp Honey

3 Cups Rice Flour

1/2 Cup Corn Starch

3 Tbsp Flaxseed (ground)

1 Tsp Xanthan Gum

Directions

1.In a large mixing bowl, dissolve the sugar in the lukewarm milk. Then sprinkle the yeast on top. Let sit covered for 15 minutes.

2. Beat, then add the eggs, melted butter and honey. Mix until well combined. Stir in the rice flour, corn starch, flax seeds and xantan gum. Mix until well combined. Place the dough into a lightly greased bread pan. Let rise in a warm place for 40 minutes or until it has risen to the top of the pan.

3. Pre heat oven to 350 F.

4. Bake for approximately 1 hour.

This recipe makes 1 loaf of Gluten Free Flax Sandwich Bread.

If you liked this recipe for Gluten Free Flax Sandwich Bread, Then you may also like these recipes for:

Keto Bacon Crab Rangoon Fat Bombs

Unicorn Chips with Rainbow Dip

BBQ Cauliflower Wings

Two Bite Cherry Brownies

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Gluten Free Flax Sandwich Bread

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Prep time

1 hour

Cook time

1 hour

Total time

2 hours

Author: Lyndsay

Recipe type: Gluten Free Bread

Serves: 1 loaf

Ingredients

1½ Cup Milk (warm)
1 Tbsp Sugar
2 Tbsp Yeast
2 Eggs
¼ Cup Butter (melted)
1 Tbsp Honey
3 Cups Rice Flour
½ Cup Corn Starch
3 Tbsp Flaxseed (ground)
1 Tsp Xanthan Gum

Instructions

In a large mixing bowl, dissolve the sugar in the lukewarm milk. Then sprinkle the yeast on top. Let sit covered for 15 minutes.
Beat, then add the eggs, melted butter and honey. Mix until well combined. Stir in the rice flour, corn starch, flax seeds and xantan gum. Mix until well combined. Place the dough into a lightly greased bread pan. Let rise in a warm place for 40 minutes or until it has risen to the top of the pan.
Pre heat oven to 350 F.
Bake for approximately 1 hour.

Baked Apple Pie Rice Paper Rolls

November 25, 2015 by officially gluten free 36 Comments

Baked Apple Pie Rice Paper Rolls

These 5 Ingredient Gluten Free & Vegan Baked Apple Pie Rice Paper Rolls Are an Easy Dessert that’s so Satisfying. Who Knew You Could Make Such a Delicious Dessert with Rice Paper and an Apple. The Best Part is, They Fill Your Home With the Smell of Fresh Baked Apple Pie and You Probably Already Have All the Ingredients.

To make these Delicious Baked Apple Pie Rice Paper Rolls, peel, then slice the apples. Mix with the apple slices with the brown sugar and cinnamon. Then fill a large mixing bowl 1/4 full with water. Place the rice paper into the water one sheet at a time. Soak for 1-2 minutes or just until it’s soft enough to work with. Place the softened rice paper onto the counter and place 1- 2 Tbsp of apple mixture onto the center. Fold the bottom up first, then fold the sides in, fold the top down last. Repeat, until you have used up all of the apples. Place onto a pan brushed with oil. Brush both sides with oil. Then, bake for 25 – 30 minutes turning a few times throughout.

Baked Apple Pie Rice Paper Rolls

I have used rice paper for spring rolls before but this was my first time using them for a dessert. It won’t be my last though, they worked wonderfully. They are also very inexpensive. I always have apples and rice paper wrappers in my kitchen, so I can make these deliciously awesome treats anytime I need a sweet fix.

These Baked Apple Pie Rice Paper Rolls can be a little bit tricky to master. The trick is to not get the rice paper too wet and to place the finished rolls onto a well oiled pan. You’ll need to turn them several times throughout baking. Some people found that doubling up the rice paper helped, especially if you want to deep fry them instead.

If you liked these Baked Apple Rice Paper Rolls then you may also like these Sausage and Sauerkraut Spring Rolls, Which are also made with Rice Paper.

Baked Apple Pie Rice Paper Rolls

Ingredients

4-6 Apples

1/3 Cup Brown Sugar

1 Tsp Cinnamon

Part of a Package of Rice Paper

2 Tbsp Cooking Oil

Directions

1. Pre heat your oven to 450 F.

2. Peel, then slice the apples. Mix with the apple slices with the brown sugar and cinnamon.

3. Fill a large mixing bowl 1/4 full with water. Place the rice paper into the water one sheet at a time. Soak for 1-2 minutes or just until it’s soft enough to work with.

4. Place the softened rice paper onto the counter and place 1- 2 Tbsp of apple mixture onto the center. Fold the bottom up first, then fold the sides in, fold the top down last.

9. Repeat, until you have used up all of the apples.

10. Place onto a pan brushed with oil. Brush both sides with oil.

11. Bake for 25 – 30 minutes turning a few times throughout.

Tip – You can double up the rice paper if needed. This especially helps if you’re going to deep fry them instead of baking them.

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If you liked this Recipe for Baked Apple Pie Rice Paper Rolls, then you may also like these Gluten Free Recipes:

Gluten Free Baked Apple Fritters

Gluten Free Double Chocolate Muffins

Gluten Free Unicorn Chips with Rainbow Dip

Gluten Free Perogies

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Baked Apple Pie Rice Paper Rolls

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Author: Lyndsay

Ingredients

4-6 Apples
⅓ Cup Brown Sugar
1 Tsp Cinnamon
Part of a Package of Rice Paper
2 Tbsp Cooking Oil

Instructions

Pre heat your oven to 450 F.
Peel, then slice the apples. Mix with the apple slices with the brown sugar and cinnamon.
Fill a large mixing bowl ¼ full with water. Place the rice paper into the water one sheet at a time. Soak for 1-2 minutes or just until it’s soft enough to work with.
Place the softened rice paper onto the counter and place 1- 2 Tbsp of apple mixture onto the center. Fold the bottom up first, then fold the sides in, fold the top down last.
Repeat, until you have used up all of the apples.
Place onto a parchment paper lined pan, brush both sides with oil.
Bake for 25 – 30 minutes turning a few times throughout.

Easy Gluten Free Dinner Rolls

November 24, 2015 by officially gluten free 3 Comments

Easy Gluten Free Dinner Rolls

These Easy Gluten Free Dinner Rolls are so Light and Fluffy. They make a Great Side for Large Dinners or a Perfect Accompaniment for Soup on a Cold Fall Day. They’re also very Tasty with a little bit of Butter and Jam.

I discovered a trick to making the most amazing Light and Fluffy Buns, Bread and Pizza Crust. It’s so light and fluffy, it could be mistaken for Bread made with wheat flour. So what’s my secret? It’s using Both Traditional and Instant Yeast.

I made my rolls just a little bigger than a golf ball in size but they could be made larger or smaller. The key to these tasty little Dinner Rolls is Butter, and lots of it. I brushed them with butter before and after baking.

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.

Easy Gluten Free Dinner Rolls

Ingredients

1 1/2 Cup Lukewarm Water

1 Tbsp Sugar

1 Tbsp Traditional Yeast

2 1/4 Cups Rice Flour

1 Cup Potato Starch

1 Tbsp Instant Yeast

4 Tbsp Butter

Directions

1. Pre heat oven to 400 F.

2. In a large bowl dissolve the sugar in the lukewarm water. Sprinkle the traditional yeast on top and cover with a dish towel. Let sit for 15 minutes. Then stir in the rice flour, starch and instant yeast. Let rise for 5 minutes.

3. Brush a square baking dish generously with the butter. Roll the dough into 12 balls. Place into the buttered baking pan, then generously brush with the rest of the melted butter.

4. Bake for 15 minutes. Flip the buns upside down onto a baking tray, then bake for another 5 minutes. Brush with butter once more after they come out of the oven.

Makes 12 Easy Gluten Free Dinner Rolls.

This is an updated version of this recipe.

If you liked this recipe for Easy Gluten Free Dinner Rolls, then you may also like these recipes for:

Cookie Crumble Apple Pie

Gluten Free Pumpkin Pie

Gluten Free Raspberry Waffles

Gluten Free Butter Pie Crust

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Easy Gluten Free Dinner Rolls

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Prep time

30 mins

Cook time

20 mins

Total time

50 mins

Author: Lyndsay Baker

Recipe type: Buns and Bread

Serves: 12 rolls

Ingredients

1½ Cup Lukewarm Water
1 Tbsp Sugar
1 Tbsp Traditional Yeast
2¼ Cups Rice Flour
1 Cup Potato Starch
1 Tbsp Instant Yeast
4 Tbsp Butter

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 clean dish towel. Let sit for 15 minutes. Then Stir in the rice flour, starch and instant yeast. Let rise for 5 minutes.
Brush a square baking dish generously with the butter. Roll the dough into 12 balls. Place into the buttered baking pan, then generously brush with the rest of the butter. Let rise in a warm place for 10 minutes.
Bake for 15 minutes. Flip the buns upside down onto a baking tray, then bake for another 5 minutes. Brush with butter once more after they come out of the oven.
Makes 12 Easy Gluten Free Dinner Rolls.