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Low Carb Broccoli Cheddar Muffins

Gluten Free Unicorn Chips with Rainbow Dip

Prep time

5 mins

Cook time

8 mins

Total time

13 mins

Author: Lyndsay Baker

Recipe type: keto muffins

Serves: 12 muffins

Ingredients

4 Eggs
25 g Pork Rind (1/2 Cup Crushed)
4 Tbsp Parmesan Cheese
3 Tbsp Butter
¾ Cup Steamed Broccoli
⅔ Cup Cheddar Cheese

Instructions

Preheat oven to 400 F.
In a large mixing bowl, beat the eggs. Add the crushed pork rinds and the Parmesan cheese. Mix until well combined, then add in the steamed broccoli and 2 of the 3 Tbsp of butter. Stir until the broccoli is fully mixed in.
Use the remaining melted butter to grease the muffin tin. Spoon the mixture evenly into the muffin tin. Sprinkle the cheddar cheese evenly onto each muffin. Then bake for 8 - 10 minutes.
Note: This recipe makes 12 small muffins. If you'd like larger muffins divide them into 6 instead but don't forget to double the serving size.

White Chocolate Cashew Crunch

February 17, 2018 by officially gluten free Leave a Comment

White Chocolate Cashew Crunch

If you Love White Chocolate as much as I do, then you’ll Love this Incredibly easy White Chocolate Cashew Crunch Recipe. It Combines 4 of my all time favourites, Creamy White Chocolate, Crunchy Corn Chips, Salty Cashew Pieces and Sweet Skor Toffee Bits. It’s the Perfect Mix of Sweet and Salty and it’s Gluten Free.

The Best Part about this Recipe is that it’s so Quick to Make. It can be Thrown together with Minimal Effort and can even be made with a Microwave. I used Salty Corn Chips to add the Crunch but if you’d like to use something Sweet instead of Salty, you could try using Chex Cereal instead.

White Chocolate and Cashew is an amazing combination but did you know that White Chocolate also goes well with Pistachio? Try the amazing combination in this Gluten Free White Chocolate Pistachio Cookie recipe.

White Chocolate Cashew Crunch

Ingredients

2 Cups White Chocolate

1 Cups Corn Chips

1/2 Cup Cashew

1/4 Cup Skor Toffee Bits

Directions

1. Melt the white chocolate in a double broiler or in the microwave.

2. Crunch up the corn chips and cashews.

3. In a large Bowl, mix the chips and cashews with the melted chocolate. Add the toffee and mix until well combined.

4. Spread the White Chocolate Cashew Crunch mixture onto a parchment paper lined baking sheet.

5. Place in refrigerator for 20 minutes, then break into pieces.

If you liked this recipe for Gluten Free White Chocolate Cashew Crunch, you may also like these recipes for:

Gluten Free Perogies

Gluten Free Double Chocolate Muffins

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White Chocolate Cashew Crunch

Prep time

5 mins

Total time

5 mins

Author: Lyndsay Baker

Recipe type: Desserts

Ingredients

2 Cups White Chocolate Chips
1 Cups Corn Chips
½ Cup Cashew
¼ Cup Toffee Bits

Instructions

Melt the white chocolate in a double broiler or in the microwave.
Crunch up the corn chips and cashews.
In a large Bowl, mix the chips and cashews with the melted chocolate. Add the toffee and mix until well combined.
Spread the White Chocolate Cashew Crunch mixture onto a parchment paper lined baking sheet.
Place in refrigerator for 20 minutes, then break into pieces

Gluten Free Jalapeno Cheddar Biscuits

December 16, 2017 by officially gluten free 3 Comments

Gluten Free Jalapeno Cheddar Biscuits

These Gluten Free Jalapeno Cheddar Biscuits are so Soft and Flaky. They’re also incredibly Cheesy and are packing just the right amount of Heat from the Jalapenos. I used pickled Jalapenos, which I thought worked perfectly. If you Prefer, you could use fresh Jalapeno Slices instead. You can also make your own Buttermilk by adding a Tbsp of Lemon Juice to regular Milk.

The best thing about these Gluten Free Jalapeno Cheddar Biscuits is that they’re so quick and easy to make. They’re much easier to make than buns and they taste just as good. We had them with Shrimp Fettuccini Alfredo for Dinner and then again with Omelettes and Hashbrowns fo breakfast in the morning. They went so well with both meals, that I couldn’t tell you which one I preferred. If you love Gluten Free Tea Biscuits then you may also like these 5 Easy Gluten Free Recipes Using Tea Biscuit Dough.

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 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.

Gluten Free Jalapeno Cheddar Biscuits

Ingredients

1 1/4 Cups Rice Flour

1/2 Cup Potato Starch (corn or tapioca)

3 Tsp Baking Powder

5 Tbsp Butter

3/4 Cup Buttermilk

1 Cup Shredded Cheddar Cheese

1/2 Cup Sliced Pickled Jalapenos

Directions

1. Pre heat oven to 450 F

2. In a large bowl, cut the cold butter into flour, starch and baking powder. Mix until well combined.

3. Add the buttermilk, 1/2 a cup of the cheddar cheese and 1/4 cup of the chopped jalapeno slices. Mix until a dough forms.

4. Using a rolling pin, roll out dough on a floured surface. Using a round cookie cutter or a cup, cut out biscuits.

5. Place onto an ungreased or parchment paper lined baking sheet. Sprinkle the remaining cheese and jalapeños on top of each of the biscuits.

6. Bake for 8 – 10 minutes.

This recipe makes 10 Gluten Free Jalapeno Cheddar Biscuits.

If you liked this recipe for Gluten Free Jalapeno Cheddar Biscuits, you may also like these recipes for:

Gluten Free Perogies

Gluten Free Pumpkin Pie

Gluten Free Stuffing

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Gluten Free Jalapeno Cheddar Biscuits

Gluten Free Butter Pie Crust

Prep time

10 mins

Cook time

8 mins

Total time

18 mins

Author: Lyndsay Baker

Recipe type: Buttermilk Biscuits

Cuisine: Biscuits and Buns

Serves: 10 Biscuits

Ingredients

1¼ Cups Rice Flour
½ Cup Potato Starch (corn or tapioca)
3 Tsp Baking Powder
5 Tbsp Butter
¾ Cup Butter Milk
1 Cup Shredded Cheddar Cheese, Divided
½ Cup Sliced Pickled Jalapenos, Chopped

Instructions

Pre heat oven to 450 F
In a large bowl, cut cold butter into flour, starch and baking powder. Mix until well combined.
Add the milk, ½ a cup of the cheddar cheese and ¼ cup of the chopped jalapeno slices. Mix until a dough forms.
Using a rolling pin, roll out dough on a floured surface. Using a round cookie cutter or a cup, cut out biscuits.
Place onto an ungreased or parchment paper lined baking sheet. Sprinkle the remaining cheese and Jalapeños on top of each of the biscuits.
Bake for 8 - 10 minutes.
This recipe makes 10 Gluten Free Jalapeno Cheddar Biscuits.

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:

Creamy Gluten Free Tomato Soup

No Bake Apple Pie Bars

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Cheesy Gluten Free Pizza Buns

>>Click Here To Pin This Recipe<<

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 Butter Pie Crust

October 4, 2017 by officially gluten free 4 Comments

This Easy to Make Flaky Gluten Free Butter Pie Crust is a perfect match for All your favourite pie recipes. Whether your favourite Pie is Sweet Pumpkin or a Savoury Quiche, this is the only gluten free pie crust recipe you need. It’s even pliable enough to make a fancy weaved top. If you’re looking for a delicious Gluten Free Pie Recipe for this flaky Gluten Free Butter Pie Crust, I’ve got you covered. These are two of my absolute favorite pies. The first is the classic Gluten Free Pumpkin Pie and the second is a tasty Gluten Free Cookie Crumble Apple Pie.

How Do You Make Gluten Free Pie Crust?

To make the Gluten Free Butter Pie crust recipe:

Step 1: Start by cutting the cold butter into the flour, starch and sugar. Mix it until well combined. (I use my hands and squish the butter and flour together until a crumbly mixture forms) The add the egg yolk, milk and vinegar. Then mix until a firm dough forms. I like to press it into the bottom of the bowl and sort of knead it like bread dough. It will take a few minutes and seems too dry at first but just keep mixing it.

Step 2: Place the dough in a disc shape, wrapped in plastic wrap in the fridge for 1/2 – 1 hour.

Step 3: On a lightly rice floured piece of parchment paper on your counter, roll out the dough until it’s big enough to cover your pie pan. If the dough breaks or cracks just press it back together with your fingers.

Step 4: Flip the rolled out crust into the pie pan then trim the edges. Use a fork and poke some holes into the bottom of the crust. Place in the fridge for 10 minutes, then fill with the gluten free pie filling.

What’s the secret to Extra Flaky Gluten Free Pie Crust?

The secret to an extra flaky gluten free pie crust is using cold butter. That helps create some extra tenderness without compromising any of the flakiness.

The Best Gluten Free Pie Crust Recipe

Since going Gluten Free I hadn’t been making Pie. My old Gluten Free Pie Crust was delicious but was just too crumbly. Then I figured out this delicious Gluten Free Crust made with Butter. It that actually holds up and tastes amazing. It had been years since I’d had pie and this Gluten Free Butter Pie Crust didn’t disappoint. The Light and Flaky Butter Crust is 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.

Need a Gluten Free Pie Filling Recipe?

If you need a gluten free pie recipe, I’ve got you covered. Here’s my two of my absolute favourite Gluten Free Pie Recipes. The first is the classic Gluten Free Pumpkin Pie and the second is a tasty Gluten Free Cookie Crumble Apple Pie.

Recipe Notes for making the Best Gluten Free Pie Crust:

– This Gluten Free Butter Pie Crust can made and rolled out ahead of time. I roll it out really thin on the parchment paper, then cover it with plastic wrap. Then I roll it up and put it in the fridge until needed. This makes making pie on the big day so much easier. Just unroll, place in a pie pan, fill with filling and bake.

– 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 to get the crust really thin, 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 when you flip the crust into the pan .

– Another key trick to getting a perfect Gluten Free Butter Pie Crust every time, is to cover the edges with tinfoil while baking. This keeps the crust from getting to dry. One more important factor in making great Pie Crust is keeping the dough cold. Placing the dough in the fridge for an 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.

– 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 Gluten Free Butter Pie Crust.

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Gluten Free Butter Pie Crust

Extra flaky, Gluten Free Pie Crust Recipe. This is the only gf pie crust recipe you need.

5 from 5 votes

Print Pin Rate

Course: Dessert, Pie

Cuisine: American

Keyword: christmas, Dessert, gluten free, Holiday, pastry

Prep Time: 1 hour

Cook Time: 40 minutes

Total Time: 1 hour 40 minutes

Servings: pie crust

Author: Lyndsay Baker

Ingredients

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

Instructions

Cut the 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 until a firm dough forms. (It will seem to dry at first but just keep mixing it. I like to press it into the bottom of the bowl and sort of knead it like bread dough. A smooth dough will form.) Place the dough wrapped in plastic wrap in the fridge for 1/2 – 1 hour.
On a lightly rice floured piece of parchment paper on your counter, roll out the dough until it’s big enough to cover your pie pan. If the dough breaks or cracks just press it back together with your fingers.
Flip the rolled out crust into the pie pan then trim the edges. Use a fork and poke some holes into the bottom of the crust, Place in the fridge for 10 minutes, then fill with the gluten free pie filling.
Bake as the pie recipe directs.
This Recipe Makes 1 Gluten Free Butter Pie Crust.

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More Easy Gluten Free Recipes:

If you Love this Gluten Free Butter Pie Crust Recipe, check out some of my other Gluten Free Dessert Recipes Here:

Christmas Cookie Cutter Tortilla Chips
Easy Gluten Free Pumpkin Pie
Raspberry Mousse Cake
Low Carb Pumpkin Cinnamon Rolls

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Gluten Free Butter Pie Crust

Keywords: Gluten Free Butter Pie Crust; Gluten Free Butter Pie Crust Recipe; Gluten Free crust Recipes; Recipes using rice flour; Easy GF Pie crust Recipes; Best Gluten Free Pie Crust Recipes; Pie Crust Recipes; Gluten Free Thanksgiving recipes; Gluten Free Christmas recipes; Gluten Free Christmas Baking

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

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Gluten Free Beef Stew

Gluten Free Beef Stew

Gluten Free Unicorn Chips with Rainbow Dip

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.

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like this Gluten Free Pizza Crust. If you aren’t already Following my Keto/Gluten Free Recipe Page on Facebook where I Post all my New Recipes, you can Join Here and Follow me on Pinterest Here.

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

No Bake Apple Pie Bars

August 17, 2016 by officially gluten free Leave a Comment

No Bake Apple Pie Bars

These 5 Ingredient Gluten Free and Vegan No Bake Apple Pie Bars are a Copycat recipe of Larabar’s Apple Pie Bars. There’s no added sugar and they’re Keto. They taste so good, you’d never guess they’re made of just fruit and nuts. The best part is that they’re so quick and easy to make. l let them set in fridge then cut and individually wrap them with tin foil. There’s something about unwrapping them that makes it feel more special.

You need a food processor to make this recipe. If you don’t already have a food processor, you can pick up a small one up for $10 -$15 and most Chain Stores. These bars are so good that I had to make a second batch because the first ones got eaten up before I could get pictures.

Have you tried this other Healthy Gluten free and Vegan Oven Baked Apple Pie Paper Roll Recipe yet? They’re so simple and satisfying.

Ingredients

1 1/2 Cups Crushed Almonds

2 Cups Dates

1 1/2 Cups Dried Apples

1 Cup Walnuts

3 Tsp Cinnamon

Directions

1. In a food processor, very finely grind the almonds. Add them to a large mixing bowl. Then grind down the dates into a paste like texture. Add to the mixing bowl and mix with the almonds until its completely combined. I used my hands, squishing it between my fingers.

2. Grind up the dried apple very finely, then add it to the bowl. Next grind up the walnuts and add them to the bowl too. Add the cinnamon and mix until it’s fully combined.

3. Pour the mixture evenly into a 9×9 pan. Cover with parchment paper or plastic wrap. Press down on the bars with your fingers until the entire pan is compressed.

4. Place into the No Bake Apple Pie Bars in the refrigerator for 1 hour. Cut into bars.

This recipe makes 12 No Bake Apple Pie Bars.

If you liked this recipe for Gluten Free No Bake Apple Pie Bars, then you may also like these recipes:

Gluten Free Banana Bread

Gluten Free Butter Tarts

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No Bake Apple Pie Bars

Prep time

10 mins

Total time

10 mins

Author: Lynday

Recipe type: Bars s

Cuisine: Apple

Serves: 12 Bars

Ingredients

1½ Cups Crushed Almonds
2 Cups Dates
1½ Cups Dried Apples
1 Cup Walnuts
3 Tsp Cinnamon

Instructions

In a food processor, very finely grind the almonds. Add them to a large mixing bowl. Then grind down the dates into a paste like texture. Add to the mixing bowl and mix with the almonds until its completely combined. I used my hands, squishing it between my fingers.
Grind up the dried apple very finely, then add it to the bowl. Next grind up the walnuts and add them to the bowl too. Add the cinnamon and mix until it's fully combined.
Pour the mixture evenly into a 9x9 pan. cover with parchment paper or plastic wrap. Press down on the bars with your fingers until the entire pan is compressed.
Place into the refrigerator for 1 hour. Cut into bars.

I’d choose you again and again. Our Down Syndrome Story

August 9, 2016 by officially gluten free 2 Comments

I’d Choose You, Again and Again. Our Down Syndrome Story.

Hello, Friends, Family and Lovely Readers.

We’ve had a lot going on in our lives in the past few months.

We found out I was Pregnant again in November, which was very exciting news but also a little scary because we lost a baby girl at 24 weeks a few years ago. We didn’t think we had it in us to try again but changed our minds and decided to give it a try. I got pregnant fairly quickly and everything was going wonderfully.

We decided to do genetic testing this time around. I did a blood test (Quad Marker), at 16 weeks. The quad marker test looks for increased chance of birth defects but does not allow the definitive diagnosis of any conditions. The next week we got a call from the Doctors saying that our test came back positive. Based on the results, we were given a 1 in 8 chance of Down Syndrome. We decided to do an amino to find out for sure. This is where we found out we’re having a boy. They also found 2 soft markers for Down Syndrome, a small white spot on his bowel and a smaller than usual nose bone.

A few days later we got a call from the specialist with our results. Our baby boy does have Down Syndrome. The next few days were a blur of emotion and tears. My husband, who has been so wonderful through all of this, and I both knew we would love our little boy no matter what. Our son who is 8 is so excited to be a big brother. It doesn’t matter to him one bit that his little brother is a little bit different. He’ll love him the same way, maybe ever more.

After coming to terms with the fact that our baby has Down Syndrome, all the tears dried up, the sadness changed to worry. 50 % of babies with Downs Syndrome have heart problems. These can be mild problems that fix themselves or they can be very serious issues that require open heart surgery. As well as heart problems, babies with down syndrome can have many other serious health issues. We then had to wait 3 weeks because his heart wasn’t developed enough to tell if there were any issues until 22 weeks.

Fast forward to 22 weeks pregnant. We went in for what will be our 4th ultrasound, fingers crossed that he has no major problems. We did the scan and they found no issues at all. This was the absolute best news. Our boy will face many challenges in his life but heart surgery won’t be one of them. They also found liquid in his tummy which means he is able to swallow, which is another very good sign.

The rest of the pregnancy goes smoothly, until the 38th weeks, were they discover that the placenta isn’t feeding him as well as it should be. He’s a little bit smaller than he should have been for a 38 weeker. We were put on a list for immediate induction. The next day we were admitted into the High Risk Labor ward. Elijah was born with no complications at 4:35 am weighing 5 lb 13 oz.

He’s an absolute Perfect Baby. He barely ever cries and is the cutest little thing you have ever seen. We love him so much, and would choose him again and again.

Life is Good.

Until next time.

Lyndsay

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