recipe

Instagram/Officiallyglutenfree

Potato Flatbread Gluten Free

Baked Apple Pie Rice Paper Rolls

Prep time

45 mins

Cook time

20 mins

Total time

1 hour 5 mins

Author: Lyndsay Baker

Recipe type: Gluten Free 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
2 Tsp Baking Powder
½ Tsp Salt

Instructions

Cook then mash the potatoes, then set aside to cool. Or use 2 cups of prepared 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 ½ hour.
Pre heat oven to 450 F.
Cut the dough into 8 pieces. Roll into balls and flatten with lightly (rice) floured fingers. Place onto a parchment paper lined baking sheet and poke each one with a fork several times. Brush with melted butter then sprinkle with a pinch of sea salt.
Bake for 15 - 20 minutes. Remove from the oven then brush with melted butter once more.

Crab Stuffed Mushrooms Gluten Free

April 23, 2014 by officially gluten free 6 Comments

Crab Stuffed Mushrooms Gluten Free

Crab Stuffed Mushrooms Gluten Free

These Gluten Free Crab Stuffed Mushrooms are just packed with flavor. They’re made with a delicious combination of Crab, Cream Cheese and Artichokes. They’re baked in garlic butter and topped with Parmesan Cheese and Ground Rice Crackers. They make a great Appetizer for potlucks or parties or Snack for the Superbowl.

Try this Gluten Free Crab Cakes Recipe too.

Ingredients

1 (250 g) Pkg Cream Cheese

2 (120 g) Cans Crab Meat

15- 20 Large White Mushrooms

1/2 Cup Artichoke Hearts (Minced)

2 Tbsp Parmesan Cheese

10 Rice Thin Crackers

5 Tbsp Butter

3 Cloves of Garlic (minced)

Directions

1. Pre heat oven to 350 F.

2. Melt the cream cheese using a double broiler. Stir until smooth. Strain the canned crab, then add. Mix Well. Mince, then add the artichoke hearts. Stir until well combined. Remove from the heat and set aside to cool slightly.

3. Use a food processor or a blender to ground the rice thin crackers into a fine powder. Add the parmesan cheese and mix until well combined.

4. Wash the mushrooms with a wet paper towel then remove the stems. Place the mushrooms upside down into a large cake pan.

5. Use a spoon and fill each of the mushroom caps with the crab and cream cheese mixture. Sprinkle each one with the rice cracker and parmesan.

6. In a microwave safe bowl, add the butter and minced garlic. Cook in the microwave for 35- 45 seconds. Drizzle the garlic butter over the mushrooms.

7. Bake for 30 – 35 minutes.

If you liked this recipe for Crab Stuffed Mushrooms, you may also like these recipes for

Cheesy Gluten Free Pizza Buns

Gluten Free Perogies

Lets Connect on Social Media

Crab Stuffed Mushrooms Gluten Free

Creamy Gluten Free Tomato Soup

Prep time

10 mins

Cook time

35 mins

Total time

45 mins

Author: Lynday Baker

Recipe type: Appitezer

Serves: 15 -20 Mushrooms

Ingredients

1 (250 g) Pkg Cream Cheese
2 (120 g) Cans Crab Meat
15- 20 Large White Mushrooms
½ Cup Artichoke Hearts (Minced)
2 Tbsp Parmesan Cheese
10 Rice Thin Crackers
5 Tbsp Butter
3 Cloves of Garlic (minced)

Instructions

Pre heat oven to 350 F.
Melt the cream cheese using a double broiler. Stir until smooth. Strain the canned crab, then add. Mix Well. Mince, then add the artichoke hearts. Stir until well combined. Remove from the heat and set aside to cool slightly.
Use a food processor or a blender to ground the rice thin crackers into a fine powder. Add the parmesan cheese and mix until well combined.
Wash the mushrooms with a wet paper towel then remove the stems. Place the mushrooms upside down into a large cake pan.
Use a spoon and fill each of the mushroom caps with the crab and cream cheese mixture. Sprinkle each one with the rice cracker and parmesan.
In a microwave safe bowl, add the butter and minced garlic. Cook in the microwave for 35- 45 seconds. Drizzle the garlic butter over the mushrooms.
Bake for 30 - 35 minutes.

Sweet and Salty Popcorn

April 16, 2014 by officially gluten free 5 Comments

Sweet and Salty Popcorn

Sweet and Salty Popcorn

This delicious Sweet and Salty Popcorn is lighter than caramel corn but still sweet enough to satisfy that sweet tooth. It’s easy to make and is a great way to use up the left over Instant Vanilla Pudding mix from my Gluten Free Vanilla Pudding Chocolate Chip Cookie recipe.

I love Sweet and Salty Popcorn. It’s one of my absolute favorite Snacks. It satisfies both cravings at once and is so easy to make. I use an air popper to pop my popcorn but you could use microwaved or even store bought if it’s easier for you.

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.

Sweet and Salty Popcorn

Ingredients

8 Cups of Popped Popcorn

2 Tbsp Butter (melted)

5 Tbsp Instant Vanilla Pudding Mix

1/4 Cup Corn Syrup

1/2 Tsp Salt

Directions

1. Pre heat oven to 250 F.

2. In a large microwave safe bowl, mix the melted butter with the pudding mix. Stir in the corn syrup.

3. Pop a large bowl of popcorn, approximately 8 cups.

4. Put the pudding mixture in the microwave uncovered for 40 seconds.

5. Remove from the microwave. Stir, then pour over the popcorn. Add the salt and mix thoroughly.

6. Place evenly onto a large, lightly greased baking sheet.

7. Bake for 30 – 35 minutes, stiring every 10 minutes or so.

If you liked this Easy Gluten Free recipe for Sweet and Salty Popcorn, you may also like these recipes for:

Gluten Free Butter Tarts

Let’s Connect on Social Media

Sweet and Salty Popcorn

Sweet and Salty Popcorn

Prep time

5 mins

Cook time

30 mins

Total time

35 mins

Author: Lyndasy Baker

Recipe type: Sweets and snacks

Serves: 8 Cups Popcorn

Ingredients

8 Cups of Popped Popcorn
2 Tbsp Butter (melted)
5 Tbsp Instant Vanilla Pudding Mix
¼ Cup Corn Syrup
½ Tsp Salt

Instructions

Pre heat oven to 250 F.
In a large microwave safe bowl, mix the melted butter with the pudding mix. Stir in the corn syrup.
Pop a large bowl of popcorn, approximately 8 cups.
Put the pudding mixture in the microwave uncovered for 40 seconds.
Remove from the microwave. Stir, then pour over the popcorn. Add the salt and mix thoroughly.
Place evenly onto a large, lightly greased baking sheet.
Bake for 30 - 35 minutes, stiring every 10 minutes or so.

Beef and Blue Cheese Biscuit Pizza

April 2, 2014 by officially gluten free 7 Comments

Beef and Blue Cheese Biscuit Pizza

This Gluten Free Beef and Blue Cheese Biscuit Pizza is made with a Gluten Free Biscuit Crust. I never really liked Blue Cheese Dressing before this pizza but it complements the beef and green pepper perfectly. If you absolutely can’t do the Blue Cheese, try it with Ranch instead.

Ingredients

For the Biscuit Crust –

1 1/2 Cups Rice Flour

1/4 Cup Corn Starch or Tapioca Starch

3 Tsp Baking Powder

5 Tbsp Butter

3/4 Cup Milk

1 Tsp Oregano

For the Pizza

1/2 Cup Pizza Sauce

2 Cups Shredded Mozzarella Cheese

1/2 Lb Ground Beef

1/2 of a Green Pepper

1/4 Cup Blue Cheese Dressing

1 Tbsp Butter Melted

Directions

1. Pre heat oven to 450 F

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

3. Add the milk and oregano, then mix until a dough forms.

4. Fry the ground beef over medium heat. Dice and add the green the green pepper to the pan. Cook for a few more minutes, then set the pan aside to cool slightly.

5. Grease your pizza pan with the melted butter. Then press the dough into the pan.

6. Cover the dough with the pizza sauce, then grated cheese. Then sprinkle the beef and green peppers on top of the cheese.

7. Bake for 20 minutes. Then remove it from the oven and drizzle on the blue cheese dressing.

Have you tried this everything mashed potato flatbread yet?

Lets Connect on Social Media

Instagram/Officiallyglutenfree

Two Bite Pizza Pops Gluten Free

March 27, 2014 by officially gluten free 7 Comments

Two Bite Pizza Pops Gluten Free

Two Bite Pizza Pops Gluten Free

These Two Bite Pizza Pops Gluten Free taste like a regular pizza pop. Make them with your favorite pizza sauce and toppings. For something a little different try making them with Chicken, Bacon Pineapple and Alfredo Sauce. Try a little bit of Pie filling instead for a delicious dessert.

This is a wonderfully versatile dough. I’ve also used it to make Gluten Free Perogies.

Ingredients

1/2 Cup Sour Cream

1 Cup Rice Flour

1/2 Cup Corn Starch

1/2 Small Can of Pizza Sauce

1 Cup Shredded Mozzarella Cheese

8-10 Strips of Cooked Bacon

1/2 Green Pepper Diced

1/2 Cup Diced White Mushrooms

Directions

1. In a large mixing bowl, mix sour cream, rice flour and corn starch until a smooth dough forms.

2. Cover the dough and place in the fridge for 1/2 an hour.

3. Prep all your ingredients so they’re all ready to go once you roll out the dough.

4. Roll out 1/2 of the dough at a time onto a lightly (rice) floured counter top, with a lightly (rice) floured rolling pin. Using a round cookie cutter or glass cup, cut out circles.

5. Place a 1/2 Tsp of sauce on the center on the circle then add a small amount of each ingredient. Pinch the edges closed, making sure that all sides all sealed. You’ll want to do this somewhat quickly so that you dough doesn’t dry out.

6. Pre Heat your oven to 425 F.

7. Fry the pizza pops in oil, just for a minute or two for each side. Then transfer to a baking sheet and bake in the oven for anther 5-10 minutes.

If you liked this recipe for Two Bite Pizza Pops Gluten Free, you may also like these recipes for

Fish Tacos

Gluten Free Potato Flatbread

Mango Salad Rolls

Let’s Connect on Social Media

Instagram/Officiallyglutenfree

Two Bite Pizza Pops Gluten Free

>>Click Here To Pin This Recipe<<

Author: Lyndsay Baker

Recipe type: Gluten Free Pizza

Ingredients

½ Cup Sour Cream
1 Cup Rice Flour
½ Cup Corn Starch
½ Small Can of Pizza Sauce
1 Cup Shredded Mozzarella Cheese
8-10 Strips of Cooked Bacon
½ Green Pepper Diced
½ Cup Diced White Mushrooms

Instructions

In a large mixing bowl, mix sour cream, rice flour and corn starch until a smooth dough forms.
Cover the dough and place in the fridge for ½ an hour.
Prep all your ingredients so they're all ready to go once you roll out the dough.
Roll out ½ of the dough at a time onto a lightly (rice) floured counter top, with a lightly (rice) floured rolling pin. Using a round cookie cutter or glass cup, cut out circles.
Place a ½ Tsp of sauce on the center on the circle then add a small amount of each ingredient. Pinch the edges closed, making sure that all sides all sealed. You'll want to do this somewhat quickly so that you dough doesn't dry out.
Pre Heat your oven to 425 F.
Fry the pizza pops in oil, just for a minute or two for each side. Then transfer to a baking sheet and bake in the oven for anther 5-10 minutes.

Marshmallow Peppermint Patties

March 25, 2014 by officially gluten free 7 Comments

Marshmallow Peppermint Patties

My favourite part of these Marshmallow Peppermint Patties is the Soft Minty Marshmallow Centre. It almost tastes like Nougat. Which is my all time favourite candy. If you’re not a fan of mint or you just want to try something a little different, then try switching the mint extract for Rootbeer, Banana, Strawberry or any other flavor you can think of.

Marshmallow Peppermint Patties

You’ll Love how Easy these Chewy Gluten Free Marshmallow Peppermint Patties are to Make. You just Melt the Marshmallows as you would if you were making Rice Krispy Squares. Stir in the Powdered Sugar, Mint Extract and the Food Colouring. Then make little balls, squish them into a disk shape and dunk them into the melted Chocolate Coating. I used a pre made Chocolate Coating but you can easily make your own by adding a 2 Tbsps of Shortening or Coconut Oil to the 3 Cups of regular melted Chocolate. This will help the Chocolate harden and not melt in your hand as quickly.

These Chocolates are perfect for Special Occasions like Valentine’s Day or Easter but also make great treats for children’s parties. If you need another easy Gluten Free recipe for Children’s Parties or Just for Brightening someone’s day then you might like this Recipe for Cinnamon Sugar Rainbow Tortilla Unicorn Chips With Rainbow Unicorn Dip. It’s The cutest thing you’re ever seen and could be easier to make.

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like these Gluten Free Marshmallow Peppermint Patties. 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 Marshmallow Peppermint Patties

“My favourite part of these Marshmallow Peppermint Patties is the Soft Minty Marshmallow Centre. It almost tastes like Nougat. Which is my all time favourite candy. If you’re not a fan of mint or you just want to try something a little different, then try switching the mint extract for Rootbeer, Banana, Strawberry or any other flavor you can think of.”

Ingredients

1 Tbsp Butter

25 Large Marshmallows

2 Tsp Mint Extract

8 – 10 Drops of Green Food Coloring

1 1/2 Cups Powdered Sugar

3 Cups Chocolate Coating

Directions

1. Melt the butter in a large pot over low heat. Use a spatula and coat the sides of the pot with the butter.

2. Add the marshmallows to the pot and stir periodically until they start to melt. Once they have almost all melted, stir until smooth.

3. Add the mint extract and food coloring and stir well.

4. Remove from heat and stir in 1/2 of a cup of the Powdered sugar. Quickly stir until combined then scrape onto 1/2 cup powdered sugar spread onto the counter.

5. Knead the mixture, mixing in the last 1/2 cup of powdered sugar, for 5 – 10 minutes or until it is smooth and no longer sticky.

6. Melt the chocolate in a double broiler.

7. Cut the minty marshmallow mixture into 1 inch pieces. Then roll into balls and flatten with your fingers.

8. Using 2 forks dip the discs into the chocolate, making sure to completely cover them. Scrape off the extra chocolate from the bottom and transfer on to a parchment paper lined baking sheet. Then put them into the refrigerator for 15 – 20 minutes.

Let’s Be Friends on Pinterest! I’m Always Sharing Great Recipes!

More Easy Gluten Free Recipes:

If you Love this Gluten Free Marshmallow Peppermint Patties Recipe, check out some of my other Gluten Free Recipes Here:

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

Follow OGF On Facebook, Pinterest & Instagram

Marshmallow Peppermint Patties

Gluten Free White Chocolate Pistachio Cookies

Prep time

30 mins

Cook time

15 mins

Total time

45 mins

Author: Lyndsay Baker

Recipe type: Sweets

Serves: 24 patties

Ingredients

1 Tbsp Butter
25 Large Marshmallows
2 Tsp Mint Extract
8 - 10 Drops of Green Food Coloring
1½ Cups Icing Sugar
3 Cups Chocolate Coating

Instructions

Melt the butter in a large pot over low heat. Use a spatula and coat the sides of the pot with the butter.
Add the marshmallows to the pot and stir periodically until they start to melt. Once they have almost all melted, stir until smooth.
Add the mint extract and food coloring and stir well.
Remove from heat and stir in ½ of a cup of the icing sugar. Quickly stir until combined then scrape onto ½ cup icing sugar spread onto the counter.
Knead the mixture, mixing in the last 1/2 cup of icing sugar, for 5 - 10 minutes or until it is smooth and no longer sticky.
Melt the chocolate in a double broiler.
Cut the minty marshmallow mixture into 1 inch pieces. Then roll into balls and flatten with your fingers.
Using 2 forks dip the discs into the chocolate, making sure to completely cover them. Scrape off the extra chocolate from the bottom and transfer on to a parchment paper lined baking sheet. Then put them into the refrigerator for 15 - 20 minutes.

Vanilla Pudding Chocolate Chip Cookies

March 19, 2014 by officially gluten free 16 Comments

Vanilla Pudding Chocolate Chip Cookies

These delicious Gluten Free Vanilla Pudding Chocolate Chip Cookies are so good that you’ll want to buy two packages of instant vanilla pudding because you’ll want to make a second batch. You really can’t tell they are Gluten Free. Another delicious recipe that uses instant Vanilla Pudding Powder is this Tasty Sweet and Salty Popcorn.

Ingredients

1/2 Cup Butter or Margarine

1/4 Cup White Sugar

1/4 Cup Brown Sugar

1/2 Cup of Instant Vanilla Pudding Mix

1 Egg

1 Tsp Vanilla

1 Cup Rice Flour

1/4 Cup Tapioca Starch

1 Tsp Baking Soda

3/4 Cup Chocolate Chips

Directions

1. Pre heat oven to 350 F.

2. In a large bowl mix the butter or margarine with the white sugar and brown sugar. Then stir in the Pudding Mix.

3. Add the egg, then vanilla. Mix well.

4. Stir in the rice flour, tapioca starch and baking soda. Then stir in the chocolate chips.

5. Using a spoon make 1 inch balls and place onto a lightly greased cookie sheet.

6. Bake for 10 -12 minutes.

If you enjoyed this recipe for Gluten Free Vanilla Pudding Chocolate Chip Cookies, you may also like these recipes

Gluten Free Double Chocolate Muffins

No Bake Almond and Toffee Squares

Marshmallow Peppermint Patties

Find Officially Gluten Free on Social Media

Instagram/Offciallyglutenfree

Vanilla Pudding Chocolate Chip Cookies Gluten Free

Creamy Gluten Free Tomato Soup

Prep time

5 mins

Cook time

10 mins

Total time

15 mins

Author: Lyndsay Baker

Recipe type: Cookies

Ingredients

½ Cup Butter or Margarine
¼ Cup White Sugar
¼ Cup Brown Sugar
½ Cup of Instant Vanilla Pudding Mix
1 Egg
1 Tsp Vanilla
1 Cup Rice Flour
¼ Cup Tapioca Starch
1 Tsp Baking Soda
¾ Cup Chocolate Chips

Instructions

Pre heat oven to 350 F.
In a large bowl mix the butter or margarine with the white sugar and brown sugar. Then stir in the Pudding Mix.
Add the egg, then vanilla. Mix well.
Stir in the rice flour, tapioca starch and baking soda. Then stir in the chocolate chips.
Using a spoon make 1 inch balls and place onto a lightly greased cookie sheet.
Bake for 10 -12 minutes.

Gluten Free Broccoli Cheddar Soup

March 11, 2014 by officially gluten free 11 Comments

Gluten Free Broccoli Cheddar Soup

This Gluten Free Broccoli Cheddar Soup recipe tastes just like the Cheese Sauce my Mom used to make. It’s a great way to get picky eaters to eat their veggies. It’s loaded with Broccoli and Delicious Cheddar Cheese. For something a little more flavorful, try switching the Cheddar with Havarti or Provolone. Another way I add flavor to my soups is by switching the butter out for bacon grease. I save the bacon grease in the fridge after cooking it, just for this purpose.

If you’re looking for another easy and delicious Gluten Free Soup Recipe, then you may also like this Creamy Gluten Free Tomato Soup Recipe. It’s made with simple ingredients and is also Vegan.

Gluten Free Broccoli Cheddar Soup

Ingredients

6 Tbsp Butter

1 White Onion

4 Cloves of Garlic

2 – 4 Heads of Broccoli

4 Cups Chicken Stock

1 Cup Water

1 Cup Milk

3 Tbsp Rice Flour

1 Cup Shredded Cheddar Cheese

1/4 Cup Heavy Cream

Salt and Pepper to Taste

Directions

1. Mince the onion and garlic and fry in 3 Tbsp of butter, in a large pot, over low heat for 10 minutes.

2. Wash, chop, then add the broccoli to the pot. Let fry on low for another 10 minutes.

3. Add the chicken stock and water, then let simmer for 1/2 an hour.

4. In a small pot melt 3 Tbsp of butter over medium heat. Then add the flour and 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 soup pot.

5. Stir well, then add the cheese and heavy cream. Add salt and pepper to taste.

6. Let simmer on low for 1/2 hour.

This Gluten Free Broccoli Cheddar Soup recipe serves 4 People.

If you liked this Broccoli Cheddar Soup Gluten Free recipe, you may also love these recipes for

Gluten Free Pizza Crust

Gluten Free Butter Tarts

Lets Connect on Social Media

Gluten Free Broccoli Cheddar Soup

Creamy Gluten Free Tomato Soup

Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

Author: Lyndsay Baker

Recipe type: Soup

Serves: serves 4

Ingredients

6 Tbsp Butter
1 White Onion
4 Cloves of Garlic
2 - 4 Heads of Broccoli
4 Cups Chicken Stock
1 Cup Water
1 Cup Milk
3 Tbsp Rice Flour
1 Cup Shredded Cheddar Cheese
¼ Cup Heavy Cream
Salt and Pepper to Taste

Instructions

Mince the onion and garlic and fry in 3 Tbsp of butter, in a large pot, over low heat for 10 minutes.
Wash, chop, then add the broccoli to the pot. Let fry on low for another 10 minutes.
Add the chicken stock and water, then let simmer for ½ an hour.
In a small pot melt 3 Tbsp of butter over medium heat. Then add the flour and 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 soup pot.
Stir well, then add the cheese and heavy cream. Add salt and pepper to taste.
Let simmer on low for ½ hour.

Tea Biscuit Cinnamon Rolls Gluten Free

March 6, 2014 by officially gluten free 13 Comments

Tea Biscuit Cinnamon Rolls Gluten Free

These delicious Gluten Free Tea Biscuits Cinnamon Rolls are quick and easy to make. There’s no waiting around for dough to rise. They’re topped off with a light drizzle of delicious Cream Cheese Icing. They make a perfect afternoon snack or a tasty dessert or treat for the family. They’re so good that you would never know that they’re Gluten Free.

Ingredients

For the Biscuits –

1 1/2 Cups Rice Flour

1/4 Cup Corn Starch

3 Tsp Baking Powder

5 Tbsp Butter

3/4 Cup Milk

For the Cinnamon Rolls –

4 Tbsp Butter

1/4 Cup Brown Sugar

1 Tsp Cinnamon

For the Cream Cheese Icing –

1 Tbsp Cream Cheese (softened)

1/2 Cup Icing Sugar

Directions

1. Pre heat oven to 450 F

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

3. Add milk and mix until a dough forms.

4. Using a rolling pin, roll out dough into a 6″ x 12′ rectangle, on a lightly floured surface.

5. Cover the dough with 3 Tbsp of softened Butter.

6. Mix the sugar and cinnamon together then spread on top of the butter.

7. Roll the dough into a long tube, then use a sharp knife and cut into 1 1/2 ” slices.

8. Cover the bottom and sides of a baking dish with 1 Tbsp of butter. Place the cinnamon rolls into the pan.

9. Bake for 15-20 minutes. I turned my oven to broil for the last minute or two.

10. Mix the softened cream cheese and icing sugar to make the icing. Once the cinnamon rolls have cooled, drizzle the icing over them using a spoon.

If you liked this recipe for Tea Biscuit Cinnamon Rolls Gluten Free, Then you may also like these recipes for

Gluten Free Pizza Crust

Lets Connect on Social Media

Tea Biscuit Cinnamon Rolls Gluten Free

Easy Gluten Free Dinner Rolls

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Author: Lyndsay Baker

Recipe type: Cinnamon Buns

Ingredients

For the Biscuits -
1½ Cups Rice Flour
¼ Cup Corn Starch
3 Tsp Baking Powder
5 Tbsp Butter
¾ Cup Milk
For the Cinnamon Rolls -
4 Tbsp Butter
¼ Cup Brown Sugar
1 Tsp Cinnamon
For the Cream Cheese Icing -
1 Tbsp Cream Cheese (softened)
½ Cup Icing Sugar

Instructions

Pre heat oven to 450 F
In a large bowl, cut butter into flour, starch and baking powder. Mix until well combined.
Add milk and mix until a dough forms.
Using a rolling pin, roll out dough into a 6" x 12' rectangle, on a lightly floured surface.
Cover the dough with 3 Tbsp of softened Butter.
Mix the sugar and cinnamon together then spread on top of the butter.
Roll the dough into a long tube, then use a sharp knife and cut into 1½ " slices.
Cover the bottom and sides of a baking dish with 1 Tbsp of butter. Place the cinnamon rolls into the pan.
Bake for 15-20 minutes. I turned my oven to broil for the last minute or two.
Mix the softened cream cheese and icing sugar to make the icing. Once the cinnamon rolls have cooled, drizzle the icing over them using a spoon.

Sweet and Sour Vegetarian Meatballs

March 5, 2014 by officially gluten free 5 Comments

Sweet and Sour Vegetarian Meatballs

These Gluten Free Sweet and Sour Vegetarian Meatballs are made with Sweet Potatoes and Navy Beans. I used Dried Navy Beans so I had to soak them in water in the fridge overnight. You could get away with soaking them for a few hours if you’re strapped for time. You could also use canned beans if it’s easier.

The texture of these Vegetarian Meatballs is Different from Real Meatballs but they are a very tasty replacement none the less. They’re easy to make and can be made ahead of time and frozen until needed.

Ingredients

For the Vegetarian Meatballs

1 Large Sweet Potato

1/2 of a White Onion Minced

1 Cup of Dried Navy Beans

2 Tbsp Brown Sugar

1/2 Cup Gluten Free Corn Flake Crumbs (finely ground)

1 Tsp Dried Basil

1 Tsp Dried Oregano

1/2 Tsp Salt

Pepper to taste

For the Sweet and Sour Sauce

1 Cup Water

1/2 Cup Vinegar

1/2 Cup Gluten Free Ketchup

2 Tbsp Corn Starch

1 Cup Brown Sugar

2 Tbsp Gluten Free Soy Sauce

Directions

1. Soak dried beans in water in the fridge overnight.

2. Drain, then cook beans in boiling water for 30 minutes.

3. Peel, dice and boil the sweet potato. Then strain and mash, add the brown sugar then set aside.

4. Strain the beans and mash them into a paste.

5. Mix the beans and sweet potatoes together, then add the minced onion, corn flake crumbs and spices. Mix until well blended.

6. Place into a bowl or container and put in the fridge for 30 minutes to 1 hour.

7. Using a small spoon make 1 inch balls and place onto a well oiled pan.

8. Bake at 425 F for 30-40 minutes carefully turning a few times throughout.

9. In a pot bring water and vinegar to boil.

10. Add the brown sugar and ketchup, then corn starch and soy sauce.

11. Bring to boil once again over low heat.

12. Once the sauce has thickened, set to the side.

Cover the Vegetarian meatballs with the sweet and sour sauce right before serving.

If you liked this recipe for Sweet and Sour Vegetarian Meatballs, Then you may also like these recipes

Cookie Crumble Apple Pie

Gluten Free Stuffing

Gluten Free Pumpkin Pie

Let’s Connect on Social Media

Instagram/Offciallyglutenfree

Sweet and Sour Vegetarian Meatballs