Category Archives: gluten free

Gluten Free Recipe Round Up

gf round up

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I’ve been gluten free for about six months now. I’ve built a little collection of favorite recipes. I thought I’d share a few here:


Bacon and Eggs

GF Fluffy Pancakes

Banana Chocolate Chip Muffins

Biscuits (I’ve tried a few recipes… this one is my favorite)

Lunch and Dinner:

Smoked Sausage and Potatoes

Montreal Chicken

Kung Pao Chicken in the Crock Pot

Loaded Baked Potato Chicken Casserole

Easy Garlic Chicken

Key West Grilled Chicken


Dark Chocolate Brownies

Crock Pot Crack (AKA Peanut Clusters)

Greek Yogurt “Cookie Dough”

Glutino Chocolate Vanilla Creme Dream Cookies, 10.5-OunceBoxes (Pack of 6)  (GF oreo like cookies)

What are your favorite Gluten Free Recipes?

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Gluten Free Chocolate Chip Banana Muffins


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I have recently been using Glutino Gluten Free Pantry All-Purpose Flour. I really like the texture and taste of things we’ve made with this flour more than any other of the GF flours I’ve tried.

With that said, here is the recipe to these yummy muffins (the recipe is adapted from the Better Homes and Gardens New Cook Book 15th Edition )

1 3/4 cups GF all purpose flour

1/3 cup sugar

4 teaspoons baking powder

1/4 teaspoon salt

3/4 cup milk

1/4 cup cooking oil

2 mashed ripe bananas

3/4 cup chocolate chips

Preheat oven to 400

Grease muffin tin.

In medium bowl, combine flour, sugar, baking powder and salt. In another bowl, combine egg, milk, oil and banana. Add egg mixture all at once to flour mixture. Stir until just moistened. Stir in chocolate chips.

Spoon batter into prepared muffin tin, filling each cup about 2/ 3 full.

Bake at 400 for 18- 20 minutes.

Makes about 12 standard size or 24 mini muffins.

Let me know if you use this recipe! I hope you enjoy them as much as our family does!!



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Dark Chocolate Gluten Free Brownies


In lieu of Meal Plan Monday, I’m sharing another recipe.

I would meal plan, but I feel like I’ve lost a week of my life after being sick all last week. I’m trying to pick up the pieces and meal planning hasn’t happened yet.

As I mentioned before, I am just beginning this gluten free journey. It’s honestly not my favorite thing, but I am pressing on.

I tried brownies from a gluten free mix and they were gross… and made our stomachs upset… so I tried my hand and making them from scratch. I made these (egg free) for a friend who just had a baby and she said they were “the bomb”! I’ll take that as a win!

Here’s the recipe:

1 1/4 cups all purpose gluten free flour

2 teaspoons baking powder

1 teaspoon salt

2/3 cup cocoa powder (I used Hershey’s Special Dark Chocolate)

1 cup Brown Sugar

1 Cup White Sugar

3 eggs (or you can use flax seed as an egg substitute)

1 cup melted butter

1 teaspoon vanilla

**you might want to add 1 teaspoon of xanthum gum… I have not tried this yet**

Preheat oven to 350. Spray a 9×13 pan with your cooking spray of choice. Mix all the ingredients together until nice and gooey. Spread into the prepared pan, place in oven and bake for 22-25 minutes.

I’d love to hear if you try this recipe! Comment below and let me know!

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Fluffy Gluten Free Pancakes


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I recently dropped gluten from my diet. I have Hashimoto’s Disease (a thyroid disease) and have read over and over that a gluten free diet is supposed to help make life easier. I have been gluten free for about four months and really haven’t felt much different. However, when I DO eat gluten (which has only been a couple of times), I can totally feel the difference. So, for now, I am sticking with this whole gluten free business.

At first, I thought it would be no big deal… just substitute gluten free flour for regular flour and go on my merry way. NOPE! I’ve had to learn how to adjust and doctor my recipes to account for the gluten free aspect.

Almost every Sunday, we have pancakes for breakfast. I still make regular ones for the family, but I finally figured out a recipe so that I could enjoy our weekly tradition as well.

Without further ado, here is the recipe:

**makes about 20 standard size pancakes**

3/4 cup milk + 2 Tbs white vinegar (mix and let stand for about 5 minutes)

Mix :

1 Cup Flour (I use the King Arthur Flour Multipurpose Flour )

2Tbs Brown Sugar

2 tsp baking powder

1/2 tsp salt

1 egg*

2 Tbs butter (melted)

1 tsp vanilla

**add in the milk/ vinegar mixture**

Mix all ingredients together and cook as you would any pancake recipe

pancakes 2

*you can substitute flax seed (1 Tbs + 3 Tbs water.. mix together and let sit for a few minutes) for the egg if you need egg free pancakes. I’ve done this as well and they are quite yummy.

I like to add things to my pancakes every now and then like pecans or blueberries.

Was this recipe helpful to you? Comment below and let me know!


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