I never follow a recipe properly

I did follow the original recipe and they were …. ok, but then I decided to add/change a few things for my second batch!

My healthy no fat muffins

3 cup crushed GF cereal

1 1/4 cup gf flour mix (see gluten-free french bread)

1 cup GF oats

1 tsp xanthan gum

1/2 cup brown sugar

2 tbsp baking powder

1 tsp baking soda

1 tsp cinnamon

1 apple peeled grated

a carrot grated

4/3 (2/3 doubled) skim milk or soy halved with water

6 tbsp of apple sauce (or 8 tbsp of butter if you want fat)

4 eggs whites

raisins (approx a cup)

Preheat oven to 400.(makes 24 muffins)

combine all your dry ingredients in a bowl,

combine all your veg, fruit and other wet ingredients. add raisins then add dry ingredients  till just combined. spoon into muffin tin and bake approx 25 min.

you could also add nuts I didnt so that my one year old could eat them.


Bean rice burgers

Easy easy easy!

1/2 cup of brown rice (or 1 cup cooked)

1 can refried beans

rice flour as needed

Cook brown rice then blend so that it is slightly mushy but not like porage. add refried beans and any desired spices , salt and pepper. form into ball (easiest to do with wet hands. In a hot frying pan add a generous amount of oil (I use sunflower) and fry till nice a golden and flip (estimate about 3-5 min a side). place on paper towel to reduce the grease. use as burgers or eat by them selves 🙂


Yesterday I was having one of those days where there is so much to do and too little time, not to mention on very little sleep. My hubby wanted me to make sticky buns, I did but with a few mistakes….. If you can believe it I actually was in the middle of making these when I realised I had NO cinnamon! The mistakes I made didn’t affect the outcome though

These are fluffy and no one could tell they were gluten-free!

Cinnamon Buns

mix and let sit about 10 minutes

1 cup luke-warm milk

1 tsp sugar

1 1/2 tbsp instant yeast

with mixer  beat….

2 tbsp. butter

2 tbsp. oil

1/4 cup sugar

1 egg

2 tsp. vanilla

Add yeast liquid …. mix then add to the following dry ingredients….

1/4 rice flour

1/4 potato starch

1/2 cup tapioca starch

1/2 cup cornstarch

1/4 tsp baking soda

2 tsp baking powder

2 tsp xanthan gum

1/2 tsp salt

Sticky bun sauce

3/4 cup butter

3/4 cup brown sugar

desired amount of pecans

Mix on low-speed until dry ingredients are moistened then beat on high for a couple of minutes until dough is smooth and elastic.

place wax paper on your counter and sprinkle a good amount of Rice Flour on it… (this is very important!!! I forgot it and it was a disaster! makes the rolling easier!

put dough  on to wax paper (my dough has risen in this photo because I had to wait 30 min for my hubby to come with the cinnamon but didnt seem to make much difference)

pat out to a rectangle with spatuala or wet hands

then add a little bit of melted butter and sprinkle with brown sugar and cinnamon and raisins if wanted.

using the wax paper to help roll out the dough (will be very gooey and the flour you add to the wax paper should help, the cut and place on to pie plat (wont look like normal cinnamon buns but wll taste like them)

*if making sticky buns, melt your butter on the stove, add sugar and mix untill looks like a toffee sauce, pour in the bottom of the pan top with pecans (kids can help with this part) then place your buns on top.

Cover with cloth or towelling and let rise for about 40 minutes.

Bake at 375′ for 30 minutes or until tops are nicely browned

These were so good! I made 2 batches of sticky buns and a batch of cinnamon raison buns! you want to make sure to eat them the same day as they get chewy of time.

Save your self some money!

It is so easy to go to the store and buy a can of broth… why would I ever make it. Well there are a few good reasons!

1. Sodium content of most canned broths is outrageous.

2. A lot of canned broth is not gluten-free and the ones that are tend to be very expensive

3. No msg

4. Save yourself some money!!! most gluten-free broths for less than 4 cups you pay a whooping 5 dollars for!!!!

When you make a roast chicken save the carcus. This is what you make your broth out of, the great thing about this is you are making the most out of your food! I decided to make chicken soup, I still roasted the chicken and picked off all the meat. I put the meat in a separate container and placed in the fridge for later. You can just make stock from a carcus you put in the freezer as well and use it for all sorts of things. After you make this you can freeze it and take it out when you need to.

So the cost… 9$ for the chicken that you can eat as a separate meal, ((so really carkus doesn’t cost you much if you already roasting a chicken). I put onions, garlic, a few baby carrots (though any kind will do) a stick of celery and seasonings. this all in my estimate comes to maybe 2 $ for the whole pot if not less for 6 quarts! that is roughly 25-30$ of canned broth!!!

This isnt labour intensive at all but it does take time. Great if you are home just throw everything in and strain it a few hours later! done!

so my recipe (you can change how ever you like!)

1 carkus

1 stick of celery

6 baby carrots

1/4 large onion

2-4 bay leaves

salt and pepper

a little ginger

5 cloves of garlic

5 quarts of water in a 6-7 quart pot (I top up the water in the end to make more stock)

no need to chop up small  just so it fits ,  toss it all in the pot and bring to a boil. reduce heat to a simmer and simmer for a few hours  (longer is better).Then strain it so all you have it stock. Use how ever you like.

I made chicken soup with garlic bread made with the french bread from yesterday.

French…… bread?

Okay so I don’t know if you can call it french bread but it is similar and easy! I would imagine this would make great crutons, garlic bread or even stuffing. My kids and my husband both LOVED this, especially the kids since fresh bread isn’t something they get often.

This recipe comes from the Gluten free gourmet Cooks fast and healthy.

So to start you need to make a gluten-free flour mix of:  2 parts white rice flour, 2/3 parts potato starch, 1/3 part tapioca starch  (eg:3 cups rice flour, 1 cup potato starch, 1/2 cup tapioca starch).Of that you will need 2 cups plus 2 tablespoons for this bread.

2 cups plus 2 tbs of GF flour mix

2 1/2 tsp xanthan gum

1 1/2 tsp sugar

1 tsp salt

2 tsp quick rise yeast

1 tsp vinegar

2 egg whites (room temp)

1 1/2 cups warm water

grease your bread pan. preheat oven to 400.

In a bowl combine flour, xanthan gum, sugar, salt, and yeast . Add vinegar, egg whites and water. Beat at medium with a hand-held mixer for 3 minutes. spoon dough into bread pan ans smooth top. (though I did this and it still formed a strange shape). cover let rise for 15 minutes (mine didn’t rise till it went in the oven). place in oven for an hour then reduce to 350, the original recipe says 15 min but my bread was under cooked so I suggest 30 minutes. (Do Not poke it or touch it while it is cooking because it will be a crust with a hollow center).


If you havent guess I have been making a lot of pie lately. If my husband could only have one food for the rest of his life it would be pie, so he requested I make these pies…. or should I say begged me?

Using the pie crust recipe I posted earlier I made a strawberry rhubarb pie and an apple pie. the recipe doesnt differ too much for the original.

Apple pie filling:

1/3 to 2/3 cup sugar
1/4 cup rice  flour
1/2 teaspoon ground cinnamon
Pinch of salt
8 medium sized apples
2 tablespoons margarine

.Peel, core and slice the apples.  Try to keep the size of the slices even.Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.Stir in apples.Pour into pastry-lined pie plate. Dot with margarine.top with pastry. cook at 350 for about an hour.

Strawberry rhubarb filling:

1/2 cup sugar
1/2 cup light brown sugar, packed
1/4 cup rice flour
1 tablespoon cornstarch
1/4 teaspoon cinnamon
4 cups rhubarb, sliced into 1/2″ pieces
2 cups sliced strawberries

Combine sugar, brown sugar, rice flour, cornstarch, cinnamon and nutmeg in a large bowl. Stir in rhubarb and strawberries. Mix well and spoon mixture into pastry lined pie plate. top with pastry. cook at 350 for about an hour.

You will be amazed that these are gluten-free!!!

Gluten free?… what to make??

If you make it your self shepherd’s pie is a great easy gluten-free recipe!

you can alter it how ever you need to, you can use any kind of meat you want or if you want vegetarian you can scramble tofu. This is a very cheap to make dinner, frozen veg, potatoes, ketchup and meat.

There are two parts to a shepherd’s pie, the mashed potato and the meat.

Garlic mashed potato:

about 5 medium potatoes (depending on how many pies you are making, this makes a big one)

5 cloves of garlic


soy milk

salt and pepper

boiled potatoes (I leave the skins on for more nutrition) and garlic untill potatoes are tender, drain all but a little bit of the water. Add butter and milk and mash till smooth and season with salt and pepper.

Meat filling:

about 1-2 lbs of meat

medium onion

2 cloves of garlic (yes we love our garlic)

frozen veggies


gluten-free soy sauce

Brown meat with onion and garlic.  Then add the frozen veggies and about a table-spoon of soy sauce and  ketchup (I never measure but I’d guess   3 table spoons).

Then put the meat in the pie plate and top with the potatoes.

bake for 30-60 min, allow to cool.


the few gluten free pie crust recipes I have tried have failed. This time I experimented and used a suggestion I found to use potato. I had a craving for beef pot pie so I had to find a good pastry recipe.

This one worked very well and tastes great! It is easy to make but takes some time (cooling in the fridge). It is not crumbly like most gluten-free crusts it is flaky!

Pie Crust

3/4 cup rice flour

1/2 cup corn starch

1/2 tsp salt

1/2 tsp xanthan gum

1 tsp baking powder

1/2 cup cold butter/lard/margarine

1/2 lb cooked mashed (well) potatoes

wisk dry ingredients together. Cut lard in, mix till crumbly. Add mashed potato and knead slightly. Shape into a ball and cover, place in fridge to chill for 30 minutes.

Take out and knead in bowl  for 2 minutes. chill for 1 hour. roll out and use like regular pie dough.

Beef pot pie

one large roast cut into small pieces (this will make 2 large pies)

5 carrots chopped

1/4 celery chopped

2 potatoes cut into small pieces

6 cloves of garlic minced

one medium onion chopped

a tetra pack of beef broth

salt pepper to taste

potato starch

In a large pot put a small amount of oil and heat, place beef, onions and garlic in pot and saute. when meat is browned nicely add the broth and other veggies.

cook veggies half way at a simmer. then add your potato starch, enough to make it quiet thick.

pour into your pie shell and cook 30-60 minutes, let cool.

So presentation is not my strong point but it does taste so good!!!

Instead of making 2 pies I decided to make small pies and freeze them. Great for days the kids have run me down and I do not want to cook. Just thaw them and cook like the other pie 🙂

No bland chicken here

low fat…. chicken.. boring? NO!  you can do a lot with chicken and it doesnt have to be dry and bland!

This is a recipe I love! I usually make it in the summer time when I have a lot of fresh rosemary but cravings do care what season it is!  With this recipe you can thicken the sauce and pour over rice (my favorite). I also added orange pieces to the chicken and it was so good!

Rosemary chicken poached in orange juice

3 boneless skinless chicken breasts cut in half (to cook faster)

1 table-spoon of rosemary

salt and pepper to taste

1 cup of orange juice

corn starch (optional)

2 oranges sliced (optional)

heat up a pan with a small amount of oil in it. put salt and pepper on the chicken and put it in the pan and brown both sides.

add orange juice and rosemary (and orange slices), bring to a boil then turn it down to a simmer and cover for about 15-20 minutes (or till fully cooked).

Take out the chicken and add corn starch (enough to thicken) to the sauce and wisk until thick. put chicken back in the pan and mix so the chicken is covered in the delicious sauce!!! serve over rice 🙂 !!!!

Banana Bread!

This is easy! My husband can make it and he cannot bake!!!

This is also a recipe you can alter and add GF oats and make muffins or add chocolate chips or nuts. You can make into a loaf or a muffin or both!!! I like to have some of these in the freezer and just thaw them for when I don’t have time to eat. there are 2 ways to make this recipe, one with oil and te other with apple sauce (reduce fat) both are great!

Rice Flour Banana Bread

1 cup of mashed banana

3-4 cup of sugar (you can reduce this if you are using apple sauce I usually only put in about a half cup)

1 tsp vanilla

2 eggs

1-4 cup of oil (or apple sauce)

1 1-4 cup of rice flour (brown rice flour prefered)

3-4 tsp baking powder

1-2 tsp baking soda

1-4 tsp salt

1-2 tsp xanthan gum

add bananas, sugar, vanilla, and oil (apple sauce) and mix (I use a blender) (I should add I tripled the recipe here because I had a lot of bananas and that’s why I used 6 eggs)

In  a seperate bowl add flour baking powder, baking soda, salt and xanthan gum. Wisk, then add to your wet ingredients, mix till just blended. Then place in your greased pan. bake in oven for about 30 minutes (less if making muffins)

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