Gluten Free Lasagne Spaghetti Squash

Gluten free spaghetti squash
Gluten free spaghetti squash

In the spirit of staying healthy this fall season, I have taken one of my favorite recipes and transformed into a healthy weeknight meal. Gluten free lasagna spaghetti squash is a perfect transition into fall. It provides the cozy childhood feeling but still proves to be light on the waistline.  This meal is filled with childhood memories of my mom preparing lasagna without all the calories. Welcome fall, a time of change and moving forward. I hope this dish slides onto your fall meal list.


  • 2 spaghetti squash
  • 1 pound of ground turkey
  • 1 onion
  • 2 cloves of garlic
  • 1 jar of tomato sauce
  • 1 teaspoon Italian seasoning
  • Salt and pepper

The Creation of Gluten Free Lasagna Spaghetti Squash

  1. Preheat the oven to 400 degrees.
  2.  Cut the squashes in half, season liberally, and place the squash in the oven for 40 minutes. Remove from oven and let cool for 10 minutes.
  3. While the squash is cooking, place the onions, garlic, salt, pepper and ground turkey into a pan. Saute until the turkey is cooked throw.
  4. Add tomato sauce and reduce heat to low letting the flavors marry together.
  5. When the squash has cooled enough to handle, take a fork and rake through the squash until just the shell is left. Note: Save the shelf
  6. Season the squash with salt, pepper, and Italian seasoning.
  7. Using the shells, layer the spaghetti squash, meat sauce, and cheese twice over each shell.
  8. Return to the oven for 25 minutes.
  9. Let cool for 5 minutes and enjoy!

Gluten Free Pumpkin Bread

“And the sun took a step back, the leaves lulled themselves to sleep and Autumn was awakened.” – Raquel Franco

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Slowly the humid, hot air of summer is being replaced by cool fall evenings. The sun turns in earlier each day, leaving twilight glinting on the city roofs. The season of pumpkin flavored everything is upon us. Fall is by far my favorite season. It offers a moderate temperature, drenches the city in golden light and takes our breath away with one last show. This sweet and savory pumpkin bread is a great introduction to the season. It’s perfect for those chilly mornings, sitting on a porch watching the leaves change or for taking to work during the week.

Fall is by far my favorite season. It offers a moderate temperature, drenches the city in golden light and takes our breath away with one last show. This sweet and savory pumpkin bread is a great introduction to the season. It’s perfect for those chilly mornings, sitting on a porch watching the leaves change or for taking to work during the week. As the weeks turn dark, eat this treat and enjoy nature taking a bow.

Gluten free pumpkin bread


  • ½ cup of butter softened
  • 1 cup light brown sugar
  • 1 cup canned pumpkin puree (Libby’s is my preferred brand)
  • 2 eggs
  • 1 and ½ teaspoons of ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • 1 heaping teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • 1 and ½ cups all-purpose flour (Pamela’s Gluten-Free Baking Flour is my preferred brand)
  • 2 tablespoons of almond milk
  • 1 teaspoon of vanilla

The Creation of Gluten-Free Pumpkin Bread:

  1. Preheat the oven to 350 degrees. Grease a 10” loaf pan with cooking spray and set aside.
  2. While the oven is heating up, combine all ingredients in a bowl or mixture. Beat the ingredients on medium speed, scraping down the sides of the bowl until all ingredients are well combined.
  3. Pour the bread mixture into the bread pan. Bake for 60-70 minutes or until a toothpick insert into the center of the bread comes out clean.
  4. Serve with butter and enjoy a warm start to your fall day.

Gluten free pumpkin bread with butter

Gluten-Free Crostini

My group of friends and I have a monthly wine club. It was started as a way to get a more in-depth knowledge of different wine region all over the world. The concept is simple: Pick a region, bring a wine from that region and some food.

For our first tasting, we delved into a region in Spain. I choose a simple and easy idea center around a crostini. The beauty of a crostini is that you can use whatever foods you have on hand. It can be simple or complex based on the flavor profile you want to build. I wanted to have some classic Spanish touches and some fun sweet treats to help cleanse our pallets. These crostinis were a hit! There was something for every palette and taste. In this recipe, I used Udi’s Baguettes toasted with butter in a 400-degree oven for under 10 minutes.

The next time you’re mostly a wine night, a family get-together or a holiday, give the crostini combinations below a try. Please don’t hesitate to post your own combination in the comments!


Jamón & Cheese:

  • Jamón or prosciutto
  • Pickled red onions
  • pesto
  • Brie Cheese
  • Baguette

Sweet Treat Palate Cleanser:

  • Strawberries
  • Honey
  • Apple
  • Brie Cheese
  • Baguette

Savory Bite:

  • Cherry Tomatoes
  • 2 cloves of garlic
  • 1 tablespoon Olive Oil
  • Brie Cheese
  • Pesto
  • Baguette

Creation of the Crostini:

  1. Preheat the oven to 400 degrees. For the base of the crostini, cut the Udi’s Baguettes into 1/4th inch thick discs. Melt 3 tablespoons of butter in the microwave. Using a basting brush, brush the butter onto the Baguettes. Place the bread in the oven for about 10 minutes. Remove from oven and let cool.
  2. For the Savory Bite Crustinis, quarter the cherry tomatoes and quick chop the 2 cloves of garlic. Combine the cherry tomatoes, olive oil and garlic in a saute pan. Sautee until soft or about 7 minutes.
  3. Build the crostini!   17264150_10107841837347028_6815011978996017939_n

Jamón & Cheese:

  1. Spread pesto over the bread.
  2. Layer brie, Jamón and pickled red onions on the bread.
  3. Repeat!17264331_10107841836713298_5428892317397108656_n

Sweet Treat Palate Cleanser:

  1. Spread the honey over the bread.
  2. layer strawberries, brie, and apples on the bread.
  3. Repeat!17352068_10107841836703318_3974462613795959520_n

Savory Bite:

  1. Spread pesto over the bread.
  2. Layer brie and tomatoes on the bread.
  3. Repeat!17361704_10107841837007708_5557493248892399032_n

Gluten-Free Churros

Once a month a group of good friends gets together to discuss wine, catch up on life and eat food made in the same region as the wine. This month we cover Barcelona and the unique landscape that cultivates its grapes into Priorat. The grapes are grown at high elevations, in slate and chalk soil that gives Priorat a bold, full bodied minerally taste.

As we drank and ranked the wines, we paired each with a food.

This delicious tradition dessert of Spain went perfectly with a Priorat wine called Black Slate. It was the perfect combination of savory and sweet. With each crunch, I remembered fondly the time I had spent exploring Spain. By recreating this treat gluten-free, I was transported to another country, a place where things move slower, history seems crusted to every structure and etched into every person. I encourage everyone to take a quick trip to Spain with sweet Gluten-Free Churros, no packing required!

The Dough:17200869_10107841835879968_1495395347515849304_n

  • 2 cups of Pamela’s flour
  • 2 cups of water
  • 1/2 powdered sugar
  • 1 teaspoon of salt
  • Canola Oil

The Chocolate Dip:

  • 1 cup of whole milk
  • 5 ounce of dark chocolate
  • 2 tablespoons of cornstarch

The Topping:

  • 1 cup of sugar
  • 3 tablespoons of cinnamon

The Creation of the Churros:

  1. Combine flour and powdered sugar.
  2. In a medium pot, bring the salt and water to a boil. Once the water is boiling, turn off the heat and add the Flour mixture.
  3. Stir unit the mixture forms a dough that easily pulls away from the sides. Set aside to let cool.
  4. Heat the oil until hot enough to fry. You can test the heat of the oil by flicking water into the pot and listening for it to pop.
  5. While the oil is coming to heat, roll the dough into long strips.
  6.  Drop the dough into the boiling oil for 7 minutes or until the dough is cooked through.
  7. Remove from pan and place in the sugar and cinnamon mix, coating liberally.
  8. Continue step 6 and 7 with the rest of the dough, but remember not to crowd the pot (if they crowd the pot they will stic17264247_10107841835785158_7689377630414735283_nk together).

The Chocolate Dip:

  1. Mix the cornstarch and milk together. Add the mixture to a saucepan and bring to a boil.
  2. Once boiling, add the chocolate. Stir until the chocolate is melted.
  3. Remove from the stove, and dip one end of the churro into the chocolate. Place on parchment paper and let cool.
And don’t forget to enjoy!

Gluten-Free Twisted Burrito Nachos

This dish was a fabulous accident. I wanted to take the idea of a normal burrito, twist it with Asian flavor and serve with a wet sweet soy sauce.

However, the tortilla I  fell apart during assembly and the Twisted Burrito Nachos was born. This dish is perfect for a quick weeknight pick-me-up or for a Saturday night party.  The dish is a little sweet, a little sour and a little spicy. A perfect combination of desire and comfort.



The Burrito and Nachos:

  • Scallions
  • 1 cup of cook rice
  • cilantro
  • baked beans
  • Tortilla chips
  • Cheese
  • 1 cup Pineapple
  • 4 pork chops

The Marinade:

  • 1/4 cup of soy sauce
  • 2 tablespoons of peanut sauce

Pickled Veggies:

  • 1/2 red onion
  • 1 cup of Asian slaw
  • 1/2 cucumber
  • 2 tablespoons of sugar
  • 2 cloves of garlic

The Hot Sauce:

  • 1/4 cup of mayonnaise
  • 2 tablespoons of sriracha

The Sweet Sauce: 

  • 1/4 soy sauce
  • Baked bean juice
  • 2 tablespoons of rice wine vinegar
  • 1 teaspoon of syrup


The Creation of The Gluten-Free Twisted Burrito Nachos:

Pickled Veggies in a Mason Jar:

  1. Chop half a red onion, garlic and cucumber; add it to a mason jar. Add the pre-cut Asian slaw.
  2.  Pour white vinegar into the jar until the vegetables are covered, then add the sugar to sweeten.

*The longer you allow to pickle the better the flavor will be.

The Burrito Filling:

  1. Two hours before serving, cut the pork into cubes and place in a bag. Add 1/4 a cup of soy sauce and 1 tablespoon of peanut sauce to the bag. Marinate in the refrigerator before cooking.17103548_10107797214591388_7808892248382392916_n
  2. In a rice cooker place 1 cup of rice, cilentro, salt, and garlic (If you don’t have a rice cooker, follow the instructions on the package for the stove).
  3. Mince the cilantro and chop the pineapple. Set aside.
  4. Place a pan on the stove over medium heat. Add the pork and saute for 2-4 minutes depending on size. Add pineapple, scallions, and cilantro to the pan until the ingredients marry together. Turn the stove to low heat.
  5. Open a can of Baked beans and drain liquid into a bowl. Set aside the liquid.
  6. Add rice and baked beans to the pan. Stir.

The Sauces:

  1. Spicy Sauce: Combine mayonnaise and sriracha together.
  2. The Sweet Sauce: Combine soy sauce, the drained liquid from the beans, rice wine vinager, and syrup. Stir until combined.
  3. Set both aside.

The Construction of the Twisted Burrito Nachos:

  1. On a plate place a layer of tortilla chips, a layer of burrito filling, and a layer of cheese. Place in the microwave for 1 minute or until the cheese is melted.
  2. Add a layer of pickled veggies. Drizzle the sweet and spicy sauces over the nachos.
  3. Top with scallions and most importantly ENJOY!

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Gluten-Free Deconstructed Pork Pot Pie

Hello winter, or lack-there-of in Chicago this year. A month normally spent inside huddled under blankets and telling Netflix, yet again, that we are still watching, has become a preview of spring.

However, lured by the rich taste of wine and a theory I had during the holidays, I decided to make something like a beef stew but with pork. The outcome was the umami that one tastes at thanksgiving, but the comfort of a stew. It pairs perfectly with a delicate cheese biscuit perfect for dunking or buttering. Add your favorite wine to complete this perfect comfort food!



Ingredients for the Soup:

  • 3 pounds pork tenderloin
  • 2 tablespoons of olive oil
  • 4 carrots
  • 1 Spanish onion
  • 1 1/2 cups of wine
  • 4 cloves of garlic
  • 1 pint of Baby Bella mushrooms
  • 1 pound of red potatoes
  • 1/2 cup of cream
  • 3/4 cups of Pamela’s Baking Flour
  • 32 ounce of chicken stock
  • 3 cups of water
  • Salt and pepper
  • Dash of cayenne pepper

Ingredients for the Biscuits:

  • 1 1/4 cups of gluten free Pamela’s Baking Flour
  • 3/4 cups of gluten free cornmeal
  • 3 tablespoons of baking powder
  • 3 tablespoons of sugar
  • 3/4 of a cup of milk
  • 1 egg
  • 3/4 a cup grated Monterey Jack cheese
  • 3 tablespoons of melted butter

The Creation of the Deconstructed Pork Pot Pie:

Gluten free deconstructed pork pie soup and biscuits

  1. Season the pork loin with salt pepper and cayenne pepper. Heat the oil in a large soup pot over medium heat. Place the pork in the pan taking care not over crowd the pork. I did this by browning the pork in batches. Remove the pork and set aside.
  2. Add the onions, garlic, and oregano to the pot. Allow 2-3 minutes for the flavors to bloom.
  3. Stir in the flour and form a roux.
  4. Add the red wine until it reduces by 1/3.
  5. Next, add the chicken stock, cream and stir to combine the mixture. This is the base of the soup. Season with salt and pepper.
  6. Add the pork back into the base and braise over medium heat for 90 minutes.
  7. To finish the soup, add the carrots, potatoes, mushrooms and cover over medium heat for another 90 minutes.
  8. Serve with the cheese biscuits.

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The Creation of the Cheese Biscuits:

  1. Preheat the oven to 400 degrees F.
  2. In a large bowl whisk together cornmeal, sugar and baking powder.
  3. Next, add milk and eggs stirring until the mixture is just combined. Stir in cheese and butter, mixing until just combined. Over-mixing biscuits will cause them to be dense.
  4. Spray a pan with Pam. Using a spoon, create one inch balls and place them on the pan.
  5. Bake for 10 minutes
  6. Lastly, enjoy the best winter has to offer comfort and taste.

Gluten free deconstructed pork pie soup and biscuits


Gluten Free Hangover Sandwich

Looking for the perfect weekend brunch fix? Look no further than this breakfast sandwich.It has everything one needs to cure the hangover from the night before or to prepare you for a relaxing day ahead. Pair it with a blood Mary or some orange juice to mix up your morning routine.

I was inspired by what remained in my refrigerator. If you’re looking for something healthy try switching out ingredients to fit your need for the day.

Diced apples and onions


  • 6 eggs
  • 6 pieces of your favorite cheese (I used Munster)
  • 1/4 onion diced
  • Gluten Free Canyon Bread
  • 6 pieces leftover ham or ham from the deli
  • 1 Tablespoon of butter
  • 1 Tablespoon of vinegar
  • 1/2 an apple
  • 1 glove of garlic

Ingredients for the Sauce:

  • 2 Tablespoons of mayonnaise
  • 1 Tablespoon of stone ground mustard
  • 1 Tablespoon of hot sauce
  • 1 Tablespoon of apple cider vinegar

The Creation of the Gluten Free Hangover Sandwich

Cooking the eggs:

  1. Preheat the oven to 350 degrees. Spray a cupcake pan with Pam. Crack one egg into each hole and season the eggs with pepper and salt. Bake the eggs in the oven for 15 minutes.

The rest of the sandwich:

  1. While the eggs are baking in the oven, dice the onions, garlic, and apples.
  2. In a pan add the butter; sautee the onions, garlic, and apples with apple cider vinegar until translucent.
  3. Combine remaining apple cider vinegar, mayonnaise, stone ground mustard, and hot sauce.
  4. Remove the onions, garlic, and apples from pan.
  5. Toast the bread to your desired crispiness. Then place a piece of cheese on half of bread and allow to melt.
  6. Remove the bread from the pan and eggs from the oven. Add the sauce to the other half of the bread and stack the sandwich as you see fit.
  7. Stack the sandwich: bread, cheese, ham, egg, sauteed onions and apples and bread with sauce!
  8. And don’t forget to enjoy!

If you enjoyed this recipe like and share on social media.

Gluten-Free Capris Grilled Cheese

Summer has begun to turn to fall here in the city within a forest. The days are getting shorter, the moon appears brighter in the sky as the harvest draws near and kids had back to school. There is a crisp bite lingering in the air at the end of the day that calls for warm comforting meals with friends and family.

As we welcome summers ghosts, we welcome the need for quick work night meals that suit everyone’s tastes. This recipe will bring everyone together after a long day and the best part is how simple and quick it is to make. Gluten-free Capris Grilled Cheese is sure to please everyone during the busy work week


  • Gluten-free Canyon Bread (they have serval different types that are all delicious)
  • Mozzarella Cheese
  • Cherry Tomatoes
  • mayonnaise
  • Sub-Sandwich Dressing

The Creation of the Gluten-Free Capris Grilled Cheese:


  1. Slice mozzarella and cherry tomatoes.
  2. Spread mayonnaise on the inside of the bread. Add sub sandwich dressing over top of the mayonnaise and combine with a knife.
  3. Spread mayonnaise on the outside of the bread.
  4. Heat the pan and place the bread mayonnaise side down on the pan. Allow the bread to brown.
  5. Flip the bread and repeat step 4.
  6. Add mozzarella and cherry tomatoes to the top of the bread. Place a sauce lid over the sandwich and add water. The steam will allow the cheese to melt while the bread does not burn.
  7. After 2-3 minutes place the other piece of bread over the cheese and cherry tomatoes.Allow the cheese to bring the two sections together.
  8. Take the sandwich off the heat and serve alone or with tomato soup.


Gluten Free Stuffed Pork Chop with Healthy Mashed Potatoes

Sometimes you need something to break up the mundane weeknight dinner. Something more exciting than chicken, but not as time-consuming as a roast. This dish brings me back to a time when I could have gluten and I thought what if. Even with all of my knowledge and skills, I had labeled stuffed pork chops, on the never going to happen again shelf.  Not to mention, I haven’t made pork chops often during my cooking experiences. I’ve watched my mother, the queen of moist juicy pork chops, cook them a thousand of times, but would I be able to do the same?

This is what happens when you want to have a less than ordinary meal for dinner to stave off boredom during the work week hustle. It’s an amazing treat that should become a household favorite.


  • 4 Bone-in Pork Chops
  • 3 shallots
  • 2 Green Apples
  • 3 Stalks of Celery
  • 2 Cloves of Garlic
  • 4 pieces of bacon
  • 4 Tablespoons of Butter divided
  • Italian Seasoning
  • 1 head of Cauliflower chopped up
  • 2 russet potatoes cubed
  • Salt and Pepper to taste

The Creation of the Stuffed Pork Chops with Healthy Mashed Potatoes:

  1. Preheat the oven to 350º
  2. In a pan, add the bacon and render until the bacon is crispy. Set the bacon aside.
  3. Dice the shallot, apple, and celery. Set aside.
  4. Mince the garlic and set aside.
  5. Drain most of the grease. Add the onions, apple, celery and garlic on medium heat to the pan. Season with salt, pepper and 1 teaspoon of Italian seasoning.
  6. Cook until the onions are translucent. Remove from pan and set aside.
  7. Cut into the side of the pork chop.Salt and pepper the meat. Repeat until all the pork chops have a pocket for the filling.13418405_10106418896481928_1809491944117377507_o
  8. Place the filling in the pork chops. You will want to wait until the filling has cooled off so you don’t burn your hand while stuffing the pork chops.
  9. Place an oven-safe pan on the stove and add the grape seed oil. Heat the pan to medium heat and add the pork chops one at a time.
  10. Allow the pork chops to sear for 5 minutes on each side or until both sides are golden brown.13415438_10106418892998908_2964853685472795582_o
  11. Remove the pan from the heat. Cover the pan and place it in the oven for 20 minutes. Remember to flip the chops half-way through.
  12. Chop the potatoes and add them to a pot of water on the stove. Salt the water.
  13. While the potatoes are cooking, chop the cauliflower. After 10 minutes, add the cauliflower to the water. Cook until both are fork-tender.
  14. Remove the potatoes and Cauliflower from the stove and drain. Using an emulsion blender, combine the potatoes and cauliflower.
  15. Add butter, salt, pepper and garlic powder to taste.
  16. Pull the pork chops out of the oven. Allow the pork chops to rest for 10 minutes. Plate and serve!13411921_10106418888552818_6946799877062996751_o





Asian Tacos

We’ve survived another Monday and now it’s time for the best sort of pick-me-up TACO TUESDAYS! I have a recipe that is delicious and simple for a quick Tuesday night meal for family, friends or just yourself and Netflix. This recipe happened out of luck, the need for a a quick bite one night after taking the dog on a walk. I opened the fridge and started pulling out things that seemed to go together. I find that those are the best sort of meals, the ones that happen by accident and neccessity. I hope you find this as delicious as I did and HAPPY EATING!

Ingredients  for the Tacos:

  • 4 Pork Chop cut up
  • 4 tablespoons soy sauce
  • 6 Tablespoons of Sweet Chili Sauce
  • 1 clove of garlic minced
  • Salt and Pepper to taste
  • 1 Tablespoon of olive oil
  • Corn tortillas

Ingredients for the Slaw:

  • 1 Cucumber diced up
  • 2 carrots diced up
  • 1 clove of garlic
  • 1 tablespoon of sesame oil
  • 1 tablespoon of rice wine vinegar
  • Salt and Pepper to taste

Ingredients for the Sauce:

  • 1/4 cup of Manyase
  • 2 Tablespoons Korean barbecue Sauce
  • 3 Tablespoons of Sarcha Sauce

The creation of The Asian Tacos:

  1. For the pork: Cut the pork chops into small cubes. Season the pork chops with salt and pepper.
  2. Add the pork,soy sauce, sweet chili sauce and garlic to a bowl. Cover and allow to marinate for at least 30 minutes.
  3. After the pork has marinated, add olive oil to a pan and wait until the oil is hot. Add the pork to the pan. Cook until the cubes of pork are white inside.
  4. For the slaw: Cut up the cucumbers and carrots. Place in a bowl and add the garlic, sesame oil, rice wine vinegar, salt and pepper. Place in the fridge to marinate for at least 10 minutes.
  5. For the Sauce: Combine the manyanse, Korean Barbecue Sauce and Sarcha sauce with a fork and set aside.
  6. The creation of the Asian Tacos: In the same pan that you used to cook the pork, toast the tortillas. Once the tortillas are toast you are ready to assemble the tacos. I personally like meat, slaw and sauce, but feel free to get creative.


Happy Eating!




Gluten-Free Chicken Pot Pie

Yesterday was Pi Day, however, I was able to make the pie I prepped. I decided that late was better than never and anyway who doesn’t love pie of any sort? March begins the countdown to summer. It is the last time to make winter comfort food and snuggle deep under thick blankets. It is a month that produces all sorts of weather and brings forth the anticipation we still hold onto from childhood of warm carefree summer days.

So let’s enjoy the last bitter whip of winter and welcome in the rainy days of spring with a gluten-free chicken pot pie. As a kid, I loved getting these from Boston Market when we would get take out. The crust was buttery while the filling was thick and creamy. It made me feel warm during cold Midwest winters and full. I have taken that concept and made it healthy without losing the flavor. I also have opted for a biscuit top over and puff pastry or pie crust. I hope you enjoy this wonderful savory pie and continue the celebration of Pi Day throughout the week. Afterall, we don’t need an excuse to eat good food or drink good wine.

Ingredients for the Gluten-Free Pot Pie Filling

  • 1 onion
  • 2 chicken breast
  • 3 cups of carrots
  • 1 cup of green peas
  • 1 cup chopped button mushrooms (any type of mushroom will do)
  • 16 ounces of chicken stock (I prefer the low sodium broths)
  • 2 cloves of garlic
  • 2 tablespoons of Italian seasoning
  • 1/2 cup of heavy cream
  • 3 tablespoons of gluten-free flour
  • 2 tablespoons of butter

Creation of the Gluten-Free Chicken Pot Pie Filling

  1. Place the chicken breast in a pot and pour the chicken stock over it. If the stock does not cover the chicken, add water until the chicken is covered. Add in Italian season and let it simmer on the stove until the chicken is cooked.
  2. While the chicken is cooking, chop up the vegetables.
  3. Add butter to the a pan, until it is melted. Then add the vegetables, salt and pepper to the pan.  Cook the vegetables until they are soft.
  4. Add gluten-free flour to the pan with the vegetables.
  5. After 50-60 minutes the chicken should be cooked. Remove from the pot and cut into small cubes.
  6. Add the chicken and stock to the pan. Stir until combine.
  7. Pour in the cream, then let it simmer for about 10 minutes.
  8. Make sure you take the filling. Add more seasoning to taste.
  9. Pour into an oven safe dish and set aside.

Ingredients for the Gluten-Free Biscuits

  • 2 cups gluten-free all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons cold butter, chopped into small pieces
  • 3/4 cups cold buttermilk

Creation of the Gluten-Free biscuits

Note: This is the same recipe can be used to make biscuits and gravy.

  1. Combine gluten-free flour, baking powder, baking soda and salt in a bowl.
  2. Scattered the butter over the gluten-free flour mixture and combine with your hands until it forms a coarse mixture.
  3. Add buttermilk mixing until the dough just comes together.
  4. Scatter some flour on the table and roll the dough into a ball.

Assembling of the Gluten-Free Chicken Pot Pie


Gluten-Free Chicken Pot Pie


  1. Preheat the oven to 350 degrees.
  2. Roll out the dough and cut into circles with a biscuit cutter, lid or anything that forms a circle. If you have kids you could substitute different shapes for a fun play on dinner. Really who doesn’t like playing with their food?
  3. Place the cutout biscuit on top of the filling until it forms a crust.
  4. Cook for 45 minutes then enjoy!


Golden brown crust.




Gluten Free Herb Pasta from Scratch


I’ve  always wanted to try my hand at making pasta. Maybe it’s my Italian roots. Maybe I wanted a challenge. I’ve had freshly made pasta before and the taste cannot be compared. The flavors are bold and interact with the sauce in a commanding manner. The pasta becomes the experience, not a conveyor for red sauce and cheese.  Below is my first attempt

Below is my first attempt. I made some changes to the recipe had found. There wasn’t enough moisture in the original recipe to bring the dough together. So I added a whole egg and some water. This brought the dough together without a problem. When I attempted to roll a long line of dough through the pasta roller, it broke apart because there was too much flour on the back of the dough. That is why I opted to roll the dough out in smaller sections. Overall it was a success. The pasta was flavorful and delicate.

Please let me know if you have any tips or how your experience goes!


  • 4 egg yolks
  • 1 whole egg
  • 1/4 extra virgin olive oil
  • 3 cups of Pamela’s baking flour
  • 1/8 truffle salt or regular salt
  • 2 cloves of garlic
  • 1teaspoon of rosemary
  • 2 teaspoons of parsley
  • 1/4 of water

The Creation of the Herb Pasta

There are two ways to go about making pasta. The old world method shown below creates the dough on the counter top. You could also put the ingredients in a stand mixer until combined.

  1. Clean your counter thoroughly before starting.
  2. Chop up the rosemary, parsley and garlic. Set aside.
  3. Place the flour and salt on the countertop. Form them into a mound. Using a measuring cup create a well to hold your eggs.
  4. In a bowl separate out 4 egg yolks and add them to the well. Add the whole egg to the well.
  5. Using a folk, slowly start to whisk together the eggs and flour.
  6. As the dough start to come together, add the olive oil.
  7. Add the rosemary, parsley and garlic you chopped up earlier.
  8. Add the water if the dough is too crumbly. I found that this was necessary for the dough to form.
  9. Once the dough has come together into a ball, wrap it in plastic wrap and place it in the refrigerator for 30 minutes.
  10. Remove from the refrigerator and cut the dough into 4 pieces. Take one, leaving the rest covered by the plastic wrap.
  11. I used a KitchenAid pasta roller and fettuccine cutter attachment for the next step.
  12. I attached the pasta roller. Lightly flour the counter top. Using a rolling pin, roll out the dough as thin as you can get it. Then I cut the dough into sections. Since this was the first time I made pasta, this step made it easier to handle.
  13. Run the dough through the pasta roller on 1, 2 and 3. Set it aside.12729042_10105994543897908_3295457003343130520_n
  14. Repeat this step until all sections have been rolled out to 3.
  15. Take off the pasta roller attachment and replace it with the fettuccine cutter.
  16. Before starting, place a bowl under the attachment. Begin running your pasta sections through. Make sure most of the excess flour is  not on the dough. Too much flour will cause the dough to break.
  17. Repeat steps 12-16 until all the dough has been transformed into fettuccine.
  18. Place a pot of water on the stove. Salt the water and let it come to a boil.
  19. Cook the pasta for 4 minutes.
  20. Then dress with your favorite sauce and enjoy!

Gluten-Free Wanut

December 19th

This holiday, try making something really special. It’s like a donut but a waffle. It makes a great treat for the weekend or when the whole family is in town. Wanuts are the next crazy, and they are great without the wheat. I had my usual concerns about the recipe: would it stand up with Pamela’s gluten-free flour or would this be another donut let down? Not to mention the idea that I would make anything resembling a donut made my mouth water. There’s always a trick to these sort of recipes that you have to learn as you make and remake, the consistency is as important as anything else. Too soupy and it doesn’t set up. Too thick and you get something resembling a dough version of hail. This was perfect, light a fluffy on the inside and crunchy on the outside.

Ingredients of the Wanuts

  • 2 cups Pamela’s Gluten Free Flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2 tablespoons granulated pure cane sugar
  • 1 cup sour cream
  • 1 cup almond milk
  • 1 teaspoon pure vanilla extract
  • 5 tablespoons butter melted and cooled
  • Nonstick pan spray
  • Oil, for frying
  • Nuts, Chocolate or rainbow sprinkles to add into the batter as you choose

Cinnamon Sugar

  • 1 cup of sugar
  • 5 tablespoons of cinnamon

Vanilla Glaze

  • 2 cups of powdered sugar
  • 1 teaspoon vanilla
  • 2 tablespoons of milk
  • Creation of the Wanuts

Creation of the Wanuts

  1. Whisk together the flour, baking powder, baking soda and salt in a large bowl.
  2. Beat the eggs and sugar in a medium bowl until the sugar is dissolved. Whisk in the sour cream, milk and vanilla until combined.
  3. Add the wet ingredients mixture to the dry ingredient mixture and fold in the butter. Cover the bowl with plastic wrap and rest the batter for at least 15 minutes.
  4. Heat the waffle iron.
  5. Lightly coat the waffle grid with nonstick pan spray and add 1/4 cup of batter to each waffle grid.
  6. Close the iron and cook until the waffles are lightly golden-brown, about 3 to 4 minutes. Transfer the waffles to a cutting board and repeat with the remaining batter.
  7. Layer paper towels under a cooling rack on the counter.
  8. Heat 3 inches of oil in a saucepan over medium-high heat until the oil reaches 350 or pops when water is sprinkled over it.
  9. Break the waffle into 4 pieces following the imprints on the waffle maker.
  10.  Add 3 or 4 waffles to the oil and fry until golden-brown and crisp, about 40 seconds on each side.
  11. Transfer the wanuts to cooling rack and cool for just a few seconds before dipping both sides of each waffle donut in the cinnamon sugar or the vanilla glaze.
  12. Repeat frying with the remaining waffles, alternating between cinnamon sugar and vanilla glaze.

Gluten-Free Antipasto Skewers

December 17th

Christmas Eve is one week away. Time to start buttoning up the menus and shopping for a week full of family and fun. Everyone is starting to get into the spirit and Christmas is in full swing. I made these tasty appetizers last year for Christmas Eve, they were a complete hit. Its the best of both world, antipasto without having to touch a fork. You can prep them the night before and serve when guests start arriving. Everyone loves a fun finger food during this time of year.

Ingredients for Antipasto Skewers:

  • 1 lb mozzarella balls
  • 2 package of gluten-free gnocchi
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh oregano
  • ¼ teaspoon red pepper flakes
  • Kosher salt and freshly ground pepper, to taste
  • 1 stick genoa salami, sliced and halved
  • 1-pint cherry tomatoes

 The Creation of the Antipasto Skewers:

  1. Make gnocchi using the directions on the package.
  2. In a large bowl, add all ingredients and mix until everything is well coated. Cover and marinate for at least 2 hours, if possible, overnight to help develop the most flavor.
  3. On a bamboo skewer, add the marinated mozzarella, gnocchi, salami, and the tomatoes in whatever order you’d like.
  4. Serve immediately or refrigerate until 20 minutes before serving, then bring to room temperature.10898124_10104475924218918_6585000707311497820_n

GlutenFree Cinnamon Rolls

As the holidays draws closer, everyone is running around getting gifts, making their food list and checking it twice. Between the hustle and bustle, you may forget about the all important holiday morning breakfast. Gluten free cinnamon rolls can be made ahead of time and frozen making a holiday morning less hectic. These cinnamon rolls can be frozen up to 6 weeks, great for any special occasion or holiday. This is a treat young and old will enjoy.

If you enjoy this recipe please like and share

Ingredients for the Cinnamon Rolls:

  • 1 package of yeast
  • 1/2 cup of warm water
  • 1 cup sugar
  • 1/2 cup of scalding almond milk
  • 1/3 cup of butter, soft
  • 1 teaspoon of salt
  • 1 egg
  • 3-1/2 cups of Pamela’s Gluten Free Flour
  • 2 tablespoon of cinnamon
  • 1 cup pecan nuts chopped
  • 1/2 cup of butter, melted
  • 1-1/2 cups of powdered sugar
  • 1 tablespoon of vanilla extract
  • 4 tablespoons of dark molasses
  • 2 tablespoons of almond milk

gluten free cinnamon rolls raising

The Creation of the Cinnamon Rolls

  1. In a bowl dissolve the yeast in the warm water and set aside.
  2.  In a medium bowl mix sugar, salt, melted butter and egg.
  3. Add 2 cups of flour and mix until completely combined.
  4. Add yeast mixture to the medium bowl. Mix in remaining flour.
  5. Heat and add in the scalding milk.
  6. Lightly flour the counter top. Knead dough for 5-10 minutes. Place in a greased bowl and let it rise for 1-1/2 hours or until it doubles. Place it in a warm place to help it rise better.
  7. When the dough doubles, punch the dough down. Lightly flour the countertop.
  8. Preheat the oven to 350ºF
  9. Roll out the dough to a 15×9 rectangle.
  10. In a small bowl, mix sugar, butter, pecans,  1 tablespoon of molasses and cinnamon.
  11. Spread it over the dough.
  12. Roll the dough up into a log, starting at the 15-inch side. Pinch the ends to seal in all the yummy goodness.
  13. Cut into 12-15 slices.
  14. Coat the bottom of the pan with brown sugar, 1 tablespoon of molasses and butter.Place the cinnamon rolls and let rise for another 45 minute or until the dough doubled.
  15. Since I am freezing these to have during the busy Christmas week, bake in the oven for 10-15 or until about half cooked. To freeze cover in two layers of plastic wrap and one layer of tinfoil. Place the cinnamon rolls the in freezer.
  16. If you would like to eat them now, bake for 25-30 minutes in the oven
  17. Mix powdered sugar, 1 teaspoon of molasses, vanilla and milk until combined.


gluten free cinnamon rollsIf you enjoy this recipe please like and share!


Gluten-Free Italian Fig Cookies

December 15th:

Every year I make everyone’s favorite cookie. This cookie is my Nana favorite cookie. I wanted to make them to honor her memories and hope that she is enjoying many more cookies in heaven. The delicate sweet cookie is a nice break from a holiday that is saturated in extremely sweet flavors. It is the perfect addition to any Christmas night spent around the fire, listening to stories and sipping hot chocolate. Here’s to you Nana, who taught me how to tell stories and always let me eat chocolate for breakfast.

Ingredients of the Italian Fig Cookie

  • 2-3/4 Pamela’s Gluten-Free Baking Flour cup
  • 1 Tablespoon baking powder
  • 1 1/2 cups powdered sugar
  • 1/4 teaspoon salt
  • 6 Tablespoon butter, cold
  • 2 eggs
  • 2 teaspoon vanilla
  • 1/2 cup cold water

Ingredients for the Fig Filling:

  • 12 oz dried figs
  • 1/4 cup almonds
  • 3 Tablespoon apricot preserves
  • 2 Tablespoon orange juice

Ingredients the Glaze:

  • 1 cup powdered sugar
  • 2 Tablespoon milk or water
  • 1/2 teaspoon vanilla

The Creation of the Italian Fig Cookies

  1. Preheat the oven to 350°F
  2. In a stand mixer, add the gluten-free flour, baking powder, powdered sugar and salt. Mix until well combined.
  3. Add the butter in and mixer until the butter resembles a small crumble.
  4. In a separate bowl whisk together the eggs, water and vanilla.
  5. Add to the food processor and mix until just mostly combined.
  6. Allow to rest for a few minutes.
  7. While the dough is resting, make the filling.
  8. Into a food processor add the almonds and figs. Pulse until roughly chopped.
  9. Add the apricot preserves and orange juice and mix until finely chopped. It will resemble a thick fig jam with fairly large pieces of fig. Set aside.
  10. Cut the ball of dough into 6 pieces. Roll each piece into a smaller ball.12342607_10105780276586318_5674546029668191133_n
  1. Roll the dough into a log, then lightly press down onto a floured surface. Using a rolling pin, roll the dough into a strip about 1- 1 1/2 inches wide and a 1/4 inch thick.
  2. Line the center with a bit of the filling.
  3. Fold each side of the dough over top the filling and gently press the dough together to seal it. You may need to use water to make the seal stick.
  4. Roll into a smooth log. Cut into bite size cookies. Repeat until all the dough is filled.12359958_10105780276506478_3540471057124122138_n
  5. Bake for 14 mins or until just lightly golden. Cool completely.
  6. While the cookies bake prepare the glaze. Mix together the powdered sugar, milk and vanilla extract in a small bowl.
  7.  Put them all onto a large cookie sheet so the cookies are touching. Drizzle the glaze over each cookie and sprinkle with those fun nonpareils. Pop into a fridge for 10 minutes to harden completely.
  8. Serve and enjoy.

Gluten-Free Sugar Cookies and Royal Icing

December 13th:

So what’s every kids’ favorite cookie? Sugar cookies of course! This recipe is sure to be a hit will all the kiddos in your life, young and old alike. If you want something fun to do, make the dough and let the kids go to town with the cookie cutters. Make the icing ahead of time in sandwich bags. When the time comes, cut a tiny hole in the corner and let the decorating began. As always, the holidays are about family, fun and making memories.


Ingredients of the Sugar Cookie Bottom:

  • 7 tablespoons unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 egg yolk
  • 1 cup Pamela’s Gluten-Free flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon milk

Creation of the Sugar cookie bottom

  1. Preheat the oven to 350°F.

  2. Spray a baking pan with non-stick cooking spray.

  3.  In a stand mixer cream the butter, sugar, and vanilla until combined.

  4. Add the egg yolk and mix until evenly combined or light yellow in color.

  5. Add the flour, baking soda and salt. Beating until the dough forms a ball.

  6.  Add milk.

  7. Place the dough in the refrigerator for 30 minutes to chill. If the dough is too warm the cookies will spread while baking.
  8. Dust the surface you are going to use to roll out the dough in flour.
  9. Roll the dough our and cut into shapes. Place the cookies on the baking sheet and chill in the refrigerator for 30 minutes.
  10. Bake cookies for 8-10 minutes.
  11. Let cookies cook completely before frosting.


Ingredients of the Royal Icing

  • 2 egg white
  • 2 teaspoons of lemon juice
  • 3 cups of powdered sugar.

Creation of the Royal Icing

  1. Combine egg whites, lemon juice and powdered sugar together.
  2. Use immediately or store in an airtight container. The icing will harden when exposed to air.


Gluten-Free Carnival Lemon Cookies

December 12th

Today I am getting together with friends to decorate cookies. We have all sorts of cookies that we will be decorating and some will solely be for eating during the process. These Carnival Lemon cookies add a bright, vibrant taste to any party. Whether looking for a last minute cookie for the work holiday party or a sweet treat these old world Italian cookies offer the perfect hint of sweet and savory.

Ingredients of the Carnival Lemon Cookie

  • 1-1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • Zest of 1 lemon
  • 1 large egg, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/2 stick unsalted butter, at room temperature, cut into 1/2-inch pieces
  • Rainbow Colored Jimmy’s
  • 1/4 cup milk

    Creation of the Carnival Lemon Cookies

  1. Preheat the oven to 375ºF
  2. Combine sugar, flour, baking powder, salt and lemon zest in a stand mixer. Mix until combined.
  3. Add eggs and vanilla. Mix until combined
  4. Cut in butter and slowly add milk until a dough forms.
  5. Refrigerate for 30 minutes before rolling out the dough.
  6. Roll out the dough. Using your favorite cookie cutters, cut into shapes and cover with sprinkles.  Or you can roll the dough into one inch balls in your hand and roll them in the sprinkles.
  7. Bake in the oven for 8-10 minutes.
  8. Remove from oven and let cool for 15 minutes before transferring them to a cooling rack.


Gluten-Free Sugar Cookie Hot Chocolate Cupcakes

December 10th

Happy Thursday everyone! What better way to celebrate the holidays then hot chocolate and sugar cookies? Better, yet, what if we put them into one amazing treat?! This is exactly what has happened here. A fantastic treat that will have everyone taking. This decadent chocolate cake base and sweet sugar cookie create the perfect treat to have after a day of shopping and decorating.

Ingredients of the Sugar Cookie Bottom:

  • 7 tablespoons unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 egg yolk
  • 1 cup Pamela’s Gluten-Free flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon milk

Creation of the Sugar cookie bottom

  1. Preheat the oven to 350°F.

  2. Line a cupcake with cupcake liners. Set aside.

  3.  In a stand mixer cream the butter, sugar, and vanilla until combined.

  4. Add the egg yolk and mix until evenly combined or light yellow in color.

  5. Add the flour, baking soda and salt. Beating until the dough forms a ball.

  6.  Add milk.

  7. Roll the dough into rounded tablespoon size balls and then press the balls into the bottom of the cupcake liner.

  8. Place the cupcake pan in the fridge until cupcake batter is ready.


Ingredients of the Chocolate Cupcake Batter

  • 1/2 cup canola oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup sugar
  • 3/4 cup Pamela’s Gluten-Free flour
  • 3/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup buttermilk
  • 1/8 cup strong brewed coffee, hot

The Creation of the Chocolate Cupcake Batter

  1. In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
  2. In a stand mixture whisk canola oil, eggs, vanilla and sugar until combined.
  3. Stir the flour mixture, the coffee, and buttermilk until just combined.Do not over mix the batter or else the batter will be tough.
  4. Divide the batter among the cupcake liners and place the batter over the cookie dough.12313936_10105766617384468_4503543940807611924_n
  5. Bake 20 minutes or until a toothpick inserted into the center comes out clean.
  6.  Allow the cupcakes to cool completely before filling with ganache and frosting.


Ingredients of the Buttercream Frosting

  • 3/4 cup butter softened
  • 2 cups powdered sugar
  • 1 tablespoon vanilla
  • 1/4 cup heavy whipping cream
  • Red food coloring

The Creation of the Buttercream Frosting

  1. Beat butter and sugar until combined.
  2. Add vanilla and heavy whipping cream until smooth.
  3. divided the buttercream into two bowls.
  4. Add red food coloring to one of the bowls, mix until combined.
  5. Place the red and white buttercream into a piping bag and set aside. You can also use a sandwich bag by cutting a hole in the corner.


Ingredients for the Chocolate Ganache Filling

  • 1/4 cup heavy cream
  • 1/2 tablespoon butter
  • 6 ounces semi-sweet chocolate
  • 1 tablespoon instant coffee

Creation of the Chocolate Ganache Filling

  1. In a bowl combine, chocolate, heavy cream, butter, and coffee. Microwave for 2 minutes stirring every 30 seconds.



  1. Using a knife or cupcake hole punch, create a hole in the cupcake.


  1. Fill the hole with ganache.
  2. Pipe on the frosting.
  3. For a little more dazzle add festive sprinkles.

12375954_10105766616970298_656563465455911261_n (1)

This recipe has been adapted from Half-Baked Harvest.




Gluten-Free S-Shaped Cookies

December 11th

Frost Anisette Cookies are an Italian cookie as known as S-Shaped Cookies. This is the perfect cookie for anyone watching their sugar or trying to slim down for holiday parties, while still enjoying something sweet.

Being half Italian, I grew up eating these during the holidays and at family gatherings. Italians feel food and family go hand in hand while making lasting memories. I’d like to think that with each gathering there’s a handful of memories that are brought back when you bite into certain foods. This is my moms favorite type of cookie to have during the holidays. It has a subtle lemon taste that will leave you craving more. In short this small cookie packs a big punch.

I have made changes to the original recipe since nothing in this cookbook is gluten free and is from The North End Italian Cookbook.


Cookie Ingredients

*all ingredients should be at room temperature

  • 1 cup of sugar
  • 12 heaping tablespoons butter-flavored Crisco vegetable shortening
  • 6 eggs
  • 1/2 cup skim milk
  • 5 cups of Pamela’s Artisan Flour Blend
  • 6 teaspoons baking powder
  • 1 1/3 tablespoons anise or lemon extract (I used lemon extract as anise is expensive and hard to find, however, you can find it at Whole Foods)

Frosting Ingredients

  • 2 1/2 cups confectioners’ sugar
  • 1 teaspoon anise
  • 1/4 cup milk
  • multicolored sprinkles

    The creation of the Frosted Anisette Cookies

  1. Preheat oven to 400° F
  2. Using an electric mixer in a large bowl, cream together sugar and shortening for 5 minutes.
  3. Add eggs, one at a time, mix well.
  4. Put the mixer on low speed, adding 1/2 cup milk, 3 cups of GF flour, baking powder and lemon extract.
  5. Stir slowly for a couple of minutes, while adding the 2 remaining cups of flour until the dough is soft and a little sticky.
  6. Scrape dough from the bowl using a spatula onto a floured board.
  7. Knead dough with floured hands for 2 minutes
  8. Pull off 1-inch balls of from the dough (it will double in size in the oven).
  9. Roll between hands into a thin line.
  10. Twist the line of dough into an s shape or a figure 8. Then place on a non-greased pan.
  11. Bake for 8-10 minutes until slightly browned on top.
  12. Remove from oven. When cooled brush with lemon or anise frosting.

    Creation of the Frosting

  1. Mix sugar and extract well.
  2. Add skim milk until it forms a smooth paste. Add more milk if the mixture is too thick.
  3. Frost cookies and sprinkle with candies
  4. Let the frosting harden
  5. Sever when completely cooled after about 1 hour.
 Buonopane, Marguerite DiMino. “Pastries, Cookies, and Desserts.” The North End Italian Cookbook. 1975. Reprint. Old Saybrook: The Globe Pequot Press, 1997. . Print.

Christmas Yummy Bars

December 9th

Day 9: I’m sorry this entry is late. I was being Santa’s little helper yesterday and was unable to post. However, I wanted to bring back a recipe that is  my Dad’s favorite during this time of year.

It is a family tradition that not a  Christmas passes without yummy bars being made and quickly  eaten. Mostly by my dad, but everyone who stops by gets in on the action. If you’re trying to be healthy, be advised to stop reading right now. Or be prepared to spend some serious time on the treadmill before the New Years parties right around the corner. It’s the holidays, after all, so maybe put the diet on hold till the first of the year and celebrate the festival of food. Below is a sinful brownie recipe that will have you begging for it all year round.

Ingredients of the Yummy Bar

  • 1 family sized Gluten Free brownie mix (4 cup is what I prefer)
  • 1 cup graham cracker crumbs (gluten free graham crackers can be found at various location including Wal-mart)
  • 6 oz. chocolate chips
  • 1 can sweet condensed milk
  • 3 cup confectioners’ sugar
  • 6 tablespoon of butter
  • 2 tablespoons of cream or milk (to lighten it up)
  • 1 ½ tsp. vanilla
  • 1 tablespoon of butter
  • 2 squares baking chocolate

The Creation of the Yummy Bar

  1. Preheat the oven to 350. Grease a 13 x 9-inch baking pan.
  2. Prepare brownie mix according to directions on box (the best gluten free brown mix is made by four cups and can be purchased at William Sonoma)
  3. Combine graham cracker crumbs (can be found at Whole Foods, Wal-Mart, Sunset Foods and many more), chocolate chips, and sweeten condensed milk and spread over brown mixture.
  4. Bake for 28-30 minutes and let cool completely.
  5. Mix sugar, butter, cream and vanilla until smooth and spread over brownies.
  6. Melt 1 teaspoon of butter and chocolate to spread over the icing.
  7. Refrigerate at least 1 hour before cutting


Gluten-Free Almond Raspberry Thumb Print Cookie

December 8th

It’s cookie time! This time of year, is all about the cookies. From cookie parties to stealing cookies after lunch during work to ward off the 3 pm slump, cookies are everywhere you turn. I love trying new cookies to impress my friends and my taste buds. When I woke up I knew I had to use raspberries I had bought over the weekend. I turned them into a fabulous Jam and used it as the perfect compliment for these Almond Shortbread cookies.These cookies are amazing. The buttery shortbread mixed with the sweet tang of the raspberry are a perfect partner.

Next time you want to spice up your cookie party, bring these beauties to be devoured. Your friends will surely be calling you for the recipe.

Raspberry Jam

Ingredients for the Jam:

  • 5 cups of fresh Raspberries
  • 1-1/2 cups of sugar

Creation of the Jam:

  1. Wash raspberries and place in a medium sauce pot.
  2. Crush until desired texture.
  3. Add Sugar and combine with the crushed raspberries.
  4. Cook on high for 5 minutes and stir continuously.
  5. After 5 minutes reduce to medium heat for 25 minutes. Stir continuously.
  6. Let cool completely.
  7. Set aside

Raspberry Almond Short Bread Cookie

Ingredients for the Cookies:

  • 1 cup butter softened
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cups + 2 Tablespoons Pamela’s Gluten-Free flour
  • 1/2 cup raspberry jam (see recipe for Jam above)

Creation of the Cookies:12366371_10105760808480558_4695535538888127894_n

  1. Using a stand mixer with a paddle attachment, beat the butter on high until creamy.
  2. Switch mixer to medium speed and add the sugar, vanilla, and almond extracts. Scrape the bowl down if needed.
  3. Add flour to the wet ingredients until a soft dough forms.
  4. Wrap the dough in plastic wrap and refrigerate for at least 4 hours.
  5. Preheat oven to 350°F.
  6. Cover a cookie pan with non-stick cooking spray.
  7. Shape the cookie dough into balls of about 1 Tablespoons.
  8. If you the balls of dough start to soften, place them back into the refrigerator until cooled.  You do not want soft dough because it will cause the cookies to spread.
  9. Make an indentation with your thumb into each ball and  fill each with 1/2 teaspoon of jam. 11032448_10105760808635248_323554689008313603_n
  10. Bake the shortbread thumbprint cookies for 13-14 minutes, or until very lightly browned on the edges. Let cookies cool on a baking sheet for 5 minutes before transferring to a wire rack. 12311141_10105760808450618_3829262488381774019_n

Gluten-Free Sinful Latkes

December 6th

Day 6: Today is the first day of Hanukkah, so I thought I would whip up something to celebrate that start of this wonderful holiday. Growing up I was introduced to latkes and fell in love with them. What’s better than fried potatoes mixed with different spices? So here’s a gluten-free recipe that will help you to celebrate the festival of lights, with all the trappings. These are truly sinful latkes with bacon, cheese and a fried egg. Please feel free to switch out anything that you would not eat together.

Ingredients of the Sinful Latkes:

  • 4 shredded potatoes
  • 4 eggs
  • 2 Tablespoons Pamela’s baking flour
  • 2 scallions chopped up
  • Salt
  • Italian seasoning
  • garlic
  • 1/2 onion
  • Pepper
  • Sliced cheddar and Colby jack cheese (optional)
  • Apple Sauce
  • Sour Cream
  • Bacon (turkey or pork or whatever you would like)
  • Chopped Scallions for serving


Creation of the Sinful Latkes:

  1. Combine potatoes, onion, garlic, eggs, flour, scallions and season with salt & pepper.
  2. Then add flour to help bind the batter together.
  3. Fry batter in batches until golden brown.12308641_10105755412643858_1449788626084255948_n
  4. Once the latkes are done, place a piece of cheese on top to melt. Set aside.
  5. Fry the bacon in a pan. Chop the bacon in half and set aside.
  6. Chop up scallions and chives to place on top of the cheese.12316388_10105755412608928_5348460647814324885_n
  7. Fry the egg or eggs if you are having more than one sinful combination. Once the egg is cooked to your liking, place it on top of the cheese.
  8. Put a spoonful of applesauce and sour cream on top of the egg.
  9. Garnish with two pieces of bacon, chives and scallions.
  10. Enjoy the sinful, lush taste!12341298_10105755412578988_6718162346120667570_n.jpg

Gluten-Free Swedish Gingerbread cookies

December 4th:
Day 4: Gluten-Free Swedish Gingerbread (Pepparkakor) Cookies
Every year, I ask the people I love what their favorite Christmas cookie are. My mother loves Italian lemon cookies (see the s-cookie recipe), my father loves yummy bars, which are more brownie than a cookie. My wonderful boyfriend loves Swedish gingerbread cookie. So a few years ago I set out on a mission to make the best Swedish gingerbread cookies. These are a favorite with my friends and family. They have the prefect bite of spice and hit of sweet. Your friends and family will be in love with these. 
Ingredients of the Cookies
  • 1 1/2 cups sugar
  • 1 cup butter room temperature 
  • 2 Tablespoons milk 
  • 6 Tablespoons  Dansukker Mörksirap (dark molasses)
  • 1 egg
  • 3 1/4 cup Pamela’s Baking flour
  • 2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoon ground cinnamon
  • 1 1/2 teaspoon ground ginger
  • 1 teaspoons ground cloves

The Creation of the cookie

  1. Preheat the oven 350º
  2. Combine butter and sugar in a mixture until smooth.
  3. Combine molasses, milk and eggs.
  4. In a separate bowl, combine flour, baking soda, salt, and spices.
  5. Combine the sugar and butter mixture with the flour mixture. Mix ingredients until fulling combine.
  6. Refrigerate dough at least an hour until chilled. Then roll out and cut with your favorite shapes
  7. Bake for 7-10 minutes depending or until they reach the desired level of crispyness.1471756_10103170655722448_938378228_n
  8. Cool 2 minutes.Then transfer cookies to a cooling rack. The decorate with royal icing. You can either buy it or make it. Add festive colors with food coloring and let everyonw go crazy with their decorations. These cookies can be frozen to enjoy later.




Gluten Free Pumpkin Pie

Gluten Free Pumpkin Pie

Nothing screams the holidays like pumpkin pie. So here is the best gluten-free pie I have ever made. There is no need to apologize for a flavorless, dry crust or a runny filling because this pie can hold its own. I used the recipe for The Best Gluten Free Pie Crust Ever I posted earlier this year.

Ingredients for the Crust:

The Creation of the Gluten Free Dough:

  1. Combine flour, sugar, salt, and butter. I used my hands to mash up the mixture under the butter was evenly distributed throughout in small balls.
  2. Once the mixture is combined, slowly add the water using a spatula. Add more water if the dough is still crumbly or having trouble coming together.
  3. Use your hands to mold the dough into a ball and divided the dough in half. Make the dough into a disk and cover it with plastic wrap. Repeat the last step with the second ball of dough.
  4. Chill the dough in the refrigerator for 2 hours or overnight.
  5. When you are ready to roll out the dough DO NOT let the dough come to room temperature. This is a very buttery dough, making it more difficult to roll out the warmer it gets.
  6. Once the dough is rolled and filling is made or poured, add the decorating sugar to the top for flare.
  7. Bake in oven at 425 degrees for 20 minutes.
  8. Then, remove pie from oven and let cool.

Ingredients of the Pie Filling:

  • Pumpkin pie filling
  • 2 eggs
  • 3/4 evaporated milk
  • 1 teaspoon of vanilla
  • 1 teaspoon of pumpkin pie spice

Creation of the Pumpkin Pie

  1. Preheat oven to 375º.
  2. Combine pumpkin pie filling, eggs, evaporated milk, vanilla, and pumpkin pie spice together.
  3. Pour the filling into the cooled pie crust.
  4. Place the pie in the oven for 60 minutes or until the pie no longer jiggles.

Gluten-Free Orange Cranberry Scones

December 2nd:

Day 2 of the 25 Days of a Gluten-Free Christmas

What says Christmas more than cranberries? A tart little berry, but when combined with sugar creates a festive holiday treat. Since everyone has cranberries leftover from Thanksgiving what better way to create some holiday magic? Plus, this is the perfect thing to make ahead for Christmas morning. They are a light and delicious treat for the happiness morning of the year. You can even make them ahead of time, so you can enjoy all the precious moments under the tree.



  • 2 cups Pamela’s gluten-free all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 oranges zest, divided
  • 5 tablespoons chilled, unsalted butter
  • 2 cups of cranberries (fresh or frozen)
  • 1 cup heavy whipping cream
  • 3 tablespoons melted butter, divided
  • 1 1/2 cups powdered sugar
  • 4 tablespoons orange juice
  • 2 tablespoons of water if needed

The Creation of the Orange Cranberry Scone



  1. Preheat oven to 425°F.
  2. In a large bowl or mixer, combine  flour, baking powder, granulated sugar, salt and 1 orange zested.
  3. Using your hand or a mixer, quickly cut in the cold butter until mixture resembles a coarse meal.
  4. Stir in cranberries and add cream.
  5. Mix the ingredients on medium in a mixer until combined or use a fork until the mixture forms a dough.
  6. Divide the dough in half.
  7. On a floured surface, shape each half into a disc.12322967_10105745350877718_6573998962321339458_o
  8. Using a floured knife or bench scraper, cut into 8 wedges.
  9. Spray a cookie sheet with non-stick spray.12309798_10105745350124228_7181618719790354516_o
  10. Place the wedges on the cookie sheet. Brush the tops of the dough with melted butter. Bake 15-18 minutes or until the edges are light golden brown.
  11. Cool for 10 minutes, then transfer to wire rack.12339573_10105745349420638_9113226087869120872_o
  12. Meanwhile, prepare the orange glaze.Combine powdered sugar, remaining 1 orange zested, 1 1/2 tablespoons melted butter and 4 tablespoons orange juice in a medium bowl. Stir until smooth. Add more juice, if needed.
  13. Drizzle over the top of the scones with a spoon or by placing it into a piping bag.


Gluten-Free Yule Log

December 1st

Today is the first day of the 25 Days of a Glute-Free Christmas! What better to start off the season than a classic Yule Log? Before I made this fluffy little log, I had never had a yule log. I knew that the cake had to have a spongy texted, but beyond that I had no clue what it was. It looked like a junk food I used to have as a kid but supersized.

This is a light, fluffy, moist sponge cake, filled with a whipped cream cheese frosting. It is decadent but light, and will put anyone in the holiday spirit. Anyone who tries this during the holidays will not believe it is Gluten-Free, they will ask over and over what you really did to this obviously glutenous cake. You will lean in close and whisper, “Pamela’s Gluten free flour.” You will have changed how gluten-free dessert is perceived between your loved ones.

Plus you will be beyond pleased for blowing everyone’s mind. Remember to take some liberties. If your family loves peppermint, add some peppermint extract or candies to the cake. This is a dessert that is all about whimsy, so let your imagination run wild.

Ingredients for the cake:

  • 1/2 cup Hersey’s unsweetened cocoa powder
  • 1/4 cup Pamela’s all-purpose flour
  • 1/2 teaspoon baking powder
  • 6 large eggs, separated
  • 1/4 teaspoon cream of tartar
  • Dash of sugar
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons confectioners’ sugar

Creation of the cake:


      1. Heat the oven to 375 degrees. Prepare a standard cookie pan with a coat of PAM or non-stick cooking spray. Then line the pan with parchment paper and coat in the cooking spray. This will allow for easier removal of the cake when it has finished cooking.
      2. In a bowl comb cocoa powder, baking powder and gluten-free flour.
      3. Separate the egg whites and yokes.Set the yokes aside and whip the egg whites for about 2 minutes.
      4. In a separate bowl, combine whipped egg whites, cream of tartar and salt.
      5. Gradually add 1/4 cup of sugar until stiff peaks form. Set aside.
      6. Beat together egg yokes, remaining 1/2 cup of sugar, and vanilla until it is pale yellow.
      7. Fold the egg yoke mixture into the egg whites mixture until just combined.
      8. Fold in the flour in 3 batches.
      9. Pour the cake mixture into the pan you prepared earlier. Bake in the oven for 12-14 minutes or until the center of the cake springs back.
      10. When the cake is done baking, run a knife around the edges and let cool completely before adding the filling.

Ingredients for the filling and frosting:

      • 2 ounces unsweetened baking chocolate, shaved
      • 8 oz cream cheese, room temperature
      • 6 tablespoons unsalted butter, softened
      • 16 oz  confectioners’ sugar
      • 1-1/4 teaspoon vanilla extract
      • 3/4 cup heavy cream
      • Dash of salt
      • Cranberries (Optional: this could be anything you have on hand or that your family loves. If you have kids let them help by adding their favorite decorations).
      • Sprinkles (Optional)

Creation of the filling and frosting:


      1. Heat the chocolate in the microwave until smooth. Set aside.
      2. In a separate bowl combine cream cheese, butter, vanilla and confectioners sugar. Add the confectioners sugar gradually.
      3. Put 1-1/2 cups of the mixture in another bowl. Beat in 1/2 a cup of heavy cream until peaks form.
      4. Fold the second mixture into the first mixture to lighten the frosting.
      5. Put 1-1/2 cups of the mixture back in the second bowl. Add chocolate, salt and the remaining 1/4 cups of heavy cream in the second bowl.
      6. Set both frostings aside.

Creation of Yule Log:


      1. Remove the cake from the pan, by lifting the parchment paper up.
      2. Spread the vanilla frosting over the cake evenly.
      3. This is the tricky part. It may crack a little but after the frosting is on, no one will be able to see that. Left the short end up and began rolling.
      4. Once the cake has been rolled, add the chocolate frosting to the outside. I did this using a frosting knife, but a regular knife will work fine.
      5. This is the fun part. You can decorate like a log or you can have it exploding with color. I simply took a fork and run it up and down the log to create a wood pattern. Then I added two cranberries and used green sprinkles to make the leaves.



Recipe adapted from FamilyCircle. Please check them out.

Gluten Free Dark Chocolate Cupcakes with Orange Cream Frosting

Fall has started to creep down the alleyways of the Chicago. Leaves have been spotted playing excitedly on the streets from my bay window.  And so the first weekend of fall began. Starbucks decreed it with Pumpkin Spice Lattes and it was the right weather for boots to be taken out of storage. I wanted to create something that reminded me of fall.  I wanted something that told me all the stories of the holidays rushing upon us, but with a twist (No worries, the Apple Pie Cupcake is coming soon).

I got the idea from a gift that from Sweden my boyfriend received last Christmas: chocolate infused with orange. Sweet chocolate covered with a savory orange kiss. That was what I had been craving.I realize this is not a conventional association of fall, however, the orange frosting set against the almost black chocolate stirred up childhood images of Halloween.

So without further ado, the wheatless wanderer presents a ghoulishly sweet treat sure to create a hit at any haunt or stir up a memory during the holiday season: Dark Chocolate Cupcakes with Orange Cream Frosting.


chocolate cake

Dark Chocolate Cake

  • 1 1/2 cups Pamela’s Gluten Free all purpose baking flour
  • 2/3 cup dark cocoa powder (I used Hershey’s)
  • 1 1/3 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup of melted butter
  • 1 1/2 teaspoon vanilla extract
  • 11/4 cup almond milk
  • 2/3 cup hot coffee



  • 1 cup unsalted butter
  • 7 cups confectioners sugar sifted
  • 1/2 cup Orange Juice
  • 1 teaspoon vanilla extract
  • 2 teaspoons orange extract
  • Orange food coloring (I mixed 4 drops of yellow with 2 drops of red)

The Creation of the Cupcake:


  1. Preheat oven to 350°F and pick out some festive liners to add a stylish touch.
  2. In a mixer (you can also use a bowl), mix flour, cocoa powder, sugar, baking soda, baking powder, and salt  together.
  3. Add the eggs, butter, vanilla extract, and almond milk to the mixer (bowl) and mix until combined.
  4. Slowly pour in the hot coffee to the dry ingredients. Mix on medium speed in the mixer for 1-2 minutes.  If the batter looks too thick, add more almond milk. The texture should be fairly liquid.
  5. Fill cupcake liners about 2/3 full. Bake in the oven for 17-20 minutes or until a toothpick inserted in the middles comes out clean.
  6. Remove cupcakes from oven and the let cakes cool completely before frosting.
  7. Make frosting.

The Creation of the Frosting

  1. Cut butter into cubes and put into a stand mixer bowl fitted with the paddle attachment. Mix on medium speed for 30 seconds.
  2. Add 4 cups of the sifted confectioners sugar, orange juice, vanilla and orange extracts. Mix for 5 minutes or until the frosting comes together.
  3. Add the rest of the confectioners sugar and mix again on low speed for 10 seconds. Add 2 drops of red food coloring and 4 drops of yellow food coloring. Mix on high for 2-3 minutes or until all is combined.
  4. Take a piping bag or plastic bag and  fit it over a large measuring cup. Scoop the frosting into the bag. If it is a plastic bag then cut a hole in the corner when all the frosting is in the bag.
  5. Pipe frosting onto the cupcakes when they are cooled.
  6. Top each cupcake with festive decorations, whether that be an orange slice or sprinkles with the kids, this cupcake is sure to please everyone’s taste buds!


Recipe adapted from Bake for Coffee.

The Best Gluten Free Pie Dough EVER!

It’s officially Pie Season! Ok, maybe it’s been pie season since summer rolled around, but now its Serious Pie Season. The special time of year the leaves change in a beautiful crescendo and fall. The family gathers for meals and tells stories around a fireplace until the embers go dark. With everyone bringing out there best desserts, why not wow them this year with the BEST PIE CRUST that is gluten free. In fact, it can be a secret until there slightly flushed faces sit back in their chairs, too full, a goofy smile plastered to their face, and then spring on them the news.

My friends and family woofed down the two pies I made this weekend. They couldn’t believe it was gluten free or how buttery and flaky it was. This is sure to be something to wow the family during the holidays or celebrate any day of the week during the rest of the year.

Gluten-free apple pie
Gluten free apple pie


  • 2 1/2 Cups of Pamela’s Baking Flour 
  • 1 Tablespoons of sugar
  • 1 teaspoon of salt
  • 1 cup of butter or about 2 sticks cut into pieces. If you want it really flakey you can add a wee bit more
  • 3/4-1 cup of cold water
  • Decorating sugar

The Creation of the Dough

  1. Combine flour, sugar, salt, and butter. I used my hands to mash up the mixture under the butter was evenly distributed throughout in small balls.
  2. Once the mixture is combined, slowly add the water using a spatula. Add more water if the dough is still crumbly or having trouble coming together.
  3. Use your hands to mold the dough into a ball and divided the dough in half. Make the dough into a disk and cover it with plastic wrap. Repeat the last step with the second ball of dough.
  4. Chill the dough in the refrigerator for 2 hours or overnight.
  5. When you are ready to roll out the dough DO NOT let the dough come to room temperature. This dough is very buttery, making it more difficult to roll out the warmer it gets.
  6. Once the dough is rolled and filling is made or poured, add the decorating sugar to the top for flare.
  7. Bake in oven at 425 degrees for 20 minutes.
  8. Then, remove pie from over cover the edges so they don’t burn (I use tinfoil then cut a hole in it).
  9. Next, place it back in the oven at 375 degrees for 40 minutes.
  10. EAT.THE.PIE.

Fun fact: Can be frozen for up to 2 months (great idea for the holidays).

If you enjoyed this recipe please like and share.

Ground Breaker Brewery-Gluten Free

Take a journey with me to the far reaches of the universe where all things delicious and intriguing are gluten free. There is a plethora for us to choose from, including beer. Now dust off the starry-eyed vision and look around. You will find yourself in Portland, OR, a northwestern state that has jumped into craft brewing and run with it.

I'll take a flight!

I’m giving you an address 2030 SE 7th Ave, Portland, OR 97214. This is the start of the far reaches of the universe for those of us that are gluten free and it is very real. This Ground Breaker Brewery and Gastropub only serves Gluten free beer and food. In other words, it is a fairytale. To take it one step further they offer at least 6 types of beer ranging from light to dark, fruity to savory. These beers change as the seasons do. Order a flight, try it all because they don’t sell outside the pacific north-west and because some beers are so rare that they sell out by the next visit back, as I was sad to learn.

On our trip west, we stopped here twice, and honestly I wish of could have stopped at this rustic watering hole every day after work.If there were a gluten free food show, this should be the first stop.Currently, they are featuring for the Summer of 2015:

Johnny GBB

Year round beer includes such delicious flavors as:

dark aleIPA

pale aleola

Try anything, try everything because it’s all bursting with flavor! To learn more about each unique flavor please click  Ground Breaker Brewing to visit their website. I am a big fan and if they could somehow start selling in the midwest, I would forever grateful.


The for at the gastropub is equally amazing. I had The Cubano a delicious tangy and sweet mixture of slow roasted pork shoulder, ham, swiss, pepper relish, spring lettuce, pickles, beer mustard stuffed between a New Cascadia bun. My mouth is watering just thinking about the flavor still on the tip of my tongue.



They have many delicious foods, all gluten free. Please feel free to check out their menu. Below you will find their information, and if you are lucky enough to be heading out there soon, I would be forever grateful if you could bring some back to share with me. Otherwise enjoy, go forth on your gluten free adventure and claim your gold. Believe me, once you have tried it you will want to move to Portland.



Ground Breaker Gastropub
2030 SE 7th Ave.
Portland, OR 97214
(503) 928-4195

Ground Breaker Brewing
715 SE Lincoln St.
Portland, OR 97214
(503) 974-4467

   Follow them on twitter @GroundBrkrBrew

        Follow them on Instgram@groundbreakerbrewing

Gluten Free Waffles and Egg Muffin Sandwiches

Sunday’s are meant to be spent watching Netflix, laying on a beach or reading a good book. In fact, you are encouraged to take Sundays and lie low. Gone are the party filled, people drooling, chore tackling Friday and Saturday. At last Sunday arrives, you sleep in, go for a run and then there is a fabulous thing that only being in your 20’s reveals to you called brunch.

This Sunday I woke determined to make waffles and egg muffins. No, stop now if you think I’m referring to a little piece of American food shroud by double arcs. I mean a muffin that is made of eggs and veggies; more like mini quiches, now that I’m thinking about it.

Then I a thought crossed my mind, what if I made them into a sandwich?! So, I started making the waffles, embolden by this wonderful coffee induced idea.

Step one:


  • 1 3/4 cups Pamela’s baking flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups vanilla almond milk
  • 2 large eggs
  • 1/2 cup melted butter
  • 1 teaspoon vanilla extract

The Creation of the Waffle (makes 10)

  1. Mix the flour, baking powder and salt together in a medium bowl.
  2. In another bowl, beat the milk, eggs,  melted butter and vanilla extract.
  3. Pour the liquid mixture over the dry mixture. Stir with a fork until just combined. Let sit five minutes
  4. Meanwhile, heat your waffle iron. Use a 1/4 measuring cup to distribute batter.
  5. And presto you have the waffles. Repeat step 4 until there is no more batter.

Step Two:



  • 3 tablespoons dry gluten free bread crumbs
  • 3/4 cup shredded reduced fat cheese (I used a blend, but feel free to use your favorite cheese).
  • 1/2 cup diced pepper
  • 1/2 cup of bacon, because every breakfast needs bacon.
  • 3 tablespoons of light mayonnaise
  • 6 large eggs
  • 1 cup liquid eye whites
  • salt and pepper to taste
  • 1 tablespoon of hot sauce
  • red pepper flakes

The Creation of the Egg Muffin

  1. Preheat the oven to 350 degrees F. Spray the muffin pan with Pam.
  2. Cover the bottom of the pan with bread crumbs. Make sure the bottom is evenly coated.
  3. Add 1 tablespoon of cheese to each muffin pan.
  4. Chop up the green onions and peppers. Place into a microwave safe bowl and cook them on high for 2 minutes.
  5. Put a pan on the stove and let it get hot. Once hot add the bacon and cook until crispy.
  6. Chop up the bacon and place it in the bowl with the onions and peppers. Stir until combined.
  7. In a medium bowl whisk together the milk, mayonnaise, and hot sauce. Add the eggs, egg whites, and black pepper. Whisk until combined.
  8. Put an equal amount of the vegetable mixture from above into the muffin pan.
  9. Pour the egg mixture over each muffin tin until 3/4 full.
  10. Place in the over and let back for 22-24 minutes.

Step Three:


  1. When the muffins have come out of the oven and cooled for 5 minutes, cut in half.
  2. Place half of the muffin on the waffle.
  3. Add a piece of cheese and hot sauce to the top.
  4. Then cover the with another waffle.
  5. If making for a party, place a toothpick in them to ensure they stay together.
  6. Then enjoy!

Gluten Free Pumpkin Donuts

Happy Pumpkintober!

This time of you brings beautiful colors and sumptuous smells. The nip in the air beckons you out into a cornfield and warms yours soul with apple cider at the end. You lust over your friends pumpkin donuts and sigh knowing that there is little alternative out there.

But this recipe can give you back pumpkin donuts. I have long suspected that these yummy treats would make the perfect first attempt at gluten free donuts. The best part is they are moist, amazing, head turning, delicious donuts that can be made in less than an hour. I hope you enjoy these all pumpkin season long!


Cinnamon Sugar

  • 2 tablespoons cinnamon
  • 1 cup fin sugar

Gluten free pumpkin donut

The Creation of the Gluten Free Pumpkin Donuts

  1. Preheat the oven to 350 degrees
  2. Combine butter, eggs, sugar, pumpkin puree, pumpkin spice, salt and baking powder together in a stand mixer.
  3. Add in the flour and mix until smooth.
  4. Place in a doughnut pan. I used Ziplock baggies. Just cut the ends off to create your very own piping bags.
  5. Cook in the oven for 15-18 minutes.
  6. Remove from the oven and let them cool for 5 minutes.
  7. During that time combine fine sugar and cinnamon in a bag to make cinnamon sugar.
  8. When the donuts are still warm but not fragile place them in the bag to coat them with cinnamon sugar.
  9. Repeat steps 4-8 until done.

Gluten-Free Boston Cream Cupcakes: A Review

Prep Time: 25 minutes                    Baking Time: 25 minutes


Last week was my boyfriends birthday. He is a fairly laid back guy who’s idea of a good time is close friends, good food, and good beer. He asked for something I haven’t made in awhile, Gluten-Free Boston Cream Pie Cupcakes from a book I highly recommend call: The Great Cupcake Book.
Back when I was in Alaska, navigating how to be gluten-free in a virtual food desert and discovering how to truly make flavorful recipes own my own, I decided to take a chance: I used a normal baking book and substitute gluten-free flour. The result was better than I could have hoped: moist, light, fluffy cupcakes that no one would be able to tell were gluten-free.
Last week I pulled out the book and recreated those cupcakes. I was worried that I had been spoiled with big city food, that the taste I remember wouldn’t be there, but to my surprise, it was better than I had recalled. This recipe is the perfect treat to have at your next gathering. The cake is moist and sweet. The vanilla batter would be the perfect base to build other cupcake flavors. The pastry cream is simple and impressive. It could easily be served on it’s on with fruit. I recommend you pick up The Great Cupcake Book, substitute gluten-free flour and get baking. I hope you enjoy this recipe as much as I do.  You won’t regret it!



For the Cream Filling:

  • 2 large egg yolks
  • 1/4 cup of sugar
  • 2 tablespoons of Cornstarch
  • 1 cup of almond milk (original recipe calls for milk)
  • 1 1/2 teaspoons of Vanilla Extract

For the Gluten Free Cupcakes:

  • 1 1/2 cups of Pamela’s Gluten-Free baking flour
  • 1 1/2 teaspoons of baking powder
  • 1/2 teaspoons of salt
  • 1/2 cup of almond milk (original recipe called for milk)
  • 6 tablespoons of butter
  • 3 eggs
  • 1 cup of sugar
  • 2 teaspoons of vanilla extract

For the Chocolate Glaze:

  • 2/3 cup heavy whipping cream
  • 6 ounces of semisweet chocolate
  • 1 tablespoon light corn syrup

The Creation of the Cream filling:

  1. Whisk egg yolks until smooth and set aside.
  2. Combine sugar, cornstarch, and salt in a saucepan over medium heat.
  3. Gradually add milk while stirring with a whisk until blended. Bring to a boil, stirring the mixture consistently until thick. This usually takes around 5 minutes.
  4. Remove the mixture from heat. Temp the egg yolks by adding 1/4 of the mixture to the bowl with the eggs. Stir until combined.
  5. Add the tempered egg mixture to the saucepan and cook over medium heat stirring constantly for 2-4 minutes or until thickened.
  6. Add the vanilla extract and remove from heat.
  7. Pour the mixture into a bowl and place plastic wrap flat over the surface of the pastry cream. Chill for one hour before use.

The Creation of the Cupcake:


  1. Preheat the oven to 350 degrees. Add cupcake liners to a cupcake pan and set aside.
  2. In a small bowl, mix together flour, baking powder, and salt.
  3. Combine milk and butter in a saucepan over low heat.
  4. Using an electric or stand mixer on high speed, beat eggs, vanilla extract, and sugar until fluffy (about 5 minutes). Reduce the speed to low and add in the dry ingredients.
  5. Bring milk and butter to a boil. With the mixer on low,  add the liquid to the batter; beat until smooth.
  6. Scoop batter into the cupcake pan evenly.

17861541_10107980825688278_3349673509590914177_nThe Creation of the Chocolate Glaze:

  1. Bring cream to a boil in a small saucepan over high heat. Remove from heat and add chocolate and corn syrup. Stir until combined. Let rest for 5-7 minutes.

Assembly of the Cupcakes:

  1. Remove a section for the section of the cupcake. Spoon in the chilled pastry cream and replace the top of the cake.
  2. Dip the cupcakes in glaze and cover completely. Optional: add sprinkles and let the cupcakes dry.

Mahoney, Shannon, & Winter, Reed. (Eds.). (2015). The Great Cupcake Book. Minneapolis, MN: Northland Aluminum  Products, Inc and CulinartMedia Inc.

GFAF Expo: Experience the Hottest Gluten-Free Offerings on the Market


Are there brands you’ve thought about trying but haven’t? Looking for an amazing sauce to take your barbecue to the next level this spring? Longing for the perfect bread? Find all of these things and more at the Gluten Free & Allergy Free Expo April 22 & 23 in Schaumburg,  IL.I’ll be there both day sampling and reviewing all the products I can get my hands on. Look out Chicago, the Gluten Free & Allergy Free expo is coming to town. Prepare for a fast-paced weekend of tasting, chatting and discovering new gluten free products.

Look out Chicago, the Gluten Free & Allergy Free expo is coming to town. Prepare for a fast-paced weekend of tasting, chatting and discovering new gluten free products.

I’ll be there both days, sampling and reviewing all the products I can get my hands on. Come find the red headed wheatless wanderer Tweeting and Instagramming about my favorite new finds and making new friends along the way.

The last time I attended, I discovered Canyon Bread. It was a life changing moment that brought with it the promise of soft, flavorful bread and simple to go meals. I’m excited about what the GFAF Expo will offer me this year? Come join me and find out!

Receive 20% off when you purchase tickets before 4/21/17 here



Gluten-Free Eat Your Heart Out Brownies

The middle of February in Chicago is painted with gray skies consuming the skyline framed by the dazzling glitter of the lake. The days beat on slowly moving us towards spring. The holidays are officially over and life falls back into its normal patterns.

What better way to sweeten up a girl’s night or a date night than with Eat Your Heart Out Brownies. This delectable treat will chase away the winter blues and pairs perfectly with some wine and cheese to spice up any night.


  • GF Boxed Devil’s Food Cake
  • 1 can of evaporated milk
  • ¼ cup of canola oil
  • 1/8 cup of water
  • 3 eggs
  • 1 stick of butter or about ½ a cup
  • 1 bag of caramels with the wrappers removed
  • 1 cup of semi-sweet chocolate chips
  • Red or pink food dye

The Creation of Eat Your Heart out Brownie

  1. Preheat your oven to 350 degrees
  2. Combine boxed devil’s food cake, melted butter, ½ cup of evaporated milk, 3 eggs, ¼ cup of canola oil and 1/8 of a cup of water in a bowl. Stir the mixture until all the ingredients are combined.
  3. Next, grease a 9X9 pan with pam or butter. I prefer Pam because of its easy of use.
  4. Place half of your batter into the pan so that it covers the whole area of the pan.
  5. Bake in the oven for 10 minutes.
  6. While the batter is in the oven, place the caramels in a glass bowl. Fill a small saucepan with water and set it on the stove. Place the glass bowl over the saucepan creating a double boiler. Add the rest of the evaporated milk and food dye to the caramel. Stir until smooth.
  7. Remove the batter from the oven and allow to cool.
  8. Once cool, pour the caramel over the batter and add chocolate chips
  9. Place the remaining batter over the caramel forming a sandwich of sorts.
  10. Place the pan back in the oven for 20-25 minutes.
  11. Once it is cooked through remove from the oven and let cool on counter top for 30 minutes.
  12. Place in the fridge for one hour before serving
  13. Most importantly enjoy this sweet treat!