Gluten Free Homemade Herbed Stuffing

For those adventurous cooks who are craving homemade stuffing but need it to be free of gluten, try out this yummy recipe just in time for Thanksgiving.  You can make this ahead of time, cover, and refrigerate until you are ready to bake it.

Here’s What You’ll Need:

1 Loaf Gluten Free Bread

1/2 Medium Onion, chopped

3-4 Stalks Celery, chopped

1-2 Cloves Garlic, minced

4 T. Butter

3 T. Olive Oil

2 tsp. Poultry Seasoning

1/2 tsp. Sage (optional)

1/2 tsp. Salt (optional)

Several turns of fresh ground pepper (to your preference)

2 Cups Chicken Broth

Preheat oven to 350 degrees.  Lightly grease a 7 x 11 casserole dish.

Cut up the loaf of bread into cubes and place in a large bowl.


Meanwhile, heat olive oil and TWO of the tablespoons of butter over medium to medium/low heat until melted and add the celery and onion, cooking and stirring for approximately 8 minutes or until onion is translucent.  Lower the heat a tad and toss in the seasonings (including salt and pepper) and minced garlic.  Stir and continue to cook for approximately 30 seconds more.






Add the onion mixture to your bread cubes and, using a fork, toss to combine.  Gently pour in the chicken broth and toss using your fork, just until combined.





Pour contents into your prepared casserole dish and evenly drizzle the remaining 2 tablespoons of butter over the stuffing.



Once ready to bake, lightly spray aluminum foil and cover the casserole dish.  Bake for 30 minutes (add about 10 more minutes if you’ve made this ahead of time and refrigerated the dish).  Uncover, bake for 15 more minutes.  Serve!



Old Fashioned Pie Crust

This pie crust is nice because you can actually roll it out.  While you do need to use a little more TLC because it’s gluten free, I think you’ll find the tad bit more care needed to make it will be worth the effort once you taste it!

Makes a double crust. If needed, halve the recipe or wrap well with plastic wrap and store the other half in the freezer.

In your food processor add the following ingredients in order:

3 C. Superfine Rice Flour

1 tsp. Guar Gum

1 tsp. Salt

Pulse for a few seconds to combine.

½ Stick of Chilled, Unsalted Butter, cut into chunks

Pulse a few more seconds until the butter is thoroughly broken up

2 Egg

4 Ounces Regular Cream Cheese

Pulse again for a few seconds.

½ and ½ (about 6-8 T.) –while pulsing, add only as much cream as needed to form a dough. The finished product should form itself into a ball.

Turn out onto waxed paper lightly dusted with GF flour. Use more flour as necessary while rolling out. Once rolled to the desired size, flip the waxed paper upside down (pastry side down) into a pie plate. Gently press down into the pie plate and then carefully remove the waxed paper. Fill with your favorite pie or quiche recipe, crimp edges and bake according to each pie recipe’s instructions.

Peanut Butter Banana Muffins

These tasty treats are a win-win!  Recycle spotty bananas and whip up a healthy snack at the same time.

Here’s What You’ll Need:

1 C. Superfine Rice Flour (Brown or White)

1 C. Gluten Free Oats plus a bit extra reserved for sprinkling

1/2 tsp. Guar Gum

1/4 tsp. Salt

1 tsp. Baking Powder

1/2 C. Milk (or milk substitute)

1 Egg

1/4 C. Vegetable Oil

2 Overly Ripe Bananas

1/2 C. Peanut Butter

1 tsp. Vanilla

2/3 C. Mini Chocolate Chips, optional and reserved

Coarse Decorating Sugar (if desired)

Preheat the oven to 400 degrees and line muffin tins with parchment cupcake liners.  Give them a light spray of gluten free non-stick spray (like Original Pam).

In a mixing bowl, whisk together the dry ingredients.  Add the remaining ingredients and whisk until fully incorporated.

Stir in the reserved chocolate chips and evenly divide the batter among the tins.

Sprinkle the tops with a few oats and decorating sugar if you wish and bake for 18-20 minutes or until a toothpick inserted comes out clean.

Allow these goodies to cool a bit before serving.


Strawberry Shortcake

Thanks to some end of summer sales, I currently have gads of fresh organic strawberries 🍓 and what better way to celebrate than with this old fashioned favorite.

Here’s What You’ll Need:

4 C. Sliced Strawberries

1/4 C. Sugar

1 1/2 C. Superfine Rice Flour

1/2C. Tapioca Starch

2 T. Sugar

1/2 tsp. Salt

1/2 tsp. Guar Gum

1 t. Baking Powder

1/2 tsp. Vanilla

1 Stick Butter, cold

1 Egg

2/3 C. Cream or Milk (milk substitute such as Almond Milk works well in this recipe)

1 C. Heavy Whipping Cream and 2 T. Sugar, reserved

Decorating Sugar, optional

Preheat the oven to 450 degrees and lightly grease a standard round cake pan.

Combine the strawberries and 1/4 C. sugar in a medium sized bowl and set aside.

In a larger bowl, add all dry ingredients (flour, salt, etc.) and stir to mix.

Cut in the butter using a fork or pastry cutter until the flour mixture is crumbly.


If you don’t have one of these pastry cutters, a fork will work to cut cold butter into your gluten free flour mixture.

Add the egg, vanilla, and cream or milk, stirring until combined.

Pour batter into the prepared pan and bake in a preheated oven for 15-18 minutes or until a toothpick inserted comes out clean.

While the cake is baking whip the heavy cream and sugar until stiff.  Cover and place in the refrigerator to get chilly.

Once the cake is baked, allow it rest until cool enough to handle.  Either serve slices of cake topped with strawberries and cream or, using a biscuit cutter, cut out rounds and split each in half.

For the rounds, place one half on a plate, spoon strawberries and cream on top, replace with the second round and repeat.

Sprinkle with coarse decorating sugar before serving if desired.



Gluten Free Chocolate Chip Zucchini Bread

Whether you’re a natural fan of zucchini or a sneaky parent wanting to toss some vegetables at unwitting family members, this recipe makes two perfectly delicious loaves. Oh, and they freeze well too!

Here’s What You’ll Need:

1 C. Granulated Sugar

1 Stick Butter, softened

2 Eggs

1 tsp. Baking Powder

1 tsp. Baking Soda

1/2 tsp. Guar Gum

1 tsp. Cinnamon

1/4 tsp. Nutmeg

1/2 tsp. Salt

2 1/2 C. Superfine Brown Rice Flour

4 Medium Zucchini, shredded

1 C. Milk or Milk Alternative (Almond Milk works well in this recipe)

1 C. Semi-Sweet or Dark Chocolate Chips

Preheat the oven to 350 degrees and lightly grease two standard loaf pans.

Cream together the sugar, butter, and eggs.  Add the dry ingredients, alternating with milk until fully mixed.  Stir in the zucchini and chocolate chips and pour into two greased loaf pans.

Bake for one hour or until a butter knife inserted comes out clean.  Allow the loaves to cool before slicing and serving. Snack time!


White and Semi-Sweet Chocolate Chip Muffins

Gluten free goodness in a muffin.  Try a mixture of different baking chips to make this one your own.

Here’s What You’ll Need:

2 C. Superfine Brown Rice Flour (if you use white rice flour these will be eerily pale)

1/2 C. Granulated Sugar (that just means white sugar instead of brown)

1 tsp. Guar or Xanthan Gum

3/4 tsp. Salt

1 T. Baking Powder

1/3 C. Vegetable Oil

1 Egg

1 tsp. Vanilla

1 C. Milk (or milk substitute – almond milk works great in this recipe)

2/3 C. Chips – for this recipe I used 1/3 White Chocolate Chips and 1/3 C. Mini Semi Sweet Chips

Preheat the oven to 400 degrees and line 12 muffin tins with parchment liners.  No need for any cooking spray.

Combine all of the dry ingredients, make a well in the center and add the egg, oil, and milk.  Using a whisk, mix until the lumps are removed and all of the ingredients are combined.

Stir in the chips and then evenly divide batter among the prepared muffin tins.

Bake for 15-18 minutes or until a toothpick inserted comes out clean.


Manchego, Chili, & Lime Crackers

So you’ve made a double batch of my fabulous old fashioned pie dough but you only needed one crust and the other portion is sitting lonely in the fridge.  Here’s a cracker recipe you can whip up in a snap.

Here’s What You’ll Need:

Leftover chilled pie dough – around 6 ounces in weight (or you can use the handy dandy recipe at the bottom of this page).

1 Large Dried Chili Pepper

1 Lime

5-6 Ounces of Cheese (I made this batch with goat Manchego) chopped into large chunks

Salt or if you’re fancy, this nifty shaker of chili lime salt Chili Lime Seasoning Salt


Preheat oven to 400 degrees and line cookie sheets with parchment.

In a food processor combine the chilled dough, chili pepper (minus the stem), juice of 1/2 lime, and the chunked up manchego.  Pulse until even crumbles form.


Turn out onto parchment paper lightly dusted with rice flour or corn starch and knead only until a dough is formed.  If the dough is too dry add more lime juice a bit at a time.  The dough should hold together but not be sticky.

Dust the rolling pin with more rice flour or starch and roll the dough as thin as you can or to the desired thickness before punching or hand cutting out shapes.  Carefully transfer to lined cookie sheets.IMG_2559

Bake until crisp and browned.  Baking time varies depending upon the size and thickness of the cracker so monitor closely.  For 1 1/2 inch sized cutters the bake time is approximately 10-12 minutes.  Once cooled they should have a nice snap to them.  If not then pop them back in the oven for another minute or two.

No extra pie crust?  Here you go!

Here’s What You Will Need:

This makes TWO crusts or about 12 ounces of dough.

Using your food processor and dough attachment, add the following three ingredients:

3 C. Superfine Rice Flour (Brown, White, or a combination)

1 tsp. Guar or Xanthan Gum

1 tsp. Salt

Pulse in the food processor for a few seconds to mix.  Then add:

1 Stick of Chilled Butter, cut into slices

Pulse until mixture is crumbly.


2 Eggs

4 Ounces of Chilled Cream Cheese

Pulse again for a few seconds until mixed.

Last but not least add:

6-8 T. Half and Half or Cream

Add the half and half (or cream) one tablespoon at a time until the dough is formed and pulling away from the sides of the food processor bowl.  You should be able to make an indention in the dough with your finger (you don’t want dough that is too sticky to handle).  Chill for at least one hour or overnight.  Now get crackin’!







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