My Gluten-free Kitchen Recipes for decadent gluten-free desserts & easy family dinners. Wed, 18 Mar 2015 06:28:16 +0000 en-US hourly 1 Irish Soda Bread {Gluten-free} Tue, 17 Mar 2015 02:14:20 +0000

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Easy to make, hearty and flavorful gluten-free bread that goes great alongside any meal.
Gluten-free Irish Soda Bread - Easy, yeast-free bread that goes perfect with soups and stews.
I think I only had Irish Soda bread once or twice before going gluten-free. Since discovering this recipe, I’ve had several times in the past year! If you are looking for an easy to make, yeast-free bread that is great to serve with soup, stew, or a meaty dish, this gluten-free Irish Soda Bread would be a great choice!
A few years ago I made three Irish Soda Bread recipes to bring to a potluck. Everyone tried them and gave me feedback and this one was the clear winner. I’ve made it with the currants and without – it is great both ways. I preferred using currants over raisins, since they are smaller, but you could also use raisins. I’ve got texture issues with raisins!

Our small group from church has a potluck dinner each year near St. Patrick’s Day. I was asked to bring this Irish Soda bread again this year, and thankfully I made two loaves, because it all got eaten! A couple of the other people in the group are wheat-free, but the rest are all “regular” eaters and all loved the bread. You definitely won’t miss the gluten in this!

We really enjoyed this served with butter or honey butter too. YUM!

A note on the flour blend, I’ve tested this with two different gluten-free flour blends with great success. Maninis Multi-Purpose Flour Blend, available at your local store or from Amazon. Yesterday, I tested it as well with gfJules all-purpose gluten-free flour with success too!  While the dough with gfJules was a little stickier to work with, I honestly couldn’t tell any taste or texture difference in the two baked loaves. I can definitely recommend you use whichever one you have access to. I highly suspect that other good quality gluten-free flour blends will work well in this recipe as well. I just wanted to specifically mention the ones I’ve tested it with so far. I’m planning on using another one tomorrow and will update then too.

I recommend baking your loaf on a cookie sheet with a sheet or parchment paper on it. If you don’t use parchment paper yet when you bake, I highly recommend it! With most recipes, it saves you from having to grease any pans at all, plus no cleaning up! You can buy these pre-cut parchment paper sheets from Amazon.

I’ll be making it again for St. Patrick’s Day. It would be great served with Corned Beef and Cabbage if you’ve got that on the menu. Honestly, I haven’t even planned the rest of my St. Patrick’s Day menu, but I do know I’ll be making this bread again!

If you try this, I’d love to hear what flour blend you used successfully and what you served your delicious loaf with!

5.0 from 1 reviews
Irish Soda Bread {Gluten-free}
This slightly sweet loaf is easy to make!
Recipe from:
Recipe type: Muffins & Quick Breads
  • 3 cups (375g) good quality all-purpose gluten-free flour blend*
  • 1 tsp. xanthan gum (omit if flour blend already has xanthan)
  • 1/4 cup sugar
  • 1 tsp. baking soda
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup (1 stick =8 Tbsp.) cold, unsalted butter
  • 2/3 cup currants
  • 1 cup buttermilk
  • 1 egg, room temperature
For brushing on loaf:
  • 1 Tbsp. melted butter
  • 1 Tbsp. buttermilk
  1. Preheat oven to 375°. Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
  2. In a large bowl, combine the gluten-free flour, xanthan gum (if needed), sugar, baking soda, baking powder, and salt.
  3. Using a pastry cutter or two knives, cut the butter into the flour mixture until pea-sized crumbs.
  4. Stir in the currants.
  5. In a small bowl, mix together the buttermilk and egg then add to the flour/butter mixture.
  6. Start with a spatula to gently stir, then switch to using your hands to mix the batter together to form a wet dough that you can form into a ball.
  7. Dough will be quite sticky, but you should be able to form into a ball shape and place on the parchment paper lined baking pan.
  8. In a separate bowl, combine 1 Tbsp. melted butter and 1 Tbsp. buttermilk. Using a pastry brush, brush the whole loaf with the butter/buttermilk mixture.
  9. Use a knife to cut an X shape in the top of the loaf.
  10. Bake at 375° for about 50-55 minutes, or until golden brown and no wet batter visible in the slit.
  11. Let cool on pan for 10 minutes, then move to cooling rack to cool completely before slicing. No need to serve this hot, it tastes great and cuts better when cooled off!
Recipe tested successfully with Maninis Multi-Purpose Flour Blend, and gfJules all-purpose flour blend. I recommend either one and link to where to buy in the recipe post.
Recipe slightly adapted from Maninis Gluten Free blog.

Linking up at Gluten-free Wednesdays.

Note: Some links in this post are my referral links. Read my disclosure policy here. If you do decide to purchase something at Amazon or another retailer after following my link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.

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Breville Custom Bread Maker Giveaway Sun, 15 Mar 2015 05:33:28 +0000

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Breville Bread Maker Giveaway - Has a gluten-free bread setting!

I’ve raved before about how much I LOVE having a bread machine to make my gluten-free bread. It takes me literally 10 minutes to get a loaf started in my machine, and just over 2 hours later, I’ve got a delicious loaf ready for my family! I’d love to help you make this magic happen by having one of my readers win a bread machine so you can make my gluten-free bread machine sandwich bread in it too! (And if you don’t win, I definitely recommend buying one – life changing! Seriously, look at this bread texture:

Easy Gluten-free Dairy-free Bread in your Bread Machine

Do you knead a bread maker??

I’ve partnered with blogger friends Vegetarian Mama, Our Life As An Epi-Family, and many others (see blogger list in Rafflecopter below) to bring you this amazing Breville Custom Loaf Bread Maker Giveaway. This incredible bread maker lets you program your own recipes and adds ingredients for you. It features an automatic Fruit & Nut Dispenser, collapsible kneading paddle and progress indicator so the user can see what is happening at each stage. Of course, I wouldn’t be recommending it if you couldn’t make gluten-free breads in it! There is a gluten-free setting! You can read more about this bread maker here.

Top View - Bread Maker

As a special thank you to all of our faithful readers, we have each pitched in to purchase this Breville Custom Loaf Bread Maker for one lucky reader to win. It brings us such joy to know that one of you will be the winner. The Breville Custom Loaf Bread Maker retails for $379!!

Giveaway Time…

Breville BBM800XL Custom Loaf Bread Maker for ONE lucky reader!!!

Please enter the Rafflecopter below! (you may need to give it a few minutes to load)

a Rafflecopter giveaway

This giveaway was made possible by these fabulous bloggers…

Vegetarian Mamma, Our Life As An Epi-Family, I’m A Celiac, Table For Seven, The Baking Beauties, The Housewife In Training Files, The Cookie Rookie, Lori’s Culinary Creations, Celiac And The Beast, Nest Full Of New, Gluten-Free Palate, Life After Wheat, My Gluten-Free Kitchen, Flippin’ Delicious, Jamie Loves Stuff, What The Fork Food Blog, Olivia’s Cuisine, Just Take Shape, No Freshman Fifteen, and Monica’s Rants, Raves & Reviews.

Now for the giveaway fine print…

This blog and any participating blogs did not receive compensation for the published material in this post. Entries will open on Sunday, March 15th, 2015 at 12:00 am EST and close on Saturday, March 28th, 2015 at 10:00 pm EST. Odds of winning are determined by the number of valid entries received. The winner(s) will be selected randomly via Rafflecopter and will be contacted shortly after. The winner will be notified via email. If a potential winner of any prize cannot be contacted, fails to reply to the notification email within the required time period (48 hours), or prize is returned as undeliverable, potential winner forfeits prize and a new winner will be randomly selected.

This giveaway is open only to legal residents of the United States, lower 48, who are at least eighteen {18} years old at the time of entry, unless otherwise noted in the footer of each individual promotion.

Entries are accepted via {not by facebook, blog post comment or email}. During the promotion period, follow the instructions in the required entry section in each promotion. You automatically will receive one {1} sweepstakes entry by completing each optional or required entry. Use of a private social media accounts {Facebook or Twitter} to promote this giveaway is at the entrant’s sole discretion and not required to enter. Note, promotion of a giveaway via social media accounts such as Facebook and/or Twitter are commonly used as a marketing tool, and also to provide entrant with an extra chance to win. Vegetarian Mamma and Our Life As An Epi-Family is responsible for prize shipment and will be shipped to you directly from Amazon. This giveaway is not administered, sponsored, endorsed by, or associated with Facebook, Twitter, Google, Pinterest or other social media outlet. Disclaimer is posted in accordance with the Federal Trade Commission 10 CFR, Part 255 Guides Concerning the Use of Endorsements and Testimonials in Advertising.

Some links in this post are my referral links. Read my disclosure policy here. If you do decide to purchase something at Amazon or another retailer after following my link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.

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14 Sneaky Ways We’ve Been Glutened! Thu, 12 Mar 2015 17:24:13 +0000

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14 Ways We've Been Glutened - Read these so you won't make the same mistakes we did!Don’t you just hate that moment when you realize that somehow, someway, somewhere you managed to accidentally get gluten into your body? Most people call this getting “glutened”; some call it getting “glutenized”. We need to get Webster to add glutened to their dictionary.

I’m sure most celiacs would agree, there isn’t much worse than realizing you’ve been glutened, and dealing with all the symptoms that come with that. I can remember that as a newly diagnosed celiac, I asked my friend and celiac mentor how I would know if I’d been glutened. “Oh you’ll know”, she said. She was right! While symptoms vary from person to person, and can hit at varying intervals from time of exposure, you’ll soon learn how your body reacts. The next step is playing detective and figuring out what got you so that you can avoid that in the future. Sometimes, it is impossible to figure out the exact source, as there were too many possibilities, but often you can narrow it down.

I started making a list of the various ways I’ve been glutened over the past 4 1/2 years since my celiac diagnosis, then I decided to contact some of my fellow bloggers asking them to share theirs also. Hopefully this list will help you avoid the misery from getting glutened!

14 Sneaky Ways We’ve Been Glutened:

  • “I was glutened after learning that wheat vinegar was a thing. And that thing was sometimes used to cook sushi rice. UGH.”
  • “After I ate two bites of my gluten-free cereal, my tongue felt something on the back of my spoon. It was a large flake from a wheat cereal that had gotten stuck to the back of the spoon in the dishwasher! Enough had come off in my mouth that I got very sick.”
  • “I was glutened from drinking from a water bottle that another family member had drank from while they were eating gluten! Duh!”
  • “I glutened myself because I licked my fingers after making a gluten-filled PBJ for my daughter.  Don’t lick my fingers now!”
  • “A few years ago on vacation I  went to the same restaurant several times after taking the time to ‘train’ the waitress about my GF needs. I ordered the same meal for lunch each time and was confident it was safe. On the last occasion, though, it was dinner and the restaurant was darker. I ordered the same seaweed salad again, but tasted it and realized it had soy sauce on it. I was sick for 2 weeks. Booooo!”
  • “I was glutened from sharing candy with my husband. He’d eaten a gluten-full hamburger, had not washed his hands afterwards, and then grabbed some of the treats. The bowl of treats (unwrapped candies) then became gluten-full via cross contact, but I didn’t know that until after I got sick and started asking questions.”
  • “I was glutened from kissing my husband after he had eaten bread.”
  • “I was glutened after using honey that my young kids had used on English muffins. When I went back and looked at the bottle, there was a crumb stuck to the top part where the honey comes out.”
  • “Play-Doh has wheat, and I learned that rolling out Play-Doh with a class of Kindergarten students is NOT a good idea for a celiac! Oops!”
  • “At a supposedly very safe restaurant, where the owner oversaw the making of my salad, halfway through eating it I found a piece of pasta!”
  • “Enjoyed an amazing ice cream sundae where they scooped the ice cream out of fresh containers with clean scoops and everything. Later found out that they thicken their store-made caramel with wheat flour! Who puts flour in caramel sauce?!”
  • “Our neighbors made a delish lamb dish that had no flour in it, but they sealed the pot to the lid with a flour-water paste and when they removed the seal, the flour mixture got into the dish!”
  • “At a family gathering potluck meal, I took the word of a family member that their dish was gluten free. Never trust someone that isn’t sure what can all contain gluten! Lesson learned.”
  • “While I made my kids sandwiches on wheat bread, I mindlessly started snacking on some cheese I was cutting. My hands were going back and forth from the wheat bread to the cheese to my mouth. Didn’t even realize I was doing it!”

Thanks to the following bloggers for contributing their experiences to this post: gfJules, The Baking Beauties, The Gluten-free Homemaker, gluten free easily, Gluten is My B****, I’m A Celiac, and Zest Bakery.

How have you been glutened? Share your story so it helps someone else!

Learn more about living gluten free! Visit

This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

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Cheesy Baked Potato Soup {Gluten-free} Tue, 24 Feb 2015 04:53:31 +0000

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Cheesy Baked Potato Soup (Gluten-free) - My whole family loved this soup - tasted like a loaded baked potato!

Nothing beats a bowl of creamy soup on a cold winter day! This Cheesy Baked Potato Soup brings all the flavors of a twice baked potato, in a creamy soup that the whole family loves!

Pinterest is full of baked potato soup recipes, but instead of following a different recipe, I decided to adapt our favorite Cheeseburger Soup recipe. I’ve been making that one for years and the whole family loves it. I figured with a few changes, I could mimic twice baked potatoes.

My kids thought it was fun that they could customize their toppings on this soup – adding as much bacon or cheese as they’d like. I can’t have onions, so I didn’t include those, but I think green onions would be another great choice to offer as a soup mix-in. You could also mix in chopped onions into the soup when you add the potatoes.

5.0 from 1 reviews
Cheesy Baked Potato Soup {Gluten-free}
Creamy, cheesy soup just perfect for a cold day!
Recipe from:
Recipe type: Soups, Main Dishes
  • 1/2 cup butter (1 stick), divided
  • 2 Tbsp. minced garlic (about 3 cloves)
  • 2 tsp. dried parsley
  • 6 cups gluten-free chicken broth (recommend Pacific)
  • 9 cups cubed potatoes (~1/2" cubes), preferably butter gold or Yukon gold (peeled or unpeeled)
  • 1/4 cup cornstarch
  • 5 cups cubed cheddar cheese (sharp cheddar is preferred)
  • 3 cups milk
  • 3/4 cup sour cream
  • 2 Tbsp. garlic salt
  • 1 tsp. pepper
  • 2 lbs. bacon
  • Additional shredded cheese for topping, if desired
  • Sliced green onions for topping, if desired
  1. Mince the garlic.
  2. In a large stockpot, melt 2 tablespoons of butter over medium heat. Add the garlic and cook 1 minute or until garlic is fragrant.
  3. Add the broth, potatoes, and parsley.
  4. Bring to a boil, stir, then turn to low heat, cover pot with lid, and let simmer until the potatoes are tender, about 12 minutes.
  5. In a smaller pot, melt the remaining butter, then whisk in the cornstarch. Add the milk, whisking until smooth. Bring to a boil until starts to thicken, about 2 minutes, then remove from heat.
  6. Gradually add the milk mixture into the stockpot once the potatoes are tender. Stirring constantly, bring to a boil and let boil for 2 minutes to thicken the soup. Reduce heat to simmer and stir in cheese cubes.
  7. When cheese is melted, add sour cream, garlic salt, and pepper. Stir until all is warmed through to desired temperature. Taste to see if you would prefer additional garlic salt or pepper.
  8. While soup is warming through, cook bacon in a skillet. Pat dry and crumble. Serve in a bowl so everyone can add their desired amount to their soup.
  9. Serve with additional shredded cheddar cheese and green onions for everyone to add as desired.
  10. Leftovers can be refrigerate or frozen. To enjoy leftovers, you'll want to add a bit of milk when reheating. You can reheat in the microwave or on stove top.

We enjoy these with  pull-apart dinner rolls or sweet cornbread.

Find even more gluten-free soup recipes on my Soups & Stews Pinterest board:

Linking this recipe up at Gluten-free Wednesdays.

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25 Non-Candy Class Valentine’s Ideas {Gluten-free, allergy friendly} Tue, 03 Feb 2015 01:42:25 +0000

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Non-Candy Class Valentine's Ideas: No food, no candy, just lots of fun! Allergy-friendly Class Valentines Ideas

I spent about an hour at my local store the other day, reading labels on just about every package of candy or food that was in the Valentine’s Day section. I found only a handful of items that would be safe for someone that can’t have wheat, gluten, and dairy. Even items that don’t usually contain those ingredients are off-limits due to being manufactured on shared equipment. If you are looking for foods or candies that don’t contain or have contact with nuts or peanuts, which are to be avoided for most classrooms, your selection is even smaller.

Whether your child has food allergies or you are thinking of their classmates, choosing Valentine’s gifts that don’t involve food are a great choice!

Dentists everywhere will thank you too!

I’ll never forget my first Valentine’s Day as a Mom of a school-age kid. My oldest son, Jake, was in a pre-school class of 4 year-olds. I let him pick out some Valentine cards at the store. If I remember correctly, they were Thomas the Tank Engine cards, since that was his obsession at the time. He spent an afternoon carefully printing his name on each Valentine, sealing them stuck with a sticker, then brought them to school. It was a fun experience, and brought back lots of memories of doing the same when I was a child.

When he came home from school on Valentine’s Day with his bag of cards from the other kids, I was shocked to find that he was the only kid that had brought cards only. I had no idea that just giving cards was no longer what was common. Instead, every Valentine card he received either had a whole bag of candy or a specially decorated homemade cookie. I’ll admit, I was a bit embarrassed! I felt like such a cheap-o!

On all the years since, my kids have picked out store-bought Valentine’s that come with tattoos or lollipops. Since I have boys, they really aren’t wanting to give gifts that are full of hearts and “girly”, nor do they want the cards to say anything about “love”. Hey, I get it, I do!

This year we are making our own Valentine’s cards with small toys as gifts – and the best part – no worries about any of the kids not being able to enjoy the gifts due to food allergies!

25 Non-Candy Valentine's Ideas - Perfect for the allergy-friendly classroom! No food, no candy, just fun!

Here are 25 non-food ideas for your Valentine’s cards:

Bouncy balls, finger lights, glow sticks, blocks, rub-on tattoos, stickers, pencils, erasers, bookmarks, small books, slinkies, lip whistles, foam airplanes, yo-yos, hand clappers, sticky hands, mini-skateboards, parachute guys, mini mazes, rulers, small plastic animals, crayons, magnifying glasses and stamps are all super fun ideas for classroom Valentine’s gifts! You can buy most of these items in bulk and then bag them yourself. You can add a fun tag that you print out or just hand-write. Or you can even add a store-bought set of Valentine’s cards and just attach the toy. The glow sticks are great as light sabers, attached to Star Wars cards. My boys really enjoyed giving those one year.

My boys are giving out these “Have a Ball on Valentine’s Day” cards this year. I bought 100 bouncy balls in bulk, so we have plenty for both of their classes! I’m pretty sure I’ll be finding bouncy balls in my house and garage for a long time too! These little clear reclosable bags are perfect to hold each bouncy ball in. I made a simple printout that I copied on red cardstock, cut out, and stapled to the little bags. For ease, you might want to have your kids sign all the little cards first.

Bouncy Ball Valentines - A fun alternative to giving food or candy for class Valentines. Allergy-friendly and fun for boys or girls!

Another fun idea I came up with this year is to give out these fun “sticky hands”. Again, I made up some labels with a few sayings I came up with, printed them off on cardstock, and stapled onto the tops of the bags. I used the clear plastic bags they came in so you could see them, but they would be so cute in these red little bags too! Some other cute sayings  to use with the sticky hands would be “I’m stuck on you” or “Give me 5″.

Sticky Hand Valentine - A fun alternative to food or candy for classroom Valentine's cards. Fun for boys or girls!

Other ideas from around the web:

Linking this post up at Gluten-free Wednesdays.
Learn more about living gluten free! Visit

This is a sponsored conversation written by me on behalf of Udi’s Gluten-free. The opinions and text are all mine.

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New Cookbook Review and Sweet Almond Danish recipe {Gluten-free} Sun, 25 Jan 2015 21:50:01 +0000

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Gluten-free on a Budget cookbook review and Sweet Almond Danish recipe

I’ve mentioned before that I’m a cookbook junkie. I check new cookbooks out at the library pretty much every week and my birthday and Christmas lists always have cookbooks listed on them. When a friend lets me know that she’s ready for fellow bloggers to review her cookbook and test a recipe, you can sign me up!

My friend Chandice, of the blog Gluten free Frenzy, is such a sweet gal. We’ve had the chance to meet in person twice, at a couple of gluten-free conventions, but have been friends via social media for quite some time. If you aren’t already following her blog, make sure you head over there. She’s always posting reviews and giveaways, which are a great way to find new gluten-free products to try.

Chandice just released a cookbook that she wrote with her mom, Tana, called Gluten-Free on a Budget. Full of family friendly meals and sweet treats, the recipes in this are right up my alley! With my handy fluorescent post-it tabs, I’ve already flagged numerous recipes that I want to try, including: Oatmeal Pancakes, Three Cheese White Sauce Lasagna, Navajo Tacos, Oat Bread, and Fluffy Sugar Cookies.

Gluten-free Sweet Almond Danish from Gluten-free on a Budget Cookbook

I definitely need to talk about this recipe. This sweet almond danish has a flaky bottom crust that blends to a moist, eggy layer, topped with a sweet almond icing and crunchy almond slices. The combination of textures is amazing. I’ll be totally honest with you that I had my doubts while I made this recipe. After baking, the top of the egg layer was crunchy and craggy, but if I looked under it, it was obviously moist and eggy. Hmm. I thought for sure I’d done something wrong. But I didn’t think Chandice would steer me wrong, so I stuck with following the instructions and let it cool completely (about 2 hours) before drizzling with the almond icing and sprinkling on the almond slices. Here’s a photo so you’ll know how it looked at the just out of the oven stage with the craggy top:

Gluten-free Sweet Almond Danish tutorial

After letting it sit another hour to set, I had my first slice. I moaned, ate another bite and my eyes rolled around. Seriously. I don’t react like that to food very often, but I was just very into this! The flavors reminded me so much of a bear claw or other danish that I use to enjoy many years ago. It has been so long since I tasted something like this!

Again, in the interest of being honest, I let my hubby have one little slice, otherwise the whole 8×8 pan of this danish has been consumed by me. So I can’t even tell you if kids love it, since I was so selfish I didn’t share it with them! I had to hop on the treadmill at 10pm the other night because I’d stuffed myself so full of danish and was feeling guilty!

Gluten-free Sweet Almond Danish - Flaky crust, sweet topping - totally delicious!


Unlike most of the recipes I post, this one uses a variety of flours to make up a custom flour blend just for this recipe. Yes, it is more work, but yes it is totally worth it! I will soon try seeing if I can use one of my favorite flour blends to cut down the ingredient list and the work, but haven’t tried that yet so I can’t tell you if it will work. If you have these flours on hand, I definitely recommend making it as written. I already had each of the flours in my freezer, so it wasn’t hard to pull them out for this recipe.

Order your copy of  Gluten-Free on a Budget now and make sure you enter below to win a copy of for a friend!

Sweet Almond Danish {Gluten-free}
Recipe from:
Recipe type: Breakfast
Flour Blend (makes 2 cups total, exactly what is needed for this danish recipe):
  • 1/2 cup tapioca starch
  • 1/2 cup potato starch
  • 1/3 cup brown rice flour
  • 1/3 cup almond flour
  • 1/3 cup sorghum flour
  • 1 tsp. xanthan gum
  • 1 tsp. baking powder
Base Layer:
  • 1/2 cup salted butter
  • 1 cup gluten-free flour blend
  • 2-3 Tbsp. water
Egg Layer:
  • 1/2 cup salted butter
  • 1 cup water
  • 1 tsp. almond extract
  • 1 cup gluten-free flour blend
  • 3 eggs
Almond Icing:
  • 2 cups powdered sugar
  • 1 tsp. almond extract
  • 2 Tbsp. milk
  • 1/4 cup sliced almonds
  1. Preheat the oven to 350°.
For the base layer:
  1. Put 1 cup of the flour blend into a bowl. Cut in the 1/2 cup butter. I used a pastry cutter for this but you could use two knives also.
  2. Sprinkle water over and combine gently with your hands until you can gather the dough together. (*Note: Chandice's recipe calls for 2 tablespoons of water, but I found I needed 3 in order to get mine to come together. Humidity where you live can definitely affect this.)
  3. Press the dough into the bottom of an ungreased 8x8 square pan. I used a square Pyrex pan.
For the egg layer:
  1. In a medium saucepan, heat butter and water to a rolling boil; remove from heat.
  2. Quickly stir in the almond extract and flour.
  3. Return to low heat and stir vigorously with a wooden or plastic mixing spoon (no metal) until mixture forms into a ball. (This took me less than a minute.) Remove from heat.
  4. Add eggs one at a time and beat with a spoon until well mixed and of a spreadable consistency. (Batter will be thick and craggy.)
  5. Spread batter over the base layer. Place in preheated oven and bake at 350° for 50-60 minutes, or until top is crisp and golden brown.
  6. Let cool completely, about 2 hours.
  1. In a small bowl, whisk together powdered sugar, almond extract and milk until you have a smooth, thick glaze that you can pour out. Drizzle over baked and cooled pastry, almost covering the whole surface.
  2. Sprinkle with sliced almonds. Let icing set completely before cutting, about 30 mintues to an hour.
  3. Best eaten on same day, served at room temperature. Enjoy!
If you want to make ahead, I think the best option would be to do the baking the night before but wait to add the icing and almonds until morning, about a half hour or hour before serving.

Recipe from Gluten-free on a Budget cookbook, by Chandice Probst & Tana Besendorfer. Used with permission. I've made some minor adaptations and clarifications to instructions.

Enter here to win a copy of Gluten-Free on a Budget sent to you straight from the publisher. Open to US residents only.
a Rafflecopter giveaway
Note: I was provided with a copy to review, but all opinions are my own. Some links in this post are my referral links. Read my disclosure policy here. If you do decide to purchase something at Amazon or another retailer after following my link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.

Get what you need for this recipe from Amazon:

Linking this recipe up at Gluten-free Wednesdays and Allergy Free Wednesdays.

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Copycat Orange Julius {Gluten-free with dairy-free option} Tue, 20 Jan 2015 21:36:19 +0000

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Copycat Orange Julius - We've been making this frosty drink at home for years. Naturally gluten-free, and you can make it dairy-free too!

I’ve been making homemade Orange Julius for many years. We love having this frosty drink whenever we have “breakfast for dinner” night. Like my favorite gluten-free peanut butter brownies, this is a recipe that I’ve had since junior high! My childhood best friend, Alyson, gave me the recipe from her sister Lisa all those years ago and it has been a favorite since. Talk about a tried and true recipe! Recipes that stay family favorites for over 20 years are the best recipes!

Thankfully, this is one of those recipes that I didn’t have to change when I had to give up gluten. This is naturally gluten-free! I’ve also made this dairy-free several times, using almond milk or Cashewmilk to replace the regular milk. No one could tell the difference. The only thing I’ve changed over the years is that I’ve cut the amount of sugar just a smidge. Tastes perfect to us!

I mentioned before that we always have this as part of our Easter and Christmas brunch, alongside gluten-free Overnight Breakfast Casserole. One of my blog readers kindly asked me if I’d share this recipe too! Hope you all do enjoy it!

5.0 from 1 reviews
Copycat Orange Julius
This frosty drink is a favorite part of brunch or our weekly breakfast for dinner night!
Recipe from:
Recipe type: Beverages
Serves: 4 servings
  • 6 ounces* frozen orange juice concentrate (do not thaw)
  • 1 cup milk or non-dairy milk
  • 1 cup water
  • 1/3 cup sugar
  • 1 tsp. vanilla
  • 10-12 cubes of ice *adjust as you prefer
  1. In a blender, combine frozen orange juice concentrate, milk (or non-dairy milk), water, sugar, vanilla and ice cubes.
  2. Blend until well mixed and frothy but with bits of ice chunks still present. Feel free to make it as chunky or smooth as you'd prefer.
  3. Serve immediately and enjoy!
*Note that frozen orange juice concentrate usually comes in a 12 ounce package, so you'll just be using half of that. I just scoop out half, set the lid back on and put it back in the freezer for next time!

If you happen to be in the market for a blender, I have to tell you how much I LOVE my Blendtec! Buying an expensive blender felt like a big risk but we’ve been so glad we did! We bought this when I was on a liquid only diet (when I was so sick, just before and after my celiac diagnosis) and got so much use out of it then and in the 4 1/2 years since. It has been well worth the money. Everything mixes so much better in this blender and even with the constant use, it works as great as the day we bought it! Can’t beat the 7 year warranty either!

Here is the one I have, available on Amazon, as well as a link to those cute orange straws:

Some links in this post are my referral links. Read my disclosure policy here. If you do decide to purchase something at Amazon or another retailer after following my link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.

Linking up at Gluten-free Wednesdays.

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Healthy Gluten-free, Dairy-free Snack Idea for the Car Sun, 18 Jan 2015 03:04:00 +0000

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Gluten-free Dairy-free Car Snacks for Errand Day with Pistachios

Years ago, if I was heading out for a day of errands I could just grab my list and go. If I got hungry while I was out, I could just pick up a snack somewhere. With celiac disease on board, it just isn’t that easy to do that anymore! Now I make sure to pack healthy snacks to bring in the car whenever I’m going to be out for a couple hours or more.

I don’t want the fuss of worrying about foods melting or getting mushy in the sun, so I avoid dairy products or soft fruit. Crackers, dried fruit and nuts are often part of my on-the-go snack. Pistachios are a great snack to include because cracking open all those shells makes me eat slower, when I might otherwise have a tendency to eat quickly while out and about.

Today I paired in-shell pistachios with dried cranberries and gluten-free whole grain crackers. Packed up in my snack containers with lids, these make the perfect car snack for errand day. My youngest son ate his while waiting for his turn at piano lessons. It was actually his first time having pistachios that were in-shell still and he thought that was so fun! He didn’t know that the 30g serving I’d measured out was giving him 3 grams of fiber too – something I’m always trying to add more of to our gluten-free diets.

Gluten-free Dairy-free Car Snack Idea for Mom or kids!

For these snack containers for the car, I pre-measured the appropriate serving size of the pistachios (30g), dried cranberries and crackers. Measuring out accurate portions helps ensure this stays a healthy snack for my son and I, not a high calorie snack or one that will spoil dinner!

The Pistachio Health Institute recommends that you don’t discard the pistachio shells as you are snacking. The shells can help serve as a great visual cue of how much you’ve eaten, thus helping you avoid over-snacking! I know that when I was snacking on some of these the other night while watching tv, seeing the shells in the bowl helped keep me from getting up to have another handful!

Gluten-free Healthy Snack Idea - Pistachios, Cranberries and gluten-free crackers

After I took these photos, I carried this container upstairs and snacked on it while working at the computer, so I can tell you that it is a perfect work snack too! It was filling and kept me from reaching for a treat during my afternoon slump!

Make sure you go enter the “Year of the Skinny Nut” sweepstakes hosted on the Pistachio Health Institute Facebook Page! One lucky person will win a year’s supply of pistachios! I’d love for one of my readers to win! (ends Jan 31, 2015)

Healthy gluten-free snacking with pistachios

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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10 Most Popular Gluten-free Recipes of 2014 Wed, 31 Dec 2014 04:02:45 +0000

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10 Most Popular Gluten-free Recipes of 2014 from My Gluten-free KitchenThis post was so fun to put together. It was very interesting to get into my blog analytics and see what posts you, my readers, were most interested in this year. I truly do post my family favorite recipes here, and it is always fun when some of them turn out to become your favorites too! This post includes only recipes that were newly posted in 2014 or in December of 2013, figuring that those were mostly viewed this year too.

Every one of these top 10 recipes has been made over and over in my kitchen. My bathroom scale can attest to how many times I made those doughnuts and Texas Sheet cake this year, trust me!

Note that you can click on the words or the photo on each of these to go to the recipe post.

Here we go with the 10 most popular gluten-free recipes from My Gluten-free Kitchen for 2014:

10. Peanut Butter Oatmeal Fudge Bars aka Peanut Butter Revel Bars

Gluten-free Peanut Butter Oatmeal Fudge Revel Bars- These are great for potlucks and parties!

9. Carrot Cake

Gluten-free Carrot Cake Sheet Cake

8. Brownie Pudding Toffee Trifle

Gluten-free Brownie Pudding Toffee Trifle

7. Monkey Cookies aka Banana Chocolate Chip Cookies

Gluten-free Monkey Cookies - aka Banana Chocolate Chip Cookies. Great recipe for when you have 1 overripe banana!

6. Cheeseburger Soup

Gluten-free Cheeseburger Soup with cornbread

5. Banana Muffins

Gluten-free Banana Muffins - I like to make a double batch and freeze them!

4. Texas Sheet Cake

Gluten-free Texas Sheet Cake

3. Cinnamon Sugar Baked Doughnuts

Gluten-free Cinnamon Sugar Baked Doughnuts - These reminded me of doughnut holes, only better and healthier!

2. Overnight Holiday Breakfast Casserole

Gluten-free Overnight Holiday Breakfast Casserole - Assemble the night before, bake in the morning. Perfect for Easter/Christmas.

1. Chicken Broccoli Rice Casserole (Freezer Meal!)

Freezer Meal: Chicken Broccoli Rice Casserole x3 (Gluten-free)


If you missed last year’s round-up, here’s the 10 Most Popular Gluten-free Recipes from 2013:

My Gluten-free Kitchen's 10 Most Popular Gluten-free Recipes of 2013

I’d love to hear what your favorite recipes were this year, whether from my blog or other blogs!

THANK YOU to all of you for your support and encouraging comments all year!

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Chocolate Mint Pudding {Dairy-free, Gluten-free} Wed, 17 Dec 2014 20:32:13 +0000

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In partnership with Silk, I’m bringing you a rich and creamy chocolate mint pudding that is not only gluten-free, but dairy-free too! This is the perfect seasonal treat to serve your friends or family.

Chocolate Mint Pudding {Dairy-free, Gluten-free} So rich and creamy. Couldn't tell it was dairy-free!

I’ve been trying to experiment in the kitchen and provide more dairy-free recipes for you, my readers. I know many of you can’t tolerate dairy and I hate to have you feel left out when so many of my recipes do use dairy.

When Silk approached me to try out their new Cashewmilk and develop a recipe using it, I knew this would be a perfect opportunity to make something that many dairy-free, gluten-free folks haven’t had in a while: chocolate pudding! I decided to put a seasonal spin on it by making chocolate mint pudding and adding crushed candy canes on top. I loved the flavor, as did my family.

Chocolate Mint Pudding that is dairy-free and gluten-free.  Made with creamy Cashewmilk.

The Cashewmilk worked really well in this pudding. It was thick and creamy, and didn’t add any “off” flavors at all. I used the original, which has a sugar amount comparable with that of regular milk. If you’d prefer to use the unsweetened variety, you may want to consider adding just a tad more sugar in the first step of the recipe.

Silk Cashewmilk offers a creamy and delicious alternative to milk. It was definitely creamier than skim milk or other nut milks that I’ve tried. My husband and I enjoyed having a glass with warm cookies one night as well. This is definitely a product I’ll be buying again. You can sign up for the Silk eNewsletter to get the latest news from Silk and a coupon! Also be sure to check out the Silk Pinterest board so you can see even more recipe ideas using Cashewmilk.

Chocolate Mint Pudding (dairy-free, gluten-free) This was so rich and creamy!

You might think that pudding is safe for us that need to eat gluten-free, but did you know that homemade pudding is commonly thickened with flour? Yep. Definitely pass next time someone offers you pudding if you can’t verify all of the ingredients used. In my homemade version, I use cornstarch for the thickener. I used a dark cocoa, but feel free to use your preferred cocoa.

One more tip: when you crush candy canes, be sure to leave them in their wrappers while you pound/crush them. Way less mess this way! Once you’ve crushed them, you can open the package and pour them into a bowl to use for sprinkling on the finished pudding. Also, be sure to wait to add the candy canes to the pudding when ready to serve.

If you try Silk Cashewmilk, they would love for you to let them know what you think of it on the Silk Facebook Page.

Here’s the recipe! Enjoy!

Chocolate Mint Pudding {Dairy-free, Gluten-free}
So rich and creamy, no one will know it is dairy-free and gluten-free!
Recipe from:
Recipe type: Pudding Dessert
Serves: 6
  • 3/4 cup sugar
  • 1/3 cup dark cocoa powder
  • 2 Tablespoons corn starch
  • 1/8 tsp. salt
  • 2 2/3 cup Silk Cashewmilk
  • 4 egg yolks, beaten
  • 1 teaspoon coconut oil (room temp.)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure mint extract
  • Candy canes, crushed
  1. In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
  2. Stir in Cashewmilk. Cook, stirring frequently, over medium heat until mixture is thickened and bubbly, then cook for 2 minutes more. Be careful not to have your heat too high.
  3. Remove saucepan from heat. Scoop out 1 cup of the hot mixture and slowly add it into the beaten egg yolks, whisking the whole time.
  4. Return all of the egg mixture to the saucepan. Set over medium heat and stir while bringing to a gentle boil. Reduce heat and cook, stirring, for 2 minutes more.
  5. Remove from heat. Whisk in coconut oil, vanilla extract and mint extract.
  6. Pour pudding into a bowl. Cover the surface with plastic wrap so that the pudding doesn't form a "skin" on it.
  7. Place in refrigerator to chill. When ready to serve, scoop pudding into serving dishes. Sprinkle desired amount of crushed candy canes over top of each serving. Enjoy!
Wait to add the candy canes until ready to serve. If you add these too soon, they'll "melt" and not look as pretty.

Recipe adapted from Better Homes & Gardens New Cook Book

I was provided compensation for sharing about Silk Cashewmilk. I only work with companies and share products I personally love, so you can trust that all opinions here are my own. See my disclosure policy for more information.

This conversation is sponsored by Silk. The opinions and text are all mine.

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