Cinnamon buns…

1517115059569-795815524I’ve been missing a really good, tasty cinnamon bun, as they used to be a specialty of mine. Well, this is just about as good as the real thing – but gf/df – even vegan!

Pour 3/4c warm water over 1/4 flaxmeal. Let sit for a few minutes. Add 3/4c warm milk of choice, 2Tbsp sugar of choice and 2tsp yeast. Milk should be warm to touch, but not so hot you can’t keep a finger in it for long. Gently stir the yeast in and let sit until foamy. About 5 minutes.

Mix in:
Note – flours are approximations as it depends on the humidity of where you are.
3/4-1c tapioca flour
2/3-1c GEMS flour
1/2-3/4c white rice flour
1 1/2 Tbsp psyllium husk
1/2tsp salt
1/2tsp baking powder
2Tbsp oil of choice

Beat together, adding the extra flour as needed until it has shape on it’s own in the bowl, and has just started to pull away from the sides. The psyllium husk will continue to absorb moisture as it rises, but if you leave it too damp it won’t roll out nicely.
Cover with a towel and let rise in a warm place for about an hour. Dough will almost double, but not quite.


When dough is risen, mix together:
2/3c brown sugar
1Tbsp cinnamon
1/3c icing sugar (it binds better than just straight brown sugar – but can just use brown sugar if needed)

Soften a bit of coconut oil or buttery spread of choice.

On a tapioca floured surface, roll out half the dough into a rectangle about 1/4″ thick. Maybe 6″ x10″ or so. Spread the coconut oil/buttery spread all over the dough using your hand or the back of a spoon. Make sure you spread it out to every edge. Liberally sprinkle with the cinnamon sugar mix – again going to the edges.
Gently roll up the dough into a log, pushing a bit of tapioca flour into the nooks as needed. Cut into about 2″ pieces, and place in a greased baking pan, leaving 1-2″ between each cinnamon bun.
Repeat with the remaining dough. If you have visible tapioca flour on the cinnamon buns, spray with water to help it dissolve.
Cover with a towel and let rise for 45-60 minutes or until doubled.
Bake in a preheated oven at 425 for 15-20 minutes (depending on how large you’ve made them).
Cool, and enjoy

For sticky buns (this does a double batch)
Boil together until thick – about 2 minutes
1/2c. margarine or coconut oil plus 1Tbsp water
2Tbsp water
1C firmly packed brown sugar
1Tbsp cinnamon

Spread a small amount, about 1 spoonful per cinnamon bun in the bottom of the greased baking pan before putting the cinnamon buns in. Once you have the cinnamon buns in the pan, top each with a spoonful of the sauce, and drizzle over the sides – everywhere it looks like it needs it.
Bake as directed above, when finished, remove from oven and hold a baking pan ontop of the hot cinnamon buns and flip upside down so the sauce runs all over the cinnamon bun. Cool and enjoy.



Sourdough bread- yes it’s gf!

IMG_20171129_125426.jpgI found this recipe and of course had to try it, but with my own modifications. Hubby and child approved. Apparently it’s very close to the real thing, but it only takes about 12 hours from start to finish and no sourdough starter required!

1/4c flax meal (ground chia seed may be substituted, but it’s not as nice)
3/4c hot water
3c sorghum flour
1c sweet rice flour (or white rice or brown rice – it works with all)
2c tapioca starch/flour
2Tbsp psyllium husk (this is what makes it mimic the gluten texture!)
2 teaspoons salt
1 Tbsp yeast
2 1/2-3c warm water (or so)
1/4c honey/sugar/maple syrup

In a dutch oven, mix the hot water and flax meal together and let sit about 5 minutes, or until jelled.
Stir in 2cups of warm water, the sweetener and yeast. Let sit until yeast is foamy.
Add in the psyllium husk and mix well, then add all the dry ingredients, adding more water as needed. You want the dough to look like thick porridge -the psyllium husk absorbs moisture quite a bit.

Put the lid on the dutch oven and put in a warm place for 8-12 hours. I leave it in my gas oven overnight.
In the morning, line the pot with parchment paper. Punch the dough down and shape into a ball. Lightly grease the parchment and dough with oil. Put the lid back on and let rise for an hour. (or so)
Bake for 30 minutes in a preheated oven at 450 with the lid on. Remove lid and bake for 30-40 minutes more, or until an instant read temperature registers 200 degrees.
Let cool, and enjoy.

No corn dogs

I wanted a corn dog, but my girls can’t have corn. So, I searched Google for “no corn bread” recipes and found this one.

I of course tweaked the recipe (does anyone ever follow a recipe exactly?) and my Hubby, who doesn’t like corn dogs, likes these.

1/2c. GEMS flour

1/2c. fluff flour (I used tapioca)

1/3c coarse ground flax

2/3c coarse ground millet

1/4c sugar of choice (I used date)

3/4tsp salt

4tsp baking powder

1Tbsp psyllium husk

3 eggs

3/4-1c milk of choice

approx 18 hot dogs or cooked sausages


Mix together until dough is runny, similar to pancake batter. Pat dry cooked sausages/hot dogs, drop into the batter and spear with two tines of a fork. (dough must be runny enough or it won’t stick to the hot dogs). Drop battered hot dogs into hot oil – approx 360 for 6-10 minutes (depending on how golden you like them). Cool on wire rack and enjoy. I did have to add a bit more milk as the dry ingredients absorbed it.




Oatmeal Multigrain Yeast Bread

20170303_092409I found this recipe in Gems of Gluten Free Baking by Wendy Turnbull and enjoyed the first version of the original recipe I made, but of course keep tweaking it the more I learn.  This is the latest version. (As of October 16, 2017)

2cup GEMS flour blend

2/3c tapioca flour (or a blend of tapioca/potato/white rice – whatever you have)

2/3c blend of ground flax and seeds etc. again – whatever you have. I use a mix of ground chia, ground flax, oat bran, millet seeds.

2/3c gf oats (I like a mix of quick and old fashioned)

2Tbsp psyllium husk. (ground or whole is fine)

2 tsp salt

1- 1 1/2Tbsp yeast (I’ve been playing with the amount to see what works for me – I usually use less)

2c lukewarm water

1/4c oil

3Tbsp sugar (can use molasses if desired – very yummy)

Have your water warm to touch – but not hot, and stir in about a teaspoon of sugar. Add yeast, stirring gently until the yeast is all moistened. Let sit until bubbly – about 5 minutes.

Mix all dry ingredients together.  When yeast is ready, add it along with the oil. Beat with electric mixer until it’s a thick oatmeal like texture. If too wet, add a little flour (I alternate flours until I have the right texture), – psyllium husk will absorb some moisture as it rises.  If dough is too damp, it’s likely to fall when baking. Still tastes good, but not as pretty.

Spread into a greased or parchment lined loaf pan (8″x 4″), and let rise for 30-45 minutes (I’m still figuring out how long is optimal).

Preheat oven to 400.  Bake bread for 10 minutes, then lower to 350 and bake for about 45-60minutes. Crust should be golden. Internal temperature when done should be 200degrees using a meat thermometer. (Seriously, using the meat thermometer is the best way to figure out when it’s done!)

Cool in the pan for 10minutes, then tip out onto a wire rack (this is why I use the parchment paper!) and cover with a non fuzzy towel until cool. Or until you just HAVE to try that yummy fresh bread.

This is not a light fluffy bread – Hubby says it’s more European in texture. It’s good as is, and as toast. I bake 3-4 loaves at a time and slice it when cool, freezing it to be ready for eating a slice at a time.

Yeast flat bread/pizza base

20161202_181431.jpgOriginally, this recipe is from the GEMS of Gluten Free Baking as Focaccia Bread. But, I’ve tweaked it to be mine and so it’s a great pizza crust, can be put around hot dogs and baked… or focaccia bread or even buns… you choose. It likes to spread out, so don’t expect a high rise. Pictures is of my gf/df pizza with Daiya mozza cheese.

1 1/2c. GEMS flour

1/4c tapioca or potato starch (or potato flour)

1 1/2tsp sugar

3/4tsp salt

1 1/2 tsp instant yeast (if you’re using regular yeast, proof as usual, then add to dry ingredients)

1Tbsp psyllium husk

2Tbsp oil

1 1/4c – 1 3/4. lukewarm water

In a mixing bowl, blend dry ingredients together, and add wet ingredients, stirring and adding water until it looks like thick, creamy oatmeal. Don’t expect it to look like regular yeast dough – it should look almost like a thick pancake batter. You want it just past the tacky looking stage.

Let sit 20 minutes, then pat into 2 8″ pans for pizza crust. (line with parchment paper and a bit of oil – as much oil as you wish). Add toppings, let rise another 5-20 minutes, then bake 15-20 minutes at 400 degrees.

OR – let the crust rise, then bake for 10 minutes at 400. Remove the crust from the oven, add the toppings and put back into the oven for 10-20 minutes (depending on how many toppings you add and how big your pizza is. I find Daiya cheese always needs a bit more time. )

Fudge Oatbars..

20160609_091826Someone on facebook shared a knock-off recipe for Starbucks’ Oat Fudge bars, and it looked so yummy, I had to try to tweak the recipe.  But, my one attempt at making dairy free sweetened condensed milk burned, and I didn’t have time to try again, so I tried it without and Hubby says he’d like to eat the whole pan. I think that means he likes them.

Melt together

  • 1/2cup coconut oil (or shortening)
  • 2cups chocolate chips
  • 3/4cup dairy free milk of choice

When smooth, add in 1 tsp of vanilla and set aside to cool.

Meanwhile, cream together

  • 3/4c white sugar
  • 3/4c brown sugar
  • 1c coconut oil (or shortening)
  • 1tsp vanilla

Stir in:

  • 1c fluff flour (equal parts any combination of tapioca, potato starch, white rice flour, arrowroot or cornstarch. – I usually pick 3)
  • 1c GEMS flour (or whole grain gf flours of choice.
  • 1tsp baking soda
  • 1tsp salt
  • 1 tsp guar or xanthan gum
  • 3c gluten free oats
  • 2Tbsp flax meal  (optional )

Spread 2/3 of the mixture in the bottom of a 9×13″ baking pan. Top with chocolate mixture. Sprinkle remaining third of the oat mixture overtop.

Bake at 350 for 25-30 minutes, or until golden.

Hazelnut chocolate chip cookies for Jordan


I tweaked a recipe I had for my Hubby’s favourite cookies, and this was the result. My honourary nephew says they’re “just like normal cookies – but they’re not!”



Cream together:

1cup butter substitute (I used shortening) with 2cups sugar


1tsp vanilla and 3 eggs – beat until very light and fluffy.


Stir in:

1 1/2cups Gems flour (or a good whole grain all purpose flour)

1/2cup each (total of 1.5cups) – white rice flour, tapioca flour and potato starch (can sub other fluff flour as needed)

1tsp guar gum

1tsp each baking powder and baking soda

2cups ground hazelnuts (or other nuts) (maybe a bit more if you think it needs it)

chocolate chips until it looks right. 1-2cups


Next, you can roll the dough into logs and wrap in wax/parchment paper and refrigerate overnight, OR, refrigerate the bowl of dough overnight, and then roll into balls.

Bake at 375 for 12-15 minutes.



Sub 3/4cup of fluff flour for 3/4c. cocoa… yummy!


Quinoa Breakfast muffins

I love the quinoa chocolate cake idea, made by blending cooked quinoa, and decided I wanted to try a savoury version. Very yummy – and so versatile.




you need

2cups cooked quinoa


1/2cup milk of choice

1/2-3/4cup oil of choice (olive or coconut both work)

1/4-1/2cup sugar (depending on your preference)

1 cup flour of choice. (I used GEMS flour)

2tsp baking powder

1/2tsp baking soda

1/2tsp salt

dash of pepper

optional add ons: spices (italian is yummy), diced peppers, ham, bacon, spinach, cheese. the possibilities are endless.  (note if using something with a high fat content like bacon or cheese, decrease the amount of oil used in the recipe)

Put cooked quinoa, eggs, oil and milk into blender and blend until smooth. Stir in remaining ingredients, and pour into lined muffin tins. Bake for 20-30 minutes, at 375, or until they are golden. Enjoy!


Almond Biscuits

Going thru a learning curve as I cannot tolerate any rice or potato products during pregnancy, I came up with this version of my regular biscuits.

Blend together:

1 1/2 cups almond flour (not meal)

1 cup fluff flours (i.e. a blend of tapioca & corn starch, or potato starch)

1Tbsp baking powder

1/2tsp guar gum

1/2tsp salt

1Tbsp sugar (optional)

Cut in:

1/4c-1/2cup butter or shortening


Beat in:

2 eggs

1/4-1/2cup milk of choice – until batter is mildly sticky.

Pat into biscuit shapes on a cookie sheet and bake at 375 until golden – about 15-20 minutes.

Strawberry Rhubarb Muffins

A twist on a recipe I have that is quite yummy  🙂

Blend dry ingredients together?

3/4cup GEMS flour

1/4 hazelnut flour

2Tbsp flax meal

1/2cup oats

1/4c. tapioca flour

1Tbsp baking powder

1/2tsp baking soda

1/2tsp salt

1/2tsp guar gum

1/4tsp cinnamon

2/3cup brown sugar

Mix the wet ingredients together, then add to dry ingredients:

1/4cup vegetable oil


6Tbsp milk of choice

1 1/2tsp cider vinegar

1tsp vanilla

Mix 1cup chopped rhubarb and 1cup chopped strawberries gently into the dry ingredients, then gently stir in wet ingredients. Spoon into muffin tins, and bake for 20 minutes at 350.