Easy Blender GF Pumpkin Pie 

I am crazy over this recipe! So easy, so simple, and mostly, so scrumptious! Warm or cold, with cool whip, ice cream or just plain, you can’t beat this recipe! 

1 unbaked gf pie crust, Recipe here

1 (15oz) can pumpkin

1 (12oz) can evaporated milk

1 egg

3/4 cup brown sugar

3 Tablespoons cornstarch 

1 teaspoon cinnamon 

1/2 tsp. Nutmeg 

1/2 tsp. Ginger

1/2 tsp. Salt

1/2 tsp pumpkin pie spice, optional 

 Dump all ingredients into blender. Blend until thoroughly mixed. Pour into unbaked gf pie crust.  

 Bake at 425* for 5 minutes. Then reduce heat to 350* and bake for 55 minutes or until center is set. Remove from oven. Cool and enjoy! 



Perfect Gluten Free Pie Crust 

Do you like to make pie? I do! 

And here is a great gluten free pie crust for your holiday baking! 

Gather up your ingredients: 

5 c. Gluten free 1 to 1 baking flour

2 c. * butter OR lard

1 T. Vinegar

1 Egg


 *butter makes your crust very tasty. Lard makes it flaky. I like to do half of each for the flavor and the tastiness. 

 Cut your butter into the flour.  You can do this by hand or I like to just use my kitchen aid. Mixing by hand probably results in flakier crust. 

 Next put your egg and tablespoon of vinegar into a 1 cup measure, fill up with cold water and mix up a little with a fork.  

Slowly add to your flour mixture. Combine until just barely mixed.  

Now I like to set it in the frig for about an hour to make it more workable. But it is totally optional and you can use it right away. It will be slightly sticky, even when chilled.  Sprinkle your counter with gluten free flour into about 5 balls and roll out.  

Keep dusting your crust with gf flour as you roll it out or it will stick to the counter. Fold it gently in half and carefully transfer to pie pan. Patch up the cracks. Trim the edges.  

This recipe makes about 5-6 single crust pies or 2-3 double crust. It depends also on the size of your pie pan. 

There you have it- perfect gluten free pie crust for all your holiday pies! 

Gluten free  Pumpkin pie recipe coming up next! Or go Here to find a delicious and gluten free apple pie filling! 

Gluten Free Greek Pizza

Okay folks… If you’ve never tasted Greek pizza, you are in for a treat! This stuff is mouth-watering!


 1 prepared gf pizza crust, recipe can be found in my previous post. 

1/2 c. Mayo

1/4 c. *Sour cream

1 T. Olive oil

1 onion

4 cloves of garlic

1 T. Oregano

1 bag spinach

1 pint of cherry tomatoes

6 oz. crumbled feta cheese

1c. shredded mozzarella cheese

Olives, mushrooms, crumbled bacon, optional

 *sour cream can be subbed with plain Greek yogurt or cottage cheese 

Photo is missing sour cream. I ended up using cottage cheese instead, which I think was almost better. 

Mix the mayo, sour cream, oregano and two minced garlic cloves in a small bowl. Set aside. Chop tomatoes in half. Set aside. 

Chop onion and mince about two garlic cloves; put in a skillet with a tablespoon olive oil. 

Sauté to desired crispness. Add about half of the bag of spinach. Sauté two minutes. No longer than that or your spinach will be almost nothing.  

Yeah, maybe use a bigger skillet than I did. 😀 or just smash it in. It will go way down at the end of two minutes. 

Remove from heat and set aside. Now gather all your toppings together.  

Spread mayo mixture over pre baked crust.  

Spread the onion and spinach mixture on next. You can add some fresh spinach too at this point, if you want stronger spinach flavor.  

Add tomatoes, olives, and bacon, etc.   

 Put in 400* oven for 10 minutes.  Take out and top with feta and mozzarella cheese. Bake for another 10 minutes or until cheese is melted. Be astounded at the amazing flavor of this pizza!   


Easy Gluten Free Pizza Crust

I know there are many gf pizza crust variations. Cream cheese crust, cauliflower crust, you name it, but this is the only one I use. The only one my family will eat really. 

 3/4 c. Warm water

1 T. Yeast

1 T. Olive oil

1 tsp. Salt

1.5 – 2 c. Gluten free all purpose flour

Pour water in a small mixing bowl, add yeast, salt and oil. Stir mixture, gradually adding flour. I only give an approximate amount for flour, because it depends on the kind of flour you use. The liquid to solid ratio here is what is important. You want it to be a batter that pours easily. This is not a dough.  

Pour into a greased pizza pan or cookie sheet. Spread it around evenly.  

Bake at 400* for ten minutes. It is normal for the crust to develop large cracks in it as it bakes. 

  Add your favorite toppings  and bake another 10 minutes at 400*  
 Recipe for this delicious pizza coming up next!

GF Taco Soup

There is something so comforting about a hot bowl of soup on a cold winter evening. And the nice thing about soup is that it is usually a quick easy meal to put together. 

 This soup is a standby in our house. I keep the ingredients on hand at all times for a last minute supper idea, especially if we are getting sudden company and I need plenty of food. It is a delicious and fast meal!

 2 lbs. ground beef

1 onion

1 clove garlic, optional 

1 quart OR 2 (15oz) cans tomato juice

3 (15oz) cans of beans, black, kidney or chili beans

1 (15oz) can diced tomatoes 

1 (15oz) can whole kernel corn

1 packet taco seasoning 

1-2 tsp. chili powder

Salt and pepper to taste 

 I used frozen corn from my freezer here and also homemade taco seasoning, which I may post a recipe for sometime in the future. 

 First, put your meat in a large kettle. Chop your onion and garlic and fry with your meat.  

Once it’s nicely browned, you can drain the grease off, or not, if you used lean meat.  

 Dump all the other ingredients in now. Heat to almost boiling, stirring occasionally. When it’s hot, turn down and simmer until you’re ready to eat. You can eat it right away, but the flavor is better if you let it simmer for at least 15 min. 

Serve with crushed tortilla chips, sour cream and shredded cheese. 


Chewy GF Granola 

I love granola! I could eat it every morning, but I have to put a disclaimer in here- I only eat my granola.  Most granola has sunflower seeds and other things in it that shouldn’t be in cereal. 😉 Don’t get me wrong; I like sunflower seeds and nuts and such; just not in my granola!  

  This recipe does have the option to add that stuff, but if you’re not fond of traditional granola, give this a try!

  Chewy GF Granola 

10 cups Certified gluten free oatmeal OR rolled oats

1 cup brown OR raw sugar 

2 tsp. Cinnamon 

1/2-1 cup honey

1 cup oil

1/2 cup water

1-2 cup ground flaxseed, optional 

1 cup coconut, optional 

1/2 cup Each, sunflower seeds, pecans, raisins, optional 

 As you can see, a lot of ingredients are optional but the basis of it is pretty simple and is really good too. 

Put the dry ingredients in a bowl and give it a stir.  

 Then add honey, I like a 1/2 cup. More than that is really sweet. Add oil, any kind, although I like coconut oil. Olive oil tends to give it a yucky taste. Just make sure your coconut oil is very soft or liquid. Stir it up, then slowly drizzle the water in while stirring. This is to keep the water from soaking into one clump of oatmeal and not distributing evenly. 

Dump mix onto two lightly greased, any size cookie sheets. Put in a 250* oven for 20 minutes. Stir once halfway through, if you remember. (I always forget) Now if you want it crispy and crunchy instead of chewy, bake for 40 minutes and don’t forget to stir or it will bake unevenly!

Take it out, cool and dump into a plastic bag or container. Watch it disappear as your family keeps coming back for more.  

My two-year-old is begging for her third bowlful as I type. 😊

Which GF Flour to use?

There are a lot of gluten free flours out there to choose from and if you’re just starting, it can be confusing indeed!

 First of all, here is a list of grains that are or are not GF:

** The oats are gluten free but most oatmeal is processed on the machines that process wheat, so they are contaminated. However, you can find certified gluten free oatmeal that has been processed in a separate facility. 

 Now for some tips about the different flours. Gluten is sticky and what holds wheat products together so well. So any gluten free flour tends to make baked goods crumbly. This is where the secret weapon comes in- Xanthan Gum. I was thrilled when I dicovered this stuff. It replaces the sticky element of gluten and really helps keep baked goods from being so crumbly. Word of caution- it only requires a small amount, so don’t overdo it. 

 One thing to be aware of when using any flour other than wheat is the texture of each flour is different and as well as taste and liquid to solid ratio.  Starting to sound complicated? 😊 Well, yes and no. Yes, it can be, but no, it’s not because I’ll tell you what I’ve learned  from experience, so you won’t need to experiment. 

 Some gf flours are heavy and soak up lots of moisture. Others are light a fluffy and extra fine. So most experienced gluten free cooks combine a 3- part ratio of light to heavy flours. They also add in lots of starch, like potato or tapioca starch to make it act more like wheat flour. I used to do this myself

 However, there are now so many premixed gf flours out there that it’s hardly worth the bother of keeping all the different kinds on hand if you can just use one premixed flour. Especially if you’re not on a dedicated gf diet.  In fact, if you have certified gf oatmeal in your cupboard, there are lots of yummy dessert recipes I can give you. Actually, I will give you some that don’t even require oatmeal. But I digress… Back to the flour.. First of all, you will notice I recommend mostly Bobs Red Mill brands. This is because my closest grocery store sticks this brand so I am very familiar with it. I’ve tried a few others. Some work great too, like Pamela’s. But I hesitate to recommend something I’ve never personally tried first. Disclaimer- BRM is not paying me. These are my own opinions. The links are my Amazon affiliate links though. 

  My personal favorite is this rBobs Red Mill 1 to 1 Baking Flour. This is my top pick. I use this for any and all kinds of baked goods. I use it just like white flour, cup for cup. This flour has eliminated all the twenty-odd kinds of gf flours in my cupboard that I could never remember which one was for what. If you only buy one gf product, make it this one. I’m sure there are other brands that work as well, but like I said, this one is what I know. 

   Bobs Red Mill Gluten Free All Purpose Flour.  Now this one I keep one hand for one thing- pizza crust. For some reason, if I use any other kind of gf flour, my husband says it’s not as good. But it has bean flour in it, so if I use it in desserts, you very quickly taste it. And let me tell you, garbanzo bean flour has a very strong smell and taste. The kind of taste you don’t want in your cookies! 

   I know, this is a mix, not a flour, but  this is a staple in my cupboard. Bobs Red Mill Gluten Free Pancake Mix is about the only kind of gf pancakes my husband likes to eat. And we eat a lot of pancakes in our house. 
   And last but definitely not the least, Bobs Red Mill Gluten Free Oatmeal. You can make such a variety of foods with oatmeal. For awhile, when I was burnt out on so many gf flours flopping my recipes so badly, I only used oatmeal. And you can even throw it in the blender and make your own gf flour. 

 So there you have it! Those are just about the only ‘special’ ingredients I buy to bake with outside of ‘regular’ baking ingredients. And I can’t wait to show you some of my delectable desserts!