Best Gluten Free Sausage Gravy 

Sausage gravy over pancakes is considered quite a treat in our house! We all love it, whether it’s for breakfast or a simple supper. Being gluten free does not exclude you from this savory comfort food. 

  

 
You will need: 

1 lb. sausage

1 T. parsley flakes

1/4 tsp. onion powder 

1 cube chicken buillion, optional

4 T. Corn starch

3 c. milk

  
Fry sausage until brown.  Add in parsley, onion powder and chicken seasoning. 

 
In a separate bowl, whisk the cornstarch and milk together till thoroughly combined. Carefully pour milk mixture into the pan with sausage. Stir constantly until it thickens. 

Serve over gf pancakes or gf biscuits.  

 

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Gluten Free Monster Cookies 

Today I am giving you my infamous cookie recipe that is a staple in our house. Mainly because my husband likes these to dunk in his milk and he would eat them daily without tiring of them. I, on the other hand, prefer some variety and so we do eat other types of gf cookies occasionally.  😊

So without further ado, gather up some ingredients.  

  6 beaten eggs1 cup softened butter

1 cup white sugar

1 cup brown OR *raw sugar

1 tsp. vanilla 

2 cups peanut butter 

4 tsp baking soda

8 cups  certified gf oatmeal

1 cup chocolate chips

1 cup m&ms Or Reese’s pieces, optional 

 Crack eggs into your mixing bowl and beat a minute. Add sugar and butter and stir till combined. Add in peanut butter and vanilla and mix. Then add the oatmeal and soda and mix well. Lastly, add your chocolate chips.  

 Scoop out large spoonfuls and put on greased cookie sheet.  I like to flatten my slightly with the back of a spoon. But you don’t have to. I like how they look and it’s easier to produce a moist, chewy cookie. A mound of dough will end up drier and crumblier. 

Optional- sprinkle m&ms over top of each one. 

 
Pop them in the oven at 350* for 10-12 minutes. This is for a soft chewy cookie. My husband likes them baked longer till crispy so they absorb more milk when he dunks them. 

For the soft cookie, it’s important to get them out when they still look barely done, as in they have some ‘moisture bubbles’ on top. Sorry, I didn’t get a picture of this, but it’s  something you will get a feel for from just baking several sheets and seeing them.  

 Leave them on your baking sheet a minute or two to cool after removing from the oven. This is crucial or they will fall apart. Then carefully remove to paper towel or clean cloth.using a wire rack to cool is also a bad idea. They will sag between the wires while warm and then harden like that and break when you take them off. Speaking from experience here. 😀

 Or if you don’t have time to bake cookies, divide the dough into two cookie sheets and flatten into bars. This is a lot less work and much faster method. They make delicious bars! Just bake for 20 minutes or until done.  Leave in the pan a few minutes before removing. 


Then devour! 

  
This batch makes lots of cookies! You can easily halve the recipe.  But they freeze well too. So I make a batch and freeze them, hoping I won’t have to make more for  several weeks. But they never make it to the two week point. 

Quick Gluten Free Meal Idea

A lot of chain supermarkets have started stocking gluten free items, like pasta and cookies and baking items. If you are gonna do much GF cooking or baking, it’s a good idea to stock a few of these readymade mixes and foods for that last minute meal that you didn’t plan for.  

  I had a night like this. I needed supper and soon! I remembered that I had a package of gf pasta that I had picked up in a whim at Walmart. I also had about 2 cups of cooked turkey in the freezer that I chopped, dumped in a pot with a jar of Alfredo sauce and the pasta cooked according to package directions. Voila! Served with a salad and I had a complete meal in minutes! 

  

Creamy Gluten Free Broccoli Soup 

This soup is a favorite in our house. Even the kids that otherwise will not eat broccoli, cheer when they see this soup on the supper table. It is such a comforting meal on cold winter evenings! 

As a bonus, it is a cinch to make if I’m in a hurry or need something last minute. It takes about 30 min. start to finish. 

  
This recipe will feed a family of six, so feel free to cut it in half. Or just serve the leftovers the next day. It’s just as good the second day. 

1 package fresh broccoli, about 3 heads. 

1 chopped onion 

3-4 cups milk

4-5 Tablespoons cornstarch 

Approx. 1-1 1/2 c. Velveeta cheese

1 tsp. dried parsley 

Salt n pepper to taste

Optional:

1/2 lb. bacon, cooked and chopped

Or 1 cup ham cubes, cooked n chopped

Wash and cut up broccoli to your preference. Put it in a large soup pot or Dutch oven with a small amount of water.  

 
Add chopped onion. Or not, if you don’t like onions.  

 
Cover and steam. Do not over cook them at this point. You want them still crunchy, because they will get a lot softer later on. Drain. 

Now mix 4-5 tablespoons of cornstarch into about 3-4 cups of milk. I give you only approximate amounts here because it really depends on how thin or thick you like your soup.  

 Make sure the cornstarch is thoroughly mixed into the milk. You don’t want lumps. Then add the milk to the broccoli in your soup pot. Turn the heat to medium. You’re gonna have to keep this stirred as it gets hot, or you will end up with clumps of gelled cornstarch which is not good. If it doesn’t seem as thick as you’d like, don’t worry, adding cheese will thicken it up more and give it that nice creamy texture. 

Once it has warmed and thickened turn heat to low to simmer. Now add your cheese. I cut mine in chunks so it melts faster.  

  Then add your meat, if you want.  It’s perfectly good without and easier on your budget. But I love some bacon in it, altho’ I’ve used ham and that is good as well. You could probably use leftover chicken or turkey as well. 

Add your parsley at this point and salt n pepper. Word of caution here- if using ham it may not need as much salt. My family likes to put crushed tortilla chips in their bowls of soup instead of crackers. Since the chips are loaded with salt, I don’t add much to the soup or the chips can make it way too salty!

Continue to occasionally stir the soup until cheese is fully melted. 

Serve and enjoy!

  

Gluten Free Greek Pizza

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

Ingredients 

 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.