Gluten Free Strawberry Shortcake 

It’s the time of year when the cravings for fresh strawberries hits me. 😊 

I found some berries on sale on my last trip to the grocery store, and of course, the best way to eat them, other than fresh, is with shortcake and whipped cream. Or with milk or ice cream. 

  

  
 
 
 1 c. Sugar

1 Egg

1 tsp. Baking Powder 

1 tsp.  Vanilla Flavoring 

3/4 c. Milk

1 c. Gluten Free Flour

  
Mix all ingredients together in a bowl and pour into a greased pie pan. Bake in a preheated oven at 350* for 20-25 minutes. Or until toothpick inserted into cake comes out clean.   

So easy to make and even easier to eat! Enjoy!

  

A Twist on Egg Salad Sandwiches 

If you were hoping for a gluten free sandwich recipe, sorry to disappoint, but not today.  I have a gluten free bread recipe but it’s rather touchy, and I’d like to perfect it more before I post about it. 

 However, this recipe is great for replacing a sandwich in a packed lunch. There are several variations you can do, but this is the basic recipe. 

 First you need about 8 hard boiled eggs. You can chop them or dice them. I put them in my little manual food processor because I like the smaller texture. 

  

  
 

  
Then dump them into a mixing bowl and add these ingredients;

  
 1/2 c. Mayo

1 tsp. Mustard

 1/4 tsp. Celery Salt, optional 

1/4 cup pickle slices, also chopped fine in the food processor

Salt to taste. 

Mix everything together well. I have never used exact measurements. I always just dumped stuff together; so I had to measure everything to make this recipe. What I’m saying is that this is a very forgiving recipe. You can tweak it a lot and it still tastes good. 😊

Any flavor pickle works for this, but I used sweet hot dill pickles which I think really makes it. 

To take it up a notch; add one of these variations;

1/2 c. Chopped cooked bacon 

1/2 c. Chopped cooked ham

Serve with your favorite gluten free tortilla chips.  Yep, not only is it easy to make with a few simple ingredients, it’s a delicious dip!

 Word of caution, eating with salty tortilla chips means you don’t need to add as much salt to your dip or it will be way too salty. 

 

Gluten Free Peanut Blossoms 

I have an easy-peasy recipe for gf peanut butter cookies. Head over to A Ranch Mom’s blog to find it;

Gluten-Free Peanut Blossoms

Gluten Free Cinnamon Rolls 

Here is an appealing food for these snowy cold winter days. Warm cinnamon rolls oozing with butter and brown sugar and sweet frosting.  You don’t need to be deprived if you can’t eat gluten. Here is your version!

 

 The ingredient list:

  
1/2 c. warm water

3/4 c. lukewarm milk

2 T. yeast

1/4 c. sugar 

1/3 c. shortening 

2 eggs

4-5 c. gluten free all purpose baking flour 

 In large bowl, pour in water and milk. Add yeast, sugar, shortening and eggs. Stir to combine. 

Then slowly start adding your gluten free flour as you mix it.  

 
You can use a mixer or just stir with a large spoon if you’d rather exercise your arm muscles. 😃 

 Add in four cups, then if the dough is still pretty sticky, gradually, 1/4 cup at a time, add more flour. You want it to sorta clump together in a ball, but still be a very soft dough. I ended up using the full 5 cups in this batch.  

 
Set aside to raise. 

 Melt a stick of butter in a small bowl.  

Mix together 1/2 cup brown sugar and 1 T. cinnamon in another small bowl. 

   
 
 Once the dough has raised to your satisfaction, (15 min or so) dump it on to a greased counter and knead for about one minute with your hands.  

 
Roll out dough in a rectangular shape to your desired thickness, approx 1/2 – 3/4 inch.  

 
Pour the melted butter on and spread around. Sprinkle lots of that yummy cinnamon sugar over top.  

 
Then, very carefully, starting on the long side, begin to roll it up. It can be hard to get started. If you get cracks in the dough, just pinch together with your fingers and keep rolling.  As you can see, mine has lots of cracks, but it doesn’t affect the taste. 😊

 
 With a sharp knife, cut into 1 1/2 inch (or thicker, if you prefer) slices.  Place slices on greased pan. Let raise again for about 10 min. At this point, if you like, pour on more melted butter. 

 
  
Bake at 350* for 20 minutes or until done. Don’t overbake! Remove from pan and frost with your favorite frosting when cool.  

I used a cream cheese frosting for this batch. I will be posting that recipe in a later post.   

 Sit down with me by the fire now and enjoy one with a cup of cocoa and watch the snow drifting down outside. Just lovely!

  

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.  đŸ˜Š

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. 

GF Chocolate Covered Rice Cakes

It’s the time of year for cookies galore and all manner of chocolate-covered goodies! Here is a great way to make a gluten free treat for that person in your life who normally has to stand by and watch as everyone else splurges on yummy holiday food. 

  Ingredients;

 1 *bag rice cakes

1 package chocolate melting wafers

Peanut butter 

  
 *I found this brand rice cakes at Aldi. They’re only about half as thick as the ones you find at Walmart or elsewhere. So they work the best for this  recipe, but really, you can use any kind. 

 Now, spread peanut butter on one side of each rice cake, however thick you like.  

 
Melt chocolate wafers in a double boiler on low heat until smooth and creamy. Keep it stirred so it doesn’t scorch!

 

 Then you can dunk your rice cakes completely into the chocolate or you can dunk the bottom side and just drizzle the top.  
   
 As you can see, my drizzling abilities are not the greatest, but my  husband and kids had them completely eaten in two days time, so it didn’t affect the taste anyway. 😊

Let the rice cakes harden. Then try not to eat them all in one sitting! They keep well in the freezer too.  

*Update; I made another batch and added some marshmallow cream on top of the peanut butter before dipping. Oh the yumminess! 

   
 

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. 😊