Tag Archives: Tasty Treats

Fabulous Gluten-Free Pancake Recipe… Perfect to Dress Up for the Fourth!


I can’t wait for tomorrow morning!  I love the Fourth of July!  Chris will spend most of the day out at a fireworks stand, raising money for Journey (plug here!  If you live in Idaho, there are three booths in the Hayden area where you can purchase fireworks and our church will get a bit of the profit!).  The three of us, however, will have our breakfast together.  I plan to have red pancakes with blueberries and fresh strawberry syrup.  And white milk, of course.  Yum!


We usually have pancakes once or twice a week, but for the past while we have missed our pancakes mornings, for one reason or another.  Pancakes are by far one of Noah’s favorite foods.  He calls them “keeps” and gets super excited anytime he sees anything resembling one.  Then he starts frantically calling out for them.  I know he will absolutely love them in their festive dress.

Pancakes are simply a breakfast staple.  No person should go through a childhood without the satisfying taste of a warm, hardy pancakes covered in syrup, jam or applesauce.  No person should go through adulthood without them, for that matter.  A truly good pancake is great without the extras.

Let’s be honest, pancakes are truly a perfect family breakfast food.  You can color them to match a special holiday, fill them with goodies such as blueberries or chocolate chips, and shape them like Mickey Mouse for the kiddos.

Since going gluten-free I have tried quite a few pancake variations.  We’ve had a few pretty terrible recipes as well as some good ones.  After much trial and error, I finally feel like I’ve nailed down a delicious pancake.  My recipe is based on the gluten-filled one provided in “Joy of Cooking” – my absolute favorite go-to cookbook.  All it needed was a bit of tweaking and we have a perfect fluffy and filling pancake.  An absolutely satisfying breakfast treat.

Last weekend Chris and I enjoyed an anniversary breakfast at a local breakfast establishment (with delish food) and Chris told me that my pancakes are much better than the gluten-free ones he had there.  Talk about a huge boost to my self-esteem!

So just in case you would like to make a festive pancake breakfast for your family too, here is our staple recipe.


Fabulous Gluten-Free Pancakes

Combine in a large bowl:

  • ½ C. brown rice flour
  • ¼ C. white rice flour
  • ¼ C. millet or sorghum flour
  • ¼ C. tapioca or potato starch (tapioca flour is the same thing as tapioca starch)
  • ¼ C. ground flax seed
  • 3 TBSP organic sugar, sucanat or liquid sweetener, such as honey or pure maple syrup (add to the liquids if you use a liquid sweetener)
  • 1 ¾ TBSP baking powder
  • 1 tsp kosher salt
  • ¼ tsp xanthan gum

Combine in a separate bowl:

  • 1 ¼ C. organic milk
  • 2 fresh eggs
  • 1 tsp vanilla

Add the liquids to the dry ingredients and mix together (it’s okay if the batter is a bit clumpy).

Melt 3 TBSP organic butter or coconut oil and add to the batter, mixing thoroughly.

Your batter should be a perfect consistency.  You can add some milk or rice flour to adjust, if needed.

Cook the pancakes just as you would any typical recipe.  Enjoy with your family!


Delicious, Indulgent Banana Bread! Gluten-Free and Organic!


There are moments in time when you get something in your mind and simply can’t let go.  It comes back over and over again, like neighbor kids who want you to come out and play.  But you’re not sure you can.  For me, in this case, it was particularly because my friendly visitor was banana bread and, well, we have a gluten-free home.

See, I do still make breads, desserts, and treats.  Lately I feel like I’m getting a great handle on GF baking, even a little gourmet you might say.  At least I do.  But when it comes to most-loved indulgences like savory, moist banana bread, I become gun-shy.  So many times when I try to convert a recipe from glutenous to gluten-free it takes at least a few tries to actually get it right, which I wasn’t sure I had the patience to endure.  Because I wanted to have my banana bread and guiltlessly, deliciously indulge in it too the very moment the loaf came out of the oven.  Last night I gave into my daydreaming and decided to take the plunge…

Voila!  Absolutely delicious banana bread!  Better yet, I feel even more guilt-free eating it because it was gluten-free and organic!  I had two thick pieces by myself last night after it had cooled.  Then another this morning for breakfast with the family.  Oh, and another with my mom when she stopped by this afternoon.  Indulgent eating always feels justified when you do it socially.


The following recipe was given to me by my mom when I moved out of my parent’s home and off to college.  I’ve tweaked it now to meet our dietary wishes, but the bones of the recipe remain.  This recipe is super-moist, very much like zucchini or pumpkin bread.  I can’t guarantee that your recipe will turn out exactly the same if you happen to swap out any of the sweetener or flours, however if you’re familiar with gluten-free flour and feel confident in switching starches and the weight of various flours, then I say go for it!  I’m fairly certain the bread won’t be as moist if you use a granular sugar instead of a liquid one, so if you don’t have agave nectar on hand it would probably be wise to use honey (or maybe pure maple syrup – but be careful because syrup is sweeter!).  Also, you can assume that everything used in this recipe was organic in our home.  I know what tastes I enjoy in my baking now, so this recipe is based on our family’s personal preference.

For those who eat regular flour, you can simply use 1 ¾ C. All Purpose or Whole Wheat Flour in lieu of all of the ones I have listed.  However, you may want to leave some oatmeal and flax in your recipe for depth of flavor.  Also, leave out the xanthan gum or you’ll end up with a super chewy bread.  Not in a good way.

So, finally, here is my new favorite recipe!

Best Ever Banana Bread  (Originally from the kitchen of Melody Slachter, converted and tweaked by me)

  • ½ C. oatmeal
  • 1 tbsp. coconut oil, melted
  • 1 tbsp. sweetener of choice
  • 1-2 tsp. cinnamon

In a small bowl, combine all above ingredients and set aside.  This is optional, but who doesn’t love a sweet topping on banana bread!

  • ½ C. brown rice flour
  • ¼ C. ground flax seeds
  • ¼ C. garbanzo/fava flour (don’t leave this out!  Garbanzo/fava flour tastes terrible when a recipe is in dough form, however it is one of the best flours to use in baked goods, for the consistency of the bread, and you won’t even taste it in the final product)
  • ¼ C. sorghum flour
  • ¼ C. tapioca starch
  • ¼ C. arrowroot starch
  • ¼ C. old-fashioned oats
  • 1 ½ tsp. xanthan gum
  • 1 tsp. baking soda
  • ½ tsp. kosher salt
  • 1-2 tsp. cinnamon (optional)
  • 2 eggs, beaten
  • 1 C. mashed ripe bananas (2-3 medium.  I used three)
  • ¾ C. agave nectar (honey or granular sugar would work too)
  • ½ C. extra virgin olive or coconut oil (melt the coconut oil prior to using)
  • ¼ C. PLUS 1 tbsp. buttermilk (you can add 1 tsp lemon juice to the milk to substitute for buttermilk.  This is what I always do – put it together before you start the recipe so it can sit for at least five minutes and curdle)
  • 1 ½ tsp. pure vanilla extract

In a large bowl, stir together flours, starches, flax, xanthan gum, oatmeal, baking soda, salt and cinnamon.  In another bowl, combine eggs, bananas, oil, buttermilk and vanilla.  Add the wet mixture to the flour mixture, stirring with a rubber spatula until moistened.  Pour into a 9x5x3 loaf pan, greased with coconut oil.  Sprinkle the top of the loaf with the oatmeal mixture you put together earlier.  Bake @ 325* for 1 hour 20 minutes, or until bread tests done.  Cool for 10 minutes in the pan prior to removing and indulging.

The Dinner Delimma – with Recipe!


Lately it seems like I make it through the day to about 4 pm and all of a sudden it hits me.  People in this house are going to expect food.  Tonight.  And not just “breakfast for dinner” or an assortment of snacks or leftovers.  They want a real hot dish.

I’ll admit it: I’m in a rut.

Over the last few weeks whenever I realize I need to start preparing dinner I ask Chris the same question: “What sounds good to you tonight?”  And every time he gives me some variation of the same response:  “Food.”  Absolutely uninspiring.

We do almost everything from scratch in our home.  Much of this is by choice, however now that we’re gluten free a lot of it is also by necessity. For instance, when a recipe calls for a can of cream of mushroom or chicken soup I instantly add about 15 minutes to my cook time because we can’t use a can of creamed soup (it has flour), which means that I make it myself.  I think I’m going to start canning my own in bulk so that we just have it on hand.  Much simpler… And I. Desire. Simple.

Therefore, this morning I decided that my dinner predicament has to end.  Simplicity in life and dinner-decision-making must commence.

I have begun putting together a list of all of the dishes that we seem to rotate in our home.  Most of them I’ve already transitioned to be gluten free, but I need to buckle down and play with the rest of them.  I’m also going to begin reviewing my cookbooks for some more savory options.  I want to love cooking and baking again, the way I did before we were sans gluten.

I know this list will help.  I’ve decided to share it with you, too, so that perhaps you’ll catch a little inspiration.  If you see a recipe you think sounds tasty, let me know.  I’ll get it over to you.

Also, I thought I would give you one of our favorite “staple” recipes to try tonight.  It’s delicious!  Best of all, you just put everything in one bowl, mix it together, dump it in the pan, and bake for an hour.  Love it. (well, there is a glaze to go on top.  But really, we’re talking easy here).

It’s Rosemary Turkey Meatloaf.  If you happen to be turned off by meatloaf, have no fear.  I am too and I love this stuff.  It has balsamic vinegar in it.  And rosemary.  It’s amazing, trust me.  Your kids will love it too!

Rosemary Turkey Meatloaf

  • 1.5 pounds ground turkey
  • 2 cups dry bread crumbs (If you are GF use cornflakes “pureed” in the blender.  Works like a charm)
  • 1 onion, finely chopped  (I would use more like half an onion)
  • 1 egg, beaten
  • 1 cup milk
  • ½ cup balsamic vinegar
  • 1 clove garlic
  • 1 tsp salt
  • 1 tsp pepper
  • 1 ½ TBSP chopped fresh rosemary
  • 1 cup canned tomato sauce
  • ¾ cup brown sugar (I use more like 1/3 cup)
  • 1 TBSP Dijon mustard
  1. Preheat your oven to 350*.  Lightly grease a 9×5” loaf pan.
  2. In a large mixing bowl, mix together everything from the turkey to the rosemary.  Press into the pan.
  3. Blend together the tomato sauce, brown sugar, and mustard.  Pour evenly over the loaf.
  4. Bake for 1 hour or until the juices run clear when pricked with a fork (I think it takes a little longer when you cook GF).

And voila!  That’s it!  While it’s baking you quickly clean up your two dishes (throw them in the dishwasher) and then you rest.  Or better yet, play with your kids.  Then you enjoy your simple, savory, nutritious meal.  Throw a green salad in the mix and you look amazing!

I hope you have a wonderful winter day with your family!

Here is my list (so far) of main dish options.  If you have a great one to share I would LOVE it too!

  • Rosemary Turkey Meatloaf (of course)
  • Stuffed Bell Peppers
  • Tuna Noodle Casserole
  • Pasta Salad
  • Sauteed Salmon Patties
  • Stir Fry
  • Taco Salad
  • Bruschetta Chicken
  • Beef Stroganoff
  • “Clean” Chicken Nuggets with Baked Sweet Potato Fries
  • Chicken Noodle Soup
  • Beef Stew
  • White Bean Turkey Chili
  • Crisp Potato Chicken
  • Shepherd’s Pie
  • Best Chicken Salad Ever
  • White Wine Chicken Pasta
  • Hard Tacos (we don’t do soft anymore…)
  • Orange Chicken
  • Enchilada Casserole
  • Pot Roast
  • Spaghetti
  • Spaghetti Pie
  • Chicken Sausage Sautee
  • Savory Crust Chicken Bake
  • Grilled Pizza
  • French Onion Soup
  • Thai Chicken Spring Rolls with Peanut Sauce