Tag Archives: gluten free bread

Starting over


As many of your who follow me know, I have changed my diet in the last several months.

This blog will be reflecting those changes.

I no longer do product reviews and have removed those I have done in the past.  (If you find one I have missed, please let me know)

Also, I am changing over my recipes.  They will all be gluten free, dairy free, processed sugar free, soy free and non-GMO.

Please bear with me as I make these changes, but when you come across a recipe you are interested in, contact me for substitutions for the fore-mentioned ingredients.

You might also be interested in checking out my new site:

A.J.’s Good Health

Eat well my friends :D

The Brighter Side of Gluten Free – Blog Review


As the title implies, this is a bright and light blog! I love the retro look of the background, the recipes are wonderful and there are lots of great photos. I

f you check out the pages, you will find tips for saving money (Who doesn’t want to save money?) product reviews, flour blends and GF restaurants in Saskatoon. (Isn’t that the wheat capital of Canada? LOL)

I found this blog easy to navigate and I really like it. I will be visiting again – you should too.  http://thebrightersideofglutenfree.blogspot.com/

What Is Left? A Blog Review


What is left? is a lovely blog with tons of wonderful recipes (Including incredible photos)

It is bright, easy to navigate, easy to read (even for us older folk who need the cheaters LOL)

There are tons of tips and articles as well.

Not only is it gluten free, it is also cow dairy, sugar, garlic, red beans, red meat, eggs, and cranberries free as well!

I really like this theme (Sort of a journal feel to it)

I will be coming back to this blog again and again.


Gluten Free Cheese Straws



1 cup grated Daiya non-dairy cheddar

1 cup GF all purpose flour mix

½ tsp guar gum

½ cup butter or non-soy, non-dairy substitute

¼ tsp cayenne

¼ tsp pepper

¼ tsp paprika

¼ tsp garlic powder (not garlic salt)



Preheat oven to 425ºF

Cream the butter and cheese together until it is a smooth paste.

Mix in the flour and seasonings.

Using your cookie press with the star end, squeeze out dough into 3 inch sticks.

Bake about 10 minutes.

Gluten Free, Dairy Free, Vegan Cook Book



Eco Chef Bryan Au here specializing in making Gluten Free recipes, snacks and desserts.
I invented totally new gluten free, dairy free, vegan, raw organic recipes that literally only
takes 5 to 10 minutes to make and is ready to serve, eat and enjoy. These are truly healthy
recipes that are well researched and based this on a doctor’s advice, recommendation. Gabriel Cousens
MD is a raw organic gluten free doctor that has helped thousands of people find true health and well being.
For fun photos and some free recipes along with information about my new 

RAW STAR Recipe Book please visit my main website:
The thing with cooking, baking or deep frying foods even through gluten free it can create
toxins, carcinogens, saturated fats and cholesterol while RAW Organic Gluten Free recipes
do not have any of these problems, tastes fresher, is easier, faster and so delicious:
Pizza, Chocolate Chip Cookies, Pastas, even Fake “Meats” all these new recipes you can make
at home and is soy free too!
The best place to get my RAW STAR Recipe book is on my main website
it is autographed and shipped anywhere in the World and for international orders.
Or you can purchase it from Amazon.com as well. There is nothing else out there so only go with the best!

Elli’s Gluten Free Date Bread



1 cup chopped dried dates

¾ cup chopped walnuts

1 cup raisins

1 tsp soda

1 cup boiling water

2 cups GF all-purpose flour

1 tbs guar gum

¾ cup coconut palm sugar

1 tsp cinnamon

1 tsp baking powder

3 eggs


Preheat oven to 350°F.

Grease a loaf pan.

Combine dates, raisins and nuts in a small bowl.

Sprinkle with baking soda.

Pour boiling water over top.

Set aside.

In a large bowl, combine flour, guar gum, baking powder and sugar.

Mix well.

Add eggs and date mixture and mix well again.

Turn batter into prepared pan and bake 45 minutes.

Allow to cool completely before slicing.

Fired up About Flax!


These tiny little seeds have surprisingly large benefits to your health.
Flax is gluten free, which is fabulous but it is also high in fibre (more than 2g per tablespoon!). It is also high in magnesium(a mineral that is key to controlling blood sugar levels because it helps cells use insulin).
Flax is high in ALA (Alpha linolenic acid) ALA is what the body uses to make the same omega-3 fatty acids you would get from fish. (I don’t like fish, so this is really good new for me)
So whether you have Celiac disease/gluten intolerance, are diabetic or vegan, flax seed is a great item to keep on hand.
When you purchase you flax, I suggest that you buy the seeds and grind it yourself as you need it.(ground flax is easier for the body to digest) If you buy ground flax, keep it in the fridge.
Not sure how to eat your flax? It is easy.
Ground flax can be sprinkled onto yogurt, hot and cold cereals, hummus, or ice cream.
Add it to milk-shakes, smoothies, or juices.
Mix it into casseroles, meat dishes and salads.
Add it to pasta dishes and meat loaves.
Try coating some chicken with ground flax and baking it in the oven.
Add ground flax when you are making bread, buns, cookies, cakes and muffins.
Ground flax is a great egg substitute:
1 tbs ground flax mixed with 3 tbs water equals one egg. (Be sure to let the mixture sit for 2 or 3 minutes to thicken it.
Ground flax can also be used as a substitute for margarine, shortening or butter. Keep in mind, though that when you use flax instead of fats, your baked goods will brown faster. Adjust your cooking times accordingly.

Ground flax as a fat replacer:
Substitute 3 tbs ground flax for each tbs of fat needed.

Using ground flax will help lower your blood sugar, assist in weight loss, and keep your bowels working properly. You can’t lose!

2010 in review


The stats helper monkeys at WordPress.com mulled over how this blog did in 2010, and here’s a high level summary of its overall blog health:

Healthy blog!

The Blog-Health-o-Meter™ reads Wow.

Crunchy numbers

Featured image

About 3 million people visit the Taj Mahal every year. This blog was viewed about 33,000 times in 2010. If it were the Taj Mahal, it would take about 4 days for that many people to see it.

In 2010, there were 280 new posts, growing the total archive of this blog to 553 posts. There were 169 pictures uploaded, taking up a total of 93mb. That’s about 3 pictures per week.

The busiest day of the year was November 28th with 280 views. The most popular post that day was Celiac and Loved Ones.

Where did they come from?

The top referring sites in 2010 were cookeatshare.com, glutenfreefaces.com, facebook.com, twitter.com, and weglutenfree.com.

Some visitors came searching, mostly for flourless pie crust, gluten free baking powder biscuits, gluten free perogies, gluten free scalloped potatoes, and gluten free phyllo dough.

Attractions in 2010

These are the posts and pages that got the most views in 2010.


Celiac and Loved Ones November 2010
1 comment


My Story in a Nutshell March 2009


Gluten Free Perogies May 2009


Gluten Free Phyllo Dough March 2010


Gluten Free Scalloped Potatoes May 2009

Gluten Free Holiday Brunch


Do you serve a holiday brunch?
Here are some gluten free brunch ideas. Some can be made ahead.
Some may not be suitable for Hanukkah (I am uneducated in this area)
Merry Christmas/Happy Hanukkah!

Holiday Brunch

Citrus punch http://wp.me/prAld-W5
1 can (46 oz) pineapple juice
2 cans thawed frozen orange juice
½ can thawed frozen lemonade
6 cups lemon-lime soda
In a large pitcher, combine all of the juices and mix well.
Add the soda and mix well again
Serve over ice and garnish with lemon and orange slices.

Caramel Coffee
½ cup whipping cream
1 tbs icing sugar
½ cup chocolate caramel bits **
5 cups of hot brewed coffee
2 tbs butterscotch topping.*
In a small bowl, beat the cream until it begins to thicken.
Slowly add the sugar as you beat.
Beat until you get stiff peaks.
In a wide mouthed coffee carafe, stir the toffee bits into the hot coffee.
Pour into mugs and top with whipped cream
Drizzle with butterscotch.

* Be sure it is gluten free
** You can use an electric chopper to make gluten free chocolate caramels into bits. (the finer the better)

Christmas Cider
4 cups apple juice
2 cups cranberry juice
¼ cup packed brown sugar
3 whole cloves
2 cinnamon sticks
In a large saucepan, combine the juices and sugar.
Place the cinnamon sticks and cloves into cheesecloth and tie it up.
Place the cheesecloth bag into the pot and bring the contents to a boil over medium heat.
Reduce heat and simmer 15 to 20 minutes.
Remove and discard the cheesecloth bag.
Pour into cups and garnish with a cinnamon stick.


Scrambled Eggs http://wp.me/prAld-W8
2 eggs per person
1 tbs milk per egg
Salt and white pepper to taste
In a large bowl, beat the eggs and milk until smooth.
Warm your lightly greased skillet over medium heat.
Pour in the egg mixture and gently move a spatula across the bottom of the pan as the eggs begin to set.
Continue to run the spatula along the entire bottom of the pan until the eggs are cooked. (no visible liquid)
Scrambled eggs can be kept in a 200ºF oven for up to ½ hour in a covered casserole.

Home Fries
Cook 1 potato for each guest the night before and cool in the fridge over night.
For 6 servings:
6 precooked and peeled potatoes, cut into bite sized cubes
1 small onion, minced
Gluten free seasoning salt (see recipe below)
Preheat a well greased skillet over medium heat.
Toss in the potatoes and onion.
Sprinkle liberally with seasoning salt
Cook, stirring occasionally until you get brown crispy edges.
Home fries can be kept in a covered casserole in a 200ºF oven for about ½ hour.

Gluten Free Seasoning Salt
3 tbs sea salt
1 tbs paprika
1 tbs oregano
1 tbs onion powder
¼ tsp ground sage
¼ tsp ground mustard
Combine all the ingredients and store in a spice jar.

Johnny Cakes
¾ cup corn meal
1 ½ cups milk
1 cup GF all purpose flour mix
1/3 cup sugar
1 tbs baking powder
1 ½ tsp salt
1 large egg
¼ cup olive oil
Mix together the corn meal and milk and allow to stand at lest 10 minutes.
Add remaining ingredients and mix, just until combined.
Bake in a greased muffin tins (or line them with papers) at 350ºF 15 to 20 minutes.

French Toast Muffins
2 cups gluten free all purpose flour mix
1 tsp guar gum
¼ cup sugar
½ tsp baking soda
2 tsp baking powder
2 tsp cinnamon
½ tsp nutmeg
Pinch of salt
2 eggs
1 cup buttermilk
¼ cup margarine, melted.
Maple syrup
Icing sugar for dusting
Preheat oven to 400ºF.
Line muffin tin with paper liners.
In a large bowl, whisk together flour, guar gum, sugar, soda, baking powder, cinnamon, nutmeg and salt.
In a small bowl, Whisk together buttermilk, eggs and melted margarine.
Make a well in the centre of the dry ingredients and add buttermilk mixture.
Mix gently, just until incorporated. DO NOT OVER MIX!
Fill muffin papers ½ full.
Bake 10 to 15 minutes.
Muffins are done when a toothpick inserted into the center comes out clean.
Insert a steak knife into the top of each muffin and pour a small amount (1 tbs) of maple syrup on top.
Sprinkle with icing sugar
These are fabulous both hot and cold.

Crustless Bacon and Spinach Quiche
6 large eggs
½ cup heavy cream
1 cup shredded cheddar cheese
3 tbs gf biscuit mix (see below)
½ cup crumbled bacon
¼ cup minced onion
½ cup chopped spinach
Preheat oven to 350ºF
Lightly grease a large quiche dish.
In a medium bowl, beat the eggs and cream together.
Add the biscuit mix and cheese and beat well.
Add bacon, onion and spinach.
Pour into prepared dish and bake for about 40 minutes or until puffy and lightly browned.
A knife inserted into the center of the quiche should come out clean.
Let rest for 15 minutes, serve.
This can be made with crumbled turkey sausage instead of bacon.

Turkey Patties
2 lb lean ground turkey
¾ tsp salt
1 tsp sage
1 tsp white pepper
½ tsp ground ginger
In a large bowl, combine all of the ingredients and mix well.
Form into 3 inch patties.
In a large, lightly greased skillet, cook over medium heat for 4 to 6 minutes on each side.
Patties should be golden brown and juices should run clear when they are pierced by a fork.
These patties can be kept wrapped in foil in a 200ºF oven.

Gluten Free Pecan Sticky Buns
¼ cup melted margarine
¼ cup brown sugar
1 tsp cinnamon
½ cup chopped pecans
Dry ingredients
2 cups GF all purpose flour mix
1 ¼ tsp guar gum
½ tsp salt
1 tsp geletin
1 tsp egg replacer
1/3 cup sugar
3 tbs ground almond
2 ¼ tsp yeast
Wet ingredients
2 tsp. instant mashed potato flakes
1 cup warm water
1/3 cup melted margarine
½ tsp vinegar
2 tsp honey
3 eggs
Divide the margarine into 12 muffin tins.
Blend brown sugar and cinnamon and sprinkle on margarine.
Sprinkle on the nuts.
In a mixer bowl, blend the dry ingredients.
Blend potato with water and add to dry ingredients.
Add remaining wet ingredients.
Beat on high for 2 ½ minutes.
Divide the dough into prepared pans and let rise in warm kitchen for 25 to 35 minutes.
Bake at 375°F for 20 minutes.
Turn out of pans while still warm.

Fruity Yogurt Cups
(For 6 servings)
3 cups plain or vanilla yogurt
½ cup blueberries
½ cup sliced strawberries
½ cup raspberries
2 cups GF granola (see below)
Spoon 1/3 cup of granola into dessert dishes.
Spoon ½ cup yogurt on top.
Evenly distribute the fruit over the yogurt.
Garnish with a mint leaf.
Gluten Free Granola
4 cups certified GF oats
1 cup non fat dry milk powder
½ cup finely chopped walnuts
¼ cup toasted hemp seeds
3 tsp ground cinnamon
¾ cup packed brown sugar
¼ cup water
½ cup olive oil
In a large bowl, combine the oats, milk powder, walnuts, hempseeds and cinnamon.
Ina small saucepan, over medium heat, bring the brown sugar and water to a boil.
Remove from heat and mix in the oil.
Pour over the oat mixture and toss to coat.
Pour into a 10” X 15” baking pan.
Bake 35 to 45 minutes.
Remove from oven and cool, stirring occasionally.
Store in an air-tight container.
Makes about 6 cups.

Fruit Salad
1 large honeydew melon, cut in half length-wise
2 star fruit, sliced (drizzle with lemon juice to keep them from going brown)
2 papaya cut into cubes
2 large bananas, sliced into coins
1 can pineapple tidbits, drained
1 mango, cut into cubes
1 cup blueberries
1 cup strawberries
1 cup raspberries
1 cup small green seedless grapes
4 seedless mandarines, sectioned
Cut the honeydew in half, remove seeds and, using a melon baller, make melon balls until the melon is all removed from the skin.
Set the melon balls aside.
Slice a small amount of the skin off of each half so that they become (bowls)
In a very large bowl, gently toss together, the pineapple, mango, blueberries, strawberries, raspberries, grapes and mandarine sections.
Divide the fruit evenly into the “melon skin bowls”
Garnish each with banana slices and star fruit slices.
Place the “bowls” on your table with a jug of fruit salad “dressing” between them.
Fruit Salad Dressing
½ cup coconut milk
1 tbs lime juice
2 tbs brown sugar
Place all of the ingredients into a blender and blend until smooth.

For a smaller crowd, you can hollow out the bottom of a pineapple with
1 cup honeydew melon
1 star fruit, sliced (drizzle with lemon juice to keep them from going brown)
1 cup cubes papaya
1 large banana, sliced into coins
½ can pineapple tidbits, drained
1 cup cubed mango
½ cup blueberries
½ cup strawberries
½ cup raspberries
½ cup small green seedless grapes
2 seedless mandarines, sectioned
Use ½ the dressing recipe.

Gluten Free Apple Pizza
(serves 6)
2 small GF pizza crusts
5 large apples, peeled cored and sliced
4 tbs brown sugar
2 tsp cinnamon
2 tbs gf all purpose flour mix
1 tbs soft butter
Butter for spreading
½ cup grated cheddar cheese
Preheat oven to 350ºF
Lightly butter the pizza crusts and place on cookie sheets.
Spread the apple slices evenly over the two crusts.
In a small bowl, mix together sugar, cinnamon, flour and butter until crumbly.
Spread the mixture evenly over the apples on both crusts.
Sprinkle with grated cheese.
Bake for about 10 minutes or until apples are tender.

Gluten Free French Toast



1 egg

¼ cup milk

½ tsp cinnamon

1 tsp sugar

2 or 3 thick slices gluten free bread


Heat a lightly greased skillet over medium heat.

In a shallow bowl or a pie plate, beat together the eggs, milk, cinnamon and sugar.

Place the bread, one slice at a time, into the egg mixture.

Pick it up carefully with a fork and turn it over to coat the other side.

Place the bread into the skillet.

Brown the bread and flip it over to brown the other side.

Serve with 1 tbs pure maple syrup.

I like to use homemade gluten free bread so that I can slice it thick (like Texas toast)

You can use raisin bread or blueberry bread as well, just eliminate the sugar.