Gluten Free Garlic Cheddar Biscuits

You are going to love these biscuits. They remind me of the biscuits from Red Lobster only gluten free. Easy to whip up too.

Gluten Free Garlic Cheddar Biscuits

Ingredients:

3/4 c. brown rice flour

3/4 c. arrowroot starch

2 tsp. baking powder

1 tsp. xanthan gum

1/2 tsp. salt

3/4 c. shredded cheddar cheese

2 eggs

1/3 cup olive oil

1/4 c. almond milk

2 TBS. butter, melted

1 tsp. garlic powder

Directions:

Combine brown rice flour, starch, baking powder, xanthan gum, salt and shredded cheese in a bowl and set aside. Mix eggs, oil and milk together and pour into the dry ingredients. Mix with spoon until combined.

Now by the spoonful drop your biscuits onto your greased cookie sheet and bake in a 350 degree oven for 10-12 minutes. Meanwhile melt your butter and mix in the garlic powder. As soon as the biscuits are done remove from oven and use a pastry brush to slather on the melted butter garlic yumminess and enjoy!

Makes 8-12 biscuits depending on size.

Have a lovely day my friends.

Parmesan-Crusted Chicken: Gluten Free Conversion Recipe

I’ve got another Gooseberry Patch conversion recipe for ya. Let me tell you something, this chicken was really really good.( It totally deserved two reallys, really). The whole family loved it. It was moist yet the topping was crunchy. It was flavorful and quick to whip up. Total hit.

As always my gluten free conversions and notes are in (parenthesis )and in italics beside the original recipe’s ingredients.

Parmesan-Crusted Chicken

1/2 c. mayonnaise (I used Duke’s brand)

1/4 c. grated Parmesan Cheese

1/4 c. Italian-seasoned dry bread crumbs (I toasted two pieces of Udi’s Gluten Free bread, processed it in the blender or food processor with a tsp of Italian seasoning.)

4 boneless, skinless chicken breasts

Combine mayonnaise and cheese. Spread mixture over chicken; sprinkle with bread crumbs. (I lightly patted them into the mayonnaise mixture.) Arrange in a lightly greased 13” x 9” baking pan. Bake, uncovered, at 425 degrees for 20 minutes, or until chicken juices run clear. (This took longer than 20 minutes for me.) Serves 4.

You can find this recipe on page 32 of the Gooseberry Patch book, Rush Hour Recipes. (Affiliate link)

Feel free to

This recipe is part of a series that I started with permission from Gooseberry Patch. Click on the logo below to find more recipes.

I have also started a Gluten Free Conversion Pinterest board for these recipes as well, if you are interested.

 Have a lovely day!

Kim

Udi’s Gluten Free Products Review Pt. 2

As you know, I received a big ol’ box of Udi’s products in exchange for an honest review on my blog. I’ll tell you this has been a fun one. We’ve enjoyed every last thing from that box of goodies.

Yesterday I shared quite a few breakfast ideas. Today I want to wrap it up with snacks and desserts.

I have once again included links to the product page for each item so you can read more about them and check the ingredients and stuff. Cause if you’re like me, you want to know what’s in em’

Let’s start this off with chocolate, cause I believe that the world is a happier place because us women have chocolate.

These Udi’s Gluten Free Soft and Chewy Dark Chocolate Brownie Bites are THE BOMB!! I’m not kidding. I hated that I had to share.

  And as good as they are just out of the little plastic tub……...

…..they are even better with a little whipped cream on top. Oh yeah baby!  

Nothing can really compare to chocolate but let’s keep going anyhow.

I have to tell you that I loved these Udi’s Ancient Grain Crisps. I loved them so much I ate the whole bag myself. Oh yes I did. They have a great cheesy taste to them. Addicting would be an understatement so be careful when you open the bag. There’s no going back. *smile*

Okay enough of that, let’s get back to desserts. These next two things I really really liked too. In fact I was very thankful that there are 5 of us in the family because I seriously would have eaten all of these.

The Udi’s Maple Pecan Chocolate Chip cookies are fantabulous. In fact I want one right now and there isn’t any more. My waistline thanks my family for that.

These Udi’s Double Vanilla Muffins taste like cake and trust me that isn’t a bad thing. They reminded me of a pound cake. I seriously had a little obsession with them.

  

Next in the snack area are these Udi’s Soft n’ Chewy Chocolate Chip Granola Bars. These would be great to take to lunch or on a picnic or anywhere you need something packaged and ready to go.

 

Okay these next cookies you’ll want to hoard all to yourself. Trust me on this one. They are sooooo good.

Udi’s Snickerdoodle Cookies!!! They are what they claim, soft and chewy. Oh yumminess!!

And last but certainly not least. I was able to sample a few of their breads.

The Millet Chia and the White Sandwich Bread. Both VERY good. I prefer them toasted with a little peanut butter and jelly but my hubby and sons eat it straight out of the bag and seem fine and dandy with it. 

The Udi’s Tortillas were surprisingly very good. I haven’t had very much success with gluten free tortillas in the past but these were great to work with.

  My son got right to work making these chicken wraps.

Let me remind you that just because something is gluten free doesn’t mean it’s fat or sugar free. You can still put on the pounds eating gluten free stuff.  BUT with that said, I love the fact that Udi’s products are all natural without artificial flavors, colorings, preservatives or other synthetic additives. I will definitely be buying a lot of these things in the future.

I think that’s about it.

Don’t forget to leave me a comment if you want a chance to win that FREE Udi’s Product coupon. You can check out yesterday’s post for the details in case you missed it.

I hope you found something new to try. Even if you don’t have to eat gluten free I’m telling you, you’d enjoy these products just the same.

Have a lovely day my friends.

OXOX,

Kim

Let’s Talk About Udi’s Gluten Free Products! Pt.1

The good people of Udi’s sent me a BIG box of their gluten free products to sample in return for an honest review of them on my blog.

Because it was such a big box I’m going to break it down in a few posts. I’m also including links to their website so you can check out the ingredients of each product and learn more about them  yourself.

In this post I want to talk about BREAKFAST. It is the most important meal of the day you know.

One of my favorite breakfasts to make is something that doesn’t even need to be cooked.

I just layer raspberries, chopped apple, yogurt, walnuts and then I top it with one of Udi’s yummy Granolas.  If you’re like me you’ll mix it  into an unrecognizable mess and then eat up. Totally  yummy!

Both the Blueberry Cashew and the Sweet and Fruity Cranberry are REALLY good but my favorite so far is the Cranberry Granola.

  

Your next breakfast option using another Udi’s gluten free product is the egg bagel. I forgot to get a picture of the bag but the bagel you see is an Udi’s Gluten Free Bagel.

Simply toast your bagel, add a little mayo, cheese and then top it with a kicked up farm fresh egg and voila, breakfast is served.

    Next on the list we have Udi’s Harvest Crunch Muffins and their Cinnamon Rolls. You can pair one of these with some scrambled eggs and you’re good to go. The Harvest Crunch Muffins are REALLY good. Very tasty and moist. Not to mention packed full of good stuff.  

The Udi's Cinnamon Rolls were good too. Though we heated them up in the toaster oven when it called for the microwave. I’m sure if you use a microwave they would be a lot softer.

The last breakfast option I want to show you is French toast using Udi’s Gluten Free Cinnamon Bread.

This was so quick and easy to whip up and everybody loved it.

  Just start with your Udi’s cinnamon bread, dip it in your egg mixture, cook until brown on both sides (I use an electric skillet) add butter and syrup and you are done my friend.

Okay so who found something new from Udi’s today? I know I hadn’t seen some of these things in my grocery store but I’m going to be hunting them down in the future. 

You’ll usually find them in the freezer section as Udi's products are all natural without artificial flavors, colorings, preservatives or other synthetic additives.

Now for the fun part. If you’ve managed to make it this far you deserve a reward. I’m going to give you a chance to sample one of Udi’s products for FREE. That’s right FREE. Yay for free!

I have a coupon that I will mail to the winner so they can pick whatever Udi’s product they would like to try.

To enter you can do one or all of the following. Just be sure to leave a separate comment for each entry.

1. Leave a comment telling me your favorite Udi’s product. If you haven’t tried one yet pick one that looked good to you from the post today.

2. Like Udi’s on FB.

3. Follow Udi’s on Twitter.

4. Comment on any post after this one where I talk about Udi’s products. Psssst. There will probably be another one tomorrow.

That’s it. Giveaway open to everyone. I’ll pick a winner this Friday by noontime EST.

Have a lovely day my friends.
OXOX,

Kim

Cranberry-Date Oat Bars: Gluten Free Conversion Recipe

I’m pretty excited about this recipe because it involves cranberries. Real life, in the bag cranberries. I find myself drawn to them (which is weird in and of itself) but then I never really know what to do with them outside of making cranberry sauce.

What’s even more exciting is this recipe comes out of the new Gooseberry Patch cookbook Hometown Christmas that I will be having a giveaway for next month.

And as always my gluten free conversions are in (parenthesis )and in italics beside the original recipe’s ingredients. I try to make things a bit healthier too, so you also get my “healthier” conversions with each recipe. *smile*

Cranberry-Date Oat Bars

Ingredients:

12 oz. pkg. fresh cranberries

8 oz. pkg. chopped dates

1 t. vanilla

2 c. rolled oats, uncooked (Be sure to use gluten free oats if you are worried about cross contamination.)

2 c. all-purpose flour (I used 2 cups of brown rice flour.)

1-1/2 c. brown sugar, packed (I used coconut sugar. I actually cut the sugar in half and we still thought it was great. But we don’t like things overly sweet either.)

1/2 t. baking soda

1/4 t. salt

1 c. butter, melted (I used coconut oil. If you choose to use coconut oil you’ll be better off storing them in the fridge. Which is no problem as they still taste really good cold.)

Place cranberries and dates in a saucepan over low heat; do not add any water. Cover and cook, stirring frequently, until cranberries pop and mixture is pasty, 10 to 20 minutes. Remove from heat; stir in vanilla and set aside. In a bowl, mix together remaining ingredients except butter; stir in butter until well blended. Pat half of oat mixture into the bottom of a lightly greased 13”x 9” baking pan. Bake at 350 degrees for 8 minutes; do not overbake. Spread cranberry mixture carefully over baked layer. Sprinkle remaining oat mixture on top; pat gently. Bake an additional 20 to 22 minutes. Cool in pan on a wire rack. Drizzle with Orange Glaze; cute into bars. Makes 2 dozen.

Orange Glaze

2 c. powdered sugar

1/2 t. vanilla

2 to 3 T orange juice

Mix together all ingredients, adding orange juice to a drizzling consistency.

(I opted to make my own less sugary drizzle using a 1/4 of an 8oz. bar of softened cream cheese, 1 T. of maple syrup and orange juice to adjust taste and consistency. Everyone loved this version as well. It’s up to you.)

 

These got 6 out of 6 thumbs up. The beautiful red color in the middle makes it a festive treat for Christmas. 

It’s on page 138 in the cookbook below.

This recipe is part of a series that I started with permission from Gooseberry Patch. Click on the logo below to find more recipes.

I have also started a Gluten Free Conversion Pinterest board for these recipes as well, if you are interested.

Feel free to use the Printer Friendly option below the post to print it out in .PDF format.

Have a lovely day my friends.

OXOX,

Kim

*By law I must tell you that the links to Amazon are affiliate links and I get a small kickback if you happen to order through them. *smile*

Slow-Cooker Apple Pie GF Conversion

First of all if you are envisioning a perfectly formed apple pie with a flaky top and bottom crust to come out of your crockpot, then you’re dreams will be completely shattered if you try this and you should go no further. BUT if you want a dessert that’s seriously scrumptious and appley and yummy, then please proceed.

Okay the picture really doesn’t do it justice, but to my defense I was being stalked by almost all my family members while trying to take a decent photo. Don’t let my poor photography skills scare ya out of making it.

One thing I love about this dessert is that it’s good hot, right out of the crockpot, and cold, eaten the next day for breakfast. *smile* Not to mention it’s pretty easy to whip up.

I admit I did something I don’t usually do. I took a short cut and bought this.

But I’ll tell you why I bought it. The recipe called for regular biscuit baking mix so I thought that this would just make this dessert that much easier to whip up. Not something I’d use all the time but it worked well for this recipe. Now that confession time is over, I’ll get to the recipe.

(As with the rest of the recipes I will put my gluten free and healthier conversions in parenthesis’ and italics.)

Slow-Cooker Apple Pie

8 c. apples, peeled, cored and sliced (I used organic gala apples and it was yummy)

1-1/4 t. cinnamon

1/4 t. nutmeg

2 eggs, beaten

3/4 c. milk

2 t. vanilla extract

3/4 c. sugar (coconut sugar worked great here)

5 T. butter, softened and divided

1-1/2 c. biscuit baking mix, divided (I used the mix above in the picture.)

1/3 c. brown sugar, packed (I also used coconut sugar here with great results)

Garnish: Whipped cream or vanilla ice cream (I opted for whipped cream)

In a large bowl, toss together apples, cinnamon and nutmeg; transfer to a greased slow cooker. In a bowl, blend eggs, milk, vanilla, sugar, 2 tablespoons butter and 3/4 cup baking mix. Spoon batter over apples. In a small bowl, combine brown sugar and remaining baking mix; cut in remaining butter until mixture resembles coarse crumbs. Spoon brown sugar mixture over batter. Do not stir. Cover and cook on low setting for 6 to 7 hours. Serve warm, spooned into individual bowls and top with whipped cream or ice cream. Serves 8 to 10

My whole family loved this. It tasted really good and I’m even thinking about serving it for Thanksgiving.

This particular recipe comes out of the book Slow Cooking All Year Round. I love this cookbook and it’s one of my favorites from Gooseberry Patch.

This recipe and more are part of a series that Gooseberry Patch has so generously give me permission to do. Click the button below to explore more recipes.

Have a lovely day my friends.

OXOX,

Kim

*The links are affiliate links and I receive a small kickback if you purchase through them. *smile*

Autumn Pumpkin Bars- Gluten Free Conversion

Okay you all spoke and I listened. Between the votes on my FB page and comments on my blog, the Autumn Pumpkin Bars won the vote.

My family loved these and thought they tasted just like pumpkin pie.

And as always my gluten free conversions are in parenthesis and in italics beside the original recipe’s ingredients. I try to make things a bit healthier too, so you also get my “healthier” conversions with each recipe. *smile*

Autumn Pumpkin Bars

2 c. canned pumpkin (I used 1-15oz. can of organic pumpkin)

1 c. oil or applesauce (I used 1/2 cup of coconut oil and 1/2 cup of applesauce)

4 eggs, beaten

1 t. vanilla extract

2 c. sugar (This seemed like a lot so I reduced it to one cup of coconut sugar. My preference.)

2 c. all purpose flour (I used 1 1/2 c. brown rice flour and 1/2 c. arrowroot starch.)

1 t. baking soda

1 t. salt

2 t. cinnamon

1 t. ground ginger

1/2 t. ground cloves

In a large bowl, whisk together pumpkin, oil or applesauce, eggs and vanilla; set aside. In a separate bowl, combine remaining ingredients; mix well and stir into pumpkin mixture. Spread in an ungreased 13”x9” baking pan. Bake at 350 degrees for 20-25 minutes. Cool; cut into bars. Makes 3 dozen.

(I checked the bars after 25 minutes and found they were still soft in the middle so I proceeded to bake in 5 minute increments. If need be do the same until middle is cooked through. I also didn’t get 3 dozen from these. I guess my serving size is a bit larger than theirs. *wink*)

This recipe and many more can be found in the Gooseberry Patch cookbook “The Harvest Table”.

 

This recipe is part of a series that I started with permission from Gooseberry Patch. Click on the logo below to find more recipes.

I have also started a Gluten Free Conversion Pinterest board for these recipes as well, if you are interested.

Have a lovely day my friends.

OXOX,

Kim

*By law I must tell you that the links to Amazon are affiliate links and I get a small kickback if you happen to order through them. *smile*

Gluten Free Banana Nut Muffins

These are so yummy, you’ll buy extra bananas just to make them.

Gluten Free Banana Nut Muffins

1 cup of coconut sugar or sugar of choice

1/2 cup of coconut oil

2 large eggs

3-4 bananas, mashed

1/2 cup almond or coconut milk

1 tsp. vanilla

2 cups brown rice flour

1/2 cup arrowroot powder

1 tsp. baking soda

1 tsp. salt

1 cup chopped walnuts

Directions:

Heat oven to 400 degrees. Grease your muffin pans and set aside.

Mix sugar and oil together in a large bowl. Stir in eggs until well blended. Add bananas, milk and vanilla. Beat until smooth. Stir in flours, baking soda and salt just until moistened. Stir in the nuts. Scoop into muffin pans.

Bake for about 15-20 minutes. Cool in pans for 5 minutes. Remove and let them finish cooling on a wire rack.

Enjoy them warm with a little bit of real butter on top. YUMMO!!

Makes 12 muffins.

 

Oatmeal-Cherry Cookies! Gluten Free Conversion

This oatmeal cookie recipe is SO good. Well at least my conversion recipe is. LOL! I’m kidding I’m sure the original is good as well. You make which ever one you want and I’m sure you’ll be a happy camper.

Just remember that my conversions to the original recipe are in parenthesis and in italics.

OATMEAL-CHERRY COOKIES

Ingredients:

1 c. butter, softened (I used 1/2 c. coconut oil, melted and 1/2 cup softened butter)

1 c. brown sugar, packed (I used 1 c. Coconut Sugar )

1/2 c. sugar ( I omitted and it tasted just fine)

2 eggs, beaten

1 t. vanilla extract

1-1/2 c. all-purpose flour (I used a cup and a half of oat flour. Just grind your oats up either in a food processor or a coffee grinder. Make sure to use GF oats if you have serious reactions to gluten.)

1 t. baking soda

1 t. cinnamon

Optional: 1/2t. salt

3 c. long-cooking oats, uncooked

1 c. sweetened dried cherries (I used Eden Organic Dried Cranberries .)

Directions:

In a large bowl, blend together butter and sugars. Add eggs and vanilla; beat well and set aside. In a separate bowl, combine flour (oat flour), baking soda, cinnamon and salt, if using. Mix well and add to butter mixture. Stir in oats and cherries. Drop by rounded tablespoonfuls onto ungreased baking sheets, 2 inches apart. Bake at 350 degrees for 10-12 minutes, until golden. Cool for one minute on baking sheets; remove to a wire rack and cool completely. Makes 4 dozen (I didn’t quite get that many.)

You can find this yummy recipe and so many more in the Gooseberry Patch Cookbook, The Harvest Table.

 And as always, feel free to use the handy “printer friendly button” below the post or you can to save for later.

Also, if you have some of their books already and have a recipe you would like to see converted please don’t hesitate to ask. Here is a link with the books that I have on hand.

AND just so you know, Gooseberry Patch has given me permission to do this conversion thing for you, because they rock. *smile*

OXOX,

Kim

*This post does contain affiliate links. It helps pay for this ol’ blog. *smile*

Whole-Wheat Soda Bread- Gluten Free Conversion

 

This recipe comes out of the Gooseberry Patch cookbook Fresh from the Farmstand .

One of the biggest requests when it comes to gluten free, is bread. So when I found this Whole-Wheat Soda Bread recipe, I thought I’d give it a shot. I’ve never made this the regular way before so I have nothing to compare it to but my whole family liked the conversion recipe. I also try to make the conversions easy. I don’t like using unnecessary ingredients if I don’t have to.

Please see my notes at the bottom of the recipe for additional instructions and as always my adjustments will be along side the original recipe in parenthesis and italics.

Whole-Wheat Soda Bread

Serves:4 (I say more like 6-8)

Ingredients:

1 c. all-purpose flour (1 cup of oat flour using GF oatmeal if you want it guaranteed GF, I just ground it up in my coffee grinder)

1 t. baking powder

1 t. baking soda

1/2 t. salt

2 T. sugar (I used Coconut Sugar )

2 c. whole-wheat flour (I used brown rice flour )

1-1/2 c. buttermilk

1 T. butter, melted

Directions:

In a large bowl, combine all-purpose flour, baking powder, baking soda, salt and sugar. Add whole-wheat flour; mix well. Add buttermilk; stir only until moistened. Turn dough onto a floured surface. Knead gently for about 2 minutes, until ingredients are well mixed and dough is smooth. Form dough into a ball; place on a lightly greased baking sheet. pat into an 8-inch circle. With a floured knife, mark dough into 4 wedges by cutting halfway through to the bottom. Bake at 375 degrees for 40 minutes, or until loaf sounds hollow when tapped. Brush with butter; cool on a wire rack.

*My notes:  As with anything gluten free, the dough is going to be sticky VERY sticky so make sure you have plenty of flour on your surface before dumping it onto the counter. Then have plenty of brown rice flour to handle it and make it so it can be formed into an 8 inch circle. I probably used another 1/2 cup to a cup of brown rice flour to accomplish this. Here is a picture of how it looked before going into the oven.*

At this point I was able to shape it and place it on a baking stone that I oiled a smidge.

Here is what it looked like coming out of the oven and brushed with butter.

This went very well with the soup I had made and it has a scone kind of feel to it. Because it has no yeast or eggs it is kind of dense but still very tasty. My husband said it was “hearty”.

If you have any questions please don’t hesitate to ask. You can find the book that this recipe is in below.

And as always, feel free to use the handy “printer friendly button” below the post or you can  button to save for later.

Also, if you have some of their books already and have a recipe you would like to see converted please don’t hesitate to ask. Here is a link with the books that I have on hand.

AND just so you know, Gooseberry Patch has given me permission to do this conversion thing for you, because they rock. *smile*

OXOX,

Kim

*This post does include affiliate links that help support my blog. Thank you*