Pumpkin chocolate chip muffins

2 tsp baking powder mixed with 3 tbsp water
1-1/4 cup white rice flour
1 1/4  cup sugar
1 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp sea salt
1/3 cup light oil; grapeseed or sunflower
1 cup pumpkin puree
½ tsp baking soda
1/2 tsp vanilla extract
1/2 cup chocolate chips

Preheat the oven to 350 degrees. Grease a muffin pan or line with paper.

In a large bowl, mix together pumpkin puree, oil, baking powder and water mixture and sugar until well-blended.

In another bowl with together the flour baking powder pumpkin pie spice baking soda and salt add to the pumpkin mixture and whisk together until combined.
Fold in the chocolate chips.

Spoon batter into muffin tins about 2/3 full and sprinkle with some chips on top.
Bake for 25 to 30 minutes at 350° until toothpick comes out clean.
Cool for 5 minutes then transfer muffins to a rack.

Gluten free Asiago Bagels

1 cup warm water

1 1/2 tsp dry active yeast

1 tsp sugar

2 tbsp oil light flavor

2 tbsp apple cider vinegar


2/3 cup superfine brown rice flour

2/3 cup asiago fine grated

2/3 cup white rice flour

1/3 cup tapioca starch

1/3 cup potato starch

3 Tbsp ground psyllium

1 tsp guar gum or xanthan

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

Proof the yeast by mixing it into the lukewarm water with the sugar and allow it to froth for 10 minutes.

In a large mixing bowl with together the dry ingredients.

Make a well in the dry ingredients and stir in the yeast and remaining wet ingredients.

Spray your hands with cooking oil and roll out into 6 balls cutting with a bagel cutter.

Line baking sheet with parchment paper and dust with sorghum or cornmeal.

Allow the bagels to sit on the pan and rest for 20 to 30 minutes.

Preheat your oven to 375 degrees.

Before placing the bagel pan in the oven spray the tops with cooking oil, sprinkle with cheese and push into the dough slightly.

Cook the bagel for 20-30 minutes depending on your oven. One side of the bagel will be toasted and the other will be a softer golden consistency. For a more even brown coloring, flip them and rotate the pan halfway through cooking time. If your oven has convection bake switching to convection and cooking an additional 10 minutes will lead to a nice golden top.

Cut all bagels with a serrated knife and allow them to cool on pan. They will be slightly doughy inside after baking. They will toast perfectly in your toaster. Garnish with cream cheese or topping of your choice.

Brazilian chebe rolls

This is such a versatile dough, it can be made into small or large rolls, pizza crust or desserts.

2/3 cup +2 tbsp milk

1 1/2 tbsp unsalted butter

1/2 cup of oil, (I used olive oil)

12 oz (3 cups) weighed Tapioca starch

1/4 tsp baking powder

2 tsp kosher salt

2 lg eggs, room temperature

3 1/2 oz. Pecorino cheese, finely shredded (asiago)

3 1/2 oz. Parmesan cheese, finely shredded

Egg Wash:

1 egg

1 tsp water

1/4 tsp kosher salt

Start with 12 oz. of tapioca. It’s often difficult to get a true cup measurement because tapioca is so lightweight it’s hard to get a true cup measurement for it.

Put tapioca starch, baking powder, and kosher salt in a mixer bowl. Mix together until incorporated.

Heat on stovetop 2/3+ 2 tbsp milk in pot with butter and oil. Bring to boil and pour directly into mixer bowl while very hot. The steam will help create a glutinous texture to the bread. Continue mixing with a beater attachment until it begins to look like frosting. Incorporate eggs one at a time until well mixed in. Add in cheese one the mixture looks like frosting. At this point, you will have an extremely sticky gooey dough that needs to be chilled and allowed to rest for approximately 2 hours.

Preheat the oven to 450° then drop down to 375° once you are ready to put the rolls in the oven.

Line a pan with parchment paper and use two baking sheets stacked on top of each other. This will prevent the bottoms from burning and provide an even heat throughout the cooking process.

Divide the dough into donut size or 8 rolls. Wetting hands with water wwhile rolling will help with the stickiness of this dough.

Roll them like meatballs and place on the parchment paper on top of your double stacked pans.

Use the egg wash on top of the rolls before putting into the oven.

Drop temperature down to 375° and put in oven for 20 minutes. Spin the pan around and cook for 20 more minutes. 40 minutes total.

Cool for 5 minutes before eating.

Makes some wonderfully light rolls.

Gluten-free Cinnamon Raisin bread in bread machine (can be dairy SF and egg free as well)

My mom mentioned that she loves raisin bread. With her being gluten free, potato and dairy free it becomes difficult to find good raisin bread and even more difficult to make bread that doesn’t fall apart and holds its structure. She also is intolerant of flaxseed, so I had to come up with several variations and substitutes that could be used in this bread without destroying the structure of the bread.

Dry ingredients:

2 cups bread flour (I use my English muffin flour)

3/4 cup ATK flour

1/4 cup rice flour

1/4 cup flax seed meal (buckwheat, Millet, sorghum or brown rice flour can be substituted)

1/4 cup dry milk powder, dairy or non dairy (Vance’s Dairfree, or other dry powder product or almond meal)

1/2 tsp baking soda

2 tsp baking powder

1 tsp sea salt

2 tbsp cinnamon

2 tbsp sugar

1 tbsp yeast, hold off adding to dry mixture, this will be added to the wet fizzy ingredients last

Wet ingredients:

2 LG eggs room temperature, beaten (or egg substitute)

2 Tbsp honey, coconut nectar or agave

1 1/4 room temperature sparkling water, club soda, ginger ale, gluten free beer or whole milk (not skim) (I used a berry Hi-ball energy drink)

1/4 cup EVOO

1 tsp apple cider vinegar

1 tsp vanilla bean paste or vanilla extract (I used both increasing to 2 tsp)

1/3 – 1/2 cup of Raisins (to personal taste)

For cinnamon stripe in the middle of the bread and topping:

2 to 1 ratio of sugar to cinnamon

You can make a large batch of cinnamon sugar to shake on the bread.

2 tbsp sugar (or other dry sugar substitute)

1 tbsp cinnamon

The key to getting a good rise on the gluten free breads is that all ingredients are room temperature.

Whisk together dry ingredients in a bowl, not including yeast.

In a stand mixer put honey and “fizzy” soda, apple cider vinegar, EVOO, beaten eggs, and vanilla with the paddle attachment. Add yeast to liquid mixture and incorporate. Pour in the dry flour ingredients and mix together until all incorporated then add raisins. It will be very thick.

Spray your bread pan lightly with cooking oil. If your bread machine does not have a gluten-free bread setting you need to remove the detachable blade if you have one. Gluten free bread cannot take two knockdowns in a traditional bread maker because it does not have the ability to rise the second time.

Put half of the bread dough into the pan with a rubber spatula.Wet the back of your rubber spatula with tap water and smooth out the top. Now add as much cinnamon sugar as you like being careful not to spill it down the sides of the bread dough. Try to keep it in the middle of the dough otherwise you might end up with it being burnt to the sides of the pan. The more you add the deeper the stripe will be in the middle of the bread. Add the rest of the remaining dough and smooth flat the top with your wet rubber spatula. Be sure to only use a little bit of water on the back just to be able to smooth out the dough. You can round the top or flatten it. Sprinkle with more cinnamon sugar.

Add the bread pan to your machine and set for sweet bread setting. This has a fantastic smell while cooking.

When it’s done wait for it to cool before cutting or it could crumble.

Butter and sprinkle with cinnamon sugar or even maple syrup.


Gluten-free Burrito tortilla

1 cup milk, heated 1 minute in microwave

1 tbsp honey

2 tsp instant yeast

3/4 cup ATK flour

3/4 cup rice flour

3/4 cup brown rice flour

3/4 cup potato starch

2 tsp guar gum

1 1/2 tsp salt

1/4 tsp baking powder

1/4 cup canola oil

2 large eggs beaten room temperature

2 tbsp sour cream

2 tbsp apple cider vinegar

Ghee or butter

Heat the milk in a glass container in the microwave for 1 minute. Stir the milk and add the yeast and honey. Allow it to rise while you mix together the other ingredients.

Mixed together and whisk well in a separate bowl the flour, starch , guar gum, salt and baking powder.

In a mixing bowl beat the eggs and the oil until incorporated. Add the two tablespoons of sour cream continue mixing and then add the apple cider vinegar. Add the flour mixture and continue to mix until incorporated. Once everything is incorporated stop the mixer and add the milk honey yeast mixture to it by hand so as not to kill the yeast.

Heat the Ghee or butter in a flat cast iron pan. Drop large dollops of the mixture into the skillet. Spray the back of a flat spatula preferably silicone with a cooking oil or spray and use it to flatten the batter while spreading it in the pan. Your result should be a flat tortilla bread.

Fill with taco meat, gyro meat or your favorite sandwich filling. Enjoy!

Gluten free biscuits light and fluffy! Finally!

1/3 cup brown rice flour

1/3 cup white rice flour

1/2 cup tapioca starch

1/2 cup potato starch

1 Tbsp Baking powder (I make my own since most have cornstarch, see my other post for this recipe)

1 1/2 tsp ground flax meal or psyllium

3 tsp sugar

1 tsp kosher salt

1 tsp baking soda

1 tsp guar gum

1/2-1 tsp black pepper, to taste

6 Tbsp. unsalted butter, chilled and cut into cubes

3/4 cup Greek yogurt or sour cream

1 large egg, lightly beaten

2 Tbsp. sunflower oil (or oil of your choice)

2 tsp lime juice or lemon juice

2 tbsp Ricotta cheese

Whisk dry ingredients in a large bowl until mixed thoroughly. Add butter to flour mixture and incorporating until just small pea size pieces remain. In a separate bowl, whisk together the yogurt, egg , lemon or lime juice, then add to the flour mixture until incorporated.

Scrape out onto a piece of wax paper or plastic wrap. Shape into a round disk. Put in freezer for approximately 10 minutes.

Preheat oven to 425 degrees , the middle rack will be used for cooking. Do not preheat pan in oven.

Flatten dough and cut with a biscuit cutter. Makes approximately 6 biscuits depending on size of cutter. If it becomes too sticky, wet hands and apply to dough.

Bake about 12 minutes until golden in color. Rotate the biscuits to give more uniform color. Usually, I convection bake the biscuits for 2 additional minutes, to give crispness and gold color. These definitely have the FLUFF factor.

Remove from oven and let cool in cast iron pan for 5 minutes before eating.

Awesome sandwich bread

This is probably the best gluten free bread I have ever made. 

  • 1 1/2 cup warm milk (110 degrees)
  • 4 Tbsp honey
  • 2 1/2 tsp yeast
  • 3 cups gluten free flour
  • 1 1/2 tsp guar gum (omit if already in flour)
  •  1 Tbsp + 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp Apple cider vinegar
  • 1/4 cup grapeseed oil (or any other light oil)
  • 2 lg eggs +. 1 yolk, lightly beaten, room temperature

Stir together warmed milk, honey and yeast. Set aside and allow it to rise 10-15 minutes.

In your mixer  Bowl whisk together the gluten-free flour mix, guar gum, baking powder and salt. 

In a separate container, mixed together the apple cider vinegar and the oil. Slowly incorporate the  eggs while continuing to whisk. 

Add the egg mixture to the dry ingredients in the mixing bowl. Incorporate the yeast mixture into the mixing bowl. 

Batter is going to be sticky and more like batter than dough. Pour into lightly greased bread pan and set aside to rise in a warm spot 20 to 30 minutes.Smooth down the top with lightly wet fingertips.  Do not allow the bread to rise beyond the edge because it will not hold its form. Metal loaf pans help the bread hold its form. It’s best to separate into 2 pans.

Preheat the oven to 375 degrees and bake 30-40 minutes depending on your oven. Cover with aluminum foil if the top begins to brown too quickly. 

Take out of the oven when inserted knife comes out clean and not doughy. Leave in the pan and allow it to cool completely before slicing or it will crumble. 

Gluten free Copycat cheddar cheese biscuits


1 3/4 cups my recipe gluten-free flour
1 tsp guar gum
1/4 tsp oregano
1/2 tsp baking powder
3/4 tsp baking soda
1/2 cup whole milk
1/2 tsp kosher salt
1 1/2 cup cheddar cheese
1/2 cup heavy whipping cream
2-3 cloves of minced garlic
1/4 cup parsley
4 TBSP butter, very cold
Kosher salt to sprinkle on top

Preheat oven to 425 degrees. In a large bowl mix together flour, guar gum,oregano, kosher salt, baking powder, and baking soda. Add in minced garlic, parsley, cheddar cheese, milk, and the heavy whipping cream. Cut in the butter 1 tsp at a time and mix together. It is helpful if the butter is very cold. Blend well until dough comes together and is very sticky.
Drop onto greased baking sheet,  and cook for 12 minutes until biscuits are not doughy anymore. Switch oven to convection 425 degrees, then cook 3 minutes until browned on top. Can make 14 to 16 biscuits but I usually make 9 larger biscuits. Sprinkle kosher salt on top when done cooking.


Gluten free English muffin bread

5 cups gluten free bread flour (my mix)
4 1/2 tsp yeast
1 tbsp + 1 tsp sugar
2 tsp kosher salt
1 tsp baking soda
3 cups whole milk warmed to 120°
1/4 cup sorgum flour to dust pan, not to be added to bread

Warm the milk to 120°, add the yeast and 1 tsp sugar.  The warm milk  will help to activate the  yeast. Be careful not to get it too hot or you will kill your yeast. Set aside and allow to get foamy 10 to 15 minutes.

Stir together the dry ingredients; flour, sugar, salt, and baking soda. After the yeast is foamy add it to the flour mixture until all blended together. Set aside in a warm place to rise for 30 minutes.

Preheat the oven to 375°.

Grease a loaf pan or flat

After the dough rises, lightly grease a bread pan or a muffin top pan and sprinkle with sorgum flour. This will give the grainy cornmeal texture frequently found on English muffins. Place the dough gently into the loaf pan or muffin top pan being careful not to incorporate the sorgum flour into the bread.


Once the dough is in the pan, do not move it around. Leave the dough in the pan for 30 minutes in a warm place to rise again.

After the dough has sat for 30 minutes bake in the oven for 30 more minutes. Toast in the toaster to obtain the English muffin crust.