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!


Single serve GF Chocolate mug cake

6 tsp ATK or gluten free flour of your choice

2 Tbsp cocoa powder

1/8 tsp kosher salt

2 Tbsp granulated sugar

2 Tbsp butter unsalted melted

3 Tbsp milk

1/4 tsp baking powder

1 Tbsp chocolate chip or butterscotch chips

Grease a mug that is microwave safe. Whisk together dry ingredients, add milk and butter. Drop in chocolate chips and microwave for 1 – 1 1/2 minutes on high.

Top with chocolate chips. Enjoy!

My version of Gluten free Brunswick stew and BBQ sauce


I had to adapt this recipe to one that did not contain corn, soy, wheat, or gluten of any type. This is one of my favorite recipes from my hometown of Savannah Georgia. This is my kind of comfort food. It all starts with the BBQ sauce.



2 sticks of butter to be added at separate times

3 1/2 cups of Simply Heinz

1/2 cup French’s Yellow Mustard

1/2 cups Apple Cider Vinegar

1 Tbsp chopped garlic

1 tsp fine ground pepper (if you like it spicy, add 2)

1 tsp red pepper flakes

2 Tbsp Hickory liquid smoke

4 Tbsp L&P Worcestershire

2 Tbsp Chipotle Tabasco

1 Tbsp lemon or lime juice

1/2 cup dark brown sugar

For the stew:

3 cups of cubed potatoes

1 medium sweet onion chopped finely

14 1/2 chicken broth

2 lbs boiled/cooked chicken of your choice

8 lbs of beef or pork (I prefer pork due to the amount of fat it contributes to the stew)

1 can organic early peas

2 cans of stewed/chopped tomatoes (chop large whole tomatoes and retain liquid to add to pot)

1 16 oz package frozen baby lima beans

1/4 cup liquid smoke

Normally 1 can (14 oz) creamed corn is added but since I am allergic I omit it.

Start with the sauce, melt one stick of butter in a large sauce pan. Add catsup, mustard,and apple cider vinegar. Simmer together in a pot stiring frequently.

Add the garlic, both peppers, liquid smoke, Worcestershire, Tabasco and lime/lemon juice.

Add dark brown sugar and continue to stir until all is incorporated.

In a separate pot cook the chicken or pork until done. it can be boiled, roasted or you can buy already cooked from the grocery store.

In a pot to make the stew add 1 stick of butter, 3 cups of potatoes, onion, chicken broth, shredded chicken meat and pork cubed or shredded. Bring to a boil until potatoes are cooked all the way through and are tender.

Add peas, stewed tomatoes, lima beans, liquid smoke, 2 cups of the BBQ sauce.

Simmer for 45 minutes to an hour.

Serve with toast or as a side to a BBQ sandwich.

Copycat Chick-fil-A Honey Roasted BBQ sauce




1/2 cup light oil (sunflower or safflower)

1/3 cup honey

2 Tbsp Dijon mustard

3-5 tsp bbq sauce (see my BBQ sauce recipe)

1 tsp ketchup (I use Simply Heinz)

1 tsp granulated sugar

1/4 smoked paprika

1/2 tsp Himalayan salt

1/8 tsp ground black pepper

1/8 tsp granulated garlic powder

1/8 tsp granulated onion powder

2 1/2 Tbsp coconut vinegar

1/2 tsp concentrated hickory liquid smoke

1/4 tsp lemon juice

1 egg yolk

1 tsp water

In a saucepan on the top of the stove combine the oil, honey, mustard, ketchup, sugar, paprika, salt, pepper, garlic powder and onion powder. Place over medium heat until it comes to a slight boil continue stirring while adding the vinegar, liquid  smoke and lemon juice. Remove from heat and set aside.

In a separate bowl , whisk the egg yolks and one teaspoon of water until it is thoroughly incorporated.

Begin tempering the egg yolk mixture by whisking it while adding the warm sauce mixture very very slowly, be careful not to cook the egg. Slowly bring the temperature of the egg up to the temperature of the sauce by drizzling in sauce slowly.

As the yolk and the sauce are combined it will create a thick emulsion which will keep the oil from separating from the sauce.

Store the sauce in the fridge in an airtight jar and use as desired.

***No need to worry about the raw egg due to the vinegar content and adding to the warmed sauce.

Gluten free Cardamon pistachio cake

1 cup of sugar

2 tsp grated orange zest

1 1/4 cup toasted/roasted pistachio nuts

1 cup ATK flour

2 tsp baking powder

1 1/2 tsp ground cardamon

1 tsp kosher salt

4 large eggs

1/4 cup orange juice

1/2 cup yogurt preferably Greek

2 tsp vanilla bean paste

1/4 cup olive oil (not butter)


3/4 cup powdered sugar

2 tbsp greek yogurt

In a food processor mixed together the sugar and the orange zest until the sugar is moist and the orange zest as well incorporated releasing the oils throughout, about 2 minutes.

Toast the pistachio nuts in the oven until they are dry and roasted. In the food processor grind them lightly 5 or 6 pulses until they are somewhat chopped up set aside 2 tablespoons for garnish. Then pulse the nuts the rest of the way until they are a fine grain almost powder.

Mix the ground pistachio nuts into the flour, baking powder, cardamon, kosher salt and stir together, set aside.

Incorporate the sugar mixture with the eggs , orange juice , yogurt , vanilla bean paste and olive oil.

Fold in the pistachio nut mixture.

Preheat the oven to 325 degrees and pour into a lightly greased and sugared pan. Cook for 50 minutes, cooling completely then frost and top with the remaining pistachio nuts.

Adapted from ATK recipe

Christmas Cinnamon Almonds

1 Cup Granulated sugar
1 Cup Packed brown sugar
3 Tbsp. Cinnamon
1/8 tsp salt
1 tsp nutmeg
1 Tsp ground ginger
1 tsp ground cloves
2 tsp vanilla bean paste
1 egg white
3 cups Almonds
1/8 Cup water

Mix together in a large bowl sugar, cinnamon, salt, nutmeg, ginger, cloves.
In a separate bowl, whisk egg whites and vanilla bean paste, add almonds and coat thoroughly.
Toss in the sugar mixture and put into greased slow cooker on high for approximately two hours.
Pour in the water, stir and cook on low for another hour. Stir every 15 minutes making sure that they are not sticking to bottom and burning.
Pour out onto parchment paper and separate them before they have cooled.

Creamy Shrimp Chowder



1/2 Cup Chopped Celery

1/3 Cup Diced Onion

2 Tbsp. Butter

1/2 Tsp Salt

8 oz. cream cheese

1 cup whole milk

1 1/2 Cups Cubed potato

1/2 – 1 lb. Peeled and deveined shrimp

1/4 cup sake Or dry white wine

1/2 cup shredded Cheddar cheese

Sauté celery, onion, salt and shrimp in butter in a large pot. After the shrimp are pink and no longer grey pour in milk and add chunks of cream cheese until it all melts and begins to become creamy . Turn heat down to low and allow the chowder to begin simmering , add potato and stir occasionally. Do not allow to boil. Simmer until potato is cooked and tender. Add sake after potato are tender. Stir in thoroughly.

Top with shredded cheddar cheese, Serve and enjoy!

The Best Crispy Spicy Maple Chicken in an Air fryer


3 lbs. of chicken, I prefer thighs with skin on, they tend not to dry out


1 Tbsp. packed Brown Sugar

1 Tbsp. Sea Salt

1 1/2 Tsp garlic powder

1 1/2 Tsp onion powder

1 1/2 Tsp Smoked paprika

1 Tsp Dried Oregano

1/2 Tsp dry yellow mustard

1/2 Tsp Celery salt

1/4 Tsp Cayenne Pepper

I mix this up and keep it stored in a jar to use on a variety of meats.

Maple Glaze

1/4 Cup maple Syrup

1 Tbsp. yellow mustard

1 1/2 Tsp spicy brown mustard

1/2 tsp garlic powder

1/2 tsp smoked paprika

1/4 tsp black pepper

Dust chicken with rub, lifting the skin and smear the rub on all edges and under the skin. Let chicken marinade in rub for 1-24 hours before cooking.

Place chicken in the air fryer skin side down and set to chicken setting which would be 20 minutes at 360 degrees. Flip the chicken at 10 minutes and continue cooking until cycle finishes.

When the cycle finishes, baste the bottom side of the chicken with the maple glaze again with skin side down. Begin the chicken setting on the air fryer and at 10 minutes flip the chicken to skin side up, Baste the chicken with the remaining maple glaze, and finish the remaining 10 minutes of the cycle. This should result in a crispy maple flavored chicken skin.

Gluten free biscuits light and fluffy! Finally!


2 Cups flour blend (I used Mama’s Coconut Blend)

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

1 1/2 tsp ground flax meal

1 tsp sugar

1/2 tsp salt

1/4 tsp baking soda

3 Tbsp. unsalted butter, chilled and cut into cubes

3/4 cup Greek yogurt

1 large egg, lightly beaten

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

2 tsp lime juice or lemon

Whisk flour, baking powder, flax, sugar, salt and baking soda 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 , oil, lemon or lime juice, then add to the flour mixture until incorporated.

Scrape out onto a piece of wax paper and allow to sit 15-30 minutes on the counter at room temperature.

Preheat oven to 450 degrees , the middle rack will be used for cooking.

Liberally grease a cast iron pan with olive oil, almost to the point of pooling on the bottom of the pan. This will help brown the bottom and give a crisp bottom.

Uncover the dough and scoop up the dough using a greased plastic spatula. Drop the dough into rounded drops onto the pan starting with the center. Spray your spatula with cooking spray or olive oil to help shape the biscuits into a more rounded shape.

Bake about 15 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 10-15 minutes before eating.