Categotry Archives: Breakfast


Gluten Free Banana Bread


imageWe went to visit friends a while back and she was in the middle of making banana bread.  Now, I don’t like bananas at all.  I haven’t eaten bananas since I was pregnant with my oldest – he’ll be 20 soon!  But I thought that banana bread smelled so good, it didn’t smell like bananas at all.  This was a gluten recipe so I didn’t eat any.  But, my daughter at some and she said it was fabulous.  My friend said it was from the Pioneer Woman’s recipe.  So I immediately looked it up and converted the recipe to GF.  She had baked hers in a large bundt pan.  I didn’t have a large bundt pan, but I have this mini bundt pan, so I used it and I halved the recipe below.  I think you can use whatever pans you have, if you don’t have a large bundt pan.


Preheat oven to 350°
Grease and flour baking pans

2 sticks butter, softened
1 cup sugar + 2 Tablespoons
1/2 cup brown sugar
4 eggs
1 1/2 cups mashed ripe bananas

4 cups + 2 Tablespoons GF white flour
2 teaspoons xanthan gum
1 teaspoon baking soda
3 teaspoons baking powder
1 1/2 cup sour cream
3 dashes ground cinnamon


Cream butter and sugar.  Add eggs, one at a time.  Mix well after each.  Add mashed banana, beat well.

Combine dry ingredients mix in alternately with sour cream.

Pour into pan and bake.  If you’re using the large pan about 70 minutes.  I used the mini and did it for 30 minutes and then checked for doneness.

Invert on a cooling rack and allow to cool slightly.


Gluten Free Apple Sausage Cheddar Monkey Bread


imageI have never made monkey bread before but my friend Nancy used to make it.  This is not sweet and I’m not sure why they even called it monkey bread it wasn’t really anything like what my friend used to make, but that’s what the recipe I converted from called it.  I think I’d tend to call it a biscuit bake. Everyone liked it except me… I only thought it was ok.  But, I will make it again, it was pretty easy and a real crowd pleaser. I would change what I did a little…I made it in an small baking dish (approximately 8 X 11, totally a guess, but I know it was small than a 9X13).  Next time I think I will spread it onto a jelly roll pan/edged cookie sheet, I thought it was a little too biscuity/doughy and thick.  It might not be enough to “fill” the baking sheet but I think I’ll try it.


1 recipe of your favorite biscuit dough cut into 1 inch pieces (I used Angel Biscuits from my Thanksgiving eBook)
8 oz crumbled breakfast sausage
2 apples, peeled and diced
1 1/2 cups shredded cheddar cheese

Preheat oven to 425 degrees.
Grease baking dish.

In a medium skillet cook the sausage about halfway through, add the apples and continue cooking until the sausage is cooked through.  Toss the sausage mixture with the biscuit pieces.  Spread into baking sheet.  Sprinkle cheese on top.  Bake for 15-25 minutes depending on the size of your baking dish.  When I used the 8X11 I baked 20 minutes and then I checked it and baked 5 more minutes.image























Gluten Free Blueberry Biscuits


Gluten Free Blueberry Biscuits
before baking

Have you always been gluten free, or was there a time when you ate gluten? Well, before (since January 2010) I was GF I did eat gluten because I didn’t know that is what was causing all my stomach issues.  Anyway, I digress…. Have you ever had a Bojangles Blueberry Biscuit?  Well, my husband and I were discussing those as well as the cinnamon biscuits they make and that totally inspired me to make some.  I didn’t add the icing to them but that would totally have made them even better than they were and next time I will do it.  This is also a great recipe to get your kids cooking with you.  They can cut biscuits, place on baking sheet, drizzle glaze.  Build memories that will last a lifetime.

1 recipe of your favorite biscuits  ( I used the Angel Biscuits from my
Thanksgiving eBook.)
1 cup blueberries (I used frozen, straight from freezer)
3 Tablespoons softened butter
1/4 cup brown sugar

Make your biscuit dough according to your recipe.
Roll out to between a 1/4 and 1/2 inch thick and about 9 X 13 in size.
Spread 1 Tablespoon of the softened butter over the dough, sprinkle a 1/3 of the brown sugar over that and then a 1/3 of the blueberries.  Fold the dough over the toppings in thirds.  (I wish I’d taken a picture of this.) Then roll out again, it will be more difficult now, work quickly or the blueberries will start to thaw, and repeat the steps.  Cut the biscuits in desired sizes.

Place on parchment lined sheets.  Bake according to your biscuits directions.



Let cool slightly.  While they cool you can whip up the glaze real quick.

Simple powdered sugar glaze:

3/4 cup powdered sugar
2-3 Tablespoons milk or water
1 teaspoon vanilla

In a bowl put the powdered sugar, 1 Tablespoon of the liquid and the vanilla.  Stir together until smooth add more liquid as needed.  Just do it sparingly because sometimes glazes seem like they need more liquid but keep stirring and be sure it does or then you run into the whole add more powdered sugar – more liquid saga.


Gluten Free Jam and Cheese Danish


IMG_0405I converted this recipe from Living magazine.  It looked so delicious when I saw it and I knew that I had to convert it.  I fancied it down a bit from their version.  It was a big hit with everyone who ate it.  The dough seems really versatile, too.  It was very soft and pliable.  I think you could form this into individual danishes instead of a 9X13 pan.  This is definitely a make again.  You could switch up the jelly to whatever flavor of jam you’d like.  I used raspberry jam this time.

This is a bit of a lengthy process, you have to let the dough rise for an hour before you press into pan and, typically, you’d let it rise again.  Plus the cooling time which I suggest you do at least for a bit so the jelly has time to set up a bit.  I did a second rise because the dough was cold, but since this is gluten free and you don’t need to activate the gluten,  if I made it on the morning of I would only do one rise.  I made mine the night before.  It did make the dough harder to form though.  I was trying to make the morning process a little less lengthy.



3/4 cup whole milk
1/4 cup sucanat OR sugar
1 stick butter, chunked
1 teaspoon sea salt

2 1/4 teaspoons yeast
2 large eggs (plus 1 more egg with divided use later)
1/2 teaspoon vanilla

3 1/2 cups GF White Flour
2 teaspoons xanthan gum



6 oz cream cheese, softened
3 Tablespoons sugar
1 Tablespoon cornstarch
1 egg yolk (save egg white for an egg wash for dough)
1 teaspoon lemon zest
2 teaspoons lemon juice
1/4 teaspoon sea salt
3/4 cup jam (I used raspberry)


1/4 cup fine cornmeal
1 Tablespoon cornstarch
2 Tablespoons brown sugar
pinch of salt
1/4 teaspoon ground cinnamon
2 Tablespoons cold butter, chunked


1/4 cup powdered sugar
1-1 1/2 teaspoons lemon juice


Dough:  Heat milk, sucanat/sugar, butter and salt over medium heat, stir til butter melts and sugar dissolves.  Transfer to mixer bowl and cool to 110 degrees. Once cool whisk in yeast, then add eggs and vanilla.  Add flour til sticky dough forms.  Add more til smooth but still slightly sticky.  Form into ball and place in a greased/buttered bowl.  Cover and let rise 1 hour OR 12 hours in fridge.

Grease/butter 9/x13 baking dish.  After dough has risen, press into baking dish with dough about 1/2 inch up the sides. (Cover and let rise 30-45 minutes if cold from fridge.  If not you can skip this step.)

Topping:  Combine all ingredients EXCEPT butter, stir to combine then cut the butter into dry ingredients.  Chill in fridge until ready to put on danish.

Filling: Cream the cream cheese and sugar.  Add cornstarch, lemon zest, lemon juice, salt and egg yolk.  Once dough has risen spread the cream cheese filling over the dough.  Then spread lightly the jam over the cream cheese filling.  Brush dough edges with egg white Sprinkle topping evenly over the filling.

Bake about 25 minutes.  The jelly will still be a little soupy.  Let cool about an hour.  I cheated and cut it pretty much right away.  But, the jelly was a little runny, we had waited so long and were all so anxious to eat!!  If you put the glaze on while it’s hot it will mostly melt into danish.  If you wait til it cools it will set up white and pretty after you drizzle it over it.

Glaze: Mix powdered sugar and lemon juice together until smooth.  Drizzle over cooled danish.

I only put the glaze on part of it because it was still hot.

Ultimate Breakfast Cookies – Gluten Free Dairy Free Egg Free


I’m sure you thought I’d dropped off the face of the Earth, but no….just a had a hard year and couldn’t keep all the plates spinning.

I was perusing Pinterest looking for a quick breakfast idea.These were pretty simple to throw together and I only used one bowl.  Plus, who doesn’t love to eat cookies for breakfast.  I have another recipe for breakfast cookies that we all love but they are more involved. I definitely recommend trying both!



Preheat oven to 350 degrees

1 cup applesauce (I used cinnamon flavored)
1/4 cup coconut flour
1/2 cup GF white flour
1/2 cup nut butter (I used homemade sunbutter)
1/2 cup chopped nuts or seeds (I used pepitas)
3/4 cup shredded coconut
1/2 cup dried fruit (I used craisins)
2 teaspoons baking powder
1 Tablespoon ground cinnamon (I used 1 1/2 teaspoons since I’d used the cinnamon applesauce)
pinch of salt

Combine all the ingredients, mix well.  I just used a spatula.

Make balls.  I used a scoop.  Flatten to desired thickness, they will not spread or flatten as they cook.  You can make them the size you’d like.

Bake 12-15 minutes.  You might need to adjust based on size.


This made about 22 – 2 inch cookies.

I forgot to do it, but I was thinking about adding chocolate chips, so that’d be a good addition.


Gluten Free Baked Maple Doughnuts



Cinnamon Sugar Doughnuts

I have been wanting doughnut pans for the longest time.  I finally got these pans (affliate link) and I began scouring Pinterest for baked doughnut recipes.  I found a few to try and this is one of them.  I actually used this doughnut base to do doughnuts four ways.  This dough was kind of spongy and airy.  Almost reminiscent of a yeast doughnut, less like a cake doughnut.  I kept most of the toppings dairy free or have included DF option.


This recipe makes approximately 24 mini doughnuts.
Preheat oven to 400 degrees
Grease the doughnut pans

1 1/4 cup GF White Flour
1/2 teaspoon xanthan gum
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
pinch of salt

2 eggs, lightly beaten
6 oz vanilla yogurt (I used dairy free coconut yogurt)
1 Tablespoon oil (I used light olive oil)
2 teaspoons lemon juice
3 Tablespoons maple syrup

In a large bowl whisk the dry ingredients together, then make a well in the center.

In a separate bowl combine eggs, yogurt, oil, lemon juice and maple syrup.  Whisk well to combine and pour into well in dry ingredients.  Mix into dry ingredients until combined well.  The batter will be thick and airy.

I used a pastry bag to pipe the dough into the doughnut pans.  If you don’t have one you can use a ziplock baggie.  You want to fill the pans about half way, the rise up quite a bit.

Bake the doughnuts 5-8 minutes.  Cool in pans 3 minutes and then turn out onto a wire rack.Baked Maple Doughnuts

These are the four ways I made them:

Glazed:  Whisk 1/2 cup powdered sugar and 1 Tablespoon Apple cider till smooth.  Dip the warm doughnuts in the glaze and put on wire rack to set up.  If you don’t like apple cider you could use milk or DF alternative and 1/2 teaspoon vanilla.



Cinnamon Sugar:  melt 1 Tablespoon butter (I used DF butter)  In a separate bowl put 1/4 cup sugar and 1 Tablespoon ground cinnamon, whisk together.  Dip doughnut in butter on both sides and then dip in cinnamon sugar mixture.



Mounds Bar:
Coconut filling:  1 cup shredded coconut (I used unsweetened), 1/4 teaspoon salt, 2 Tablespoons maple syrup, 1 Tablespoon melted butter or coconut oil (I used coconut oil), 1/2 teaspoon vanilla
Process all the ingredients in the food processor til well combined and desired consistency.  I like mine to be pretty fine.  Form into 12 little patties and place on top of cooled doughnuts, then top with chocolate

Chocolate Coating: Melt together 1 cup chocolate chips 1 Tablespoon non-hydrogenated shortening, stir until smooth.  I did some with DF chips and some with regular dark chocolate chips.  Dip the bottom of the doughnut in the chocolate, then take a fork and gently slide under the doughnut and spoon chocolate over the top until the whole doughnut is covered, set on a wire rack to set up.  If you’re in a hurry, you can put in fridge.


dipping mounds bar dougnuts


Mounds Bar doughnuts

Chocolate dipped:  Melt together 1 cup chocolate chips 1 Tablespoon non-hydrogenated shortening, stir until smooth.  I did some with DF chips and some with regular dark chocolate chips.  Dip the bottom of the doughnut in the chocolate, then take a fork and gently slide under the doughnut and spoon chocolate over the top until the whole doughnut is covered, set on a wire rack to set up.  If you’re in a hurry, you can put in fridge.


Gluten Free Maple Pumpkin Muffins


I know you probably thought pumpkin recipe season was over, but let’s face it, pumpkin is yummy all year round.  I whipped up a quick batch of these for breakfast on Saturday morning.  It’s also a great way to help warm up the house in this cold weather!

These muffins are grain free and dairy free.



Preheat oven to 400°
Grease muffin pans

Approximately 48 mini muffins

1/2 cup coconut flour
1/4 cup ground flax
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice

2 eggs, beaten
1/4 cup maple syrup
1/4 cup oil (light olive, coconut or your favorite)
1/2 teaspoon vanilla extract
1/2 small can of pumpkin (sorry, I didn’t measure)
1/2 cup water (or more if needed)

1/2-1 cup chocolate chips (I used Enjoy Life mini)

In a medium sized bowl combine dry ingredients.  Whisk to combine.  Set aside.

In a small bowl combine eggs, syrup, oil, vanilla, pumpkin.  Mix well and add to dry ingredients.

Stir to combine, add water and check consistency.  You want it to be thicker than cake batter, but not as thick as cookie dough.

Use a scoop or spoon to fill tins, fill each about 2/3 full.  If you use the scoop it’s one level scoop.

Bake 8-10 minutes.  When you touch the top and it springs back you’ll know they are done.



Gluten Free Instant Oatmeal Packs




I used the recipe here for making this.  I usually soak my oats the night before I make oatmeal, but needed to send a quick breakfast for my son and this was perfect.  It took less than 15 minutes to put this together.


5 cups GF rolled oats (divided use)

1 cup brown sugar OR sucanat

1 teaspoon salt

1 teaspoon ground cinnamon (optional)


Put 1 1/2 cups oats in magic bullet/blender/food processor, pulse until ground  up a bit not to powder though.  In a large bowl combine the whole oats and the pulsed oats with sugar, salt and cinnamon. Mix well.  Divide this up into baggies – 1/2 cup mixture in each.

To make the instant oatmeal.  Put “packet” into a bowl and pour 3/4 cup boiling water over it.  Stir.  Cover and let sit 5 minutes.  Stir and eat!

Optional add ins:

Dried fruit (raisins, craisins, cherries)
Cocoa Powder

Shredded coconut
Mashed banana
Fresh or frozen berries



Purchase “101 Gluten Free Recipes” cookbook here.
Thanksgiving Gluten Free eBook



Gluten Free Sausage McGriddler


I have not had anything from McDonald’s in over 4 years.  But, if I were going to have something, which I’m not.  This is one of the things I would get.  I loved these, back in the day – the days before gluten free and  before making healthier food choices.  But, I digress…..I was thinking about breakfast, faster easier, yet still super yummy breakfasts and I thought I can totally recreate this.  These are super delicious, while not an actual recreation, I didn’t make maple syrup bits to put in the pancakes, I just used the syrup.

                                                      McGriddler Shown has the optional egg.

I made a batch of protein pancakes in my cookbook.  I’m sure you could use your favorite recipe.  I made them a bit on the thick side.

I made homemade cooked sausage patties to match the size of the rings.

English Muffin Rings

Optional fried egg.  I prefer mine with no egg.

Maple syrup for drizzling pancake muffins while cooking.

Make the pancake batter.  Heat griddle.  Place rings on there, as many as fit, spray the rings with cooking spray.  Ladle batter into rings, about 2/3 full, drizzle each with a bit of maple syrup.  Cook like you would pancakes, once they are set up and ready to turn pull the rings off.  If they start to stick a bit run a knife carefully around the ring to release them.  These are going to be thicker than pancakes. 

If you want yours with egg you can fry eggs for them.

Put them together:  pancake, sausage, optional egg, pancake. 

Now we ate these right away, but I bet you could make them ahead and freeze them. 

More great menu ideas here and here!
Get my cookbook here!
Thanksgiving eBook – great for any holiday really


Gluten Free Resurrection Rolls


I had been looking for ideas on how to share Jesus and the Resurrection Story with the kids in a way that will give them a visual as well, and more importantly, the Scripture.  I saw this idea on Pinterest but since we are GF we can’t buy biscuits in a can.  So, I decided to see if it would work with homemade GF biscuits.  Since I have never made them before I have no comparison with how the turn out with canned biscuits but the first batch turned out great, the second batch I think needed a bit more cooking time, because the marshmallow oozed out but was still kind of inside when I broke it open.  But, all in all I was super pleased with results. 

1 batch of homemade biscuits
large marshmallows (to match number of biscuits)
melted butter (I used 2 Tablespoons and made 12 biscuits and had a little butter left over)
Cinnamon and sugar mixture – I made too much – but I would do equal parts because I wanted the cinnamon to be thick inside when the marshmallow melts.

I made the biscuit dough and cut out the biscuit and flattened it down so I could wrap it around the marshmallow dipped first in the butter and then the spice.  Make sure that you flour the rolling area well so it doesn’t stick when you flatten it.  I’ve included a picture collage so you can kind of see the process.

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