Monthly Archives: June 2015


Gluten free, Dairy Free Lemon Basil Pasta


Lemon Basil Pasta Sauce 002
I don’t have a picture of the actual sauce but this is the pasta dish that I made with the sauce.

This was a super easy and delicious sauce.  It comes together in just a few minutes.  The only cooking is just for the pasta and/or meat if you want to add it.  I had leftover chicken in the fridge so I added that and I had some zucchini too.


1/2 cup extra virgin olive oil (EVOO)
1/2 cup fresh lemon juice
2-4 cloves of garlic (more or less to taste), minced
3/4 teaspoon salt
pepper to taste
Morton’s Nature Season Salt to taste

1/4 cup chopped fresh basil
zest of two lemons

1 cup of pasta water

Set the basil and lemon zest aside.

Combine the EVOO, lemon juice, garlic, seasonings, set aside.

Cook your pasta, I used fusilli but you can use whatever.  Don’t forget to SAVE 1 cup pasta water.  I ladled it into a pyrex measuring cup before I drained the pasta.

You could saute some meat and/or veggies at this point in your pasta pot, if wanted to. Once your meat and veggies are cooked add the EVOO mixture and pasta to the pot, stir to combine.  Add the basil and lemon zest, stir again.  Then slowly stir in the pasta water, this will make a nice creamy sauce with no dairy!


Weekly Menu Plan – week of 6/21/15



Favorite Find Friday – Coconut Flour


Favorite Find Friday2I don’t know if you use coconut flour much or not in your GF baking.  I don’t use it a ton.  It has a different texture, a bit more dense and heavy.  But, one of my favorite recipes to make with coconut flour is muffins.  Coconut flour is a bit more expensive but the great thing is that a little bit goes a long way.  If it was in the budget I would definitely get the coconut flour at Tropical Traditions, but this has been a good alternative for grain free baking.  Another bonus is that when you cook with coconut flour you don’t have to use any gums.


Coconut Flour

I purchased this at Sam’s Club for less than $10/5#.  It was an incredibly good price, especially since it is organic.

Here are a few recipes you can use your coconut flour with:

Gluten Free No-Bake Coconut Chocolate Thumbprints (DF, EF, GF)
Gluten Free Maple Pumpkin Muffins
Dutch Baby

Happy baking!!



Gluten Free, Dairy Free Hawaiian Sweet Rolls


So I found the basis for this recipe here.  I did change it up a bit though.


GF, DF Sweet Hawaiian Rolls

1/2 cup warm water
1 teaspoon honey
2 1/4 teaspoons instant yeast

3 cup GF White Flour
1/2 cup sugar
1 Tablespoon xanthan gum
1 teaspoon salt
3 Tablespoons light olive oil
3 eggs
1/2 cup warm DF unsweetened coconut milk (you can use regular milk or other DF milk of choice)

Bring ingredients to room temperature.

You will need a big bowl to store the dough in fridge with a lid or you can cover with wrap.  I use a bucket that I got when I ordered coconut flakes, I think it’s 2# bucket with a lid.  I didn’t seal it down just set it on there.

Mix water, honey and yeast together, set aside for 10 minutes and let proof.

In a large bowl (I use the kitchen aid with paddle attachment) combine flour, sugar xanthan, salt together and mix gently to combine.

In a separate bowl combine oil, eggs and warm milk.  Whisk well.  Add to dry ingredients, mix well and then add proofed yeast mixture.

Mix until combined on low or medium and once combined a bit turn it up on high for 2-4 minutes.  The dough will be very soft and sticky.

Spray your bowl/bucket with oil. (I forgot this and it came out fairly well, but I would do it if you remember).  Put in fridge for at least 12 hours and up to 5 days.

After the time in fridge you can divide this up into rolls of desired size.  I made hamburger sized ones, I used a large ice cream scoop to kind of measure and I I got 11 same sized buns and one a bit smaller.

Place on parchment lined cookie sheet, I put six to a sheet, but this depends on size of your rolls.  Cover with oil sprayed plastic wrap (I used a towel, because I didn’t have time to do the whole oil plastic wrap thing, but maybe they rise better with the plastic, leave covered about 30 minutes, uncover and preheat oven to 350 degrees.  The rolls are suppose to double in size, I let them rise about 20-30 more minutes.  My didn’t really do that.  But the rose more when I baked them and they didn’t fall.

Bake 20 minutes.  Internal temperature 195-200 degrees.  Adjust time based on size of rolls.  Let cool completely before cutting, unless you’re making dinner rolls then eat them hot!!