Pumpkin Pancakes

This is my own original recipe.  It’s the perfect way to use up leftover pumpkin.  I hope these make you feel as warm and cozy as they make me feel!



1 c. brown rice flour

1/2 c. oat flour

1/4 c. sweet rice flour (or more brown rice if you can’t find this)

1/4 c. potato starch

1/4 c. teff flour

1/4 c. tapioca starch

1/2 tsp xanthan gum

1 tsp salt

2 T. baking powder

2 1/2 T sugar


2 tsp cinnamon

1/2 tsp ginger

1/4 tsp cloves

1/4 tsp nutmeg

3/4 c. pumpkin puree

2 flax eggs (2 T. golden flaxseed meal mixed with 6 T. warm water and set aside)

1 3/4 c. coconut milk (from a carton)

1/4 c. oil

1/4 c. walnuts, chopped (optional)



Stir together flaxseed and water in a small bowl and set aside.  Combine dry ingredients including spices.  Add in the wet ingredients including the flax eggs.  Stir to combine, then add in walnuts.  Heat a non-stick skillet to medium heat.  Add pancake batter, leaving 2 inches between each one to allow for expansion.  When the edges are looking dry and the middle is bubbling a little and the bottom side is brown, flip pancakes.  Cook for another minute or two and then remove from pan.  If your batter is a little too firm, add coconut milk one Tablespoon at a time until desired thickness.  Serve with a pat of butter on top and a drizzle of maple syrup.


Pamela’s Hamburger Buns

I just realized I haven’t shared with you my best recipe for hamburger buns!  It’s the same recipe I use for rolls, but the pan size and the cook time is different.  They are best within the first few days, but they can be frozen and used later.



3 1/2 c. Pamela’s Bread Mix

3 eggs (I used 3 flax eggs which is 3 T. golden flaxseed meal mixed with 9 T. lukewarm water- mix and allow to gel for 5 minutes)

1/4 c. oil

2 1/4 tsp yeast or 1 packet yeast

1 1/2 c. warm water (105 to 110 degrees Fahrenheit)




Mix flax eggs and set aside.  Place bread mix in a stand mixer along with oil, yeast, and warm water.  Add flax egg gel.  Mix on medium for 3 minutes.  While it is mixing, oil 6-7 bun pans and flour with white rice flour.  Scoop dough into bun pans and smooth with a spatula.  Set aside and allow to rest and rise for 1 hour.  Preheat oven to 350 degrees.  Bake buns for 22-25 minutes until tops are browned.  I always tap them with my finger and they sound different when they are finished.  I’m not sure how to describe that sound…  Allow to cool for 3-4 minutes and then remove from pans.  They should come out easily if you floured them.  Also, my bun pans are springform so they pop out quite nicely.


The original recipe can be found on Pamela’s website:





Bacon, bacon, bacon.  I bought a pack of three packs of bacon at the store so I am finding all sorts of way to use it up.  This is nothing new, but sometimes people get a mental block because of omitting something like bacon.  If you have a loaf of bread you can eat, you can easily make a BLT.



2 slices of bread (I used Pamela’s Gluten Free Bread Mix and made the egg free version)

3 strips of bacon, cooked

1/2 tomato, sliced

handful of spinach mix (mine had spinach, swiss chard, and kale)

optional:  add a slice of cheese

optional: spread mayonnaise on the bread.  If egg free, use a substitute such as Vegenaise.


Make bread according to directions on the package.  I used golden flaxseed as the egg replacer.  Cut off two slices of bread and top with cooked bacon, tomatoes, spinach, and if desired, cheese and mayo.

Ham and Cheese Sandwich

I did a couple of things to make this sandwich special.  First of all, I put the ham in the skillet by itself to warm it up.  Then we buttered the bread and toasted it in a skillet with the cheese melting on top of one slice.  It made the bread really soft and pliable.



2 slices of bread made from Pamela’s Bread Mix (the eggless version using flaxseed as egg replacer: 3 T. ground golden flaxseed plus 9 T. water)

4-5 slices of Oscar Meyer’s Smoked Ham

1 slice Muenster cheese (NOT dairy free) or non-dairy cheese

butter for sides of bread (I used SmartBalance)



In a skillet, warm up the ham until it’s sizzling.  Turn once.  Meanwhile, butter one side of each slice of bread and put one slice in the pan, butter side down over medium high heat.  Put slice of cheese on one slice of bread so it begins to melt.  When ham is warm, put it on top of the cheese on the bread.  Top with the other slice of bread, butter side out, and flip the sandwich so the untoasted piece of bread can toast.  Serve with a side of vegetables.  Keep a napkin handy and enjoy!

Banana Nut Muffins- Gluten free and vegan

I recently went camping and bought 3 bunches of bananas.  Turns out bananas don’t travel that well, so I had a bunch of overripe, partially smashed bananas that I didn’t want to go to waste.  I have a friend from Africa who loves banana bread.  He rarely asks for anything, but after I gave him one muffin, he asked for another.


1/2 c. oat flour

1/4 c. millet flour

1/4 c. tapioca starch

1/4 c. potato starch

1/8 c. amaranth flour

1/8 c. teff flour


1/2 tsp xanthan gum

1 1/2 tsp baking soda

1/2 tsp salt

4 overripe bananas

1 c. brown sugar

3/4 c. butter (I used SmartBalance), melted

2 eggs or 2 flax eggs

1 tsp. vanilla extract

1/2 c. chopped walnuts



Stir together flours, starches, xanthan gum, salt, and baking soda.  In a separate bowl, mash two of the bananas and cream together with the brown sugar mix with beaters for 2-3 minutes.   Add in the “butter” and “eggs” and vanilla extract and beat again with the mixer.  Gently stir in the flour mixture.  Mash the other two bananas, but leave them with bigger chunks.  Stir into batter along with walnuts.

Pour into 2 muffin tins lined with cupcake liners.  You don’t need to grease the liners.  Fill them halfway and then tap the tin on the counter to squeeze out air pockets.

Bake for 18-20 minutes at 375 degrees.  They should spring back when you touch the top without leaving an indentation or you can stick a toothpick in them to see if it comes out clean.

Makes 2 dozen.



If you want to make this with full gluten, replace all of the starches and flours with all-purpose flour and eliminate the xanthan gum.


Original recipe: http://www.foodnetwork.com/recipes/tyler-florence/banana-nut-muffins-recipe.html

Blueberry Donuts

I sang in the Easter choir this year at my church.  During one of the practices, someone brought blueberry donuts.  Oh how I love blueberry donuts!  Unfortunately, they were full of gluten, so I conjured up memories of their flavor for about a week.  I began wondering if I could make blueberry cake donuts that were gluten, dairy, and egg free.  This was the result.  One of the main tricks to keeping it yummy?  Don’t skimp on the sugar :-).


1/2 c. coconut oil

1 1/2 c. sugar

3 flax eggs (3 T. golden flaxseed mixed with 9 T. water) or 3 regular eggs

2 tsp vanilla

1 c. brown rice flour

3/4 c. potato starch

1/2 c. tapioca starch

3/4 tsp xanthan gum

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 c. non-dairy milk

1 c. blueberries, thawed






Melt coconut oil and stir together with sugar in a large bowl.  Add “eggs” and vanilla and stir well.

In a separate bowl, combine dry ingredients.

Add the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients.  I usually give it a quick mix with a mixer just to make sure all those gluten free ingredients are incorporated (about 1-2 minutes).  The last thing you want is a mouthful of unblended rice flour.

Put about 2 1/2 T. of batter into greased donut pan.  Bake in preheated oven at 350 degrees for about 13-15 minutes until donut springs back when you touch it.

Makes about 18.

You may top with glaze.

Adapted from: http://glutenfreehomemaker.com/gluten-free-yellow-cake-recipe/


Glaze Recipe:


1 1/2 c. powdered sugar

1/2 tsp vanilla

2 T. coconut milk

dash salt (about 1/4 tsp)


Combine sugar, vanilla and 1 1/2 T. coconut milk.  Stir until a paste begins to form.  Add the extra 1/2 T. of milk if it is too dry to be spreadable.  Add the dash of salt and combine well.  Taste and see if you want more salt.  Spread on tops of cooled donuts.




Gluten free rolls?  Yes!  I served these to guests one time and no rolls survived the night.  These are really easy!  Buy Pamela’s Bread Mix and follow the egg free bread recipe using flax eggs, except instead of putting it in a bread pan, put the dough in an oiled muffin tin.  Allow to rise for an hour as the recipe says and then bake at 350 for 20-23 minutes or until the tops are browned and they sound kind of hollow when you thump them.  Allow to rest in the muffin tin for about 5 minutes and then use a knife to loosen the edges.  I gently pulled them out and they regained their shape quickly.

I used them as bread for my Chick-Fil-A copycat recipe.  You can also bake the bread in spring-form bun pans and bake for 25-30 minutes.  Happy sandwich making!


Gluten Free Vegan Hot Dog Bun or Pita Bread

I had a really hard time getting a good picture of this.  It was dark outside so the lighting was good.  The bread worked really nicely as a wrap, but it wouldn’t stay around the hot dog without me holding it.  Plus, hot dogs just aren’t very photogenic.  Nevertheless, I am posting this recipe because it is the first everything free hot dog “bun” that I’ve ever had that didn’t disintegrate in my hand.  It worked really well hot out of the oven and then the next day it wrapped well after I briefly microwaved it.  The advantages to this recipe include it’s brevity, its ease, and its versatility.  I imagine you could use it as you would pita bread or flatbread- as a panini, pizza crust, pita, sandwich bread, bratwurst wrap, etc.  Also, in case you don’t know, there are tons of hot dogs out there that are gluten free.  This happens to be a Ball Park Frank.


1 c. brown rice flour

1/2 c. corn starch

2 T. sugar

2 tsp xanthan gum (put the full amount in)

1/8 tsp. baking soda

1/2 tsp salt


3/4 c. water

1 tsp cider vinegar

2 T. oil (I used canola)

2 eggs (I used 2 flax eggs)

White or brown rice flour for dusting



Make the two flax eggs (2 T. ground golden flax seed and 6 T. water).  Mix dry ingredients together in a bowl and stir well, eliminating any clumps.  Add all the wet ingredients including the flax eggs and stir well.  Use oil to grease two 8×8 pans.  Dust them well with white or brown rice flour.

Divide the batter between the two pans and use a wet spatula to spread it out until smooth on top.

Preheat oven to 350 degrees and bake for 15 minutes or until the bread starts to separate from the side of the pan and the top springs back to touch.

You may be able to substitute tapioca starch or potato starch for the cornstarch, but I haven’t tried that yet.


Original recipe:



This is how it looked when it was finished baking.




Blueberry Banana Walnut Pancakes

I used to think that pancakes were best as they were- plain with butter and syrup on top.  My husband has slowly been convincing me that sometimes fruit can be really good when added in.  We decided to make breakfast for dinner and added in not only blueberries, but also walnuts and bananas.  Wow!  He is making a believer out of me. 🙂  This is basically my favorite pancake recipe with some mix-ins.


Dry ingredients:

2 1/2 c. flour (1 c. brown rice flour, 1/2 c. oat flour, 1/4 c. amaranth, 1/4 c. potato starch, 1/4 c. teff, 1/4 c. tapioca starch, 1/2 tsp xanthan gum)

2 T. baking powder

2 T. sugar

1 tsp salt

Wet ingredients:

2 flax eggs (2 T. golden flaxseed meal combined with 6 T. warm water- let rest for 5 minutes) (or you can use 2 real eggs if you don’t need to be egg free)

2 c. coconut milk (from the carton- I usually use Silk)

1/4 c. oil



5 blueberries per pancake (about 1/4 c. fresh blueberries)

1 ripe banana, diced

1/4 to 1/2 c. chopped walnuts


Make the flax eggs and set aside.  Stir together the dry ingredients.  Pour wet ingredients into the dry ingredients and stir together until blended.  Mix with a mixer for about 15-30 seconds to get out any lumps.  Add in chopped walnuts.

Heat griddle until a drop of water sizzles on it.  Add batter by about 1/4 to 1/3 c. at a time depending on what size you like your pancakes.  Drop on about 2 tsp diced bananas and 5 blueberries per pancake.  Flip when the edges are looking firm and it is easy to get a spatula under it.  Cook until that side it done.  Serve with vegan butter and real maple syrup.

Makes about a dozen.

*This recipe is flexible, so you can change up the flour blend if you would like- just make sure to put in some xanthan gum!  As a kid, my mom usually replaced a little bit of all-purpose flour with whole wheat flour, so I usually am trying to imitate that flavor.  Many of the blends in the store are imitating straight up white all-purpose flour.  If that’s the taste you like, a blend from the store may be the perfect thing for you.

Focaccia Bread

I made this the other day with a friend.  This picture was taken while it was still bubbling.  When I took it out of the oven I thought it was a failed recipe and my friend said, “It looks like fried bread.”  After about 20 minutes it soaked up the oil and was perfect!  With that said, make this and then let it rest before trying to wrest it out of the pan.  If you wait it won’t be hard :-).  Use fresh herbs if you can but dried herbs will work too.  I may or may not have eaten about half the pan the first day…


Oil mixture:

1/2 c. olive oil

2 cloves garlic, minced

1 T. fresh thyme, chopped (or 1 tsp dried thyme)

1 T. fresh rosemary, chopped (or 1 tsp dried)

1 T. fresh oregano, chopped (or 1 tsp dried)

1 T. fresh basil, chopped (or 1 tsp dried)

1/4 tsp black pepper

Flour mixture:

1 c. warm water (about 110 degrees- I use a candy thermometer)

2 1/4 tsp active dry yeast (1 envelope)

1/4 tsp honey (or use sugar if you want it to be truly vegan)

2 1/2 c. flour (I used Bob’s Red Mill 1-to-1 baking flour- it already has xanthan gum in it)

1 tsp salt



Combine olive oil, garlic, herbs, and black pepper in a small saucepan without the heat on.  After it’s combined, turn the heat on to low and stir occasionally for 5 to 10 minutes.  The herbs should start smelling good but the garlic should not brown.  Take off the heat and set aside.

In a large mixing bowl (use your stand mixer bowl if you have one), stir together the warm water, honey, and yeast.  Allow it to sit for 5 minutes.  Add 1 c. of the flour blend and 1/4 c. of oil mixture.  Stir just until flour is moistened.  Allow it to sit for another 5 minutes.  Add the remaining flour mixture and the salt.  Don’t forget the salt!  Stir until blended.  Stir on low speed using a stand mixer for about 1 minute (the equivalent of being kneaded 10-15 times, but I wouldn’t try kneading with gluten free dough-it’s just too sticky.)

Oil another large bowl and move the batter into that bowl.  Cover it with a towel and set in a warm, undisturbed area for 1 hour.

When dough is almost finished rising, preheat the oven to 450 degrees (230 degrees Celsius).  Use 2 T. of the oil mixture to grease a 9×13 inch pan (I used a Pyrex dish).

Press the dough into the baking pan with your fingers making sure to leave dimples in the top (this should happen naturally as long as you don’t smooth it out with a spatula).  Drizzle the top with the remaining oil mixture.  Let dough rise for another 20 minutes.  Bake at 450 degrees for 15-20 minutes or until golden brown.  Allow it to cool in the pan.*

*When it came out, mine looked like it was sitting in a bunch of oil and I thought it had failed.  As the bread started to cool, it soaked the oil back up which is what it was supposed to do.  Leave it in the pan until it cools.  After it soaks the oil up, I would suggest loosening the bread from the pan with a spatula but leaving the bread in the pan.  This should help prevent it sticking to the pan when it cools.  This could also work as a pizza crust.


Adapted from: http://www.inspiredtaste.net/19313/easy-focaccia-bread-recipe-with-herbs/



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