Part 1: recipes for a GF friend

To a dear family friend, here are some gluten free recipes!

The most obvious recipes are ones that don't contain any bread or wheat at all like meat dishes or veggies. Sometimes people get so caught up in being worried about not eating gluten that they forget that a lot of our basic meals are okay to eat when you are on this special, and difficult, diet. But if you are at all like me, bread is a staple and sometimes I must admit, I just don't feel satisfied without it! So here are a couple recipes that use special flours to create that bready texture that you crave.

Banana-Nut Blueberry Muffins

this recipe is straight out of my cookbook from my training as a natural chef and the credit should go to Jennifer Miller who created it. It is not only gluten free, but dairy and sugar free as well! But I will write in less expensive, animal product options for those of us who cannot afford/find some of these ingredients :)

2 cups dried coconut (NOT the sweetened kind for baking. Can also use 1 cup coconut flour)
1/2 cup brown rice flour
1/4 cup tapioca flour
1/4 cup buckwheat flour
1/2 tsp xanthan gum
1 tsp baking soda
2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp ground ginger
1/2 tsp salt

2 Tbsp flax seeds (this is to create a "flax egg" for vegan muffins. You can also use 1 egg, beaten)
1/3 cup water (this is for the flax egg as well. Omit if you are using regular eggs)
2 very ripe bananas (I like more but that is optional)
3/4 cup water (or milk)
1 Tbsp coconut oil, melted (or butter, melted)
1 tsp vanilla

1/2 cup chopped walnuts
1 cup frozen blueberries

1. preheat the oven to 350. grease the muffin pan
2. add the dried coconut to a food processor and pulse until ground finely. It should be the consistency of flour. Mix the coconut with the rest of the dry ingredients and combine well.
3. grind the flax seeds (or use already ground) and whisk together with 1/3 cup of water until it becomes gummy and the consistency of an egg. Blend with the rest of the wet ingredients.
4. Blend wet ingredients with the dry until combined. Be careful to not over-mix. fold in walnuts and blueberries
Fill the muffin tins and bake for about 35-40 minutes

I know the amount of ingredients, especially in the dry section, looks a little daunting! But alas, so it can be with gluten free baking sometimes. But the good news is, once you buy these flours, you always have them on hand so you can whip up a batch of muffins or biscuits whenever you have the need!

Gluten Free Crackers

This is also a recipe I adapted from the Bauman College staff. I remember them being delicious and satisfying! But I decided they needed some herbs for a little more flavor and they are fantastic sprinkled with sea salt when they are hot out of the oven. Great dipped in hummus or eaten on their own

2 Tbsp coconut oil (or butter)
1 large egg, at room temperature
1 Tbsp water
3/4 tsp salt
1/8 tsp fresh ground pepper
2 cups grated hard goat cheddar (optional. another cheese can be used or none at all)
3/4 cup brown rice flour
1/8 cup potato starch
1/8 cup tapioca flour
1/8 tsp xanthum gum

preheat oven to 350

melt coconut oil (or butter) and then let it cool
mix oil with egg and water in a bowl until well combined. in a separate bowl combine the dry ingredients. add the wet to the dry and mix until it forms a solid dough. cut the dough in half, wrap with plastic wrap and let it rest in the fridge for 40 minutes.
roll out the dough very thinly (the thinner, the crunchier and more delicious!) on a piece of parchment paper. Move to a baking sheet, parchment and all. score with a knife or fork and bake for 25 minutes. sprinkle with sea salt right away and let cool


Gluten Free Buttermilk Biscuits

yet again a Bauman recipe that I added to. What can I say, the most of my gluten free cooking experience was in Berkeley! :)


1/3 cup sorghum flour
6 Tbsp tapioca flour
3/4 tsp sugar
2 tsp baking powder
1/2 tsp xanthum gum
1 pinch salt
3 Tbsp butter
1/3 cup buttermilk
1/4 cup cooked ham, diced
1/4 cup shredded cheddar cheese
1 tsp fresh oregano, chopped

preheat oven to 450. lightly butter a baking sheet and set aside

sift dry ingredients together in a medium bowl. "cut" butter into flour until it resembles small peas. (this is just what it sounds like. use two knives to literally cut the butter into the flour.) Stir in enough buttermilk to form a soft dough that holds its shape when pressed together. (you may not need it all) fold in ham, cheese and herbs.
you can roll out the dough and cut out circles using a glass, or make drop biscuits by dropping bits of dough onto the baking sheet. Bake for 10-12 minutes until lightly browned.


These are some of the yummier gluten free recipes I have for baked goods (and some pictures from my time at Bauman College where I got them). Stay tuned for a few gluten free fish and grain dishes that are easy to make on any weeknight!