Cranberry Orange Bread

Before going gluten free I loved this recipe! Whenever I made it, I would eat half the loaf the same day. I converted this recipe to bring to a dinner we were invited to, and just had to try a piece before. Needless to say between myself, my  husband and my son, half a loaf was gone before we left the house... oops! It was just that good. This is a great side with dinner, but it also makes a fabulous breakfast bread.

Cranberry Orange Bread

2 c brown rice flour mixture

1 c sugar

3 t baking powder

1 t salt

1 t xanthan gum

3/4 c orange juice (about 2 oranges)

1 T grated orange peel

2 T shortening

2 large eggs (well beaten)

1 1/2 c frozen cranberries

1/2 c walnuts (optional)

Preheat oven to 350 degrees. In a bowl, mix together all dry ingredients. Stir in orange juice, peel, shortening and eggs. Scrape down the sides and mix until well blended. Stir in cranberries and nuts. Lightly spray a bread pan and dust with brown rice flour. Transfer batter to pan and bake for 55 - 65 minutes or until a toothpick comes out clean.

Chicken Pot Pie

Sometimes you need a little comfort food. Chicken Pot Pie is one of my favorites. My mom used to make it from scratch. I love the creamy, buttery filling. The crispy crust was to die for. When I went away to college I made sure this recipe came with me.

I add a little more veggies than my mom, and sometimes I switch up the ingredients. Sometimes I add corn or green beans, I always add extra peas. The sauce goes great with any veggies.

You can make a full version of this recipe in a 9 x 11 inch pan, or make a half batch in a 8 x 8 inch pan. A full batch will serve 8 - 9 and a half batch will serve 4 - 5. The recipe is made for a full batch, but it can easily be halved.

Chicken Pot Pie

1 chicken breast (cubed)
2 small carrots (sliced)
5 small potatoes (cubed)
1 1/2 c peas
1/3 c brown rice flour mixture
1/8 t xanthan gum
1/4 c onion (chopped)
1/4 t pepper
1/4 t salt
1 3/4 c chicken broth
2/3 c milk
1/3 c margarine

4 batches pie crust dough

Preheat oven to 425. In a large pot add water, chicken, carrots and potatoes. Boil for 15 - 20 minutes (until chicken is cooked and potatoes are soft). Drain, add peas, and set aside.

Melt margarine over low heat. Blend in flour, xanthan gum, onion, salt, pepper, broth, and milk. Heat to a boil, stirring constantly. Boil until mixture thickens (about 1 minute). Pour over chicken and veggies and gently mix together.

Bake bottom crust for 10 minutes. Pour filling into the pan, and top with remaining pie crust. Seal edges and cut slits in the center. Bake for 40 minutes.

Pie Crust

My first requirement when learning to cook gluten free was to find a great pie crust. This is the recipe! It's fabulous. I love pies, and this crust made gluten free suddenly doable.

Pie Crust

1 c & 2 T brown rice flour blend
2 T sweet rice flour
1/2 t xanthan gum
1/4 t salt
6 T butter (melted)
1 large egg
2 t lemon juice

Lightly spray a pie pan with cooking spray then dust with flour. Mix dry ingredients together in an electric mixing bowl. Add butter, egg, and lemon juice. Mix until thoroughly combined.

Take dough out of bowl and place on a silicone baking mat (or wax paper). Place a second mat (or wax paper) on top of the dough and roll out. Flip the dough into the pie pan and pat into place. Using a fork, stab the bottom of the pie 5 times.


Bake in Crust
Bake for 10 minutes. Fill with cheesecake, key lime pie, etc. Bake according to directions for your pie.

Filled Crust
Bake for 25 minutes. The pie should be golden brown. Fill with mousse, ice cream, etc. and follow remaining directions.

Top Crust
If you're topping a pie (like an apple pie) first, bake the bottom crust for 10 minutes. Then fill, roll out the top and place it on top. You can gently roll the top crust over the bottom crust to create a prettier edge.

Spaghetti & Meatballs

Spaghetti is good. But add Meatballs, and you've got a fabulous dish! They just add a little something to the mix that is undeniably delicious.

For this recipe, you can make Home Made Spaghetti, or you can use something packaged. I get my favorite brand of spaghetti on Amazon.

Spaghetti & Meatballs

Spaghetti (4 servings)

3/4 lbs ground beef

1/4 lb italian sausage

1 egg white

2 T dried bread crumbs*

1 t dried oregano

marinara sauce

parmesan cheese

Preheat oven to 450. Combine beef, sausage, egg white, bread crumbs, & oregano. Shape into 16 meatballs. Place on a baking sheet covered with a silicon mat (or lightly spray with cooking spray). Bake for 8 minutes, flip over and bake for 4 more minutes.

Prepare spaghetti according to the directions. Serve spaghetti and meatballs covered in marinara sauce and topped with parmesan. Makes 4 servings.


* To make your own gluten free breadcrumbs, leave a piece of gluten free bread on a plate covered with a towel over night to dry it out. Break the bread into pieces and place it in the blender. Blend until it becomes small crumbs. You can make more than one at a time and store in the freezer until you're ready to use.

Gooey Brownies

Since going Gluten Free, I've only found box mixes that satisfy my brownie craving. The recipes I've tried up to now have been more like cake than anything else. But THESE brownies are everything I've missed in a brownie!

They're moist and gooey. They're delicious plain. I enjoy them with nuts and chocolate chips in them. I love them with ice cream. They're so good, my husband didn't know they were gluten free when I had him try them! You can make a single batch in an 8 x 8 inch pan, or you can double it in a 9 x 13 pan.

Gooey Brownies

1/2 c brown rice flour
1/4 c cornstarch
1/3 c cocoa powder (heaping)
1/4 t salt
1/8 t xanthan gum
1 c sugar
9 T butter (softened)
2 large eggs
1 t vanilla
cooking spray

Preheat oven to 325. Lightly spray down 8 x 8 pan. Mix brown rice flour, cornstarch, cocoa powder, salt and xanthan gum in a bowl. This can be mixed in advance for easy baking later. Set aside. In an electric mixing bowl, cream butter and sugar. Add eggs and vanilla and mix well. Add dry mix to the liquid and combine.

The mixture is a lot thicker than a typical brownie mix; that's how it should be. Scrape mix into 8 x 8 inch pan. Spread mix to the edges of the pan. If having problems, wet fingers with water and push to the edges of the pan with your fingers. Bake 30 - 35 minutes*. The top will be crackly and a toothpick will come out clean.


*I don't like the crispy edges on brownies, so this is the perfect temperature for me. If you want a crispy edge, cook a little longer.