Category Archives: breakfast

Sourdough Biscuits

When we go out to eat, we sometimes choose a restaurant that has long lines,  some antiques to look at, and they serve plates of cornbread or biscuits to munch on while you wait for the meal to arrive. So nice of them to offer, but not so nice if you can’t eat the biscuits and the butter packets aren’t really all that tasty on their own…. so, in my quest for reasons to use my gluten-free sourdough starter, I stumbled across an idea to use the starter in biscuits. Hmmm. Would it work for gluten-free? yes.. yes it did. In fact, these are better than the ones that come on the plate from the star emblazoned apron waitress. Butter? or Jam? hard to choose really. I went with one of each. Now I am off to make some sausage gravy to pour over them for supper… mmmmmmmm biscuits. I am loving this sourdough experiment!!

biscuitsSourdough Biscuits

  • 1 Cup brown rice flour
  • 1/4 Cup tapioca starch
  • 1/4 Cup sweet rice flour
  • 1 tsp sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/4 tsp soda
  • 1/4 Cup butter, slightly softened and cubed
  • 1 cup sourdough batter
  • 4 – 6 Tblspoons of warm water, as needed.


Mix the flours and dry ingredients in a bowl. Stir in the butter and then add the starter and only as much water as you need to make the dough stick together.

Pat out the dough onto a square of wax paper and used a cookie cutter to make round biscuits. Let them rise for an hour, and bake at 425 for 15-20 minutes until slightly browned.

Serve warm. With butter. Or jam. Or sausage gravy. Really.



Alright, Alright! Cinnamon Rolls…

cin5The season is changing from summer to autumn… and with all the leaves falling in the yard, I am longing for savory breads and toasty things from the oven.

Today I experimented with sourdough-cinnamon rolls. Okay.. yes please! am I right? Seriously. Yum.

I have never had a cinnamon roll made with sourdough before… seems like I would remember that. And I have never seen a recipe for them either, and I read a LOT of cookbooks… so I modified my favorite recipe to use the sourdough sauce on my counter. Yep, it’s still going strong after weeks of experiments. I wonder how long I can keep it going? Some of the “tips and tricks about sourdough” that I have read, suggested that you can keep in the refrigerator. Eh. The short answer is yes, yes you can. But mine works better if it lives on the kitchen counter, where it can be a constant temperature.

Sourdough Cinnamon Rolls

  • 1 Cup sourdough batter
  • 1/2 C rice syrup (which I used in place of honey)
  • 2 “eggs” (I used “flax eggs”)
  • 1/4 coconut/hemp/rice milk
  • 1/2 Cups oil
  • 1/2 Cup brown rice flour
  • 1/2 Cup tapioca flour
  • 1 3/4 Cups potato starch
  • 1 Tblspoon dry yeast
  • 1/2 tsp salt
  • 1 Tblspoon pixie dust xanthan gum

Mixed in the Kitchenaid mixer for about two minutes until well mixed.

Spoon out onto a well dusted waxed paper rectangle.



Then, spread with melted butter (about 3 Tablespoons) an

d sprinkle with

  • 2/3 Cups brown sugar mixed with 1 tsp cinnamon cin2

Using the waxed paper to help pick up and roll the dough, roll into a log. Cut 1 1/2 inch rolls and place cut side up spiralscin3in well greased 9×13 pan. Let rise 30-45 minutes.


Bake at 350 for 20-25 minutescin6

Drizzle with vanilla glaze:

  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 1 Tblspoon butter
  • 2 Tblspoon coconut/hemp/rice milk


Sourdough Madness Continues

smallloaves pancakesbiscuits… check

small loaves of bread… check

pancakes… check



Sourdough Experiments

I started some sourdough the other day and while I was waiting for it to percolate and do it’s thing for 3 days… I started looking for recipes to turn it into something “real”. I am thinking maybe some pancakes, or bread , or something.

If you have been gluten-free for more than about 2 hours, then you know the bread problem. Sure, there are some store bought options, but the real truth of it is that many of those options are just gross. Or they have too much sugar, or weird flour blends that I can’t have. What I want, is what I used to have: home baked, fresh sourdough bread. Really, is that too much to ask? Yeah, for gluten-free, it probably is.

Having to toss out a decades old sourdough starter when I realized it was full of poison (gluten) ..was like saying goodbye to a family member. So sad. It took me years to restart a new tub of sourdough. The first attempt was gross, and I moved on by just making other kinds of bread, buying some from the store freezer,  and mostly doing without. But last week, I decided to try once more and I am so glad I did. I know what I did wrong last time.. and this attempt seems successful so far.

Real Bread. It’s yummy. bread




The State Fair is less than a month away…. and the usual dread of hearing the refrain of “no donuts for you” is G-O-N-E.  gone gone gone.

Now, I can make my own!!!!

Oh, how I have missed you, Tiny Donuts! Welcome back.


Mini Donuts

Mix together:

  • 2 flax “eggs”
  • 2 cups of coconut milk + 2 tsps vinegar
  • 1/4 C softened/melty butter

Blend together in another bowl:

  • 5 C gluten free flour mixture blend
  • 1 C sugar
  • 2 teaspoons soda
  • 1 teaspoon baking powder
  • 2 teaspoons salt
  • 2 teaspoons magic pixie dust xanthan gum
  • 1 teaspoon nutmeg

Mix the wet ingredients with the dry ingredients by hand- and let it rest for 15 minutes. Pat the dough to just less than 1/2 inch thick and cut out circles to make the tiny donuts, just poke your finger through the middle to make the hole. Easy Peasy.  Even easier- just roll small balls of this dough to make donut holes. Munchkins? oh yes.

Fry in hot oil, roll in cinnamon sugar.

Take a bag of your own mini-donuts to the fair!


Maple Bars. Oh My.

The one remaining thing on my list of “foods-I-must-have-to-survive” is Maple Bars. They loom in the fog as the one thing I want and can’t have. Eating gluten free is not always easy, or fun. I can’t go to the bakery and pick up a dozen doughnuts. Boo. At least not in my neighborhood. So make them myself, I must. It’s really not an option, and now I MUST HAVE MAPLE BARS.

My fondness for maple bars is legendary. That I was getting sick from them? some sort of bad joke, or maybe it’s just a challenge from the universe to get it right. I don’t know, I just need some baked goods. Talk about comfort foods! Move over Mac n’ Cheese.

So. Today, I am converting a recipe for “regular” maple bars into something hopefully edible and anywhere close to the right taste and texture. I am on a quest!

The title “Maple Bars” is something of a suggestion really, because it comes to my attention that not all regions of the country call them that. In Oregon they are called Maple Bars, in Minnesota the title is “Long John’s”… …. ….. are they named for the long rectangular shape of the product? or the underwear? I don’t know. They do things differently in Minnesota sometimes. It’s probably better not to ask. If you are still unclear as to what this thing is.. it’s an unfilled eclair. Frosted with maple flavored glaze…. or chocolate frosting… that’s pretty tasty too.

Maple Bars

  • 5 C of gluten free flour. (I used 1 whole box (2C) of GlutenFreePantry all purpose flour and in addition, 1 C potato starch, 2 C brown rice flour)
  • 1 1/2 tsp xanthan gum
  •  1/2 C warm milk (I used GF rice milk)
  •  4 T sugar
  •  2 tsp salt
  • 1/4 C warm water
  • 4 1/2 tsp yeast
  • 2 eggs (I replaced these with “flax eggs”)
  •  1/3 C shortening

Mix together the yeast and warm water. Stir the warmed milk, sugar and yeast mixture together. Add the other ingredients. Mix and knead the dough for 5 minutes. Place dough in greased bowl for an hour to let rise.

Turn dough out on lightly floured board, press out to 1 inch thickness. Cut into bars. Place them on baking sheet and let rise for another 30 minutes. Preheat the oven to 350. Bake 10 minutes. Let cool on wire racks.

Glaze with maple frosting. Or chocolate.

Maple frosting

  •  1 C brown sugar
  • 1/4 milk (GF rice milk)

Mix and boil for 2 minutes. Cool for 5 minutes, add:

  •   1  C powdered sugar
  • 2 tsp maple flavoring

Mix well. Frost the tops of the baked goods while the frosting is still warm. Once it cools off it hardens quickly.

******Update:   These baked up more like a scone than a fried donut (the original).. but since it’s a baked scone-like item… I guess it’s all good.  They TASTE great.. they  do not look the same though. Whatever. Tasty is tasty.



There Might Be Cake In Your Future

There might be cake for breakfast. Or, for snacks. Or, your lunchbox. Whatever. Let them eat cake. All day, everyday if I have anything to say about it. Who doesn’t like cake? Really. Need to make it gluten free? Oh, you can’t have eggs? Me either.  No problem!! really, it’s just not that hard. Don’t let anyone tell you that you can’t have what you want. You can. I promise.

This gluten free spice cake is DE_LI_CI_OUS.  It looks like cake. It tastes like cake. It must be cake. Eat it.

Let them eat cake! SPICE CAKE

Spice cake cleverly disguised as cupcakes

  • 1/4 C butter, softened
  • 1/4 C palm shortening
  • 1 C hot water
  • 1 C molasses
  • 3/4 C sugar
  • 1 tsp ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 2 tsp soda
  • 2 eggs (replace with flax meal “eggs” )
  • 2 tsp xanthan gum
  • 2 3/4 C gluten free flour (I used equal parts brown rice flour and potato starch)

Mix. Bake as 24 cupcakes at 350 for 20-25 minutes.

Let cool. Serve with Cool Whip dollop on top. I am sure that some sort of cream cheese frosting mixture would be crazy good on this too. Probably mix that up next. mmmm


Princess Potatoes

We are hosting a princess party tomorrow, and while there are cupcakes and tiaras involved…. real food will be needed as well.  If there are any leftovers, they are GREAT as leftovers. Reheats nicely as a side dish and is super comfort food. mmmm

These go nicely with the menu for tomorrow. And the way I make them, they are gluten free. Because I can, and because I have to.  So there.

Princess Potatoes 

  • 1 bag of Ore-Ida hashbrowns (thawed)
  • 1 box of Pacific Brand Cream of Mushroom soup
  • 1 – 8 oz.  carton of sour cream
  • 1/2- 3/4  C coconut milk depends on how soupy you want your sauce to be!
  • 1/2 C red onion -chopped or minced to your liking… or use green onions, or white or yellow.  Go crazy and use all four kinds mixed up together if you want to.
  • 3 cups of shredded cheese (we used monterey jack-colby)
  • salt and pepper to taste

Stir and bake at 350 for an hour.





Say Cheesy Potatoes!

Cheeeeeeezy potatoes!!!!  Yeah, it’s like that today.  Make these potatoes, they are great. And even better as leftovers. Great to have on hand for the busy days of the holiday season.

  • 9 x 13 pan of peeled and sliced potatoes
  • 1 box of gluten free cream of mushroom soup (I used Pacific brand)
  • 1 C coconut milk (or gf chicken stock)
  • 1 cup of grated cheese
  • plus more to sprinkle on top.

Warm the soup and milk on the stove, add cheese. Stir until cheese is melted.

Pour over sliced potatoes. Bake uncovered at 350 for an hour or more, … until the potatoes are cooked through.

Sprinkle on some more grated cheese and toast the top. Say CHEEESY POTATOES!


Eat Your Donuts

Eat your vegetables! … or donuts. Whatever.

My daughter had no idea that there were veggies in her baked goods. Ha!

I have been making this particular recipe for YEARS.  And today, I blew it while we were at the grocery store wandering around in the veggie department. I mentioned that we needed to also get (and I quote) “some zucchini for the donuts”.

What a dumb thing to say outloud. She gave me  “the look” of disbelief and said (rather loudly) (in public): “YOU PUT VEGGIES IN MY BAKED GOODS”???

Well. Yes. Yes I do. And in my defense, you are healthy and up to this very minute you didn’t know the difference.

I win. 

Chocolate Zucchini Donuts

  • 1/2  C oil
  • 1 1/2 C sugar
  • 2 C shredded zucchini
  • 2 C gluten free flour (I used 1 1/4 C brown rice flour and 3/4 C potato starch)
  • 1/2 C cocoa powder
  • 1 1/2 tsp xanthan gum
  • 1 1/2 tsp soda
  • 1 tsp salt
  • 2 tsp vanilla
  • 2 eggs (I replace eggs with flax meal gel)
Mix. Bake at 350 for 10 minutes, in mini donut pans.