I have been a celiac for a LOT of years! It has been hard to find a traditional chewy gluten free oatmeal raisin gluten free cookie recipe. Most of the recipes have had a cake texture.
I was looking through my 587 page America’s Test Kitchen cookbook and found this oatmeal cookie. There are a a few steps, but nothing difficult .. and SO worth each step! They are fabulous! Just like my mom use to make!!!
If you would like to give them a try, get a copy of the America’s Test Kitchen’s Cookbook. I think it is my favourite gluten free baking cookbook. It has a lot of information to teach you how to be a great gluten free baker … and the recipes are all great. They have a team of bakers perfecting the recipes!
Gluten Free cookies always taste best the first day you bake them. Therefore, I only bake a couple cookies or a pan of cookies at a time.
The remainder of the dough I make into ‘cookie hockey pucks’. I use my scoop to put the dough on the parchment lined baking sheet, flatten them and then throw them in the freezer to freeze into ‘cookie hockey pucks’.
Then I take the frozen ‘pucks’ and throw them in to a ziplock freezer bag and they are ready to bake. I can take out one or as many as I like at a time. I love baking a couple for the kids just before they walk into the door from school. It seems like such a lovey smell to walk into … yet it is effortless for this mom!
If you are a celiac, friendly reminder to make sure you use certified gluten free oats. I use this brand
The crust is also dairy, egg, potato, corn, xantham gum, and nut free!
If you are looking for ideas to create memories with your family, why not have an outside BBQ pizza night? Make individual pizza crusts and let each person put their own topping on. If you have different intolerances, each can make their pizza just how they like it!
Check out my video demo and learn how to make pizza on your BBQ grill. Or your oven! The crust has great taste and texture. If you download the BBQ Pizza Demo, you will receive;
11 minute instructional BBQ Pizza Video Demo
Nutritional Fact Sheet for Pizza Crust
Access to Video Demo and Recipe Card whenever it works for you
Pull up recipe or demo from your phone, iPad or laptop in the future for quick reference
If you If you already have a pizza crust you like then a tip I would suggest is to grill them on a BBQ mat. You can find the mat in your local stores, or if you have trouble finding, you can click on the BBQ mat and purchase online and have it delivered to your house.
I love these mats because your pizza/cheese doesn’t fall through the grill and make a mess … AND …. the pizza crust will have grill marks through the mat. We use these mats for pizza and for cooking our meat on family, friends and Air B&B’s BBQ’s, they are perfect for keeping your celiac from getting cross contaminated.
Hope you enjoy the weekend, and hopefully a outside BBQ pizza night!
I just sat down this morning to make a meal plan for the next two weeks. I dread the weeks where I have not made a plan and each day I am scrambling to figure out what to make for supper. My family has two celiacs, a dairy free and a diabetic in our family … I don’t feel like any of that is an issue but there are a few food ‘issues’ to think about.
The best thing, to me, is to be organized and know what I’m cooking and only have to think about it once every week or two. Less food is wasted and I only need to shop once every couple weeks. That is nice for a multitude of reasons! I am not always organized but I love it when there is time to sit down and make a meal plan.
My favourite salad and dinner cookbook is Yum and Yummer. They seriously have so many great recipes .. I haven’t had one dish that didn’t taste fabulous. At the top of every page it tells you if the recipe is Gluten or Dairy Free and at the bottom of the page it often gives ideas on how to make it gluten or dairy free if it isn’t already. The recipes are healthy and flavourful.
The weather here in Alberta has got so warm and sunny that I think we are going to start up the BBQ and have salads this week. So, this morning I have pulled out my favourite book and I am picking a few salads for this week.
Here are three salads that I am making this week, photos are from the cookbook. I can’t share the recipes with you … as they are not mine! But if you are looking for some fresh ideas, I truly love this book. My sister gave it to our family and she also cooks from it on a weekly basis.
We will do some simple meat on the grill with these salads and enjoy eating on our deck. You know spring has arrive when we can start eating outside again!
Now that BBQ season has arrived, I will start making my baguettes again. My family loves them dipped in oil and balsamic vinegar. They are quick and easy to make and go well with a BBQ. If you have more than gluten restrictions, these baguettes are also gluten, dairy, egg, soy, nut, xantham gum, corn, & potato free. The baguette video demo, recipe card and nutritional facts are available in my GLUTEN, DAIRY & EGG FREE Bundled Class.
By the way, if you are grilling on a BBQ that could have gluten on it and you don’t want to get cross contaminated with gluten, I have found a great item that my family uses. It is a BBQing mat and it has helped us have peace of mind and stay safe from being cross contaminated. The nice thing is that it leaves grill lines on your meat but keeps you safe from anything that could be on the grill.
Hope you enjoy BBQing and enjoy the beautiful spring sunshine.
A lot of the pretty Easter chocolates in the store have a ‘may contain gluten’ statement or they simply do have gluten in them. Since my son and I are celiac, we will not eat those. My teen daughter loves chocolate and we have tried making home made chocolate, once or twice. Yet, it is time consuming. I have teens, and I’d rather have time to play games, bike, throw a ball, draw or just have fun together. So, sometimes I find the quick and easy way to do things …. while still making special treats and memories with my family. I have found that shaped flexible molds are a great way to make beautiful chocolates.
Buy chocolate that suits your families food intolerances … gluten free, vegan, nut or sugar free. Whatever makes it safe for you! This is the brand I used this time … you can buy online or find in your local stores.
Then I just break the chocolate into my decorating bottles and microwave for 10 seconds at a time. The chocolate will melt quickly. Squeeze the sides of the bottle to make sure all the lumps have melted. Then, put a round tip on top of the bottle and pour the chocolate into the molds. I have tried other methods, but this is the quickest and cleanest process! My kids help and it’s so easy to get the chocolate into the molds and not all over the counter! I love it when there is less clean up!
You can melt white chocolate and with your fine tip, from your bottle, easily follow the lines of the mold and then add the dark chocolate on top. It really does turn out beautiful. Or you can add a bit of dye to the white chocolate to make the lines on the egg look like an Easter egg.
Another idea, is that you can use white chocolate (coloured or not) or icing and decorate your chocolate eggs, once they have hardened. You can use a fine paint brush and decorate your chocolate eggs.
My last idea, is that you can temper (heat over hot water bath to 110 F and then stir til it cools to 90 F) the chocolate and then paint the chocolate on the inside of the molds with a paint brush. Let it harden and do a second layer. Once it hardens, take the chocolate out of molds carefully. I put my molds into the freezer and the chocolate hardens faster.
Then heat a baking sheet in the oven, take it out and very gently touch two egg bottoms (open end) for a second to the pan … then line them up with the other half and seal them together.
The heated egg will fuse the two halves together and you will now have an Easter egg in the shape of a real egg. Before you seal the eggs together, you could put a note or treats inside the half that you are not heating and then when your gluten free love opens the egg .. they will find a surprise! This process takes more time then just filling the molds … but they are beautiful! You could fill them with little candies or personalized notes.
Depending on your kids personalities, this is an activity that can be quick or take hours. The detail that you want to spend on the eggs has endless possibilities. This is what my kiddos and I did today …
If you were reading my Easter ideas and would like to go back to that post, click here.
If you know me, I LOVE Sugar Cookies for every occasion. So, for Easter I made a batch and made chicks, bunnies, eggs, caterpillars and butterflies!
I told my teens that they could just eat the cookies, and I would decorate. BUT they said that they really wanted to decorate with my ‘cool’ bottles and royal icing. My mama heart is full! It has been a family tradition to decorate our seasonal sugar cookies, and I am so glad that they have not ‘out grown’ this tradition. I hope they never do!
My husband, teens and I all sat around the table this evening and made our own beautiful creations. The nice thing about the royal icing, is that once you let the cookies dry for a couple hours, they can be stacked. I then put them in the freezer and bring out a few cookies at a time. Otherwise they would get eaten too fast!
There are some important tips to make great gluten free sugar cookies, therefore I have set up a video demo to help you be successful. At the end of the video demo you will find the recipe card and royal icing recipe. You will find this class in my 7 week Essential Gluten Free Home-Baker Class. If you need a great recipe, I hope you check it out.
If you already have a good sugar cookie recipe, I hope you have fun making some easter sugar cookies with your family. I have found the following two items essential in making great sugar cookies;
Decorating Bottles – In the past, I have used bowls of icing and knifes or sandwich bags with a tiny hole cut in the corner to decorate my sugar cookies. Both work, but these bottles make it much easier to decorate and far less messy! Especially with kids!! They are a game changer.
Rolling Pin – This rolling pin is not necessary, but I love it! I like using this rolling pin because it has rings that you can put onto the ends. The rings are different sizes like 1/4, 1/8, 1/2 inch etc. You pick the size of the ring to use, depending on the depth of cookie you want (I like mine thin). It makes the cookies exactly all the same depth, with ease. This allows each cookie to bake exactly the same and they just look nicer and more professional.
Hope you find some fun gluten free easter treats to make for your gluten free love or with them! Either way, have fun together making memories.
If you were reading my Easter Ideas, click to go back. Or if you would like to see more gluten free Easter ideas, click to see my list of ideas!
With it being easter and spring time, I felt like making carrot cupcakes. They are a light and fresh cupcake and seem perfect for this time of year. Click on this carrot cake link, if you would like the recipe and video demo for my carrot cake. Just put the cake batter into cupcake liners and muffin tin and bake for 20-25 minutes. You will learn valuable tips on how to make a soft and lovely gluten free carrot cake/cupcake.
Or, if you think your kids would like chocolate cake better and don’t have time to bake and just want to use a mix .. then click on this chocolate cake link for some tips and things to add to your mix that will make the cupcake even better (it’s a free downloadable video and recipe card)!
Once you decide on the flavour of cupcake and have them baked, you can decorate your cupcakes and make them look like little sheep. I just love this sheep idea that I saw on the internet. Many people have made them, it is not my original idea .. but it sure is cute! I saw people use icing, coconut and marshmallows for the sheep’s fleece.
This is what I did;
Roll out chocolate fondant for the face and peach for the ears. We used my rolling pin that has a small ring that I can put on that enables me to roll all of the fondant the same depth. My teen daughter actually rolled and cut out all of the sheep faces.
Use a paint brush and dip it in water to attach the pieces and eyes. Set faces to the side.
Use a knife and spread butter-icing on the top of the cooled cupcake. You can find my buttercream icing recipe at the end of my free chocolate cake video demo.
Cut mini marshmallows in half with a knife, they fit better on the cupcake.
Cover the icing with cut marshmallows.
Put icing on the back of the sheep face and set it on the marshmallows.
I found this gluten free fondant that is in small 4.4 oz packages … great for a project like this. Plus it tastes great! The brown actually tastes like chocolate. Click on pictures if you would like to get online.
My teenage son just wanted to eat the cupcakes and didn’t want to help. Then, as he was walking through the kitchen, he got a good idea to toast the marshmallows! It actually looked pretty cool and he said it tasted great. My mama heart is full when my teens have fun cooking in the kitchen!
Have some fun and make some easter cupcakes with your kiddos. If your kid gets a funny idea to toast the marshmallows or any other fabulous ideas … let them do it! Have fun! I think his turned out better than anything I could have dreamed up! I also think my girl made some pretty good looking sheep faces!
Hope you have some fun with this cupcake.
If you were reading about my Easter ideas and would like to go back, or want to read about more ideas … click here.
As I sit and think about Easter, I am reminded of traditions.
I love traditions.
REALLY love traditions.
If I’m honest, I am disappointed that we can not gather, as we normally have in years past. Many generations around the kitchen table laughing, talking & enjoying each other.
Then, I realized that traditions are nice but when ‘life’ or Covid happens … I have a choice to stay disappointed or find a new way to celebrate. So, I lost my sad attitude and came up with a new plan. We are obeying the rules of our land and gathering with less than ten family members. Of course, we don’t have all the people we love together, but we have some! We are going to order from a restaurant and take out our easter supper, grab our lawn chairs and sit around a fire (spaced out nicely). I live in Alberta, Canada … so it could be plus 12 or zero degrees, either way, us Canadians know how to keep warm and have fun! Who knows, we may love it so much that we make this our new tradition!! I doubt it … but maybe!
At Easter, usually all of the ladies plan, cook, and clean. This ‘new way’, I guess there will be more time to visit and have fun …. and we get to throw out the dishes!!! It truly may be the way to go!!! After all, Easter is not about the meal, the chocolate or even the family gathering. Easter really started with a cross and ended with an empty tomb. So, whether I have family gathered or a beautiful display of food … it is really not the main focus or what we are truly celebrating. This is a good reminder for me, as there is much to be thankful for ….. Easter is the BEST time of year!
I clearly can’t give you ideas of what I am cooking this year, since I am ordering take out! This week we will grab some spring flowers and enjoy them on our table with freshly decorated easter eggs. My kids are off on spring break, as of today … and I have a few fun ideas to do with them. Follow along, and we can have some fun together making gluten free Easter eggs and other fun things!
We always enjoy decorating Easter eggs. It doesn’t seem to matter how old your kids are, the entire family has some fun with this activity!
I have chickens in my backyard and they lay green and brown eggs. They are great for baking but extra fun for Easter, since they are already coloured! Grab some mason jars and put the following liquid mixture into each jar;
1/2 cup boiling water
1 teaspoon vinegar
20 drops of food coloring
You can have as many jars/colors as you like. Let your kids mix dyes to make even more colours. We use crayons to make designs on the eggs and dip eggs into the different cups of coloured water to make fun designs. The longer you leave the egg in the colored water, the deeper the color will be. Get creative. We let them dry and then display them in a bowl or basket in the centre of the table. Once they start to smell, out the go!!
My family loves pumpkin pie. If yours does as well, why not make a pumpkin pie for Easter. I cut out a couple of strips of pie dough and made a cross for the top of my pie. You could also use any cookie cutter and cut out an egg, bunny, sheep or chick for the top of your pie. Or just leave it plain!
You can buy a pre-made gluten free pie crust and fill it with my pumpkin pie filling. The recipe for the filling is below. Personally, I like homemade pie crust the best. I have put together a video demo to teach you the techniques and tips on how to make gluten free pie dough. You can watch it whenever it works for you and it will remain on your dashboard to refer back to along with the recipe card. Check it out at my gluten & dairy free pie crust video demo link. My family loves this pie crust because it tastes like ‘normal’ pie crust and is flaky.
Make my pie dough and line a pie plate with dough and pinch the top edge to make it look nice.
Toast the pecans in a 350 degree F oven for 5-7 minutes. Cool and then grind in a food processor. Sprinkle the ground pecans on the bottome of the unbaked pie crust and then set to the side as you make the pumpkin filling.
In my kitchenaide mixing bowl, I measure and add the pumpkin, eggs, cream, sugar and spices. Mix well.
Pour pumpkin puree into the prepared pie shell, on top of the pecans.
Bake for 45-55 minutes in a 375 degree F oven. You will know it is done when the filling gets a crack on the outer edge and the middle still looks wet. A knife inserted 1 inch from the side will come out mostly clean …. this is how you know it is done!
Place pie on a cooling rack. Serve once it has cooled to room temperature.
It tastes great with whipped cream. You can sweeten the cream with sugar or a bit of maple syrup.
There are many different frozen pie crusts that you can use. When I am in a rush and don’t want to make a crust, I have used Kinnikinnick’s. Theres is good but my family likes the taste and texture of mine better. If you would like to download the video demo and recipe card for my pie dough recipe, click on the pie below. Or if you have a recipe that you love … then make that and just use the above pumpkin pie filling! A rolling pin that works well with pie or cookie dough is the one below. It has a few rings that come with it and it allows you (or your kids) to roll out the dough to a perfect 1/8 or 1/4″ etc. My family uses it all the time and it works well. I use the green circle for my pie crust.Enjoy!
With it being easter and spring time, I felt like making these cute sheep cupcakes. Click on this link to see how to make them. They really are very simple!
Easter Sugar Cookies
If you know me, I LOVE Sugar Cookies for every occasion. So, for Easter I made a batch and made chicks, bunnies, eggs, caterpillars and butterflies! Click here to get tips and links to my sugar cookie video demo and recipes.
Easter Gluten Free (Vegan) Chocolates
A lot of the pretty Easter chocolates in the store have a ‘may contain gluten’ statement or they simply do have gluten in them. Since my son and I are celiac, we will not eat those. My teen daughter loves chocolate and we have tried making home made chocolate, once or twice. Yet, it is time consuming. I have teens, and I’d rather have time to play games, bike, throw a ball, draw or just have fun together. So, sometimes I find the quick and easy way to do things …. while still making special treats and memories with my family. I have found that shaped flexible molds are a great way to make beautiful chocolates. Click on the chocolate Easter eggs if you would like to learn how to make some safe chocolates that are gluten free … plus they are very easy!
Over this week and Easter weekend, I hope you create memories and have some fun making some great gluten free easter treats with your gluten free loves.
I love these flours because … my old family favourites turn out!
Have you found your favourite gluten free flour?
I have tried many 1:1 gluten free flours, over the years, and I have found my two favourites. The one that I use the most is my homemade 1:1 flour. Old family favourite recipes seem to turn out the best with this home made flour recipe. You can get the recipe card and short video on the ‘why’s’ of choosing different flours for your blend at My Gluten Free 1:1 Flour Video Demo and Recipe Card. It will help you be a better gluten free baker because you will understand the ‘why’s’! You can’t just add almond flour to an old recipe and expect it to turn out:)
Sometimes I just don’t feel like making my own flour blend. The store bought blend that I find turns out the best is Kinnikinnick’s 1:1 Flour Blend. I have made muffins, cake and cookies with their flour and my old family favourites have turned out great.
If you have a favourite, write a comment below … I would love to try! Or if you have not had a lot of luck baking, why don’t you try one of the flour blends that I love a try.
I love storing my flours in this container, because you can leave the container(s) on your cupboard shelf and easily measure out of the flipped lid. You can run your measuring cup along the top of the open edge and it flattens the flour like a knife would and makes the measurement exact.
Lunches get challenging for everyone. Especially when we are 3/4 of the way through a school year! Thinking of a variety of gluten free options for lunches can be even more challenging. Muffins are always a hit and a great option.
My friend, Charlene, sent me a loaf pan from Pampered Chef that I have not used until today. I decided to make my Gram’s Blueberry muffins in this new pan, and they turned out great!
I always use my large scoop to measure into the muffin cups. The mini loaf was 2 scoops. My teens will have no problem eating a 2 scoop mini loaf, if you have little kids you could always send them half … but I know my kids will be just fine! The scoops make scooping the dough quick, easier, less messy and if you have a diabetic in your life (like I do) it allows for easy carb counting.
This morning I made fresh blueberry mini loaves for my kids lunches, they turned out lovely. If you would like to learn the tips and techniques for moist non-crumbly GF muffins with great lift, you can one of my video demos;