Baked GF DF Tortilla Chips with a Bowl of Turkey Chili!

Turkey Chili & Baked GF Tortilla Chips

This morning I started a big pot of Turkey Chili in my slow cooker and the smells were lovely as the snow fell down this afternoon. It is a COLD winter day in Alberta! I won’t complain about that … as we have actually had a really nice winter. This evening, once everyone was home, we all enjoyed a bowl of Turkey Chili and Gluten, Dairy, Egg, Rice Free Baked Tortilla Chips.

Do you need new ideas for suppers? I will share my recipe(s) with you.

When my family makes beef chili, I normally make corn muffins on the side. Somehow turkey chili is good with, warm from the oven, tortilla chips. They aren’t as unhealthy as they sound! I buy Grimm’s Corn tortillas. I’ve seen them at Superstore, Safeway and Sobeys. I’m sure that any brand of gluten free tortillas would work. What I like about Grimm’s is they are sturdy and don’t break easily. Keep in mind, if your tortilla chips do break … that’s okay … as you can crumble them on-top of your chili and they would taste great! The ones that I use are corn tortillas and they are free from dairy, egg, gluten, rice and pretty much everything! Here is the very simple recipe.

GF Baked Tortilla chips

Tortilla Chips

Gluten, Dairy, Egg Free
Cook Time 15 mins
Course Appetizer, Side Dish, Snack


  • 12 Corn Tortillas I Use GRIMMS 295 gram package (12 in package)


  • Take a pastry brush and lightly brush olive or canola oil on each side of the 12 torillas.
  • Sprinkle the tortillas lightly with salt.
  • Cut each tortilla into 6 equal triangles.
  • Place on a baking sheet. Make sure they are not overlapping.
  • Bake in a 350 degree F oven for 5 minutes.
  • Take pan out of oven and with tongs turn each tortilla over.
  • Return sheet to oven and bake tortillas for 7-10 minutes. Watch closely, as you don't want them to get brown … just crispy!
  • Take out of oven when crispy and place pan on cooling rack.


The tortilla chips are great with salsa or my family enjoys them with a bowl of Turkey Chile! The chips can be eaten warm or cold … either is great!
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This is how I make my Turkey Chili, if you want to give it a try!

First I put the following items into my slow cooker. I like that they are certified Gluten Free (notice the label on the cans) … as beans can be cross contaminated;

1 – 19 fl oz can of Red Kidney Beans, 1 – 19 fl oz can of Bean Meadly, 1 – 28 oz can of Diced Tomatoes. Stir and turn your slow cooker on High to get it heated up while you start on the other items for the chili.

In a hot fry pan, add the following items and stir;

1 tbsp Oil, 2 tbsp Chili Powder, 1/2 tsp Salt, 2 tsp Cumin Powder, 130 grams Celery (chopped finely), 75 grams onion (chopped finely). Cook over high heat (stirring frequently) for 1-2 minutes. Then add a 5.5 fl oz can of Tomato Paste, 1 tbsp molasses, 1 tbsp red wine vinegar, 2 cups chicken stock (I use Epicure) & 1/2 cup water. Cook for 4-5 minutes, stirring frequently. Then add to the slow cooker and stir.

Add ground turkey to your fry pan and cook. Break it up with your spoon as it cooks so that your meat is crumbled. When no longer pink, add to slow cooker and stir.

I leave my slow cooker on high for the rest of the day. When it is time to eat, serve with grated cheese, sliced green onions and sour cream on top AND your FRESH BAKED Tortilla Chips on the side.

Side note, if you have diabetic in your family, if you cut the pieces of tortilla evenly it is easy for your diabetic to count the carbs! For example The Grims tortillas are 22 grams of carbs for 2 tortillas … so I can tell my diabetic love that each chip is about 2 carbs.

By the way, I do make my own wraps … and I could make tortilla chips out of them .. but we are all ‘human’ and need to be able to do something fast and easy … so this is real life! What I really do! I will share my flat bread with you another time … I do flat bread more for curry’s, tacos or that sort of meal. If you want my flat bread recipe … it is in my 7 week class at Equipped Gluten Free Home Baker.

7 week Equipped GF Baking Course

Hope you enjoy a new turkey chili recipe and baked tortillas on the side.


Breakfast Idea for Valentines

I’ve always thought valentines is for sweethearts … but once I had kids I also think it is very fun to make your entire family feel loved by doing sweet things. Therefore, over the next week or two I am going to give you different ideas that you may like to try. Or at least maybe my ideas can help ignite a new idea for you to do with your family! All will be gluten free!

I live in the country and we have about a dozen chickens. The chickens that I have lay green, blue and brown eggs. Each chicken I have looks different than normal chickens and they each lay a different color of egg. I got them because of the cool eggs. I do enjoy having fresh eggs for baking and to feed my family.

This morning I had the idea of ‘green eggs and ham’ .. as I DO have green eggs! The eggs are a normal color in the inside .. just the shell is green. So, this morning I made green eggs and ham for breakfast. My kids have final exams today .. so I was trying to give them protein for their brains and tell them I love them by the heart shaped ham and eggs. Since they are teens … I get a bit of an eye roll … but I know they feel the love! These would be perfect for valentines day!

These are so simple! Just take a muffin tin … if you have a heart shaped one it is even better! I got mine years ago .. but you can get on line if you can’t find one locally. Then take a slice of gluten free ham (make sure it is a sealed package and don’t get it sliced in a deli … as it can get cross contaminated on the slicer). Gently push the ham into the ‘heart/cup’ of the muffin tin. Then break an egg into the ham. Smaller eggs fit better. I then use a knife to break the yolk and sprinkle some herbs on top.

I personally use epicure as they are gluten free (If you are looking for some … just reach out to your local community and you can find a rep easily!). You could sprinkle cheese or dairy free cheese on top, I did not. Then bake at 375 degrees F for about 15 minutes (time will vary depending how you like your egg cooked … so keep an eye on them).

They pop out of the pan nicely and you can enjoy. If people in your family are in a rush, they could eat them on the run… you don’t have to be civilized and eat with a fork and knife! If you need to run out of the house and don’t have time to sit … they can be taken in hand! Yet, hopefully if you have made a nice valentines breakfast … nobody is running out the door with your ham and eggs heart in hand! You can also throw them in the fridge and enjoy anytime.

Click on pan if you want to check it out on amazon – or find locally.

You could definitely make these in a normal muffin pan .. but for valentines it makes it more special to be in a heart shape. Whatever you choose … I hope you give these a try on valentines or any day!

I’ve seen eggs cooked in a muffin tin before … so not a totally new idea .. but hopefully making it in a heart is a fun idea for you and your loves this valentines!


Gluten Free Valentine Brownies

Are you starting to think about what you will make your gluten free love for valentines? These brownies taste great. The naturally raspberry flavoured butter-cream is the ‘icing on the cake’ to making them taste amazing! They are not dry or crumbly and they make the perfect little valentine treat for your gluten free love. The celiac and non celiacs in my family all loved these, when I made them this week as a test!

For dessert, I made up a brownie for each person and then I left the icing bag in the fridge for my hubby and teens to enjoy filling their own brownie with fresh raspberry butter-cream icing. One brownie at a time … whenever they wanted one! This way each person could put as much or as little icing as they wanted! I’m sure you can guess that my diabetic hubby used very little and the teens loaded it up with icing!

I hope you enjoy the FREE video demo that you will see in the recipe sheet. I’m visual, if you are as well … I hope it helps you ‘see’ what you need to do. There are some tips that may be helpful in getting the best results … it’s just 5 minutes and may save you wasting ingredients!

As for the flour, I use my 1:1 Blend. If you aren’t going to use that … and the brownies do not turn out … remember that your flour choice can make a BIG difference in the end product. You can get all my ideas on what blend I would use and my recipe and such at my 1:1 Flour Blend Video Demo.


Gluten Free Valentine Brownies

Gluten Free Valentine Brownies

Moist rich brownies with natural raspberry flavoured butter icing.
Cook Time 20 mins
Course Dessert


  • 3/4 cup My 1:1 Flour (115 grams)
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/2 tsp Xanthum Gum (omit if in your 1:1 flour)
  • 1 tsp Instant Coffee
  • 1/2 cup Butter (113 grams)
  • 115 grams Semi Sweet Chocolate, coursely chopped
  • 1/2 cup Sugar (200 grams)
  • 3 Eggs (138 grams)
  • 1 tsp Vanilla

Raspberry Butter Icing

  • 224 grams Butter, softened
  • 1 cup Frozen Raspberries (see instructions, separate juice)



Hope you take the 5 minutes to watch the video … as some tips can make the difference of being successful!  Enjoy making these fun Gluten Free Brownies.
Defrost the frozen raspberries in your microwave, then place in a sieve that is placed over a bowl/measuring cup to catch the liquid.  Set to the side while you make your brownies. You will use this for the icing.
Melt the chocolate and butter in the microwave.  Once melted add your instant coffee.  Stir and set to the side to cool.
In a bowl, measure and whisk the 1:1 flour, baking powder, salt, and xanthum gum (omit if not using my flour and yours already has it in it).  In a second bowl measure and beat your eggs, sugar and vanilla.  Add your egg mixture to the flour mixture and stir.  Once completed mixing, add your chocolate mixture and combine well.  
I have a small 9.5×13.5 inch baking sheet that I use for these chocolate heart brownies.  Grease the pan and line with parchment paper, this allows you to be able to easily transfer it to a cutting board later.   I use my scoop to place ‘scoops of batter’ all over the parchment … it makes ones life easier when spreading the dough!  Spread the batter evenly in pan.  Bake in a 350 degree F preheated oven for approximately 20 minutes.  Take out of oven and let cool for 15 minutes.  
While the brownies cool, you can make the butter icing.  
Transfer the cooled brownies to a cutting board.  Use a heart cookie cutter  to cut out the brownies.  Then use a serrated knife to slice the brownie hearts in half, to be able to pipe in the icing.  
Fill your piping bag with icing, I use Sugarbelle decorating bags because they are small and perfect for cookies and small decorating jobs.  I use a round tip.  If you don’t have a piping bag or tip,  just use a sandwich bag and cut a small corner out of the edge .. it works!    Cover one side of the heart with icing and then place the other side of the heart on top.  You can serve the brownie just like that, or I like to sprinkle with a dusting of icing sugar… I find it adds a nice touch!  You can use your fingers to sprinkle the icing sugar or I use an icing sugar gadget and it does a nice job.  My icing duster was given to me as a gift and I love it.  I have never found one just like it .. but if you want something similar … I did find an icing duster that can also be used to dust cake pans with flour … not necessary but fun!  You can really decorate these however you would like.  Happy Valentines Day to your gluten free love.
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FREE Gluten Free Recipes are coming your way!

Who is behind KOB's Blog?  ...
Who is behind KOB’s Blog? …

Many of you have taken an online downloadable video class with me. I will still be offering video demos and they will continue to grow. This week I am also starting KOB’s Blog. KOB’s Blog will be a place where you can find FREE gluten free recipes, tips and techniques that I will share on a regular basis. Click on the brown box to open a link to find out ‘who’ is writing KOB’s Blog, sharing recipes, tips and video demos…. if we haven’t met already!!

Gram’s Blueberry Muffins – Gluten-Free Style!

I grew up eating these muffins regularly from my Gram & Mom’s kitchens. When I was diagnosed celiac I HAD to figure out how to make them gluten free style! They are just like Gram & Mom use to make … I do hope you enjoy! There are important tips and techniques in my muffin e-cookbook or the blueberry muffin class, that truly make the difference of having great lift and better texture. But for those of you who already know the tips then here is the recipe so you can just start baking!

Enjoy, Teresa

Gluten Free Blueberry Muffins

Gram’s Blueberry Muffins – gluten-free style!

Gluten Free Blueberry Muffins … just like my Gram use to make!
Cook Time 20 mins
Course Breakfast, Snack
Servings 12


  • 1 3/4 cup My 1:1 GF Flour
  • 1/4 tsp Xantham Gum
  • 1 tbsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 cup Sugar
  • 1/4 cup Melted Margarine (or Butter if you prefer) Block Parkay Margarine is what I use as it is dairy free.
  • 1 Egg
  • 3/4 cup Milk Use non-flavoured milk substitue if needed
  • 1 tsp Vanila
  • 1 cup Blueberries frozen or fresh will work!


  • 2 tbsp Gluten Free Oats
  • 1 tbsp Brown Sugar
  • 1 tsp Cinnamon


In a large bowl measure and mix the dry ingredients. Use a whisk to mix. If you are not using my flour, please refer to the tips page in my e-cookbook or take a muffin or 1:1 flour class for my suggestions on flour blend to use.  If you are using a different flour it can really change the consistency of the muffin.  Make sure you notice if the other flour has xanthan gum or guar gum.  If it does, don’t add the xanthan gum in this recipe.  Also, remember to measure all ingredients exactly, as that is very important in gluten free baking.
In a small bowl measure and mix the the melted margarine (cooled), egg, vanilla and milk.
Pour the wet ingredients into the dry and stir with a spoon. Refer back to the Tips and Techniques page in e-cookbook or video demo for instructions on how to mix and what to do with batter, this is important!
Stir your topping ingredients together in a small bowl and then sprinkle evenly on top of your prepared muffins.
Bake in a 400 degree F oven for 20 minutes. Let the muffins cool in the pan for 10 minutes before you remove them to a cooling rack to cool completely. These muffins can be eaten warm and are not gummy.
I have tried this recipe for raspberry, peach, and apples … and it tastes great as well!   Have fun experimenting with your favourite fruit.
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