Everyday Classics

Everyday Classics from Lexie’s Kitchen {Giveaway} + Saturday Pancakes

by Cassidy Stockton in Contests, Featured Articles, Gluten Free, Recipes

If you’re not familiar with Lexie’s Kitchen, let me introduce you. Alexa Croft is an imaginative cook who creates recipes that are gluten, dairy, egg and soy free that anyone can enjoy. Inspired by her son’s dietary needs, she has created hundreds of recipes at Lexie’s Kitchen that are, quite frankly, astoundingly beautiful and delicious. A few weeks ago, she released her first cookbook Everyday Classics, a book filled with 68 tasty and essential recipes free from gluten, dairy, eggs and soy.

Everyday Classics from Lexie's Kitchen

These are really simple, basic recipes for everything you need in your allergy-free aresenal- sandwich bread, cakes, cookies, pancakes, pizza, pie, and more! Lexie even includes things like how to make your own nut milks and dairy-free sauces. Everyday Classics goes beyond basics like bread and includes recipes for main dishes, breakfasts and desserts. This book would be perfect for anyone getting started on a special diet, though the recipes are so beautiful that an old pro would enjoy it, too.

Lexie has generously provided us with a copy to giveaway to a lucky reader and we’re pairing it with a bag of our Gluten Free All Purpose Flour and Organic Golden Flaxseed Meal (GF) to help the winner get started. To enter, simply follow the steps in the app below. We will pick a winner from all who enter by 11:59 pm on 12/12/13.

If you don’t win, you can snag a copy of Lexie’s book here or on Amazon. On top of all that, Lexie is hosting her own amazing giveaway at Lexie’s Kitchen. Head over to check it out and enter to win a prize set worth over $400!

To give you a feel for her recipes, Lexie has shared Saturday Pancakes with us. Just in time for Saturday, am I right? Enjoy!

GF Saturday Pancakes from Every Day Classics | Bob's Red Mill

Saturday Pancakes


  • 1-1/3 cups warm water
  • 2 tablespoons white chia seed meal
  • 1/4 cup melted honey
  • 3 tablespoons melted palm shortening
  • 2 teaspoons vanilla extract
  • 2 cups Bob’s Red Mill Gluten Free All Purpose Flour 
  • 1/2 heaping teaspoon salt
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda


Preheat oiled griddle to 350-375˚F.

In a large mixing bowl whisk together water and chia seed meal. Set aside 2-3 minutes to thicken.

Whisk in honey, shortening, and vanilla extract.

Add flour and salt and whisk until smooth.

Add baking powder and baking soda. Whisk just until incorporated.

Using a 1/4-cup measure gently scoop batter onto griddle to form 4-inch pancakes. Cook until bubbles appear and begin popping on surface.

Flip and cook 1-2 minutes more. Best enjoyed hot off the griddle.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:

Getting Started with Gluten Free/Casein Free Baking

by Cassidy Stockton in Featured Articles, Gluten Free

It’s no easy feat getting started with baking gluten and casein free. A great way to start off your baking adventures is to use some of the handy gluten free, casein free baking mixes available at your local store. A basic bread mix, pancake mix, pizza crust mix and dessert mix of some variety, will get you going in no time. These mixes are great when you or your child has no further restrictions beyond gluten and casein. They are wonderful when you’re not confident of your baking prowess. Mixes are also endlessly helpful when you’re short on time. Box mixes are not for everyone, however.

To help make GF/CF baking easier, we’ve compiled some great tips and tricks for getting started with scratch baking.

Start with a recipe. When just getting started, a developed recipe is the best way to have success. There are many different recipe sites and blogs dedicated to every kind of GF/CF baked good from sweet to savory these days, so why reinvent the wheel? Some wonderful sites are Gluten Free Goddess (most dairy free), Fat Free Vegan (all GF), and The Sensitive Pantry.

Find a good all-purpose GF/CF flour blend. Start simple with an all-purpose blend if you can find one that will work for your family’s needs. You will find two general types in the market- those that contain Xanthan or Guar gum, and those that do not. There are advantages to both, but we recommend buying your gum of choice separately so you can control how much you need with each recipe.

Build a small collection of flours. If a premixed blend won’t work, or you’ve graduated beyond a premixed blend, build a small collection of your most-used GF/CF flours- such as white or brown rice flour, sorghum flour, tapioca flour and potato starch. Once you get going with recipes, you’ll find you use the same flours over and over again.

Do some research before skipping ingredients. Wondering what Xanthan gum is or scratching your head over guar gum? Do a little online research into the roles played by these ingredients, and any others that you don’t recognize. See what they do before skipping them in the recipe. Some you may not need, but others might be the key to your success.

Learn your substitutions. Learn what makes great substitutes for commons sources of casein (and eggs if you need to avoid those too). There are many, many vegan sites dedicated to substituting for milk products- use them. They’ll save you time and headaches. Bob’s Red Mill also has many info sheets on how to substitute flours and dairy products, call 800-349-2173 for a copy.

Don’t give up. Even the best chefs make mistakes and have failed recipes. Just because you didn’t get that cake to come out just right doesn’t mean you never will. Accept that there are bad recipes out there and there will be times when even the best recipe comes out poorly. Don’t give up!

Some Basic Recipes for the GF/CF Diet:

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:

Tips for Getting Started on a Gluten Free/Casein Free Diet

by Cassidy Stockton in Featured Articles, Gluten Free, Health

Starting a gluten free and casein free diet can be pretty daunting, so we’ve compiled some tips for making the transition a bit easier.

  1. Know the common sources of gluten and casein. Print it out and keep it in your wallet or put it on your smart phone for handy reference.
  • Gluten:
    • Wheat (including Spelt/Kamut/Triticale)
    • Rye
    • Barley
    • Pasta
    • Bread
    • Couscous
    • Pancakes
    • Flour
    • Cookies, Crackers and other Baked Goods
  • Casein:
    • Milk (including Cream)
    • Butter
    • Yogurt
    • Cheese
    • Sour Cream
    • Cottage cheese
    • Ice cream
    • Salad dressing (Ranch, Blue Cheese, etc)
    • Creamed soups
  1. Be aware of the hidden sources of gluten and casein, such as soy sauce and natural flavors. There is a great list to get you started here.
  2. Get used to reading labels. Take your time and examine the ingredient list of a product. Don’t just rely on allergen statements, but really look at what is listed. Labels change, so check frequently to be sure that the company hasn’t changed the label or the way the ingredient is made. If you’re really not sure, call the company.
  3. Be your own advocate and take the diet seriously. Don’t cheat and don’t let others think a little gluten or casein is okay. Yes, we know it’s hard to pass up that luscious piece of chocolate cake, but if you don’t take it seriously, how will others? This means standing up for yourself at restaurants and family gatherings. Treat your new diet as you would a serious food allergy. A little bit can derail all the work you’ve been putting into healing your body.
  4. Plan ahead. If you’re eating out, call ahead to the restaurant and find out what their policy is for food allergens and find out what you can eat on their menu. If you can’t eat anything and they’re not willing to work with you, find a different restaurant. This goes for family gatherings and catered events. If you can’t get around attending the event, eat beforehand or bring your own, safe food.
  5. Bring back-up food. Always keep snacks that you can eat on hand for those times when there is no safe option. If you have to eat somewhere that is not going to work with you to ensure your safety, bring your own food or eat ahead of time- even if it’s your mother-in-law’s house or a fancy dining establishment. You deserve to eat safely.
  6. Finally, find an ally. Whether it is your partner or just a friend who “gets it” find someone you can talk to about the challenges of your new diet and share a meal with when you just want to eat in peace. Someone who will help advocate for you when the going gets tough and understands that you are not just “picky.”

Did we miss something? Tell us in the comments what other advice you’d offer someone just getting started on the GF/CF diet.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:

Bob’s Birthday Club: Bob’s Red Mill & Autism Speaks

by Cassidy Stockton in Featured Articles, Gluten Free

Autsim Awareness Today marks the launch of a new program at Bob’s Red Mill- Bob’s Birthday Club. We’ve partnered with Autism Speaks, the world’s leading autism science and advocacy organization, to bring birthday kits to children with autism. By making a minimum donation to Autism Speaks, adults can enlist an autistic child in the club, and in advance of that child’s birthday, the child will receive a Bob’s Birthday Club kit filled with gluten-free cake mix and other Bob’s Red Mill treats.

Here’s how Bob’s Birthday Club works:

  • Anyone interested in signing up a child for Bob’s Birthday Club should visit www.autismspeaks.org/bobsbirthdayclub.
  • With a donation of $30 or more made through the website, an adult can register an autistic child for the club.
  • Then, as that child’s birthday nears, he/she will receive a special Bob’s Birthday Club kit, which includes:
    • Bob’s Red Mill Gluten Free Vanilla Cake Mix
    • A recipe card puzzle
    • A kid-size cooking apron
    • A measuring cup

The kits are limited to the first 1,000 people who sign up.

We couldn’t be more excited to support such an amazing organization and bring a little extra birthday joy to some deserving kids. We’ve partnered with Autism Speaks in the past and supported their “Light It Up Blue” campaign earlier this month by lighting up the Morrison Street Bridge in Portland, Oregon (see picture below).

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:

Recipe Renovator: Pineapple-Coconut Cupcakes (GF/CF)

by Guest in Featured Articles, Gluten Free, Recipes

Here’s a fun way to doctor up gluten-free vanilla cake mix and coconut, creating a tropical cupcake that’s so sweet it needs no icing at all.

Pineapple-Coconut Cupcakes

  • 3 Tbsp flaxseed meal*
  • 1/2 cup filtered water, plus 6 Tbsp
  • 1 package GF vanilla cake mix from Bobs Red Mill
  • 1/2 cup chopped pineapple
  • 1/4 cup unsweetened shredded coconut
  • 1/2 cup coconut oil
  • 1/4 cup pineapple juice
  • 12 pieces cut pineapple chunks
  • 1/4 cup unsweetened coconut flakes

Preheat the oven to 325F. Line 12 muffin cups with liners and spray with cooking spray.

Drain the canned pineapple chunks, then chop up enough pieces to make 1/2 cup. (Use water-packed pineapple or fresh pineapple chunks.)

If you are starting with whole flaxseeds, put them (dry) in a blender or spice grinder and grind them into meal. Pour the flaxseeds and the water into your mixing bowl and let sit for 5 minutes. Add the next five ingredients and mix using a whisk, stand mixer, or hand mixer until well blended and whipped up.

Use a scoop or measuring cup and fill the tins 3/4 full. Smooth the tops as best you can. (Gluten-free flour doesnt always rise and form as well as regular flour, so create the shape you want before baking.)

Gently press one pineapple chunk (point down) into the center of each cupcake and add some flaked coconut around it, pressing it gently into the top of the batter so it sticks.

Bake for 20-25 minutes, testing for doneness with a toothpick. Allow to cool in the pan (on top of a wire rack) for about 10 minutes, then remove from the pan, placing on the wire rack to cool completely.

Notes: If eating within one day, just cover with a clean kitchen towel. If you need to store them, place one paper towel in the bottom of your storage container, then add another paper towel on top. According to Julie of Savvy Eats, this is the best way to keep muffins and cupcakes moist but not soggy.

* You can use 3 eggs in this recipe in place of the flaxseed meal and 6 Tbsp of the water.

For more amazing recipes, visit The Recipe Renovator.com.

About The Author
Guest Google: Guest
Share this article:

Gluten Free Savvy: Chicken Strips and Sweet Potato Fries

by Guest in Featured Articles, Gluten Free, Recipes

We are sad to see the end of April, which means the end of our daily GF/CF kid-friendly recipes from our wonderful guest bloggers. We appreciate all of the work that each blogger put into making our blog truly special for National Autism Awareness Month. Each recipe can be found under the Autism, Recipes, and Gluten Free category or accessed using these same tags in the tag cloud to the right (you can also select the tags “casein free” and “guest posts”). Thank you for coming along with us on this journey!

When you are on a diet as restricted as a gluten free diet can feel, it’s important to keep those classic dishes that make you feel like a kid. One of my favorites is a dish kids love as much as I do, chicken strips and sweet potato fries. The dish is incredibly simple to make, and you will have some fun making it.


Chicken Strips & Sweet Potato Fries


  • 1lb. boneless skinless chicken breast, cut into strips
  • 1-1/2 cups Bob’s Red Mill All Purpose Gluten Free Flour
  • 1/2 cup gluten free bread crumbs
  • 2 tsp spice blend ( I use Mrs. Dash table blend)
  • 2 eggs
  • 1 gallon size Ziploc bag
  • 2 sweet potatoes, peeled and cut into fries
  • Olive Oil
  • Kosher Salt
  • Deep Fryer heated to 350 degrees or pan with oil heated on medium


Preheat oven to 375 degrees. Place the sweet potato fries on a baking sheet and drizzle with olive oil. Sprinkle with Kosher salt. Put in the oven for 10 minutes. After 10 minutes, stir the fries around to give them a chance to crisp on both sides. Put back in the oven for 5 to 10 minutes.

Break 2 eggs into a bowl and beat, creating an egg wash. Set aside. Mix flour, bread crumbs, and spice blend in the Ziploc bag. Take the chicken strips one at a time and dip into the egg wash. Make sure to coat the chicken completely. Place the egg coated chicken into the Ziploc bag.

When all the chicken is in the Ziploc bag, close the bag and shake until the chicken is completely coated with the flour blend. Place the chicken strips into the fryer or oil for about 6 minutes. They will come out of the oil golden and crispy. Only fry four to five strips at a time. Let cool just a bit and enjoy!


For more recipes or tips on easy dishes, visit my blog at gfsavvy.blogspot.com.


About The Author
Guest Google: Guest
Share this article:

Gluten Free Becky: Bacon Cheddar Cornbread

by Guest in Featured Articles, Gluten Free, Recipes
Bacon Cheddar Cornbread
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 3 tsp gluten-free baking powder
  • 1 1/2 cups Bob’s Red Mill GF Cornmeal
  • 1/2 cup rice flour or ground rice
  • 1 egg
  • 5 slices cooked turkey bacon, chopped into 1″ pieces or smaller
  • 1 cup shredded non-dairy cheddar, such as Daiya
  • 1-1/4 cups soy milk or other milk alternative
  • 1 tbsp olive oil or sunflower oil
  1. Preheat the oven to 425°F (220°C)
  2. Put the sugar, salt, baking powder, cornmeal and rice flour into a bowl and stir to combine.
  3. Beat egg and stir in oil. Add to the cornmeal mixture and stir well.
  4. Gently stir in cheese substitute and bacon.
  5. Pour into a 9 inch pie dish. Grease or oil the pie plate well.
  6. Bake 20-25 minutes until beginning to brown.
  7. Serve as soon as done and cut into squares.
Becky Lowder is the founder of glutenfreebecky.com. It’s a gluten free blog about discovering new food, life experiences, and finally enjoying life! She’s been gluten free for less than six months and living every day to the fullest.
Stop by and say hello on Facebook at http://www.facebook.com/glutenfreebecky or


About The Author
Guest Google: Guest
Share this article:

And Love it Too: Nutty Granola (GF/CF)

by Guest in Featured Articles, Gluten Free, Recipes

April, Autism Awareness Month, took on a deeper meaning for me when my father married his high-school sweetheart, five years ago.

While both of my father’s children were grown and gone by the time these long-lost lovebirds had found their way back to each other, his bride had two children who were still at home; the youngest of whom happens to be Autistic.  My father quickly adopted both children and, while I wish we had more time to spend with my adopted siblings, through conversation, letters and the occasional (very brief) direct conversation with my sweet sister, I have grown very fond of her and her magnificent ways.

When Bob’s Red Mill announced that they were seeking guest bloggers for a special, Autism Awareness event being held throughout this month, I knew right away that I wanted to take part.

I started my blog after years and years of having friends, family and relative strangers, upon learning of my child’s milk allergy, ask me how I cope. ‘How do you make this?’ ‘How do you do that?’

These questions only increased when I became dedicated to a gluten-free lifestyle after having been diagnosed with Celiac Disease.

Gluten free and dairy free living, more specifically, a gluten-free, casein-free diet, has shown to benefit everything from celiac patients (like me) to those affected by learning disorders such as ADD, ADHD, and is gaining firm recognition as an alternative treatment for autism (http://www.autismweb.com/diet.htm).  Being able to offer a central location where I can openly share my gluten-free and dairy-free creations is certainly a blessing.

But after months of being dedicated to a gluten-free/dairy-free lifestyle, I found myself wondering “how can I live without oatmeal?!?”  I knew there must be a way to find gluten-free oats, as oats themselves contain no gluten, they simply are among the more prominent grains that are grown right beside wheat or processed on the same equipment other glutinous grains have been processed on.

So, I asked a friend.  The mother of a young man who was diagnosed with celiac disease, more than 10 years ago,  when he was just an infant.  Right away, she spoke of Bob’s Red Mill and their wonderful Certified Gluten-Free oatmeal products.  Ever since, I have relied heavily on Bob’s Red Mill Certified Gluten-Free Rolled and Steel-Cut Oats to feed my family.

It is because of their commitment to quality, their separate processing facilities and dedicated gluten-free farming standards that I trust Bob’s Red Mill Oats like no one else.

Tonight, I would love to share with you my family’s favorite granola recipe, which features Bob’s Red Mill Oats.  This hearty dish is easy to make, free of processed sugars, full of fiber, protein and rich nutrients.  Eat dry or paired with your favorite dairy-free milk or yogurt, this granola makes a wonderful breakfast anyone would be proud to serve.

Nutty Granola (Gluten-Free, Dairy-Free, Soy-Free, Sugar-Free, Vegan)

  • 4 cups Bob’s Red Mill Certified GF Rolled Oats
  • 1 cups Dried Cranberries
  • ¼ cup Chia Seeds (whole)
  • ¼ cup Flax Seeds (whole)
  • ½ cup Unsweetened Coconut Flakes
  • ½ cup Raw Pumpkin Seeds
  • 2 cup Mixed Raw Nuts (any combination of Cashews, Slivered Almonds, Pecans, Walnuts, Almonds)
  • ½ cup Coconut Oil, melted
  • ½ cup Agave Nectar
  • ½ cup Unsweetened Apple Sauce
  • 1 Tbsp Vanilla Extract
  • 1 Tbsp Cinnamon

Pre-heat oven to 300F.  In large bowl, mix together GF Oats, Cranberries, Chia Seeds, Flax Seeds, Unsweetened Coconut, Pumpkin Seeds and Raw Nuts.  Set Aside.  In medium mixing bowl, whisk together melted Coconut Oil, Agave Nectar, Apple Sauce, Vanilla Extract and Cinnamon.  Using a wooden spoon, slowly add wet ingredients to dry mix, stirring dry mix constantly to ensure even coverage.  Move granola mix to large parchment lined baking pan.

Bake at 300f, stirring every 15 minutes until golden brown, approximate 45 min.


Makes 10 generous servings.

Great blessings and happy bellies to you!



About The Author
Guest Google: Guest
Share this article:

Carol Fenster: Celebrating April as Autism Awareness Month: Scrumptious Coconut Macaroons

by Guest in Featured Articles, Gluten Free, Recipes

While there are many treatments for the Autism Spectrum Disorder (ASD), a developmental disorder that strikes 1 in 110 children, one treatment that gets a great deal of attention is the gluten-free/casein-free (GFCF) diet.

Experts disagree on the effectiveness of this diet for treating autism, but many parents and physicians believe that some children do respond well.  One expert, Dr. Alessio Fasano, of the University of Maryland, believes that approximately 20% of autistic children are gluten intolerant.  I have been working with parents of autistic children for nearly 15 years and, despite the lack of rigorous scientific evidence in support of the diet, I have heard many personal accounts of a child’s improved behavior, ability to focus, making eye contact, and so on.

Gluten and Casein

How do gluten and casein affect some autistic children?  Gluten is a protein found in wheat, but also in related grains such as rye, spelt, and barley.  Oats are inherently gluten-free but were once avoided because of likely contamination with wheat in the field or processing plant. Today, oats that are grown and processed under controlled conditions carry a “gluten-free” label.

Casein (kay-seen) is a protein found in dairy products such as milk, cream,  yogurt, ice cream, butter, cheese, and many others. It also shows up as caseinate in unlikely non-milk products such as soy cheese and hot dogs.

The GFCF Diet

The GFCF diet therapy is based on the premise that some autistic children don’t completely digest gluten and casein and these undigested proteins seep through their “leaky guts” into the blood stream to produce a drug-like effect on their behavior.  Removing gluten and casein don’t “cure” autism; instead, experts say that removing them allows other treatments to work more effectively in some children.

When you implement the GFCF diet, other members of the family are affected as well because, ideally, the family cook prepares only one version (rather than multiple versions) of a dish so everyone eats the same food.  In addition, some autistic children have issues with the texture and size of their food. Therefore, recipes that everyone can eat safely and deliciously are extremely important to these families.

Here is a recipe for a delightful Coconut Macaroon that contains no gluten or casein. It can be made in regular or bite-size balls to meet every family member’s preferences. To add fiber and nutrients, replace ¼ cup of the cornstarch with mild-flavored white bean flour from Bob’s Red Mill.  If you would like to know more about using beans in a gluten-free diet, download a free copy of Pulses and the Gluten-Free Diet: Cooking with Beans, Peas, Lentils and Chickpeas, visit: http://www.pulsecanada.com/pulses-and-the-gluten-free-diet The booklet was written by Shelley Case and Carol Fenster and contains a wide variety of items such as main dishes, soups, sides, breads and desserts.

Coconut Macaroons

Reprinted with permission from Gluten-Free 101: Easy, Basic Dishes without Wheat (Savory Palate, 2010)

By Carol Fenster (www.CarolFensterCooks.com)

Macaroons are moist, chewy, and delicious and satisfy our cravings for something sweet with very little effort. They can be packed in a child’s lunchbox or frozen for use later. Drizzle a little chocolate sauce on top for a garnish and some added sweetness.

Dry Ingredients

  • 1 package (14 ounces) sweetened shredded coconut
  • 1 cup powdered sugar
  • ½ cup cornstarch
  • 1 teaspoon xanthan gum
  • 1/2  teaspoon salt

Wet Ingredients

  • 3 egg whites
  • 1 teaspoon vanilla extract

[1]  Preheat oven to 350°F. Grease large baking sheet or line with parchment paper. Set aside.

[2]  Combine all dry ingredients in food processor and pulse just until blended. Add egg whites and vanilla. Blend until completely mixed. Dough will be stiff.

[3]  With wet hands, form 15 balls––1 ½-inches in diameter––on baking sheet. Leave at least 1 inch between cookies. (Or form bite-size balls for children.)

[4]  Bake 15 to 20 minutes or until cookies start to brown around edges. Remove from oven and cool on baking sheet 10 minutes. Transfer to wire rack and cool completely. Store in tightly closed container. Makes 15.

Carol Fenster is the author of nine gluten-free cookbooks, including 100 Best Gluten-Free Recipes (Wiley, 2010—one of the Denver Post’s 2010 Best Cookbooks and Natural Solutions magazine’s “Top 12 Cookbooks from 2010”) and the award-winning 1,000 Gluten-Free Recipes (Wiley, 2008). Her 10th cookbook, 125 Gluten-Free Vegetarian Recipes, will be published in July, 2011 (Avery/PenguinGroup). She blogs at www.CarolFensterCooks.com, offers a weekly gluten-free online cookbook at www.GfreeCuisine.com, and is a spokesperson for the United Sorghum Checkoff. She develops the gluten-free products for industry leader Bob’s Red Mill and appears on PBS, the Health Network as well as many radio, newspaper, and web sites. She teaches cooking classes at Williams-Sonoma and is a guest speaker at the American Dietetic Association, Canadian Dietetic Association, International Association of Culinary Professionals, Whole Grains Council, Disney, National Product Expo, FoodEX in Tokyo, the Institute for Biophysics and Genetics in Italy, and the famed Rancho La Puerta Spa & Resort in Mexico. A member of Les Dames d’ Escoffier International, she is the former associate food editor at Living Without magazine, and her articles, recipes, quotes, photos, and reviews of her books appear in USA Today, Saturday Evening Post, Reader’s Digest, New York Times, Washington Post, Woman’s World, Vegetarian Times, Delicious Living, Today’s Dietitian,  Living Without, Gluten-Free Living, Energy Times, Better Nutrition, Taste for Life, Women’s Health, Yoga Journal, and Edible Front Range.

About The Author
Guest Google: Guest
Share this article:

Wheatless and Meatless: Gluten-Free Rosemary Olive Cocktail Loaves

by Guest in Featured Articles, Gluten Free, Recipes

Try this gluten-free rosemary olive bread with red pepper hummus. Gluten-free cocktail breads are a party-giver’s secret weapon. Bake, slice and freeze to be ready for any gathering. Toast up frozen slices when you need them, or use these tasty loaves fresh out of the oven.



  • 2 Tbsp yeast
  • 2 Tbsp sugar
  • 12 oz 110 degree water
  • 1 cup sorghum flour
  • 1 cup brown rice flour
  • 2/3 cup garbanzo and fava flour
  • 1/3 cup tapioca flour
  • 2 Tbsp rosemary (dried and crushed or 1/2 Tbsp fresh and minced)
  • 1 Tbsp xanthan gum
  • 2 tsp salt
  • 3 Tbsp well-drained black or green olives, minced
  • 3 egg whites
  • 1 tsp vinegar
  • 2 Tbsp olive oil
  • 1 egg yolk mixed with 3 Tbsp water for egg wash
  1. Heat oven to 375 degrees.
  2. Mix sugar, water and yeast in small bowl.
  3. Mix salt, xanthan gum, rosemary and flours on low, in mixer.
  4. When yeast mixture is foamy, add to flours.
  5. Mix egg whites, oil, olives and vinegar in medium bowl.
  6. Add to mixer bowl.
  7. Mix on high for 4 minutes.
  8. Oil and dust bread pans with cornmeal.
  9. Ladle batter into pans.
  10. Spray loaves with cooking spray.
  11. With cool, wet spatula, smooth tops of loaves.
  12. Cover and let rise to double in warm place.
  13. Make angled cuts in loaves with razor blade.
  14. Bake until internal temperature is 200 degrees, about 15 minutes.
  15. After baking 5 minutes, brush with egg wash
  16. Cool to room temperature, out of pans, before slicing.
Note: Pans shown have 2 x 3.5 inch bottoms, this recipe makes 6 of these tiny loaves. Lower baking temp and lengthen baking time if using larger pans.

Wheatless and Meatless
is a blog dedicated to fine flavors from the Gluten Free Vegetarian. Visit Wheatless and Meatless for more wonderful gluten free, meat free recipes.
About The Author
Guest Google: Guest
Share this article: