Gluten Free on a Shoestring: Quick(er) Cinnamon Buns

by Guest in Featured Articles, Gluten Free, Recipes

Not only are these gluten-free and casein-free, they’re good for you!


Nah, not really. But they are gluten-free and casein-free.

When Bob’s Red Mill decided to commemorate Autism Awareness Month with guest bloggers bliggity-blogging about gluten-free casein-free recipes, I knew I could do it. I can do it! {positive self-talk}

In my new cookbook, Gluten-free on a Shoestring, I talk about how gluten-free should be enjoyable and affordable. Second-class citizens no more.  And all but a few of the 125 recipes in the book (where indicated in the specific recipes) can be made with nondairy substitutes. That’s important to me, because I feel a really strong connection, and debt of gratitude to the autism community. For good reason.

When my family first started kickin’ it gluten-free (about 6 years ago, after my now 7-year-old son was diagnosed with celiac disease), we were casein-free, too. When we went gluten-free, my son Jonathan’s his whole system was so off kilter, he could not tolerate casein. So we did gluten-free casein-free (GFCF). To be honest, back then many of the best resources were GFCF anyway. The autism community was a real boon to my family and me.

So, to say ‘thank you,’ I give you GFCF cinnamon buns.

There’s a recipe for overnight Cinnamon Rolls in my book, but you have to be pretty darn determined to make those. They’re worth it, but they’re somewhat aspirational.

This recipe is an abbreviated version, made in muffin cups which helps support the dough, allowing for an easier rise and letting us rush the process a bit by adding more yeast. And they’re buns.

How do you like my buns?


Dough Ingredients

  • 3 cups all-purpose gluten-free flour
  • 2 ¼ teaspoons xanthan gum (omit if using flour that contains xanthan gum already)
  • ¼ teaspoon kosher salt
  • 1/3 cup sugar
  • 4 teaspoons active dry yeast
  • ¼ teaspoon cream of tartar
  • ½ teaspoon ground cinnamon
  • 4 tablespoons vegetable shortening (I used a non-hydrogenated variety)
  • 1 teaspoon vanilla extract
  • 2 extra-large eggs
  • 1 ½ cups nondairy milk (I used unsweetened almond milk)

Filling Ingredients

  • 2 tablespoons grapeseed oil
  • 2/3 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt

Icing Ingredients

  • ¾ cup confectioner’s sugar
  • 2 to 4 tablespoons nondairy milk

Dough-making directions

1. Combine flour, xanthan gum, salt, sugar, yeast, cream of tartar and cinnamon in the bowl of your stand mixer fitted with the paddle attachment (no stand mixer? a large bowl will do). These are the dry ingredients.

2. Grease the wells of either a standard 12-cup muffin tin or a jumbo 6-cup muffin tin, and set the pan aside.

3. Add the shortening, vanilla and eggs to the dry ingredients one at a time, mixing well after each addition.

4. With the mixer on low speed, add the milk in a steady stream. The mixture should come together as dough. Once the dry ingredients have combined well with the wet ingredients, turn the mixer on at least medium speed and mix for about 5 minutes to activate the xanthan gum. The dough should be very thick and smooth, and even a bit sticky to the touch. In the end, it’s easier to work with dough that is tacky at first. Trust me. Go with it.

5. Turn the dough out onto a lightly floured surface and allow it to rest for a moment while we prepare the filling.

Filling directions
Place all of the ingredients together in a small bowl, and mix to combine well. The mixture will be grainy. Keep this mixture handy as you shape the dough.

Dough-shaping & assembling directions

1. These directions assume you are making 6 buns. If you are, in fact, making 12 buns, just modify the directions accordingly.

2. Divide the dough into 6 even pieces. For each piece of dough, roll it back and forth on the lightly floured surface into a cylinder about 6-inches long. Flatten the cylinder with your hands into a rectangle 6-inches long and 1 ½-inches wide. As you work, sprinkle the dough lightly with flour in sticky spots. Repeat with the remaining pieces of dough. Stack them horizontally, like the stripes on the American flag.

3. Scatter the filling evenly among the dough, gently pressing the filling into the dough so it doesn’t come off as you roll the dough into buns.

4. Next, roll each piece of dough as tightly as possible into a bun, from one short side of the rectangle to the other.

5. Place each bun into a well of the muffin tin, and place the tin in a warm, moist, draft free location to rise for about 30 minutes. Don’t worry about its doubling in size. These are quick(er) buns.

Baking directions

1. Preheat your oven to 350 degrees. Place the muffin tin in the center of the preheated oven, and bake for about 30 minutes, or until the edges of the buns are lightly brown and the center is solid to the touch. If you bake too long, the bottom will begin to burn. You have to judge the bottom by what you see on the sides.

2. Allow the buns to cool completely before icing them. If you ice them when they’re still warm, the icing will melt and disappear right into the bun. And it’s just plain prettier when they look iced.

Icing directions
1. Combine the sugar and milk and mix well. If you like thicker icing, use less milk. And vice versa.

2. Once the buns are cool, pour or spread the icing atop those beautiful buns.

3. Eat them all yourself. In a closet. In the dark. In the middle of the night. Quietly.

Warm regards, and warm cinnamon buns,


Nicole Hunn

Gluten-free on a Shoestring, 125 Recipes For Eating Well on the Cheap

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Pinto beans are wonderful when used for baked beans.

Martha Rose Shulman: Baked Beans with Mint, Peppers and Tomatoes

by Guest in Featured Articles, Gluten Free, Recipes

Pinto beans are wonderful when used for baked beans.

These baked beans make a terrific main dish. The long, slow, gentle cooking here results in a thick, sweet sauce and very soft beans.

Baked Beans with Mint, Peppers and Tomatoes

  • 1 pound pinto beans, rinsed, picked over and soaked if desired in 2 quarts water for 6 hours or overnight
  • Salt
  • 1 medium onion, chopped
  • 1/4 cup extra virgin olive oil
  • 3 large garlic cloves, minced
  • 1 red bell pepper, chopped
  • 2 teaspoons paprika
  • 1 14-ounce can chopped tomatoes with juice
  • 2 tablespoons tomato paste
  • 1 tablespoon chopped fresh mint
  • Freshly ground pepper

1. If you have soaked the beans, drain them over a bowl and use the soaking water for cooking. Combine with enough water to cover by 2 inches in a large ovenproof casserole or Dutch oven. Bring to a boil, reduce the heat, and simmer 45 minutes to an hour, until the beans are tender but intact. Stir in a salt to taste.

2. While the beans are simmering, prepare the vegetables and heat the oven to 300º F. Heat the oil over medium heat in a large heavy frying pan and add the onion. Cook, stirring occasionally, for 5 minutes, until tender. Stir in the garlic, the red pepper and a pinch of salt and cook, stirring, for 5 minutes, until the pepper is just tender and the onion lightly colored. Add the paprika, tomatoes, and tomato paste and cook, stirring often, until the tomatoes have cooked down a little, about 5 to 10 minutes. Remove from the heat and add this mixture to the beans. Add freshly ground pepper and the mint, and blend the mixture thoroughly. Taste and adjust salt.

3. Place the beans in the oven and bake, covered, for 1 1/2 hours, until very tender and the broth has reduced to a thick sauce. Stir and check from time to time to make sure the beans are covered with liquid. Add water if necessary. Serve hot or warm.

Yield: Serves 6

Advance preparation: The beans can be prepared through step 2 up to a day before you bake them. The baked beans will keep for 3 to 5 days in the refrigerator.


Martha Rose Shulman writes a daily recipe feature on entitled Recipes for Health, and is the award-winning author of more than twenty-five cookbooks, including The Very Best of Recipes for Health, Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine, Mediterranean Light, Provençal Light, and Entertaining Light. Her food combines pleasure and health, drawing largely from the cuisines of the Mediterranean, inherently healthy cuisines with big flavors. She is a founding contributor at, and is the co-owner of the Venice Cooking School in Los Angeles, California. She lived in Paris from 1980 to 1993, where she operated a private supper club, and now lives in Los Angeles. She has co-authored books with pastry chef Sherry Yard, Wolfgang Puck, Dean Ornish, and Mark Peel, and collaborated with the Culinary Institute of America on two books, Culinary Boot Camp and Spain and the World Table. Learn more about Martha at

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The Herbed Kitchen: Gluten Free Pretzel Bites

by Guest in Featured Articles, Gluten Free, Recipes

The ubiquitous “mall pretzel”, light and fluffy with a crisp crust is dipped into butter and liberally sprinkled with small chunks of coarse salt. For those with a dairy or gluten intolerance these gems were off limits but these Gluten Free Pretzel bites beautifully emulate those pretzels. There are a few tricks with these pretzels, firstly it is the amount of honey used to bloom the yeast. All of those little yeast particles love some sugar to feast on and honey provides more than enough for all that feasting and growing. The pretzel bites are endlessly adaptable and I made a cinnamon sugar batch as well as a basil variety which would be perfect for dipping into marinara sauce or a sprinkle of coarse salt for an adult palate.

Be sure to boil the pretzel bites in the boiling baking soda water to give the bites that quintessential crust so reminiscent of the soft mall or movie theatre variety.

Working with yeast can be a touch tricky and if your yeast does not bloom properly, then it has died; there are two possible reasons for the yeast’s demise, either the water was too cold or too hot. Be sure to keep the water at 100º which is warm to the touch but not overly so.

The Pretzel Bites

  • 1 tbsp active dry yeast
  • 2 tbsp liquid honey
  • 1 cup warm water (100º F – warm to the touch)
  • 2 – 2 ½ cups Bob’s Red Mill All Purpose Gluten Free Flour Mix
  • ¼ cup white sugar
  • ½ tsp salt
  • 1 tbsp oil
  • one tablespoon baking soda
  • Optional: 2 to 3 teaspoons cinnamon sugar (a ratio of 1:1 cinnamon/sugar); or 2 to 3 teaspoons dried basil
  1. Dissolve the honey in ¼ cup of the warm water. Stir with a spoon as this amount of honey might be a touch stubborn. Sprinkle the yeast over top and allow to bloom fully for 10 minutes. It should be foamy and all the granules of yeast will have disappeared.
  2. Break up the yeast with a wooden spoon and add half the amount of flour as well as the sugar and salt. Slowly add the extra water as needed until all the flour is added and the dough pulls away from the sides of the bowl.
  3. Allow the dough to rise for 25 minutes, keep in mind that gluten free dough is closer to a batter than it is a dough.
  4. Bring a pot of water to a boil. Be sure to add one tablespoon of baking soda to the water and allow it to dissolve.
  5. Preheat the oven to 375º.
  6. Using two spoons drop the dough into the boiling water for 45 seconds. The pretzel bites will look like anemic matzoh balls but don’t fret.
  7. Bake for 20-22 minutes until a golden brown. Brush with melted vegan margarine or olive oil and sprinkle with coarse salt or cinnamon sugar.
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Gluten Free Canteen: GF/CF Mini Black & White Cookies

by Guest in Featured Articles, Gluten Free, Recipes

As a small child, there was no better way to spend Saturday morning than to go to the market with my mom followed by a trip to the infamous Snowflake Bakery.  There we would finish up the shopping with purchasing a freshly baked coffee cake and a dark rye bread, still slightly warm.

My mom let me pick out my favorite cookie and I would manage to eat it all on the way home.  Half Moons were huge cookies, almost five inches across and slathered with both chocolate and vanilla glaze. These giant cake-like cookies were better known everywhere else as Black & Whites.

Years later, long after the bakery was gone and I’d moved to the west coast where Black & White Cookies are virtually nonexistent, I learned how to bake them at home for my children.  Now I make them gluten-free in a mini version for my grandsons.  This kid-sized version of the recipe is both gluten-free and dairy-free.

Don’t save them for special occasions – make today a mini Black & White Cookie day at your house.

Gluten Free, Casein Free Mini Black & White Cookies

Makes about one dozen 2 inch cookies

Cookie Batter

  • 140 grams gluten free flour (100 grams Bob’s Red Mill GF Oat flour, plus 25 grams Bob’s Potato Starch, plus 15 grams Bob’s Almond Flour) (about 1.5 cups)
  • 45 grams sugar (about ¼ cup)
  • 8 grams Spectrum solid shortening (1/4 oz. or about 1 skimpy tablespoon)
  • Pinch of kosher salt
  • 1/ 2 teaspoon baking powder
  • 1 whole large egg plus 1 large egg white
  • 1 scant tablespoon Almond Milk (Diamond)
  • ½ teaspoon GF Vanilla Extract
  • ¼ teaspoon pure lemon extract (available at most grocery stores)


  • 1 cup organic confectioner’s sugar (1/2 cup in each bowl)
  • 1 tablespoon unsweetened cocoa
  • hot water
  • splash of vanilla
  • tiny drop of organic corn syrup (optional)

Preheat oven to 350.  Line a baking sheet with parchment or silpat.

In a stand mixer bowl, weigh out the flours and sugar, and add the baking powder and salt.  Mix on low for about 15 seconds to incorporate the flours.

Add the shortening and on medium low, mix until it resembles coarse sand.

Add the egg and mix again for about 15 seconds.

Add the Almond Milk and mix again for a few seconds.

That’s it.  Using a spatula, scrape the sides and cover the bowl and let it rest for about 20 minutes.  GF mixtures benefit from a short rest before baking.

Scoop by tablespoons (I use a small ice cream scoop) onto the prepared baking sheet taking care to make sure the scooped dough stays round.  Using a spoon or a small offset spatula, flatten the dough using a circular motion to keep the shape as round as possible.

Bake about 9 minutes and rotate the pan.  Bake about 6 minutes more or until the bottoms are slightly golden.

Cool completely.

Glaze Directions

In two separate small bowls sift about ½ cup of organic powdered sugar into each.  In one bowl add a scant tablespoon of unsweetened cocoa, sifted to remove lumps. Whisk to incorporate.

Add 2-3 teaspoons of hot water to each bowl stirring until the mixture looks like a thick glaze.  Add a splash of vanilla to each bowl and stir.  Add a drop of organic corn syrup to each bowl and stir.

If the mixture is too thick, add drops of hot water.  If it is too thin, add tiny amounts of powdered sugar (sifted – you don’t want lumps). The ideal glaze will be on its way to being thick but still drippy.

Apply the glaze on the flat side or the bottom.

Using a small offset spatula or a very small spoon spread the vanilla glaze on half of each cookie.  Let them dry a bit on the cooling rack.  By the time you finish with the vanilla, the first cookies you glazed should be hardening.  Do the same with the chocolate side.

Hint:  Don’t glaze the cookies over the rack where they are drying – or over the bowls.  I’ve dripped chocolate on vanilla in both circumstances.  Now I slather on the glaze over a small plate which catches the drips.

Let the glaze harden for about an hour.  And enjoy.

Lisa Stander Horel is the author of Gluten Free Canteen, a blog about gluten free baking for people and gluten free cookies for dogs. www.

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Z’s Cup of Tea: Gluten-Free Baking Powder Biscuits

by Guest in Featured Articles, Gluten Free, Recipes

My mother would make baking powder biscuits when I was younger and my whole family loved them. They were buttery and fluffy, like baking powder biscuits should be. Until recently, they became a thing of the past when my family and I changed our diets to be gluten-free and casein free (and then followed the Specific Carbohydrate Diet – “SCD”) as a part of helping my brother recover from autism. Now that I’ve made them gluten-free, these biscuits have once again become a staple and all-time favourite. My brother also loves helping make the biscuit dough.

A non-dairy butter alternative such Earth Balance (I use the soy-free version) works in place of the traditional butter without any compromise in flavour or quality. If you’re gluten-free but not casein-free or dairy-free, use unsalted butter.

While the instructions are written for bringing the dough together with one’s hands, you can also use a whisk to blend the flours, a fork or pastry cutter to work the butter substitute into the dry ingredients, and a spatula or wooden spoon to stir in the milk, if you prefer.

Gluten-Free Baking Powder Biscuits

Makes 12 to 14 biscuits

Dry ingredients:

  • 120 grams (1 scant cup) cornstarch
  • 112 grams (1 scant cup) millet flour
  • 60 grams (1/2 scant cup) brown rice flour
  • 1 to 1 ½ tsp. baking powder
  • ¼ to ½ tsp. salt
  • 1 ½ tsp. xanthan gum

Wet ingredients:

  • 65 grams Earth Balance or other non-dairy butter substitute, room temperature and cut into pieces
  • ½ to 1 cup unsweetened almond milk or rice milk, or other non-dairy milk alternative


Preheat oven to 425°F. Line a baking sheet with parchment paper.

Mix the cornstarch, millet flour, brown rice flour, xanthum gum, baking powder, and salt with your hands. Add butter and work the butter into the dry ingredients with your fingers, until crumbly and resembles the appearance of small peas. Pour in the milk and use your hands to stir it in the flour and butter until dough forms. Form dough into a ball.

Place the ball of dough on a flat surface lined with plastic wrap or wax paper and cover with another sheet of plastic wrap or wax paper.

Roll out the dough to 1/2-inch thickness and cut into 2-inch rounds with an overturned glass or biscuit cutter. Place biscuit rounds on prepared sheet and bake for 15 minutes. Remove from oven and cool.

Zoe of Z’s Cup of Tea started cooking and baking gluten-free, dairy-free, and Specific Carbohydrate Diet (SCD) friendly foods for her brother recovering from autism when she was a teen, which eventually prompted her to start her blog where she shares her own recipes and those that she’s adapted from other sources including cookbooks and other food blogs with photos and videos. In addition to her blog, you can also follow her on Twitter (@zscupoftea) and be a fan on Facebook (
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Silvana’s Kitchen: Silvana’s Gluten-Free, Dairy-Free PB&J Cookies

by Guest in Featured Articles, Gluten Free, Recipes

photo: Stephen Scott Gross

Silvana Nardone is the author of Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals, and the founder of Silvana’s Kitchen, a gluten-free blog that takes the guesswork out of how to feed a family with food allergies.

Makes: 20

  • ½ cup of your favorite gluten-free all-purpose flour blend
  • 1 teaspoon baking powder
  • 1 cup creamy peanut butter
  • ¼ cup shortening, at room temperature
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 1 large egg, at room temperature
  • 3 tablespoons plus 1 teaspoon strawberry jelly
  • ¼ cup plus 2 tablespoons confectioners’ sugar
  • 1½ tablespoons rice or soy milk

1. Preheat the oven to 350°. In a small bowl, stir together the flour blend and baking powder.

2. In the bowl of a standing mixer, blend ¾ cup of the peanut butter with the shortening on medium speed. Add the granulated sugar and brown sugar and beat until smooth, about 5 minutes. Beat in the egg until incorporated. Stir in the flour mixture until just combined.

3. Using a small (1½-inch) ice cream scoop or a tablespoon, drop the dough 2 inches apart on 2 parchment-lined baking sheets. Using the back of a melon baller or your thumb, gently dent the center of each cookie. Spoon about ½ teaspoon of jelly into each center. Bake until lightly golden, about 12 minutes. Remove to a rack and cool.

4. In a small bowl, beat together the remaining ¼ cup of peanut butter and the confectioners’ sugar. Whisk in the milk, a little at a time, until the frosting reaches a good consistency for piping. Using a resealable sandwich bag with a tiny corner snipped off, pipe the frosting over the cookies.

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Your Gluten Free Kitchen: Chocolate Cream-Filled Cupcakes (GF/CF)

by Guest in Featured Articles, Recipes

Every time I go down the snack food aisle at the store, those cute little cream-filled cupcakes just call my name. I know, I know, not very healthy you say!

Well, now and then it’s fun to have something moist and chocolaty and creamy to fill my tummy with. Since I can’t have the ones in the little plastic wrappers, I came up with my own.

These are so good I packaged them up and gave them to my son to take to college (didn’t trust myself not to eat them all!) He came back with an empty container and a request for re-fills!

Guess I’ll have to go make some more. Terrible, huh.

Chocolate cream-filled cupcakes

Your children and the children-at-heart in your family will love these.


Cream Filling

  • 1 cup shortening (I like Spectrum Naturals)
  • 1 cup powdered sugar
  • 1-1/3 cups marshmallow cream (can use Ricemellow Crème brand)
  • ¼ tsp salt
  • 1 Tbsp hot water
  • 1-½ tsp gluten free vanilla extract


  • 16 oz (1 pound box) powdered sugar
  • 2/3 cup unsweetened cocoa powder
  • ¼ tsp salt
  • ¼ tsp gluten free vanilla extract
  • ½ cup butter flavored shortening (use Spectrum Naturals)
  • 1/3 cup boiling water

Make the cupcakes as directed on the Bob’s Red Mill package. Let cool.

Make the cream filling by beating the shortening, sugar, and marshmallow cream together. Dissolve the salt in the hot water and then beat into the sugar mixture. Then beat in the vanilla.

Make the chocolate frosting by beating all the ingredients together with a hand mixer and set aside.

Using a round handled spoon, poke a hole into the center of each cupcake until it is about ¼ inch away from the bottom. Do this to each cupcake. Take the filling and place it in a gallon size zip type bag.

Cut a VERY SMALL edge off one corner so you can squeeze the filling out. Place the cut edge into the hole of the cupcake and squeeze out just enough filling until it peeks out of the top. Set the cupcake aside and do the same to the rest.

Take the frosting and frost the tops. You can use a knife to spread it on or dip the top of each cupcake into the frosting and gently pull out. I usually just use a knife, less messy that way.

You’re done! You can put the fancy swirl on top if you want to. I tried using the cream filling for the swirl, but it spread out too much and made a mess. So if you just have to have the swirl, make a small amount of your favorite vanilla frosting and use that.

Makes 18

Kathy Addis blogs and cooks at

Stop by and get your first 2 weeks of “Free Dinner Menus” to help simplify your life and save you time in the kitchen…enjoy recipes “every one in the family will love”.

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Babycakes Covers the Classics: Giveaway

by Cassidy Stockton in Contests, Featured Articles, Gluten Free

See? I told you I had loads of good stuff to giveaway. I have more stuff to give away than I can possibly manage!

If you have not yet heard of Erin McKenna’s fabulous bakeries in New York and Los Angeles, Babycakes is a must-try if you’re ever in the area. If you’re not, you can always order her delectable treats online at her website OR you can buy her cookbooks. Babycakes specializes in gluten free and vegan desserts that are out of this world. I say that from first hand experience. Not only have I tried treats from the cookbooks, a coworker once brought me Babycakes donuts all the way from NYC just so we could see what all of the fuss was about. After a few days in travel, they still tasted amazing.

At the bakeries, Erin creates delectable goodies from spelt flour, as well as gluten free flours. As much as we love Erin and her bakery, we were disappointed to see Spelt Flour as an ingredient in her first book, Babycakes. Nothing wrong with spelt flour, mind you, but it’s hard to get super excited about a new gluten free cookbook that also uses spelt flour. I was profoundly excited when her new book, Babycakes Covers the Classics arrived and there was not a single recipe with spelt flour… but almost all of them use at least one of our gluten free flours!

We did some taste testing around here to be sure this book deserved our full support (ok, we just wanted cookies) and not only did the recipes pass the taste test with us, they passed the test with Bob and others who didn’t know the treats were gluten free.

Erin’s book is available for sale today at and, and will be available for sale on our website in the next month or so. In the meantime, Erin sent us 3 copies to give away to our readers. We’re pairing this awesome book with a package of our Gluten Free All Purpose Baking Flour, which you will find featured in many of the recipes in the book. In case you missed it, all the recipes in here are gluten free and casein free and vegan!

How to Enter:

We’ve had so many giveaways going that I’ve got to keep it simple or I’ll never have time to pick the winners. Tell us in the comments here (on the blog or on Facebook) about a classic dessert that you’ve always wanted to try as gluten free, but haven’t been brave enough to try. That’s it. I’ll pick 3 winners at random from all of those who enter by 04/19 at midnight.

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Cotter Crunch: Mac n’ Chickpea Cheese

by Guest in Featured Articles, Gluten Free, Recipes

Howdy from Texas! Spring is in full bloom here and so should the health of our children. This April is national Autism Awareness month which gives us the perfect opportunity to educate the public about autism and issues within the autism community.

One of the ways we can support Autistic children is to focus on feeding them nourishing foods that are Gluten and Casein free. Evidence shows that this diet is often helpful in lessening the symptoms and behaviors of Autism, even associated speech problems. Unfortunately, gluten and dairy are in almost everything we eat, and trying to keep a child away from ice cream, sandwiches, and other snack foods is no walk in the park. We don’t want them to miss out on childhood favorites. And you know what, we don’t have to! All it takes is a little time and creativity in the kitchen. source

Mac n’ Chickpea Cheese

  • Gluten Free Pasta (macaroni or rotini)
  • Daiya shredded cheese (1/2 cup)
  • 1 10 ounce can chickpeas
  • 1 jar pimentos
  • curry powder
  • 1 tbsp Bob Red Mill Arrowroot Starch
  • garlic- 1 to 2 tsp.
  • sea salt and black pepper- to taste
  • olive oil or other oil of choice (2 tbsp.)
  • almond milk (unsweetened) – 1/4 to 1/2 cup


First, drain the chickpeas and dry them off. Coat them in 1 tbsp. oil and curry powder. Spread on a baking sheet and bake at 400F for about 15 minutes or until golden brown. Set aside. Then, cook pasta according to the directions. Drain the pasta and add the milk, cheese, oil, flour, and seasoning. Stir on low until cheese starts to melt. Once it starts to melt, add in your chickpeas and pimentos until all the cheese is melted and coated onto the pasta and chickpeas.

Then……EAT and ENJOY in GOOD company. Goes best with family and friends!

Cheers to Good Health!

Lindsay Cotter

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Lifestyles of the Rich and Christen: Blackberry Cornmeal Muffins (GF/CF)

by Guest in Featured Articles, Recipes

With kids underfoot, finding recipes that are easy and delicious can seem like a daunting task. Throw in making it gluten and dairy free: mission impossible. Especially for breakfast. Right?

Enter the muffin. Oh a glorious warm muffin filled with fresh berries. It’s like having dessert first thing in the morning. The great thing is you don’t have to feel guilty for serving these mini bites of heaven to your kids. They’ll love them and you’ll love how easy and good for them they are.

Hungry for more? Visit me at Lifestyles of the Rich & Christen and search for other gluten-free recipes!

Blackberry Cornmeal Muffins

  • 1/2 cup Vegan Butter, softened
  • 1 cup Agave Nectar
  • 2 Tbsp Ground Flaxseed
  • 6 Tbsp warm Water
  • 1/4 cup Orange or Berry Juice
  • 2 tsp Vanilla
  • 1 cup Bob’s Gluten-free All purpose Baking Flour
  • 2/3 cup Cornmeal
  • 2 tsp Baking Powder
  • 1 cup Blackberries (or berry of choice)
  • Cinnamon for dusting

Pre-heat oven to 375. Beat the butter with the agave in a large bowl until light and fluffy. In a small bowl mix flax meal and warm water and allow to sit for a minute. Beat flax mix, juice and vanilla with butter mix. In a separate bowl mix the flour, corn meal and baking powder. Add the dry ingredients to the wet and stir until just blended. Fold in berries. Lightly grease muffin cups or use liners. Fill about two-thirds full. Sprinkle with cinnamon. Bake for 18-20 minutes. Enjoy!

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