Life, Recipes

Gluten Free Raw Chocolate Chip Cookie Dough Bites + egg free & dairy free

I love cookie dough. Always have and hopefully always will. When I was in high school, my mom worked in an office building that had a cafeteria that made really good chocolate chip cookies. Once, she bought a giant box of frozen dough balls for us to bake at home. If we baked even 20% of them, I’d be surprised. Every time I’d go out, I’d grab a frozen ball of dough. If my friends came to pick me up, a ziploc bag full of frozen dough balls came to the car for us to nosh on. Those dough balls are a great memory for me.

As I said, I still love raw dough. And when I make chocolate chip cookies, yes, I will still eat some dough. And I’ll even freeze some dough balls for the future.

This recipe is an adaptation of one I saw online years ago and loved. I’ve tweaked slightly and added something extra so I can call it my own. If you are dairy free, simply sub out the chocolate chips to dairy free chips. Voila – you can eat these! For those that are worried about eating raw eggs in dough – there are none here. You can even skip the chocolate chips and add in raisins to make them more oatmeal raisin like.

These are so good! They will become a hit in your house, too!

Speaking of oatmeal, I only use the oats from GF Harvest. Certified gluten free and harvested and produced with purity protocol. What does that mean? Basically, they are safe, high quality oats for Celiacs. You can read more about it on my friend gfJules blog here.

What I like about this recipe is the addition of chia seeds. It gives the dough some extra protein as well as healthy omega-3 fats. Chia seeds are really good for you.

Let me know if you try this recipe and what you think!

Gluten Free Raw Chocolate Chip Cookie Dough Bites

Crunchy, chewy, full of flavor and protein!


2 cups cashews – I use salted ones. You can always use unsalted raw cashews and add some salt for flavor.
3/4 to 1 cup gluten free oats
3/4 teaspoon cinnamon
5 tablespoons maple syrup
1 tablespoon vanilla extract
1 – 2 T chia seeds
1/2 cup chocolate chips or raisins

Using a Ninja or a food processor, process the cashews, oats and cinnamon until they are chopped and meshed together well.

Add the vanilla and syrup and mix until the “dough” forms. I like mine a bit crunch so I don’t overmix.

Place the mixture in a small bowl and add your chia seeds and chips and mash/mix together with a spatula. You can also toss the chia seeds into the mixer earlier, but I don’t. I fear they may become too gelatinous if mixed up and crushed,

With the dough, I roll out into tablespoon size balls and store in a plastic container in the fridge. They will be gone in days!




Life, Recipes

Gluten Free Cheeseburger Salad Recipe

20170706_183709This salad is a hit in our house. We’ve made it for guests for a fun lunch and everyone loves it. I’m not sure if it’s the tangy yellow mustard vinaigrette or the mini cheeseburgers or the combo of yummy flavors all meshing together.

I first saw this recipe on one of Rachael Ray’s shows years ago – it has been at least five or six years since we first made it (as I remember the house in Denver we lived in at that time!).

On a hot summer night like tonight, it was the perfect dinner. Crisp, cool, crunchy romaine lettuce. Juicy tomatoes. Crispy pickles. And mini cheeseburgers. We even went old school and did Kraft American cheese on the burgers. Trust me, I was a bit aghast against myself for recommending it versus cheddar….but it just worked so well for the burgers.

We used ground beef for our recipe, but you can use any protein you normally use to make burgers. Beef, chicken, turkey – they would all work. We cooked our burgers on the stovetop but a quick grill treatment to cook them would give them some great flavor. Just be sure to not overcook.

My recipe for this is really a “make your own salad”. We use whatever lettuce we have on hand. Tonight it was romaine hearts. We added tomatoes and the best part – chopped pickles. They act like relish but not as sweet.

20170706_183114I buy these Vlasic pickles as they are gluten free and do not contain any artificial colors or dyes. Read your next jar of pickles. Why do they need to put dye in pickles? No thank you.

Ok, so back to the non-recipe, recipe.  The secret (I think) to this salad all coming together is the dressing. The recipe below is a double batch from what my original recipe had – you’ll want to go light on the dressing on the salad since it’s so tangy, but this will give you extra and the encouragement to make this salad again. You’ll want to after you eat it!

So what do you do? You make your salad. Add whatever you would normally add to really add to a cheeseburger. Want red onion? Add it. Bacon? Toss it in. Sauteed mushrooms? Now you’re talking!

We usually make about a 2 inch meatball size cheeseburger and pan fry for a few minutes on each side, then top with cheese. Don’t overcook (unless you like well done meat, and if so, then we need to talk!)

We put our dressing on before we put the burgers on but you can make yours anyway you want! Now for the dressing:

The crisp romaine. The juicy tomatoes. The tangy yellow mustard vinaigrette. I want this again tomorrow night for dinner!

Yellow Mustard Vinaigrette
6 T yellow mustard
4 T apple cider vinegar
3/4 cup olive oil
salt and pepper to taste
Note: I never use salt in this recipe but use Supreme Shallot Salt from Savory Spice Shop. It’s a staple in our house. I love that place! We used to shop at the original when we lived in Denver and I am grateful there is one here in Portland.

You get the idea of the salad, right?! Go forth – make it! Enjoy! Let me know what you think.

Gratefully yours…



Life, Recipes

Gluten Free Margarita Pie Recipe

We have an ongoing debate at our house when it comes to gluten free margarita pie. It’s around the crust. Which is better? A gluten free graham cracker crust? Or a gluten free pretzel crust? One gives the sweet and one gives the salt. We have decided how to test the answer to this age old question – read through to find out the answer!

Gluten Free Margarita Pie

We love this recipe year-round. In the summer, it’s the perfect after dinner treat with the zesty lime for a hot summer day. Or in the winter months, when you need a break from the cold, gray skies – the thought of the beach and margaritas comes to mind when you eat this pie.

Gluten Free Margarita Pie Recipe

  • 1 1/2 cups gluten free graham cracker crumbs*
  • 6 Tablespoons (3/4 stick) unsalted butter, melted
  • 2 cans (14 ounces each) sweetened condensed milk
  • 2 Tablespoons finely grated lime zest
  • 3/4 cup freshly squeezed lime juice
  • 6 Tablespoons tequila**
  • 4 teaspoons orange-flavored liqueur such as Grand Marnier
  • Pinch of salt
  • 1 cup heavy cream, chilled
  • 1 Tablespoon sugar

*You can either get some store bought gluten free grahams or bake your own. We used GF Jules Gluten Free Graham Cracker mix and made our own. They tasted FAR better than the mass produced gluten free brands. Plus, how often in your life have you EVER baked graham crackers?! We baked the cookies then put them in a resealable plastic bag and crushed them with a mallet. You can also use a food processor to do the job!

**You can also scale the liquor back on this and use 4 Tablespoons tequila and 2 Tablespoons of gluten free margarita mix.

Position rack in center of oven; preheat to 350 degrees.

If you’ve baked your own grahams, be sure they are cool before making this recipe. In a bowl, mix together cracker crumbs and butter. Press into a 9-inch pie plate. Bake until crust begins to puff, about 8 minutes. Remove from the oven and transfer to a wire rack to cool. If crust has pulled away from sides, use the back of a spoon to press it back. Let cool completely.

Gluten free margarita pie – yum!

In a medium bowl, stir together condensed milk, zest, juice, tequila, liqueur, margarita mix (if using) and salt. Let stand for 5 minutes to thicken.

Pour filling into crust. Cover with plastic wrap, and refrigerate until firmly set, for at least 2 or up to 8 hours.

We garnish with whipped cream or even candied lime peels. Last night when we made the pie, we just wanted to dive right in and didn’t need the garnish!

But back to the pretzels vs. graham cracker crumbs. We decided next time, we’re going to do a crust that is half graham crackers on one side and half pretzels on the other.

What crust sounds better to you?!

Life, Recipes

Gluten Free Matzo Ball Soup

While it’s not my Bubbie’s soup…it beats making your own when you want a quick matzah ball soup fix.  This was my first bowl today…I may have had one or two more 🙂 !

It’s the time of the year when Passover products are in the store. Many Passover products are gluten free and are great to stock up during this time of year. You will see many products that state they are “Non-gebrokts”. That does not mean gluten free, but means wheat free. So if you are Celiac, like myself, it’s still best to read the label.



Each year, I usually buy a box or two of Streit’s matzo ball mix and their soup and matzo ball mix. Years ago, before this became so mass marketed, I would buy them in bulk and horde them and not want to make them for fear of running out.

The soup mix itself is basic. I won’t lie. BUT, in the off chance you don’t want to make your own chicken soup for lack of time or energy, this works in a pinch. Because it is basic, I like to add a few extra steps/ingredients to help make it taste more like homemade soup then soup from box.

Disregard the steps to make the soup according to the box directions. What I do is use 2 3/4 quarts water (they call for 2 1/2 quarts) and whisk the soup mix into the cold water (they have you boil the water first, then add the dry mix). In my soup mix, I add carrots. LOTS of peeled chopped carrots. As a kid, I always loved my grandmother’s matzo ball soup mix. One of my favorite parts of the soup was the carrots in the soup. So when I make this soup, I add lots of carrots.

And then for additional flavor and color, I add a whole yellow onion. Not peeled, but rinse off the outer skin. The outer skin will help give it flavor and definitely some golden color.

From there, I bring the soup to a boil, reduce the heat and let it simmer for 45 minutes adding some cracked pepper as well. The simmering will help develop the flavors from the carrots and the onion. You can also add celery or parsnip, too. Why not?!  This is the time to make the dry mix of the matza balls since that has to sit for a while, too.

To that mix, the only addition I add is some shallot salt. The mix overall is salty, so I don’t go overboard. If you want to avoid the salt, add a bit of onion powder and garlic powder. And if you have schmaltz, use that instead of the cooking oil. Yum!!

Once the soup has simmered for 45, follow the instructions for making the matzo balls. It calls to boil them for 30 minutes, but I find 20 is enough.

Look at the dutch oven filled with golden chicken soup and matzo balls. You can see the whole onion I add for color and flavor.

The matzo balls are more floaters then sinkers…but they aren’t super fluffy. What’s your preference?!



Life, Recipes

Gluten Free Cornbread Recipe

Last night was rib night at our house. There are two things I love really LOVE to make when I cook. The first being ribs. And when I make ribs, The Artist always loves my buttermilk skillet cornbread. And I admit, it is a good, easy recipe.

Gluten Free Cornbread. The cast iron skillet helps cook it to a golden brown.

Now, you don’t need to wait to make ribs at your house. This recipe goes great with any meal, really. The bottom and top of the cornbread gets to be “GBD” – or golden brown deliciousness as we say in our house!

The buttermilk gives it such a rich flavor and the low amount of sugar makes it not super sweet. I am telling you, this gluten free cornbread recipe is easy, fast and will become a staple in your recipe file.

Gluten Free Cornbread Recipe

1/2 cup butter
1/3 cup sugar (If you like sweeter cornbread, you can add up to 2/3 cup sugar)
2 eggs, beaten
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup gluten free flour*
1/2 teaspoon xanthan gum**
1/2 teaspoon salt

*I use GF Jules‘ flour. I have also made this with a make your own gluten free flour mix consisting of 1 cup white rice flour, 1 cup cornstarch, 1 cup tapioca flour and 1 Tablespoon potato flour (not potato starch).

**If you are mixing your own flour, also add 1/2 teaspoon xanthan gum to the cornbread dry ingredients. Do not add it to your flour mixture since you will have more flour made up then you need for this recipe. GF Jules has it already included in her flour mix.

Oh yeah…all those nooks and crannies soak up the butter when it’s hot from the oven and you slather butter all over this bad boy.

Preheat oven to 375 and place a cast iron skillet in the oven while the oven heats. You want that skillet HOT!

In a different skillet, melt butter on the stovetop.  Remove from heat and stir in sugar.  Quickly add eggs and beat until well blended. You don’t want the heat to cook the eggs. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, gluten free flour  (and xanthan gum if you made your own flour mix) and salt and stir until well blended and few lumps remain.  Pour the batter into the hot cast iron skillet.

Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean.

I usually bake mine for 30 minutes and it’s done.

It’s hard to not slather the hot cornbread with batter and dig in….can you resist?!

What are you going to make to eat along with your gluten free cornbread?

Life, Recipes

Gluten Free Chicken Enchilada Recipe – Easy and Yummy (What more could you ask for?)


This recipe is a favorite of ours. It’s pretty darn easy, super yummy and always a pleasure. Sounds good, right?

The recipe is adapted from a Better Homes & Gardens cookbook I got 20 some years ago. I was working at a Waldenbooks at the time, and each store manager got a free copy of the cookbook as a way to promote the cookbook. I still have it and it’s fun to look through the recipes of the late 80s/early 90s. Somewhere in there I am sure is a Jello mold recipe if I dig deep enough…

It’s easy to make using rotisserie chicken from the store. We use the one from Costco. A $4.99 bird goes far in our house for a few meals. Super easy timesaver, right?!

This serves well with either a fresh salad or some spanish style rice. Or, if you’re like us and last night, just a plate of enchiladas and a glass of red wine.

Enjoy and please let me know if you make this and what you think!

Easy Gluten Free Chicken Enchiladas
8 corn tortillas (White or yellow, your choice)
1 medium sized onion, diced
4 cloves garlic, minced (I use the squeeze garlic in a jar – great flavor and easy time saver)
2 teaspoons corander
1/4 teaspoon chili powder
salt and ground pepper to taste
2 Tablespoons butter or margarine
3 T gluten free flour *
2 cups chicken broth**
8 ounces of sour cream
1 can of diced green chilis or three fresh roasted hatch-style chilis (I love the fresh roasted ones I can get at the Portland Farmer’s Market in the fall. A few bags of those in the freezer makes me happy!)
1 cup shredded Mexican cheese blend (or monterey jack cheese)
2 cups chopped cooked chicken (put this in a medium size bowl as you’ll be pouring sauce over it)

Optional for garnish:
Sliced pitted ripe olives
Chopped tomatoes
Sliced green onion

Wrap tortillas in foil. Heat in a 350 degree oven for 10-15 minutes until softened.

For the sauce, in a saucepan, cook onion, garlic, coriander, chili powder, salt and pepper in margarine or butter until onion is tender.

Stir flour into sour cream and add to onion mixture. Stir in broth and peppers all at once. Stir together to combine and cook and stir until thickened and bubbly. Remove from the heat, add half of the cheese and stir.  Pour half of this sauce mixture over the cooked chicken.

Place about 1/4 of the chicken/sauce filling onto each tortilla. Roll them up and place them seam side down in a lightly greased 13 x 9 casserole. Top filled tortillas with remaining sauce.

Bake, covered, in a 350 degree oven for about 35 minutes or until heated through.

Uncover and sprinkle with remaining cheese and bake for five more minutes.

If desired, put the optional garnish on top of the enchiladas when you pull it out of the oven.

Let the enchiladas stand for 10 minutes before serving.

*For this recipe, I really think a generic white rice flour would work, but I use GF Jules‘ flour for all my made from scratch baking needs. Since I have that on hand, it’s what I use.

**I used Kirkland’s Chicken Stock



Gluten Free Hamentashen – EASY and you CAN make these!

We call these Yummytashen around our house. The Artist loves these and I truly don’t make them enough. They’re easy to make and really, why wait for Purim to make these? What I like about this is the dough is actually pliable and rolls out like traditional gluten dough. I refrigerate the dough overnight, so plan ahead when making these. This recipe is easy and you can make these!

Easy to make gluten free hamentashen. Known in our house as yummytashen! The shadow on the left one is from my iPad. I couldn’t find my camera.

Yummytashen (Gluten Free Hamentashen)

1 stick butter or margarine, softened
1 cup sugar
1 egg
2 T orange juice or lemon juic)
1 t vanilla
2 t baking powder
3/4 t xanthan gum
3/4 cup corn starch *
1/2 cup white rice flour *
1/2 cup brown rice flour *
1/2 cup potato starch *
1/4 cup tapioca flour *

* or use 2 1/2 cups gluten-free flour of your choice. I’ve used this mix of flours as well as used GF Jules All Purpose Gluten Free Flour. I’ve had success with both.

Filling: Apricot, prune, or strawberry preserves or jam, mini chocolate chips, M&Ms, etc. I prefer apricot. The ones in my photo are apricot and blackberry.

1. In mixer, cream butter and sugar. Really cream it. If you’ve never creamed butter and sugar so it’s light and fluffy and no sugary gritty, do it. It makes a difference in baking.
2. Add egg
3. Add orange or lemon juice and vanilla
4. In separate bowl, combine flour, baking powder and xanthan gum
5. Add flour slowly to mixture – be sure to scrape down the bowl as you mix.
6. Refrigerate dough for several hours (I do overnight)

Preheat oven to 375 degrees.
7. Roll out dough onto lightly gluten-free floured surface. Roll to 1/8 to 1/4 inch thickness
8.Cut into circles with 2 1/2 inch wide glass
9. Fill each circle with about 1/2 teaspoonful of filling of your choice
lightly wet the dough around the circle before I go to the next step to help them hold together. I’ll be honest, sometimes they stay together, sometimes they don’t. They still taste great either way!
10. Fold up 3 sides of circle and pinch edges firmly to form triangle with opening at center to let filling peek through.

The dough formed into triangles and ready to bake!

11. Bake at 375 degrees on parchment covered cookie sheet for about 15 minutes, or until lightly browned. Let cool before transfering to plate.

Makes about 26 hamantaschen cookies. Recipe can be doubled.


Life, Recipes

World’s Easiest Cookies – and they’re gluten free

The title pretty much sums it up. I was asked to participate in a “Paleo Bake Around“. Today, many other bloggers like myself are posting this same recipe to help promote Elizabeth Barbone‘s new book, World’s Easiest Paleo Baking: Beloved Treats Made Gluten-Free, Grain-Free, Dairy-Free, and with No Refined Sugars

world's easiest paleo baking
Elizabeth Barbone’s new cookbook. I can’t wait to bake more from this cookbook!

I’ve baked a few things with almond flours over the years. One of my favorite recipes is Flourless Sparkling Chocolate Cookies, that is posted over on my gf buddy Shirley’s blog. That is a good recipe, marked A+ in my files as it’s easy, good and works every time.

So back to the almond flour.

When I was asked to participate in this bake around, it gave me the opportunity to think more about almond flour and how else I can use it. I know there are many other things you can bake with it (Elana’s Pantry, anyone?!) Elena is cool and I got to meet her when I lived in Denver and was active with the Denver Celiac Sprue Association (they have an amazing chapter there! I miss that group!).

The recipe below is from Elizabeth’s cookbook. The bold/italics are marks that I made when I baked the recipe. You won’t find those changes in her book. I wasn’t sure if I would like the full on maple flavor so I added an enhancement to some of the dough – cooked bacon. Yes, I cooked three slices of bacon, chopped it up and added it to the dough then baked. And they were pretty darn tasty!! I baked some without the  bacon and those were just as good. Either way, you can’t go wrong.

If you’re looking for a new, quick, easy, recipe, this one is easy (the title doesn’t lie!) and the flavor is really good.

World’s Easiest Cookies

worlds easiest cookies
World’s Easiest Cookies. They really are. And with cooked bacon….a welcome addition!

Active Time: 5 minutes
Bake Time: 12 minutes per pan
Yield: 16 cookies Mine made just one dozen

170 grams (1 1/2 cups) finely ground almond flour

1/2 teaspoon baking powder, homemade (see recipe below) or grain-free

100 grams (1/3 cup) dark maple syrup

2 teaspoons vanilla extract

3 strips bacon, cooked and chopped

Adjust an oven rack to the middle position and preheat the oven to 350
degrees F. Line a rimmed baking sheet with parchment paper.

Whisk the almond flour and baking powder together in a medium mixing
bowl. Switch to a wooden spoon and stir in the maple syrup and vanilla
extract. Stir until a sticky dough holds together.

Drop dough by the tablespoonful onto the prepared baking sheet, spaced
about 2 inches apart. For crisp cookies, press down the dough lightly
with the at bottom of a drinking glass or measuring cup. (If the glass
sticks to the dough, lightly wet bottom of the glass.) For softer
cookies, don’t press down the dough.

Bake until the edges are golden brown, about 12 minutes. Mine baked for about 14 minutes. After 12, I pressed the cookie down slightly and baked more. I have a crappy oven so just test yours at 12 minutes and bake accordingly.

Allow the cookies to cool on the pan for about 3 minutes, then
transfer them to a wire rack to cool completely.

Allow the baking sheet to cool, and repeat with the remaining dough.

Grain-Free Baking Powder

Most commercial baking powders contain a grain-based starch.
Thankfully it’s easy to make your own!

Active Time: 2 minutes
Yield: about 6 tablespoons

1/4 cup cream of tartar

2 tablespoons baking soda

1 teaspoon tapioca starch

Whisk the cream of tartar, baking soda, and tapioca starch together in
a small bowl.

Store in the pantry in an airtight container for up to 4 weeks.

Life, Recipes, Uncategorized

Award-Winning Gluten Free Treasure Bars with Brown Butter Frosting

Thanks to those that participated in the Gluten Free Cookie Swap on Facebook – there are TONS of great recipes out there for everyone to try. I am excited to announce I won 3rd place in the contest! I am so excited and honored.  You can listen to the podcast here of who the winners are as it sounds like it was some tough competition.

Here’s the recipe I submitted. It’s been a tradition in our house every year and always a hit with guests. So now the name has been changed to add “Award-Winning” 🙂

Award-Winning Gluten Free Treasure Bars with Brown Butter Frosting

treasure bars
2 cups gluten free flour mix (I use GFJules)
Xanthan gum, slightly less than 1/2
teaspoon (omit if your flour mix already
   has it included)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar, firmly packed
2 eggs, unbeaten
1 teaspoon vanilla
3/4 cup milk
1 cup chopped pecans
1 cup maraschino cherries, halved
6-ounce package of chocolate chips
1/4 cup butter
2 cups sifted confectioners’ sugar
1/2 teaspoon vanilla
2 tablespoons milk
Preheat oven to 325 degrees. Grease a 13-by-10-by-1 pan or two 9-by-9 pans
To make cookies: Sift together the flour, xanthan gum (if using), baking powder and salt.
In a separate bowl, cream the butter, sugar and brown sugar; add in the 2 unbeaten eggs. Beat well after each egg. Add the vanilla, and beat until fluffy. Add dry ingredients alternately with milk. Begin and end with dry ingredients. Blend well after each addition. Stir in chopped pecans, cherries and chocolate chips. Turn into the baking pan. Bake for 25 to 30 minutes.
To make frosting: Brown the butter, remove from heat and blend in the confectioners’ sugar, vanilla and milk. Beat until smooth. Frost while the treasure bars are rather warm.
Life, Recipes

Gluten Free Yeast Rolls Recipe

As a Celiac, at times we just want to fit in and have the “normal” meal that everyone gets to enjoy. I hate saying “normal” meal, as for us, normal means something different than those that can eat gluten.

At the holidays, or even just on a Sunday night, it’s nice to make a special meal and enjoy dinner with family and friends.  And with that dinner, rolls are always a great addition.  Rolls go well with that bowl of soup this time of year, or gravy to scrape up across the plate at Thanksgiving. Or like our house, tonight, with a prime rib roast to soak up some of the juices. Oh yeah, Christmas Even dinner was prime rib, baked potato, peas, and these yummy gluten free yeast rolls.

I’ve been making these gluten free yeast rolls for years, and they never disappoint. Plus, they get the gold seal of approval from The Artist who is able to eat gluten. He said they are really good rolls – light and airy. Not heavy and dense like some gluten free baking can be.

I hope you make these gluten free yeast rolls and enjoy them as much as we do. Please let me know what you think if you make them.

Happy Holidays to you and yours!

Yes, you CAN have yeast rolls again!


Light, airy and so yummy. These will be a hit at your table! 


Gluten Free Yeast Rolls

1/14 cups water at 110 to 115 degrees
3 large eggs, slightly beaten
3 T vegetable oil
3 T honey
2 1/4 tsp yeast
3 cups gluten free flour (I use GF Jules and have A+ success every time)
1 T xanthan gum (omit if you are using GF Jules flour, as her mix already has it included)
1 tsp. salt
1 tsp. sugar

Combine water, sugar and yeast in small bowl and allow to foam for about 5 minutes.

Add eggs, oil and honey to water and yeast. What I do is add the eggs, then do 1 Tsp of oil, then 1 Tsp of honey so the oil coats the spoon, and the honey then doesn’t stick. I repeat that each time – oil, honey, oil, honey, oil, honey. You get it, right?

Combine the dry ingredients into the liquid using a mixer on low speed. Mix until well blended, being sure to scrape the bottom of the bowl often.

Beat for approximately two minutes until dry is incorporated into wet.

The dough will be more like batter. What I do is scoop this into a gallon freezer bag, seal and then cut the corner off to squirt the batter out into  well greased muffin cups and allow to rise for approximately 30 minutes.

Gluten Free Dinner Roll dough rising on top of the stove

Brush lightly with egg wash. The batter will be delicate, so be gentle. I sometimes sprinkle kosher salt lightly across the top of the egg wash.

Bake at 375 for approximately 15-16 minutes until tops are golden brown.

#GBD – Golden Brown Delicious

Let cool slightly, then slice open, slather with butter and enjoy!