Butter Syrup

This butter syrup is the perfect addition to a fruit filled Swedish Pancake, or to top a waffle!  The recipe can be easily doubled.  

2 cups butter
2 cups sugar
1 cups milk

Put all ingredients in a medium saucepan.  Stir and bring to a boil.  Boil for 3 minutes.  

Almond Poppy Seed Muffins

Almond Poppy Seed muffins are one of my favorites!  I've missed being able to eat the Costco muffins, so I decided to create one myself!  Wahoo!  These muffins are fluffy and delicious!

1 1/2 cups all purpose GF flour
1/2 cup brown rice flour
1 teaspoon xanthan gum
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon poppy seeds
1 egg, slightly beaten
3/4 cup milk
1/2 cup sour cream
4 tablespoons butter, melted
1/2 teaspoon vanilla
1/2 teaspoon almond extract

Preheat oven to 375º.  Melt butter in a small cup or bowl.  In a medium bowl, combine flours, xanthan gum, sugar, baking powder, salt and poppy seeds.  Mix.  In a small bowl, beat egg until slightly beaten.  Add egg, milk, sour cream, butter, vanilla and almond extract to the dry ingredients.  Mix until combined.  Bake for 14-17 minutes until it begins to brown on top, and a toothpick inserted comes out clean.  Makes 12 muffins.

Banana Blueberry Muffins

These banana muffins are deliciously moist!  I think the blueberries add a delicious flavor, but they would be great without them too.

2 cups featherlight flour
1 teaspoon xanthan gum
1/2 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 bananas, mashed
1/4 cup oil
1/2 cup applesauce
2 eggs
1 teaspoon vanilla extract
1 cup frozen blueberries, chopped

Preheat oven to 375º.  Combine GF flour, xanthan gum, sugar, soda, salt, cinnamon and nutmeg in a large bowl.  In a separate bowl mix together mashed bananas, oil, applesauce, eggs and vanilla.  Stir until well blended, then stir into dry ingredients until moistened.  Gently stir in blueberries.

Spoon batter into muffin cups that have been coated with cooking spray.  Bake for 12 - 15 minutes or until golden brown.  Makes 12 - 16 muffins.

Note:  You can substitute plain yogurt for applesauce

Swedish Pancakes

My Grandma got this recipe from a Swedish woman.  It was always a family favorite in my home growing up.  I've since adapted it to make it gluten free, and it's delicious!  We eat Swedish Pancakes all year long, but it's also the favored Christmas morning breakfast dish!

2013 update:
I make these crepes all the time, but this morning I learned something new about them.  I was trying to be ultra prepared and measured out the ingredients ahead of time.  I put the xanthan gum with the flour and mixed it up prior to adding it to the egg mixture.  BIG MISTAKE!  Because of the nature of xanthan gum, the more you mix it, the thicker it gets.  With this recipe it makes it way too thick.  So the bottom line is:  Add the xanthan gum after you've added the milks, sugar, salt and flour.  Mix it a little, then add the water.  If it gets too thick, add a little more water until it's a thin consistency.  If it's too thin, mix it a little bit more and it will thicken up.

8 eggs
1 cup milk
1 can evaporated milk
1/3 cup sugar
1/3 teaspoon salt
3 cups featherlight flour
1 1/2 teaspoons xanthan gum
1 cup water


Beat eggs completely.  Keep the mixer going on a slow speed the entire time you're adding ingredients.  (I use a Bosch and keep it on a 1.) Beating constantly add milk, evaporated milk, sugar, and salt.  Add flour.  Then add xanthan gum.  Add 1 cup water.  Turn off mixer and pour the batter into a large pitcher to make it easier to pour each pancake into the pan.  Cook on hot, buttered griddle or in frying pan, spreading thinly over surface to make a large, thin pancake.  You may need to play with the temperature that you cook it on.  I cook it at about medium high.  Serve with butter and maple syrup.

We also love Swedish Pancakes as a dessert with fresh berries and whipped cream or ice cream!  Other toppings we like are nutella, bananas, chocolate syrup, etc.  Be creative!

Pear Almond Muffins

These muffins just might be my all time favorite!  They are moist and flavorful!  Yum!  They have a lot of ingredients, but don't let it fool you.  They are really quick to mix up!

2 medium pears, peeled, cored and cubed (about 1/2 inch)
1 tablespoon fresh squeezed lemon juice
2 teaspoons sugar
1 cup featherlight flour
1/2 cup brown rice flour
1/2 cup almond flour
3/4 cup sugar
1/2 teaspoon xanthan gum
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
4 tablespoons butter, melted
1/2 cup milk
1/2 cup light sour cream
1 teaspoon vanilla
1/2 teaspoon almond extract

Preheat oven to 375º.  Peel, core and cube pears and place in a microwave safe bowl.  Add lemon juice and the 2 teaspoons sugar.  Microwave on high for 4 minutes, until pears are very soft.  Smash the pears with a potato masher, but leave small chunks.  Set aside.

In a separate bowl, add flours, sugar, xanthan gum, baking powder and salt.  Mix until combined.  In another bowl, beat eggs with a fork and add melted butter, milk, yogurt, vanilla and almond extract.  Add wet ingredients and pears to dry ingredients.  Stir until combined.

Fill greased, or paper-lined muffin cups about 3/4 full.  Bake at 375º for 16 - 17 minutes.  Makes about 18 muffins.

Zucchini Muffins

 My boys devoured these muffins!  They are quite tasty!  I grew up on these muffins. (Although that was with white flour and whole wheat flour.)  They were our favorite kind of muffin.  I decided to adapt the recipe and make them gluten free and yes they are still delicious!  Enjoy!

1 1/2 cups featherlight flour
1/2 cup brown rice flour
1 teaspoon xanthan gum
1 tablespoon baking powder
1 teaspoon salt
1 cup sugar
2 eggs, beaten
1 cup milk
1 cup grated zucchini
2 tablespoons butter, melted

Mix dry ingredients together in a medium bowl.  Add beaten eggs, milk, zucchini and melted butter.  Mix all together until moistened.  Fill muffin tins 2/3 full.  Makes about 16 muffins.  Bake at 375º for 15-18 minutes.

Creamed Eggs

This is a family favorite that I grew up with.  I serve it to my boys now, and they love it too!  We have it for breakfast or dinner.  It's a favorite!

6 tablespoons butter
6 tablespoons featherlight
1/2 teaspoon salt
1/4 teaspoon pepper
4 1/2 cups milk
12 boiled eggs, chopped
Gluten Free toast or waffles - pulled apart into pieces.

Melt butter and add salt and pepper.  Add flour and whisk, stirring until flour is heated through.  Gradually add milk and continue to stir.  Cook over medium heat, stirring constantly.  Cook until sauce becomes thickened.  Add chopped boiled eggs and stir.  Serve over warm gluten free toast or waffle pieces.

Pancakes

This is the recipe I used to use with white flour before I was diagnosed with celiac disease.  It works great just switching out the flour and adding xanthan gum.  My kids can't even taste the difference!  I freeze what we don't eat, and heat them up for a quick breakfast.  I love them with strawberry jam on top!

4 cups featherlight flour
1 teaspoon xanthan gum
4 tablespoons sugar
2 tablespoons plus 2 teaspoons baking powder
1 teaspoon salt
4 beaten eggs
4 cups milk
1/2 cup oil

Mix together dry ingredients.  In a separate bowl mix together the beaten eggs, milk and oil.  Pour wet ingredients into dry ingredients and whisk.  Grill on a hot 375º griddle.

Note:  I pour the amount I'd like on the griddle, then spread it around a little with the back of the spoon.

German Pancakes

This is one of my kids favorite breakfasts!  I bake 2 pans at a time, so there is enough.  You can cut 12 pancake squares from a 9 x 13 inch pan.

6 eggs
1 cup featherlight flour
1/2 teaspoon xanthan gum
1/3 cup sugar
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla

Preheat oven to 375º.  Melt 2 to 3 tablespoons of butter in a 9 x 13 inch pan while the oven is preheating.  Take pan out of the oven before the butter begins to brown.  Put all ingredients into a bowl and mix until it is combined.  Pour egg mixture into the buttery pan.  Bake for 15 minutes.  Cut into squares and serve with maple syrup.

Swedish Pancakes

My Grandma got this recipe from a Swedish woman.  It was always a family favorite in my home growing up.  I've since adapted it to make it gluten free, and it's delicious!  We eat Swedish Pancakes all year long, but it's also the favored Christmas morning breakfast dish!

2013 update:
I make these crepes all the time, but this morning I learned something new about them.  I was trying to be ultra prepared and measured out the ingredients ahead of time.  I put the xanthan gum with the flour and mixed it up prior to adding it to the egg mixture.  BIG MISTAKE!  Because of the nature of xanthan gum, the more you mix it, the thicker it gets.  With this recipe it makes it way too thick.  So the bottom line is:  Add the xanthan gum after you've added the milks, sugar, salt and flour.  Mix it a little, then add the water.  If you do that, they will turn out perfect!

8 eggs
1 cup milk
1 can evaporated milk
1/3 cup sugar
1/3 teaspoon salt
3 cups featherlight flour
1 1/2 teaspoons xanthan gum
1 cup water


Beat eggs completely.  Keep the mixer going on a slow speed the entire time you're adding ingredients.  (I use a Bosch and keep it on a 1.) Beating constantly add milk, evaporated milk, sugar, and salt.  Add flour.  Then add xanthan gum.  Add 1 cup water.  Turn off mixer and pour the batter into a large pitcher to make it easier to pour each pancake into the pan.  Cook on hot, buttered griddle or in frying pan, spreading thinly over surface to make a large, thin pancake.  You may need to play with the temperature that you cook it on.  I cook it at about medium high.  Serve with butter and maple syrup.

I also love Swedish Pancakes as a dessert with fresh berries and whipped cream or ice cream!

Waffles

These waffles are incredible!  They are super light and fluffy!  I especially love them cooked in my Belgium waffle iron.  I love to freeze them and then heat them in the toaster when I'm in a rush.  I love them with strawberry jam on top!

4 cups featherlight flour

1 tsp xanthan gum

1 tsp salt

1 T sugar

2 T baking powder

6 eggs (separated)

½ cup canola oil

1/2 cup applesauce

3 1/2 cups milk

Combine dry ingredients in a large bowl.

Separate eggs in 2 other bowls; whites in one bowl, and yolks in the other.  Put about 1/2 cup oil into a 1 cup measuring cup.  Spoon applesauce into the oil until it fills the cup.  Add it to the egg yolks. Add milk also into the yolks and stir until combined.

Pour wet ingredients into dry ingredients and whisk. (The mixture will seem runny at first, but as it’s mixed the xanthan gum will start to thicken it fairly quickly.)

Beat egg whites with a mixer until stiff peaks form and fold into batter.

 Cook in hot waffle iron.  Makes 28 - 32 Belgium waffles.