Recipe: Gluten Free pancakes

Pancakes. Just the word makes my mouth water. I simply LOVE hot pancakes for breakfast. Luckily, so does my family! Saturdays are our slow and easy, pajama wearing pancake kind of morning.  Saturday, how I love thee…

{I see it, too. No syrup! What was I thinking, right? Please forgive my ‘sugary mishap’!}

I have a super simple recipe to share with you today that makes our Saturday pancake mornings that much easier. I use my gluten free greenbean {gfgb} flour mixture that I keep in the spare fridge and throw in a few eggs, and buttermilk and presto, gluten free pancakes! You may use egg substitute and almond milk to make it gluten free, egg free, dairy free, and vegan.

{I know! Again with the no syrup! Tragic!}

I suggest to print this puppy out and keep it right next to the syrup.  I’m taking my own advice! Enjoy!


gluten free pancakes

Serves 4
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Allergy Egg, Milk
Dietary Gluten Free
Meal type Breakfast
Misc Child Friendly, Freezable, Serve Hot
By author Claudine Phillips


  • 200g GFGB All Purpose Flour Mixture
  • 1.5 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 8oz buttermilk
  • .25 teaspoon maple extract
  • 2 Large eggs
  • 2 tablespoons melted butter


Step 1
Sift together the flour, the baking powder, and salt in a large bowl
Step 2
Whisk together the buttermilk, maple extract, and eggs in a separate bowl. Pour the liquid into the dry ingredients slowly and thoroughly mix as you add . Stir until well combined. Add the melted butter and stir until all is blended well.
Step 3
Pour the batter onto a hot skillet (about 250 degrees) about the size of a large sand dollar. Cook each side about 2 minutes. Serve hot!
Step 4
I love to serve mine with honey. The maple flavoring is in the pancake and you get the natural sweet goodness of the honey! Make sure it is local honey!

What do you put on your pancakes?

Blueberries, chocolate chips, …syrup…?  

I’d love to know!

Recipe: Breaking (gluten free) Bread Pamela’s and Zojirushi

Have you been meaning to do something for a long time, I mean a really long time? And when you finally get to it you have this huge sense of relief you can not explain?  I recently moved to colorado and finally opened the box that contained my BRAND NEW BREADMAKER! I’ll say it again, my BRAND NEW BREADMAKER! I am so excited I can not stand it. Serving Greenbean gluten free bread fresh from the oven has seriously been a dream of mine {we all have our dreams – big or small – don’t judge the little people} and  my new Zojirushi breadmaker was the answer and was waiting for me.

I was basically forced into my dream of serving hot fresh bread.  We were out of bread that morning and I did not want to make the 2 hour round trip run. Ahhh, mountain living. It was time to make our own {yipee!}. I ordered this breadmaker a week before we got a contract on the house to move to colorado, so when it arrived in the mail, it went right into another box to ship to our new state. Five months later, i broke open the boxes and found her shiney and new and waiting for me! It was time.

The instuctions were easy to follow. Super user friendly! Simply add the liquids, then dry ingredients, input your settings, close the lid, and away it went. I scraped down the sides the first batch as it was mixing and kneading, but did not the last two batches and they turned out the same. Each loaf has came out even better than the one before.

I used pamela’s baking and bread mix flour mixture to make my gluten free bread and tweaked their recipe a little by substituting egg replacer and grapeseed oil. It makes the best loaf so far. We have gone through three loaves in a week…its that good. I even got a “Booya” out of my son!

So, give your breadmaker a try or order one as quick as you can! We save about 4.50 per loaf when we make it ourselves. This little mama found a new way to save a few more dollars, and it tastes soooooo incredible. Breaking {gluten free} bread with the family just got that much better!

Do you have a breadmaker? If so, what is the name of it and do you like it? Mine is Zojirushi and I LOVE it!




Recipe: Diane’s Lentils and Rice

Here I go again, posting a recipe that is naturally gluten free, but i can’t help it. God provides amazing options to choose from that are easy to make and are naturally gluten free. I am thankful. Lentils and rice for dinner anyone?

This recipe is probably my FAVORITE meal I make for the family. It came to me through a dear friend of mine, Diane. This woman is full of grace, vigor, and creativity, especially in the kitchen. This no-nonsense friend brings a smile to my face each time I think of her. She is one of the reasons I can be a friend to others. She taught me what a friend is, no matter what. Little did you know, Di, you made a difference in me and in many generations to come, thank you friend.

Oh, excuse me! I just get so sentimental sometimes. Friends make the world go round.  I LOVE lentils! They are full of fiber and VITAMINS and I just feel so great after I eat a bowl of these nourishing legumes!  It is a super quick meal to make in a pinch and fills tummies with yummy goodness. This high protein legume {third to soybeans and hemp} provide two essential amino acids, isoleucine and  lysine, that the body can not produce, but needs for overall health.  Isoleucine deficiencies have been found in people who struggle with celiac disease or gluten intolerance due to the lack of absorption in the gut. This can lead to depression, increased anxiety, and insomnia. Lysine is an essential building blocks for proteins and an a key player in the production of various enzymes, hormones, and disease fighting antibodies.  It is a super-protein must-have food. I have tweaked Diane’s recipe by adding andoui sausage.

diane’s lentils and rice

Serves 6
Prep time 5 minutes
Cook time 35 minutes
Total time 40 minutes
Dietary Gluten Free
Meal type Lunch, Main Dish
Misc Freezable, Serve Hot
By author Claudine Phillips


  • 1 Medium vidalia or yellow onion (thinly sliced into rings)
  • 2 tablespoons olive oil
  • 1 cup lentils (sorted and rinced)
  • 3.5 cups cold water
  • 1 cup long grain rice
  • 1 teaspoon salt
  • 12 to 16oz andouille sausage (sliced)


Step 1
Heat a large skillet with olive oil and place sliced onions in and saute until brown. Set aside.
Step 2
Place the salt, lentils and rice In a 4-quart covered pot. Bring to a boil and then turn down to a simmer to cook for 30 minutes,
Step 3
Meanwhile, in a large skillet, brown the andouille sausage. Set aside.
Step 4
To serve, top the lentils with the sauteed onion rings and sausage.

Do you have a recipe that brings a smile to your face, each time you pull it out of the cookbook? I’d love to know what it is and the story that goes with it!


Recipe: Split Pea Soup

I grew up eating this amazing soup and it was naturally gluten free! It was a quick and inexpensive meal for my single hard-working mom to put together for her three little hungry birds. It’s warm and nurturing elements, bring me sweet memories of sipping soup with my mom and two sisters {we all live in different states now-miss you my ladies}.

{My how we little ones have grown up.  picture credit to simplyjanephotography.}

It is a super easy recipe that I throw into the crockpot. The crockpot is my preferred cooking appliance when I know the day is crammed full or ‘busy’.

 I can feel good about giving myself this warm cup of goodness. It has about 5 grams of dietary fiber per 1 cup serving, which has great cholesterol-lowering benefits and helps maintain blood sugar levels decreasing the risk of type 2 diabetes. Split peas also carry folate which aides in the production and maintenance of new cells. Folate also helps prevent possible changes in the DNA that can lead to cancer.

This is a great food to incorporate in a celiac or gluten intolerant’s diet due to their higher risk of anemia. So, have I gotten you thinking it is time to run to the store and [ick up a bag of lentils? I hope so, your body with say thank you! Enjoy this simple, healthy and cost effective recipe that I have made for years and eaten for decades!

crockpot split pea soup

Serves 8
Prep time 10 minutes
Cook time 6 hours
Total time 6 hours, 10 minutes
Dietary Diabetic, Gluten Free
Meal type Lunch, Main Dish, Side Dish, Soup, Starter
Misc Freezable, Pre-preparable, Serve Hot


  • 2.25 cups dried split peas (rinsed and sorted through)
  • 2 quarts cold water
  • 1.5lb ham bone
  • 1 Small yellow onion (minced)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 clove garlic (minced)
  • 3 Large carrots (diced)


Step 1
In a crockpot, cover peas with 2 quarts cold water set to cook low for 6 hours. Add ham bone, onion, salt, pepper and garlic. Cover.
Step 2
When timer rings and the 6 hours is up, stir and look for a creamy texture that is easily stirred, yet not too liquid-like or runny.
Step 3
Ladel into small or large bowls. Goes great alone or with a sandwich. Enjoy!

Is there a dish that brings sweet warm memories to your heart.

I would love for you to share!

Recipe: Shrimp Cocktail

Greenbean loves her shrimp. Its the true cajun in her {mama was born in New Orleans}. It is a great gluten free, high protein snack that I surprise her with every once in a while.

Greenbean was a very picky eater from birth basically. I would be picky too if I felt sick almost every time I ate. Since she became gluten-free, however, her pallet has improved and shrimp gets put into the rotation {since it’s high in cholesterol, and other personal reasons, its not served that frequently}. This shrimp cocktail is not only beautiful to look at, but ‘oh so fun’ to make together.

She’s all smiles when it comes to one of her favorite snacks. I just love that smile.

What is a favorite snack for you that is gluten-free? We are always looking for new and easy snack ideas!


Recipe: Chocolate Chip and Walnut Muffin Bites

it was time to make our gluten-free whole grain muffins but wanted to make them with a twist this time. so i asked the expert, chef greenbean. “add chocolate chips mom and some walnuts!’ she says. awesome, let’s do it. and away we went.

we made them mini this time. in they go.

and out they come. they puffed up so perfectly. now that’s a muffin top!

we threw the walnuts into the ninja so there would not be that nutty texture the kids don’t like and added the mini chocolate chips in at the very end, just before spooning in the batter to the pans. they quickly became an easy fast breakfast option accompanied with a fruit smoothie for me and the kids! we hope you enjoy!

i wanted to give you a little warning before you dive into the recipe. please don’t be intimidated by this next picture. it is just what happens when one becomes gluten-free and the pre-mixes have ‘stuff’ in them that give my little girl a tummy ache. and, well, i just like a fresh batch of gluten-free flour and to have control over the textures, fluffiness, and flavor of my flour.

 a mixture of just the right gluten-free flours makes a muffin light, fluffy, and holds together. the large tupperware above in my spare fridge is a mixture of those flours i am talking about. the drawer below is full of the individual flours.   my gluten-free flour recipeis easy to throw together, and i encourage you to experiment and see what flour ratios work for you at your altitude and humidity.

following is the recipe for you to implement in your routine of muffin making. enjoy!

chocolate chip walnut muffin bites

Prep time 20 minutes
Cook time 30 minutes
Total time 50 minutes
Allergy Egg, Tree Nuts
Dietary Gluten Free, Vegetarian
Meal type Bread, Breakfast, Side Dish
By author Claudine Phillips


  • 350 g gluten free flour mixture
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 180g dark brown sugar
  • 2 large eggs (room temperature)
  • 300g almond milk ({can use coconut milk})
  • 100g grapeseed oil
  • 1/4 cup walnuts (chopped or milled)
  • 1/4 cup mini chocolate chips


Step 1
pre-heat the oven to 350 degrees. Grease or spray oil in muffin pans.
Step 2
sift together the flour, baking powder, and baking soda. add salt.
Step 3
combine the wet ingredients and sugar in a separate bowl. egg, almond milk, grapeseed oil and then brown sugar. stir this until well blended.
Step 4
very slowly add the wet ingredients into the dry mixing completely as you add the wet mixture.
Step 5
gently fold in the milled or chopped walnuts. now fold in the chocolate chips.
Step 6
fill the muffin tins to about 3/4 full. bake for 20 to 30 minutes until the tops are splitting and cracked.
Step 7
once cooled halfway, the muffins should fall out and then cool completely on a rack {or pop them in your mouth still warm like i do!} Enjoy!

we like to grab these and go. do you have a favorite grab and go gluten-free snack? 


gluten-free all purpose flour

gluten-free all purpose flour

Prep time 20 minutes
Dietary Gluten Free, Vegan, Vegetarian
Misc Freezable, Pre-preparable
By author Claudine Phillips


  • 100g almond flour
  • 100 g amaranth flour
  • 100 g white rice flour
  • 100g millet flour
  • 100g sorghum flour
  • 100g teff flour
  • 100g sweet brown rice flour
  • 150 gramsg tapioca flour
  • 150 g arrowroot starch


in the phillips household, we have experienced tummy aches with already made flours and other mixes that are gluten free. we are pretty sure it is the xantham gum, but have not confirmed it through testing. we decided to give the gluten-free girl and chef's whole grain all purpose flour mixture  a try and have tweaked and tweaked and tweaked until we came up with just the right combo for our backing needs. the following is what works for us. we make a huge batch and keep it in the fridge. {as you can see, we keep our batch in the spare fridge.}


Step 1
in a large bowl, sift all 7 flours {the first 7 ingredients} together.
Step 2
in a medium bowl, sift the last two ingredients together. {this is the starch mixture}
Step 3
sift the sifted starch mixture into the sifted flour mixture. stir together gently.
Step 4
store in an air-tight container in your fridge and it is ready for your baking needs!


fruit salad

ah yes. the freshness of a summer fruit salad for dessert, after a long day of being a wife, mom, blogger, neighbor, housekeeper, referee, crafter…..i really do have an amazing life, but i have to say, this little lady is tired!

 a way for me to relax is to take pictures. you would think it would to sit in a tub full of bubbles drinking a little bubbly. oddly enough, it is photography.

seriously, how many pictures can i take of a simple fruit salad?

especially featuring that darn blue Ball Mason jar?

i’m reallly, really, really missing the beach right now. the smell of the ocean breeze, the coolness on my checks from the ocean spray, and the sand under my toes as i chill and take pictures of my family soaking up the beach.

so thank you for going with me to my ‘beach’, even if it was on the deck of my amazing mountain home, with my feet dangling in our plastic pool, enjoying a cool fruit salad that photographs so nicely.

what is your escape? the beach, the mountains, the tub? i’d love to know!


almond crescents with pure pantry

“let’s  have a cookie sale!” i hear greenbean exclaim as she walks in the kitchen. cookie sale? what about a lemonade stand? that would take less prep time from me, right? as i allow my thoughts to roll through my mind greenbean has already called her neighbors and gotten them on board with her plan and they have the date set for tomorow. tomorrow. the last time i baked cookies in this altitude {7500ft} was a complete fail. flat as a pancake and, well, not edible.

i quickly rummaged through my pantry hoping to find some sort of refuge for this cookie sale. to my relief, i found a bag of gluten-free sugar cookie mix by pure pantry i picked up back in texas about a month ago. greenbean wanted easter sugar cookies, but we never got to it since our moving truck came to deliver our life to our new home on easter sunday.

as i was reading the back of the package to see if there were high altitude directions i saw their almond crescent recipe suggestion and recipe on the back. i thought, what the heck, i’m up for the challenge and i looooove almond crescents. so away i went….

uuuuhhh, yum.

and here we are. covered in powdered sugar. devine. i am so pleased.

check out the crumble on this little guy. my mouth is watering!

…and so pretty.

…and yes please, i will sit and enjoy my hard work. thanks to pure pantry, i looked amazing to the neighbors and my sweet greenbean was so impressed she ate them up!

have you tried pure pantry? do you have any favorite gluten free cookie mixes that make you look like a star? i’d love to know!

au gratin scalloped potatoes

although i live in colorado, i do love the south. it’s my home. when i moved up here, i immediately craved the creature comforts of the south, namely southern cooking. although there are some pretty interesting restraunts in my mountain community that offer their version of comfort food {the ‘Oh My Gawd’ dish is another story}, there is nothing like true southern fried steak, mashed potatoes and gravy, baked squash and a hot apple pie ala mode to make me feel right at home. since i have gone gluten-free along with my daughter {and i am happier for it} these items are just not readily available on our gluten-free menu.

that being said, i was determined to meet my ‘suthun cookin cravin’ and make me sumthin guuud! i just so happen to have a vidalia onion, a bag of new potatoes, and all the fixins {ok, enough of the texas twang} necesary to make up a batch of my version of gluten free au gratin potatoes.

its a super easy recipe to make, and the roux is the most fun part! i first chopped the potatoes, then the onions, and layered them alternating one another in an oiled baking dish {my mother-in-law gave me, isn’t she a pretty little dish?}.

i then got busy making the roux. i’m telling you, my louisiana roots came flying out and made a mean gluten free roux. {mom, do you remember teaching me? you are so patient in the kitchen, some of my best memories with you.} I have a mother who makes some amazing cajun dishes, which i am sure will be showing up on the blog soon, gluten-free style of course.

i simply poured the roux over the potatoes and onions and baked her for a bit. were they a hit? let me just say, it was hard to share them with my family and i am pretty sure i ate half of the dish all by myself. and yes, the family devoured their half.

needless to say, i got my southern cooking craving satisfied. i can’t wait to make it for mom when she comes up to visit in the fall and i love sharing this comforting dish with you today. enjoy!

southern au gratin potatoes

Serves 4
Prep time 30 minutes
Cook time 1 hour, 30 minutes
Total time 2 hours
Allergy Milk
Dietary Gluten Free, Vegetarian
By author Claudine Phillips


  • 2 lb organic new potatoes (sliced 1/4 inch slices)
  • 1 Medium organic vidalia onion (sliced into thin rings)
  • 1/4 cup salted organic butter (room temp.)
  • 1 tablespoon almond flour
  • 1 tablespoon millet flour
  • 1 tablespoon amaranth flour
  • 1/2 teaspoon kosher salt
  • 2 cups organic almond milk (room temp)
  • 1.5 cups shredded organic cheddar cheese
  • salt and pepper (to taste)


Step 1
Pre-heat oven to 400 degrees. Oil 1 quart casserole or baking dish.
Step 2
Layer 1/2 of the potatoes in the baking dish, layer half of onions on top, repeat. Salt and pepper to your taste.
Step 3
Sift the flours together in a separate bowl. In a medium, non-reactive, saucepan, melt the butter over medium heat. Constantly mix in the flour and salt into the saucepan with a whisk for one minute. Stir in room temp milk and continue to whisk until the mixture has thickened. Stir in the cheese, whisk until all melted. Pour this cheesey roux over the potatoes, cover with foil, place in oven.
Step 4
Bake 1.5 hours in the pre-heated oven.
Step 5
Remove from oven. Garnish with a sprig of basil. Serve piping hot! Enjoy!

do you have a favorite southern recipe that the whole family enjoys? or that you alone enjoy? i’d love to know about it! please share the love!