Monthly Archives: July 2012

Cheese Stuffed Bread Sticks


Many of you already know that I have been dying to make a yeast bread that actually works, not wet and dense and it has always been before. I am bound and determined to master the evil yeast monster head on! These bread sticks proved that yeast bread can be done, even gluten-free. Simple and easy to make, these will make great company for your italian dinner tonight!

What you will need:

1 1/2 tsp yeast
1 1/2 C warm water (110-115°)
1 tbsp sugar
2 tbsp olive oil
2 1/2 cup all-purpose  gf flour (divided) ( I use better batter)
2 tsp garlic powder
1 tsp salt
12 low moisture string cheese


  • Pre-heat oven to 450°
  • start by proofing your yeast. Add water,oil,  sugar and yeast in a small mixing bowl, stir slightly to incorporate and allow to sit for about 10 minutes or until foamy and frothy
  • mix 2 cups of flour, salt, and garlic powder in a mixing bowl and whisk to fully incorporate
  • Slowly add the yeast mixture and mix with a spatula or spoon until everything in well mixed. Batter will be smooth and spreadable
  • cover bowl with plastic wrap and warm damp towel, place in an area free of drafts and allow to rise for about 30-40 minutes
  • remove wrap and incorporate the last 1/2 cup of flour. (you may have to start mixing by hand to fully incorporate
  • the dough should be easy to handle, divide dough into 12 equal size dough balls. On a lightly floured surface take one ball and begin to press out flat, will need to be about 1/2 “-1” larger than the stick of string cheese.
  • Place string cheese at the side of the dough and begin to roll it up, pressing the sides in as you go. Once it is rolled, pinch the seams to keep the cheese in nice and tight.
  • place on a baking sheet lined with parchment paper, seam side down. Repeat with the remaining dough.
  • Cover the baking tray with a towel and allow to rise again for about 10-15 minutes.
  • Brush the tops of the dough with melted butter and sprinkle with garlic powder.
  • Place in a preheated oven and bake for about 15-20 minutes or until golden brown.
  • Allow to cool for about 10 minutes before eating, then serve immediately.

Bon Apettite!



Which Chicken Broth is Gluten Free?


Shopping for groceries can be time-consuming enough, let alone having to read all the labels to verify if the product you are needing in your favorite recipe contains Gluten or not. Many Soup and Rice dishes can use a chicken stock for a base and well they are not all equal, and in fact you wouldn’t think that Gluten would be present in any of them. That is where you are wrong. I stumbled upon this website while searching for Gluten free products I could use in some of my favorite recipes and thought I would pass this information along to you all.

Clearing up the confusion on which brands are gluten-free.

Chicken broth: Which is gluten free?

  • Better Than Bouillon Chicken Base


  • Herb Ox Sodium Free Chicken Granulated Bouillon (also dairy free)
  • Herb Ox Chicken Instant Bouillon and Seasoning


  • Imagine Organic Free Range Chicken Broth, Organic Low Sodium Free Range Chicken Broth, Organic Chicken Cooking Stock – all natural ingredients


  • Kitchen Basics Chicken Broth – all natural ingredients


  • Pacific Foods Natural Free Range Chicken Broth, Organic Low Sodium Chicken Broth, Organic Free Range Chicken Broth – all natural ingredients


  • Progresso 100% Natural Chicken Broth and Reduced Sodium, 32 oz. box


  • Swanson’s Chicken Broth 99% Fat Free
  • Swanson’s Natural Goodness Chicken Broth 100% Fat Free Less Sodium


  • Safeway Chicken Broth but contains MSG
  • Safeway Chicken Broth Fat Free Reduced Sodium

TRADER JOE’S – Not all T.J.’s broths are gluten free! Only:

  • Trader Joe’s Organic Free Range Chicken Broth and Organic Low Sodium Chicken Broth


Fall will be fast approaching, this should help in all your soup endeavours?



Chocolate Sandwich Cookies


Ok all…You know those round crunchy dark chocolate wafers with white cream in the middle…the dreaded OREO, well since Nabisco doesn’t make them gluten-free, why can’t we? I was experimenting with a cracker recipe, when it dawned on me that if I added this and did that, I would have a sandwich cookie and by all means I ran with it. These crunchy chocolatey cookie is a good clone for a oreo. You can make them small or large depending on the size of your cookie cutter, single, double or triple stuffed (you decide 🙂 ), and if you want to get really wild and crazy, step away from the traditional cookie cutter shapes and do something fun…how about animal shapes? Hmm…now that gives me another idea, but it will have to wait for another day!

The best part of this recipe is that you can choose to either make them like a sandwich with the cream in the middle, or you can just eat the cookie alone. These would also make a great crumb for a pie or where ever else your baking mind takes you.

So let’s get started!

What you will need:


1/4 C butter
1/4 C Shortening
3 C Powdered Sugar
2 tbsp Milk
1 tsp Vanilla


3/4 C Sorghum Flour ( I use Bob’s Red Mill)
1 1/2 C All-purpose flour ( I use better batter)
1/2 C sugar
1/2 Cup unsweetened cocoa ( for a richer chocolatey flavor, go for dutch processed)
2 tbsp Expandex ( for those unsure on what this is see my expandex post here)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp Salt
1/2 Cup melted butter
2 tbsp molasses
1/2 C cold water
1 tsp vanilla


  • Start by blending all of the dry ingredients together in a large mixing bowl with a whisk to fully incorporate.
  • Add melted butter, water and vanilla and mix well
  • combine dough until it is no longer crumbly, should be smooth enough to roll out.
  • cut dough in half and place one half in the fridge while you are working with the first half
  • roll dough between to sheets of parchment paper to about a 1/8″ – 1/4″ in thickness.
  • cut dough using cookie cutters, making sure that you are cutting an equal number if making them for sandwich cookies.
  • Place cut cookies on a baking sheet lined with parchment paper and place in a preheated 350° oven for about 20 minutes
  • repeat until all the dough is used and baked.
  • allow to cool for at least 5 minutes before transferring to a wire cooling rack.
  • Once the cookies are cooled, mix your filling and place into a pastry bag with a large round tip
  • Take two cookies, place one upside down and in a circular motion pipe a fair amount of filling into the center
  • place the other cookie on top pressing down to move the cream to the ends of the cookie.
  • this recipe will make around 3-4 dozen wafers and about 2-2 1/2 sandwich cookies.
  • keep in an air tight container in the refrigerator or freeze.

My kids absolutely love these, and with how easy and cheap it is to make them, I think this will be a repeat in my family!


~ Jamie

Tastefully Simple’s Rhubarb Strawberry Spread Clone


Do you ever have one of those mornings when you just can’t decide what you want for breakfast? Do you ever have to choose which type of jelly or jam you are going to choose to go with that toast you finally decided on? I assure you, after one taste of this rhubarb-strawberry spread you will look no further, better yet you probably won’t buy jam ever again?

I used to be a huge fan of Tastefully Simple’s products prior to going Gluten-free, unfortunately that great company has decided not to be on board with a lot of the necessary dietary changes of the world. I even contacted them to find out if they had intentions of rolling out with a gluten-free line of products, to only find out the answer would be “NO”. Bummed yes, discouraged?… No way, instead I put their recipes to the test to create what I believe is the exact replica of their rhubarb-strawberry spread. No more paying $8.00 plus shipping to receive this jam. I can make 64 oz. of this spread at just over $8.00. That is right 4 pints of rhubarb strawberry spread for just over the cost of a 10 oz jar through tastefully simple.

Not a toast fan? Try this spread over vanilla ice cream or add it to a smoothie. Go ahead you will love it and be amazed that it is not just for toast anymore.

So let’s get started!

What you will need:

3 Cups strawberries ( Fresh or Frozen are fine)
6 Cups finely chopped Rhubarb
4 Cups of Sugar
1 3 oz. box of strawberry gelatin
1/4 Cup lemon juice
1/4 Cup water
4 pint size canning jars or 8 jelly jars

REVISED: ***quick note*** This spread is thin, not like a jam or jelly. If you want a thicker consistancy, I suggest adding a couple TBSP of Sure-Jell during the cooking period.


Wash fruit and cut rhubarb into small pieces, about 1/4 inch.

Place rhubarb, and strawberries into a large pot on the stove. Over medium heat, mash strawberries and rhubarb with a potato masher. Stirring occasionally making sure not to burn.

Add sugar, water and lemon juice. Continue to mash periodically to fully incorporate. Once the mixture begins to boil, continue mashing so that there are very few chunks of fruit remaining. Total time will be about 30 minutes of boiling and mashing.

Once mixture is to the desired texture, add the gelatin and mix to fully incorporate. Allow to boil for a few minutes longer.

Remove from heat and spoon into sterilized and heated canning jars, wipe the rims of the jars prior to sealing. Allow to sit undisturbed for 24 hours.

In about 45-60 minutes you will have one of the best, if not the best jam you have ever tasted.



ps. Want a great bread recipe to go with this spread? Check out my post on gluten-free beer bread!

Graham Crackers


Say Hello to S’mores again, with this amazingly easy and tasty homemade graham cracker recipe! I never would have dreamed making graham crackers would be so easy, yet so delicious and better yet taste good as a s’more. This recipe quickly became a favorite in my family, from just a small tasty snack to a staple for making other baked goods. I hope you and your family enjoy these as much as mine do! Now get out there, make a campfire and enjoy a REAL S’more again.

What you will need:

3/4 cup sorghum flour
1 1/2 Cup all-purpose gluten-free flour ( I use better batter)
2 Tbsp Expandex
1/4 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp Salt
1 tsp cinnamon
1/2 cup butter
2 tbsp honey
2 tbsp molasses
1/2 cup cold water
1 tsp vanilla


Pre-heat oven to 350°

Mix all dry ingredients together with a wire whisk to fully incorporate. Add water, honey, molasses, butter and vanilla. Combine all ingredients together until it is soft and pliable, but not sticky.

Chill dough for 30 minutes to 1 hour. Remove from fridge and cut dough in half. Place other half back in the refrigerator while you are working with the first half. Place the dough between two layers of parchment paper, roll with a rolling-pin until it is between 1/8-1/4 in thick. ( the thinner the dough the crisper the cracker). Cut with a 2″ square cookie cutter or use a pizza cutter to cut into squares. Place cute dough onto a parchment lined baking sheet, prick the dough 10 times with a tooth pick ( 3,2,3,2).

Bake in a 350° oven for 20 minutes. Remove from oven, allow to cool for 3-5 minutes before transferring them to a wire cooling rack.

*Optional: add a mixture of cinnamon and sugar sprinkle to the tops of the dough before baking to make those scrumptious, cinnamon grahams)



Baked Yeast Donuts


Sunday mornings just got a little better around my home! One thing that is my weakness is a good donut. Hard to find the gluten-free variety, so I thought I would try and see what I could come up with. I found some donut pans make by wilton and thought, well this has got to make this alot easier and not rolling or cutting of the dough. Yeah me!!! Now time to tackle a recipe for donuts that are for the oven and not a fryer. Of course, if you choose to do the fryer these will still work, but you will have to increase the amount of flour and will have to get out the old trusty rolling pin and donut cutter. This recipe is a cross between risen and cake donuts, both of which I adore. What more can you ask for?

What you will need:

3/4 cup warm milk (between 110-115°)
1 packet of active dry yeast or 2 1/4 tsp
1 tbsp of butter
1/3 cup sugar
1 egg
1/2 cup Sorghum flour
1 Cup all purpose flour (like better batter)
1 cup of Expandex
1/2 tsp salt
1 tbsp vanilla
3/4 tsp cream of tartar
1/2 tsp of baking soda
1/4 tsp of nutmeg or cinnamon (optional)


preheat oven to 357°

  • Place all dry ingredients into a bowl and mix to fully incorporate
  • Place yeast and vanilla with the warm milk and allow to sit for about 5-10 minutes
  • Once the yeast has proofed, add the egg, milk mixture and butter to the dry mix and blend to fully incorporate
  • Batter should be the consistancy of a thick cake batter (should be spreadable)
  • Grab your donut pans ans begin to spoon the mixture into the wells. (Dough is very sticky, fill about half way to make sure you have enough to fill for 12 donuts)
  • Once the batter has been placed into the wells, using  a knife, try and smooth the tops of the dough  to help smooth out and pack in the wells. ( this will also help avoid large bubbles and voids in the finished donut)
  • Cover the dough with a warm damp towel and place in a warm area, free of drafts to rise for about 30-45 minutes. ( dough should be doubled in size)
  • Place dough into the preheated oven and bake for 7-10 minutes, or until the donuts are slightly golden and make a thumping noise when tapped.
  • Allow donuts to sit about 5 minutes before transferring to a cooling rack
  • Top with you favorite toppings


chocolate topping:
1/2 cup semi sweet chocolate chips
1/3 Cup sugar
1/2 cup water
1/2 tsp of Corm starch
2 tbsp butter
2 tbsp of heavy cream

Mix all ingredients in a sauce pan over high heat until melted and starts to boil, reduce temp and continue stirring to avoid burning. Chocolate should start to thicken up after about 10 minutes. ( it will still be runny enough for dipping, but thick enough to stick)

Sugar Topping

1/2 cup of granuated sugar
1/4 cup melted butter

Melt butter in microwave. Brush melted butter all over the donut and place donut in a zip lock bag filled with sugar. Shake to evenly coat. Remove to wire rack

Life is better with sprinkles, so add a few or alot. I won’t judge!



Ps. These donuts are best the day of. You can still enjoy them the next day, however they will begin to dry and taste more like a sweet bread than a donut.