Posts filed under ‘Whats for breakfast gluten-free goof? (recipes)’

Gluten Free Cranberry Rice Bran Muffins

Great for when you are on the go. These muffins fluff up good and have a slightly sweet flavor. They are not a “bran muffin” in the dense and hearty way but just happen to benefit from the rice bran instead of simply using flour. Not to mention they freeze really well. I have been making large batches, freezing them in packs of two and pulling them out the night before we have appointments in town etc. The kids think appointment day is such a treat now!

Gluten Free Cranberry Rice Bran Muffins: Yield 12 muffins

Dry Ingredients:

  • 1 C. rice bran
  • 1/2 C. tapioca starch
  • 1/4 C. sorghum flour
  • 1/4 C. sweet rice flour
  • 1/4 C. packed brown sugar
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • pinch of salt
  • 1/2 C. soaked craisins (set aside until last)

Wet Ingredients:

  • 1/3 C. butter or shortning
  • 2 eggs
  • 1/2 to 3/4 C. cold water

Combine DRY ingredients excluding brown sugar.

Cream together:

  • 1/3 C. butter or shortning
  • 1/4 C. packed brown sugar

Add 2 eggs and beat approx 2 minutes to combine.

Add dry mixture and stir. The dough will be dry.

Add 1/2 C. cold water and mix, adding up to 1/4 cup more as needed to make a custard-like dough. It should be able to be scooped with a spoon but not too thick. Most gluten free doughs are much thinner than their wheat counterpart. This is the only way you will not get a hocky puck for a muffin! Spoon into prepared muffin tins.

Bake at 375% for 15 minutes covered with tin foil or an upside down foil roasting pan.

Bake another 4-5 minutes uncovered until a toothpick comes out clean.



Gluten-Free Wednesdays button

February 23, 2011 at 1:24 pm 12 comments

Health-ier banana split – breakfast treat

allergy free, biggest looser, food, gluten free, breakfast, banana split

Here is a yummy and somewhat healthy breakfast treat that a friend introduced me to from the Biggest Loser Club.

Biggest Loser or not, we all enjoyed it as you can see!

You need bananas, yogurt, chocolate syrup and nuts (if desired) and/or granola (for a NON-gluten free version). I left the nuts and granola out due to food allergies.

January 22, 2010 at 10:59 am 9 comments

Guest Post- Thing 1’s Apple Cinnamon Grits

Today while I sip daiquiris and relax in my hammock Thing 1 is going to take care of dinner.  There’s no telling what will happen when a seven year old prepares dinner, but no mind I’m going to put my feet up and stare at the sky.


What’s this, who is in my hammock?hammock

You’ve never seen me drink you say?

Whenever my mom comes out to visit she asks, “Do you want me to bring anything? Coffee, chocolate?”

“Nice mom,” I tease but “how about some Whisky?”

Okay, okay! You are right 
“I love Jesus but I drink a little”!  Sorry, that’s a bad inside joke and you’d be in on it if you watched the Ellen Degeneres Show.  That is another thing I don’t make a habit of doing, actually we never got a converter box so we don’t even have TV but my dear Aunt sent me that little tid bit as an email attachment one day a couple months ago.  That’s the way to start your day, let me tell you.  At any rate I don’t drink but I do down quite a bit of caffeine to make it through the day. If you wonder why just ask Thing 2 he is the road rash king! He got a fresh one yesterday playing chicken with his brother on bikes.

If you don’t think Thing 2’s antics are enough or hammock stealing toddlers or a dinner cooking seven year old just ask Pee Wee, she has a few things to say about that…PeeWee's 2 cents

Then again maybe it’s just the hat!

It looked like a good idea at the time, but now that I think of it who wants a denim tulip plopped on top of her head.  After all she is a girl with some fashion sense  unlike her mother!


Thing 1’s Apple Cinnamon Grits:thing 1's gritz


  1. grits
  2. water
  3. apple
  4. brown sugar
  5. cinnamon
  6. milk or non-dairy milk (I used Mocha mix)

I thought of a new way to make grits better. 

Here are the directions.

Okay, first make the grits.

First you pick the amount of grits that you want to make.  We make a lot everyday that we have some and we love it.  My brothers and I eat all of it every time.  Today I made six servings.

Start with putting 4 cups of water in a small pan (mom’s note- you’ll need a medium pan).  Then you put it on the front burner and put it on high (mom’s note-if your mom will let you or you can get help with this step).  Point the handle of the pan back so nobody can reach it and spill it.

When the water boils then you put 1 cup of grits in and set your timer for 5 minutes.  Turn the burner on low.

When the timer goes off then the grits is ready.

Oh wait I forgot, when you dump the grits in mix it with a mixing thing; a wisk. 

Then you ask your mom to cut one apple into small pieces without the skin.

Mom’s note- Thing 1 even took his own pictures to go with his recipe! 🙂


apple3apple4Now what mom?

Oh yeah!

Then you put one splash of Mocha Mix in.

Last part of the ingredients is put a little less than a spoon full of cinnamon and a spoonful of brown sugar in.

Mix it and eat it!

This has been another recipe for the “What’s for Dinner Wednesday Blog Carnival” Hosted by the Gluten Free Homemaker. Thanks for stopping and check out more great ideas here. 

June 23, 2009 at 11:09 pm 18 comments

Let them eat gluten free/milk free crepes.


I’ve edited this recipe. My ten year old, Captain Obvious, made these this morning. Here is the improved version.

The beauty of this recipe is that it’s quite easy to whip up, though I won’t say as much for the rest since you have to make the crepes one at a time in the skillet.  If you are a family who waits to eat together (sadly we are not these days) you can heat your oven and keep the crepes warm as you finish.  This recipe makes about 12 large crepes.


Let them eat crepes: gluten free style

Do I really have to go there? (Shopping List):

  1. eggs
  2. milk (or rice milk)
  3. butter (or dairy free alternative)
  4. GF flour (experiment with what you like)

If I can do it you can do it! (Recipe):

  • 2 eggs
  • 1C. rice milk
  • 3 Tbsp. melted butter and extra for the skillet
  • pinch of salt
  • 1 tsp. vanilla
  • 2 C. GF flour mix (I used 1/3 Cup corn starch, 1/3 Cup white rice flour, 2/3 Cup tapioca starch)

Melt a small amount of butter in a skillet over med heat.

Mix all the ingredients in a blender, or with a hand held mixer.

This batter is very thin.

Heat your pan over Med heat and pour the batter into the middle.


If I can do it, you can do it!


Now pick up the pan and swirl the batter around if needed.


In 2-3min gently lift a corner with a pancake flipper or fork and then flip it over to finish cooking.  The middle will look shiny but cooks nicely once you turn it over and let sit another minute or two.

The first one is the Cook’s Bonus – If the temperature is right you can continue to cook the rest.

We scarfed them down with just a touch of powdered sugar.

I mix again each time before pouring out any new batter.

I’m making these again for dinner!

*******Below is the original story behind the madness*********

I had a really relaxing morning!  While I was getting breakfast ready Thing 1 and Thing 2 went down to the mailbox and the dog tried to abscond with a live chicken. Little Pee Wee rode along blissfully in my Moby wrap until I had to strip Bubba down for the second time in one hour because he had happily sat himself down in an ankle deep mud puddle while the big boys watched in fascination. I couldn’t reach around her pink little legs to peel the wet layers off of my chubby toddler.  Pee Wee had to sit in her baby catapult (as Daddy calls it) and she hates the baby catapult because she doesn’t like the slightly reclined position.  It may also have something to do with the fact that the Bubba tried to “share” it with her once while I had my back turned, literally turned, just slightly, you know about two o’ clock, not 5 or 6 o’ clock….  Anyhow I’m peeling off layers of mud caked clothing trying to wriggle them down around those chubby little knees and off of his thick little calves and Thing 1 and Thing 2 decide to help.  2 starts to bounce the catapult while 1 begins the serenade… “Rock-a-BAR- Baby, in the tree top.  When the wind blows the cradle will BREAK, but Mommy will catch you cradle and all.” and back to the beginning, “Rock-a-BAR-Baby….  I had to chuckle what a crazy bunch we are!  Hey diddle diddle…The baby’s at the bar in a catapult waiting for an aspiring sumo boy to “share” her seat and the dog’s run off with a chicken!

After all that I said to myself, “Self, since you have so much free time and are always on top of it why don’t you go out on a limb and make crepes!”  Really, I was OUT ON THAT LIMB hanging on for dear life!

As I’ m pulling out the Magic Bullet the Bubba whose sausage link fingers were still pink from the cold, started shouting at the top of his lungs “Ya Mom, smoo-zee!”

Then taking another big breath for his next exclamation, “Ya Mom, day-doo(thank you)!”

It’s not easy convincing a toddler that not EVERYTHING that goes into the magic bullet turns out a smoothie!  Breakfast has only recently become even more interesting because he seems to have a problem with yogurt (his daily morning staple) and milk.

This has been another recipe for the “What’s for Dinner Wednesday Blog Carnival” hosted by The Gluten Free Homemaker.  Click the link for more recipe ideas.

March 24, 2009 at 10:09 pm 14 comments

Unraveling the mystery of eggs (Recipe 2.b) Scrambled


Scrambled Eggs for Real:

All you need is eggs and milk or water .

Have you ever notice that it is quite hard to get scrambled eggs to scramble up right? Sometimes they are soggy, sometimes quite overdone.  Sometimes they turn out limp and sometimes they are even microwavedjust like McDonald’s!  I pulled a few pointers out of one of my favorite recipe books, America’s Test Kitchen and this time I think I’ve got it!

One thing I did not do before is butter my pan.  I know, butter is one of those dreaded words in some households but you don’t need much and it keeps the bottom of your eggs from turning brown while the top is still fluffing!  I’ve scraped the non-sticky off many a pan after “browning” the bottom of my scrambled eggs.

The next thing to note is there is an art to the actual act of scrambling.  Are you a mash and scramble, a cut and scramble or a stir like mad scrambler? The Test Kitchen discovered (and I have confirmed) that the best eggs come from a push and lift/flip method.  I’m a- completely forget that I was in the middle of scrambling, cook them too long and stir like mad kinda gal.  I have now learned to push a wooden spoon or a spatula through the middle of the eggs and sort of gently flip them over when you get to the other side of the pan.  This method saves the poor things from getting scrambled to death and allows them to stay light and fluffy.

Lastly I will say, do not overcook!  Take your eggs off the burner when they look shiny but most of the standing liquid is gone.  It’s easy to tell as you are pushing and lifting since it is a slow deliberate scramble but I  almost always leave them on too long.  The texture is much better when they are slightly wet.

Now for the whole picture… Scrambled Eggs Un-Recipe

We usually make two eggs per person and then add a couple tablespoons of milk per serving, up to about 1/4 cup for a large crowd.  You can also use water in place of the milk.  Whip the eggs and milk lightly as you heat the butter in a pan over medium heat.  Once the butter is melted and begins to steam pour in the eggs and allow to sit 2-3min then begin the scrambling method-almost like driving a snow plow through the middle and then attaching a cement mixer to flip the berm at the end. Isn’t berm a weird word, it doesn’t even look real and I probably shouldn’t use it in reference to food.  There come those blog police again!  The eggs will be done in less than 5min, take them off just before you loose the shiny look.  That sounds ridiculous, how do you know BEFORE the fact? Guess it’s another of those things you have to practice. 

March 12, 2009 at 10:30 pm 2 comments

Unraveling the Mystery of Eggs (Recipe 2.a) – Kid Scrambled

I’m going to give you two options for making scrambled eggs, the first I’m ashamed I even know and I’m not going to guess if there are any nutrients left afterward. It’s MICROWAVE! Seriously sad that eggs can be scrambled in the microwave but that little diddy is a necessary evil in our household.  I spent an entire winter in a camp trailer and I learned to bake everything either in the microwave or on top of a wood stove. 

Except the time I burned my eyelashes off trying to bake gluten free brownies (pregnancy craving) but that’s another story all together!  You will all have to pray that I remember my brownie recipe and then I’ll have to tell that story.  I lost that recipe somewhere between the fog of baby number 4 (a girl-hence the fog-lol) and finding out that Wal Mart, another necessary evil, stopped carrying my favorite yogurt.  I don’t even LIKE yogurt – it was well disguised!

I hear you!

“Weren’t we on the subject of eggs Goof?”

And yes, you are right on with the eggs.

Often I have those sort of days when the butter dish gets broken and my husband thinks a plate will do just fine until one of the barn cats gets in the house and I am in the middle of bathing my darling Thinglets so I don’t notice when a whole stick of butter gets licked to smithereens. When I realize what happened I plop down another stick of butter, after shooing the cat outside and scramble (see I’m getting there) to get everyone dressed but realize there are no clean pants for any of the kids so I quickly toss in a load of laundry while The Bubba slips on a pair of over sized boots and lets himself out onto the front deck (I had no idea he could reach the handle yet) in just a pair of boots and a diaper (in 35 degree weather and a sciff of fresh snow) when the dog rushes in, straight for the kitchen (I swear the cat started the search and destroy mission) and lops up a second stick of butter before you can say “Boys, where’s your BROTHER?”

Sooo, after all that Thing 1, Thing 2 and The Bubba are back inside but still half dressed and everyone is getting hungry. I finally sit down with a cup of coffee and wonder, how many moms across the country have gone fetal (like I’m about to do) on their living room floors at this very moment.  Feeling sorry for myself I stare into the swirl of cream and breathe in the steamy goodness and am just about to sink back in the chair for a couple sips when my stomach growls and I realize all we had this morning is cereal; nothing with protein, no hearty, stick to your stomach, feed your brain protein!  This is the kind of day that screams for microwave eggs!  I don’t even get time to drink the coffee and Pee-wee is crying so I pick her up slump back in my rocker and commission the oldest, Thing 1, to make us all eggs.

Scrambled Eggs in the Microwave – Kid friendly

  1. 1-2 eggs cracked into a microwave safe coffee mug
  2. a splash (approx 2 Tablespoons) of milk or water
  3. whisk with a fork
  4. Microwave for 2 min. (if you have a small mug the eggs may try to escape over the top)

It seems to be that 1 min. per egg is the ticket but I’ve never tried more than 2 at a time.

If you are not horified by my suggesting it, you may try these in a pinch.  If the thought wierds you out I hope you got a good laugh!

February 28, 2009 at 10:20 pm 4 comments

Sourdough Pancake Success(gluten free of course)

I’ve been painstakingly attempting to create good, easy bread with my bubbly sourdough starter and it has definitely not been without pain!  Attempt number three went to the dogs and after feeding “Mother” again I decided to take a different approach for now. 

Some of the ladies on Mary Jane’s Farm who get the pleasure of using wheat flour in their starter, had a little trouble getting started as well so there was a pancake recipe that I modified and made this morning for the gluten free folks!  I think it turned out quite well. This may sound strange but I assure you it is quite good, almost like a buttermilk pancake and quite mild in taste.  Here is what I did…


Sourdough Pancake Success GF:

Do I really have to go there? (Shopping List):

Hopefully you have a well stocked pantry of essentials and then you will not have to drag all the kids out, or if you have no kids, put the dogs in their kennels and hope they don’t bust out while you are gone and wreak havoc in your laundry room!  You will not have to trudge through late February snow and into the store where you probably won’t find what you need and you will be starving when you get there so on the way home you will have to stop at McDonald’s for a yogurt parfait (practically the only gluten free option on their menu that the kids will eat) and the whole day will be a waste! 

Sooo… here is what you need to have on hand to save yourself all that trouble!

  1. gf flour ( I used tapioca starch and brown rice flour)
  2. water
  3. sugar or honey
  4. salt
  5. baking powder
  6. baking soda
  7. cooking oil
  8. eggs

If I can do it you can do it! (The Recipe)

PART 1 – the night before

  • 1 cup rice flour
  • 1cup tapioca starch (corn starch often works the same)
  • 2 cups warm water
  • 1/2 c starter

Remove the starter from your sourdough mother by pouring or spooning out but do not use metal!  Beat the flours warm water and starter together in a new bowl (not metal- I keep forgetting so this is for me!) and let it sit overnight with a light towel covering it.

NOTE* This mix will be very thin almost like milk. If you have a thicker “Mother” to begin with don’t make adjustments until the morning, if yours is very thin like mine, you may need to pour off the hooch (that clear liquid on the top) before mixing and removing the 1/2 cup.

Part 2 – the morning of (T= Tablespoon, t= teaspoon)

  • 2 T sugar (honey can work as well)
  • 1 t. salt
  • 1/2 t. baking powder
  • 3 T oil
  • 2 eggs
  • 1/2 t. baking soda, dissolved in 1 T water (save this step for last, just get out the baking soda and set in next to your sink so you don’t mistakenly pour it in when it calls for baking power – classic Goof move!)

To feed your mother this morning just pour 1/2 cup of the new mix backinto her (no “scoopy” no using metal-sorry to be redundant but I keep trying to stick my metal measuring cup into the bowl) then you may continuewith the recipe as follows. We have to first give back what we took from the sourdough mamma!  Isn’t that wonderful? “If Mamma ain’t happy, ain’t nobody happy!”

Carrying on…

Heat a skillet on medium (275-300 degrees on an elec griddle)

Whisk into the overnight creation; sugar, salt, baking powder, oil and eggs (this mix still looked quite thin to me even more than the usual “gluten free thin”) you will then need to dissolve the baking soda (waiting by the sink) into 1 T warmwater (always use warm water with mamma) then gently stir this into the pancake mix but not too much. 

Here is the fun part, your mix should begin to bubble and foam up a little and thicken slightly, you will pour this onto a hot griddle and watch it go!  My first couple were very, very thin (I think that is because my mother is thin to begin with).  When I poured them onto the griddle they spread out immediately and had bubbles throughout from the start.

 I made a slight adjustment by adding approx 1/4 c more gf flour.  My second batch was perfect and I could tell it was time to flip when bubbles began to show through the top (approx 5min) flip and cook another 2-5min (depending on your stove or griddle)

I got overzealous and thought, “I bet more flour would be even better” (they were not “big and fat” like I had envisioned) so I added too much flour and in the last version I never did see the bubbles through the pancake they just cooked  with a smooth top and became a bit more dense.  By no means were they bad but I tell you this because it is a good gague of whether or not your mix is too thick.  You should begin to see bubbles on the surface, if not your mix is too thick and you can carefully add warm water 1 T at a time.  Make one pancake and do it again until you get those bubbles after cooking about 5min.

I hope you are able to try these, it was fun to have some sort of sourdough success.  I’m excited about the benefits of the healthy bacteria that you get when eating true sourdough and hope to come up with many more good recipes.  A special thank you to the ladies at the Farmgirl Connection for sharing their sourdough experiences, even if they can eat wheat!

February 26, 2009 at 12:41 pm 2 comments

Older Posts

Us and Our Thinglets

MATT - Food Creativity Consultant, Joyful Partner in Crime JESSIE - Photographer, Amateur Food Critic, Blog Author CAPTAIN OBVIOUS - formerly Thing 1 Thing 1 SCARFUNKLE - formerly Thing 2 IMG_3466 LOUD KIDDINGTON - formerly THE BUBBA 3 PEE WEE MINI ME BORN March 8, 2011

Subscribe to GF4G in a Reader

RSS Visit Blog Schmog for moms. Discover a new perspective!

  • An error has occurred; the feed is probably down. Try again later.


Food Fun

Sourdough Update

Many of you have been checking back for results on my sourdough creation. At the moment it is still a science experiment, but a happy, bubbly experiment. Never fear, recipes will be here! I did make a beautiful, moist and delicious loaf of sourdough using yeast and a myriad of other ingredients but I'm still trying to create something more user friendly. Wouldn't it be awesome to have a starter on the counter that you could add 4 things to and have a loaf of bread by dinner? Mmmm! Attempt #1 - rose well but resulted in a dense chewy blob Attempt #2 - rose ok but was thin and lifeless then fell and another dense (not so chewy) blob Attempt #3 - to the dogs! Attempt #4 - A sourdough pancake success see post under what's for breakfast gluten-free goof? Ongoing - I've tried several more times and am going to try a completely different approach on the bread starting this week. (Mar 18). My sourdough is still happy on my counter and it makes great pancakes but it's a lot of work just for pancakes. Keep checking! April Update: She is still kickin and I'm still workin on a yeast free, gluten free sourdough loaf! May Update: My sourdough "pet" has been dried and retired until next baking season. I've traded her in for a hotter model, the BBQ! :)
February 2020
« Oct