Friendly Gluten Free Foods

Adventures of a recipe tinkerer and food explorer

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123 Gluten Free Biscuit Mix (Cinnamon Buns)

123 Gluten Free came through for satisfying my craving for cinnamon rolls. The cinnamon buns recipe is printed inside the box of the Southern Glory Buttermilk Biscuit mix or on their website. I’m on a vegan kick right now so this was the perfect dessert because it doesn’t contain eggs and allowed me to substitute the milk/heavy cream with coconut cream.

Product: 123 Gluten Free Biscuit Mix

Price: Listed as $8.99 on their website
Buy again: Yes
Recommend to friends: Yes.

  • The mix was fast and easy to make.
  • You can make it as cinnamon-y as you want! I put on a lot and it wasn’t quite enough IMO.
  • I used 1 can of coconut cream instead of the heavy cream + half&half that the recipe calls for.  I did not add lemon or apple cider vinegar to make it buttermilk.
  • Rolling it was a little difficult because I wanted to use my fingers like real cinnamon rolls but it crumbled in my fingers so I had to use the plastic wrap to roll it, which worked fine.
  • For the glaze icing, I used hemp milk and powdered sugar (omitted the butter).
  • They didn’t rise much, if at all, for the two hours in the fridge that the recipe calls for.
  • The outside edges that touched the heavily “buttered” pan turned crunchy – yum.

I scarfed down four cinnamon rolls before realizing I should blog about it. The glaze was a little thin when I put it on, so it seeped down into the cracks of the roll.

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PB&J Crepes & Pancakes (Gluten Free)


PB&J Crepe


PB&J Pancake

This far exceeded my craving for pancakes. I was tired of the same old gluten free pancake and wanted a moist flavorful pancake. I had the quinoa on hand and decided to throw it in because these flavors were reminding me of my PB&J quinoa bowl recipe.

I was so impressed at how well these stuck together and flipped so nicely. I even tried making a large crepe and it didn’t do to bad when I flipped it.

Gluten Free PB&J Crepes & Pancakes

1 1/4 cups Kinnikinnick Foods Pancake & Waffle Mix (Gluten Free)
1 1/2 cups warm water
1/4 cup granulated sugar
1/4 cup creamy gluten-free peanut butter or other nut butter
1/8 teaspoon salt
1 egg
1/2 cup banana, smashed (about 1 small)
1/3 cup quinoa, cooked or 1/3 cup oatmeal, cooked

1 cup sliced strawberries or preserves of your choice
1 sliced banana, if desired
Powdered sugar for sprinkling


  1. In large bowl, stir pancake mix, warm water, peanut butter, granulated sugar, salt, and egg with whisk.
  2. Fold in the quinoa or oatmeal and banana. The batter will be runny. Add a little more quinoa or oatmeal if you like thicker pancakes.
  3. Heat griddle or skillet over medium heat (375°F).
  4. Wait for the griddle to be hot then brush with vegetable oil if necessary.
  5. For each crepe, pour 1/3 cup batter onto hot griddle; For each pancake, pour 1/4 cup batter onto hot griddle.
  6. Cook until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
  7. Top pancakes with sliced strawberries or preserves; roll for crepe or leave flat for pancake; sprinkle with powdered sugar.



Stack o’ Flap Jack’s



Oversized crepe did well flipping.

This idea was based on this recipe.



I’ve added 1 tsp pumpkin spice to this recipe for a fall treat! Top with powder sugar.


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Gluten Free Chocolate Chip Banana Bread

IMG_0899-1.JPGI was incredibly surprised with the amount of moisture in this banana bread, the golden crunchy outside and how it didn’t taste grainy on the inside! You don’t even have to click on the picture to the right to see the moisture oozing from this bread.

This is a great banana bread even if you aren’t gluten free. I had to slice this bread and put it in the freezer asap because I had already eaten 3 pieces of it and it should be savored.


The amount of banana in this recipe may be reduced to 12oz or about 4 medium bananas. Nuts and dried fruit are optional, feel free to mix in your favorites.

Gluten Free Chocolate Chip Banana Bread

1/2 cup All Purpose Gluten Free flour or Rice Flour
1.5 cup Almond flour or Oat Flour
3 tsp baking powder
1/2 tsp salt
1 cup plus 2 tbsp margarine or butter
1 1/4 cups sugar
16 oz bananas (about 5 average sized ones)
4 large eggs
3/4 cup chocolate morsels (0r cranberries or other dried fruit)
1/2 cup nuts (optional)


  • Preheat oven to 350 and lightly spray two loaf pans.
  • Sift flours, baking powder and salt in a medium bowl.
  • In a large bowl, beat the butter, sugar and bananas together until smooth.
  • Briefly stir in the eggs to the banana mixture.
  • Pour the flour mixture into the banana mixture until blended. You will see lumps of butter if your butter was cold.
  • Pour into loaf pans and bake for 60 minutes or until a skewer comes out clean and the cake is just firm. If you have a glass or dark metal loaf pan, you may want to keep an eye on the loaf and put tin foil over it if the edges start to brown early.
  • Cool for 10 minutes before serving or once completely cool, slice and freeze for up to a month.


Nutritional Information (per serving)
Serving = 16 (with 16oz of banana)


Modified from this recipe.

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Pumpkin Muffin by FlourChylde

FlourChylde bakery is my favorite gluten free bakery and their pumpkin muffin satisfies the hungriest appetite for pumpkin. The spices are well balanced and delicate. The diary free “cream cheese” frosting is not overpowering and compliments the soft, moist pumpkin muffin well.

I’m certainly keeping them in business since they are at the Mission Mercado every Thursday evening!



Gluten Free Celery Root Creamy Pasta Bake

Celery root or celeriac is a starchy vegetable that I received in my produce box and was at a loss as to what to make with it. I’ve heard of mashed potatoes with celeriac so that’s where my recipe inspiration search started. I ended up making a celery root pasta bake. As a dairy free person (typically) it’s a treat to eat a “creamy” pasta! Though not as creamy as a real alfredo or fontina pasta bake, the spices make it heavenly.

20140121-202013.jpgGluten Free Celery Root “Creamy” Pasta Bake

  • 3 single handfuls of dry Gluten Free Rigatoni pasta or other gluten free pasta (about 1.5 cups dry)
  • 3 cups whole milk*, divided
  •  1 cups water
  • Sea salt
  • 1 medium celery root, peeled, cut into 2-inch cubes
  • 1/2 medium onion or 2 shallots, diced
  • 5 tablespoons butter or butter substitute, cut into 6 pieces
  • 1 tablespoons corn starch
  • Ground white and black pepper mixed
  • 2 teaspoon mixture of oregano, basil, parsley, thyme and rosemary, or 1 teaspoon Herb de Provence
  • 3/4 cup shredded or freshly grated non-dairy Parmesan cheese
  • 1/4 cup shredded non-dairy mozzarella cheese
  • 1/8 – 1/4 cup gluten free italian bread crumbs
  1. Bring 2 cups milk, water and salt just to boil in heavy saucepan over high heat. Add celery root cubes; bring to boil. Reduce heat to medium and simmer until tender, about 30 minutes. Drain, discard cooking liquid.
  2. Combine celery root and 2 tablespoons butter in a food processor; puree until smooth. Season to taste with salt and white pepper. Set aside.
  3. Melt 2 tablespoons butter in a pan, add herb mixture, sauté for 2 minutes and then add diced onion.
  4. Sauté until softened and just start to brown; transfer onions and spices to food processor with celery root; blend celery root, onion and spices;
  5. Add 8 oz cold water to corn starch in a small container; whisk until smooth;
  6. Place pasta in a large pot with boiling water, cook for 10 minutes or until el dante.
  7. Preheat oven to 375 degrees. F. Spray a casserole or glass 7 x 10 baking dish with non-stick spray.
  8. Return empty sauté pan to medium low heat; lightly melt 1 tablespoon butter to pan; stir in corn starch mixture into pan to make a smooth paste; Slowly add remaining 1 cup milk.
  9. Simmer on a low heat stirring or whisking all the time until sauce thickens, about 5 to 10 minutes. Season to taste with salt and pepper. Remove sauce from the stove, add the parmesan and mozzarella cheese.
  10. Add the pureed celery root; stir quickly and well. Keep warm.
  11. Drain pasta and immediately add to the cheese and celery root mixture. Mix well and then pour into prepared baking dish. Spread evenly, sprinkle with parmesan cheese and bread crumbs.
  12. Dot with pieces of the remaining 2 tablespoons butter. (At this point, you might cool the whole dish, then chill it and bake it later or even freeze up to 3-4 days).
  13. When ready to bake; place on the middle rack of the oven; bake for about 45 minutes until bubbly and the top is golden brown. Serve hot.


*If you try this with a non-dairy milk, let me know what you thought of it. I made it with whole milk because I had a guest who doesn’t drink non-dairy milk and it needed to be used up.


The inspiration recipe