Gluten Free Archives - Your Homebased Mom

Gluten Free Biscuits

Leigh Anne Wilkes — Wed, 08 Jan 2025 09:00:00 +0000

These Gluten Free Biscuits are light and flaky and easy to make. The perfect gluten free biscuit recipe.

Why You’ll Love This Recipe

In trying to replicate family favorite foods for my daughter who is eating gluten free, I have found breads to be the biggest challenge. I tried many recipes before finding this one. The gluten free biscuits we were able to make with this recipe are flaky and flavorful.

Ingredients Needed

Gluten Free Flour, I like Bob’s Red Mill Cup for Cup Gluten Free Flour. You can also use my Gluten Free Flour Mix.
Milk, I used almond milk but you can use regular milk or buttermilk.
Granulated Sugar
Baking Powder, be sure your baking powder is nice and fresh for best results.
Salt
Butter, or your favorite butter substitute.

How to Make Gluten Free Biscuits

Mix together gluten free flour mix, sugar, baking powder and salt.

Add in butter and mix together until crumbly and pea sized.

Add in eggs and milk. Mix until a cohesive dough forms(will be slightly sticky)

Sprinkle counter with additional gluten free flour to make rolling easier.
Roll out dough to 1/2 inch thick.

Fold dough into thirds lengthwise.

Fold dough into thirds crosswise and then roll out again into a 1/2 inch thick rectangle. Repeat folding process and roll out again.

Cut out biscuits and placed on a greased or parchment paper lined cookie sheet.

Put biscuits into freezer for 20 minutes to allow butter to solidify and create flaky biscuits

Bake in 400 degrees F oven for 15-20 minutes or until golden brown.
Brush with melted butter after baking.

Tips

Dough made with gluten free flours always has a bit of a different texture and can be a bit stickier. Just add enough flour that it is manageable and not too sticky to work with.
If you don’t have a biscuit cutter you can use the rim of a glass to cut biscuits.
Putting the biscuits in the freezer allows the butter to solidify and help create flaky biscuits. Do not skip this step.

Frequently Asked Questions

What happens if I don’t freeze the biscuits before baking?

Almond Cake

Leigh Anne Wilkes — Mon, 10 Apr 2023 08:00:00 +0000

This almond cake recipe is sweetened with honey, topped with fresh berries, gluten free, and absolutely delicious.

Why You’ll Love This Recipe

My husband has been eating gluten free for over a year, so I am always looking for delicious gluten free recipes. This almond cake is one of our favorites. The almond flour and extract give it delicious flavors.

It is moist and flavorful and the texture is perfect. So many gluten free baked goods have a grittiness to them because they use rice flour but because this only uses almond meal flour and potato starch the texture is perfect. But the real secret to this cake is, egg whites! Light, fluffy egg whites make this the beautiful thing that it is.

Ingredients Needed

Almond Flour. This is different than almond meal, it is finer and softer.
Olive Oil
Potato Starch
Salt
Sugar
Honey
Lemons, zest and juice
Eggs
Vanilla Extract
Almond Extract
Berries

How To Make Almond Cake

Prepare baking baking pan by brushing bottom and sides of 9- inch springform with olive oil and line bottom with parchment paper.
Brush parchment with more olive oil and dust with almond flour.
Mix together almond flour, potato starch and salt in a bowl.

Combine sugar, honey, lemon zest, egg yolks, extracts and olive oil in a bowl and beat on medium speed until smooth and creamy, about 3 minutes. You can use a stand mixer with the paddle attachment or an electric hand mixer.
Mix in dry ingredients until just incorporated.
Beat egg whites in a separate bowl until foamy with an electric hand mixer or in the stand mixer with the whisk attachment.

Beat in sugar gradually until glossy peaks form, about 3 minutes.

Fold the egg white into the cake batter gently.

Pour batter into prepared pan.

Bake at 325 degrees F until cake is golden brown and springs back when lightly touched, a toothpick will come out clean, about 50-55 minutes.
Allow to cool on a wire rack completely.
Run a knife around the edge of the pan to loosen cake, then remove cake from pan.
Mix together sugar, honey, lemon juice and water in a medium pot.
Bring to a simmer over high heat and simmer over medium heat until reduced. Should take about 20 minutes and become syrupy.
Brush part of the syrup mixture over the top of the cake.

Top with berries and drizzle with more honey mixture (may not use all of it)

Tips from leigh Anne

If you don’t have a springform pan you can use a 9-inch cake pan. Just be sure to spray with cooking spray and line the bottom with parchment paper for easier removal.
Instead of putting fruit on top you can sprinkle the cake with sliced almonds on the top before baking. Sprinkle top of cake with powdered sugar after it is baked and cooled.

Frequently Asked Questions

How do I store leftover almond cake?

Dairy Free Cream of Chicken Soup

Leigh Anne Wilkes — Wed, 15 Mar 2023 10:00:00 +0000

This is a great gluten free and dairy free cream of chicken soup. It tastes delicious and you’ll find all kinds of ways to use it.

Why You’ll Love This Recipe

When my daughter Cali was diagnosed with a wheat and dairy intolerance years ago it took some adjusting. One of the biggest challenges was taking some of our family favorite recipes and adapting them so that Cali could eat them.

After a little experimenting I was able to come up with a gluten free and dairy free cream of chicken soup that tasted great and worked perfect. You can use it in any recipe that calls for cream of chicken, cream of celery or cream of mushroom soup.

It is so much better than any store-bought condensed soup!!

Ingredients Needed

Milk. In place of milk or cream we will be using coconut milk. You can use regular or lite coconut milk. If you prefer, you can also use almond milk, oat milk, soy milk or cashew cream but the flavor will be different.
Butter. My daughter can have butter but if you can’t, use a product such as Earth Balance or some type of vegan butter.
Flour. I used this gluten-free flour mix but you can use your favorite gluten free flour. I also like Bob Red Mill’s Cup for Cup Gluten Free Flour.
Chicken. Use cooked, shredded chicken breast. You can also use thigh meat.
Chicken Broth. You can also use vegetable broth for a vegan version.
Seasoning. Salt, pepper and onion powder.

How to Make Gluten Free Dairy Free Cream of Chicken Soup

Melt butter in a large saucepan, add in onion powder, salt and pepper.

Whisk in flour to mixture and cook for a minute or two
Add in chicken broth and bring to simmer.

Add in coconut milk and simmer until it thickens. About 12-15 minutes.

Add in shredded chicken and heat through.

How To Make Shredded Chicken

Microwave. This method is quick and easy and takes about 10 minutes depending on the size of your chicken breasts. Depending on the size of your microwave you can do 2-3 chicken breasts at a time. Find all the details here.
Slow Cooker. If you have time, the slow cooker makes a moist and tender shredded chicken. It takes about four hours on low. If I have to make a large batch of shredded chicken this is the perfect way. Find all the details here.
Instant Pot. This is another great method and I usually do about 6 boneless, skinless chicken breasts at a time. It will take about a total of 45 minutes. Find all the details here.

Recipes that Use Cream of Chicken Soup

Tips from leigh Anne

I leave my chicken in fairly large pieces because I usually use it for Hawaiian Haystack but you can definitely use less chicken or shred your chicken up in smaller places.
You can use this dairy free, gluten free cream of chicken soup in any recipe that calls for regular cream of chicken soup

Frequently Asked Questions

Can I make cream of mushroom soup with this recipe?

Best Gluten Free Brownies

Leigh Anne Wilkes — Sun, 28 Mar 2021 10:00:00 +0000

These gluten free brownies are everything a brownie should be – fudgy, chewy and delicious.

Why You’ll Love This Recipe

These brownies are so moist and chewy and delicious, you won’t even notice they are gluten free. I can honestly say these are THE BEST gluten free brownies I have had or made.

Ingredients Needed

Gluten Free Flour Mix. I make my own mix using this recipe but you can use your favorite flour mix.
Sugar
Butter
Whipping Cream
Chocolate Chips, semi sweet and milk
Eggs
Vanilla Extract
Baking Soda
Salt

How to Make Gluten Free Brownies

Melt sugar, butter and cream in a sauce pan on the stove top. Cook over medium heat until it begins to boil.
Add in chocolate chips and stir until melted. It may look like your chocolate is seizing up but trust me it will be o.k.

Add in eggs and vanilla and keep stirring.
Mix in the flour, baking soda and salt and stir until smooth.
Pour that into your greased 8 x 8 pan.

Bake at 325 for about 25 minutes or until a tooth pick comes out clean. Don’t overbake.

Frequently Asked Questions

Can you freeze gluten free brownies?

Gluten Free Banana Bread

Leigh Anne Wilkes — Wed, 13 Jan 2021 11:08:00 +0000

This will be the best banana bread you have ever made. It is moist, tender and gluten. You can also make it dairy free.

Like I always say when I post a gluten free recipe, don’t discount this recipe because you aren’t gluten free. I am sure you know at least one or two people that are gluten free and wouldn’t it be fun to take them a treat they could eat!

Best Banana Bread Recipe

I have shared with you The Best Banana Bread recipe before – it’s an old family favorite and many, many of you who have tried it agree with me that it is truly THE BEST banana bread. So moist!

So over the Christmas break I decided to try gluten free banana bread and replace the regular flour in our favorite banana bread recipe with my gluten free flour mix and it worked beautifully. In fact you will be hard pressed to tell this bread is gluten free!

What Gluten Free Flour Should I Use?

Last year I posted a recipe for a gluten free flour mix. The mix contains coconut flour, oat flour, rice flour, tapioca flour, xanthum gum and cornstarch. I realize that some people who are gluten free can’t have oat flour (although the brand I use is gluten free) so feel free to try this recipe with your favorite gluten free flour mix (I also like Bob’s Red Mill brand) if you aren’t able to eat everything that is in the flour mix.

The bread is light, moist and doesn’t have the grittiness that a lot of gluten free baked items do.

Can I Make it Dairy Free?

The recipe uses sour cream so if you are also dairy free (as my daughter is) you can easily substitute the sour cream with apple sauce. I made it with apple sauce and with sour cream and they were both delicious.

How to Make Gluten Free Banana Bread

Heat oven to 350 degrees F
Grease and flour bottom only of a loaf pan (or use 3 small loaf pans)
In large bowl, beat together sugar and oil. Add eggs, bananas, sour cream and vanilla; blend well
Lightly scoop flour into measuring cup and level off with a knife.
Add flour, baking soda and salt; stir just until dry ingredients are moistened
Pour into prepared pan
Bake at 350 degrees for 50-60 minutes (about 40 minutes for smaller loaf pan) or until toothpick inserted in center comes clean

For other gluten free recipes check out these:

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The Best Gluten Free Banana Bread

The perfect gluten free banana bread recipe.

Course Bread

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings slices

Calories 336kcal

Author Leigh Anne Wilkes

Ingredients

1 cup sugar
1/2 cup oil
2 eggs
1 cup mashed ripe bananas
1/2 cup sour cream or applesauce
1 tsp. vanilla
1 1/2 cup gluten free flour mix
1 tsp. baking soda
1/2 tsp. salt
1 tsp xanthum gum

Instructions

Heat oven to 350 degrees
Grease and flour bottom only of a loaf pan (or use 3 small loaf pans)
In large bowl, beat together sugar and oil
Add eggs, bananas, sour cream and vanilla; blend well
Lightly spoon flour into measuring cup; level off
Add flour, baking soda and salt; stir just until dry ingredients are moistened
Pour into prepared pan
Bake at 350 degrees for 50-60 minutes (about 40 minutes for smaller loaf pan) or until toothpick inserted in center comes clean
Cool 5 minutes; remove from pan
Cool completely
Wrap tightly and store in refrigerator
Makes 1 loaf

Notes

recipe makes 1 loaf

Nutrition

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