Archive for Recipes


Gluten-Free Cinnamon Rolls Recipe

Posted by: | Comments (12)

Until now, my recipe for this has been scribbled all over a piece of paper. I finally typed it up, so it’s easier to follow and I could share it with you. I’ve been making these for at least a couple years. I keep changing the recipe, but this seems to be the one I return to.

I have managed to remove most of the dairy and refined sugar from the recipe without any complaints. However, I have kept powdered sugar in the glaze/frosting, and that seems to please everyone’s taste buds.

My son requests these for breakfast quite frequently, but I try to limit it to once a month. I don’t want to make them too often, or it won’t seem like a special treat anymore. :)

Gluten-Free Cinnamon Rolls Recipe


1/2 Cup Almond Milk, warmed
1 Tbsp Yeast
2 Tbsp Earth Balance Vegan Buttery Sticks, softened
1/4 Cup Coconut Crystals (or other sweetener)
1 Egg
1/4 Cup Grapeseed Oil (or other cooking oil)
1 tsp Vanilla
2 Cups (9 oz.) Pamela’s Baking Mix
1-1/2 tsp Xanthan Gum

1/2 Cup Coconut Crystals
1 tsp Ground Cinnamon

3/4 Cup (3 oz.) Powdered Sugar
1 Tbsp Almond Milk


  1. Preheat the oven to 375° F. Prepare an 8″ cake pan by spraying lightly with oil, or line with parchment paper.
  2. In a medium bowl, combine the warm almond milk with the yeast and set aside.
  3. In a small bowl, mix together the filling ingredients and set aside.
  4. In a large mixing bowl, beat the vegan “butter” with the 1/4 Cup coconut crystals. Then, add the egg, oil, and vanilla, and mix. Add the yeast and milk mixture, and continue mixing until thoroughly combined. Next, add Pamela’s Baking Mix and xanthan gum. Mix the ingredients again, until the dough is combined well and starts to pull together.
  5. Turn the dough out onto a sheet of parchment paper. Top with plastic wrap and roll out the dough to about a 16″x14″ rectangle.
  6. Remove the plastic wrap and cover the dough evenly with the filling.
  7. Lifting the edge of the parchment paper on a long side of the dough, begin rolling the dough into a log shape, peeling off the paper as you roll the dough.
  8. Cut the dough log into nine equal rolls. I find this easiest to do by cutting into thirds and then each third into thirds.
  9. Place the rolls, cut side down, into the greased pan. Bake for 20 minutes.
  10. While the rolls are baking, mix up the glaze.
  11. Once the rolls have baked, drizzle or spread the glaze on top of each roll while they’re still hot.

Additional Notes:

  • Instead of a greased cake pan, use cupcake liners and bake the rolls on a cookie sheet.
  • You can use plastic wrap instead of parchment paper.
  • Adjust the glaze to your liking by using more or less liquid. The amounts I have listed above make a thick frosting. You can also use orange juice instead of almond milk to give it a slight citrus flavor.
  • If nine cinnamon rolls just isn’t enough for you, double the recipe and bake them in a 9″ x 13″ pan for 25-30 minutes.
  • Make ahead. You can mix up the dough the night before you want to serve them. Make sure to cover the dough tightly with plastic wrap and refrigerate overnight. In the morning, pull out the dough and continue with step 5.

More Cinnamon Roll Recipe Ideas:

**For more Slightly Indulgent recipes, visit Simply Sugar and Gluten-Free, where Amy has a link-up with healthy recipes from around the web.
**Visit Gluten-Free Wednesdays at The Gluten-Free Homemaker for more gluten-free recipes.

Comments (12)

Caramel Corn Puffs Recipe

Posted by: | Comments (7)

Having a party this weekend? Or, maybe you want to take something you can eat to share at a party. Here’s a gluten-free recipe that would be great for a Super Bowl party, a birthday party, a homemade Valentine gift, or just a fun snack to share.

It’s not sticky like caramel corn, but it is a little crunchy, a little sweet, and a little salty. It’s gluten-free and dairy-free (lactose-free and casein-free, too!). Kids and adults are going to LOVE this. I make a big batch because it disappears so quickly.

Caramel Corn Puffs Recipe


12 oz. (2 pkgs) plain, unsweetened whole grain Puffed Corn (or popped popcorn)
1 Cup (2 sticks) Earth Balance Vegan Buttery Sticks
1- 1/2 Cups Brown Sugar, lightly packed
1/2 Cup Agave or Honey
1/2 tsp Vanilla
1/2 tsp Baking Soda
1 tsp Sea Salt, finely ground


  1. Preheat oven to 250º F.
  2. Pour plain Corn Puffs into a large roasting pan, or onto two large baking sheets with sides, and set aside.
  3. In a 3- or 4-quart sauce pan, combine vegan buttery sticks, brown sugar, and agave syrup. Over medium-high heat, bring it to a boil and and let it continue to boil for 5 minutes.
  4. Carefully pour in the vanilla and baking soda. This will cause it to bubble up, so watch it carefully and stir quickly.
  5. Remove it from the heat and quickly pour the mixture over the corn puffs in the roasting pan. Gently stir the corn puffs so that all are covered with the caramel mixture.
  6. Put the corn puffs in the oven and bake at 250º F for a total of 60 min, taking it out of the oven and stirring every 15 minutes to make sure every piece gets baked evenly.
  7. After 60 minutes, remove from the oven and sprinkle sea salt on the corn puffs while they’re still warm. Stir, cool, and enjoy!

Additional Comments

  • You can store this in airtight containers on the counter for a week, without losing any quality of taste. (Maybe longer, but that is as long as I can keep it on the counter without eating every last piece.)
  • Make sure the puffed corn you purchase is gluten-free. Some brands may have cross-contamination warnings.
  • Add some nuts, or other ingredients to make it a trail-mix treat.

*Find more healthy snacks and recipes at Slightly Indulgent Tuesday at Simply Sugar and Gluten-Free.
*Find more gluten-free snacks and recipes at Gluten-Free Wednesdays at The Gluten-Free Homemaker.

Comments (7)

Rainbow Apple Salad Recipe

Posted by: | Comments (36)

I’ve had a few questions about the Rainbow Apple Salad I included in my menu last week, so I thought I would share the recipe.

Inspired by Debbi’s recipe for Broccoli Apple Slaw, I threw together a salad after seeing a bag of Rainbow Salad at Wegmans. I have really been enjoying the salad for lunches during the week. The recipe keeps evolving, but this is what I’m enjoying right now.

Rainbow Apple Salad


  • 6-8 Cups Shredded, or julienned, Vegetables, including broccoli, cauliflower, purple cabbage and carrots (I purchase a 10 oz. bag of Wegman’s Rainbow Salad and add some matchstick carrots.)
  • 2 large crisp and sweet apples, cored and chopped (about 4 cups)
  • 1 Cup dried Cranberries
  • 1/2 Cup Poppyseed dressing (Read the ingredients to make sure it’s gluten-free or try my recipe for Honey Poppyseed Dressing.)
  • 1/2 Cup chopped nuts or sunflower seeds (optional)


  1. Combine the vegetables, apples, and cranberries.
  2. Pour the dressing on the salad, and toss to evenly coat the salad.
  3. If desired, sprinkle nuts or sunflower seeds on top.
Additional Notes:
  • This makes a salad large enough to share — about 8 servings.
  • It’s great as a side salad, too. Serve with Pulled Pork Sandwiches or a simple grilled chicken breast.

Review More Great Recipes

Find more gluten-free recipes at Gluten-Free Wednesdays at The Gluten-Free Homemaker.
Find more healthy recipes at Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.


Categories : Recipes, Salads
Comments (36)

Holiday Meringue Cookies

Posted by: | Comments (9)

I’ve had so much fun making meringue cookies. There is so much you can do with them. They are naturally gluten-free and dairy-free. Perfect for most of us. (Of course, if you have a problem with eggs, this isn’t the cookie for you.) They are light and airy, crispy on the outside, a little chewy inside, and oh so yummy.

I’ve already shared the rubber duckies and ghosts I’ve made in the past. Now, I’m sharing some that are more appropriate for this season: Snowmen and Christmas Trees!

Basic Meringue Cookie Recipe


2 large egg whites (at room temperature)
1/4 tsp cream of tartar
1/4 tsp almond extract (optional)
food coloring (optional)
1/2 Cup superfine sugar
candy for decorating (optional)


  1. Preheat the oven to 200° F. Line two cookie sheets with parchment paper.
  2. In a medium glass or metal bowl, beat the egg whites until they become foamy little bubbles. Add the cream of tartar, almond extract, and food coloring. Continue beating at medium speed until soft peaks form. Gradually add in the sugar while beating until smooth and glossy and stiff peaks form.
  3. Fill a piping bag with open or large round tip. (I used Wilton disposable decorating bags.) If you don’t have these, you can simply use a zip-style plastic bag and cut the tip off a corner to squeeze out the meringue.
  4. Next add candy to finish the look.
  5. Place in the oven and bake for 2-3 hours. (Smaller, thinner cookies will bake/dry out in 2 hours. Larger, fluffier cookies will need more time or they will be sticky on the bottom.)
  6. Let them cool on the cookie sheets.
  7. Place them on a plate to serve, or store in an airtight container.

Snowman Notes:

  • For the snowmen, I started by squeezing out a round shape of meringue for the head then moved to the middle and bottom to finish it.
  • I used Enjoy Life Mini Chocolate Chips for the eyes and buttons, and cut up Tootsie Roll Midgees for the boots. I’m thinking now that I should’ve cut out some hats, too. What would Frosty be without a hat? :)
  • For the “carrot” nose on the snowmen, I used orange colored Jimmies.
  • I was able to make 15 snowmen from one recipe.

Christmas Tree Notes:

  • For the Christmas Trees, I started squeezing out the meringue at the top of the tree. Then, I made diagonal zigzags to finish the shape.
  • I tried two different sprinkles for the ornaments/lights on the trees – Rainbow Sprinkles and Rainbow Sparkling Sugar. I think I like them best plain.
  • For the star/diamond on the top of the tree, I didn’t have any star-shaped candies or sprinkles. Instead I cut mini marshmallows into thirds then covered with yellow sugar for the star/diamond on the tree. I gave the ends a little squeeze to make them diamond-shaped.
  • My kids thought the trees needed trunks, so I cut up Tootsie Roll Midgees into quarters.
  • I was able to make 20 Christmas Trees from one recipe.

**Be creative and use whatever extra candy you have. These Jumbo Star Sprinkles would be great to use for stars on top of the tree. You could also use mini M&Ms for the snowman buttons, or large ornaments on the trees.

More Meringue Cookie Recipes:

Ghost Meringue Cookies

Raspberry Divinity Tarts

Rubber Duckie Cookies

Review Even More Great Recipes at: 


Comments (9)

So how are you doing with Thanksgiving plans this year? Everyone has a different approach to managing a gluten-free diet during this festival of eating. Some people do all the cooking themselves and invite the family to their house. Some people go to another house, but take their own gluten-free meal with them. We usually do something in between and this year is going to be fairly simple for us.

My brother-in-law is hosting Thanksgiving at his house this year. So, for me, that means no extra housecleaning to do and no tables to set before the festive occasion. We will contribute to the feast, however, because we all like to bring something to help with the meal. I’ve confirmed that the turkey will be gluten free, but I know that not all the food will be gluten-free.

I do know that what we’ll be taking will be gluten free. We’ll take a raw vegetable platter with hummus that can double as an appetizer and as a vegetable side dish if necessary. My husband will be making a big pot of his famous garlic mashed potatoes to take. And, I’ll be making desserts to share with everyone. I’m going to make my grandmother’s recipe for pumpkin pie using Annalise Roberts’s recipe for gluten-free crust. I’m also going to make a dairy-free chocolate cream pie. I’ve seen two recipes recently that got my attention: Carol’s recipe at Simply…Gluten-Free and Shirley’s recipe at Gluten Free Easily. I think I’ll also make some mini pumpkin muffins with a cream cheese frosting for the kids.

So that’s how we’ll be managing our Thanksgiving feast with friends and family. Gluten-free turkey, mashed potatoes, raw vegetables, and desserts will be plenty to fill us up. There will probably be other dishes we can eat as well, but as long as I know we have the basics covered, all will be good. We can feel comfortable knowing that we’re eating safely and just be thankful to enjoy the company of good friends and family.

For more ideas of gluten-free dishes for Thanksgiving, you can check some of these past posts at Celiac Family:

Sweet Potato Casserole

Broccoli Mushroom Casserole

Quinoa, Broccoli, Mushrooms


And don’t forget to check out the Gluten-Free Menu Swap roundup below. With Thanksgiving as the theme this week, there are sure to be plenty of more ideas for eating gluten free during the yearly food event.

Slow-Cooker Pulled Pork

Indian Chicken with Quinoa

Marinated Flank Steak

Celiac Family’s Menu This Week:

Monday - Pulled Pork Sandwiches with French Fries and Corn. I’ve got pulled pork in the freezer, so this will be an easy night.

Tuesday – Eating Out. The kids still haven’t gotten to eat out because they keep taking turns being sick. So, we’ll try again.

Wednesday – Pizza. I’ll use Bob’s Red Mill pizza mix for the crust and top with sauce, mozzarella, pepperoni, and black olives.

Thursday - Thanksgiving. We’ll be contributing a raw vegetable platter, garlic mashed potatoes, and a few desserts.

FridayIndian Chicken with Quinoa

Saturday - Flank Steak with Baked Sweet Potatoes and Spinach Salad

Sunday – Leftover Buffet

Gluten Free Menu Swap Roundup

Emily at Our Frugal Happy Life is responsible for the dinner rolls and a pumpkin dessert for Thanksgiving at her in-law’s. She’s also making Cheeseburger Rice, Chicken and Veggie Skillet, and Ranch Chicken this week. And, like so many of us this week, leftovers will also be on her menu. :)

Cheryl at Gluten Free Goodness is taking it easy this year for Thanksgiving with a quiet evening at home. She hasn’t finalized plans for a Thanksgiving meal, but it sounds like she may be making applesauce. Also on her menu this week is Curried Chicken and Cauliflower and Beef Stew. In case you missed it earlier this month, Cheryl posted a list of gluten-free turkeys and a roundup to help with your Thanksgiving plans.

Wendy at Celiacs in the House has her Thanksgiving meal all planned, complete with links to recipes for Diane’s Roasted Brussels Sprouts, Shirley’s Crustless Pumpkin Pie, Carol’s Soft Dinner Rolls, and more. The remainder of her week includes Steak, Shelby’s Spicy Chicken, Cauliflower and Mushroom Soup, and Curried Turkey Soup.

Lisa at Extraordinary Life posted her traditional Thanksgiving Menu earlier this week. She includes links to her recipes for Stuffing, Make Ahead Mashed Potatoes, Green Bean Casserole, Candied Yams, and more. This week, she’s has on her menu Pot Roast, Chili, and burgers. And for the after-Thanksgiving leftovers: Open-faced Hot Turkey Sandwiches and Turkey Noodle Soup.

Paige at Not Missing a Thing! shares her tricks (and links to recipes) for preparing a gluten-free and dairy-free Thanksgiving dinner. Her pie crust looks pretty amazing. The rest of her week includes Sonora Enchiladas, Gina Chicken over Rice, and Spaghetti and Meatballs.

Angela at Angela’s Kitchen has a busy week of cooking ahead. Fortunately, she has three kids out of school and ready to help! She has a great plan for a delicious gluten-free and dairy-free Thanksgiving menu including Roast Maple Turkey, Gravy, Roasted Garlic-Sage and Sausage Stuffing, Green Bean Casserole, and more. The rest of her week looks just as busy, and just as yummy: Thai Thighs, Apple Sausage Quiche, and Turkey Wild Rice Soup to name just a few of the meals she has planned.

Debbi at Debbi Does Dinner Healthy & Low Calorie is joining us this week for the first time. She is starting her week with Sweet and Sour Chicken and ending the week with French Onion Risotto and Alta’s Shepherd’s Pie with Pumpkin Souffle. Debbi also has links to recipes for a Sweet Potato Hummus and a Crockpot Pumpkin Oatmeal that sound wonderful. Click over to Debbi’s site to say hello and check out what more is on her menu this week.

Thanks to everyone for joining the GF Menu Swap this week. Hope you all have a Happy Thanksgiving! Don’t forget next week’s menu swap will be at Our Frugal Happy Life with Twist on Pizza as the theme.

Want to join Gluten-Free Menu Swap?

  • For this week’s roundup, email your menu link to me at celiacfamily[AT]gmail[DOT]com. Or, simply put your menu link in the comments below.
  • For next week’s roundup, email the link of your menu plan to Emily at Our Frugal Happy Life.
  • I’ve updated the Gluten-Free Menu Swap Page with the current schedule of themes and hosts. If you’d like to host a future week, please send me an email (celiacfamily[AT]gmail[DOT]com) with your preferred date and theme.

Need more menu ideas?

  • Laura at hosts Menu Plan Monday every week. You’ll find links to hundreds of meal plans (not necessarily gluten-free) there.
  • Or, check out some of my past menu plans.


Categories : Holidays, Menu Plan
Comments (9)