Grain Free Blueberry Breakfast Cake

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I’ve been very mindful of my diet the last couple of weeks. I can almost hear the collective eye roll from people who can eat “anything”. Such is life. I can’t eat anything I want, although I’d certainly like to, so therefore I have to be really aware of what I feed my body. I am always gluten and dairy free. But even with abstaining from gluten and dairy, there are plenty of inflammatory foods that if eaten on a regular basis, can cause some significant issues for me. We’ve talked about the effects of the inflammation bucket in the past, and over the last few weeks, mine has been spilling over.

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I’ve been in what I would consider a “medium” Lyme flare for 6 weeks. It took me a couple weeks to even recognize what was going on because I had been feeling so good for several months prior to the flare. It’s as if I had almost forgotten I even had Lyme if you can believe it! The flare is a reminder that even when we’re feeling really good, we can’t forget that our bodies don’t work like the average Joe’s body. We have to stay on top of things even if what we’d really like to do is  forget we’re in a battle with a very smart and nasty and potentially deadly, bacterial infection.

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One major component of a Lyme flare is inflammation. I swear inflammation is the root of all evil when it comes to illness. Once you get past the point of mild inflammation, things just get uglier from there. It can take several weeks to several months to get it back under control. So as soon as it finally dawned on me what the heck was going on, I went into inflammation battling mode.When we can put out the flame, our immune system can fight its battle properly.

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The first thing I always do when I recognize a flare is examine my diet and lifestyle and start asking myself a lot of questions. Have I been too loosey goosey? Inflammatory foods aren’t just problematic for the obvious reasons, they also cause gut issues which further imbalances the immune system. Am I detoxing enough? Detox is something people with Lyme have to keep up with on a regular basis. Our livers need help getting rid of toxins. Are my intestines eliminating on a regular basis? (In other words, we need to be pooping a lot, and often!) Am I eating enough vegetables that feed the good bacteria in my gut (pre biotics)? Do I need to consider switching up my supplements and probiotics? Have I been too generous with gluten free grains, sugar, and ignoring my stress level? Have I been exercising to much or too little? Have I changed something that may be causing issues?

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Self care has to stay consistent in order to keep the Lyme bacteria in remission. Consistency isn’t always easy. Sometimes flares are completely out of our control, but other times, it can be due to sticking our heads in the sand and not sticking to a good health plan. Stress is the number one issue for me when it comes to my immune system. The second issue is germy, sick people whose germs wiggle under the radar. And equal to pesky germs, is the impact that my diet choices have on  my body. I have to be careful because any imbalance in my immune system and it flies off on a negative health tangent. Making sure my self care is at top notch (which it wasn’t), helps me deal with attacks on my immune system.

I have also had to remind myself that even when I’m feeling great, gluten free grains and other inflammatory foods can be a big problem if I add them to my daily diet. Because I was feeling so well, I was being a little careless with the inflammatory foods. My body can process them and handle the inflammation if I indulge every now and then, but not on a regular basis.

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So, the last two weeks while I’ve been practicing intuitive eating (see my last post), I’ve also been experimenting with different types of foods to see how my body reacts. I eat two or three meals a day with anti inflammatory, very clean foods, and then every couple of days I’ve been trying one item with gluten free grains, or certain potatoes, or other inflammatory foods. It’s been interesting to see my body’s response. Very telling.

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I’m getting reacquainted with my body in different ways and am getting the inflammation under control. Sometimes it takes a painful and worrisome setback for us to be mindful and remember that self care and consistency need to be the foundation of healthy living. It’s back to basics and grain free foods with a major focus on anti inflammatory foods and detox.  I’ll save the little indulgences for special occasions.

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Going “Back To Basics” certainly doesn’t have to be boring though! This breakfast cake is grain free and dairy free. It can also be made without refined sugar by using coconut sugar in the frosting.

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Grain Free Blueberry Breakfast Cake

*Makes 16 servings

3/4 Cups of Coconut Flour

1/2 Cup of Sweet Potato Flour

1/4 Cup of Arrowroot

2 teaspoons of Double Acting Baking Powder

1 teaspoon of Baking Soda

1/4 teaspoon of Sea Salt

3 Tablespoons of Coconut Sugar

6 Tablespoons of Dairy Free, Soy Free Butter

3 Eggs

1 Cup of 100% Full Fat Coconut Milk

1 teaspoon of Pure Vanilla Extract

1 teaspoon of Pure Almond Extract

1 1/2 Cups of Frozen (or fresh) Blueberries

For the frosting I just did a basic powdered sugar frosting. Powdered sugar, almond extract, melted dairy free butter, a little water to thin.

Preheat the oven to 350 degrees. Line a 9×9 inch square pan with parchment and coat with non stick spray. Set aside.

In a large bowl, whisk together all of the dry ingredients. Cut in the 6 Tablespoons of butter. Add the eggs, coconut milk, vanilla and almond extracts, and whisk to combine. Fold in the blueberries.

Spread the batter into the pan and bake (I use convection) for 35 minutes. Remove the cake from the pan by grabbing the edges of the parchment liner and place on a cooling rack. Cool completely and frost.

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Grain Free & Dairy Free Dinner Rolls

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What’s the first thing you crave when you have to go gluten free or grain free?

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Bread, of course.

I think it’s human nature.

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Not only do we want what we can’t have, but bread is comfort food. It pretty much has love and grandma’s house written all over it.

It goes with almost anything, it’s satisfying, and it makes your house smell amazing.

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Living on salads and meat on the Paleo diet or any grain free diet gets boring very quickly. When we’re bored with our food we do naughty things like eat foods that aren’t good for us.

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It’s my opinion, and the reason why I started this food blog, that people with food allergies should be able to enjoy foods like they always have.

Which includes bread.

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The only difference is that the foods we enjoy now don’t make us sick. They’re healthy for our bodies and don’t contain all of the fillers and preservatives and other unhealthy things we’ve eaten in the past.

I love these dinner rolls because they aren’t just designated to dinner. I use them for hamburger buns, sandwich buns, I cut them in half and toast them, and in the next couple of days, I’m going to show you something  extra special to make with them.

See you soon!

Grain Free & Dairy Free “Dinner” Rolls

*Makes about 15 rolls

2/3 Cup of Arrowroot

1 1/2 Cups of Sweet Potato Flour

1 Cup of Coconut Flour

4 teaspoons of Xanthan Gum

4 teaspoons of Double Acting Baking Powder

1 teaspoon of Sea Salt

2/3 Cup of Dairy Free Butter, cold

3 Tablespoons of Yeast

2 1/2 Tablespoons of Coconut Sugar

1/2 Cup of Warm Water

6 Eggs, Separated

3 Tablespoons of Apple Cider Vinegar

3 Tablespoons of Grass Fed Gelatin

1/2 Cup of Cool Water

Line two baking sheets with parchment and set aside. Preheat the oven to 375 degrees.

Measure the arrowroot, sweet potato flour, coconut flour, xanthan gum, baking powder, and sea salt into a large bowl and whisk until combined. Measure in the dairy free butter and work through lightly with fingers until the butter is broken up throughout the flour. Set aside. In a stand mixer with the whisk attachment, whip the eggs to stiff peak.

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Warm the 1/2 Cup of water and add the sugar and yeast. Whisk quickly and set aside. In a ramekin or small bowl, measure 1/2 cup of water and the gelatin. Work quickly. Whisk together with a fork and microwave for 20 seconds. Set aside.

Add the egg yolks to the whipped egg whites and mix on medium to combine. Add the apple cider vinegar, the yeast mixture, and with the mixer on medium, slowly drizzle the gelatin mixture in.  Change the whisk to a paddle. Turn the mixer on medium and slowly add the flour mixture. Turn the mixer on medium high for 1 minute.

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The dough will be wet. With a spoon, scoop out 15 mounds of dough onto the baking sheets. It helps to get one had wet to remove the dough from the spoon in a round semi ball form. I like mine to look rustic, but you can also smooth out the dough a bit with a wet hand once it’s on the baking sheet if you like.

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Place the baking sheets on top of the stove. Spray two sheets of plastic wrap with non-stick spray and lay lightly over the dough. Cover each baking sheet with a light dish towel and let rise for 40 minutes.

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Remove the dish towels and plastic and bake for 20 minutes.

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Grain Free Spice Cakes

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Did I ever tell you about the time years and years ago when our young neighbor down the street was having an affair? You’d be surprised what you’re privy to when you keep your eyes open.

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We didn’t know her at all, but when you’re an observant person…you see things other average Joes, just don’t see.  Hubby deployed or some such thing, and pretty soon a shiny new truck and a shiny new young man started coming around. Then he started staying.

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Well, my husband has a knack for coming up with nicknames for people. He crowned the shiny young man, “Porn Star”. Along with a tune of “bow chicka wow wow”, every time the shiny young man drove by. Well, Porn Star had his own business and he provided a service we needed. So my husband thought, “What the heck, I’ll throw this guy some business.” Now, I had never seen this guy close up so I had no idea it was actually Porn Star that came to our house to give us an estimate.

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While we were talking over plans he made a few comments about the young wife down the street and the neighborhood, but was so vague, I thought he was just a friend of the couple or an employee of Porn Star.

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Well, as you can probably guess, I was very curious about how the husband disappeared and the shiny new young man just showed up. It was a mystery we needed solved! So I said a couple of things in a round about way like, “Yeah, we noticed the husband deployed and now some other dude is hanging around. So how’s that panning out with the husband?”

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Oh yes I did.

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He was silent. Or maybe he mumbled a couple of things, I’ve tried to forget. But I do remember the look my husband gave me. That slight look of horror mixed with a large dose of humorous smirk…because I had stuck my foot in my mouth and he probably couldn’t wait to see how I was going to get it out.  Once the realization hit me…. you know that hot wave you get from your toes all the way up to your head? I had one of those and immediately thought, “Oh CRAP. Well, I’m glad he already gave us our estimate.” And I didn’t say another word. In fact, I think I may have laughed. Because really, what else are you supposed to do at that point?

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Our conversation ended very quickly after that and about an hour later the doorbell rang. I peeked out the kitchen window and sure enough, it was Porn Star.

Bow Chica Wow Wow!

And of course, my husband was nowhere to be found. So I opened up the door with a bright cheery smile and he handed me another estimate and said that after our conversation he realized there was “No Way” he would be able to provide the service for what he had originally offered.

He doubled it.

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I laughed again, and silently (THIS time) thought, “Hmmm…well isn’t that interesting…” After a good laugh we ended up hiring another guy. “Harley Guy”, who did it for a fraction of Porn Star’s original bid. Deployed Hubby never returned. Not long after that, Porn Star and, “Variety is The Spice of Life” young lady, moved on to another more unsuspecting and less inquisitive neighborhood I guess.

Mystery solved!

Grain & Dairy Free Spice Cakes

*Preheat oven to 350 degrees

1 Cup of Coconut Flour

3/4 Cup of Sweet Potato Flour

1 Cup of Coconut Sugar

2 teaspoons of Double Acting Baking Powder

1/8 teaspoon of Sea Salt

1 Tablespoon of Pumpkin Pie Spice

1/2 Cup of Dairy Free Soy Free Butter

4 Eggs

1 1/2 teaspoons of Pure Almond Extract

1 Cup + 1/2 Cup (measured separately) Full Fat Coconut Milk

Measure the dry ingredients into a stand mixer and whisk to combine. Add the butter, eggs, almond extract, and 1 Cup of the coconut milk. Beat until fully incorporated, scraping down sides once or twice. Allow the batter to rest while you place cupcake liners into a tin (18). Add the remaining 1/2 cup coconut milk and beat until fully incorporated. Fill muffin cups 3/4 full and bake for 20 minutes.

**I made a simple powdered sugar/butter frosting…that ended up being a dance of add more of this and add more of that and then I had to toss it and make another batch. So I will let you figure the measurements for your frosting, or you can go here and use these measurements. I used powdered sugar, dairy free butter, pumpkin pie spice, and a little coconut milk in mine. I also sprinkled them with Maple Sugar Nuggets.

Apple Galette

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I’ve been slowly entering grains and nuts back into my diet with fingers crossed. So far, in small amounts and if I keep it to about once or twice a week, I’m not having any adverse effects with inflammation.

Being on somewhat of an AIP (Auto Immune Paleo) diet since last November has definitely helped my health, but being able to finally deviate from that diet every now and then with grains, nuts, and legumes, is a definite blessing and something to celebrate.

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So, with that happy news, I skipped out to buy my absolute favorite gluten free all purpose baking flour. It’s been almost a year since I’ve used it! This flour is hands down the absolute best flour for converting gluten baked goods into gluten free baked goods. It has fabulous texture and taste. It’s not grainy, gummy, or heavy like many gluten free and paleo flours.

We missed the last month of summer due to all the fires and terrible smoke, so it feels like we were catapulted from 90 degree days right into Fall. The evenings and mornings are cool and crisp, which means my body is thinking: sweaters, hot tea, and Autumn baked goodies.

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 Technically, a Galette is described as, “a flat round cake of pastry or bread”.

I’ve made them round many times, but prefer them square or oblong. Why? Because the crust if my favorite part and making it oblong or square allows for more crust overlap.

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You may also be thinking, “Why a galette? Why not just make a pie?” I really like the rustic look of a galette. I also like the exposed fruit, I think it’s very pretty and really adds something to the enjoyment. A galette can be made quickly and easily, especially if you’ve already made your dough and have it chilling in your fridge.

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An Apple Galette is an easy and delicious dessert to kick start Fall!

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Apple Galette

For the crust:

(This recipe makes 4 discs, you will need 1 disc for the apple galette)

5 – 5 1/2 cups Mama’s Almond Blend All Purpose Gluten Free Flour, plus more for rolling

4 tsp. Xanthan Gum

1 Tbsp. Sea Salt

1 1/2 Tbsps. of Coconut Sugar (if I’m using this for a savory recipe, I only add 1 Tbsp. of sugar)

1 lb. of Spectrum Shortening, I weigh mine on a kitchen scale

1 Egg (beaten with fork in measuring cup and then filled to 1 cup with water)

Place 5 cups of Mama’s Almond Flour in large bowl.  I use the spoon in cup method and level with a knife.   Add salt, sugar, xanthan gum, whisk to combine.  Next scoop 1 lb of the shortening onto flour mixture.  I know it sounds like a crazy amount, don’t freak out!  Remember, this recipe makes 4 large pie crusts.  Work the shortening into dough with your hands, sifting through your fingers until the shortening is somewhat combined and the flour resembles loose small pea size (about) pieces.

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Next, whisk 1 egg in a measuring cup and fill to 1 cup with water. Add the egg and water in a well in the center of mixture. Work together with a fork just until mixed. Scoop out onto floured parchment paper. Work it a little (you may need a bit more flour) to form it into a log.

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Then cut it into four even sections. After it’s cut I put each section into a ziplock bag and flatten into a disc. Chill in the refrigerator for at least 1 hour before rolling.

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For the filling:

*Preheat oven to 350 degrees

2 Large Apples (use your favorite)

3 Heaping Tablespoons Of Coconut Sugar

About 1/4 teaspoon of Sea Salt

2 Tablespoons of Flour

Juice of 1/2 Lemon

About 1 Tablespoon of Ground Cinnamon

About 6 teaspoons of Dairy Free Butter

1 Egg

While your dough is chilling, core and thinly slice 2 large apples.

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Toss with the lemon juice, sugar, cinnamon, salt, and flour and set aside. Measure and cut a piece of parchment paper to fit your baking sheet. Lay the parchment on the counter and sprinkle with flour. Roll 1 disc of dough out so the dough is overlapping some of the sides of parchment.

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Next, layer (upright) the sliced apples in rows. I tucked the ends into each row.

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Then, fold the sides up carefully. Pinch the edges or press with a fork. Sprinkle the top with a little more coconut sugar and dollop with a few teaspoons of dairy free butter. Whisk the egg with a little water in a cup and brush the crust.

Bake for 60 minutes until apples are tender and crust is golden. Serve warm with dairy free vanilla ice cream.

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Ginger Molasses Chocolate Chip Cookies

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It’s that time of year when spicy comfort foods start making their way into the kitchen. Although, we’re still having warmer weather than usual, we’ve started having chilly mornings and evenings.

So chilly in fact, that rather than give up our evenings on the back patio, we purchased a fire pit. Now we can enjoy the chilly evenings and extend patio sitting hopefully well into the end of October…maybe even into November if we’re lucky and willing to bundle up.

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I was feeling under the weather Tuesday and Wednesday and didn’t do much but run an errand or two in the morning Wednesday. That tuckered me out so I spent the remainder of the day horizontal on the couch, drinking tons of water and watching movies with the husband. I’m only good for that for about one day unless I’m feeling really terrible. Then I start to feel antsy and the to-do list starts creeping in outweighing the need for rest.

The dough is very sticky and spreads quite a bit while baking.

The dough is very sticky and spreads quite a bit while baking.

Thankfully, once I got up and moving this morning, I realized I was feeling much better. Still clunky, but not nearly enough to endure another horizontal day.

They'll puff in the oven, flatten toward the end of baking time, and then crackle on top.

They’ll puff in the oven, flatten toward the end of baking time, and then crackle on top.

I managed to roast an organic turkey, put the sliced meat in the freezer for sandwiches and turkey pieces in the freezer for soups. Then I wrestled with the carcass and put it in the crockpot for bone broth which will simmer for 24 hours. It’s so good for you, it’s worth the wrestling and once you get it taken apart and into the crockpot, it’s easy peasy from there.

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Once that was done and the dogs and I had filled our tummies on little turkey pieces (and that salty skin of course…SO good), I was craving a cookie…which of course, we didn’t have. The only sweet thing I have in the house is a bag full of dairy free chocolate chips and maybe a bag of prunes. Not liking the sound of prunes as my sweet snack I mustered the energy to bake a quick batch of these fabulous Ginger Molasses Chocolate Chip Cookies.

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A productive and tasty day and not too bad for coming off of a couple of sick days.

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Enjoy!

Lightly crisp on the outside and soft and chewy on the inside.

Lightly crisp on the outside and soft and chewy on the inside.

Ginger Molasses Chocolate Chip Cookies 

This recipe was adapted from gourmandeinthekitchen and is gluten-free, dairy free, and paleo.

*Preheat oven to 350 degrees, makes 15 cookies

1 Cup of Organic Cashew Butter (or any nut butter)

3 Tablespoons of Unsulphered Molasses

2 Organic Eggs

2 1/2 teaspoons of Freshly Grated Ginger (peeled)

3/4 Cup of Coconut Sugar

1/4 Cup of Coconut Flour

1 teaspoon of Baking Soda

1 1/4 teaspoon of Ground Cinnamon

1/4 teaspoon of Ground Allspice

1/2 teaspoon of Iodized Sea Salt

2 Grinds of Fresh Pepper

1/2 Cup of Dairy Free Mini Chocolate Chips 

Mix the cashew butter, molasses, eggs, and ginger in a stand mixer until fully combined and smooth. In a medium bowl whisk together the sugar, flour, soda, cinnamon, allspice, sea salt, and pepper. With mixer on low, mix the dry with the wet ingredients just until combined, scrape down sides. Add the chocolate chips and beat on medium high for 10-15 seconds until combined. 

Drop dough by rounded tablespoon onto parchment covered baking sheets. 7-8 per sheet. Bake for 6-8 minutes until edges are just barely beginning to turn golden. Cool on cookie sheet for 5 minutes and transfer to cooling rack.

Maple Nugget Cornbread

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Hello and Happy New Year!

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I hope all of you had a wonderful holiday. As you may remember, we drove clear across the United States to visit with my mom, our son, some of Tony’s family and celebrate Christmas. We were able to stay for 11 days and even squeezed in an overnight trip to Walla Walla, WA to visit with Tony’s sister and her family.

But the time just sped by much too quickly!

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I filled my mom “bank” with lots of Brandon time and hugs and kisses and as much following him around, sitting next to him, and talking as he would tolerate. Which he did very well, by the way. He was very patient with that weird mom need to drink your child in and imprint everything about them on your brain no matter how old they are. That mom account never stays full for long though when you live 2700 miles from your child.

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The trip was certainly an adventure. The drive was actually not that terrible on the way there. Of course, you’re always excited when you’re headed toward your vacation destination.

The drive there went very smoothly, unless you count the 1500 miles it took us to figure out the heater in the rental car.

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Honestly, who makes a car heater so complicated! We didn’t notice it was necessary until we left Chicago and started heading toward North Dakota. Once the temperature dipped below 5 degrees, we were freezing!

All through North Dakota and Montana the temperatures at night were well below zero so I was so thankful when I woke from a cat nap (who knows where we were) to find I was hot. Tony had spent the quiet time figuring out how to work the heater.

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Somehow he was able to figure out that the air conditioning button needed to be on in order for the heat to work.

We drove from our home in New Hampshire to Chicago, from Chicago to Billings, Montana, and from Billings to Spokane, Washington. The roads were pretty good and the total time for the trip to Washington state…43 hours of driving.

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Now the trip home, that was a different story.

I didn’t keep track of the driving hours. We, well I say we but I mean Tony, had to drive home in a blizzard.

A blizzard that was so scary that I kept my eyes closed or had my face buried in a book and my foot on my imaginary brake for at least 2,ooo miles. We went from Spokane to Bismark (944 miles around 2:00 AM) where it started snowing heavily and continued to snow throughout the night. The next morning (still snowing and 12 below zero) we packed up at the hotel and made it through the ongoing blizzard to Toledo, Ohio (1084 miles 2:30 AM), then from Toledo to home (701 miles 12:30 AM).

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On the way, there were cars off the road, semi trucks jack knifed and off the road, a few horrible car wrecks that were cause for immediate prayer for whomever was involved, a traffic jam that lasted an hour, and lots and lots of trying to pass semis and plow/sanding trucks in big clouds of billowing snow that made it impossible to see.

The most dangerous part of the blizzard started in Wisconsin and didn’t stop until we were parked in our garage. We came home to at least a foot of snow in the driveway. Needless to say, we were quite happy to arrive home safely, eat a piece of toast, and crawl into our own bed.  

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I’m sure I will be hard pressed to get Tony to do a trip like that again any time soon.

In fact I think when we finally got home, I may have heard out of his mouth the words…never again. 

However selfish it may sound, the only thing I cared about was filling up my mom bank account.

Which I did, so it was worth it!

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Maple Nugget Cornbread with Maple Butter

1 Gluten Free Pantry Yankee Cornbread & Muffin Mix

1/4 Cup Pure Maple Syrup

1 1/3 Cups Almond Milk plus 2 Tablespoons of Fresh Lemon Juice (this makes “buttermilk”)

1 Large Egg

6 Tablespoons of Melted Organic Virgin Coconut Oil

Maple Nuggets (You can call him here to order: 802-489-2286)

Dairy Free Butter (I use the Soy Free Earth Balance)

Extra Pure Maple Syrup

Preheat the oven to 400 degrees. Measure the almond milk in a glass measuring cup and add the lemon juice. Set aside. Pour the mix into a medium sized bowl. Add the maple syrup, egg, and melted coconut oil. Add the almond milk mixture. Pour and spread into an oiled 8×8 square baking dish. Sprinkle with the maple nuggets. I probably used about three Tablespoons.

Bake for 17-22 minutes. Do not over bake or the cornbread will be dry. Remove from oven and set aside.

For the Maple Butter: For two people I fork whisked about 3 Tablespoons of dairy free butter with about 1 Tablespoon of Pure Maple Syrup until it was combined. Then I spread it in a nice dish and drizzled with more maple syrup.

Top cornbread with the Maple Butter and drizzle with Pure Maple Syrup. Serve warm.

Dizzy Dinner Rolls

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After making it through a few ugly days of the flu last week, I woke up a couple of days ago with an even uglier illness…vertigo.

If you haven’t had it, I envy you and you should probably add “not getting vertigo” to your prayer list because it’s something you never want. If you have had it, well, my heart aches for you and you know exactly where I’m coming from.

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However, I have to tell you that I’ve had it two other times in the past, and because I caught it early this time, it’s not nearly as bad as it could be. With the help of anti-dizzy drugs I managed to walk the dogs today , make home-made soup to settle my stomach, and to make these extremely easy dinner rolls. I’m not a pill popper and I don’t like to take anything that makes me feel weird in any way, but I must say, thank God for vertigo medication. Without it, I wouldn’t even be able to stand to look at my computer screen, or get out of bed for that matter, and here I am making chicken soup and rolls for myself. Meclizine gets two thumbs up.

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Don’t burn your towel while raising the rolls like I did. We’ll chalk that one up to the drugs.

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I was quite happy this afternoon when I finally felt like things were taking a turn for the better. The ground stopped moving and my brain stopped feeling like it was on fire. And I was hungry! I had been trying to gag down toast, tea, and apple slices just to get something into my stomach, which has to be one of the most unsatisfying meals on earth.

No matter what sickness I may have, absolutely nothing tastes better to me than home-made chicken soup. They’ve actually done studies on how healing it is, even just smelling it.

You can find my organic chicken soup recipe here.

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And of course, who doesn’t love a good dinner roll? Those of you who live the gluten-free life know exactly how hard it is to find a dinner roll recipe that doesn’t turn out like a hockey puck or resemble that salt dough we used to make Christmas ornaments out of in kindergarten.

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Search no more because this is by far the best one I have ever tried. I could eat them every day. They smell like a yeasty dinner roll, look like a dinner roll, and amazingly enough…taste like a dinner roll.

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Guess where I found the recipe? Pinterest. And it uses my absolute favorite gluten-free flour blend, Mama’s Almond Blend All Purpose Gluten Free Flour Blend.

I’ve been told by anti-Pinterest snobby snobs that, “Pinterest is a complete waste of time.”

I think not snobby snobs.

 I. Think. Not.

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You can find the recipe for these awesome rolls right here at Mygluten-freekitchen.com.

I use bread machine yeast and allow mine to rise for 1 hour and bake them about 5 minutes longer than the time listed.

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