Gluten Free Pumpkin Bread (Spicy and Moist)

This is good stuff people! Kind of low carb, but not really. It’s spicy, but not too spicy and the texture is really good, especially for a gluten free bread. Luckily, it makes 3 loaves, so you can either freeze them or give them away…just depends on your preference!  Perfect for the holidays…it doesn’t get much better than a piece of pumkin bread and a cup of coffee or tea. Plus, its actually better the 2nd and 3rd days, as the flavors all marry together!

Sorry for the lack of photos, but I made this a couple weeks ago and it was all eaten before I got around to photographing! I’ll try to add a picture the next time I make it!

Gluten Free Pumpkin Bread

 1/3  c butter (melted)

1/3 c coconut oil (melted)
1 ½ c brown sugar
½ c stevia in the raw
1 can pumpkin
5 eggs
2/3 c apple juice
1/3 c sour cream
1 tsp vanilla


2 tsp xanthan gum
2 tsp baking soda
1 ½ tsp kosher salt
2 tsp cinnamon
1 tsp nutmeg
½ tsp cloves
¼ tsp ginger
1 tsp pumpkin pie spice

Optional Add In: (You could sub just about anything for these…dry cranberries, raisins, walnuts, chocolate chips etc.)
1 1/2 c finely chopped pecans

Option A – Use a food processor and just go in the order described below (easiest method)

 Option B – Use a handheld blender –

Cream butter, coconut oil and sugars. Add pumpkin. Blend. Add eggs, sour cream, apple juice and vanilla. Blend. Add about a cup of dry mixture at a time. Beat after each addition. Add nuts if desired. Beat until blended.

Line bottom of 3 medium (8.5 x 4) with parchment paper (this is IMPORTANT…do NOT skip this step!). Grease sides of pans with coconut oil or butter.  Separate batter evenly into the three pans and smooth out the top with a wet spatula.

Bake at 350 for 45 minutes to an hour, or until toothpick comes out clean.

Hints: You can freeze the cooked bread as long as it is tightly wrapped in foil and placed in a ziplock freezer bag. This makes an easy, impressive breakfast when you have company…just pull it out the night before and let it defrost in the fridge.

The bread will keep longer if you refrigerate it. I personally like it better cold, but that’s just me J

Gluten Free Oatmeal Chocolate Chip Cookies

Gluten Free, Oatmeal Chocolate Chip Cookies…crisp on the outside
and chewy on the inside…perfect!

Oh my…these are good, like really good…like taste like the real thing good! This is a recipe that I knew from Gluten Free Day 1 would have to be converted. I’m thrilled that my first attempt came out so good, especially on the heels of my (followed a recipe) gingerbread cake disaster this past weekend.  There is a reason I don’t follow recipes and the gingerbread cake – that will remain in the fridge until it’s so hard we don’t feel bad about throwing it away – is a prime example.

This recipe, however, I will forever follow to a T…one becuase I made it up and two because the cookies are freakin’ delicious!

The Best Gluten Free Oatmeal Chocolate Chip Cookies, EVER…

¾ c butter (softened)
1/3 c coconut oil
1 c brown sugar
½ c white sugar
2 eggs
2 tsp vanilla


½ c rice flour (I used white, you could use brown)
¼ c sorghum flour
¼ c tapioca flour/starch
¼ c potato starch
1 tsp xanthan gum
½ tsp baking soda
½ tsp baking powder
1 tsp kosher salt
2 ½ c GF oats (I use Bob’s Red Mill) 

Add Ins: (You could sub just about anything for these…dry cranberries, raisens, walnuts, etc.)

1 bag dark chocolate chips
½ c finely chopped pecans

Cream butter, coconut oil and sugars. Add eggs and vanilla and blend. Add half of dry mixture at a time. Beat on low until blended. Add nuts and chocolate chips. Beat until blended.

Put bowl of dough in the fridge for 10-15 minutes or longer (this is important…the  dough spreads too much if you don’t!!!!) Drop rounded TBSPs onto cookie sheet lined with parchment paper and bake at 350 for 10-12 minutes. DON’T OVERCOOK! The middles will still look slightly glossy.  Leave on pan for 4-6 minutes, or just slide parchment off onto counter. If you try to move them prior to letting them set, they will crumble.  After you let them set, they are sturdy…and they look and taste like delicious, gluten-y oatmeal chocolate chip cookies of years gone by!

Hints: Use a cool cookie sheet. Because of the spreading, you don’t want them to start baking on the bottom before you get them in the oven.

You can freeze dough balls, prior to baking them, for an easy dessert on a future date. Just make the dough balls and freeze them on a parchment paper lined cookie sheet for about an hour, then transfer them into a ziplock. When you take them out, no need to defrost, just add a couple minutes to your baking time.

The dough is delicious on its own, if you don’t get weird about the raw eggs 🙂
For a more grown up cookie, you can sub 2 TBSP of Kahlua for the 2 tsp of vanilla. J

Gluten Free Pizza Crust (Like REAL pizza dough!)

GF Pizza Dough


½ c Sorghum flour

½ c Rice flour (I used white, but you could use brown)
½ c Tapioca Starch (you could use corn starch)
½ c Potato Starch (you could use cornstarch if you didn’t sub the tapioca)
1 ½ tsp xanthan gum
1 ½ tsp salt
2 TBSP sugar
1 TBSP Italian seasoning


4 tsp bread machine, instant yeast

¾ c warm (110-ish) water
1 TBSP minced garlic
1/3 c. olive oil

Mix warm water and yeast in a small bowl, set aside.

Whisk all dry ingredients together in a medium sized bowl.

Add olive oil and garlic to the yeast mixture and stir to combine. Add wet ingredients to dry ingredients and mix with a whisk until it gets doughy, then switch to a large spoon. Add garlic and knead with your hands. (This dough feels the closest to real, gluten-y dough that I have found, but shouldn’t stick due to the oil). If the dough is dry, add up to ¼ of a cup of additional water until it feels dough-y but not sticky.

Turn your oven on for a couple of minutes just to warm it slightly and pop the bowl of dough in the oven (after you turn it off…we’re just letting it rise, not cooking it!)  Allow to rise for at least an hour, but 3-4 is better.

 Take the dough out of the bowl and split it into 2 balls. Knead briefly and then roll out using 2 pieces of parchment paper.  It should be relatively thin.

Bake at 450 for 8-10 minutes, or until the dough is cooked but not browned. (After this step, you can now freeze these crusts for EASY future use.)  Remove crusts, add toppings of choice and return to a 375 oven for approximately 10 minutes, or until cheese is melted and toppings are warm.