Gluten-Free French Bread


Yield 1 Loaf


1 cup brown rice flour

1/2 cup tapioca flour

1 1/2 teaspoons xantham gum

3/4 teaspoon salt

1 tablespoon sugar

3/4 cup lukewarm water

1 tablespoon rapid rise yeast

1 tablespoon oil

1 1/2 egg whites, at room temperature

1/2 teaspoon vinegar


In a mixing bowl combine the brown rice flour, tapioca flour, xantham gum, salt, sugar, and yeast.  In another bowl, beat the egg whites, then add the vinegar, oil, and water.  Combine.  Add the wet ingredients to the dry ingredients.  Beat on high for 3 minutes (the stand mixer really comes in handy here).  Dough will be very sticky, the consistency of a very thick cake batter.  On a greased cookie sheet, form dough into a French loaf shape.  If the dough is too sticky to shape, grease a spatula and use that to form the shape.  Cover dough with plastic wrap that has been sprayed with cooking spray.  Let rise in a warm place for about 45 minutes (I put mine in the oven, turn the heat to warm for a few minutes, then turn the oven off).  Preheat the oven to 400 degrees and bake for 40-45 minutes.  Cool on a wire rack (this ensures that the bottom of the loaf stays crispy).  Serve, store, or do whatever you are going to do with it.

*Feel free to add spices for extra flavor as this is a very basic recipe.

**This recipe can be used for monkey bread (make 2 loaves) or a vegetable pizza base (reduce cooking time to 15 minutes)


Whole Chicken Slow Cooker Seasoning


4 tsp salt

2 tsp paprika

1 tsp onion powder

1/2 tsp garlic powder

1/2 tsp cayenne pepper

1 tsp black pepper

Combine all ingredients.  Rub mixture over the whole chicken.  Put in resealable plastic bag overnight.  Then cook chicken on low 4-8 hours or until internal temperature reaches 165F.

Chili Seasoning


No preservatives or hidden gluten!

2 Tbsp chili powder

1 tsp cumin

1 tsp oregano

1 tsp onion powder

1 tsp salt

1 tsp garlic powder

1 tsp sugar

1/4-1/2 tsp red pepper

Combine all ingredients.  Blend with chili as you would if you had bought a package of chili seasoning from the store.  Makes enough for 1 lb of meat plus all of the extra stuff you decided to put in there.

Pulled Pork Rub for the Slow Cooker


2 Tbsp brown sugar

1Tbsp paprika

1 1/2 tsp salt

1/2 tsp black pepper

3/4 c cider vinegar

1/4 tsp cayenne pepper

2 tsp white sugar

1 tsp mustard

1/2 tsp garlic powder

Blend brown sugar, paprika, salt, and pepper.  Rub over roast.  Combine vinegar, sugar, mustard, garlic, and cayenne pepper.  Drizzle over top of roast.  Cook roast in slow cooker according to size.

Basic Asian Seasoning


Great for stir-fry or slow cooker seasoning.

1/3 c packed brown sugar

1/4 c ketchup

1/4 c gluten-free soy sauce

1 1/2 Tbsp dry chicken broth (gluten-free)

1 tsp ginger

1 tsp garlic powder

Combine all ingredients. Pour over meat/veggies. Makes enough for 2 lb of meat or 1 lb of meat + veggies.

Taco Seasoning


Great Seasoning without the extra preservatives or hidden gluten!

1 Tbsp chili powder

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp red pepper

1/4 tsp oregano

1/2 tsp paprika

1 1/2 tsp cumin

1/4 tsp salt

1/2 tsp black pepper

Combine all ingredients.  Makes enough for 1 lb of taco meat.  When adding seasoning to ground meat, add 1/2 cup of water.

Almost Sugar-Free Banana Bread (gluten free)


Almost Sugar-Free Banana Bread (gluten-free)

4 medium or 3 large very ripe bananas , mashed
1/3 c. vegetable oil
2 lg. eggs
1/4 c. water
1 tsp. vanilla
2 c. flour (1 c brown rice, ½ c teff, ½ c tapioca, 1 1/2 tsp xantham gum)
1 tsp. baking soda
2 tsp. baking powder
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 tbsp brown sugar


Beat together mashed banana, oil, eggs and water until creamy. Add vanilla, flour, baking soda, baking powder, sugar, cinnamon and nutmeg. Beat well. Spoon batter into oiled and floured 9 x 5 inch loaf pan. Spread batter evenly.

Bake at 350°F for about 50 minutes or until a knife inserted comes out clean. Cool completely on wire rack before slicing.

*** This bread is very dense and chewy