Gluten Free Fondue Party


My sisters, cousins, and myself have a fondue weekend once a year.  This year we decided to do everything gluten-free and I thought I would share some of the recipes and food we used.

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Here are the recipes for the fondue.  All of the ingredients we used were gluten free.

For the bread

Noodles for dipping were: Pasta Prima Gluten Free Five Cheese Ravioli.  We found these mixed in with the gluten noodles, not in the gluten free section of the grocery store.

Summer Sausage was Thousand Hills Summer Sausage

Assorted fresh fruits, veggies, and beef roast were also used


Gluten Free Monkey Bread


** Need 2 people to make

For the dough

Follow this recipe and make enough dough for 2 loaves.

For the cinnamon sugar coating

1 Tbsp cinnamon

1 c sugar

For the caramel topping

3/4 cup butter

1 cup brown sugar



Combine the cinnamon and sugar in a large bowl and set aside.  Follow the directions for the bread dough but don’t bake it or let it rise just yet.  Working very quickly (it’s fast rise yeast so it needs to get to a warm place to rise asap) and with a friend (one person for the spooning and the other for coating), take small spoonfuls of the dough, drop them in the cinnamon/sugar and coat, and place them randomly in a greased glass 9 x 13 in pan.  When finished, sprinkle the remaining cinnamon/sugar over the dough.

Cover the pan with greased plastic wrap and let rise in a warm place for 30-45 minutes or until the dough has doubled in size (I put the dough in my oven, turn the oven to 350 for 1 minute, then turn off the oven).  Meanwhile, melt the brown sugar and butter in a saucepan, but do not boil.  Pour the caramel topping over the dough anytime during its rise time, but before baking it.  After the dough is done rising, preheat the oven to 400 degrees.  Bake for 25-30 minutes or until the bread is golden brown and crispy on top.

Immediately turn upside down the bread onto a cookie sheet or storage container (this lets the caramel topping coat everything).  Cool.  Serve. Store.



Gluten-Free Bread


*The brown sugar and molasses give it a malty flavor


  • 1 3/4 cups brown rice flour
  • 3/4 cup tapioca starch
  • 1/2 cup teff flour
  • 1 1/2 teaspoons xanthan gum
  • 1 1/2 teaspoons salt
  • 1 tablespoon quick rise yeast
  • 2 tablespoons light brown sugar
  • 1 tablespoon molasses* (the molasses and brown sugar are vital to developing a nice “wheaty,” “malty” flavor)
  • 3 large eggs, room temperature
  • 1/4 cup olive or canola oil
  • 1 cup warm milk or milk substitute



Place the dry ingredients (brown rice flour, tapioca starch, teff flour, xantham gum, salt, yeast and brown sugar) into the bowl of your standing mixer with a paddle attachment. Mix on low speed for 30 seconds to combine.

Add the remaining ingredients (molasses, eggs, oil, and milk) to the bowl and starting out on slow speed, gradually increase to medium-high speed and mix for 2 1/2 minutes on medium-high. The dough will look like a very thick waffle batter and should not even come close to forming a ball.

Place dough in a greased 8.5×4.5 pan.  Cover lightly with greased plastic wrap.  Allow the dough to rise for about 45 minutes in a warm place (I turn my oven on for about 1 minute then turn it off and the temperature inside is about right) or until the dough rises about an inch above the pan.

Remove the pan from the oven if that is where you put it to rise.  Preheat the oven to 350. Remove the plastic wrap.  Bake bread for 50-55 minutes (or about 45 minutes if using a darker pan).  The loaf will be a deep, dark color.

Remove the bread from the oven and cool for 5-6 minutes before carefully turning the loaf out to finish cooling on a wire rack. It will easily tumble out of the pan. Cool completely before slicing. Once the bread is cool to the touch, you can put it in freezer bags and freeze for a month or two. If the slices aren’t completely cool when you put them in the freezer, they will stick together.


Cranberry Almond Wild Rice Hotdish


Cranberry Almond Wild Rice Hotdish


• 1.5 c. uncooked wild rice
• 1 T. oil
• 1 tsp. thyme
• 1 tsp. basil
• 1/2 tsp garlic powder
• 1/2 tsp. pepper
• 4 medium green onions, chopped
• 2 ½ cups reduced sodium chicken broth
• 3 medium sized chicken breasts, thawed
• 1/2 c. toasted slivered almonds
• 1/3 c. dried cranberries


Grease a medium sized slow cooker. Lay the chicken breasts on the bottom and sprinkle the thyme, basil, garlic powder, and pepper on top of them. Add the green onions and then wild rice. Then put the chicken broth in. Cook on low for about 5 hours or until the chicken and rice are cooked through. Take out the chicken breasts and shred them. Put the chicken breasts back in the slow cooker along with the almonds and cherries. Cook for another 15 minutes. Serve.


****Would be great with leftover thanksgiving turkey****

Pumpkin Protein Bars (Gluten-Free)



1 1/3 cup almond meal
2/3 cup brown rice flour
1 tsp baking soda
1 tbsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1 tsp all spice
1/3 cup of your preferred sweetener (sugar, stevia, etc. I used sugar)
3 scoops of cinnamon bun protein powder
1 1/2 cup pumpkin puree
4 eggs


In a large mixing bowl combine all of the dry ingredients. Then add the pumpkin and eggs (notes if your batter seems a little dry add some more pumpkin)
Spread batter evenly into a greased 9×13 pan. Bake at 350 for about 25 minutes or bars begin to separate from the pan. Cool. Cut. Serve. Freezes well.


Gluten Free Vegetable Pizza


Gluten Free Vegetable Pizza


For the crust:

1 cup brown rice flour

½ cup tapioca flour

1 ½ tsp xantham gum

¾ tsp salt

1 Tbsp sugar

1 Tbsp fast rise yeast

¾ cup lukewarm water

1 Tbsp oil

1 ½ egg whites, beaten slightly

½ tsp vinegar

For the toppings:

4 oz cream cheese (half the package)

2 Tbsp dry ranch dressing flavor

1 Tbsp milk

¼ cup shredded cheddar cheese

Your choice of diced vegetables (I did broccoli, carrots, and sweet onions)



For the crust:

1. In a mixer bowl of a heavy-duty mixer, combine flours, xantham gum, salt, sugar, and yeast.  Mix well.

2.  In a separate bowl, beat the eggs until slightly bubbly.  Then add the water, vinegar, and oil.  Whisk together.

3.  Add the wet mixture to the dry mixture.  Beat on high for 3 minutes.

4. On a small greased cookie sheet, spread dough out evenly with a spatula.  (Note: if you are having trouble spreading the dough, wet the spatula with water and do so as needed.  Do not use a rolling pin).  It’s ok if the dough doesn’t stretch out through the whole pan.

5.  Let the dough rise in a warm area for 20-25 minutes.  (I turn the oven to warm and let the bread sit in there to rise)

6.  Bake at 400 degrees for 15-20 minutes or until bread is golden brown and crispy.

7.  Transfer to wire rack to cool completely.  You can put the bread in the freezer or fridge to speed up the cooling process.

For the topping:

1. In a small bowl combine the milk, cream cheese, and dry ranch dressing.  Spread evenly over the cooled crust.

2. Then spread the shredded cheese evenly on top of the cream cheese.

3. Top with your favorite diced vegetables

4. Refrigerate.


Gluten Free Strawberry Muffins



If you haven’t noticed yet, I have an obsession with muffins. I bake them every week for breakfast. I just discovered the awesome flour combination of quinoa, teff, and brown rice. It gives a hearty whole grain flavor and packs on the nutrients to the muffins!

Strawberry Muffins, Gluten Free

¼ cup oil
½ cup milk
1 egg
½ tsp salt
2 tsp baking powder
1/3 cup sugar
2/3 cup quinoa flour
2/3 cup teff flour
1/3 cup brown rice flour
1 ½ tsp xantham gum
1 cup chopped strawberries

Combine oil, milk, and egg. Beat lightly. In a separate large bowl, mix flours, xantham gum, salt, baking powder, and sugar. Add the liquid mixture and mix thoroughly. Stir in chopped strawberries. Fill greased muffin cups 2/3 full. Bake at 375 for 20-25 minutes.