This is a limited time sale for holiday baking gluten-free kits for delivery on Saturday, November 23. Kits will only be made to order for this sale. Please get your order in by November 21st by email or text.

Classic favorites like focaccia bread, French bread, and cinnamon rolls are available, as are some new kits.

Featured in this sale will be a brand-new dinner roll kit. These are the best gluten-free rolls I have made yet. After thousands of test batches, I finally have the closest things to Rhodes Rolls I have eaten since going gluten-free. The rolls are soft and tender, perfect to serve along with your traditional holiday meals.

These kits have been incredibly popular. Each kit works like a cake mix — you add ingredients like water, oil, eggs, vanilla, or butter to complete the recipe for fresh food at home.

See below for a description of each kit.

Kits can be picked up at my home on Saturday, November 23rd from 4:00 pm to 6 pm. I might even have samples for you to try. If additional kit pick-up arrangements need to be made, please reach out by email or text.

Orders that require shipping will not be accepted at this time. Sorry!

Place your order using the form below. Click on the image and open it in a new window to print or fill it out electronically and return it by email.

Kit Description and Details

Limited time sale for holiday baking gluten-free kits includes 16 different kits. Each one is gluten-free and dairy-free. To make the kits at home, you will add a few ingredients and bake the items.

For the dairy-free individuals, I have used these kits with Oat Milk for the most part. I have not tested them with butter substitutes, but I would love to hear feedback if you do. Chocolate chips are not included so individuals with a dairy intolerance can choose the appropriate chocolate chip for their needs.

Focaccia Bread

This is hands-down everyone’s favorite bread. It’s easy to make and tastes amazing! The spice kit is included in a separate bag so you can decide whether or not to include it. Makes one 8×8 loaf.

• You will need: Water, yeast, olive oil
• Tools used at my house: Dough Hook, bowl, 8×8 pan, parchment, measuring cups & spoons, shower caps
• Ingredients: White rice flour, brown rice flour, sorghum flour, potato starch, tapioca starch, psyllium husk, salt, sugar, spices

French Bread

This is easily my family’s favorite bread. We make it once a week or more. We use it for soups, dipping, after-school snacks, or to round out a meal. The packet contains enough to make one large French bread loaf or two smaller ones.

• You will need: Water and yeast
• Tools used at my house: Dough Hook, bowl, measuring cups & spoons, baking pan, parchment paper
• Ingredients: White Rice flour, sorghum, potato starch, tapioca starch, psyllium husk, sugar, salt

Cinnamon Rolls

These are honestly the best cinnamon rolls I’ve ever made. They are tender and soft. They are a decadent breakfast or dessert. The packet comes with powdered sugar to help you make the frosting too. Makes 9 cinnamon rolls to fill an 8×8 baking dish.

• You will need: Water, milk (any kind), egg, oil or butter, yeast, additional butter for filling and frosting
• Tools used at my house: Dough Hook, bowl, pizza cutter, 8×8 pan, mixer
• Ingredients: Tapioca Starch, white rice flour, sorghum, sugar, salt, baking powder, xanthan gum, psyllium husk, brown sugar, cinnamon

Dinner Rolls

These are the perfect edition to your holiday dinner. These dinner rolls are soft and puffy. Perfect with a little butter or dipped in gravy. The fan favorite for any meal.

• You will need: Water, yeast, olive oil
• Tools used at my house: Dough Hook, bowl, 8×8 pan, parchment, measuring cups & spoons, shower caps
• Ingredients: White rice flour, sorghum flour, potato starch, tapioca starch, psyllium husk, salt, sugar

Pie Crust

This crust makes an excellent, flaky pie. I’ve used it for quiche, one-crust and double-crust pies. The kit is enough to make two 9-inch crusts. The filling is all up to you!

• You will need: Water, butter or crisco, egg(for the wash)
• Tools used at my house: bowl, pie pan, rolling pin
• Ingredients: Gluten Free Flour Blend, tapioca starch, sugar, salt, xanthan gum

Biscuits

These biscuits are simply decadent. They are buttery soft on the inside and have a crisp edge too. Perfect for breakfast sandwiches or served with butter and jam they are a perfect addition to any meal. For dairy-free, use crisco butter-flavored and any substitute milk you prefer.

• You will need: Butter, Buttermilk, egg
• Tools used at my house: bowl, baking sheet, scoop
• Ingredients: White Rice flour, sorghum, potato starch, tapioca starch, psyllium husk, sugar, salt, xanthan gum, baking powder

Sandwich Bread

This loaf is standard-sized, slightly larger than a Pepperidge Farm loaf of bread. It is perfect for sandwiches, grilled cheese, French toast, or butter and jam.

• Ingredients: White Rice flour, sorghum, potato starch, tapioca starch, psyllium husk, sugar, salt
• You will need: Water, yeast, and olive oil
• Tools used at my house: Dough Hook, bowl, 8×8 pan, parchment, measuring cups & spoons, shower caps, bread pan

Tortillas

These tortillas are every bit as good as a regular flour tortilla. My family eats them so fast off the griddle, that they are usually half-gone before we eat dinner. The tortillas are great as tacos, burritos, or with butter for a quick snack.

• You will need: Water and butter or oil
• Tools used at my house: Dough Hook, bowl, measuring cups & spoons, tortilla press, griddle, spatula, tortilla warmer
• Ingredients: White Rice flour, potato starch, sorghum, salt, psyllium husk, sugar, baking powder

Pizza Crusts

My son loves pizza. We always keep these crusts on hand for when there is a pizza emergency — with teenagers, that is a real thing. This kit makes two 12-inch crusts. You bake them for five minutes and then can either top them and bake, or freeze them for future use.

• You will need: Water, yeast, and olive oil
• Tools used at my house: Dough Hook, bowl, 12″ parchment circles, pizza pan, kitchen gloves, pizza cutter
• Ingredients: White rice flour, brown rice flour, sorghum flour, potato starch, tapioca starch, sugar, salt, psyllium husk

Pancakes

These are perfect for an everyday breakfast or an easy weekend morning too. The package makes 18 medium pancakes or 24 smaller ones.

• You will need: Eggs, milk(any kind, we use oat), oil or butter, vanilla
• Tools used at my house: Dough Hook, bowl, measuring cups & spoons, griddle, spatula,
• Ingredients: Gluten Free Flour Blend, tapioca starch, sugar, salt, baking powder, xanthan gum

Brownies

No one will ever know these are gluten-free and dairy-free. They are a pan full of happiness made out of ooey-gooey chocolate. I prefer light olive oil in this recipe because it stops them from drying out. Makes an 8×8 pan of brownies.

• You will need: Oil, eggs, chocolate chips and vanilla
• Tools used at my house: Dough Hook, bowl, measuring cups & spoons, 8×8 pan, spatula,
• Ingredients: Gluten-free flour blend, sugar, cocoa, salt, baking powder

Any Mix-in Cookie

This cookie mix is ready for you to add anything you like. We love cranberries and white chocolate chips, but you can use mini M&M’s with mini chips, Heath bits, caramel bits, macadamia nuts and white chocolate chips, or anything else you wish. Makes 18 large cookies or 24 small.

• You will need: Butter, Vanilla, Egg, Mix-ins
• Tools used at my house: Vanilla, baking pan, spatula, parchment paper
• Ingredients: Gluten Free Flour Blend, brown sugar, sugar, salt, baking powder, baking soda

Snickerdoodles

If I were to choose a favorite cookie to take to events, these snickerdoodles would be my top choice every time. They fly off the plate. They are kid and adult-approved. No one can tell they are gluten-free. They taste like a little bundle of cinnamon and sugar happiness. Kit makes 18 large or 24 small cookies.

• You will need: Butter, Vanilla, Egg
• Tools used at my house: Vanilla, baking pan, spatula, parchment paper
• Ingredients: Gluten Free Flour Blend, sugar, salt, baking powder, baking soda, cream of tartar

Sugar Cookies

Every Valentine’s Day growing up we would deliver these cookies covered in pink frosting to all our neighbors. I’ve adapted the recipe to be gluten-free, but they still taste like my childhood. They are pillows of sugary goodness. The kit makes 18 large or 24 small cookies. The frosting ingredients are included in the kit.

• You will need: Butter, Vanilla, Egg, butter for the frosting, milk (any kind)
• Tools used at my house: Vanilla, baking pan, spatula, parchment paper. mini-off set spatula
• Ingredients: Gluten Free Flour Blend, sugar, salt, baking powder

Vanilla Sugar Cookies

These cookies are perfect for when you want something simple but completely decadent. They are a little chewy but melt in your mouth. They are the perfect after-school snack or a late-night treat. Makes 18 large or 24 small cookies.

• You will need: Butter, Vanilla, Egg
• Tools used at my house: Vanilla, baking pan, spatula, parchment paper
• Ingredients: Gluten Free Flour Blend, sugar, salt, baking powder, baking soda

Chocolate Chip Cookies

These are the cookies my kids ask for on special occasions. We have been making them for years and they feel like home to us. Now that they are gluten-free no one has to worry and they still get their favorite treat. Makes 18 large or 24 small cookies.

• You will need: Butter, Vanilla, Egg
• Tools used at my house: Vanilla, baking pan, spatula, parchment paper
• Ingredients: Gluten-free flour blend, tapioca powder, sugar, brown sugar, salt, baking powder, baking soda

If you live too far away to come to the kit sale, some recipes are here at DarcysFavorite.com You can find brownies and chocolate chip cookies along with many other delicious foods.

This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.

These pancakes are a dream — they are decadent but quick everyday pancakes. Whip them up in just a few minutes and the whole family is happy.

A good friend shared this recipe a few years ago and we have been enjoying these pancakes ever since.

We love to top our pancakes with fruit, but you can also go the traditional route and have syrup and butter if you wish. They are delicious either way.

Making Pancakes Gluten-free

To make the decadent but quick everyday pancakes gluten-free, use a one-to-one or 1:1 gluten-free flour like King Arthur Measure for Measure. You can get it online or in your grocery stores. Costco has even started selling it in five-pound bags. I also use xanthan gum to help the gluten-free pancakes puff up rather than lie flat.

For other amazing breakfast foods, try my Eggo Waffle Copycat Recipe, high-protein pancakes, or baked oatmeal.

Making the Decadent But Quick Everyday Pancakes

In a large bowl, combine eggs, milk, oil or butter, and vanilla. Mix well. I like using a Danish Whisk for a quick and efficient mix.

Next add the flour, starch, sugar, xanthan gum(if needed for gluten-free), baking powder, and salt. Mix well.

Then warm the griddle to 325 or medium-high heat. Rub a small pat of butter across the surface of the heated gridle.

Scoop the batter onto the griddle, but be sure to allow space for the pancakes to spread.

Cook pancakes for four minutes on each side.

When finished, move the pancakes to a wire rack to cool if not eating immediately.

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Decadent But Quick Everyday Pancakes

Delicious pancakes so fast you can make them everyday if you wish

Course Breakfast

Cuisine American

Keyword breakfast, gluten free breakfast, pancakes

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4

Ingredients

Wet Ingredients

• 3 eggs
• 1 1/4 cup milk
• 3 Tablespoons butter or oil
• 1 teaspoon vanilla

Dry Ingredients

• 1 1/4 cup flour * see note for gluten free
• 1/4 cup corn starch or tapioca starch
• 1/4 cup sugar
• 3 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon xanthan gum *for gluten-free only

Instructions

• Crack the eggs in a large bowl. Beat the eggs until light and frothy.
• Add the milk, oil or butter, and vanilla to the eggs. Whisk thoroughly.
• Add the dry ingredients to the bowl. Whisk thoroughly until only tiny lumps remain.
• Heat the griddle or pan to 325 or medium-high heat.
• Once the pan is hot, rub a small amount of butter across the surface.
• Scoop portions of batter on the pan into desired pancake size. Cook for four minutes on each side.
• Serve with fruit, syrup and butter as desired.
• Freeze with parchment between layers. Can reheat in the microwave or the toaster as desired.

Notes

To make this recipe gluten free, use a one-to-one gluten-free flour like Measure for Measure flour and add the xanthan gum for best texture. 

This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.

This simple Eggo Waffle copycat recipe is so easy that even young chefs can help prepare the waffles too. They are crisp on the outside and soft and chewy on the inside. 

One piece of equipment is essential to your success — a Dash waffle maker. There are two sizes: a small one-waffle maker and a large four-waffle maker. Since each waffle takes about four minutes to cook, you will want to choose the appropriate size for your household. I have both and absolutely love the four-waffle maker for ease and efficiency.

Simple Eggo Waffle Copycat Recipe Ingredients

The Waffles can be made with either regular all-purpose flour or a gluten-free flour substitute. My personal preference for gluten-free flour is Measure for Measure by King Arthur Flour.

Our home is mostly dairy-free, so we use oat milk in this recipe. Feel free to use whatever milk you prefer at your home. They will all work fine.

Prepare the Simple Eggo Waffle Recipe

First, add the wet ingredients to a bowl and mix well.

Second, add the dry ingredients and mix well.

Third, let the mixture sit for five minutes. This helps the flour to absorb the liquids and thicken.

Spray the waffle maker for the first batch of waffles.

Scoop about three to four tablespoons per well. Spread the dough to the edges and make sure the whole circle is covered.

Close the top and bake for four minutes for waffles that will be frozen for later use.

If you prefer crunchy waffles, and want to eat them immediately, I recommend cooking for five minutes.

Let the waffles cool completely on a wire rack before freezing to use later.

Place cooled waffles into a plastic bag and freeze for future use.

When ready, place waffles in a toaster for 3-4 minutes until they reach the desired crispiness.

Serve as desired — topped with strawberries is my personal favorite way to eat the simple Eggo Waffle copycat recipe.

If you are looking for other breakfast ideas, my high-protein pancakes or baked oatmeal are wonderful additions to a family breakfast menu.

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Simple Eggo Waffle Copycat Recipe

Create amazing waffles at home

Course Breakfast

Cuisine American

Keyword Waffle

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Ingredients

Wet Ingredients

• 3 eggs
• 1/4 cup sugar
• 1 1/4 cup milk
• 1/4 cup oil
• 1 teaspoon vanilla

Dry Ingredients

• 1 1/2 cups flour (all purpose or gluten free)
• 3 1/2 teaspoons baking powder
• 1/2 teaspoon salt

Instructions

• Add all wet ingredients to a medium-sized bowl. Whisk together well.
• Add the dry ingredients to the wet ingredients. Whisk together until only tiny lumps remain.
• Let batter sit for 5 minutes.
• Place 3-4 Tablespoons in each well of the waffle maker. Bake for 4 minutes if freezing for future use. Bake waffles for 5 minutes if eating immediately. Adjust timing to your preference.
• Cool uneaten waffles on a wire rack. Freeze any leftover waffles for future use. Toast as desired when ready to eat in the future.

Adapted from the Dash baking instructions.

This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.

The trick to packing these baked oatmeal squares with protein is a few simple ingredients: protein powder, greek yogurt, and eggs.

I use an all-natural protein powder by Tera’s Whey. It doesn’t have any added ingredients other than whey and sunflower lecithin.

For the Greek yogurt, I simply use Fage 0% from the grocery store. You can use any Greek yogurt you prefer, but the 0% is required to get the macros listed here.

For gluten-free, simply make sure the oats are gluten-free to your needed level. Costco sells gluten-free oats if you need an inexpensive option. Amazon sells gluten-free oats as well.

If you cut them into 24 portions, the macro breakdown on these is roughly 15.1 g protein, 18.5 g carbs with 1.6 g fiber, and 2.9 g fat. If you change any ingredients or any amounts, these macros will change.

If you are looking for some other breakfast options packed with protein I love my protein pancake recipe too.

Making the Baked Oatmeal

Start by adding the wet ingredients to a large bowl.

Stir or mix until wet ingredients are well combined.

The ingredients should be fairly smooth — I don’t love large chunks of bananas, so I like using the mixer to make sure they are well blended.

The dry ingredients use oat flour to help make the baked oatmeal a little less chewy. To make the oat flour simply add the oats to a blender or food processor. Process for about 30 seconds and voila! You have oat flour.

Add all of the dry ingredients to the same bowl.

I like using a spatula to combine the dry ingredients with the wet ones. If you use the mixer it makes the dry powders fly all over. The spatula is easy and helps fold everything together.

Make sure to scrape the sides of the bowl and stir until all the dry pockets are well combined.

Pour the batter into a 9×13 sprayed with non-stick spray.

The batter will be thin and bubbly. That’s perfectly normal.

Now is the time to choose your toppings — I love these dried cherries from Costco. They work very well with the oats and some chocolate chips. You can add anything you like — blueberries, raspberries, raisins, apricots, chocolate, nuts, all the yummy things.

Be sure to add the special toppings right on top of the batter. They will sink a little as the oatmeal bakes.

Bake for 35-40 minutes.

This makes about 24 small servings or 12 large servings. It’s great for a family breakfast or for freezing to have prepared as quick breakfasts or snacks for later.

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Hearty Baked Oatmeal Protein Squares

Course Breakfast

Cuisine American

Keyword oatmeal

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 24

Ingredients

Wet Ingredients

• 3 bananas
• 3 eggs
• 2 cups Greek yogurt
• 1 cup applesauce
• 1/4 cup brown sugar
• 1 Tablespoon vanilla

Dry Ingredients

• 1 1/3 cups oat flour
• 1 cup oats
• 1 1/2 cup protein powder
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon

Toppings:

• 1/2 cups chocolate chips
• 1/2 cup dried cherries or any other fruit

Instructions

• Preheat the oven to 375 degrees
• Spray or butter a 9×13 pan
• Place all wet ingredients into a large bowl and mix until well combined
• Add dry ingredients to the same bowl
• Mix until well incorporated and dry pockets are gone
• Add the toppings
• Bake for 35-40 minutes
• If the oatmeal starts to get too dark while baking, cover lightly with foil about halfway through
• Serve immediately if desired. If freezing, let cool in the pan before cutting into portions.

Notes

To make the oat flour simply add the oats to a blender or food processor and run for 30 seconds to make oat flour.

Most mornings in the summer I have a protein smoothie to start my day. But once the weather turns and mornings are cold, I just can’t do one more smoothie. It’s just too cold!

So I switch to these gluten free protein pancakes for breakfast. They are packed with good nutrition and when topped with berries they meet my desired macros too. Can’t beat that!

Let’s walk through how to make them step by step.

First warm up your griddle or pan to a medium heat. I like to set my griddle to 300 degrees.

Crack the egg, add the yogurt and the vanilla. Mix them together. At first it will seem like the yogurt and egg will never blend. Have faith. Just keep mixing and they will become smooth after about a minute of mixing. I just use a simple spatula to mix them together.

Which gluten free flour should you use? I use Measure for Measure by King Arthur Flour or Namaste (also available at Costco). They are both a 1 to 1 substitution flour. Any other 1 to 1 flour should work as well.

Add the baking powder, salt, sugar, flour and protein powder. Stir until combined. It doesn’t need to be perfectly blended, just mix until dry pockets are no longer visible.

Spray pan with non-stick spray.

Drop batter onto pan or griddle into six pancakes. Let them cook for three minutes and thirty seconds.

Flip.

Cook for another three minutes and thirty seconds. I like to add a tiny dollop of butter in the last 30 seconds. It’s pretty cold in my kitchen so the butter is really firm. By adding it when the pancakes are still on the griddle it melts a little and makes it much more spreadable.

I love to top it with berries and a little sugar. I use about a cup of the Costco frozen triple berry blend with about a teaspoon of sugar. Microwave those beauties for about two minutes and they are warm and delicious. It’s like fresh jam without any work.

If you are looking for additional breakfast ideas, my Best Lemon Blueberry Muffins are a great choice.

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Gluten Free Protein Pancakes

Melt in your mouth pancakes packed with protein to start your day

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Ingredients

• 1 egg
• 1 5.3 oz Greek yogurt
• 1 tsp vanilla
• ¼ tsp salt
• ½ tsp baking powder
• 1 Tbsp sugar
• 3 Tbsp gluten free flour
• 1 Tbsp protein powder

Instructions

• Preheat griddle to 300 degrees or pan on the stove to medium heat.
• Place egg, yogurt and vanilla in a bowl. Mix well.
• Add dry ingredients.
• Mix gently until combined.
• Spray griddle or pan with non-stick spray.
• Divide into six equal portions on the griddle or pan.
• Cook for 3 minutes and 30 seconds. Flip.
• Cook for an additional 3 minutes 30 seconds.
• Serve with butter and fruit or syrup.