The “Secret Weapon”: Seamless Childcare and Adult areas

Most people think that Disney is all go-go-go all the time with no relaxation or peace. Disney Cruise Line is the cure for that disease. They know how to balance the spaces for adults and kids, so everyone comes out as a winner.

The Disney Youth Clubs are divided by age group, making it easier for children to find new friends with age-appropriate activities. They have everything from board games to Marvel Superhero academies to high-tech video game hubs. Kids usually beg to go to the Disney kids’ club. That’s a win for the adults.

The adults have sanctuaries of their own. While the kids are happy and safe in the kids’ club areas, the adults have entire sections of the ship to themselves. The Disney adult oasis is known as Quiet Cove and includes a spa, specialty dining, adults-only pools, and upscale bars.

Rotational Dining: A Nightly Culinary Adventure

On other cruise lines, you typically eat in the main dining room or pay extra for specialty cruise dining. Not true on Disney. Disney Cruise Line uses a rotational dining system that is pure genius in my mind.

Each night, you rotate between three distinctly themed dining rooms. These Disney cruise restaurants vary by theme on each ship. The food and entertainment will match the theming of the dining room. But the best part is that while you get to explore new spaces and cuisine, your wait staff comes with you!

They know your preferences, your drink order, and how many desserts you like to have each night. But most importantly for me, they know my food allergy needs. They took care of everything and made sure it was completely gluten-free and safe for me to eat. The Disney cruise service is impeccable and personalized every single night. They will even cut up your steak if you ask nicely.

Disney Cruise Line Unbeatable Ports: Castaway Cay & Lookout Cay at Lighthouse Point

These island paradise beaches are the gems of the Bahamas. Each has the magic of Disney with character meet-and-greets with the feel of a Disney Park. There are places and spaces for everyone. Beach wheelchairs and access for those who need it. Shade for those who need to be out of the sun. Family beaches. Adult beaches. You name it, and Disney has thought of it and made it magical for you all with a Caribbean flair.

In addition, both islands are directly accessible from the ship. There is about a half-mile walk at Lookout Cay (trams for those with mobility needs)—no need to tender or wait in line. You are ready to go when the ship opens its doors.

The facilities deserve a whole post of their own, but for now, I will say that they have everything a family could need. Splash pads, beach chairs, umbrellas, food, food, and more Disney cruise food. And all-you-can-eat ice cream.

Disney Cruise Line has a lengthy list of excursions, too, but personally, I haven’t even needed an excursion because the beach and facilities are more than enough entertainment for me.

If you would like to start your next Disney Cruise vacation, let me tell you why to use me as your travel agent.

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.

Print

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.

Limited edition gluten-free kit summer sale starting this Saturday, June 1st. Get your order in before they are gone.

I’m so excited about these kits! They have been tested and re-tested for months to create the best-tasting and easily made gluten-free recipes in your home. Each kit works like a cake mix — you add water, oil, eggs, vanilla, or butter to complete the recipe for fresh food at home.

See below for a description of each kit.

There are a limited number of each kit available. Orders will be completed in a first come, first served fashion until kits run out. Orders will be accepted in person or by email to the email on the order form below.

Kits can be picked up at my home on Saturday, June 1st from 2:00 to 4:00 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.

If you prefer, kits can be delivered for a $5 fee to Fishers, Noblesville, or Greenfield. 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 edition gluten-free kit summer sale includes 15 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, salt, 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

Small Sandwich Bread

This loaf is smaller. It can be used to make a short sandwich bread or divided into mini-loaf pans.

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

Large 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.

• 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
• Ingredients: White Rice flour, sorghum, potato starch, tapioca starch, psyllium husk, sugar, salt

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

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

Chocolate Muffins

These are great to take to a get-together or brunch party. They are deep. rich and chocolatey. The optional sour cream helps keep them from getting dry. Makes 12 small or 9 large muffins.

• You will need: Oil, milk (any kind), vanilla, eggs, sour cream(optional), chocolate chips
• Tools used at my house: Muffin tin, measuring cups & spoons, muffin cups, Dough Hook, bowl, scoop
• Ingredients: Gluten-free flour blend, tapioca starch, xanthan gum, cocoa, brown sugar, salt, baking soda, baking powder

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:

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 the 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.

The Best Peanut Butter Energy Bites are full of flavor and texture and help you meet your macros too! Ten minutes and you could be eating some at your house.

A friend first gave me these years ago when I was visiting Canada. The recipe was her version of a traditional protein ball. I’ve modified it a little since then, just adding a little more protein.

The recipe is so simple, you can be eating these in 10 minutes. I do suggest a little restraint if possible because they actually taste a little better after refrigeration.

The trickiest part of making The Best Peanut Butter Energy Bites is to melt the peanut butter and cream it together with the maple syrup. After that’s complete, the rest is a breeze.

Feel free to use any protein powder you prefer. I use Tera’s Whey because it is a pure whey product and I don’t like any sweeteners added to my whey.

Additionally, the only product you might not have at home right now is hemp hearts or hemp seeds. Hemp hearts are nutrition powerhouses that provide all kinds of vitamins and nutrients. They are a great thing to sneak into your snacks for better nutrition. I personally buy mine at Costco, but they are available at Amazon and most grocery stores as well.

If you are gluten-free, you may need to be careful with oats. When in doubt, use Bob’s Gluten-Free oats to be sure you are safe.

Once you have all of your ingredients together, these will come together in about 10 minutes and now you are set with a healthy snack.

If you are looking for something tasty(although maybe not quite as healthy) these cookies are amazing! Try Chocolate Mint Cookies, The Best Cherry Chocolate Cookies, Decadent Brownies, Chewy Oatmeal Cookies, or The Best Gluten-Free Chocolate Chips Cookies.

Print

The Best Peanut Butter Energy Bites

Course Appetizer

Cuisine American

Keyword protein, snack

Prep Time 10 minutes minutes

Servings 25

Ingredients

• 1 cup peanut butter
• 1/2 cup maple syrup, pure preferred
• 1/4 cup protein powder
• 1 tablespoon vanilla
• 1 ¼ cup oats
• 1 cup coconut, shredded
• ¼ cup hemp hearts

Instructions

• Prepare a cookie sheet with parchment paper.
• In a microwave-safe bowl, microwave the peanut butter for 30 seconds.
• Add the maple syrup to the peanut butter. Microwave them together for 30 seconds. Stir. If they do not blend easily, microwave in 15-second intervals until it is easy to stir them together.
• Add the protein powder and vanilla and stir until smooth.
• Add the oats, coconut, and hemp hearts. Stir until well combined.
• Scoop into tablespoon-sized balls onto the cookie sheet. Wet your hands and roll the balls together until smooth. Refrigerate for 30 minutes before moving to a sealed container.
• Refrigerate for up to two weeks.

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 best salted caramel rice krispie treats are dangerous. I highly recommend making them only for parties and events.

These are one of our favorite treats to have around the house. They are really speedy to make — takes about 10 minutes from start to finish and they are such a blend of salty and sweet you can’t resist eating them all.

The recipe is incredibly simple in its ingredients. But, there is one crucial item and it’s Peter’s Caramel. This stuff is gold. You can get it straight from amazon and you will love it forever.

Now, if you click on the link for Peter’s Caramel, you are going to think I’m crazy. A five-pound block of caramel? What in the world would you do with that?

Let me tell you all the things you can do with this amazing block of caramel.

First you can make six or seven batches of The Best Salted Caramel Rice Krispie Treats.

You can make caramel apples. In fact, this is the caramel that Disney uses to make their famous caramel apples in the amusement parks.

You can add a small chunk to hot apple cider for caramel apple cider.

You can cut the Peter’s Caramel into small cubes, top with and wrap with these celophane wrappers. Pass them off as homemade or be honest and explain you bought the caramel. No one will care which is true as they eat caramel after caramel in bliss.

Peter’s Caramel is safe to use for a year or more after purchase, so you have plenty of time to use it up.

One note for those that are gluten free making this recipe: please check the cereal you purchase to make sure it doesn’t contain malt. That has gluten in it. The Kellogg’s brand Rice Krispie cereal is not gluten free anymore. I usually purchase a generic brand that does not contain malt, malt syrup or malt flavor because those can all contain gluten.

If you are looking for additional dessert options, Chocolate Mint Cookies, The Best Cherry Chocolate Cookies, Amazing White Chocolate Cranberry Cookies, Decadent Brownies, or The Best Gluten-Free Chocolate Chips Cookies are great choices too.

Print

The Best Salted Caramel Rice Krispie Treats

Course Dessert

Cuisine American

Keyword caramel, rice krispie

Prep Time 10 minutes minutes

Cook Time 3 minutes minutes

Total Time 15 minutes minutes

Servings 10

Ingredients

• 8 cups rice krispie cereal gluten-free if necessary
• 1 teaspoon sea salt
• 1 cup butter, 2 sticks
• 1 10oz package mini marshmallows
• 1½ cups Peter's Caramel

Instructions

• Add rice krispies and sea salt to a large mixing bowl.
• Prepare a 9×13 rectangle pan with non-stick cooking spray.
• Melt caramel in a microwave-safe bowl for 45 seconds. It should be soft and able to stir. If not, microwave in additional 15-second intervals until you can stir it easily.
• Melt butter and marshmallows in a separate bowl for 2 minutes.
• Add caramel to butter and marshmallows and stir until smooth.
• Add butter, marshmallows, and caramel immediately to the rice krispies. Stir until well combined.
• Place into the 9×13 pan. Wet your hands and press down on the mixture to make it even across the pan. Sprinkle a little additional salt if desired.
• Let cool.
• Note: Do not refrigerate. It will harden the sugars and make your rice krispie treats impossible to eat.

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The best lemon blueberry muffins make your morning better, the sun shines a little brighter, and you can do anything!

We often make a special breakfast like these muffins on the weekend and freeze any leftovers for quick breakfasts on the go during the week. It makes for a healthier alternative and doesn’t slow you down on the way out the door either.

I used a standard one-to-one gluten-free flour in these best lemon blueberry muffins. I usually use Namaste flour or King Arthur Measure for Measure in my baked goods since both are easily obtained online or in the grocery store. Any gluten-free 1:1 flour should work fine.

For my gluten eaters: you can simply replace the gluten-free flour with regular all-purpose flour.

I love my muffin tins from Wilson. They are non-stick and make clean-up incredibly easy. In fact, I actually put on the lemon drizzle while the muffins are still in the pan rather than later. It’s much easier to clean up any of the sugar mess right off these muffin tins.

If you are looking for a higher protein alternative to muffins, my gluten-free protein pancakes are a great way to start your day.

Two notes on making these muffins:

First, be sure to gently mix the flour into the wet ingredients. Do not overmix. If you do, the muffins will be tough instead of light and fluffy.

Second, make sure to freeze any leftovers within a few hours of baking. The muffins tend to get a little soft if left on the counter.

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The Best Lemon Blueberry Muffins

Course Breakfast

Cuisine American

Keyword blueberry, lemon, muffin

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Ingredients

Dry Ingredients

• 2 cups gluten-free 1:1 flour(or regular all-purpose flour)
• 2 tablespoons corn starch
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¾ teaspoon salt
• 1½ cups blueberries, fresh or frozen

Wet Ingredients

• ½ cup butter, 1 stick
• 1 cup sugar
• 2 eggs
• 2 teaspoons vanilla
• ¾ cup milk
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice

Lemon Drizzle

• 2 tablespoons lemon juice
• 1 cup powdered sugar
• 1 dash salt

Instructions

• Preheat oven to 375. Prepare a muffin tin with paper cups
• Combine dry ingredients except for blueberries. Whisk to combine.
• Cream butter and sugar in a separate bowl until fluffy. Add the eggs and again whip until fluffy. Add remaining wet ingredients and combine until well mixed.
• Add 3/4 of the dry mixture to the wet ingredients. Gently combine until the flour disappears.
• Add the remaining dry mixture to the blueberries and toss to coat.
• Add the flour-coated blueberries to the batter and gently combine.
• Divide the batter into the muffin cups.
• Bake for 30 minutes and test with a toothpick or fork to make sure they are done.
• While the muffins bake, prepare the lemon drizzle by combining the lemon juice, powdered sugar, and salt and whisk until well combined and smooth.
• When the muffins are finished, top the muffins with the lemon drizzle while still in the muffin pan. Remove the muffins and allow them to cool slightly before eating.
• Note: muffins should be eaten within 3-4 hours after baking or frozen for future use.

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Amazing homemade gluten-free bread bowls used to be a fantasy, but now you can easily make them yourself today.

These rolls are easily made from gluten-free pantry items and can be made as extra-large dinner rolls or as giant bread bowls.

The extra-large dinner roll size will fit about one cup of soup and is pictured here. The giant bread bowl size will fit two cups of soup and would make for an extremely hearty meal. My family usually uses the dinner roll size with our favorite soups like Broccoli Cheddar Soup, Chicken & Bean Soup, or Hearty Chili.

These bread bowls require you to measure out flour using a kitchen scale. This allows us to create a special blend that will provide the lift and texture desired in a bread bowl.

One key component to the bread bowls is whole psyllium husk. Psyllium husk allows us to replace the gluten in bread and still end up with a desirable and tasty product.

If you are looking for more information about the ingredients in the bread bowls, the other flours and starches are all explained in my gluten-free pantry guide.

Making the Amazing Homemade Gluten-Free Bread Bowls

To start the bread bowls, measure the ingredients into three separate containers. Separating the yeast and gel mixtures allows both to have time to bloom and set up as desired.

Add all three bowls to a mixer and start to knead. You can also do this by hand, just be aware it may take a few more minutes. At first, the dough will be very crumbly. As you continue to knead the dough it will become much more uniform and begin to clean the bowl. 

Add the apple cider vinegar at this point. If you add it any earlier, it will turn the dough purple. This is because the vinegar and psyllium husk react without a flour barrier. There is no harm if your dough turns purple, it just won’t look like regular bread dough. 

Knead the dough for at least five minutes in a mixer, 10 minutes if by hand. The dough should be smooth and uniform. It will clean the sides of the bowl and then start to get a tiny bit sticky when it is done kneading.

Remove the dough from the mixture and place it on a lightly floured surface. Separate into the number of rolls you desire: 8 rolls are 200 g each, 6 rolls are 260 g each, and 4 rolls are 395 g each. Shape each piece of dough into a smooth ball by rolling it under your cupped hand until smooth. 

Place on a cookie sheet lined with parchment paper. Cover and let rise for 60 minutes.

Preheat the oven to 450. Place a metal pan on the bottom rack. We will fill this pan with water when we add the rolls to the oven. This creates a steam bath and helps the dough to stay soft longer so that it can have a good oven spring. The oven spring makes for a softer and larger crumb or holes on the inside of the dough.

After the rise, slice 3-4 slits in the top of each roll to allow for expansion during baking.

Place the dough in the oven. Add water to the metal pan at the bottom and bake for 40 minutes. When finished remove from the oven and let cool before serving.

My favorite food to eat with these bread bowls is Broccoli Cheddar Soup. They are the perfect combination for a cold winter day.

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Amazing Gluten-Free Homemade Bread Bowls

Course Side Dish

Cuisine American

Keyword Bread, Roll

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Rise Time 1 hour hour

Total Time 2 hours hours

Ingredients

Yeast Mix

• 340 g water, warm
• 15 g active dry yeast
• 30 g sugar

Binding Mix

• 375 g water, warm
• 35 g psyllium husk, whole

Dry Mix

• 370 g potato starch
• 140 g tapioca starch
• 210 g sorghum flour
• 15 g salt
• 30 g olive oil

Add Last

• 1.5 tablespoons apple cider vinegar

Instructions

• Whisk together yeast mix. Let sit.
• In a separate bowl, whisk together the binding mix and set aside.
• In a third bowl, measure the dry ingredient list. Just add the olive oil right on top. It will mix in later. Whisk together.
• Combine dry ingredients, yeast mix, and binding mix in a mixer. Knead for 3-4 minutes or until ingredients are completely combined. If mixing by hand, the kneading may take a little longer to combine.
• Add the apple cider vinegar. Knead for 5-7 minutes longer. The dough will originally clean the bowl, but after mixing for a few minutes it will start to get sticky again and cling to the mixer or counter. That is when the dough is done kneading.
• Place a little sorghum flour on the counter and separate the dough into the desired number of pieces: 8 rolls are 200 g each, 6 rolls are 260 g each, and 4 rolls are 395 g each.
• Shape each piece of dough into a ball and roll it on the counter until smooth. Place on a pan prepared with parchment paper. Cover and let rise for 60 minutes. Preheat the oven to 450 with a metal pan on the bottom shelf.
• Slice 3-4 cuts on the top of each roll. Place in the oven. Add water to the hot pan on the bottom shelf to create a steam bath and help the rolls rise.
• Bake for 40 minutes. Cool before cutting.

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When you are looking for a quick yet healthy meal, look no further than this gluten-free ramen in 15 minutes or less. Additionally, you could serve it with Quick and Tangy Korean Turkey for a more robust meal.

There are those days when I just want something that is quick to eat, but that contains some good and healthy ingredients. This gluten-free ramen is the answer. I always have the ingredients on hand thanks to my food storage and the fact that I always keep frozen chopped veggies ready to go — especially green onions.

Gather your ingredients because this one is quick! The two most important items to have are gluten-free soy sauce and gluten-free ramen noodles. I buy my gluten-free soy sauce at my local grocery store. The La Choy brand is naturally gluten-free and is my personal preference. If you can’t find it in your grocery store it is also available online.

The same is true for gluten-free ramen noodles. I buy Millet and Brown Rice Ramen from Lotus Foods in bulk at my local Costco. I don’t like the sauce packet included, it is just too spicy for me, so we are going to create our own set of spices. You can also find this ramen at your grocery store, Target, and specialty food stores like Whole Foods and Fresh Thyme. Costco has the best price by far. These noodles store for years, so it is OK to stock up and keep them in your food storage.

Not pictured is Swanson Chicken Broth. I think it’s the best stuff out there and for me it makes the ramen taste more authentic and have a deeper flavor. If you prefer another chicken broth, just be aware it may change the flavor of the final result.

Now that we have soy sauce and ramen noodles, gather the rest of the ingredients. Open the chicken broth and pour it into a medium saucepan. Bring it to a rolling boil. While the broth boils, prepare your egg by whisking it in a bowl.

Add the soy sauce, sesame oil, garlic powder, onion powder, and Lawry’s to the boiling water. As the water continues to boil, slowly drizzle in the egg. Stir in one direction as the egg is added. Let boil for one minute.

Add one noodle block (I prefer to smash mine into small pieces before adding it). Let the entire mixture sit on a low boil for about 3 minutes and 30 seconds. Add in any frozen veggies, especially frozen green onion pieces.

Pour into a bowl and let it sit for just a few minutes — mainly so you don’t burn your tongue on that hot soup! If you are looking for some bread to serve alongside, Soft and Buttery Dinner Rolls are a great option to keep in the freezer for those days you need a quick side dish.

And if you have decided that Ramen isn’t the way to go today, breakfast for dinner is always a good idea. Try these protein pancakes for another quick meal any time of the day.

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Gluten Free Ramen in 15 minutes

Prep Time 13 minutes minutes

Ingredients

• 1 can chicken broth
• 1 block ramen noodles, gluten free
• 1 teaspoon soy sauce, gluten free
• ½ teaspoon sesame oil
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ⅛ teaspoon Lawry's seasoning salt
• ¼ cup water
• 1 tablespoon green onion, chopped
• ¼ cup chopped veggies, optional

Instructions

• Bring chicken broth to a rolling boil in a medium saucepan
• Whisk egg in a separate bowl
• Add soy sauce, sesame oil, garlic powder, onion powder, and Lawry's to the boiling broth.
• Slowly drizzle the egg into the broth, stirring in one direction as it is added. Let boil one minute
• Add ramen block. Boil for 3 minutes 30 seconds. Break apart noodles as needed with two forks.
• Add green onions and vegetables as desired.
• Pour into a serving bowl and let sit for 3-5 minutes. Soup will be very hot!

This is absolutely the best gluten-free French bread. It’s crusty. It’s squishy. And it’s so good you can serve it to anyone in your home — those that eat gluten and those that don’t. I serve it to guests often and they are surprised I can eat it. When we explain it’s gluten-free they just don’t believe it. This bread is a keeper.

It goes well with my Chicken & Bean Soup or Hearty Chili with Vegetables. Additionally, you could serve it on pasta night with my Amazing Spaghetti with Vegetables, with a salad for a light dinner.

If you have never made gluten-free bread before, it is ok! We are going to walk through it step by step and help you know what to expect.

One of the first things you are going to need is a kitchen scale. A kitchen scale is a vital piece of equipment in gluten-free baking — we just can’t measure with cups and get the desired texture. You will also need three bowls for measuring. Additionally, we will use either a mixer or a large bowl for kneading the dough.

To get started with gluten-free crusty French bread, you will need a few special ingredients. These will come from your gluten-free pantry items. The most unusual is psyllium husk. This is an essential ingredient. Our bread will not work without it. The best version I have found is on Amazon. This psyllium husk is light in color and has a good flavor. We will mix it with water to form a gel. Unbelievably this will replace gluten and build a strong structure for our bread.

Our first bowl will be yeast, water, and sugar. By letting the yeast sit while we gather the other ingredients we can prove that it’s active and ready to use — it will get all frothy as it sits.

The second bowl will be the psyllium husk and water mix. As it sits the two will form a gel essential to the bread.

Our third and largest bowl will be the remaining dry ingredients. If you are making the dough by hand, you can use this largest bowl to combine all the ingredients together.

When you first add all the ingredients to the bowl of your mixer, it will appear separated, dry, and look nothing like bread dough. Please be patient. After a few minutes, the dough will come together and start to collect into a large ball as you can see in the first photo. Keep on kneading.

Unlike bread with gluten, for gluten-free bread, it’s important to keep kneading past this point. You want to knead until the flours absorb all the liquid. You will know this has happened when the ball starts to relax and the dough spreads in a mixer, shown in the second photo.

If making the dough by hand, add all of the ingredients to a large bowl. Knead with your hands or a dough whisk. The dough will be very dry at first. Keep working the dough in the bowl until most of it comes together into one ball. Then transfer it to the counter and keep kneading. You will know it is done when it is very uniform in texture and starts sticking to the counter a little bit.

Please note — the recipe indicates adding the apple cider vinegar very last directly to the mixer after the dough has had a few minutes to come together. If you add the vinegar too early, the vinegar will react with the psyllium husk and turn the dough purple. No one wants purple dough, so be sure to wait to add the vinegar.

Prepare a cookie sheet or French bread pan with parchment paper. You will want to fold it in half and then open it a bit. We are going to use parchment paper to keep the loaves from joining together in the oven as gluten-free bread loves to spread sideways. Using the French bread pan will minimize the spread and make the loaf slightly more round.

To shape the bread divide it into two equal portions. Using a little brown rice flour on the counter, flatten it out into a rough rectangle. Roll the rectangle up into a log. Then squish the ends and the bottom seam so they are no longer open. Roll the log a few times on the counter to smooth it out. Place the dough onto the prepared pan. Next roll the second half of the dough in the same way.

Place the two loaves side by side, making sure to leave the parchment high between the loaves so that they will stay separated during baking. I often spritz my bread with a little water before covering it to rise. It helps keep the tops soft.

Next, cover and let the bread rise for 40-60 minutes. Depending on the temperature in your room adjust the time for the rise — if it’s warm, use the shorter time. If it’s a cold winter day let it rise a bit longer. Now the dough won’t double, but it will get larger in size. About 30 minutes into the rise start warming the oven — don’t forget to add a metal pan on the bottom rack for our steam bath.

Just before putting the bread in the oven, slash four or five deep cuts that overlap into the top of the bread. The scoring should be between 1/4 to 1/2 inches deep. Add your loaves to the hot oven and be sure not to forget to add about a half inch of water to the hot pan on the lower rack.

Bake that beautiful bread for about 40 minutes, turning halfway. Let it sit on a cooling rack after it comes out of the oven for at least 15 minutes. It’s best if you let it cool all the way, but warm fresh bread is such an indulgence it is hard to wait.

If you don’t finish all the bread in one sitting, slice it as desired and freeze. To eat later, warm the slices up in a microwave. If the slices seem firm, warm them a little more. It is usually about 30 seconds per slice in my microwave at home.

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The Best Gluten Free Crusty French Bread

Course Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 2 hours hours

Servings 8

Ingredients

Yeast Mix

• 340 g warm water
• 15 g active dry yeast
• 30 g sugar

Binding Agents

• 375 g warm water
• 30 g psyllium husk

Dry Ingredients

• 360 g potato starch
• 140 g tapioca starch
• 210 g sorghum flour
• 15 g salt

Add Very Last

• 1 ½ Tablespoon apple cider vinegar

Instructions

• Measure the three ingredients in the yeast mix into a bowl. Whisk to combine. Set aside
• Measure the binding ingredients in a separate bowl. Whisk to combine. Set aside
• Measure out the dry ingredients in a separate bowl.
• Add dry ingredients into your stand mixer. Give them a quick stir to combine.
• Add the yeast mix and the binding mix to the dry ingredients in the mixer. Start kneading. The mix will be very dry at first.
• When the mix starts to combine, add the apple cider vinegar directly to the mixer.
• Knead until the dough is combined, passes through the dry stage and starts to stick to the side and bottom of the mixer.
• Place the dough on a surface lightly coated in sorghum flour. Divide into two equal portions. Shape each portion into a flat rectangle, roll into a log, secure the sides and seam at the bottom. Set loaf on a piece of parchment paper on a cookie sheet or loaf pan. Repeat with other loaf. Make sure the parchment is between the two loaves so they don't join together in the oven.
• Cover and let rise 45-60 minutes. About 30 minutes into the rise, set the oven to 450 degrees and add a metal pan on the bottom rack of the oven.
• After rising, score the bread four or five times. Place the bread in the oven. Add about a half inch of water to the metal pan at the bottom of the oven. Close the oven door and don't open for the first 10 minutes of the bake.
• Bake for 40 minutes. Rotate half-way through if needed.
• Let cool on a cooling rack before cutting bread if possible. If not possible, let it sit at least 15 minutes before cutting.