This weekend I made an even better version than my last. The new ones were even more chewy and did not crumble as easily. They could be cut in half and loaded up with homemade strawberry jam or honey. Making these brought back memories of when I could eat them from KFC or McDonald’s. Next time I am going to make them into breakfast sandwiches loaded with sausage, eggs and cheese. YUM! Unfortunately, they went so fast that I didn’t even get a chance to take a photo.

GF Buttermilk Biscuits

• 2 1/2 cups sorghum flour mix
• 4 teaspoons guar gum
• 2 tablespoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons sugar
• 2/3 cups cold butter, diced into small chunks
• 1 1/2 cups buttermilk

Directions

1. Preheat the oven to 375°F.  Spray a baking sheet with nonstick spray.
2. Place the first six ingredients into a food processor. Pulse until blended.
3. Sprinkle the butter cubes evenly over the flour mixture, cover, and pulse until the mixture become crumbly.
4. Pour the buttermilk evenly over the mixture. Pulse until the dough becomes a moist clump. Make sure all of the flour mixture from the bottom is mixed properly.
5. Using a cookie scoop, scoop up 18 biscuits and place on cookie sheet. Dip a glass cup into flour and press the biscuits down slightly.
6. Bake 15-18 minutes or until lightly browned. Brush tops of biscuits with butter. Enjoy!

Sorghum flour mix: 2 parts sorghum flour to 1 part tapioca flour

Related posts:

1. Homemade Gluten Free Sausage Gravy
2. Simple Gluten Free Sugar Cookies

After making a batch of GF biscuits yesterday. I decided I didn’t want to eat soggy biscuits with jam on them today. Instead, I took out a package of our homemade breakfast sausage and decided to whip up a batch of gravy. This was the first time I had made this recipe since going GF.  I also was trying to make it a bit on the healthy side.

We all know there is nothing healthy about a good sausage gravy.

Give this recipe a whirl and let me know what you think.

Sausage Gravy

• 1 lb of sausage

• 2 tbl of butter

• 2 tbl of GF flour

• 1 can of fat free evaporated milk

• 1 cup of chicken broth

• salt and pepper to taste

Brown your sausage until nice and crispy. Add the butter and swirl in the flour. Once mixed, add the milk and chicken broth. Let boil for 5 minutes and simmer for 20 minutes or until thickened. Add salt and pepper before serving. Pour on you biscuits and enjoy!

Related posts:

1. World’s Best Gluten Free Buttermilk Biscuits

I am not even sure if you can buy instant gluten free oatmeal. I know I just paid over $7 for my package of GF oats so I can’t even imagine how much it would cost to purchase flavored packets for breakfast. I have had this recipe for many years but it was not until I went gluten free that I actually started to use it. It also makes a great Christmas gift for those who want to do a homemade Christmas. This recipe is so simple!

Gluten Free Spiced Instant Oatmeal

• 8 cups GF rolled oats
• 1 cup packed brown sugar
• 2 tsp salt
• 2 1/2 tsp cinnamon
• 1 1/2 tsp nutmeg
• 1 1/2 cups dried apple or raisins

Combine all in a large bowl. Mix with a wire whisk until evenly distributed. Pour into a sealed glass container.

To make: pour 1/2 cup boiling water into a bowl and add 1/2 cup of mix.

Note: I have used this mix for my apple crisp recipe and even no-bake cookies. If you follow a low salt diet feel free to eliminate.

My daughters always remind me when the container is getting low and it only takes minutes to make weeks worth of breakfasts.

photo credit: sleepyneko

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Honestly, this was my breakfast this morning!

I found this wonderful recipe for carrot cake but I had 8 zucchini that needed to be used up. I substituted 1 1/2 cup carrots for 2 cups zucchini (squeezed dry)  in the following recipe. I didn’t know if this recipe would actually turn out so I decided to try it as bread first. It was pure heaven. It was exactly like the zucchini bread I loved to eat growing up. Except this was all Gluten Free. I had a huge day of baking. I decided I was going to make a zucchini cake with cream cheese frosting for my daughters baptism.

Except I had 8 zucchini to use up, remember?

Only one loaf of bread was made but I made an astounding 8 cakes. Plus I was able to freeze enough shredded zucchini to make at least 8 more cakes. On occasion when I get the baking bug I will bake a few extra cakes and freeze them. That way they are on hand if we have a party to go to, the girls need it for school or we just plain feel like cake. I also do the same with cupcakes on occasion. In the end, I also made a half sheet yellow cake with caramel frosting. Boy is our church going to be in for the sweet tooth of their life!

Zucchini Cake/Bread

Original carrot cake recipe from Pamela’s Product’s.

• 3/4 cup oil
• 2 eggs
• 3/4 cup sugar
• 2 cups shredded zucchini
• 1 teaspoon vanilla
• 1-1/2 teaspoons cinnamon
• 1/2 teaspoon cloves
• 1/2 teaspoon salt
• 2 cups Pamela’s Baking & Pancake Mix

Yield: one layer or one loaf

Beat oil, eggs, and sugar together, then mix in the rest of the ingredients. Batter will be thick. Poor into a greased loaf pan (8 x 4) and bake at 350° for 50-55 minutes (toothpick should come out clean), or use a greased 8-inch layer cake pan and bake at 350° for 40 minutes. This recipe doubles easily and came out great everytime.

Frost (if desired) with a cream cheese icing (recipe)

Related posts:

1. Gluten Free Zucchini Beef Parmigiana with Weight Watcher’s Points Plus
2. Cheapest place to buy Gluten Free Betty Crocker Cake Mix