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How to make the best Gluten-Free High-Protein Bagel ✨

Updated on 3 min read

Hey, food lovers! Today, I’m sharing a game-changer recipe: Gluten-Free High-Protein Bagels made with Greek yogurt, eggs, and oats! These bagels are SO good, you won’t even miss the regular ones. Plus, they’re super easy to make, healthy, delicious, and packed with protein to keep you full and energized!

With only six basic ingredients, this recipe is perfect for a busy morning or a satisfying snack. Plus, it’s naturally gluten-free and uses lactose-free milk, making it a wholesome option for anyone with food sensitivities.

Why You’ll Love These Bagels ❤️

✅ Gluten-Free: Perfect for anyone avoiding wheat!
✅ High in Protein: Thanks to Greek yogurt, eggs, and oats, these bagels will keep you satisfied.
✅ Soft & Chewy: Just like a bagel should be!
✅ Super Versatile: Eat them for breakfast, lunch, or a snack!

This oatmeal isn’t just quick to prepare – it’s packed with protein and fiber, keeping you energized and satisfied for hours. Using Greek yogurt adds a creamy, tangy flavor while adding a protein boost, and the lactose-free milk makes it gentler on digestion. Whether you’re new to gluten-free eating or an oatmeal lover in search of a healthier twist, this recipe is for you!

Ingredients

Ways to Eat These Bagels

  • Classic: Toasted with cream cheese
  • Savory: Topped with avocado & eggs
  • Sweet: Drizzled with peanut butter & honey
  • Sandwich Style: Stuffed with turkey & cheese

How to store your gluten-free high-protein bagels to keep them fresh and delicious

Short-Term Storage (Up to 3 Days)

  • Let the bagels cool completely after baking.
  • Store them in an airtight container or a zip-top bag at room temperature for up to 3 days.
  • For extra freshness, place a paper towel in the container to absorb moisture.

Refrigeration (Up to 1 Week)

  • If you want them to last longer, store them in the fridge in an airtight container for up to 7 days.
  • Toast or warm them before eating to restore their softness!

Freezing (Up to 3 Months)

  • Slice the bagels in half before freezing (this makes it easier to toast later!).
  • Wrap each bagel tightly in plastic wrap or place them in a freezer-safe bag.
  • When ready to eat, toast straight from frozen or let them thaw at room temperature for 30 minutes.

Reheating Tips

  • Toaster: The best way! Toast on medium until warm and crispy.
  • Oven: Reheat at 350°F (175°C) for 5-10 minutes.
  • Microwave: Not recommended, as it may make them chewy instead of crisp.

This way, you can always have a healthy, protein-packed bagel ready to go! ✨

These bagels are a must-try! Whether you’re gluten-free or just looking for a healthier option, you’ll love them. Let me know in the comments—what’s your favorite bagel topping?

Happy baking!

AH-mazing Oatmeal GF Everything Bagel
pinit
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AH-mazing Oatmeal GF Everything Bagel

Author: Cali Courses:Breakfast Food Gluten-Free
Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time:1 hour 50 minutesCooking Temp:100 CServings:4 servingsEstimated Cost:25 $Calories:300 kcal Best Season:Summer

Nutrition Facts

Servings 100

Amount Per Serving
Calories 4kcal

Nutrition Facts

Serving Size1plate
Servings2
 
Amount Per Serving
 
Calories100
 
% Daily Value *
 
 
* % Daily Values are based on a 2,000 calories diet. Your daily value may be higher or lower depending on your calorie needs.
BreakfastGluten-Free

How to make a delicious Gluten Free Banana Bread

Updated on Leave a Comment on How to make a delicious Gluten Free Banana Bread7 min read

Craving a treat? This gluten-free banana bread is unbelievably delicious! Moist, flavorful, and so easy to make, it’s the perfect way to use up those ripe bananas. Try it today!

Why Banana bread?

Boasting a moist texture and irresistible flavor. Perfect for those seeking an easy gluten-free recipe, this delicious treat is sure to become a favorite. Dive into homemade goodness today!

This gluten-free banana bread is delicious and nutritious. Bananas are rich in potassium, vitamins, and fiber, which support heart health and digestion. Using coconut oil provides healthy fats that help boost energy and metabolism. Maple syrup or honey offers a natural sweetness with additional antioxidants and minerals.

One delightful treat that fits seamlessly into this lifestyle is gluten-free banana bread. Offering a blend of natural sweetness and moist texture, this healthy banana bread recipe is an essential addition to your easy gluten-free baking repertoire. Indulge in the homemade comfort and wholesome ingredients today!

What you need to make this recipe

  • Gluten Free Flour- I used Bob Red’s Mill 1 to 1 baking flour, by far it is the best flour I baked with.
  • Sugar- Brown sugar works well in this recipe for a more caramel-like flavor, but you could also use granulated sugar.
  • Cinnamon- I love the warmth that cinnamon adds to this amazing gluten free banana bread recipe. You could leave it out, or if you prefer to use a different spices cinnamon and banana are YUM!!!!
  • Nutmeg- I have to add nutmeg to most of my baking goods, it adds depth and richness to this gluten free banana bread recipe.
  • Unsalted Butter- Set the butter out at room temperature about 20 minutes before you start baking so that it softens for an easy and quick melt. If you only have salted butter on hand, reduce the amount of added salt.
  • Bananas- You need mashed over-ripe bananas for best results. If your bananas are mostly yellow, they are not ripe enough! They should be very spotted or mostly brown and mushy.

No ripe bananas? No worries! There is an easy shortcut method to “ripen” bananas in about 10 minutes whenever my family craves this banana bread all you need is a sheet pan and a hot oven. Bake the bananas in their peels, and you’ll end up with deep brown bananas with a pudding-like texture. If you’re looking for more ways to bake with bananas, try my gluten free banana oatmeal muffins, gluten free banana pie.

How to make banana bread

Step 1- Pre-heat your oven to 350° F. In a medium bowl whisk together GF flour, baking soda, baking powder, salt, cinnamon and nutmeg (if using).

Step 2- To another bowl add the eggs and yogurt.

Step 3- Whisk the eggs and yogurt together until light and fluffy.  This process should take approximately 1 to 2 minutes.

Step 4- Add vanilla extract and brown sugar.

Step 5- Add your mashed bananas and melted butter, whisk all together.

Step 6- Add the dry mixture to the wet ingredients, whisking continuously until all the flour is fully incorporated and no pockets of flour remain.

Step 7- Lightly butter a 9×5 loaf pan with butter or your preferred oil.

Step 8- Pour the mixture into your loaf pan and spread it evenly.

Step 9- Sprinkle some walnuts and brown sugar on top. Then, bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. After baking, allow the bread to cool in the loaf pan for 20 minutes before carefully transferring it to a wire to cool completely.

Pro Tips for making this recipe

Measure the flour. One of the main causes of dry crumbly bread is an overuse of flour. The best way to use the correct amount of flour is to measure it with a kitchen scale. I highly recommend buying one, it made a huge difference in my baking journey with gluten free. However, if you don’t own a kitchen scale, simply fluff the flour before spooning it into a measuring cup, then level it off with a knife.

  • Use room-temperature eggs. They bind everything together better if they are not straight out of the refrigerator and it helps baking the bread evenly.
  • Add sour cream or Greek yogurt.  In this recipe I used Greek yogurt, because it adds a little tang to balance out the sweetness of the bread, while also adding more moisture.
  • Melted butter works best. I used melted butter which will give you a denser, moist and fluffy loaf. 
  • A note on mashing the bananas. I absolutely love biting into a fresh slice or a chunk of banana! But, if you are like me and prefer a few chunks in your bread, simply use a fork or potato masher when preparing the batter. This method not only gives the bread a delightful texture, but also ensures the banana flavor is evenly distributed throughout.
  • Fold the dry ingredients into the wet ingredients. For a tender and fluffy bread, fold the flour mixture by hand with a fork gently until no pockets of flour are remaining.
  • Add nuts or chocolate chips. Chopped or whole halves walnuts or pecans will give you a delightful banana nut bread. For a richer, sweeter loaf add some gluten free chocolate chips, or simply sprinkle some turbinado brown sugar in the raw.

FREQUENTLY ASKED QUESTIONS

Can you use frozen bananas?

Yes, you can, with one important consideration, after thawing the bananas, drain off any excess liquid, as this can affect the consistency of the batter.

What are the best bananas to use?

When it comes to banana quick bread, the riper the better! The bananas need to be mostly brown, with a mushy, almost pudding-like texture.

How can you ripen bananas faster?

Waiting for bananas to become ripe enough for baking can be so frustrating! I have definitely had bananas thrown out because they were too ripe to eat, until I learned this easy trick. Lay the bananas on a baking sheet and bake them for 10 minutes at 350°F. They will come out of the oven totally brown and very soft-exactly what you need for this homemade banana bread.

The amount of ripeness means their flavor is intensified, and the sugars are nice and sticky, giving the bread a delicious flavor while underripe bananas will make the bread bland.

How do you store it?

Leftover banana bread will keep well at room temperature in an airtight container for about 3 days. I refrigerate mine tightly wrapped on a plate for up to 6 days.

Can you freeze it?

Yes, banana bread is great for freezing! Once your slice the loaf, wrap each individual slice in a plastic wrap and place them in a freezer bag. It will freeze well for up to 4 months. Thaw in the fridge overnight.

Try It Out!

Ready to bake? This easy gluten-free banana bread recipe is a perfect way to enjoy a healthy treat that’s both satisfying and nutritious! Give it a try and let us know how it turns out! Share your creations and experiences in the comments below or tag us on social media. Happy baking!

Nutrition Facts

Servings 4

Amount Per Serving
Calories 300kcal
How to make a delicious Gluten Free Banana Bread
pinit
Print Recipe

How to make a delicious Gluten Free Banana Bread

Author: Cali Courses:Breakfast Gluten-Free
Difficulty:BeginnerPrep time: 10 minutesCook time: 50 minutesRest time: 20 minutesTotal time:1 hour 20 minutesServings:4 servingsCalories:275 kcal Best Season:Available

Description

Learn how to make my favorite gluten free banana bread recipe! It’s rich, moist, and features a perfectly soft crumb with a subtle touch of cinnamon. This is the ultimate way to make the most of those overripe bananas sitting on your counter.

Ingredients

Instructions

  1. Pre-heat your oven to 350° F. In a medium bowl whisk together GF flour, baking soda, baking powder, salt, cinnamon and nutmeg (if using)
  2. To another medium bowl add eggs and yogurt.
  3. Whisk the eggs and yogurt until light and fluffy, this will take about 1 to 2 minutes.
  4. Add vanilla extract and brown sugar.
  5. Add your mashed bananas and melted butter, whisk all together.
  6. Add your dry mixture to the wet ingredients slowly while whisking until all the flour is incorporated and no flour pocket left.
  7. Lightly butter a 9×5 loaf pan with butter or your preferred oil.
  8. Pour the mixture into your loaf pan and spread it evenly.
  9. Sprinkle some walnuts and brown sugar, then bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
  10. Allow the bread to cool in the loaf pan for 20 minutes before transferring it to a wire to cool completely.

Notes

  • The best way to use the correct amount of flour is to measure it with a kitchen scale. If you don’t have one, fluff the flour before spooning it into a measuring cup, then level it off with a knife.
  • Softened butter when creamed, it yields a springy, light bread with a soft crumb.
Keywords:Banana bread, gluten free bread, gluten free nut bread, delicious gluten free bread, yummy banana bread, gluten free banana recipes, easy and delicious banana breakfast ideas

Nutrition Facts

Serving Size1plate
Servings10
Amount Per Serving
Calories275
% Daily Value *
Total Fat12g
19%
Saturated Fat6g
30%
Trans Fat0.4g
Total Carbohydrate40g
14%
Dietary Fiber2g
8%
Sugar18g
Cholesterol60mg
20%
Potassium168mg
5%
Sodium350mg
15%
Calcium0.15g
15%
Vitamin C3mg
5%
Vitamin A361IU
8%
Iron1mg
6%
* % Daily Values are based on a 2,000 calories diet. Your daily value may be higher or lower depending on your calorie needs.

BakingBreakfastGluten-FreeVegetarian

How to make an Amazing Gluten Free Pumpkin Muffin

Updated on Leave a Comment on How to make an Amazing Gluten Free Pumpkin Muffin8 min read
“Irresistibly delicious, moist, tender and full of fall flavor in every bite that will surely please any crowd!”
 

Pumpkin Muffin Magic: A Fall Favorite

Indulge in the softness and fluffiness of pumpkin muffins this fall. Enriched with your favorite autumn spices and the irresistible essence of pumpkin, these treats are quick to prepare. They keep their tender texture for days, becoming a household staple.

A Kitchen Alive with Autumn Spirit

With the arrival of fall, my kitchen becomes a vibrant baking center, spotlighting subtly spiced pumpkin muffins. Their easy preparation and my husband’s frequent requests have made them a year-round delight.

Simple and Quick Baking

Creating these pumpkin muffins requires just 10 minutes of active effort. Starting with a hot oven ensures tall, beautifully domed muffins. They’re made with pantry staples, making this recipe a convenient choice for any baker.

Expanding Your Pumpkin Breakfast Menu

Interested in more pumpkin-flavored breakfasts? Try baked pumpkin donuts, scones, or pancakes. Each recipe brings the comforting flavors of fall into your mornings.

Overcoming Dietary Restrictions with Flavor

For those facing dietary restrictions, the challenge of missing out on seasonal flavors like pumpkin spice can be disheartening. Yet, making gluten-free pumpkin muffins offers a delicious solution that doesn’t skimp on flavor.

The Ultimate Gluten-Free Pumpkin Muffin Recipe

Discover the best gluten-free pumpkin muffin recipe here. It’s so moist and flavorful; you won’t believe it’s gluten-free. The key is pumpkin puree, creating a rich, moist texture. Get ready to enjoy the most delightful gluten-free pumpkin muffins baked right in your kitchen.

 

What you will need to make this recipe

Gluten Free flour- I used 1-1 cup Bob’s Red Mill gluten free flour Gluten Free Flour, if you don’t have any issue with regular flour feel free to use it in the same cup measurement.

I don’t suggest using almond flour or coconut flour as these flours have much density than gluten free flour and requires a different measurement.

Leavening agents- for a fluffy, and puffed muffins, you will need both baking powder and baking soda.

Spices- whether homemade or store-bought pumpkin pie spice, it packs a perfect fall flavor. The choice is yours, so if you only like cinnamon, use just that. Another suggestion is to use garam masala for a savorer and bolder flavor.

Pumpkin- you need canned pumpkin puree for these muffins, don’t use pumpkin pie filling which has other ingredients added to it that might affect the flavor of your muffins. So, double check the can label, it should contain 100% pumpkin. Organic Pumpkin Puree

Sugar- I like to use both sugars in this recipe, with dark or light brown sugar you will get molasses notes in each pumpkin muffin, which is sublime paired with the warmth of fall spices. Granulated Cane Sugar.

Butter- I love using butter instead of oil in all my baking. You can use vegetable oil, which adds plenty of moisture and richness to these muffins. You could also use coconut oil, which will add a hint of sweetness. 

Milk- a 1/4 cup of milk is not too much at all, so feel free to use any milk you have in the fridge. I used lactose free milk, but almond milk or water works as well.

Vanilla Extract- Using a good vanilla extract will make a difference in taste. I used this organic vanilla bean paste Vanilla Extract.

Step 1- In a small bowl whisk gluten free flour, spices that you have, baking powder, baking soda, and salt until combined and set aside.

Step 2- In a medium bowl whisk together butter, milk, eggs, vanilla, granulated sugar, and brown sugar. Top in the pumpkin purée and whisk until all smooth.

Step 3- Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined. Do not overmix or your muffins will turn tough.

Step 4- Line a muffin pans with paper muffin liners or spray or butter your muffin tin if using non-stick version. Divide the batter equally, fill each one about three quarters of the way.

Bake at 425°F for the first 5 minutes, this will help the muffins puff up, then reduce the temperature to 350°F and bake for 15 minutes or until a toothpick inserted in the center comes out clean. Remove the muffin from the pan and allow them to cool completely on a wire rack.

Pro Tips for making this Recipe

  • Use room temperature ingredients- Set your eggs and milk out on your counter at least 30 minutes to an hour before starting the baking journey. Cold ingredients will make your batter cold. Room temperature ingredients mix together better.
  • Weigh your flour- For a moist, tender pumpkin muffin, it’s better to measure your flour with a kitchen scale. If you don’t have a scale, make sure to fluff up the flour before spooning it into your measuring cup, then level it off with a knife.
  • Don’t over-mix your batter- gently stir the wet ingredients and the dry ingredients until combined and no visible flour clumps. Mixing your batter too much might result into a dry and dense muffin.
  • Pre-heat your oven- starting out with a scorching hot oven at 425° for the first 5 minutes will help them rise and give them that puff professional baked muffins look.
  • Use paper liners in the muffin tin- It will prevent your muffins from sticking catastrophically to the tin. Or if you have a non-stick muffin tin, simply spray it with butter spray.
  • Add chocolate chips on top- If you love chocolate chips either add some to your batter or simply sprinkle on top before popping it to the oven.
  • Add Streusel topping for some texture and crispness- for a crunchy and perfectly sweet finish, add the crisp streusel from my Gluten Free Blueberry muffin, or Gluten-Free Raspberry Muffins on the top of your muffins before popping it in the oven. Instead of using granulated sugar use brown sugar.

Frequently Asked Questions

Can I replace flour with Gluten-Free flour?

No, you can’t just replace gluten-free flour with regular flour in the same gram ratio, but you can measure 1 cup and a half which is equal to 180 to 200 grams.

Gluten-free flour is made from various gluten-free grains, seeds, and beans. Each one has a different protein, starch, and fiber content. Due to this, gluten-free flour does not have the same binding, rising, and texture properties as wheat flour.

In order to achieve the best results with gluten-free flour, you may have to adjust the amounts, add extra liquid or leavening agents, or combine different types. 

Is All Pumpkin Puree Gluten Free?

There needs to be more clarity about what’s gluten-free and what’s not. And when it comes to pumpkins, there are a lot of conflicting opinions.

So, is all pumpkin Puree gluten-free?

I would say yes. All pumpkin Puree is naturally gluten-free. However, depending on their ingredients, some pumpkin products may not be gluten-free.

For example, some brands of pumpkin puree may contain gluten, so it’s always important to check the label before you buy.

Does Baking Powder have Gluten in It?

Yes, baking powder does have gluten in it. It’s because baking powder is made from baking soda and cream of tartar, both of which contain gluten.

Can I Substitute oil for butter?

I love butter in all my baking goods! Vegetable oil is the best oil for muffins because it adds moisture and richness to the batter, and you don’t have to worry about warming up your muffin. You could swap it to coconut oil or olive oil, but both these oils have a strong flavor note that will come through your muffins. 

How can I Store or Freeze these Muffins?

Store the muffins in an airtight container for up to 4 days. Alternatively, you can freeze the muffins for up to 3 months or refrigerate for one week. Place the muffins in a freezer-safe bag and squeeze out as much air as possible.

How can I find Gluten-Free Items?

Look for certified gluten-free baking ingredients to ensure that they are truly gluten-free. Many groceries store now have dedicated gluten-free sections, so check there first. Otherwise, you can find quality gluten-free products at health food stores or online retailers.

Is pumpkin puree the same as pumpkin pie filling?

The key to making these muffins perfect is to use canned pumpkin puree. It can be confusing since the puree and pie are stocked side by side in the grocery store, don’t use the pumpkin pie filling because it has other ingredients added to it that will affect the flavor of the muffins.

These muffins are also best if you use dark brown sugar, as it gives them a richer flavor.

 

Amazing Gluten Free Pumpkin Muffin
pinit
Print Recipe

Amazing Gluten Free Pumpkin Muffin

Author: Cali Cooking Method:Baking Cuisine:American Mediterranean Courses:Baking Breakfast Gluten-Free
Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesRest time: 20 minutesTotal time: 50 minutesServings:2 servingsCalories:200 kcal Best Season:Fall

Description

Elevate your morning routine with these delightful pumpkin muffins! They boast just the right amount of sweetness, a wonderfully soft texture, and are brimming with the unmistakable flavors of autumn. Plus, they maintain their freshness for an entire week when stored in the refrigerator.

Ingredients

Instructions

  1. First, preheat your oven to 425 degrees F. Grease or line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the gluten free flour, baking soda, baking powder, cinnamon, nutmeg, cloves, salt.
  3. In a separate bowl, mix the pumpkin puree, melted butter, brown and granulated sugar, eggs, and vanilla extract until smooth.
  4. Add the dry ingredients to the wet ingredients and mix until just combined. Don’t overmix!
  5. Divide the batter equally among the muffin cups.
  6. Sprinkle some extra raw sugar on top of each muffin, if desired.
  7. At 425°F bake the muffins for 5 minutes then reduce the oven to 350° for 10-15 minutes or until they are golden brown, and a toothpick inserted in the center comes out clean. This way will get the muffins to rise quick and bake perfectly soft from the inside and crispy from the top.
  8. Allow cooling completely before serving.
Keywords:Gluten Free Muffins, Fall Muffins

Nutrition Facts

Servings 2

Serving Size 2

Amount Per Serving
Calories 200kcal
% Daily Value *
Total Fat 10g16%
Saturated Fat 2g10%
Trans Fat 0.2g
Cholesterol 28mg10%
Sodium 200mg9%
Potassium 100mg3%
Total Carbohydrate 28g10%
Dietary Fiber 1g4%
Sugars 18g
Protein 3g6%
Vitamin C 1 mg
Calcium 40 mg
Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

BakingBreakfastGluten-FreeMediterraneanVegetarian

How to make a delicious Gluten-Free Raspberry Muffins

Updated on Leave a Comment on How to make a delicious Gluten-Free Raspberry Muffins7 min read

Indulge in Perfection with Our Gluten-Free Raspberry Muffins!

Get ready to elevate your mornings with a burst of flavor courtesy of our delightful Raspberry Muffins recipe! These muffins boast bakery-quality goodness, brimming with juicy fresh raspberries and crowned with a simple yet irresistible crunchy streusel topping. Prepare to be enchanted by every bite—you’ll find it hard to resist reaching for a second one!

Experience the epitome of fluffy, moist, and flavor-packed delight in every bite with our best-ever gluten-free raspberry muffins. Elevate your taste buds with this tantalizing blend of tender textures and bursting raspberry flavors. A gluten-free treat that’s sure to leave you craving more!

Elevate Your Baking Game with these Irresistible Homemade Raspberry Muffins!

Become a Culinary Hero with Gluten-Free Raspberry Muffins
Prepare to dazzle your kitchen audience with homemade gluten-free raspberry muffins, a favorite that always impresses. Perfect for breakfast or as an afternoon snack, these muffins disappear quickly—doubling the recipe might be wise. They’re infused with zesty lemon, filled with juicy raspberries, and have a soft, fluffy texture that’s utterly delightful.
Effortless and Mixer-Free Baking
These muffins are a breeze to make from scratch without needing a mixer, making them a perfect choice for any baker. If you’re planning ahead, these muffins are ideal for batch baking and stocking up your freezer.
 
Morning Rituals and Freezer-Friendly Delights
Envision starting your day with a warm, homemade muffin and a hot cup of coffee—a guaranteed joy-filled morning ritual. For those looking to fill their freezer with a variety of morning treats, don’t miss out on trying my gluten-free blueberry and pumpkin muffins as well.

What you will need to make this recipe

Perfecting Muffins with the Right Ingredients

Gluten Free Flour- The perfect gluten free flour blend I used is Bod Red’s Mill one to one cup gluten free flour. Gluten Free Flour Blend

Raspberries- Using fresh raspberries in my recipes is something I always aim for, emphasizing the importance of fresh ingredients to enhance flavors. 

Unsalted Butter- The secret behind the muffins’ great flavor and their soft, tender, and moist texture? Unsalted butter, especially when served warm. Although some might consider using vegetable oil to maintain moisture without needing to warm them up, the outcome will differ significantly from using butter.

For those looking to perfect their streusel topping, cold butter is essential for achieving the best results. Should you choose to use melted butter, take care to melt it well in advance. This precaution ensures it cools down sufficiently, avoiding any risk of prematurely cooking the eggs upon mixing.

Vanilla Extract- Adding vanilla extract into the mix elevates the aroma, making the whisking process a truly heavenly experience. I used Vanilla Bean Paste.

How to make Gluten Free Raspberry Muffins

Step 1- In a large bowl, whisk together all dry ingredients.

Step 2- In a separate medium bowl, combine the wet ingredients.

Step 3- Zest the orange into the wet ingredients and mix to combine.

Step 4- Fold the egg mixture into the flour mixture, stirring just until combined.

Step 5- Fold in the raspberries. Avoid over mixing the raspberries as they might end up breaking in your mixture.

Step 6- Add the muffin batter to either a lined or buttered muffin tin, I used both.

Step 7- Make the streusel by cutting the butter into flour mixture with a pie blender or pastry blender cutter measuring at least 1.5mm, mix well until all incorporated.

Step 8- Top the muffins with the streusel and bake for 20-25 minutes or until golden brown on top and the toothpick is dry.

Pro Tips for Mastering This Recipe

  • If you are using frozen raspberries in place of fresh, there is no need to thaw them.
  • Accurate flour measurement is crucial; too much flour can result in dense muffins. Utilize a scale for precise measurements or fluff the flour with a spoon, then level it off with a knife.
  • If skipping paper liners, ensure thorough buttering and flouring of the muffin tin wells.
  • To Check if the muffins are ready, insert a knife or a toothpick into the center of one muffin, and if it comes out dry and clean, they have finished baking.
  •  To ensure the muffins are perfectly baked, simply insert a toothpick into the center of one; if it emerges clean without any batter residue, they’re good to go.
  • Opt for real vanilla extract for an authentic flavor kick.
  • When using frozen raspberries instead of fresh, there’s no need to thaw them beforehand.
  • These muffins toe the line between muffins and cupcakes, offering a tender, cake-like texture. For a cupcake twist, skip the streusel and consider topping them with my luscious Italian Buttercream flavored with a raspberry reduction for an exquisite treat.
  • Store in airtight container after cooling for up to 3 days if made with oil, if made with butter store them in an airtight container in the refrigerator for up to 5 days.
  • For a savory, exquisite taste warm-up your muffin in an oven toaster for 10-15 minutes.
  • Allow your raspberry muffins to cool for at least 10 minutes before removing them from the tin.

Frequently Asked Questions

Can I change the berry?

If you’re feeling adventurous and want to put your own twist on these delectable muffins, go ahead and experiment with a variety of berries to suit your taste buds. Consider incorporating blueberries, blackberries, or even diced strawberries for a vibrant burst of flavor. For a more daring approach, why not divide the batter and introduce different berries to each half—creating a medley of berry goodness in every bite!

Can I change to a different gluten free flour brand?

The result might not be the same, as each gluten free flour brand have a different scale measurement and ingredients.

Can I use a different butter brand?

Feel free to use any unsalted butter brand, I personally like this brand because it’s creamier.

What does it mean to “cut in the butter”?

“Cutting in butter” entails blending cold butter into the dry ingredients to create a crumbly mixture with small butter pieces distributed throughout. Use a pastry blender, forks, or your fingers to achieve this texture, ensuring the butter remains distinct from the flour. Proper incorporation of butter ensures a perfect streusel topping that holds its shape during baking.

Can I freeze these muffins?

Yes, these muffins can be stored in the freezer, by freezing them on a tray until fully frozen, then transfer them to a freezer bag, or simply store them in a 13×9 Pyrex container. Press the air out from the freezer bag and store for up to two months. When you are ready to enjoy them, just thaw them overnight in the fridge and warm up in the microwave or oven toaster.

Freezing Instructions for Future Enjoyment

When it comes to extending the lifespan of these delightful treats, freezing is your best friend. Follow these simple steps to freeze your raspberry (or berry of choice) muffins for later indulgence:

    1. Freeze on a Tray: Place the muffins on a tray in a single layer and pop them into the freezer until they are completely frozen.
    2. Storage in Freezer Bag: Once frozen solid, transfer the muffins into a freezer bag. Squeeze out any excess air before sealing the bag tightly.
    3. Storage Duration: Your frozen muffins can be safely stored for up to two months without compromising their taste and quality.
    4. Thawing and Reheating: When the craving strikes, remove the desired number of muffins from the freezer and thaw them overnight in the refrigerator. To enjoy them warm, simply reheat in the microwave or defrost gently using the microwave.

With these freezing tips at your disposal, you can always have a stash of your favorite berry-infused muffins ready to brighten up your day whenever the mood strikes!

Please- If you’ve tried these gluten free raspberry muffins recipe, then don’t to rate the recipe and let me know how you like them in the comments below. I would love hearing from you! Thank you,

Amazing Gluten-Free Raspberry Muffins
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Print Recipe

Amazing Gluten-Free Raspberry Muffins

Author: Cali Cooking Method:Baking Cuisine:Breakfast Snacks Dessert Courses:Mediterranean American
Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time:1 hour 50 minutesCooking Temp:100 CServings:4 servingsEstimated Cost:25 $Calories:300 kcal Best Season:Available

Description

“Get ready to kickstart your morning with sheer excitement courtesy of our fluffy gluten free Raspberry Muffins recipe! Packed with juicy raspberries and crowned with delectable crunchy streusel topping, these bakery-quality delights are simply irresistible. Prepare to fall head over heels for every mouthful- Gluten free breakfast has never tasted this good!”

Ingredients

Streusel Topping

Instructions

  1. In a bowl whisk all the dry ingredients and set aside.
  2. In another bowl, add the eggs, the milk and the juice, the butter, and vanilla extract then zest either the orange or the lemon, and whisk all these wet ingredients.
  3. Add that sunny beautiful color of the liquid mixture that smells amazing to the flour mixture.
  4. Fold the batter together until everything is wet.
  5. It’s okay if you still can see some pockets of flour.
  6. Add the raspberries and fold them gently into the mixture, you will no longer see the pockets.
  7. Set the batter aside then grease or line a 12-cup muffin tin with paper liners.
  8. Divide your muffin batter evenly among your 12 muffin cups.
  9. It’s time to top that delicious streusel we made earlier.
  10. Top some raspberries on for an extra color and yumminess.
  11. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
  12. Let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

    13. Streusel Topping Instructions

  13. In a bowl add all your dry ingredients, add the butter and start working the mix with your hands.
  14. I like to use cold butter, but let me know in the comment below, if you like to make your streusel with melted butter and why do you prefer it that way.
  15. Set aside and now let’s make these delicious muffins.

Notes

  • My favorite Gluten Free flour to use is Bob’s Red Mill one to one cup baking flour.
    To keep that bright, buttery and fluffy color, I used but if you prefer to use brown sugar, it will change the color of your muffin.
    I used in this recipe lactose free milk, but you can substitute with dairy milk, almond milk or coconut milk.
    Preferably room temperature eggs, it helps with the texture of your muffin and creates a moist center.
    Fresh or frozen, I prefer using fresh raspberries.
    I am not using this baking soda because I want my muffins to look nice and light.
    Use melted butter for added moistness and flavor but you can substitute with olive oil or any other oil of your choice, or you can do 1/4 cup oil and 1/4 cup butter.
    Adding orange zest and juice to your raspberry muffins adds a bright, citrusy flavor that complements the sweetness of the raspberries perfectly.
Keywords:Delicious Gluten Free Raspberry Muffin

Nutrition Facts

Servings 12

Serving Size 2

Amount Per Serving
Calories 300kcal
% Daily Value *
Total Fat 3g5%
Saturated Fat 2g10%
Trans Fat 1g
Cholesterol 2mg1%
Protein 1g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

BakingBreakfastGluten-FreeMediterraneanVegetarian

How to make an amazing GF Blueberry Muffin

Updated on Leave a Comment on How to make an amazing GF Blueberry Muffin6 min read

The Best Ever Gluten-Free Blueberry Muffins

“Indulge in the best gluten-free blueberry muffins, bursting with juicy blueberries and a perfect soft texture. Ideal for breakfast or snacks, these healthy treats are a delight for anyone seeking a guilt-free indulgence. Discover the joy of gluten-free baking today!”

Why bother with a trip to the bakery when you can whip up mouthwatering homemade Blueberry Muffins right in your own kitchen? With a delicate, sweet crumb and bursts of juicy berries, these muffins are an utterly irresistible indulgence!

Indulging in the divine essence of a classic blueberry muffin, generously speckled with luscious berries, and paired with a cozy cup of morning coffee is an unparalleled delight for our taste buds. Whether it’s the dawn of a new day or a tranquil afternoon, the allure of a freshly baked muffin satiates a craving unlike anything else. These blueberry muffins, brimming with plump, succulent berries, effortlessly come together in mere minutes, ensuring that the comfort of homemade goodness is always within arm’s reach.

Moreover, crafted with simple ingredients and straightforward steps, these muffins extend a warm invitation even to the most inexperienced baker. Whether seeking solace in the therapeutic rhythm of afternoon baking or yearning to surprise loved ones on a leisurely Saturday morning, these easy blueberry muffins offer a delectable solution! Dive deeper into the world of blueberry delights and discover more tantalizing recipes on my blog, Gluten-Free Raspberry Muffins, Gluten Free Pumpkin Muffin.

This beautiful recipe for Gluten-Free Blueberry Muffins has all the comforting flavors and aromas of your favorite morning treat, with none of the gluten! Discover how easy gluten-free baking can be with this stress-free recipe!

What you will need to make this Recipe

Gluten-Free Flour – it makes the base of your dry ingredients. There are many options available, and you can use your favorite; however, if you’re unsure what type of gluten-free flour is best, try baking with rice flour or a gluten-free all-purpose flour blend. Both choices are available in the baking aisle, and both produce great textured muffins. Bob Red’s Mill 1-1 Cup Gluten Free Flour.

Whole Milk – In this muffin recipe, milk helps thin out the batter and adds creamy, richness to the final flavor. Whole milk is a great choice, with or without lactose.

Greek Yogurt – A little tangy yogurt brings some much-needed acid to these irresistible muffins. Use plain yogurt, not flavored. Greek Yogurt

Unsalted Butter – butter adds the rich and creamy fat needy to bring this recipe together. For lighter and fluffier muffins melt the butter before starting this recipe. If desired, you can swap half of the butter for vegetable oil.

Lemon Zest – the zest of the lemon has a bold citrus flavor that makes this recipe sing!

Lemon Juice – this bright citrus balances the dark blueberry flavor perfectly. Use freshly squeezed or bottled for this recipe, but it is best to use fresh it’s like a perfect marriage with Blueberries.

Vanilla Extract – a touch of vanilla flavor makes these berry-filled muffins pop! Use a pure vanilla extract if possible. Vanilla Bean Paste.

How to make Gluten Free Blueberry Muffins

  1. First, pre-heat oven to 375°F and line up muffin tin with paper liners. In a medium bowl, whisk together the gluten free flour, baking powder, baking soda and salt.In a small bowl, toss the blueberries with a tablespoon of the dry mixture to combine. Doing this will prevent the berries from sinking to the bottom of the batter.

      3.  In a large bowl, beat the eggs, butter, vanilla extract and sugar together on a medium speed about 3 minutes until fluffy.

      4. Pour 1/3 of the dry ingredients into the wet ingredients and whisk together. 

      5. Pour and mix half of the milk into the batter, then alternate mixing in 1/3 of the flour mixture followed by the rest of the milk, yogurt   and remaining flour until combined.

      6. Gently fold in the floured blueberries.

      7. Divide the batter equally among the muffin pan liners.

     8. Sprinkle the streusel on top of each muffin and if desired, scatter more blueberries on top. Bake for 20 minutes or until the toothpick inserted into the center comes out dry with moist crumbs. Let the muffins cool in the tin for 5 minutes before removing them and placing them on a wire rack to cool for 15 to 20 minutes.

Tips and Tricks for making this Recipe

  • Don’t skip tossing the berries in the flour mixture, this prevents them from sinking in the bottom of the muffins.
  • Use an ice cream scoop or larger Disher to fill the muffin tin so every portion comes out even.
  • Check these muffins using the toothpick test, if the toothpick comes out dry the muffins are done.
  • You can substitute sour cream for yogurt.
  • Eggs, milk, and yogurt should be room temperature which help the muffins to bake beautifully and evenly.
  • You can substitute milk for any nondairy milk of your choice or even use water, but I am not sure if the result will be the same taste and texture.

How to Serve These Gluten-Free Blueberry Muffin

Enjoy these muffins while they’re warm with a little spread of butter, apple sauce, or simply some apples, or try them after they’ve cooled for a great on-the-go snack. They are the perfect mate for orange juice, coffee, oat milk Matcha latte or even a mimosa!

Any way you slice them, these awesome Gluten-Free Blueberry Muffins are loaded with berries and great for any occasion!

Can You Store Gluten-Free Blueberry Muffins?

To store these tasty muffins, allow them to cool then move them to an airtight container. These muffins can be kept on the counter for up to 4 days, up to one week in the refrigerator and up to three months in freezer, if you can resist them for that long like me 🙂

Reheat them in the microwave or toaster oven, or simply enjoy them at room temperature, it is your choice, but I definitely enjoy them even after 10 days in the refrigerator warmed up in a toaster oven.

Please leave me a comment below if you try this recipe.

Thank you!

Amazing Gluten Free Blueberry Muffin
pinit
Print Recipe

Amazing Gluten Free Blueberry Muffin

Author: Cali Cooking Method:Baking Cuisine:American Mediterranean Courses:Breakfast Dessert Snacks
Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesRest time: 20 minutesTotal time: 50 minutesServings:12 servingsCalories:540 kcal Best Season:Available

Description

Discover the ultimate gluten-free blueberry muffin recipe! Indulge in tender, heavenly flavorful muffins bursting with juicy blueberries. Perfect for gluten-sensitive diet. Try it and you will not be disappointed!

Ingredients

Ingredients for the Optional Streusel Topping

Instructions

  1. Preheat your oven at 375°F.
  2. Grease or line up a muffin tin with muffin liners.
  3. In a bowl add all the dry ingredients and whisk together gently.
  4. In a Separate bowl, add the room temperature eggs, and whisk for just few minutes, then add all the other wet ingredients. Whisk gently, no need to over mix.
  5. Add a few pinches of the dry mix into a small bowl and gently toss the blueberries in this flour mixture, this will prevent the blueberries from sinking to the bottom of the muffins. 
    Add the dry ingredients to the wet and gently whisk to combine.
  6. Carefully fold in the blueberries.
  7. Use a large scoop to fill the prepared muffin tin with batter.
  8. Top with extra blueberries and optional streusel topping, which will give the muffins a nice finish.
  9. Bake for 20 minutes or until fully puffed up and golden brown, you will notice especially after the toothpick comes out dry.

Notes

  • Please leave me a comment below if you have tried this recipe. Happy Baking!!!
Keywords:Gluten Free Blueberry Muffins, Best Gluten Free Blueberry Muffins

Nutrition Facts

Servings 12

Serving Size 2

Amount Per Serving
Calories 230kcal
% Daily Value *
Total Fat 9g14%
Saturated Fat 5g25%
Trans Fat 0.2g
Cholesterol 50mg17%
Sodium 200mg9%
Potassium 75mg3%
Total Carbohydrate 30g10%
Dietary Fiber 1g4%
Sugars 15g
Protein 5g10%
Vitamin A 300 IU
Vitamin C 2 mg
Calcium 72 mg
Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Nutrition Facts

Serving Size1 Muffin
Servings6
Amount Per Serving
Calories540
% Daily Value *
Total Fat23g
36%
Saturated Fat13g
65%
Carbohydrates 76g
* % Daily Values are based on a 2,000 calories diet. Your daily value may be higher or lower depending on your calorie needs.
BreakfastGluten-FreeLunchMediterraneanSupper

How to make a delicious GF Chicken Salami

Updated on Leave a Comment on How to make a delicious GF Chicken Salami4 min read

“Hey Palette Pioneers! “Welcome back! Ready for a fun kitchen adventure? Let’s make a quick and easy homemade chicken salami that’s irresistibly delicious! Perfect for snacks, sandwiches, and impressing your friends.

If you’re looking for a versatile, healthy recipe that you can enjoy at breakfast, lunch, or dinner. Packed with flavor and free from gelatin, this salami is perfect for cold cuts, salads, eggs, pasta, or your favorite crackers.

Why Salami?

I love entertaining at home, so I tend to make a bit extra whenever I whip up a batch. It’s always handy to have some on hand for special occasions like holidays, birthdays, and anniversaries. Trust me, there are never any leftovers!

Having convenient and healthy food ready to go is a game-changer for busy days..

Pairing my homemade salami with a crisp white wine, fresh bread, and cheese is a delightful experience. For guests, I love creating a charcuterie board featuring my salami, crackers, cheeses, sliced apples, and walnuts. Sharing good food with friends is one of life’s great pleasures!

Salami History

Did you know that salami has roots in Ancient Rome? The term comes from “salsum,” meaning salted in Italian. Our ancient ancestors preserved meat by salting it, which kept bacteria at bay. 

The art of butchery was a demanding profession back in Roman times and the Middle Ages, long before canning meat was even possible. Countries like Turkey, Russia, and Hungary each developed their own unique sausage recipes using local spices and seasonings.

Although the butcher profession saw a decline after World War II, the global demand for salami brought about mass production. 

So, whether you’re serving it up at a dinner party or enjoying a quiet meal at home, my homemade gluten-free healthy chicken salami is sure to be a hit!

Frequently Asked Questions

1. What is chicken salami made of?

 Chicken salami is made from ground chicken, spices, and seasonings. Unlike traditional pork salami, it may also include binders and preservatives to maintain its texture and flavor.

2. Is chicken salami healthy?

Chicken salami can be a healthier alternative to pork salami as it generally has lower fat content. However, it’s important to check the ingredients for added sugars, preservatives, and sodium levels.

3. How is chicken salami different from other types of salami?

The difference is the meat used. Chicken salami uses chicken instead of pork or beef, resulting in a unique flavor and a leaner product. The seasoning and curing process may also vary.

4. Can I make chicken salami at home?

Yes, you can make chicken salami at home using ground chicken and a blend of your favorite spices. 

5. How should chicken salami be stored?

Chicken Salami  can  be stored in the refrigerator, and in an airtight container. It can last for up to two weeks or more.  For longer storage, you can freeze it, which will extend its shelf life to several months.

6. What are some serving suggestions for chicken salami? Chicken salami is incredibly versatile. You can enjoy it on sandwiches, in salads, with eggs, as part of a charcuterie board, or even as a topping for pizza and pasta dishes.

7. Is chicken salami gluten-free? Most chicken salami is gluten-free, but it’s always best to check the label to ensure there are no added gluten-containing ingredients.

8. Can people with food allergies eat chicken salami? It depends on the specific recipe and brand. Always check the ingredient list for allergens like dairy, soy, and gluten. 

Salami Tips

 Dry chicken entirely before placing it in the food processor; otherwise, the meat mixture will be very loose.

  • Use thick aluminum foil only to avoid any leakage while boiling the salami.
  • Let the salami cool down completely before cutting.
  • Store in the freezer in an airtight container (freeze for up to a month).

 ENJOY!!

Thank you for visiting Caliyum.com, where you can find healthy comfort food that’s easy and delicious. Please check back often for more recipes!

How to make a delicious GF Chicken Salami
pinit
Print Recipe

How to make a delicious GF Chicken Salami

Author: Cali Cooking Method:Baking Steaming Cuisine:Mediterranean Courses:Breakfast Lunch Supper
Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 45 minutesTotal time:1 hour 55 minutesServings:8 servingsCalories:450 kcal Best Season:Available

Description

Craving something tasty and versatile? Perfect for breakfast, lunch, or dinner, this healthy recipe is free from gelatin. Enjoy it on salads, with eggs, pasta, or your favorite crackers. Make it today!

Ingredients

Instructions

  1. Clean with salt and lemon then Pat-dry the chicken and cut it into small pieces.
  2. Place the chicken in a food processor and blend until well grounded.
  3. Add the spices, herbs, cooked rice, corn meal and flour to the ground chicken and blend again.
  4. Add the eggs and blend together
  5. Pre-heat a pot filled with water and a strainer and bring to a boil.
  6. Line up two food plastic wrap on the counter, then transfer some of the mixture.
  7. Add green olives and red pepper (optional) then roll the mixture well to form a tight salami package, and tying both corners.
  8. Line up aluminum paper and wrap the package tightly.
  9. Transfer the packages to the pot top strainer. Cover and cook for 25 minutes.
  10. Open the aluminum paper and check if the chicken is cooked. Once cooked, set it aside to cool down, remove the plastic, cut and enjoy
Keywords:Gluten Free Chicken Salami, Salami ideas, Gluten Free Salami recipes, Cold Cut meat recipes, Delicious salami, Lunch snack ideas, quick snack recipes

Nutrition Facts

Serving Size4 slicesplate
Servings8
Amount Per Serving
Calories816
% Daily Value *
Total Fat36g
56%
Saturated Fat15g
75%
Trans Fat2 g
Total Carbohydrate101g
34%
Dietary Fiber14g
57%
Sugar11g
Cholesterol263mg
88%
Sodium295mg
13%
Protein13g
26%
Potassium1411mg
41%
Iron17mg
95%
* % Daily Values are based on a 2,000 calories diet. Your daily value may be higher or lower depending on your calorie needs.
BreakfastGluten-FreeLunchSupper

Gluten Free Oatmeal Bread Roll

Updated on Leave a Comment on Gluten Free Oatmeal Bread Roll6 min read

Dinner Rolls are a staple side dish in nearly every home. No matter where in the world you live, adding some type of grain to your meal is a hearty compliment to breakfast, lunch, or dinner. 

In Morocco, where I’m from, Krachel is one of our most delectable side dishes. It is a sweet bread that is similar to a brioche. Made with yeast and light fruit flavorings, these rolls pair well with breakfast or on their own. 

Thinking back to when I was younger, eating Krachel was a treat. I loved it, especially when it was hot and fresh from the oven. The smell of fresh-baked bread filled every space in my family’s home, those memories comforted me. The golden rolls, glistening from the garnish atop, makes my mouth water, still today. 

Cooking and studying food is a way for me to give something back to the world. A piece of me, and my culture, if you will, are interwoven throughout my recipes. The idea was not only to get my education but also to give something back to my country by sharing its delicious culinary culture with people who had no idea it existed. 

The best way to learn about another person’s culture is through their food. After all, we don’t just eat food; we use it to convey who we are and what means something in our lives. I love sharing that with others. And when people can connect with me on a cultural level, it creates meaningful relationships, which also happens to be an important part of life for me as well. As a foodie living in America, I’ve been exposed to an amazing variety of dishes that represent many different cultures. 

The evolution of recipes overtime is an ever changing transformation of nutrition. The way we view, cook, and consume food directly results from our understanding of our bodies and food.  Gluten-free recipes have become a healthier option for individuals who may experience gluten intolerance. 

Gluten is a protein found in grains, including wheat. It is found in many processed foods. If you have medical conditions like wheat allergies or celiacs disease, you should avoid gluten. 

Some symptoms of gluten sensitivity are stomach pain, bloating, and fatigue. Today, there are lots of gluten-free meal options in stores and restaurants. 

Not sure if an item is gluten-free? You can read the ingredients on the packages at your local grocer or ask the server at a restaurant.  

A big misconception is that oat flour contains gluten because it’s made from oats. But since oat flour is ground into its own special type of powder, it has been stripped of all wheat, barley and rye products that contain gluten. Therefore, oat flour can be consumed safely by those with celiac disease or who are sensitive to gluten!

Gluten-Free Bread Making 101

Fresh bread is always best, but what do you do when you need fresh bread but don’t have any wheat flour? 

You can buy gluten-free bread at many supermarkets now, but we can do better. So let me show you how to make gluten-free bread from scratch! 

I’m Moroccan, which means I eat lots of rice, chickpeas, and lentils. Anyone who has tried these foods knows, they are naturally gluten-free. It was easy for me to adapt my recipes and switch out the flour for other substitutes like cooked brown rice or cooked quinoa or millet or cooked buckwheat and so on. 

My Gluten-Free Oatmeal Dinner Roll recipe is easy to make and great for most diets.  Here are a few tips to make your gf oat bread recipes delicious:

  • Use a lower baking temperature and increase the temperature near the end to achieve a golden brown top. 
  • Allow your bread to rise in a warm environment. 
  • Mix ingredients at a low speed

Recipe For Gluten-Free Oatmeal Dinner Rolls 

Prep Time  Cook Time  Total Time 
1 hr. 5 Mins 45 Mins 1 hr. 50 Mins

Let’s jump right in. First, gather your ingredients: 

Ingredients

  • 1/4 cup psyllium husk powder
  • 1/4 cup potato starch
  • 1 cup brown rice flour
  • 2 cups oat flour
  • 1 tsp honey
  • 1 tsp gluten-free yeast
  • 1/4 tsp salt
  • 4 tbsp. Olive oil
  • Water-based on mix

Instructions

  1. Using a small bowl, join honey, yeast, and warm water. Mix well and let sit to activate. 
  2. In a separate bowl, add psyllium husk and warm water. Let soak as you prepare the dry mixture. 
  3. In another bowl add the oat and rice flours, salt and mix well. 
  4. Add the yeast once activated and rise, the psyllium mixture, and start adding warm water slowly until you reach a soft dough.
  5. Cover the bowl with plastic wrap and two towels. Place in a warm spot in your kitchen for at least 45 mins or until the dough rises up.
  6. Preheat the oven to 350 degrees Fahrenheit.
  7. Line a cookie sheet pan with parchment paper.
  8. Before handling the dough, rub olive oil in your hand.
  9. Using your hands, portion the dough and form it into your desired shape.
  10. Place dough on the parchment-lined cookie sheet.
  11. Sprinkle oats on top of the dough (optional).
  12. Let dough sit for at least 20 minutes or until it rises.
  13. Place in the oven and bake for 45 minutes or until golden brown. 

Notes

  • I shaped my dough into a burger bun and it turned out phenomenal. The dough was cooked evenly, and the top was perfectly golden. 
  • If you prefer another fiber to psyllium, try Flaxseed or Linseed.
  • For a gluten-free yeast that will work well for this recipe visit Very Well Fit.   

Serving Ideas

Because this dish is interchangeable, you can pair it however you’d like. I like it warm with a bowl of fresh vegetable and barley soup. However, this dish can be plated and served by itself, or with an appetizer. 

I’d love to hear your thoughts. Was the recipe easy to make? Did you substitute any ingredients? Do you have any thoughts about how to best pair my Gluten-Free Oatmeal Dinner Rolls? Please leave a comment, and don’t forget to share the recipe!
BreakfastMediterranean

2 Healthy Mediterranean Breakfast Sandwiches

Leave a Comment on 2 Healthy Mediterranean Breakfast Sandwiches6 min read

Spinach and egg sandwich

Many people around the world follow the Mediterranean diet, and there is a reason it ranks as one of the top diets to follow. It could be because of the nutritious but delicious options in this diet or the strict calorie and carb specifications.

According to research, the Mediterranean diet can minimize the risk of heart attacks or other heart problems like heart strokes or failures and can help increase your life span.

People love following the Mediterranean diet because it allows them to still have the breakfast favorites like eggs, fruits, and vegetables. Can you imagine not having these in a breakfast spread? To help you understand the Mediterranean diet a little bit more, here is some more info.

What is the Mediterranean Diet?

The Mediterranean diet is less about which food items aren’t allowed and which are and is more about how one should live life and consume food. This diet revolves around healthy eating where a well-balanced proportion of all types of foods can fit.

In this diet, foods like fruits and vegetables, nuts and seeds, whole grains, low-fat dairy, legumes, poultry, eggs, and olive oil are the staples. Foods limited in this diet are unhealthy and should be avoided anyway, including red meat, added sugar, processed foods, and refined grains and oils. The focus is on eating more legumes and poultry, fish, and plant-based meals.

The Mediterranean diet focuses on healthy fats and is rich in antioxidants, omega-3 fatty acids, and fiber. These nutrients are great for lessening the risk of heart diseases and cancer.

Well, now that you’re aware of some of the facts, let’s get into these healthy Mediterranean breakfast recipes.

Vegetarian sandwich

Egg Sandwiches with Spinach and Olives

Our first recipe is this delicious vegetarian, soy-free, diabetes-friendly, Mediterranean sandwich. We hope you can find the elevated Greek flavors in this vegetarian egg sandwich, which doesn’t just make for a fun breakfast but also breakfast-for-dinner and an overall tasty Mediterranean meal.

Servings and Nutrition

This sandwich serves two and has 610 calories per serving.

Ingredients

  • 1 yellow onion
  • ¾ pound gold or red new potatoes
  • 1 teaspoon dried oregano
  • 4 eggs
  • ¼ cup Greek yogurt
  • 3 tablespoons pitted Kalamata olives
  • 3 ounces baby spinach or other leafy greens
  • 4 whole-grain bread slices
  • ¼ cup crumbled feta

Make sure your ingredients are organic and not processed with added preservatives or flavors.

Instructions

Step 1: Prep and peel

The first step is to peel and finely chop the onions enough to measure to 1 big cup. Then scrub or peel your potatoes and cut them into ¼-inch pieces.

Step 2: Cook the onion and potatoes

For this step, take a large frying pan and put it over medium-high heat. Add 1 to 2 tablespoons of olive oil in the pan until it’s hot but not smoking. Add in the onions and season them with salt and pepper. Stir and cook until the onions are soft, which might take 1 to 2 minutes.

In the same pan, add your potatoes and oregano and let them cook too. Keep stirring occasionally until your onions and potatoes turn light brown and become tender. This might take 8 to 10 minutes.

Once cooked, remove your vegetables from the heat and season them to taste.

Step 3: Preparing the eggs

Crack your eggs into a medium-sized bowl. Use a whisk or fork to lightly beat the eggs until they’re blended enough. Add in half the yogurt and stir while adding your salt and pepper seasoning. Keep the rest of the yogurt for later. Cut your olives in half to check for any cavities.

Step 4: Cooking the eggs

Over medium heat, put another large frying pan, add 1 to 2 teaspoons of olive oil until it’s hot but not smoking. Add spinach, season it with salt and pepper and let it cook as you occasionally stir it. When it starts to wilt, in 2 to 3 minutes, add your eggs and cook them while stirring gently until they’re set. Cook for 1 to 2 minutes and add the olives and let them become moist. This will take 1 to 2 minutes. Then remove the pan from heat and adjust seasoning according to your taste.

Step 5: Toast the bread

Toast your bread until it’s lightly toasted. Cut the slices into quarters.

Step 6: Serve

Add the eggs on one piece of bread and then sandwich it between another piece of bread. Add the potatoes onto your plates, next to the sandwich and then sprinkle them with feta and serve. Enjoy!

Egg and avocados sandwich with pesto sauce

Breakfast Sandwich with Roasted Tomatoes

Rather than going to some fancy breakfast place, try out this amazing sandwich with roasted tomatoes. The tomatoes, feta, rosemary, and the good old spinach makes this egg sandwich a top-notch healthy Mediterranean breakfast.

Servings and Nutrition

This sandwich serves one and has ​​​​458 calories.

Ingredients

  • 1 teaspoon butter
  • ¼ cup egg whites
  • 1 teaspoon fresh herbs (like parsley, basil, and rosemary)
  • 1 ciabatta roll (whole-grain and seeded)
  • 1 tablespoon pesto
  • 1–2 slices of your preferred cheese
  • ½ cup roasted tomatoes (check the recipe below)
  • Salt and pepper to taste

For Roasted Tomatoes:

  • 10 ounces of grape-sized tomatoes
  • 1 tablespoon olive oil (extra virgin)
  • Kosher salt and unrefined black pepper (to season according to your taste)

A croissant sandwich with tomatoes

Instructions

Step 1: Preparing and cooking the egg whites

In the first step, melt the butter in a small nonstick pan or skillet over medium heat. Add your egg whites to the pan and season them with salt and pepper. Chop and sprinkle the fresh herbs on your egg and let them cook for 3-4 minutes or just until it’s done while only flipping once.

Step 2: Making the sandwich

Next, toast your ciabatta bread either in a toaster or just on your stove. Add pesto on both your bread slices and then set the egg on your sandwich roll’s bottom half and top it with cheese. Time to add the roasted tomatoes and put the rest of the roll on top.

Making Roasted Tomatoes

It’s very easy to make roasted tomatoes. Simply preheat your oven to 400° and then slice your tomatoes. Place the slices on a baking sheet on a baking tray and drizzle some olive oil on the slices. Season the slices with kosher salt and black pepper. Once seasoned, let them roast in the oven for 20 minutes. When done, the skin of the tomato slices will start to wrinkle.

Enjoy your sandwich!

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gluten-free chia toast

Updated on Leave a Comment on gluten-free chia toast5 min read

A simple gluten-free chia toast, perfect for breakfast 

The gluten free diet has many limitations but toast does not have to be one of them. Gluten-free chia toast is perfect with avocado or Zaalouk. 

I love food, it’s a big part of why I’m in the hospitality business and still come home every night ready to create more and share it with you! 

My mom played a large role in me growing up to be a foodie. Every day she made tons of food and was always ready for visiting family and friends. On average she would make 5 to 6 salads everyday along with tea time cookies and cakes. 

When I started my gluten-free journey I was worried that I’d have to give up alot of what I loved. It’s taken a lot of trial and error to create the recipes I love and want to share with others. But the journey has been remarkable and it empowered me to keep trying and pursuing the flavors I love and grew up with. 

The first time I made gluten-free toast with chia seeds, flax seeds, and brown rice flour — well lets just say I won’t be sharing that recipe with you EVER. Total disaster. 

It took several tries for me to get this one right, but the end result? Delicious, light, and filling! 

Part of the process was in discovering the correct flour to use, and I tried a lot! In the end almond flour was the clear favorite for taste and texture. 

How to use chia seeds for gluten-free baking

If you are new to the gluten-free journey, you may not be overly familiar with how to bake with chia seeds. The good news is that this seed is highly versatile, with no real flavor of its own, making it easy to use in any baking recipe.

Here are a few things to remember when baking with chia seed:

Texture: The outer shell of the chia seed is very soft. This means it is easy to digest and does not require milling. It’s really a texture thing. If you prefer a softer, cake-like consistency then milled or ground is best. If you like the seedy texture of whole grains and nut breads then skip the grinding and throw the seeds in whole. 

For this recipe, I prefer the milled chia seeds in this recipe because it makes for a lighter, softer bread but that’s my preference. Feel free to play around and make this your own. 

Taste: Chia seeds are full of protein, fiber, and Omega-3s but are tasteless. You can add them into virtually any baked good, providing extra nutrition, without upsetting your pickiest little critics. 

Egg-substitute: Chia seeds are a great egg alternative for vegan diets. Making the recipe I’m about to share with you even more versatile. To have a vegan friendly gluten-free chia toast, for every egg you’ll need one Tbsp. of chia (milled or not, it makes no difference) and three Tbsp. of water. Let the seeds sit in the water for 10 mins to form a gel like substance before using them. 

1 Egg = 1 Tbsp. Chia + 3 Tbsp. of water

So for the following recipe, here’s your formula

6 Eggs = 6 Tbsp. Chia + 2 ¼ cups of water (or 36 Tbsp. if you want to go the long way) 

How to make gluten-free chia toast from scratch

First, gather the ingredients:

  • 3/4 cup of Chia seeds (milled or whole)  
  • 6 eggs (or 6 Tbsp. Chia seeds soaking in 2 ¼ cups of water for 10 min)
  • 2 cups of almond flour
  • 2 Tbsp. of apple cider vinegar or regular white vinegar
  • 1tsp salt
  • 1 tsp of baking soda
  • ½ tsp of baking powder
  • ⅓ cup of melted butter
  • 2 Tbsp. of roasted sesame seeds (Pepita and Hemp seeds also work well) 
  • Optional toppings: onion flakes, black sesame, and/or everything bagel toppings are great additions to the roasted sesame seeds

Instructions:

Preheat your oven to 350 degrees F. And pull out an 8×4 non-stick baking pan. If you do not have one, simply line your 8×4 baking pan with parchment paper. 

In a bowl mix the eggs, vinegar, and melted butter. Mix in the chia seeds and then set aside.  

In a larger bowl combine the almond flour, salt, baking soda, and baking powder. Mix all the dry ingredients together until well incorporated. Slowly fold in the egg and chia seed mixture until well combined. 

Transfer the batter to the pan and flatten it with a spatula. 

Sprinkle the sesame seeds on top and add any additional seeds or optional toppings.

Place the pan on the top oven rack and bake for 45 minutes.

Remove from the oven and transfer from the pan to a plate to let it cool before slicing or cutting.

Enjoy with butter or a variety of other toppings! I love that the gluten-free journey does not mean having to sacrifice something as simple and pleasing as a slice of toasted bread. 

This bread is delicious and very filling thanks to the protein and fiber that the chia seed provides. The best way to store leftovers is in the fridge for a week or in the freezer, tightly sealed, for up to a month. 

What can you put on gluten-free toast? 

There are so many healthy options! You won’t want to limit this to just breakfast. 

  • Sliced avocado, tomato, and a squeeze of lime topped off by a sprinkle of sea salt
  • Top with flavored oils, like the garlic or chili hemp seed oil from Planet Superfood
  • Nut-butters with sliced bananas and a drizzle of dark chocolate sauce
  • Zaalouk, an eggplant spread and a recipe I’ll be sharing with you soon

 If you’re looking for a few more gluten-free and nut-free options, 88 acres has some delicious ideas to try. 

Gluten-free toast & toppings 

What are your favorite go-to brands and recipes for gluten-free bread? Share with me in the comments. I’d love to give them a try. 

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