Gluten Free Thins

Gluten Free Thins 002

These crackers taste a lot like Wheat Thins, without the gluten!

Makes 4 cups

1 cup Bob’s Red Mill 50/50 Gluten Free Flour Mix

¾ cup oat bran

¼ teaspoon salt

½ teaspoon baking powder

1 Tablespoon ground flax seed

Mix and combine liquid ingredients in separate bowl, then add to dry mixture:

1/3 cup water

1 Tablespoon olive oil

1 Tablespoon melted butter

2 Tablespoons agave (for less sugar use 1 T. agave & 20 drops of liquid stevia)

1 egg (I have made these without the egg. The crackers turned out harder.)

Mix together in bowl. You may need to add more flour, but leave the dough moist. If it’s too dry it is more difficult to roll out. Divide into 2 portions. Heat oven to 350F.

Butter a large baking sheet. Roll out one of the portions with a small roller as thin as you can get it. Sprinkle with salt. Use pizza cutter and cut into about 1” squares. Bake and be sure to watch the crackers. After about 5 minutes when the edges start browning take out the pan and remove the browned crackers and start separating them. Keep going through this process and be sure to watch closely because they brown very quickly toward the end.


Millet/Oat Bran Crackers

Millet Oat Bran Crackers 003

We love these because there is no flour in them of any kind!  We should call them “Pain-free Crackers”!  They are very economical to make!  A pound of millet in the bulk section of our health food store is only $2 a pound.  Oat bran is only about $3 a pound.  Flax seeds are less than $2.50 a pound.  Each batch of crackers should cost less than $2!

Makes about 5 cups crackers

3/4 cup Millet

3/4 cup Oat Bran

2 heaping Tbsps. ground Flax Seed (can grind in blender)

2 Tbsp. Butter (plus some to grease pans)

1 tsp. Real Salt (divided)

In medium cover sauce pan add Millet, 2 1/4 cup water, 1 Tbsp. butter, and 1/4 tsp. salt.  Bring to boil and cook on med.-low heat for 25 minutes or until all the water is absorbed.

Meanwhile in small covered sauce pan add Oat Bran, 1 1/2 cups water, 1 Tbsp. butter, and 1/4 tsp. salt.  Bring to boil and cook on med.-low heat for 5 minutes.  Turn off heat and let sit until Millet is finished cooking.

 Preheat oven to 400F.

Grease 2 large cookie sheets or pizza pans with butter.

Add Oat Bran and ground Flax Seed to the Millet.   Mix well.  It will look like a lot of “dough”, but will shrink a lot.

Spread on pans, first with spatula, then roll out with small pastry roller.  Should be rolled out no thicker than 1/4″, preferably 1/8″ thick. Salt according to your taste.

Place both pans in oven alternating racks every 15 minutes and turning pans around to brown evenly.  After first 15 minutes use a pizza cutter wheel and cut into about 1-1/2″ squares.

Millet Oat Bran Crackers

Keep a close eye on the crackers and after another 15 minutes start rescoring with the pizza wheel again to break apart the crackers.  Watch the crackers and remove the browned ones.  The baking process should take about 45 min. to 1 hr. depending on the thickness.


Gluten Free “Biscuits”

Gluten-Free "Biscuits"

My husband and I have been hungry for biscuits since we’ve been eating gluten free for some time now.  I had the idea to make the “biscuits” in a muffin pan, by basically making flatter muffins. They turned out delicious and flaky!!!  They are great with butter and honey or my homemade sugar-free peach preserves.

Makes about 10 biscuits

In large bowl add:

3/4 cup Almond Flour/Meal

3/4 cup Oat Flour

1 teaspoon Real Salt

1 Tbsp. Homemade Corn-Free Baking Powder

1/2 teaspoon Powdered Stevia

2 Tbsps. Ground Flax Seed

Mix together with whisk, then in 2 cup liquid measuring cup add:

2 Large Eggs

Beat with whisk, then add:

4 Tbsp. Melted Butter +  Enough Oatmeal Milk or Water (about 1/2 cup) to bring liquid ingredients to measure 1 cup. Blend liquid ingredients in the 2 cup measuring cup with whisk.  Add liquid ingredients to dry ingredients and stir until blended.

Using 1/4 cup measuring cup, dip batter into greased muffin tin.

Bake at 375F for 12 minutes.


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Puffed Millet Cookies

 Puffed Millet Cookies
These cookies are a real treat. They have just the right sweetness and are very light, crunchy, and nutritious!

Makes about 25 cookies

In large bowl add:
2 cups Puffed Millet or Rice Cereal
1/2 cup Almond Flour
1 1/3 cups Organic Shredded Unsweetened Coconut
1/3 cup Carob or Cocoa Powder
1/4 teaspoon Real Salt

In small bowl add:
1/4 cup melted Coconut Oil
1/4 cup Honey
1/4 cup Milk of your choice
1 Tablespoon ground Flax Seed
2 large Eggs
1 teaspoon Vanilla
25 drops Liquid Stevia
Mix with whisk to blend eggs. Add to dry mixture.

Mix and add:
1/3 cup Enjoy Life Mini Chocolate Chips
1/3 cup coarsely chopped Activated Almonds

Mix thoroughly. Drop by Tablespoons onto greased cookie sheet or parchment paper. Bake 350F for 12 minutes. Leave cookies a little moist on inside.  Store in Refrigerator.

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Coconut Almond Bread

Coconut Almond Bread

I found this recipe on Nourished and Nurtured website.  It’s a high protein, high fiber, low carb bread.  I’ve been making it and enjoying having bread to eat, since I’ve cut out wheat products from my diet the last few years.  I must say that this bread is a lot like a cake and I love eating it with butter and my homemade sugar-free maple syrup on top!

2/3 cup coconut flour

3/4 cup almond flour

1/2 cup plus 2 Tbsp. butter

8 eggs

1 Tbsp. honey or 30 drops liquid stevie or 3 Tbsp. coconut sugar

1 1/2 tsp. apple cider vinegar

3/4 tsp. sea salt

3/4 tsp. baking soda or 2 tsp. Baking powder and no vinegar

  1. Melt butter in a small saucepan over low heat.  Turn off heat and allow to cool a bit.  Stir in the honey and vinegar.
  2. Break the eggs into a medium bowl.  Add the salt, baking soda, almond flour, and butter mixture.  Mix together with mixer.coconut almond bread - eggs
  3. Measure out the coconut flour.  It will need to be sifted.sifting coconut flour
  4. With mixer, mix the sifted coconut flour into the other ingredients very well.  Mixture will be very thick, but don’t add any liquid.mixing coconut almond bread
  5. Spoon the batter into a well-buttered 8.5″x 4.5″ loaf pan.Coconut almond bread in pan
  6. Bake at 300 degrees F for about 45- 55 minutes.  It will be done when it is set in the middle (check by pressing lightly in middle or when toothpick comes out clean).baked coconut amond bread
  7. Let cool for about 15 minutes, then use a spatula or knife to go around the edges.  Invert the pan and transfer loaf to a cooing rack.  Cool completely.coconut almond bread cooling
  8. Wrap tightly with plastic wrap.  Store in the fridge or freezer.  I like to slice it fairly thin and place waxed paper between the slices and store in the freezer.

Beef Stew

Pot of Stew

Takes 2 hours to make.  This does take a lot of time to chop and slice vegetables, but I make a big pot and put several container in the freezer.  Also, I just use 1 lb. of stew meat because we don’t eat a lot of red meat, so to make the stew “beefier” like a traditional beef stew would be you would need to add another 1 lb. of meat.

2 Tbsp. Extra Virgin Olive Oil

1 lb. stew meat

9 medium organic carrots, sliced

6 stalks organic celery, sliced (optional)

1 cup diced onion (1/2 onion)

10 medium organic potatoes, peeled and cut into bite size pieces

2 teaspoons salt

1/4 teaspoon black pepper

Heat oil in large pot – 5 quarts or larger.  Add stew meat cut up into small pieces.  Cook in oil until browned over medium – high heat.  Add 7 cups water, salt and pepper.  Heat to boiling and cook gently for 30 minutes.  Meanwhile slice carrots.  I use a mandolin slicer using #3 guard.  Chop onion.  After 30 minutes add carrots and onion.  Cook for another 30 minutes. During this time, peel and cut up the potatoes, then add after 30 minutes.  Cook until potatoes are tender.  To thicken the stew use a potato masher and mash into the stew a few times until the desired consistency is reached.

Serve with warm bread of your choice.  Pictured below isOats Gluten-Free Mini-Loaf that I make just before the stew is ready to eat!  Click link to see recipe.

Beef stew in bowl