gluten free bread, gluten free biscuits, vegan bread recipes, vegan biscuit recipes
Add these chive biscuits to your gluten free brunch table!
Chives are one of my favorite spring herbs. This subdued member of the onion family, with its mild flavor and fresh green color, is a popular accent in dishes like scrambled eggs and baked potatoes.

Chives also make a flavorful addition to breads, like my Gluten Free Chive Biscuits.

Serve these at breakfast with eggs, at brunch filled with thin slices of ham, or at dinnertime to accompany your favorite spring vegetable soup. You won’t be disappointed!  

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Homemade Candied Ginger & Ginger in Syrup ~ Naturally Gluten Free!
Candied (or crystallized) ginger is a fantastic way to add a little sweet and spice to your holiday baking. It can also be a costly one if you don’t have my special way to make your own!

McCormick offers it for the special price of $9.54 for 2 ounces! That is, if you purchase three 2-ounce jars. If not, it’s a little more.

You can buy in bulk and get a better deal. Prices range from $10 to $30 per pound, depending upon how much ginger you purchase and the quality of the ginger used.

Those prices certainly aren’t palatable, but neither are some of my favorite recipes if I must omit the candied ginger. That’s why I make my own.

That’s right! I make my own candied ginger, and I’m going to share with you how to do it, too! It’s so simple and affordable, you’ll never buy candied ginger again! Fresh ginger root is available in most supermarkets. It is sold by the pound, with prices ranging from $2.99 to $4.69.

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From Gluten Free Gigi’s dairy free, soy free, nut free recipe box:
 

This week’s How-To videos:
     - 1-ingredient Homemade Jam (Vegan)
     - Spinach Squares for Brunch (Vegetarian)
     - Healthy Baked Quinoa (Vegetarian)

~g~

Over the next four weeks, I’ll be sharing a series of short “How To” videos to show you step-by-step how to make my 12 personal favorites from our first year here at GlutenFreeGigi.com.

This week, we begin with three recipes that are perfect for your gluten free, dairy free, soy free, nut free brunch or breakfast table.

Each of these quick and easy dishes is low in fat and high in nutrition, making them ideal choices for your busy gluten free life.

Not only will I show you how simple these dishes are to make, I’ll show you exactly how budget-friendly healthy eating can be by providing cost per serving for each dish.

Affordability never tasted so good!

First, find out how simple it is to make your own homemade fruit spread with my...

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These light and fluffy squares make an excellent vegetarian addition to your brunch table, and served alonside fresh heirloom tomatoes, this dish makes the perfect treat for mom!
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A good gluten free pancake recipe is a must when you're on a special diet. This recipe has evolved over the course of two years into a tasty, solid, fool-proof recipe that is simple enough for anyone to put together quickly. That's important, because everyone deserves a delicious, healthy start to the day! Enjoy!

Pancakes 
3/4 cup white rice flour
1/2 cup sorghum flour
scant 1/2 cup potato starch (approximately 1/2 cup MINUS 1 Tablespoon)
1 Tablespoon flax meal (optional)
1 cup liquid (use water, rice milk, coconut milk, etc.)
2 Tablespoons vegetable (or other) oil
2 eggs (or egg replacer to equal 2 large eggs)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 - 1 teaspoon ground cinnamon (optional)
1/2 - 1 teaspoon ground ginger (optional)


To keep pancakes warm as you cook the entire batch:
Preheat your oven to 275 degrees. 
Prepare a rectangular cookie sheet by covering with foil. 
As you cook pancakes, place them on the foil-lined pan, gently fold the foil over to cover the pancakes, and place in the preheated oven until you've cooked all the batter.

Mixing the batter:
Whisk the dry ingredients together. Combine the liquid ingredients in a separate bowl and whisk. Add the liquid ingredients to the dry . Stir until the batter is completely smooth and combined. 

Cooking the pancakes:
Heat a skillet or griddle over medium-high heat, add a thin layer of oil or spray with cooking spray, and spoon batter onto pan, using about 1/4 cup of the batter for each pancake. Cook on the first side until the edges appear to be set and tiny bubbles begin to form on top. Carefully flip pancakes over and cook for an additional 2-3 minutes, or until set and slightly puffed in the center. 

Serve with maple syrup or try them with my Applesauce for a special treat!

 
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These light, moist gluten free blueberry muffins with the bright, crisp flavor of fresh lemons make a terrific breakfast or snack. 


If you have leftovers, wrap them well and freeze for a "breakfast on the go" during the week. These can also be made as mini muffins if you prefer.

Gluten Free Lemony Blueberry Muffins
1 lemon*
½ c. sugar
1 c. low fat buttermilk
1/3 c. low fat vanilla yogurt
1 large egg
1 ½ c. white rice flour
½ c. corn flour
2 t. baking powder
1 t. baking soda
¼ t. salt
1 ½ c. blueberries, fresh or frozen

Preheat oven to 400F. 
Prepare a 12-section muffin pan by lining with paper cupcake liners or by spraying with cooking spray; set aside.
In a small mixing bowl, combine flours, baking powder, baking soda, and salt. Stir with a wire whisk and set aside. 
 Zest the entire lemon and combine lemon zest with the sugar; stir. Wrap the lemon in plastic wrap and store in the fridge.* The juice can be used in another recipe at a later time. 

Add buttermilk, yogurt, and egg. Mix well. 
Add dry ingredients to liquid mixture and stir to combine. Gently fold in blueberries. 
Divide the batter equally among muffin cups and bake 20 – 25 minutes or until tops of muffins spring back when pressed lightly in the center. 

*If you do not have buttermilk on hand, juice the lemon and add 1 T. of the juice to a 1 cup measure. Fill measuring cup with milk to equal 1 c. and allow to sit for a few minutes - you have "buttermilk"!

Makes 12 muffins.
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