My Gluten Free Girlfriend

Gluten Free Recipes & Reviews

The Sinfully Delicious Life Changing *108 Calorie* Coconut Flour Banana Muffin in a Mug! (Gluten free, Grain free, Dairy free, Nut free, Paleo, Low Carb, Sugar Free)

Gluten Free Banana Muffin

This muffin is a life changer! It is a whoa let me stop everything and sit down and savor this kind of muffin. Along with being the best thing I’ve ever eaten for breakfast, it is full of protein and fiber (coconut flour rocks!). Just one keeps me full until a late lunch, but go ahead… have two because at 108 calories a piece you can afford it.

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5 Minute Coconut Flour Gluten Free Low Carb Muffin with Variations

Gluten Free Low Carb Coconut Flour Muffin with Variations

Coconut flour is amazingly versatile. My first foray into coconut flour baking was this muffin. I was looking for a healthy grain free, gluten free flour that was low calorie and low carb. I had previously been using almond flour for my baked goods, but then I began adding up the calories and realized I needed a change. I found coconut flour which is

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Coconut Flour Gluten Free Low Carb Southern Style Buttermilk Biscuit for one

Low Carb Southern Style Buttermilk Biscuit

I was born and raised in the south the land of buttermilk biscuits, grits, corn pudding, and other amazing foods. I moved to Pennsylvania at the age of 19. They didn’t have anything quite like southern cooking up there. I was introduced to a whole new style of cooking with  more Italian and polish flavors. I am not here to talk about northern favorites, though.  That will be a whole different post. I’m here to talk about southern style buttermilk melt in your mouth biscuits.

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Gluten Free Easy Beef and Three Bean Chili

Gluten Free Easy Beef and Three Bean Chili
 
Prep time
Cook time
Total time
 
When the weather turns grey and cold, I turn to chili. Its comfort food and can feed Alan and I for a week with little cost and effort.
Author:
Recipe type: Meat, Entree
Cuisine: Chili
Ingredients
  • 1 can black beans
  • 1 can pinto beans
  • 1 can kidney beans
  • 2 large onions chopped
  • 2 lbs ground beef
  • 4 to 5 oz can green chiles
  • 2 28 oz cans diced tomatos
  • 1 28 oz can tomato puree
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper
Instructions
  1. Brown ground beef and drain the fat.
  2. Combine everything but dry spices in a large stock pot.
  3. Cook on medium high for 2 to 3 hours.
  4. Add dry spices to stock pot.
  5. Cook until desired thickness is achieved. (usually 6 to 8 hours total)
  6. Eat

 

Almond Meal Graham Crackers – Grain Free, Gluten Free

Photo of Grain Free, Gluten Free Graham Cracker

Summer vacations are some of the times I remember most from being a child. No school and endless warm days stretched ahead of me.

My brothers were both cub scouts and my father was the scout master for their troop. The cub scouts did a ton of fun summer activities which I got to tag along on with my mom as a chaperon. My favorite of those activities were the camping trips.

Being cub scouts they were not much more involved than a night or two at a state park campground, but to me at age 7 they were the height of adventure. There was fishing and exploring by day and a roaring campfire by night. There were homemade dutch oven meals and of course smores. I have never been a big fan of the gooey marshmallow and prefer to eat my chocolate bars unmelted. I did enjoy the fact that I could eat as many graham crackers as I pleased while watching the boys run around with flaming marshmallows.

Graham crackers have been one of the items I have missed since going gluten free. I tried a few different recipes before finally settling on this one as my favorite so far. I will be working on a recipe that relies less on almond flour in the future as I know many of my readers have nut allergies. For now enjoy your summer, eat a graham cracker, and feel like a kid all over again.

Almond Meal Graham Crackers - Grain Free, Gluten Free
 
These are quite easy to make and a delicious grain free gluten free alternative to store bought graham crackers.
Author:
Recipe type: Snack, Dessert
Serves: 8
Ingredients
Instructions
  1. Heat oven to 325
  2. Mix all dry ingredients well.
  3. mix in wet ingredients, slowly.
  4. Chill dough ( I put mine in the freezer for 15 minutes)
  5. Roll dough between two sheets of parchment to desired cracker thickness. *make sure dough is evenly rolled or thicker toward the edges. If edges are thinner than middle the edges may burn (still yummy though)*`
  6. Remove top piece of parchment.
  7. Score with knife to cracker size. This makes them easy to break apart after baking.
  8. Bake at 325 for 15 minutes.
  9. Cool and break apart.
  10. Eat and Enjoy!
  11. Place bottom parchment with dough on cookie sheet. Bake for 15 minutes.

 

Guilt Free Chocolate Banana Cake Batter Dip

Bowl of Guilt Free Chocolate Banana Cake Batter Dip

Gluten Free Raw Chocolate Cake Dip
 
This is amazing! I crave sweets alot and this dip is a favorite of mine. This is my version of Chocolate Covered Katie's dip. It is slightly lower fat and dairy free!
Recipe type: Dessert
Serves: 4
Ingredients
  • 1 can chickpeas
  • 2 tbsp cocoa powder
  • ⅓ cup sugar
  • ⅛ tsp baking soda
  • ⅛ tsp salt
  • 1 banana
  • 2 tbsp almond butter
  • 3 tsp vanilla extract
Instructions
  1. Drain chickpeas and toss in food processor.
  2. Peel banana and microwave in a bowl until it is liquidy gooey. A minute worked for me.
  3. Blend all ingredients in food processor until smooth. (My blender worked but it was hard on the appliance.)
  4. Eat alone or as a dip!

 

Gluten Free Kielbasa and Cabbage

Gluten Free Kielbasa and Cabbage

I remember being a kid and loving the rare night my dad cooked dinner. I knew it always meant we would be eating kielbasa and cabbage. It is such a simple dish but it is one of my favorite. I have tried it done with mustard, with apples, and with beer. This tomato version is my favorite and the one I always end up going back to.

I have made this with red cabbage instead of green once. Alan loved it since he loves red cabbage and knew I would save him some raw to munch on while I cooked. Red cabbage will turn everything purple even the sausage. Either way this dish is a relatively healthy comfort food.

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Frozen Gluten Free Pizza Crust Showdown

When you don’t have time to make your own gluten free pizza crust, ready made crusts are a quick solution.

We’ve tried a few different frozen pizzas and  pizza crusts, and here are our thoughts on them. None were excellent, but it’s frozen pizza so our hopes weren’t incredibly high. We added a few extra toppings to each – extra cheese, fresh basil, onions, and red peppers. You know we have to enhance the flavor of everything we eat, but since we were only judging crust and consistency our additions did not affect our review.

If you do have time to make a crust try our Gluten Free Grain Free Nut Free Thick Crust Pizza or our Thin Crust Quinoa Pizza out. You will not be disappointed.

Amy’s

We found the sauce and cheese to be adequate on this pizza. We found the crust to be crunchy and somehow both chewy and crumbly. The crust seemed to be heavy on the corn as it seemed rather gritty. The flavor was overall great and was my girlfriends favorite out of the three pizzas. The crust passed the cold pizza test well enough still being edible.

Rating by lclark: 4.0 stars
****

Against the Grain

This was the sole untopped crust we tried out. It looked amazing and was a three cheese flavored crust. We found that topping it with sauce and cheese and baking it according to the instructions gave us a gummy unpleasant crust. The flavor was cheesy but not a flavor reminiscent of pizza crust. It was a bit too buttery flakey for a pizza. This was actually our least favorite pizza of the night. Maybe parbaking the crust till a little beyond golden brown may help the consistency issue. It seemed to taste better cold the next day and the cold helped the chewy gummy crust seem more palatable.

Rating by lclark: 2.0 stars
**

Udi’s

We found this to be the tastiest option but it only won by a slim margin. The sauce and cheese were adequate but we again added some of our own cheese. We found the crust to be crunchy on the edge with chewy but not bad overall texture. The flavor was the most real pizza flavor of the three. it also won the cold pizza contest being pleasant the next day to eat.

Rating by lclark: 4.0 stars
****