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Whenever I am on the hunt for a gluten free treat, I always gravitate towards a gluten free scone! I love the flavor you can pack into a little scone and wide variety of flavor combinations you can create (see my Blueberry Lemon Scone recipe for more inspo)! My Gluten Free Sour Cream Chocolate Chip Scones are flaky but not dry. There is a richness to them from the sour cream and butter, but it doesnt stop you from going back for seconds! Prep Time: 20  minutes   Cook Time: 25  minutes Total Time: 45 minutes Ingredients: 2 cups  Gluten Free All Purpose Flour 1 tsp Xanthan Gum 2 tsp Baking Powder 1 tsp Salt 1 stick of butter, cold 1 Egg ¼ cup Brown Sugar 1 tsp Vanilla 1 cup Sour Cream ½ cup Mini Chocolate Chips In a large mixing bowl, combine gluten free all-purpose flour, xanthan gum, baking powder, and salt. Cube the stick of butter and cut it into the flour mixture. You can use two forks or a pastry dough blender. Combine until the mixture becomes crumbly. Then mix in the mini chocolate chips. In a separate bowl whisk together the egg, brown sugar, vanilla, and sour cream. Fold your wet ingredients into your dry ingredients until it starts to come together. Don’t be alarmed if it is still a little crumbly. Dust your counter and the dough with some flour and lightly push the dough together, being careful to not to overwork the dough. If you spend too much time forming the dough, the butter will melt. Shape the dough into a circle about 8-9inches across & an inch thick. Cut into 8 even triangles and carefully transfer to your pan. If you want a mini scone, cut the triangles in half. Bake for 20-25 minutes or until the edges start to turn golden brown.

Once you have gotten the hang of making your own Gluten Free Sourdough Bread, it is time to start experimenting with mix-ins! Sourdough lends itself well to sweet or savory mix-ins, and the possibilities are endless! My most asked for sourdough bread customization has been for a chocolate sourdough! My gluten free chocolate sourdough loaf is perfect on it's own but extra tasty made into french toast! You will need: 1/3 cup Unsweetened Cocoa Powder 1/2 cup Mini Chocolate Chips How to make: Prep your sourdough loaf as normal per my sourdough instructions. Sift the Unsweetened Cocoa Powder into the flour. During your last stretch and fold, you will bring in the mini chocolate chips. Bake as normal! Want to learn more about making your own gluten free sourdough bread? I have you covered with my guide to making your own Gluten Free Sourdough Starter and I built out my Sourdough Starter Kit on my Amazon Storefront (commissionable) so you have your supplies and grocery list planned out for you!

There is not much I love more than carrot cake! My family's recipe is infamous -- it is decadent and flavorful and a staple at many holidays and birthdays. I wanted to take this well loved recipe and turn it into a muffin recipe! To me, muffins are lighter, a little bit healthier, and faster to whip up! To accomplish this, the primary change I made to the recipe, is subbing out the Olive Oil for applesauce! My gluten free carrot cake muffins have all the flavor and texture of my family's carrot cake, but are lighter and perfect for when you are on the go! Prep Time: 15 min Cook Time: 30 min Total Time: 45 min Makes: 12 Muffins Ingredients: 1 cup GF All Purpose Flour 1 tsp Baking Powder 1 tsp Baking Soda 1 tsp Salt 1 tsp Ground Cinnamon 1 tsp Ground Nutmeg 2 Eggs 1 cup Granulated White Sugar 2 tsp Vanilla Extract ½ cup Unsweetened Apple Sauce 1 cups Shredded Carrots ½ cup Crushed Pineapple, drained ½  cup chopped Pecans or Walnuts ½  cup Shredded Sweetened Coconut Preheat your oven to 350F and line or grease a muffin tin. In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a larger bowl, whisk together eggs, sugar, vanilla, and applesauce. Then add in the shredded carrot, shredded coconut, and crushed pineapple. Gradually add the dry ingredients to the wet ingredients. Then fold in the nuts. Evenly distribute the batter into your muffin tin, which should be about ⅓ of a cup of batter per muffin. Bake for 25-30 minutes or until a toothpick comes out clean. Remove from the oven and let the muffins cool in the pan  for 10-15 before removing and placing on a cooling rack. Enjoy!

I've said it once and I'll say it again and again -- you don't hate salads, you just don't know how to make good ones! Salad needs complimenting flavors and texture and a perfect dressing that brings it all together. My Radicchio & Brussel Sprout Salad does just that. The tartness of the granny smith apple with the bit of pepperiness from the shallot, pairs perfectly with the sweeter radicchio and bitter brussel sprouts. The goat cheese adds a nice creaminess and the walnuts add the perfect crunch. A simple dressing of olive oil, lemon juice, honey, and crushed red pepper, bring it all together! You'll certainly be coming back for seconds of this salad! Prep Time: 15 min Cook Time: 5 min Total Time: 20 min Serves: 4 Ingredients: 1 head of Radicchio, thinly sliced 6 large Brussel Sprouts, thinly sliced ½ Granny Smith Apple 1 Shallot, chopped ⅓ cup Walnuts, finely chopped ⅓ cup Goat Cheese 3 tbsp Olive Oil 2 tsp Lemon Juice 1 tbsp Honey ¼ tsp Crushed Red Pepper Salt & Pepper to taste Wash, dry, and prep your produce. The radicchio and brussel sprouts should be thinly sliced. For the granny smith apple, slice into thin matchsticks. For the shallot, dice into small pieces. Place a pan on the stove over medium heat with 1 tablespoon of olive oil. Once hot, sautee the brussel sprouts for about 4-5 minutes. Season with salt & pepper. Once the brussel sprouts have cooled, toss in a large bowl with the radicchio, granny smith apple, shallot, walnuts, and goat cheese. For the dressing, take the remaining 2 tablespoons of olive oil, lemon juice, honey, and crushed red pepper. Whisk together and pour over the salad. Toss to combine.

My Gluten Free Cinnamon Rolls are a house favorite and since I truly love working with the dough (who knew you could say that about gluten free!), I figured I just had to come up with more things to fill it with! Chocolate and hazelnut is one of my favorite combinations, so it was only fitting to put in in between my perfect gluten free sweet roll dough! The addition of the crushed hazelnuts adds a nice texture and the espresso glaze is the perfect balance to the decadent filling! Prep Time: 75 minutes   Cook Time: 35  minutes  Total Time: 110 minutes Makes 8 rolls For the dough: ¼ cup Whole Psyllium Husk 1 cup Water 2 ½ cups Gluten Free Flour* 1 packet Instant Yeast 2 tbsp Sugar 1 tsp Salt 2 tsp Baking Powder 1 cup milk 1 Egg 3 tbsp Butter For the filling: 1 cup Chocolate Hazelnut Spread ½ cup Hazelnuts, chopped For the glaze**: 1 ½ cup Powdered Sugar 1 tbsp Espresso Powder 2-3 tbsp Milk of choice In a small bowl, combine the psyllium husk & water. Set aside until a gel forms. In the bowl of a stand mixer, add in your flour, instant yeast, sugar, baking powder and salt. Whisk together. To the mixing bowl add your egg, milk, butter, and the psyllium husk mixture and mix on medium speed for 3 minutes, allowing the dough to knead together. For this step I use the dough hook to bring everything together. Cover the bowl and set aside to rise for 30 minutes. Sprinkle a clean surface with a little bit of flour and roll out your dough into a ¼ inch thick rectangle. Soften your chocolate-hazelnut spread in the microwave so that it is easier to spread and then evenly distribute across the dough. Sprinkle crushed hazelnuts on top. Carefully roll the dough to form a log and cut the log into 8 pieces. You can eyeball the slices, but I like to use a measuring tape to keep each roll as even as possible. Add the rolls to a dish that has been greased (a cake round or pie dish works well!), cover with a towel and let rise for another 30 minutes. Preheat  your oven to 400F. Bake in the oven for 25-30 minutes. If you want gooey rolls, bake for 25 minutes. For slightly firmer rolls, bake for 30 minutes. When the timer goes off, turn off the oven, open the oven door a few inches, and leave the rolls in the oven for 10 minutes. *I have tested this recipe with both King Arthur Measure for Measure Flour (1:1)  and Gluten Free All-Purpose Flours. The best results are with the 1:1, but if all you have is All-Purpose, just add a little extra flour as needed because it gets stickier in my experience. **Add more or less milk depending upon how thick you want your glaze.

My lucky charm bars are the easiest treat you’ll ever make! 🍀🌈💚 It literally takes 15 minutes to make these gooey treats, plus they are perfect for celebrating St. Patrick’s Day! Prep Time: 15 minutes Makes: 16 bars Ingredients: 1 10oz box Lucky Charms 8 tbsp Butter 1 10oz bag Mini Marshmallows Put a pot over medium heat and melt the butter. Once the butter is melted, mix in the mini marshmallows until they are melted. Put the lucky charms in a bowl and cover with the melted butter and marshmallows. Use a silicone spoon or spatula to combine. Grease a 9x13 pan and pour the lucky charms mixture into the dish. Spread evenly and leave to set.

Mediterranean Orzo Salad just screams fresh, summer meal enjoyed with the people you love. I don't know how else to explain it! Enjoyed either warm or cold, my gluten free orzo salad makes for the perfect dinner or side dish at your next get together! It only takes a few fresh ingredients to make this fantastic dish, so let's get into it! Prep Time: 15 minutes Cook Time: 15 minutes Serves: 6 Ingredients: 1 box Gluten Free Orzo 1 medium Cucumber 1 pint Grape Tomatoes 3 cloves of Garlic ½ Red Onion Juice of 1 lemon Salt & Pepper to taste 2 tbsp Olive Oil 6 oz Feta Cheese Fresh parsley (optional) Bring a pot of water to boil and cook your orzo according to the package instructions. Prep and chop your cucumber, grape tomatoes, garlic, and red onion. Place in a large mixing bowl and toss with the juice of one lemon. Season generously with salt and pepper. Once the orzo is cooked, drain the water and toss the orzo with olive oil. Once it has cooled slightly, add into the vegetable mixture along with the feta cheese. Top with parsley if desired and serve! Dish can be served warm or cold and is best accompanied with chicken, salmon, or lamb!

Sourdough discard bagels are probably my most asked for sourdough recipe and I am excited to finally share what I have been working on! These bagels are naturally gluten, dairy, egg, and oil free but I promise you'd never know! Plus they are super easy to make! Ingredients: 2 cups warm Water ¼ cup Psyllium Husk 2.5 cups King Arthur Measure for Measure flour 2 tbsp Brown Sugar 1 packet Instant Yeast 1 tsp Salt ¾  cup Sourdough Discard 1 Egg White For the water bath: 2 quarts Water 2 tbsp Granulated Sugar ¼ cup Baking Soda In a small bowl combine 1 cup of water and the psyllium husk. Set aside while it forms into a gel. In the bowl of your stand mixer, attach the dough hook and add the flour, brown sugar, instant yeast, and salt. Add the psyllium husk gel, sourdough discard, and one cup of water to the stand mixer. Mix with dough hook until combined. You will know it is mixed enough when the dough starts to pull off the sides of the bowl. Cover and set aside for 90 minutes. Divide into 8  equal pieces (I recommend using a food scale for consistency) and form into bagels. Cover & leave to rest for another 20 minutes. While the bagels are resting, preheat your oven to 425F and bring a pot of water to boil. Once the water is boiling, add in the sugar and the baking soda. Carefully place 2-3 bagels at a time into the water. Let it cook for 20-30 seconds before flipping and cooking for another 20-30 seconds. Place on a pan lined with parchment paper and brush with egg white. Leave plain or top with seasoning of choice. Bake for 25 minutes. Wait to slice into your sourdough bagels until they have completely cooled. Best stored in a Ziploc bag or container in the freezer.

Nothing screams football dinner to me like a hearty chili. Whether you are hosting a super bowl party or just bringing something to share, you need to be prepared with something easy to serve and filling for a long night of cheering on your favorite team! My BBQ Chicken Chili is a fun twist on a classic dish that will keep fans on their toes! Ingredients: 1 lb Ground Chicken 1 Tbsp Extra Virgin Olive Oil 1/2 whole Yellow Onion, diced 1 whole Jalapeño, plus more if you like it spicy 15 oz Cannellini Beans (canned) 15 oz Kidney Beans 16 oz Diced Tomatoes 1 cup Organic Chicken Bone Broth 1/2 cup Barbecue Sauce 1 Tbsp Smoked Paprika 1 Tbsp Chili Powder 2 tsp Ground Cumin 1 Tbsp Garlic Powder 2 tsp Onion Powder 1 Tbsp dried Oregano 1 tsp Salt 2 tsp Black Pepper Place a pan on the stove over medium heat and drizzle in one tablespoon of olive oil. Wash and chop your yellow onion and jalapeno pepper and add to the pan once the oil is hot. Sautee for 2-3 minutes or until softened. Then add your ground chicken and cook about 90% of the way. Into your slow cooker add the cannellini beans, red kidney beans, diced tomatoes, chicken & veggie mixture, and spices. Stir to combine. In a measuring cup, combine the barbecue sauce and bone broth. Pour into the crockpot. Cook on low for 6 hours or on high for 4 hours. Serve and top with shredded cheddar or pepper jack cheese, sour cream, and avocado!

It's not a Super Bowl celebration without soft pretzels! Living in the Philly area, any gathering, party, hang out, you name it, had soft pretzels and the Super Bowl is no exception! My gluten free soft pretzels have the classic crispy outside but super soft inside and will be sure to wow at your Super Bowl Party! For the pretzels: 1/4 cup whole Psyllium Husk 1 cup Water 2 1/2 cups Primal Palate Gluten-free All-Purpose Flour 1 packet Quick Rise Yeast 2 Tbsp Brown Sugar 1 tsp Baking Powder 1 tsp Salt 3/4 cup Milk 1 Egg 3 Tbsp Unsalted Butter, melted For the water bath: 3 quart Water 1/4 cup Baking Soda 2 Tbsp Granulated White Sugar In a bowl, combine psyllium husk and water. Set aside until it becomes a gel. In the bowl of a stand mixer, combine flour, brown sugar, instant yeast, salt, and baking powder. Whisk together until combined. Add the milk, egg, melted butter, and psyllium husk to the stand mixer. Using the dough hook, mix until the dough pulls off the sides or about 4-5 minutes. Lightly oil a bowl and place the dough in the bowl. Cover with a towel and let rise for about 45 minutes. Preheat your oven to 425F and bring a pot of water to boil. Line a baking sheet with parchment paper. Lightly flour the surface and roll out the dough. Use a pizza cut into even strips. Roll the strip into a 15 inch rope, twist and shape into a pretzel. Once your water has come to a boil, add your baking soda and sugar. Once the foam has settled, add your pretzels in batches to the water bath. The pretzels will immediately sink but will float to the top after a few seconds. Transfer the pretzels to your baking sheet and lightly dust with sea salt or any coarse salt of your choosing. Bake for 18-20 minutes, let them cool, and enjoy! If you want to make the pretzels ahead of time, you can shape the pretzels and freeze them. When you are ready to bake them, defrost for 20 minutes before adding to the water bath and baking!

Once you have gotten the hang of making your own Gluten Free Sourdough Bread, it is time to start experimenting with mix-ins! Sourdough lends itself well to sweet or savory mix-ins, and the possibilities are endless! My most recent adventure was making a Cheddar & Jalapeño Gluten Free Sourdough loaf and let me tell you, it did NOT disappoint! You will need: 4 oz Sharp Cheddar Cheese, shredded 2 Jalapeño Peppers, diced How to make: Prep your sourdough loaf as normal per my sourdough instructions. Wash and prep the jalapeño pepper and measure out your shredded cheddar cheese. You can use pre-shredded cheese, but if you can, shred your own! It will be so worth it! When you get to the shaping step in the sourdough instructions, this is when you will add in your mix-ins. Flatten the sourdough according to step #8 in my instructions and sprinkle a small portion of the cheddar cheese & jalapeno pepper. Fold the dough and repeat. Sprinkle a portion of your filling onto the dough after each fold. Repeat 4 times or until the inclusions are well distributed. Bake as normal! Truly blown away by how good this loaf is! Amazing with tomato soup or used for a breakfast sandwich! Want to learn more about making your own gluten free sourdough bread? I have you covered with my guide to making your own Gluten Free Sourdough Starter and I built out my Sourdough Starter Kit on my amazon store front (commissionable) so you have your supplies and grocery list planned out for you!

As a kid I used to HATE the color pink. I refused to wear it. I didn't want to look at it. I wanted nothing to do with the color pink! Now as an adult I am sad that I can't decorate my apartment to look like the pink barbie dream house and I wish I could make everything in my life pink! My gluten free Valentine's Day Blondies are a pink lovers dream! Ooey-gooey and filled with pink and red M&Ms, white chocolate chips, and mini chocolate chips! They even perfectly crinkle on top like your classic blondie! Make these for your next Galentine's gathering, Bachelor/Bachelorette watch party, or any time you need more pink in your life! Prep time: 20 minutes Cook Time: 35-40 minutes* Total time: 60 minutes Ingredients: 1 cup Butter, melted 1 1/4 cup Brown Sugar 1/2 cup Granulated Sugar 2 Eggs + 1 Yolk 2 tsp Vanilla 2 1/4 cups GF All-Purpose Flour 2 tsp Cornstarch 1/2 tsp Baking Powder 1 tsp Salt 1/2 cup Mini Chocolate Chips 1/2 cup White Chocolate Chips 1 10 oz bag Cupid's Mix M&Ms Preheat your over to 350F and line a 9x13 pan with parchment paper. In a large bowl, melt your butter and combine with the brown sugar and granulated sugar. Once combined, add in eggs, egg yolk, and vanilla and stir until combined. In a separate bowl, whisk together, gluten free flour, cornstarch, baking powder, and salt. Then gradually add the dry ingredients to the wet ingredients. With a spatula, fold in the chocolate until evenly distributed. Spread the batter into the 9x13 pan and bake for 35-40 minutes or until a toothpick comes out clean. Cool the blondies for about an hour before slicing. *For a less gooey blondie, cook for 40-45 minutes.