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Every brunch needs a good scone, but what happens when you are gluten free? Most gluten free scones fall apart, but not these ones! My Blueberry Lemon scones are moist and flavorful and will be a staple at every brunch you have! Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Ingredients: 2 cups Gluten Free Flour 1 tsp Xanthan Gum 2 tsp Baking Powder ½ tsp Salt 1 tsp Cinnamon 8 tbsp Butter, cold 1 Egg 2 tbsp Brown Sugar ½ tsp Vanilla Extract ½ cup Sour Cream ½ cup Cream Cheese 1 tsp Lemon Juice Zest of 1 Lemon 1 cup Frozen Blueberries Turbinado Sugar (optional) Preheat your oven to 375F and line a baking sheet with parchment paper. In a large mixing bowl, whisk together the gluten free flour, xanthan gum, baking powder, salt, and cinnamon. In pastry terms, "cut in" 8 tablespoons of butter using two forks or a pastry dough blender (if you have one). In a separate bowl, use a hand mixer to combine the egg, brown sugar, vanilla, sour cream and cream cheese. Fold in the blueberries, lemon juice and lemon zest. Add your wet ingredients into your dry ingredients with a wooden spoon until everything comes 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. An optional final step is to brush the scones with melted butter and sprinkle with a little bit of turbinado sugar. Bake for 20-25 minutes or until golden brown. Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links. I only link to products that I truly use or believe will be beneficial to you. Feel free to email me at leahxglutenfree@gmail.com with any questions.

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!

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!

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.

It's not Christmas for me without biscotti! While in most areas of my life, I do not always feel my heritage come through, the holidays are different. I think of making Stollen with my German Nana and spritz cookies with my Italian grandmother and biscotti with my momma (also Italian!). It is always amazing to me how food connects us with each other in the present but can also make us feel connected to the past. Okay I am getting sappy now, but truly, I cannot have Christmas without having biscotti! While I like to enjoy one with a nice cup of coffee, my husband is a little less dignified (sorry babe) and will happily indulge in one of each kind with a cold glass of milk. Prep time: 30 minutes Cook Time: 50 minutes Ingredients: 10 tbsp Butter, softened 1 ⅓ cups Granulated White Sugar 3 Large Eggs 2 tsp Vanilla Extract ¼ tsp Almond Extract 3 ¼ cups Gluten Free Flour 1 tbsp Baking Powder ¾ tsp Salt For the fillings/toppings: ⅓ cup Mini Chocolate Chips ¼  cup Dried Cranberries, chopped + ¼  cup White Chocolate, chopped 2 tsp Orange Zest + ½ cup Dark Chocolate, melted 1 tsp Ground Cinnamon + 1 tbsp Granulated Sugar Preheat your oven to 350F and line a baking sheet with parchment paper.  Using either a stand mixer or hand mixer, beat together the softened butter, granulated sugar, vanilla extract, and almond extract. Gradually add in the eggs one at a time until thoroughly combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture into the butter and sugar mixture. Stir until combined. Now it is time for customization! I like to divide my batter and make multiple flavors. For this recipe, I am dividing the batter into four to give you four biscotti options! The measurements above are for dividing into quarters, so if you want to do just one or two, you’ll have to do a little mental math to figure out the ratios. Divide the batter into fourths. You can measure by eye or with a food scale (recommended).  In one bowl, you will mix in the mini chocolate chips. In another, the orange zest. In another, the dried cranberries and white chocolate. In the last one, you will leave it as is. Using floured hands, shape the doughs into a log (roughly 8in x 3in) and place on a baking sheet. On the one log that has no mix-ins, sprinkle it with cinnamon and sugar.  Since anything gluten free tends to lose its shape pretty easily, pop the sheet into the freezer for about 15 minutes. This will help the spreading not go overboard. Bake for 30 minutes. Remove from the oven and allow them to completely cool. Once cooled, slice the loaves on a diagonal and place the biscotti cut side down on another parchment lined baking sheet. Bake for 10 minutes and flip each biscotti (gently as it will be soft!) and return to the oven for another 10 minutes. Allow to cool completely. For your biscotti with the orange zest, dip half of it in the melted dark chocolate. Leave to set.

Sometimes you really just need a comforting, slow-cooker meal to chase away the winter blues. When the days get shorter and colder and it feels like the sun is setting by lunctime, all I want to do is snuggle up at home with some food that makes me feel warm and cozy. Gluten Free Chicken Tortellini soup is the meal that does just that for me! The flavors are warm and the soup itself is very hearty! Prep time: 20 Minutes Cook Time: 4 hours Ingredients: 2 tbsp Olive Oil 1 Yellow Onion 3 cloves of Garlic, mince ¼ cup of Tomato Paste ¼ tsp Salt ½ tsp Pepper ½ tbsp dried Oregano 1 tbsp dried Basil 2 large Chicken Breasts 32 oz Chicken Stock 15 oz  Tomato Sauce 2 cups Grape Tomatoes, quartered 3 cups Baby Spinach 1 cup Milk ½ cup Half & Half 3 cups Gluten Free Tortellini Place a pan on the stove over medium heat and add in your olive oil. Chop the yellow onion and mince the garlic and add to the pan. Cook for 2 minutes or until fragrant. Add the tomato paste and herbs to the pan and cook until the tomato paste has combined well with the garlic and onions. Then add the mixture to the bottom of a slow cooker. Place the chicken breasts on top of the tomato paste mixture. Pour the chicken stock and tomato sauce and top. Cover the slow cooker, place on high, and cook for 4 hours. 30 minutes before you are ready to eat, remove the chicken breasts from the slow cooker, shred them, and add back to the slow cooker. Then, add in the spinach and combine until wilted. Finally, pour in your milk, half & half, and gluten free tortellini. Cover and leave for another 15 minutes.

One of my favorite, childhood holiday memories is making Russian Tea Cakes with my Nana! We would use her KitchenAid Mixer that was probably 30+ years old but in perfect condition. We would help her measure, mix, and scoop, and not so patiently wait to get our little hands on the sugar covered cakes! My gluten free russian tea cakes are so easy to make – just six ingredients! They can easily be made dairy free by substituting your favorite plant-based butter. Prep time: 10 minutes Cook Time: 12-15 minutes Makes: 24 cookies Ingredients: 2 sticks of Butter, softened 1 tsp Vanilla 6 tbsp + ½ cup Powdered Sugar 2 cups Gluten Free Flour ¼ tsp Salt 1 cup Walnuts, finely chopped Preheat your oven to 400F. In the bowl of a stand mixture, beat together butter, vanilla, and ½ cup of  powdered sugar for 2-3 minutes. In a separate bowl, whisk together flour and salt. Add your flour mixture to the butter mixture and combine. The dough may be slightly crumbly. Remove from the stand mixture and fold in walnuts. Using a cookie scoop, shape the dough into little balls and place on an ungreased baking sheet. Bake for 12-15 minutes. The cookies will hold their shape and only change slightly in color. While the cookies are still warm, roll them in the remaining powdered sugar. Once cooled, roll them in the powdered sugar again.

“This just might be one of the best ideas you have ever had.” – my husband Cold weather is for pot roast and you cannot convince me otherwise! But we aren’t just making your grandma’s pot roast today that is under-salted and kind of dry – we are making French Dip Pot Roast! Caramelized onions are the base of this delicious dinner and the au jus leftover is going to keep you coming back for more! Prep time: 1 hour Cook Time: 3 Hours Serves: 5 Ingredients: 3  lb Chuck Roast 2 large Yellow Onions, sliced 4 tbsp Butter ¼ cup Granulated Sugar 4 cups of Beef Broth 1 cup dry Red Wine French Onion Dip Mix 2 Bay leaves Salt & Pepper to taste Gluten Free Rolls Swiss or Provolone Cheese Place a dutch oven over medium heat. Thinly slice your two onions and add to the pot with the butter. Season with salt and pepper and add in the sugar. Stir occasionally until the onions have caramelized. This will take around 45 minutes. Then remove the onions from the pot. Preheat your oven to 300F Pat dry your roast and season generously with salt and pepper. Sear the roast for about 4 minutes on each side. Cover the roast with the onions, french onion mix, beef broth, red wine, and 2 bay leaves. Cover and cook in the oven for 3 hours or until fork tender. Shred the roast with a fork – this should be fairly easy if it is tender enough! Serve on a toasted roll and covered in melty swiss or provolone cheese. Scoop out the au jus (juices from the meat and broth) and ladle into bowls for dipping!