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This easy gluten-free Chex Mix recipe is the perfect savory snack for parties, holiday gatherings, or anytime you need a crunchy treat! Made with a blend of corn and rice Chex, gluten-free pretzels, bagel chips, and cheese puffs, each bite is coated in a delicious ranch seasoning. Baked to golden perfection, this homemade Chex Mix is a guaranteed crowd-pleaser that’s both gluten-free and bursting with flavor. Prep Time: 15 Minutes Cook Time: 90 Minutes Serves: 12 3 cups Corn Chex 3 cups Rice Chex 3 cups Gluten Free Pretzels (Gratify) 2 cups Gluten Free Bagel Chips (The Greater Knead) 2 cups Cheese Puffs (Wegmans) 6 tbsp Butter Primal Palate Ranch Seasoning Pack 2 tsp Paprika  Preheat your oven to 250°F. In a large bowl, combine the corn Chex, rice Chex, gluten-free pretzels, gluten-free bagel chips, and gluten-free cheese puffs, tossing them together until evenly mixed. In a microwave-safe bowl, melt the butter, then stir in the ranch seasoning mix and paprika until fully combined. Spread the Chex mix evenly on a baking sheet and drizzle the ranch butter mixture over the top, ensuring an even coating. Bake for 90 minutes, stirring every 30 minutes to keep everything crisp and flavorful.

If you're craving a rich, indulgent treat that's both gluten-free and packed with flavor, these Dark Chocolate Pistachio Blondies are a must-try! With a perfect balance of sweet and salty, these blondies are studded with melty dark chocolate chips and crunchy pistachios, creating an irresistible texture in every bite. Topped with a drizzle of dark chocolate, crushed pistachios, and a sprinkle of sea salt, this recipe is the ultimate crowd-pleaser! Prep Time: 10 minutes Cook Time: 35 minutes Serves: 16 Ingredients: 1 cup Butter, melted ¾ cup Brown Sugar ¾ cup Granulated White Sugar 2 Eggs 1 Egg Yolk 1 tbsp Vanilla Extract 2 ¼ cups Gluten Free Flour 2 tsp Cornstarch 1 tsp Baking Powder 1 tsp Salt 1 ½ cup Dark Chocolate Chips 1 cup Pistachios, shelled For the topping: ½ cup Dark Chocolate Chips ½ cup Pistachios, chopped 1 tsp Sea Salt Preheat your oven to 350F and line a 9x13 pan with parchment paper. In a large bowl, melt the butter and combine with the brown 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. Gently fold the dark chocolate chips and pistachios into the batter. Spread the batter into the 9x13 pan and bake for 30-35 minutes or until a toothpick comes out clean. Cool the blondies for about an hour. Melt the dark chocolate chips and drizzle across the top of the blondies. Then sprinkle with crushed pistachios and sea salt. Let chill for 30 minutes or until the chocolate is set and then slice into squares.

Looking for a quick and flavorful chicken recipe? This blood orange ginger chicken made in the air fryer is bursting with citrusy sweetness and a hint of spice, making it a perfect weeknight dinner. Ready in under 30 minutes, this dish combines fresh blood oranges, ginger, and a tangy sauce for a healthy meal your family will love! Prep Time: 10 minutes Cook Time: 20 minutes Serves: 4 Ingredients: 2 Chicken Breasts ⅓ cup + 1 tbsp Cornstarch  Juice of 2 oranges Zest of one orange 2 tsp fresh ginger, grated 2 tbsp Coconut Aminos 2 tbsp Rice Wine Vinegar 2 tbsp Sugar 1 tsp Garlic Powder ¼ tsp Black Pepper ¼ tsp Red Pepper Flakes Instructions: Pat the chicken breasts dry with a paper towel and cut them into bite-sized pieces. Toss the chicken pieces in ⅓ cup of cornstarch until fully coated. Set the air fryer to 400°F and preheat for 3-5 minutes. Lightly spray the air fryer basket with cooking spray. Arrange the cornstarch-coated chicken pieces in a single layer in the basket.  Air fry the chicken at 400F for 8-10 minutes, shaking the basket halfway through cooking to ensure even crispiness. While the chicken is cooking, in a small saucepan, combine the juice of 2 blood oranges, orange zest, fresh ginger, coconut aminos, rice wine vinegar, sugar, garlic powder, black pepper, and red pepper flakes. Whisk together and bring to a simmer over medium heat, stirring continuously. When there is one minute left on the chicken, reduce the heat and add 1 tablespoon of cornstarch to the sauce. Stir until thickened.  Once the chicken is crispy and cooked through, transfer it into the pan and toss with the sauce until all the pieces are evenly coated. Garnish with extra orange zest or sesame seeds, if desired, and serve with rice and veggies.

Once you have gotten the hang of making your own Gluten Free Sourdough Bread , it is time to start experimenting with mix-ins! If you are in the mood for a festive fall treat, look no further than my Gluten Free Pumpkin Cinnamon Chip Sourdough Bread! Bursting with pumpkin pie flavor and filled with gooey cinnamon chips, this loaf is perfect on its own or turned in to french toast! You will need: 3 tbsp Psyllium Husk, whole 3 tbsp Maple Syrup 1 tbsp Olive Oil 2 tsp Vanilla Extract 1 cups Water ⅓ cup Pumpkin Puree 1 cup Sourdough Starter 2 cups King Arthur Gluten Free Measure for Measure Flour 1 tsp Salt 1 tbsp Pumpkin Pie Spice ½ cup Cinnamon Chips How to make: Prep your sourdough loaf as normal per my sourdough instructions (linked in the notes). Combine the maple syrup and vanilla into the psyllium husk mixture. Add in the pumpkin puree with the sourdough starter. Add in the cinnamon chips before the final two hour proof, being careful to fully distribute as you knead the dough. 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!

Sheet Pan Sausage, Gnocchi, and Roasted Veggies is the ultimate one-pan dinner that's both quick and healthy! This recipe combines savory sausages, crispy gnocchi, and perfectly roasted vegetables like Brussels sprouts, carrots, and acorn squash. Now you might be wondering -- gnocchi on a sheet pan? Just trust me on this one! The gnocchi gets the perfect crispy exterior and soaks up the delicious sausage flavor! With simple seasoning and minimal prep time, this easy sheet pan dinner is perfect for busy weeknights or meal prep. Prep Time: 15 minutes Cook Time: 20 minutes Serves: 4 Ingredients: 4 Chicken Sausages 12 oz Gluten Free Gnocchi 2 cups Carrots, chopped 2 cups Brussels Sprouts, halved 1 Acorn Squash, sliced into ½-inch thick rounds Avocado oil spray 2 tsp Salt 2 tsp Pepper 1 tbsp Garlic Powder ½ tbsp Paprika ½ tsp Cinnamon Instructions: Preheat your oven to 400°F and spray a sheet pan with avocado oil. Wash and prepare your vegetables. Halve the brussels sprouts, chop the carrots, and slice the acorn squash into ½-inch rounds. In a large bowl, toss the brussels sprouts and carrots with salt, pepper, garlic powder, and paprika. For the acorn squash, add a sprinkle of cinnamon to the same seasoning mix.* Slice the sausages and toss with the gnocchi in another bowl. Add a pinch of salt, pepper, and a light spritz of avocado oil. Spread everything evenly on the sheet pan. Bake for 20 minutes, giving everything a good toss at the 10-minute mark. After 15 minutes, remove the sausage and gnocchi. Let the veggies roast for an additional 5 minutes until perfectly tender and caramelized. *This is a measure with your heart recipe! I have given general guidelines but season according to how your heart leads you!

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, but my favorite so far has been making a Roasted Garlic & Rosemary gluten free sourdough bread! You will need: 1 head of garlic 3 tbsp Olive Oil 1 tbsp Fresh Rosemary, chopped Sea Salt (optional) How to make it: Prep your sourdough loaf as normal per my sourdough instructions . Preheat your oven to 350F. Chop the top off the garlic bulb. Place in an oven safe dish and cover generously with olive oil. Bake for 1 hour. The garlic will be tender enough to squeeze right out of the skin. Finely chop the rosemary. When you get to the shaping step in the sourdough instructions, this is when you will add in your mix-ins. Flatten the sourdough and sprinkle a small portion of the garlic & rosemary. Fold the dough and repeat. Sprinkle a portion of your filling onto the dough after each fold. An optional last step is to sprinkle a little bit of sea salt on the top of the loaf after scoring it. 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 store front (commissionable) so you have your supplies and grocery list planned out for you!

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 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!

If you're reading this it means you are likely ready to make your first gluten free sourdough loaf! And if you aren't just yet, you can check out my instructions to get started here , and within a week, you will be ready to make your own gluten free sourdough loaf! Ingredients: 2 cups King Arthur Gluten Free Measure for Measure Flour 1 tsp Salt 1 ½ cups Water, room temperature 2 tbsp Honey 1 tbsp Olive Oil 3 tbsp Psyllium Husk, whole 1 cup Sourdough Starter White Rice Flour Before you are ready to start making your gluten free sourdough loaf, you will need to feed your starter with ½ cup of gluten free flour and ½ a cup of water. Do this 6 to 12 hours before. In a large glass bowl, whisk together the flour and salt. In a separate bowl, combine the water, honey, olive oil, and psyllium husk. Let it sit for a few minutes or until it begins to thicken Once the psyllium husk mixture has thickened, mix in the sourdough starter. Add your wet ingredients to your dry ingredients and mix with a dough whisk until roughly combined. Cover with plastic wrap or a towel and set aside for 30 minutes in a warm place. Knead the dough until you can form it into a smooth round bowl. Dust a clean bowl or banneton basket with white rice flour, place the dough seam side up, cover, and let proof on the counter for another 2 hours. The next step is the long proof phase. I have found that the best method for proofing a gluten free loaf is a long proof in the fridge. Place the loaf in the fridge for 8 to 12 hours. Once the long proof is over, it is time to shape your dough: Flatten the dough into a rectangle, being careful not to cause any tears or holes. Fold the dough into thirds, creating a trifold, and then roll into a ball. Knead gently to close the seams and shape the loaf. Rest for 15-20 minutes and repeat. The last step before baking is one more shorter proof. Place the dough seam side up in the bowl/basket and cover with the rest of the towel. Let it proof on the counter for 2 hours. 30 minutes or so before the final proof is over, preheat your oven to 500F with your dutch oven inside of it. Once the oven has preheated, lay a piece of parchment paper down on the counter and place the dough seam-side down. Score the dough in any design you would like using a bread lame or a knife. Then, carefully place the dough into your dutch oven. Drop your oven temperature to 450F and bake the loaf with the lid on the dutch oven for 45 minutes. Remove the lid and bake uncovered for 20 minutes. When the loaf is done baking, immediately remove from the dutch oven and place on a cooling rack. As tempting as it may be, do not cut into your loaf! You need to let it cool for a few hours before you slice into it, otherwise it will be gummy. Notes: Making gluten free sourdough bread is time & labor intensive! Add in the cooling time and it is close to a 24 hour process. I like to start my loaf at 7 or 8 in the morning so that I can bake it before I go to bed. This allows it to cool completely overnight, making it perfect to eat in the morning. You can find all the tools I use to make my gluten free sourdough bread on my amazon storefront under Sourdough Starter Kit . Full disclosure, I can earn commissions off of anything purchased from this kit, but I promise that I would not link anything if it wasn't what I was already using! This recipe has been updated as of October 2024 based off of feedback and further recipe development!

So you want to make a gluten free sourdough starter but you don’t know where to start. You have scoured the internet for ideas but every recipe you find wants you to make your own flour blend and precisely weigh out ingredients and that just feels too time consuming (and expensive) for you to take on. But now you have stumbled upon my recipe – I have spent much of the last few years testing out gluten free sourdough and learning everything I can so that I can create an easy, accessible, and affordable gluten free sourdough starter and bread recipe for you! For this recipe, you just need a bag of the King Arthur Gluten-Free Measure for Measure flour, water, and a large mason jar. I recommend that you use a rubber spatula for mixing instead of a metal spoon. When covering your mason jar, you need to make sure that the cover is breathable, so opt for a paper towel or cloth to secure to the top with a rubber band. What you'll need: King Arthur Measure for Measure Gluten Free Flour Water Large Mason Jar Cloth or Paper Towel Rubber band Rubber Spatula Day 1: Combine 1 cup of flour and ¾ cup room temperature water in a large clean mason jar. Mix together and cover with a thin dish towel or paper towel. Set aside in a dark warm place. Day 2-5: On each day, discard half of the starter and add ½ cup of flour and ⅓ cup room temperature water to the jar. Repeat. Day 6 & 7: Discard half of the starter and feed with ⅓ cup flour and ¼ cup room temperature water. You will do this twice a day on both days. Day 8: You are ready to bake!* 6-8 hours before you plan to use your starter, discard a portion of the starter and feed with ½ cup flour and ⅓ cup water. Once it has reached its peak in fermentation (you will see lots of bubbles), it will be ready to bake with! Looking for a one stop shop for all of your sourdough making supplies? I have curated a Sourdough Starter Kit guide on my storefront to help you out** -->> Sourdough Starter Kit To maintain your starter, feed it a little bit each day, or keep it in the fridge to slow fermentation until you are ready to use again! *If your starter does not seem ready on Day 8, continue with 2 feeds a day until you get a consistent rise. **I may make a small commission off of anything purchased from my storefront!

Get ready for a cozy fall treat with these soft and fluffy gluten-free pumpkin pie rolls! Perfect for chilly mornings or as an afternoon indulgence, these rolls are packed with warm pumpkin flavors and a hint of sweetness. The dough is infused with pumpkin puree and a blend of pumpkin pie spice, while the filling offers a rich, buttery, spiced sweetness. Topped with your favorite cream cheese frosting, each bite is a delicious reminder of why fall baking is the best. Whether you're gluten-free or not, these pumpkin spice rolls are sure to be a hit! Prep Time: 75 minutes   Cook Time: 25  minutes  Total Time: 100 minutes  Makes 8 rolls Dough Ingredients: 2 tbsp Whole Psyllium Husk ½  cup Water 3 cups Gluten Free Flour  1 packet Instant Yeast 3 tbsp Brown Sugar 1 tsp Salt 1 tbsp Pumpkin Pie Spice 2 tsp Baking Powder 2 tsp Vanilla Extract ½ cup Milk ½ cup Pumpkin Puree 1 Egg  4 tbsp Butter, melted Filling Ingredients: 1 cup Brown Sugar 2 tbsp Pumpkin Pie Spice 2 tsp Vanilla Extract 1 tsp Salt 6 tbsp Butter, softened 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, brown sugar, baking powder, salt, and pumpkin pie spice. Whisk together. To the mixing bowl add your egg, milk, vanilla, butter, pumpkin puree, 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. The dough will pull off of the walls of the mixing bowl and form a ball around the dough hook. 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. Whisk brown sugar, salt, and pumpkin pie spice together in a small bowl with melted butter and vanilla extract. Spread mixture evenly across the dough. 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 (I used a 9 inch cake round and greased it with butter), 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.  Top with your favorite cream cheese frosting and enjoy!

If you’re looking for a delicious and healthy breakfast or snack option, this gluten-free maple pecan granola is perfect! Packed with wholesome ingredients like oats, chia seeds, and hemp hearts, and sweetened with pure maple syrup, this granola is both nutritious and satisfying. Plus, it's super easy to make and will fill your kitchen with the cozy scent of cinnamon and nutmeg. Ingredients: 2 cups  Gluten Free Rolled Oats  ¼ cup Chia Seeds ¼ cup Hemp Hearts 1 cup Chopped Pecans ⅓ cup Maple Syrup ⅓ cup Coconut Oil 2 tsp Vanilla 1 tsp Salt 1 tsp Cinnamon ¼ tsp Nutmeg Instructions: Preheat your oven to 350°F and line a large baking sheet with parchment paper. In a large mixing bowl, combine the rolled oats, chia seeds, hemp hearts, chopped pecans, salt, cinnamon, and nutmeg. Stir until everything is evenly distributed. In a small saucepan, melt the coconut oil over low heat. You can also melt in the microwave using a microwave safe bowl. Once melted, remove from heat and stir in the maple syrup and vanilla extract. Pour the wet ingredients over the dry ingredients. Stir well until all the dry ingredients are coated evenly. Spread the granola mixture evenly onto the prepared baking sheet. Bake in the preheated oven for about 25-30 minutes, stirring halfway through to ensure even toasting. Once the granola reaches your desired color and is fragrant, remove it from the oven and allow it to cool completely on the baking sheet. The granola will crisp up as it cools. Once cooled, transfer it to an airtight container for storage. This gluten-free maple pecan granola is versatile, delicious, and can be customized to suit your taste. Try adding dried cranberries or coconut flakes for a twist. Whether you're having it for breakfast or as a snack, this granola is sure to become a household favorite. Enjoy!

Taco night just got a whole lot better with these easy and delicious shredded chicken tacos! Slow-cooked to perfection, the chicken is tender, flavorful, and ready to be piled high in your favorite tortillas. To top it all off, we're pairing these tacos with my creamy avocado cilantro dressing, which adds a burst of freshness and a zesty kick that takes this dish to the next level. Don’t forget to make a little extra because these tacos are bound to be a hit! Ingredients: 2 lb Chicken Breast 1 Packet Instant Bone Broth (Bare Bones) 1 cup Salsa Verde 1 Packet Siete Taco Seasoning 2 cups Water Place the chicken breasts in the bottom of your slow cooker. Add the chicken broth powder, taco seasoning, and salsa verde. Pour in water and stir everything together to evenly coat the chicken. Cover the slow cooker and cook on low for 6-8 hours, or until the chicken is fully cooked and tender enough to shred easily with a fork. Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and mix it with the remaining juices to keep it moist and flavorful. Drizzle with my avocado cilantro dressing for a creamy, tangy finish and top with your favorite taco toppings!