Gluten-Free Bisquick: Easy Cheesy Garlic Biscuits

Gluten-Free Garlic Cheese Biscuit

I have seen many recipes on Pinterest that use Gluten-Free Bisquick but had never seen it in Quebec until this past week and I had to try it out for myself. I found it in the gluten-free section of this IGA (to note this is one fancy IGA that plays jazz music and has lots of gluten-free products throughout the aisles). So far I have just tried these biscuits and they were pretty darn good for a first try. I didn’t used the recipe on the box but kinda followed this recipe online.

These biscuits are yummy and so far I would recommend this mix. But at $6 for just over 2 cups the mix isn’t cheap so I would be more likely to buy it on sale. Forgetting the price, this mix does make a very easy biscuit that tastes a little bit like the biscuits back in the day at Red Lobster which I was obsessed with as a child. I would eat those babies until I was sick and probably gluten poisoned. These easy gluten-free copies make a great side with a soup. Who doesn’t love fresh biscuits with a little cheese and garlic when it gets cold. Did I mention it’s easy. Impress people with oven fresh gluten-free “bread” with the littlest of effort!

Gluten-Free Garlic and Cheese Biscuits

  • 2 cups Bisquick Gluten-Free Mix
  • 1-2 cloves grated fresh garlic (you can use garlic powder if you don’t have fresh on hand, about 1/4 tsp)
  • 1/4 cup butter
  • 1/2 cup grated cheese (I used aged cheddar)
  • 2/3 cup milk (I used almond milk)
  • 3 eggs
  • Optional: Poppy seeds to mix into batter and place on top of the biscuits. You can also sprinkle extra cheese and fleur de sel on the tops. Extra melted butter can also be brushed on top of the finished biscuits.

Preheat oven to 425F.

Using a fork or your hands combine the flour mix with the butter and garlic until it becomes crumbly. Mix in the butter, cheese, milk and eggs until dough forms. Add in poppy seeds if using. Place dough onto an ungreased baking sheet in 10 biscuit sized rolls.

Bake for 9-13 minutes until they start to get slightly golden but not overcooked. If you wish brush them with extra melted butter once out of the oven go wild!

Serve warm or pop them in the microwave for a few seconds. They also freeze well!

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Softest Chocolate Chip Cookies (Gluten-Free & Vegan)

Gluten-Free & Vegan Chocolate Chip Cookie Dough

You need to try this chocolate chip cookie recipe! They are a great vegan option and no one will know they are gluten-free and vegan. I under bake mine and everyone I know loves a soft cookie. These were a big hit at a recent pot luck BBQ in my backyard. Bonus- the dough is vegan so you don’t have to feel bad about eating it raw!

The recipe from Yammie’s Gluten-Freedom, one of my favourite gluten-free blogs, is perfect as is.

http://www.yammiesglutenfreedom.com/2014/05/gluten-free-chocolate-chip-cookies.html

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Perfect Buckwheat Crepes (Gluten-Free)

Gluten-Free Buckwheat Crepes

I love these buckwheat crepes. They made the perfect brunch for my best friend and her new husband. The recipe below is perfect as is, no changes here. I love Gluten Free on a Shoestring and wish I was a little more patient and innovative when it came to gluten-free baking. I would love to one day make everything on the site! For now I can make crepes!

This recipe makes a great savoury or sweet crepe, it’s quite neutral so fill it with whatever you fancy or top it with lots of maple syrup 🙂

http://glutenfreeonashoestring.com/gluten-free-buckwheat-crepes/

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Easy Cauliflower Pizza Crusts (Gluten-Free & Dairy Free)

Cauliflower Pizza Crusts (Gluten-Free)

I love cauliflower pizza crusts and breadsticks. When I get a major carb craving this pizza is always my go to recipe. What makes this version of cauliflower pizza great is the almond flour (it acts as a binder) and that there is no cheese in the crust (so you can put more on top). The crust really stays together and while it won’t be mistaken for real pizza, it’s just as delicious. Also, it’s fun to eat your veggies in pizza form. I love being able to eat too much “pizza” or a big serving of “breadsticks” and have it be healthy.

Cauliflower + Almond Flour Crusts

  • 2 cups grated cauliflower florets (one small head will do)
  • 3/4 cup almond flour
  • 3 eggs
  • a little salt
  • a little pepper
  • 1/2 tsp italian seasoning (I used fresh chives instead and any herbs will do)
  • 1 tsp fresh garlic grated or finely chopped
  • 2 tbsps nutritional yeast (this gives the pizza a cheesy flavour)

Heat oven to 450 F and line two baking trays with parchment.

I don’t have a food processor so I grated the whole head of cauliflower (I did this outside to avoid a mess). You want your cauliflower to look like grains of rice.

Beat the eggs and add all the other crust ingredients and combine, you can add more almond flour if it looks too liquidy.

Make four crusts on the baking sheet, about 1/4 inch thick. Place in oven and cook for 15-20 minutes.

Remove from oven and add you desired toppings and throw it back in the oven for 10-15 minutes. Rotating the pans is a good idea.

I topped mine with marinara sauce, mozzarella, basil, pine nuts and veggies. These crusts hold sauce quite well and would be amazing with pesto.

For Breadsticks: I make them the same way and bake the cauliflower mixture on one baking sheet lined with parchment. I add cheese to the top and bake it the same way, cutting it in half to turn it. When it’s done I cut it into sticks and serve it with my favourite marinara sauce. I often add more herbs and spices to the sticks for extra flavour.

This recipe is inspired by Beard + Bonnet.

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Too Easy Candied Maple Pecans (Gluten-Free & Vegan)

Easy Candied Pecan (Gluten-Free)

Never buy candied pecans, they are too easy to make! I am scared to share this recipe because now all my friends will really know just how easy they really are. I bring these pecans to get-togethers and no matter how much I make they usually disappear before everyone gets to try them. I love to snack on them but if I can manage to save some they are perfect on salads or desserts. I love easy “recipes” like this. More like little tricks to make delicious add-ons that happen to be gluten-free!

Maple Pecans

  • 4 TBSPs Pure Maple Syrup (only the real stuff will do)
  • 3 cups Pecans

Preheat the oven the 300 F. Combine maple syrup and pecans in a bowl to coat (the measurements do not need to be exact). Spread the pecans out on a baking sheet lined with parchment. The cooking time really depends on the oven. I usually put them in for about 15-20 minutes. You want to make sure they caramelize but don’t burn, so check them often. Let them cool and store in an airtight container. These pecans are perfect as a snack and are also great added to: salads with beets and goat cheese, yogurt, ice cream…


Candied Maple Pecans (Gluten-Free)

The Easiest & Best Baked Beans Recipe (Gluten-Free & Vegan)

Baked Beans (Gluten-Free & Vegan)

This recipe has all the essential attributes of a GFBFF favorite. It’s super easy, calls for basic ingredients, doesn’t require any real measurement, feeds a crowd, always leaves you with plenty of leftovers and is shockingly delicious. What else could you ask for? Oh yeah, it’s gluten free 😉 I will now allow my friend Neil to take over as he is a control freak and wants his moment in the GFBFF Sun.

Hello Glutenless Glutonesses, I am Neil. The following is a detailed account of how to make my moms Lima Beans. It is a Greek recipe and probably fueled the fire of the warriors at Thermopylae. This is a hearty dish of comfort food that can accompany any meal, from meat and poultry to fish/seafood and or vegetables. Kris likes to serve it over rice…a starch on a starch…why not! These beans are so simple and take such standard ingredients you won’t believe what will come of them. What I also love about this dish is its versatility. You can add bacon or parmesan cheese. I added the chilli flakes to the recipe but they should always be included in my opinion. Feel free to take them out if you can’t take the heat. Try them with different herbs. Have fun with these beans!

Baked Lima Beans

Prep time: 10 minutes / Cook time: around 1 hour

Preheat your oven to 375 F

  • 1 can whole tomatoes -roughly chopped up with kitchen shears
  • 3 cans large lima beans- drained and rinsed
  • 1 red onion roughly chopped
  • 4-6 cloves garlic chopped
  • 1 bunch parsley chopped
  • Approximately 2 cups extra virgin olive oil (this may seem excessive but the original recipe calls for 4. I make sure that my beans are almost covered by the oil with just the tops poking out, when they are done you can drain the excess oil into a jar and cook with the most delicious oil you can imagine afterwards). You can put less oil but they may dry out and get hard.
  • a few pinches of chili flakes
  • salt and pepper to taste

Combine everything in a large baking dish (the wider the dish the better, around 1 inch will leave you with a nice crispy crust on top). Bake for about an hour, longer if they look like they need to get a little crispier on top.

If you are baking for a big crowd these beans can easily be adapted to sate the hunger of even the most populated of pot lucks. Add another can of beans and you will need at least a half cup more oil, maybe a bit more of everything else. these beans are versatile, flavor packed, buttery magic for your mouth. And they’re Vegan. Almost unbelievable, I know.

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Easy & Delicious Coffee Cake (Gluten-Free with Dairy Free Option)

Gluten-Free Coffee Cake- thegfbff (with dairy free option)

This coffee cake is simple, easy to make and delicious. It makes the perfect late breakfast or afternoon snack. After seeing it on one of my favorite blogs I realized I already had all the ingredients I needed to prepare it on a recent lazy morning. Without a mixer or anything fancy I had this delicious breakfast/snack cake ready in no time. It reminds me of the cinnamon cake my mom used to make me  as a special treat when I was little, except it’s gluten-free. If you’re a fan of basic cake with cinnamon this recipe is for you. The drizzle is super sweet and can be optional. It can be kept in the fridge and drizzled on individual slices of cake, instead of being poured over the entire thing.

Simple Gluten-Free Coffee Cake

Preheat oven to 375 F.

For the cake batter:

  • 1 egg beaten
  • 1/4 cup butter or coconut oil softened (I used coconut oil to make mine dairy free)
  • 1/2 cup almond milk
  • 1 tsp vanilla
  • 1 1/2 cups gluten-free flour blend (I used Bod Red Mills)
  • 1 tsp xanthan gum (if your flour mix does not have)
  • 3/4 cup sugar
  • 2 tsp baking gf baking powder
  • pinch of salt

Grease an 8 x 8 inch baking dish with butter or coconut oil.

Combine wet ingredients: egg, butter (or coconut oil), almond milk and vanilla.

Sift dry ingredient together and mix into wet ingredients: gf flour, xanthan gum (if your flour mix does not have), sugar, baking powder and salt.

Once all combined pour cake batter into a baking dish and top with the cinnamon crumble below. Throw it in the oven for about 25 minutes. In my old oven it took closer to 30 minutes to set.

Let cool and serve with the optional sugar drizzle below.

For the cinnamon crumble:

  • 1/2 cup brown sugar
  • 2 tbsps gluten-free flour
  • 2 tsps ground cinnamon
  • 2 tbsps melted butter or coconut oil
  • 1/2 cup chopped nuts (I used slivered almonds)

Combine in a medium bowl. It is easiest to use your hands to mix the crumble and distribute it over the batter.

For the Sugar Drizzle:

This is to be added after baking and can be optional

  • 1/2 cup confectioner’s sugar
  • 1 tbsp almond milk
  • 1/2 tsp vanilla

Adapted from this recipe from Haut Appetit

Gluten-Free Coffee Cake

Gluten-Free Coffee Cake

Gluten-Free Coffee Cake