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  • ⅔ cup milk
  • 1 tablespoon butter
  • 1 packet (7 g) yeast
  • ¼ cup granulated sugar
  • ½ cup (83 g) potato starch
  • ½ cup (80 g) brown rice flour
  • ¼ cup (29 g) finely ground almond flour
  • ¼ cup (34 g) tapioca starch plus more for flouring your surface
  • ½ teaspoon baking soda
  • 1½ teaspoon xanthan gum
  • 2½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 large egg
  • ¼ cup olive oil
  • ½ teaspoon vanilla
  • good quality plastic wrap for rolling out (and up!) the dough
  • ⅓ cup butter, softened
  • ½ cup brown sugar
  • 2 tablespoons cinnamon
  • 3 tablespoons butter, softened
  • 2 tablespoons cream cheese, softened
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla
  • dash of salt
  1. Preheat oven to 350 degrees. Grease and lightly flour a pie plate.
  1. Combine yeast and sugar in large mixing bowl.
  2. Microwave milk and 1 tablespoon butter to approximately 110-115 degrees. Whisk into yeast mixture and set aside to proof.
  3. Meanwhile in small bowl whisk together potato starch, brown rice flour, tapioca starch, almond flour, baking soda, xanthan gum, baking powder, and ½ teaspoon salt.
  4. Once yeast is proofed add in egg, oil, and ½ teaspoon vanilla. Mix for a moment and then slowly add in the flour mixture. Turn the mixer up to medium-high and beat for 1½ minutes – beating long enough is essential, GF flours are “thirsty,” the dough will thicken & lose it’s stickiness as you beat it.
  5. Roll out the dough: (please watch the video!) this is a sticky dough that you’ll want to roll out to approximately a 13″ x 10″ rectangle. What I have found works best is covering my work surface with a good quality plastic wrap and then a light layer of tapioca starch. I place my dough in the center and cover with a bit more tapioca starch and another sheet (or two) of plastic wrap. Roll out to the needed size and then carefully peel off the top layer of plastic wrap.
  6. Using a knife or spatula gently spread the ⅓ cup softened butter over the dough evenly leaving ½” space around the edges.
  1. In a small bowl combine brown sugar & cinnamon. Sprinkle evenly over dough.
  2. To roll your dough: start on one of the shorter sides and gently begin rolling your dough into a log form. Use the plastic wrap to help you “lift and roll” the dough as you go along. Try to make it a nice tight roll, however do not try to unroll it and re-do it. You’ll end up with a sticky mess.
  3. Sprinkle lightly with tapioca starch again. Dip a sharp knife into tapioca starch then cut the rolls into 8 pieces.
  4. Place the rolls, cut side down, in the prepared pie plate*. Cover with plastic wrap and a towel, place in a warm spot, and let them rise for 15 minutes.
  5. Bake 22-27 minutes until tops are golden brown.
  1. Meanwhile, in mixing bowl, beat 3 tablespoons softened butter, cream cheese, and powdered sugar until smooth. Beat in vanilla and a dash of salt.
  2. Drizzle over the tops of cinnamon rolls as soon as they come out of the oven.
*Night before preparation: Once the rolls are in the pie plate, cover with plastic wrap and place in the fridge. In the morning set them out for at least 25 minutes before baking.

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Ginger Banana Bread


Recipe from


Mrs. Fenner’s Spicy Chinese Pasta Cooking Club Recipe

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8 ounces Gluten Free Thai Noodles

2 ounces and 1/2 Tablespoon Soy Sauce

2 Tablespoons water

1 Tablespoon and 3/4 teaspoon Vegetable Oil

1/2 Tablespoon (heaping) Peanut butter.  I used Taini, due to peanut allergy

1 1/2 Tablespoon Sugar

1/8 teaspoon Ground Pepper

1/8 teaspoon Cayenne Pepper

1/8 teaspoon Crushed Red Pepper

1/8 teaspoon Seasoned Salt (I did not add this; most brands are not gluten free)

1 1/2 Garlic Cloves (minced)

1/8 teaspoon (heaping) Fresh Grated Ginger

1/2 teaspoon Butter

2 Green Onions sliced.  I used a whole bunch. 🙂

2 pounds baked chicken


  1.  Cook pasta according to package.
  2. In saucepan cook oil, garlic, ginger, water soy sauce, green onions, and seasonings.
  3. Cook mixture over medium heat until thai/peanut butter is combined.
  4. Add butter.
  5. Combine cooked chicken, sauce, and noodles.

This is so delicious. You can become easily addicted.  Thank you Mrs. Fenner!!

Maple Balsamic Vinaigrette

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1/4 cup balsamic vinegar (I use honey infused vinegar)

2 teaspoons Dijon mustard

1/2 teaspoon salt

1/2 cup extra-virgin olive oil

3 Tablespoons pure maple syrup

1 garlic clove, minced

1/4 teaspoon ground pepper

  1. Combine all ingredients except oil in blender.
  2. Turn on blender on medium and slowly pour in oil until fully combined. This slow-pour allows the oil and vinegar to emulsify.
  3. Adjust seasoning with slat and pepper to taste.

For a green salad, this vinaigrette is wonderful with spinach and apples. It also pairs with roasted brussel sprouts or green beans and almonds.

Recipe from Greater Chicago Food Depository.  Chicago’s Community Kitchens.


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  • 2 cup Almond flour (Blanched is best)
  • 2 tsp Gluten-free baking powder
  • 1/2 tsp Sea salt
  • 2 large Eggs (beaten). For egg free biscuits, I soaked 1 tablespoon of ground chia seeds (measure after grinding!) and 3 tablespoons of water. Soak for 10 minutes and mix well. 
  • 1/3 cup Butter (measured solid, then melted; can use ghee or coconut oil for dairy-free). I used ghee for a dairy free biscuit. It was great!
    1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
    2. Mix dry ingredients together in a large bowl. Stir in wet ingredients.
    3. Scoop tablespoonfuls of the dough onto the lined baking sheet (a cookie scoop is the fastest way). Form into rounded biscuit shapes (flatten slightly with your fingers).
    4. Bake for about 15 minutes, until firm and golden. Cool on the baking sheet.

  •  From

Paleo Tortilla Chips


Paleo Tortilla Chips

  • Author: Ashley Thomas



  1. Pre-heat a 9.5 inch (or larger) nonstick pan over medium heat.
  2. Mix the almond flour, tapioca flour, coconut milk, salt and turmeric together in a bowl.
  3. Add ¼ cup worth of batter onto the pan.
  4. After about a minute flip the flatbread and cook for another minute or until both sides are mostly firm, then place the bread onto a parchment-lined baking sheet. Repeat until the batter is done.
  5. Using scissors, cut the tortillas into small triangles and spread them out on the baking sheet.
  6. Bake at 400°F for 10-12 minutes or until the tortilla chips are crispy.

White Chicken Chili

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2 whole chicken breasts, bone in, skin on (about 2.5 pounds total)

4 Tablespoons olive oil, divided

Kosher salt and ground pepper

Rub chicken breasts with 2 Tablespoons of olive oil, salt and pepper. I added garlic powder, poultry seasonings, and I used onion salt in place of salt.  Roast in oven at 375 degrees for 40-50 minutes.  Do NOT overcook.  Set aside to cool.  Remove skin and bones.  Cut into one inch pieces.

2 medium yellow onions

4 gloves of garlic, minced

4 cans (15 ounces each) Great Northern, divided and drained. I only use 2 cans.

2 cans (4 ounces each) mild green cillies, chopped

8 ounces frozen roasted corn

3 teaspoons cumin

3 teaspoons ground coriander

3 teaspoons ground thyme

3 teaspoons ground oregano

1/4 teaspoon cayenne peppper

6 cups chicken stock

1/2 cup Monterey Jack cheese. I used 1 cup of Jack cheese,  8 ounces low fat sour cream, 1/2 cup of chopped fresh cilantro.

In a large dutch oven, or soup pot, heat remaining olive oil on high. Add onion and cook about 10 minutes or until soft and translucent.  Add garlic and cook for 2 minutes.

Mash 1/2 amount of beans and add to soup pot, along with whole beans, chilies, roasted corn, seasonings, and chicken broth. Bring it a boil and then simmer for 30 minutes. Add chicken and bring to a soft boil. Add Jack cheese and sour cream. Bring to a soft boil.

Serve with fresh cilantro, chopped green onions, and tortilla chips.

From Daily Herald, probably in 2002.






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  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon hot pepper flakes
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon coarse salt (kosher or sea), or to taste
  • 4 strips of lemon zest
  • 3 cloves garlic, crushed with the side of a cleaver or minced
  • 1/4 cup coarsely chopped fresh parsley
  • 1/4 cup coarsely chopped fresh basil, cilantro, dill, oregano, or a mix of all four. I used a lot of fresh dill!!
  • 1/2 cup extra virgin olive oil

 MAY 2000


Greek Marinated Chicken (non dairy coconut yogurt and gluten free)

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  • 1 cup plain yogurt (SO Delicious coconut non dairy yogurt)
  • 2 Tbsp olive oil 
  • 4 cloves garlic, minced
  • 1/2 Tbsp dried oregano
  • 1 medium lemon
  • 1/2 tsp salt 
  • freshly cracked pepper 
  • 1/4 bunch fresh parsley
  • 3 1/2 to 4 lbs chicken pieces 


  • To make the marinade, combine the yogurt, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper in a bowl. Use a fine holed cheese grater or a zester to scrape the thin layer of yellow zest from the lemon skin into the bowl. Also add the juice from half of the lemon (about 1-2 Tbsp). Stir until the ingredients are well combined. Roughly chop a big handful, or about 1/4 bunch, of parsley and stir it into the marinade.
  • Add the chicken pieces and marinade to a gallon sized zip top bag. Remove as much air as possible, close the bag tightly, and massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the bag for 30 minutes. I always marinate for 24 hours.
  • After marinating, either cook the chicken on a grill OR preheat the oven to 375 degrees in preparation to bake the chicken. I cooked the chicken in a iron skillet.
  • To bake the chicken, place the chicken pieces in a large casserole dish (9×13). Bake the chicken in the preheated 375 degree oven for 45-60 minutes, or until golden brown on top.

Recipe from


West Coast Philly Cheese Steak Philly Meets the West Coast

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  • 1 pound fresh Boneless Rib Eye steak
  • 1/4 cup water
  • 1/2 clove garlic, minced
  • 3 tablespoons Worcestershire
  • 2 tablespoons Ken’s Lite Balsamic Vinaigrette (I used honey balsamic vinegar)
  • 1/4 teaspoon Montreal Steak Seasoning (I used 2 teaspoons and some more 🙂  Recipe for seasoning is on my blog.
  • 1/8 teaspoon ground pepper
  • 1/2 teaspoon hot sauce
  • 4 slices skim mozzarella cheese (I used provolone)
  • 2 tablespoons butter
  • 1/2 medium onion
  • 1/2 red pepper (I added a green pepper)
  • 1 cup mushrooms (I used baby Portobello)
  • Jalapeno Cheese Bread (I used gluten free hot dog buns)
  • beef mixture, reserved
  • beef broth, reserve for dipping

Cooking Directions

Marinate meat in water, clove garlic, Worcestershire, Balsamic Vinaigrette, salt, Steak Seasoning, ground pepper, hot sauce (I added olive oil). Marinate 1 hour. (I marinated it overnight, 24 hours)


In separate pan, melt butter and sauté onions, red peppers, orange peppers, sweet cherry peppers, mushrooms and garlic. Sauté pepper mixture until tender.

Lightly broil Jalapeno Cheese Bread and slice.

Place Provolone cheese on each sandwich.

Top with beef mixture and then peppers.

Serve with saved beef broth on the side for dipping.

Recipe from