Gluten Free Biscuits

This week its all about biscuits.  Warm, fresh from the oven, with the butter melting into them as you bite.  One reason why biscuits are popular is because they are quick to make.  Unlike bread or buns which will take at least two hours because they need to rise, a batch of biscuits can be ready to eat in a little more than half an hour.  They also go great with a wide variety of meals; with soup or stew or just with cheese or honey.  For some people they are a "comfort food", bringing back childhood memories.  When I was a girl my mom would make biscuits before we went camping. The first evening we would sit around the campfire drinking hot chocolate and eating biscuits with honey!  Yum!

Biscuits are great if you follow a gluten free diet because the results are more consistent than bread or buns.  Bread is the hardest thing to make gluten free, biscuits are more forgiving.

I have been experimenting with this recipe for a while.  At first they were good fresh but then turned dry quite quickly.  I found the secret was to add some sour cream.  Some ground flax also helps to make them moist.  The batter isn't stiff like some biscuits so I cook them in muffin tins.  I found some square muffin tins a while ago and this makes it a bit more fun.  Sometimes I will bake the whole batch in an 8 inch cake pan and then cut them after they are baked.

Gluten Free Biscuits 

  • 21/4 cups Gluten Free Flour Blend
  • 1/3 cup flax, ground
  • 1/2 tsp GF baking powder 
  • 1/2 cup butter, at room temperature
  • 2 eggs, beaten 
  • 1/3 cup sour cream 
  • 3/4 cup milk 
Sift together dry ingredients.  Using a pastry knife cut in butter until mixture resembles coarse meal, make a well in the centre and add remaining ingredients.  Stir with a fork until combined. Batter will be soft.  Spoon into greased muffin tins.  Bake at 350 for 20 minutes or until lightly browned.  Turn onto a wire rack to cool.  Serve when slightly cooled.  Freeze extras in an airtight container.  

Gluten Free Mini Cheesecakes

This week it's a Cheesecake extravaganza! One basic recipe, so many options.  Because sometimes you just need a little cheesecake!
According to, the first cheesecakes were made by the Greeks as early as 2000 BC.  They were used as wedding cakes and also, because they were considered a good source of protein, they were served to the Olympic athletes during the first Olympic games in 776 BC.  When the Romans conquered Greece they began making cheesecake, but with the addition of eggs.  As the Roman Empire expanded cheesecake made its way across Europe, with each country making their own additions to the recipe.
It wasn't till 1872 though, in New York, that a dairy farmer accidentally made cream cheese that the recipe developed into the cheesecake that we enjoy today in North America.  Thank goodness for accidents!

There are many recipes for cheesecake but be careful if you are gluten intolerant because many of them do contain wheat.

I was given this recipe many years ago by a friend and since then it has been enjoyed by our family with a wide variety of toppings and additions.  I didn't change the basic recipe too much but i did replace the sugar with honey, and I think I have used some real maple syrup on occasion too.  One great thing is that they freeze very well, if you are planning for company they can be made in advance then defrost, at room temperature, as many as you will need.

Pictured above is a Peanut Butter Cup cheesecake with chocolate sauce drizzled on top.  If you love peanut butter and chocolate this one is for you.

Other toppings we have used include,  cherry pie filling, strawberry jam,  grape jelly, fresh strawberries and chocolate sauce,  the possibilities are endless!  My personal favourite topping is Amazing Blueberry Sauce.  I have shared this recipe in an earlier blog but I will give it again at the end.  

Gluten Free Mini Cheesecakes

  • 3 (8oz) pkg. cream cheese
  • 5 eggs
  • 3/4 cup honey
  • 1 1/2 tsp. GF Vanilla
Make sure all ingredients are at room temperature.  Blend all ingredients until no lumps remain.  Line muffin tins with papers and fill to the top.  Bake at 300 for 30 minutes, cheese cakes should be set in the middle and just slightly brown. Remove from oven, let cool in pan for 5 minutes then cool completely on a wire rack.  The middles will sink as they cool. Cheesecakes can be stored in the fridge or freezer.  
  • For Peanut Butter Cup Cheesecake fill lined muffin tins with a small amount of batter, place a Peanut Butter Cup in, then fill to top with batter.  Bake as normal, when completely cool, drizzle with chocolate sauce.  Full size Reese's Peanut Butter Cups are gluten free.


Amazing Blueberry Sauce

  • 4 cups frozen blueberries
  • 1/4 cup orange juice
  • 3/4 cup water
  • 1/2 cup honey
  • 3 Tbsp. mixed with 1/4 cup water
  • 1/2 tsp. vanilla
  • 1/8 tsp. cinnamon
Bring blueberries, OJ, water and honey to a boil.  Mix cornstarch and water, add to blueberries.  Cook and stir until thick.  Remove from heat and add vanilla and cinnamon.  Cool and serve on cheesecake.  

Gluten Free Apple Pie Pancakes

  My Sister was visiting last week; she is currently gluten free, dairy free and sugar free. I wanted to make her something yummy for breakfast so I modified these pancakes to fit her diet.  They turned out great and don't even need butter or syrup.  (Although a bit of butter and real maple syrup dose make them extra good).  I have made these a few times before and have found they can be packed in a lunch and are Ok cold too.    
  My Grandma was the queen of pie making, and apple was her specialty.  As a girl I remember watching her peel apples for pie, so impressed by her ability to peel an apple in one continuous strip.   Maybe it is easy to impress a seven year old but to this day I often think of her when I peel apples.  

Gluten Free Apple Pie Pancakes

  • 1 1/2 cup gluten free flour blend
  • 1/3 cup almond flour
  • 1/4 cup ground flax
  • 1/3 cup ground oatmeal
  • 1/2 tsp. salt
  • 2 tsp. gluten free baking powder
  • 1 tsp. cinnamon
  • 2 tsp. Truvia, or 2 tsp. cane sugar, or 4 tsp. white sugar
  • 3 eggs
  • 1/3 cup melted coconut oil
  • 1 tsp. vanilla
  • 1 1/2 cup milk of choice
  • 2 apples peeled and grated
Mix dry ingredients in a large bowl.  Mix wet ingredients in medium bowl.  Add all at once, together with grated apples to flour mixture.  Stir until just combined.  Batter will be fairly thick, spread to a diameter of about 4 inches or 10 cm. Bake on a hot griddle, turning once.  Freeze extras when completely cooled.