Friday, September 11, 2015

Gluten Free Mexican Chicken Casserole

I found this wonderful recipe for Mexican Chicken Casserole on Facebook. Here's the original recipe With just a few changes, it was easy to make this dish gluten free! It turned out yummy!
 Here's what I used...
  • 4 cups of cooked, chopped chicken 
  • 2 cups of instant GF brown rice (I use Uncle Ben's)
  • 1 can GF cream of chicken soup (I use Pacific Naturals GF condensed)
  • 1 cup sour cream
  • ½ cup diced onion
  • 1 can Ro*Tel tomatoes
  • ½ teaspoon garlic powder
  • 1½ cups GF chicken broth
  • 8 oz cheddar cheese grated and divided in half
  • salt and pepper to taste

  1. Put all ingredients and half of cheddar cheese in a large bowl. Stir to combine.
  2. Pour into a greased casserole dish and top with remaining cheese.
  3. Cover and bake at 350 degrees for 20 minutes, then bake an additional 20 minutes, or until hot and bubbly.

Linked to Gluten Free Fridays @

Friday, September 4, 2015

Granny Smith Cinnamon Muffins

Gluten free baking can sometimes feel like a guessing game!  Sometimes I try substituting gluten free ingredients into a regular recipe and it just doesn't work. But sometimes it does!   

David Venable from QVC shared a great muffin recipe, and it was so easy to make it gluten free just by substituting in gluten free flour! And the muffins turned out so yummy!! 

Here's the recipe:
  • 3 cups all-purpose gluten free flour (I use Betty Crocker GF Rice Flour Blend)
  • 1 1/2 cups white sugar
  • 1 tsp salt
  • 4 tsp baking powder
  • 2 tsp ground cinnamon
  • 2/3 cups vegetable oil
  • 2 eggs
  • 2/3 cups milk
  • 3 Granny Smith apples, peeled and grated

  • Preheat the oven to 375°F. Grease a muffin pan. 

  • Mix flour, sugar, salt, baking powder, and cinnamon in a large bowl. Stir with spoon till combined.

  •  Add the oil, eggs, and milk. With a hand mixer beat till combined, but don't over mix. 

  • Pour in the apples and stir them in gently with a spoon.  

  • Spoon the batter into muffin pan.

     Sprinkle just a little more cinnamon on each muffin before cooking.

     Bake for 20-25 minutes, or until the cupcakes are set.

    This recipe makes a LOT of muffins :) I made 12 and had batter left over!

    Remove from oven and allow to cool a little.