Tag Archives: bread

French Toast, sweet or savory


I don’t like sweets. So how can I enjoy french toast? Don’t make it sweet! When I was younger, my family made french toast ALL the time. For me and my younger brother, who don’t like sweets, however, we just had our french toast savory, with no sweetness added. It was just…eggy bread, I guess. But it is delicious nonetheless. The two huge breakfast treats in my household were pancakes and french toast. It has been quite some time since the last time I had this wonderful breakfast food, so I decided to make some this morning. French toast is great with fruit and is an awesome meal to keep you going through the day.

This recipe makes two pieces of french toast. In other words, one egg is equivalent to about two pieces of bread. I had 1 piece of french toast, and then was craving just a little more, so I made a half piece and scrambled the remaining egg. I had my french toast with some fresh blackberries. SO. Good. French toast is one of those breakfast foods that is so delicious but quick and easy as well. My entire breakfast took a total of about 10 minutes to make, if that, and that is including preparation and cooking time for both pieces of french toast. I am 100% satisfied.

When you grease your pan, you do NOT need a ton of butter. I probably only use about half a tablespoon, if that. Only use more if you love the flavor, but I honestly think french toast is already so delicious! Knowing when to flip the french toast is not tricky at all. Wait a couple minutes and then carefully lift up the edge to peek at the underside. It should be browning and make your mouth water. Check out the pictures below to see how mine turned it…it was PERFECT!


These beautiful pictures are due, in part, to Udis bread, I think. It soaked up the egg remarkably and cooks so well, browning perfectly. This, on top of its amazing taste, makes Udis a fabulous choice of bread. It is simply my favorite!

Please note, while I used milk in my egg mixture, I am sure that as long as you mix/whisk your egg(s) very well, this can be done without the milk or with water instead for some delicious dairy free french toast. Also, just use a dairy free substitute for the butter. Voila! Dairy free french toast.


  • 1 egg
  • A splash of milk (optional)
  • 1-2 pieces gluten free bread (I use Udis)
  • Powdered Sugar
  • Syrup


  • Whisk an egg with a tiny splash of milk (no more than 1 tbsp) in a bowl.
  • Put one piece of bread into the egg mixture, gently pressing on the sides/edges to completely cover and soak. Turn the piece of bread over and do the same thing on the other side.
  • Leave the bread in the egg mixture to soak while you melt a little butter on a frying pan over high heat. 
  • Carefully transfer the bread onto the greased and heated frying pan to cook.
  • After about 3 minutes, turn the bread over and cook the other side for an additional 1-2 minutes. (After your first piece of french toast, feel free to re-butter the pan and cook some more. With any additional french toast, it won’t take more than 1 minute on either side.) 
  • Remove from pan and serve immediately.
  • For sweet french toast, cover both sides with some powdered sugar, top with syrup, and dig in. Otherwise, enjoy your savory french toast!

My Popovers Worked!


Today I finally tried out the popover recipe I have created. At least, I hoped it would be a popover recipe. If not, It would just be rolls. I have taken what I have learned from various tips and my own knowledge of food to create it. First: I know that the ingredients work best at room temperature. Done. Second: the batter should be a little runny if I am to be able to pour it into a muffin tin. Okay. Third: most bread/roll recipes include some salt and butter. Check. Last: I need eggs. This was where my true uncertainty began. How many eggs was I to use? I honestly just reasoned out that 1 would not be enough, and 3 seemed like too many, so I decided on 2 eggs, which did end up being sufficient.

I haven’t been making my recipes in huge amounts, so I made my recipe based off of 1 cup of gluten free flour. That meant I would need about 1 cup of milk (so the batter can be poured). I didn’t want to use too much salt, so I just used 1/8 teaspoon. 1 tablespoon of butter seemed like the right amount as well, because any more than that seemed like too much, and any less…I just wasn’t so sure.Anyway, I crossed my fingers and set to work. But of course, once I had my ingredients all set out, I had to figure out how to make my recipe. I preheated my oven to 450, because in the past when I have made other bread products, that was about the temperature I used. I didn’t know how long to cook them for, so I set my timer for 10 minutes, but when I checked them, they clearly needed more time. So I waited another ten. I was surprised by how fast they had started cooking, so I turned down my oven’s temperature to 375 and ended up cooking them for an additional 15 minutes. This recipe makes 8 popovers.

So, the big question is: did my popover recipe work? The answer: yes! The popovers were absolutely delicious and they actually popped! I was more than excited at discovering that my first popover attempt was triumphant. The popovers were beautifully browned on the outside and light, steamy, and soft on the inside. I will not be making any changes or modifications to this recipe, that is for sure!



  • 3/4 cup rice flour (I use Bob’s Red Mill Brown Rice Flour)
  • 1/4 cup cornstarch
  • 3/4 tsp xanthan gum
  • 1/8 tsp salt
  • 2 large eggs, room temperature
  • 1 cup milk, room temperature
  • 1 tbsp butter, melted/cooled


  • Preheat oven to 450 degrees and grease 8 regular muffin cups well.
  • Blend flour, cornstarch, xanthan gum, and salt together.
  • Mix eggs and milk together (beat until mixture is light and there are some small bubbles). Stir in butter until the consistency is the same as before.
  • Add wet mixture to dry ingredients and mix until all ingredients are completely combined and there are no flour clumps.
  • Fill muffin cups no more than ¾ full. Bake 15 minutes.
  • Decrease oven temperature to 375 degrees and bake 15-20 additional minutes, until popovers are golden-brown.
  • Remove and serve hot-warm.

Delicious Cheese Muffins


Today I was in a cheese mood. I wanted something new for a late breakfast, for brunch. How about a cheese muffin? I have been planning on trying out my new cheese muffin recipe, and today seemed like as good a time as any, so cheese muffins it was. Once I had the idea, I was so excited to make them. That’s the drill with most new recipes, anyway. As soon as I get the idea or decide to make something, I am just ready to go. I love to bake. I would definitely say I am passionate for gluten free cooking!

This was actually a fairly easy recipe to come up with. I got the dry ingredient measurements from my pancakes from scratch recipe (these cheese muffins in NO way taste like pancakes), and from there I used knowledge from similar recipes for the rest. These are cheese muffins, so I used a lot of cheese. If I am going to make gluten free cheese muffins, I want them to be cheesy! The cheese muffins take little time to prepare, and although I thought they would take less time to cook, they aren’t in the oven for too long, so this is a great recipe to whip up for breakfast, or even as a dinner side.

I was in no way disappointed with these delicious cheese muffins! They were so wonderful and cheesy and yummy. They were soft and steamy, and the cheese was all melty on the inside. There was the perfect amount of cheese, I thought. I definitely want to make these again! Everyone liked them, too, and there are still a bunch of left overs. I must add that I was actually out of shredded sharp cheddar cheese, and only had shredded colby jack cheese. So, putting two and two together, that the cheese was perfect and I had actually used colby jack, I think next time if I use sharp cheddar, I will try 3/4 of a cup and see how it goes.

This recipe makes 12 normal sized muffins.


  • 1 cup brown rice flour
  • 3/4 cup cornstarch
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 cup sharp cheddar cheese, grated
  • 1 egg
  • 3/4 cup + 2 tbsp milk
  • 1/2 stick (1/4 cup) butter, melted


  • Preheat oven to 400 degrees
  • Mix flour, cornstarch, baking powder, and salt together in a large bowl and then add cheese, mixing in well.
  • Add melted butter, milk, and egg.
  • Stir until the dry and wet ingredients are well incorporated and no flour clumps remain.
  • Spoon/pour into greased muffin tins. Fill no more than 3/4 full.
  • Place muffins in oven (middle rack) and bake for about 20 minutes.
  • Serve immediately/warm.

Upcoming Recipes and a Delicious Idea


This week and weekend, I have some great ideas and recipes planned. I’m just going to get straight to it. My top recipe at the moment that I want to make is a new pizza recipe, using Pamela’s Pancake and Baking Mix. I am so excited! However, I also have been thinking a bunch, and I really want to try to create my own original pizza crust recipe. Using that, I have a great recipe idea or two that may or may not involve some form of mini pizzas…We’ll see. Sticking on the pizza path, I also want to make one of my favorite quick and delicious meals, pizza paninis, a recipe I have made multiple times and the past and can’t wait to post about. Lastly on the pizza trail is a recipe called Portabella Pizzas, which aren’t really pizzas, but there are pizza parts involved!

Moving away from the realm of pizza, I really want to make either my own cheese muffins or my popover recipe (which I think is finally complete and ready to try out). Then the last, but not least, recipe on my list is a recent creation/idea that I have referred to as Egg(y) Pancakes. Do not let the name deter you!

I cannot wait to get posting this week. Look forward to some great recipes and PICTURES (I promise I will have some).


Brazilian Cheese Rolls


The pizza was amazing, and now it is the rolls’ turn to impress me. A while back I made an amazing cheese pizza crust (<–original post), literally cheese crust, that I found on Gluten Free Gobsmacked. The original recipe was actually meant for Brazilian cheese rolls, or Pao de Quejo, which this post is about. I have been so excited and impatient to try it out, and I was finally able to make them tonight for dinner.


We had chicken, green beans, and these delicious cheese rolls. I have cooked for my family before, but this is the first time it has been an official meal item. Most of the time, my family only has small portions or a tasting, and I have lots of left overs that last through the week. But this time I made them for dinner. I was excited. It made my cooking official. Real. Big. I knew they like most of what I make, but this time it was different. Their opinion of the cheese bread was more important. So I crossed my fingers as dinner was served.

Everyone LOVED them (minus my little brother who will basically only eat chicken nuggets and cheese sandwiches). I got extremely satisfying reactions, many “Mmm”s and “Oh my God!” I think this recipe is definitely a keeper. It made 7 rolls, but I made some pretty big without realizing how much they would puff, so you could probably get 8 out of the batter. With four of us eating, we had a couple left over, so I am already looking forward to tomorrow! These cheese rolls are beyond delicious. They have a slightly crunchy outside and are soft, chewy, and delectable inside. They are extremely cheesy, so much so that at first, when I began making them, I was a little skeptical, but after taking my first bite, any previous doubts vanished from my mind. They are perfect. The only change I made was to use basil instead of dill and chives. Perfect. Delicious.

I know my cheese crust pizza post has this recipe on it, but I’m reposting the recipe because these are rolls, not pizza, and I didn’t include the pizza part in this post.


  • 1+1/4 cups tapioca flour
  • 2 cups shredded cheese
  • 1 teaspoon baking powder
  • 2 eggs
  • 1/2 stick (1/4 cup) melted butter
  • 2 tsp dill
  • 2 tsp dried chives (I used 1/2 tbsp basil leaves in place of dill and chives)


  • Preheat your oven to 450 degrees.
  • Mix together all ingredients in your mixer well (I  used a hand mixer–just make sure all ingredients are totally combined).
  • Form into balls (about 1 1/2 inches or 2 inches) and flatten slightly (makes 6-8).
  • Place on tin foil on a baking sheet.
  • Bake for 8 – 10 minutes or until golden brown.
  • Serve warm.

Note: Sorry the last photo is so dark…and not very good. I only included it because I thought it gave a nice idea of how big the rolls are.

Pancake Popovers


Recently, I have begun working on my own popover recipe. I have also been going through a pancake crave. I have made regular pancakes and created my pancake crepes, and I thought about the idea of a pancake popover. So, to clarify, this post is not for my regular popovers (I will post that very soon, I hope), it is for my original Pancake Popovers.

I just sort of combined my popover recipe with a pancake recipe. So I have flour, milk, eggs, butter (not oil like in pancakes, but butter like in a roll or popover), and salt. I omitted any xanthan gum so the popovers would have a more pancake-like effect. Then, at the last second, I threw in a teaspoon of cornstarch. Also, do not look at the 2 eggs skeptically–these are pancake popovers, which are supposed to be a little more eggy than just rolls.

I will be honest, when these were finished, I spent more time getting the things out of the pan than I spent eating them. Moral of this story: be generous when greasing your pan! Still, when I took my first bite, I went to heaven. They were actually incredible. They are soft and easy to bite into; they melted in my mouth. Mmm! The taste was sort of like that of a pancake, so mission accomplished. But I also feel the need to compare the taste to what I immediately thought of: one of my favorite foods, spoon bread. It was great, tasting two great foods at once.

The only downside to these (which I was sort of expecting anyway) was that, despite the name, these were not popovers. As soon as they left the oven, they started to deflate. But they were still so good!

Ingredients: (makes 6)

  • 1/2 cup milk, room temperature
  • 1/2 cup gluten free flour (I used Bob’s Red Mill Brown Rice Flour)
  • 1 tsp cornstarch
  • 2 large eggs, room temperature
  • 1/4 stick butter, melted
  • 1 pinch salt


  • Preheat oven to 400 degrees
  • Grease 1 muffin tin very well
  • Whisk milk, flour, butter, and salt vigorously until smooth and totally blended
  • Pour batter into greased muffin tin so that they are no more than 3/4 full
  • Bake for 15-20 minutes
  • Let them cool for a minute or two (no longer) before removing them from the muffin tin
  • Serve immediately with any desired toppings

Cheese Rolls or Pizza…2 in 1!


Okay, I know I said I wanted to try the failed pizza crust again, to try and make it work better, but that was before I found a recipe today at Gluten Free Gobsmacked for Brazilian Cheese Bread (Pao de quejo). As soon as I read it I could not wait to try it out! The thing that really caught my eye was the fact that the recipe could be used to make cheese rolls (yum) AND pizza (double yum). I wanted to try out both recipes SO badly, because they just sounded so delicious, but I wanted to try the pizza crust first; I made it for dinner tonight. I hope to use this recipe again soon, and make it into the cheese rolls instead. Rolls and pizza…two delicious, common, and great recipes to have on hand, especially when they’re the same one! I just love that.

Anyway, this pizza was out of this world amazing. It is definitely one I will make again. It almost makes me want  to discard my other pizza crust recipe entirely, but I am still determined to get it right. However, after this delicious feat, I am in no hurry whatsoever to do so. The cheese crust was fantastic, and I didn’t need to add much cheese as a topping because of the fact that the crust contains so much already. The crust was soft in the middle and a little crunchy on the outside–perfect! Amongst the huge array of spices I possess, I was fresh out of chives and dill, so I just used 1/2 tablespoon of dried basil leaves, which I think I will do anyways from now on because it worked great. This pizza crust recipe receives 5 stars from me…I hope the cheese rolls are just as good, and cannot wait to try them out!

This is my first experience using tapioca flour, and I was not disappointed. It was great. I don’t know exactly what the difference is between it and the brown rice flour I usually use, but the crust was, as I’ve said, amazing. Tapioca flour is supposed to be a slightly sweet flour, but I guess when people say slightly, they really mean it, because I did not catch any hints of sweetness. The crust was totally satisfactory.


  • 1+1/4 cups tapioca flour
  • 2 cups shredded cheese (I used about 1+1/2 cups for pizza crust)
  • 1 teaspoon baking powder
  • 2 eggs
  • 1/2 stick (1/4 cup) melted butter
  • 2 tsp dill + 2 tsp dried chives (or 1/2 tbsp basil leaves)
  • *pizza sauce
  • *more cheese for pizza topping (I just used the rest of the 2 cups of shredded cheese plus a tiny bit of mozzarella)
  • *any additional pizza toppings (I love mushrooms and/or pepperonis on my pizza, but I had neither, so I just used cheese, which was still amazing)


  • Preheat your oven to 450F.
  • Mix together all ingredients in your mixer well (I  used a hand mixer with no problems–just make sure all ingredients are totally combined).
  • *Form into balls (about 1 1/2 inches or 2 inches) and slightly flatten.
  • Place on tin foil on a baking sheet.
  • Bake for 8 – 10 minutes or until golden brown.
  • Serve warm.

*PIZZA OPTION: Form the crust by rolling the dough out on parchment paper (I use tin foil which worked just fine) into a 12-inch circle. Then prebake the crust alone for about 15 minutes at 450 degrees. Add sauce and toppings (don’t use too much cheese because there is already a lot in the crust) and cook an additional 10 minutes or until toppings are done. Cut and serve warm

NOTE: I refrigerated the left over pizza and microwaved it for lunch the next day, and it was great. I don’t know how long it will keep, but at least a day!