Tag Archives: yeast-free

No Bake Energy Bites


Recently, I have discovered a love of oatmeal. I use Bob’s Red Mill rolled oats (gluten free, of course). This is now my breakfast most mornings, having replaced my normal Rice Chex cereal. Oatmeal and fruit. I am obsessed. Oats are also so yummy plain, by themselves, as well as toasted (as I discovered in making this recipe). With my new love of oats came a desire to find one or two new recipes using them. One thing that kept popping up with every search was granola bars and foods related. One that caught my eye was no bakes. All of those search items inspired me to make these simple snacks. Easy, quick, tasty. These are my no bake energy bites, no bakes for short.

Also, in the picture above, you will notice a lot of excess at the bottom of the bowl…this was due to the fact that I accidentally added an extra 1/4 cup of oats. But they still turned out great!

No Bakes

Makes about 10-14 balls.


  • 1/2 cup dry oats (make sure they are gluten free)
  • 1/3 cup toasted coconut flakes*
  • 1/4 cup, 1 tbsp almond butter (can use peanut butter as well)
  • 1/4 cup ground flaxseed (if unavailable, you can toast and grind additional oats)
  • 2 1/2 tbsp honey

Optional ingredients:

  • chocolate chips
  • dried fruit/berries
  • chopped nuts/seeds (almonds, pecans, walnuts, or sunflower seeds)
  • a little vanilla


  • Thoroughly mix all ingredients together in a medium bowl. If the mix is too dry, add more peanut butter or honey.
  • Place in the refrigerator for about 20-25 minutes.
  • Once chilled, roll into balls about 1 inch in diameter.
  • After you have rolled them into balls, put them back in the fridge for 10-20 more minutes for maximum deliciousness.
  • Keep refrigerated for up to 1 week (in an airtight container-I put them in a ziplock).

*Watch the coconut flakes as they toast because they can burn easily.

Homemade Pasta


This recipe was inspired by Adventures of a Gluten Free Mom homemade pasta recipe. I did not have all the ingredients I needed, so I made a couple of modifications. However, Heidi’s recipe is also egg free, and so I want to try her gluten free, egg free pasta recipe as well sometime.

My recipe is an egg pasta recipe. I didn’t think 1 egg was enough, and three was definitely too many, so I decided to try using 2. I stuck with 1 cup of flour–the usual. I thought about reducing the amount of xanthan gum, but the pasta photo on Adventures of a Gluten Free Mom looked so perfect, I decided against it. Note in the ingredients, tapioca flour is the same thing as tapioca starch. This recipe was so fun and enjoyable to make. It started like any other recipe: mixing the ingredients together. I don’t like to use lots of extra equipment or ingredients, but I thought that for a pasta recipe, my hand mixer was necessary. Pasta is a food that needs to be especially well blended and smooth. After the ingredients were mixed, I rolled the pasta dough out. I knew the pasta would need to be thin, so I took this step seriously. Then I cut it. This is the great part about homemade pasta. You can make any kind you want! Cut it into squares for lasagna, or mini squares for ravioli, thin noodles, thick noodles, you name it. I cannot tell you the names of all these pasta types, because I am no expert.

Right when I took my pasta out of the bowl to roll out, I know I had a problem. It was sticky. Way too sticky. I tried adding more flour, but that did nothing. Then I tried adding a little oil. Perfection. Oil is the key. So in the ingredients, the last item I put was simply oil. What I did was put a splash of olive oil in a bowl and used as needed.

This pasta was SO delicious, although quite a pain to make. Because of that second part, I doubt I will make this again, or soon. But the taste and texture were wonderful, and I’m glad I tried this recipe out. I might still try Heidi’s recipe, but I’m not sure.

My Pasta


  • 2/3 cup brown rice flour
  • 1/3 cup tapioca flour (aka starch)
  • 1/2 tsp xanthan gum
  • 1/4 tsp salt
  • 2 eggs
  • 1 tbsp olive oil
  • 1 tbsp water
  • Olive oil


  • Fill a medium pot with about 4 cups of water.
  • Blend flours, xanthan gum, and salt in a small mixing bowl until they are all totally mixed together.
  • Mix egg, oil, and water in a small, separate bowl.
  • Get a hand mixer (on lowest setting) ready and add wet ingredients to the dry ones. Immediately mix ingredients with mixer for a minute until dough forms into a ball. (if dough is too dry or comes apart, add a little water; if it is too wet, add a little rice flour)
  • At this point, turn your stove top on high and bring pot of water to boil.
  • Meanwhile, add a little oil to avoid sticky dough and roll dough out into a very thin, even layer (you can divide the dough into several parts to work with less at one time, also I just used my hands for this, finding it much easier than worrying about a rollling pin). Cut dough into strips of desired width (thin noodles, wide noodles, square noodles for lasagna, etc).
  • Once the water is boiled, add a dash of salt and all the pasta. Stir occasionally until the pasta is al dente, cooking about 2 minutes. Drain and serve with butter, sauce, or other desired toppings.

Pamela’s Pizza Crust


I love discovering new blogs and looking at a new variety and range of gluten free recipes. I also love when a blog has a great recipe, but with multiple methods and ways of making it. There is nothing better than discovering a great recipe that uses ingredients I actually have, especially after I’ve searched through numerous different recipes with no luck. I have a few repeat recipes myself…

Pizza, pizza, pizza. I feel as if every time I indulge in a delicious slice of pizza, it is a new recipe. I actually told myself a little while ago that I have a great set of delicious gluten free pizza recipes, and I really wanted to create my own, so I would not look for or make any new pizza recipes. That, however, was before I was given the idea of a gluten free pizza crust recipe using Pamela’s Baking and Pancake mix, and I knew I had to try it out! I got the idea for this recipe from a recipe I found at Pamela’s website. Pamela’s mix works so well and makes such delicious recipes, so I was thrilled to try to make a pizza crust with it. I knew my main flours would be Pamela’s mix with about half as much tapioca flour, because that has worked so well with one of my other favorite pizza recipes, which also is made with a cheese crust.

This pizza was SO delicious! The cheese crust is soft and slightly chewy on the inside, with a perfect crunch on the outside. The outer part of the crust is crisp and cheesy (I love the taste of baked cheese). The cheese is not an overwhelming or overpowering flavor; the taste of this wonderful crust is perfectly balanced. I don’t think I will change anything about this recipe. I actually was out of milk when I made this, so I used water instead, and the pizza crust turned out perfectly, so I decided to keep water is the ingredient.



  • 1/2 cup tapioca starch
  • 1 cup Pamela’s Pancake & Baking Mix
  • 1 tsp basil
  • 1/2 tsp oregano
  • 1/2 cup Parmesan cheese, grated
  • 1 egg
  • 3 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 cup water
  • 1/3 cup cottage cheese (preferably low sodium)
  • 1/2 cup mozzarella cheese, shredded
  • 1 cup (approx) shredded cheese of choice for toppings (I would not use more than this since the crust already has cheese in it as well)
  • 1-2 tbsp sauce
  • Any additional, desired toppings (chicken, mushrooms, peppers, pepperonis, etc.)


  • Preheat oven to 450 degrees.
  • Blend tapioca flour, Pamela’s mix, half the basil/all oregano, and parmesan cheese together in a bowl.
  • In a separate bowl, mix egg, olive oil, salt, and water until smooth, then add mixture to bowl with flour.
  • Mix until ingredients are nearly combined, then add cottage cheese and mozzarella.
  • Stir until everything is totally blended and there are no flour or parmesan clumps.
  • Pour mixture into two 8-inch, round, greased (grease with olive oil for great taste) cake pans or one 9 by 13 inch pan.
  • Sprinkle remaining basil on the edges of the pizza crust and place on middle rack of preheated oven. Reduce heat to 375°F and bake for about 25 minutes, or until golden.
  • Remove pizza crust from oven and add pizza toppings (precook any raw meats/vegetables), then place pizza back into the oven at 375° for about 8-10 minutes.


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.

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!

Regular, Tortilla, or Quesadilla Pizza


I love pizza. I haven’t had to bother with finding pizza recipes because I’ve lucked out in the frozen section of the grocery store! But, there is just something about making your own food that is so fun and cool and…satisfying. When you’re eating it, you can think, I made this! I love that feeling.

Regular Ol’ Pizza

I have been scoring the internet for easy, yeast-free pizza crust recipes, and I finally found one HERE, at Food.com (my ‘original’ tag does not apply to this recipe, just the others). It’s gotten great reviews, minus one complaint about there not being enough flour and too much salt, but that is easily fixable and all the other 20 reviews said they loved the recipe. So I was siked to try it.

I doubt I will make this recipe again.

I had cut the pizza into 4 quarters. It looked amazing. I was so hungry when it was ready, and I ate one piece which was great. Then a started a second. I got to the crust edge and stopped, because it was starting to taste funky. I took a bite out of a third piece and stopped there. I had taken the advice of one comment from the webpage I got this from and used 3/4 cups of rice flour. Probably my first mistake. I also used a 10-in pizza pan because I lacked the 12-in one called for in the recipe, and I don’t think the pizza cooked completely. Mistake #2. Maybe that was what made my pizza too thick and chewy. Lastly, though I used the amount of spices called for in the recipe, perhaps I should have used a little less…Even though I was probably the cause of my first cooking disaster (well, it wasn’t totally horrible), it just helped me for in the future.

Honestly, I would still recommend that you at least try this. It doesn’t use a large amount of supplies, so if it’s bad, you won’t be wasting much. All I can say is you do not need more flour; the runny batter will turn out great. Also I would try to find the appropriate pan size so the crust isn’t too thick and cooks all the way through.

So let me rephrase my earlier comment: I do want to make this recipe again, because it was ok, and I would love to make it right and have a good pizza recipe up my sleeve. Although I enjoy my tortilla pizza, I would still like to find a thin GF (preferably yeast-free) pizza crust recipe, because like I said, nothing beats something you’ve made yourself from scratch.

Tortilla Pizza

Next, an easy-peasy pizza recipe that I whipped together. I came up with this before I was able to find a yeast-free pizza recipe (and will now revert back to it if I ever feel the need to make my own pizza), and the recipe I created used tortillas. Yes, the crust is simply a tortilla. Like my breakfast pizza/quesadilla, this recipe can be made into a regular, very thin tortilla pizza, or you can go ahead and make it quesadilla style (I particularly love this because it’s different and delicious).

Ingredients: (amounts may vary depending on tortilla size; I use about 12-inch tortillas)

  • 1 tortilla
  • 1/2 cup your choice of shredded cheese
  • 2 tbsp Pizza sauce
  • Additional optional toppings: pepperonis, pepper, mushrooms, etc


  • Preheat oven to 350 degrees.
  • Cover tortilla with a thin layer of sauce (within an inch of the edge), and sprinkle/add cheese on top. Add any desired, additional toppings (precook raw meats).
  • Bake for 10-14 minutes (bake 13 or 14 for a crispier, darker crust).
  • Let cool slightly, cut, and serve.

You could also cook your tortilla pizza in a frying pan/skillet, but I have yet to try this myself.

For PIZZA QUESADILLA: Prepare the same way as a tortilla pizza, except you may want to add a little bit more fillings, then top with a second tortilla. To make, lightly grease a frying pan/skillet with olive oil an dpreheat pan over medium high to high heat. Carefully place the quesadilla on the pan and let it cook for a few minutes, until the cheese is melting and a little steam is rising from the edges. Use a spatula to lift the quesadilla, which should be browning slightly. Carefully flip the quesadilla and cook the other side until it has browned and the fillings are melted/cooked.

One last pizza note: if I don’t have time or am simply too lazy, a frozen pizza isn’t horrible. In fact, they can be delicious. My favorites are Glutino’s duo cheese pizza and Amy’s cheese pizza.