Category Archives: Breads

Grain-Free Snickerdoodle Scones

Grain-Free Snickerdoodle Scones are a yummy treat for breakfast or an afternoon snack with coffee or tea. Gluten-free, Dairy-free, Sugar-free, Low-carb, THM-S.

Grain-Free Snickerdoodle Scones - Grain-free, Dairy-free, Sugar-free, Low-carb, THM-S

 

Grain-Free Snickerdoodle Scones - Gluten-free, Dairy-free, Sugar-free, Low-carb, THM-S

 

Grain-Free Snickerdoodle Scones - Gluten-free, Dairy-free, Sugar-free, Low-carb, THM-S

 

Grain-Free Snickerdoodle Scones - Gluten-free, Dairy-free, Sugar-free, Low-carb, THM-S

These grain-free snickerdoodle scones are perfect for breakfast or for an afternoon snack with a cup tea or coffee. While your scones are baking be prepared for some wonderful cinnamon aroma wafting through your kitchen. Both of my girls commented on how much they smelled like the cinnamon toast waffles that we used to buy before we went gluten-free and how wonderful the kitchen smelled.

How to make scones - gluten-free, grain-free, dairy-free, sugar-free, THM-S, low-carb

Easy steps to make perfect scones:

  1. Pat dough into an 8″ circle about 3/4″ thick on a parchment-lined baking pan.
  2. Using a knife or pastry scraper cut dough into eight slices.
  3. Bake for 15-20 minutes
  4. Cut again along the lines.
  5. Carefully slide each scone out about an inch.
  6. Bake for 5-7 more minutes.

Try my Dairy-Free Vanilla Icing to top these scones.  If you can handle dairy, there is a “glosting” (a cross between glaze and frosting) recipe in Trim Healthy Mama Cookbook on page 285.

Trim Healthy Mamas these scones are an S.

Snickerdoodle Scones
 
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • 2¼ cups blanched almond flour
  • ¼ cup coconut flour
  • ½ cup THM Sweet Blend or homemade sweetener*
  • 2 teaspoons aluminum-free baking powder or grain-free baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon Himalayan salt
  • 2 eggs
  • ½ cup coconut oil, melted
  • 2 teaspoons vanilla
Instructions
  1. Preheat oven to 350°. Line a large baking pan with parchment paper.
  2. Whisk the almond flour, coconut flour, sweetener, baking powder, cinnamon, and salt in a large mixing bowl.
  3. Add eggs, melted coconut oil, and vanilla to flour mixture. Using a large spoon, mix all together.
  4. Place batter in the middle of parchment-lined baking pan. Shape into an 8" circle about ¾" thick.
  5. Using a knife or pastry scraper cut the circle into eight slices.
  6. Bake for 20 minutes.
  7. Remove pan from oven and cut along the lines a second time. Carefully slide each scone out away from the center about an inch or so.
  8. Bake for another 5-7 minutes, until golden brown.
  9. Cool.
  10. Add icing for extra fun.
Notes
*Homemade sweetener = 1 cup Non-GMO erythritol + 1 teaspoon Now Better Stevia

This post contains affiliate links. See my disclosure policy here.
Grain-Free Snickerdoodle Scones - Gluten-free, Dairy-free, Sugar-free, THM-S, Low-carb

 

Save

Save

Save

Save

Save

Gluten-Free Biscuits

*This post contains affiliate links. See my disclosure policy here.*

Grain-Free Biscuits-19-1blog

 

Gluten-Free Biscuits - Dairy-Free

 

Gluten-Free Biscuits - Dairy-Free

 

Gluten-free biscuits that are light and fluffy?

Yes, they are! Both of my daughters were so excited when they first taste tested these for me, because most of the biscuits that I’ve tried to make over the years have been more like a hockey pucks, but not these! These biscuits are light and fluffy, just like a good biscuit should be.

The trick is to use egg whites and to beat them to a nice froth before mixing with the flour.

I’ve made them with coconut oil that was melted and coconut oil  just softened and they worked great both ways. I found these were easier to make using the melted coconut oil, since all you have to do is stir.

Trim Healthy Mamas these biscuits are an S.

Gluten-Free Biscuits
 
Light and fluffy gluten-free and dairy-free biscuits.
Author:
Serves: 5 biscuits
Ingredients
  • 1 cup + 2 tablespoon almond flour
  • 1 teaspoon aluminum-free baking powder or *grain-free baking powder
  • ½ teaspoon Himalayan salt or sea salt
  • 2 tablespoons coconut oil, melted or softened
  • 3 egg whites
Instructions
  1. Preheat oven to 400°. Line a baking sheet with parchment paper.
  2. In a medium bowl mix together the almond flour, baking powder, salt, and coconut oil. If the coconut oil isn't completely melted just mix it in with a fork.
  3. In another bowl mix the egg whites with an electric blender until frothy and just starting to thicken up.
  4. Fold the egg whites into the flour mixture and combine.
  5. Divide batter into 5 portions and place on parchment lined baking sheet.
  6. Bake for 10-12 minutes.
Notes
*grain-free baking powder - 1 teaspoon baking soda + 2 teaspoons cream of tartar

Serving size- 1 biscuit  Calories: 203  Fat: 18 g  Net Carbs: 3 g  Protein: 8 g

Be sure to see my Recipe Index for more Gluten-free, Dairy-free, Sugar-free and THM recipes!

Gluten-Free Biscuits

Save

Save

Save

Coconut Strawberry Chia Muffins

*This post contains affiliate links. See my disclosure policy here.*

Coconut Strawberry Chia Muffins - Grain-Free, Sugar-Free, Dairy-Free

 

Coconut Strawberry Chia Muffins - Grain-Free, Dairy-Free, Sugar-Free

 

Coconut Strawberry Chia Muffins - Grain-Free, Dairy-Free, Sugar-Free

 

 

These Coconut Strawberry Chia Muffins are some seriously, yummy muffins and to top it off the smell of strawberries baking is so good! While they were baking, both of my daughters came out of their art studio at different times to see what I had in the oven. I love it when that happens. Oh, I’m just in the kitchen baking up some delicious healthy food for you.

When you make these, you can enjoy the fact that they are chock-full of healthy superfoods – chia seeds, coconut flour, coconut oil, coconut milk. And if you are able, use organic strawberries and free-range eggs and you’ll be over the top.

If you are following Trim Healthy Mama, like I am, these are an “S”.

Coconut Strawberry Chia Muffins
 
Author:
Recipe type: Bread
Serves: 12
Ingredients
  • 1 cup coconut flour
  • ¼ cup chia seeds
  • ¾ cup erythritol
  • ¾ teaspoon Now Better Stevia
  • 1 teaspoon baking soda or grain-free baking powder, either will work here.
  • ½ teaspoon Himalayan or sea salt
  • 1 cup coconut milk
  • 6 eggs
  • ¼ cup coconut oil, melted
  • 4 teaspoons vanilla extract
  • 1 cup chopped strawberries, fresh or frozen
Instructions
  1. Preheat oven to 350°. Grease muffin tin or line with paper liners.
  2. Mix coconut flour, chia seeds, erythritol, stevia, baking powder, and salt in a bowl.
  3. In a large bowl whisk by hand or use a mixer the coconut milk, eggs, coconut oil, and vanilla extract.
  4. Add flour mixture into egg mixture and mix until combined.
  5. Fold strawberries into batter.
  6. Fill muffin cups ¾ full and bake for 25 to 30 minutes until golden brown and center is set.
  7. Let set in pan on rack for 5 minutes before removing, then let cool on wire rack.
Notes
These muffins are a little on the sweet side. If you like less sweet, just back off a little on the erythritol and stevia or just leave out the stevia.

I like to use different flours when I’m baking to keep a variety in our diet. That’s why you’ll see my recipes sometimes call for almond flour, flax meal, coconut flour, sprouted gluten-free flours, or my baking blend.

See my Recipe Index for more Gluten-free, Sugar-free, Dairy-free, and THM recipes.

Coconut Strawberry Chia Muffins - Gluten-free, sugar-free, low-carb

Chipotle Chicken Pizza Squares

Chipotle Chicken Pizza Squares - Gluten-Free -MamaShire.com

 

Chipotle Chicken Pizza Squares-Gluten-Free- MamaShire.com

 

Chipotle Chicken Pizza Squares-Gluten-Free- MamaShire.com

 

Chipotle Chicken Pizza Squares-Gluten-Free- MamaShire.com

 

Chipotle Chicken Pizza Squares-Gluten-Free- MamaShire.com
Chipotle Chicken Pizza Squares with “Hello Cheese” from the Trim Heatlhy Mama Cookbook
.

Some dear friends served us this spicy dish several years ago and it immediately became a family favorite. The original recipe called for mozzarella cheese and was served on naan bread. When we had to go gluten and dairy free we didn’t want to lose this wonderful dish, so I recreated it to fit our new way of eating.

Now I serve this yummy combination on our gluten-free almond bread and use sheep cheese. For a completely dairy-free version we also use the “Hello Cheese” from the new Trim Healthy Mama Cookbook, which is shown in the bottom photo. We also like to make up extra spicy mayo for dipping sauce.

Trim Healthy Mamas this is an S. You can use a different type of flatbread for this pizza. If you are following Trim Healthy Mama you would want any alternative bread to be an FP or  S.

Chipotle Chicken Pizza Squares
 
Author:
Recipe type: Dinner
Serves: 16 squares
Ingredients
  • 1 tablespoon coconut oil
  • 2 cups shredded or finely chopped cooked chicken
  • 1 teaspoon Italian seasoning
  • 1 package uncured bacon, cooked and crumbled
  • gluten-free almond bread
  • 1-2 cups manchego or pecorina romano, sheep cheese, shredded
  • or 1-2 cups Hello Cheese, shredded
  • 1 cup mayo
  • ground chipotle powder, start with ½ teaspoon and add additional to taste.
Instructions
  1. Melt coconut oil in large skillet. Add chopped chicken and Italian seasoning. Stir fry for a few minutes to set the spices. Set aside.
  2. Using a large sheet pan, lay out 16 slices of the gluten-free almond bread and lightly toast both sides by broiling each side for amount a minute each. Watch closely while broiling so they don't burn. Set aside to cool.
  3. Mix together the mayo and ½ teaspoon of ground chipotle powder. If you want the mayo to be spicier add about ¼ to ½ teaspoon of chipotle powder at a time, stirring, and then taste-testing to get it to your desired spiciness. I usually go by the color. We like ours a medium orange color. 🙂
  4. Spread spicy mayo on the slices of bread.
  5. Sprinkle each piece with Italian spiced chicken, crumbled bacon and cheese of your choice.
  6. Put in 350° oven and bake for about 5-10 minutes until heated through and sheep cheese melts. If using "Hello Cheese" or other vegan cheese don't look for melting.
Notes
Make extra spicy mayo for dipping sauce.

This post contains affiliate links. See my disclosure policy here.

Oatmeal Orange Cranberry Muffins

Oatmeal Orange Cranberry Muffins - Gluten-Free, Dairy-Free, Sugar-Free THM-E - MamaShire.com

 

Oatmeal Orange Cranberry Muffins - Gluten-Free, Dairy-Free, Sugar-Free THM-E - MamaShire.com

 

Oatmeal Orange Cranberry Muffins - Gluten-Free, Dairy-Free, Sugar-Free THM-E - MamaShire.com

 

Oatmeal Orange Cranberry Muffins - Gluten-Free, Dairy-Free, Sugar-Free THM-E - MamaShire.com

 

Oatmeal Orange Cranberry Muffins - Gluten-Free, Dairy-Free, Sugar-Free THM-E - MamaShire.com

The classic tastes of orange and cranberries come together in this lightened-up muffin that makes for a perfect breakfast or snack. Muffins have always been a favorite of mine. Easy to make and easy to eat. These muffins make me think of baked oatmeal in neat little packages.

They are gluten-free, dairy-free, and sugar-free. Use gluten-free oats to keep it gluten-free, if needed.

Trim Healthy Mamas these oatmeal orange cranberry muffins are an E.

Oatmeal Orange Cranberry Muffins
 
Author:
Recipe type: Breakfast
Serves: 12
Ingredients
  • 2 cups gluten-free oats
  • 1 cup unsweetened applesauce
  • 3 egg whites or ½ cup egg whites
  • ½ cup erythritol
  • ½ teaspoons of Better Stevia
  • 2 teaspoons aluminum-free baking powder
  • 1 teaspoon orange extract
  • ½ teaspoon sea salt
  • 1 cup cranberries, coarsely chopped
Instructions
  1. Preheat oven to 375°. Grease 12-cup muffin pan.
  2. Put oats in a blender or food processor and blend until ground into flour.
  3. Mix all ingredients, except cranberries.
  4. Fold in cranberries.
  5. Fill muffin tins ¾ full and bake for 15-20 minutes or until a toothpick comes out clean.
  6. Cool muffins for 5 minutes and then remove to wire rack.
  7. These are best after they have cooled.
This post contains affiliate links. See my disclosure policy here.
Oatmeal Orange Cranberry Muffins - Gluten-free, Dairy-free, Sugar-free

Save

Save

Blueberry Vanilla Scones (Gluten-Free)

This post contains affiliate links. See my disclosure policy here.

Easy to make Blueberry Vanilla Scones, perfect for breakfast or with afternoon tea. Gluten-free, Dairy-free, Sugar-free, Low-carb, THM-S.

Blueberry Vanilla Scones- Gluten-Free - MamaShire.com

Blueberry Vanilla Scones (Gluten-Free)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breads
Serves: 10- 12 scones
Ingredients
Instructions
  1. Preheat oven to 350° Line a large baking pan with parchment paper.
  2. Whisk the almond flour, coconut flour, sweetener, baking powder, sea salt together in a medium bowl.
  3. In a small bowl mix eggs, coconut oil, and vanilla. Add to the dry ingredients and mix thoroughly.
  4. Add in blueberries.
  5. Drop by large spoonfuls about 3 inches apart on to parchment lined baking pan. Pat the dough into a triangle shapes.
  6. Bake fro 15- 20 minutes, until golden brown. Remove from pan and cool on wire rack.
Notes
*Homemade sweetener - 1 cup of erythritol + 1 teaspoon stevia mixed together.

 

Blueberry Vanilla Scones - Gluten-Free - MamaShire.com

These delicious scones are super easy to mix up and bake.

Tips on shaping and baking scones:

  • You can bake them in the traditional way of patting the dough into a large circle and then cutting into slices before baking like I do with my Snickerdoodle Scones.
  • Or try my method of scooping the dough by large spoonfuls onto your baking sheet about three inches apart and patting them into triangle shapes.
  • With the triangle shapes spread apart, I find that they bake quicker.
  • You could also shape them into circles for more of a biscuit look.

Trim Healthy Mamas these Blueberry Vanilla Scones are an S.

You might also like my Lemon Blueberry Muffins.

See my Recipe Index for more Gluten-free, Dairy-free and Sugar-free recipes!

 

Blueberry Vanilla Scones - Gluten-free, Dairy-free, Sugar-free, Low-Carb, THM-S

Save

Save

Save

Save

Sheep Cheese Biscuits (Gluten-Free)

Gluten-Free Sheep Cheese Biscuits - MamaShire

While most of my recipes will be completely dairy-free, there will be an occasional recipe that features sheep or goat dairy, like these Gluten-Free Sheep Cheese Biscuits.

Gluten-Free Sheep Cheese Biscuit - MamaShire

These biscuits are easy to put together and bake up quickly, which is a good thing because they don’t last very long in my house. I like to serve these alongside soups and Italian dinners.  They also work great for breakfast sandwich buns.

Pecorino Romano - MamaShire

The type of sheep cheese that I normally use is Pecorino Romano or Manchego. I have found both of these types of sheep cheese at Meijers, a Mid-West grocery store chain and at Costco. I love that they put a little sheep head on the packaging. It helps people like me who didn’t know that pecorino means “Italian cheese made from sheep milk”.

If you are a Trim Healthy Mama these Gluten-Free Sheep Cheese Biscuits are an S.

Sheep Cheese Biscuits (Gluten-Free)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breads
Serves: 20-24 biscuits
Ingredients
  • ½ cup blanched almond flour
  • 4 tablespoons coconut flour
  • 2 teaspoons baking powder
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • 2 large eggs
  • ½ cup coconut milk
  • 1 cup Pecorino Romano cheese, shredded
  • 4 tablespoons coconut oil, melted
Instructions
  1. Preheat oven to 350°. Line a large 13 x 18 baking pan or two smaller baking pans with parchment paper.
  2. Mix almond flour, coconut flour, baking powder, garlic powder, and sea salt in a medium mixing bowl with a whisk. Stir in eggs, coconut milk, cheese, and melted coconut oil. Mix thoroughly.
  3. Drop by spoonful or cookie scoop onto lined baking pan about three inches apart.
  4. Bake for 15-20 minutes or until lightly golden. Serve warm.
Notes
These biscuits freeze well.

This recipe was adapted from Melissa’s Cheesy Garlic Biscuits from Satisfying Eats. If you can eat cow dairy with no problem, her recipe should suit you well.

This post may contain affiliate links. See my disclosure policy here.

Lemon Blueberry Muffins

Lemon Blueberry Muffins (Gluten-Free)

When my girls were young and we were homeschooling I would often bake a batch of blueberry muffins for a mid-morning treat. I would usually serve them with a little cup of milk in special little teacups. Often times, they came from a pre-packaged muffin mix that was quick and easy to make.

Lemon Blueberry Muffins (Gluten-Free)

Now that we eat gluten, dairy, and sugar free I needed an easy go-to recipe that would be quick, yummy, and have a wonderful texture. This recipe for gluten-free lemon blueberry muffins fits all those. I try to keep blueberries stocked in my freezer so that we can whip these up anytime.

For Trim Healthy Mamas, these muffins are an S.

Lemon Blueberry Muffins (Gluten-Free)
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 muffins
Ingredients
Instructions
  1. Preheat oven to 375°. Grease a 12 cup muffin pan with cooking spray or line with paper cups.
  2. Using a whisk combine the almond flour, coconut flour, sweetener, baking powder and sea salt in a medium mixing bowl. In a large mixing bowl, whisk the eggs, coconut oil, and lemon extract. Blend the flour mixture into the egg mixture and mix thoroughly. Gently add in the blueberries.
  3. Fill muffin cups ¾ full.
  4. Bake muffins for 15-20 minutes, or until golden brown. Let muffins stand in pan for 5 minutes and then remove to a wire rack to cool. If baked in paper cups remove from pan immediately to cool.
Notes
*homemade sweetener - 1 cup erythritol + 1 teaspoon Now Brand Stevia

See my Recipe Index for more Gluten-free, Dairy-free, Sugar-free, and THM recipes.

This post may contain affiliate links. See my disclosure policy here.
Lemon Blueberry Muffins - Gluten-free, Dairy-free, Sugar-free

Cinnamon Muffins (Gluten-Free)

Cinnamon Muffins (Gluten-Free) THM-S

Baking these wonderful gluten-free cinnamon muffins will send the most wonderful aroma through your home. Your family will be drawn into the kitchen hoping to get one as soon as they come out of the oven.

Cinnamon Muffins (Gluten-Free) THM-S

With the cinnamon topping all melty and spread through the muffin they are the perfect comfort food. They are excellent for breakfast or a snack.

Cinnamon Muffins (Gluten-Free) THM-STrim Healthy Mamas these muffins are an “S”.

Cinnamon Muffins (Gluten-Free)
 
Prep time
Cook time
Total time
 
A perfect comfort food filled with cinnamon goodness!
Author:
Recipe type: Breads
Serves: 12 muffins
Ingredients
  • 2 cups blanched almond flour
  • ¼ cup coconut flour
  • ½ cup xylitol or Truvia
  • 1 teaspoon aluminum-free baking powder
  • ½ teaspoon sea salt
  • 6 large eggs
  • ½ cup coconut oil, melted
  • 2 tablespoons vanilla extract
  • Cinnamon Topping:
  • ¼ cup xylitol or Truvia
  • 2 tablespoons cinnamon
  • 2 tablespoons coconut oil, melted
Instructions
  1. Preheat oven to 375°. Grease a 12 cup muffin pan with cooking spray or line with paper cups.
  2. Using a whisk combine the almond flour, coconut flour, xylitol, baking powder and sea salt in a medium mixing bowl. In a large mixing bowl, whisk the eggs, coconut oil, and vanilla extract. Blend the flour mixture into the egg mixture and mix thoroughly.
  3. Fill muffin cups ¾ full.
  4. Mix the cinnamon topping ingredients together and drop by teaspoonful into the top of each muffin. Use a knife or skewer to swirl the cinnamon into the top and middle of the muffins.
  5. Bake muffins for 15-20 minutes, or until golden brown. Let muffins stand in pan for 5 minutes and then remove to a wire rack to cool. If baked in paper cups remove from pan immediately to cool.
Notes
These muffins freeze wonderfully.

This recipe was adapted from Cinnamon Bun Muffins at Elana’s Pantry.

See my Recipe Index for more THM, Gluten Free, Grain Free, Dairy Free, and Sugar Free Recipes!

This post contains affiliate links. See my disclosure policy here.

The Best Gluten-Free Bread (with Grain-Free Option)

Gluten-free bread dough

I have been on the quest for the best gluten-free bread that I could make for my family and this is it. There have been a few other recipes that I really liked, but this one beats them all hands down. And the added bonus is that it is super easy to make.

It’s low-carb, on plan for Trim Healthy Mama and can be completely grain free if you use grain-free baking powder. I adapted this from the Bread in A Mug recipe from Trim Healthy Mama to a large recipe that makes 40 slices because everyone in my family eats gluten free and we need to have a good supply of bread at any given moment.

Gluten-Free Bread

Since this bread is baked in a half sheet pan, it will need to be cut differently than “normal” bread. Cut the bread into 20 squares and then remove with a metal spatula. Place on a cutting board and slice the pieces in half horizontally. You will end up with 40 slices of bread. If you need your slice of bread a little longer, say for a hot dog, make some of the initial slices a little longer to fit the size of your hotdogs. This bread is great for sandwiches, toast, or buns.

Gluten-Free Bread

The pan that I use is a Doughmakers Sheet Pan that I have used for years. While I like this brand, it is really the size of the pan that I love, a big whopping 13 x 18 inches. I use it nearly everyday for baking anything from chicken, cookies, scones, and this bread. This Nordic Ware Pan looks to be of really good quality too, it’s the same size, has great reviews on Amazon, and is a lower price.

I use this bread as a base for my Chipotle Chicken Pizza Squares.

Trim Healthy Mamas this bread would be an “S”.

The Best Gluten-Free Bread (with Grain-Free option)
 
Prep time
Cook time
Total time
 
Our favorite gluten-free bread! So easy to make and satisfying.
Author:
Recipe type: Breads
Serves: 40 slices
Ingredients
Instructions
  1. Preheat oven to 350°. Liberally grease a half size sheet pan (13 x 18) with nonstick cooking spray.
  2. Using a whisk, mix dry ingredients in a medium bowl.
  3. Put egg whites in a large bowl and beat with mixer until frothy. While mixing, slowly add the melted coconut oil and flour mixture until thoroughly blended.
  4. Pour into prepared pan. Using a spatula, spread batter evenly to the edges of pan. Bake for 40 minutes or until golden brown.
  5. Cool on rack before cutting. Using a serrated bread knife cut into 20 squares. Using a metal spatula lift each square out of pan and place on a cutting board. Slice each square horizontally.
  6. After completely cool, store in a sealed container on counter for 2-3 days or in refrigerator for up to 5 days. Can also be frozen.
  7. If freezing, place parchment or freezer paper between squares if you want to take out a small serving at a time.
Notes
This bread makes great sandwiches and toast. If toasting, watch toaster carefully, the fresher the bread the easier it is to burn.
This post may contain affiliate links. See my disclosure policy here.

Be sure to see my Recipe Index for more Grain-Free, Gluten-Free, and Dairy-Free recipes!

Grain-Free Bread - Gluten-free, Dairy-free, Low-carb, sugar-free

All Content Copyright © 2015 by MamaShire
Design by Emily Rose