This tigernut flour pancakes recipe is gluten-free, dairy-free, nut-free, low fodmap, and refined sugar-free. They are a fluffy and tasty breakfast alternative.

Tigernut Flour Pancakes That Are Allergy Friendly

Our large family of 10 suffers from a wide variety of food-related intolerances including autoimmune disorders like celiac disease. Finding any recipe that meets everyone’s food requirements is quite a feat.

These gluten free pancakes meet all of the needs of our family. You can read more about our health journey here. If you have a family member who suffers from food allergies or was told by their health practitioner to try a low fodmap diet, these low fodmap pancakes do not disappoint.

The secret ingredient in these gluten free pancakes is tigernut flour. When our family discovered tigernut flour, we were finally able to make more treats that the whole family could enjoy together.

What is tigernut flour?

Tigernut flour is not actually made from nuts, it is a starchy powder made from the tubers that grow on the yellow nutsedge plant. It is an ancient food that has recently become quite popular.

Tigernut flour is a gluten free, grain free, nut free, paleo, low carb, keto, or vegan alternative to wheat flour. It is high in fiber and antioxidants and rich in vitamins C, and E, and minerals including calcium, phosphorus, potassium, iron, zinc, and folic acid.

If you are looking for an alternative flour that acts very similar to almond flour in gluten free recipes, tigernut flour is a great choice. Tigernut flour works well in cookies, and it is my flour of choice in pie crust.

To Make Tigernut Pancakes You Will Need…

Some of the ingredients are not naturally gluten free, so if you need to avoid gluten, be sure to check the labels on all of the ingredients, especially the flour, starch, rolled oats, and baking powder. These are often labeled that they may contain wheat.

If you use a plant-based egg alternative, this recipe can be made vegan. I have not tried this. If you do, please leave a comment below and let me know what you used and how it turned out.

Download your guide and start saving money on groceries today!

This eBook is full of tips, a grocery list, and simple recipes to help you save money buying gluten-free groceries so that you can enjoy great food with your friends and family.

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Items used for this recipe

Tigernut Pancakes Step-By-Step

In under 30 minutes, you can have a dozen fluffy 3 1/2 inch pancakes to share with your family for breakfast or brunch.

Step 1

In a medium-sized bowl mix together tigernut flour, tapioca starch, baking powder, and salt. Press out any lumps and mix until thoroughly combined.

Step 2

In a separate medium-sized bowl whisk together milk, eggs, avocado oil, maple syrup, and vanilla extract.

Step 3

Pour wet ingredients into the dry and whisk together until the batter is mixed and thoroughly combined. If the batter is too thick, add a tablespoon of oat milk.

Step 4

Pour the batter in small amounts on a hot and greased griddle or frying pan. When the underside is lightly brown, flip the pancake and continue baking until the underside and inside are baked.

Step 5

Serve warm with your favorite toppings. You can keep the pancakes warm in the oven heated to 170F.

Substitutes and Alternatives

If you are not avoiding or sensitive to dairy, substitute the oat milk with the same amount of regular milk. You can also easily substitute the oat milk with vanilla almond milk if you are not avoiding nuts.

If you don’t have tigernut flour or aren’t in need of a nut-free cookie recipe, almond flour is a great alternative. Substitute 1 1/2 cups of almond flour in place of the tigernut flour. The batter will be runnier and you may need to reduce the amount of milk by a tablespoon or more.

Add blueberries or allergy friendly chocolate chips to the gluten free pancakes recipe to make it a little fancier. We really like the semi-sweet mini chocolate chips from Enjoy Life.

Leave a comment below and let me know what you think of our gluten free tigernut pancakes and if you happen to make some, tag me @underthreeacres on Instagram.

Other gluten-free recipes you might enjoy!

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Tigernut Flour Pancakes

This tigernut flour pancakes recipe is gluten-free, dairy-free, nut-free, low fodmap, and refined sugar-free. They are a fluffy and tasty breakfast alternative.

Course Breakfast

Cuisine American

Keyword dairy-free, gluten-free, kid-friendly, nut-free

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Servings 12 pancakes

Author Under Three Acres

Ingredients

• 1 cup tigernut flour
• ½ cup tapioca starch
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup oat milk
• 2 large eggs
• 2 tablespoons avocado oil
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract

Instructions

• In a medium-sized bowl mix together tigernut flour, tapioca starch, baking powder, and salt. Press out any lumps and mix until thoroughly combined.
• In a separate medium-sized bowl whisk together milk, eggs, avocado oil, maple syrup, and vanilla extract.
• Pour wet ingredients into the dry and whisk together until the batter is mixed and thoroughly combined. If the batter is too thick, add a tablespoon of oat milk.
• Pour the batter in small amounts on a hot and greased griddle or frying pan. When the underside is lightly brown, flip the pancake and continue baking until the underside and inside are baked. Serve warm with your favorite toppings.
• This batch makes 12 pancakes that are 3-4 inches in diameter.

Notes

The oat milk can be substituted by your favorite milk variety if you are not dairy or nut-free. Also, feel free to add up to 1/4 cup of blueberries or allergy-friendly chocolate chips.

A slice of this gluten free cinnamon raisin bread is the perfect breakfast addition, especially when toasted with a pat of butter.

Gluten Free Cinnamon Raisin Bread for Breakfast

comfort food that doesn’t disappoint. This quick bread is a gluten free, dairy free raisin bread that holds up really well in the toaster.

nd ingredients, this recipe fits the bill. We believe that being gluten-free shouldn’t break the bank or leave you feeling left out or deprived.

To Make Paleo Cinnamon Raisin Bread You Will Need…

If you are making this bread recipe for someone who has celiac disease or is on a strict gluten-free diet, check the labels on your ingredients to make sure that there is no hidden gluten to avoid cross-contamination.

Some of the ingredients are not naturally gluten free, so if you need to avoid gluten, be sure to check the labels on all of the ingredients, especially the flax, flours, and raisins. These are often labeled that they may contain wheat.

To learn more about identifying gluten-free ingredients and reading labels to avoid hidden gluten, check the information in our Gluten-Free 101 section.

Download your guide and start saving money on groceries today!

This eBook is full of tips, a grocery list, and simple recipes to help you save money buying gluten-free groceries so that you can enjoy great food with your friends and family.

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Equipment used for this recipe

Baking Gluten Free Dairy Free Cinnamon Raisin Bread Step-By-Step

In under an hour, you can have a loaf of yummy cinnamon raisin bread ready for your next snack or tomorrow morning’s breakfast.

If you are not a huge fan of raisins, you can make it plain. We’ve used a simplified version of this recipe for everything from grilled cheese, to garlic bread.

In the video below, I share with our viewers two ways to bake gluten free bread, one of the options was this cinnamon raisin bread recipe gluten free.

Our family has been baking this particular bread recipe with success since 2009. It is our go-to bread recipe and we hope you give it a try.

Step 1

Preheat the oven to 350F or 175C and line a bread pan with parchment paper or skip this step if you are using a silicon bread form.

Step 2

In a large bowl, beat the eggs until light and frothy. Add apple cider vinegar and honey and mix until combined.

Step 3

Add almond flour, tapioca starch, ground flax, cinnamon, baking soda, and sea salt to the egg mixture. Stir until thoroughly combined. Gently fold in raisins.

Step 4

Pour the batter into the parchment-lined bread pan and bake at 350F (175C) for 35-40 minutes or until golden brown.

Step 5

Let cool before slicing. Enjoy toasted with a pat of butter, honey, or some of your favorite jam.

Notes

This bread is not meant to be sweet. If you prefer a sweeter cinnamon raisin bread, add up to 1/4 cup of honey to the egg mixture and mix it in using the electric beaters before adding the flour.

Store this bread in an air-tight container on the counter for up to 2 days, or slice and freeze to eat later. It freezes well. Slice the bread before freezing. If stored properly, this bread will keep for up to three months in the freezer.

Other Gluten Free Recipes You Might Enjoy!

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Gluten Free Cinnamon Raisin Bread

A slice of this gluten-free cinnamon bread is the perfect breakfast addition, especially when toasted with a pat of butter.

Course Breakfast, Snack

Cuisine American

Keyword dairy-free, gluten-free, kid-friendly, snack

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Servings 1 loaf

Author Under Three Acres

Ingredients

Wet Ingredients

• 5 large eggs
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey

Dry Ingredients

• 1 ½ cups almond flour
• ⅔ cup tapioca starch
• ¼ cup ground flax
• 2 tablespoons ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon sea salt

Other

• ¼ cup raisins

Instructions

• Preheat the oven to 350F or 175C and line a bread pan with parchment paper.
• In a large bowl, beat the eggs until light and frothy. Add apple cider vinegar and honey and mix until combined.
• Add almond flour, tapioca starch, ground flax, cinnamon, baking soda, and sea salt to the egg mixture. Stir until thoroughly combined. Gently fold in raisins.
• Pour the batter into the parchment-lined bread pan and bake at 350F (175C) for 35-40 minutes or until golden brown.
• Let cool before slicing. Enjoy toasted with a pat of butter.

Notes

This bread is not meant to be sweet. If you prefer a sweeter cinnamon raisin bread, add up to a 1/4 cup of honey.

Store this bread in an air-tight container on the counter for up to 2 days, or slice and freeze to eat later. It freezes well, and if stored properly can stay in the freezer for up to three months.

Granola is one of the simplest recipes to make at home. Our cranberry-orange gluten free granola recipe is a fresh take on the classic breakfast food.

Gluten Free Granola Recipe with a Twist

Granola is one of those foods that reminds me of the days when I was single and wanted to eat cereal for meals, but at the same time was trying to be health-conscious. Granola is just sophisticated cereal, isn’t it?

It has several food groups in it and can contain fruit and nuts if you please. It can be made without refined sugar or corn syrup. As an adult and mother of a bunch of kids, I wanted to create a healthy snack that made me feel young again and would please even my picky eaters. That’s why I created this homemade gluten free granola recipe with a twist, the twist of an orange that is!

This recipe contains simple ingredients that when combined give you the flavor and crunch that make granola a favorite breakfast or snack of young and old alike.

To Make Cranberry Orange Granola You Will Need…

If you are making this granola recipe for someone who has celiac disease or is on a strict gluten-free diet, check the labels on your ingredients to make sure that there is no hidden gluten to avoid cross-contamination.

Some of the ingredients are not naturally gluten free, so if you need to avoid gluten, be sure to check the labels on all of the ingredients, especially the nuts, rolled oats, and cranberries. These are often labeled that they may contain wheat.

To learn more about identifying gluten-free ingredients and reading labels to avoid hidden gluten, check the information in our Gluten-Free 101 section.

Download your guide and start saving money on groceries today!

This eBook is full of tips, a grocery list, and simple recipes to help you save money buying gluten-free groceries so that you can enjoy great food with your friends and family.

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Equipment used for this recipe

Baking Homemade Gluten Free Granola Step-By-Step

In under an hour, you can have a large container full of yummy cranberry orange granola ready for your next craving.

Step 1

Preheat the oven to 325F or 160C and line a large cookie sheet with parchment paper or a silicone mat.

Step 2

Melt coconut oil in a small saucepan or in the microwave. It just needs to be mostly melted and not hot. Pour the coconut oil into a very large bowl. Add maple syrup.

Step 3

Wash your organic orange and grate the rind over the large bowl using a fine grater. Juice the orange and add the juice to the coconut oil and maple syrup. Stir the mixture trying to combine the oil and the other liquids.

Step 4

Add cinnamon to the liquids in the bowl and mix until well combined.

Step 5

Add the oats, sunflower seeds, pumpkin seeds, chopped almonds, and chopped hazelnuts. Stir until everything is thoroughly combined and coated with the liquid mixture.

Step 6

Spread the granola mixture evenly onto a large lined baking sheet. The mixture will be quite thick. Place the granola in the oven and set a timer for 40 minutes.

Step 7

IMPORTANT: Stir the granola mixture every 10 – 15 minutes during the baking period to ensure even browning of the granola. After the 40 minutes have elapsed, remove the granola from the oven and let it cool to room temperature.

Step 8

Pour the granola into a large bowl and mix in dried cranberries. Store the entire mixture in an airtight container and enjoy.

Substitutes and Alternatives

If you prefer, substitute the almonds and hazelnuts with your favorite nuts or seeds and use raisins or dried fruit in place of the cranberries.

For festive holiday granola, add some cardamom and nutmeg and your favorite gluten-free chocolate chips.

Other Gluten Free Recipes You Might Enjoy!

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Crunchy Gluten Free Granola Recipe

Granola is one of the simplest recipes to make at home. Our cranberry-orange gluten-free granola recipe is a fresh take on the classic breakfast food.

Course Breakfast, Snack

Cuisine American

Keyword dairy-free, gluten-free, kid-friendly, snack

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Servings 7 cups

Author Under Three Acres

Ingredients

• ⅓ cup coconut oil, melted
• ⅔ cup maple syrup
• 1 organic orange
• 4 teaspoons cinnamon
• 4 ¼ cups certified gluten-free oats
• ½ cup sunflower seeds
• ½ cup pumpkin seeds
• ⅓ cup chopped almonds
• ⅓ cup chopped hazelnuts
• ¾ cup dried cranberries

Instructions

• Preheat the oven to 325F or 160C and line a large cookie sheet with parchment paper or a silicone mat.
• Melt coconut oil in a small saucepan or in the microwave. It just needs to be mostly melted and not hot. Pour the coconut oil into a very large bowl. Add maple syrup.
• Wash your organic orange and grate the rind over the large bowl using a fine grater. Juice the orange and add the juice to the coconut oil and maple syrup. Stir the mixture trying to combine the oil and the other liquids.
• Add cinnamon to the liquids in the bowl and mix until well combined.
• Add the oats, sunflower seeds, pumpkin seeds, chopped almonds, and chopped hazelnuts. Stir until everything is thoroughly combined and coated with the liquid mixture.
• Spread the granola mixture evenly onto a large lined baking sheet. The mixture will be quite thick. Place the granola in the oven and set a timer for 40 minutes.
• IMPORTANT: Stir the granola mixture every 10 – 15 minutes during the baking period to ensure even browning of the granola. After the 40 minutes have elapsed, remove the granola from the oven and let it cool to room temperature.
• Pour the granola into a large bowl and mix in dried cranberries. Store the entire mixture in an airtight container and enjoy.

Notes

If you prefer, substitute the almonds and hazelnuts with your favorite nuts or seeds and use raisins or dried fruit in place of the cranberries.

For festive holiday granola, add some cardamom and nutmeg and your favorite gluten-free chocolate chips.

Classic chocolate chip and oatmeal cookies when loaded with oats, nuts, raisins, gluten free flours, and cinnamon turn into tasty gluten free cowboy cookies.

Gluten Free Cowboy Cookies Reimagined

One day, the recipe for Laura Bush’s Cowboy Cookies came across my feed and I knew that I had to create a gluten free version. Mrs. Bush’s cowboy cookies recipe were obviously not gluten free and they were packed with oatmeal, pecans, coconut, and chocolate chips.

We are a large gluten free family with a variety of food sensitivities and a couple of us have celiac disease. You can read more about our journey here.

I really wanted to make this recipe safe for all of the members of our family, so I omitted some of the original ingredients and reimagined this cowboy cookies recipe without coconut, butter, pecans, almonds, or most importantly flour.

To Make Gluten Free Cowboy Cookies You Will Need…

Some of the ingredients are not naturally gluten free, so if you need to avoid gluten, be sure to check the labels on all of the ingredients, especially the nuts, rolled oats, and chocolate chips. These are often labeled that they may contain wheat.

If you omit the hazelnuts, this recipe can be made nut-free.

Download your guide and start saving money on groceries today!

This eBook is full of tips, a grocery list, and simple recipes to help you save money buying gluten-free groceries so that you can enjoy great food with your friends and family.

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What is tigernut flour?

Tigernut flour is not actually made from nuts, it is a starchy powder made from the tubers that grow on the yellow nutsedge plant. It is an ancient food that has recently become quite popular.

Tigernut flour is a gluten free, grain free, nut free, paleo, low carb, keto, or vegan alternative to wheat flour. It is high in fiber and antioxidants and rich in vitamins C, and E, and minerals including calcium, phosphorus, potassium, iron, zinc, and folic acid.

If you are looking for an alternative flour that acts very similar to almond flour in gluten free recipes, tigernut flour is a great choice. Tigernut flour works well in cookies, and it is my flour of choice in pie crust.

Equipment used for this recipe

Baking Cowboy Cookies Step-By-Step

In under 30 minutes, you can have 2 dozen fully loaded gluten free oatmeal cookies fit for a cowboy or anyone who wants a cookie snack.

Step 1

Preheat the oven to 350F or 175C and line two large cookie sheets with parchment paper.

Step 2

In a stand mixer or a large bowl with a hand mixer, beat together lard, golden sugar, and cane sugar until smooth and creamy.

Step 3

Add in an egg and vanilla extract and beat again until blended together.

Step 4

Add the tigernut flour, tapioca starch, cinnamon, and baking soda to the dough and stir until a smooth batter forms.

Step 5

Add in the oats, hazelnuts, raisins, and gluten free semi-sweet or dark chocolate chips. Mix the dough until all of the add-ins are evenly distributed.

Step 6

Scoop the dough using a cookie scoop or a tablespoon forming small balls and place them on the cookie sheets. Leave 2 inches of space between them. Flatten them slightly and bake in a preheated oven for 13-15 minutes or until lightly browned.

Step 7

Remove cookies from the oven and let them cool for a few minutes before moving them to a cooling rack. When the cookies are completely cool, store them in an airtight container.

Substitutes and Alternatives

If you are not sensitive to dairy or coconut, substitute the lard with the same amount of butter or coconut oil. The cookies will much flatter and spread more on while baking.

If you don’t have tigernut flour or aren’t in need of a nut-free cookie recipe, almond flour is a great alternative. Substitute the same amount of almond flour in place of the tigernut flour.

Use your choice of nuts in place of the hazelnuts. Pecans are quite nice. If you can tolerate coconut, omit the raisins and replace them with the same amount of unsweetened shredded coconut flakes.

Leave a comment below and let me know what you think of our gluten free cowboy cookies and if you happen to make some, tag me @underthreeacres on Instagram.

Other gluten-free recipes you might enjoy!

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Gluten Free Cowboy Cookies

Classic chocolate chip and oatmeal cookies when loaded with oats, nuts, raisins, gluten-free flours, and cinnamon turn into tasty gluten-free cowboy cookies.

Course Dessert, Snack

Cuisine American

Keyword dairy-free, gluten-free, kid-friendly, snack

Prep Time 15 minutes minutes

Cook Time 13 minutes minutes

Servings 24 cookies

Author Under Three Acres

Ingredients

• ¼ cup lard
• ¼ cup golden sugar
• ¼ cup cane sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ cup tigernut or almond flour
• ¼ cup tapioca starch
• ½ teaspoon cinnamon
• ½ teaspoon baking soda
• 1 ½ cups gluten-free rolled oats
• ½ cup chopped hazelnuts
• ½ cup raisins
• ½ cup chocolate chips

Instructions

• Preheat oven to 350F (175C). Line two large baking sheets with parchment paper.
• Use a mixer or a large bowl and handheld beaters to cream together lard, brown sugar, and cane sugar until smooth and creamy.
• Add an egg and vanilla extract to the lard and sugar mixture and beat together until blended.
• Add the tigernut flour, tapioca starch, cinnamon, and baking soda to the batter and mix until well combined making sure to remove any lumps.
• Add in the oats, hazelnuts, raisins, and chocolate chips. Mix again until all of the add-ins are blended in.
• Use a cookie scoop or tablespoon to form balls of dough and place them on the cookie sheet 2 inches apart. Flatten the balls slightly.
• Bake in a preheated oven for 13-15 minutes, or until the cookies are lightly browned.
• Remove from the oven and let cool for a few minutes on the cookie trays and then move to a cooling rack. Store in an airtight container.

This quick and easy gluten free apple cake is the perfect companion to coffee or tea. It is paleo, gluten, dairy, and refined sugar-free.

Paleo Gluten Free Apple Cake

Over the years our family has been gluten-free, grain-free, and paleo. Some of our children struggle with legumes, nightshades, and even some of the popular gluten-free grains like corn, and rice.

It is important to me that we have gluten-free options for those children. If you are interested in hearing more about our story, you can check it out here.

This tender and moist paleo apple cake recipe uses simple ingredients and is quick to put together for a quick afternoon snack with coffee or tea or a last-minute dessert idea.

While living in Germany, it was customary to have coffee and cake on Sunday afternoons with family or friends. We loved the simplicity of this tradition. Very few shops were open if any with the exception of pubs, ice cream shops, and restaurants.

Sundays were spent with family or friends outdoors. We spent many a Sunday afternoon pushing a stroller in the park, in the woods, or on the designated pathways along the Rhein river with my in-laws. Afterward, we would head back home to have some cake and coffee with the family.

This almond flour apple cake reminds me of those sweet old days when our oldest children were little. It isn’t too sweet and is the perfect companion for a nice cup of coffee or tea.

Getting Started You Will Need…

• almond flour
• gluten-free baking powder
• baking soda
• cinnamon
• salt
• eggs
• honey
• oil
• vanilla extract
• walnuts
• raisins
• apple

Equipment

How to Make Gluten-Free Apple Cake

This gluten-free apple cake is baked low and slow. So set your oven to 325F or 160C and preheat. Prepare an 8×8 inch square glass baking dish either by greasing it with a bit of oil or lining it with parchment paper.

Grab two large bowls to start making the batter. Into one bowl, add almond flour, cinnamon, baking powder, baking soda, and salt, and whisk together until combined.

In the second bowl, whisk eggs until they are light and frothy. Add honey, avocado oil, and vanilla extract and whisk until everything is well combined.

Pour the egg mixture into the bowl with the dry ingredients and mix well making sure there are no lumps. Set aside.

Finely dice one large or two smaller apples. Choose your favorite cooking apple. I have used different varieties with success. Pardon the pun, but it is literally a matter of taste.

Chop up a handful of walnuts that measure half a cup when chopped. Then add the apples, walnuts, and raisins to the batter. Mix until the apples, nuts, and raisins are evenly distributed.

Pour the paleo apple cake batter into the baking dish and smooth the top. Bake the cake for 40 minutes or until the cake is golden brown and an inserted toothpick comes out clean. Let cool for at least 30 minutes before slicing.

Download your guide and start saving money on groceries today!

This eBook is full of tips, a grocery list, and simple recipes to help you save money buying gluten-free groceries so that you can enjoy great food with your friends and family.

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Some Variations

Originally, I planned this paleo apple coffee cake to be baked in an 8-inch baking dish to be served with coffee. However, I was feeling a little fancy one day and decided to bake it in one of my 8-inch round cake pans. I lined the bottom with parchment paper so that I could flip the cake onto a serving plate and dusted it with icing sugar.

This version isn’t technically paleo or refined sugar-free. If you are like me and don’t mind veering from the Paleo diet from time to time, this variation might be for you.

Instead of walnuts, you can use the same amount of slivered almonds, chopped hazelnuts, pecans, or nuts of your choice.

For a nice festive treat during the holidays, replace the raisins with cranberries. If you enjoyed this recipe, be sure to check out our other quick and easy gluten-free cakes, sweet bread, and dessert recipes.

Other gluten-free recipes you might enjoy!

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Easy Gluten Free Apple Cake

This quick and easy gluten-free apple cake is the perfect companion to coffee or tea. It is paleo, gluten, dairy, and refined sugar-free.

Course Dessert

Cuisine American

Keyword dairy-free, gluten-free, kid-friendly

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 12 slices

Author Under Three Acres

Ingredients

Dry Ingredients

• 2 cups almond flour
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 3 large eggs
• ½ cup honey
• 3 tablespoons avocado oil
• 1 tablespoon vanilla

Add-ins

• 1 large apple, finely diced
• ½ cup chopped walnuts
• ⅓ cup raisins

Optional

• ¼ cup icing sugar

Instructions

• Preheat the oven to 325F.
• Grease an 8×8 inch square baking dish or a 9-inch round cake or line with parchment paper and set aside.
• In a large mixing bowl combine the almond flour, cinnamon, baking powder, baking soda, and salt. Whisk together until thoroughly mixed.
• In another large bowl beat the eggs using a whisk or kitchen mixer until they are light and frothy. Add the honey, avocado oil, and vanilla and whisk or beat until combined.
• Pour the wet mixture into the dry mixture and stir or whisk until the batter is completely mixed together without any lumps. Let rest on the counter while you prepare the rest of the ingredients.
• Peel and finely dice the apples and chop the walnuts. Add the apples, walnuts, and raisins to the batter and mix again until the add-ins are dispersed evenly in the batter.
• Pour the batter into the prepared baking dish and smooth the batter so that it bakes evenly.
• Bake at 325F for 40 minutes or until the cake is golden brown and an inserted toothpick comes out clean.
• Remove from oven and let the cake rest for half an hour before removing it from the pan.
• (Optional) dust the cake with icing sugar and serve. Enjoy.

A quick and easy vegan tomato soup that uses simple pantry staples to make a flavorful and warming bowl of soup for the coldest winter day.

Easy Vegan Tomato Soup

This gluten and dairy free tomato soup is so easy to make, my 11-year-old can make it! There are no complicated ingredients and it is cheap to make. The best part is that you know exactly what is in it, which is important if you have dietary restrictions or are wanting to eat a plant-based diet.

This recipe is adapted from a recipe I found on Gluten-Free Living. As someone who is celiac and has a casein intolerance, I often experiment with simple ingredients to create wholesome, comforting meals that can be enjoyed by almost anyone. You can read more about my philosophy on food here.

Tomato soup and grilled cheese are an American classic duo. It was something I grew up on and it was something I fed my kids for lunch on occasion prior to my diagnosis in 2008. Everyone I knew grew up on tomato soup and grilled cheese sandwiches. It was something we would eat on snow days or Saturdays during our long Canadian winters.

However, back in the day, our first instinct was to grab a can of Campbell’s Condensed Tomato Soup and pop it in a pot to warm up. It, unfortunately, contains wheat flour and is off the table for me and some of my children.

We recently discovered a gluten-free bread that doesn’t taste like cardboard and a rather nice smokey flavored plant-based cheese to make grilled cheese. All it needed was a quick and easy-to-make tomato soup.

You will love how simple and flavorful this soup is. If you prefer a creamier soup, you can add some plant-based sour cream or coconut milk to it, but it really doesn’t need it.

Getting Started You Will Need…

• an onion
• garlic cloves
• olive oil
• canned crushed tomatoes
• vegetable broth
• cane sugar
• salt
• pepper

Equipment

How to Make Vegan Tomato Soup

Peel and finely dice the onion. Mince or press the garlic in a garlic press.

In a large pot over medium-high heat, heat olive oil until warm, but not smoking. Add onion and cook until the onions are soft and transparent about 3 minutes.

Add minced or pressed garlic and cook, stirring frequently for another minute.

Add canned tomatoes and vegetable broth. Stir gently to combine. Bring to a rolling boil and then reduce heat.

Simmer over low heat for 30 minutes, stirring occasionally to keep the soup from sticking to the bottom of the pot or burning. Season by adding sugar, salt, and pepper. You may omit the sugar, but it helps to cut the acidity of the tomatoes.

For a smooth soup, puree with a handheld immersion blender. Serve warm and enjoy.

Download your guide and start saving money on groceries today!

This eBook is full of tips, a grocery list, and simple recipes to help you save money buying gluten-free groceries so that you can enjoy great food with your friends and family.

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Variations to try

Although the soup tastes fantastic just the way it is, you may want to add a little more love to your bowl by adding some toppings. Add-ons are fun and versatile. Each person can make their bowl special by adding a little something on top.

You can make the soup a little creamer by adding in some plant-based cream cheese, sour cream, or coconut milk.

In addition, feel free to sprinkle some freshly chopped herbs on top. Some herbs that pair well with tomato soup are basil, oregano, thyme, or chives.

A sprinkle of plant-based cheese is also a great option if cheese is your thing.

A favorite of mine is to drizzle a bit of Braggs All Purpose Liquid Soy Seasoning on my tomato soup. It reminds me a bit of the wheat-containing Maggi Seasoning that my husband introduced me to while living in Germany.

The Germans often add a little bit of Maggi to their soup. It can really boost the flavor of a bland dish and give it a bit of oomph. I grew fond of the flavoring and I urge you to give it a try if you can or try the Braggs if you can’t, and let me know what you think in the comments below.

FAQ’s About This Vegan Tomato Soup Recipe

Q: I don’t have any vegetable broth can I just use water.

A: I wouldn’t recommend it because the broth is what adds flavor to the soup. You can substitute the vegetable broth with the broth of your choice or you can use 4 cups of water mixed with a store-bought or homemade bouillon powder or cubes in the appropriate amount.

Q: I don’t own a handheld immersion blender. What should I do?

A: You don’t need to blend the soup at all if you don’t want to. If you want a smoother soup, you can use a blender and blend it in batches. Let the soup cool slightly then fill the blender no more than half full with soup and remove the center cap to blend. Lay a tea towel over top to avoid splatters. Hot soup can cause a blender to explode if it is overfilled, so proceed with caution.

When you try this recipe, leave a comment below and let me know what you think of our roasted chicken chili and if you happen to make some, tag me @underthreeacres on Instagram.

Other gluten-free soup recipes you might enjoy!

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Easy Vegan Tomato Soup

A quick and easy vegan tomato soup that uses simple pantry staples to make a flavorful and warming bowl of soup for the coldest winter day.

Course Soup

Cuisine American

Keyword dairy-free, gluten-free, vegan

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 6 servings

Author Under Three Acres

Equipment

• 1 Immersion Blender

Ingredients

• 1 medium onion, finely diced
• 2-3 cloves garlic, minced
• 6 tablespoons olive oil
• 2 28 ounce can crushed tomatoes
• 4 cups vegetable broth
• 1 teaspoon cane sugar
• 1 teaspoon salt, more to taste
• pepper, to taste

Instructions

• In a large pot over medium-high heat, heat olive oil until warm, but not smoking. Add onion and cook until the onions are soft and transparent about 3 minutes. Add minced or pressed garlic and cook, stirring frequently for another minute.
• Add canned tomatoes and vegetable broth. Stir gently to combine. Bring to a rolling boil and then reduce heat. Simmer over low heat for 30 minutes, stirring occasionally to keep the soup from sticking to the bottom of the pot or burning.
• Season by adding sugar, salt, and pepper. You may omit the sugar, but it helps to cut the acidity of the tomatoes.
• For a smooth soup, puree with a handheld immersion blender.
• Serve warm and enjoy.

Notes

For a creamier soup, stir in plant-based sour cream, cream cheese, or coconut milk to taste.

Garnish with your choice of herbs (basil, chives, oregano, or thyme) and drizzle with olive oil or top with your favorite grated plant-based cheese.

This easy chicken chili recipe is a gluten free chicken chili that is simple to make using leftover or rotisserie chicken and some simple and flavorful ingredients.

Chicken Chili Recipe with Simple Ingredients

When cooking for our large family, I like to use leftovers and simple ingredients to make budget-friendly meals that taste great, are wholesome, and filling. This leftover chicken chili is a great meal to serve a crowd or to bring to a potluck.

We often enjoy roast chicken on Sundays. Since one chicken isn’t quite enough for our large family, I often roast two or three chickens at a time. This is one way I like to economize my time in the kitchen.

Leftover roast chicken can be used in many different ways. Leftover chicken chili is just one of them. And if you don’t have any leftovers, you could easily make this easy chicken chili with rotisserie chicken from the grocery store.

To Make Gluten Free Chicken Chili You Will Need…

Before I tell you how to prepare this gluten free chicken chili, I want to share with you one way to make this meal even more cost-effective. Use dried beans. It is an extra step, but it doesn’t take that much extra time if you plan ahead.

This recipe uses cooked white beans. You can either use your favorite canned brand of navy or cannellini beans or if you plan ahead you can use dried beans.

How to Cook Dried Beans Quickly & Easily

To be honest, I buy a lot of beans to store in our pantry. With the recent supply chain issues in addition to the fact that we live half hour from the closest grocery store, we like to stay well-stocked. If you are interested in starting your own gluten-free prepper pantry, be sure to check out this video.

Dried beans take up a lot less space than canned beans, space that can be used to store other food. They are a lot cheaper, but they have one caveat, you need to remember to soak and cook them before using them.

I have eight children and I am a very busy mom. Needless to say, I often forget to soak my beans ahead of time. Actually, the day I went to make this chicken chili to photograph for this blog post, I forgot to soak the beans.

It wouldn’t have been a big deal, but it was also meant to be eaten for supper. Knowing how popular the Instant Pot is, I figured someone had come up with a way to cook beans without soaking them. I got lucky and found a quick and easy method to cook beans for this recipe.

Check out the recipe >>> Instant Pot Beans from Tiffiany at Don't Waste the Crumbs

Tiffany’s recipe makes roughly six cups of cooked beans which is enough to make a double batch of gluten free chicken chili. I used half a batch for the chili and froze the rest to use next time.

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Chicken Chili Recipe – Step-by-Step

For this recipe, you are going to need 4 cups of shredded or diced chicken. If you plan on using a rotisserie chicken, look for one that is between 2.5 and 3 lbs.

4 cups diced roast chicken = 2.5 – 3lb rotisserie chicken = 21 oz. raw chicken

In a pinch, you can use approximately 1 1/3 lbs (21 oz.) of raw chicken and brown it lightly in oil before adding the rest of the ingredients.

Heat a medium saucepan over medium-high heat and add oil. Add onions and bell peppers and cook uncovered for 5 minutes, stirring often until slightly translucent.

Add the crushed garlic, salt, cumin, paprika, cinnamon, red pepper flakes, and cayenne pepper stirring to combine. If your family likes the heat, feel free to add more cayenne and/or red pepper flakes. Mommy bloggers’ recipes are notorious for being mild.

Add the cooked beans, diced tomatoes, crushed tomatoes, and broth. Stir until well-combined. Bring the chili to a boil and then turn it down to low, cover and simmer for 45 minutes. Stir occasionally to ensure that the chili doesn’t burn or stick to the bottom of the pot.

Remove the lid and simmer uncovered for another 15 minutes. Serve hot, with your favorite sides and garnishes of choice.

Optional Garnishes & Sides

We like to serve chili with a variety of garnishes and paleo cornbread. Some of our favorite garnishes include:

• sour cream (regular and dairy-free)
• grated cheese (regular and dairy-free)
• tortilla chips
• avocado
• freshly squeezed lime

There are a variety of dairy-free options of sour cream and grated cheese available these days for folks like me that can’t tolerate lactose or casein.

If you have corn allergies, try these grain-free tortilla chips.

Leave a comment below and let me know what you think of our roasted chicken chili and if you happen to make some, tag me @underthreeacres on Instagram.

Other gluten-free soup recipes you might enjoy!

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Easy Chicken Chili Recipe with Roast Chicken

A simple recipe made using wholesome ingredients and leftover chicken.

Course Main Course, Soup

Cuisine American

Keyword dairy-free, gluten-free

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Servings 12 servings

Author Under Three Acres

Ingredients

• 4 cups leftover roast chicken, cut in bite-sized pieces
• 4 medium onions, finely diced
• 3 bell peppers, chopped
• 2 tablespoons olive oil
• 2 teaspoons salt
• 2 teaspoons cumin
• 1 teaspoon paprika
• ½ teaspoon ground cinnamon
• ½ teaspoon red pepper flakes
• ¼ teaspoon cayenne pepper
• 4 cloves garlic, pressed
• 3 cups white beans, fully cooked (equal to 2 – 14 oz cans, drained)
• 1 28oz can diced tomatoes
• 1 28oz can crushed tomatoes
• 2.5 cups chicken broth

Optional Sides

• sour cream, grated cheese, avocado, diced tomatoes, sliced green onions, or chives, cornbread, nacho chips

Instructions

• Heat a medium saucepan over medium-high heat and add oil. Add onions and bell peppers and cook uncovered for 5 minutes, stirring often until slightly translucent.
• Add the crushed garlic, salt, cumin, paprika, cinnamon, red pepper flakes, and cayenne pepper stirring to combine.
• Add the beans, diced tomatoes, crushed tomatoes, and broth. Stir until well-combined. Bring the chili to a boil and then turn down to low, cover and simmer for 45 minutes. Stir occasionally to ensure that the chili doesn't burn or stick to the bottom of the pot.
• Remove lid and simmer uncovered for another 15 minutes. Serve hot, with your favorite sides and garnishes of choice.

Notes

You can use leftover chicken or turkey, or use the meat off of a 2.5 to 3lb rotisserie chicken.

German lentil soup made with carrots, potatoes, leek, bacon, and frankfurters is a farmhouse classic.

German lentil soup with frankfurters is one of those recipes that remind my husband of his childhood. The last time I made this soup, my oldest son kept remarking that he had forgotten how much he loved this soup because I hadn’t made it in years.

When I was growing up, we never ate lentils that I can remember. Sometime early on in my marriage, my husband told me that he loved lentil soup. So what is a newlywed to do, but to find an easy lentil soup recipe to make for her husband?

If you are interested in reading more about our time living in Germany, check out our story.

To Make German Lentil Soup With Frankfurters You Will Need

To Soak or Not to Soak Lentils is a Good Question

There is some debate as to whether or not one should pre-soak lentils before cooking. This website is 100% gluten-free and is written for people who have a history of digestive issues. Soaking lentils makes them easier to digest, which seems like a good reason to do it.

And while it won’t ultimately make or break the quality of your dish, soaking lentils before cooking will help neutralize some of the lectins and phytic acid and potentially reduce your digestive upset.

Soaking and or boiling foods that contain lectins and phytates can neutralize these compounds and potentially reduce your digestive upset.

How to Soak Lentils

Step 1:

Wash and rinse lentils. Pick out any debris or stones.

Step 2:

Put the lentil in a ceramic or glass bowl and cover it with at least one inch of tap water and let them soak for 2-4 hours.

Step 3:

Drain the lentils, then rinse them once more with fresh, cold water before using them in your recipe.

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German Lentil and Potato Soup – Step by Step

Prepare the lentils by rinsing and soaking them as instructed above.

Wash and finely cut the carrots, celery, and leek into small pieces. Dice the onions and peel and cube the potatoes into bite-sized morsels.

For this recipe, I used pork bacon from the pigs we had butchered in the fall. We asked our butcher to cut half of the bacon into slices and the rest into larger chunks.

This recipe uses 3.5 oz (100g) of bacon which is equivalent to 4-5 slices of extra thick-cut bacon available in the grocery store. Dice the bacon slices into smaller bite-sized pieces.

Heat olive oil in a large saucepan over medium heat and fry the bacon until it is crisp, but not burnt. Add onion, celery, and carrots and stir fry them together for about 5 minutes until the onions are translucent.

Drain the lentils, rinse, and add them to the pot with the marjoram and bay leaf. Add your favorite gluten-free broth or stock to the pot and stir everything together. Bring to a boil and simmer with the lid on for 20-30 minutes.

Taste the soup and flavor it with salt, pepper, sugar, and additional marjoram to taste. Add the diced potatoes and continue cooking the soup for approximately 20 minutes, until the potatoes are cooked.

Just before the potatoes are tender and almost finished cooking, cut the frankfurters into bite-sized pieces and add them to the lentil soup to warm them up. Serve the soup and garnish with chopped parsley. Enjoy with your favorite gluten-free crackers or biscuits!

Leave a comment below and let me know what you think of our easy lentil soup recipe and if you happen to make some, tag me @underthreeacres on Instagram.

Optional Substitutes

In Germany, you would use celeriac instead of celery stalks. It is a root vegetable and has a stronger flavor than stalks of celery. They actually sell a little bundle of “Suppengemüse” at the grocery store in Germany and most soup recipes over there calls for a bundle of it to be added to the soup.

If you can’t find gluten-free frankfurters, you can use your favorite gluten-free hotdogs, morsels of ham, or simply add more bacon.

Other gluten-free soup recipes you might enjoy!

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German Lentil Soup

Classic German lentil soup made with carrots, potatoes, leek, bacon, and frankfurters.

Course Soup

Cuisine German

Keyword dairy-free, gluten-free

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Soaking Time 4 hours hours

Servings 4 servings

Author Under Three Acres

Ingredients

• 1 cup brown lentils
• 3.5 ounces extra thick cut bacon (4-5 slices)
• 1 large carrots
• 3 stalks of celery
• 1 onion
• 1 leek
• 2 medium potatoes
• 2 quarts broth or veggie stock of choice
• 1 tablespoon olive oil
• 1-2 teaspoons marjoram
• 1 teaspoon sugar
• salt and pepper, to taste
• 1 bay leaf

Extras

• 4-6 European Wiener sausages (frankfurters)
• parsley to garnish

Instructions

• Wash and rinse lentils. Soak in a large ceramic or glass bowl covered with at least one inch of water for 2-4 hours.
• Finely cut the carrots, celery, onion, and leek into small pieces. Dice the 2 potatoes into bite-sized pieces and set them aside.
• Heat olive oil in a large saucepan over medium heat and fry the bacon. When the bacon is fried, add onion, celery, and carrots and stir fry for about 5 minutes, until the onions are translucent.
• Drain the lentils, rinse and add to the pot with the marjoram, and bay leaf. Add the broth and stir everything together. Bring to a boil and simmer with the lid on for 20-30 minutes.
• Flavor the soup with salt, pepper, sugar, and additional marjoram to taste. Add the diced potatoes and continue cooking the soup for approximately 20 minutes, until the potatoes are cooked.
• Cut the frankfurters into bite-sized pieces and add them to the lentil soup to warm them up. Serve the soup and garnish with chopped parsley. Enjoy!

Notes

Gluten Alert! Be sure to check that the labels on the broth and European Wiener sausages you are using are gluten-free if you are following a gluten-free diet.

Feel free to substitute the European Wiener sausages (frankfurters) with gluten-free hotdogs.

Cornbread is a classic North American comfort food and popular Thanksgiving side dish that I sorely missed when I had to omit corn from my diet. This paleo cornbread recipe without corn was born out of necessity and a craving.

Is Corn Gluten Free?

The simple answer is Yes! Corn is gluten free. However, there was a study conducted in Milan in 2012 that suggested that the prolamins (zeins) in corn, contain sequences of amino acids that closely resemble the gluten proteins in wheat and could possibly have a similarly damaging effect on some people with celiac disease as eating wheat. (1)

By the time I had given birth to my 4th child, I had been on a gluten free diet for about 16 months. My little guy weighed in at a whopping 9lbs 13oz at birth, but then quickly lost more than the normal threshold of 10%.

We couldn’t figure out what was causing him to lose so much weight. He projectile vomited after every meal. He was breastfed, supplemented with formula and I was prescribed Domperidone to increase my supply. We went to see the lactation consultants and the midwives came for daily weigh-ins. We followed everyone’s advice as best we could, but our little man just kept getting sicker and weaker.

I remember the day I called a dear friend and was crying over the phone explaining the situation. I was explaining to her how frustrated and exhausted and helpless I felt. She had recently listened to a doctor online mention that people with celiac disease should eliminate all grains from their diet.

This seemed radical to me, but I was willing to try anything to help my poor baby. That day, I cut corn out of my diet. Corn was in the formula, the Domperidone, as well as my diet and after eliminating all of the grains, my baby started to thrive.

I Needed a Gluten Free Cornbread Recipe Without Corn

Giving up corn was more difficult than giving up gluten. I created a huge list of things to avoid on a gluten free diet, but the list of hidden corn derivatives is extensive. I decided to go try the Paleo diet as long as I was nursing my son.

However, at the time, the Paleo diet wasn’t that popular. There were not a lot of ready-made options to help out a busy new mom. We make a lot of soups and chilis at our house and eating them without crackers or biscuits seems wrong.

Cornbread was a favorite side to accompany many a soup or chili and I needed to come up with a gluten free cornbread with almond flour to replace the regular cornmeal.

Can gluten free cornbread be made without corn?

Why not? Of course, cornbread without corn can’t technically be called cornbread, but the texture created by the almond flour gives it the texture and color reminiscent of authentic cornbread. What would you call it instead?

Of course, you could just make gluten-free cornbread using corn, but what fun would that be if you’re like me and can’t eat it because corn is absolutely determined to make your joints ache and your stomach bloat?

That’s right! After I was finished nursing my son, I tried to introduce corn into my diet again only to find out that it causes inflammation in my joints and awful stomach bloat.

I mentioned right at the beginning of this post that this recipe was born out of a necessity and a craving. I love all things that are made with gluten which is a huge downer being celiac. Sometimes you need to have bread or breadlike things to accompany your favorite chili or a bowl of baked beans. Am I right?

What You Need to Make Paleo Cornbread

This recipe is all about simplicity and uses simple ingredients. If you’ve been gluten-free for any length of time, you probably have all of the ingredients in your kitchen or pantry right now.

Here’s everything you need to make this recipe:

• eggs, at room temperature. If you have access to free range eggs, even better!
• maple syrup or honey
• avocado oil or melted butter if you consume dairy
• almond flour
• tapioca or arrowroot starch
• gluten-free baking powder
• aluminum free baking soda
• pink himalayan or sea salt

For this recipe, I prefer to use one of my cast iron frying pans. There are many benefits to using cast-iron pans to prepare food. There is a rustic charm and an authentic homestead feeling or pioneer vibe that you get from baking cornbread in a cast-iron skillet.

You can absolutely bake this cornbread in an 8 or 9-inch glass pan instead. Just be sure to grease it or line it with parchment paper prior to baking.

How To Make Gluten-Free Cornbread That is also Paleo

Preheat the oven to 350°F (175°C) and prepare your cast-iron skillet by greasing it and warming it up over low heat on the stovetop. In a large mixing bowl, using an electric mixer beat the eggs, maple syrup, and oil until it is light and frothy.

In a separate mixing bowl, mix together almond flour, tapioca starch, baking powder, baking soda, and salt. Add it to the wet ingredients and blend until the batter is thoroughly mixed.

Pour into the prepared pan and bake for 25 minutes or until it is set and lightly golden brown in color. Let the cornbread cool for at least 10 minutes before slicing into it.

I hope you enjoy this paleo cornbread and that it will become a staple in your baking repertoire.

Whether it’s a festive side dish or a companion to chili, this gluten-free cornbread is going to become a favorite!  Grab your ingredients and preheat the oven because it’s time to bake – let’s go!

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How To Make Gluten Free Cornbread With Almond Flour

Preheat the oven to 350°F (175°C) and prepare your cast-iron skillet by greasing it and warming it up over low heat on the stovetop. In a large mixing bowl, using an electric mixer beat the eggs, maple syrup, and oil until it is light and frothy.

In a separate mixing bowl, mix together almond flour, tapioca starch, baking powder, baking soda, and salt. Add it to the wet ingredients and blend until the batter is thoroughly mixed.

Pour into the prepared pan and bake for 25 minutes or until it is set and lightly golden brown in color. Let the cornbread cool for at least 10 minutes before slicing into it.

I hope you enjoy this paleo cornbread and that it will become a staple in your baking repertoire.

Whether it’s a festive side dish or a companion to chili, this gluten free cornbread recipe is going to become a favorite!  Grab your ingredients and preheat the oven because it’s time to bake – let’s go!

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Gluten-Free Cornbread Without the Corn – Paleo Cornbread Recipe

A cornless gluten-free cornbread recipe that actually tastes like cornbread. For anyone looking for a tasty grain-free cornbread recipe that is delightfully easy to make.

Course Side Dish

Cuisine American

Keyword Christmas, dairy-free, gluten-free, grain-free, Holiday, kid-friendly, paleo, Thanksgiving

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 12

Author Under Three Acres

Equipment

• cast-iron frying pan

Ingredients

• 1 ½ cups almond flour
• ½ cup tapioca or arrowroot starch
• 1 tsp Gluten-Free baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 3 large eggs
• ¼ cup maple syrup
• ¼ cup avocado oil

Instructions

• Preheat the oven to 350°F (175°C).
• Grease the cast-iron frying pan with the fat of your choice (bacon grease, lard, coconut oil, olive or avocado oil) and warm it on the stovetop over low heat.
• In a large mixing bowl, using an electric mixer beat the eggs, maple syrup, and oil until it is light and frothy.
• Add almond flour, tapioca starch, baking powder, baking soda, and salt to the egg mixture and beat until thoroughly blended.
• Pour the batter into the prepared cast-iron frying pan. Bake for 25 to 30 minutes until the batter is set and is lightly golden brown.
• Let cool for 10 minutes before cutting into slices. Enjoy.

Notes

Be sure to use a gluten-free baking powder. Not all baking powders are safe for celiacs and those with gluten intolerance. You can use your favorite store brand or use the recipe below.

Gluten-Free Baking Powder: Add 2 tbsp of baking soda, 4 tbsp of tapioca starch, and 4 tbsp of cream of tartar to a small glass jar. Stir or shake the mixture to blend.

Substitutes: You can bake this cornbread in a greased 8 or 9-inch square glass baking dish instead of the cast-iron pan. If you are not dairy-free, feel free to substitute the avocado oil with ghee or melted butter. Maple syrup may be replaced by liquid honey. 

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Turkey Brine That Saves Time

Making your turkey brine ahead of time will save you time when it comes time to prepare your holiday meal without sacrificing flavor or risking cross-contamination. Not only is this mix completely gluten-free, the act of brining actually cuts down on the time the turkey needs to spend in the oven.

Let’s face it, we’re all busy at this time of the year. So if you don’t want to read all about turkey brine and its benefits and just get to it, you can jump to the recipe down below.

Why bother Brining the Turkey? What are the Benefits?

The salt in the brine mixture breaks down some of the muscle proteins, which results in a more tender and less chewy turkey. By brining the turkey you are seasoning the turkey.

The flavors of your brine mix are absorbed and affect the flavor of the end product. The sugar in the brine mixture adds flavor and promotes the browning of the skin. And as mentioned above, brining shortens the amount of time it takes to roast your turkey.

A Few Words of Caution

It is important to remember a few simple rules to make sure that your turkey turns out great and is enjoyed by your dinner guests.

Once you make the brine liquid, it is imperative that you keep it cold. It should stay 40F (4C) the entire time that you are bringing the turkey. You can brine your turkey in a refrigerator to ensure optimal temperatures, but if you don’t have space in the fridge a cooler or food-safe container must be kept somewhere cool enough.

Even though you want to make sure your bird stays cold, you will want to completely thaw your turkey before adding the turkey brine. It is always best to thaw your turkey a couple of days ahead of the day you plan on brining your turkey just to be safe.

We use a 5-gallon food-safe bucket or a cooler to brine our turkeys. Depending on the outdoor temperatures, we’ve kept it in a garage or in a cold storage room in the basement. We make sure to check it often and add ice as necessary.

If you plan on seasoning your turkey prior to roasting, you will want to be mindful of the amount of salt you add. There is already a significant amount of salt in the brine. The juices released during roasting will also be saltier than without brine and will affect the flavor of your gravy as well.

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Basic Gluten-Free Turkey Brine Mix

Combine the following ingredients in a bowl and pour into a pint-sized mason jar until you are ready to use:

• 1/2 cup cane sugar
• 1 cup kosher salt
• 2 tbsp dried fruit (apples or oranges)
• 2 tbsp peppercorns
• 2 tbsp thyme
• 2 tbsp rosemary
• 2 tbsp oregano
• 2 tbsp sage
• 2 bay leaves

To brine the Turkey…

Bring On the day before you plan on roasting the turkey, bring a quart of water to boil, add the brine mixture to the pot and let it boil for 5 minutes until the salt and sugar have dissolved. Let cool.

Place the turkey which has been thawed and cleaned into a food-safe bucket or cooler. Next add ice cubes, ice-cold apple juice, wine (if using), fresh citrus slices, herbs, and cooled brine mixture.

The turkey needs to be completely submerged in the brine. If it is not, just add enough water until it is.

Keep the turkey brine below 40F (4C) for 12-24 hours. Do NOT rinse your turkey before roasting. Season and roast for 13 minutes per pound of turkey at 350F or using your preferred method.

Optional: Use a food sealer attachment that fits your jar and vacuum seal. This will keep the ingredients fresher for a longer period of time. 

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Basic Gluten-Free Turkey Brine Mix – Save Time & Make it Ahead!

Course Main Course

Cuisine American

Keyword Christmas, gluten-free, Holiday, Make-Ahead, seasoning, Thanksgiving

Prep Time 5 minutes minutes

Brining Time 18 hours hours

Author Under Three Acres

Ingredients

• ½ cup cane sugar
• 1 cup kosher salt
• 2 tbsp dried apple or oranges chopped
• 2 tbsp peppercorns
• 2 tbsp dried thyme
• 2 tbsp dried rosemary
• 2 tbsp dried oregano
• 2 tbsp dried sage
• 2 bay leaves

To add to the Brine Mix when you brine your turkey…

• 1 quart water
• 1 quart apple juice ice cold
• ½ bottle dry white wine optional
• 1 orange or lemon cut in slices
• 1 bunch fresh herbs
• ice cubes
• more water as needed

Instructions

• In a medium-sized bowl, mix the ingredients together. Pour the mixture into a pint-sized mason jar. Place in a dark, cool place until you are ready to use it. See note below.
  

To Brine Turkey

• On the day before you plan on roasting the turkey, bring a quart of water to boil, add the brine mixture to the pot and let it boil for 5 minutes until the salt and sugar have disolved. Let cool.
• Place the turkey which has been thawed and cleaned into a food-safe bucket or cooler. Next add ice cubes, ice-cold apple juice, wine (if using), fresh citrus slices, herbs, and cooled brine mixture.
• The turkey needs to be completely submerged in the brine. If it is not, just add enough water until it is.
  
• Keep the turkey brine below 40F (4C) for 12-24 hours. Do NOT rinse your turkey before roasting. Season and roast for 13 minutes per pound of turkey at 350F or using your preferred method.

Notes

Optional: Use a food sealer attachment that fits your jar and vacuum seal. This will keep the ingredients fresher for a longer period of time. 

Check out these other holiday recipes:

Fall Favorite Recipes

Auntie’s Pumpkin Pie Recipe