Spicy Spinach Mac and Cheese Gluten Free

Spicy Spinach Mac and Cheese Gluten Free –oh yes you can!


I’m making this version of Spicy Spinach Mac and Cheese gluten free because I’m the only GF person at dinner. It’s so good though I’m getting mine before it is all gone. Unless I decide to double the recipe…I think that might be a wise thing to do. 

I have been able to find gluten free Panko at my local grocery store, but I’m sure Ian’s bread crumbs would work just as well. 

**Warning this stuff is addictive. Seriously, if you make this and don’t have a lot of people get your serving and FREEZE the rest. If you eat it all you’ll be working out for months.


spicy mac and cheese gluten free


mac and cheeseDoesn’t it look delightful?

If you don’t eat gluten free you can still make Spicy Spinach Mac and Cheese.

The inspiration for this dish came from The Mac + Cheese Cookbook by Allison Arevalo and Erin Wade. I’d recommend picking this book up for the clear directions–best ever for making white sauce and the variety of mac and cheese recipes.


 *affliate link

The Mac + Cheese Cookbook: 50 Simple Recipes from Homeroom, America’s Favorite Mac and Cheese Restaurant

Better Batter Flour Gluten Free — 5 lbs

Why Shouldn’t Gluten-Free People have Snickerdoodle Muffins?

A2Z: Snickerdoodle Muffins Gluten-Free!!!


I saw these snickerdoodle muffins on pinterest, but they weren’t gulten-free. I had to try to make them so I could eat them. When though? Time seemed to be filled every day.


Then the undesirable happened. My computer died. Well, that opened up a lot time. But we went to Michigan for a wedding. What is it about water lapping a sandy shore that instantly relaxes tension? I want to bottle that feeling so I can have some every day.


Beach with Sand fence

Hover Image to Pin!

Back to A2Z:M is for Muffins!

The original recipe appeared here on Eat Me I’m Delicious  if you aren’t eating gluten-free head over there for the real recipe.

Here’s the gluten-free version:

Snickerdoodle Muffins Gluten-Free

muffin on blue plate

  2 sticks unsalted butter

  1 cup of sugar

  1 tsp. vanilla (I use Penzey’s Spices)

  2 eggs

  3/4 tsp. baking soda

  3/4 tsp. baking powder

  3/4 tsp. cream of tartar

  3/4 tsp. freshly grated nutmeg

  1 1/4 cup Vanilla Greek Yogurt mixed with 1 tsp. baking soda

  2 1/4 cups gluten-free all-purpose flour ( I use Jules which has       xantham in it, if you don’t have that you’ll need to add xanthm)

  1/2 cup sugar and 1 TBSP cinnamon mixed together for rolling

1. Cream the butter and sugar until soft. Add in the vanilla. Next add in one egg, mix, now add the other egg and mix.

2. In a separate shallow bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.

3. Alternately add the flour mixture and yogurt mixture to the egg-butter mixture. Start with flour and end with the flour. Scrape the bowl so you get it all.

4. Scoop about 1/4-1/2 cup of muffin batter and drop it into the a shallow bowl with the cinnamon sugar mixture. Roll the muffin until covered. Put into muffin tin. You should get about 12-14 muffins.

5. Bake about 20-22 minutes in a 350 degree oven or until pretty golden brown.

gluten-free snicker doodle muffin on blue plate

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These are so good even Mr. Quiet ate them.

Have you ever made snickerdoodle muffins? What’s your favorite muffin?

 “Gluten-Free Snickerdoole Muffins? Yes, please!” CLICK TO TWEET

It’s a blog hop! Check out what these other authors did with there a2z “M” posts.

Making Gluten-free Pretzel Buns

Pretzel buns, have you ever had them?

I had them once at a restaurant in Nashville, Tennessee. There is nothing like a soft dough pretzel hugging a burger. That experience was filed in my mind as a ‘never again’ after I learned I had to eat a gluten-free diet. Once in a while I’d pull out that memory like an old vacation photo. I missed the bun but it didn’t bother me since I couldn’t on a whim drive to Nashville and order it.

Then Wendy’s came out with their pretzel bun ads. Oh the pain, the sadness, the misery! I wanted one!

I made a comment on the Gluten Free on a Shoestring site and Nicole Hunn wrote back with a solution to my desire. She has a pretzel recipe in her cookbook Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap and one that is a bit different on her website.

I had to try it. I used the one in the book because it called for less ingredients and it makes less. Since I’m the only one on this diet in our house it made sense to try a smaller recipe.

I’ll post a link at the end of this post for the recipe on-line. Due to copyright restrictions I can’t post the recipe I used.

pretzel bun dough in clear mixing bowl

In Nichole’s new cookbook coming out in November she’s made some new discoveries on making bread. One of these was to add the dry ingredients last. It made a difference in how the dough came together.

three pretzel buns on a pan

Because this was a pretzel recipe and not a bun recipe this made 3 good size pretzel buns.

cheeseburger with pretzel bun


Slide a cheeseburger between this bun and enjoy. This bun doesn’t fall apart before you finish your meal.

*note mine aren’t as pretty and brown as the one on Eating Gluten Free on a Shoestring’s site. I think it’s because I didn’t know how to make a slurry to get it browned. Should have googled it!

10 Lessons from Gluten Free to Make Bread

Gluten-Free on a Shoestring Bakes Bread: (Biscuits, Bagels, Buns, and More)

Gluten Free Pretzel Bun Recipe

If you don’t have to eat gluten-free search recipes for pretzel buns or soft pretzels and make your own.

The benefit for me is having Pretzel Buns and not having to spend a lot of money–which I would have done if there were any out there to buy.

Soufflé! Gluten-Free!

Chicken and Cheddar Soufflé

a2z: the letter “S” for Soufflé



Soufflé –what a fancy word! I’ve always wanted to make one of these, but the fear of it collapsing kept me from trying it.

Then one day I wasn’t feeling well and Giada De Laurentis  was making a chicken and cheddar soufflé.

Not wanting to miss an important step I hit the record button in case I dosed off. It’s a good thing I recorded it. I had to go back and watch how Giada folded in the eggs.


The problem with soufflés is that they use flour, being gluten-free that’s a problem. After watching this episode I  wanted to try it. I’ve had good results using Jules Gluten-free flour mix in other recipes so I went for it.

So here’s my version of Gluten Free Chicken and Cheddar Soufflé. Giada’s Recipe can be found at foodnetwork.com  Giada De Laurentis Recipe for those of you who can use normal flour.

plate with chicken cheddar souffle

My Gluten Free Version fo Chicken and Cheddar Souffle

Chicken Cheddar Soufflé

Author: Giada De Laurentis redone by Diana Lesire Brandmeyer
Cook time:
Total time:
Serves: 4-6
  • Butter for greasing the souffle dish, pus 1/2 stick at room temperature
  • 1/4 cup all-purpose gluten-free flour ( I used Jules)
  • 1 1/2 cups whole milk, at room temperature
  • 1/2 teaspoon ground nutmeg
  • salt and pepper for seasoning
  • 1 1/2 cups shredded mild cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 2 packed cups baby spinach leaves
  • 1 store-bought, rotisserie chicken, breast meat only, skinned and cut into 1/2 inch cubes (2 cups)
  • 6 egg yolks, room temperature, lightly beaten
  • 2 slices gluten-free bread, crusts removed, cut into 1/2 inch cubes
  • 6 egg whites, at room temperature
  1. Butter the bottom and sides of a 2-quart souffle dish
  2. Arrange on oven rack in the center of the oven.
  3. Preheat to 400 degrees F.
  4. In a medium saucepan, heat 1/2 stick of butter over medium-low heat. Add the flour and cook, stir constantly for 2 minutes. Slowly whisk in the milk until the mixture is smooth and creamy. Bring the mixture to a simmer and keep stirring until the mixture coats the back of the spoon. (8-10 min.)
  5. Stir in the nutmeg and season with salt and pepper, to taste.
  6. Remove from heat, add the cheeses, spinach, chicken, egg yolks and bread cubes. Stir until combined. The mixture will be thick.
  7. In a large bowl, beat the egg whites at high-speed with an electric mixer until they hold stiff peaks.
  8. Stir 1/4 of the egg whites into the chicken mixture.
  9. Using a spatula, fold in the remaining egg whites.
  10. ****important**** don’t stir in the egg whites, fold them, lift and sort of stuff the egg whites under the chicken mixture, do that several times. You should see ‘globs’ of egg white. Sorry, not a cookbook writer so globs is the best I could do. 🙂
  11. Spoon batter into the perpared dish and bake until the souffle is puffed and the top is firm and golden. Giada’s recipe said bake 55-60 minutes. Mine was done in 35 minutes. Remove from oven and serve immediately.

Things to remember
1. take out the milk, butter and eggs early enough to get to room temperature
2. Use whole milk, or it won’t be as creamy
3. Use a metal spoon to check the coating–it slides off of a plastic spoon.
4. I didn’t use a souffle dish since I didn’t have one. I used a 2 quart pyrex dish and it worked fine. We aren’t fancy around here, so I’ll keep using it instead of buying another dish.

Thai Red Chicken Curry Gluten Free

Roni is back again today!

Thai Red Chicken Curry Gluten Free

This will feed 4-5 hearty eaters. So here we go…

  • Gently fry off 1 chopped onion, 1 tblspn. each of crushed garlic & ginger, & 1 tspn. red curry paste.
  • Chop & add to pot 1 kg. chicken thighs. Brown off a bit.
  • Add tin of coconut cream or milk, 1 tblspn. palm sugar (or brown sugar), ½ bunch chopped coriander stems (or a tblspn. coriander paste), & 2 tblspns. fish sauce.
  • Simmer together about 15 mins. then throw in some diced pumpkin (maybe 1½ -2 cups). Cook another 15 mins. or so.
Meanwhile, cook your rice….we do ours in the microwave.  Water level about a knuckle length higher than the rice, 14 mins. on high. Perfect every time!
And then place pappadums around the outside edge of your glass plate, not quite touching, & cook about 1 min. (depending on your microwave). Repeat, repeat…No oil this way, no gluten, it’s so good.
Stick a bowl of these in the middle of the table for everyone to help themselves. They add a fantastic crunch to your awesome curry.
Food that sings
Thai Red Chicken Curry Gluten Free
Serve, and top with the fresh coriander leaves that you saved from the pot before…:)) maybe some cashews too.
Gorgeous, filling, warming and great for sharing….and; the next day it tastes even better!
Don’t forget to check out Roni’s home on the web: Food that Sings