Ingredients :
3/4 cup brown rice flour
3/4 cup tapioca flour
1/2 cupĀ Garbanzo Bean Flour
1 tablespoon baking powder
1 teaspoon xanthan gum
2 teaspoons sugar
pinch salt
1/3 cup earth balance butter
2/3 cup soy milk

Directions :
1. Preheat oven to 450.
2. Mix brown rice flour, tapioca flour, baking powder, xanthan gum, sugar, and salt in a bowl.
3. Add butter and milk and stir until dough is formed.
4. Spray cookie sheet.
5. Knead dough into a big ball.
6. Break off meatball sized chunks of dough.
7. Roll chunks into ball and flatten on cookie sheet.
8. Cook for ten minutes.

I usually get nine biscuits in a batch.

Quick and Easy Breakfast Ideas


When you are new to being gluten free, sometimes it feels overwhelming. Here are some quick and easy breakfast ideas.

scrambled eggs
gluten free toast (Whole Foods Sandwich Bread is my favorite)
gluten free waffles (Trader Joe’s makes toaster waffles that are great)
gluten free pancakes (Trader Joe’s also makes pancakes for the microwave)
Chex Rice Cereal
Chex Chocolate Cereal
Chex Cinnamon Cereal
Think Thin Bar (They make several gluten free varieties. My favorite flavor is Creamy Peanut Butter)

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Easy Peanut Butter Pancakes


Peanut butter pancakes

Ingredients :
1/2 cup buckwheat flour
1/2 cup brown rice flour
1/4 cup tapioca flour
2 cups soymilk
4 eggs
1/4 cup peanut butter
1 teaspoon sugar (optional)

Directions :
1. Mix eggs and soymilk in a large bowl.
2. Add flour to bowl and mix thoroughly (Any kind of flour will work. I always use whatever is in the house. I do recommend that 1/4 cup be a flour that thickens like tapioca).
3. Stir in peanut butter and optional sugar.
4. Spray griddle or frying pan.
5. Pour pancakes.  They are ready to flip when you see air bubbles.

This usually takes me about a half hour on a Sunday evening.  My husband eats them before work every morning.  It usually makes about 20, so he has plenty for the week.

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