Check out my dedicated site to all things (including recipes) gluten and dairy free!


Banana Bread


  • 2 cups gluten-free all-purpose baking flour (Bisquik is my fav)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 eggs
  • 2 cups mashed ripe bananas (4-5 medium)
  • ½ cup agave nectar (or 1 cup sugar)
  • 1/2 cup unsweetened applesauce
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest


  • In a large bowl, combine the flour, baking soda and salt. In a small bowl, whisk the eggs, bananas, sugar, applesauce, orange zest, oil and vanilla. Stir into dry ingredients just until moistened.
  • Transfer to two 8-in. x 4-in. loaf pans or muffin pan coated with cooking spray. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Peach Cobbler

  • Gluten free Bisquick (2 cups)
  • Cornstarch (three table spoons)
  • Almond milk (1/2 cup)
  • Earths balance buttery spread (two table spoons melted, one table spoon melted)
  • Brown sugar (one table spoon)
  • Fresh peaches (5-6 large)
  • Agave nectar (two table spoons, one table spoon)
  • Vanilla extract (1/2 teaspoon)
  • 3 eggs
  1. Preheat oven to 400 degrees
  2. Peel the peaches and cut into small quarters, put in a bowl
  3. Put brown sugar, two tablespoons of agave nectar, vanilla extract with peaches, stir and set aside
  4. Mix dough ingredients (Bisquick, cornstarch, two tablespoons melted Earths Balance, one tablespoon agave nectar, three eggs, milk)
  5. Spread dough along the bottom of a large greased (with a wee bit of olive oil) baking dish; put extra dough along the edges so that the edges are thicker and running up the side of the dish
  6. Dump peach mixture and spread out
  7. Drizzle the other tablespoon of melted Earths Balance butter along the top
  8. Bake for 16-18 minutes
  9. Remove and cool for 30 minutes
  10. Enjoy!
SO delicious!
Peach mixture
Spread dough
Ready to bake

Gluten/Dairy Free Blueberry Muffins

These were soo good! Stickin’ to the gluten free flour I love best.


  • Bisquick gluten-free flour (2 cups)
  • 2/3 cup almond milk (non sweetened original)
  • 3 eggs (or egg substitute)
  • 2 tablespoons baking powder
  • 1/2 cup agave nectar
  • 1 1/2 cups fresh blueberries
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon cinnamon


  1. Pre-heat oven to 350 degrees
  2. Mix the flour and baking soda together
  3. Add the cinnamon and sift
  4. In a blender add the dry mix and milk slowly then one egg at a time
  5. Mix in the agave nectar and vanilla extract
  6. Once mixed, mix in the blueberries by hand so as not to squish them (leave a handful out for topping); after mixed spoon into cupcake/muffin pan and place a fresh blueberry on top of each muffin
  7. Bake 15-18 minutes until golden brown

Makes about 10 muffins.

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