5 Gluten Free Quarantine Baking Recipes I Love

During my state's "stay at home" time (which is now being phased out) I have been baking more.

 

Rather than a giving detailed recipes, this is a round-up of foods I've made and links to the original recipe.
Note: I eat gf to keep my belly happy. All 5 recipes are gluten free. Some of these recipes are also paleo, dairy free, nut free or refined sugar free. That's just an added bonus.

Gluten Free Ham and Broccoli Quiche

With sweet potato crust.

This summer, my Nana made a quiche with “surprise” crust. She wouldn’t tell us what it was until we ate it, since some members of my extended family are afraid to eat things that are gluten free! I know the label can be scary, but rest assured, gluten free does not mean tasteless, as this savory, cheesy fare proves.

My mom does not usually make quiche because some of her children do not enjoy egg-y dishes, but when Nana’s quiche was so well-received, she was inspired to re-create the dish at home.

Gluten free knock-off brands

Gluten free versions of popular wheat-containing foods.

Today, my mom brought home a cereal box and stuck it in front of me.

The Simplest Recipe Ever {Gluten Free, Allergy Friendly}

I wish I could say I came up with this, or even tell you who did. I have heard of this recipe both by word of mouth and on the internet, but never with a source. (Darn Pinterest! After some digging, I think this is from Oh Snap! Let's Eat!)

This recipe is the simplest ever because it has only two ingredients, and no measuring.  The only other thing I can think of with few ingredients and minimal measuring might be a frozen banana smoothie. The consistency of a blended frozen banana is like soft-serve ice cream, by the way. If you like recipes that don't require measuring things, these DIY 3 Ingredient Mint Chocolate Covered Pretzels are for you. But back to the simplest recipe ever. Here are the ingredients:

Image likely from Oh Snap! Let's Eat!, via Pinterest

Gluten Free Buttermilk Waffles

I have wanted to share this protein-packed recipe for a while now, but my mom kept tweaking it. Her recipe is loosely based on Rice-Soy Waffles recipe found in The Gluten-Free Gourmet Revised Edition by Bette Hagman. (Rest assured the recipe no longer contains soy.) Do I recommend the book? Well, it's funny how I got it. When people found out I had to be gluten free, they gave me gf cookbooks, most of which I skim through and think interesting. But when I want a specific recipe for something, I usually turn to the internet, not the cupboard, for ideas.
Now I give you the tried and true formula for waffles.

Crunchy-edged Crepes {Gluten Free}

My mom made these for my birthday. Today is my birthday. It does not seem real. It takes me about ten months to get used to my age and then two months later I have to start all over again.

But about the crepes. 

They are crunchy around the edges but soft and spongy on the inside.

Ingredients:

2 cups milk**

2 eggs

 ½ teaspoon vanilla

2 Tablespoons melted butter

1 ½ cups Pamela’s Baking and Pancake Mix

Multi-name, Multi-fame Pancakes {Gluten Free}

As the title implies, this recipe has many names. It's fame has been passed around in my family. Many times I have heard the story of my late Great-grandmother,"Grandma Willow," making silver-dollar size pancakes for her grandsons Mark and Tim. Those boys are now my Uncles and proud grandparents in their own right. I have a fifty-fifty chance of remembering correctly which one would win those pancake eating contests. I do know for sure the recipe I am going to share is an adaptation of Uncle Tim's pancake recipe.
So why not call it Tim's pancake recipe? My dad acquired this dish, and tweaked it, adding more eggs, among other things. The most recent adjustment made it gluten free. Another name for this recipe could also be buttermilk blueberry pancakes. These are not flat, flavorless pancakes. They are hearty, stick-to your-ribs oat pancakes.
Call these pancakes whatever you want, except late for breakfast!
Directions: Mix together

1 ½ cups rolled oats

2 cups buttermilk

Beat in ½ cup Pamela’s Baking and Pancake Mix *be sure there are no lumps*

1 teaspoon sugar

1 teaspoon baking soda

1 teaspoon salt

4 eggs, beaten

2 bananas, mashed

 Fry up on the griddle. 
Yield: Approximately 25. It depends on how large you make the pancakes. My dad's pancakes are more typical in size, not like the silver dollar ones my Great-grandma cooked up so long ago.

Another funny tradition we had, which

French Toast Strata, or Breakfast Casserole {Gluten Free}

How many times has this happened to you: you try out a new type of gluten free bread, and it flops. It tastes funny. It’s dry. It crumbles. You think to yourself, Now what am I going to do? That bread was expensive, and I’ve got to somehow choke it down, because I can’t let it go to waste!

You could just toast the bread in the toaster before you eat it, because all gluten free breads taste better toasted. It makes them moister somehow. Or, better yet, you could make French toast with the bread. But, when you have a whole loaf of unpleasant bread, the best thing to do is to make French toast strata in a 9x13 pan, and use it up in one fell swoop!

We love to make this dish the night before a big weekend, and/or when we have company so we don’t have to take time to make breakfast, we just have to bake breakfast.

(For more ways to save dry bread, try this stuffing recipe. If you are still looking for truly good gluten free bread, checkout some of the brands I've tried here.)

Ingredients:

(1) ~1 pound loaf of gluten free bread

(1) 8 ounce package of cream cheese, thawed to room temperature

6 Tablespoons melted butter
2 ½ cups milk

¼ cup maple syrup

8 eggs

1 Tablespoon vanilla