gluten free

Gluten-Free Chicken Soup with Dumplings

This easy lunch or dinner recipe fills tummies with goodness and warmth.



1/2 yellow onion
1 chicken breast per person, frozen is OK
2 1/2 cups chicken broth or chicken bone broth (we use organic, no salt added)
1 cup diced carrots and celery (we like small carrot sticks)
1 teaspoon salt
1/2 teaspoon pepper
2 sprigs fresh parsley
1 cup plain almond milk (or your favorite milk)
3 tablespoons cornstarch


3/4 cup Bobs Red Mill Gluten Free biscuit & baking mix
1/3 cup plain almond milk
2 tablespoons butter, melted
1 egg


  • Place half of an onion in the bottom of a soup pot and set on stove, at medium-high heat.
  • Add chicken broth, chicken, vegetables, salt, and pepper and begin to lightly boil. 
  • In a small bowl, mix 1 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling. 
  • Remove chicken breast from pot to a plate or cutting board and dice or shred. Return chicken to pot. Add parsley.
  • In a small bowl, stir dumpling ingredients with fork until blended. Gently drop dough by 8-10 rounded spoonfuls onto boiling chicken mixture. (There is no need to refrigerate the batter first.)
  • Reduce heat to low. Cook uncovered 10 minutes. 
  • Cover and cook 15 minutes longer.
  • Serve hot, with additional salt and pepper to taste.

Gluten Free, Low Sugar Banana Bread

Banana bread makes me think of fall, of childhood, of my mom
and healthier desserts (that I actually eat for breakfast!)

Ingredients for 1 loaf

  • 1/2 cup brown sugar
  • 1/4 cup oil (or an additional mashed banana)
  • 2 eggs
  • 2 lightly mashed, ripe bananas – I like when they are super mushy!
  • 1/2 cup light sour cream or plain, fat free Greek yogurt
  • 2 tsp. vanilla
  • 3/4 cup gluten free flour mix
  • 1/4 cup almond flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • chocolate chips to taste
  • cinnamon to taste


  • Heat oven to 350 degrees
  • Grease and flour bottom of a loaf pan (or use a silicone loaf pan without greasing)
  • In large bowl, beat together sugar and oil (or additional banana)
  • Add eggs, lightly mashed bananas, sour cream/yogurt and vanilla; stir well to blend
  • Lightly spoon flour into measuring cup; level off
  • Add flours (I do 1/3 at a time gradually), baking soda and saltĀ 
  • Stir just until dry ingredients are just moistened. Be sure there is no dry flour on the bottom of the bowl
  • Add chocolate chips and stir a bit more. I used about 1/4c Lily’s semi-sweet chocolate chips and saved about 12 to sprinkle right on top. (My son uses half a bag. You can control your sugar level by adding fewer or more chocolate chips. We hated Enjoy Life’s Dark Chocolate Morsels and thought they tasted like wax.)
  • Pour into prepared pan
  • Sprinkle the top with cinnamon (I like a LOT)
  • Bake at 350 degrees for 50 minutes
  • Turn off oven and leave bread inside 8 more minutes or until toothpick inserted in center comes clean
  • Cool 5 more minutes if you can hold back from eating the whole thing while hot
  • Remove from pan and cool completely
  • Store whatever remains in refrigerator

Makes 1 loaf. Keeps for about 4 days when refrigerated.

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