JoAnna's Gluten Free(Allergen Free) Chai-Snickerdoodle Cookies

Well Dear Friends, Here is my recipe for delicious Gluten Free Chai Snicker doodle Cookies, Now who doesn't like Chai Tea Right? Well who dost like those good old fashion Snicker doodle cookies? Well I was thinking why not combine the two? And Walla!!:D Success on the first try! :D :D**To make them vegan use energy-Foods egg re-placer enough for three eggs.

Gluten-free Chai Snickerdoodle Cookies

Remember to Bring your ingredients to room temperature :) Enjoy!
3 1/2 cups Of My Fool Proof Gluten Flour Mixes
1 tsp ground cinnamon
1 tsp ground cardamom
1 tsp ground cloves
1 1/2 tsp ground ginger
3/4 tsp ground black pepper
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp kosher salt
1 tsp xanthum gum

1/2 cup of earth balance softened
1/2 cup Organic Coconut Oil or organic spectrum naturals shortening
1 1/2 cup Xylitol , derived from birch
1/4 cup of stevia in the raw
**2 large duck eggs
**1 large duck egg yolk
2 tsp vanilla extract

1/4 cup xylitol (I only use the one derived from Birch trees)
1 Tbsp ground cinnamon

Preheat the oven to 350° F
In a small bowl, combine the cinnamon, cardamom, ginger, cloves, cream of tartar, baking soda, salt, pepper, and xantham gum. Set aside.
In a large bowl, beat together the earth Balance, shortening, and sugar's on medium speed. Beat until creamed together well.
Add the eggs, one at a time beating after each addition and scraping down the sides with a spatula. Add the egg yolk and beat again. Add the vanilla and beat again.
Pour in the spice mixture from the small bowl and mix well.
Add the flour mix and beat until smooth.
In a small bowl, mix together the  sugar and cinnamon to roll the dough in.
Roll 1 tablespoon amounts of dough into 1” balls into the
Xylitol/cinnamon mixture. Place on the baking sheets about 2” apart.
I use my Non-Stick Slip mat on most of my baked goods Slip-mate picture here and can be purchased through www.amazon.com .
Then take a fork and flatten them front to side (Like u would making those "peanut butter cookies".. :)



Bake for 12 minutes of until the tops of the cookies start to look nice and golden, but don't over bake them, insert toothpick and if it comes out clean they are done :)
 move them to a rack to cool. AND ENJOY!!!

COPYRIGHTED: JoAnnaGlutenFreeChef&HealthEnthusiast All images &content are copyright protected. Please do not use my images without prior permission. ALWAYS link back to this post for the recipe.
2009-2014 JoAnna L McGarvie

COPYRIGHTED: JoAnnaGlutenFreeChef&HealthEnthusiast All images & content are copyright protected. Please do not use my images without prior permission. ALWAYS link back to this post for the recipe.
2009-2014 JoAnna L McGarvie

Gluten Free Dairy Free Free of MOST Allergen's and more ! Clam Chowder (New England) with a Vegan Version of Creamy Corn Veggie Chowder

Consuming this soup is like consuming heaven ...hahah its really really good and so comforting!!! Definitely  do not feel like Im missing out on a thing this is definitely  a family favorite! And its loaded with Clams!!!
Taste just like the REAL REAL DAIRY AND BUTTER LOADED Floured Clam chowder we all grew up with !! :D

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Gluten Free, Dairy Free Allergen Free Clam Chowder (New England Style)
(this makes about 2 quarts)
1 Can of SeaWatch Brand Chopped Sea Clams ( I used there huge can from Costco, 51 oz.) (Reserve the Clam Juice!)
1 8oz. Bottle of Clam Juice I used (Snow's all natural)
6 Bacon Slices, minced
1 medium Onion
2 Stalks of Celery cut into uniformed pieces
3Tab of My gluten Free Fool Proof Mix (either one of mine will work)
2 Bay Leaves
1/2 tsp of Fresh Thyme Leaves
1 pound of potatoes, peeled and minced
2 Cups of Coconut Milk (Like Silk or So Delicious)
1 Can of Coconut Milk (I like to use this along with the milk from the carton for the thicker cream and more of a nuttier coconut taste )
( to Note if allergic to Coconut use your milk of choice it may need to be thickened up a wee bit more at the end  We Do not use Coconut Milk due to coconut allergies we use Organic Soy ).

6 tablespoons of Dry Sherry (or adjust to your taste, if you don't want to use alcohol leave it out)
Salt & Pepper to Taste
Franks Red Hot Sauce or Tabasco to Taste
Gluten Free Worcestershire Sauce ( I use wizards brand Organic GF/CF Vegan Worcestershire)
TO NOTE: I have found if you cook your bacon first then set it aside , then prepare the soup as below then add your cooked bacon when you add your MILK in :) To Prepare:
Drain the Clam Juice into a measuring cup or bowl and the bottle of Clam Juice It should equal out to 4 cups if i recall correctly lol ....

Cook the mixed Bacon in your soup pot, on medium heat until lightly crisped, about 8 min.
Add the Onion and Celery and cook stirring occasionally until the onions are translucent , about 5 to 7 min. Add the gluten free Flour Mix I to make your Roue and cook over low heat, stirring with a wooden soup for 3to4 min.

Whisk in the Clam Juice, bring to a simmer and cook for 5 min, dont forget to stir occasionally. The Liquid should start to thicken up , add the bay leaf and the fresh thyme.

Add the potatoes and simmer until tender around 15 min or so.

Meanwhile place the clams and the coconut milks, in a saucepan on low heat for about 5-8 min.

When the potatoes are tender add the clams and coconut mixture, simmer on med low or med for 1-2 min, DO NOT BOIL!
*If the Mixture is not think enough for you, then just add a Tab of  arrowroot with 5 tab of COLD water and stir into the chowder, should thicken up allot more for you! :D

Stir in the Sherry if using, Season to taste with salt and pepper, and if using Tabasco or franks red hot sauce and the Worcestershire Sauce . Serve and Enjoy.
*Another tip let your guests use the hot sauce and Worcestershire at the table so they can use what they like in the chowder!

Gluten free, Allergen Free  Vegan Corn Veggie Chowder ** IMAGE COMING SOON6 1/2 Cups of vegetable Stock  6 Ears of fresh corn ( cut them off and add to soup when u add the veggies :)
1 1/2 cups of chopped Carrots
1 cup of chopped Celery Root
1 medium Onion, Chopped finely
4 Stalks of Celery cut into uniformed pieces
3Tab of My gluten Free Fool Proof Mix (either one of mine will work)
2 Bay Leaves
1/2 tsp of Fresh Thyme Leaves
3 Cloves of garlic Finely Minced
1 pound of potatoes, peeled and minced
2 Cups of Coconut Milk (Like Silk or So Delicious)
1 Can of Coconut Milk (I like to use this along with the milk from the carton for the thicker cream and more of a nuttier coconut taste )
( to Note if allergic to Coconut use your milk of choice it may need to be thickened up a wee bit more at the end ).

6 tablespoons of Dry Sherry (or adjust to your taste, if you don't want to use alcohol leave it out)
Salt & Pepper to Taste
Franks Red Hot Sauce or Tabasco to Taste
Gluten Free Worcestershire Sauce ( I use wizards brand Organic GF/CF Vegan Worcestershire)

To Prepare:
Place 3 Tab of Olive oil or Coconut Oil in a medium size skillet , add your onions and garlic , and as the flavors come out add your veggies :) give them a quick sweat for about 3 min , then add your Veggie Stock and turn to Medium Low heat until the veggies are cooked BUT NOT mushy !
On Low heat ... add your thickener :)
add a Tab of cornstarch or arrowroot with 5 tab of COLD water and stir into the chowder, should thicken up allot more for you! :D

Stir in the Sherry if using, Season to taste with salt and pepper, and if using Tabasco or franks red hot sauce and the Worcestershire Sauce . Serve and Enjoy.
*Another tip let your guests use the hot sauce and Worcestershire at the table so they can use what they like in the chowder!

,My Gluten Free Dinner Rolls that are posted on my Blog are PERFECT WITH THESE!! :D
* Make this a vegan Chowder By adding Freshly cooked Corn from the Cobb and omitting the clams and clam juice and add 4 cups of Vegetable Stock! :D
Copyrighted 2009-2018 JoAnna L McGarvie

JoAnna's Gluten Free Allergen Free Dinner Rolls in less than an hour! :D

Hello All, I am finally posting my gluten free Dinner rolls ready in less than an hour!! They are a regular stand-by in our house and so delicious and nummy! :) Beleive me it took many trials and errors to get this just right so please enjoy and remember my recipes are copyrighted! :) thank u!! :D

These can also be Yeast Free and Vegan is you wish :D

Gluten Free Allergen Free Dinner Rolls Ready in less than an hour!

2 Large Eggs of choice at room temperature...or Egg re placer (I use Engery-Foods)
1 cup of Plain (u can use vanilla if its all u have with good results) Coconut Yogurt OR Yogurt of your Choice :D I use my My 24-hour Probiotic Yogurt :)
3 Tablespoons of warm coconut milk or warm water
1/4 cup of grape seed oil (or oil of choice)
1 Tsp of Rice Vinegar
2 Cups of ONE  MY GLUTEN FREE FLOUR MIXES
1/2 tsp of baking soda
1 1/2 tsp of baking powder
1tsp cream of tartar
3 Tab of coconut sugar or sweetener of choice
1/2 tsp of salt
2 tsp of xanthum or guar gum
2 tsp yeast (optional).


1. Preheat Oven to 350 degrees, grease muffin cups.
2. Mix First 4 Ingredients together in a medium bowl until well combined.
3.In the bowl of your stand mixer Mix the remainder ingredients, then on low speed add the wet ingredients.
4. Using an oiled ice cream scoop (i use my good size one not my small one) distribute the dough evenly among the oiled muffin cups. Immediately place the pan in the oven and bake for 35 to 45 min until done, check with a toothpick if the toothpick comes out clean then they are done! Remove from oven and let sit for 5 min Before serving and Enjoy!! :D :D
COPYRIGHT AND ADVISORY
COPYRIGHTED: JoAnnaGlutenFreeChef&HealthEnthusiast All images & content are copyright protected. Please do not use my images without prior permission or posts. ALWAYS link back to my blog. NEVER COPY AND PASTE. There is a SHARE Button to share posts and recipes , or Share directly from the link, Thank you.
2009-2014 JoAnna L McGarvie



2009-2014 JoAnna L McGarvie

JoAnna's Pancakes and other Variations :), Like Blueberry, Apple Bacon and so forth ( updated needed more liquid)! Jan 12th 2015

Okay so I'm updating this as of June 08/2012, made a few modifications :0) and thus resulting in a better product! Enjoy I have some cooking away now for breakfast! :) My kids just love these pancakes and it makes a bit extra which is great to be enjoyed later on in the day! :) xooxox JoAnna

Simply Delicious Fluffy Pancakes!!!  
(IMAGE FOR THIS COMING SOON)

1 cup sweet brown rice flour

1 cup Millet

1/2 cup Teff Flour

1/2 cup of starch of choice (arrowroot/corn/potato)

2tsp baking powder
1 tsp of Cream of Tartar
1 tsp baking soda

1tsp salt
1tsp Xanthum Gum

1/4 cup of palm sugar (or stevia in the raw or Xylitol derived from birch)

1  cup of milk of choice (coconut/hemp/rice/flax) mixed with 1 Tab and a 1/2 of raw apple cider vinegar.
2Cups warm water (up to an extra 1/4 of water in some cases) you are looking for a pourable batter.

1tsp of vanilla extract

2 egg or egg re-placer (For Egg Re-placer use 1 Heaping tablespoon of Flax seeds (that were previously ground up in your coffee grinder, add the ground flax meal into a glass measuring cup and add 2 1/2 TAB of VERY WARM water, let sit for 10 min give or take till it gums up - walla vegan eggs lol :)  or you can USE Energy-Foods Brand Egg Re placer.

2TAB Vegetable  or coconut Oil

Mix your milk of choice and the raw apple cider vinegar together first thing and set aside so it can become "sour".

Preheat your pan (on med to med low depending on your stove) or griddle I have a flat griddle that i set to about 300 degrees.

Mix together all your dry ingredients,  in a large bowl.

then add your wet ingredients, mixing in a slow upward motion try not to over-mix the mix. Scoop onto  your preheated grill , that  has been sprayed or brused with oil or dairy free butter (such as earth balance) . I love to smother mine with earth balance and pure maple syrup!

             ~Enjoy~ :) from our home to yours!! :)

~Below are some variations to making Sweet and Savory Pancakes~ *Please bear with me I will be posting and adding more as I go this is going to be FUN!!! :)~

Apple Pie Molasses  Pancakes w/Apple Pie Compote. (IMAGE COMING SOON)

Okay yes you read right I don't do sugar at  all but i chanced 2 Tab of UN-sulfured molasses (gluten free) Just because I really miss that molasses flavor especially for fall (and gingerbread for Christmas)  But you can totally not use Molasses and use 100% Pure Maple Syrup mixed with a-little licorice  or anise extract and get alittle bit of that Molasses  flavor :)  So Please Enjoy!! :) I know we did hehehe :)

Oh and a quick note make the Apple Pie Compote first so the apples have time to cook! :) Do not forget to pre-heat your pan or grill my flat grill is on about 300 degrees! :)

1 cup sweet brown rice flour

1 cup Millet

1/2 cup Teff Flour

1/2 cup of starch of choice (arrowroot/corn/potato)

2tsp baking powder
1 tsp of Cream of Tartar
1 tsp baking soda

1tsp salt
1tsp Xanthum Gum

1/4 cup of palm sugar (or stevia in the raw or Xylitol derived from birch)

1 Tab of Apple Spice Mix

1  cup of milk of choice (coconut/hemp/rice/flax) mixed with 1 Tab and a 1/2 of raw apple cider vinegar.
2Cups warm water (up to an extra 1/4 of water in some cases) you are looking for a pourable batter

1tsp of vanilla extract

2 egg or egg re-placer

2TAB Vegetable  or coconut Oil

2 Tab of gluten free Un-sulphured Molasses or Pure Maple Syrup with 1 tsp of anise seed extract or licorice extract.

Mix together all your dry ingredients in a large bowl.

Then Add your dry ingredients , mixing in a slow upward (scoop able ) motion please try not to over mix the batter but make sure to incorporate all the ingredients together. Add mix to your preheated pan or flat grill make any size you wish. when done Top the pancakes with the Apple Pie Compote!!! Ah you hear that silence no kids going on and on just eating and lots of yummy noises ahahhah :)

Apple Pie Compote

4 Apples of choice (use cooking or nice firm apples :), peeled and cored and chopped uniformly into small cubes.

1 Tab of Honey or Maple Syrup or Agave Nectar

1tsp  and 1/4 tsp of Apple Pie Spice Mix

3 whole cloves

1/2 tsp of Vanilla Extract or a few scrapes from a halved vanilla bean

3 Tab of water or Choice of Milk

1/2 tsp of Orange peel (use your micro blade)

Mix all ingredients in a med sauce pan on med heat, stir when needed and cook until the apples are al 'dente . when done remove the 3 whole cloves.

Simply Delicious Fluffy Blueberry Pancakes!!!

1 cup sweet brown rice flour

1 cup Millet

1/2 cup Teff Flour

1/2 cup of starch of choice (arrowroot/corn/potato)

2tsp baking powder
1 tsp of Cream of Tartar
1 tsp baking soda

1tsp salt
1tsp Xanthum Gum

1/4 cup of palm sugar (or stevia in the raw or Xylitol derived from birch)

a few Dashes of freshly ground cinnamon 

1  cup of milk of choice (coconut/hemp/rice/flax) mixed with 1 Tab and a 1/2 of raw apple cider vinegar.
2Cups warm water (up to an extra 1/4 of water in some cases) you are looking for a pourable batter

1tsp of vanilla extract

2 egg or egg re-placer

2TAB Vegetable  or coconut Oil

1 Pint of Organic Blueberries washed just  before use , drain well. 

Mix your milk of choice and the raw apple cider vinegar together first thing and set aside so it can become "sour".

Preheat your pan (on med to med low depending on your stove) or griddle I have a flat griddle that i set to about 300 degrees.

Mix together all your dry ingredients,  in a large bowl.

then add your wet ingredients, mixing in a slow upward motion try not to over-mix the mix. Scoop onto  your preheated grill , that  has been sprayed or brused with oil or dairy free butter (such as earth balance), Before you Turn them and the top starts to bubble top with fresh Organic Blueberries :D  . I love to smother mine with earth balance and pure maple syrup!

Simply Delicious Fluffy  Apple Bacon Pancakes!!! (IMAGE COMING SOON)

1 cup sweet brown rice flour

1 cup Millet

1/2 cup Teff Flour

1/2 cup of starch of choice (arrowroot/corn/potato)

2tsp baking powder
1 tsp of Cream of Tartar
1 tsp baking soda

1tsp salt
1tsp Xanthum Gum

1/4 cup of palm sugar (or stevia in the raw or Xylitol derived from birch)

a few Dashes of freshly ground cinnamon 

1  cup of milk of choice (coconut/hemp/rice/flax) mixed with 1 Tab and a 1/2 of raw apple cider vinegar.
2Cups warm water (up to an extra 1/4 of water in some cases) you are looking for a pourable batter

1tsp of vanilla extract

2 egg or egg re-placer

2TAB Vegetable  or coconut Oil

4 cooked big strips of bacon :) (your choice of pork or turkey )
1 cup  of Organic peeled and diced apples , drain well. 

Mix your milk of choice and the raw apple cider vinegar together first thing and set aside so it can become "sour".

Preheat your pan (on med to med low depending on your stove) or griddle I have a flat griddle that i set to about 300 degrees.

Mix together all your dry ingredients,  in a large bowl.

then add your wet ingredients, mixing in a slow upward motion try not to over-mix the mix. Scoop onto  your preheated grill , that  has been sprayed or brused with oil or dairy free butter (such as earth balance), Before you Turn them and the top starts to bubble top with the cooked bacon pieces and small diced apple pieces:D  . I love to smother mine with earth balance and pure maple syrup!

             ~Enjoy~ :) from our home to yours!! :)

~Below are some variations to making Sweet and Savory Pancakes~ *Please bear with me I will be posting and adding more as I go this is going to be FUN!!! :)~

 follow the recipe for the fluffy pancakes  and add a dash of cinnamon and top the pancakes before u flip them just as the bubbles appear with fresh organic Blueberries Delicious!

More Pancakes variations to come!! :)


COPYRIGHTED 2009-2012 JoAnna L McGarvie