My son loves cinnamon, really anything cinnamon. So, I knew I had to figure out how to adapt a cinnamon muffin recipe that we used to enjoy.

One of my favorite things to do when it comes to gluten free baking is to recreate old favorites to be gluten free. And not only recreate them, but have them turn out as good, if not better, than the original ones.

These are definitely as good as the real thing. In fact, I am not sure that you could tell the difference if they were side by side.

These are perfect for breakfast, snacks, or even dessert.

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Pancakes and waffles are the perfect breakfast, at least that is what my kids think. They could eat them everyday.

I have another gluten free waffle that I love, but I think these might be our new favorite.

We love these, the texture, the taste, really everything about them. These are so good that you would not know they are gluten free.

They also freeze and reheat in the toaster really well. We have been freezing and then toasting these for breakfast for a few months now and my kids love them that way. I love it because they are cheaper and healthier than the frozen gluten free waffles that you can buy.

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This is another recipe in my girls journey of cooking through the The Cake Mix Doctor Bakes Gluten-Free. They are loving this book and it is making gluten free baking so easy for them.

Today’s recipe for Gluten Free Honey Bun Cake was made by my eleven year old, all by herself. She did a great job and made a cake that our whole family enjoyed. In fact, my son probably ate half the cake all by himself, he enjoyed it so much.

Gluten free baking can be easy and fun for kids!

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We love muffins in our house and usually have them several times a week.

When I make muffins I almost always make a large batch and put some in the freezer for those busy times when I don’t have time to bake. They make a great addition to almost any meal, but they also make great snacks and desserts.

This double chocolate muffin today is definitely  more like a dessert. And although my kids have been known to eat these for breakfast, they really are more of a treat type muffin.

I hope you enjoy!

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We love pancakes and eat them often. I have several different recipes that we enjoy and make on a regular basis.

I have one pancake recipe that is a basic gluten free recipe, but it is a little healthier because it contains sorghum. Another recipe that I make often is a make ahead recipe. I love it because I can make the batter the night before.

I also have a gluten free pumpkin pancake recipe, a gluten free blueberry pancake, a gluten free cinnamon pancake, and a cornmeal pancake.

Yes, I think you can say we love pancakes.

Today’s recipe though is a little different. This recipe turns out more like the fluffy mix pancakes that so many people make. And yes, even my family made them on occasion before I went gluten free.

I actually could not believe how fluffy these pancakes turned out. Really, they did not look at all like most gluten free pancakes. I can easily say that these are the prettiest gluten free pancakes that I have made.

We love them. In fact, they are our new favorite gluten free pancake.

We eat pancakes at least once a week, so I am very glad to have yet another gluten free pancake to add to our lists of favorites.

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Gluten Free Chocolate Chip Muffins are a new favorite at our house, but do you remember these muffins from a few months ago?

Well, I was determined not to give up on these muffins. My family loved Martha Stewart’s Chocolate Chip Muffins before we went gluten free. And they were one of those recipes that I knew I really wanted to adapt to be gluten free, but this was not an easy task.

I think I made these at least six times. The first few batches we okay, but not great. Then just when I thought I might have them right, they started collapsing in the middle and I had to start tweaking again.

And after quite a bit of trying I finally have them right. These are a gluten free muffin my kids love!

The biggest change I made was using buttermilk as the liquid and adding a little baking soda. I think the buttermilk really helped with the texture of these. Buttermilk may just be one of my secret weapons in gluten free baking. In some recipes it makes all the difference.

Now, these are a sweet muffin. They could actually be used more like a dessert or even a cupcake if frosted, but however you serve them I think you will enjoy them.

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I mentioned a few weeks ago that The Cake Mix Doctor Bakes Gluten-Free has changed the way my girls feel about gluten free baking. They actually enjoy gluten free baking now thanks to the book and a few gluten free cake mixes.

When I bought the book a few months ago, my girls went through it and marked several recipes that they wanted to try. It was a wide range of recipes because they have very different likes and dislikes. They also had to rule out a few that contained nuts or peanut butter.

The first recipe they decided to try was the blueberry muffins. I thought it looked like a very easy recipe and would be a great place to start.

I decided to just turn the kitchen over to them. I was not going to help them at all. I made them do all the work and this was the first time I had done that with gluten free baking.

And I have to admit it was not easy, but I am glad I did it. The muffins turned out great and they loved the fact that they made muffins the whole family could enjoy.

And we did enjoy them. These blueberry muffins did not last long in our house. They really were good.

I will say though that the batter on these looked a bit strange when my girls were making them. It kind of curdled and just did not look like a normal muffin batter. In fact, I walked by when they were mixing them and thought they would never turn out right, but they did.

The texture and taste was very good, so I am guessing it was the acid in the orange juice that reacted with something that changed the texture. However, I also think that the acid in the orange juice also made these so moist and tender.

Adapted from the Cake Mix Doctor.

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These pancakes were inspired by a recipe that I found on the King Arthur Flour Website. The original recipe was for a gluten free lemon cornmeal pancake.

I loved the idea of a gluten free pancake that was so simple, but I thought my kids would prefer something besides the lemon that the original recipe contained. So, I simply adapted this and went with a maple flavor instead and it worked great.

The maple went well with the cornmeal type pancake and we all loved them.

Now, these are a little different than a normal pancake. The texture is not quite the same, but we still really enjoyed them.

And I love the fact that these only contain a few ingredients.

Depending on your family size you may need to double this. If it is just my kids eating these, I make a single batch, but if the whole family is eating, I double it.

I hope you enjoy!

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We all know the challenges of finding quick and easy food and snacks when dealing with food allergies. On the go type foods are often the hardest to figure out.

I posted today on my main site about freezer smoothies. They have become my favorite on the go food.

We recently went on a day trip and I took them with us. They worked great and with a few other things added to it, they gave us a perfect lunch. This helped us avoid the challenges of eating out.

To read more about freezer smoothies check out my main site.

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Let’s face it, gluten free cooking is not always easy. It can often be more challenging and time consuming to cook with gluten free flours and ingredients.

Because of this I am always looking for ways that I can simplify my gluten free cooking. I love gluten free recipes that make things quick and easy in the kitchen.

This recipe is just that. These overnight pancakes make breakfast so much easier on busy days. The fact that I can make the batter up the night before makes breakfast time go much more smoothly and that is also nice.

This is adapted from a favorite overnight pancake that I used to make all the time, so I am very glad that I now have a gluten free version as well.

Between these overnight pancakes and my overnight waffles gluten free breakfasts have gotten a lot easier.

This post linked to Slightly Indulgent Tuesdays.

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