In honor of National Buttermilk Biscuit Day (May 14), here is my recipe for gravy and gluten-free buttermilk biscuits.

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Gluten-Free Buttermilk Biscuits
recipe from Fine Cooking’s Gluten-Free 2014 Magazine – makes 10-12 biscuits

-1 1/4 cups Gluten-Free All-Purpose Flour
-3/4 cup cornstarch
-1 Tablespoon sugar
-2 teaspoons baking powder
-1 teaspoon baking soda
-3/4 teaspoon xanthan gum (omit if your GF flour mix already contains xanthan gum)
-1/2 teaspoon salt
-6 Tablespoons (3/4 stick) cold unsalted butter, cubed
-1 large egg
-1 cup buttermilk

1. Heat oven to 375 degrees. Line a baking sheet with parchment paper.
2. In a large bowl, mix together all dry ingredients (flour, cornstarch, sugar, baking powder, baking soda, xanthan gum, salt) until well combined.
3. Cut butter pieces into flour mixture with a pastry cutter (or a fork or two knives), until the mixture resembles course crumbs.
4. In small bowl, beat egg and add buttermilk. Mix thoroughly.
5. Pour liquid mixture into flour mixture and stir with a fork until all dry ingredients are moistened and mixture comes together into a soft dough.
6. Drop heaping tablespoonfuls of dough onto prepared baking sheet, spacing 2 inches apart.
7. Bake until golden brown, 12-15 minutes at 375 degrees.
8. Immediately transfer biscuits to a wire cooling rack. Serve warm.

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Sausage Gravy

-1 log Jimmy Dean mild breakfast sausage
-2 Tbsp butter or bacon grease
-1/4 cup flour (I use my GF flour mix)
-2 cups milk (I’ve made with unsweetened almond milk and it works great too!)
-salt & pepper

1. In skillet, melt butter or bacon grease on medium-high heat.
2. Scramble and cook sausage.
3. Reduce heat to medium, add flour, and stir until slightly browned.
4. Slowly add milk, stirring constantly, until gravy is thickened.
5. Season with salt and pepper, to taste.
6. Serve with warm biscuits.

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These biscuits are great with gravy, butter, jam, or plain!


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I love a good mac and cheese. The real cheese, rich, flavorful ones. Unfortunately, not many places make gluten-free mac and cheese, so if I get a craving for it I have to make it at home. No worries though, I’ve been using this recipe for a couple years and love it!

White Cheddar Mac and Cheese (Gluten-free)
adapted from this recipe, here.

-1 box (at least 12 oz) penne or other shaped pasta (I like this GF kind)
-6 Tbsp butter
-2 cloves garlic, minced
-1/2 Tbsp Dijon mustard
-1/4 tsp cayenne pepper
-4 Tbsp flour (I use my GF all purpose flour)
-1 cup chicken broth
-1 1/2 cups milk
-2 1/2 cups freshly shredded white cheddar cheese (or you can use a mixture of cheeses if you prefer – I usually use at least one 8 oz block of white cheddar, then add a bit of Gruyere, Parmesan, or whatever else I have in the fridge)
-salt, pepper, Italian seasoning to taste

1. Boil water and cook pasta according to package directions (I like my pasta al dente).
2. In large skillet, melt butter (over medium/high heat). Stir in garlic, mustard, and cayenne pepper and cook for about 1 minute.
3. Whisk in flour, stirring and cooking another minute or so until golden.
4. Whisk in broth and milk and stir constantly for 10 minutes or so, until sauce bubbles and thickens slightly (turning heat down to medium if needed).
5. Stir in cheeses until melted. Salt and pepper to taste. (I sometimes sprinkle in a little Italian seasoning as well). Stir in cooked pasta.
6. Either enjoy as is, or if you have extra time, place in glass baking dish, sprinkle with toasted GF breadcrumbs, and bake in the oven at 400 degrees for another 30 minutes or so until it is nice and bubbly!


P.S. This recipe works great to add in chicken and broccoli or other vegetables for a main dish. If you do decide to bake afterwards, I would suggest only cooking the pasta on the stove until it begins to soften, but is still slightly crunchy. Otherwise baking it might overcook the pasta and get too soft/mushy. As it is baking, the pasta absorbs more of the sauce and it is delicious! But, let’s be real, I’m usually in a hurry to get dinner done after work and don’t have time for that!

Happy Mardi Gras!

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This is a very special recipe. It was my family’s favorite food growing up, one that was often requested for birthdays or served on special occasions like Christmas Eve (I mentioned it here). I hadn’t had it in several years (since going gluten-free), so a few weeks ago I tried working on a gluten-free version. It is just as delicious gluten-free and surprisingly simple to make for such a special recipe. Spaetzle is a type of German dumpling, if you’ve never had or heard of it before. This dish is similar to chicken and dumplings, except that these dumplings are a little more firm than your standard American dumplings.

makes about 6 servings

-3 cups flour (I use my GF All-Purpose Flour mix)
-1 tsp salt
-6 Tbsp melted butter
-4 Tbsp water
-4 eggs
-8 cups chicken stock/broth
-2 cups cooked, shredded chicken
-1-2 cups frozen peas
-salt, pepper, herbs/Italian seasoning, to taste

1. In large stockpot, bring 8 cups chicken broth to a boil.
2. In medium bowl, mix together flour and salt.
3. In small bowl, beat together melted butter, water, and eggs.
4. Pour liquid mixture into bowl with dry ingredients and mix with wooden spoon until smooth.
5. Turn chicken broth down to a low simmer.
6. Press spaetzle dough through spaetzle maker or potato ricer into broth, cutting off every inch or so.
7. Stir gently so spaetzles do not stick. Spaetzle is done when it floats.
8. Scoop floating spaetzles out into a bowl. Continue process until all spaetzles are cooked.
9. Once all spaetzles are cooked, add back into chicken broth.
10. Add chicken and peas.
11. Add salt, pepper, and Italian seasoning (or herbs/spices of your choice) as desired.
12. Serve when peas are cooked and chicken is heated through.


A few notes:

If the spaetzles absorb too much broth while cooking, feel free to add in more before serving. You can also thicken the broth with cornstarch or add in a can of cream of chicken soup (not gluten-free), if you want thicker broth. The first time I made this gluten-free, I also added 1/8 tsp xanthan gum, but forgot to add it the second time I made it and didn’t notice a difference between the two. If you are making this gluten-free, feel free to add it or not.

The original recipe calls for half of this one [1 1/2 cups flour, 1/2 tsp salt, 3 Tbsp melted butter, 2 Tbsp water, 2 eggs], but I wouldn’t recommend making that little, unless there is only one person eating. If you want to make it for more than 6 people, you might triple this recipe, instead of doubling the one above. Up to you. At family gatherings we’ve been known to quadruple this recipe. 🙂

Drew loves lasagna, spaghetti, anything really with a tomato-based sauce. I recently came across this recipe and we tried it (tweaking  it a little to be gluten-free) and fell in love. It really is delicious and much better, in my opinion, than regular lasagna.

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Cheese Stuffed Lasagna Manicotti

makes about 6 servings, original recipe from here.

-2 cups (16 oz) ricotta cheese
-4 cups shredded cheese (I use around 1 1/2 cups mozzarella, 1 1/2 cups Parmesan, and 1 cup white cheddar)
-2 large eggs
-2 Tbsp. fresh parsley, minced
-2 Tbsp. fresh basil, chopped (optional, if I don’t have this on hand, I usually just add a little dried basil or Italian seasoning)
-1/2 tsp. salt
-1/2 tsp. freshly ground pepper
-12 lasagna noodles (I use gluten-free ones, of course)
-3 cups (24 oz) garlic and herb pasta/marinara sauce

1. Boil several cups of water on the stove or in a teapot.
2. Preheat oven to 400 degrees F.
3. Lay lasagna noodles out flat in a 9×13 inch baking dish. Pour boiling water on top of them, and let them soak until pliable, 5-10 minutes. (You might have to separate with a knife or fork every so often to prevent sticking).
4. In medium-sized bowl, shred cheeses (mozzarella, Parmesan, white cheddar, etc.) and mix together. Even though it takes longer, I try to always freshly shred any cheeses I’m going to bake with. Pre-shredded cheese comes coated in flour or cornstarch to prevent clumping and can result in an unpleasant, gritty texture when melted (not to mention that it isn’t always gluten-free!).
5. Remove 1 cup of cheese, reserving for later.
6. In the bowl with the rest of the cheeses, mix in ricotta, eggs, parsley, basil, salt and pepper.
7. Remove noodles from water and place in a single layer on clean dish towels with the short ends facing you.
8. Discard water from 9×13 inch baking dish, then spread 1 cup of pasta sauce in the bottom of the pan and spread evenly.
9. Spread cheese mixture over the bottom three-quarters of each noodle. Roll the noodles up around the filling and place in rows on top of the pasta sauce in baking dish.
10. Once all noodles are in baking dish, spread the rest of the pasta sauce over the tops of the noodles.
11. Cover with foil and bake for 30-35 minutes.
12. Remove foil, top noodles with the remaining cup of shredded cheeses and bake for 10 more minutes, or until cheese is melted and bubbly.


P.S. These are delicious and make a great meatless meal! You could also add in chopped spinach to this recipe (add it into the cheese mixture) or if you must have meat, add cooked ground beef or sausage into the pasta sauce. You can also freeze the stuffed noodles to cook later, just place filled noodles seam side down on a parchment-lined baking sheet, spaced out so they aren’t touching. Freeze until firm, about 1 hour. Once frozen, transfer to a freezer bag or other airtight container. When ready to bake, follow the rest of the assembly instructions above, but increase the baking time (while covered with foil) to about 40 minutes.

It is only the beginning of Fall (and still feels like Summer in New Orleans), but I’m already on a soup kick. I just love the warm, cozy, deliciousness of a good bowl of soup. A week or two ago, I posted a recipe for Chicken Tortilla Soup, and this recipe I’m sharing today might even beat that one. Not only is this one delicious and gluten-free, but it is also incredibly quick and easy!

We’ve been doing more meal planning ahead of time lately, so we bought a 3-pack of chicken breasts at the beginning of the week, cooked them all (seasoned them and seared on both sides in a cast iron skillet until cooked through), and then kept them in the fridge to use in recipes the rest of the week (like this one). You could also use a rotisserie chicken for this recipe too though if you want to keep it quick and simple without the chicken prep. Perfect for an after-work, weeknight meal.

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Simple White Chicken Chili (gluten-free)

Makes about 6 servings, original recipe from here.


– 6 cups chicken broth
– 1-2 cooked chicken breasts, shredded
– 2 (15-oz) cans Great Northern or Navy beans, drained
– 2 cups salsa verde (or one 16-18 oz jar)
– 2 tsp. ground cumin

Toppings: (optional, but delicious)

-diced avocado
-shredded cheese
-sour cream
-crumbled tortilla chips


1. Add chicken broth, shredded chicken, beans, salsa verde and cumin to a medium saucepan and stir to combine.
2. Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 5 minutes.
3. Serve warm with desired toppings.


P.S. This recipe could easily be adapted to be more of a traditional “tortilla soup” recipe. Use black beans or pinto beans, add in diced tomatoes, corn, whatever you wish!

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Y’all, I’m so excited about this! As you know, I’ve been eating gluten-free for almost two years now (after years of serious digestive problems caused by wheat). That means I’ve switched to a diet that is full of meat, veggies, fruits, nuts/seeds, along with the easier starches for me to eat — rice, potatoes, etc. Slowly over the last two years I’ve worked on coming up with and trying out gluten-free recipes for traditionally glutinous things like cookies/pies/desserts, tortillas, muffins, etc, but I still eat those things rather sparingly and I only make them homemade (I don’t buy a lot of pre-made gluten-free snacks from the grocery store). I’ve gotten used to eating our previous night’s dinner leftovers for my lunches, so I don’t make many sandwiches and therefore I’ve gotten away without needing bread. Most of the gluten-free bread options at the grocery store are bland and expensive (although I do like this Rice Almond bread).

For a long time I’ve been meaning to try baking my own gluten-free bread, but just hadn’t gotten around to it. Then, a couple weeks ago when visiting my sister in Nashville, I tried some of the gluten-free bread she had made (my niece also has a gluten allergy). After realizing how nice it is to have a piece of crusty bread to eat with soup or a nice buttery piece of toast, I decided my own experiments in gluten-free bread-making were long overdue. Blair had forgotten what recipe she had used, but after a quick search on Pinterest, several delicious-looking loaves popped up: this, this, this, and this. After reading through those recipes, I realized that they were all the same! That’s when I knew that this promised to be a really good loaf of bread.

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I followed the same basic concept as all those recipes, except I cut the recipe in half. The original recipe is for four small loaves (and Drew and I don’t need that much bread in a week!). Two loaves work much better for us (I usually bake one immediately and save one in the fridge to bake a few days later — they are small, round loaves).

This really is a delicious loaf of bread. It is nice and crusty on the outside and soft on the inside, with a great texture! It is dense but also fluffy. I really don’t think most people would even be able to tell that it is gluten-free. But I really love how simple and easy it is to make and that the list of GF flours is short and simple!

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Gluten-Free Artisan Bread (Crusty Boule)
makes two 1 pound loaves. Adapted from original recipe, here

-1 cup Brown Rice Flour
-3/4 cup Sorghum Flour
-1 1/2 cups Tapioca Flour (also called tapioca starch)
-1 tablespoon yeast
-1/2 tablespoon sea salt
-1 tablespoon Xanthan Gum
-2 large eggs, whisked together
-1 1/3 cups lukewarm water
-2 Tablespoons + 2 teaspoons olive oil
-1 tablespoon honey

1. Mix together flours, yeast, salt, and xanthan gum in large bowl.
2. In separate bowl, whisk together eggs.
3. In another separate bowl (or large glass measuring cup) combine water, oil, and honey.
4. Dump eggs into dry ingredients and mix while adding in 1/3 of wet ingredients.
5. Continue to stir while adding the second 1/3 of wet ingredients, and repeat with final 1/3 of wet ingredients.
6. Stir until dough is nice and smooth (will be a pretty wet dough).
7. Divide dough into two equal sized balls and place into plastic Tupperware containers (with lids). If baking one loaf immediately after rising, you can leave that half in the mixing bowl.
8. Cover Tupperware containers with lids, but do not snap shut. If leaving one dough ball in mixing bowl, cover that bowl loosely with plastic wrap.
9. Let dough rest on counter for 2 hours to rise.
10. Place the lids on dough you aren’t baking immediately and place in fridge (can store up to seven days).

11. If baking dough immediately, place dutch oven in the oven (make sure it has a metal knob, not a plastic one) and preheat oven to 500 degrees. Let dutch oven heat up in the oven for 20-30 minutes.
12. While oven is heating, transfer dough to a slice of parchment paper (gently dump it out of the bowl, being careful not to handle it too much or knead it, you want to keep all the bubbles in the dough that you can.)  If dough looks a bit scraggly, use wet hands to lightly smooth out the surface.
13. Use a serrated knife to cut slashes in the top of the dough, if you wish.
14. Once oven/dutch oven are heated, remove the dutch oven from the oven, and carefully lower the dough (on the parchment) into the dutch oven. Replace the lid on the pot and place back in oven.
15. Bake at 500 degrees inside lidded dutch oven for 20 minutes.
16. After 20 minutes, remove the lid, turn down the heat to 450 degrees and bake for 15 more minutes.
17. Once bread is done baking, remove it from pot using a spatula and allow it to cool completely on a wire rack. Don’t cut into bread until cooled or the center may seem gummy.

11. If baking dough from refrigerator, transfer refrigerated dough to a slice of parchment paper (gently dump it out of the bowl, being careful not to handle it too much or knead it, you want to keep all the bubbles in the dough that you can.) If dough looks a bit scraggly, use wet hands to lightly smooth out the surface.
12. Cover loosely with plastic wrap and let rest on counter for about 90 minutes (if your kitchen is very warm you may only need about 75 minutes).
13. Place dutch oven in the oven (make sure it has a metal knob, not a plastic one) and preheat oven to 500 degrees. Let dutch oven heat up in the oven for 20-30 minutes.
14. Once dough is done resting and oven is heated, use a serrated knife to cut slashes in the top of the dough, if you wish.
15. Remove dutch oven from the oven and carefully lower the dough (on the parchment) into the dutch oven. Replace the lid on the pot and place back in oven.
16. Bake at 500 degrees inside lidded dutch oven for 20 minutes.
17. After 20 minutes, remove the lid, turn down the heat to 450 degrees and bake for 15 more minutes.
18. Once bread is done baking, remove it from pot using a spatula and allow it to cool completely on a wire rack. Don’t cut into bread until cooled or the center may seem gummy.

Note: If you don’t have a Dutch oven, you can also bake this bread on a baking stone or cast iron skillet. Preheat the oven to 450 degrees with the stone/skillet inside. Once heated, place the dough (on the parchment paper) on the stone/skillet. Place a metal pan of hot water on the rack under the baking stone. Bake for 30 minutes.

If you have a larger family and want to make more than two small loaves in a week, double this recipe (or follow these measurements, that link also includes more detailed photo instructions of each step). Here is also the same recipe adapted into naan. I also hear this freezes wonderfully, but I haven’t tried that yet!

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Not that I need to give serving suggestions for bread, but seriously this bread is so versatile and delicious! My favorite is to slice a couple slices, spread with butter and place under the broiler in the oven for a few minutes until crispy. Another version of that is to do the same but add shredded Parmesan cheese on top. Excellent served alongside a nice Italian dish or a creamy soup (like this one). Also great for sandwiches/paninis or toasted with jam!


P.S. I did a rough calculation to see how much a loaf of this bread costs. Based on the cost of the flours (from the regular grocery store or Whole Foods – this would probably be a little cheaper if you bought your flours in bulk online) and how much of each is used the in recipe, and estimated costs for how much water/salt/yeast/oil/etc. is used, a small round loaf (about 8 slices) costs about $2.60 a loaf. (Remember, this recipe makes 2 loaves.) Not bad for delicious GF bread!

I was well into adulthood (well, in my twenties at least) before I’d ever tasted chicken tortilla soup. It quickly became one of Drew and I’s favorite meals. So delicious!

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Chicken Tortilla Soup

Serves 6-8.

-1 Tablespoon butter
-1 medium yellow onion, chopped
-3 cloves garlic, minced
-2 cans black beans, drained and rinsed
-2 cans pinto beans, drained and rinsed
-1 can diced tomatoes with green chilies
-1 can whole kernel corn, or 1 cup frozen corn
-1-2 cups shredded, cooked chicken
-6-8 cups chicken broth
-1 teaspoon chili powder
-1 1/2 teaspoons cumin
-1 1/2 teaspoons paprika
-salt and pepper to taste
-1 medium avocado, cubed

For serving:
-shredded cheese
-sour cream
-tortilla chips
-hot sauce, optional

1. Chop onion and garlic, set aside. Shred chicken. Open cans and drain/rinse beans.
2. In dutch oven or large soup pot (over medium/high heat) melt butter. Add onion and saute for a few minutes. Add garlic and saute for about 30 more seconds.
3. Add in black beans, pinto beans, tomatoes and green chilies, corn, and chicken. Stir.
4. Add 6-8 cups chicken broth (depending on how broth-y you like your soup).
5. Add in spices (chili powder, cumin, paprika, salt and pepper).
6. Place lid on the pot and bring to a boil. Soup is done with all ingredients are heated through.
7. Stir in avocado cubes. (note: you can just add these as a topping on individual bowls, but I like to add them into the soup itself. The broth keeps the avocado from turning brown for leftovers.)
8. Serve warm with a generous dollop of sour cream, shredded cheese (I use freshly shredded white cheddar), and tortilla chips! Enjoy!

***UPDATED 5/2/2015***

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Drew and I were grocery shopping in Whole Foods one afternoon when I saw a little stack of recipe cards sitting next to the display of onions and shallots. I picked one up, it sounded tasty, so we bought the ingredients and made it for dinner that evening. It was immediately a hit. One of my favorite recipes ever I think. I’ve seriously made this four times in the last month or so. I even more than doubled the recipe to feed to a group of 10 family members in town for my art show last week. They all seemed to love it.

Fun Fact: I hate yellow mustard, but I am absolutely obsessed with cooking with Dijon mustard. I just love the tangy flavor it gives things. I love it roasted on potatoes, meats, and it is my secret (or not-so-secret?) ingredient in my white cheddar mac-and-cheese too!

Classic Braised Chicken with Potatoes and Celery

adapted from original recipe here, to be gluten and dairy free. Serves 4. 


-4 bone-in, skin-on, chicken thighs
-1/4 cup brown rice flour
-1/2 teaspoon fine sea salt
-1/2 teaspoon freshly ground black pepper
-2 Tbsp butter (or olive oil)
-4-6 celery stalks (about half a bunch), chopped into 2-3 inch pieces
-4 medium red potatoes (about 1 pound), cubed
-1/2 cup white wine
-1 3/4 cups chicken broth
-1 Tbsp Dijon mustard


1. Melt butter (or olive oil) in a Dutch oven over medium-high heat.
2. Meanwhile, combine brown rice flour, salt, and pepper in a wide bowl or plate.
3. Coat chicken pieces with flour mixture and add to melted butter in pan.
4. Cook chicken for 5 minutes on each side, until outside is crispy and golden brown.
5. Transfer chicken to a bowl.
6. Lower heat to medium and add chopped celery and potatoes to pan. Cook, stirring frequently until celery softens, about 5 minutes.
7. Stir in wine and cook, scraping up browned bits from the bottom of the pan until most of the liquid has evaporated, about 5-10 minutes.
8. Pour in broth and stir in Dijon mustard.
9. Return chicken to the pan, bring to a boil and then lower heat, cover, and simmer until chicken is cooked through (165 degrees) and very tender, 20-25 minutes.
10. Once chicken is done, transfer chicken and vegetables with a slotted spoon to a larger serving bowl or platter.
11. Continue to cook the liquid over medium to medium-high heat for about 10 minutes, stirring frequently, or until sauce is slightly thickened and reduced to about 1 1/2 cups.
12. Pour sauce over chicken and vegetables and serve.


These white Cheddar crackers are a nice, crisp, crumbly, buttery stack of goodness. An easy, homemade snack great with cheese, dips, or by themselves! I particularly like this recipe because it is easy and uses simple ingredients that I always have on hand in my kitchen (and can easily be tweaked to make various other flavored crackers!). These are so much cheaper to make than your typical $5 box of gluten-free crackers!

One thing to note– the texture of these crackers is a little more buttery and coarse (sort-of like shortbread without the sweetness), so it might be a little different than your gluten-containing cracker of choice. I really happen to love that crumbly texture though!

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White Cheddar Crackers (gluten-free)

makes about 50 bite-sized crackers; original recipe from this cookbook

-1 1/2 cups brown rice flour
-1 tsp garlic powder
-1 tsp Italian seasoning
-1/2 tsp salt
-6 Tbsp (3/4 stick) cold butter, cut into small cubes
-3/4 cup finely grated sharp white Cheddar cheese
-1/2 cup cold water

1. Combine brown rice flour, garlic powder, Italian seasoning, and salt in a food processor and process until well blended.
2. Add butter and cheese, pulse until coarse crumbs form.
3. Add water; process until dough forms.
4. Divide dough into 2 pieces, wrap in plastic wrap and refrigerate for 20 minutes.
5. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
6. Place each ball of dough between two pieces of parchment paper, roll out to 1/16 inch thickness, and then refrigerate another 5 minutes.
7. Cut dough into squares and place squares onto prepared baking sheets.
8. Bake for about 15 minutes or until golden and crisp.


I absolutely love potato soup and although I had tried several recipes over the last few years, none really blew me away. Then one day, a few weeks ago, I threw this one together, spur-of-the-moment, and it turned out great! I’ve made it several times since then. It’s a simple, easy, delicious, gluten-free, and inexpensive meal.

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Loaded Potato Soup
Gluten-Free. Makes about 5 servings.

-3 Tablespoons butter
-1 medium/large onion, diced
-4 cloves garlic, diced
-4-6 large russet or baking potatoes (2 1/2 – 3 lbs), cubed
-5 cups chicken broth
-1/2 cup heavy cream
-Italian seasoning
-shredded cheddar cheese and crumbled bacon, for topping

1. Melt butter in soup pot.
2. Stir in diced onion, cook until soft.
3. Stir in diced garlic, cook a couple minutes longer.
4. Add in cubed potatoes and chicken broth.
5. Add salt, pepper, and Italian seasoning to taste.
6. Place lid on pot and cook until potatoes are soft (about 30-40 minutes).
7. Once potatoes are soft, use a handheld potato masher to break up some of the larger potato chunks. You don’t want to turn it into mashed potatoes, but rather you want to break up some of the potatoes to help thicken the broth, while still leaving some larger potato chunks.
8. Stir in heavy cream.
9. Serve with shredded cheddar cheese and crumbled bacon pieces (best & easiest way to cook bacon).
10. Enjoy!