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Sheet Pan Sausage, Gnocchi, and Roasted Veggies is the ultimate one-pan dinner that's both quick and healthy! This recipe combines savory sausages, crispy gnocchi, and perfectly roasted vegetables like Brussels sprouts, carrots, and acorn squash. Now you might be wondering -- gnocchi on a sheet pan? Just trust me on this one! The gnocchi gets the perfect crispy exterior and soaks up the delicious sausage flavor! With simple seasoning and minimal prep time, this easy sheet pan dinner is perfect for busy weeknights or meal prep. Prep Time: 15 minutes Cook Time: 20 minutes Serves: 4 Ingredients: 4 Chicken Sausages 12 oz Gluten Free Gnocchi 2 cups Carrots, chopped 2 cups Brussels Sprouts, halved 1 Acorn Squash, sliced into ½-inch thick rounds Avocado oil spray 2 tsp Salt 2 tsp Pepper 1 tbsp Garlic Powder ½ tbsp Paprika ½ tsp Cinnamon Instructions: Preheat your oven to 400°F and spray a sheet pan with avocado oil. Wash and prepare your vegetables. Halve the brussels sprouts, chop the carrots, and slice the acorn squash into ½-inch rounds. In a large bowl, toss the brussels sprouts and carrots with salt, pepper, garlic powder, and paprika. For the acorn squash, add a sprinkle of cinnamon to the same seasoning mix.* Slice the sausages and toss with the gnocchi in another bowl. Add a pinch of salt, pepper, and a light spritz of avocado oil. Spread everything evenly on the sheet pan. Bake for 20 minutes, giving everything a good toss at the 10-minute mark. After 15 minutes, remove the sausage and gnocchi. Let the veggies roast for an additional 5 minutes until perfectly tender and caramelized. *This is a measure with your heart recipe! I have given general guidelines but season according to how your heart leads you!

Once you have gotten the hang of making your own Gluten Free Sourdough Bread , it is time to start experimenting with mix-ins! Sourdough lends itself well to sweet or savory mix-ins, but my favorite so far has been making a Roasted Garlic & Rosemary gluten free sourdough bread! You will need: 1 head of garlic 3 tbsp Olive Oil 1 tbsp Fresh Rosemary, chopped Sea Salt (optional) How to make it: Prep your sourdough loaf as normal per my sourdough instructions . Preheat your oven to 350F. Chop the top off the garlic bulb. Place in an oven safe dish and cover generously with olive oil. Bake for 1 hour. The garlic will be tender enough to squeeze right out of the skin. Finely chop the rosemary. When you get to the shaping step in the sourdough instructions, this is when you will add in your mix-ins. Flatten the sourdough and sprinkle a small portion of the garlic & rosemary. Fold the dough and repeat. Sprinkle a portion of your filling onto the dough after each fold. An optional last step is to sprinkle a little bit of sea salt on the top of the loaf after scoring it. Bake as normal! Want to learn more about making your own gluten free sourdough bread? I have you covered with my guide to making your own Gluten Free Sourdough Starter and I built out my Sourdough Starter Kit on my amazon store front (commissionable) so you have your supplies and grocery list planned out for you!

Once you have gotten the hang of making your own Gluten Free Sourdough Bread , it is time to start experimenting with mix-ins! Sourdough lends itself well to sweet or savory mix-ins, and the possibilities are endless! My most recent adventure was making a Cheddar & Jalapeño Gluten Free Sourdough loaf and let me tell you, it did NOT disappoint! You will need: 4 oz Sharp Cheddar Cheese, shredded 2 Jalapeño Peppers, diced How to make: Prep your sourdough loaf as normal per my sourdough instructions . Wash and prep the jalapeño pepper and measure out your shredded cheddar cheese. You can use pre-shredded cheese, but if you can, shred your own! It will be so worth it! When you get to the shaping step in the sourdough instructions, this is when you will add in your mix-ins. Flatten the sourdough and sprinkle a small portion of the cheddar cheese & jalapeno pepper. Fold the dough and repeat. Sprinkle a portion of your filling onto the dough after each fold. Repeat 4 times or until the inclusions are well distributed. Bake as normal! Truly blown away by how good this loaf is! Amazing with tomato soup or used for a breakfast sandwich! Want to learn more about making your own gluten free sourdough bread? I have you covered with my guide to making your own Gluten Free Sourdough Starter and I built out my Sourdough Starter Kit on my amazon store front (commissionable) so you have your supplies and grocery list planned out for you!

If you're reading this it means you are likely ready to make your first gluten free sourdough loaf! And if you aren't just yet, you can check out my instructions to get started here , and within a week, you will be ready to make your own gluten free sourdough loaf! Ingredients: 2 cups King Arthur Gluten Free Measure for Measure Flour 1 tsp Salt 1 ½ cups Water, room temperature 2 tbsp Honey 1 tbsp Olive Oil 3 tbsp Psyllium Husk, whole 1 cup Sourdough Starter White Rice Flour Before you are ready to start making your gluten free sourdough loaf, you will need to feed your starter with ½ cup of gluten free flour and ½ a cup of water. Do this 6 to 12 hours before. In a large glass bowl, whisk together the flour and salt. In a separate bowl, combine the water, honey, olive oil, and psyllium husk. Let it sit for a few minutes or until it begins to thicken Once the psyllium husk mixture has thickened, mix in the sourdough starter. Add your wet ingredients to your dry ingredients and mix with a dough whisk until roughly combined. Cover with plastic wrap or a towel and set aside for 30 minutes in a warm place. Knead the dough until you can form it into a smooth round bowl. Dust a clean bowl or banneton basket with white rice flour, place the dough seam side up, cover, and let proof on the counter for another 2 hours. The next step is the long proof phase. I have found that the best method for proofing a gluten free loaf is a long proof in the fridge. Place the loaf in the fridge for 8 to 12 hours. Once the long proof is over, it is time to shape your dough: Flatten the dough into a rectangle, being careful not to cause any tears or holes. Fold the dough into thirds, creating a trifold, and then roll into a ball. Knead gently to close the seams and shape the loaf. Rest for 15-20 minutes and repeat. The last step before baking is one more shorter proof. Place the dough seam side up in the bowl/basket and cover with the rest of the towel. Let it proof on the counter for 2 hours. 30 minutes or so before the final proof is over, preheat your oven to 500F with your dutch oven inside of it. Once the oven has preheated, lay a piece of parchment paper down on the counter and place the dough seam-side down. Score the dough in any design you would like using a bread lame or a knife. Then, carefully place the dough into your dutch oven. Drop your oven temperature to 450F and bake the loaf with the lid on the dutch oven for 45 minutes. Remove the lid and bake uncovered for 20 minutes. When the loaf is done baking, immediately remove from the dutch oven and place on a cooling rack. As tempting as it may be, do not cut into your loaf! You need to let it cool for a few hours before you slice into it, otherwise it will be gummy. Notes: Making gluten free sourdough bread is time & labor intensive! Add in the cooling time and it is close to a 24 hour process. I like to start my loaf at 7 or 8 in the morning so that I can bake it before I go to bed. This allows it to cool completely overnight, making it perfect to eat in the morning. You can find all the tools I use to make my gluten free sourdough bread on my amazon storefront under Sourdough Starter Kit . Full disclosure, I can earn commissions off of anything purchased from this kit, but I promise that I would not link anything if it wasn't what I was already using! This recipe has been updated as of October 2024 based off of feedback and further recipe development!

So you want to make a gluten free sourdough starter but you don’t know where to start. You have scoured the internet for ideas but every recipe you find wants you to make your own flour blend and precisely weigh out ingredients and that just feels too time consuming (and expensive) for you to take on. But now you have stumbled upon my recipe – I have spent much of the last few years testing out gluten free sourdough and learning everything I can so that I can create an easy, accessible, and affordable gluten free sourdough starter and bread recipe for you! For this recipe, you just need a bag of the King Arthur Gluten-Free Measure for Measure flour, water, and a large mason jar. I recommend that you use a rubber spatula for mixing instead of a metal spoon. When covering your mason jar, you need to make sure that the cover is breathable, so opt for a paper towel or cloth to secure to the top with a rubber band. What you'll need: King Arthur Measure for Measure Gluten Free Flour Water Large Mason Jar Cloth or Paper Towel Rubber band Rubber Spatula Day 1: Combine 1 cup of flour and ¾ cup room temperature water in a large clean mason jar. Mix together and cover with a thin dish towel or paper towel. Set aside in a dark warm place. Day 2-5: On each day, discard half of the starter and add ½ cup of flour and ⅓ cup room temperature water to the jar. Repeat. Day 6 & 7: Discard half of the starter and feed with ⅓ cup flour and ¼ cup room temperature water. You will do this twice a day on both days. Day 8: You are ready to bake!* 6-8 hours before you plan to use your starter, discard a portion of the starter and feed with ½ cup flour and ⅓ cup water. Once it has reached its peak in fermentation (you will see lots of bubbles), it will be ready to bake with! Looking for a one stop shop for all of your sourdough making supplies? I have curated a Sourdough Starter Kit guide on my storefront to help you out** -->> Sourdough Starter Kit To maintain your starter, feed it a little bit each day, or keep it in the fridge to slow fermentation until you are ready to use again! *If your starter does not seem ready on Day 8, continue with 2 feeds a day until you get a consistent rise. **I may make a small commission off of anything purchased from my storefront!

Get ready for a cozy fall treat with these soft and fluffy gluten-free pumpkin pie rolls! Perfect for chilly mornings or as an afternoon indulgence, these rolls are packed with warm pumpkin flavors and a hint of sweetness. The dough is infused with pumpkin puree and a blend of pumpkin pie spice, while the filling offers a rich, buttery, spiced sweetness. Topped with your favorite cream cheese frosting, each bite is a delicious reminder of why fall baking is the best. Whether you're gluten-free or not, these pumpkin spice rolls are sure to be a hit! Prep Time: 75 minutes   Cook Time: 25  minutes  Total Time: 100 minutes  Makes 8 rolls Dough Ingredients: 2 tbsp Whole Psyllium Husk ½  cup Water 3 cups Gluten Free Flour  1 packet Instant Yeast 3 tbsp Brown Sugar 1 tsp Salt 1 tbsp Pumpkin Pie Spice 2 tsp Baking Powder 2 tsp Vanilla Extract ½ cup Milk ½ cup Pumpkin Puree 1 Egg  4 tbsp Butter, melted Filling Ingredients: 1 cup Brown Sugar 2 tbsp Pumpkin Pie Spice 2 tsp Vanilla Extract 1 tsp Salt 6 tbsp Butter, softened In a small bowl, combine the psyllium husk & water. Set aside until a gel forms. In the bowl of a stand mixer, add in your flour, instant yeast, brown sugar, baking powder, salt, and pumpkin pie spice. Whisk together. To the mixing bowl add your egg, milk, vanilla, butter, pumpkin puree, and the psyllium husk mixture and mix on medium speed for 3 minutes, allowing the dough to knead together. For this step I use the dough hook to bring everything together. The dough will pull off of the walls of the mixing bowl and form a ball around the dough hook. Cover the bowl and set aside to rise for 30 minutes. Sprinkle a clean surface with a little bit of flour and roll out your dough into a ¼ inch thick rectangle. Whisk brown sugar, salt, and pumpkin pie spice together in a small bowl with melted butter and vanilla extract. Spread mixture evenly across the dough. Carefully roll the dough to form a log and cut the log into 8 pieces. You can eyeball the slices, but I like to use a measuring tape to keep each roll as even as possible. Add the rolls to a dish that has been greased (I used a 9 inch cake round and greased it with butter), cover with a towel and let rise for another 30 minutes. Preheat  your oven to 400F. Bake in the oven for 25-30 minutes. If you want gooey rolls, bake for 25 minutes. For slightly firmer rolls, bake for 30 minutes.  Top with your favorite cream cheese frosting and enjoy!

If you’re looking for a delicious and healthy breakfast or snack option, this gluten-free maple pecan granola is perfect! Packed with wholesome ingredients like oats, chia seeds, and hemp hearts, and sweetened with pure maple syrup, this granola is both nutritious and satisfying. Plus, it's super easy to make and will fill your kitchen with the cozy scent of cinnamon and nutmeg. Ingredients: 2 cups  Gluten Free Rolled Oats  ¼ cup Chia Seeds ¼ cup Hemp Hearts 1 cup Chopped Pecans ⅓ cup Maple Syrup ⅓ cup Coconut Oil 2 tsp Vanilla 1 tsp Salt 1 tsp Cinnamon ¼ tsp Nutmeg Instructions: Preheat your oven to 350°F and line a large baking sheet with parchment paper. In a large mixing bowl, combine the rolled oats, chia seeds, hemp hearts, chopped pecans, salt, cinnamon, and nutmeg. Stir until everything is evenly distributed. In a small saucepan, melt the coconut oil over low heat. You can also melt in the microwave using a microwave safe bowl. Once melted, remove from heat and stir in the maple syrup and vanilla extract. Pour the wet ingredients over the dry ingredients. Stir well until all the dry ingredients are coated evenly. Spread the granola mixture evenly onto the prepared baking sheet. Bake in the preheated oven for about 25-30 minutes, stirring halfway through to ensure even toasting. Once the granola reaches your desired color and is fragrant, remove it from the oven and allow it to cool completely on the baking sheet. The granola will crisp up as it cools. Once cooled, transfer it to an airtight container for storage. This gluten-free maple pecan granola is versatile, delicious, and can be customized to suit your taste. Try adding dried cranberries or coconut flakes for a twist. Whether you're having it for breakfast or as a snack, this granola is sure to become a household favorite. Enjoy!

Taco night just got a whole lot better with these easy and delicious shredded chicken tacos! Slow-cooked to perfection, the chicken is tender, flavorful, and ready to be piled high in your favorite tortillas. To top it all off, we're pairing these tacos with my creamy avocado cilantro dressing, which adds a burst of freshness and a zesty kick that takes this dish to the next level. Don’t forget to make a little extra because these tacos are bound to be a hit! Ingredients: 2 lb Chicken Breast 1 Packet Instant Bone Broth (Bare Bones) 1 cup Salsa Verde 1 Packet Siete Taco Seasoning 2 cups Water Place the chicken breasts in the bottom of your slow cooker. Add the chicken broth powder, taco seasoning, and salsa verde. Pour in water and stir everything together to evenly coat the chicken. Cover the slow cooker and cook on low for 6-8 hours, or until the chicken is fully cooked and tender enough to shred easily with a fork. Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and mix it with the remaining juices to keep it moist and flavorful. Drizzle with my avocado cilantro dressing for a creamy, tangy finish and top with your favorite taco toppings!

Looking for a simple yet elegant dish to impress your guests or treat yourself? These gluten-free tomato tartlets are perfect for any occasion! With a crispy crust, creamy ricotta filling, and juicy cherry tomatoes, they are sure to be a hit. Plus, they’re gluten-free, making them a great option for those with dietary restrictions. Let’s get baking! 1 sheet Sweet Loren’s Gluten Free Puff Pastry ½ cup Ricotta ¼ cup Parmesan Cheese 4 tbsp Olive Oil 1 tsp Salt 1 tsp Pepper 2 tsp Garlic Powder 2 tsp Oregano 1 tbsp Fresh Basil 1 Egg 1 pint Cherry Tomatoes Instructions: Preheat your oven to 425°F and line a baking sheet with parchment paper. Unroll the Sweet Loren’s Gluten-Free Puff Pastry sheet on a lightly floured surface. Cut the pastry into 6 equal squares, then gently score a smaller square about ½ inch from the edge of each piece. Be careful not to cut all the way through—this will allow the edges to puff up around the filling. In a medium-sized bowl, combine the ricotta, Parmesan cheese, 2 tablespoons of olive oil, ½ teaspoon of salt, ½ teaspoon of pepper, garlic powder, oregano, and fresh basil. Mix until smooth and well combined. Halve the cherry tomatoes and toss in a small bowl with the remaining olive oil, salt, and pepper. Spread a generous spoonful of the ricotta mixture onto the center of each puff pastry square, staying within the scored border. Arrange the halved cherry tomatoes on top of the ricotta mixture, cut side up. Carefully brush the edges of the puff pastry with the beaten egg. This will give the tartlets a beautiful golden color when baked. Place the tartlets on the prepared baking sheet and bake for 20-25 minutes, or until the pastry is golden brown and crispy. Once baked, remove the tartlets from the oven and allow them to cool for a few minutes. Garnish with fresh chopped basil before serving.

Every summer, I anxiously await the arrival of the gigantic zucchinis from my local farm. I think they are rather impractical, but when they are the size of my forearm (I am not exaggerating!) it is hard to pass them up. They are a recipe developers dream! This summer's jumbo zucchini purchase brings you my Gluten Free Double Chocolate Zucchini Muffins! They are moist and rich and I know you are going to love them! Prep Time: 20  minutes  Cook Time: 15-20 minutes Total Time: 45 minutes Makes: 8 bakery style muffins or 18 regular muffins Ingredients: 1 ½ cups 1:1 Gluten Free Flour  ½ cup Special Dark Cocoa Powder 1 tsp Baking Powder 1 tsp Baking Soda 1 tsp Salt 3 Eggs ½ cup Vegetable Oil ½  cup Brown Sugar 1 tbsp Vanilla ½ cup Sour Cream ½ cup Milk 2 cups grated Zucchini 1 cup Mini Chocolate Chips Grate your zucchini (either with a box grater or in a food processor) and set aside. Do not drain excess water. In a small mixing bowl, combine flour, baking powder, baking soda, and salt. Whisk and set aside. In a larger bowl, mix together the eggs, oil, brown sugar, vanilla, and sour cream until combined. Alternate adding a portion of the dry ingredients and milk into the wet ingredients until fully incorporated. The batter will be thick (almost like a brownie). Once the wet and dry ingredients are combined, fold in the grated zucchini. The batter will start to thin. Then fold in the mini chocolate chips. It benefits the batter to let it sit for a little, so wait until the batter is mixed to preheat your oven to 350F. Grease or line your muffin tin. If you are making bakery style muffins, bake for 20-22 minutes. If you are baking regular muffins, bake for 15-18 minutes. Let the muffins cool in the pan for about 15 minutes and then remove and place on a cooling rack for another 15 or so minutes. Store in an airtight container or freeze for later!

Is it a salad? Is it a veggie dish? Is it a salsa dip? No matter what you call it or how you enjoy it, my Avocado Corn Salad is a recipe you'll keep coming back to all summer long! It is a celebration of fresh summer produce and is the perfect side for your next dinner or summer barbecue! Prep Time: 20 minutes Serves: 6 2 Avocados 3 ears of Corn, grilled 3 cloves of Garlic 2 Jalapenos Half a Red Onion 15 oz can Black Beans 2 Limes, juiced 3 tbsp Olive Oil Salt Pepper Put a cast iron pan on the stove over medium heat. Add in one tablespoon of Olive Oil. Once hot, place the corn in the skillet and grill for about 2 minutes per side. Mince the garlic and dice the jalapeños, then add them to the bowl. Finely chop the red onion and mix it in. Drain and rinse the black beans before adding them to the bowl. Dice the avocados and add them to a large mixing bowl. Remove the kernels from the corn and add them to the bowl. In a small bowl, combine the lime juice and olive oil with salt and pepper. Whisk until well blended. Pour the dressing over the salad and gently toss to combine. Enjoy immediately, or refrigerate for an hour to let the flavors meld together. Serve as a side dish or a light main course.

I am not sure why it took me so long to start making Patty Melts but I can promise you one thing -- they are going to be a new staple in my house! A patty melt is everything I love about a grilled cheese sandwich and a burger in one! For this particular recipe, I used Primal Palate's Steak Seasoning to provide the most incredible flavor to the burger patties. Of course, the best gluten free bread is the Canyon Bakehouse Heritage Style Bread! Prep Time: 5 minutes Cook Time: 25 minutes Serves: 4 Ingredients: 4 Burger Patties 1 Yellow Onion 1 tbsp Olive Oil ½ tsp Salt Primal Palate Steak Seasoning 2 tbsp Butter or Mayo 8 slices Gruyere Cheese 8 slices Gluten Free Bread Heat 1 tbsp of olive oil in a skillet over medium heat. Thinly slice the yellow onion and add to the pan. Sprinkle with a pinch of salt, and cook until caramelized, about 15 minutes. Stir occasionally to prevent burning. Once done, remove from the pan and save for later Season the burger patties with Primal Palate Steak Seasoning. In the same skillet, cook the patties over medium-high heat until they reach your desired level of doneness, about 3-4 minutes per side. While the patties are cooking, spread butter or mayo on one side of each slice of gluten-free bread. Place one slice of bread, buttered side down, in a skillet over medium heat. Top with a slice of Gruyere cheese, a cooked burger patty, caramelized onions, another slice of Gruyere cheese, and another slice of bread, buttered side up. Cook each side until the bread is golden brown and crispy, and the cheese is melted, about 2-3 minutes per side. Cut the patty melts in half and serve hot. Enjoy your delicious, gluten-free patty melt!