Gluten Free Double Chocolate Scones

These gluten free chocolate scones are the perfect breakfast treat! They are full of chocolate flavor and will soon become a family favorite!

I have fallen in love with scones since first making my gluten free chocolate chip scones. These have a bold flavor and are sweet, without being too sweet, and they are great for snacking on during the morning or any time of the day!

Gluten Free Double Chocolate Scones

• 1 Cup White Rice Flour
• 1/2 Cup Cornstarch
• 1/2 Cup Cocoa Powder
• 1/2 Cup Brown Sugar
• 2 1/2 teaspoon Baking Powder
• 1 teaspoon Xanthan Gum
• 1/2 teaspoon Salt
• 1 Flax-egg (directions on side of blog)
• 1/2 Cup Butter
• 1/2 Cup Heavy Cream
• 1 teaspoon Vanilla Extract
• 1 Cup Chocolate Chips, optional

1. Grate 1/2 cup butter onto a wax paper lined plate. Stick in the freezer until solid.
2. Preheat oven to 400 degrees.
3. In a large bowl, measure the rice flour, cornstarch, cocoa powder, brown sugar, baking powder, xanthan gum and salt. Whisk to combine.
4. Add the heavy cream and vanilla to the flax-egg and combine.
5. Take the butter out of the freezer and use a pastry cutter or your fingers to work it into the flour mixture. Once it is nice and combined, add the wet ingredients and stir until moistened.
6. Fold in the chocolate chips.
7. Pour out onto a parchment paper lined baking sheet and press together lightly to form an 8' disc. Dough will be a bit crumbly. Cut into about 10 scones. 
8. Bake for 20 to 25 minutes.
9. Remove from oven, cool, and consume.

Enjoy!

-Bethany

Gluten Free Chocolate Chip Muffins

These gluten free muffins are moist and packed with mini chocolate chips. They are perfect for eating in the morning or snacking on at any time of the day. 

I have a slight obsession with muffins, and to me, these are everything that a muffin should be. Go ahead and make them, and I'm sure you will love them, too.

This is a small batch that can easily be doubled or tripled, if desired.

Gluten Free Chocolate Chip Muffins

• 1 Flax-Egg (3 Tablespoons Water, 1 Tablespoon Flaxseed Meal)
• 1/4 Cup Butter, Melted
• 1/2 Cup Sugar
• 1/2 Cup Milk
• 1 teaspoon Vanilla Extract
• 1 Cup White Rice Flour
• 1/4 Cup Cornstarch
• 1/2 teaspoon Xanthan Gum
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 3/4 Cup Mini Chocolate Chips

1. Prepare flax-egg (directions on side of blog.)
2. Preheat oven to 375 degrees.
3. Melt butter.
4. In a large bowl, whisk together rice flour, cornstarch, xanthan gum, baking powder, baking soda and salt. Stir in mini chocolate chips (saving some for the tops, if desired.)
5. In a medium bowl, stir together flax-egg, melted and cooled butter, sugar, milk and vanilla.
6. Add the wet ingredients to the dry slowly, being careful not to over-mix. Fold in just until combined.
7. Scoop into a greased muffin pan (makes 6 or 7) and bake for 15 to 20 minutes.

Adapted from this recipe.

Enjoy!
-Bethany

Gluten Free Baked Chocolate Donuts

These chocolate donuts are gluten free, egg free, and baked, not fried! They have a delicious chocolate flavor and are extra good topped with frosting and sprinkles.

These delicious mini donuts are the perfect breakfast treat or snack for any time of the day!

Gluten Free/Egg Free Baked Chocolate Donuts

• 1/2 Flax-Egg (directions on side of blog)
• 3 Tablespoons Sour Cream or Applesauce
• 2 Tablespoons Milk
• 2 Tablespoons Oil
• 1/4 teaspoon Vanilla Extract
• 1/2 Cup Brown Rice Flour
• 1/4 Cup Sugar
• 2 Tablespoons Cocoa Powder
• 2 Tablespoons Cornstarch
• 1/4 teaspooon Baking Soda
• 1/4 teaspoon Xanthan Gum
• 1/8 teaspoon Salt

1. Preheat oven to 375 degrees.
2. In a small bowl, combine flax-egg, sour cream, milk, oil, and vanilla. Whisk together.
3. In a medium size bowl, add the brown rice flour, sugar, cocoa powder, cornstarch, xanthan gum, and salt. Whisk.
4. Add the wet ingredients to the dry and mix just until combined.
5. Grease a mini donut pan for 10 to 12 donuts. Take a bit of the batter and put it in each of the rings.
6. Bake for 7 to 8 minutes.
7. Cool, frost, and serve.

Adapted from this recipe.

Enjoy!
-Bethany

Birthday Cake "Cinnamon" Rolls

Sprinkles and a double sugar mixture make these "cinnamon" rolls extra special! They have a thick layer of buttercream frosting on top and all of the birthday cake flavors one could want in a gluten free "cinnamon" roll!

There are few treats I like better than a good cinnamon roll, and these birthday cake "cinnamon" rolls are so perfectly delicious and fun! Make them for a birthday breakfast, or for a treat any day, and your family is sure to love them.

Birthday Cake "Cinnamon" Rolls

• 2 Tablespoons Butter 
• 1/4 Cup Sugar 
• 2/3 Cup of warm Milk 
• 1 Tablespoon Yeast 
• 1 Flax-Egg (directions on side of blog)
• 1/4 Cup Canola Oil 
• 1 Teaspoon Vanilla Extract 
• 1/2 Cup Potato Starch 
• 1 Cup Corn Starch 
• 2 1/2 Teaspoons Xantham Gum 
• 1/2 Teaspoon Salt 
• 2 Teaspoons Baking Powder 
• 1/4 Teaspoon Baking Soda 

Filling

• 1/2 Cup White Sugar 
• 1/4 Cup Brown Sugar 
• 2 teaspoon Vanilla Extract 
• Sprinkles 

1. Preheat oven to 375 degrees. 
2. In a medium bowl, mix together the butter and sugar. 
3. Heat your milk, not too hot but warm enough to activate yeast, and add in the yeast. Whisk together until dissolved. 
4. Add the milk/yeast mixture to the sugar and stir together. Add the flaxegg, oil and vanilla, and mix again. 
5. Add all of the dry ingredients and mix well to combine, removing all lumps (expect the dough to be pretty soft/sticky). 
6. Sprinkle a big sheet of plastic wrap with sugar and plop dough out onto it. Add a second layer of plastic wrap and roll dough out between them, making roughly a 13" by 13" square. 
7. Mix together the white sugar, brown sugar and vanilla. 
8. Remove top layer of wrap and sprinkle sugar/vanilla mixture over dough. Shake on the sprinkles. Then, lifting up an edge of the plastic wrap to help you, roll the dough. Cut with a knife and place in a greased pan (I usually bake mine in a 9x13 and they all fit). 
9. Bake for about 20 minutes (until tops are lightly browned), and frost when slightly cooled.

Buttercream Frosting

• 6 Tablespoons Butter 
• 1 1/2 Cup Powdered Sugar 
• 2 Tablespoons Milk 
• 1 teaspoon Vanilla Extract 
• 1/8 teaspoon Salt 

1. Cream butter in your mixer. 
2. Add the powdered sugar to the butter and beat until combined. 
3. Add the milk, vanilla and salt, and beat for about 2 minutes, until light and fluffy.

Enjoy!

-Bethany

Gluten Free Chocolate Chip Bread

Soft and moist, this gluten free chocolate chip bread is the perfect breakfast treat.

This recipe is fairly simple and easy, and you will have a delicious, gluten free bread to eat before long.

Go ahead and make it for yourself or to share with the ones you love, and you will love every bite.

Gluten Free Chocolate Chip Bread

• 3 Flax-eggs (9 Tablespoons Water, 3 Tablespoons Flaxseed Meal)
• 1 Cup Milk, minus 1 Tablespoon
• 1 Tablespoon Vinegar
• 1 teaspoon Vanilla Extract
• 1 1/3 Cup Brown Rice Flour
• 2/3 Cup Cornstarch
• 1 teaspoon Xanthan Gum
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 6 Tablespoons Butter, softened
• 2/3 Cup Sugar
• 1/2 Cup Chocolate Chips

1. Preheat oven to 350 degrees.
2. Make flax-eggs (directions on side of blog.)
3. Combine milk and vinegar. Set aside for five to ten minutes.
4. In a medium bowl, combine rice flour, cornstarch, xanthan gum, baking soda, baking powder and salt. Whisk together.
5. In your mixer bowl, beat butter and sugar.
6. Add vanilla extract and one third of the egg at a time to the butter/sugar mixture, beating after each addition.
7. Add half of the dry ingredients and beat. Add half the milk/vinegar mixture, beat, add the rest of the dry ingredients and repeat, being careful not to over-mix.
8. Fold in the chocolate chips.
9. Pour into a greased 9x5 loaf pan and bake for Bake 45 to 50 minutes.

Adapted from this recipe.

Enjoy!
-Bethany

Linking up to Sunday Fitness and Food Link-up found here and here.

Gluten Free Dark Chocolate Muffins with White Chocolate Chips

There isn't much that I like better than a good, moist muffin with my breakfast. And it makes me especially happy when that muffin is chocolate.

So, I thought to myself, how about a dark chocolate muffin with white chocolate chips? You can't go wrong with two kinds of chocolate together in one muffin!

These gluten free muffins truly are moist, chocolatey, and delicious. And they are fairly easy to make, too. So, what is stopping you from enjoying these for breakfast (or any time of the day?)

Gluten Free Dark Chocolate Muffins with White Chocolate Chips

• 6 Tablespoons Water
• 2 Tablespoons Flaxseed Meal
• 1 1/4 Cup White Rice Flour (or brown rice flour)
• 1 1/4 Cup Brown Sugar
• 2/3 Cup Cocoa Powder
• 1/2 Cup Cornstarch
• 1 teaspoon Xanthan Gum
• 1 teaspoon Baking Soda
• 3/4 teaspoon Salt
• 1 1/2 Cup White Chocolate Chips
• 3/4 Cup Milk
• 2 teaspoons Vinegar
• 2 teaspoons Vanilla Extract
• 1/2 Cup Butter, melted

1. Heat the water for about 30 seconds and add flaxseed meal to it. Set aside for 10 minutes.
2. Preheat oven to 350 degrees.
3. In a large bowl, measure the rice flour, brown sugar, cocoa powder, cornstarch, xanthan gum, baking soda and salt. Whisk to combine. Stir in white chocolate chips.
4. In a smaller bowl, combine the milk, vinegar, vanilla and the flax-eggs.
5. Add the milk mixture to the dry ingredients and stir just until it is moistened. Add the butter and mix until combined. 
6. Scoop out into a greased or lined muffin tin. Makes 12 to 16. Bake for 20 to 25 minutes.

Enjoy!

-Bethany

Joining in on Sunday Fitness and Food Linkup found here and here.

Gluten Free Cinnamon Roll Bites

These little mini cinnamon roll bites don't actually roll at all. They are fairly easy to make, gluten free, and so tasty! 

These cinnamon roll bites would be perfect for your holiday breakfast. They are so fun and handy to eat, and they will make any day even better!

Gluten Free Cinnamon Roll Bites

• 2 Tablespoons Butter
• 1/4 Cup Sugar
• 2/3 Cup of warm Milk
• 1 Tablespoon Yeast
• 1 Egg (or 3 Tablespoons hot Water mixed with 1 Tablespoon Flaxseed Meal)
• 1/4 Cup Canola Oil
• 1 Teaspoon Vanilla Extract
• 1/2 Cup White Rice Flour
• 1 Cup Corn Starch
• 2 1/2 Teaspoons Xantham Gum
• 1/2 Teaspoon Salt
• 2 Teaspoons Baking Powder
• 1/4 Teaspoon Baking Soda

Topping:

Brown sugar
Cinnamon

1. Preheat oven to 375 degrees.
2. In a medium bowl, mix together the butter and sugar. 
3. Heat your milk, not too hot but warm enough to activate yeast, and add in the yeast. Whisk together until dissolved. 
4. Add the milk/yeast mixture to the sugar and stir together. Add the egg (or flaxegg), oil and vanilla, and mix again. 
5. Add all of the dry ingredients and mix well to combine, removing all lumps (expect the dough to be pretty soft).
6. Grease a mini muffin tin. Scoop dough to fill all 24 cups.
7. Sprinkle brown sugar and cinnamon all over the tops.
8. Bake for 10 to 12 minutes. Cool a bit and drizzle with frosting or eat as they are.

Enjoy!

-Bethany

Linking up to Allergy Free Thursdays.

Gluten Free Moist Banana Bread

Bananas are one of my favorite items to bake with (chocolate taking the top place, of course) and when I noticed some ripe bananas sitting on the counter one day I knew that I had to get to baking with them. I considered going ahead and making the banana chocolate chip cake that is one of the best things on the planet (it combines banana and chocolate chips, how could it not be?) but I knew that I should probably try a new recipe instead.

And now I have another great recipe to go to when I have ripe bananas to work with! This bread is super most, and packed with great banana flavor, making it the perfect bread for every banana lover.

Doesn't it look good enough to eat?

Gluten Free Moist Banana Bread

• 3 Tablespoons Water, hot
• 1 Tablespoons Flaxseed Meal
• 6 Tablespoons Butter, softened
• 3/4 Cup Sugar
• 1/4 Cup Sour Cream
• 3 medium Bananas (about 1 cup mashed)
• 1 Cup Brown Rice Flour
• 1/3 Cup Cornstarch
• 1 teaspoon Xanthan Gum
• 1 1/2 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt

1. Preheat oven to 350 degrees.
2. Heat the water and add the flaxseed meal to it. Set aside for ten minutes.
3. In a medium size bowl whisk together the rice flour, cornstarch, xanthan gum, baking powder and salt.
4. Cream together the butter and sugar for 2 minutes. 
5. Add the flaxseed mixture and sour cream and beat again.
6. Add half of the dry ingredients and beat. Add the mashed banana, beat, then add the other half of the dry ingredients and beat once more, about 30 seconds.
7. Grease a 9x5 inch pan and bake for 40 to 50 to minutes, or until toothpick comes out clean.

Enjoy!
-Bethany

Linking up to Allergy Free Thursdays.

Gluten Free S'mores "Cinnamon" Rolls

Do you love cinnamon rolls, but are in the mood to try something different? If so, then these Gluten Free S'mores "Cinnamon" Rolls are just what you need!

These "cinnamon" rolls contain no cinnamon, but are instead filled with a chocolate butter and sugar and are topped with marshmallows and chocolate frosting. They are everything that a good cinnamon roll should be and s'more.

How good do these look?!

These "cinnamon" rolls are sure to satisfy your sweet tooth. They are the perfect breakfast treat, or a great dessert for any time of the day!

Gluten Free S'mores "Cinnamon" Rolls

• 2 Tablespoons Butter, softened
• 1/4 Cup Sugar
• 2/3 Cup of warm Milk
• 1 Tablespoon Yeast
• 1 Flax-Egg (3 Tablespoons Water and 1 Tablespoon Flaxseed Meal)
• 1/4 Cup Butter, melted
• 1 Teaspoon Vanilla Extract
• 1 1/2 Cup Corn Starch
• 2 Teaspoons Xantham Gum
• 1/2 Teaspoon Salt
• 2 Teaspoons Baking Powder
• 1/4 Teaspoon Baking Soda

1. Preheat oven to 375 degrees.
2. Prepare flax-egg (directions on side of blog.)
3. In a large bowl, mix together the softened butter and sugar. 
4. Heat your milk, not too hot but warm enough to activate yeast, and add in the yeast. Whisk together until dissolved. 
5. Add the milk/yeast mixture to the sugar and stir together. Add the egg (or flaxegg), oil and vanilla, and mix again. 
6. Add all of the dry ingredients and mix well to combine, removing all lumps (expect the dough to be pretty soft).
7. Sprinkle a big sheet of plastic wrap with sugar and plop dough out onto it. Add a second layer of plastic wrap and roll dough out between them, making roughly a 13" by 13" square.
8. Make your filling by combining softened butter and cocoa powder. Spread over the dough, and then sprinkle on the sugars.
9. Lift up an edge of the plastic wrap to help you and roll the dough. Cut with a knife and place in a greased pan (I usually bake mine in a 9x13 and they all fit).
10. Bake for about 20 minutes (until tops are lightly browned.)
11. Top with marshmallows immediately. Drizzle frosting over tops.

Chocolate Filling:

• 1/4 Cup Butter, softened
• 2 Tablespoons Cocoa Powder
• 1/4 Cup Sugar 
• 1/4 Cup Brown sugar

Topping:

• Chocolate Frosting
• 1/2 Bag Mini Marshmallows (use Dandies if Vegan)

Enjoy!
-Bethany

Linking up to Allergy Free Thursdays.

Gluten Free Chocolate Caramel Black Bean Muffins

Gooey caramel bits fill these chocolate muffins and give them a delicious chocolate and caramel flavor. These muffins are made healthy by using black beans in place of flour, and the beans give them a great, moist texture. If you love the flavor combination of caramel and chocolate, then you will love every bite!

These muffins are easy to put together, and you are going to have them made and ready to eat in no time! And since they are so healthy, they are perfect for breakfast or any time of the day.

Chocolate Caramel Black Bean Muffins

• 9 Tablespoons Water, heated
• 3 Tablespoons Flaxseed Meal
• 2 Cups Black Beans, drained
• 1/3 Cup Brown Sugar
• 2 Tablespoons Oil or Applesauce
• 1/2 teaspoon Vanilla Extract
• 1/2 Cup Cocoa Powder
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1/2 Cup Caramel Bits (NOTE: they are not labeled gluten free. Use under own discretion.)

1. Heat the nine Tablespoons of water for about 30 seconds in the microwave and add flaxseed meal to it. Set aside 10 minutes.
2. Preheat oven to 325 degrees.
3. Line a 12 cup muffin tin and spray wrappers with cooking spray.
4. Combine black beans, brown sugar, oil, vanilla extract, cocoa powder, baking powder and salt in the bowl of your food possessor. Add flax-eggs to it when ready, and then puree it all until nice and smooth.
5. Stir in the caramel bits.
6. Scoop into lined muffin tin and bake for 30 to 35 minutes.
7. Remove from muffin tin and allow to cool. 

Enjoy!

-Bethany

Linking up to Allergy Free Thursdays.

Gluten Free Double Chocolate Zucchini Muffins

There has been a lot going on in my life recently. From the release of my first published novel to baking 100+ cupcakes for my sister's wedding, but I am still here! And I have a delicious recipe to share with you today.

Some mornings call for something rich, chocolately and fudgy. All of your cravings will be satisfied with one of these moist, double chocolate muffins.

I made mine with dark cocoa to give them an even richer chocolate flavor.

Gluten Free Double Chocolate Zucchini Muffins

• 1 Flax-Egg (3 Tablespoons Water, 1 Tablespoon Flaxseed Meal)
• 1 Cup Brown Rice Flour
• 2/3 Cup Sugar
• 1/3 Cup Cocoa Powder (I used dark)
• 1/3 Cup Cornstarch
• 1 teaspoon Xanthan Gum
• 1 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 1/4 Cup Butter, melted
• 1/3 Cup Applesauce
• 1/3 Cup Milk
• 1 teaspoon Vanilla Extract
• 1 Cup Zucchini
• 2/3 Cup Mini Chocolate Chips

1. Prepare flax-egg.
2. Preheat oven to 350 degrees.
3. In a large bowl, combine brown rice flour, sugar, cocoa powder, cornstarch, xanthan gum, baking soda and salt. Whisk together.
4. In another, combine flax-egg, melted butter, applesauce, milk and vanilla.
5. Make a well in the dry ingredients and add the wet, stirring until well combined.
6. Fold in the zucchini and mini chocolate chips.
7. Scoop into a greased muffin tin (makes 12) and bake for 20 to 25 minutes.

Adapted from this recipe.

Enjoy!
-Bethany

Gluten Free Chocolate Chocolate Chip Biscotti

If you are a fan of chocolate and biscotti, then you will be sure to love this special, double chocolate treat! Even if you are not too big a fan of one or the other, you will be converted once you have tried these gluten free chocolate chocolate chip biscotti cookies!

They are packed with chocolate flavor and have just the right amount of crunch! They would be great dipped in coffee or milk.

Go ahead and give this recipe a try. I bet you'll love it!

Gluten Free Chocolate Chocolate Chip Biscotti 

• 1/4 Cup Butter, softened
• 1/2 Cup Brown Sugar
• 3 Tablespoons Water, heated
• 1 Tablespoon Flaxseed Meal
• 1 teaspoon Vanilla Extract
• 3/4 Cup plus 1 Tablespoon Brown Rice Flour
• 1/4 Cup plus 1 Tablespoon Cornstarch
• 1/4 Cup Cocoa Powder
• 1 teaspoon Baking Powder
• 1/2 teaspoon Xanthan Gum
• 1/4 teaspoon Salt
• 1/2 Cup Mini Chocolate Chips

1. Preheat oven to 350 degrees.
2. Heat water in the microwave about 20 seconds. Add flaxseed meal and let sit for 10 minutes.
3. In a medium size bowl whisk together the brown rice flour, cornstarch, cocoa powder, xanthan gum, baking powder and salt.
4. In the bowl of your mixer beat the butter and brown sugar for about a minute.
5. Add the flax-egg and vanilla to the butter mixture and beat again.
6. Add the dry ingredients and mix until combined.
7. Fold in the chocolate chips.
8. On a parchment paper lined baking sheet, form the dough into a 10" by 2" log. Bake for 20 minutes.
9. Remove from oven and let cool for 30 minutes.
10. Slice into 1/2" cookies (makes about 16), being very gentle to keep them from crumbling. Place on baking sheet and bake for another 5 to 10 minutes (being careful not to burn). Then flip and bake 5 to 10 more.
11. Cool and enjoy. 

-Bethany