This comforting creamy chicken & vegetable soup recipe is pretty versatile.   If you don't want to make your own rice, you can add a bag of pre-cooked microwaved rice (microwave it before adding it in).  You can use a drained can of cooked chicken instead of diced, roasted chicken.  You can use a bag of riced broccoli in place of the sliced/diced head of broccoli.  All sorts of variations to make life easier for those busy nights!  Enjoy! 

A yummy bowl of vegetable filled creamy soup with some salad on the side. 

Creamy Vegetable & Chicken Soup

In a large pot over medium-heat, sauté 3 - 5 minutes:

1 - 2 Tbsp butter

1 - 2 Tbsp oil 

1/2 - 1 onion, finely diced

1 - 2 carrots, finely diced

1 - 2 stalks celery, finely diced

1/2 tsp salt

1/2 tsp pepper

1/2 - 1 tsp freeze-dried or dried parsley

1/4 tsp dried sage or 1 - 2 tsp fresh sage, minced (optional)

1/4 tsp dried rosemary or 1 - 2 tsp fresh rosemary, minced (optional) 

*This recipe also works well with a holiday blend of vegetables (finely diced sweet potato, butternut squash, onion, celery, carrot with the sage and rosemary addition)*

Add and cook an additional 3-4 minutes: 

1 large head broccoli, sliced and diced

Add: 

1 can GF cream of chicken soup *see comment at end if you can't find this*

2 cups water

3/4 cup milk

2 tsp GF chicken bouillon paste

Bring to a boil, then lower heat and simmer for 10-15 minutes.  

Add the following, returning briefly to a boil before serving: 

1 - 2 cups cooked white Jasmine rice (make sure your rice is cooked!)

1 cup roast chicken, diced (Canned, drained chicken will work well in this recipe, too)

This is a nice all-in-one meal, but you can serve it with a side of GF crackers or GF garlic bread, whatever you're in the mood for!  Enjoy! 

A pot of soup, ready to eat!

*** If you cannot find a can of Gluten-Free cream of chicken soup, then this is my recommendation (and yes, I've done this)

Add an extra cup of chicken broth before you simmer your soup.  

After the 10-15 minutes of simmering, whisk the following together in a small bowl:

1/3 cup cold milk

1/4 - 1/3 cup cornstarch

Add to your soup and stir, bringing to a boil just to let it thicken a bit. 

And that'll be your work around! 

Creamy Vegetable & Chicken Soup Recipe by Successfully Gluten Free!

 The fun medley of vanilla, chocolate and strawberry in ice cream was a childhood favorite.  Imagine my surprise when I discovered that using freeze-dried strawberries ground up and sifted in marshmallows adds the perfect strawberry flavor to make a strawberry layer in a Neapolitan marshmallow!  If you don't want to make SO many jut Neapolitan marshmallows, you can use half the marshmallow to make some homemade GF s'mores marshmallows and just use half the strawberry and cocoa powder for your Neapolitan layers.  

Some of the yummiest marshmallows I've ever tasted in my life!

Homemade Neapolitan Marshmallows!

Butter a 9x13 glass pan OR butter two 8x8 pans 

Combine in a mixer with whisk attachment:

½ cup cool water

3 pkg. (1/4 oz each) (This is about 2 1/2 Tbsp or 7 1/2 tsp) unflavored gelatin

 

In a small, deep saucepan, combine the following over medium heat.  Make sure the liquid fills no more than 1/2 of your pan because it will bubble up while heating. Cook, stirring regularly, until syrup reaches 240 F on a candy thermometer:

½ cup cool water

1 ½ cups sugar

1 cup light corn syrup

1/8 tsp. salt

 

I find heating to 240F takes ~20-30 minutes, and will go in phases of seeming not to increase in temperature to suddenly jump up 5-10 degrees.  So, make sure you’re paying attention, particularly at the end.

Remove your hot sugar from heat.  With the mixer on low speed, slowly pour the sugar syrup into the softened gelatin.  Increase speed to high and whip until closer to room temperature, about 8-10 minutes. After a few minutes, it will start looking like marshmallow!  
 
Towards the end add and beat in:
1 tsp vanilla bean paste OR vanilla extract

Remove 1/3 of the marshmallow and spread in your buttered pan, using lightly dampened hands to spread evenly.  

A layer of vanilla in an 8x8 pan

Remove 1/3 of the marshmallow into a separate bowl and mix in: 

1/4 - 1/3 cup sifted crushed freeze-dried strawberries (I like to prep this while the marshmallow is mixing/cooling)

Spread the strawberry layer on top of your vanilla layer, using lightly dampened hands to spread evenly.  

Adding the strawberry layer.  This definitely looked a bit more pink in person.  If you want it darker pink, you can always add a drop of food coloring with your freeze-dried strawberries. 

In your mixer, add and whisk in to make your chocolate layer: 

2 - 4 Tbsp cocoa powder

Spread your chocolate layer on top of the strawberry layer, using lightly dampened hands to spread evenly.  

The chocolate was last to be added.  

Sprinkle the top of your marshmallows generously with powdered sugar.   Let them sit 3-4 hours at room temperature to dry.  Use a buttered knife to slice the marshmallows (reapply butter, as needed).  Toss them gently in powdered sugar to coat evenly.   

Don't worry if the edges aren't perfect!  Here's a side-view of the three layers of marshmallows, topped with powdered sugar and left to dry for a few hours.  

Marshmallows are now ready to eat!  They can be stored in an air-tight container at room temperature for up to a couple weeks and will retain their freshness.  Enjoy!!! 

A bite out of a freshly made Neapolitan marshmallow! Yum!

Homemade Neapolitan Marshmallows Recipe by Successfully Gluten Free!

 We do love blueberry snacks and treats.  Sometimes it's nice to have recipes that can just go in one big pan rather than making blueberry muffins.  This was a yummy treat that doubled as a tasty breakfast for us all.  Enjoy! 

Blueberry-Lemon Coffee Cake. 

Blueberry-Lemon Coffee Cake

Line a quarter cookie sheet pan or 9 x 13 glass pan with parchment paper. 

Preheat oven to 400F.

In a large bowl, mix together:

1/2 cup GF oat flour (OR 1/2 cup sorghum OR 1/2 cup brown rice flour)

1/2 cup brown rice flour

1/2 cup tapioca starch

1/2 tsp xanthan gum

1/2 cup sugar (OR 1/4 cup sugar plus 2 Tbsp 100% date paste. added with liquid ingredients)

2 tsp. baking powder

1/2 tsp. salt

Add and mix in just until combined (don't overmix, it's okay if there are a few lumps):

3/4 cup milk (lactose-free or other milk substitutes work as well)

1/4 cup lemon-infused olive oil OR oil plus zest of 1 lemon

1 egg

Add & fold in:

1 cup fresh or frozen blueberries

Spread into the prepared pan.  Prepare topping. 

In a large bowl, chop together: 

1/4 cup brown rice flour

1/4 cup brown sugar

1/4 cup butter, chilled

1/2 tsp vanilla bean paste or extract

3 drops lemon essential oil OR zest of 1 lemon

pinch salt

Sprinkle topping over your blueberry batter.  

Sprinkled with topping and ready to bake!

Bake at 400 F for 20-25 minutes.  Check, and continue baking until nicely browned.  I find it needs an extra 5 minutes or so if I've used frozen blueberries.

Remove and place pan on a cooling rack to cool.  Slice and serve!  Enjoy! 

Fresh from the oven. Yum!

Blueberry-Lemon Coffee Cake Recipe by Successfully Gluten Free!

For a fancy dessert (or breakfast), these blueberry-lemon cream cheese danish rings are so yummy!  Lately the grocery stores have stocked some delicious blueberries, and since these are best made with fresh berries, it's a perfect treat!  They're similarly made to my raspberry-lemon cream cheese danish that I posted years ago.  This recipe makes TWO large danish rings, but you can use half the dough to make something else, filling and baking cinnamon rolls or orange rolls.  Enjoy!

A fresh slice of blueberry-lemon cream cheese danish, gluten free! SO yummy!

Blueberry-Lemon Cream Cheese Danish!

Makes 2 Danish rings

The dough in this recipe is the same used for my cinnamon rolls. If you like, you can make one Danish and one 8x8 pan of cinnamon rolls, which is what I like to do!  Just use a half recipe for filling/frosting as in the cinnamon roll recipe for your cinnamon rolls, and use half the filling called for here.

Prepare filling:

Mix thoroughly in a bowl, then set aside:

8 oz cream cheese, softened

2 Tbsp ricotta

Zest of 2 lemons OR 4-6 drops lemon essential oil (I like DoTerra oils best)

2 tsp vanilla extract

1 cup powdered sugar

Rinse and set aside to dry:
3 cups fresh blueberries

Prepare dough:

Preheat oven to 350F.  (I do this so I can sit things on to top of a warm oven to rise)

Line 2 cookie sheets with parchment paper (Or line 1 cookie sheet and grease an 8x8 pan if you're making cinnamon rolls)

Place in a cereal bowl:

3 eggs (still in shells)

Pour warm/hot water over eggs.  This will bring them to room temperature.

In a 2 cup measuring cup, heat until just scalding (90 seconds in the microwave should do it):

¾ cup milk

Immediately add to hot milk (and stir occasionally to help butter melt):

½ cup butter, chopped into smaller pieces

½ cup sugar

1 ½ tsp salt

In a small measuring cup or bowl combine:

1/3 cup warm water (110-115F)

4 tsp rapid rise yeast or active dry yeast

1 Tbsp sugar

Let yeast rest 5 minutes to foam and allow milk mixture to cool a bit. 

Meanwhile, mix in a large bowl:

4 ½ cups Kristin’s Gluten-Free Flour Mix * (see note at bottom of recipe for measurement amounts for just this recipe)

2 tsp xanthan gum (this is in addition to the xanthan gum in the flour mix)

Add to the flour mixture:

3 warmed eggs (you can add these to the milk)

Milk mixture

Yeast mixture

Mix well with a spoon, using the back of the spoon to help make the mixture nice and smooth.  Let this sit just a moment while you prepare the filling.

It should look like this once mixed.

Line two large sheets of plastic wrap side by side on the counter, overlapping a bit.   2-3 foot long pieces work well. 

Spoon out half of the dough and place along the middle of the plastic wrap.

Pull out another two large sheets of slightly overlapping plastic wrap to cover the dough.  You’ll then flatten out the dough between the sheets until you have – more or less – a 10”x20” piece of dough. 

Flattened dough between plastic wrap.

Try to make it nice and even.  (You can try to make the middle a bit thicker than the top and bottom since you’ll be folding it over, so then you’ll effectively double the amount of dough where it joins together. But don’t worry too much!)

You have to slightly adjust the plastic wrap as you’re flattening the dough, since it sometimes gets caught underneath the dough.  But, you’ll find the dough doesn’t stick to the cling wrap, which is fantastic!  Carefully remove the top layer of plastic wrap.

The plastic wrap pulls off cleanly and easily. 

Spread half of the cream cheese mixture over the dough, leaving a good 1-2 inches at the top and bottom.  
Sprinkle with half the fresh blueberries.

Carefully fold the dough in half, using the plastic wrap to help you lift it up and over itself.   Pull the plastic wrap back and use the other side of the plastic wrap to help lift and fold the bottom back onto itself, as shown in the picture. 

Fold the dough in half long-wise, using the plastic wrap to help

Fold back the edge onto the top of the dough, to form a log

You’ll have to carefully lift the plastic-wrapped log over to your cookie sheet.  You’ll want to roll the middle of your log onto the cookie sheet and wrap the others around to form a circle.  This is a little tricky the first time you try it, but you can use the plastic wrap to help you adjust the circle and stick the ends together.  Don’t touch the dough with your hands, use plastic wrap.  You can use the plastic wrap to help you widen the center of your circle once it’s on the pan.  (you can also use wet hands to smooth the dough and adjust slightly.  Remember, it will rise, bake AND have powdered sugar on top to hide any lumps and bumps).

I used the plastic wrap to help widen the center hole, and make a nice circular shape

If desired, you can use a serrated knife, gently cut slices around the Danish, widening the sliced areas a tiny bit using the knife to help you.  It is optional to make slices in the Danish.

You can smooth your dough with wet hands to help you shape and adjust your Danish ring!

Cover your cookie sheet with an upside-down cookie sheet and set in a warm location to rise 30-45 minutes.  (alternatively, you can butter some plastic wrap and set that over the dough).  I have also left it uncovered to rise, and it works out very well, too.  The dough won’t double in size, but should look like it’s puffed up a bit.  

Repeat with other ½ of dough, OR flatten dough and fill like cinnamon rolls.

Bake each Danish at 350F for ~30 minutes, until nicely browned on top.   Set cookie sheet on wire rack to cool.

No worries if there's any drips.  They peel right off the parchment and you can hide any mishaps with powdered sugar. 

Slice and sprinkle with powdered sugar to serve!

It's so pretty and yummy!

Slices freeze really well and heat up quickly in the microwave!  We slice and pop them into tupperwares once cooled and pull out and reheat on a plate for snacks/breakfast/treats.  Enjoy!

* If you don’t want to make up the flour mix since you’d have to make it twice for this recipe, just use the following: 

2 cups brown rice flour

1 cup sorghum flour

¾ cup + 1 Tbsp cornstarch OR 2/3 cup arrowroot starch

¼ cup + 1 Tbsp potato starch

¼ cup + 1 Tbsp tapioca starch

1 ½ tsp xanthan gum (ideally measure 1 1/3 tsp)

Blueberry-Lemon Cream Cheese Danish Recipe by Successfully Gluten Free!

 This yummy soft gluten-free orange, cranberry and vanilla cookie recipe has a perfect combination of sweet and tart.  We love the flavor of the cookies.  If you can find orange-flavored dried cranberries, I find they're even nicer than plain dried cranberries in these cookies.  While you can use vanilla extract in these cookies, I highly recommend vanilla bean paste for a stronger vanilla flavor. These are a yummy, easy to whip together gluten-free cookie recipe.  Enjoy! 

Yummy GF Orange Vanilla Cranberry Cookies

My little sous chef who helped make these cookies.   

Orange, Cranberry & Vanilla Cookies

Based on a non-GF recipe by King Arthur Flour Company.

Makes ~48 cookies

Preheat oven to 425 F.  Line two pans with parchment paper.  

In a mixer, beat together: 

1/2 cup butter, softened

3/4 cup sugar

zest/grated orange peel from 1 large orange (or two small oranges)

1 tsp vanilla bean paste

1/4 tsp baking powder

1/4 tsp salt

Mix in, scraping a couple times: 

1 egg

Stir in, just until combined: 

1 1/2 cups Kristin's Gluten-Free Flour Mix * (for measurements for this amount see below) *

2 cups dried cranberries (orange-flavored dried cranberries are the best if you can find them)

Drop small scoops (heaping teaspoon) of cookies onto parchment-lined pans.  You can make 4 x 6 rows on the cookie sheets.  

Using a flat bottomed glass, dip your cup in sugar, then flatten each cookie until they're 1/4" - 1/2" thick.  You may need to dip and flatten a couple times until you reach the desired thickness.  These cookies don't spread much during baking. 

Dipping & flattening the cookies before baking.

This is her favorite part.

Bake cookies at 425 F for 6 - 7 minutes until barely browned at edges.  If you use a larger scoop, which would give you cookies about 3 x 5 on each pan, you'll want to increase the baking time to 8-9 minutes.  

Let the cookies rest on the pan until mostly cooled, then carefully move to cooling racks to fully cool.  These are delicious fresh, but store well for several days at room temperature in an air-tight container.  Enjoy! 

Fresh from the oven - cooling before being moved to wire racks.  I prefer them a little less browned on the bottom than in this photo.

*** GF Flour Mix measurements for this recipe *** 

Kristin's Gluten-Free Flour Mix (1 1/2 cup flour mix):

3/4 cup brown rice flour

1/4 cup sorghum flour (or extra brown rice flour, white rice flour, or GF oat flour)

1/4 cup cornstarch OR arrowroot starch/flour

2 Tbsp potato starch

2 Tbsp tapioca starch/flour

1/2 tsp xanthan gum

Orange, Cranberry & Vanilla Cookies Recipe by Successfully Gluten Free!

 My grandma introduced me to matzo brei when I was little.  My dad would make it with me at least once each year growing up.  Yet it was only recently that I realized it isn't Matzo Brie, it's Matzo Brei.  My sister saved me from incorrectly suggesting this was some sort of cheese-laden dish.  Not at all!  It's a yummy pancake-like breakfast dish!  Gluten-Free Matzo-Style Squares aren't perfectly OK for Passover, but they're as close as I get, so we use them.  Matzo Brei is a quirky, but delicious breakfast meal that has been one of my favorites over the years, so my sister suggested I actually post the recipe.  I'll include her updated microwavable variety, too!  She likes to add some shredded cheese to hers (I include that variation).  Enjoy! 

Matzo Brei!  Yum! 

GF Matzo Brei

The recipes below each make one matzo brei, but you can repeat the simple instructions as many times as necessary to serve the family.  I prefer to make them one at a time, or you'll end up with your matzo getting too soggy.

Matzo Brei - Griddle/Frying Pan Version

Set a medium-large bowl next to the sink.  Rinse gently under cool water, front and back: 

1 large GF matzo-style square

Place your wet matzo in your bowl, breaking it up with a fork or your hands.  Add and mix in: 

1 egg

pinch of salt (optional)

pinch of cinnamon (optional)

It should look like this before frying.

Heat your frying pan over medium-low heat, adding: 

1/2 - 1 Tbsp butter

Spread your matzo/egg mixture into the pan, flattening it into a large pancake.  Let cook until lightly or medium browned on one side.  Flip, and cook on the other side.  Serve on a plate and drizzle with maple syrup, like a large pancake.  

Spread out and cooking on the frying pan.

Flipped over and cooking on the other side.  Like a big egg-y pancake.

Matzo Brei  - Microwave Version

Set a larger-sized cereal bowl/soup bowl next to the sink.  Rinse gently under cool water, front and back: 

1 large GF matzo-style square

Place your wet matzo in your bowl, breaking it up with a fork or your hands.  Add and mix in: 

1 egg

pinch of salt (optional)

Microwave 1 minute.  Remove from microwave and, if desired, immediately sprinkle top with: 

1 - 2 Tbsp shredded Mexican blend or cheddar cheese (optional)

Drizzled the top with maple syrup. Enjoy! 

My sister's matzo brei - definitely a bit speedier in the microwave, but I do love the crispness of frying.  Both are yummy and a fun breakfast!

GF Matzo Brei Recipe by Successfully Gluten Free!

Free-From Dinner Rolls! (no eggs, dairy, gluten, rice, seeds, nuts)

Similar to my Free-From bread recipe, these rolls are free from many of the common flours, eggs, dairy, nuts, and seeds commonly found in many gluten-free breads.  I do love many of my other roll varieties, but these are a delicious roll all on their own.  A nice recipe to add to your GF roll repertoire! 

Fresh from the oven!

My daughter enjoying a fresh "free-from" roll.

Free-from Dinner Rolls!

Makes ~30-35 rolls

In a large measuring cup combine and let rest: 

2 cups warm water

6 Tbsp sugar or honey

4 tsp active dry or rapid-rise yeast

In a mixer, combine: (In gluten-free cooking, it's important to mix the dry ingredients separately to avoid lumps)

2 cups tapioca starch

1 1/2 cup oat flour

1 cup potato starch

1/2 cup arrowroot starch OR cornstarch

1/2 cup GF quick-cook steel cut oats

1 Tbsp xanthan gum

4 tsp baking powder

1 tsp salt

Mix in, then let beat on medium speed 3-4 minutes: 

yeast/water mixture, from above

1/2 cup butter, softened (if OK with butter) or dairy-free butter substitute

4 eggs (if OK with eggs) OR 1/2 cup unsweetened applesauce + 1/4 cup oil 

2 tsp apple cider vinegar

Scoop rolls onto a parchment-lined cookie sheet using a large cookie scoop (approximately 4 x 5 rolls).  Flatten and smooth the rolls, as desired, with wet hands.  Cover with an upside-down cookie sheet, and let rise in a warm location until doubled, approximately 30-40 minutes.  

If desired, brush with 2 Tbsp melted butter or butter substitute before baking. 

Rolls after rising, ready to bake!

Out of the oven! Nice and browned. They smell delicious!

Bake at 375 F for 30 minutes.  You can cover them lightly with foil the last 5-10 minutes if you're concerned about them browning a bit too much.  

Enjoy! 

Fresh from the oven, ready to transfer to a cooling rack. 

Free-From Dinner Rolls! (No eggs, dairy, gluten, rice, seeds or nuts) Recipe by Successfully Gluten Free!