These cookies are what we like to call 'chocolate & mint chips being held together by a little dough.'  If you don't like a lot of chips in your cookies, these aren't for you - but if you do like chocolate chip cookies packed with chips, these will be some of your favorites. Enjoy!

Mint & Chocolate Chip Cookies - yum! 

Chocolate & Mint Chip Cookies

Makes ~48 cookies

Preheat oven to 350 F.  Line baking sheets with parchment paper or silicon liner. 

Whisk together in a bowl, then set aside: 

1 1/2 cup white rice flour

3/4 tsp xanthan gum

3/4 tsp baking soda

3/4 tsp salt

Cream together: 

3/4 cup butter, softened

1/3 cup sugar

1/3 cup brown sugar

Add: 

2 eggs

1 tsp vanilla extract

Add flour mix from above, and mix in, just until combined. 

Add and mix in gently: 

1 1/2 cup semi or dark chocolate chips

1 1/2 cup mint chips

A pile of chips, held together by some batter.

Scoop heaping 1 Tbsp scoops onto the prepared pans.  I aim for 12 per pan.  Bake at 350 F for 10-12 minutes.  Let rest a few minutes on pan before removing to cooling racks.  Leftover cooled cookies can be frozen for later.  Enjoy!!! 

Scooped and ready to bake!

Fresh from the oven!

Chocolate & Mint Chip Cookies Recipe by Successfully Gluten Free!

 Oh my goodness, I love bagels.  I've shared many of my favorite bagels, but I'm always interested in trying new things and coming up with fun new twists.  While these may look like pumpernickel and rye, these are, in fact, chocolate and vanilla swirl bagels.  Absolutely delicious toasted with cream cheese.  They're a bit tricky to pipe, but not too difficult.  And you end up with such cute bagels at the end of it! Yum!  Enjoy!

Swirled GF chocolate-vanilla bagels.  

These are so fun and delicious - and they only use honey plus the little bit of sugar in the mini chocolate chips to sweeten. Bonus! 

Chocolate and Vanilla Swirl Bagels

Preheat oven to 350 F. Line two baking sheets with parchment paper. 

Mix together gently, and set aside to rise until puffy:

1 1/4 cup warm water

6 Tbsp honey

1 Tbsp rapid-rise/quick yeast

In a large bowl, whisk together: (It's important to mix dry ingredients separately in GF baking to avoid clumping)

2 cups tapioca starch

1 1/2 cup brown rice flour

6 Tbsp potato starch

1 Tbsp xanthan gum

1 1/2 tsp salt

In a mixer combine: 

3 eggs

6 Tbsp oil

2 tsp vanilla bean paste

yeast mixture, from above

flour mixture, from above

Beat on low, just to combine, then beat on medium to medium-high for 2-3 minutes, until nice and smooth.  

Remove half the batter, and put it in a large freezer ziploc.  (If you feel confident, you can try to place the dough along one half of the ziploc, and then you'd add the chocolate dough along the other side.  You want to end up with half and half batter in a large freezer ziploc.  The method I describe here uses extra freezer ziplocs to more confidently ensure you have the batter half and half in the final bag before piping your swirled bagels.) 

In the remaining batter, add and mix 45-60 seconds, scraping down the mixer a few times: 

1/4 cup dark cocoa powder

1/4 cup mini chocolate chips

1 Tbsp milk or water, to help thin the batter a bit since you're adding cocoa powder

Place the chocolate batter in another freezer ziploc.  

Snip the corners ~1" off each of the bags.  Place them side by side into corner of a new large freezer ziploc.  As evenly as you can, squeeze the batters into the new freezer ziploc so you have a half and half bag of dough.  Cut 1/2" - 1" from the corner of your new bag.  

Half and half batter, ready to pipe swirl bagels.

Pipe the swirl bagels onto the prepared parchment paper, twist/turn your ziploc bag as you pipe each circle, to help get add more swirl into your half and half bagels.   The batter is thick to pipe, so be patient.  You may find it's helpful to double bag your batter if your bags aren't strong.  

Piped onto two trays.You can see some messy piping, but that's okay, because you can smooth it out with warm water. 

You can use warm water to help shape and smooth the tops and sides of your bagels. I usually stretch them out a bit.

Use hands to brush/wipe warm water onto the bagels.  You can also help reshape them or smooth them, as needed.   Let the bagels rise ~30 - 40 minutes in a warm location, until puffed, but not quite doubled.  I find I usually end up piping 2 trays of bagels with approx 10 per tray.  It's not an exact science and making GF bagels is definitely a bit more finicky than when you can roll and shape by hand.  

Risen bagels!

Ready to bake!

Bake bagels at 350 F for about 25-30 minutes, until the vanilla part of your bagel is a nice golden brown.   Remove to cooling racks.  Enjoy with cream cheese for a yummy treat!

Bagels once cooked - the vanilla sides will be nicely browned. 

Tray number 2, ready to move to wire racks.

Once they're out of the oven, remove to a wire rack to cool.

They slice open neatly once cooled - and toast up nicely.

Topped with cream cheese. Yum!

Chocolate Chocolate-Chip Vanilla Swirl Bagels Recipe by Successfully Gluten Free!

 You can make this dish using fresh or frozen vegetables, which makes it nice and versatile.  The main thing you'll need fresh is the lemon, garlic and basil.  It's a nice, light dish that can be whipped up quickly.  Enjoy! 

 You can use the GF noodles of your choice, in this case a penne worked great with broccoli & spinach.

Summer Pasta Dish with Lemon, Garlic & Basil

*You'll prepare the vegetables and noodles at the same time, then use the noodle pot to made the light sauce and mix everything together.*

Steam Vegetables

*While you're boiling water and cooking pasta, below, prepare your steamed vegetables.*  

Add to a pot with a tight fitting lid:

3 cups fresh or frozen vegetables - mix and match broccoli, peas, and/or diced zucchini

Add ~1/2" water, and put on high heat, with lid on, until steam is visibly coming out.  Turn off the heat and leave the pot where-is until I'm ready to use.  

If you want use fresh or frozen diced spinach, you'll add this after the vegetables have cooked and sat ~5 minutes.  Just add:

 ~1/2 - 3/4 cup frozen diced spinach or 1 - 2 cups diced fresh spinach on top of the steamed vegetables and put the lid back on.  Let sit 2-3 minutes, then mix.  Put lid back on and leave until ready to drain and add to the pasta later.  *Make sure you drain this before adding to your pasta!*

Steamed, then rested a few minutes before adding some frozen diced spinach on top, then replaced the lid.  Once removing and draining, it's ready to add to the sauce and pasta at the end. 

Cook Pasta

Cook one package gluten-free pasta as directed on the package.  Make sure to taste, so it's to the softness you desire.  I find GF pasta typically needs an extra couple minutes of cooking.  Drain and rinse in cold water and set aside.  There are many kinds of GF pasta - personally, my favorite types are ones that include a mix of brown rice, white rice, corn, and quinoa.  I find these noodles give me the best texture and flavor.  But go with your favorite!

A couple tips that I find helpful when cooking GF pasta

1. Salt the water. I usually add about 1 Tbsp salt to my pot.

2. Taste before draining, since often it needs an extra couple minutes of cooking.  

3. Drain and rinse in cold water.  

Light Garlic, Lemon & Basil Sauce

Once you've drained and rinsed your pasta and set it aside, add to your large pot over medium heat: 

3 Tbsp butter

2 Tbsp olive oil

Add and cook until fragrant (~1-2 minutes):

1 Tbsp minced garlic

Salt & Pepper, a few dashes of both

Add and stir in quickly: 

2 - 3 Tbsp fresh lemon juice

Mix together, then add and mix in: 

1 cup cold chicken broth (you can use 1 cup water + 1 tsp GF bouillon paste)

2-3 tsp cornstarch

*If you don't have cold chicken broth, then mix your 2-3 tsp cornstarch with 1/8 - 1/4 cup cold water before adding.  

Whisk/stir sauce over medium heat until bubbling and the mixture has thickened slightly.  

Thickening the sauce - ready to toss it all together.  The lemon-garlic smell is fabulous.

Add the following and toss together: 

cooked, rinsed and drained pasta

steamed vegetables, drained

1/2 - 1 cup grated parmesan

3 Tbsp roughly sliced fresh basil

salt & pepper, to taste  - I just usually serve some on the side in case anyone wants to add some

In this case, I'd added and mixed in the vegetables and basil, then added the noodles and cheese.  The recipe is very forgiving - so just go with what works for you!

Tossed and ready to serve.

Another days version - peas and broccoli with spaghetti pasta. 

Summer Pasta Dish with Lemon, Garlic & Basil Recipe by Successfully Gluten Free!

 Banana Bread is a great thing to whip up when you have extra old bananas lying around.  However, I find it's often really sweet - making it more of a dessert.  I'm always on the lookout for ways to lower the sugar in my recipes, which retaining a delicious flavor.  This recipe does still have sugar, but it has half the sugar of my original banana bread recipe, which I think is a step in the right direction. :)  Enjoy! 

Fresh from the oven - GF lower sugar banana bread! Just letting it cool a bit before removing from pans and parchment paper. 

Banana Bread - lower sugar version

Makes 5 mini loaves

Preheat oven to 350 F.  Line 5 mini bread pans with parchment paper.  

In a large bowl, whisk together the dry ingredients: (It's important to do this in GF baking to avoid clumps)

3 cups Kristin's Gluten-Free Flour Mix

1 cup sugar

2 tsp xanthan gum

2 tsp baking soda

1 tsp salt

1 tsp cinnamon (optional)

In a bowl or mixer, mix together: 

5 mashed overripe bananas

4 eggs

1/2 cup oil 

1/2 cup milk

2 tsp vanilla bean paste OR vanilla extract

Add in, and mix just until well combined (i.e. you don't need to beat this batter): 

dry ingredients, from above

1/2 cup mini or dark chocolate chips

Divide between mini bread pans.  I like to use a large cookie scoop to pop it neatly into pans, then flatten a bit with a spatula.  Bake at 350 F for 30-35 minutes.  Remove from oven and let rest in pans 5-10 minutes, before removing from pan and parchment paper onto cooling racks.  Great warm or cooled.  Fully cooled banana bread can be sliced and stored in a tupperware on the counter for a couple days, or sliced and frozen to enjoy later.   Enjoy!

Just out of the oven!

We can never wait until things cool - especially for banana bread.  Yum!

Banana Bread - Lower Sugar Version Recipe by Successfully Gluten Free!

 These yummy marshmallow chocolate chunk brownies are so delicious.  They always end up looking entertaining because of the marshmallows, so we sometimes call them "bumpy brownies".  This recipe is an update on the marshmallow brownies recipe I posted years ago.  This one lowers the sugar a bit, adds chunks of chocolate, and you have the option to add some chopped nuts, if you like, for a true rocky road brownie!  Unfortunately, worsening allergies to nuts means I don't get to do that anymore at our house, but it would be a delicious addition if you like nuts.  Enjoy! 

Yummy Bumpy Rocky Road-Style Gluten-Free Brownies! They're so funny looking, but the taste is amazing!

Make sure these are fully cooled before serving.  Patience is needed!

Rocky Road-style Brownies

Preheat oven to 350 F.  Line an 8" x 12" (quarter-sized) baking sheet or 9" x 13" baking dish with parchment paper.  Butter any edges that aren't covered by parchment.  

In a large, microwave-safe bowl, melt in 30 second increments at 50% power until melted, stirring every 30 seconds: 

100 g/3.5 oz dark chocolate (I've made this many times with many different types of dark chocolate - the type of dark chocolate will affect the final outcome - sometimes it'll be more gooey, sometimes more puffy - all delicious. Enjoy experimenting! I love using the Guittard dark chips.) 

1/2 cup butter

Once fully melted, add and mix in: 

1/2 cup Kristin's Gluten-free Flour Mix

1 cup sugar

1/3 cup cocoa powder

Add and stir in: 

2 eggs

Fold in evenly: 

75 g/2.5 oz mini marshmallows

1/2 cup milk, semi-sweet or dark chocolate chips

1/4 cup diced nuts, optional (I leave out bc of allergies, but it would make it into a proper rockyroad brownie - use your favorite nut - almond, cashew, walnut, pecan, peanut)

Mixed and ready to put in the pan.

Don't worry about perfectly spreading these into the pan - they'll spread as they bake.

Spread gently into prepared pan. Bake at 350 F for 20 minutes.  Remove from heat and let cool in pan on a wire rack.  While still warm, but not hot, carefully slice the brownies.  (This isn't necessary, but it is a bit easier to cut while they're still warm bc of the marshmallow).  Wait until fully COOL to serve.  Enjoy! 

Fresh from the oven! They never look the same way twice. So fun! 

Rocky Road-Style Brownies Recipe by Successfully Gluten Free!

 Technically, you can toss together the ingredients with melted butter and airfry it, but I find it works great to throw it in a skillet for a tasty side dish (assuming you like mushrooms).  Enjoy! 

Sliced Sauteed Mushrooms - but you can roast them like this whole (for small mushrooms), halved, quartered, or sliced. 

Tasty Pan-Roasted Mushrooms

Based off a recipe for airfried mushrooms (sorry, I'm not sure where it's located anymore - but I do recall you need to cook at 375 F for 9-10 minutes, tossing every 2-3 minutes if you decide to cook it in an airfryer.  Melt the butter and toss all the ingredients together if you would like to airfry your mushrooms.)

*Yes, you can double this recipe!*

Wash and slice or dice into halves or quarters (this recipe is flexible):

8 oz mushrooms

In a large skillet, add over medium-high to high heat: 

2 Tbsp butter

prepared mushrooms

Add and stir in: 

1 tsp GF Worchestershire sauce

1 tsp garlic powder

1/2 tsp onion powder

1/4 - 1/2 tsp salt

Stir regularly, until nicely cooked and mushrooms are beginning to have browned edges.  It's important this is cooked hot enough, so they don't just soften, and instead end up with a bit more of a caramelized, brown edge to them.  

Nice served with a bit of minced parsley to garnish. 

Great served alongside hamburgers, or as a side to a roast.  I find it's even a nice side with roast chicken or even things like butter chicken.  Very versatile.  Enjoy! 

Tasty Sauteed Mushrooms Recipe by Successfully Gluten Free!

Making gluten-free sourdough starter does take some patience, but it's pretty easy to whip together and feed.  And, it makes the most delicious waffles.  These are a modification of my regular sourdough waffles - with some egg-free and dairy-free options!  I also have some tasty chocolate chip sourdough waffles and lemon-blueberry sourdough waffles, too!  Enjoy! 

GF Sourdough waffles with apple chunks added. Yum! 

Wholesome Sourdough Waffles - Egg Free, Dairy Free, Gluten Free!

Makes 16-18 waffles
(My waffle iron makes 6 waffles at a time, and I can fill it almost 3x)

Mix in a 4 cup tupperware the night before you want your waffles:
1/2 cup brown rice flour
1/2 cup sorghum flour
1/2 tsp xanthan gum

Add and mix in, just until combined:
1 cup water (filtered, if your water contains chlorine)
1 cup gluten-free sourdough starter

Put the tupperware lid on tightly, and let rest overnight at room temperature. This mixture will grow naturally overnight due to the yeast, so make sure your container is at least a 4 cup container and can be fully closed.


In the morning, preheat your waffle iron.
Mix together in a small bowl and let sit 3-5 minutes, stirring once:
2 Tbsp chia seeds
6 Tbsp water

(You can use 2 eggs in place of the chia seeds & water if you prefer)

Mix together in a large bowl, just until combined:
Chia seed mixture (or 2 eggs, if preferred)
5 Tbsp oil
1 Tbsp maple syrup
1 tsp vanilla bean paste (or extract)
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 Tbsp flaxseed meal (optional)
1-2 apples, peeled and finely diced (optional, but I prefer it)
Mixture from last night (starter/flour/water)

Butter waffle iron lightly each time you use it.  Cook batter in pre-heated waffle iron until nicely browned and crispy.  Remove from waffle iron and place on cooling rack (I do this even when making my favorite plain or apple-cinnamon waffles, or any waffles, because it keeps them from ever getting soggy on the bottom, especially if I make extras to freeze).

Best served fresh with maple syrup, or jam, or any topping you enjoy on your waffles!
Once cooled, you can freeze these in a ziploc bag and re-heat in a toaster oven for quick breakfasts.
Enjoy!!!

Wholesome Sourdough Waffles - Egg-free, Dairy-free, Gluten-Free Recipe by Successfully Gluten Free!