Lamb kebabs with Gluten Free Pita


Oh, it truly is the little things that make my daughter happy. I’m glad for it, but as it’s something as simple as a flatbread it makes me sad, just a little. Nowadays with her gluten intolerance, many of her favorite foods are tough to come by or not available, unless mom gets creative and does her homework. 

One of our favorite dinner meals are lamb kebabs done Moroccan style with tzatziki sauce (i was inspired by alton browns version, using greek FAGE yogurt), tomatoes, cucumber, white onions and grilled peppers. It hits all the main food groups so it’s a variation of a ‘one pot’ meal for sure. Perfect for a sunday sabbath day, cold outside but sunny and cheery. Not a bad day to experiment.  

The current dilemma has been a homemade gluten free pita bread that doesn’t take all day or a lot of special ingredients. Over at Gluten-Free on a Shoestring they came up with a recipe I felt fit those constraints and worthy of giving a try.  (here is the link. ) Sunday is as good a day as any to get creative, so I headed down to my freezer and pulled out the last of my ground lamb from my farmer. (see Todd & a well stocked freezer) While it defrosted, I started the bread, mixing and putting in a warmed oven to rise. (My house is kept too cool for normal bread rising. I turn my gas pro-range on just long enough to warm the oven cavity, then turn it off and put my dough in, covering with a tea towel)

Meanwhile I got the meat ready, prepped the veggies and cracked open a lovely bottle of pinot noir to sip while cooking. For the meat I made a puree of cilantro, parsley and onion, then adding cumin, paprika and cayenne, salt and pepper. I gave the meat, all the spices along with the puree a quick whiz in the food processor, then formed in to patties and grilled along with an orange bell pepper. I sliced the bell pepper to serve with the other veggies on the wraps. (grilling mellows the flavor and adds another texture as well as contrast to the dish) 

While the grill was heating, I formed and baked up the pita. This time I used Pamela’s Bread Mix and Flour Blend and holy cow, did they turn out awesome. I think the photos will testify they certainly look the part. Here is a picture of them prior to baking. (sorry for the shadows, I have a pot rack that hangs below my light!) :


My only modification was to brush the top with some extra virgin olive oil and turn the convection fan on. I also flipped them at the 6 minute mark and let them go another 2 minutes. VOILA. AWESOME-Y GOODNESS! 


This pita recipe is designed to make pita pocket bread. That was not my goal, so I was not disappointed at all when only one puffed as it should. In our family, we don’t care for the pita pockets, as they always seem tough. No, we prefer the ‘flatbread’ style of pita, which this recipe produces wonderfully. I can already envision my famous hummus with fresh baked gluten free pita. My daughter will be in heaven! 


Gorgeously Gluten Free Yorkshire Pancake

Growing up my parents had a cabin in the mountains, and it seemed nearly every other weekend we’d make the 2 hour drive to spend those precious 2 days in the higher altitudes of the Cascade Mountain Range. I adored it. Winters meant lots of deep powder to ski on and great sledding. Summers meant riding our horses in the high dessert, soaking in the glory of God’s handiwork in the form of arid mountainous pines, alpine meadows, crystal clear running rivers, breathtakingly cold mountain lakes, and incredible mountain vistas. Whenever I reminisce my childhood it is chock full of those memories interlaced with the wonderful smells emanating out of my mothers kitchen. 

My love of cooking is an inheritance from my mother. Looking back I am amazed at the wonderful eats she churned out of that small cabin kitchen. My brother and I would leave the cabin after a hot breakfast, returning only when we were hungry, which repeatedly was not until dusk. In fact, it was so tough getting us in by dark that my mother hung a dinner bell on the back deck that she would ring when food was on the table, to which we would come running. Funny how kids are that way. Food is completely forgotten to the excitement of an ant colony, or a fish in the stream, meadows of shoulder high grass for hide and seek , or a rotted out tree trunk that needed to be explored for critter signs. But when that dinner bell rang, our stomachs let us know quite clearly we had not fed our engines all day! 

Yorkshire pancake is a dish that my mother made on a regular basis. She only ever made it at our cabin, I’m really not quite sure why. Was it the secret of the cast iron pan? Was it the mastering of having something puff so gloriously at a high altitude? Was it the simplicity of ingredients? Or was it that the cabin was a simple life and we were easily impressed by the sight of that mile-high puffed treat, showering her with praise. She is no longer with us, so I cannot ask her. I like to think it was a memory maker. A tradition unique to that time in our lives. All I know is how grateful I am to have that very same skillet in my possession, well seasoned by decades of use, non-stick smooth and black as night. 

As the resident ‘memory maker’ in this family I have passed this tradition down. This has become a favorite of my girls that I bake on the long, cold, snowy winter weekends we have here. The original recipe is made with flour and if you are not GF, by all means make it with regular flour. It will produce results that will stun and wow any guest or family member. Just be sure to call the crowed BEFORE you pull it out of the oven. Like any popover/pudding batter, it will begin to deflate immediately, but as you can see from the photo below, should maintain it’s vertical edges beautifully browned bubbles. Made with my new favorite Pamelas Artisan Flour I get near identical results to my regular flour version. It doesn’t rise quite as high, but my daughter is tickled pink she can have her Yorkshire Pancake once again. 

A couple of tips for making this pancake:

Bake in a cast iron skillet. If you don’t have cast iron skillet use an oven proof heavy bottomed pan with low sides.

This recipe can be doubled. I’ve not had much success tripling it as GF, but with flour you can easily triple it to feed a crowd. I have adjust the butter compared to the original whopping 1/2c amount, and have tried to make it as low fat as possible without compromising taste. This recipe is not dairy free, but I cut down the lactose by using Lactose-Free milk. Pre-heat your oven while preparing, and whisk well prior to pouring in the pan for GF. For wheat flour, mix thoroughly and let rest while oven heat. 

Gluten Free Yorkshire Pancake

1/2 cup Pamelas Artisan Flour (I cannot recommend good results with any other flour. I’ve not had success with this recipe until I used this brand of GF all-purpose flour)

1/2 cup milk

2 eggs (whisked in to the milk)

1/4 c butter, melted (see recipe) 

pinch of salt. (I love to use my himalayan salt)

Preheat your oven to 425 degrees. Move the rack to the middle/lower rung of your oven (to allow for it to puff) and place your 10 in cast iron pan in the oven to heat up. (If your pan is not cast iron, heat on the stove top until very hot, but would NOT smoke oil) In a bowl whisk the eggs in to the milk  and add a pinch of salt. Add the flour and whisk in. There will be some lumps, let it rest for 5-10 minutes, then whisk out any remaining lumps. If using wheat flour, be careful not to over beat, as this will make the pancake tough. 

When the oven reaches temperature, CAREFULLY remove the hot pan to your stovetop. Add the butter and let melt. When completely melted, pour the batter in to the pan, and place in the oven. (I have found the GF flour can get a little thick, just make sure it’s spread to the edges)

Set your timer for 14 minutes and then check the cake. It should look set in the center, not raw. For the recipe amount above, I’ve found it to be done in between 14-16 mins. If I triple the recipe, I use a larger skillet (14inch) and let it go a full 18-20 mins. When it’s done, the edges will have puffed up and be crispy brown, the center will be soft like a pudding but not raw at all. 

This is so delicious served with real maple syrup and powdered sugar, a side of sausage links and a fried egg. I hope you enjoy it as much as we do. Let it be your memory maker! 


Gluten Free Peanut Butter Stars


Well, the wizards of WordPress have some major serious glitches to resolve.
My lovely daughter was making these from the recipe on this website and we realized there were a couple of confusing points. So I went in to edit -and BLAMMO….POOF, IT WAS ALL GONE!

(Here is my daughter following my recipe, which needed modifications)


Oh heck, I’ll add another shameless plug for my cutie pie!


After many, MANY moments of not so happiness, here I am reposting my recipe.

BTW, these are AWESOME cookies. We make them every single Christmas.
The recipe is plentiful, so if you are looking for a cookie for a cookie exchange, this is your ‘go to’. They hold up well, you can make them well in advance. They are fun to play with. The traditional is made with a Hershey’s Kiss, but this year we used Rolo’s and Reese’s Peanut Butter Cups (the little ones).

I’m sure my original post had all kinds of wonderful, lovely sentimental reminiscing, but tonight? I just want to get this up so that my readers can also have access to this amazing recipe!

Preheat the Oven to 350 degrees.
Prepare a Sheetpan with a silpat, or parchment paper.
Have cookie cooling racks ready.

Peanut Butter ‘Stars’

1.5 C Creamy Peanut Butter
1 stick Butter Flavor Crisco Shortening (1 cup)
2.5 C Brown Sugar (dark or light. we prefer dark)
6 Tbsp Buttermilk (nut milk is an ok substitute)
2 Tbsp Vanilla (yes, that much!)
2 Eggs
3.5 C All-purpose Gluten Free Flour (My favorite is Pamela’s Artisan Flour)
1.5 tsp salt
1.5 tsp Baking Soda
Hersheys Kisses and/or Rolos, Reeses bits.
Sugar in a pan to roll the dough in.
*I like to add sparkling sugar to the white cane sugar for extra sparkle.

Makes: A lot.

Cream together the Peanut Butter, Crisco, and Sugar together. Add the Eggs, Vanilla and Eggs, then the Buttermilk.
Combine and blend together the dry ingredients.
Slowly add the dry to the wet ingredients.
This is gluten free flour so no worries about toughness. Make sure it is well blended.

(This photo is in the near-end part of the process…when I realized my website deleted my post! But it gives you the idea of the texture)


From the dough, take about 1 generous tablespoon of the dough (approx 1+ inch), roll it into a ball. (this part is flexible, mine run between 1-2 tbsp in size) Then dredge in a pan filled with sugar.

Place on a sheet pan, lined with a silpat, and bake for about 10-12 minutes. They will begin to crack, but will still be moist inside.

While they are still warm, sink a Hershey’s Kiss in the middle.


Allow to cool for a few minutes on the sheet pan, then transfer to a cooling rack.
These store amazingly in an airtight container for over a week. Just be sure the chocolate is well set before packing away.

Please do me a favor.
If there is something that doesn’t make sense, comment below. This was a fly by the pants recipe. I wanted to get it up because Gluten Free is tough and this is DELISH.
But to make my recipes better, I need feedback!