Category: Gluten Free Dinner Ideas

Easy Sheet Pan Chicken and Vegetables

Boneless chicken medallions, breaded and baked with sausage, carrots, onions, potatoes and cauliflower.  This easy sheet pan dinner proves that gluten free does not have to be complicated!  From oven to table, you don’t even need a serving dish.

I didn’t take step by step pictures of the preparation as I normally do, because honestly I never thought this meal would make it to the blog.  But it came out really delicious, so here we are.

The simple, fresh ingredients speak for themselves in this perfectly seasoned, one dish meal.

I was featured at the senior salon pit stop

4 Servings

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Ingredients:

Preparation:

  1. Heat a large nonstick skillet with 2 tbsp. olive oil.  Line a half sheet pan with foil and mist with cooking spray.  Preheat the oven to 400º.
  2. Cook the sausage coins in the skillet until lightly browned, then use a slotted spoon to transfer them to the baking sheet.  Leave the oil behind in the skillet.
  3. Place the breadcrumbs in a food safe plastic bag, add the chicken medallions and shake to coat.
  4. Brown the chicken on both sides in the same skillet, about 1 minute per side.  Do not cook through, it will finish cooking in the oven.  Arrange the browned chicken on the baking sheet.
  5. Add several more tbsp. of olive oil to the skillet, with all of the vegetables.  Sprinkle liberally with Creole seasoning.  Par cook the vegetables in the skillet for about 10 minutes to give them a good head start, then arrange them on the baking sheet with the chicken and sausage in a single layer.
  6. Bake for 15-20 minutes at 400º and bring right to the table for a fun and casual meal.  If you like, serve with BBQ Sauce for dipping!

Notes ♪♫ While the chicken and sausage cooked very quickly, the veggies took quite a bit longer, especially the potatoes and carrots.  Giving the veggies a 10-minute head start in the skillet is the secret to having everything finish in the oven at the same time.

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Gluten Free Cavatelli with Sausage, Mushrooms and Peas

Cavatelli are a small, indented pasta popular throughout Southern Italy.  Similar to gnocchi, they are among the easiest types of hand formed pasta to make from scratch.  Cavatelli were a favorite of my Dad, who was definitely not a pasta lover but I remember he liked the “cavati” from the Italian market.  Perhaps they brought back a long ago memory of pasta being made in the home.

Traditional cavatelli are made with semolina flour.  They are shaped on a smooth surface, with the cavity formed by pressing fingers into the dough, or by using a knife.  To make them gluten free, the semolina was replaced with a gluten free flour blend and the addition of eggs (again not traditional) helped form a smooth stretchy dough.

I served the cavatelli with an easy pan preparation of Italian Chicken Sausage, mushrooms and peas.  It was so good!  A simple, satisfying meal that was just the right amount for the two of us.  If you have bigger appetites or want leftovers just double the recipe!

Dinner for two.

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Ingredients:

For the pasta

Finish the dish

  • 6 oz. (2 links) gluten free Italian Chicken Sausage
  • 1 cup frozen peas
  • 2 garlic cloves, minced
  • 2 cups sliced mushrooms
  • 2 tbsp. olive oil + more for finishing
  • pinch red pepper flakes (optional)
  • splash (~ 1/4 cup) of white wine
  • 1 tbsp. of butter
  • grated cheese
  • Italian parsley

Preparation:

Combine the pasta ingredients in the bowl of a stand mixer and beat 3-4 minutes with the paddle attachment.

Gather the dough into a ball and dust with flour.  Cover with plastic wrap and rest 15 minutes.

Generously flour a cutting board.  Use a bench knife to divide the dough into 4 sections.  Working with one section at a time, roll the dough into a 1/2″ rope.

Cut the rope into 1/2″ pieces, then use a small paring knife to gently press and drag the pieces toward you to form the center indentation and curled edges.

Place the formed pasta on a floured tray and refrigerate until ready to cook.

To finish the dish cut the sausage links in half lengthwise and then slice into half moons.

Heat a braising pan or heavy skillet on the lowest setting and add 2 tbsp. olive oil.  Add the garlic and red pepper flakes and gently warm them to infuse the oil.  Heat a large pan of salted water for the pasta.

Add the sausage to the pan, cook for 1 minute then add the peas and the mushrooms.

Turn up the heat and cook, stirring frequently until most of the liquid evaporates.

Cook the pasta for 3 minutes.  It’s done when it floats to the top.

Add a little more olive oil, splash of white wine and a pat of butter to the skillet.  Drain the pasta and toss with the sausage mixture.  Cook for 1-2 more minutes to incorporate the flavors.

Drizzle with olive oil, then top with grated cheese and a sprinkle of parsley.

Notes ♪♫  As you probably know, I am a huge fan of Better Batter brand gluten free flours (not sponsored).  Both their Original Blend and Artisan Flour Blend are wonderful for making fresh pasta, either by hand or machine.  Check out some of my other made from scratch pasta dishes, like this Gluten Free Trofie and Gluten Free Pappardelle.

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Gluten Free Cabbage Soup

Another St. Patrick’s Day has come and gone, and I still have some cabbage in the refrigerator.  And since the Corned Beef dinner is a once a year occasion at our house, I wanted to make something healthy to use up what’s left of the cabbage.

This soup contains a whopping 8 cups of shredded cabbage (1/2 head) and it is packed with flavor.  Along with the cabbage, I made this soup with ingredients from my pantry.  I had diced tomatoes, beef stock and bouillon, carrots, celery and onions.  Also, the last container of frozen turkey stock from last Thanksgiving, about 2 cups.

The first ingredient in the list may surprise you, but it was all part of the “use it up” nature of this recipe!

Need more ideas to use up that cabbage?  Check out my Asian Chicken and Cabbage, a healthy and delicious stir fry dinner.

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Ingredients:

Preparation:

Use a 4 quart soup pot or Dutch oven.  Begin by browning the diced sausage in a little olive oil.

Dice the carrots, celery and onion and add to the pot.  Cook for 5 minutes, stirring frequently.  Add the diced tomatoes with their juice.

Now stir in the stock, sage, thyme, pepper flakes and bouillon.

Bring to a low simmer, add all of the cabbage, cover and cook on low for 3 hours.

Stir every half hour and add more stock (or water) if needed.  Soup is done when the cabbage is tender.  Cook the soup pasta according to the package directions and add to the pot.

This is a hearty and filling soup that can be a great first course or a meal by itself!  Serve with gluten free bread or dinner rolls.

Notes ♪♫ Although many recipes for Cabbage Soup use ground beef, I did not have any on hand.  A quick search of the freezer and I found some gluten free Linguica sausage.  Wow, what a happy accident!  This was an incredibly flavorful soup with some nice heat from the sausage.  I’ll make it this way from now on!

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Gluten Free Chicken Lo Mein

Back in the day ordering Chinese takeout was such a treat.  I really miss being able to do that since being gluten free.  There are few places in our area that offer gluten free Chinese food, but cross contact is always a concern.

That’s why I learned to make gluten free alternatives at home, like this Lo Mein.  The recipe is gluten free and lower in sodium than takeout, so I would call that a success!

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Although a true Lo Mein would be made with egg noodles, I used Annie Chun’s Brown Rice Noodles in this recipe, and they were a great stand in.  I use their noodles in many of my Asian stir fry meals.

Ingredients:

For the Sauce:

For the Lo Mein:

  • 1 lb. boneless chicken breast, cut into 1″ cubes
  • 1/2 cup celery
  • 3/4 cup carrots
  • 3/4 cup onion
  • 3/4 cup mushrooms
  • 1/2 cup bell pepper
  • 3/4 cup snow peas
  • sesame oil
  • olive oil
  • coconut aminos
  • 1/2 tsp. garlic powder
  • 1/2 tsp. ginger powder
  • 4 oz. gluten free rice noodles

Preparation:

This is one of those recipes where you need to get organized before you begin cooking.  Prep the veggies, cut the chicken into cubes and have all other ingredients lined up and ready.

Begin by whisking the sauce ingredients together and set aside.

Set up a pot of salted water for the rice noodles and bring to a boil.  Heat a large nonstick skillet with 1 tbsp. olive oil and 1 tsp. sesame oil.  Cook the chicken, turning to brown on all sides.  When the chicken is almost cooked through, remove it from the pan and set aside.

Wipe the pan clean and add 1 tsp. sesame oil.  Begin cooking the carrots, peppers and snow peas for several minutes until crisp tender.  Next add the mushrooms and garlic with an additional tsp. of sesame oil.  Cook for 1 minute.

Add the rice noodles to the boiling water, and at the same time return the chicken to the skillet.  Pour half the sauce over the chicken and vegetables.

Drain the pasta after 3 minutes, add it to the skillet and top with the remaining sauce.  Toss well and stir to combine it all, cook for another minute.

Transfer to a platter and serve.

Notes ♪♫ Have you ever purchased a large piece of gingerroot for a recipe, only to use a small amount and have the rest go bad in the refrigerator?  Here’s a trick I learned this past winter, you can cut fresh ginger into smaller pieces and freeze them for later use.  It is so easy to grate gingerroot right out of the freezer.  Perfect for recipes like this one, where fresh ginger is a key flavor in the sauce.

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Gluten Free Seafood Casserole

When you think of a casserole, do you imagine a heavy, calorie laden meal full of butter, cheese and cream of something-or-other?  Not this one!  Enjoy a lightened up, Gluten Free Seafood Casserole with all the flavor you crave and a fraction of the calories.  The rice and orzo combination is reminiscent of the packaged rice pilaf mix, but it’s completely gluten free.

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I made this dish with ingredients from my pantry, so no extra trips to the store.  For the fish, I used this Frozen Seafood Medley from Whole Foods (availability varies, see notes), which made the meal extra easy to prepare.  For the pilaf, I used Delallo Gluten Free Orzo, which I always have on hand for soup, and for the crumb topping I used Schar Gluten Free Entertainment Crackers.  Old Bay Seasoning is a natural for seafood dishes and it has always been a part of my spice collection.

Ingredients:

Preparation:

I defrosted the fish in a bowl of milk, about 3/4 cup of 1% milk for 1 lb. of fish.  The milk lends a milder taste and texture to many types of seafood, the squid rings especially will benefit from a short soak.  Cover and let the fish defrost at room temperature for 1 hour, stirring occasionally.

To begin preparing the casserole, cook the rice in 1/2 cup chicken broth with seasoning of choice, 15 minutes.  Transfer the cooked rice to a bowl, cover and keep warm.

Next, cook the orzo in 3/4 cup water with seasoning of choice, 10 minutes.  If the pasta water looks gummy, drain and rinse the orzo under warm water before adding it to the rice.

Drain and rinse the seafood under cold water.

Heat 1 tbsp. butter in a braising pan or oven proof skillet.  Add the celery and cook on low heat for 2 minutes.

Add the fish to the pan and season with Old Bay.  Cook for 2 minutes.  The fish does not have to be cooked through at this point, it will finish in the oven.

Add the zucchini slices to the pan, along with the rice and orzo mixture.  Sprinkle more Old Bay, then add a few shakes of Worcestershire sauce and 1/4 cup 1% milk.  Stir well to combine.  Pulse gluten free crackers in a processer or electric chopper (or just crumble them with your hands).  Spread the cracker crumbs over the casserole and dot with butter, about 2 tbsp.

Bake uncovered for 20 minutes at 350º.

Garnish with parsley and serve.

Notes ♪♫ I love the flavors in this casserole.  You can change up the seafood to suit your taste.  The seafood medley from Whole Foods was delicious, but you could make your own mixture of shrimp, scallops and squid.  Add more shellfish, or a flaky white fish like cod or flounder.  I had zucchini in the fridge so that is what I used, but you can sub other quick cooking veggies like asparagus or broccoli.  Use your favorites and make it your own!

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Gluten Free Trofie Pasta

Trofie are a thin, twisted pasta shape popular in Liguria, Italy.  They are formed by rolling small pieces of dough on a flat surface, or between the palms of your hands.  Twisting into the final shape can be done using a wooden skewer, or a bench knife.

To make the Trofie Pasta, it was important that the dough be smooth and supple, easy to roll and shape.  A tall order for gluten free!  I created this gluten free Trofie with the Artisan Flour Blend from Better Batter.

The pasta was delicious!  The color and texture of the dough are reminiscent of whole wheat pasta.  Look closely and you can see flecks of grain in the dough.

The ingredients for this recipe will make a small batch, more than enough for 2 people.  We had it for dinner and there were leftovers.  You can double or triple the recipe for a large family.

Ingredients:

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When you shop Better Batter and use my code MGFC30 at checkout, you will receive 30% off any non-sale item! 

Preparation:

Whisk together the flour and the salt.  Add the wet ingredients to the bowl of a stand mixer and whisk thoroughly.  Then add the dry ingredients to the wet and mix with the paddle attachment on low until the dough comes together.

Increase the speed and mix for 6-8 minutes until a smooth dough forms.

Press the dough into a ball, cover with plastic wrap and rest for 1 hour.

Divide the dough into 4 pieces.  Work with one section at a time, and keep the rest covered to prevent it from drying out.

On a floured cutting board, roll each section of dough into a long rope 1/2″ thick.  Cut the rope into 1/2″ pieces.  Be sure to keep the pieces small and uniform, so they will all cook at the same time.

Roll each piece between the palms of your hands into a long thin shape, tapering the ends.  Flour your hands as needed to keep the dough from sticking.

Working with one piece at a time, hold a wooden skewer or bench knife at a 90-degree angle, pressing lightly as you roll it over the dough to twist it into the final shape.

As you form each piece, slide it onto a baking sheet lined with floured wax paper.  Can you believe that little ball of dough made all this pasta?

Don’t overcrowd the tray and try to space out the pasta so it doesn’t stick together.  Cover with plastic wrap and refrigerate until ready to cook.

Bring a large pot of salted water to a rolling boil.  Add the pasta, stir and cover until the water returns to a boil.  Fresh pasta cooks quickly.  When it floats to the top it’s done, about 3 minutes for al dente.  Don’t overcook it!

To help the pasta keep its spiral shape, use a spider strainer (instead of a colander) to gently remove it from the pot and transfer to a serving bowl.  Doesn’t that look wonderful?

Top with your favorite sauce and finish with grated cheese and parsley.

The twisted shape holds onto sauce beautifully.  Leftovers the next day had excellent texture when reheated in the microwave.  I had so much fun making these!

Notes ♪♫ If you are missing whole wheat pasta on the gluten free diet (I know I was) the taste and texture of this pasta will make you smile.  Always follow food safety guidelines for fresh pasta made with eggs, if you are not going to cook the pasta immediately it should be refrigerated!

Originally posted 05/2019                                               Updated 03/2022

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Gluten Free Air Fryer Chicken Thighs

Look at those crispy chicken thighs!  Would you believe they were not deep fried?  Of course the title gives it away, this chicken was cooked in an air fryer.  Crispy on the outside, moist and juicy on the inside.  It reminds me of the “bucket of chicken” I loved as a child!  It’s hard to believe this chicken is gluten free!

Now for the real surprise.  These chicken thighs are both boneless and skinless!  That’s right friends, you don’t need the skin to get that delicious crispy coating.  And it’s the best “fried” chicken I’ve had in years.

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4 Servings

Ingredients:

Preparation:

Whisk together the buttermilk (or use powdered equivalent), and Montreal chicken seasoning.  Buttermilk is not one of my pantry staples, but I always keep buttermilk powder on hand.  Alternately, you can add 0ne tbsp. of lemon juice to regular milk and let the mixture stand for 15 minutes.

Set a clean food grade plastic bag (such as a bread bag) in a medium bowl.

Add the chicken pieces to the bag, and pour in the marinade.

Tie the bag to ensure all pieces are covered in the milk mixture, and let it sit at room temperature 1 hour.

In another plastic bag, add the tapioca starch and paprika.

Add the chicken to the flour mixture one piece at a time, shaking to coat.  Coat air fryer trays with cooking spray and arrange the chicken.  Use 2 trays to allow room for the air to circulate.

Refrigerate the floured chicken for 30 minutes.

Preheat the air fryer for 5 minutes at 400º.  Spray the top of the chicken with cooking spray (Important: you need that little bit of cooking spray to get the crispy crust.  You don’t need to saturate it, just a light even coating of oil.)  Place trays in the air fryer and set to 400º for 30 minutes.

Halfway through, turn the chicken over and (don’t forget) spray with cooking spray.  Return to the air fryer, switching positions (the tray that was on top moves to the bottom) and continue cooking for another 15 minutes.  Check the internal temperature with a thermometer.  Thighs are done at 165º-170º.

Don’t they look delicious?  This chicken has become a new family favorite!

Notes ♪♫ The air fryer has been a game changer in my kitchen, as I can now enjoy some old favorites that I haven’t had in years!  Mine is a shelf style, so I was able to air fry all four pieces at once.  If you have a smaller model, or a basket style air fryer you may be limited to how many pieces you can prepare at once.

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Twice Baked Spaghetti Squash

This gluten free and grain free dish is a satisfying alternative to pasta.  Versatile spaghetti squash is baked, shredded, tossed with meat sauce and baked again in its own shell for a tasty finish.  I could not believe how delicious this was, and how good I felt after dinner!

I used a medium sized spaghetti squash (about 8” long) for the two of us.  To double or triple the recipe, choose squash that are all about the same size so that they finish cooking at the same time.

2 Servings

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Ingredients:

For the Meat Sauce

  • 2 tbsp. Olive oil, divided
  • ½ lb. Lean ground beef
  • Italian seasoning, to taste
  • ½ cup onion, diced
  • 3 garlic cloves, minced
  • 1/2 cup mushrooms, diced
  • ¼ cup carrots, grated
  • 1 tsp. Basil
  • ½ tsp. Oregano
  • 15 oz. can tomato sauce
  • Ground pepper, a few grinds
  • drizzle of olive oil
  • dash of red wine vinegar
  • ½ cup grated parmesan cheese
  • parsley or chives

Preparation:

Using a sturdy knife, cut the spaghetti squash in half.  Believe it or not this is the most difficult part of the whole recipe!

Scrape out the seeds with a large spoon.  Brush each half with about 1 tbsp. of olive oil, and sprinkle generously with Italian seasoning.

Place the two halves cut side down on a parchment lined baking sheet.  Bake for 1 hour at 400°.

While the squash is baking make the meat sauce.

Heat a deep skillet with one tbsp. olive oil and add the ground beef.  Cook on low heat, turning and breaking up the meat with a meat spatula.

When the beef has browned, stir in the onions, followed by the garlic, carrots and mushrooms.  Sprinkle with Italian seasoning and fresh ground black pepper.  Continue cooking 3-4 minutes, stirring frequently to help the liquid evaporate.

Next add the tomato sauce, basil, and oregano.  Drizzle with 1 tbsp. olive oil and 1 tsp. red wine vinegar.  Simmer on low for about 30 minutes or until the squash is ready.  Stir frequently and watch that it doesn’t burn.

When the squash has baked for 1 hour, remove from the oven.  Use tongs to carefully turn the halves over and let them cool for 10-15 minutes until they are safe to handle.

Use 2 forks to shred and separate the “spaghetti” and transfer it to a bowl.

Toss with half of the meat sauce and spoon the mixture back into the squash shells.

Top with more sauce, grated cheese and herbs.  Return to the oven for another 20-30 minutes.

You can finish them off under the broiler for 2-3 minutes to crisp up the edges.

Serve in the shell with extra sauce on the side.

Notes: ♪♫ Roasting is my favorite way to prepare vegetables and spaghetti squash is no exception.  It does require more time than boiling but so worth it – you will taste the difference!

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Butternut Squash Risotto with Shrimp and Roasted Vegetables

Did you ever have a restaurant meal that was so delicious you were inspired to recreate it at home?  This is one of those meals, after just one taste I knew that I had to make it myself!  An elegant dinner for two, it is both comfort food and fine dining rolled into one!  The steps are easy to follow and the results are impressive.  It’s a bit time consuming for a week night, but you can speed things up by making the risotto ahead of time.  I also used a bit of  butternut squash left over from another meal, and for a special garnish, I toasted a few pumpkin seeds.

Dinner for 2 

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Ingredients:

  • 1 dozen large raw shrimp, peeled and deveined
  • 1/4 cup frozen peas, thawed
  • 1/2 medium cauliflower, chopped into uniform pieces
  • 1/3 cup pureed butternut squash (reserved from another meal)
  • 1 cup cooked risotto, (see basic preparation here)
  • Old Bay® seasoning
  • 2 tbsp. butter, divided
  • 1 tbsp. olive oil
  • salt and pepper to taste
  • 1/3 cups gluten free chicken broth, or more as needed
  • 1 tbsp. pumpkin seeds for garnish

Preparation:

Chop the cauliflower into uniform size pieces, about 1-1/4″.  Rinse, toss with 1 tbsp. olive oil, and season with Old Bay.  Roast at 425º for 20 minutes.  You should see some browning around the edges.

Heat a cast iron braising pan or heavy skillet with 1 tbsp. butter.  Add the shrimp and peas, and sprinkle with Old Bay.

Cook the shrimp for several minutes, just until they turn pink.

Add the roasted cauliflower to the skillet.

Warm the cooked risotto in a small saucepan with the remaining 1 tbsp. of butter, then stir in the butternut squash puree.  If it’s too thick add 1/3 cup chicken broth.

To plate, make a bed of risotto and top with the shrimp and veggies.  Garnish with a few pumpkin seeds.

Isn’t that beautiful?  What a great meal for date night.  I think it was even better than the restaurant version!  If you’re hesitant about making risotto, be sure to give my Basic Risotto recipe a quick read.  It’s easy and you’ll be an expert in no time!

Originally posted 9/08/2019                                               Updated 2/03/2022

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Gluten Free Gnocchi with Chicken and Roasted Cauliflower

Look at this beautiful tray of gnocchi!  Would you believe it’s gluten free?  It is so good to know that we can still enjoy some of our favorite meals, minus the gluten!  This dish features fresh homemade gnocchi, one of my favorite pasta shapes, tossed in a flavorful skillet of chicken, sausage and cauliflower.

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4 servings

For the gnocchi:

When you shop Better Batter and use my Promo Code MGFC30 at checkout, you will receive 30% off any non-sale item! 

CLICK HERE to try the flour that I call my little miracle in a bag!

OR

For the skillet:

Preparation:

To make the pasta, whisk together the dry ingredients in the bowl of a stand mixer.  Beat together the eggs and olive oil and add to the flour mixture.  With the paddle attachment, mix on low speed until a soft dough forms (about 1 minute).

Press the dough into a ball and cover with plastic wrap.  Let it rest 10 minutes.

Lightly flour your work surface and gnocchi board.  Use a bench knife to divide the dough into 4 even pieces.  Work with one piece at a time and keep the rest covered so that it doesn’t dry out.  Roll each piece of dough into a long rope about 3/4″ wide.

Use the bench knife to cut the rope into 1/2″ pieces.

To form the ridges, roll each piece over the gnocchi board using your thumb, a butter knife or bench knife.  Keep the board and your fingers floured to prevent the gnocchi from sticking.

Line a baking sheet with parchment or waxed paper and flour lightly.  Place the finished gnocchi on the baking sheet.  If not using right away, cover with plastic wrap and refrigerate.

*Always follow food safety guidelines, pasta made with fresh eggs should be refrigerated within 1 hour.

Now it’s time to finish the dish!  Cut the chicken into 1.5″ cubes and toss with 3 tbsp. rice flour, Italian seasoning, salt and pepper to taste.  Let it sit at room temperature while you prepare the vegetables.

Dice the onion, zucchini and cauliflower.  Slice the sausage into coins.  Toss the veggies and sausage with olive oil and Italian seasoning.  Spread the mixture on a baking sheet in a single layer and roast for 20 minutes at 400º.  Roasting the veggies adds so much flavor to the dish, don’t skip this step!

Bring a large pot of salted water to a rolling boil for the pasta.  Heat a large non-stick skillet over medium low heat.  Begin browning the floured chicken in a little olive oil.  Cook for 3-4 minutes, turning several times to get good color on all sides.

When the chicken is almost done, cook the pasta.  Cover the pot if needed, to keep the water at a boil.  Remember fresh pasta cooks quickly, 3-4 minutes is all it takes!  It will float to the top when done.

Add the roasted sausage and veggies to the skillet with a little chicken broth, folding gently with a spatula as the liquid begins to thicken.

Use a spider strainer to gently lift the cooked pasta out of the water and add it to the skillet.  If too dry, add a bit more chicken broth or a ladle of the pasta water.  Toss gently and continue cooking 1-2 more minutes to get a little browning on the gnocchi.

Transfer to a serving platter and finish with a drizzle of olive oil, grated cheese and Italian parsley.

Just look at this amazing pasta dinner, all from scratch and its gluten free!  It is SO delicious and leftovers are just as good!

Notes ♪♫ This post, first published in 2018 was long overdue for an update.  My original pasta dough was made with brown rice flour and tapioca starch.  I’ve since found that a good all-purpose gluten free flour can work just as well.  I have made this recipe several times with Better Batter Original Blend.  If you use a different brand, be sure that your flour contains xanthan gum.  If not, you will need to add it to help your dough hold together without crumbling or tearing.

Original post 06/17/2018                                Updated 01/20/2022

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