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Gluten and Dairy Free Chocolate Chip Cookies

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These classic chocolate chip cookies (gluten and dairy free) have that delicious crispy golden edge and chewy middle! They taste like the real deal with that buttery flavor and chocolate chip in every bite. Eat and dunk with your favorite non-dairy milk!

Gluten Free Dairy Free Chocolate Chip Cookies

GLUTEN AND DAIRY FREE CHOCOLATE CHIP COOKIES

We’re so excited to finally have a gluten and dairy chocolate chip cookies recipe that is allergy friendly for our family. We haven’t baked our favorite traditional chocolate chip cookies since last August, when we started our journey to heal our daughter’s gut and removing most inflammatory foods from our diet.

Our traditional recipe converted pretty easily into a gluten and dairy free chocolate chip cookies recipe that tastes just like the regular version! If you don’t have any allergies, feel free to make the recipe using regular all purpose flour and butter in place of gluten free and non dairy butter.

Gluten Free Dairy Free Chocolate Chip Cookies

(This post contains affiliate links.  This means that I receive a small commission (at no cost to you) if you purchase something through the links provided. Thank you for supporting Instant Pot Creations!)

GLUTEN, SOY AND DAIRY FREE CHOCOLATE CHIPS

Our next task was to find a suitable dairy free chocolate chip that tasted delicious and didn’t contain soy lecithin. We avoid soy due to another child’s intolerance. Our favorite gluten, soy and dairy free semi sweet chocolate chips winner are these from the Guittard brand. However, they are not certified dairy free because they are processed in a plant that manufactures dairy products. Please take note, in case of severe milk allergies.

Nestle Toll House Simply Delicious also makes chocolate chips that are free of the 8 major allergens: tree nuts, peanuts, egg, milk, wheat, soy, fish and shellfish. This is another option if you need to avoid those allergens. The chips have a more dark bitter chocolate taste. The flavor was not my favorite but made a decent replacement if you need to avoid the additional allergens than the Guittard brand.

Enjoy Life is another great brand that many people use as an allergy friendly chocolate chip option. It’s free of gluten, peanuts, tree nuts, dairy, casein, soy, sulfites, egg, lupin, sesame, fish and mustard.

Gluten Free Dairy Free Chocolate Chip Cookies

SECRET TO THICK CHEWY CHOCOLATE CHIP COOKIES

  1. Cold non dairy butter. The non dairy/soy free butter sticks we like best are by Earth Balance. The sticks become soft pretty easily, so cold is a must.
  2. Chill the dough for 15-20 minutes before baking to prevent cookies turning into pancake status.  Preheat the oven after mixing the dough. Then the dough has a chance to chill while the oven preheats. Keep dough in the fridge between baking batches, taking out only to scoop more cookies.
  3. Use a cookie dough scoop to make balls that take time to melt and bake evenly.
  4. Bake on a cooled baking sheet that is lined with a silicone mat. Rotate batches between 2 cookie sheets so that each one has a chance to cool down between rotations. The cookies that bake on a slightly warm or almost hot pan will cook too fast and end up crispy flat things.
  5. Take cookies out of the oven right before they are fully cooked. Look for  slightly golden crispy edges or tops that are starting to crack but still look a little gooey in the middle. The cookies will continue to cook on the sheet as they cool. This means crispy edges and chewy centers after they’re completely cooled.

Gluten Free Dairy Free Chocolate Chip Cookies

Our family is thrilled to have treats again!  After about 6 months without any homemade chocolate chip cookies, we were ready. There’s just something so comforting that it’s almost like the essence of home is contained in a simple cookie. Now that we have a gluten and dairy free chocolate chip cookies recipe, we can get back to enjoying those simple little pleasures.

Gluten Free Dairy Free Chocolate Chip Cookies

Gluten Free Dairy Free Chocolate Chip Cookies

Gluten Free Dairy Free Chocolate Chip Cookies
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Chocolate Chip Cookies, Gluten and Dairy Free

Enjoy these classic chocolate chip cookies again now that they are gluten and dairy free! If you don't have any allergies, go ahead and swap the ingredients for regular flour and butter! Slightly crispy on the outside and chewy in the middle, just how you like them.

Course Dessert
Cuisine American
Keyword Dessert, Gluten Free, Nut Free, Dairy Free
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 2 dozen
Author jenuinehome

Ingredients

  • 1 1/4 sticks cold non dairy butter, we like Earth Balance (or 10 tbsp)
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 3/4 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
  • 1 tsp baking soda
  • 1 1/4 tsp baking powder
  • 1 1/4 tsp salt
  • 2 cups chocolate chips, dairy free

Instructions

  1. In a large mixing bowl, cream butter and sugars together using the paddle attachment. It may look dry at first. Keep mixing until sugar and butter are creamy. The paddle friction will warm up the butter and make it creamy.

  2. Add egg and vanilla. Mix well to combine.

  3. In a small bowl, combine dry ingredients: flour, baking soda, baking powder and salt. Slowly add the dry ingredients into the batter, until well combined.

  4. Add chocolate chips and use the mixer to combine.  Cover mixing bowl and place in the fridge for 15-20 minutes to chill.

  5. Preheat oven to 350 F degrees.

  6. Using a 1.5" scoop, or spoon, place cookie balls onto an ungreased baking sheet. Or use a silicone baking mat on the baking sheet (which is my preference).

  7. Keep the cookie dough in the fridge between baking batches.

  8. Bake cookies for 8-10 minutes in oven until dough looks cooked, but in between cracks of dough, it still looks a little gooey. Or until edges start to turn golden. Place cookie sheet on a rack to cool for 5 minutes. It will continue to cook in the middle as it cools, allowing the cookie to have a crispy edge but chewy middle when cooled. Transfer off cookie sheet onto a wire rack to completely cool.

  9. On a separate baking sheet (room temp), scoop out the next batch of cookies and bake. Repeat the baking process until done.

    *Note that baking cookies on a cool sheet is vital to preventing the cookies from spreading too quickly before cooking and ending up with flat cookies.

Air Fryer Spicy Coconut Shrimp Tacos

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Air Fryer Spicy Coconut Shrimp Tacos

AIR FRYER SPICY COCONUT SHRIMP TACOS

Oh man, using an air fryer to make spicy coconut shrimp is THE reason to own one. I just could never get coconut shrimp crispy in an oven before. The top would be nice and crispy but the bottom would be soggy and often left it’s breaded bottom behind in the pan.

This won’t happen in the air fryer! The air fryer creates amazing crispy edges all around without losing the delicious coconut breaded bottoms!

Air Fryer Spicy Coconut Shrimp Tacos

(This post contains affiliate links.  This means that I receive a small commission (at no cost to you) if you purchase something through the links provided. Thank you for supporting Instant Pot Creations!)

PALEO COOKING WITH YOUR AIR FRYER

I was first introduced to the paleo air fryer coconut shrimp method from my friend, Dr. Karen S. Lee’s new book, Paleo Cooking with your Air Fryer.  She created an air fryer Coconut Shrimp recipe that she shared in her new book and also on her website. Her Coconut Shrimp looks so amazing, including the Tropical Dipping Sauce recipe.  Using her genius idea of dipping the shrimp into Cassava flour to make it paleo and gluten free, I adapted it to create my own recipe for spicy, sweet and salty air fryer coconut shrimp tacos.

I recommend purchasing Dr. Karen S. Lee’s Paleo Cooking with your Air Fryer, which includes all sorts of amazing air fried goodness from veggies, meats to desserts and sauces! I’m excited to cook my way through her book because let’s be honest, I LOVE crispy edges.

Air Fryer Spicy Coconut Shrimp Tacos

HOW TO PREPARE AIR FRYER COCONUT SHRIMP

  1. Set 3 large plates on the counter.
  2. Place cassava flour on one plate, shredded coconut on another and leave the last one empty.
  3. Whisk eggs in a bowl. Place bowl between flour and coconut.
  4. Place shrimp in flour and coat all sides. Dip in eggs. Then place shrimp in coconut and coat all sides. Place shrimp on large empty plate until ready to cook or right into air fryer basket that has been lightly greased with avocado oil spray.

Air Fryer Spicy Coconut Shrimp Tacos

HOW TO ASSEMBLE SHRIMP TACOS

  1. Cook tortilla shell in air fryer (or use existing taco shells)
  2. Sprinkle coleslaw in bottom of taco.
  3. Add 1 tbsp of black beans on top of coleslaw. These Instant Pot black beans are amazing in the tacos.
  4. Place 3 shrimp in tacos.
  5. Spread mango salsa across the top from edge to edge.
  6. Eat!

HOW TO MAKE THESE TACOS PALEO FRIENDLY

  • Omit the corn tortilla shell
  • Omit black beans
  • Serve on a bed of coleslaw salad with extra mango salsa on top
  • Add cooked riced cauliflower or cooked sweet potato cubes to coleslaw, shrimp and salsa.

Air Fryer Taco Shells

AIR FRYER TACO SHELLS

It’s so easy to make your own taco shells and they taste so much better than store bought shells. Create your own corn tortilla shells by lightly spraying a tortilla on both sides with avocado oil. Place two tortillas on wire rack in air fryer as shown above, making sure 2-3 grill bars are in the middle of the tortilla between the edges so that they cook open.

Cook for 2-3 minutes at 370 F in the air fryer. Remove from air fryer and let cool on a plate. It will continue to harden and crisp up as it cools.

 

Air Fryer Spicy Coconut Shrimp Tacos

MANGO SALSA

This tropical mango salsa is the perfect fit for air fryer spicy coconut shrimp tacos. Sweet, spicy and salty is one of my favorite flavor combinations. Feel free to just make the salsa on it’s own to snack on anytime with chips. Have you ever tried mango salsa on nachos before? I think it’s about time you tried.

We have a hard time not eating all of this salsa as we are dipping and prepping the shrimp for the air fryer!

 

Air Fryer Spicy Coconut Shrimp Tacos
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Air Fryer Spicy Coconut Shrimp Tacos

Coconut Shrimp with just enough spice to make it have a little kick, yet mild enough for the whole family. Air Fry the shrimp to give them the perfect crisp without any deep frying! Paired with mango pineapple salsa and black beans, and you'll have a happy tummy. To make this recipe Paleo, omit the corn taco shells and eat on a bed of coleslaw salad.

Course Dinner
Cuisine Mexican
Keyword Gluten Free, Air Fryer, Paleo
Prep Time 30 minutes
Cook Time 6 minutes
Marinate 30 minutes
Total Time 36 minutes
Servings 6
Author Instant Pot Creations

Ingredients

Shrimp Tacos

  • 1 1/2 lb wild caught, medium sized shrimp, (deveined and tails/shells removed) 41-50 count size
  • 1 tsp paprika
  • 1 tsp salt
  • 1/4 tsp cayenne pepper
  • 1 lime, juiced
  • 1 1/2 cups Cassava Flour (I use Otto's Cassava Flour) or you can use white flour if not gluten free
  • 2 cups unsweetened shredded coconut
  • 4 or 5 large eggs, beaten
  • 1 pkg fajita sized corn tortillas, 18 count (omit if paleo)
  • Nonstick spray, (we like non aerosol avocado oil spray)
  • 1 16oz bagged coleslaw
  • 1 15oz can seasoned black beans or homemade

Mango Pineapple Salsa

  • 1/2 pineapple, diced
  • 1 ripe mango, diced
  • 1 red bell pepper, diced
  • 1 white onion, diced
  • 1 jalapeno, or to taste (they vary in spice level)
  • 1/2 cup cilantro, finely chopped (about 1/3 bunch)
  • 1 lime, squeezed
  • salt to taste (we like pink Himalayan)

Instructions

Shrimp Marinade

  1. If using frozen shrimp, make sure they're properly thawed. tails removed and deveined. Place shrimp in a bowl. Add paprika, salt, cayenne pepper and juice of 1 lime. Stir to combine. Place bowl in the fridge and marinate for 30 minutes (or overnight). Start on the salsa while the shrimp marinates.

Salsa

  1. For the salsa, chop up all fruit/veggies with a knife or use a food processor.  In a large bowl, combine pineapple, mango, red bell pepper, onion, jalapeno, cilantro, lime juice and add salt to taste. Mix well. Set aside.

Coconut Shrimp

  1. Spray air fryer basket and rack with non stick spray.

  2. Put the cassava flour on a plate and the shredded coconut on another separate plate. Whisk the eggs in a small bowl and place bowl between flour and coconut. This will be your dipping line up.

  3. Start by dipping a piece of shrimp in the flour, coating on all sides. Then dip the flour coated shrimp into the eggs. Then place shrimp in the coconut and flip until coated. Place dredged shrimp on a clean plate until ready to cook or start placing into the air fryer basket.

  4. Once the air fryer basket is full with a single layer on bottom rack and top rack (if your model has a top rack), cook for 5 minutes at 370 F. Take basket out, flip shrimp and continue cooking for another 2-3 minutes or until desired golden, crispy exterior.

  5. While each batch of shrimp is cooking, continue to repeat the dipping process with all remaining shrimp. After shrimp is done, it's time to prep the tortilla shells.

  6. Tortilla Shells

  7. Place corn tortilla in hand and lightly spray with avocado oil on each side. Place tortilla on Air Fryer rack between the metal grill with edges hanging down. Cook for 370 F for 2-3 minutes. Remove with tongs onto a plate. It will continue to harden as it cools. Repeat with remaining tortillas.

    Air Fryer Taco Shells

Tacos

  1. To assemble the tacos, place coleslaw and black beans in taco. Place 3 shrimp on top and add mango salsa evenly across the taco.

  2. Enjoy the sweet, salty and spicy coconut shrimp tacos!

Creamy Instant Pot Coconut Steel Cut Oats

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Instant Pot Creamy Coconut Steel Cut Oats

CREAMY INSTANT POT COCONUT STEEL CUT OATS

Our family has been enjoying the amazing taste and creamy yet chewy texture of Instant Pot Coconut Steel Cut oats ever since we’ve owned our Instant Pot. Can you believe that I had never even tried steel cut oats before? Oh man, I was totally missing out!

This creamy version, rich with coconut milk, makes the steel cut oats full of flavor. The extra step in the beginning to roast the oats in the Instant Pot before pressure cooking isn’t absolutely necessary but it does bring out the almost nutty flavor of the oats and is worth the extra effort if you have an extra 5 minutes.

Instant Pot Creamy Coconut Steel Cut Oats

HOW TO USE INSTANT POT TIMER METHOD FOR STEEL CUT OATS

Did you know that the Instant Pot has a timer on it? This is perfect to prep the coconut steel cut oats before you go to bed so that all you have to do upon waking up is open the lid. Here’s how you do it:

  1. Saute the steel cut oats with the oil.
  2. Add remaining ingredients into the pot (except for blueberries/toppings).
  3. Close lid and turn knob to sealing.
  4. Now time for a little math word problem. Don’t worry, it’s not that hard.  Calculate about 10 min for the unit to come up to pressure. Then add in the 10 min for the cook time. Add an additional 15 minutes of natural pressure release time. Now you have a total of 45 minutes from start to finish.
  5.  Plan on when you want the steel cut oats to be ready. Let’s say it’s 9PM and you want to eat tomorrow at 7AM. Add how many hours that is = 10 hours.
  6. Subtract the 45 minute cook time from the 10 hours. Now you have 9hours 15 minutes as your time to set for the TIMER.
  7. Select pressure cook on high for 10 minutes.
  8. Then select TIMER mode/button on Instant Pot. Enter in the number you calculated (9 hours 15 minutes was our example).
  9. Instant Pot will now rest overnight until timer is up and then it will proceed with the cook time as selected.
  10. Wake up and hot Instant Pot coconut steel cut oats are ready for you to ladle into a bowl and eat.
Instant Pot Creamy Coconut Steel Cut Oats
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Creamy Instant Pot Coconut Steel Cut Oats with Blueberries

This oatmeal is easy to make and delicious with the amazing chewy texture from the steel cut oats. I love that I can let it cook while I'm taking a shower and getting ready for the day!

Course Breakfast
Cuisine American
Keyword Instant Pot, Gluten Free, Breakfast
Prep Time 5 minutes
Cook Time 10 minutes
Natural Release 10 minutes
Total Time 15 minutes
Servings 6
Author Instant Pot Creations

Ingredients

  • 2 tbsp coconut oil
  • 2 cups steel cut oats
  • 4 tbsp honey
  • 1 tbsp vanilla extract
  • 1/4 tbsp salt I use Himalayan pink
  • 3 cups coconut milk refrigerated boxed kind
  • 3 cups water
  • blueberries for topping

Instructions

  1. Heat pot on sauté mode. Once hot, add coconut oil to the pot. Add oats and sauté for 2-3 minutes. This adds a richer, nuttier flavor. Add remaining ingredients except blueberries.

  2. Cook on manual high pressure for 10 min with a 10 min NPR. Quick release any remaining pressure. It will look watery when you first take off lid. Give it a stir and you'll have perfect consistency. It thickens as it rests.

  3. Serve with blueberries on top and additional coconut milk, if desired.

Instant Pot Teriyaki Chicken

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 Instant Pot Teriyaki Chicken

(This post contains affiliate links.  This means that I receive a small commission (at no cost to you) if you purchase something through the links provided. Thank you for supporting Instant Pot Creations!)

INSTANT POT TERIYAKI CHICKEN

This is a family pleasing meal that’s super easy to throw together on a busy night. Using an oven safe bowl and rack, you can make this instant pot teriyaki chicken even easier with the pot in pot method! Say what?! Cook your chicken AND rice at the same time in the same pot?! You betcha!

Instant Pot Teriyaki Chicken

While my hubby and I like spicy food, the kids don’t prefer to have red chili flakes added on their instant pot teriyaki chicken. So that’s completely optional depending on your preference! Did I mention this is also gluten and soy free too? You can use soy sauce, if you prefer, but I find the coconut aminos taste amazing with the other flavors!

Instant Pot Teriyaki Chicken

ACCESSORIES FOR POT IN POT COOKING

                    

Stainless steel rack and an oven safe bowl (do not use lid on the bowl). Silicone mitts to remove the hot bowl.

PREPARE THE TERIYAKI CHICKEN MIXTURE

Place all ingredients except for tapioca starch (or cornstarch) into the pot. Stir well and place the rack in pot.

Instant Pot Teriyaki Chicken

PREPARE THE RICE FOR POT IN POT COOKING

Rinse the rice in a strainer.

Instant Pot Steamer Basket

Place drained rice in an oven safe bowl that will fit inside on the rack. Add water and stir.

Instant Pot in Pot Method

TIME TO COOK

Place lid on Instant Pot, turn knob to sealing.  Pressure cook on high for 12 minutes with a 1o minute natural pressure release. Quick release any remaining pressure. Open lid and marvel at the pot in pot success!

Instant Pot Pot in Pot Method

REMOVE ITEMS TO MAKE SAUCE

Remove glass bowl and set aside to cool. I like to use silicone oven mitts that are easy to wash.

 

Instant Pot Teriyaki Chicken

Remove rack and place in sink to wash later. No time for dishes now. Place chicken on a plate and cover with Instant Pot lid to keep warm. Reserve sauce in the pot.

Instant Pot Teriyaki Chicken

MAKING THE SLURRY

Measure out the tapioca starch (also known as Tapioca Flour) or your cornstarch, if using instead. Add 1-2 tsp of chicken sauce to the starch to create a slurry. Whisk until blended and lumps are gone.

Tapioca Flour

Push cancel button. Select saute mode on Instant Pot.

Slowly pour the starch slurry into the pot while whisking quickly. Continue whisking until the sauce comes to a boil. Turn off heat. Sauce will continue to thicken up.

Instant Pot Teriyaki Chicken

TIME TO EAT!

Serve teriyaki sauce with the chicken over rice. Sprinkle red chili pepper flakes if you like a little spice!

Steamed broccoli is a perfect pairing for this meal!

Instant Pot Teriyaki Chicken     Instant Pot Teriyaki Chicken

Instant Pot Teriyaki Chicken
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Instant Pot Teriyaki Chicken

This easy and tasty dinner can be cooked with chicken AND rice together in 1 pot using the Pot-in-Pot method!

Course Dinner
Keyword Instant Pot, Gluten Free
Prep Time 5 minutes
Cook Time 12 minutes
Natural Release 10 minutes
Total Time 17 minutes
Servings 6
Author Instant Pot Creations

Ingredients

Chicken

  • 10 boneless, skinless chicken thighs
  • 1/2 cup honey
  • 1/2 cup coconut aminos (soy sauce alternative) can use low sodium soy sauce instead
  • 1/4 cup apple cider vinegar
  • 2 tsp fresh ginger, minced/grated
  • 2 tsp garlic, minced (or 3-4 cloves)
  • 1/4 tsp pepper
  • 2 tbsp tapioca starch or corn starch
  • chili pepper flakes optional

For cooking the rice with the pot-in-pot method, you'll also need the following:

7 cup oven safe bowl (pyrex bowl works great)

2.5" tall stainless steel rack

Rice

  • 2 cups jasmine rice
  • 2 cups water

Instructions

Chicken and sauce

  1. Place chicken thighs in the pot. Add honey, coconut aminos (or soy sauce), apple cider vinegar, ginger, garlic and pepper. Stir to combine.

  2. Place stainless steel rack in the middle of the pot, standing amidst the chicken.

Rice

  1. In oven safe bowl to be used in the pot, add rice and water. Stir.

  2. Place rice bowl on rack inside pot. Close lid and turn knob to sealing.

  3. Pressure cook on HIGH for 12 minutes. Allow 10 min to natural pressure release. Quick release any remaining pressure.

  4. Using oven oven mitts, remove the rice bowl and set aside to cool. Remove rack and place in the sink.

  5. Remove chicken thighs onto plate and cover with the lid, reserving the sauce in the pot.

  6. In a small bowl, add tapioca starch (or corn starch). Add approx 2 tsp of sauce from pot and whisk into the starch, creating a slurry. Continue to whisk until all lumps are gone and mixture is smooth.

  7. Push Cancel button. Push Saute Mode. Add starch slurry into the chicken sauce while whisking quickly. The sauce will thicken once a boil has been reached. Turn off Instant Pot.

  8. Combine chicken with the sauce. Serve over rice with a sprinkle of red chili pepper flakes, if you like things spicy. This meal pairs perfectly with steamed broccoli.

Instant Pot Gluten Free Ramen

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Instant Pot Gluten Free Ramen

USING LEFTOVERS TO MAKE INSTANT POT GLUTEN FREE RAMEN

This Instant Pot gluten free ramen was something I improvised and created in just 30 minutes! I needed to throw together a quick hot meal to feed my hungry crew after a day playing in the snow and sandwiches just weren’t going to do.

We had lots of odd leftovers and produce that needed to be used up in the fridge before they went to waste. All of the veggies ended up coming together and pairing so well with each other. We love this gluten free ramen so much, that I decided to document it and make it part of our meatless meal rotation! Especially after my 5 yr old told me that I’m the best mommy ever for making this soup.

Instant Pot Gluten Free Ramen

30 MINUTES FROM START TO EATING INSTANT POT RAMEN

Feel free to use any veggies you have on hand whether frozen or fresh to help you create your own ‘dump and go’ meal like this! Really, most veggies would taste amazing with this broth base. This Instant Pot gluten free ramen soup took only 30 minutes from start to finish to cook using the saute mode (no pressure cooking). I made this soup in my 8qt so if using a 6qt, divide the recipe in half. Or cook on your stove top in a big soup pot.

We love being able to eat ramen again by using gluten free rice ramen noodles. We use the Lotus brand that we can find at Costco. Use your own favorite ramen noodles if you are not gluten free. Our family of 6 ate almost the entire batch of soup for our late lunch (hence why I always use my 8qt to make batches of soup).

PS. Don’t skip the sesame oil, it’s definitely a major flavor component for this Instant Pot ramen!

Instant Pot Gluten Free Ramen

Instant Pot Ramen Noodles in a bowl
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Instant Pot Gluten Free Ramen

Super easy, quick to make and use whatever vegetables you have on hand! Note that the recipe amounts are for an 8qt size. Divide in half if using a 6qt or cook full recipe on stove in a large stock pot.

Keyword Instant Pot, Gluten Free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Author Instant Pot Creations

Ingredients

  • 1 tbsp avocado oil
  • 1 onion, diced
  • 1/2 head cabbage, chopped
  • 12 cups chicken broth
  • 1 cup snap peas
  • 1 cup carrots (diced or julienned)
  • 1/2 cup red bell pepper, diced
  • 3 tbsp coconut aminos (or soy sauce)
  • 1 tbsp sesame oil
  • 12 drops fish sauce
  • 1 tsp garlic, minced (or 2 cloves)
  • 1 tsp salt (or more to taste)
  • 3 gluten free rice noodle ramen cakes (we like Lotus brand)
  • sprinkle chili pepper flakes

Instructions

*Note that this is an 8qt recipe. Divide in half if using a 6qt or cook on your stove using a large stock pot. This meal is cooked using saute mode (not pressure cook).

  1. Push saute mode and adjust until setting is on the MORE or hottest saute temp. Wait until the screen reads HOT.

  2. Add oil and onion. Saute until onion is translucent.

  3. Add remaining ingredients except rice ramen and chili flakes. Stir and cook until soup reaches a boil.

  4. Turn off heat by pressing cancel. Add rice cakes and let sit for 2-3 minutes. They cook quickly. Afterwards, carefully separate the noodles using a fork. Stir to combine.

  5. Serve with chili peppers on top if you like spicy ramen.

Perfect Bread Machine Gluten Free Bread

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Bread machine gluten free bread

(This post contains affiliate links.  This means that I receive a small commission (at no cost to you) if you purchase something through the links provided. Thank you for supporting Instant Pot Creations!)

This perfect bread machine gluten free bread is our family’s newest miracle in living a gluten free lifestyle. It is delicious and as my hubby said,”it tastes just like regular homemade bread”. Which, for those who are familiar with gluten free products, is saying something! The texture is perfect and springy, like regular bread. This gluten free bread is not dry in the slightest. It’s perfectly soft and chewy inside with a firm crust.

WHY MAKING BREAD MACHINE GLUTEN FREE BREAD IS AMAZING

  • Not much is better than the smell of homemade bread going through the house. This bread smells just like regular bread, making your mouth water even before it’s done cooking.
  • It’s so much cheaper to make your own perfect bread machine gluten free bread!
  • The taste, the texture and satisfaction of amazing gluten free bread.
  • Gluten free dough is super sticky and hard to hold its shape. The bread machine makes the perfect gluten free bread without having to touch the dough or worry about the shape.
  • The bread machine mixes, sets timed rises and bakes, all in one machine! No having to set timers and rememebering to check the dough.
  • You don’t have to worry about being ready to take it out immediately upon completion. The bread machine goes straight to keep warm mode!
  • Clean up couldn’t be easier. Just clean the pan and paddle, which take me aprox 3 minutes or less.
  • No heating up the house in the summer to use the oven to cook bread. Especially helpful if you live in places like Arizona (like we used to) and you avoid all oven baked type meals for 6 months of the year.

Buying a loaf of gluten free bread feels like it costs as much as a car payment each month. Ok, maybe I’m exaggerating a tad, but it sure feels like a crazy amount to spend a loaf of bread! With my 4 children, we go through 2 loaves per week just on bread for sandwiches for school lunches, easily costing at least $12 per week on bread that is just ok tasting and somewhat dry. We were eating those storebought loaves for several months until this recipe was born!

Bread machine gluten free bread

My desire to ditch the store bought/gluten free bread for something that tasted far better, sent me on a mission to make good bread.  But there was no way that I had time to make bread every few days by hand.

Enter my holiday shopping during Black Friday and a wishful window shopping trip through Williams Sonoma. I saw this little bread machine and was floored not only by its compact size but I was pleased to see the almost normal sandwich sized loaf pan. Expecting it to be $300, I walked by but the store attendant approached me and so I decided to ask the price. I was thrilled to see that it was under $100! After some thought, I decided to wait on it.

After I got home, I couldn’t get the bread machine out of my head so I checked on amazon to see if it was availabe there. It was! And for a little bit cheaper. I bought it in a heart beat, when I saw that it had a gluten free bread option.

Bread machine gluten free bread

As soon as my bread machine arrived in the mail, I wanted to bake a loaf of bread right away. The user manual has a gluten free recipe listed in it. I didn’t have 2 of the ingredients listed and I also wanted to make it refined sugar and dairy free.

I tweaked the recipe with my needed modifications and the result was a house filling with the aroma of fresh bread baking and a deliciously soft, perfectly elastic bread texture with a flavor that could rival traditional bread. The only problem we have with making the perfect bread machine gluten free bread, is that now we want to gobble up each fresh loaf right away instead of keeping some for sandwiches the next day.

Bread machine gluten free bread

I just love how easy it is to make! Best of all, no handling of the sticky dough or trying to shape it and hope that it rises properly. This recipe really is so simple! Just dump in the order listed and push start.The bread loaf slips out of the pan effortlessly after baking onto the cooling rack.

I will mention that this gluten free bread loaf size only comes in the 1.5lb option instead of the bigger 2lb loaf. Which is kinda annoying, and I was able to 1.25x my recipe to make it into a 2lb loaf size, but the top sunk because it couldn’t handle that big of a rise. And I had to babysit the mixing process, helping the paddle mix the dough with my spatula turning the batter over on the top towards the bottom.

So for the no fail recipe, I offer the 1.5lb loaf size for now.

WHAT YOU NEED TO MAKE BREAD MACHINE GLUTEN FREE BREAD

  1. Bread machine. This is the compact model that we own and love. It’s so small, it fits inside my cereal cupboard!
  2. Bobs Red Mill Gluten Free 1-to-1 Baking Flour
  3. Oil or butter
  4. Honey or sugar
  5. Active dry yeast
  6. Eggs
  7. Salt
  8. Cooling rack.

 

 

HOW TO MAKE THE PERFECT BREAD MACHINE GLUTEN FREE BREAD

  1. Add ingredients in order listed and secure loaf pan in bread machine.
    Gluten free flour in bread machine
  2. Select gluten free mode and push start. The kneading process will start.

Gluten free dough in bread machine

3. After the kneading process, there will be one rise for the dough. Then it bakes the bread.

Bread machine gluten free bread

4. After baking is done, remove the pan onto a cooling rack and slide bread out. After it cools for 20 minutes, remove the paddle.

Bread machine gluten free bread

5. After it’s cooled, slice and enjoy! This bread also toasts perfectly. We haven’t tried freezing it yet to see how that fares as we’ve always eaten through the loaf too quickly.

Bread machine gluten free bread

FAVORITE WAY TO STORE GLUTEN FREE BREAD

We have recently discovered the realm of wax food wraps. We bought some from Trader Joe’s and not only does it work from preventing my bread from getting stale (which happens easily with gluten free bread), it also softens the crust just a little, making it easier to eat. Here’s how it works.

  1. Place bread in middle of a large wrap.

Bread machine gluten free bread with wax food wrapper

2. Fold up one corner toward the center of loaf.

Bread machine gluten free bread with wax food wrapper

3. Continue bringing each corner to the center, tucking in the sides like you would wrapping a present.

Bread machine gluten free bread with wax food wrapper

4. Press down on the last corner flap and pinch edges until it sticks to itself and stays in place.

Bread machine gluten free bread with wax food wrapper

That’s it! Super easy to use and clean (just use hot water). I love that by using this eco friendly wax wraps, we are reducing the amount of plastic used in our home. Plus, my kids always have a hard time sealing up bread bag  with ties anyway.

Bread machine gluten free bread
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Perfect Bread Machine Gluten Free Bread

So easy to make bread machine and so delicious that you wouldn't believe it's gluten free!

Course Healthy Eats, sides, bread
Cuisine American
Keyword Gluten Free, bread
Prep Time 5 minutes
Cook Time 2 hours 25 minutes
Total Time 2 hours 30 minutes

Ingredients

  • 1 cup water
  • 1/4 cup oil or 4 tbsp dairy free butter
  • 3 eggs
  • 1 1/4 tsp salt
  • 3 tbsp honey or sugar
  • 3 1/4 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
  • 2 tsp active dry yeast

Instructions

  1. Add all ingredients, in the order listed, into the bread machine loaf pan (make sure kneading paddle is in the pan).

  2. Place pan in bread machine and select gluten free program, then start. After 3-5 minutes of kneading, gently scrape down the dry ingredients stuck on the sides of the pan with a spatula.

  3. The bread machine will take care of the rest including the rise and baking. It will beep when done, about 2 hours15 minutes from the start.