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Flour Tortillas

Prep Time: 15 mins | Cook time: 20 mins | Total Time: 35 mins | Yield: 12 tortillas

Ingredients

3 cups all-purpose flour

1 1/2 tsp fine sea salt

1 tsp baking powder

1 cup hot water

1/3 cup coconut oil (at room temperature, not melted)

Instructions

  1. Mix the dough. Briefly stir together the flour, sea salt and baking powder together in a large mixing bowl until combined. Add the coconut oil and hot water and stir until a shaggy dough begins to form.
  2. Knead the dough. Turn the dough onto a floured surface, and use your hands to knead the dough for 1-2 minutes until it is fairly smooth.
  3. Rest the dough. Form the dough into a round ball and pat it down slightly so that it forms and evenly-thick disk. Cover with a clean kitchen towel and let the dough rest for 10 minutes.
  4. Form the dough balls. Use a knife to cut the dough into 12 equal wedges. Use your hands to roll a wedge into a roughly-shaped ball. Then use a rolling pin or a tortilla press to roll the dough ball out into a 6-inch tortilla.
  5. Cook the tortillas. Heat a cast-iron skillet or heavy-bottomed sauté pan over medium-high heat. Add the tortilla and cook for 30-60 seconds, until tiny bubbles begin to appear on the surface and/or golden spots appear on the bottom of the tortilla. Flip and cook on the second side for about 30 seconds, or until the bottom is also slightly golden. Then transfer to a clean plate or bowl, cover with a clean dishtowel, set aside. Repeat with the remaining dough balls. (I like to roll out the next tortilla while the current one is cooking, to save time.) Also, if the skillet seems to be getting too hot and cooking the tortillas too quickly, just reduce the heat.
  6. Serve. Serve warm and enjoy! I recommend keeping the tortillas covered with a dishtowel or stored in a tortilla warmer until they are served, so that they can stay warm and not dry out.
2025-02-01T18:35:26+00:00January 29th, 2025|

Corn Tortillas

Yield: 12-16 tortillas

Ingredients

1 1/2 cups masa harina

1/4 tsp salt

2 tbsp vegetable oil, lard or butter

About 1 cup hot water, or more as needed

Flour for kneading

Instructions

  1. Combine the masa and salt in a bowl; stir in the oil. Slowly stream in the water while mixing with your hand or a wooden spoon until the dough comes together into a ball.
  2. Turn the dough onto a lightly floured surface, and knead until it is smooth and elastic — just a minute or two. Wrap in plastic, and let it rest at room temperature for at least 30 minutes or up to a few hours.
  3. Break off pieces of the dough (you’re shooting for 12-16 tortillas total), and lightly flour them. Put them between two sheets of plastic wrap, and press them in a tortilla press, or roll them out or press them with your hands to a diameter of 4-6 inches. Begin to cook the tortillas as you finish pressing or rolling them.
  4. Put a large skillet, preferably cast iron, over medium-high heat for 4-5 minutes. Cook the tortillas, 1-2 at a time, until brown spots appear on the bottom, about a minute. Flip, and do the same on the other side. Flip a third time to achieve puffiness. Wrap the cooked tortillas in a towel to keep them warm; serve immediately, or cool and store tightly wrapped in the fridge for a few days.
2026-07-30T16:05:07+00:00January 29th, 2025|

Coconut Muffins

| Cook Time: 20 mins | Total time: 35 mins | Servings 12 muffins

Ingredients

6 tbsp coconut oil

2/3 cup granulated sugar

1 egg

3/4 teaspoon vanilla extract

1/2 tsp almod extract

2/3 cup milk

1 1/4 cups all purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon* optional

3/4 cup toasted slivered almonds

1/2 cup sweetened shredded coconut

Instructions

  1. Preheat oven to 350°F. Line muffin tin with paper liners and set aside.
  2. In a large bowl, stir coconut oil and sugar together to combine, Add in egg, vanilla and almond extracts. Scrape bowl and stir again briefly.
  3. Add in all dry ingredients to bowl. Start to mix slowly while streaming in milk. Scrape sides and mix again until batter is smooth, 20-30 seconds.
  4. Reserve 1-2 tbsp of toasted almonds.
  5. Stir in remaining almonds and coconut to batter. Spoon into prepared muffin tins. Top with reserved almonds. Bake 20 minutes or until toothpick comes out clean or with a few moist crumbs when inserted. Cool 5-10 minutes before serving.

Notes

* I think the original muffin recipe I tried in New Orleans had a hint of cinnamon in it, but I didn’t add any to this recipe. BUT, feel free to add a little into these. A little spice would be divine!

2026-07-27T17:42:56+00:00January 29th, 2025|

Gingerbread Mini-Muffins

 

Ingredients

1 cup dark brown sugar

2 1/2 cups flour

1 1/2 tsp. baking soda

1 tsp cinnamon

1 tsp ground ginger

1/2 tsp salt

1/4 tsp nutmeg

1 egg

1/2 cup molasses

1 cup buttermilk

1/2 cup unsalted butter, melted

Instructions

  1. Preheat oven to 350°F and spray/line muffin tins.
  2. Combine sugar, flour, soda, salt and spices in a bowl. Mix the egg, molasses, milk and butter. Add the wet ingredients to the dry and stir until just blended.
  3. Add to muffin tins (about 3/4 full, these muffins don’t rise too much so you don’t have to worry about them overflowing) and bake for 15 minutes. If making normal-sized muffins, it’ll be more like 20 minutes. Muffins are done when a toothpick inserted into the center comes out clean.
2026-05-23T22:43:33+00:00January 28th, 2025|

Garlic Cheddar Biscuits

Yield: 12 biscuits

Ingredients

Biscuit:

2 cups H-E-B Organics All Purpose Flour

1 tbsp baking powder

1/2 tsp baking soda

3/4 tsp salt

1/2 tsp garlic powder

1 cup milk

1/2 cup butter, melted

1 cup shredded cheddar cheese

Baste:

3 tbsp butter, melted

1/4 tsp garlic powder

1/4 tsp parsley

Instructions

  1. Preheat oven to 450°F and lightly spray a baking sheet.
  2. In a medium bowl, stir together flour, baking powder, baking soda, salt, and garlic powder.
  3. Add milk, melted butter and cheddar cheese to the dry mixture. Stir until well mixed.
  4. Drop 1/4 cup servings of the dough onto the baking sheet.
  5. Bake for 12-14 minutes.
  6. While baking, combine the melted butter, garlic powder and parsley for the baste.
  7. After removing from the oven, brush the baste over the top of the biscuits.
2025-02-01T18:34:14+00:00January 28th, 2025|

Vanilla French Toast

Prep / Total Time: 15 mins | Yield: 6 servings

Ingredients

4 large eggs, lightly beaten

1 cup 2% milk

2 tbsp sugar

2 tsp vanilla extract

1/8 tsp salt

12 slices day-old sandwich bread

Optional toppings: butter, maple syrup, fresh berries and confectioner’s sugar

Instructions

  1. In a shallow dish, whisk together the first five ingredients. Preheat a greased griddle. over medium heat (300°F).
  2. Dip bread in egg mixture, allowing to soak thirty seconds on each side. Cook on griddle until golden brown on both sides. Serve with toppings as desired.
2025-02-01T18:33:55+00:00January 28th, 2025|

Gluten-Free Toasting and Sandwich Bread

Prep Time: 20 mins | Bake: 40-50 mins | Total: 2 hrs 40 mins | Yield: 1 loaf

Ingredients

3 cups (360g) King Arthur Gluten-Free Measure for Measure Flour

2 tbsp (25 g) granulated sugar

1 1/2 tsp instant yeast

1 tsp (6g) table salt

3/4 cup (170 g) warm milk

4 tbsp (57g) butter, softened

4 large eggs

Instructions

  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Place the flour, sugar, yeast and salt in a bowl, or the bowl of your stand mixer. Mix until combined.
  2. Using an electric mixer (hand mixer or stand), on low speed, drizzle in the milk, beating all the time; the mixture will be crumbly.
  3. Add the butter and continue beating until thoroughly blended.
  4. Add the eggs one at a time, beating each in thoroughly before adding the next. Scrape the bottom and sides of the bowl, then beat at medium speed for 3 minutes to make a very smooth, thick batter.
  5. Cover the bowl and let the thick batter rise for 30 minutes.
  6. Scrape down the bottom and sides of the bowl, gently deflating the batter in the process.
  7. Lightly grease an 8 1/2″ x 4 1/2″ loaf pan or a 9″ x 4″ gluten-free bread loaf pan.
  8. Scoop the dough into the pan. Using a spatula or your wet fingers, form a dome down the length of the dough to make a loaf-like shape.
  9. Cover with greased plastic wrap (or the reusable wrap of your choice), and set in a warm place to rise until the loaf barely crowns above the rim of the 8 1/2″ x 4 1/2″pan or comes to within 3/4″ of the rim of the 9″ x 4″. This should take about 30-60 minutes, depending on the warmth of the kitchen.
  10. Towards the end of the rising time, preheat the oven to 350°F.
  11. Bake the bread for 40-50 minutes, until golden brown. Its internal temperature will be at least 200°F.
  12. Remove the bread from the oven, turn it out of the pan, and cool it on a rack before slicing.
  13. Store bread wrapped in plastic wrap at room temperature for 24 hours, or slice and freeze for longer storage and grab-and-toast convenience.

Tips

  • For higher rising biscuits, cut straight down , with a floured cutter; don’t twist cutter.
  • Why the 10-minute rest before serving? Gluten-free biscuits need the rest to allow the starches to finish setting up, and to let their outsides get crisp.
  • To make sweeter biscuits for shortcake: Whisk 2 tbsp of sugar into the baking mix and butter; and add 2 tsp vanilla to the milk and eggs mixture. Sprinkle the tops of the biscuits with sugar before baking, if desired. Bake as directed.
  • Be aware: some of your baking ingredients might be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
2026-07-28T16:51:13+00:00January 28th, 2025|

Gluten-Free Biscuits

Prep Time: 10 mins | Bake: 14-18 mins | Total: 24 mins | Yield: 8 medium (2 1/2″) biscuits

Ingredients

8 tbsp (113g) unsalted butter, cold, cut into pats

2 cups (240g) King Arthur Gluten-Free All-Purpose Biscuit & Baking Mix

2 large eggs

1/3 cup (74g) milk, cold

Instructions

  1. Preheat the oven to 400°F, with a rack in the center
  2. Work the cold butter into the baking ix, leaving some butter in small, visible pieces.
  3. Whisk the eggs and milk together
  4. Stir the wet ingredients in to the dry mixture.
  5. Lightly dust your work surface with baking mix and turn the dough out onto it.
  6. Fold the dough over on itself four times, then gently flatten it to about 3/4″ thick. Brush any surplus baking mix off the top of the dough. Cut with a 2 1/2″ round cutter dipped in baking mix.
  7. Stack the scraps together, gently pat down to 3/4″ thick, then cut additional biscuits.
  8. Set the biscuits 2″ apart on an un-greased or parchment-lined baking pan. Brush with milk or melted butter, if desired; this will help the biscuits brown.
  9. Bake the biscuits for 14-18 minutes, until they’re golden brown. Remove them from the oven and let them rest for 10 minutes or so before serving; they’re best enjoyed slightly warm.

Tips

  • For higher rising biscuits, cut straight down , with a floured cutter; don’t twist cutter.
  • Why the 10-minute rest before serving? Gluten-free biscuits need the rest to allow the starches to finish setting up, and to let their outsides get crisp.
  • To make sweeter biscuits for shortcake: Whisk 2 tbsp of sugar into the baking mix and butter; and add 2 tsp vanilla to the milk and eggs mixture. Sprinkle the tops of the biscuits with sugar before baking, if desired. Bake as directed.
  • Be aware: some of your baking ingredients might be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
2026-07-27T17:40:03+00:00January 28th, 2025|

Pumpkin-Spiced Zucchini Muffins

Prep time: 10 mins | Bake: 25 mins | Total: 35 mins | Servings: 8

Ingredients

6 large eggs

1 cup packed grated zucchini (no need to squeeze the moisture out of the zucchini!)

1/3 cup coconut oil, melted, or unsalted Kerrygold butter

1/4 cup granulated sweetener*** (Stevia or monk fruit) + extra if using on top, or replace with drops of non sugar alcohol sweetener like 100% monk fruit or stevia (add to taste for sweetness)

2/3 cup coconut flour

1 1/2 tsp baking powder

2 tsp pumpkin pie spice mix

1 tsp vanilla extract

1/4 tsp salt

Optional: 3 tbsp granulated stevia mixed with cinnamon or brown sugar stevia for a crunchy topping, if desired

Instructions

  1. Preheat the oven to 350°F.
  2. Grate the zucchini with a hand held grater or a food processor with a grating attachment. Grate enough for packing one cup. NOTE: If you prefer not to see green specks in your muffins, peel the zucchini first. There is no need to try and squeeze out any moisture out of the zucchini.
  3. Mix all the dry ingredients together in a medium bowl and set aside
  4. Melt the coconut oil or butter in a small saucepan or the microwave (use a glass bowl – do slowly so it doesn’t splatter; best to cover with parchment paper or a paper towel).
  5. Beat the eggs with an electric mixer (use a wire whisk attachment) or in a food processor until pale and about doubled in size. This takes about 3 minutes.
  6. Add all the other ingredients except the zucchini and mix well.
  7. Stir in the zucchini.
  8. Line a muffin pan with paper cups or silicone muffin liners (so worth buying: they don’t stick and are reusable!!!) and fill each cup 2/3 full with the muffin batter. Using a ice cream / cookie scoop will make it super easy as well.
  9. Sprinkle stevia topping (if desired) on top of each muffin for a little extra texture. Bake 25-30 minutes or until lightly browned on top and a skewer inserted comes out clean.

Notes

TIP: If you want lighter, fluffier muffins, separate the eggs and whip the egg whites separately and then fold into the batter after all the ingredients are mixed.

***If you are sensitive to sugar alcohols, do not use granulated no-sugar sweeteners as these contain sugar alcohols like erythritol, xylitol, etc. Use pure Stevia powder or drops, or 100% Monk fruit drops. Powdered Monk fruit always contains erythritol.

2026-07-27T17:38:53+00:00January 28th, 2025|

Keto-Friendly Garlic Knots

Prep time: 25 mins | Bake: 20-25 mins | Total: 2 hrs 25 mins | Yield: 12 knots

Ingredients

Dough:

1 1/8 tsp instant yeast, half of the packet included with mix

3/4 cup (170g) water, lukewarm

2 tbsp (25g) olive oil

1 1/3 cups (146 g) King Arthur Keto Wheat Pizza Crust Mix, half the packaged mix

Topping:

4 tbsp (57g) butter

2-6 cloves garlic, finely chopped (about 1 tbsp)

1 tbsp Parsley or chives, finely chopped, optional

1/8-1/4 tsp table salt, depending on wether you use salted or unsalted butter

Parmesan cheese, finely grated; optional

Instructions

  1. Lightly grease a baking sheet, or line it with parchment paper.
  2. To make the dough: Combine all the ingredients and mix and knead — by hand or stand mixer fitted with the dough hook — until the dough is bouncy and firm , about 2 minutes. Cover the dough and let it rise until puffy, about 1 hour.
  3. Divide the dough into 12 equal pieces and roll each into a rope about 5-6″ long.
  4. Tie each rope into a knot and place in the prepared baking sheet. Cover the knots and let them rise until puffy, about 30 minutes. Toward the end of the rising time, preheat oven to 350°F.
  5. To bake the knots: Bake the knots for 20-25 minutes, until they’re golden brown.
  6. To make the topping: While the knots are baking and cooling, melt the butter in a saucepan set over low heat. Add the garlic and continue to cook over low heat, stirring occasionally until the garlic becomes fragrant, 3-5 minutes.
  7. Pour the garlic butter into a heat-safe bowl, stir in the parsley and salt, and set aside.
  8. Remove the knots from the oven and allow them to cool for a minute or two before tossing them in the topping.
  9. Let the knots cool for another 5-10minutes, then top with a sprinkle of Parmesan. Serve warm.
  10. Storage Information: Store leftover garlic knots, well wrapped, at room temperature for up to two days; warm in a preheated 350°F oven for 5-10 minutes before serving, if desired. Freeze for longer storage.
2026-07-27T17:36:41+00:00January 28th, 2025|
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