Recipes

Gluten-Free Hamburger Buns

Prep time: 15 minutes | Bake: 30-35 minutes | Total: 2 hrs 30 mins | Yield: 8 buns

Ingredients

Dough

3 1/2 cups (420g) King Arthur Gluten-Free Bread Flour

1 2/3 cups (377g) water, lukewarm

1 large egg

1/4 cup (50g) granulated sugar

2 tbsp (28g) butter, at room temperature

1 tbsp (9g) instant yeast

1 1/4 tsp table salt

Topping

1 large egg, whisked with 1 tbsp water

Sesame seeds or poppy seeds, optional

1 tbsp butter, melted

Instructions

In a large bowl or the bowl of a stand mixer, combine all the dough ingredients. Mix using a spoon (if mixing by hand) or the flat beater attachment (if using stand mixer) until a sticky, batter-like dough forms, about 1 minute on medium speed. If mixing by hand, there may be some lumps, that’s OK. It’s normal for the mixture to resemble cake batter at this stage.
Cover the mixture and set it aside for 20 minutes. It will firm up slightly during this time and begin to look more like dough than batter.
On a greased or (gluten-free) floured work surface, gently knead the dough — fold the dough in half towards you( use a bowl scraper for assistance, if needed), then pat it down, rotate the dough 90° (a quarter turn) and fold again — until it becomes firmer to the touch, smoother and easier to handle, 5-6 times. As you work, dust your work surface and the dough lightly with gluten-free flour (or apply more grease), as needed, to prevent sticking. The dough may still be sticky to the touch but should have some bounce and body by the end of this kneading.
Return the dough to the mixing bowl. Cover and allow it to rise for 40 minutes, or until slightly puffy.
On a greased or floured surface, gently deflate the dough and knead it 5-6 more times.
Using additional gluten-free flour or grease on your hands and work surface as needed, divide the dough into 8 equal pieces (about 115g each).
Loosely shape the dough into rounds: Working with one piece at a time, pull edges in toward the center and then turn it over and roll it into a smooth ball using your cupped hand.
Placed the shaped dough balls onto a parchment-lined baking sheet and gently press each bun until it has flattened to about 3″ in diameter.
Let the buns rise for 20-30 minutes, covered, or until slightly puffy.
While the dough is rising, preheat the oven to 350°F.
Once risen, use a pastry brush to gently coat each bun with egg wash, then sprinkle with seeds if using.
Bake the buns for 30-35 minutes, or until their light golden brown and a digital thermometer inserted into the center of a bun registers at least 190°F.
While the buns are still warm, gently brush them with the melted butter, then set aside to cool.
Storage Information: Gluten-free burger buns are best enjoyed the day they are baked, but you can store leftover buns, well-wrapped, at room temperature for up to 2 days. Freeze for longer storage.

TurleyFamily2026-07-27T19:16:40+00:00January 14th, 2025|

French Toast Casserole

Serves 8-10 | Prep Time: overnight

Ingredients

1 loaf bread

1 (8oz.) pkg cream cheese, softened

8 eggs

1 1/2 cups milk

2/3 cups half and half

1/2 cups maple syrup

1/2 tsp vanilla

1 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp cloves

Instructions

Cut loaf of bread into cubes and place in a lightly greased 9×13″ pan.
In a large bowl, beat cream cheese. at medium speed until smooth. Add eggs, one at a time, beating well after each addition. Add milk, half and half, maple syrup and vanilla and mix well. Pour evenly over bread cubes, cover with foil, and refrigerate overnight.
Following morning: Remove pan from fridge and let sit out for half an hour, while preheating oven to 375°F. After half hour is up, bake casserole for 35 mins (removing foil first). Enjoy hot with maple syrup.

TurleyFamily2026-07-27T17:32:06+00:00January 14th, 2025|

Crockpot Apple Butter

Makes 4 pints

Ingredients

5 1/2 lbs apples, peeled, cored, sliced

4 cups sugar (or much less)

2-3 tsp cinnamon

1/4 tsp cloves

1/4 tsp salt

Instructions

Fill crockpot with apples. Combine other ingredients, pour over apples and stir to coat. Cover and cook on HIGH for 1 hour.
Reduce heat to low, cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally. Uncover and cook 1 hour on low. Stir until smooth.

TurleyFamily2026-07-27T17:31:36+00:00January 14th, 2025|

Best Ever Hummus

Ingredients

16oz. can garbanzo beans

1/3 cup lemon juice

1 tbsp olive oil

2 cloves crushed garlic

Paprika (or cayenne), salt and parsley to taste

1 tsp. cumin

1/4 cup tahini

Instructions

Drain beans, reserving liquid. Blend beans and remaining ingredients until smooth, adding reserved bean liquid as needed. Serve with pita and / or raw veggies

TurleyFamily2026-07-27T17:31:17+00:00January 14th, 2025|

Enchilada Sauce

Ingredients

2 cups chicken broth

4 tbsp Gebhardt chili powder

1 tsp ground cumin

2 heaping tsp garlic powder

3/4 tsp salt

Pinch cinnamon (less than 1/16 tsp)

1 tsp sugar

5 tbsp cold water

5 tbsp white flour

Instructions

In a 2 quart saucepan, combine all but water and flour. Whisk until well blended. Bring to a boil, then reduce to a low boil for 3 minutes, whisking frequently so all spices stay dissolved. In a separate saucepan bowl, whisk flour into water 1 tbsp at a time, until all bumps are dissolved. After 3 minutes of cooking sauce, turn to high heat. Very slowly pour flour mixture into boiling sauce. Whisk vigorously. After all flour is added, continue to whisk for 1 minute. You can turn heat down if desired, so long as sauce continues to boil. Turn off heat — sauce is done. You can add 1 can tomato sauce if desired.

TurleyFamily2026-07-27T17:30:58+00:00January 12th, 2025|

Garlic Lemon Dressing w/ Salad options

Ingredients

1/2 cup light olive oil

3 tsp cider or red wine vinegar

1 tsp+ lemon juice

2 tsp sugar

1/2 tsp salt

1/2 tsp ground mustard

1+ clove garlic

Optionally serve with:

Lettuce, mandarin oranges, purple onion, avocado, tomatoes, Crunchie’s, toast or sautéd ramen, pine nuts, flaxseeds, almonds, sunflowers. If you sauté the ramen, use 2 tsp butter. Cool

Instructions

Shake well (can sit at room temperature; if cold it will need time to warm).

TurleyFamily2026-07-27T17:29:55+00:00January 12th, 2025|

Basil Salad Dressing

Ingredients

Handful fresh basil leaves (10-15)

3/4 cup olive oil

2 tbsp apple cider vinegar

2-3 tbsp honey

A couple of fresh garlic cloves

1 tbsp mustard (any kind)

Salt and pepper

1/4 cup water

Instructions

Blend everything together in blender until smooth.

TurleyFamily2026-07-27T17:27:23+00:00January 12th, 2025|

Classic Pesto

Ingredients

1 pkg. (.66 oz) fresh basil leaves, washed and patted dry

1/4 cup Romano or Pecorino cheese, grated

1/4 cup pine nuts

1/8 – 1/4 cup olive oil

1 large clove fresh garlic, to taste

Instructions

Using blender or food processor, add cheese and pine nuts. Blend for a few seconds. Drizzle in olive oil, blending until desired consistency is reached. Add garlic and basil, allowing each ingredient to blend smoothly with preceding ones. Let stand for one hour. Refrigerate or freeze pesto. For ready-to-use portions, freeze pesto in ice cube trays, then add to your favorite red sauce. Refrigerate leftovers.

TurleyFamily2026-07-27T17:27:00+00:00January 11th, 2025|

Caesar Salad Dressing

Ingredients

1 cup mayonnaise

1 tbsp lemon juice

1 tsp Worcestershire sauce

1 clove of garlic, minced

1/4 tsp salt

1/4 tsp pepper

1/2 cup Parmesan

1 tbsp+ milk or half-and-half

Instructions

Mix all ingredients until well blended; an immersion blender works very well for this. Try adding a pinch of dry mustard.

TurleyFamily2026-07-27T17:26:32+00:00January 11th, 2025|

Comforting Chicken Noodle Soup

Total time: 25 minutes | Yield: 12 servings (3 quarts)

Ingredients

2 quarts water

8 tsp chicken bouillon granules

6 1/2 cups uncooked wide egg noodles

2 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted

3 cups cubed cooked chicken

1 cup sour cream

Minced fresh parsley

Instructions

In a large saucepan, bring water and bouillon to a boil. Add noodles; cook, uncovered, until tender, about 10 minutes. Do not drain. Add soup and chicken; heat through.
Remove from heat; stir in the sour cream. Sprinkle with minced parsley.

TurleyFamily2026-07-27T17:25:24+00:00January 10th, 2025|