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No Knead Bread, an easy and tasty Einkorn recipe!

Having just talked about Einkorn the other day, I wanted to give y’all an easy recipe to enjoy. This is a long ferment, no knead bread. It’s a lazy man’s sourdough per say. Fermented foods are absolutely fantastic, and I think should be a part of our daily diet. I try my best to eat something fermented everyday, though oftentimes I forget… The advantage in a bread product (gluten free or otherwise) is that the fermentation process feeds on a good portion of the carbs reducing the carb load. It also makes it much easier to digest on our bodies. So if you are thinking about trying Einkorn but aren’t sure, this would be a great place to start.

I include some options to these steps because I think it makes the overall process easier, but you can just follow the basic steps. The fermentation time can vary on this.  One week is ideal, 24 hours works, and 2-3 days is probably the sweet spot if you don’t want to wait forever but want better flavor,less carb load, and higher digestibility.

No Knead Bread


6 1/2 Cups Flour (6 cups if using whole wheat)

3 Cups Warm Water

2 Packets or 1 1/2Tblsp Yeast

1 1/2 tsp salt


1. In a large container, a gallon or more in size, mix all ingredients

2. Cover loosely and let rise on the counter for 1-2 hours

3. Put in fridge for 24 hours to 1 week

4. When ready to bake: Wet or oil your hands and tear off roughly a quarter of the dough and gently shape into a loaf, smoothing the top. Place in pans or place on parchment or slide onto a pizza stone. Score the top of the loaves to release steam.

5. Let rise 40 minutes, after 30 minutes preheat the oven to 450. When preheated, bake for 25-30 minutes or until golden brown and internal temp is 190-200.

6. I do recommend letting it cool at least a bit so you don’t burn yourself and so the texture will be better once cut.

Further Details

A long ferment bread like this recipe is also super nice as the holidays approach. It requires very little actual time involved.  It makes a hearty loaf, so baking the day before and doing a gentle reheat of it on turkey day will be perfect, and not take up much of your valuable oven space the day of. This is what is called a no knead bread. So no kneading! You literally just mix all the ingredients, let it rise, and then bake it!

I’ve used multiple versions, but I think this is one of the best for most people. I’m a big fan of true sourdough, but that’s not easy for most people, so I shelved it for this recipe. The original recipe is from Gwen’s Nest, and she has lots of low carb recipes for those who are interested.

Most no knead bread recipes do make use of dutch ovens typically to bake in. Since you don’t knead the dough, it does not have much structure to hold a great shape. This kind of thing is not the end of the world though. If you start making it a ton, I would recommend you invest in a dutch oven to bake in, or you can also go the pizza stone route for a crispy bottom. You will just end up with a flatter bread, but it’s still a lovely “artisan” loaf. You can also use a loaf pan. Just go for it the first time and adjust the specifics as you do it more. It will be delicious no matter the shape!

This recipe enables you to enjoy the fantastic, fresh bread experience with very little effort, and it’s better for you! It’s also such a basic recipe you can easily make it with your kids. I had our girls help me make the dough, and it really added only about one extra minute to a 5 minute recipe.

Mixing the no knead bread!

So recipe time! You do need a large vessel, something like a gallon or 5 qt jar or crock is perfect. Get yourself out 6 1/2 cups of flour (we use Jovial Foods Einkorn Flour), 6 cups if you want whole wheat, 3 cups warm water, 2 packets or 1 1/2 T yeast, I prefer regular though instant works too, and 1 1/2t of salt, preferably something likes Redmond’s Sea Salt.

Then dump it together and mix! Too hot of water, and salt will both kill yeast, so you have to be careful on mixing. It’s also a pain to get the very bottom mixed properly if you dump it in at once. So I put my water and salt in the jar, and dissolved the salt, then I added half the flour, mixing it in after each cup, then the yeast, and then the rest of the flour, mixing as well after each cup. It came together beautifully, and didn’t give me a single issue.

Cover it loosely and let rise on the counter for an hour or two – it’s a long rise bread, so over fermentation isn’t a big deal, just keep an eye on it to make sure it doesn’t escape the jar.

At this point, put it in your fridge for your choice of time, the longer the better really! Even up to a couple weeks.

As I just made my batch today, I have no baking pictures… Sorry!

This does make a good amount of bread, so decide on your baking vessel of choice before getting further. 4 medium sized loaves in pans or on the stone? Sure! One big loaf in your 10 or 12 inch dutch oven? Sure!

Just a warning this dough is sticky, once again a result of not kneading, so you will want to wet, oil or flour your hands well.

If you are going to make loaves pull off about a quarter of the dough and gently shape it into a loaf shape, working to smooth the top. Place those in your parchment paper lined pans or on parchment paper on your counter to slide it onto your stone.

Let it rise for about 40 minutes, preheat your oven to 450 about 10 minutes before your rise is over.

It is wise to slash the top of your loaves with a razor blade or very sharp knife. This allows gasses to escape during baking and not crack the top of your loaf.

Bake for 25- 30 minutes until golden brown and delicious. As well look for an internal temperature of 190 or so degrees (yes i’m a food nerd).

I know, its done, so you must rip into it right away! It really is best if you wait. First off so you don’t burn the living daylights out of your mouth. Second, the longer you let the bread cool, the more the starches can set up, and not be gooey and smear.

So let it cool, at least a little, and then cut and enjoy, preferably with grass fed butter! If you’ve never tried Kerrygold, now is the time!

Pretty straight forward right? Like I said, mix it, rise it, bake it, I guess you can add eat it to the end. Let us know if you try this great no knead bread recipe!

Make it a tasty day,



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Grain Free Cinnamon Roll

Delicious Grain Free Cinnamon Rolls!

As I mentioned in the review on the Real Bread Mix from California Country Organics, we were going to be trying their grain free cinnamon roll mix for my wife’s birthday. We did, and they are quite delicious! We even took them one step further and made them into orange rolls instead of just plain cinnamon rolls since this is a family tradition on her side for birthdays.

As with the other Real Bread mixes – is this a perfect substitute for a cinnamon roll? No, but its pretty darn good, and is one of the best grain free cinnamon roll I’ve ever had.

Much like the other mix, the taste is quite good. Due to the other flavors and sweetness from the cinnamon, orange, and sugar involved I could not taste any of the coconut flour.

The texture is a bit different than regular bread, as mentioned before, but is still quite enjoyable. I think it’s a bit more noticeable in these than in a loaf of bread, but wife says these are great.

She was quite happy with these for her birthday in spite of their small draw backs, and they satisfied our cravings for cinnamon rolls. Once again, I high recommend you check out the Real Bread mixes for yourself! We will definitely be buying more from them.

Real Bread Mix Cinnamon Rolls:


1 Real Bread Cinnamon Roll Mix

1 cup of eggs whites

1 cup of water

2 Tablespoons apple cider vinegar

½ cup butter softened (I ended up using 1/3 cupish)

1/3 cup Cinnamon

1/3 Cup sweetener of choice (we used coconut sugar)

Optional: Zest of 1 orange if you want to do Orange Rolls


  1. Follow the instructions on the mix to make the dough
  2. Preheat the oven to 400 degrees.
  3. Roll it out to a roughly 12×8 rectangle, ½ inch thick on a piece of parchment paper. You can sandwich the dough between each side of the paper to help keep your rolling pin clean.
  4. Spread with softened butter
  5. Sprinkle your cinnamon and sweetener evenly over the surface of your dough, leave about a half inch plain on one side of the 12 inch side of the dough. This allows a better seal when you roll it up and keeps filling from squishing out as much.
  6. Optional: Spread your orange zest around at this point if using
  7. Starting with the long side that has the filling all the way to the edge tightly roll the dough up. Focus on trying to keep the roll as tight as possible.
  8. Cut your roll into 12-14 sections depending on your desired size of cinnamon roll.
  9. Spray or butter your pan and place the cinnamon rolls in it, cut side down. The mix calls for a 9×13 pan, which I used but there was lots of space left. I think I would use an 8×8 next time.
  10. Bake for approx. 30 minutes or until golden brown and delicious. They will rise in about the last 10 minutes of baking.
  11. Let cool, ice with the glaze of your preference, and enjoy!

Notes and Tips:

  • This size results in a fairly “bready” cinnamon roll. If you prefer it thinner just roll it out into a larger rectangle. You might need to adjust your filling measurements at that point.
  • If you want to add additional flavor feel free to add more zest to the filling or into the dough. You can also use some orange oil (or even orange extract) if you have good quality essential oils on hand.

Orange Cream Cheese Frosting


6 oz of cream cheese

¼ cup of butter

6 Tablespoons Fresh Squeezed Orange Juice

Zest of 1 orange

6-10 Drops Orange or Tangerine Essential Oil

3 Tablespoons Coconut Sugar

2 Tablespoons Maple Syrup

  1. Cream your butter, cream cheese and coconut sugar together until smooth in either a stand mixer or with a hand mixer.
  2. With your mixer on low, slowly add in your maple syrup and then the orange juice until fully combined.
  3. Add your zest and citrus oil and combine.
  4. Taste and adjust sweetener level, and citrus components to your taste.
  5. Spread on either hot or cooled cinnamon rolls as your prefer. Or eat it with a spoon…


  • This results in a fairly thin frosting, which is Katie’s preference. Somewhere between a glaze and a frosting. If you want it thicker, then reduce your liquid.
  • You can easily omit the citrus elements and make a more traditional cream cheese frosting.
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Crispy Gluten Free Waffles (also paleo!)

Crispy Gluten Free Waffles!

Waffles or pancakes? I feel like there is quite the divide between people on that question. That is, of course, not even talking about Belgian vs regular waffles, thin and crispy vs fluffy pancakes. Certainly the debates can go on and on. For me, it very much depends on the mood I am in as I love them both. Obviously, in our household, they always have to be gluten free waffles or pancakes, too.

Our oldest daughter requested waffles for her birthday breakfast, and with the current state of food allergies in our home, we had to go digging for a new recipe. My wife found this one and it is quite good! They are light and crispy, but also paleo, though they are not low carb due to the tapioca starch. Their only downside, I would say, is if you are making a lot and holding them in the oven they might start to soften just a bit. They are still quite good, but they don’t hold super crisp, so you might want to work in batches. They are really delicious though, and I highly recommend you try these gluten free waffles! We did use a regular waffle iron and not a Belgian waffle maker. If you make these in a belgian waffle maker, let us know how they come out!


1 Cup Blanched Almond Flour

1 Cup Tapioca Flour

2 T coconut flour

2 t baking powder

¼ salt

2 eggs

¼ cup melted coconut oil (or melted butter)

1 t apple cider vinegar

1 cup almond milk (or any milk of your choice)

½ vanilla


  1. Preheat waffle iron according to manufacturer’s instructions
  2. Place all dry ingredients in a large bowl and whisk until all lumps have been removed
  3. Add liquid ingredients and whisk for 2 minutes or until batter has thickened. Batter will be similar to a thin pancake batter
  4. Spray or wipe on a thin layer of oil onto waffle iron (I only did this the first time, possibly even unnecessary)
  5. Cook waffles according to your waffles irons instructions (I used about a 1/3 cup for our iron)
  6. Enjoy with lots of good butter and excellent maple syrup!

This recipe is originally from Nurture My Gut.


These are a great quick, easy, delicious waffle that the whole family can enjoy and the kids can help make! They have really good texture that compares well with “normal” waffles! Use these waffles to make your day a tasty day and let us know if you like them 🙂


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Oh Joy, Oh Joy, Oh Almond Joy!!!

As a mom of two I can attest that the words “stop playing with your food?” have most certainly come out of my mouth.  So, as I was playing with brownies in the kitchen, I thought to myself, man I really need to work on rewording how I talk to the kids about playing with food, because I love playing with food!!!! I guess I will just have to specify that we play with food at designated times and not at the dinner table.

Creativity in the kitchen is what makes food so much more than just sustenance. We associate food with people, places, and emotions. We are able to express ourselves through food. Have you seen some chocolatiers at work? Master bakers? Pit smokers? Food is an experience: one that can touch all the senses. The obvious is taste; but also the sounds of ingredients cooking, the aromas, the textures, and the presentation.

If we didn’t play with our food, we wouldn’t have the amazing experiences we do. If we didn’t play with our food, we wouldn’t be able to develop specific recipes for those with allergies or for medical conditions that affect digestion, and to provide healthier and tastier options than ever before.

Food can also be an indulgence. We love our brownies and love sharing them with everyone we meet.

I personally love to play with our existing recipes and will be bringing you a variation of our brownies and blondies every week. These variations make them just a little extra special to enjoy.


If you love brownies and love the iconic almond joy candy bar then this is just for you!!


Almond Coconut Brownie

Picture of an almond joy brownie on a plate

What you need:

1 Off kilter brownie mix made as directed

2/3 cup slivered almonds divided in half

1/3 cup sweetened shredded coconut

1/3 cup mini chocolate chips


Picture showing the addition of butter, eggs, and vanilla to the brownie mixPrepare your brownies by adding, 2 eggs, 3 oz melted butter, and 1/2 teaspoon of vanilla (you can also use our Vegan version is you wish). After you have mixed your brownies of choice stir in 1/3 cup of almond slivers and bake as directed.

Pouring in the slivered almonds into the brownie batter









While our brownies bake, I would like to take a moment and tell you about how joining the Jarvis family converted me to being a “parchment liner” girl! They use parchment to line all pans for brownies; I never knew how easy parchment paper makes the clean up! I’m totally hooked! Seriously it makes cutting and serving, as well as, clean up so much easier. I will never go back.

Parchment paper lining an 8x8 glass baking dish

Also, while the brownies are baking our resident kitchen fairy has waited patiently to “wick” the spatula and engage in her favorite activity of washing the dishes. Having my kids in the kitchen with me is one of my greatest joys and I love how it engages their mind in so many ways.

Little girl at sink

Brownies out of the oven and now to play!!! Let’s dress up these yummies and finish them off!!! Equal parts of mini chocolate chips, sweetened shredded coconut, and some more slivered almonds. I personally like to sprinkle half the chips first then the coconut and almonds and then the last half to the chips. The melting chips kind of glue all the goodness together.

Slivered almonds, coconut, and chocolate chips in bowlsBrownies topped with almond joy ingredients

After you have sprinkled your toppings over the warm brownies, pop them back in the oven under the broiler on low for a minute or two. Just enough to toast your coconut and melt those chips.  I just leave the door cracked and watch the browning so I don’t burn them.

Almond joy brownies out from the broiler

Here we go!!!! Toasty, crunchy, chocolatey goodness with the sweet sweet taste of coconut for the almond joy lover!


We hope you love this variation as much as we do and can’t wait to bring you something new next week.

Have a joyful day!



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Grain Free Chocolate Chip Cookie

You know when you get a craving for a chocolate chip cookie? Not a “healthy” cookie, but that one that you grew up eating? Well it happens to us quite a bit! I grew up eating the iconic Toll House chocolate chip cookie – that recipe right off the bag of the semi-sweet chocolate chips – full of brown sugar, butter, and lots of gooey chocolateyness. Well I have good news! Did you know there is a completely equal version that is grain free?! Danielle Walker, the mastermind of Against All Grain, has this grain free chocolate chip  cookie recipe on her blog, and if you haven’t found it yet, it is high time you tried it in all its magnificence!

These grain free chocolate chip cookies are great to make with kids, as the recipe is completely simple enough that even a toddler can make it with a little parental guidance!


Almond Flour – we always use Costco. They have become the go-to for finely ground almond flour that best substitutes for white flour in recipes where you don’t want to feel like you’re eating ground up almonds. We use this in our blondies, and we recommend it for just about every almond flour application. Did you know that you can order Kirkland products on Amazon? I didn’t until recently, but what a great discovery!

Chocolate Chips – we use Guittard for the entire 1/2 cup of chocolate that this recipe calls for. You can use Enjoy Life, which is a great brand that doesn’t have any allergens/additives/etc, also, or whatever else your favorite brand may be. We like the dark decadent flavor of the higher quality dark chocolate Guittard chips, and we feel ever-so-slightly healthier because we’re using a darker chocolate (and we all know that dark chocolate is basically a vegetable, right?!).

Salt – as always, we recommend Real Salt. It has all the good trace minerals left in it, it tastes great, and it even looks beautiful on the table! Plus, if you use lots of good salt, you can order in bulk in these perfect little 10lb buckets with sealing lids that are the most useful size EVER!!!! Especially if you have little kiddos trying to help move animal feed, water, minerals, dirt, etc around the homestead! Or even if you just need resealable storage for dry goods, craft supplies, or anything else your heart desires 😉


I won’t try to pretend that I can write a better grain free cookie recipe blog than Danielle Walker, so head on over to her page right now and make yourself some delicious, amazing, take-you-back-to-your-childhood chocolate chip cookies!

Danielle Walker’s “Real Deal Chocolate Chip Cookies”

One more little tidbit – don’t miss that you can make this dough, roll it into balls, and freeze it for those cold winter nights coming up where you just need one gooey hot chocolate chip cookie to eat on the couch with your tea or coffee.

We’d love to hear about your childhood memories with chocolate chip cookies, or any other cookie for that matter! Share your story below!

The Wife 😉

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Why Cooking with Kids is Important

Families with Food Allergies

Anyone with kids, especially young children, knows that trying to do an involved activity with them can be challenging. As much as you want to engage with them, it can be challenging when they are grabbing things and touching the wrong thing at the wrong time. I can 100% relate to this, and yet it is worth it! Our kiddos grow up just like we do, in many ways they grow up faster. They will only be at a certain stage for a little while, which, yes, can be a blessing as well. My little boy won’t be at the age where he giggles hysterically because of how fast he can walk for very long. Other blessings will come to replace that, but that thing will be gone forever very soon. This is why I think cooking with our kids is so important. It enables us to spend time with them at almost any age, teach them a life skill, and have fun. Most traditional cultures spend a huge amount of quality time centered around prepping food, and maybe that’s something we need to learn from.

You might be thinking, “but I don’t have kids, this can’t be for me.” Maybe it’s not, but do you have a niece or nephew, or grandkids or friends with kids? Cooking is a great activity to do with kids in your extended family as well.

Here are 5 reasons cooking with kids is important:

  1. It caters to food allergies:

    This blog and our business Off Kilter Brownies is mostly aimed at people who need to eat gluten and/or grain free. While I do try to make sure that we talk about how to eat out and great local options in our area to go to, one of the easiest ways to make sure you have allergen free food to eat is to make it yourself. It’s not always easy to find options for certain food allergies. Taking the time to bake that gluten or dairy free cookie with your kids is an easy way to make something special for them, while not breaking the bank and also spending time with them.

  2. The Skill Level can be scaled with their Age:

    A 15 year old is clearly capable of a lot more than a 4 year old. Cooking with your kids can easily be adjusted to how old and how skilled they are. This enables you to properly challenge your kids and help them grow but also keep it fun. Is your 16 year old super interested in cooking and likes playing with technology? Great! Help them make Beef Wellington. Your 5 year old also wants to cook too? Awesome! Have them help you make the salad or brownies. Get them a ceramic knife, or a knife designed for kids, and cut up those avocados and lettuce and cucumbers. That is one reason we made our brownies so straight forward. It’s an easy recipe to make with your 4 year old, or make it super fancy with your teenager. Food is so easy to scale!

  3. It helps build life skills:

    Cooking with kids helps them build one of the most important life skills, how to feed themselves! Prepackaged or restaurant food is not always available. Perhaps a natural disaster happens and no place is open. Maybe it’s late and no place is open. Even more likely, most of our budgets aren’t set to be eating out all the time or always buying premade foods. Making your own food is drastically less expensive than buying it already prepared. It is also always a hit with other people if you can make a fantastic meal all from scratch!

  4. Bless Others with Food:

    In my opinion, one of the best ways to bless others is with tasty food. When people are sick, or just had a baby, or had a job loss, or even just randomly, they are always grateful to have a delicious meal provided for them. Use the opportunity to teach your kids the importance of loving others and being generous. It’s always a great way to help them understand food allergies and how to adapt their cooking depending on the circumstances.

  5. It’s fun!

    Cooking with kids is a great way to have fun and enjoy your kids. Don’t worry about making it fancy if you don’t want to. Have fun even just making oatmeal with the kids. It’s about spending time with your kids more than it is making the food itself. Don’t worry too much about whether it comes out just right, enjoy the process!

In the end, cooking with your kids should be fun, it should help them grow and be prepared for life and help them learn to bless others. In the end, it’s about being with them and enjoying the experience. Let them spill things, and maybe even mess things up a bit. I have to remember this, too. Enjoy the age they are at, and remember it will pass soon.

Make it a tasty day,


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A Gluten Free Pancake for that Special Breakfast

Gluten Free pancakes with blueberries!

For some reason breakfast has always had a special place in my heart. Maybe because when it is done right it’s a fun and special start to the day that sets the tone. It could just be the yummy food. Maybe it’s because when we visited my maternal grandparents I would get up early with my grandpa, and I would help him make a special and delicious breakfast for everyone. No matter why, breakfast will always be my go-to special meal. One of my favorite breakfasts is a good pancake, slathered with good butter and just the right amount of syrup. Sometimes I want the nice, light pancakes my grandpa used to make, some days I like a strong, sturdy flapjack that will last me quite a while. We decided to go the flapjack approach this time.  This is a fantastic gluten free pancake recipe.

This recipe was originally featured in Bon Appetite quite a few years ago, and is from Blackberry Farm Resort in Tennessee. My understanding is that these are a regular staple for a delightful gluten free breakfast in their restaurant.

A Few Substitutions

I did not have everything on hand that this recipe called for, specifically brown rice flour. I also did not have oat flour, but as we spoke about yesterday, that was super easy to make my own. We are also doing our best to keep the girls off of dairy at the moment, so I needed to substitute for the butter milk.

For the brown rice flour, I increased the oat flour and buckwheat flour each a bit to compensate and that worked out beautifully.

As a general rule, you can always just substitute water in for milk. You can always use non-dairy milk such as almond or coconut, but we did not have almond and I didn’t want the coconut flavor in this particular recipe. I ended up using half water and half apple sauce. The apple sauce helped add some of the body that was lost because of the water used, but also when paired with some water did not thicken the batter too much.

These turn out fantastic as a gluten free pancake even with the substitutions. They have the nice nuttiness from the buckwheat without being bitter. The cornmeal adds a nice texture to them without being grainy. And the oats make the recipe filling without being too heavy. There is also a touch of maple syrup in them which, frankly, makes them just sweet enough to be perfect without any additional syrup on top. I highly recommend these for your next special breakfast!

Adding the Cornmeal
Combine the dry goods


Kids can even crack eggs!
We Just added all the wet into the dry to cut down on bowls.
Adding the Butter
Please be careful with hot butter!
Gluten Free pancakes with blueberries!
We added Blueberries!

Sausage and pancakes!
We paired these hearty pancakes with breakfast sausage.

Tasty Gluten Free Pancakes


1 Egg

2 Cups Buttermilk

¼ Cup Pure Maple Syrup (none of that fake stuff)

1 Cup GF Oat Flour

2/3 Cup Yellow Cornmeal

1/3 Cup Brown Rice Flour

¼ Buckwheat Flour

1 Tablespoon Baking Powder

1 Teaspoon Baking Soda

¼ Cup (1/2 Stick) Unstalted Butter, Melted

1 Teaspoon Salt

Butter or oil for skillet

  1. Whisk Egg, milk, and syrup in a small bowl.
  2. Combine all dry goods together in a large bowl
  3. Whisk butter milk mixture into dry goods.
  4. Add butter and whisk until no lumps remain
  5. Heat a skillet or griddle over medium heat, add butter or oil just to coat the pan.
  6. Use a ¼ cup to portion batter into the pan. Make sure to leave some room around each one to make it easier to flip them.
  7. Cook until the bottoms are browned and the bubbles are set on top, about 2-3 minutes. Flip and let brown on the other side. Remove to a warm oven.
  8. Enjoy with a good butter and syrup!


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Making Your Own Oat Flour

Homemade Oat Flour

If you have been doing any kind of gluten free baking long, or even considering it, you know the list of flours required can get a bit daunting. Recipes can call for 3 different kinds of rice flour, potato starch, tapioca starch, plus gums and who knows what else! If you do not have them on hand good luck making them appear out of thin air.  Gluten Free baking does require several different flours, but it is disappointing when you don’t have what you need! Today I have the answer! Well, an answer, for one flour.  If your recipe calls for oat flour and you don’t have it on hand, no problem! Making your own oat flour is super easy and quick.

Making your own oat flour is so easy unless you end up using it all the time or want to make sure you have the finest oat flour available. I would not bother keeping premade oat flour around. All you need to do to make your own oat flour is to dump oats in a blender; blend them fine, and voila! Oat Flour!

Blend it up!

Worried about oats not being gluten free? Go check out our post of whether oats are gluten free for answers!

How to get it done?

It is really that simple! Depending on your blender or how fastidious you are about it you will probably end up with some larger pieces of oats. For the recipes I use it in (like the delicious pancakes I’ll talk about tomorrow 😉 I think the texture variation is nice.Homemade Oat Flour

The higher end blenders like the Vitamix typically come with a Dry blade or container. These are designed to “mill” whole grains to a flour consistency. As I mentioned I have found a decent blender to do a perfectly good job.

1 cup of rolled oats yields about 1.25 cups of flour in my experience. You can easily use quick cooking or whatever version of rolled oats you have on hand. The only thing to note with a quick cooking style is that they may absorb liquid differently.  Though you might have to adjust with a bit more liquid if necessary.

In the end making your own oat flour is super simple. There is basically nothing to mess up, just give it a whirl (dad jokes for the win) and have fun!  This is also a great activity to do with your kids.

Make it a tasty day,


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Cooking with Kids and How to Make it Easy!

I love my children dearly. They are one of the favorite parts of my day. They are joy and sunshine and lift my heart when I come home from work and they run up screaming, “daddy daddy”! However, as anyone can attest who has tried, trying to do something productive with small children can be a challenge. Cooking with kids should be something we are doing, though, and with a bit of thought it should not be too hard.

We are rapidly losing the skill of cooking in the United State. We are so attached to quick convenience and having 8 million things going on at once, that taking the time to cook and ENJOY cooking is rarely an option. Extending that to cooking with kids and it just doesn’t happen. I completely understand – we have intentionally kept our life as un-hectic as possible. but the reality is that life happens. There is my work, a small business to build and run, a homestead to take care of, kids to keep from destroying everything, not to mention our marriage to attend to.

I have to intentionally take time to not only engage with the kids but to think about cooking with them. It is not always the easiest task, nor the thing I want to be bothered with doing, but cooking with kids is totally worthwhile. I am helping them develop a lifelong skill, and, most importantly, I am showing them that I love them and they are worth my time.

Where to start?

You’ve never cooked with your kids, and the only thing that you can think of is trying to make a soufflé with a 3 year old… I totally agree with you that this is not the best idea! Find something simple to start with, even if it apples and peanut butter. Have them help you get and wash the apples, you can cut them, and then have them scoop the peanut butter onto the plate. It is super basic, but it’s a great, simple place to start your kids getting used to helping in the kitchen. This can also be a time to start showing them how you use your knives properly – something you’ll want to review constantly!

Another great way to cook with your kids is to make oatmeal with them. Two ingredients and a bit of time make it a simple way to have fun with your kids without much to mess up. I did this the other morning with our girls (age 3 & 4) and it went quite well. Plus they always love getting to pick their own toppings for their bowls of oatmeal.

Making Oatmeal with kids

Have you always wondered if oats are gluten free? Go check out our post!

Here are a few tips to help you cook with kids:

  • Find a Simple Recipe: Don’t go crazy to start with. Go for oatmeal or maybe a simple bread. That way you can focus on the process and having fun with your kids instead of making sure everything is done perfectly.
  • Have Them Measure: Have your kids help you measure. My girls love to help measure even simple things like baking powder and dumping them in the bowl. Measuring Oatmeal With Kids
  • Don’t Worry about the Mess: Be careful, but don’t sweat if they spill. Things might get messy. That is then a good opportunity to help them learn how to clean up as well
  • Most Importantly, Have Fun! Enjoy the process; our kids are only kids for so long. Enjoy them at the age they are.

Now get out there and have some fun!

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Going to the light…

Our New Delicious Blondies

We love the dark side; the dark chocolatey side that is. We also know that not everyone is a chocolate lover. No worries. We’ve come up with just the solution for our light loving peeps. OKB is launching our blondie and could not be more excited. Months in development we are excited to have developed a gluten/grain free blondie that is rich, moist, and will delight even the chocolate lovers.

The base for our blondies is a fine almond flour paired with both white and brown sugar providing a delicious caramel undertone. Butter for rich moisture, baking soda and eggs to leaven, salt to bring the flavors together, and finally a small amount of almond flour to bind and enhance the blondie’s richness.

We can’t wait for you to try the newest member of the starting lineup.

Our labels will be in soon and you can pick up your mix at the Memorial Village Farmers Market in Houston Texas and also order online.