Feta,tomato,pepper and potato fritatta

There is nothing better than a quick and delicious meal! Sometimes,most of us are busy working or taking care of kids without time for cooking. And that’s when you need something simple,yet scrumptious to fill up the hungry bellies of big and small kids.

A lot of times I am craving for an omelette,but not a simple one,an omelette packed with veggies and full of flavor. Frittata is the ideal quick meal!

Frittata is an egg-based Italian dish,similar to an omelette,enriched with additional ingredients,such as vegetables and herbs. The following recipe was a last-minute thought,an “every veggies on my fridge available” kind of recipe! The sweetness of the cherry tomatoes combined with the basil and the tangy and briny feta cheese is just heavenly and it will definitely make you full!



  • 6 eggs,beaten
  • 1 medium potato,peeled and sliced 1/4 inch thick
  • 2 tablespoons olive oil
  • 8 cherry tomatoes,cut in half
  • 1/3 cup feta cheese
  • 1 medium zucchini,cut into 1/4 inch cubes
  • 1 medium bell pepper,cut in 1/4 inch cubes
  • 3 spring onions,peeled and chopped
  • 6 fresh basil leaves
  • salt and pepper to taste


  1. Preheat the oven at 375 F.
  2. In a medium size skillet,heat the olive oil. Add potatoes and cook,for about 3-4 minutes per side or until tender and slightly browned. Remove the potatoes from the skillet. Add the bell peppers,zucchini and continue cooking until tender and crisp. Season with some salt and pepper,to taste. Arrange the cooked potatoes in the skillet and the beaten eggs.
  3. Let it cook for a minute,until the eggs are set in the edges but still loose on top.
  4. Add the cherry tomatoes,sprinkle with feta cheese and add the basil leaves.
  5. Bake for 10-15 minutes until the fritatta is slightly golden and set in the middle
  6. Sprinkle the green onions on top.




Toblerone mini cakes (gluten free)

toblerone mini cakesRaise your hand if you love chocolate! Now,raise both hand if you love Toblerone! Chocolate lovers,rejoice!

Oh my goodness that chocolate,has a special place in my heart… I first tried it while I was still studying in college. Not a cheap chocolate for a college kid like me,but hey,I’ve got to try it! It was love from first bite.. The crunch of the Honey & Almond nougat,and the beautiful milk Swiss chocolate,and the unusual pyramid shape made it much easier for me to fall in love with.

I was so busy these days,trying to work on my blog harder. Therefore,I’ve changed the name into My gluten free home bakery. After such a long time of cooking and baking,I realize that my cozy warm home is more like a home bakery,than just a food blog. We are more than a food blog. I am thinking very seriously to open a home bakery. It’s a lot of work,especially when bureaucracy takes place,but I really hope to make my dream come true!

Two days ago,I decided to take our love to another level and make a cake out of Toblerone chocolate. The warmth of the cinnamon in combination of the floral notes of orange and the melted chocolate,is simply irresistible! As usual,I tried to balance the sweetness of the  chocolate and luckily,the results were successful.

toblerone 2



  • 2 large eggs
  • 1/2 cup granulated sugar
  • 3/4 cup olive oil
  • 1 cup plain yogurt
  • zest and juice of an orange
  • 1 cup rice flour
  • 1/2 cup corn starch
  • 1/2 cup almond meal
  • 1 tbsp baking powder
  • 1 teaspoon ground cinnamon
  • pinch of salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup Toblerone,chopped



  1. Heat the oven at 350 F.
  2. Put your cupcake liners in your cupcake tin.
  3. In a medium bowl,whisk with a hand mixer,the eggs and sugar until becomes pale and creamy.
  4. Add the olive oil,the yogurt,vanilla extract,zest and juice and whisk again.
  5. Add the rice flour,corn starch,almond meal,cinnamon,salt and baking powder,until thoroughly incorporated.
  6. Add the chopped toblerone and fold with a spatula.
  7. Fill up 2/3 of the tins and bake for 15-20 minutes.
  8. Let them cool down and sprinkle some powdered sugar.




Tangerine scones with pomegranate glaze (gluten free)

tangerine scones 2Holidays are close and most of the housewives and whoever throws a Thanksgiving or Christmas dinner is fully stressed. What many people forget though,is that these Holidays are not just the food and drinks. There is a meaning beyond that. You can make the simplest food look and taste like million dollar meal.

Today,we are making scones,with the  aromas of tangerine and almond drizzled with pomegranate glaze. Slightly crunchy on the outside, soft and moist on the inside with a little bit of nutty flavor from the almonds.

The beautiful color and taste of pomegranate,take scones to another level. Such a festive looking little dessert like that!


  • 1 cup Gluten-Free Flour Blend (see below)
  • 1 cup almond flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 3/4 cup heavy cream
  • zest and juice from a tangerine
  • 1 tablespoon Amaretto or 1 teaspoon almond extract

For the glaze:

  • 1 1/2 cup powdered sugar
  • 4-7 tablespoons pomegranate juice

Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.



Heat oven to 400°F.

Combine flour blend, sugar, baking powder, tangerine zest and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in whipping cream,Amaretto or almond extract and tangerine juice; mix until dough holds together.

Turn dough onto lightly floured surface; knead 5 to 10 times or until dough is smooth. Divide dough into 4 equal pieces; shape each piece into 8×1-inch log. Cut each log into 4 (2-inch) pieces; cut each piece in half diagonally to form small triangles.

scone dough

scone dough 2

Place scones, at least 1 inch apart, onto non greased baking sheet.

scone triangles

Bake 9-11 minutes or until golden brown around edges. Cool completely.

In a medium bowl combine the powdered sugar and pomegranate juice. Add 1 tablespoon at a time until you achieved your desired consistency.

Drizzle with some pomegranate glaze on each scone. Enjoy!



tangerine scones



My gluten free journey & The Apple Pie mochi doughnuts

My whole life revolves around food. Besides,being a Greek requires to love food and get involved in the kitchen,no matter what. I’ve been countless time in the kitchen with the rest of my family,which means not just the siblings and parents but aunts,cousins and grandmothers,as well. Cooking for hours and laughing wholeheartedly. I remember my father and I baking for hours his precious apple pie cake.  But what if a Greek suddenly couldn’t consume gluten,because of a celiac disease? In Greece,these words where completely unknown,almost ten years ago.


My journey started ten years ago,while I was in college. I noticed that I was getting sick every day. After a lot of pain and bloating,I finally paid a visit to the doctor where everything became more clear. I was diagnosed with celiac disease,still unknown to many people. You see,living in a country with such a great cuisine like Greece,without the necessary knowledge of that disease,made everything worst. The gluten-free products weren’t available in the supermarkets,there was a procedure that needed to be followed every month. I had to place an order of gluten free products to my pharmacist and they were extremely expensive.

Nerves and depression took over in my house. You could barely hear any laughter. My creativity as a cook,started to fade out. I was missing all those simple food in life that someone else could enjoy. Like my father’s perfectly spiced apple pie cake or a slice of bread. Gluten is everywhere,commonly used as a preservative in food. In a severe gluten intolerance there is no cheating for a day,nor I will try just a little bit. You have to adjust quick  in your gluten free diet and it’s not always easy.

Five years ago,I came to live permanently to America. My concern about finding gluten free products was huge. Living on the budget with the responsibility of supporting financially my family in Greece,was stressing me. Eventually,I found my own way,and adapted easily to the American way of life. They were and still are plethora of gluten free products,available at the super markets.

As the years passed by,I tried to develop new gluten free recipes or recreate. One of them was doughnuts that I missed so much. These doughnuts are not any kind of doughnuts,these are “Apple pie mochi doughnuts“. The addition of my father’s apple pie filling was just superb! I might seem a long process but it’s very easy,even my three year old daughter help me with the doughnut dough.

Soft,fragrant doughnuts packed with caramelized apples and spices,ooze with caramel and a touch of rum. These babies,will definitely put a smile on your face!


Apple pie mochi doughnuts

apple pie mochi donuts


for the doughnuts:

  • starter-dough:
    • 1/4 cup (30 grams) of sticky rice flour
    • 2 tbsp (31 grams) of whole milk
  • 1 3/4 cup (225 grams) of sticky rice flour
  • 1/2 cup (120 grams) of whole milk
  • 2 1/2 tbsp (35 grams) of unsalted butter, melted
  • 1/4 cup (50 grams) of granulated sugar
  • 1 large egg
  • 1 tsp of baking powder

For the apple pie filling:

  • 3 medium apples
  • 2 Tbsp butter
  • 3 Tbsp brown sugar
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ⅛ tsp cardamom
  • ½ tsp lemon juice
  • 1 Tbsp Dark rum


To make the apple pie filling:

  1. Peel, core and dice apples.
  2. In a small saucepan, over medium heat, start to melt butter and brown sugar. When butter is melted, add diced apples, lemon juice and spices.
  3. Set temperature to medium-low, cover and cook for about 15 minutes or until apples are soft. Stir occasionally.
  4. Strain apples and set aside all the juice from cooked apples for later.
  5. Preheat oil in a fryer, dutch oven or a pot to 350°F. (If using a pot on a stove top, I recommend a setting between medium and medium-low.)

To make the starter-dough:  Mix 1/4 cup of sticky rice flour and 2 tbsp of whole milk together in a microwave-proof bowl.  Microwave on high for 50 ~ 60 seconds until the dough is cooked through, which will look opaque and feel very “bouncy”.  Set aside to cool for 5 min.

To form and fry the donuts:

Add 1 3/4 cup of sticky rice flour, 1/2 cup of milk, melted butter, granulated sugar, egg and baking powder in a stand-mixer bowl with dough-hook.

Add the cooled starter-dough and knead the mixture on low until everything comes roughly together, then increase the speed to medium and knead until the starter dough has completely blended into the mixture.  The dough will be wet and sticky, but you should be able to lightly touch it without it glued to your finger.

apple pie doughnut

Scrape the dough onto a surface that’s dusted more sticky rice flour.  Sprinkle just enough sticky rice flour onto the dough to prevent sticking, then roll it into 1/2″ (1.3 cm) thick.

mochi donut dough

With a well-floured cutter, cut as many donuts out as you can (I just use 1 large and 1 small biscuit-cutter to do this), then gather the scraps and press/knead it back into a smooth dough (without adding too much more flour), and cut as  many donuts out as you can again.  You should be able to get 10 ~ 12 donuts.

Spoon a spoonful of apples onto the center of each flattened dougnut. (Don’t over stuff. )Pull edges together and press them as well as possible.

apple donuts















Place doughnuts seam down while waiting to be fried.

Add enough canola oil to a frying-pot to reach 1 1/2″ deep (the bigger the pot, the more oil you’ll need), and set on medium-high heat to bring the oil to 330ºF/165ºC, then turn the heat down to medium-low.  If you don’t have a thermometer, just insert a wooden chopstick into the oil, and if small bubbles form around the chopstick quickly, the oil is ready.  Without crowding the pot, carefully drop a few donuts into the oil, which will sink to the bottom for the first 30 seconds then float back up.  Fry for a few minutes on each side until the donuts are puffed up and golden browned.  Transfer to a cooling rack to drain.

Let it cool,and dust with powdered sugar.

apple pie donuts


Chocolate-pecan thumbprint cookies with chestnut and rum cream (gluten free)




There are still font childhood memories of baking with my family. Our little apartment bathed in those beautiful aromas of orange zest and spices such as,cinnamon and cloves.  Our puny kitchen been messed up with flour and egg shells in the counter top,spilled milk on the stove.

In the  winter,we were baking apple pie cakes,poaching pears in spiced syrup and all the traditional Greek desserts,that made my brother and I feel a  bit inpatient. We couldn’t wait to get involved in the kitchen! One of my absolute favorite memories of living in Greece in the heart of winter is the wonderful aromas of roasted chestnuts on almost every street corner. Our father could get us a newspaper-wrapped bundle of roasted chestnuts. The heat was penetrating the newspaper and warming up our little hands.

Since it’s holiday season,I roasted bunch of them and I made some scrumptious little cookies. Soft on the inside,crunchy on the outside. Nothing can go wrong with the perfect combination of chocolate and pecan cookies,with a creamy filling. The chestnut & rum filling is smooth with floral hints of orange to brighten it up.

These fancy and decadent cookies are going to be holiday pleaser for small and big kids!


For the cookies:

  • 3/4 cup butter, softened
  • 3/4 cup powdered sugar
  • 2 eggs, 1 separated
  • 1 teaspoon gluten-free vanilla
  • 1 1/2 cups Gluten-Free Flour Blend (see below)
  • 1/2 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon xanthan gum
  • 3/4 cup coarsely crushed pecans


  • 6 oz roasted chestnut (peeled)
  • 1 cup granulated sugar
  • 2 cups water
  • 1 tablespoon vanilla
  • 1/2 teaspoon orange zest
  • 1 tablespoon dark rum
  • 1/3 cup heavy cream

Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.


To make the chestnut-rum cream:

  1. In a saucepan, combine nuts, sugar and water and bring to a boil. Reduce heat to medium-low and simmer for 10-15 minutes until the majority of the liquid is evaporated.
  2. Remove from heat and add the vanilla and dark rum.
  3. Strain the Chestnut, reserving the sugar syrup and transfer to a food processor and blend until smooth.
  4. Add syrup slowly until desired consistency is obtained.
  5. Add the heavy cream and orange zest and mix until well incorporated.
  6. Allow to cool before refrigerating.

To make the cookie:

Heat oven to 350°F. Line cookie sheets with parchment paper; set aside.

Combine butter and powdered sugar in bowl; beat at medium speed until creamy. Add 1 egg and 1 egg yolk and vanilla; continue beating until well mixed. Add gluten-free flour blend, salt,cocoa powder and xanthan gum; beat at low-speed until well mixed.

Wrap the cookie dough in food film and put it in the freezer for 10-15 minutes until slightly firm,not harden completely.

thumbprint cookie batter

Place egg white into bowl; lightly beat with whisk. Place graham cracker crumbs into another bowl. Shape dough into 1-inch balls.

Dip balls into egg white; roll in pecans. Reshape balls, if necessary. Place 1 inch apart onto prepared cookie sheets. Make indentation in center of each cookie with thumb or back of teaspoon.

















Bake 10-12 minutes or until a toothpick inserted comes out clean.

empty thumbprint

Place a teaspoon of chestnut-rum cream in each indentation. Top with candied orange peel and drizzle with some melted chocolate

half thumbprint