Gluten And Wheat Free Fine Mixes Available Online

Eat, Enjoy, Excel with Kristy’s Kitchen Gluten Free Mixes using our Recipe Variations

Remember, if you also need to avoid dairy or eggs, you can find alternatives for these ingredients on our “Ingredients” page.

Colonial Virginia Gingerbread Cookie Recipe

Made with one Kristy’s Kitchen Artisan Graham Cracker Mix

Additional ingredients to add to the dry mix:

2 tsp ground ginger, 1/2 tsp more for stronger flavor

1/4 to 1/2 tsp of nutmeg

1/4 to 1/2 tsp of cloves

1/4 cup of molasses

Preheat oven to 350o

Place entire dry mix in a large bowl.   Add dry spices to the dry mix and blend in well. 

Cut in 6 Tbl of soft butter to a small crumb texture to dry mix. 

Mix together 1/4 cup of water and 1/4 cup of molasses and pour into dry mix, combine well to create a dough ball.  Form into one inch balls, roll the balls in granulated turbinado sugar and place on a greased cookie sheet or with parchment paper.  Flatten to 1/4 inch thickness with flat bottom of a water glass.  Place pan in oven and bake for 8 to 10 minutes.  Makes about 30 cookies @ about 2 inches each.

Gluten-Free Peanut Butter Cookies

Made with one Kristy’s Kitchen Artisan Graham Cracker Mix

Additional ingredients to add to the dry mix:

½ cup peanut butter or any nut butter of choice, like almond or cashew butter.

¼ cup honey

¼ cup water

Preheat oven to 375º

Place entire dry mix in a large bowl.

Cut in 6 Tbl of soft butter to dry mix to a small crumb texture.  Optional additions before adding the water, honey and nut butter:  salted peanut, cashews, almonds, or chocolate chips.

Mix together water, honey and nut butter and pour into dry mix, combine well to create a dough ball.

Form into one inch balls, and place on a greased cookie sheet or with parchment paper, flatten with a fork by criss-crossing.  Sprinkle with turbinado sugar or sugar of your choice.

Place pan in oven and bake for 6-7 minutes.  Yields 21- 2 ½ inch cookies .

Chocolate Artisan Graham Crackers

Add 2/3 cup of cocoa to the full dry mix, blend in well and prepare the Graham Cracker mix as directed on the front of bag, bake, cut into 2 inch squares immediately when removed from oven, and cool.   Great for the Ice Cream Sandwiches!

Ice Cream Sandwich Cookies

You can make Ice Cream Sandwiches with any of the crackers cut into 2 inch squares, or any of the cookie recipes above using our Kristy’s Kitchen Artisan Graham Cracker Mix.

Soften flavor of gluten-free ice cream of your choice.  Use vegetable or safflower margarine for the dry mix, and soy or rice ice cream for a dairy-free treat.   Cut the soft ice cream into a strip the width of the cookies and remove from container.  Wrap the ice cream in plastic film and form to the fit the shape and size of the  cookies or crackers, and re-freeze.  When ready to assemble, cut the ice cream roll into slices. Place each slice   between two cookies.  Wrap each sandwich individually and freeze until ready to eat.

For a quicker version:  Scoop softened ice cream between the cookies, wrap and freeze.

Great for a summer time treat on a warm day.  Fun to eat and fun to make, get the family involved.  Adults enjoy them as well as the kids.

Give Me S’more!

Construct S’mores using large marshmallows, chocolate bars, and Kristy’s Kitchen Artisan Graham Crackers cut into 2 inch squares.  Skewer one or two large marshmallows on a stick and roast over a fire.  Break chocolate into pieces to fit the graham crackers.  When marshmallows are toasted and slightly melted, place them and a chocolate piece between two graham crackers.

New York Cheesecake S’mores

Mix and bake Kristy’s Kitchen Artisan Graham Cracker Mix as directed and immediately after removing from oven score hot graham crackers into 1½” or  2” squares and let cool, then break apart.  Mix in a bowl with a fork the following GF Cheesecake Topping ingredients:

1 - 8 oz tub of Whipped Philadelphia Cream Cheese

1/4 cup powdered sugar

1 tsp vanilla      

1/4 tsp real lemon juice

Spread a 1/4 inch layer on each Graham Cracker square, place on a platter and top with a small  dollop of your favorite pure Cherry, Blueberry, or Strawberry Jam, chill on a platter for 1 hour.

Cordial  S’mores

Get the following ingredients:

Hershey’s Milk Chocolate Bars

Jar of Natural Cherries in juice, pitted

Large Marshmallows (Hy-Vee are GF)

Score hot pan of Graham Crackers into 1-½ x  2 inch rectangles, let cool, and then break apart.  Place crackers on cookie sheet, place 2 small chocolate rectangles on each cracker.  Drain cherry juice and place 2 cherries on each chocolate/cracker.  Cut each marshmallow into 3 slices, reshape back to round, and place 1 slice on top of cherries, place pan in hot oven and broil for about 4 minutes, or till marshmallows are golden brown, remove, cool and serve on a platter.

Nutty Chocolate Graham Nibbles

Remove pan of Graham Cracker from oven and while hot, score crackers into 1” x 2” crackers and let cool, then break apart.   Mix the following ingredients in a bowl:

1/2 cup peanut or other nut butter

1 TBL of cornstarch, more if needed to make a stiffer consistency

1 TBL of powdered sugar

Spread 1/4 inch layer of nut butter mixture on each cracker, place on platter and chill in fridge while melting chocolate.   In a saucepan on stovetop at med-low, place the following ingredients, stirring occasionally till fully melted:

2 cups Nestles semi-sweet chocolate morsels

2 to 3 TBL of corn or vegetable oil

Remove melted chocolate from burner and begin covering crackers by placing nut butter side down, flipping over with a fork, tapping fork on pan rim to shake excess chocolate off, and place chocolate covered crackers on wax paper in a cookie sheet to cool pan in fridge.  Makes about 36 treats.  Chocolate Option:  mix half each of Milk chocolate and Semi-Sweet morsels and decrease oil by 1 TBL.

Pumpkin Chiffon Dip or Graham Cracker Treats

In medium sized bowl, mix well the following  ingredients, then chill in fridge for 1 hour:

8 oz, softened Cream Cheese

Half of a 15oz. Can 100% natural

Pumpkin (not pie filling)

1/3 cup powdered sugar

2 TBL cornstarch

1 tsp pumpkin pie spice

1/2 tsp cinnamon

Score hot KK Graham Crackers into 1½ inch squares, let cool, and break apart.  Use as a Dip, or spread chilled pumpkin spread generously on cracker squares, squirt a small dollop of canned GF whipped cream on each, sprinkle a dusting of cinnamon on top, chill on a platter and serve with cheer.

Rollout Pie Crust Recipe

The full Mix will make two 8 or 9 inch pie crusts.  You may divide the mix in half for crust variations, or use full mix and divide dough for 2 crusts.   Directions for full mix:  pour the full mix into a bowl, cut in 8 TB butter with a fork or pastry cutter to reach a small crumb texture, add 1/4 cup of water only, mix in with a fork, and finish mixing with hands to make a dough ball.  Take dough ball divide in half, place a half between 2 layers of wax paper and roll out, or press out until 3 inches larger round than the size of pie plate being used.  Remove top paper and lay dough into the greased 8 or 9 inch pie plate.  Remove paper, trim edges, patch as needed, and bake for about 8 minutes.  Remove from the oven, press down any bubbles and let cool on a rack. 

Rollout Chocolate Pie Crust

For full mix, blend 2/3  cup of cocoa powder to entire dry mix and prepare same as the above rollout crust directions. 

Graham Cracker Crumb Pie Crust 

Preheat oven to 350°.  Place enough Kristy's Kitchen Artisan Graham Crackers that have been prepared according to the mix directions, into a zip lock bag.  Using a rolling pin, smash the crackers into coarse crumbs, enough to make 2 cups of crumbs.  Pour crumbs into a large bowl. Place 2 tablespoons of soft butter into the crumbs, blend together well.  Pat the crumb mixture firmly and evenly into a lightly greased 8 or 9 inch pie plate.  Bake crust for 5 to 7 minutes to set the crust.  Let crust cool thoroughly before filling it with your favorite pie filling. 

Chocolate Graham Cracker Crumb Crust

Add 2/3 cup of cocoa to the full dry mix, blend in well and prepare the Graham Cracker mix as directed on the front of bag, bake cut and cool.  Follow the above Crumb Crust directions for a Chocolate Cracker Crumb Crust. 

Ice Cream Pie

Prepare a pie crust as directed above.  Then, pile scoops of your favorite softened ice cream (use a variety of flavors for fun) into the pie shell.  Spread the softened ice cream  into the crust.  Top with favorite toppings (gluten-free) of course!  Store in the freezer.

Great Do-Ahead Dessert  for company, or a refreshing summertime treat.

To serve remove from the freezer, soften a bit, and cut into wedges to serve.

Vanilla Cream Pie    

3 cups whole milk                          

½ cup turbinado or white sugar

3 egg yolks                                        

2 Tbl unsalted soft butter

5 Tbl cornstarch                             

1 ½ Tbl vanilla

Combine sugar, cornstarch and salt in a saucepan.  Combine milk and egg yolks in a separate bowl, and gradually stir into sugar mixture.  Cook over medium heat, stirring constantly until mixture thickens and boils.  Boil and stir 1 minute, remove from heat, stir in butter and vanilla.  Pour into prepared KK pie crust, cover with wax paper and cool for 2 hours.  When cooled, remove wax paper, spread with whipped cream and garnish as desired. 

Chocolate Cream Pie Variation

Combine 1/3 cup cocoa with sugar mixture, cook as above.  Pour into chocolate KK crust with same above directions.  Option:  May add 2 Tbl espresso powder to sugar mix, or 1/3 cup coffee liqueur with additional tsp cornstarch. 

Espresso Cream Pie 

¾ cup turbinado or white sugar              

1/3 cup cornstarch                       

¼ tsp salt           

2 ½ cups whole milk

2 Tbl plus 1 tsp espresso powder             

4 large egg yolks

¼ cup coffee liqueur, Kailua

4 Tbl unsalted soft butter                                                           

1 tsp vanilla                                                                                                  

1 ¼ cups heavy cream  

1 Tbl powdered sugar

¼ cup chocolate covered espresso beans

Combine sugar, cornstarch, and salt in saucepan. Whisk in milk and 2 Tbl of espresso powder, cook over med-high heat, stirring constantly, until bubbling and thick for about 7 minutes total, including 2 minutes after it comes to a boil. 

Whisk yolks in a med. bowl till combined.  Very slowly to avoid cooking the eggs pour cooked milk mixture into eggs, whisking till completely combined.  Return mixture to saucepan and cook over medium, stirring constantly for 1 to 2 minutes to a boil.

Remove from heat, stir in coffee liqueur and vanilla.  Add butter a Tbl at a time whisking till each is melted.  Let custard cool in saucepan on wire rack for about 10 minutes, whisking occasionally. 

Pour custard into prepared Chocolate KK Artisan Graham Cracker Crust.  Place wax paper onto custard.  Refrigerate until filling is firm, about 4 hours to overnight.

Crush espresso beans.  Whisk together cream, powdered sugar and remaining espresso powder till stiff peaks form.  Fold in most of espresso bean pieces and spread over pie.  Sprinkle with remaining espresso bean pieces and serve.   Serves 12

S'more Brownies

Prepare one package of Kristy’s Kitchen GF Artisan Graham Crackers as directed to crush to make crust crumbs.  Preheat oven to 350°.  Crush enough crackers to make 1-1/2 cups of coarse crumbs, mix crumbs with 2 TBL softened butter and press into the bottom of an 8 x 8 inch pan.  Bake crust for 5 minutes and set aside. 

Mix one Kristy’s Kitchen GF Divinely Dark Chocolate Fudge Brownie Mix as directed and transfer batter onto crumb crust and bake brownies for about 20 minutes.  Remove from the oven when an inserted toothpick comes out clean, and place 2 cups of miniature Marshmallows on top of warm brownies.  Re-position the oven rack toward the top of the oven and turn on broiler.  Place the brownie pan with marshmallows on the top rack in the oven and broil until the marshmallows begin to turn golden brown, about 2 minutes (watch closely).  Cut into desired size of squares and serve with lots of milk

French Toast Sticks

Bake Kristy’s Kitchen Whole Grain Sandwich Bread Mix as directed on the front label.  When cooled, slice bread into ¾ inch slices and toast, or dry out on both sides in oven on cookie sheet.  

Additional ingredients:

2 eggs beaten

1 cup milk

1Tbl Maple Sugar or sugar of choice

1 tsp Maple flavoring or more if desired

2 TBL melted butter

1 tsp vanilla

2 tsp cinnamon

Preheat oven to 35oº.  Mix together all of the above additional ingredients in a large bowl mix till combined.  Cut bread slices into 1 inch strips, dip all of the slices into the batter for 2 to 3 seconds, then lay out all of the strips onto parchment paper in a cookie sheet.  Sprinkle lightly with  turbinado sugar, flip and sprinkle other side.

Place cookie sheet in oven and bake for 7 minutes, flip strips to caramelize on both sides and bake for another 5 to 7 minutes.  Serve with your favorite bacon, egg and grapefruit breakfast. 

Pizza Crust

Preheat oven to 400°.   Before mixing Kristy’s Kitchen Whole Grain Sandwich Bread Mix as directed, add these additional ingredients to the dry mix:

2 teaspoons of GF Italian Seasoning

1 teaspoon of garlic powder   

In a greased pizza pan spread half of the  dough with a spoon or rubber scraper into a 12" circle and make a lip around the edges.   Bake each crust for 5 minutes.  Remove from oven, spread sauce and pile on your favorite toppings and cheese, return to oven and bake for another 7 to 8 minutes until the cheese starts to brown. 

Or,  if you have a pizza stone,  preheat in oven.  Tear off two 13" x 13" squares of parchment paper and place directly on the counter.   Spread dough into a 12" circle and make a lip or ridge around the edges.   Transfer the paper and dough onto the pizza stone,  bake for  5 minutes and repeat the toppings and baking directions above.  Yields 2 - twelve inch pizza crusts

Savory Cheddar Biscuits

Empty one Kristy’s Kitchen Grandma’s Sunday-best Biscuit Mix into a mixing bowl.  Add the following:

1 tsp garlic powder

1Tbl parsley

½ tsp onion powder

¼ cup parmesan cheese

Blend the dry mix and additional ingredients together well.

With a pastry cutter, cut in 10Tbl butter to a crumble texture.  Toss in 2 cups grated sharp cheddar cheese and mix together.  Next, add the remaining ingredients listed on the package: 1-½ cups of water.  Don’t over mix the dough.  Bake as directed.  Yields about sixteen 2 ½ inch biscuits.

Gluten Free Sausage Gravy for Kristy’s Kitchen Grandma’s Sunday-Best Biscuits

In a stew pot, brown a 16 oz. package of  GF Breakfast Sausage for a generous amount of sausage, (use half for less sausage if you like, and freeze other half for the next batch), drain grease.

6 cups milk

3 TB butter

8 TBL white rice flour

about 1 tsp salt & ¼ to ½  tsp pepper to taste,  (use a ¼ to ½ tsp of freshly  cracked pepper too)

a dash of red chili pepper

Pour milk in pot and heat on medium heat.  Slowly add rice flour while heating and whisk in well as added.   Bring just to a gentle boil and whisk constantly till thickened, lower heat to medium low, whisk in seasonings to taste.  Add back the sausage and simmer for a few minutes.  Serve on our tender GF Biscuits and with a big  glass of orange juice.  This has been a Saturday morning favorite for our family for decades!   Refrigerate leftovers for breakfast on Sunday morning too. 

Parmesan-Garlic Crackers

Empty one Kristy’s  Kitchen Savory Thin Cracker Mix into a bowl, add ¾ cups parmesan cheese and 2 tsp garlic powder to he dry cracker mix and blend together well.  Prepare the crackers as directed on the package.  Great to serve plain to munch on, or serve with cheeses or savory dips.

Cracker Coating for Meat and Chicken Fried Steak

Place 2 or 3 cups of prepared Kristy’s  Kitchen Savory Thin Cracker Mix  into a ziplock bag and crush to use as a coating for meats, such as chicken breasts, pork cutlets, and chops, or a Chicken Fried Steak can be prepared with a 1/3 lb hamburger patty too.  For all meat coatings, mix 1 egg to ½ cup of milk ratio in a bowl, add salt and pepper to the egg/milk mixture.  Place the cracker crumbs into a flat bowl or plate.  Dip the meat in the egg/milk mixture, then place in the crackers and coat well on both sides. 

Heat a skillet on medium with 2 TBL of olive oil.  When oil is shimmering, place the coated meat into the skillet and let cook undisturbed and uncovered for about 3 minutes for thinner meats like cutlets and hamburger patties, and about 5 to 6 minutes for thicker cuts like chicken breasts or pork chops. 

Peppered Chicken Fried Steak White Gravy

When breaded meat is done cooking in the skillet, and while the skillet is hot, add the following ingredients:

2 cups chicken broth (Pacific or Kitchen Basics brands are GF)

1 cup milk

3 TBL butter

4 TBL white rice flour

1 tsp dried parsley

Salt and freshly cracked pepper to taste. 

Whisk all of the above ingredients together frequently on medium.  When gravy begins to get hot, whisk constantly as it begins to bubble and thicken.  Hint… if you think you have added enough pepper, taste and maybe add a little more.  Spoon over the meat and garlic mashed potatoes.