Category: Gluten Free - Bluebird Baby Company

Pumpkin Waffles -- GF, DF, V

8/8/2025

his recipe is a gluten-, dairy-free waffle that is great for breakfast but also makes an excellent snack. We like to double or even triple the batch and store the leftovers in the freezer to pull out whenever we want a treat.

¾ cup gluten-free flour (we use King Arthur or Cup4Cup)
¼ c almond flour
1 cup brown rice flour
2 tsp baking powder
Pinch of salt
1 tsp cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground nutmeg
2 cups rice milk (we also sub out almond or coconut milk)
2 Tbs lemon juice
6 Tbs maple syrup
1 c organic canned pumpkin puree
2 eggs (you can substitute flax eggs)
2 tsp vanilla extract
2-4 bananas for topping

Whisk together flours, baking powder, salt and spices in a large bowl.

In another large bowl, combine rice milk, lemon juice, maple syrup, pumpkin, vanilla, and eggs. Whisk to combine completely, then slowly whisk in dry ingredients.

Heat waffle maker according to manufacturer’s instructions. Cook waffles until they’re nicely browned on both sides, 4-7 minutes, depending on your machine.

Peanut Sesame Noodles -- GF, DF, V

8/8/2025

These cold peanut sesame noodles are easy to throw together and versatile enough to just use whatever you happen to have in the fridge. If peanuts are a problem, sub out for almond butter.

Serves 4 Adults

Sauce:

½ C smooth peanut (or almond) butter
¼ C soy sauce (sub coconut aminos if avoiding soy)
1 Tbs fresh ginger, minced or grated
1 clove garlic, mince or grated
2 Tbs unseasoned rice vinegar (ACV would also work)
1 ½ Tbs toasted sesame oil
1 Tbs honey
1 tsp dried hot red pepper flakes (optional)
⅓ C warm water

Noodles & Vegetables:

¾ lb rice noodles (we like Rice Ramen by Lotus Foods)
4 scallions, thinly sliced
1 orange bell pepper, cut into matchsticks
1 yellow bell pepper, cut into matchsticks
1 red bell pepper, cut into matchsticks
1 medium carrot, cut into matchsticks
Half a large, or 2 small cucumbers, seeded and cut into matchsticks
3 Tbs sesame seeds
Lime, for garnish
Cilantro, for garnish

For the sauce, combine all ingredients except water in a blender and blitz until completely smooth. Add water about a Tbs at a time until you get a saucy consistency. Set aside.

Prepare noodles as directed then drain and rinse under cold water until fully cool.
Place noodles in a bowl and top with vegetables and a generous portion of sauce. Garnish with sesame seeds, lime and cilantro.

If stored separately, sauce keeps for 2 weeks in the fridge.

Overnight Oat Jars -- GF, DF, V

8/8/2025

Overnight oats are a great way to make breakfast fast, easy, and nutritious. Throw together the night before and then it’s ready to go in the morning. Or keep some freeze- dried fruit on hand, use only dry ingredients (coconut sugar instead of maple syrup), and make up enough jars for the week ahead. Then just add liquid to each the night before. Variations are limitless, but some are listed below.

Serves 2 (or one very hungry new mother)

Base recipe:
1 C gluten free rolled oats
1 ½ C dairy free milk–coconut, almond, oat*
¼ C chia, flax, hemp seed mix**
2 Tbs sweetener–maple syrup, agave, honey, or coconut sugar
Small pinch of salt

Mix everything together, add any flavor/toppings and refrigerate in a sealed jar overnight.

*Go for coconut milk for added fat if you are breastfeeding. You can also add 1 tsp of coconut or avocado oil for added fat.

**Make a large batch of this to keep on hand for this and other things like smoothies. Mix together 2 parts chia seeds, one part hemp seeds, and one half part ground flax seeds (2 C chia, 1 C hemp, ½ C flax). Store in sealed container in the refrigerator.

Strawberry Peach:
Add ½ tsp cinnamon, ¼ tsp nutmeg, 1 ripe peach-diced, 4 strawberries-diced

Chocolate Protein Peanut Butter:
½ scoop chocolate protein powder, 2 Tbs peanut butter, ½ banana-mashed, chocolate chips

Peach Blueberry:
1 ripe peach-diced, ½ C blueberries, ½ tsp cinnamon

Chocolate Cherry Coconut:
1 Tbs unsweetened cocoa powder, ½ C frozen cherries, ¼ C coconut flakes, ¼ C choc. Chips

Apple Cinnamon
Add ½ tsp cinnamon, half an apple chopped

Other toppings:
Sliced almonds, coconut flakes, sliced banana, berries, coconut yogurt, nut butters, walnuts, pecans, pumpkin seeds

One Bowl Chocolate Chip Banana Baked Oatmeal -- GF, DF, V

8/8/2025

Hearty, banana-infused baked oatmeal that’s naturally sweetened, satisfying, and requires just one bowl to prepare. The perfect cozy, comforting breakfast.

Serves 9 squares

2 Tbsp flaxseed meal (or 2 eggs, beaten)
5 Tbsp water (omit if using eggs)
1/2 cup mashed ripe banana (the riper the better // plus more sliced banana for topping)
2 Tbsp maple syrup (or sub coconut nectar or agave nectar)
2 Tbsp melted coconut oil or avocado oil (if avoiding oil, sub applesauce or omit)
1/4 tsp sea salt
1/2 tsp ground cinnamon
2 cups dairy-free milk (we used 1/2 almond milk, 1/2 light coconut milk)
2 ½ cups gluten-free rolled oats
3/4 cup chopped walnuts or pecans (or sub other nut or seed of choice)
1/3 cup dairy-free dark chocolate chips (or chopped chocolate // use naturally-sweetened to keep recipe refined sugar–free, Hu Chocolates or Enjoy Life are great choices)
1 scoop collagen powder (optional)
1-2 Tbsp coconut sugar (optional)
2-3 Tbsp nut butter (optional)

Preheat oven to 350 degrees F and grease a 2-quart (or similar size) baking dish with oil (or vegan butter), or line with parchment paper.

Prepare flax eggs by combining flaxseed meal and water in a large mixing bowl. Then add ripe banana, maple syrup, oil, salt, and cinnamon and whisk to combine.

Add dairy-free milk and whisk once more. Then add oats, nuts, and half of the chocolate chips and stir to combine.

Transfer mixture to the prepared baking dish and top with additional banana slices, nuts (optional), and remaining chocolate chips. Sprinkle with coconut sugar for a “swirl” effect (optional). You can also drizzle with a little nut butter — such as almond or peanut — for even more flavor (optional).

Bake for 30-35 minutes or until the top is golden brown, the edges are slightly caramelized, and it has some springiness in the center. Remove from oven and let cool a few minutes. (I bake mine almost 45 minutes because I like it more like a breakfast bar consistency.)

Serve warm with desired toppings, such as warmed coconut milk or almond milk and a drizzle of maple syrup or additional nut butter.

Store leftovers covered in the refrigerator 3-4 days (or in the freezer up to 1 month), though best when fresh. Reheat in a 350-degree F oven or in the microwave until hot, adding more dairy-free milk as needed to moisten.

No-Bake Chocolate Quinoa Bites -- GF, DF, V

8/8/2025

These cookies are superior energy and nutrients in one quick bite. Store them in the freezer since they don’t hold up well at room temperature.

¼ C coconut oil
¼ C pure maple syrup
⅓ C unsweetened cocoa powder
½ C almond butter (or sunflower butter)
½ C cooked quinoa
½ C quinoa flakes
½ C coconut flakes
Coarse sea salt

Optional additions: hemp seeds, chia seeds

Line a baking sheet with parchment paper and set aside.

In a small saucepan over medium heat, melt together coconut oil, syrup and cocoa powder. Add the almond butter and stir again until smooth.

Remove from heat and fold in the quinoa, quinoa flakes and coconut flakes. Add any additional ingredients at this point.

Spread mixture evenly across parchment paper into a thin sheet. Sprinkle with sea salt and place in the freezer to set for about 30 minutes.

Remove from freezer and cut into about 2” squares. Store in an airtight container in the freezer.

Millet Oat Bread -- GF, DF, V

8/8/2025

This is a great gluten free bread. It takes a little bit of time to put together, but is difficult to mess up, unlike a lot of other bread recipes. Pre-slice a loaf and keep in the freezer to pull out as needed. A note on the flours, I use 1.5 C millet, 1 C tapioca, ¾ C oat, ¾ C white rice flours.

1 tsp cane sugar
¼ C warm water (110-115 degrees F)
2 ¼ tsp active yeast (not instant)

1 C millet flour
1 C tapioca starch/flour (they are the same)
½ C freshly ground oat flour
½ C sorghum flour
½ C brown rice flour
2 ¾ tsp xanthum gum
1 ¼ tsp salt

3 eggs (or flax egg replacement), room temperature
¼ C olive oil
3 Tbs honey
2 tsp apple cider vinegar

In a small bowl, combine sugar and water. Sprinkle the yeast on top and stir. Proof exactly 10 minutes.

In a heavy mixer, combine the dry ingredients.

In a medium bowl, whisk together eggs, oil, honey and vinegar.

When yeast is done proofing, add the wet ingredients to the dry ingredients in the mixer and stir until paste-like. Then add the yeast. Mix on low for about 30 seconds. Scrape the sides of the bowl and mix on medium speed for about 2 minutes until the dough is smooth. Pour into a well-greased 9x5 loaf pan, sprinkle with whole oats and cover with plastic wrap.

Allow to rise for about an hour. Check at 30 minutes and remove wrap when dough is close to hitting. Allow to rise remaining time uncovered. THEN preheat the oven to 375 degrees F. Bake for about 35-40 minutes (internal temp should be 210 degrees). Remove from pan and allow to cool completely on a wire rack before slicing (bread continues to cook after it is removed from the oven).

Mediterranean Chicken & Olives -- GF, DF

8/8/2025

Fast, easy to throw together in a hurry, and absolutely delicious. This meal can stand on its own when served over grains such as rice or millet, or serve with a salad and crusty bread on the side. Amounts for the vegetables are suggestions–go with what you like or happen to have on hand. We love olives around here, so we add extra. Any mild green olive mixed with the stronger kalamatas work well.

Serves 3-4

3-4 boneless chicken breasts, pounded thin
1 ½ tsp salt
1 tsp freshly ground black pepper
2 tsp cumin
2 tsp sumac
1 tsp garlic powder
½ tsp onion powder
2 medium zucchini, chopped
8-16 oz cherry tomatoes
½ cup kalamata olives, cut in half (if you feel like more chopping)
½ - ¾ cup castelvetrano green olives, cut in half
1 cup (maybe?) hummus
½ cup (or more!) feta crumbles
2 Tbs olive oil
Basmati rice, millet, or other grain of choice.

Preheat oven to 375 degrees.

Prepare your rice or grains as directed.

In a small bowl, combine all spices and stir.

In a large baking dish, add the chicken breasts. Rub half the seasoning on the chicken, flip and add the remaining seasoning to the chicken.

Spread 2-3 Tbs hummus (okay, IDK, I’ve never actually measured this) on top of each piece of chicken and spread evenly.

Arrange tomatoes, zucchini, and olives around the chicken. Drizzle olive oil over the whole dish. Salt and pepper the veggies, top everything with feta cheese.

Bake 35-40 minutes or until chicken is cooked. Serve over grains.

Meal Substitution Guidelines for Dietary Restrictions

8/8/2025

There are many reasons you may encounter the need for substitutions throughout pregnancy and the postpartum period. Basic food allergies, of course, along with food aversions due to shifting hormones, or even difficulties with breastfeeding later on. This list makes it easier to figure out.

Hypoallergenic meats:

Turkey
Lamb
Chicken

Dairy Substitutions:

Coconut milk (great for nursing mothers as fat content is higher, do not use in savory dishes)
Almond milk (avoid if cutting out nuts)
Rice milk (this is a very neutral milk and good sub for savory dishes)
Ripple milk (very high protein content, not tasty in baking)
Miyoko’s vegan butter substitute (this works really well in baking subs that call for butter)
Enjoy Life and Hu make dairy free chocolate chips for baking

Gluten Substitutions:

For baking, Bob’s Red Mill 1:1 gluten free flour blend
Millet flour is good for subbing out in savory recipes (like coating beef in flour before browning in stew for example, just keep the pan temp lower)
Coconut flour can be subbed out in sweet recipes at a rate of 25%. Add 25% more liquid to compensate.
Oat flour, as long as it’s made from gluten free oats, is a good sub and is best blended up from scratch to avoid bitterness. Leftovers can be stored in the freezer.
Cauliflower crumbs can be subbed out for breadcrumbs where called for, such as breaded chicken or in meatballs.
If you are on a very strict gluten-free diet, you may need to avoid brown/wild rice. While all rice is technically classified as GF, some people can have a similar reaction to these rices.

Alternate grains (these are all gluten free and are nutritionally dense):

Quinoa
Millet
Farrow
Teff
Sorghum

Egg replacement:
1 egg can be replaced with ground flaxseed:
1 TBS flaxseed meal and 2.5 TBS water. Mix together in a dish and let stand 5 min to thicken, add to recipe as normal.

Make meatballs from lamb or turkey, using GF breadcrumbs.

Bake chicken, turkey, or fish with a side of roasted vegetables. Top with chimmi or basil pesto.

Bone broth is an excellent source of protein and helps with hydration. Drink it, or use as soup base.

Simple Mills, MadeGood and Mary’s Gone Crackers are great alternative brands for snacks/baking.

Whole Foods has many alt brands for gluten free/dairy free breads and pasta.

Loaded Sweet Potato -- GF, DF

8/8/2025

This is pretty easy to throw together if you keep the necessary ingredients on hand in the freezer. Add steamed millet (or other grain of choice) drizzled with avocado oil and lightly salted on the side to make it a complete meal.

One baked sweet potato
Shredded chicken or turkey
Chimichurri sauce (pesto also works)
Parmesan cheese (if you’re eating dairy)

Split sweet potato lengthwise, mash with a fork. Add a pile of shredded chicken, top generously with chimi.

Lemony Spring Pasta -- GF, DF, V

8/8/2025

Serves 4 Adults

12 oz Jovial brown rice gluten free pasta
1 bunch of asparagus, cut into 1” pieces
1 cup of frozen peas (or fresh!)
2-3 large radishes, thinly sliced (now is a good time to pull out that mandolin)
⅔ C feta cheese crumbles
½ C olive oil
2 Tbs Dijon mustard
2 tsp honey or maple syrup
1 clove garlic, finely minced
½ tsp lemon zest
¼ C lemon juice
Sea salt and black pepper to taste

Cook pasta according to package instructions. Toss in asparagus and peas the last minute of cooking. Drain everything and put into a large bowl for serving.

While pasta is cooking, whisk together olive oil, Dijon, honey, garlic, lemon zest and juice, and salt and pepper.

Toss pasta with dressing and top with radishes and feta.