SPONSORED: Pillsbury Gluten Free Muffins—what you’ve been looking for!

If you’re living a gluten-free lifestyle and have been searching for a moist homestyle muffin bursting with flavor, our Pillsbury Gluten-Free Muffins are exactly what you’ve been looking for!

The ready-to-eat muffins are individually wrapped for on-the-go convenience and certified gluten free by the Gluten-Free Certification Organization. Sold in packages of four and available in Blueberry or Chocolate Chip, they can be found in grocers’ all-natural freezer cases.

Our Pillsbury Gluten-Free Fruit Tart will please everyone at your gathering–whether they need to avoid gluten or not.


  • 8 Pillsbury™ Gluten Free Ready to Eat Muffins, Blueberry or Chocolate Chip (2 7-0unce boxes)
  • 3 Tbsp. gluten-free butter or margarine
  • 1 cup gluten-free vanilla frosting (prepared or homemade)
  • 1 small can mandarin oranges, well drained
  • 2 kiwis, peeled and sliced
  • 1 pint blueberries, rinsed and dried
  • 12 medium or large strawberries, rinsed and dried (1 whole for center)


Preheat oven to 350 degrees.


  1. Blend 8 Pillsbury Gluten Free Muffins in a food processor (or break apart by hand in a mixing bowl) until the mixture resembles coarse meal.
  2. Add melted margarine and blend well, forming a thick dough.
  3. Spray cookie sheet with nonstick cooking spray. Place dough ball on cookie sheet and press evenly into a flat circle about 9 inches wide.
  4. Bake crust for 15-17 minutes, until firm and lightly browned.
  5. Let crust cool completely. Using a metal spatula to help, very gently slide crust from cookie sheet to serving platter (or the crust can be baked on an oven-safe serving plate, avoiding this step).


  1. Spread 1 cup gluten-free frosting over cooled crust, leaving about ½ inch unfrosted at the edge.
  2. Place a whole strawberry in the center of the crust, and begin laying fruits in concentric circles, working your way outward (see photo for an example) until you reach the edge of the frosting.
  3. Cover and refrigerate until ready to serve

To find more tasty recipes like this, visit our web-site

www.unclewallys.com and click on our Product Recipe page

© General Mills.  Pillsbury is a trademark of General Mills, used under license

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SPONSORED POST: Healthy Bananas Foster Bread Pudding

The season of indulgence is upon us. But what if you could have all the rich and delicious flavors you love without the dairy, sugar, or guilt? With this Healthy Bananas Foster Bread Pudding recipe, you can! Made with Schär’s new Artisan Baker 10 Grains & Seeds bread, this is a healthy spin on a sweet favorite.


6 slices Artisan Baker 10 Grains & Seeds Bread

2 large ripened bananas, peeled and sliced

13.5 ounces full fat coconut milk

3 eggs

3 tablespoons maple syrup

1 teaspoon pure vanilla extract

1/8 teaspoons pumpkin pie spice blend

Powdered sugar, if desired


  • Lightly grease a 12” x 9” baking dish with cooking spray.
  • Cube the bread slices into bite-sized pieces and scatter them in the prepared dish.
  • Layer the banana slices on top of the bread cubes.
  • In a large measuring jug, combine the coconut milk, eggs, maple syrup, vanilla, and spice blend and whisk together well until it’s all mixed and the eggs are well-beaten.
  • Pour this mixture over top of the cubed bread and bananas, pressing all of them down slightly with a spoon or spatula to ensure all the bread is well covered.
  • Allow to soak for 30 minutes, pressing down if needed. Meanwhile, preheat oven to 350° F.
  • Bake for 45 to 50 minutes, or until the top is golden brown,
  • Serve warm or cool with a sprinkling of powdered sugar, if desired.

SPONSORED POST: Cool Gluten Free Desserts for Summer—and All Year Long

Things we know:

  1. Dessert is not a necessity.
  2. Dessert can make a day better.

Gem City Fine Foods has been providing an array of certified gluten free desserts for several years around the country. The 3-inch individual and 6-inch “party” size cheesecakes, cakes, and signature chocolate torte are perfect for summertime, as they can be stored frozen or in the fridge and thawed for a cool treat.

Gem City Fine Foods began as Blossom Fine Foods, a traditional bakery in the Sugarhouse District of Salt Lake City (SLC), Utah, and in 2012 moved to a new location, a SLC suburb—the company is a proud Utah’s Own member—that has always been dedicated and certified gluten free. Flourless Chocolate Torte, a rich, creamy torte topped with a white chocolate swirl, is the all-time favorite, but there are several other desserts to choose from: a Vegan Chocolate Cake (which kids love and is great for parties because even those with gluten and other allergies can enjoy this sweet treat), Carrot Cake, and five different cheesecakes: Triple Berry Streusel, Lemon Zest, Pomegranate, Mocha and (seasonal) Pumpkin—a variety for every dessert-loving taste bud.

Gem City desserts are appealing not only for their variety of flavors, but also because they are made with high quality ingredients and taste so luscious that any discerning dessert lover, whether celiac, gluten free or simply one with a sweet tooth, quickly becomes a fan. And they are ready-made, requiring no more than thaw and serve. You’ll find these desserts in the freezer or grab-n-go at stores around the country, or on Amazon, where your order is shipped frozen direct from the bakery.

Better-for-You Pumpkin Recipes

Fall is here, and it’s time to put all those pumpkins to yummy use. If you crave the seasonal staple but don’t want to consume so much sugar, these recipes from Simple Mills present better-for-you alternatives. Made with nutrient-rich ingredients such as almond flour and coconut sugar, Simple Mills’ mixes are certified gluten free and contain less sugar than competitors.

Mini Pumpkin Doughnut Muffins
Makes 24 muffins

Mini Pumpkin Doughnuts1_framed

  • 2 large eggs
  • 2 tablespoons coconut or grapeseed oil*
  • ¾ cup water
  • 1 box Simple Mills Pumpkin Muffin Mix
  • ¼ cup coconut sugar
  • 1 tablespoon ground cinnamon

* If using coconut oil, make sure that it is melted and cooled enough to hold your fingertip submerged in it. This is a good litmus test for a temperature that won’t cook the eggs.


Preheat the oven to 350° F. Spray or lightly grease two mini muffin pans and set aside.

In a large mixing bowl, beat the eggs, then whisk in the oil and water.

Whisk in the pumpkin muffin mix and beat vigorously until thoroughly incorporated and no clumps remain.

Add a heaping tablespoon of batter to each compartment of the prepared muffin pans.

Bake for 10 minutes, until the tops are domed and firm to the touch, and a toothpick comes out clean. Remove from the oven and allow to cool for 5 minutes in the pan before transferring to a wire cooling rack.

While the muffins are cooling in the pan, whisk together the coconut sugar and ground cinnamon in a small bowl.

As soon as the muffins are cool enough to handle, place each one in the cinnamon-sugar mixture, firmly rolling it around so that the cinnamon-sugar sticks. Gently toss it around a couple of times until the whole thing is covered. If you’re having trouble getting the cinnamon-sugar to stick, you can very lightly brush or spray the muffins with melted oil or butter before you dunk them in the cinnamon sugar. Once covered, place each muffin back on the wire rack to finish cooling.

Serve immediately.

Recipe courtesy of A Clean Bake.

Pumpkin Bread with Cranberries, Pecans and Pumpkin Seeds

Pumpkin Bread1_framed

  • 3 eggs
  • ¾ cup water
  • 3 tablespoons oil
  • 1 box Simple Mills Pumpkin Muffin Mix
  • About ¾ cup cranberries
  • Pecans and pumpkin seeds for topping

Preheat the oven to 350° F.

Whisk eggs, water and oil in a large bowl. Add baking mix; whisk until well blended.

Fold in cranberries.

Pour batter into a lightly greased 8 x 4-inch loaf pan.

Sprinkle with pecans and pumpkin seeds.

Bake 30 minutes. Then cover loosely with foil; bake an additional 30-35 minutes or until a toothpick comes out clean and edges of loaf start to pull away from pan.

Cool 10 minutes before removing from pan.

Pumpkin Cupcakes with Vanilla Frosting

pumpkin cupcakes_framed

  • 3 eggs
  • 1 cup water
  • 3 tablespoons oil
  • 1 box Simple Mills Pumpkin Muffin Mix
  • 1 tub Simple Mills Vanilla Frosting
  • Cinnamon, for garnish, if desired

Preheat the oven to 350° F.

Whisk eggs, water and oil in a large bowl. Add baking mix; whisk until well blended.

Spoon batter into a lightly greased or paper-lined muffin tin, filling each 2/3 full.

Bake 25-30 minutes or until a toothpick comes out clean. If using paper liners, let cool completely before eating to prevent muffins from sticking to paper.

Frost and garnish with cinnamon, if desired.


Gluten-Free Tastykake?!

I have exciting news for anyone who lives near a Rita’s Italian Ice.

Rita’s just introduced a Tastykake Butterscotch Krimpet cream ice flavor. And yes it’s……GLUTEN FREE!
The Rita’s website does not have the allergen information for this flavor yet, but my summer job for the past few years has been serving up Italian ice on hot and sunny days so I was able to sneak a peek at the ingredients for the ice.

I was surprised that the Tastykake ice is gluten free because the Birthday Cake cream ice does have wheat flour in it. (Most Rita’s products are gluten free besides the ices that contain things like cookies and the Blendini’s that have cookies or pretzels. You can check most allergen information on their website.)

I’ve had never had a Tastykake before so I was very excited to go to work and taste one without the gluten and with a lot less of the fat and calories. I can’t tell you how close the taste is to an actual Tastykake, but the other ices associated with products, like the Swedish fish and Peeps ices, taste just like the real thing.
To me the Tastykake ice was creamy and sweet and that is how I imagine a butterscotch krimpet would taste.
Not all of the customers that I waited on loved it though. Some people thought it didn’t have a lot of flavor while others said it was too sweet.

You can taste the ice before you buy it. Just ask the worker waiting on you for a sample.
Let me know if you try the Tastykake Krimpet Cream Ice and how you like it!