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Gluten Free baking Recipes

Posted by Thomas Seefurth on

Mamma Mia! Gluten Free mix Recipe compilation


Our Bake Mix adapts to most any quality gluten free baking recipe out there. It is a “Self-Rising” flour with our custom baking powder, sea salt, and a dash of sweetener.

Our gluten free pizza, pancake & fry batter all contain the same ingredients.

If you are cloning a recipe from another gluten free self rising flour you may need to add a pinch more of our mix. Recipes that call for sugar tend to be more “wet” and since we refuse to use gums as a binder, a little extra mix does the trick

Share your recipes!


Chewy Chocolate Chip Cookies

2 ¼ cups “Mix and Bake”

¼ cup of sugar

1 ¼ cup of brown sugar

2 sticks (8 oz) butter

1 whole egg

1 egg yolk

2 tbs milk

1 ½ tsp vanilla extract

12 oz (1 bag) chocolate chips


  1. Melt the butter in a medium saucepan and pour into a mixing bowl
  2. Add both sugars and mix for one minute
  3. Add the egg, egg yolk, milk and vanilla; mix for another minute ‘
  4. Slowly add the Mix and Bake, and continue mixing until combined
  5. Add chocolate chips and stir until combined.
  6. Chill dough in the fridge for at least 1 hour
  7. Preheat the over at 375 degrees
  8. For baking: line a baking sheet with parchment paper. Pinch a piece of dough and shape into a “golf ball” and repeat. 6 cookies per sheet.
  9. Bake for 14 minute on middle rack. Remove, cool and start another batch until dough runs out. Cookies will be ready to eat in about 15-20 minutes.


Moist 9” Cake

2 cups Mix and Bake

1 cup sugar

1 egg

1 cup water

1 tsp vanilla extract

1 tbs vinegar

5 tbs cooking oil


  1. Preheat Oven to 350 degrees
  2. Mix all dry ingredients in a large bowl using a whisk and make a “well” in the center
  3. Add wet ingredients to the “well” and whip up real good
  4. Spray a nonstick 9” baking round pan
  5. Scrape batter into pan, place on middle rack, and bake for 30 minutes
  6. Remove and allow to cool for about 15-20 minutes before dumping onto a cutting board
  7. Cool for about 15-20 minutes
  8. Add frosting and decorate as desired. For Chocolate Cake, use 1 ½ cups Mix and Bake and ½ cup of powdered cocoa.


Fudge Brownies

¼ cup Mix and Bake

¼ cup cocoa powder

1 cup brown sugar

2 eggs

1 tsp vanilla

 1 cp chocolate chips


  1. Pre-heat oven to 350 degrees
  2. Melt butter in saucepan; whisk in cocoa powder
  3. Add sugar, eggs, and vanilla. Stir real good
  4. Stir in Mix and Bake and chocolate chips.
  5. Grease or spray an 8x8 baking pan and pour in dough
  6. Bake in middle rack 30-35 minutes
  7. Remove from oven and allow at least 1 hour to cool and set

For fluffier brownies use ½ cup “Mix and Bake”


Drop Biscuits


2 ½ cups of Mix and Bake

1 Stick (4 oz) butter

1 cup milk


  1. Preheat oven at 425 degrees
  2. Empty Mix and Bake into big bowl
  3. Break up butter with your hands, put into the flour, and pinch it in real good
  4. Mix and pinch till butter is distributed throughout the dough
  5. Make a “well” in the top of the butter-flour mixture and add milk
  6. Mix by hand until dough is nice and sticky
  7. Spray a baking sheet with cooking spray
  8. Pinch off or use an ice cream scoop to drop doughballs onto baking sheet
  9. Bake for 15 minutes
  10. Remove and allow 10 minutes to cool and set
  11. Biscuits will be airy and flaky, perfect with sausage gravy, jelly, or jam!

Use a well sprayed, nonstick muffin pan for “taller” biscuits. Makes about 12 biscuits.








Soft Pretzel


2 cups Mama Mia! Gluten Free Mix

1 package rapid rise yeast

1/3 cup water

1 tbs honey

1 egg

Salt for topping

Any kind of good cooking oil

For Soda bath:

  • 1/3 baking soda
  • 5 cups of water

Egg Wash: Beat one egg


  1. Heat water in a microwave safe bowl for 30 seconds on high
  2. Remove and add honey and yeast pack. Use a fork and whisk well
  3. Cover with a napkin and let rest for 5 minutes
  4. Pour yeast mixture into a mixing bowl and add egg and ½ of the flour mix
  5. Beat on low and slowly add the rest of the flour. Mix for two minutes or until well blended
  6. Turn on oven to “low” setting
  7. Place parchment paper on a baking sheet and spray with cooking spray
  8. Gently roll dough between your hands, forming pretzel logs
  9. Place each log on baking sheet and brush top and bottom with a liberal amount of cooking oil
  10. Cover with parchment paper and place in oven to proof for about 15 minutes
  11. In a saucepan, add 5 cups of water and the baking soda and bring to a boil
  12. After removing proofed pretzels from oven, preheat oven to 375 degrees
  13. Take one pretzel and give it a gentle squeeze to shape
  14. Using a slotted spoon, submerge pretzel in soda bath for 15 seconds
  15. Remove, drain, return to baking sheet
  16. When all pretzels have had their bath, very lightly salt and bake for 10-15 minutes until golden brown. Be careful not to overbake

Pretzels should be eaten warm.

You may freeze and reheat any leftovers



















Brownie Cookies

1 ½ cups Mamma Mia! Gluten Free Mix

2/3 cups shortening

1 ½ cups packed light brown sugar

1 tsp vanilla extract

½ cup apple sauce

1/3 cup cocoa powder

1/3 peanut butter


  1. In a mixing bowl, mix sugar and shortening for 1-2 minutes on medium high
  2. Reduce to low and add vanilla, apple sauce, and peanut butter; mix on medium for 1-2 more minutes
  3. Reduce speed to lowest setting, add cocoa powder and slowly add Mamma Mia! Gluten Free Mix. Increase speed to incorporate thoroughly
  4. Cover and refrigerate for at least 1 hour OR put in the freezer for 15 minutes
  5. Preheat oven to 375 degrees (do not use convection) and cover cookie with parchment paper
  6. Scoop dough with hands and roll between palms to form a ball
  7. Place 6-8 doughballs on cookie sheet and bake for 8-10 minutes
  8. Remove, and let set for about 10-15 minutes. Be careful not to overbake
  9. Makes about 20 cookies

We always make a “test cookie” before doing a whole batch. If your cookie is “flat,” add ¼ cup more Mamma Mia! mix and mix by hand; try another and adjust as needed. If cookie crumbles (too dry), add a little shortening.





Gluten Free Pizza Crust

 1 18oz bag Mamma Mia! Gluten Free Mix (pancake, pizza or fry batter)

4 tbs cooking oil

10 oz (1 ¼ cup) cold sparkling water or gluten free beer


  1. Preheat oven to 475 degrees with pan inside
  2. Empty Mamma Mia! into a large bowl
  3. Add cooking oil and water or beer
  4. Mix by hand and divide into two equal parts
  5. Create a “snowball” with each part
  6. Remove the hot pan from oven and place on an oven mitt on the counter (Careful! Pan is hot)
  7. Spray pan with cooking spray
  8. Place one ball on pan and press out to size. Top dough with cheese, toppings and cheese

8a.WAIT TO ADD SAUCE until the pizza is fully cooked. When pizza is fresh out of the oven dollop sauce on hot cheese. This will provide you with a crispier crust and fresh flavor of tomato

  1. Bake for 10-12 minutes or until golden brown

Makes two 12” pizzas or 4 personal pizzas.

If you accidentally add too much liquid and have a batter that resembles pancake mix, thicken with rice or tapioca flour.









                                                                   Tomato Pie


Two tomatoes

Gluten free beer (optional)

Cheese (we like Parmesan/Asiago and Mozzarella)


Mamma Mia! Gluten Free Pizza Crust Mix


  1. Preheat oven to 425 degrees with pan inside.
  2. Slice the two tomatoes very thin, and if so desired, marinate in gluten free beer.
  3. Shred the cheese of your choice and clean the basil.
  4. Prepare the though and then remove the hot pan from the oven and place it on the counter on top of an oven mitt.
  5. Lightly spray with cooking oil, and press pizza dough into a pizza pie crust.
  6. Top with a layer of shredded Parmesan or Asiago.
  7. Give each tomato a shake before placing on top of cheese layer.
  8. Top with Mozzarella and bake as instructed.
  9. Prep your sauce and cut or tear your basil.
  10. When pizza is done, remove from oven, place on oven mitt on counter and immediately top with fresh basil and pizza sauce.
  11. Cut, eat, & enjoy!






Beer Batter Fry or Bake

Mamma Mia! Gluten Free Mix (Beer batter fry, pancake or pizza)

Spices of your choosing. The dips and ranch mix we make work bag for bag with the batter mix. Our favorites are Garlic Ranch, Nuthin’ Hidden Ranch & Italian Dressing Mix

14 oz beer, water, or gluten free beer


Frying Methods

Deep Fry: We use Canola, peanut, and coconut oils at 350 degrees. Follow manufacturer’s instructions

Electric Skillet: 350-375 degrees. Thin (1/4”-1/2”) oil. Fry on one side until gold, flip, and finish frying about 3-4 minutes each side

Pan fry: Use iron skillet or heavy-duty fry pan on medium-high heat. 1/4”-1/2” oil. Fry each side about 3-4 minutes until golden brown 

When removing fried food from pan, place on paper towel lined plate or better yet a cooling rack and season with salt to taste.

 Fry in “batches.” Don’t crowd the pan; you may place fried food on a baking sheet and place in a 200-degree oven to keep warm.

You may also make an egg wash and use like cornmeal, panko, or breadcrumbs. Use frying directions above.


Shake it up and bake it (or use your air fryer per manufacturer’s instructions)

We recommend using bone in skin on chicken (all parts work well, even a whole chicken) or pork chops with fat around edges kept on & not trimmed.

 ¼ cup of the mix & spices will coat around 4-5 thighs, 2 breasts, 6 drumsticks, 12 wing parts, 4 pork chops.

You will need:

1 large zip type bag

1 large baking sheet (preferably with a roasting rack which helps circulate the air around the meat and drains the fat)

1 cooling rack or large plate lined with paper towels

¼ cup of Mamma Mia! Beer Batter Fry Mix

1 ½ Tablespoons seasoning (the Italian is our favorite)

Let’s Start:

  1. Pre Heat oven to 425 degrees
  2. Line a baking sheet with parchment paper or foil (this helps with clean-up)
  3. Empty ¼ cup dry mix and spices into a zip type bag
  4. Clean meat, pat dry and add to bag
  5. Wash your hands & dry them, zip up bag and shake it up well
  6. Remove meat & place it on roasting rack or baking sheet
  7. Roast meat for a total of 40-60 minutes. (take a peek around 30 minutes & flip if well browned) Internal temperature should be 165-170 degrees
  8. Remove, let it rest for 5 minutes & serve















Fried Zucchini Cakes

1/3 cup Mamma Mia! Gluten Free Mix (Fry batter, pancake or pizza)

¼ cup grated parmesan cheese

1/8 tsp salt

1/8 tsp pepper

2 eggs (beaten)

2 cups of coarsely grated zucchini

2 tbsp butter


  1. Mix pancake mix, parmesan, salt, and pepper
  2. Stir in eggs until mixture becomes moist
  3. Fold in zucchini
  4. Melt butter in skillet
  5. Use 2-3 tablespoons of batter to form each “cake” and fry each for 2-3 minutes on each side until brown
  6. Serve warm
  7. Makes 8-10 pancakes (86 calories each)








Gluten Free Bread

1-18oz bag of Mamma Mia! Gluten Free Pancake, Beer Batter Fry or Pizza Mix

Gluten Free Beer, sparkling water, or fruit juice

4 tbs cooking oil


  1. Preheat oven at 375 degrees and grease or spray a metal loaf pan
  2. Empty contents into a big bowl and create a “well” in the top
  3. Add 12 oz of cold, gluten free beer, sparkling water, or fruit juice

and 4 tbs of cooking oil

  1. Mix by hand and scrape into the loaf pan
  2. Bake for 40 minutes
  3. Take a quick peek to make sure it’s rising okay and then cover with foil and bake for an additional 10-20 minutes
  4. Remove from oven, dump loaf out of pan, and let rest for 15-30 minutes
  5. Cut and eat!


Sandwich Bread  (use this for wet ingredients and follow the bread recipe provided)











No Yeast: Mix and bake as directed


With Yeast:

  1. Warm liquid for 1.5 minutes in microwave (should be 106-120 degrees max)
  2. Whisk in 1 pack of instant yeast
  3. Add vinegar, egg whites, oil or melted butter/butter substitute, and ½ pack of gluten free mix
  4. Whisk vigorously
  5. Whisk in other half of bread mix
  6. Cover in a damp towel for 20 minutes
  7. Bake as directed in the Gluten Free Bread recipe





Zucchini Bread

3 cups Mix and bake or one 18 oz bag of our Gluten Free Bread mix

2 eggs

¾ cups oil

1 ¾ cup grated zucchini

3 tsp vanilla

2-3 tsp cinnamon or pumpkin pie spice

1 ¼ cup sugar

Optional: 1 cup or so chopped Walnuts


  1. Preheat oven to 375 degrees
  2. In a mixer, mix eggs, oil, sugar, zucchini, spice and vanilla until sugar is dissolved
  3. Slowly add 3 cups Mix and Bake and add walnuts if desired
  4. Scrape dough into loaf pan of your choice; two 8x4 or one-to-two 9x5 greased metal (do not use glass, bread will be doughy)
  5. Place into middle rack and bake
  6. Check at 30-minute mark and place aluminum foil on top to prevent burning
  7. Bake for 1 Hour or until when a knife inserted comes out clean
  8. Let the bread rest and set. You may take a knife and go around the sides to ensure that it does not stick. Cut after it has set for about 30 minutes. Goes really well with cream cheese and coffee

Additional Bread Recipes:

Pumpkin Spice Bread: follow bread recipe but add ¼ cup sugar and 2 tsp pumpkin spice and regular ‘ol water

Apple Spice Bread: finely chopped apple or ½ of a giant one, ¼ cup brown sugar, and 2 tsp cinnamon

Banana Bread: 2 bananas squished into flour, ¼ cup sugar, only 8 oz of water because bananas have lots of H20

Oatmeal Muffins

2 cups oats

1 ¾ cups of buttermilk (rice milk works as a nondairy option)

½ cup sugar

2 eggs, well beaten

1 cup of Mix and Bake

Optional add-ins:

  • ½ tsp cinnamon or
  • ½ cup chocolate chips or
  • ½ cup chopped nuts of your choosing


  1. Preheat oven at 375 degrees
  2. Slowly combine oats with the milk and let soak for 1 hour
  3. Add remaining ingredients and mix well
  4. Spoon into a greased muffin pan
  5. Bake for about 20 minutes depending on the size of your muffins











Sugar Cookies-Snickerdoodles

1 ¾ cups Mamma Mia! Gluten Free Mix

¼ cup Shortening

¼ cup Canola oil

2/3 cup cane sugar


2 tsp vanilla extract

3 tbs water (as needed)


  1. In a mixer: cream shortening and oil for 1-2 minutes
  2. Add yolks and vanilla, continue beating for 1 minute
  3. Slowly add Mamma Mia! and add water as needed to keep the mixture together
  4. Cover bowl with plastic and refrigerate overnight
  5. Preheat over to 350 degrees
  6. Place parchment paper on baking sheet
  7. Scoop cookie dough by hand and roll between hands (about the size of a superball)
  8. Press each doughball onto baking sheet until ¼” thick
  9. Place in over and bake for 15-18 minutes
  10. Remove, slide parchment paper form baking sheet, and allow to cool for 15 minutes

We always make a “test cookie” before doing a whole batch. If your cookie is “flat,” add ¼ cup more mix and mix by hand; try another and adjust as needed. If mix is too dry, add 1 tbs of water at a time as needed.








2 Cups of ground up Sugar Cookies (see sugar cookie recipe) EXCEPT add 2-3 Tsp Cinnamon to your sugar cookie mix)

1/3 cup melted butter or margarine

4/8 oz packs of cream cheese, softened

1 tsp Vanilla Extract

1 cup sugar

4 eggs


  1. Pre-heat oven to 325 degrees
  2. Put sugar cookies in a food processor or zip bag and crush one at a time until you have 2 cups of crumbs
  3. Mix the cookies crumbs and melted butter; press onto the bottom of a 9-inch spring foam pan
  4. Beat: cream cheese, 1 cup of sugar, and vanilla in a mixer until well blended. Add eggs one at a time, mixing on low speed until well blended
  5. Pour mixture onto crust
  6. Bake for 55 – 60 minutes or until center is almost set. Loosen cake from rim of pan.
  7. Cool before removing rim. Refrigerate for 4 hours.

If you are using a dark, non-stick spring foam pan, bake at 300 degrees






                                                       Gluten Free Tater Tots

This recipe makes a lot o’ Tots

1 Bag Mamma Mia! Gluten Free Mix (18 0z)

2 ½ Lbs. Potatoes

Mamma Mia! Dill Dip Mix

Mamma Mia! Fiesta or Veggie Dip

28 oz can Crushed Tomato (for sauce)

Or use one of our Ranch dip- dressing mixes for dip (see instructions on their package)

Cooking oil (Canola is good) for frying


  1. Peel and quarter potatoes. Grind 3-4 pieces at a time in a food processor until fin
  2. Add entire Dill Pack and Gluten Free Mix.
  3. Mix with hands really well.
  4. Heat oil to 350 degrees, spoon in potato mix
  5. Flip over with tongs around every 30 seconds until golden.
  6. Place on a plate lined with paper towel.
  7. Salt to taste and serve!

Tots can be frozen and reheated in microwave for later consumption. For best results: 350 degrees pre-heated oven for 5-10 minutes (just warm ‘em up).

Sauce: Mix either the Fiesta or Veggie into the tomato



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