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    Easy Vanilla Buttercream Frosting

    cake frosted with easy vanilla buttercream frosting

    This recipe makes the best easy vanilla buttercream frosting! I love the whipped texture for cakes and for piping on frosting. It's so simple to make homemade, fluffy frosting. This recipe shows you how to make this classic smooth frosting.

    It's very important to take your butter out of the refrigerator at least an hour before making the frosting. You want it at room temperature so it mixes together and makes a light, fluffy frosting.

    To prevent clumps of confectioners' sugar I pour the sugar through a mesh strainer and work through with a spoon into the mixing bowl. This will make the confectioner's sugar airy and help keep your frosting fluffy.

    a cake frosted with easy vanilla buttercream frosting

    How do you make vanilla buttercream icing from scratch?

    It is really simple. The key is to make sure your butter is at room temperature. It's best to take it out of the refrigerator at least an hour before you want to make the frosting.

    If you try to soften the butter in the microwave it will become warm and too soft. This will make the frosting thinner and less fluffy. You also want to make sure you put the confectioners' sugar through a mesh strainer so you remove all lumps.

    User your mixer and whisk attachment mix together the sugar and butter for 3-4 minutes until smooth and creamy. Add the vanilla and 1 tablespoon for whipping cream. Beat for another minute. If needed add another 1 tablespoons of whipping cream to make the frosting spreadable.

    Which KitchenAid attachment should I use for buttercream frosting?

    The whisk attachment whips the frosting making it fluffy and airy. It's really hard with the paddle attachment to get the same light consistency you get with the whisk attachment.

    I know some people don't like to clean the whisk attachment, but if you spray it will hot water as soon as you are done using it the clean up is simple and easy.

    Where should I store buttercream frosting?

    I like to use my buttercream frosting as soon as I make it. I put a crumb layer on my cake, freeze it for 30 minutes and then finish frosting. While the cake is in the freezer I leave the buttercream frosting on the counter at room temperature.

    If you have leftover frosting or aren't going to use it that same day I put the frosting in a sealed container and leave on the counter overnight. If you need to store the frosting for longer you can put it in the refrigerator, but will need to take it out several hours or overnight before using it.

    If you have refrigerated the frosting you might also need to put it back in your mixer with the whisk attachment after it comes back up to room temperature to get it back to a fluffy texture. Overall, it's easier to make and use the frosting the same day.

    If you like this recipe you might also enjoy:

    Gluten Free Lemon Shortbread Bars
    Gluten Free Cinnamon Coffee Cake
    Paleo Chocolate Cupcakes
    Gluten Free Chocolate Cake with Cream Cheese Frosting
    Gluten Free Pumpkin Cake with Cream Cheese Frosting

    I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

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    Easy Vanilla Buttercream Frosting


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Elaine VanVleck
    • Total Time: 10 minutes
    • Yield: 4 cups 1x
    • Diet: Gluten Free
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    Description

    This recipe makes the best easy vanilla buttercream frosting! I love the whipped texture for cakes and for piping on frosting. It's so simple to make homemade, fluffy frosting. This recipe shows you how to make this classic smooth frosting. 


    Ingredients

    Scale

    3 cups Confectioners' Sugar
    1 cup Unsalted Butter, at room temperature
    1 tsp. Vanilla Extract
    1-2 Tbsp. Whipping Cream


    Instructions

    In the bowl of your stand mixer using the whisk attachment cream together the confectioners' sugar and butter 3-4 minutes until creamy. 

    Add the vanilla and 1 tablespoon whipping cream. Beat for another minute until they are incorporated. If needed to make the frosting spreadable add 1 more tablespoon whipping cream and mix together. 

    Notes

    I like to use the frosting immediately while it's at room temperature. You can store in a sealed container on the counter overnight if you are going to frost your cake the next day.

    • Prep Time: 10 minutes
    • Category: Frosting
    • Method: Mixing
    • Cuisine: Gluten Free

    Did you make this recipe?

    Tag @smallfarmbiglife on Instagram and hashtag it #smallfarmbiglife

    Gluten Free Lemon Shortbread Bars

    a baking dish of gluten free lemon shortbread bars

    These easy gluten free lemon shortbread bars use tart lemon curd and a buttery shortbread crust. They are a simple take on classic lemon bars. These homemade bars use common ingredients and make a rich treat!

    The crust is a crumbly layer of shortbread that uses five ingredients you likely have on hand. The top layer is my gluten free lemon curd recipe. I bake the shortbread crust and then after it has cooled spread the lemon curd over top and refrigerate.

    I like to make a double batch of the lemon curd and then use part of it for a cake or pancake topping and then save the remaining for this gluten free lemon shortbread recipe. I store the lemon curd in the refrigerator for a week until I need it for this recipe.

    a 9x13 baking dish of gluten free lemon shortbread bars

    Do I need to refrigerate lemon bars?

    Yes. If you don't refrigerate these bars the lemon won't hold together as nicely. I also like the texture and flavor a lot more when the bars are cold.

    What should lemon bars look like when done?

    For these bars you will just bake the shortbread crust. It will have a light brown color. Be sure not to take it out of the oven while it's still very pale. This will cause it to become mushy and it won't have the texture of shortbread. You want a nice light golden brown color.

    Do lemon bars rise?

    No. The gluten free shortbread crust might become a bit puffy but it won't rise. When you take it out of the oven if it has become puffy at all it will flatten as it cools.

    If you like this recipe you might also enjoy:

    Gluten Free Lemon Bars
    Gluten Free Lemon Bundt Cake with Lemon Glaze
    Lemon Lime Homemade Gatorade
    Healthy Lemon Ginger Tea
    Easy Pea Salad

    I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

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    Gluten Free Lemon Shortbread Bars


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Elaine VanVleck
    • Total Time: 30 minutes
    • Yield: 12 bars 1x
    • Diet: Gluten Free
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    Description

    These easy gluten free lemon shortbread bars use tart lemon curd and a buttery shortbread crust. They are a simple take on classic lemon bars. These homemade bars use common ingredients and make a rich treat! 


    Ingredients

    Units Scale

    1 cup Unsalted Butter, at room temperature
    ⅓ cup Confectioners' Sugar
    2 cups Gluten Free Flour
    ½ tsp. Baking Powder
    ¼ tsp. Sea Salt


    Instructions

    Preheat your oven to 350 degrees.

    Grease a 9x13 baking dish with butter or coconut oil. Set aside.

    In the bowl of your stand mixer cream together the butter and confectioners' sugar. Add the flour, baking powder and salt. Mix just until the ingredients are combined. Don't over mix your ingredients!

    Pour the dough into your 9x13 baking dish and press into an even layer on the bottom of the pan. Use a fork to pierce the dough lightly all over. You don't need to pierce all the way through.

    Bake at 350 degrees for 20 to 25 minutes until the shortbread is golden brown.

    Let the crust cool completely before you top it with the Gluten Free Lemon Curd.

    Notes

    You could sprinkle confectioners' sugar over the bars, but I think the crust is sweet enough and I like to keep the lemon curd tart.

    • Prep Time: 10 minutes
    • Cook Time: 20 minutes
    • Category: Dessert
    • Method: Baking
    • Cuisine: Gluten Free

    Did you make this recipe?

    Tag @smallfarmbiglife on Instagram and hashtag it #smallfarmbiglife

    Lemon Lime Homemade Gatorade

    This Lemon Lime Homemade Gatorade is one of the most useful recipes I make all summer long. I have celiac disease and Hashimoto's disease and I have never been able to drink store bought sports drinks because of the artificial dyes, processed sugars, and mystery ingredients that come with them. After years of just drinking plain water during farm chores, workouts, and hot summer days I finally decided to make my own and I have not looked back since.

    This recipe tastes like a cleaner and more refreshing version of the lemon lime Gatorade you grew up with, made entirely from real whole ingredients you can feel good about.

    a ball canning jar with lemon lime homemade sports drink with ice cubes and lemon and lime slices

    The base is coconut water which is packed with natural potassium, sodium, and magnesium making it a genuinely effective electrolyte source.

    Fresh lemon juice, lime juice, and orange juice give it a bright three citrus flavor with a serious vitamin C boost.

    A touch of honey sweetens it just enough without the blood sugar spike that comes from the processed sugar in commercial sports drinks and a pinch of sea salt completes the electrolyte profile.

    The whole thing comes together in your blender in about five minutes and keeps in the refrigerator for up to two weeks.

    Whether you are recovering from a workout, spending the day outside in the heat, or fighting off a cold this drink has you covered.

    If you are looking for more refreshing drink recipes try my Iced Chai Tea Latte Concentrate, my Homemade Blueberry Lemonade made with Frozen Blueberries, my Pina Colada Mocktail or my Homemade Raspberry Lemonade.

    You can find all of my drink recipes here: Gluten Free Drink Recipes

    Two glasses of lemon lime homemade sports drink with ice and lemon wedges on top sitting next to a small bowl of pink salt
    [feast_advanced_jump_to]

    What Electrolytes Are and Why You Need Them

    Electrolytes are minerals that carry an electrical charge and are essential for keeping your body functioning properly. When you sweat during exercise, spend time in the heat, or are sick with a fever or stomach illness you lose electrolytes that need to be replaced. Drinking plain water alone does not replace them.

    The four most important electrolytes for hydration are sodium, potassium, magnesium, and calcium. When these drop too low you may feel muscle cramps, fatigue, headaches, or dizziness even if you have been drinking plenty of water.

    Commercial sports drinks like Gatorade replace electrolytes but they also come loaded with artificial dyes, high fructose corn syrup, and processed ingredients that many people including those with celiac disease, Hashimoto's disease, and other autoimmune conditions cannot or do not want to consume. This homemade lemon lime Gatorade replaces those electrolytes using only real whole food ingredients with nothing artificial added.

    What Each Ingredient Does

    Every ingredient in this recipe has a specific purpose. Here is why each one matters.

    • Coconut water is the base of this recipe and often called nature's Gatorade for good reason. It naturally contains potassium, sodium, and magnesium making it one of the most effective natural electrolyte sources available. It also adds a subtle natural sweetness that makes this drink more pleasant than plain water.
    • Fresh lemon juice adds bright citrus flavor and a meaningful dose of vitamin C and potassium. Use freshly squeezed lemon juice for the best flavor rather than bottled juice.
    • Fresh lime juice adds tartness and more vitamin C. The combination of lemon and lime together gives this drink a flavor profile that genuinely mimics the classic lemon lime Gatorade taste.
    • Fresh orange juice adds sweetness, vitamin C, folate, potassium, and magnesium. This is what gives the drink a slightly richer and more complex flavor than a basic lemon lime version. Even a small amount makes a noticeable difference.
    • Honey is the natural sweetener that provides just enough energy fuel without the processed sugar spike of commercial sports drinks. Honey also contains natural antioxidants and antimicrobial properties. If you are new to this recipe you may want to start with a little more honey and reduce it gradually as your taste buds adjust to a less sweet drink.
    • Sea salt completes the electrolyte profile by providing sodium which is the primary electrolyte lost through sweat. It also brings out the citrus flavor and gives the drink that slightly savory finish that makes it taste like a sports drink rather than plain lemonade.

    When to Drink This Homemade Gatorade

    This drink works any time your body needs electrolyte replenishment. Here are the situations I reach for it most often.

    • After a workout or long walk. This is the most obvious use and it works beautifully for replenishing what you sweat out during exercise. I make a batch before outdoor farm chores on hot summer days and keep it in a mason jar in the refrigerator.
    • During illness. When you are fighting a stomach bug, fever, or cold this is one of the best things you can drink to replace electrolytes lost through sweating, vomiting, or diarrhea. It is much gentler on the stomach than a sugary commercial sports drink.
    • On hot summer days. You do not have to be exercising to need electrolytes. Spending time outdoors in the heat depletes them just as effectively as a workout. A glass of this over ice on a hot afternoon is genuinely refreshing and functional.
    • After spending time in the garden or doing yard work. Any sustained outdoor physical activity in warm weather calls for more than just water.

    Flavor Variations

    This recipe is easy to customize based on what juices you have on hand. Here are a few variations worth trying.

    • Pure lemon lime. Skip the orange juice and increase the lemon and lime juice slightly for a cleaner and more tart flavor.
    • Orange citrus. Replace the lemon and lime juice entirely with fresh orange juice for a milder and sweeter version.
    • Grapefruit. Substitute grapefruit juice for some or all of the citrus for a slightly more bitter and sophisticated flavor profile.
    • Add sparkling water. Replace the plain water with sparkling water for a fizzy version that feels more like a soda.

    Supplies

    Storage

    Store your homemade lemon lime Gatorade in a sealed mason jar or airtight container in the refrigerator for up to two weeks. Since the honey and salt can settle give the jar a good shake or stir before each serving. This recipe makes a small batch which your family will likely go through well before the two week mark.

    Top Tip

    Shake or stir your homemade Gatorade well before every serving. The honey and sea salt settle to the bottom of the jar as it sits in the refrigerator and the citrus juice can separate from the coconut water over time. A good shake before pouring ensures every glass has the right balance of sweetness, salt, and citrus flavor rather than a bland first glass and an overly sweet last one.

    Frequently Asked Questions

    How do I make my own gatorade?

    It is so easy and you can control every ingredient. Start with a coconut water and regular water base then add fresh lemon, lime, and orange juices. Use honey to sweeten slightly and sea salt to complete the electrolyte profile. If you are used to drinking regular Gatorade this recipe may taste less sweet at first. Start with a little more honey and reduce it gradually each time you make it until your taste buds adjust to a less sweet drink.

    How long will homemade sports drink last?

    Store your homemade lemon lime Gatorade in a sealed jar or airtight container in the refrigerator for up to two weeks. Give it a good shake or stir before each serving since the honey and salt can settle at the bottom. This recipe makes a small batch so you will likely finish it well before the two week mark.

    Can I make this without coconut water?

    Yes. If you do not have coconut water or prefer not to use it you can substitute plain filtered water. The drink will still taste good but you will lose some of the natural potassium and magnesium that coconut water contributes. If you substitute plain water you may want to add a small pinch of additional sea salt to compensate for the lost electrolytes.

    Is this homemade Gatorade good when you are sick?

    Yes and it is one of the best things you can drink when you are sick with a stomach bug, fever, or cold. When you are ill your body loses electrolytes through sweating, vomiting, or diarrhea and plain water alone does not replace them. This recipe is much gentler on the stomach than a sugary commercial sports drink and gives your body the sodium, potassium, and natural sugar it needs to recover.

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    More Recipes You Might Enjoy

    • Homemade Blueberry Lemonade made with Frozen Blueberries
    • Long Island Iced Tea Mocktails
    • Strawberry Daiquiri Mocktails
    • Cantaloupe Agua Fresca

    I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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    Lemon Lime Homemade Sports Drink


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Elaine VanVleck
    • Total Time: 10 minutes
    • Yield: 5 cups 1x
    • Diet: Gluten Free
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    Description

    A refreshing lemon lime homemade Gatorade made with coconut water, fresh lemon juice, lime juice, orange juice, honey, and sea salt. No artificial dyes, no processed sugar, and no mystery ingredients. A natural electrolyte drink that replenishes sodium and potassium and is ready in just five minutes.


    Ingredients

    Scale
    • 3 cups Water
    • 1 cup Coconut Water
    • ½ cup Orange Juice
    • ¼ cup Lemon Juice
    • ¼ cup Lime Juice
    • 3 Tbsp. Honey
    • ½ tsp. Pink Himalayan Salt

    Instructions

    In your blender add the waters, juices, honey and salt. Pulse until all the ingredients are combined.

    Serve over ice.

    If you have any leftover store it in the refrigerator in a sealed container.

    If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

    Notes

    You can also add this recipe to a pitcher and stir. I think the honey and salt mix in better in the blender though.

    • Prep Time: 10 minutes
    • Cook Time: 0 minutes
    • Category: Drink
    • Method: Blended
    • Cuisine: American

    Did you make this recipe?

    Tag @smallfarmbiglife on Instagram and hashtag it #smallfarmbiglife

    If you make this Lemon Lime Homemade Gatorade I would love to hear what you think! Leave a comment below and let me know how it turned out or tag me on Instagram so I can see your glass.

    Once you make your own homemade sports drink you will never want to go back to the store bought version so save this recipe to your favorite Pinterest board so you always have it ready for your next workout, hot summer day, or farm chore marathon!

    Ingredients

    • Water
    • Coconut Water
    • Orange Juice
    • Lemon Juice
    • Lime Juice
    • Honey
    • Pink Himalayan Salt

    Instructions

    In your blender add the waters, juices, honey and salt. Pulse until all the ingredients are combined.

    Serve over ice.

    Easy Pea Salad

    This easy pea salad is the recipe I make every single Easter, and it is usually gone before anyone gets to the ham. Sweet green peas, crispy bacon, sharp cheddar, and a creamy, tangy dressing come together in one bowl with almost no effort, and it only gets better the longer it sits in the fridge.

    a bowl of easy pea salad with shredded cheddar cheese sprinkled on top next to a little wooden bowl of pepper and a little ceramic bowl of salt

    I love this recipe because it is truly a make ahead salad: put it together the day before your potluck, cookout, or holiday gathering and let the fridge do the work.

    It's a gluten free side dish that never feels like an afterthought, whether you are serving it alongside a spiral ham at Easter or bringing it to a summer cookout.

    If you are looking for more easy salads you might also enjoy my Seven Layer Salad, my Thai Style Cabbage Salad, my Sugar Free Broccoli Salad or my Honey Dijon Carrot Salad.

    You can find all of my salad recipes here: Gluten Free Salad Recipes

    If you are looking for more Easter recipes you can find all of them here: Gluten Free Easter Recipes

    a bowl of easy pea salad with shredded cheddar cheese sprinkled on top next to a little wooden bowl of pepper and a little ceramic bowl of salt
    [feast_advanced_jump_to]

    Why You'll Love This Recipe

    • Comes together in one bowl with simple ingredients you likely already have on hand
    • Gets better the longer it chills, so it's an easy make ahead dish for potlucks and holidays
    • A gluten free side dish that fits Easter, cookouts, and everyday dinners alike
    • Easy to customize with add ins like fresh herbs, hard boiled eggs, or a spicier cheese
    • It's a classic that disappears fast at every gathering

    Ingredient Notes and Substitutions for Pea Salad

    This easy pea salad comes together with just a handful of ingredients, but a few small swaps can make it your own. Sharp cheddar is my go to, but a smoked gouda or Colby jack works just as well if that is what you have on hand. If raw onion is too sharp for your taste, soak the chopped onion in cold water for 10 minutes before adding it to mellow the bite.

    • Cheese: sharp cheddar, smoked gouda, or Colby jack all work well.
    • Dressing: swap half the mayonnaise for plain Greek yogurt for a lighter, tangier salad with more protein.
    • Onion: soak in cold water for 10 minutes to mellow the flavor, or use finely chopped green onion instead.
    • Bacon and dressing ingredients: always double check labels since bacon, mayonnaise, and sour cream can vary by brand. Most are gluten free, but it is worth a quick check if you have celiac disease or a severe sensitivity.

    Ways to Customize This Pea Salad

    One of the best things about this salad is how easy it is to make your own. Once you have the base recipe down, try one of these simple additions the next time you make it.

    • Stir in chopped fresh dill or chives for a bright, herby finish.
    • Add two chopped hard boiled eggs for extra protein and richness.
    • Fold in a handful of sliced water chestnuts or diced celery for crunch.
    • Use pepper jack cheese and a dash of hot sauce for a spicy version.
    • Swap the white onion for thinly sliced green onion for a milder bite.

    What to Serve with Pea Salad

    This pea salad is a natural fit anywhere you would serve a potluck or picnic spread. I love setting it out alongside a spiral ham at Easter, but it holds its own next to grilled chicken, burgers, or barbecue ribs at a summer cookout too. For a lighter lunch, spoon it over a bed of greens for a version that does not need any extra dressing.

    Storage

    Store leftover pea salad in an airtight container in the refrigerator for up to three days. Keep in mind that the longer the salad sits the more the dressing will absorb into the peas and other ingredients, so the salad may be a little thicker on day two or three. If you want to freshen it up you can stir in a small spoonful of sour cream or mayonnaise before serving. Do not freeze this salad as the creamy dressing does not hold up well to freezing and the peas will become mushy when thawed.

    Top Tip

    The key to a creamy, not watery, pea salad is making sure your thawed peas are completely dry before you mix everything together. After they thaw, let them drain in a colander for a few minutes or pat them dry with a paper towel. Skipping this step is the number one reason pea salad turns out runny instead of thick and creamy.

    Frequently Asked Questions

    What kind of peas are used in this salad?

    I use frozen green peas in this salad. I purchase a 32 ounce bag and let them thaw before putting together the salad. If you try to put the salad together while the peas are still frozen it is much harder to stir in the dressing and mix the ingredients together.

    Save yourself the headache of a clumped salad and thaw your peas first!

    Do I need to cook the frozen peas for this salad?

    No. You thaw the peas and put them directly into the salad. There is no need to cook them for this salad.

    How long does pea salad last in the refrigerator?

    This easy pea salad can be made a day ahead and will last in your refrigerator for up to three days.

    Does the bacon in this pea salad need to be gluten free and nitrite free?

    Yes to both if you can find it! All of the ingredients in this easy pea salad are naturally gluten free, but you do want to make sure the bacon you purchase is certified gluten free since some bacon is processed in facilities that also handle gluten containing products.

    I also personally prefer bacon that is nitrite and nitrate free. I have found that nitrites and nitrates cause an inflammatory reaction for me that is very similar to a gluten reaction, so it is something worth paying attention to when you are shopping. Look for bacon that is labeled both gluten free and uncured without added nitrites or nitrates for the best result in this recipe.

    Can I use canned peas instead of frozen?

    I don't recommend it. Canned peas are much softer and can turn mushy once mixed with the dressing. Frozen peas hold their shape and give the salad the best texture.

    Can I freeze pea salad?

    No. The mayonnaise and sour cream in the dressing do not freeze well, and the peas will turn mushy once thawed. This salad is best made a day or two ahead and kept in the refrigerator instead.

    How far in advance can I make this pea salad?

    You can make this salad up to a day ahead, which actually makes it taste even better since the dressing has more time to soak in. I do not recommend making it more than a day ahead, since the peas will start to release extra liquid the longer it sits.

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    Pea Salad Supplies

    More Recipes You Might Enjoy

    • Seven Layer Salad
    • Cranberry Fluff Salad
    • Sugar Free Broccoli Salad
    • Gluten Free Coleslaw

    I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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    Easy Pea Salad


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Elaine VanVleck
    • Total Time: 45 minutes
    • Yield: 9 servings 1x
    • Diet: Gluten Free
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    Description

    This creamy, tangy pea salad is a spring and potluck favorite that people ask for again and again. It's a gluten free side dish that comes together in minutes and actually tastes better the longer it chills, making it the perfect make ahead recipe for Easter, cookouts, and holiday gatherings.


    Ingredients

    Scale
    • 1 - 32 ounce bag Frozen Peas, thawed
    • 1 pound Bacon, cooked and crumbled
    • 1 small White Onion, finely chopped
    • 1 cup Cheddar Cheese, shredded
    • ½ cup Mayonnaise
    • ½ cup Sour Cream
    • ½ tsp. Sea Salt
    • ½ tsp. Coarse Ground Black Pepper
    • 2 tsp. White Vinegar

    Instructions

    Pour your frozen peas into a bowl and place in the refrigerator the night before to thaw. If you don't have time for that you can thaw them in the microwave using the defrost setting.

    Cook the bacon. I like to place my bacon on a baking sheet and bake at 400 degrees for 30-35 minutes until it is crispy. Once the bacon is cooled crumble it into pieces.

    Once the peas are thawed and the bacon is cooled mix the ingredients together in a bowl.

    Mix together the peas, bacon, onion, cheese, mayonnaise, sour cream, salt, pepper and vinegar until all the ingredients are blended completely.

    Store the salad in and air tight container in the refrigerator until you are ready to serve it.

    If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

    Notes

    I like to make this salad the day before so it's cold and ready to serve in the refrigerator.

    • Prep Time: 15 minutes
    • Cook Time: 30 minutes
    • Category: Salad
    • Method: Mixed
    • Cuisine: American

    Did you make this recipe?

    Tag @smallfarmbiglife on Instagram and hashtag it #smallfarmbiglife

    If you make this easy pea salad, I would love to hear how it turned out. Leave a comment and a star rating below, and be sure to tag @smallfarmbiglife on Instagram so I can see your version. Looking for more make ahead sides for your next potluck or holiday table? Check out my full collection of Gluten Free Salad Recipes.

    Pea Salad Ingredients

    • Frozen Peas
    • Bacon
    • White Onion
    • Cheddar Cheese
    • Mayonnaise
    • Sour Cream
    • Sea Salt
    • Coarse Ground Black Pepper
    • White Vinegar

    Instructions

    Pour your frozen peas into a bowl and place in the refrigerator the night before to thaw. If you don't have time for that you can thaw them in the microwave using the defrost setting.

    Cook the bacon. I like to place my bacon on a baking sheet and bake at 400 degrees for 30-35 minutes until it is crispy. Once the bacon is cooled crumble it into pieces.

    Once the peas are thawed and the bacon is cooled mix the ingredients together in a bowl.

    Mix together the peas, bacon, onion, cheese, mayonnaise, sour cream, salt, pepper and vinegar until all the ingredients are blended completely.

    Store the salad in and air tight container in the refrigerator until you are ready to serve it.

    Gluten Free Apple Carrot Muffins

    Fall on the farm means apples everywhere, so these gluten free apple carrot muffins have become one of my go to breakfasts this time of year. They come together in one bowl and bake up soft and moist, with shredded carrot and fresh apple in every bite.

    Inspired by classic morning glory muffins, this apple carrot muffins recipe is quick enough for a busy morning but tastes just like carrot cake.

    a cream plate with three gluten free apple carrot muffins with glaze drizzled over them

    They are easy to make ahead too, so I usually bake a double batch and freeze half for the weeks when there is no time to cook.

    The batter comes together with pantry staples and takes about ten minutes to mix. Even on my busiest mornings I can have a warm muffin in hand before chores.

    If you're looking for more muffin recipes try my Gluten Free Banana Bread Muffins, my Gluten Free Zucchini Muffins, my Gluten Free Blueberry Oat Muffins or my Gluten Free Banana Oat Muffins.

    You can find all my breakfast recipes here: Gluten Free Breakfast Recipes

    a metal cooling rack of gluten free apple carrot muffins with glaze drizzled over top of them
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    Why You'll Love This Recipe

    This apple carrot muffins recipe comes together in one bowl with simple pantry ingredients. It is quick enough for a busy weekday morning but tastes just like carrot cake, which makes it a favorite with kids and adults alike. No fancy equipment or hard to find ingredients required.

    Tips for Moist, Fluffy Gluten Free Muffins

    Gluten free muffins can turn dry if the batter is overmixed or the pan is left in the oven too long. Mix just until the dry ingredients disappear into the batter. The shredded carrot and finely chopped apple add natural moisture, so resist the urge to add extra flour even if the batter looks a little wet. Check the muffins at 18 minutes and pull them as soon as a toothpick comes out clean.

    Easy Swaps and Mix In Ideas

    This recipe is easy to customize. A few simple swaps and add ins let you make it your own:

    • Swap the buttermilk for full fat coconut milk with a splash of apple cider vinegar, and use dairy free butter in place of regular butter, for a dairy free version.
    • Fold in a handful of chopped walnuts or pecans, or swap the shredded coconut for raisins, for extra texture.

    How to Store and Freeze

    Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. To freeze, let the muffins cool completely, wrap each one individually, and place them in a freezer safe bag for up to 3 months. Thaw overnight in the refrigerator or warm in the microwave for 20 seconds before serving.

    Top Tip

    Chop your apple into small, even pieces so it bakes through evenly and blends into every bite instead of sitting in large chunks. This also helps the muffins hold together better when you peel back the liner.

    Frequently Asked Questions

    How do you get gluten free muffins to rise?

    Your gluten free flour plays big role in whether or not your muffins rise. Since there isn't gluten it helps if there is xanthan gum to make up in texture for being gluten free.

    You should also be using baking powder. A muffin recipe without baking powder is not going to rise very well. Some people may not mind, but I like a fluffy muffin with lots of the delicious top to drizzle frosting over.

    How do I store gluten free muffins?

    Since these homemade muffins don't have preservatives in them they won't last out on the counter very long. You can leave them in a sealed container for a couple of days on the counter, but then I highly suggest moving them to the fridge so they don't ruin.

    How do you make gluten free muffins moist?

    Your gluten free muffins being moist comes down to your wet ingredients. You need to have enough oils or eggs so they aren't dry. In this recipe I also added buttermilk so these muffins are super moist and fluffy.

    If you are making gluten free muffins that aren't moist trying adding a bit more butter, buttermilk, or applesauce. There is a fine line though! If you add too much you will lose the fluffiness of the muffins.

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    Apple Carrot Muffin Supplies

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    I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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    Gluten Free Apple Carrot Muffins


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    • Author: Elaine VanVleck
    • Total Time: 40 minutes
    • Yield: 12 muffins 1x
    • Diet: Gluten Free
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    Description

    These gluten free apple carrot muffins are soft, moist, and packed with shredded carrot and fresh apple. They taste just like carrot cake and come together in one bowl.


    Ingredients

    Scale
    • 1 cup Brown Sugar
    • 2 large Eggs
    • ½ cup Unsalted Butter, melted
    • ¾ cup Buttermilk
    • 2 tsp. Vanilla Extract
    • 1 cup Apple, peeled, cored and finely chopped
    • ⅔ cup Carrot, shredded
    • ⅓ cup Dried Shredded Coconut
    • 2 cups Gluten Free Flour
    • 1 ½ tsp. Ground Cinnamon
    • 3 tsp. Baking Powder
    • 1 ½ tsp. Baking Soda
    • 1 tsp. Sea Salt

    Instructions

    Preheat your oven to 350 degrees.

    Line a 12 muffin pan with liners and set aside.

    In the bowl of your stand mixer combined the brown sugar and egg until blended. Then slowly pour in the melted butter while blending. Next pour in the buttermilk and vanilla. Blend to combine.

    Add the finely chopped apple, shredded carrots and shredded coconut. Blend until just combined.

    Add the gluten free flour, cinnamon, baking powder, baking soda and salt. Blend until just combined. Do not over blend! You want your batter to be light and fluffy.

    Divide the batter between the cups of 12 muffin pan.

    Bake at 350 degrees for 20 minutes or until the muffins are golden brown.

    If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

    Notes

    If you want to drizzle frosting over the muffins mix 1 cup of powdered sugar with 1 tablespoon milk. Stir together until smooth and drizzle over each muffin.

    • Prep Time: 20 minutes
    • Cook Time: 20 minutes
    • Category: Breakfast, Snacks
    • Method: Baking
    • Cuisine: American

    Did you make this recipe?

    Tag @smallfarmbiglife on Instagram and hashtag it #smallfarmbiglife

    If you make these gluten free apple carrot muffins, I would love to hear how they turned out. Leave a star rating and a comment below, it helps other readers find this recipe too.

    Apple Carrot Muffins Ingredients

    • Brown Sugar
    • Eggs
    • Unsalted Butter
    • Buttermilk
    • Vanilla Extract
    • Apples
    • Carrots
    • Dried Shredded Coconut
    • Gluten Free Flour
    • Ground Cinnamon
    • Baking Powder
    • Baking Soda
    • Sea Salt

    Instructions

    Preheat your oven to 350 degrees.

    Line a 12 muffin pan with liners and set aside.

    In the bowl of your stand mixer combined the brown sugar and egg until blended. Then slowly pour in the melted butter while blending. Next pour in the buttermilk and vanilla. Blend to combine.

    Add the finely chopped apple, shredded carrots and shredded coconut. Blend until just combined.

    Add the gluten free flour, cinnamon, baking powder, baking soda and salt. Blend until just combined. Do not over blend! You want your batter to be light and fluffy.

    Divide the batter between the cups of 12 muffin pan.

    Bake at 350 degrees for 20 minutes or until the muffins are golden brown.

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