About jshellhamer

Hi I'm Jane and I enjoy cooking gluten free these days due to Celiacs disease in our family. I love to create and share recipes along with our family adventures on my blog, The Gluten Free Clan. I have been married for 30 years and am a stay at home Mom with two amazing kids. One was born to us biologically the other born in our hearts, adoption is an amazing gift and one I love to talk about. We are so blessed to have grown our family this way. Welcome to our journey!

Blueberries and white chocolate

C0C9830D-AA1E-4E24-B45E-ADFF9CE4D5B1I love dried fruit especially blueberries and I can just about eat them in anything.

So why not a cookie?  In this one I mixed them with white chocolate, why not?  Sounds simple but they’re good.

If you’d like to try them here’s the recipe.  I usually add a cup of crushed almonds but my nephew is highly allergic so I wasn’t taking any chances so the above photo is the cookies without the nuts  just add them if you’d like.


1 cup dried blueberries

1 cup white chocolate chips

1- cup crushed almonds

2 1/4 cup all purpose gluten free flour

1tsp. Baking soda

1/2 tsp. Salt

1 cup softened butter

3/4 cup granulated white sugar

3/4 cup packed brown sugar

1 tsp. Vanilla

2 eggs

1 1/2 tsp. Xanthan gum


Preheat oven to 350F, line cookie trays with parchment paper, sift all dry ingredients together in a large mixing bowl then add the blueberries, white chocolate, and almonds.

In a separate bowl mix softened butter, white sugar, brown sugar, salt, vanilla, and eggs.

Once combined slowly add the dry mixture till well encorporated.  Then spoon mixture one at a time unto cookie trays and bake for 15-16 minutes.  When you remove the cookie trays from the oven allow them to rest about 5 minutes then move them to a cooling rack to completely cool.  This makes about 2 1/2 dozen cookies.

These cookies look fairly simple but sometimes simple is best.



Shortcuts and leftovers

Good morning, shopping today I had left over chuck roast and veggies on my brain so when this caught my eye  at Walmart I ran with it, not literally!

I don’t know about you but I miss Chinese food so these noodles really spoke to me and I thought ok for a couple of bucks I’ll try it.

They are easy, awesome, and so versitale.

Here’s what I added to them to make this dish.

I used left over chicken, beef, onions, and shiitake mushrooms, turkey bone broth, garlic and ginger.

I cut up 1 extra onion, 1 red bell pepper, 1 yellow pepper 1 -2 inch fresh ginger coins, small package of pre-sliced mushrooms, and 2 cloves of garlic.

I sauté them all separately adding olive oil and butter, salt and pepper.

Then heated up the noodle packages I used 2 and added it all together.

I love the texture of the noodles it holds up well in this dish and really reminds me of those slurpy Chinese dishes.

I hope you enjoy it!

Gluten free coconut cake

My son made this for Thanksgiving and it was wonderful.  This is a cake that if you enjoy the taste of coconut but can’t handle the texture it’s for you.

If you’d like to try it here’s what you’ll need.


4 eggs

1 1/2 cup sugar

3 1/2 oz. butter at room temperature

26 Tbsp. Coconut milk

1 cup whole milk

1 1/2 cup gf flour ( my son used Bobs Red Mill cup to cup GF all purpose flour)

1 Tbsp baking powder

1 3/4 cup sweetened condensed milk

3/4 cup grated coconut


Seperate the egg yolks from the egg whites and store the egg whites in the refrigerator.

In a bowl, add sugar, butter, yolks and beat until the mix is clear and fluffy.

Add 13 Tbsp of coconut milk and mix.

Add gf flour and mix.  Stir with a spatula and beat for 30 seconds more.

Add 1/2 cup of whole milk and continue beating.

In another bowl, beat the egg whites to a stiff peak and transfer them to the previous bowl, mixing with care without beating.

Lastly, Add the baking powder and mix well.

Preheat oven to 350F.  Grease and flour a round cake pan and pour the cake mixture into it.  Bake for 30 minutes.

while the cake is baking, prepare the topping.  Mix the sweetened condensed milk with 1/2 cup of milk and 13 Tbsp of coconut milk.

when the cake is done remove from oven and pierce with a fork several times and pour the topping over the entire cake while still hot.

Garnish with grated coconut.


adapted from Tastemade

Homemade Gluten free waffles


Recently when visiting my son in Maryland I fell in love with his homemade waffles, he’s quite the cook!  So I thought ok I can do this.  So I went to Walmart purchased your average waffle maker nothing fancy I think it cost me $25.

This is the recipe I landed on and let me tell you if you were intimidated by making waffles, don’t be it’s super easy!

Here’s the recipe if you’d like to give it a try.

I used GF oat flour in this recipe but if you don’t have that you can just use what ever all purpose GF mix you have on hand.

1/2 + half of a  1/3 cup gf oat flour

1/2+ Half of  1/3 cup gf bisquick mix

1 1/4 cups of milk

3 TBS ghee

1 egg

1 teaspoon of vanilla

Mix all ingredients together till well blended

pour about 3/4 cup batter into the center of a well greased hot waffle iron. Close lid to Bake about 5 minutes mine has a ready light that comes on once  it’s done.

I hope you enjoy them as much as we do!

Gluten free carrot cake

Hi there on this beautiful Thursday!  I wanted to share this carrot cake recipe just in time for Easter.   If your looking for a dessert for your diner table and are trying to eat clean this is one you can put on your list.

A good friend of mine shared this with me thank you Laura! I can’t wait to try it!  I will be adding walnuts, raisins and some pineapple to the recipe when I make it.  Hope you enjoy! Happy Easter everyone!

Checkout the recipe.

Homemade bone broth

I’ve always wanted to try and make my own bone broth but for whatever reason found myself intimidated by the process.

Well let me just tell you there is really no process and it couldn’t be simpilar.

All you need is about 6 beef bones you can find them in some grocery stores in the meat section or if you have a butcher ask there.

On a cookie sheet lay the bones along with 4 cut up carrots, 3 ribs of celery and a whole small can of organic tomato paste along with a pinch of salt and pepper.

Roast this for about an hour at 350F.  After that transfer everything to a crock pot and fill with 8-10 cups of water, 2 bay leaves, 1 teaspoon of garlic powder, 1/2 teaspoon of thyme, salt and pepper.  Cook on high for about 4-6 hours.

Afterwards strain off the broth and you have a delicious healthy bone broth.  This can be frozen for later or used right away.  If you plan on using it the same day or next save those good roasted vegetables for a soup and your puppies will be happy for the bones.


If you’d like the recipe for the soup above here ya go.


You’ll need:

One large cooking pot

4 chicken thighs with skin and bones

1 onion cut up

6 cut up carrots

1 Tablespoon of parsley

2 Tablespoons of salt

1 and 1/2 teaspoons of black pepper

1 teaspoon of thyme

dash of ground sage

1Tablespoon of olive oil

3 good handfuls of cut up kale

1 cup of quinoa

3 potatoes

2 cups butternut squash

bone broth (about  8 cups whatever is left from the crockpot)

8 cups of water

Sauté  this together( except the quinoa, kale, carrots, potatoes, butternut squash and water) for about 30 minutes

Add 8 cups of water and let it all cook together for about 30 minutes you want all the flavor from the chicken skin.

Remove chicken and debone and remove the skin and add chicken meat back to the pot


Next Add:

6 cut up carrots with skin left on

3 potatoes skin left on

3 good handfuls of cut up Kale

2 cups butternut squash

1 cup of quinoa

All the bone broth and veggies from above bone broth recipe.

Cook in a large pot on stove top for about 1 hour on low – medium.


Rice Crispy Treats oldie but goodie gluten free


Gluten free rice crispy treats


Gluten free crispy rice from Walmart

Made these old fashioned goodies today for my daughter who’s home sick from school. Hopefully they’ll make her feel a bit better.

All you need is:
4 cups of GF crispy rice (giant generic bag from Walmart)
1 stick of butter
2 -10oz bags of Kraft mini marshmallows
Well buttered 9×13 pan
Melt butter in large sauce pan once melted add the marshmallows and melt completely
In a large bowl add crispy rice and marshmallow mixture till well incorporated.
Add mixture to 9×13 pan (dampen hands under water this will allow you to push the mixture into the pan with your hands becoming to messy)
And Enjoy!


Power Balls – clean eating snack


These are easy to make and are a nutrishess snack great for clean eating as well.

Power balls

* 2 cups old-fashioned rolled oats
* 1 1/2 cups of walnuts
* 1/2 cup raw honey
* 3/4 cup dark chocolate chips
* 1/2 cup dried cranberries
* 1 Tablespoon light olive oil
* 2 tablespoons flax seed
* In a food processor, pulse the oats, walnuts and flax seeds then add chocolate chips, cranberries, olive oil and honey until fully combined. Cover and refrigerate for 30 minutes.Line a baking sheet with waxed paper. Form balls from the mixture (about 1 1/2 tablespoons each) and place them on the baking sheet. Refrigerate for 30 minutes before serving.
* These are great for a snack and super healthy.

Great cake for the holidays and birthdays


Gluten Free vanilla cake and icing


Gluten Free Vanilla butter cake and Frosting
2 cups sugar
4 eggs
2 1/2 sticks softened butter
3 3/4 cups gluten free all purpose flour + 1 1/4 tsp. xanthan gum(recipe on this blog)
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 cups buttermilk
2 tsp vanilla
Mix dry ingredients together in a bowl and set aside.
*To make buttermilk- add 2 TBSP of vinegar( reg clear) to a 2 cup measure then fill rest of cup with whole milk. I usually make this first and set aside before I mix anything else.
After making buttermilk and mixing the dry ingredients,
Cream together sugar, eggs, and butter till thick consistency
Then add flour mix and buttermilk to creamed mixture, alternating dry with buttermilk. Batter will be thick.
Bake in 9×13 greased and GF floured pan. Grease with butter or organic shortening.
Bake at 350 degrees for approx 35 minutes. If top starts to brown and center is not done, turn heat down to 325 til done baking. Done when knife comes out clean.
Let set before flipping out of pan- I let it set about 10 minutes.
Cool before icing

Gluten Free Butter-cream Icing:
2 sticks of softened butter
2 lb. bag of confectioner sugar
***I use less than that I depends on your taste so I’d suggest on starting off with 1/2 the bag and build from there unless you have a super sweet tooth if so then have at it -Lol
1 TBSP vanilla
Pinch of salt
Add water a little at a time until you reach desired consistency.
*For chocolate icing- do above recipe then add cocoa to desired taste-