The Best Gluten Free Sausage Balls

Sausage Balls

If you are like our family it’s an annual tradition to have sausage balls Christmas morning.  I tried several recipes after going gluten free, but most were dry and not very good.  I tweaked this Betty Crocker recipe (cause I like to add a little more meat) and I can promise you these are meaty cheesy yumminess!  These are also great reheated in a microwave if you have any leftovers.


3/4 cup Bisquick™ Gluten Free mix
8 oz bulk pork sausage (I prefer Jimmy Dean Sage)
1 1/2 cups shredded Cheddar cheese (6 ounces)
1/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon dried rosemary leaves, crushed (you can use fresh for extra flavor)
1/8 teaspoon cayenne pepper
1/2 cup milk
2 tablespoons chopped fresh parsley


Heat oven to 350ºF. Spray a baking sheet with cooking spray.

  • In large bowl, mix all ingredients except barbecue sauce. Shape mixture into 1-inch balls. Place in pan.
  • Bake uncovered 22 to 26 minutes or until light golden brown. Immediately remove from pan. Serve warm with barbecue sauce or mustard for dipping.

Bring on Brinner…Blueberry Pancakes!

For those of you who don’t know what brinner is let me explain.  Brinner is a combination of 2 meals.  When you have typical breakfast foods for dinner it is called brinner.  Breakfast used to be my absolute favorite meal of the day.  Used to because in my gluten filled life I would devour pancakes, waffles, croissants, biscuits with gravy, pastries, bagels……you get the drift.

So while Justin Timberlake may have brought “sexy” back….. I’m bringing Brinner back!  I’ve been craving blueberry pancakes lately.  This is my gluten-free recipe for sour cream blueberry pancakes that will blow your socks off:


 2 c King Arthur All Purpose GF flour

1/4 c granulated sugar

4 tsp baking powder

1/2 tsp salt

2 eggs

1 1/2 c skim milk

1 c sour cream

1/3 c unsalted butter melted

1 c fresh or frozen blueberries

Combine dry ingredients in a bowl and mix well.  In another bowl, beat eggs then add the milk, sour cream and butter.  Mix well and then stir wet ingredients into dry ingredients just until blended.  Fold in your blueberries and pour batter in 1/4 cupfuls onto a greased hot griddle heated to  350F.  Turn when bubbles form on one side and the continue to cook on second side until golden brown.  Serve with butter and maple syrup or blueberry topping.

Topping Ingredients:

1/4 c granulated sugar

2 c blueberries

1 T cornstarch

1/2 c water

In a saucepan combine sugar and cornstarch.  Gradually add your water and then add blueberries.  Bring to a boil over medium heat.  Boil for 2 minutes stirring contantly then remove from heat and serve warm.



My son loves chowing down on these blueberry discs of perfection.  Any leftovers you have can be easily frozen and reheated in the microwave for those hectic mornings on the go.