SarahAnn and Blazing Belle go Trick Riding!

Posted by on 6:46 pm in Cowgirl, Trick Riding | 3 comments

SarahAnn and Blazing Belle go Trick Riding!

Thank you to everyone who came out and supported us at our first public performance at the Washington County Fair!

I love and appreciate all the encouragement!



Cowgirl Inspiration

Posted by on 2:54 pm in Cowgirl, Cowgirl Legend, Horses | 0 comments

Cowgirl Inspiration




Cowgirl quotes and love to inspire your life!






Cookbook Photos!

Posted by on 10:31 pm in Baking, Cookbook, Desserts | 0 comments

Cookbook Photos!






A sneak peek at some of the photos from the photo shoots for the cookbook!


Editing in progress. šŸ™‚





Skillet Cornbread










Blackberry Buttermilk Cupcakes













Peach Berry Galette















Raspberry Thumbprint Cookies


















Best Kept Secret Brownies










Rosemary Pecan Cookies












New Year’s Eve Fun- Cowgirl Style!

Posted by on 1:07 am in Cowgirl | 2 comments

Haha! Proof that you better think twice before you dare a cowgirl!

(Yes, mechanical bull riding is fair game for the Gluten Free Cowgirl blog.)






Delicious Gluten Free Pie Crust

Posted by on 10:27 pm in Baking, Desserts, Recipes | 0 comments

Delicious Gluten Free Pie Crust

Easy, flaky, delicious, gluten free pie crust for all your pie desires!

Pumpkin, apple, pecan, marionberry, peach, coconut cream, blueberry custard, rhubarb, strawberry… mmmmm.


Easy, Delicious Gluten Free Pie Crust

photo 21 cupĀ  brown riceĀ  flour

1/2 cup sweet white rice flour

1/2 cup arrowroot starch

1/2 cup tapioca starch

1 tsp xanthum gum

1 tsp sea salt or REAL salt

1/4 tsp cinnamon (can omit if its a savory pie)

3 Tbsp. cane sugar or coconut nectar (can omit if its a savory pie)

1 cup cold (from freezer) butter cut into 1/2 inch cubes

1Ā  farm egg

2 Tbsp. apple cider vinegar

3-4 Tbsp. ice water

* be sure all ingredients in packages are gluten free, feel free to comment if you have questions or need suggestions

Blend dry ingredients together. Place them in food processor with butter. Pulse until butter becomes pea size. Add in the egg and apple cider vinegar, pulse til combine. Add in the ice water a table spoon at a time, pulsing until the texture looks like sand. To check, grab a handful of mixture and squeeze in your hand- if it holds together it is done. If it feels too wet, add more flour a tablespoon at a time. If the mixture does not hold together and crumbles too much, add another tablespoon of ice water and pulse.

Once the dough is done, turn it out and form it into two equal size disks. Wrap in plastic and place in fridge for 20 minutes to hydrate dough. Take dough out of fridge and let it warm on counter for 10 minutes. Roll one disk out between two sheets of wax paper with a sprinkle of flour on each side til it is your desired size and uniform thickness. If the dough edges crack just fold the dough back on itself, patch up, replace the wax paper and roll over that spot to smooth out. Peel the top layer of wax paper off and use the bottom sheet of wax paper to turn your crust onto your pie plate. Peel the second wax paper off, press in plate, trim edges.

From here, bake the shell or fill with your favorite filling, add the top crust, crimp edges, brush with egg wash or milk, sprinkle with raw sugar or coconut nectar crystals and bake!photo 3


Sending you blessings and pie!

Thank you for reading xox


Gluten Free, Dairy Free and Paleo German Chocolate Cupcakes

Posted by on 8:51 pm in Baking, Cakes, Cupcakes, Desserts, Recipes | 0 comments

Gluten Free, Dairy Free and Paleo German Chocolate Cupcakes

Yes gluten free, grain free, diary free cupcakes and frosting!


These simple to make cupcakes use coconut flour and blanched almond flour, which I buy local from Bob’s Red Mill. Coconut is a very dry flour with plenty of fiber so it helps the cupcake hold up, but can be too dry for my taste. So, I add in a bit of almond flour for moisture and flavor. Truth be told, I like to sub in even more almond flour for the coconut flour than this recipe below calls for to make extra decadent and moist cupcakes. There is one issue- the center of the cupcakes will fall, but if you are like me that just means more room for the yummy coconut pecan frosting! Oh yea!

And yes, for Pete’s sake there are 5 eggs in this recipe! Again, we are not using any grains or gums or gels here, so the protein in the eggs helps things hold together! A very healthy alternative to those gels and gums. Of course, my eggs are from the famous Big Table FarmĀ  hens harvested and washed by the even more famous , Clare Carver! (Did you click that link and see her amazing paintings? Cows and chickens and tractors, oh my!)


Last two cents before I get on with the recipe. Honey is the main sweetener here. I prefer raw honey and love the flavor of our local Heavenly Honey. You will notice there are 4 TB of pure Maple Syrup as well and that is to boost the sweetness and enhance the cocoa with nice caramel notes. If you have a shortage of pure maple syrup, don’t let that stop you from making these babies. You can certainly add a little extra honey or a few spoons of cane sugar.

Gluten Free, Dairy Free, Grain Free German Chocolate Cupcakes!

aka Paleo German Chocolate Cupcakes


Chocolate Cupcake:

1/2 cupĀ  coconutĀ  flour

1/4 cup blanched almond flour

1/2 cup cacao powder or baking cocoa

1/2 tsp. baking soda

1/2 tsp sea salt or REAL salt

1/2 cup melted coconut oil, not too hot

1/2 cup honey

5Ā  farm eggs

1 Tbsp. vanilla

4 Tbsp. pure maple syrup

* be sure all ingredients in packages are gluten free, feel free to comment if you have questions or need suggestions

Preheat oven to 350 degrees. Line 12 count cupcake pan with cupcake papers. Whisk all dry ingredients together in a bowl. (Sift them in if you want to get fancy!) Add in the wet ingredients and blend well with whisk until combine. Use your 1/4 cup measuring cup to scoop batter into cupcake papers, dividing batter evenly. Tap cupcake pan gently on counter to remove air bubbles and settle batter. Place in oven for 15 – 18 minutes or until toothpick inserted in center comes out clean.

Quick tip- When measuring the wet ingredients, I pour the oil into a large glass liquid measuring cup, followed by the honey. The oil comes up to 1/2 cup and the honey should bring the total liquid up to 1 cup. This way the honey doesn’t get stuck to the sides of the measuring cup.



Coconut Pecan Frosting:

1 cup coconut oil soft, but not melted (most coconut oil gets soft at room temp.)

1 1/2 cup shredded coconut, unsweetened

1/4 cup pure maple syrup

1/4 cup coconut palm sugar or fine cane sugar

1 Tbsp. vanilla

1/4 tsp. sea salt or REAL salt

1/2 cup chopped pecans

Mix all ingredients together in a bowl with a whisk. It will seem too thick at first, just keep mixing and it will thin out a bit. You should be able to tap whisk firmly on side of the bowl to get the ingredients out from inside the whisk balloon that have accumulated there. Mix well so there are no white spots of coconut oil and the frosting is creamy. Taste and add more sweetener to your preference. If your frosting gets to running, just pop it in the fridge for a short bit til it gets firm and whisk again. Frosting should have thick spreadable consistency so you can pile it high on your cupcakes! If you like your frosting in this manner then you might be making a second batch! Yeeha!!

Now round up your cup cakes, mound up the frosting and enjoy!!!


Gluten Free, Dairy Free German Chocolate Cupcakes


Love and Frosting,


Good ol’ Days…

Posted by on 2:59 pm in Blog, Cowgirl, Horses | 1 comment

Good ol’ Days…



Hey all!



This is young cowgirl Sarah with horse Chili Pepper. I pulled them out for a video we are creating for the Kickstarter campaign that will raise the money to publish my first gluten free cowgirl baking book! Filming tomorrow! Wish me luck! I am nervous!



Young Cowgirl Sarah on Chili Pepper


Here I am about 6 years old. Chilli Pepper was the greatest! Taught me so many good lessons … like how sometimes you have to reach up to grab the stirrup by your hands first and climb your way up before you ever get your foot in the stirrup… persistence.


h standing with Chilli Pepper



Here I am about 9 years old. Yes, I still have that belt buckle with a pink rose on it…

Thanks for sharing in my cowgirl childhood


Wishing you tall stirrups, ribbons, roses and pink hats! Haha!


Cowgirl Legend- Change Your Perspective!

Posted by on 4:01 pm in Blog, Cowgirl, Cowgirl Legend, Horses | 0 comments

Cowgirl Legend- Change Your Perspective!

Words and pictures to inspire you- cowgirl style!

Shoulder Stand Misty Chang















See your dream now and saddle up for the ride!

HI HO Silver!


Fluffy Gluten Free Buttermilk Waffles

Posted by on 4:14 pm in Blog, Breakfast, Recipes | 0 comments

Fluffy Gluten Free Buttermilk Waffles

Happy Waffle Wednesday!

The flavor of these waffles… mmm… rich, buttery and true thanks to the buttermilk and touch of honey! The texture is light and moist with the perfect chew- not gummy or soggy or crumbly or flaky! You can also make these dairy free by replacing the buttermilk with the substitute of your choice, i.e. almond milk. Also substitute 1/2 cup millet flour or almond flour for part of the brown rice flour to give a hearty boost to your waffles! I use Bob’s Red Mill for my flour, starches and baking powder! Of course eggs from Big Table Farm and raw milk from Champoeg Creamery!

Gluten Free Buttermilk Waffles

1Ā  1/2 cupĀ  brown rice flour

1/2 cup tapioca starch/flour

1/2 cup cornstarch

1 Tbsp. baking powder

1 tsp sea salt or REAL salt

1 TBsp. honey (cane sugar or coconut nectar crystals work too)

1 tsp. vanilla

4 large local farm eggs, separated

1/2 cup grape seed oil or cooking oil of your choice

1 1/2 cup buttermilk (milk with a squeeze of lemon works too or milk substitute)

* be sure all ingredients in packages are gluten free


Whisk all dry ingredients together in a bowl with a spout for easy pouring of the waffle batter. (If using cane sugar or dry sweetener, add it in here as well.) Mix honey, vanilla, egg yolks, oil and buttermilk together until combine. Add the wet mix to the dry mix and whisk until smooth. In a clean bowl, whip the egg whites to stiff peaks. Fold egg whites into your batter. Cook in a buttered or oiled waffle iron per your waffle iron directions. Top with whatever your heart desires and enjoy!!

Yield will vary depending on shape and size of your waffle iron.

Quick tip- I pour my oil into a large glass measuring bowl, followed by my milk, The oil comes up to 1/2 cup and the milk should being the total liquid up to 2 cups. Then i add my egg yolks, honey, and vanilla. This way everything mixes well, the honey doesn’t get stuck to the sides and I only used one bowl to measure and mix.



Fluffy gluten free buttermilk waffles












Wishing you fluffy waffles and lips sticky with maple syrup,