Still a work in progress– so far I have reached gluten free goal..  working on the soy free aspect … so here’s another try at the gluten free bread aspects– so far the tweaks and kinks are working out… this was really yummy!
Servings 2 loaves

Ingredients
2 cups Pumpkin Puree
3 cups Splenda
1 cup Vegetable Oil
4 Eggs whisked
2/3 cup Water
3 1/3 cups King Arthur gluten free Flour
6 teaspoons Baking Powder
2 teaspoon Cinnamon
1 teaspoon Nutmeg
1 teaspoon Allspice
1 teaspoon Cardamom
3 ½ teaspoons Xanthan Gum
Instructions
Preheat oven to 350 degrees F. Combine Pumpkin, Splenda, Oil, Water, and Eggs in a large mixing bowl and mix well.
Stir to combine Flour, Baking Powder, Cardamom, Cinnamon, Allspice, and Nutmeg in a medium mixing bowl. Gradually add the dry ingredients to the wet ingredients in the large bowl of pumpkin mixture. Use a hand mixer to mix or make sure to stir well so that everything is completely combined.
GENEROUSLY spray two 8×4 nonstick loaf pans with cooking spray. Pour mixture evenly into pans, filling the loaf pan up to 3/4 of the way full. (Do not overfill the pans.)
Bake at 350 degrees for 45 to 55 minutes, or until done. Bread will be done when a toothpick inserted in the center of the bread loaf comes clean

Ingredients
Meat

• 2 lb Chicken breast, boneless skinless fillets

Produce

• 5 Cucumber
• 1/2 Garlic clove
• 3 Garlic cloves (, minced (~ 3 tsp)), large
• 1 1/2 tbsp Oregano, dried
• 1/4 cup Parsley, fresh leaves
• 1/2 Spanish onion, red (optional)
• 3 Tomatoes (optional)

Condiments

• 4 tbsp Lemon juice

Baking & Spices

• 2 Black pepper
• 1 1/2 tsp Salt
• 1 Salt and pepper

Oils & Vinegar

• 2 tbsp Olive oil, extra virgin
• 1 tbsp White wine vinegar

Bread & Baked Goods

• 4 Pita breads or flat breads  or tortilla

Dairy

• 3 tbsp Greek yogurt
• 1 1/4 cups Greek yogurt, plain

Instructions
Marinade-

• 3 large garlic cloves , minced (~ 3 tsp)
• 1 tbsp white wine vinegar (or red wine or apple cider vinegar)
• 3 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• 3 tbsp Greek yogurt
• 1 1/2 tbsp dried oregano
• 1 tsp salt
• Black pepper

Place the Marinade ingredients in a zip lock bag and massage to mix. Add the chicken into the zip lock bag and massage to cover all the chicken in the Marinade. Marinate for at least 1-2 hours or until taste but no longer than 24 hours.

Make the Tzatziki-

• 2 cucumbers (to make about 1/2 – 3/4 cup grated cucumber after squeezing out juice)
• 1 1/4 cups plain Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil (or more if you want richer)
• 1/2 garlic clove , minced
• 1/2 tsp salt
• Black pepper

Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavors to mix.
Salad-

• 3 tomatoes , de-seeded and diced (optional)
• 3 cucumbers , diced
• 1/2 red onion , peeled and finely chopped (optional)
• 1/4 cup fresh parsley leaves
• Salt and pepper

Combine ingredients in a bowl.
Cook Chicken
Brush the outdoor grill with oil, then preheat on medium high or heat 1 tbsp of olive oil in a fry pan over medium high heat.
Remove chicken from Marinade. Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through (cooking time depends on size of chicken).
Remove the chicken from the grill / fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.
Assemble Gyros
If your chicken breasts are large, you may need to cut them.
Get a pita bread or flatbread (preferably warmed) and place it on a plate (baking) then place some salad down the middle of the bread, then top with chicken and Tzatziki.
Roll the wrap. If you wish you could use parchment paper to hold the gyro together with a twist at the end of the parchment paper to secure it for a more traditional feel.
However, I just let everyone help themselves in making their own gyro due to food allergies and taste as seen in the photos one of the gyros made by someone with an onion allergy and dislike of tomatoes.

These protein-packed, gluten-free muffins are a staple in our household.
Use muffin liners that you have brushed with melted coconut oil or butter. Silicon baking sheets work well without any additional oil.
Ingredients (Makes 12 muffins)
• 6 eggs
•¼ cup butter, melted or ¼ cup melted ghee
• 3/4 cup coconut milk
• 3 tablespoons maple syrup
• ½ teaspoon vanilla
• 3/4 cup sifted coconut flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons lemon zest
Instructions
Preheat the oven to 400˚F. Brush 12 muffin liners with oil and place in the muffin cups. (No need if you are using silicon.)
In a medium bowl, whisk together the eggs, butter, coconut milk, maple syrup, and vanilla. In another bowl, mix together the coconut flour, baking powder, and salt. Pour the wet ingredients into the dry, mixing thoroughly until there are no lumps. Stir in the lemon zest
Divide the batter into the 12 cups.
Bake for 15 to 20 minutes, until they are browned and firm on top.

Notes:
• These keep fresh, refrigerated, for up to a week.
• Sift the coconut flour, then measure.

Ingredients
16 ounces (1 pound) of butter- preferably unsalted, organic
Equipment:
A medium size saucepan, a fine wire mesh strainer, cheesecloth, a spoon, a 16-ounce or larger measuring cup, a clean jar for storage

Instructions
Cut the butter into cubes and place in the saucepan.
Heat the butter over medium heat until completely melted. Reduce to a simmer.
Cook for about 10-15 minutes (this will vary based on how hot your stove is). During this time, the butter will go through several stages. It will foam, then bubble, then seem to almost stop bubbling and then foam again. When the second foam occurs, the ghee is done. At this point, the melted butter should be bright gold in color and there should be reddish brown pieces of milk solids at the bottom of the pan.

Let cool slightly for 2-3 minutes and then slowly pour through the wire mesh strainer lined with several layers of cheesecloth. The small bits of milk protein are usually discarded, though a friend told me that her grandmother used to mix those with flour (or almond flour) and a small amount of honey to make a flavorful fudge-like treat.
Ghee will last up to a month at room temperature or even longer in the fridge. I typically store mine in the fridge, just to be safe.