For a Gluten Free Life

  • About Mama Jenn's

    Formulated by chef and baker Jennifer Delgado with uncompromising commitment to nutrition, quality and taste, our gluten free flour blend is made with organic whole grains, featuring the nutritional powerhouse Quinoa. Challenged by her customers, who complained of the tasteless, crumbly, styrofoam- like gluten free products on the market, Jennifer knew she had to create something that would satisfy their discriminating palate and deliver solid nutrition. Quinoa fit the bill.
    She says, “I’ve always loved Quinoa. It’s such a generous grain that it showcases any flavor you put with it, and I wanted a flour that would make any of your old favorite recipes. So if you want to make your Grandma’s famous pancakes or your Mom’s prized chocolate cake, they will taste as good as you remember.”
    With her unique combination of passion, creativity and 25 years of culinary experience, Jennifer set about creating the perfect gluten free flour. After months of trial and error, Mama Jenn’s gluten free multi-purpose flour blend was born.
    Not only nourishing -it packs a whopping 3g of protein and 22 g of whole grain in every serving- it is also incredibly easy to use in place of wheat flour. A simple one to one substitution will give you tender, moist cakes and muffins, flaky pie crusts, chewy cookies, and more! Easy, versatile, delicious, and nutritious- it’s Mama Jenn’s.

  • Mama Jenn's Gluten Free Multi-purpose Flour Blend

    Mama Jenn's Gluten Free Multi-purpose flour blend is available in
    1 1/2 lb. and 3lb.sizes

    INGREDIENTS: Organic Whole grain Bolivian Quinoa flour, Organic
    Whole grain Millet flour, Organic Brown Rice flour, White Rice flour,
    Potato Starch flour, Tapioca Starch flour, Xanthan Gum.



    1 cup oil
    1 1/2 cups sugar
    4 eggs
    2 cups Mama Jenn's Gluten-Free Multi-purpose Flour Blend
    1 tsp salt
    1 tsp soda
    2 tsp baking powder
    1 tsp cinnamon
    2 tsp ground cardamom
    2 cups blueberries
    2Tbs corn starch

    Streusel Topping:
    1 cup Mama Jenn's Gluten Free Multi-purpose Flour Blend
    1 cup sugar
    1/2 cup butter
    1 tsp cinnamon

    Beat sugar and oil, add eggs one at a time, beating well between each addition. Blend in pumpkin. Combine Mama Jenn's GF flour blend, salt, soda, baking powder, cinnamon, and cardamom. Blend wet and dry mixtures together, beat on medium for 2 minutes. In a separate bowl, toss blueberries with cornstarch. The cornstarch will coat the berries so your batter won't turn blue when you fold them in. Gently fold the coated berries into the batter. Fill muffin cups approximately 2/3 full with batter. Mix streusel ingredients together. Arrange about 1 Tb. of topping on each muffin. Bake muffins at 350 degrees for 30-40 minutes. This recipe also makes a wonderful coffee cake. Using a 9X13 inch pan, sprinkle streusel evenly over the top. Bake at 350 degrees for 50-60 minutes.

  • Oatmeal Raisin Cranberry Cookies

    1 cup butter
    1 cup brown sugar
    1 cup sugar
    2 eggs
    3 tsp vanilla extract
    1 1/2 cups Mama Jenn's Gluten Free Multi-purpose Flour Blend
    1 tsp baking soda
    3/4 tsp salt
    1 tsp cinnamon
    3 cups gluten free oats
    1/2 cup raisins
    1/2 cup dried cranberries
    1 cup chopped nuts (optional)

    Cream butter and sugars. Add eggs and beat until fluffy. Blend in vanilla extract. In a separate bowl, combine Mama Jenn's Gluten Free Flour Blend, baking soda, salt and cinnamon. Blend wet and dry ingredients. Fold in oats, raisins, dried cranberries, and nuts (if you like). Drop by teaspoonful onto parchment lined cookie sheet. Bake at 350 degrees for about 10-12 minutes.

  • Chocolate beet-root cake

    This is a decadent, fudgy, chocolate cake. Don't be afraid of the beets. You can't taste them, but they add a wonderful moist, richness that will have peoople asking about your "secret" ingredient.

    2 whole, medium beets, trimmed
    6 oz. butter or alt. fat such as coconut butter, softened
    2 cups Mama Jenn's Gluten Free Multi-purpose Flour Blend
    2/3 cup cocoa powder
    1 tsp. baking soda
    1 tsp. salt
    1 3/4 cups sugar
    2 large eggs
    1 tsp vanilla extract

    Preheat oven to 375 degrees. Wash and dry beets. Coat with a thin layer of vegetable oil. Wrap in foil, and roast until tender when pierced with a knife. About 45 minutes. Let cool. Peel beets and puree in a food processor til fine. Set aside.

    Reduce oven temperature to 350 degrees. Line the bottom of two 9 inch cake pans with parchment paper and coat the parchment and sides with butter (or your fat alt.). Sift the cocoa powder, baking soda, salt and Mama Jenn's Gluten Free Multi-purpose Flour Blend into a medium bowl. In a separate bowl, beat the butter (or fat alt.) and sugar until fluffy, about 3 minutes. Beat in eggs one at a time. Mix in 3/4 cup of the beet puree and the vanilla. Add half the flour mixture; stir until blended, then add 1 1/4 cups of hot water. Blend til smooth, and add the second half of the flour mixture; mix til incorporated. Divide the batter evenly between the two cake pans. Bake for approximately 20-25 min. Cool for about 7 minutes in the pan then turn out onto a cooling rack and peel off the parchment. Cool completely before frosting.

    1/2 cup butter or alt. fat
    2/3 cup cocoa powder
    3 cups powdered sugar
    1/3 cup milk or milk alternative (almond milk, rice milk)
    1 tsp. vanilla extract

    Melt the butter(or fat alt.) Stir in the cocoa powder. Add the milk, (or milk alt.) vanilla and half of the powdered sugar. Beat on medium speed til smooth add the rest of the powdered sugar and beat til thick and creamy. Add more milk if needed. About 2 cups.

  • Banana Bread

    3/4 cup butter (or fat alternative such as coconut butter)
    2 1/2 cups sugar
    6 eggs
    1 TB vanilla extract
    6-7 medium, very ripe bananas, mashed
    1 1/2 cups sour cream or 1/2 cup milk or milk alternative
    3 3/4 Mama Jenn's Gluten Free Multi-purpose Flour Blend
    1 TB baking soda
    1TB cornstarch
    1 1/2 tsp. salt
    1 cup chocolate chips (optional)
    1 cup chopped nuts (optional)

    Cream softened butter (or fat alt.) and sugar together until fluffy. Add eggs. Beat well. Stir in mashed bananas and vanilla extract. In a separate bowl wisk togeter dry ingredients. Stir into wet ingredients until well incorporated. If you would like to add chocolate chips and/or nuts fold them in at this point. Spray a 9x13 inch pan with non-stick spray. Pour batter into pan and bake at 350 degrees for 35-40 minutes. Until a toothpick inserted in the middle comes out clean.
    For banana muffins fill the cups 2/3 of the way to the top and bake about 20 minutes at 350 degrees.

  • Mama Jenn's Buttermilk Pancakes

    1 quart buttermilk plus 1 cup milk or water
    4 eggs
    1/2 cup oil
    1 tsp vanilla or almond extract
    3 cups Mama Jenn's Gluten Free Multi-purpose Flour Blend
    2 tsp. baking soda
    1 tsp baking powder
    1 tsp salt
    1 Tb sugar

    In a large mixing bowl, blend dry ingredients together. In a separate bowl lightly beat eggs, buttermilk, milk or water, oil and vanilla together. Add wet ingredients to dry and beat by hand til well blended.
    Drop by 1/3 cupfuls onto a hot griddle (water drops should dance on it) and turn with a spatula when bubbles form on the surface of the pancake. Thin the batter with additional milk or water if needed.

  • Perfect Pie Crust

    This makes two 9 inch pie crusts.
    3 1/2 cups Mama Jenn's Gluten Free Multi-purpose Flour Blend
    2 tsp xanthan gum
    1 tsp salt
    2 TB sugar
    1 cup cold butter or shortening
    2 large eggs
    1 tsp apple cider vinegar
    1 Tb water

    In a large mixing bowl combine dry ingredients. Cut the butter or shortening into the flour mix with a pastry blender, or two knives until course crumbs form. In a separate bowl beat eggs and apple cider vinegar, and water. Add to crumb mixture and stir until dough pulls together. Form into a ball and cut in half. Refrigerate for an hour for easier handling. Roll each of the halves out between two pieces of parchment paper. Assemble pie and bake according to recipe directions.

  • Flatbread

    This makes a thin, chewy flatbread that you can wrap around any kind of sandwich filling. If you spread it out a bit thicker and parbake it for only 8 minutes it becomes a delicious pizza crust.

    This makes one large (approx.10"X12") flatbread.

    1 cup Mama Jenn's Gluten Free Multi-purpose Flour Blend
    1TB yeast
    3/4 tsp. salt
    3/4 plus 1TB warm water
    1TB olive oil
    1 1/2 tsp. honey

    Preheat oven to 400 degrees.
    In a large mixing bowl blend all dry ingredients. In a separate bowl or liquid measuring cup combine warm water and olive oil. Pour into the dry ingredients. Add honey to mixture and beat until dry ingredients are well incorporated. The batter should be soft and thick ( like thick pancake batter). Line a large cookie sheet with parchment paper and spread batter about 1/4 inch thick as consistently as possible into approximately a 10'x12' rectangle. I clip the sides of the parchment down with clothespins or commandeer a kid to help hold the paper down while I spread the batter out. Bake 14-16 minutes. Less brown will be a more flexible bread. Pull parchment off of the back as soon as you take it out of the oven. Let cool on a rack before cutting. These can be made ahead of time, cut into portions and frozen. Just pull out and thaw in a toaster or microwave for 20 seconds and wrap around your favorite sandwich filling.