Chili Seasoning

It is cold, and icy here in Western Montana. Perfect weather for a great big pot of Chili to be simmering on the stove!

I like a really flavor full chili, and once we had to be cautious of gluten in our foods, that made it a challenge to just grab a seasoning packet off the grocery shelf like I used to.

I have a bit of a DIY attitude, and many of the recipes I have tried for chili seasoning did not leave me or my family completely satisfied. So, when I tweaked it enough that my husband looked at me and said, “this one is good, hunee!” I knew it was the winner!

I have included links to products my family uses below. If you choose to purchase something through the links, I may receive a commission at no additional cost to you. This will support my little, large, family and help me continue to provide free content here for you to enjoy.

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We buy most of our bulk spices from here


  • Mix everything together, getting the clumps out before adding to your soup. This mixture is for one large pot of chili, large meaning it will feed more than 12 people because that is how we roll around here.
  • If your pot of soup is small, add by the teaspoon until you reach your desired level of flavoring. We enjoy very flavorful food, and I suggest that you own your flavors here.

***If you are following the Trim Healthy Plan, this blend would make a great addition to any chili of your choice, in any fuel type.***

Thank you so much for stopping by!

If you want to learn more about the products we use, How to build a gluten free pantry, or how to start making Gluten Free Sourdough you have come to the right place.

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Taco Seasoning

There’s nothing as wonderful as Taco Tuesday, am I right?

Even in a gluten free household, we love the versatility and the flavor of a good Taco Seasoning blend in our Gluten Free Spice Cabinet.

What is your favorite place to use this blend? I would love to see it! Please tag me on Instagram @lifeinthetreehouse and on Facebook @NicoleBurch!

I have included links to our favorite products below. If you choose to purchase something through any of these links, I may receive a small commission at not additional cost to you. This helps me continue to produce free content for you to enjoy, and support my little, large, family.

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We get most of our bulk spices here, and if you would like to see any of the other products we use, you can find them here.


This would be a recipe for one taco night meal. Otherwise, mix and store in an airtight container and season to taste.

Thank you so much for stopping by!

If you want to learn more about my Trim Healthy Mama Lifestyle Coaching, Products we use, or how to make killer, lowfat green beans you have come to the right place.


Gluten Free Baking Flour Blend

I have been dabbling in Gluten Free Sourdough for a few weeks, and the results have been pretty exciting, for a former wheat bread baker who really misses that part of our former lifestyle.

I went searching for a wild starter and loaf recipe that would work with our Trim Healthy Mama Lifestyle, but I found out quickly that some tweaks would have to be made. Many of the flours suggested we do not use due to their lack of nutritional value, or the effect they may have on blood sugar.

Also, I wanted this loaf to fall into an E meal on the THM plan…a unicorn, I know, but I won’t be pregnant or nursing forever and I miss bread!

I found this recipe and in it she describes the “bones” of what she calls a bread flour mix, without giving specific instructions…you get to build your own!

This was promising!

I picked from her suggestions, a mix of gluten free flours that I hoped would provide enough structure to maintain any sort off rise gained from fermentation, but also deliver on taste and texture. They certainly did that!

I’m going to say I was inspired by her suggestions because they were very helpful and valuable to me, and this is not wholly my own creation due to her hard work….

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  • 1 Cup Brown Rice Flour
  • 1 Cup Quinoa Flour
  • 1 Cup Oat Flour (certified GF oats ground in a blender)
  • 1 Cup Garbonzo/Besan Flour
  • 1 1/2 Cups Oat Fiber
  • 1 1/2 Cups Baking Blend (I use this recipe with success)
  • 1 Cup Masa Harina


If you are using the baking blend recipe I linked above, make sure you have it all ready to go.

Then, Mix all the above ingredients together. In her recipe for the sourdough she states that a single batch is good for three batches of bread and I found this to be accurate.

*I have also started experimenting with this blend in some of the recipes from the Trim Healthy Future Cookbook that call for Einkorn flour.

*Because this blend of flours includes a mixture of low fat/low carb flours, and higher carb flours, it falls within E meal guidelines for the baking I do with it.

*Due to the size of my family I tripled this batch and it stores perfectly in a 1 Gallon sized container.

If you are looking to create a Gluten Free Sourdough Starter, please join the waiting list for my next workshop here!

Thank you so much for stopping by!

If you want to learn more about how I use Leftovers, building a gluten free pantry, or how to cut down your cooking time you have come to the right place.

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