Baked Goods

I loved the idea of gifting my homemade cake stands to friends and families for the holidays. (Thanks everyone!)

Thing is – you can’t really give a cake stand to someone without having treats on it, especially if they know that you love to bake.

So I tried to figure out what seasonal recipe I could make for the stands that I could prepare ahead of time, freeze, would appeal to everyone I know (gluten-free, vegan, egg allergies, potato allergies etc), and will stay on the stand with little concern of things breaking.

Tall order, right? Read More »

I’m not sure if I’ve ever talked about my parents’ obsession with moving change.

I lived in a total of 12 houses in the first 17 years of my life.

Now, you may not think that’s a lot, but when you factor in that 6 of those 12 were temporary houses while our next house was being complete, that’s a heck of a lot of packing and unpacking in a short amount of time.

Sometimes these temporary houses would have a full kitchen, sometimes they wouldn’t. Sometimes they had a bedroom, sometimes they did not.

To make the transition as easy as possible, my Mom would make hundreds of casseroles. From manicotti, cannelloni, lasagna, to Read More »

 
When I heard that Gluten Free Works were encouraging bloggers to contribute recipes for Halloween/Fall it set me to thinking about some apples that I needed to use up.  They had been given to me by a fellow gluten free friend on a recent visit and I wanted to do something with them other than make crumble.

The best kind of gift

 

I have an apple cake recipe that I always use but I wanted to try making smaller cakes, spiced with the flavours that invoke thoughts of Christmas/Thanksgiving and the warm flavours that we love to wrap ourselves in as the weather turns colder.

I have only recently discovered that my pressure cooker is the best thing to use when Read More »

Not One, Not Two, But Three Types of Ginger!

This delicious gluten-free cake has a warm spicy flavour from its three types of ginger – fresh, crystallised and dried. The flavour improves when the cake is kept for a few days, so it is great as a bake ahead treat.

This recipe is based on the Ginger Butter Cake in Williams-Sonoma “Essentials of baking” p 100.

140g crystallised ginger, minced
80ml Grand Marnier
250g gf flour (40%urid, 40% tapioca, 20% cornmeal)
3 tsp baking powder
2 tsp ground ginger
185g unsalted butter, room temperature
150g icing sugar
1 tbsp golden or agave syrup
4 large eggs, at room temperature
Grated zest 1 orange Read More »

This is often how things work with me. I decide at some point that I want something. Pizza, cookies, a madeleine…and since I’m eating a gluten-free diet, I can’t always go to the store to buy it. Or, maybe I can but it’s not always good.

So it was, that day, when I really wanted a good biscotti. Believe it or not, I’ve never even made them, even with gluten! The next part of the journey began with finding the right recipe.

I wasn’t in the mood for lemon pecan or orange walnut. I didn’t want chocolate either. Cinnamon almond was coming to mind so that’s what I decided to Read More »

Recently I made a loaf of bread using a bag of Namaste Foods Gluten Free Bread Mix. I bought this on sale at some point, and it subsequently sat in the pantry for a while. I’m not sure how long, but there’s another 8 months to go until the use-by date, so I’m not worried. I like to have stuff like this on hand because sometimes I get in the mood to eat bread, and that usually means I have to make it myself. This time, I was also in desperate need of clearing out some pantry space, so making this mix was the easy answer.

This is the third loaf of gluten free bread I’ve made from a mix (Pamela’s and Bob’s Red Mill were the other ones I tried), and it did fairly well. It rose way more than I thought it would, but it was still heavy and moist the first day, only to very quickly dry out by the third day after baking.

The bread mix consists of a flour blend made from brown rice flour, Read More »

Peanut Flour - Gluten Free and Healthy

Peanut flour is gluten-free.  It is simply roasted peanuts ground up into a flour.  No other ingredients are added.

Since peanuts are gluten-free, peanut flour is a great choice to use for baking.

Peanut flour can also Read More »

Photo 2010 © Teri Lee Gruss

Use this delicious recipe for homemade gluten-free brownies to make special heart-shaped brownies for a Valentine’s Day treat. If you’re short on time, use one of the great gluten-free brownie mixes on the market, like Gluten-Free Pantry® Chocolate Truffle Brownies.

In the fall, it’s easy to get fresh, local carrots in the San Franciso area from the grocery store and farmer’s markets. There seems to be something very comforting about muffins and breads flavored with cinnamon. But on a gluten free diet, one is often denied these flavors.

GF Carrot Muffins, by A. Fothergill

Try this recipe which gives you the full flavor and texture of a traditional carrot muffin. Once cooled, top it with a little cream cheese frosting. As a muffin or dessert, this little wonder is sure to please. Read More »