Garden Party Gluten-Free Cupcake Recipe

Baking for the Summertime Garden Party Wedding shower.  Can't wait to show how everything turns out. 

Working Menu:  Finger Foods
Spinach Balls, Carrot Cake Balls for the GF/CF/SF of us, and Cupcakes!

Gluten-free cupcakes?  Today I needed four different flavors for a fundraiser and I didn't want to make my really complicated recipes for Let Them Eat Cake White and To Die For Devils Food that are both drop-dead delicious, so I made up this fast and easy fill-in.

I split the batter in four bowls and added the flavorings to make vanilla, lemon, chocolate and red velvet batter, baked then frosted them.  Each was delicious and very moist. 
  • 1 1/2 cups white rice flour
  • 3/4 cup tapioca flour
  • 1 teaspoon salt 
  • 1 teaspoon baking soda
  • 3 teaspoons baking powder
  • 1 teaspoon xanthan gum
  • 4 eggs
  • 1 1/4 cups white sugar
  • 2/3 cup mayonnaise
  • 1/2 cup milk
  • 2 teaspoons gluten-free vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Line muffin tin with papers, makes 24 regular sized cupcakes. 

Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.

Mix the eggs, sugar, and mayonnaise until fluffy. While beating, add half the flour mixture, then half the milk and the second half of flour and end with the milk and vanilla and mix well.

Bake at 350 degrees F (175 degrees C) for 15-20 minutes. Cupcakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean.

****Lemon cupcakes – Add 2 teaspoons lemon extract and one drop yellow food color. Fill with a squirt of lemon pudding filling and frost.  

****Chocolate cupcakes – Add ¼ cup dutched cocoa to the batter.  Fill with a squirt of white cream filling and frost with chocolate.  

****Red Velvet cupcakes – After adding ¼ cup cocoa, add 1 drop red coloring at a time until just right. (Mine color is industrially powerful!)   Frost with cream cheese frosting. 

Let cool completely then frost, if desired.


Garden Party Gluten Free

We've been making more than food here...
This is the newest addition to the gluten-free-reality team, the third generation! 

So we've been lazy in the blogosphere lately. But we're planning a garden party for a wedding shower coming up, and starting with this recipe from gluten free goddess.

Stay tuned for more!


Buckwheat Peanut Butter Bars

Last posted 2-23-11  Still Chewy and Delicious.

Old recipe, new flour. GF Peanut Butter Brownies, Delicious, gluten-free and a very close relative of rhubarb--yup made with buckwheat!

Okay, the Grainiac in me is again excited about Buckwheat! Why are we always so trepidatious...
[A side conversation about words:  "Trepidatious. It's not a word?" --me. "No Mom, it's not, you are experiencing trepidation"--Dia, the G-F English- major-headed-for-Hong-Kong daughter. ]  Hey, I'm inventing new words and new recipes, so the courage does tend to slough off into my fashion sense, my hair color, and consequently, my blogging. But the daughter says no, this time it won't work--I can't invent new words.

Okay, okay!!!!! Anyway,

Why are we cautious about using new flours? Most of the store bought (pre-fab) gluten-free food is pretty bad, so do we really expect our creations to taste worse???

Yet still, I have to be low on other flours before I am encouraged to switch to a new grain and that's what happened, so I'm exploring buckwheat.

This recipe (the tried and true stalwart dessert of the pinewood derby) again turned out delicious and I substituted the flour straight across--cup for cup with buckwheat!

I halved the recipe and it still made two pans.

½ cup peanut butter
½ cup butter (margarine)
½ cup sugar
½ cup brown sugar
1 egg
1/2 tsp. vanilla
Sift together MIX
1 cup of a GF flour (in this case, buckwheat)
½ tsp soda
½ tsp salt
½ tsp xanthum gum (guar)
Then add
1 cup GF oatmeal or flaked quinoa and
1/4 cup milk (casein free milks like almond or coconut substitute fine)

Bake in a 9x13 inch cake pan. 350 degrees for 30-35 minutes, just until the center sets.

While hot, spread with peanut butter. Wait to cool and layer on chocolate frosting.

This time I put the batter into a 9x 13, and an 8x8 and baked them for 25 and 15 minutes, respectively, until it smelled up the kitchen and turned toasty tan on top at 350 degrees. They were as chewy as I like, and there were still persons (who shall remain nameless) that ate three big pieces. Delicious!

Flourless Triple Chocolate Cookies

Ate G-F Chocolate, chocolate-chip, peanut butter cookies last night at the daughters and she said, "This is your recipe!"  She made it much better, so I've got to get her recipe modifications and start testing the changes!  YUM!    

12-16-2013  First Posted  

Flourless dense, dark, chocolate chewy cookies, perfect for the holidays. 

WARNING:  Bake these on parchment or on a silpat.  Or use the resulting crumbled mess for pie crusts.  

1/2 cup softened butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1/2 cup dutched cocoa powder
1/2 cup white chocolate chips and more for topping
1/2 cup semi-sweet chocolate chips and more for topping
1/4 cup almond meal (may be omitted, but they spread pretty far without it)

Preheat oven to 350ºF. Mix together the butter and sugars. Add the egg and vanilla and mix until combined. Mix together the soda, salt, and cocoa and add to the wet ingredients, mixing until combined. Stir in the chocolate chips and nuts. 

These spread a lot so drop onto sheet in small balls.
Bake for about 10-15 minutes or until they look done.  I added more chips while still hot as accents.  These are delicious warm and chewy.  

Remove from oven and leave to cool for three minutes.  Use a flat metal scraper to remove from cookie sheet--unless you used parcement or silpat.  That is just a wonderful invention.  


Brazilian GF Salad

reposted from 11-17-08 for my friends who are slimming for summer.  Lori and Lindy? I mean you!  Also reprinted because it's summer, it's delicious and I'm craving it.  Maybe I'm having Grandma cravings--yesterday it was for Dia's p-b double chocolate cookies.  Hope that baby gets here soon, I'm sympathy bulking up!

So here is the finished product (see the story below)

1 lb. cooked small shrimp
1 cup cucumber
2 green onions chopped
2 stalks celery
1 fresh tomato diced
1 cup lettuce sliced/shredded
1 cup red grapes sliced
1/4 cup carrot grated
1/4 cup sliced almonds

1 tube wasabi paste or 1 tsp dry wasabi powder
1/3 cup mayonnaise or olive oil
1 tsp. lemon juice
1 Tablespoon of honey

WOW! I made it and it is delicioso! So, here it is. I guessed at the measurements, but when I replicated the salad it was a success!!!!

Delicioso GF Brazilian Wasabi Salad
Story of its CREATION

I went to a Brazillian girlfriend's baby shower and saw this fabulous salad. I love foods that stretch my cultural bounds, but now that I'm GF, buffets are a big no! So at most buffets, I wile away the time chewing carrors and dissecting the offerings at the buffet, using other bodies as taste testers and imagining what the dishes might taste like if they were certified GF.  It's a way to get social fulfillment now, with less gastro disturbance later.

At this party, I spied a salad that looked promising. From the other effusive compliments, I could tell that it was imperative that I try to replicate this one for GF. I couldn't speak the language well enough to understand how much of whatever the chef put in it, but she did understand enough English to agree with me when I made a guess at what was in the salad. 


Coconut Flour GF Muffins

Trying to get some extra protein and fiber into your diet like 9-months-pregnant me? Coconut flour may be the ticket. These muffins didn't fall, but weren't dry either--firm but moist, gooey but chewy, all that a muffin should be plus tons of fiber and protein. I stole the recipe from Wellness Mama , who sounds like a lady after my own heart (messing with ingredients and making up recipes).

The basics:
***COCONUT FLOUR WARNING: use little and wait long! ie, don't use as much flour as you'd use in a normal recipe, and wait 5 minutes before adding anything else or baking for the flour to soak up the liquid. I was amazed that only 1/2 cup thickened more than 4 cups of liquid in this one.

400* oven

5 eggs
1 cup mashed fruit base (applesauce or banana or etc)
1/4 cup any oil
1 tsp vanilla if you'd like (I like)
2 T honey if you'd like (or add the white grainy stuff, just don't tell Wellness Mama)

1 tsp baking soda
1/4 tsp salt
1/4 cup sugar if your hubby is like my hubby
1/2 cup (NO MORE) coconut flour

Oh, and add nuts... marshmallows... chocolate chips... dried fruit... whatever else you have hanging around.

Mix the stuff all together (she recommends an immersion blender, cool) and LET IT SIT FOR FIVE MINUTES while you preheat the stove, grease muffin tins, etc. THEN pour it in the tins (mine made exactly 12). Cook for 12-15 minutes, mine took about 16 to stop sinking when I plopped a finger in the middle (boiling hot muffin mix, ow!).

Brian and I were wowed: delicious and very filling! Pregnant momma and growing athlete each ate six and we were full until lunch. A breakfast miracle!


G-F Buckwheat Pancakes

G-F Pancake Fundraiser for BSA.  What could be better than buckwheat blueberry pancakes?  NOTHING!  

reposted from 6-13-2012

It's again Summer and the Livin' is Easy.  Escaping to the hinterlands is like being in Africa where they only have electricity in daylight hours, only for me it's internet and telephone connections. 

Truly, it's a good thing, for the electronic meth addict in me to take such a break from media connections, except when I need a recipe.  Then I have to hop on the bicycle, race two blocks to the library to get a wifi connection, download the recipe and race home.  Good thing that I'm not too hungry. 

Today, I crave pancakes with blueberry syrup.  

The recipe I'm hunting up is the one for buckwheat pancakes.  Truly one of the Lord's most wonderful creations,  buckwheat--even though the name confuses us gluteenfreers.  It is g-f and most closely related to rhubarb.  If you are interested in more successful recipes using wholegrain buckwheat, search my blog.  I've had lots of success with this versatile flour.  And it's cheap if you buy grain and grind your own!  

Hummm, maybe raspberry rhubarb syrup?  Brilliant!  


ALDI's Stores G-F Limited Time Availability

Great prices, tasty product?  I'm so excited.  This grocery store has some great stuff at terrific prices and we are enjoying taste testing them.  I hope you can find one near you.  I'm buying and taking to family in UT on the next cross-country trip.


The chocolate cookies were good, chewy and dense.  12 in a box for 2.49.  I did have to have milk to get the entire box down.    jk

I really like the rosemary and olive oil crackers too.

Let you know on the rest.  I just spend 120 bucks and am loving every bite.


G-F, Zero Carb Low Fat, No Grain, Not Yucky Chocolate Cake

Unbelieveable?  I thought so too.  Gluten-free Chocolate Cake that doesn't budge the insulin levels in the  Type 1 diabetic nephew?  This Is It!  Somedays he eats the whole thing.  Gotta love that kid.

This whole process happens in my blender--easily and in less than three minutes!

I WILL TEST THIS BAKE this again for the next party this evening to be served with Pho.  Asian food and this should be delicious right?   Hopefully I haven't forgotten any ingredients now.

One 15 oz can of black beans, drained and rinsed
1/4 cup honey  (I thought the sweetness could be doubled--this cake is kinda not sweet.)
1/4 cup coconut oil
6 eggs (YIKES!  That's what I get for posting at four in the morning!)
3/4 cup cocoa (I did not used dutched this time--too chocolatey for me--still, I'll cut it back more.)
1 Tablespon baking powder (I used half that 'cause I use Rumfords double acting)
1 Tablespoon soda (I used half... hey, to match the powder--don't ask.)
dash of salt
1 teaspoon vanilla

Blend the mixture until smooth and pours like cake batter, not bread dough.  Add a splash of water if necessary.

Today I could not resist that last minute addition of 5 drops orange oil and a dusting of orange almond bark on the top.  STOP ME Sugar!

Baked at 350 25-30 minutes in an 8x8 pan. Until I tapped the top and it sprang back.

I first made this recipe as brownies using less eggs, twice as much honey, chocolate chips and nuts.  It was thick and fudgy and gooey, it was fine... but too chocolatey and dense for my taste.

So I'm back to the original recipe for a cake test.  Turned out fine, looked beautiful, will have to top with a coconut oil sweet glaze to get my sugar fix.  Other people less sugar-crazy will probably like it fine.

The homeschool kids gobbled it up this morning... however, I'm sure they are not renowned for a well-developed palate, pallet, palette?  Homophones!  Grrrrr.


G-F White Chocolate Cheesecake

Easter G-F White Chocolate Cheesecake.  YuM!

Here is the creamy, delicious, "the best cheesecake I've eaten in a while" recipe.  That's what my husband's cousin said two parties ago.  There was no caveat, even when I asked, "Is it the best G-F..."

"NO!"  She insisted that "It's the BEST of any I've ever eaten!"

So here it is.  Third time baked in a week and I promise, it's the best cheesecake eaten.  It's not hard to bake either.

I think cheesecake crusts are a pain, crunching, mixing, pressing, baking.  NONE OF THAT!  Just crumble a few cookies and spread about 3/4 cup into the bottom of the pan.

Preheat 350  and procure a 10 inch springform pan with a cookie crust at the bottom.  My cookie crust is a whole other story, "the failed almond/apricot cookie fiasco," but failures makes great cookie crumbs!

Use any g-f cookie you have--pulverize it for wasting all your time and turning out to be a failure then sprinkle a good layer at the bottom of the pan.  The crust is only there to make it easier to get out of the pan anyway.  Tell the truth-- cheesecake is not really about the crust.

Blend slowly--so it won't fluff too much,
  • 4 eight oz packages of cream cheese (I used neufachel--1/3 fat)
  • 1/2 cup sugar  
When blended well, add
  • 4 eggs (blended up)
  • 1 tablespoons g-f flour (I used my healthier g-f mix)
  • 8 oz. white chocolate (melted  carefully in microwave--stirring often) I mixed some of the other ingredients slowly into the chocolate to help keep it from seizing up before I incorporated it back into the rest of the mixture.
  • 1 teaspoon vanilla
  • 1/2 cup sour cream (I used light and it tasted great.)
Woops!  I forgot that last ingredient when I wrote this out for the party goers yesterday.

 I mixed it all up, poured it into a ten-inch springform with a cookie crust at the bottom and then baked it in the oven, above a water bath (a cake pan with 3 inches hot water) for about 45-50 minutes.  Smaller pan, longer time--just until most of the cake doesn't jiggle, when it's joggled.

Perfect cheesecake tips:
  •  Leave it in the oven to cool and turn it off.  Cool about an hour then finish cooling outside oven and refrigerate until serving.  
  • If you run a knife around the edge after the bake time, it might help keep it from cracking.  I forgot, but it only cracked a little.  (Legend says the  crack is essential because that's where all the calories flow out.) 
Last night, the party began with roasted tomato basil hummus, served with chips, veggies, and crackers, then we dipped goat-cheese strawberries in balsamic vinegar.

We ate grilled lemon chicken, quinoa tuna salad, OK baked beans, pepperjack mashed cauliflower and finished it all with the piece de resistance, g-f white chocolate cheesecake.  The family brought bacon-wrapped, cream cheese stuffed jalapeno peppers and OK caviar and we feasted.

Delicious all, and I'll be days finishing the leftovers!

Reality Bite:  Baked it for the Easter Party, for the Missionary Dinner and for a birthday.  I need a Spring cleanse.  Uggghhhh, I'm full.

Dia's edition: only 2 packages of cream cheese, make up for it with sour cream. Worked fine!


Tuna Quinoa Spinach Salad

G-F Pantry Spring cleaning!  

It's time!  The once-a-year clean, fling, and installation of new freezer paper lining in the pantries.  Feels So Good!

Spring beckons the salad season and the depths of the pantry unearth many intriguing options for salad, quinoa, craisins, almonds, tuna?I can't wait for the newest sampling.  

 (I could have taken before and after photos of cleaning but that would have been mortifying--no one should have evidence of how badly winter corrupts the closets.  

When I cook, I try to shop from the pantry--keeping at least one extra bottle of whatever shelf staple available in my storage, but I'm also a winter ingredient collector so I look forward to finding recipes for  smoked paprika, ghee, chinese five spice, sorghum molasses, pickled beets, coconut milk powder, hot curry powder, hoisen, miso, pickled ginger, pho spice, YUM!   

Last posted 5-19-11  

Tuna Quinoa Spinach Salad

DANG! I FORGOT TO TAKE PICTURES! TRUST ME! This one was delicious!!! I'll make it again sometime and take photos.              (Here they are!  See?  I DiD It!)

This salad came together so quickly and deliciously. I use so many teaspoons when I cook because I'm always snatching one up to taste as I go. Sometimes, if the dish is really good, there is not much of it left at the end.

I used cooked quinoa in this one. Most quinoa is sold in America already debittered so we don't have to rinse the bitter coating off before cooking. I tossed two cups in the rice cooker with two cups water and clicked the on button. It is done in a flash while I'm putting together the rest of the salad. I mix it all up and dress the salad while the quinoa is still warm so it can fully absorb the dressing flavors. (This was Mom's secret for the best potato salad on the planet.)

2 cans tuna drained
2 cups cooked quinoa  (1 cup uncooked)
1 cup sliced almonds 
1 lb. baby spinach (sliced)
1 cup craisins
2 cups apples diced and splashed with
2 tsps. lemon juice

I mix up the dressing as follows:

3/4 cup mayonnaise
1/3 cup milk
1/2 cup sweet pickle relish
1/2 cup onion (mild and diced)
1/2 tsp salt

Eat it warm, or cool a couple hours or overnight and serve with crusty bread. Then take it to a ladies Mix-n-mingle and everyone will love it and ask for the recipe and you will get your 15 minutes of fame. Voila!

It's worth a try right?