Friday, November 18

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

Unbelieveable?  Flourless, dairy free?    Too delicious to ever last for a photograph.  

Happy, happy, happy wedding for the son.  He's married a doll who is willing to learn to bake gluten-free.  This post is for her.  Maybe she can perfect this cake.  I am always struggling with it.  

This recipe came from my g-f sister DawnL.  Yeah, the baby who accompanied me on dates in high school is now teaching me about gluten-free.  

She sent this recipe:  Gluten-free Chocolate Cake that doesn't budge the insulin levels in her son, my Type 1 diabetic nephew.  This Is It!  She says that some days he eats the whole thing.  Gotta love that kid.

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

I'm having a hard time baking this because I tweek recipes, but here goes.  

1  15 oz can of black beans, drained and rinsed

1/2 cup honey  (I have halved this, used date paste, and substituted with agave too.) 

1/4 cup oil - coconut or vegetable oil

5 eggs 

1/2 cup cocoa (I did not used dutched as it's too rich for me.)

1 Tablespoon baking powder 

1 Tablespoon soda 

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.

I baked it at 350 25-30 minutes in an 8x8 pan just until I tapped the top and it sprang back.  It does not raise overly much.  

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.

Tuesday, November 1

G-F Goof-Proof Caramel Candy

 Easy 15 minute goof-proof caramel candy recipe that can stand on it's own against the priciest competitors.  And It's GF!

Recipe reposted FIVE years running and here it is again for the holidays.  It's a mainstay.  On my fourth batch already this season.  

Most homemade candy is naturally gluten free or could be made that way very easily, so that must be why I have only a few candy recipes on my blog--although I eat a lot of it!

Reality Bite: These caramels are equally delicious and successful when honey is substituted for the corn syrup! I KNOW! WOW!!!!! Happy Holidays

I'm particularly grateful for this goof-proof recipe developed by my aunt and niece.   They worked Aunt Betty's recipe over and over until it was perfect. This year I forgot to add the last half-can of milk before I poured.  And yet everybody still loved them. Recipe is wonderfully forgiving.  


Buttter a large buttered jelly roll pan (19 x 10)
2 cans sweetened condensed milk (opened and set aside)

2 cups white corn syrup
1 cup butter (2 sticks)
4 cups sugar (corrected from last year)

Melt all syrup, sugar and butter together in a heavy saucepan until the mixture comes to a boil.  Set the burner at about medium heat.  If the mixture boils too vigorously, turn it down.  If it barely simmers, turn it up.   Aim for a nice soft lazy boil.   

Add 1/2 of a can of the sweetened condensed milk and stir until it reboils. Start timing for 5 minutes, stirring all the while.

When the timer goes off, slowly add the second half of the can while still stirring and resuming the boil. Time for another five minutes.

Add the first half of the second can and time for a third 5 minutes. When you have stirred for a full fifteen minutes, and the carmel has reached a good color, pull off the heat and add the final half can of sweetened condensed milk and 1 tsp. vanilla (optional).

Pour immediately  and cool. Cut and wrap in wax paper. Keep in the fridge to avoid crystalizing.

Thursday, October 13

GF Dosa is Happy Bread

Do you think there is a thing for bio-calendaring food?  I find myself over the years with this blog seeking and reposting the same recipes at the same time of the year, same day of the month, and oddly enough, same birthday.   

Here we go again, Indian food in the Fall.  Yum

REPOSTED from 5-23-2013

Family is coming to visit to watch our homeschool Shakespeare show, The Taming of The Shrew.  That means in addition to sewing four capes, ten hats, two pair of pantaloons, two dresses, two vests, two skirts, and three pair of boots/covers,  I'll be feeding two vegetarians, two celiacs and four abysmally normal eaters.

I'm pulling out old recipes like this one and looking for some new ones.  I think I might even try this wrap bread recipe from Living Without made from lentils and rice.    Let you know how it goes.

First posted on 10-19-11

When a person has celiac disease, every morsel put in the mouth has to be extra nutritious! We just don't have the intestinal fortitude (HA!) or energy for superfluous foods!

I made the bread for Mr. Darcey's 50th birthday party from a recipe proposed by my friend, Kent. He makes it using the true Indian method, but he gave me hints and tips for cheating the long fermentation process.

Here is a link to About Recipes' Dosa video if you want to watch a video!

I used the same recipe,

1 part (1/3 cup) urad daal (black beans skinned) (My asian store had these.)
3 parts (1 cup) idli rice (Asian store)

Rinse these grains and cover with water overnight. (I just learned my asian store has the flours already ground and even mixed together, but for g-f purity, I soak and blend my own.)

Flush and rinse again in the morning and whiz in a blender until smooth batter forms.

Add 1 teaspoon yeast

I stirred this all together then let it sit on the counter, stirring it down every few hours until I was ready to cook them in the evening.


before cooking, add one to one and a half teaspoons salt. Makes about 20.

Cook in a skillet like pancakes. We had such success with this that the guests ate all we cooked, but for one and the son popped it into the toaster for breakfast. Still delicious.

For lunch, I took the remainder of the batter out of the fridge and cooked up some more and they were delicious! I don't know how long the batter would remain viable in the fridge, but I'm going to try the recipe again soon.

The bread was flexible (foldable for sandwiches) and easy. And dipped in MINT CHUTNEY! HEAVENLY!!!!

Reality Bite: People, this has both grains and legumes and like many ethnic foods, these countries have learned to be healthy by combining the two foods to build a whole protein. Let's eat healthy.

Tuesday, October 11

GF India Food

Reposted from 10-11-11

It's Mr. Darcey's birthday month and I'm returning to my successes for his celebrations.

I love, love, love India's food! And the best part is that many Middle Eastern food staples are gluten free. 

My new favorite store is Laxmi's and I went there Friday and bought idli rice and udon beans and mint chutney and mango paste.

Last night, for Mr. Darcey's birthday party, (YES, another PARTY!) We snacked on flax crackers and hummus with veggies and then supped on the most delicious Curried Pumpkin Soup, and then ate Biramyi Chicken (made by opening a pouch, dumping it over chicken, and cooking it in the crock pot on low all day).

I served it with quinoa lentil salad, deep fried veggie pakodas made with besan flour (chickpea), and DOSA!    Everything is delicious when accented with mint chutney. It was a flavor gastro-ephiphany!

And dessert? A delicious mango custard and the best G-F BIRTHDAY CAKE!

And when I return next week from traveling to the next party, (I KNOW!) I will put all the recipes online.

Just one hint? DOSA's are the worthy of the GF KING of bread designation due to the ease of cooking, two simple ingredients and deliciousness!!!! (google the recipe if you need it before I post it!)

Thursday, October 6

GF Mint Brownies

My friend brought these glorious brownies to homeschool group yesterday.  (Yes, I'm still teaching in my commonwealth despite my kid going off to college early.)  I asked her if I could have the recipe... 

Yeah, she said, "It's on your blog."

Wow, It's been too long.

Baking them today!    

Reposted from 4-10-12

GF Mint Brownies (just like those from college!)

 Last Baked 4-8-12, but last posted 12-24-09
Thanks Lisa H. This is her adaptation from Cooking Light Magazine as we are still repeating GF recipes from the December 2009 pot luck. How could I bake for the holidays without that party???

Bottom Layer:

1 cup GF Flour (GFPantry's French Bread Mix)
(I used my wholegrain flour mix with 1 tsp. xanthan gum)
1/2 tsp salt
1 cup sugar
5 eggs or (2 eggs and 1/2 cup egg substitute like Egg Beaters)
1/4 cup butter melted
2 Tbsp. water
1 tsp vanilla
1 1/3 cup (16 oz.) canned Chocolate syrup
Hersheys is g-f. ***  homemade recipe link below
2 Tablespoons cocoa powder

Mix wet ingredients and add the flour mix. Bake in a 9x13 pan at 350 for about 23 minutes until a toothpick comes out clean.

MINT Layer:

2 cups powdered sugar
1/4 cup butter (softened)
2 Tbsp. milk
1/2 tsp peppermint extract
2 drops green food coloring

Beat on high until light and fluffy. Stroke over the top of the cooled brownies.

3/4 cup semisweet chocolate chips
3 TBSP butter

Combine chocolate chips and butter in a glass bowl and microwave on high one minute, stirring after 30 seconds. Let stand two minutes and spread evenly over mint layer.

chocolate syrup

Saturday, September 24

CHANNA MASALA --Asian Heaven

channa masala
Reposted from 3-31-15

This chana masala, though, comes from my friends from Punjab India. It's incredibly simple:

Chop half an onion and
a lot of garlic (a LOT of garlic, like 1/2 cup minced) and saute it in a good amount of oil (maybe 1/4 cup).

 Let it saute for up to 30 minutes but at least 10 (add water if it starts to burn).
Finally add a can of diced tomatoes.
5 minutes later, add 2 cans of chickpeas (garbanzo beans) --that's the channa.

The most important part: spices! Don't be stingy: ginger, chana masala (that just means spice and you can buy this mixture at Asian markets), salt, about a teaspoon of cumin and a bit of pepper.

 Let the whole thing cook down until the spices don't taste raw anymore and serve on rice.

It's delicious but SPICY!!!  

Several other delicious recipes come from The Gluten-Free Asian Kitchen by Laura B. Russell. It's a great cookbook but you need to actually follow the recipes (I know, right??) to the letter. I've had some amazing successes and some horrible failures when I've tried substitutions.

Bibimbap and Peanut Satay Noodles
GF Spring Salad Roll

Thursday, September 15

Incredible Hulk Soup

Easy In-A-Minute G-F Split Pea Soup

It's almost fall here in OK and the heat has lessened some.  SOUP CALLS and so does my sister who wants this recipe.  There you go KaReen.

I love split pea soup, but I want it NOW!  Delayed gratification works with food too and I want soup fast and easy.  Grinding grains in my flour mill or in my fav. Blendtec makes split pea soup quick.  Be careful and trade out your grain grinding so the beans won't burn up your machine.  2 cups beans then 2 cups of a gentler grain.

reposted from 3-17-08

Okay, so it's green!!! Really Green!!!! 

Ha! I Got It! The boys (who until lately, were of the opinion that green food should only be photographed, never eaten) loved it! They slurped it up first on Halloween, when I was hoping for something, at least one thing substantial in their bellies before the T or T and I had to whip up more.

Fortunately, that only took two minutes! TWO MINUTE SOUP that they love and isn't prefab? WOW!

2 cups water or chicken broth
3 Tbs. Green Split Pea powder (made by blending or grinding up split peas into a fine flour)
1 T. onion flakes
1 tsp. Lawry's seasoning salt (or some such brand)
1/4 cup Hormel's bacon (already cooked and flaked, I keep it in the freezer to toss in stuff)
1/4 cup heavy cream (or nondairy creamer)

Mix all dry ingredients (except split pea powder) with water and bring to a boil. Whisk in powder and allow to simmer for two minutes--add cream and serve.

DELICIOUS I'm not kidding!

Tips:  Make sure you have ground the peas thoroughly.  Shards of peas take forever to cook.


Happy St. Patricks Day!

Tuesday, September 13


Meticulous Muffins 2015 Reposted from 3-30-10 and see 2013 repost from #1 Muffin Mix

Whew! I've been doing this way too long.  But it was just yesterday that a new friend told me she had been lusting after these muffins and needed the recipe.  It must be good.


I know... more muffins, but this story is inspiring.   I promise. I am the Muffin Man this month.
My sister is making muffins. I'm referring to the graphic artist sister --the one that doesn't cook--but who designs beautiful blog headers.

She called last week, in advance, to tell me that she was planning to make my muffins on the weekend. Four days ahead.

She called again Friday night from the grocery store to make certain she had everything she needed. (She already had one of my mixes, but the instructions had rubbed off the ziplock.)

I couldn't remember what she needed. I bake so often that recipes bungle up in a tangled mass in my head and bounce around like a hoarded ball of rubber bands.

So Saturday morning, I methodically made a batch of muffins. Across the country, 1200 miles apart, she and I made muffins simultaneously. I unearthed my measuring cups and spoons from the depths of the drawer and measured meticulously. I specifically stuck to the recipe. I think that two tablespoons of oil is probably less than one of my big gluggs--more like a small blerp.

It was hard! As I mixed, I had to stop my ADD brain from bouncing off and thinking, "Oh, it needs another glugg of milk." "I should pour in a little green smoothie." "Wouldn't cranberries be good?"

No, I stubbornly stuck to the recipe. And the muffins were perfect! Wow! Not flat, not a dip in the middle, not too much for the pans, not too poofy, just perfection!

I made the college bound son also stick to this recipe with the four batches he's made since, and it's been very successful. (He's working next on dexterously pouring inside the mini-muffin cups.)

1 egg
1/2 cup applesauce, or pumpkin, or banana
1/2 cup buttermilk (1 tsp. lemon juice in any milk should substitute. Oops, there I go again.)
1/2 cup milk (almond, rice, or soy--have substituted nicely before.)
2 Tbs. oil
1 tsp. vanilla
1 tsp. cinnamon or pumpkin pie spice  
1/4 cup flax (optional, but cut down on milk... See how hard it is for me?)

1 1/2 cup muffin mix (mine or any old brand of sweetened/leavened GF baking mix)  see below
1/2 cup chocolate chips or nuts (optional)

Mix and fill mini muffin tins about 3/4 full, bake 350 for 15 minutes or until the top is tapped and bounces back. Makes 24 mini-muffins.


Muffin Mix

1 1/2 cup gluten free flour (I used my wholegrain mix)
1 tablespoon baking powder
1 teaspoon guar or xanthan gum
1 teaspoon baking soda
1/2 tsp salt.
1/2 cup sugar (I have also substituted 1/4 cup honey in my wet ingredients instead.)

Monday, August 1

GF Angel Food Cake

G-F Desserts that are light and delicious for the new year and your healthier food outlook!

I stopped again at a g-f fast food delight in Heber City, Utah, just south of home and within minutes of Park City.   It is Dairy Keen--the winner of the Best Gluten Free Burgers in The State of Utah and I would add, perhaps anywhere!  I met Jan--our fellow celiac-- for the first time and had a nice conversation.  She recommended her recipe for angel's food cake and I remembered baking the following great recipe years ago.    I anticipate that my butt and gut will take some detoxing this month, but by the 31st, I'll be baking again and this recipe will be first on the agenda.

Meanwhile, for some serious eye candy I'm feasting on the sight and memories of the best GF burgers, fries, shakes on the planet.  Thanks to Jan and Dairy Keen in Heber City, Utah  

Still delicious, although last posted 4-21-10

Recipe Blast from the Past 

Recipe Check!!! The daughter is coming home from college tonight! We're so excited. The boys are cleaning and I am baking. Enchiladas, black beans, spanish rice, a loaf of millet bread, two batches of muffins, (one without and one with the pumpkin remembered) and crackers.

But the piece d resistance? Her favorite cake, angel food. I love Bette Hagman's recipe. YUM!

Look at the size of this!!!!! This cake would be overflowing the pan if I hadn't taken some of the batter out before hand. My gut told me that a full cake pan-prior to baking was a disaster waiting to happen.

Other than making way too big of a cake for my pan, this cake is turning out well.

The smaller cake, (3 x 4 pan) baked in 25 minutes and was delicious. Yes, I already tore it apart and ate it piece by piece while I cleaned the kitchen!

12 egg whites
1 1/2 tsp cream of tarter
1/2 tsp salt
2/3 cup sugar

1 cup powdered sugar
1/2 cup potato starch
1/2 cup corn starch

Room temperature egg whites, never, ever, any yokes, even a dab. Grease free mixing bowl and whisk attachment. Beat first three ingredients until blended. On high, blend in the sugar a little at a time until stiff peaks form. Gently fold in flour mix 1/4 at a time just until flour disappears.

Spoon batter into 10" tube pan and cut through to release bubbles. Bake at preheated 375 degree oven 45-50 minutes. Until brown and dry on top. Invert on a bottle to cool upside down.

Delicious! No one can tell the difference between G-filled and the real thing--GF!!

Monday, July 25