this is gluten free?

Chocolate Crinkle Cookies

2022-12-21T16:00:00.002-08:00

Ingredients

3/4 cup cocoa powder

1 1/2 granulated sugar

1 1/2 brown rice flour*

2 teaspoon baking powder

1/4 teaspoon salt
1/2 cup vegetabe oil
3 egg
1 teaspoon vanilla

1/2 cup powdered sugar

INSTRUCTIONS

- In a medium bowl, whisk together cocoa powder, granulated sugar, flour, baking powder, and salt. Set aside.
-Mix vegetable oil, eggs, and vanilla extract. Mix on low just long enough to break the egg yolks, about 10-15 seconds.
-Combine wet and dry ingredients. Batter will be dark and sticky.
- -Cover and chill cookie dough for at least 1 hour, ideally 4 hours, or up to overnight.
- -Preheat oven to 350 degrees F. Line a baking with parchment paper.
  -Place powdered sugar in a shallow bowl and keep it handy for the next step.cookie scoop and roll it into a ball. Drop ball in powdered sugar and toss to coat completely.
  -Place sugar coated cookie ball on the prepared baking sheet. Repeat this step until all the cookie dough batter is used, spacing cookies 2 inches apart.
- -Bake cookies for 10-13 minutes or until tops of cookies are lined with cracks
  
  Adapted to be GF recipe from https://homemadehooplah.com/classic-chocolate-crinkle-cookies/#recipe

Chocolate Peppermint Log

2022-12-21T15:51:00.000-08:00

Cake:

4 eggs, separated

1/2 cup sugar ( for with egg whites )

1 tsp vanilla

1/3 cup sugar (for with egg yokes)

1/3 cup unseated cocoa powder

1/2 cup brown rice flour

1/2 tsp baking powder

1/4 tsp baking soda

1/8 tsp salt

1/3 cup water

Peppermint Filling

1 cup heavy cream

1/4 powdered sugar

1/4 up crushed peppermint candy (candy cane works great)

Beat cream until thicker, add powdered sugar and peppermint candy. Beat until stiff.

Chocolate Glaze

2 Tbsp butter

2 Tbsp unsweeted cocoa and water

1 cup powdered sugar

1 tsp vanilla

Melt butter, add cocoa and water until thick. Cool until warm, add with sugar and vanilla. Make after cake is fully ready to be frosted

Instructions

Preheat oven to 375 degrees.

Prepare a 15 1/2 x 10 1/2 jelly roll pan, or similar size pan. Line with parchment paper and spray with oil.

Beat egg whites until foamy, gradually add 1/2 cup sugar. Beat until stiff peaks form.

Beat egg yokes with vanilla on high speed about 3 minutes while gradually adding 1/3 cup sugar. Beat an additional 2 minutes.

Combine dry ingredients.

Add egg yoke to mixture and alternate with water.

Fold chocolate mixture into egg whites

Spread in prepared pan and bake for 12- 15 minutes or until top springs back when lightly touched.

Lift cake by the parchment paper and while still warm/hot, roll into a spiral shape into itself.

Prepare peppermint filling.

Carefully unroll cake after it has cooled. It may crack a little bit, that's okay, it usually can be hidden with the chocolate glaze at the end.

Spread filling the cake then roll back up. It shook make a spiral shape at the end.

Pour chocolate glaze (while glaze is warm) over cake. Decorate with crushed peppermint candy.

Adapted to make Gluten Free, recipe originally from Nancy Dyksen

2022-03-14T22:23:00.001-07:00

Gluten Free Pie Crust

Ingredients

1 1/2 cups (210 g) all purpose gluten free flour blend I used Krusteaz Gluten free flour blend plus 1/4 teaspoon xanthum gum

1/4 teaspoon baking powder
1/2 teaspoon kosher salt
6 tablespoons (84 g) unsalted butter roughly chopped and chilled
1/2 cup (120 g) sour cream full fat, preferably, chilled
Ice water by the teaspoonful as necessary

Recipe makes one half of pie crust.

Instructions

In a large bowl, place the flour, xanthan gum, baking powder and salt, and whisk to combine well. Add the chopped and chilled butter, and toss to coat it in the dry ingredients.
Flatten each chunk of butter between your thumb and forefinger. Also can pulse it in the food processor to a coarse crumb. Add the sour cream, and mix to moisten the dry ingredients with the sour cream. The dough should be shaggy and somewhat crumbly.
Knead the dough together with clean hands until it begins to come together. Add ice water by the teaspoon only if necessary for the dough to hold together.
Roll out in-between two sheets of plastic wrap. fold in half lightly and chill in the refrigerator for 15-30 minutes before baking, to keep the butter cold before use.
Adapted from Nicole Hunn Glutenfreeonashoestring.com

2021-08-21T21:37:00.002-07:00

Chocolate Zucchini Cake

INGREDIENTS

Frosting:

▢ 3/4 cup (1 1/2 sticks) unsalted butter at room temperature
▢ 3 cups confectioner's sugar sifted
▢ 1/2 cup unsweetened cocoa powder
▢ 1 teaspoon vanilla extract
▢ 2-4 tablespoons whole milk

INSTRUCTIONS

Preheat oven to 325 degrees. Spray a 9 X 13-inch baking pan with nonstick cooking spray. Set aside.

In a medium bowl, whisk together flour, 1/2 cup cocoa, baking soda, and salt. Set aside.
In a medium mixing bowl, using an electric mixer, mix together the granulated sugar, and oil until well combined. Add eggs, one at a time, mixing well after each addition. Stir in vanilla. Mix in dry ingredients, alternately with buttermilk in 3 additions, beginning and ending with dry ingredients. Stir in zucchini. Pour batter into the prepared baking pan. Even top of the batter with a small offset spatula.
Place baking pan in preheated oven and bake for 40-45 minutes, or until the toothpick inserted in the center comes out clean. Allow cooling completely.
Meanwhile, in a medium bowl, beat 3/4 cup butter until creamy. Add powdered sugar, and 1/2 cup cocoa together until well combined. Add 2 Tablespoons of milk and beat on medium speed for 2-3 minutes. Add milk as needed, 1 tablespoon at a time until desired consistency is reached.

Adapted from
https://www.gonnawantseconds.com/chocolate-zucchini-cake/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=1114084988_54233214_107939

Chocolate Cake

2020-06-29T21:39:00.002-07:00

Gluten Free Chocolate Cake

Ingredients

For gluten free chocolate sponge:

2 cups + 3 tbsp (265 g) Brown Rice Flour
1/2 tsp xanthan gum
3/8 cup + 1/2 tbsp (50 g) cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 cups (300 g) granulated sugar
1/2 tsp salt
2 eggs, room temperature
1 cup + 2 tsp (250 mL) buttermilk*, room temperature
1/2 cup + 1 tsp (125 mL) canola oil
1/2 cup + 1 tsp (125 mL) hot brewed coffee
1/2 cup + 1 tsp (125 mL) boiling water

* If you don't have buttermilk on hand, just add a tablespoon or two of lemon juice to your milk and let stand until it curdles.

Instructions

For gluten free chocolate sponge:

Pre-heat the oven to 350 ºF (180 ºC) and line two 9 inch round cake pans with greaseproof/baking paper.
In a large bowl, sift together the gluten free flour, xanthan gum, baking powder, baking soda and cocoa powder.
Add the granulated sugar and salt, and whisk well.
Add the eggs, milk and vegetable/sunflower oil. Whisk well, until you get a smooth cake batter.
Add the boiling hot water, and whisk until you get a runny cake batter with no lumps.
Evenly distribute the cake batter between the two lined cake pans, and bake in the pre-heated oven at 350 ºF (180 ºC) for about 30-35 minutes or until spongy to the touch and an inserted toothpick comes out clean.
Use the frosting of your choice, but allow to cool before frosting.

Storage:

The gluten free chocolate cake keeps well in the fridge, in a closed container or wrapped in cling film, for 3 - 4 days.

Author and photo by Kat | The Loopy Whisk, with several adaptions by Karen Jacobs

Chocolate Chip Cookies

2019-05-21T20:47:00.001-07:00

This is my go to chocolate chip cookie recipe. Which is simply an adapted version of the Tollhouse Cookie recipe. My favorite way is to make bars instead of cookies. I'll add pictures next time I make them!

2 1/4 cups brown rice flour (can also do 2 cups brown rice and 1/4 cup tapioca flour if you have tapioca on hand)
1 teaspoon baking soda
1 teaspoon salt
1 tsp xanthum gum
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) semi sweet chocolate chips

Preheat oven to 375 degrees

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop* by rounded tablespoon onto ungreased baking sheets.

*best if chilled before putting on baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION (my favorite!) Preheat oven to 350° F. Grease 9x13 pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

Carrot Zucchini Muffins

2019-05-21T20:31:00.002-07:00

A great way to use up some summer zucchini! I often shred and freeze my zucchini and save for later if I can't use it all up in one batch. I portion it out into 3 cups, in a ziplock bag. So for this recipe I doubled it, and it was perfect for one 3 cup pouch.

Ingredients

2/3 cup (156 ml) vegetable oil
2 large eggs
2/3 cup (133 g) granulated sugar
1/2 cup (100 g) light or dark brown sugar, packed
1 teaspoon vanilla extract
1 1/2 cup brown rice flour*
1/2 cup tapioca flour*
1/2 tsp xanthum gum
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 cups (160 g) finely shredded unpeeled zucchini, patted dry¹
1/2 cup (40 g) finely shredded carrot, patted dry¹
optional: 2 tbs flaxseed

Instructions

Preheat oven to 375° F. Line a muffin pan with muffin liners and set aside.
In a medium bowl, mix together vegetable oil, eggs, granulated sugar, brown sugar and vanilla until well combined. Set aside.
In a large bowl, whisk together flour, baking soda, baking powder, salt and cinnamon. Add wet ingredients to the dry ingredients and stir until combined (be careful not to over mix). Add shredded zucchini and carrot, and stir until incorporated.
Use a spoon (or an ice cream scoop) to transfer batter into prepared muffin pan until each cup is about three-quarters full. Sprinkle with additional cinnamon sugar if desired². Bake at 375° F for 20 minutes, or until a toothpick inserted in the center of a muffin comes out with little to no crumbs.
Cool muffins in the pan for 3 minutes then remove muffins to a wire cooling rack. Serve warm or at room temperature. Store in an air tight container at room temperature for up to 5 days.

*2 cups brown rice flour will also work*

*adapted from https://www.ifyougiveablondeakitchen.com/2017/08/02/carrot-zucchini-muffins/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes Converted to be gluten free*

Pumpkin Buckle

2013-09-26T13:37:00.001-07:00

Thanks to my friend Michele (and Pinterest) I’ve discovered Pumpkin Buckle. It is cross between pumpkin pie and a cake. There is cakey gooey deliciousness on the top and bottom, and pumpkin pie filling in the middle. I think I’ve found my new fall favorite. Enjoy!

Ingredients:

• 1/2 cup butter, melted

• 1 cup brown rice flour

• 1 cup sugar

• 4 teaspoons baking powder

• 1/2 teaspoon salt

• 1 cup milk

• 1 teaspoon vanilla extract

FILLING:

• 3 cups canned pumpkin

• 1 cup evaporated milk

• 2 eggs

• 1 cup sugar

• 1/2 cup packed brown sugar

• 1 tablespoon brown rice flour

• 1 teaspoon ground cinnamon

• 1/2 teaspoon salt

• 1/4 teaspoon each ground ginger, cloves and nutmeg

TOPPING:

• 1 tablespoon butter

• 2 tablespoons sugar

Instructions:

1. Pour butter into a 13-in. x 9-in. baking dish; set aside. In a large bowl, combine the flour, sugar, baking powder and salt. Stir in milk and vanilla until smooth. Pour into prepared pan.

2. In a large bowl, beat the pumpkin, milk and eggs. Combine the remaining filling ingredients; add to pumpkin mixture. Pour over crust mixture (do not stir). Dot with butter and sprinkle with sugar.

Bake at 350° for 55-60 minutes or until a knife inserted near the center comes out clean and the top is golden brown. Yield: 12 servings. Served best room temperature or cold.

Pumpkin Cake with Brown Butter Icing

2013-08-05T16:35:00.004-07:00

My absolute Fall favorite. My husband has requested this recipe for every birthday cake of his for the last 5 years! Yum Yum!

Ingredients

1 1/3 Cup Brown Rice Flour

1/3 Cup Sorghum Flour
1/2 teaspoon xanthum gum

1/2 teaspoons baking powder
1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon freshly greated nutmeg

1/8 teastpoon ground cloves

1 cup canned pumpkin puree

1 1/2 cup granulated sugar
1/2 cup warm milk

2 large eggs

1 stick unsalted butter

Combine dry ingredients. Mix with wet ingredients. Bake at 350 degrees in a 9 inch square pan for 45 minutes or until knife comes out clean.

Brown butter Icing:

1/2 cup unsalted butter

2 cups sifted powdered sugar

2 teaspoons pure vanilla extract

2 tablespoons milk

Melt butter over medium heat until brown in color, about 10 minutes. Remove from heat and pour into a bowl, making s in the bowl. Add sugar, vanilla, and milk. Combine until smooth. Pour onto the top of the cake.

Brownies

2013-07-27T14:24:00.003-07:00

Since I'm not allowed to post Grandma Leo's brownie recipe on here, per Geoff's request, here is a recipe I tried out last night that was amazing! I adapted it from the JoyofBaking website.

Brownies:

5 ounces (150 grams) semisweet or bittersweet chocolatechopped

1/2 cup (1 stick) (113 grams) unsalted butter, cut into pieces

2 tablespoons (15 grams) cocoa powder

1 cup (200 grams) granulated white sugar

1 teaspoon pure vanilla extract

3 large eggs

3/4 cup brown rice flour
1/4 teaspoon xanthum gum
1/4 teaspoon salt

3/4 cup (125 grams) semi-sweet chocolate chips (optional)

No mixer needed for this recipe!

Melt the five ounces of chocolate chips and butter in a microwave safe glass bowl (only glass), about one minute, or until chocolate and butter are just melted. Whisk in the eggs, one at a time, and the vanilla. Combine with the dry ingredients and sugar. Add the chocolate chips. Pour into a glass 9 inch baking pan and bake at 350 degrees for about 25-30 minutes. Be sure to check frequently near the end of the bake time to make sure they don’t get over cooked. They should be slightly gooey. Eat warm or cool. Enjoy!

Chocolate Cream Cookies aka Gluten Free "Oreos"

2013-07-27T12:50:00.000-07:00

I don't know about you, but I miss a good oreo cookie. They sell pretty good ones in most stores now (Glutino and Trader Joes are pretty tasty), but if you don't want to spend five bucks for a package, here is a recipe for homemade "Oreo" type cookies. Making these cookies is similar to making basic sugar cookies, however you'll need to roll the dough a bit thinner. Make sure to use a good floured surface when rolling out the dough because the GF dough sticks easily to the wax paper and rolling pin. I found Tapica flour worked well for rolling out these cookies because it was less gritty than using rice flour. The frosting for this recipe is much thicker than normal frosting, and soooo good.

Good luck and enjoy!

Homemade Gluten Free "Oreos"(Makes approximately 3 dozen)

For the cookies:

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 egg
1 teaspoon pure vanilla extract
1 1/2 cups Brown Rice flour*
1/2 cup Sorghum flour*
3/4 cup dutch process cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon xanthum gum
1 teaspoon salt

For the filling:

1/2 cup (1 stick) unsalted butter, softened
2 tablespoons half and half
1 teaspoon pure vanilla extract
Pinch of salt
3 – 3 1/2 cups powdered sugar, whisked to remove any lumps

Begin by preparing the cookies. Combine the butter and sugar in a large mixing bowl, and beat on medium speed until light and fluffy. Add the egg and vanilla, and beat until well incorporated.

Meanwhile, whisk together the flour, cocoa, baking powder, and salt. Gradually add the dry mixture to the creamed mixture, beating on the lowest speed. Continue to mix on the lowest setting until the dry ingredients are just incorporated.

Divide the dough in half, and shape into two discs. Wrap in plastic wrap and refrigerate for 1 hour.

When the dough is chilled, preheat the oven to 350°F. Line a baking sheet with parchment paper or a baking mat. Set aside.

Roll the dough to 1/8 – 1/4-inch thickness. Use a cookie cutter (approximately 2 inches in diameter) to cut out cookies and transfer them to the prepared baking sheet.

Bake the cookies for 12 minutes, then transfer to a wire rack to cool completely.

Once the cookies are cooled, prepare the filling. Combine the softened butter, half and half, vanilla, and salt and beat until combined. The mixture may be a bit lumpy, but will come together. Add the powdered sugar gradually, approximately 1/2 cup at a time, until the filling comes together. It will be slightly stiffer than a cupcake frosting.

Transfer the filling to a piping bag fitted with a large round tip. Pipe the filling onto half of the cookies, and top with the remaining cookies to form cookie sandwiches.

*if you don't have sorghum flour, 2 cups of brown rice flour will work fine.

GF Brown-Sugar Pound Cupcakes with Brown-Butter Glaze

2013-01-10T11:09:00.000-08:00

GF Brown-Sugar Pound Cupcakes with Brown-Butter Glaze

Ingredients

2 and 2/3 cup brown rice flour

1/3 cup sorghum flour

1 tsp xanthum gum

2 teaspoons baking powder

1/2 teaspoon salt

8 ounces (2 sticks) unsalted butter, softened

2 1/4 cups packed light-brown sugar

4 large eggs, room temperature

3/4 cup buttermilk

Brown-Butter Glaze

Directions

1.Preheat oven to 325 degrees. Sift together dry ingredients. Beat together brown sugar and butter until fluffy. Beat in eggs. Add flour and milk, alternating until mixed. Fill each cup 3/4 full, and bake for 25 minutes.

2.Cool cupcakes. Spoon glaze over tops, and let stand until set. Serve glazed cupcakes immediately.

Brown Butter Glaze

Ingredients

4 ounces (1 stick) unsalted butter

2 cups sifted confectioners' sugar

2 teaspoons pure vanilla extract

2 to 4 tablespoons whole milk

Directions

Heat butter in a saucepan over medium heat until golden brown, about 10 minutes. Carefully pour butter into a bowl, leaving sediment behind.

Add sugar, vanilla, and 2 tablespoons milk to butter, and stir until smooth. If glaze is too thick, add more milk. Use immediately.

Christmas Sugar Cookies

2012-12-12T16:26:00.003-08:00

Every Christmas, I love to make homemade sugar cookies with frosting. I converted this GF recipe from the Joy of Baking website. I'm not a fan of Royal Icing so I used just a basic butter frosting. The batch I made two days ago is already almost gone...they are so good!!

Ingredients:

3 cups GF flour (I used 2 cups brown rice flour/ 1 cup sorghum flour)

1 teaspoon xanthum gum

1/2 teaspoon salt

1 teaspoon baking soda

1 cup unsalted butter, room temperature

1 cup granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

Instructions:

Preheat the oven to 350 degrees
Mix dry ingredients together
Beat butter, sugar, eggs in mixing bowl on low-medium speed with a mixer
Add dry ingredients to wet ingredients until combined.
Chill dough until firm
Roll out dough onto clean floured surface until 1/4 inch thick*
Cut into desired shapes
Place on cookie sheet and back for 8-10 minutes

*Helpful tip: Roll out only a quarter or half of the dough so that it does not warm up too much. Keeping the dough cool helps it roll out better.

Frosting

4 cups confectioners sugar sifted

1 cup unsalted butter, room temperature

1 teaspoon pure vanilla extract

4 milk

Instructions: Mix ingredients until well combined. Add drops of your favorite colors and decorate as desired!

Banana Bread

2012-08-27T16:00:00.002-07:00

Apparently, I am a banana hoarder...I have about 20 frozen banana in my freezer right now. I used up four today for a double batch of banana bread. I do not know what it is about bananas...they never get eaten before they go ripe. I'm just grateful they freeze wonderfully and thaw well to make banana goodies. Our household favorite is banana cake, but I decided to change it up today.

I adapted this banana bread from a Martha Stewart recipe. I substituted the sour cream for greek yogurt, and it turned out very moist. I used a minimal amount of xanthum gum, so if you do not have any on hand, no biggy. Also, I'm sure using brown rice flour alone will be just fine, I'm just partial to mixing it up a bit.

Enjoy!

Ingredients

1/2 cup (1 stick) butter, at room temperature, plus more for pan

1 cup granulated sugar

2 large eggs

1 cup brown rice flour

½ cup sorghum flour

1/8^th teaspoon xanthum gum*

1 teaspoon baking soda

1 teaspoon salt

1 cup mashed very ripe bananas

1/2 cup plain greek yogurt

1 teaspoon vanilla

Directions

. Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.

. In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, yogurt, and vanilla; mix to combine.

. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

. *omit if xanthum gum not available

*adapted from Martha Stewart.com

Gluten Free Baked Donut

2012-05-31T14:53:00.001-07:00

I found this recipe on Pinterest and thought it would be an easy recipe to make GF. It tastes more like a vanilla muffin not so much like a donut, but sure is tasty none the less.

3/4 cup sugar
1 egg
1/4 cup vegetable oil
3/4 cup milk (made one batch with rice milk to good results)
1 teaspoon vanilla
1 1/2 cups gluten free flour (1 1/4 cup brown rice, 1/4 cup sorghum flour)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon xanthum gum
Coating
2 tablespoons butter, melted (optional)
1/2 cup superfine sugar (can pulse regular sugar in food processor to make), or powdered sugar

Lightly grease a muffin tin with vegetable oil or spray.
In a large bowl, beat together sugar and egg until light in color. Add vegetable oil, milk, and vanilla to sugar mixute and combine.
In a seperate bowl, combine flour, baking powder, salt, and nutmeg. Then pour into liquid mixture and stir to combine.
Fill muffin cups 3/4 full, and bake in a 350 degree preheated oven for 18-20 minutes, or until a tester inserted in the middle comes out clean.

http://macandcheesereview.blogspot.com/2009/08/donut-muffins.html

Gluten Free Snickerdoodle Bars

2012-04-29T19:22:00.000-07:00

I don't know about you, but I love anything with cinnamon and sugar. These bars are really easy to make and taste great!

2 brown rice flour*
2/3 cup sorghum flour*
1 teaspoon xanthum gum2 teaspoons baking powder
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs
1 tablespoon vanilla extract
For topping:2 tablespoons white sugar
2 teaspoons cinnamon

Preheat oven to 350F. Lightly grease a 9 x 13 inch pan.

Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.

Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish.) Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.

Bake 25-30 minutes or until surface springs back when gently pressed. Cool in pan 15 minutes on a baking rack. Remove from the pan and cool completely on a rack. Once cool, cut them into bars.

*If you don't have sorghum flour, and only brown rice, go ahead and use 2 2/3 cups of brown rice flour, it should work fine.

Original non-gluten free recipe/picture from http://www.eatmedelicious.com/2009/08/snickerdoodle-blondies.html

Yellow Cupcakes with Vanilla Frosting

2012-02-14T12:29:00.000-08:00

Happy Valentines Day! Here is a recipe for yellow cupcakes and vanilla frosting. I added a few drops of red food coloring to the frosting to make it pink. Enjoy!

Yellow Cupcakes

1 cup brown rice flour

1/2 cups sorghum flour

1 cup granulated white sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

½ teaspoon xanthum gum

1/2 cup unsalted butter, room temperature (cut into pieces)

1 large egg, room temperature

2 large egg yolks, room temperature

1 1/2 teaspoons pure vanilla extract

1/4 cup (120 ml) sour cream

½ cup milk

Instructions:

Preheat oven to 350 degrees. Combine flour, sugar, baking powder, xanthum gum, and salt. Combine wet ingredients and add to dry ingredients. Mix until smooth. Place in cupcake tins three quarters way full and bake for 20-25 minutes or until knife comes out clean.

Buttercream Frosting

½ cup butter, room temperature

2 cups powdered sugar

1 teaspoons vanilla

2 tablespoons milk

Combine all ingredients in mixer until smooth. Use immediately or keep refrigerated for later use.

Snickerdoodle Cookies

2011-10-21T09:37:00.000-07:00

These cookies turn out light and tender. Some have said they like them better than gluten filled Snickerdoodles!

Ingredients:
2 3/4 cup Rice Flour
1/2 Tsp Salt
2 tsp Baking powder
1 cup butter or margarine
1 1/2 cup sugar
2 eggs
1 tsp vanilla

Sugar Cinnamon mixture
1/3 cup sugar
2 tsp cinnamon

Directions:

Mix dry ingredients together. Cream butter and sugar. Add eggs. Add dry ingredients until mixed. Roll into small balls and cover in cinnamon sugar mixture. Bake at 400 for 8-10 minutes.

Gluten Free Carrot Cake

2011-08-29T21:24:00.000-07:00

This recipe is from my sister-in-law, Gloria. One of my brother's coworkers gave the recipe to her. It is one of the best carrot cakes our family has had, and no one can tell the difference. It is so good we made it for our wedding sheet cake!! Enjoy!

1 c sugar
2 eggs, beaten
1 c white rice flour
1 t baking soda
¼ c each coconut and canned pineapple (drain pineapple well)
½ c oil
1 ½ c grated carrots
½ t salt
1 t cinnamon

Combine sugar and oil; add eggs; and mix well.
Add grated carrots; slowly stir in dry ingredients.
Add coconut, nuts, and pineapple.

Mix well.

Pour into lightly greased and floured (rice flour) 9”x9” pan.

Bake in 400 degree oven for 20-30 minutes.

Cream Cheese Frosting

8 oz cream cheese (room temp to whip easily)
1 cube butter (room temp)
1tsp vanilla
2 cups powdered sugar

Cream together cream cheese and butter. Whip in vanilla and powdered sugar. If it is too thin, add more powdered sugar. Too thick? Add some milk.

Via Gloria VanMason, Thanks!

Banana Cake

2011-08-28T17:57:00.000-07:00

Every time I make banana cake it brings be back to high school. My then boyfriend, now husband's mom would make banana cake for him to bring to school quite frequently. I remember giving him the puppy dog eyes that said, please may I have just one bite? It is amazing how hard it can be to get a Jacob's boy to share his beloved family recipe baked goods. Banana cake, seven layer bars, "Grandma Leo's brownies" go so fast you barely even knew they were baked in the first place. Although, usually there will be one itsy bitsy corner left in the pan because the rule is whoever eats the last piece has to wash the pan! Now I can make banana cake gluten free, and we both gobble it up quickly each time. It is amazing how fast one 9x13 pan can go between two people...

Ingredients:

2/3 c. Shortening

2 1/2 c. Gluten free flour (either the suggested mix, or brown rice flour)

1 1/4 tsp.Baking Powder

1 tsp. Salt

1 tsp. Baking Soda

1/2 tsp Xanthum gum

2 Large eggs

1 2/3 c. Sugar

2/3 c. Butter Milk*

1 1/4 c. Mashed Bananas (about three)

Directions: Preheat oven to 350. Cream sugar and shortening, add eggs. Add dry ingredients alternation with the buttermilk and mashed bananas. Blend until all is mixed and mix another 2-4 minutes. Bake in buttered 9x13 for 35 minutes or until knife comes out clean. Good warm, but best when completely cooled.

*Butter milk: May substitute Buttermilk with 2/3 cup milk and a splash (about 1.5tsp lemon juice)

Hamburger/ Sandwich Buns

2011-07-06T21:21:00.000-07:00

Basically the same recipe as the Pizza Crust (because I find that one fairly simple). I've been omitting the honey and spices. Make as you would the crust, but scoop the dough and plop it onto a cookie sheet. A ice cream scoop sprayed with oil works well for scooping. Cover with plastic wrap and let rise about an hour in a warm dark place. Bake about 20 minutes.

Dry Ingredients:
2 1/4 cup gluten free flour*
2 tsp xanthum gum
3/4 tsp salt
1 1/2 tbs sugar
2 1/2 tsp yeast

Wet Ingredients:
3/4 cup water (more if needed)
2 tbs cottage cheese*
2 eggs
2 1/2 tbs olive oil
1/2 tsp apple cider vinegar

Instructions:
1.Combine the dry ingredients, except for the yeast, in a bowl.
2. Combine the wet ingredients.
3. Add the dry ingredients to the wet
4. Add the yeast on the top of the dry ingredients.
5. Beat on low with a mixer until well blended for 4 minutes, add water if needed to get the right consistency. It should look like wet cookie dough. See above for more instructions...

Red Velvet Cake with Cream Cheese Frosting

2011-07-06T21:09:00.000-07:00

This was my first time making Red Velvet Cake. I felt it was pretty festive for the Fourth of July being that it is red... It turned out very yummy, my only critique was that it pulled away from the frosting when cut. Next I think I will make this same recipe, but bake it as cupcakes. I'll keep you posted on how those turn out.

FYI, second helpings from Jeremy Jacobs always is good sign that my cake turned out well, even though he gave me a hard time about what this cake was and how it was made: "What kind of cake is this Karen?" -Red Velvet. "Okay but what kind of cake is it?" -Red Velvet...." Yea, but WHAT kind of cake is it???"- I proceed to list all of the ingredients of the cake...

To make cupcakes with this recipe, simply divide batter in cupcake tins and bake for the same amount of time or until knife comes out clean.

2 1/2 cups gluten free flour mix

1/2 teaspoon salt

2 tablespoons (15 grams) regular or Dutch-processed cocoa powder

3/4 teaspoon xanthum gum

1/2 cup (113 grams) unsaltedbutter, at room temperature

1 1/2 cups (300 grams) granulated whitesugar

2 largeeggs

1 teaspoon purevanillaextract

1 cup buttermilk *

2 tablespoons liquid red food coloring

1 teaspoon white distilled vinegar

1 teaspoon baking soda

Cream Cheese Frosting:

16 ounce cream cheese, room temperature

1 teaspoon pure vanilla extract

1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted

1 1/2 (360 ml) cups cold heavy whipping cream (double cream) (35-40% butterfat)

Instructions

Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.
In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.)

Cream Cheese Frosting:

In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.
Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto yourserving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut.

Instructions from Joy of Baking.com
Read more:http://www.joyofbaking.com/RedVelvetCake.html#ixzz1ROAQdoRk

Flour Mixture

2011-06-23T20:56:00.000-07:00

Here is a new flour mixture I have been using in all my recipes:

1 part brown rice flour
1/2 part sorghum flour
1/4 part tapioca flour
1/4 part millet flour

*Using rough estimates for the four parts is fine. It doesn't have to be exact. I mix up all four flour and then use it as an all purpose flour

If you have a local health food store, they probably have flour in bulk. I go to Manna Mills in Mountlake Terrace for my flour. Prices range $1.75-2.15 per pound.

Blueberry Coffee Cake

2011-05-09T21:36:00.000-07:00

Another new easy recipe! This one was for Mother's Day dinner at the in-law's home. I made a double batch (9x13 pan), and a quarter of it was gone before dinner even started. So, apparently it turned out well. The Jacob's women (and men) sure are good at baking, maybe someday we can put together a dessert cookbook!

Blueberry Coffee Cake

Cake Batter:
1 cup gluten free flour*
1 tsp baking powder
1/2 tsp xanthum gum
1/8 tsp salt
1/4 cup butter, room temperature
1/2 cup sugar
1 large egg
1/2 tsp vanilla extract
1/3 cup milk
2 cup blueberries*

Streusel Topping:
1/3 cup gluten free flour
1/3 cup sugar
1/2 tsp cinnamon
1/4 cup cold unsalted butter cut into pieces

Instructions:
1. Preheat oven to 350 degrees
2. Whisk flour, baking powder, xanthum gum , and salt in a bowl
3. Beat the butter until smooth, add the eggs and vanilla. Beat until incorporated.
4. Add the flour mixture, alternately with the milk, and beat until combined.
5. Spread the batter into the greased pan.
6. Arrange the blueberries on top of the cake batter and sprinkle with the streusel topping.

Streusel topping: Mix the flour, sugar, and cinnamon. Cut in the butter with a knife or pastry blender until it resembles coarse crumbs.

*Flour suggestion: Recently, for this recipe, and the chocolate cake recipe, I have mixed 1 cup brown rice flour, 1 cup sorghum flour, 1/2 cup tapioca flour, 1/2 cup millet flour (combined and used as an all purpose GF flour)

* Fresh blueberries are suggested in the original recipe. I used frozen blueberries from Costco. Make sure to THAW the blueberries and drain all the juice, otherwise the topping comes out very moist.

Gluten Free Devil's Food Cake

2011-04-28T21:24:00.000-07:00

I have never been able to make a really good gluten free chocolate cake. They always turn out dry or dense. I've tried Pamala's chocolate cake mix which is not bad in a pinch, it always tastes "gluten free" to me. Betty Crocker's gluten free chocolate cake mix is actually pretty good (a bit dry), but I love to pride myself in making things from scratch.

This weekend, for Easter, I adapted a Martha Stewart's recipe for a chocolate cake that turned out great! Now, hopefully everyone wasn't just being nice, but I thought it tasted yummy! I doubt my whole family would lie to me...some had second helpings which tells me it was a success! Finally, a chocolate cake recipe from scratch that I can use more than once!

Now, I will tell you, Martha's instructions were pretty annoying and high maintenance. Add this one at a time, stir twice, bla bla bla...everything turned out just fine even though I added the chocolate mixture in first instead of the flour... Come on Martha, can't you make things a little more simple? So, I've changed some of her instructions to make it easier.

Ingredients:
3/4 cup dutch process cocoa powder*
1/2 cup bowling water
1 cup milk
1 1/2 (3 sticks) unsalted butter plus more for pans
2 1/4 cups sugar

1 tablespoon vanilla extract
4 large eggs, lightly beaten

3 cups gluten free flour*
1 teaspoon baking soda
1/2 tsp xanthum gum
1/2 tsp salt

Directions:

1. Heat oven to 350 degrees. Butter two 8 or 9 inch round cake pans.
2. Sift cocoa into a medium bowl and wisk/stir in the boiling water until there are no clumps. Set aside and let cool.
3. In a large bowl or electric mixer, cream the butter until light and fluffy. Gradually beat in the sugar until light and fluffy, 3 or 4 minutes, scraping down the sides. Beat in vanilla. Drizzle in eggs, a little at a time.
4. In a separate bowl, sift together the flour, baking soda, xanthum gum, and salt.
5. Whisk the milk into the reserved cocoa mixture until smooth with no clumps.
6. With the mixer on low speed, alternately add the flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with the flour mixture.
7. Divide the batter evenly among the prepared pans. Bake until tester comes out clean, about 35-45 minutes.
8. Let the cakes completely cool before attempting to remove them from the pans.
9. Frost with your favorite frosting!

*Want to make Cupcakes? Simple put batter into prepared cupcake tins and bake for the same amount of time. Makes about 24 cupcakes.

*I read up on this type of cocoa. It is different than your normal cocoa ( I usually just use Hershey's baking cocoa). Dutch cocoa is processed differently so that it tends to make cakes less dry! So, my guess is using this type of cocoa helped this turn out more moist than in would have with normal cocoa. I used Hershey's dark chocolate cocoa powder.

My 'go to' chocolate frosting recipe:

Ingredients:
1 cup whipping cream
6 oz semi sweet chocolate chips
1 tbs butter

Instructions:
Heat the whipping cream and butter, bring to a simmer. Pour over the chocolate chips. Stir until smooth, and let cool, stirring occasionally. Once the chocolate mixture is cool, which may take 30-60 minutes, whip with an electric mixture until you get a creamy, consistency. It should turn a little lighter in color. Spread on cake as desired.

*Chocolate Buttercream Frosting:
2 sticks of room temperature butter
2 1/2 cups confectioners sugar
1/2 cup cocoa
1 teaspoon vanilla
Milk to thin