Old Fashioned Pie Crust

This pie crust is nice because you can actually roll it out.  While you do need to use a little more TLC because it’s gluten free, I think you’ll find the tad bit more care needed to make it will be worth the effort once you taste it!

Makes a double crust. If needed, halve the recipe or wrap well with plastic wrap and store the other half in the freezer.

In your food processor add the following ingredients in order:

3 C. Superfine Rice Flour

1 tsp. Guar Gum

1 tsp. Salt

Pulse for a few seconds to combine.

½ Stick of Chilled, Unsalted Butter, cut into chunks

Pulse a few more seconds until the butter is thoroughly broken up

2 Egg

4 Ounces Regular Cream Cheese

Pulse again for a few seconds.

½ and ½ (about 6-8 T.) –while pulsing, add only as much cream as needed to form a dough. The finished product should form itself into a ball.

Turn out onto waxed paper lightly dusted with GF flour. Use more flour as necessary while rolling out. Once rolled to the desired size, flip the waxed paper upside down (pastry side down) into a pie plate. Gently press down into the pie plate and then carefully remove the waxed paper. Fill with your favorite pie or quiche recipe, crimp edges and bake according to each pie recipe’s instructions.

Peanut Butter Banana Muffins

These tasty treats are a win-win!  Recycle spotty bananas and whip up a healthy snack at the same time.

Here’s What You’ll Need:

1 C. Superfine Rice Flour (Brown or White)

1 C. Gluten Free Oats plus a bit extra reserved for sprinkling

1/2 tsp. Guar Gum

1/4 tsp. Salt

1 tsp. Baking Powder

1/2 C. Milk (or milk substitute)

1 Egg

1/4 C. Vegetable Oil

2 Overly Ripe Bananas

1/2 C. Peanut Butter

1 tsp. Vanilla

2/3 C. Mini Chocolate Chips, optional and reserved

Coarse Decorating Sugar (if desired)

Preheat the oven to 400 degrees and line muffin tins with parchment cupcake liners.  Give them a light spray of gluten free non-stick spray (like Original Pam).

In a mixing bowl, whisk together the dry ingredients.  Add the remaining ingredients and whisk until fully incorporated.

Stir in the reserved chocolate chips and evenly divide the batter among the tins.

Sprinkle the tops with a few oats and decorating sugar if you wish and bake for 18-20 minutes or until a toothpick inserted comes out clean.

Allow these goodies to cool a bit before serving.


Strawberry Shortcake

Thanks to some end of summer sales, I currently have gads of fresh organic strawberries 🍓 and what better way to celebrate than with this old fashioned favorite.

Here’s What You’ll Need:

4 C. Sliced Strawberries

1/4 C. Sugar

1 1/2 C. Superfine Rice Flour

1/2C. Tapioca Starch

2 T. Sugar

1/2 tsp. Salt

1/2 tsp. Guar Gum

1 t. Baking Powder

1/2 tsp. Vanilla

1 Stick Butter, cold

1 Egg

2/3 C. Cream or Milk (milk substitute such as Almond Milk works well in this recipe)

1 C. Heavy Whipping Cream and 2 T. Sugar, reserved

Decorating Sugar, optional

Preheat the oven to 450 degrees and lightly grease a standard round cake pan.

Combine the strawberries and 1/4 C. sugar in a medium sized bowl and set aside.

In a larger bowl, add all dry ingredients (flour, salt, etc.) and stir to mix.

Cut in the butter using a fork or pastry cutter until the flour mixture is crumbly.


If you don’t have one of these pastry cutters, a fork will work to cut cold butter into your gluten free flour mixture.

Add the egg, vanilla, and cream or milk, stirring until combined.

Pour batter into the prepared pan and bake in a preheated oven for 15-18 minutes or until a toothpick inserted comes out clean.

While the cake is baking whip the heavy cream and sugar until stiff.  Cover and place in the refrigerator to get chilly.

Once the cake is baked, allow it rest until cool enough to handle.  Either serve slices of cake topped with strawberries and cream or, using a biscuit cutter, cut out rounds and split each in half.

For the rounds, place one half on a plate, spoon strawberries and cream on top, replace with the second round and repeat.

Sprinkle with coarse decorating sugar before serving if desired.



Gluten Free Chocolate Chip Zucchini Bread

Whether you’re a natural fan of zucchini or a sneaky parent wanting to toss some vegetables at unwitting family members, this recipe makes two perfectly delicious loaves. Oh, and they freeze well too!

Here’s What You’ll Need:

1 C. Granulated Sugar

1 Stick Butter, softened

2 Eggs

1 tsp. Baking Powder

1 tsp. Baking Soda

1/2 tsp. Guar Gum

1 tsp. Cinnamon

1/4 tsp. Nutmeg

1/2 tsp. Salt

2 1/2 C. Superfine Brown Rice Flour

4 Medium Zucchini, shredded

1 C. Milk or Milk Alternative (Almond Milk works well in this recipe)

1 C. Semi-Sweet or Dark Chocolate Chips

Preheat the oven to 350 degrees and lightly grease two standard loaf pans.

Cream together the sugar, butter, and eggs.  Add the dry ingredients, alternating with milk until fully mixed.  Stir in the zucchini and chocolate chips and pour into two greased loaf pans.

Bake for one hour or until a butter knife inserted comes out clean.  Allow the loaves to cool before slicing and serving. Snack time!


The Perfect Lemon Cupcake

This took a few tries to get just right but the payoff was well worth the trial and error!  What a wonderful way to welcome in Spring.

Here’s What You’ll Need:

1/2 C. Butter

1 1/4 C. Sugar

1 tsp. Vanilla

1 Egg

2 Egg Yolks

2 C. Sifted Superfine Rice Flour

1 C. Tapioca Starch or Tapioca Flour

1/4 tsp. Salt

1 tsp. Baking Powder

1/4 tsp. Guar Gum

3/4 tsp. Baking Soda

1/4 C. Freshly Squeezed Lemon Juice

3/4 C. Buttermilk

The Zest of 1 Lemon

Preheat the oven to 350 degrees and line muffin tins with parchment paper liners.

Cream together the butter, sugar, vanilla, and eggs.  Add the dry ingredients, mixing well until fully incorporated.

Slowly mix in the lemon juice and the buttermilk.  Stir in the zest.

Fill each lined tin 2/3 of the way full and bake for approximately 18 minutes or until a toothpick inserted comes out clean.  Allow the cupcakes to cool fully before frosting with the Lemon Buttercream Frosting recipe below.

Lemon Buttercream Frosting

6 T. Softened Butter

3 C. Powdered Sugar

1/4 C. Freshly Squeezed Lemon Juice

1/4 tsp. Dried Lemon Peel

Mix together the butter and the powdered sugar until crumbly.  Add only enough of the lemon juice to get the desired frosting consistency.  Mix in the dried lemon peel.

Frost each cupcake and devour!



Homemade Chocolate Pudding

You’ll never want to buy pre-packaged or dry pudding mix again.  Here’s an easy recipe with a big flavor payoff (plus you can pronounce all the ingredients).

Here’s What You’ll Need:

1 C. Sugar

2/3 C. Cocoa Powder

1 Heaping T. Tapioca Starch

1 Heaping T. Superfine Rice Flour

Pinch of Salt

1 T. Vanilla

2 C. Milk

1 Egg Slightly Beaten

1 T. Butter

Whipped Cream, optional

Mini Chocolate Chips, optional

In a medium sized pot, stir together all of the dry ingredients with a whisk.IMG_8667 (1)

IMG_8668 (1)

Keep stirring or it will burn quickly.

Over medium heat, slowly whisk in the milk and cook, stirring constantly, until the mixture begins to thicken.

In a separate bowl beat the egg.  Add a few tablespoons of the hot pudding to the egg (to temper it), stirring constantly with a fork before immediately adding back to the the pot. Don’t skip this step by adding the egg directly to the pot or you will have scrambled eggs and pudding. 😦

Add the vanilla and the butter and continue to whisk and cook the entire mixture over medium heat for 2 more minutes.  The butter at the end gives it a glossy finish.

Remove from heat and serve warm or refrigerate and serve cold with whipped cream and mini choco chips.  You’re welcome.



Not Quite a Trifle, Trifle

We don’t cry over cakes that don’t turn out.  We make new desserts!  This layered apple cake dessert was voted “best dessert ever” by one of my most discerning teenagers.  Kid tested, teen approved.

Here’s What You’ll Need:

For the cake portion:

3 T. Softened Butter

2 T. Shortening

1/2 C. Granulated Sugar

1/2 C. Packed Brown Sugar

1 Egg

1 tsp. Vanilla Extract

1 tsp. Cinnamon

1/4 tsp. Nutmeg

1/2 tsp. Salt


You want tart green apples.

1/2 tsp. Baking Soda

1/2 tsp. Baking Powder

1/8 tsp. Guar Gum (about a pinch)

1 C. Sifted Superfine Brown Rice Flour

1/3 C. Buttermilk

1 Medium Green Apple, shredded (core, quarter, and pulse for a second or two in your food processor using the shredding attachment)

Preheat the oven to 350 degrees and lightly grease one standard round cake pan.

Cream together the butter, shortening, sugars, and vanilla.  Add the egg and beat until fluffy.  Add the baking powder, salt, baking soda, guar gum, cinnamon, and nutmeg (everything except the apple, buttermilk, and flour).

Add the sifted rice flour 1/2 cup at a time, alternating with the buttermilk until mixed.  Stir in the shredded apple.

Pour the batter into the prepared pan and bake in a preheated oven until a toothpick inserted comes out clean (about 20-25 minutes).


It will look like this.


Once it cools, you’re going to crumble it like this.

For the Yogurt:

1 C. Full Fat Plain Greek Yogurt

1 tsp. Vanilla Extract

1/4 C. Sugar


1 Medium Green Apple, chopped

1/3 C. Pecans, toasted (toast them in an ungreased pan over low heat until fragrant – watch out, they burn quickly)

Cinnamon Sugar

Time to Assemble!

Alternate layers of cake, yogurt, chopped apple, and pecans – repeat.  Top with a dollop more of yogurt and garnish with more apple and pecans.  Sprinkle with cinnamon sugar.

Prepare yourself for the wows.




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