Great Divide Cupcakes

These turned out just like I was imagining them!  The secret is a little tool sold at Bed Bath and Beyond (and probably other places with baking tools.)  See the pictures:



1/2 c. coconut oil

1 1/2 c. granulated sugar

3 eggs or egg replacer equivalent to 3 eggs (4 1/2 tsp Ener-G egg replacer and 6 T water or 3 T. ground golden flaxseed and 9 T. water- I prefer flaxseed)

2 tsp vanilla

1 c. brown rice flour

3/4 c. potato starch

1/2 c. tapioca starch

1/2 tsp xanthan gum

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 c. milk (I used coconut milk from a carton)

1/4 to 1/3 c. cocoa powder



Melt coconut oil and stir together with sugar in a large bowl.  Add “eggs” and vanilla and stir well.

In a separate bowl, combine dry ingredients except the cocoa powder.

Add the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients.  I usually give it a quick mix with a mixer just to make sure all those gluten free ingredients are incorporated (about 1-2 minutes).  The last thing you want is a mouthful of unblended rice flour. Separate out half the batter into a different mixing bowl and add 1/4-1/3 c. cocoa powder to one of the bowls.  Mix thoroughly.

Place muffin liners into muffin tin.  Stand the divider in one of the cups and put vanilla cake in one side and chocolate in the other.  I found that about 1 1/2 to 2 T. worked well on each side.  Fill all liners until batter is gone.  If you run out of one, you can just use it to make a single-flavored cupcake.  Bake in preheated oven at 350 degrees for about 18-19  minutes until cake springs back when you touch it.

Cool on a cooling rack and then top with frosting.

Final product when topped with my Milk Chocolate Frosting (posting in 2 days, so come back again!):


Banana Oatmeal Walnut Cookies

When my husband arrived home, I had the first batch sitting out.  He tried one and said, “What are these?”  I said, “Banana oatmeal cookies.”  He said, “Wrong.  They’re delicious!”  I said, “Aw!  Your comment may make it on my blog!”  So, there you go.


I have no idea where this recipe came from.  It is an old newspaper clipping glued to an index card.  Sometimes these are the best recipes.



1 1/2 c. flour (1/2 c. oat flour, 1/2 c. brown rice flour, 1/4 c. potato starch, 1/4 c. tapioca starch, 1/4 tsp. xanthan gum)

1 tsp salt

1/2 tsp baking soda

1/2 tsp nutmeg

3/4 tsp cinnamon

3/4 c. butter or dairy free butter like SmartBalance or EarthBalance

1 c. granulated sugar

1 Ener-G egg or one regular egg or one flax egg (I used an Ener-G egg)

1 c. mashed ripe bananas (about 3)

1 tsp vanilla

1 1/2 c. raw quick-cooking oats

1/2 c. chopped walnuts (optional)

1/2 c. chocolate chips (optional- I didn’t use them)


Mix flours, salt, soda, nutmeg, and cinnamon in a small mixing bowl and set aside.

Cream together butter and sugar.  Add egg and vanilla and stir well.  Add in bananas and stir.  Then add flour and oats and mix well.  Finally, add in walnuts and stir.  Mixture will feel wet.  Refrigerate for an hour at least or overnight (this will keep it from spreading all over the place when baked).

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper and drop by teaspoonfuls.  Bake 11-12 minutes or until desired firmness.  Note: These cookies will be softer the next day if stored in an airtight container, so keep that in mind when checking to see if they are cooked.  I like softer cookies, so I’m fine with that, but not everyone does.



Also, I can’t decide which I way I like the flour ingredients written out.  Since most of my recipes are adaptations of non-gluten free recipes, I want them to be legible to people who are just avoiding one or two of the ingredients and not all three.  I am debating between the following two formats.  If you have an opinion, please leave a comment in the comment section (or just tell me if we know each other outside of the internet) so I know which version is easier to read.

Format 1:

1 1/2 c. flour (1/2 c. oat flour, 1/2 c. brown rice flour, 1/4 c. potato starch, 1/4 c. tapioca starch, 1/4 tsp. xanthan gum)

Format 2:

1/2 c. oat flour

1/2 c. brown rice flour

1/4 c. potato starch

1/4 c. tapioca starch

1/4 tsp xanthan gum

I have found that using a pastry cutter is a great way to get butter and sugar to start combining.
There’s just something wonderful about the color of butter and sugar together.  This is one of the reasons I usually use fake butter instead of coconut oil.
This is how stiff your batter should look after being refrigerated.
This is what they looked like immediately after taking them out of the oven.

Double Chocolate Cookies

Double Chocolate Cookies

I let out audible sounds of elation as I bit into my first cookie, mostly in the form of “Mmmm!”  This recipe turned out perfectly!  The dough was just the right texture and the cookies are melt-in-your-mouth.  The ingredients are pretty simple too.  My only complaint is that the batch wasn’t big enough.  I may double it next time.  I think it might also work as a pan of brownies.  I will update when I try that.



3/4 c. brown rice flour

1/4 c. tapioca starch

1/4 c. potato starch

1/4 tsp xanthan gum

1 tsp baking powder

1/2 tsp salt

2/3 c. cocoa powder

1/2 c. coconut oil, melted but room temperature

1/2 c. granulated sugar

1/2 c. packed brown sugar (I used light brown because that’s what I had)

1 1/2 tsp. vanilla

1/3 c. non-dairy milk (I used unsweetened Cashew Milk this time, but normally I use coconut milk)

1/4 to 1/2 c. Enjoy Life Mini-Chocolate Chips



In a small bowl, mix flours and starches, xanthan gum, baking powder, salt, and cocoa powder.  In a stand mixer bowl, mix coconut oil and sugars.  Blend on low.  Add vanilla and blend again on low.  Add half the flour and half the milk and stir just a little bit before turning on the mixer to prevent a flour cloud.  Mix briefly with the mixer.  Repeat with the rest of the flour and milk and mix with mixer briefly.  The dough should be very thick.  Add in chocolate chips.


Preheat oven to 350 degrees.  Meanwhile, form dough into balls and place on parchment paper on a cookie sheet.  Chill the dough balls on the cookie sheet until ready to go into the oven.  Bake for 10 minutes or until desired firmness.  *Note* Coconut oil will harden as it cools, so do not over bake.

This is what they looked like before baking:

I saved some of these in the freezer for later for brownie bites!


Adapted from:


Pineapple Upside Down Cake

I made this for my sister’s birthday last year.  We were all pleasantly surprised as to how nicely it turned out.  I used the toothpicks to keep the saran wrap off of the glaze in order to transport it and just didn’t think to take a picture before I had put them in.  Enjoy this adaptation of an adaptation of an adaptation!



Pineapple topping:

1 T. coconut oil, melted

3 T. light brown sugar

1 can of pineapple slices (save the juice-use the kind that is in its own juices, not in heavy syrup)


Dry ingredients:

1 2/3 c. flour (approximately 3/4 c. brown rice flour, 1/8 c. millet flour, 1/8 c. amaranth, 1/3 c. tapioca starch, 1/3 c. potato starch, 1/2 tsp xanthan gum)

1/2 c. light brown sugar

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

Wet ingredients:

3/4 c. pineapple juice (from the pineapple slice can)

1/2 c. coconut milk (canned)

1/4 c. coconut oil, melted

1 tsp vanilla



Brush a 9 inch round cake pan (I used spring form) with the 1 T. coconut oil.  Sprinkle the bottom of the pan with the brown sugar and then arrange the pineapple slices on the pan.  I think I just ate the extra(s) so it would look nice. 🙂

Combine the flour mixture with the other dry ingredients.  In a different bowl, combine the wet ingredients.  Stir the wet ingredients into the dry and mix just enough to make sure it is all combined (you could give it a quick 15 second whirl with the mixer after you have hand mixed it just to make sure).

Pour the batter into the prepared pan and make the top level.  Since I was using a spring form pan, I put the pan on a cookie sheet to catch the drips.  Bake in a preheated 350 degree oven for 30-35 minutes until a toothpick comes out clean.

Once the cake is cooked, allow it to cool for 10 minutes and then remove the edges of the springform pan and flip it onto a plate.  To prevent the cake from breaking, I put the plate on top of the cake and then flipped them over at the same time while pressing them together.

Adapted from:

Which was adapted from:

Focaccia Bread

I made this the other day with a friend.  This picture was taken while it was still bubbling.  When I took it out of the oven I thought it was a failed recipe and my friend said, “It looks like fried bread.”  After about 20 minutes it soaked up the oil and was perfect!  With that said, make this and then let it rest before trying to wrest it out of the pan.  If you wait it won’t be hard :-).  Use fresh herbs if you can but dried herbs will work too.  I may or may not have eaten about half the pan the first day…


Oil mixture:

1/2 c. olive oil

2 cloves garlic, minced

1 T. fresh thyme, chopped (or 1 tsp dried thyme)

1 T. fresh rosemary, chopped (or 1 tsp dried)

1 T. fresh oregano, chopped (or 1 tsp dried)

1 T. fresh basil, chopped (or 1 tsp dried)

1/4 tsp black pepper

Flour mixture:

1 c. warm water (about 110 degrees- I use a candy thermometer)

2 1/4 tsp active dry yeast (1 envelope)

1/4 tsp honey (or use sugar if you want it to be truly vegan)

2 1/2 c. flour (I used Bob’s Red Mill 1-to-1 baking flour- it already has xanthan gum in it)

1 tsp salt



Combine olive oil, garlic, herbs, and black pepper in a small saucepan without the heat on.  After it’s combined, turn the heat on to low and stir occasionally for 5 to 10 minutes.  The herbs should start smelling good but the garlic should not brown.  Take off the heat and set aside.

In a large mixing bowl (use your stand mixer bowl if you have one), stir together the warm water, honey, and yeast.  Allow it to sit for 5 minutes.  Add 1 c. of the flour blend and 1/4 c. of oil mixture.  Stir just until flour is moistened.  Allow it to sit for another 5 minutes.  Add the remaining flour mixture and the salt.  Don’t forget the salt!  Stir until blended.  Stir on low speed using a stand mixer for about 1 minute (the equivalent of being kneaded 10-15 times, but I wouldn’t try kneading with gluten free dough-it’s just too sticky.)

Oil another large bowl and move the batter into that bowl.  Cover it with a towel and set in a warm, undisturbed area for 1 hour.

When dough is almost finished rising, preheat the oven to 450 degrees (230 degrees Celsius).  Use 2 T. of the oil mixture to grease a 9×13 inch pan (I used a Pyrex dish).

Press the dough into the baking pan with your fingers making sure to leave dimples in the top (this should happen naturally as long as you don’t smooth it out with a spatula).  Drizzle the top with the remaining oil mixture.  Let dough rise for another 20 minutes.  Bake at 450 degrees for 15-20 minutes or until golden brown.  Allow it to cool in the pan.*

*When it came out, mine looked like it was sitting in a bunch of oil and I thought it had failed.  As the bread started to cool, it soaked the oil back up which is what it was supposed to do.  Leave it in the pan until it cools.  After it soaks the oil up, I would suggest loosening the bread from the pan with a spatula but leaving the bread in the pan.  This should help prevent it sticking to the pan when it cools.  This could also work as a pizza crust.


Adapted from:



Chocolate Truffles

I am seeing a theme in my posts.  Apparently I make a lot of chocolate things.  I was flipping through an appliance cookbook and realized very little had to be changed in this recipe.  Watch out!  They are very rich, so I suggest making them with the intention of sharing with others :-).



8 oz. cream cheese (I used Tofutti but Daiya has a great taste too.)

1/4 c. Smart Balance butter, room temperature

1 tsp vanilla

2/3 tsp salt

2/3 c. cocoa powder

3 1/2 c. powdered sugar

1/2 c. chopped walnuts or pecans (We liked pecans the best.)


I used a stand mixer for this whole process, but you could probably do it with a hand mixer.


Cream together the cream cheese and butter.  Add the vanilla, salt, and cocoa and continue whipping.  Add the powdered sugar one cup at a time and continue to whip it until it is creamy and combined.  Use a spoon to help you scoop about 1 T. together into a ball.  You can just put them in clumps and shape them after they are cooled.

Freeze for one hour and then reshape as needed.  Roll in chopped nuts.

I left some without nuts and they still tasted good.  I think they would also be delicious if dipped in baking chocolate, but I didn’t try it this time.


Recipe adapted from Hamilton Beach Recipes and User Guide p. 26.

I know, right?  Weird source.  By the way, if you are in need of a stand mixer, I have found that my Hamilton Beach one works well so far.

Stuffed Acorn Squash

This is one of my favorite fall recipes.  It looks beautiful and appears to be labor intensive, but it isn’t.  When it’s all said and done, it takes about an hour from beginning of prep to the time it arrives on the table.  The original recipe is from a newspaper clipping.  I have made a few changes, but it is still delicious!



2 medium acorn squash

1 pound ground beef or deer

1 medium onion, chopped

1 tart apple, chopped (I use Granny Smith)

1 glove garlic, minced

2 T. brown rice flour

3 T. gluten free soy sauce (I use Kikkoman’s- just make sure it says gluten free on it)

salt to taste

3 T. dry red wine (I used merlot)

optional if not dairy free: 1/2 c. shredded cheese (cheddar, mozzarella, or Parmesan)



Cut squash in half from stem to tip and throw away seeds.  Fill baking dish to 1/2 inch depth with hot water (I just microwave the water).  Place squash, cut side down, in a baking dish.  Bake uncovered for 30 minutes at 400 degrees.

While the squash is cooking, brown the ground beef with the chopped onion, apple, and garlic until meat is cooked.  Sprinkle in flour and stir well. Add soy sauce and wine and stir.  Bring mixture to a boil and stir until it thickens.  Remove from heat.

Remove squash pan from oven and carefully turn each half over (leave the water in the pan) and fill each half with the meat concoction.  I press it down into the squash halves to try to make it all fit :-).  Cook the filled squash in the pan with the water still in the pan for another 15 minutes until meat begins to brown on top slightly.  If you are not dairy free, you may top with cheese and return to the oven for another 5 minutes.

To serve, remove the squash from the pan and place on a plate.  To eat, scoop out one bite at a time, no knife needed.  I usually serve this by itself- it has veggies and meat included and is way more filling than you’d think.


Original recipe from “Harvest Stuffed Squash” The Eagle [Bryan], 13 September 2009. Taste of Home Cooking School p. 22.

Chocolate Bundt Cake

Last night we celebrated some family birthdays with this cake.  It was a hit!  The trick to getting it out of the bundt pan is to grease and flour the pan.  Of course, if you’re going for gluten free, make sure you flour it with gluten free flour.  I usually use white rice flour.  The white you see on the top of the cake is the flour.  It was later covered by frosting and you couldn’t tell, so don’t worry :-).


1/2 c. coconut oil

1 1/2 c. granulated sugar

3 Ener-G eggs (4 1/2 tsp Ener-G egg replacer and 6 T water)

2 tsp vanilla

1 c. brown rice flour

3/4 c. potato starch

1/2 c. tapioca starch

1/2 tsp xanthan gum

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 c. cocoa powder

1 c. coconut milk (from a carton)

1/2 c. chocolate chips (I use Enjoy Life dark chocolate morsels)


Melt coconut oil and stir together with sugar in a large bowl.  Add “eggs” and vanilla and stir well.

In a separate bowl, combine dry ingredients.

Add the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients.  I usually give it a quick mix with a mixer just to make sure all those gluten free ingredients are incorporated (about 1-2 minutes).  The last thing you want is a mouthful of unblended rice flour.   Stir in chocolate chips.

Pour batter into greased 8×8 pan or round cake pan (or you could do cupcakes and just reduce the baking time).  Bake in preheated oven at 350 degrees for about 30-40 minutes until cake springs back when you touch it.

You may top with frosting.  I don’t have a quantified recipe yet, but I’ll try to write down what I do sometime and post some frosting recipes.  Until then, just so you know, I usually use powdered sugar, Smart Balance or Earth Balance butter, coconut milk, salt, and vanilla to make frosting.

Also, if you read my donut post, you will notice that this recipe is almost identical to the donut recipe with the exception of the additional chocolate chips and the pan it is cooked in.  I have a theory that if you find donuts to be an acceptable breakfast, then you should have no problem with a piece of cake for breakfast.  Happy eating :-).

Adapted from

Glutino Stuffed Chocolate Chip Cookies


A.k.a. Oreo Stuffed Chocolate Chip Cookies but without gluten, dairy, or eggs

I first ran across this recipe a few months before I went gluten free.  It was a hit and I was sad when I found out I needed to go gluten free.  To me, that meant I would never eat these delicious cookies again.  However, I finally found some chocolate sandwich cookies that tasted pretty close and decided to try my hand at the recipe again.  This is the result.  Enjoy!


1 c. coconut oil (I used LouAna brand)

3/4 c. packed light brown sugar

1 c. granulated sugar

2 Ener-G eggs (or 2 real eggs- for 2 Ener-G eggs, mix 3 tsp. Ener-G powder with 4 T. water and let it sit for a few minutes)

1 T. vanilla extract (use the real stuff!)

2 c. brown rice flour

1 c. potato starch (not potato flour!)

1/2 c. tapioca starch

1/2 tsp xanthan gum (this is essential if you want your cookie to stay together)

1 tsp salt (a little less)

1 tsp baking soda

1 cup chocolate chips (I used Enjoy Life Dark Chocolate Chips.)

1 package Glutino Chocolate Sandwich Cookies (caution:  If you are cooking for someone with an egg allergy, you may want to choose a different brand of cookies.  These say they may contain eggs.  I have never had an issue but I also don’t get really sick.  Check with the person you are cooking for to make sure these cookies work for them.)


Directions: Make Ener-G eggs.  Mix together coconut oil and sugars.  Add Ener-G eggs and vanilla and stir well.

Stir together flours (brown rice, potato starch, tapioca starch), xanthan gum, salt, and baking soda.

Add flour mixture into wet mixture in thirds and stirring after each addition.  Stir in chocolate chips.

(If you stop at this point, you have a versatile cookie dough that you can put in ice cream or use as a crust.)

*Do not skip this step!*  Refrigerate dough for an hour.   Coconut oil melts at a lower temperature, so you will get cookie brittle if you put it in the oven without chilling it.

Preheat the oven to 350 degrees.  Once dough is chilled, put about a tablespoon of dough on one side of the Glutino and about a tablespoon on the other side.  Squish it together until you have completely sealed in the Glutino.  Put the prepared cookies back in the fridge while you are waiting for the oven to preheat.

Place cookies on cookie sheet and put in preheated oven for 13 minutes or until they start to brown.  They will harden some while cooling, so do not over bake.  Allow to cool a few minutes before removing from cookie sheet.

These freeze well.

If your cookies are spreading, you need to re-chill your dough before cooking anymore of them.  Or, you can just eat cookie dough :-).

This is how they should look coming out of the oven if you have chilled the dough beforehand.

Adapted from the original recipe:

Chicken Piccata

I had lemon juice and capers that needed to be used up and I came across this idea.  I wasn’t sure how this was going to go over, but my husband ended up loving it!


Chicken Piccata


Flour mixture:

1/4 c. brown rice flour

1/4 c. white rice flour

1/4 tsp paprika

1/4 tsp black pepper

dash salt


1 pound chicken tenderloins or chicken breast

2 T. olive oil

1 clove garlic, minced


1 c. white wine

1/2 c. chicken broth

1/5 c. or less of lemon juice

1-2 T. butter (I usually use dairy free Smart Balance or Earth Balance)

2 T. capers, drained

1 T. dried parsley

2 tsp dried basil

Dash salt



Chicken prep:

Mix all dry ingredients and coat chicken in flour mixture.  Save any extra flour mixture for the sauce later.




Heat oil and cook garlic for one minute.  Then remove garlic and set aside for later.

Cook chicken in heated oil for about 5 minutes on one side and  then 5 on the other side until cooked through (white should creep up around the sides and then after you flip it and cook, it should feel fairly firm when you press a fork on it without piercing it.)


Boil all sauce ingredients together in a pan after chicken is removed, starting with the wine.  Temper the excess flour from coating the chicken and then add it to the sauce (that means to take a little of the liquid out of the pan and put it in a bowl.  Stir the flour mixture into the liquid and then add it back to the pan.  This prevents it from clumping.)


Serve over cooked spaghetti noodles.  I served mine with a size of yellow squash and onions cooked in olive oil with a dash of garlic and salt.


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