Red rice makes this dish really pop. You can purchase gulten free red rice (aka Wehani) from Lundberg Family Farms.

Martha Rose Shulman: Coconut Rice Pudding

by Guest in Featured Articles, Gluten Free, Recipes

Red rice makes this dish really pop. You can purchase gluten free red rice (aka Wehani) from Lundberg Family Farms.

This makes a great dessert, snack, or even breakfast. Play around with different types of rice. It’s particularly beautiful if you use a red or black rice.

  • 1 cup either sprouted brown rice, black japonica rice, red rice or jasmine rice
  • 2 cups water
  • 1/2 teaspoon salt
  • 2-1/2 cups coconut milk
  • 1 teaspoon gluten free vanilla extract
  • 1/2 cup raw brown sugar

1. Combine the rice, water and salt in a saucepan and bring to a boil. Reduce the heat, cover and simmer 30 to 40 minutes, or until all of the water is absorbed. Jasmine rice will only take 15 to 20 minutes.

2. Add the coconut milk, vanilla, and sugar to the rice and stir together. Bring to a boil, stirring, reduce the heat and simmer uncovered, stirring often, for 10 to 20 minutes, until creamy.

3. Scrape into a bowl or into individual serving dishes and allow to cool if desired. If serving chilled, cover and chill for at least 2 hours before serving. The rice pudding can be reheated in the microwave or on top of the stove.

Yield: Serves 4 to 6

Advance preparation: This will keep for a couple of days in the refrigerator but it will stiffen up as the rice absorbs more liquid. Add more coconut milk if desired.

Martha Rose Shulman writes a daily recipe feature on entitled Recipes for Health, and is the award-winning author of more than twenty-five cookbooks, including The Very Best of Recipes for Health, Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine, Mediterranean Light, Provençal Light, and Entertaining Light. Her food combines pleasure and health, drawing largely from the cuisines of the Mediterranean, inherently healthy cuisines with big flavors. She is a founding contributor at, and is the co-owner of the Venice Cooking School in Los Angeles, California. She lived in Paris from 1980 to 1993, where she operated a private supper club, and now lives in Los Angeles. She has co-authored books with pastry chef Sherry Yard, Wolfgang Puck, Dean Ornish, and Mark Peel, and collaborated with the Culinary Institute of America on two books, Culinary Boot Camp and Spain and the World Table. Learn more about Martha at

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Chef Froggie: GFCF Chocolate Chip Thing In A Mug

by Guest in Featured Articles, Gluten Free, Recipes

Finding recipes that are easy to make and that can bake in less than 2 minutes and require only 5 minutes of prep time are hard to find in normal life. When you add kids and a gluten and dairy free diet, good luck in finding a quick, easy and tasty desert.

When Bob’s Red Mill first asked for people who wanted to guest post a kid-friendly GFCF (gluten free casein free) recipe, I right away said “yes”. I anyway have to eat GFCF, so that part wouldn’t be too much of a challenge. Making it kid-friendly and easy to make would be the challenge. I filed it away in the back corner of my mind for a week, then, all of a sudden, I was inspired. All it took was a gluten-free brownie-in-the-microwave mix I happened to have, and memories of a chocolate cake mix for the microwave my best friend gave me over 7 years ago. I told my little sister, and we both were bouncing with excitement as we took out a bunch of gluten free flours to experiment with. The next 3 weeks were spent testing, tasting, talking about the texture, the taste, the look, and how we should change it. Finally, we came up with the final version, and had some friends (who are not GFCF) taste it, and they gave ups several thumbs up and huge smiles. So, Chef Froggie and Chef Flower (from Froggie’s Gluten Free Culinary School) are excited to share with you a variation on chocolate cake-in-a-mug: “GFCF Chocolate Chip Thing In A Mug” And, best of all, it not only happens to be GFCF, but we reduced the sugar some, it also is egg-free, and corn-free, nut-free and can easily be made soy-free too. And did I say it’s easy to make? So come on, get out your flours and a mug and join the fun!

What you’ll need:

  • 1 microwave safe large mug (or oven safe if you don’t have a microwave)
  • 1 Tbsp of melted dairy-free butter (I used Earth Balance)
  • 4 Tbsp of vanilla soy milk (you can use another kind if you want, but the vanilla adds a bit of extra flavor)
  • 2 Tbsp of potato starch (NOT flour)
  • 3 Tbsp of sweet white rice flour
  • 3 Tbsp “Sweet” white sorghum flour
  • 2 Tbsp confectioner’s sugar (make sure it is gluten free. Some you can find are corn-free too)
  • 1 Tbsp GFCF chocolate chips (I use Enjoy Life Foods mini chocolate chips)
  • ¼ tsp gluten-free baking powder

How to make it:

Combine all the ingredients right into the mug you will serve it in. Mix very well with a spoon making sure you get the flour mixed out of the edges at the bottom. Microwave on high for about 1 ½ minutes. LET COOL a bit before indulging. Please don’t burn your tongue!

If you do not have a microwave, mix all the ingredients in an oven-safe dish comparable in size to a large mug. Bake in an oven, pre-heated to 400* F for 20 minutes. LET COOL slightly before eating it… and parents make sure you help your kids with this part.

It is very tasty on it’s own (we like it best hot), but you can also add non-dairy ice cream on top, or even try other toppings. I can tell you it’s highly tempting to make this because it only takes a few minutes to make it, and it makes a smaller amount than a full cake does. And did I say it tastes really good? Enjoy!

~Chef Froggie

More from Chef Froggie can be found at Gluten Free Froggie in the Kitchen.

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The Recipe Renovator: Easter Bunny Cake (GF/CF)

by Guest in Featured Articles, Gluten Free, Recipes

This bunny makes a charming centerpiece for Easter or a spring party.

This coconut-vanilla bunny cake will delight kids, and it’s very easy to make as a family project. Using gluten-free vanilla cake mix helps you focus on the fun of carving and decorating it with your kids.

When I was little, my mom used to make this bunny cake, which seemed absolutely magical to me. Using Bob’s Red Mill GF vanilla cake mix and their delicious coconut made it come together quickly.

Here’s what you’ll need for the project:

  • 1 package GF Vanilla Cake Mix (or use the Gluten-free Goddess’ coconut cake recipe)
  • 1- 8″ or 9″ round Cake Pan
  • Coconut Oil
  • Filtered Water
  • 3 Eggs or Egg substitute
  • 2 t. Coconut Flavoring (gluten-free, alcohol-free)
  • Shredded Unsweetened Coconut
  • Flaked Unsweetened Coconut
  • Green Food Coloring*
  • Vanilla Frosting (recipe below)
  • 9-10 Toothpicks with pointy ends
  • Pink and Purple small Jelly Beans (see list of GF Easter candy here)
  • White Card Stock
  • Pink Paper or Crayons

The day before:
Make the frosting
Bake the cake
Color the “grass”

Mix and bake the cake according to package directions, adding 2 t. coconut flavoring to the batter. For Bob’s Red Mill mix, I greased the pan with coconut oil and lined the bottom with parchment paper. I used 3 T. flax meal plus 9 T. filtered water as the egg substitute, and coconut oil in the batter. It is important to smooth the top with a spatula before putting it in the oven. Bake for the time recommended, then cool completely on a wire rack.

Easter Bunny Cake diagram

Illustration courtesy of Divine Dinner Party. Used with permission.

This illustration explains how to cut and assemble the cake. Use frosting to stick the two halves together, then put toothpicks through both layers in several places to hold it together. Use a serrated knife to cut the wedge for the head. I ended up carving the shapes a little bit more, to round off the head and body.

At this point, move the cake to your serving platter. I put four pieces of waxed paper under the edges of the cake, to catch excess frosting and coconut while I worked.

Frost the body with frosting, covering the seams thickly. Use toothpicks to hold the tail in place. Use a spoon and your fingers to pat the shredded coconut onto the frosting. (If you don’t want to buy a package of each type, you can put some of the flaked coconut in the blender and pulse it on low to shred it for the fur.) When you have completely covered the bunny, carefully remove the waxed paper and the excess frosting and coconut.

Cut out the ears by folding white card stock or heavy paper in half. These ears are 2-1/8″ long and 1-1/8″ wide. If you have pink paper, cut a smaller piece in the same shape. Or, kids can color in the center with a pink crayon or pencil.

With a sharp knife, cut one purple jelly bean and one pink jelly bean in half. Using scissors, cut 3 toothpicks in half. Create the face with the jelly beans, add the toothpick whiskers, place the ears last.

Make the grass by putting flake coconut in a large plastic container with a lid or a large ziploc bag. Add food coloring and shake until it is the color you want. Use a spoon to place the grass around the bunny. Decorate with candy eggs, jelly beans, or other goodies.

Vanilla frosting
From the BabyCakes cookbook

  • 1-1/2 C. unsweetened soy milk
  • 3/4 C. dry soy milk powder
  • 1-2 T. coconut flour
  • 1/4 C. agave syrup
  • 1 T. vanilla extract (alcohol-free)
  • 1-1/2 C. coconut oil
  • 2 T. fresh lemon juice

Combine the first five ingredients in a blender. Blend on high for 2 minutes. With the blender running, add the lemon juice and the coconut oil, alternating between them until everything is fully incorporated.

Pour the mixture into an airtight container and refrigerate six hours until set.

To use this as a sauce, let it sit at room temperature. This can stand in for whipping topping, frosting, and even sweet butter. You will likely have to warm the coconut oil in the microwave to get it to liquid state, which is why you need to refrigerate it to set it. Pull it out about an hour or so before using so it’s at a nice spreading consistency. I find that I need to use 2 T. of coconut flour to get the right consistency.

Notes: Most GF cake mixes do contain sugar, so you’ll need to make your own batter from scratch if you’re watching your sugar intake. If you are avoiding soy, you can substitute rice milk and rice milk powder in the frosting.

*Food coloring is optional for the green grass and can be left out entirely if you prefer.

Many thanks to Bob’s Red Mill for providing the cake mix and coconut for me to create this recipe, and Divine Dinner Party for providing the perfect illustration.


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A Girl • A Market • A Meal: GFCF Light and Fluffy Crepes

by Guest in Featured Articles, Gluten Free, Recipes

In our house we are blessedly free of food allergies or restrictions—but that wasn’t always the case. My daughter was born two months early, and when we finally brought her home from the hospital at a mere 4 pounds, she often spent hours screaming fitfully, her tiny fists balled up beside her scrunched up face. She seemed to be in such anguish, and I felt totally helpless as there seemed to be no consoling her. Because she was breastfed exclusively, I decided to try an elimination diet to see if that resolved any of the issues. Bingo! The poor little thing couldn’t tolerate dairy—not milk, yogurt, cheese or any bit of casein hidden in a sandwich loaf could I eat for the better part of a year.

The adjustment to my cooking was challenging at first, but even nine years ago there were plenty of milk substitutes in the markets (mainly health food stores) that enabled me to modify all of my favorite recipes. Though I probably missed cheese the most, I was perfectly satisfied on my new diet, and hugely gratified that the small changes I had made helped my daughter feel so much better.

Because of my experience (however brief), I have the greatest empathy for our friends and family who have dietary restrictions due to allergies or intolerance and I love being able to provide meals that everyone is able to eat, regardless of their situation. For kids on restricted diets, it is especially difficult to watch their friends eating all the goodies, and to have to bring a separate snack bag full of “safe” foods. But with such convenient products that are now widely available, it’s easy to make treats that my kids and all of their friends can enjoy together.

Light and fluffy crepes are always a favorite with my family, especially when served with a warm berry compote. It’s Spring, so strawberry and rhubarb seemed like the perfect thing to top these easy-to-make, gluten-free and casein-free treats that are equally suited to breakfast or dessert. Though there is a slight learning curve to crepe making, once you get the hang of it, you’ll see that it really isn’t any more challenging than making your favorite pancake recipe. The most important thing is to make sure your non-stick pan is hot enough and that the (vegan) butter sizzles (but not smokes) when dropped into it.

GFCF Light and Fluffy Crepes

Not only are these crepes easy to prepare, but you can make them ahead, as well. Simply place a sheet of wax paper between each unfilled crepe and place in a zip-top bag. Crepes can then be refrigerated for up to 3 days (or wrap the layered crepes tightly in foil, then a zip-top bag and freeze for up to 3 months). To use frozen crepes, thaw overnight in the refrigerator. Reheat cold crepes in the oven at 350 degrees for 10 minutes or until they are heated through.

Prep time: 5 minutes

Total time: 20 minutes

Yield: 8-10 crepes


  • 2 eggs
  • 1 1/4 almond milk (or your favorite non-dairy milk)
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup Bob’s Red Mill Gluten Free, Dairy Free AP Baking Flour
  • Dash of salt
  • 1 tablespoons vegan butter, melted
  • More vegan butter for greasing the pan


  1. Beat eggs in a bowl, then add almond milk, sugar and extracts and whisk to combine.
  2. Gradually whisk in the baking flour and whisk until smooth.  Add the salt and butter and whisk until fully incorporated. The mixture will be about the consistency of heavy cream.
  3. Heat an 8-inch non-stick skillet over medium heat. Rub the end of the stick of vegan butter around the bottom and sides of the pan just to coat.
  4. When the butter is sizzling (but not smoking or browning) drizzle in a scant quarter cup of batter. Swirl the pan so the bottom is evenly coated.
  5. 5. Cook the crepe for about 1-2 minutes, until the bottom is just beginning to brown and the top of the crepe has solidified. Carefully insert a rubber spatula under one side of the crepe and slide it to the middle. The crepe should lift from the pan and be easy to flip over. The trick is waiting until the crepe is cooked enough on the bottom side. When it is golden brown underneath, it will release itself from the pan and be easier to flip over.
  6. 6. Cook the crepe for about 40 seconds on the second side, then remove from the pan and place on a plate, lined with a paper towel.
  7. 7. Repeat the process, first buttering the pan between each crepe, to use the rest of the batter. Layer the crepes with waxed paper, so they don’t stick to one another. Crepes can be kept warm in a 250 degree oven, or refrigerated for later use. Reheat crepes in a 350 degree oven for about 10 minutes, if they have been refrigerated.
  8. 8. Serve crepes warm, sprinkled with a bit of powdered sugar or topped with strawberry and rhubarb compote (below).

Strawberry and Rhubarb Compote

This sweet-tart compote tastes great on these crepes, but also try it over your favorite non-dairy ice cream, or GFCF pancakes.

Prep time: 5 minutes

Total time: 12 minutes, plus cooling time

Yield: about 2 cups


  • 2 cups of rhubarb, sliced into 1/2 inch pieces
  • 1/2 cup granulated sugar
  • 2 tablespoons water
  • 1 pound of strawberries, hulled and quartered
  • 1 tablespoon of chopped fresh mint leaves


  1. Place rhubarb and sugar in a medium size pot over medium heat. Bring to a simmer, reduce heat and continue to simmer for about 7 minutes, until the rhubarb is tender.
  2. Gently stir in the strawberry quarters and pour into a bowl to cool the mixture slightly.  Stir in the mint leaves, and drizzle over warm crepes (or refrigerate for later use).

Alison Needham is a free-lance recipe developer, food photographer, and blogger. As glamorous as all that sounds, she can usually be found in her jammies at lunch time with flour in her hair, and she readily admits that her favorite title is simply, Mom.  Find more of her fresh and seasonal recipes at her blog, A Girl, A Market, A Meal.


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Gluten Free on a Shoestring: Quick(er) Cinnamon Buns

by Guest in Featured Articles, Gluten Free, Recipes

Not only are these gluten-free and casein-free, they’re good for you!


Nah, not really. But they are gluten-free and casein-free.

When Bob’s Red Mill decided to commemorate Autism Awareness Month with guest bloggers bliggity-blogging about gluten-free casein-free recipes, I knew I could do it. I can do it! {positive self-talk}

In my new cookbook, Gluten-free on a Shoestring, I talk about how gluten-free should be enjoyable and affordable. Second-class citizens no more.  And all but a few of the 125 recipes in the book (where indicated in the specific recipes) can be made with nondairy substitutes. That’s important to me, because I feel a really strong connection, and debt of gratitude to the autism community. For good reason.

When my family first started kickin’ it gluten-free (about 6 years ago, after my now 7-year-old son was diagnosed with celiac disease), we were casein-free, too. When we went gluten-free, my son Jonathan’s his whole system was so off kilter, he could not tolerate casein. So we did gluten-free casein-free (GFCF). To be honest, back then many of the best resources were GFCF anyway. The autism community was a real boon to my family and me.

So, to say ‘thank you,’ I give you GFCF cinnamon buns.

There’s a recipe for overnight Cinnamon Rolls in my book, but you have to be pretty darn determined to make those. They’re worth it, but they’re somewhat aspirational.

This recipe is an abbreviated version, made in muffin cups which helps support the dough, allowing for an easier rise and letting us rush the process a bit by adding more yeast. And they’re buns.

How do you like my buns?


Dough Ingredients

  • 3 cups all-purpose gluten-free flour
  • 2 ¼ teaspoons xanthan gum (omit if using flour that contains xanthan gum already)
  • ¼ teaspoon kosher salt
  • 1/3 cup sugar
  • 4 teaspoons active dry yeast
  • ¼ teaspoon cream of tartar
  • ½ teaspoon ground cinnamon
  • 4 tablespoons vegetable shortening (I used a non-hydrogenated variety)
  • 1 teaspoon vanilla extract
  • 2 extra-large eggs
  • 1 ½ cups nondairy milk (I used unsweetened almond milk)

Filling Ingredients

  • 2 tablespoons grapeseed oil
  • 2/3 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt

Icing Ingredients

  • ¾ cup confectioner’s sugar
  • 2 to 4 tablespoons nondairy milk

Dough-making directions

1. Combine flour, xanthan gum, salt, sugar, yeast, cream of tartar and cinnamon in the bowl of your stand mixer fitted with the paddle attachment (no stand mixer? a large bowl will do). These are the dry ingredients.

2. Grease the wells of either a standard 12-cup muffin tin or a jumbo 6-cup muffin tin, and set the pan aside.

3. Add the shortening, vanilla and eggs to the dry ingredients one at a time, mixing well after each addition.

4. With the mixer on low speed, add the milk in a steady stream. The mixture should come together as dough. Once the dry ingredients have combined well with the wet ingredients, turn the mixer on at least medium speed and mix for about 5 minutes to activate the xanthan gum. The dough should be very thick and smooth, and even a bit sticky to the touch. In the end, it’s easier to work with dough that is tacky at first. Trust me. Go with it.

5. Turn the dough out onto a lightly floured surface and allow it to rest for a moment while we prepare the filling.

Filling directions
Place all of the ingredients together in a small bowl, and mix to combine well. The mixture will be grainy. Keep this mixture handy as you shape the dough.

Dough-shaping & assembling directions

1. These directions assume you are making 6 buns. If you are, in fact, making 12 buns, just modify the directions accordingly.

2. Divide the dough into 6 even pieces. For each piece of dough, roll it back and forth on the lightly floured surface into a cylinder about 6-inches long. Flatten the cylinder with your hands into a rectangle 6-inches long and 1 ½-inches wide. As you work, sprinkle the dough lightly with flour in sticky spots. Repeat with the remaining pieces of dough. Stack them horizontally, like the stripes on the American flag.

3. Scatter the filling evenly among the dough, gently pressing the filling into the dough so it doesn’t come off as you roll the dough into buns.

4. Next, roll each piece of dough as tightly as possible into a bun, from one short side of the rectangle to the other.

5. Place each bun into a well of the muffin tin, and place the tin in a warm, moist, draft free location to rise for about 30 minutes. Don’t worry about its doubling in size. These are quick(er) buns.

Baking directions

1. Preheat your oven to 350 degrees. Place the muffin tin in the center of the preheated oven, and bake for about 30 minutes, or until the edges of the buns are lightly brown and the center is solid to the touch. If you bake too long, the bottom will begin to burn. You have to judge the bottom by what you see on the sides.

2. Allow the buns to cool completely before icing them. If you ice them when they’re still warm, the icing will melt and disappear right into the bun. And it’s just plain prettier when they look iced.

Icing directions
1. Combine the sugar and milk and mix well. If you like thicker icing, use less milk. And vice versa.

2. Once the buns are cool, pour or spread the icing atop those beautiful buns.

3. Eat them all yourself. In a closet. In the dark. In the middle of the night. Quietly.

Warm regards, and warm cinnamon buns,


Nicole Hunn

Gluten-free on a Shoestring, 125 Recipes For Eating Well on the Cheap

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Pinto beans are wonderful when used for baked beans.

Martha Rose Shulman: Baked Beans with Mint, Peppers and Tomatoes

by Guest in Featured Articles, Gluten Free, Recipes

Pinto beans are wonderful when used for baked beans.

These baked beans make a terrific main dish. The long, slow, gentle cooking here results in a thick, sweet sauce and very soft beans.

Baked Beans with Mint, Peppers and Tomatoes

  • 1 pound pinto beans, rinsed, picked over and soaked if desired in 2 quarts water for 6 hours or overnight
  • Salt
  • 1 medium onion, chopped
  • 1/4 cup extra virgin olive oil
  • 3 large garlic cloves, minced
  • 1 red bell pepper, chopped
  • 2 teaspoons paprika
  • 1 14-ounce can chopped tomatoes with juice
  • 2 tablespoons tomato paste
  • 1 tablespoon chopped fresh mint
  • Freshly ground pepper

1. If you have soaked the beans, drain them over a bowl and use the soaking water for cooking. Combine with enough water to cover by 2 inches in a large ovenproof casserole or Dutch oven. Bring to a boil, reduce the heat, and simmer 45 minutes to an hour, until the beans are tender but intact. Stir in a salt to taste.

2. While the beans are simmering, prepare the vegetables and heat the oven to 300º F. Heat the oil over medium heat in a large heavy frying pan and add the onion. Cook, stirring occasionally, for 5 minutes, until tender. Stir in the garlic, the red pepper and a pinch of salt and cook, stirring, for 5 minutes, until the pepper is just tender and the onion lightly colored. Add the paprika, tomatoes, and tomato paste and cook, stirring often, until the tomatoes have cooked down a little, about 5 to 10 minutes. Remove from the heat and add this mixture to the beans. Add freshly ground pepper and the mint, and blend the mixture thoroughly. Taste and adjust salt.

3. Place the beans in the oven and bake, covered, for 1 1/2 hours, until very tender and the broth has reduced to a thick sauce. Stir and check from time to time to make sure the beans are covered with liquid. Add water if necessary. Serve hot or warm.

Yield: Serves 6

Advance preparation: The beans can be prepared through step 2 up to a day before you bake them. The baked beans will keep for 3 to 5 days in the refrigerator.


Martha Rose Shulman writes a daily recipe feature on entitled Recipes for Health, and is the award-winning author of more than twenty-five cookbooks, including The Very Best of Recipes for Health, Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine, Mediterranean Light, Provençal Light, and Entertaining Light. Her food combines pleasure and health, drawing largely from the cuisines of the Mediterranean, inherently healthy cuisines with big flavors. She is a founding contributor at, and is the co-owner of the Venice Cooking School in Los Angeles, California. She lived in Paris from 1980 to 1993, where she operated a private supper club, and now lives in Los Angeles. She has co-authored books with pastry chef Sherry Yard, Wolfgang Puck, Dean Ornish, and Mark Peel, and collaborated with the Culinary Institute of America on two books, Culinary Boot Camp and Spain and the World Table. Learn more about Martha at

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The Herbed Kitchen: Gluten Free Pretzel Bites

by Guest in Featured Articles, Gluten Free, Recipes

The ubiquitous “mall pretzel”, light and fluffy with a crisp crust is dipped into butter and liberally sprinkled with small chunks of coarse salt. For those with a dairy or gluten intolerance these gems were off limits but these Gluten Free Pretzel bites beautifully emulate those pretzels. There are a few tricks with these pretzels, firstly it is the amount of honey used to bloom the yeast. All of those little yeast particles love some sugar to feast on and honey provides more than enough for all that feasting and growing. The pretzel bites are endlessly adaptable and I made a cinnamon sugar batch as well as a basil variety which would be perfect for dipping into marinara sauce or a sprinkle of coarse salt for an adult palate.

Be sure to boil the pretzel bites in the boiling baking soda water to give the bites that quintessential crust so reminiscent of the soft mall or movie theatre variety.

Working with yeast can be a touch tricky and if your yeast does not bloom properly, then it has died; there are two possible reasons for the yeast’s demise, either the water was too cold or too hot. Be sure to keep the water at 100º which is warm to the touch but not overly so.

The Pretzel Bites

  • 1 tbsp active dry yeast
  • 2 tbsp liquid honey
  • 1 cup warm water (100º F – warm to the touch)
  • 2 – 2 ½ cups Bob’s Red Mill All Purpose Gluten Free Flour Mix
  • ¼ cup white sugar
  • ½ tsp salt
  • 1 tbsp oil
  • one tablespoon baking soda
  • Optional: 2 to 3 teaspoons cinnamon sugar (a ratio of 1:1 cinnamon/sugar); or 2 to 3 teaspoons dried basil
  1. Dissolve the honey in ¼ cup of the warm water. Stir with a spoon as this amount of honey might be a touch stubborn. Sprinkle the yeast over top and allow to bloom fully for 10 minutes. It should be foamy and all the granules of yeast will have disappeared.
  2. Break up the yeast with a wooden spoon and add half the amount of flour as well as the sugar and salt. Slowly add the extra water as needed until all the flour is added and the dough pulls away from the sides of the bowl.
  3. Allow the dough to rise for 25 minutes, keep in mind that gluten free dough is closer to a batter than it is a dough.
  4. Bring a pot of water to a boil. Be sure to add one tablespoon of baking soda to the water and allow it to dissolve.
  5. Preheat the oven to 375º.
  6. Using two spoons drop the dough into the boiling water for 45 seconds. The pretzel bites will look like anemic matzoh balls but don’t fret.
  7. Bake for 20-22 minutes until a golden brown. Brush with melted vegan margarine or olive oil and sprinkle with coarse salt or cinnamon sugar.
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Gluten Free Canteen: GF/CF Mini Black & White Cookies

by Guest in Featured Articles, Gluten Free, Recipes

As a small child, there was no better way to spend Saturday morning than to go to the market with my mom followed by a trip to the infamous Snowflake Bakery.  There we would finish up the shopping with purchasing a freshly baked coffee cake and a dark rye bread, still slightly warm.

My mom let me pick out my favorite cookie and I would manage to eat it all on the way home.  Half Moons were huge cookies, almost five inches across and slathered with both chocolate and vanilla glaze. These giant cake-like cookies were better known everywhere else as Black & Whites.

Years later, long after the bakery was gone and I’d moved to the west coast where Black & White Cookies are virtually nonexistent, I learned how to bake them at home for my children.  Now I make them gluten-free in a mini version for my grandsons.  This kid-sized version of the recipe is both gluten-free and dairy-free.

Don’t save them for special occasions – make today a mini Black & White Cookie day at your house.

Gluten Free, Casein Free Mini Black & White Cookies

Makes about one dozen 2 inch cookies

Cookie Batter

  • 140 grams gluten free flour (100 grams Bob’s Red Mill GF Oat flour, plus 25 grams Bob’s Potato Starch, plus 15 grams Bob’s Almond Flour) (about 1.5 cups)
  • 45 grams sugar (about ¼ cup)
  • 8 grams Spectrum solid shortening (1/4 oz. or about 1 skimpy tablespoon)
  • Pinch of kosher salt
  • 1/ 2 teaspoon baking powder
  • 1 whole large egg plus 1 large egg white
  • 1 scant tablespoon Almond Milk (Diamond)
  • ½ teaspoon GF Vanilla Extract
  • ¼ teaspoon pure lemon extract (available at most grocery stores)


  • 1 cup organic confectioner’s sugar (1/2 cup in each bowl)
  • 1 tablespoon unsweetened cocoa
  • hot water
  • splash of vanilla
  • tiny drop of organic corn syrup (optional)

Preheat oven to 350.  Line a baking sheet with parchment or silpat.

In a stand mixer bowl, weigh out the flours and sugar, and add the baking powder and salt.  Mix on low for about 15 seconds to incorporate the flours.

Add the shortening and on medium low, mix until it resembles coarse sand.

Add the egg and mix again for about 15 seconds.

Add the Almond Milk and mix again for a few seconds.

That’s it.  Using a spatula, scrape the sides and cover the bowl and let it rest for about 20 minutes.  GF mixtures benefit from a short rest before baking.

Scoop by tablespoons (I use a small ice cream scoop) onto the prepared baking sheet taking care to make sure the scooped dough stays round.  Using a spoon or a small offset spatula, flatten the dough using a circular motion to keep the shape as round as possible.

Bake about 9 minutes and rotate the pan.  Bake about 6 minutes more or until the bottoms are slightly golden.

Cool completely.

Glaze Directions

In two separate small bowls sift about ½ cup of organic powdered sugar into each.  In one bowl add a scant tablespoon of unsweetened cocoa, sifted to remove lumps. Whisk to incorporate.

Add 2-3 teaspoons of hot water to each bowl stirring until the mixture looks like a thick glaze.  Add a splash of vanilla to each bowl and stir.  Add a drop of organic corn syrup to each bowl and stir.

If the mixture is too thick, add drops of hot water.  If it is too thin, add tiny amounts of powdered sugar (sifted – you don’t want lumps). The ideal glaze will be on its way to being thick but still drippy.

Apply the glaze on the flat side or the bottom.

Using a small offset spatula or a very small spoon spread the vanilla glaze on half of each cookie.  Let them dry a bit on the cooling rack.  By the time you finish with the vanilla, the first cookies you glazed should be hardening.  Do the same with the chocolate side.

Hint:  Don’t glaze the cookies over the rack where they are drying – or over the bowls.  I’ve dripped chocolate on vanilla in both circumstances.  Now I slather on the glaze over a small plate which catches the drips.

Let the glaze harden for about an hour.  And enjoy.

Lisa Stander Horel is the author of Gluten Free Canteen, a blog about gluten free baking for people and gluten free cookies for dogs. www.

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Z’s Cup of Tea: Gluten-Free Baking Powder Biscuits

by Guest in Featured Articles, Gluten Free, Recipes

My mother would make baking powder biscuits when I was younger and my whole family loved them. They were buttery and fluffy, like baking powder biscuits should be. Until recently, they became a thing of the past when my family and I changed our diets to be gluten-free and casein free (and then followed the Specific Carbohydrate Diet – “SCD”) as a part of helping my brother recover from autism. Now that I’ve made them gluten-free, these biscuits have once again become a staple and all-time favourite. My brother also loves helping make the biscuit dough.

A non-dairy butter alternative such Earth Balance (I use the soy-free version) works in place of the traditional butter without any compromise in flavour or quality. If you’re gluten-free but not casein-free or dairy-free, use unsalted butter.

While the instructions are written for bringing the dough together with one’s hands, you can also use a whisk to blend the flours, a fork or pastry cutter to work the butter substitute into the dry ingredients, and a spatula or wooden spoon to stir in the milk, if you prefer.

Gluten-Free Baking Powder Biscuits

Makes 12 to 14 biscuits

Dry ingredients:

  • 120 grams (1 scant cup) cornstarch
  • 112 grams (1 scant cup) millet flour
  • 60 grams (1/2 scant cup) brown rice flour
  • 1 to 1 ½ tsp. baking powder
  • ¼ to ½ tsp. salt
  • 1 ½ tsp. xanthan gum

Wet ingredients:

  • 65 grams Earth Balance or other non-dairy butter substitute, room temperature and cut into pieces
  • ½ to 1 cup unsweetened almond milk or rice milk, or other non-dairy milk alternative


Preheat oven to 425°F. Line a baking sheet with parchment paper.

Mix the cornstarch, millet flour, brown rice flour, xanthum gum, baking powder, and salt with your hands. Add butter and work the butter into the dry ingredients with your fingers, until crumbly and resembles the appearance of small peas. Pour in the milk and use your hands to stir it in the flour and butter until dough forms. Form dough into a ball.

Place the ball of dough on a flat surface lined with plastic wrap or wax paper and cover with another sheet of plastic wrap or wax paper.

Roll out the dough to 1/2-inch thickness and cut into 2-inch rounds with an overturned glass or biscuit cutter. Place biscuit rounds on prepared sheet and bake for 15 minutes. Remove from oven and cool.

Zoe of Z’s Cup of Tea started cooking and baking gluten-free, dairy-free, and Specific Carbohydrate Diet (SCD) friendly foods for her brother recovering from autism when she was a teen, which eventually prompted her to start her blog where she shares her own recipes and those that she’s adapted from other sources including cookbooks and other food blogs with photos and videos. In addition to her blog, you can also follow her on Twitter (@zscupoftea) and be a fan on Facebook (
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Silvana’s Kitchen: Silvana’s Gluten-Free, Dairy-Free PB&J Cookies

by Guest in Featured Articles, Gluten Free, Recipes

photo: Stephen Scott Gross

Silvana Nardone is the author of Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals, and the founder of Silvana’s Kitchen, a gluten-free blog that takes the guesswork out of how to feed a family with food allergies.

Makes: 20

  • ½ cup of your favorite gluten-free all-purpose flour blend
  • 1 teaspoon baking powder
  • 1 cup creamy peanut butter
  • ¼ cup shortening, at room temperature
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 1 large egg, at room temperature
  • 3 tablespoons plus 1 teaspoon strawberry jelly
  • ¼ cup plus 2 tablespoons confectioners’ sugar
  • 1½ tablespoons rice or soy milk

1. Preheat the oven to 350°. In a small bowl, stir together the flour blend and baking powder.

2. In the bowl of a standing mixer, blend ¾ cup of the peanut butter with the shortening on medium speed. Add the granulated sugar and brown sugar and beat until smooth, about 5 minutes. Beat in the egg until incorporated. Stir in the flour mixture until just combined.

3. Using a small (1½-inch) ice cream scoop or a tablespoon, drop the dough 2 inches apart on 2 parchment-lined baking sheets. Using the back of a melon baller or your thumb, gently dent the center of each cookie. Spoon about ½ teaspoon of jelly into each center. Bake until lightly golden, about 12 minutes. Remove to a rack and cool.

4. In a small bowl, beat together the remaining ¼ cup of peanut butter and the confectioners’ sugar. Whisk in the milk, a little at a time, until the frosting reaches a good consistency for piping. Using a resealable sandwich bag with a tiny corner snipped off, pipe the frosting over the cookies.

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