Cinnamon Bundt Cake

Bundt Cake


Don’t you love the feeling of fall in the air?  The smell of the cinnamon brooms as you walk into the grocery story always entices me.  This past weekend I decided to try my hand at a cinnamon bundt cake and it was delicious.  The cake was very moist and so easy to make.  I was disappointed with the icing glaze recipe that was listed with the cake.  I followed the instructions, but my glaze was clear and disappeared into the cake so I served mine with a little sweetened whipped cream too.  I’m adding a different glaze recipe to this that should work better.



For the Cake

  • ¾ cup sorghum flour
  • ¾ cup potato starch
  • ½ cup tapioca starch
  • 1¼ cup granulated sugar
  • 1 teaspoon xanthan gum
  • 1¼ teaspoons baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoons cinnamon (Vietnamese if you have it)
  • ⅓ cup butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk or 1Tablespoon vinegar + milk to = 1 cup

For the Glaze

  • 1 tsp butter
  • 1 1/2 c confectioners sugar
  • 2 1/2 tsp milk
  • 1/4 tsp vanilla extract
  • 1/8 tsp salt


  1. In a small bowl combine the dry ingredients.
  2. In your mixer bowl, beat the butter. Add the eggs and vanilla and beat again.
  3. Add the dry ingredients and milk alternately in fourths, starting and ending with the dry ingredients. Mix well, scraping the bottom of the bowl to be sure the butter is incorporated.
  4. Spoon the batter into a sprayed or greased bundt pan.
  5. Bake at 325° for 50 minutes.
  6. Cool in the pan for 10 minutes, then transfer to a wire rack.
  7. Melt butter for glaze and then add the rest of glaze ingredients.  Drizzle glaze over cooled cake.




Gluten Free Shortbread Cookies


I made this butter slightly salty shortbread cookies over the weekend and I was really pleased with how they turned out.  The key to making these cookies stay really pretty is chilling the dough before rolling it out and chilling the cookies for a few minutes before baking them in the oven.  You could add finely chopped pecans, lemon zest, finely ground lavender or a host of other flavorings to this dough so be creative.


  • 5 1/3 ounces (1 1/3 cups) white rice flour
  • 2.5 ounces (1/2 cup) sweet rice flour
  • 2 ounces (1/2 cup) cornstarch
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon xanthan gum (this prevents the cookies from spreading)
  • 7 ounces (14 tablespoons) butter, softened
  • 5 1/4 ounces (3/4 cup) granulated sugar
  • 1 teaspoon vanilla extract

Preheat oven to 300°F. Line baking sheet with parchment paper. In small bowl, whisk together white rice flour, sweet rice flour, cornstarch, salt, baking powder, and xanthan gum. In bowl of stand mixer fitted with paddle attachment, cream butter, sugar, and vanilla extract together, on medium-low speed, until a thick paste forms, about 30 seconds. Shut off stand mixer. Add dry ingredients. Turn on mixer and mix until a dough forms, about three minutes.

Lightly white rice flour your countertop. Turn dough out onto counter and shape dough into a disk or log shape. Wrap dough in plastic wrap and chill for 30 minutes.  Once chilled use a rolling pin to roll dough out, about 1/4-inch thick. Make sure you measure this.  I though I had rolled it out to this thickness, but when comparing it to a ruler my dough was 1/8 inch thick.  Cut using a cookie cutter dusted with flour and place cookies on prepared baking sheet, about two inches apart. Chill cut cookies for 5-10 minutes before baking.  Bake until cookies are lightly golden brown on the edges and aromatic, about 20-25 minutes.


Carrot Cake with Cream Cheese Icing

Cream Cheese

There is nothing better on a spring day than a great big dollup of cream cheese frosting topping a wonderfully moist carrot cake.  This cake is gluten free, but you’d never know it.  This treat is packed with flavor and will have you coming back for a second or third slice if you’re not careful.  My nine year old son who usually doesn’t like any kind of cake gobbled down a slice and asked for more.  Enjoy!


  • 2 cups sugar
  • 4 eggs
  • 1 1/2 cups vegetable or canola oil
  • 2 cups all-purpose gluten-free flour mix (I used Bob’s Red Mill)
  • 2 teaspoons baking soda
  • 2 teaspoons gluten-free baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 cup chopped nuts
  • 3 cups freshly grated carrots
  • 8 tablespoons unsalted butter
  • 6 ounces cream cheese
  • 2 teaspoons vanilla extract
  • 5 cups gluten-free powdered sugar


Preheat oven to 350° F

Use two round 9-inch cake pans, one 9×13 pan or 36 muffin cups for this recipe. If using round cake pans, lightly grease and place a circle of parchment in the bottom of the pan for easy removal. Use paper lining cups if making cupcakes.

  1. Cream sugar and eggs in a large mixing bowl with an electric beater or stand mixer. Add oil and vanilla and beat just until smooth.
  2. In a separate bowl combine gluten-free flour mix, baking soda, baking powder and salt. Whisk to combine. Add the dry ingredients to the wet ingredients and beat until blended.
  3. Stir in grated carrots and nuts. Pour the batter into prepared pans.
  4. Bake in preheated oven for 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean. Cool on a wire rack.
  5. While cake is cooling place butter, cream cheese and vanilla in a large mixing bowl and beat on high until smooth. Add powdered sugar and beat until smooth and creamy.
  6. When cake is cool frost all over.

Bacon Cheddar Biscuits

You have got to try these biscuits!  They are flaky, buttery and no one would know they are gluten-free.  I saw this recipe at Gluten Free on a Shoestring and had to try them out.  I was not disappointed and this will be my go-to biscuit recipe from now on.  You can modify this recipe by adding various cheeses, diced ham, scallions, etc. 


2 1/4 c gluten-free all purpose flour (I used Bob’s Red Mill)

1 tsp xanthan gum

1 T baking powder

1/2 tsp baking soda

1 tsp kosher salt

1 c extra-sharp cheddar cheese

2 T bacon grease (chilled and chopped – I just poured in some cooled bacon grease and it worked fine)

6 T unsalted butter diced and chilled

1 large egg, kept cold

1 c buttermilk (or use 1 c milk and stir in 1 T white wine vinegar to get the same effect)

  • Preheat oven to 425F and line a rimmed baking sheet with parchment paper or a silicone baking sheet.  In a large bowl, combined flour, xanthan gum, baking powder, baking soda and salt.  Whisk to combine and then set aside.  In a small bowl combine grated cheese and 1 T of flour mixture.  Toss to combine.  Add bacon grease and diced butter to large bowl of dry ingredients and cut in fat using a pastry blender until it resembles small peas.  Add grated cheese mixture and mix to combine.  Add egg and buttermilk and whisk with a fork to distribute egg.  Mix everything with a spoon until dough comes together and then wrap in plastic wrap.  You can chill in the freezer for 15-20 minutes or in the refrigerator for at least 20 minutes or overnight if you prefer.  Remove chilled dough and flatten into a disc.  Dust counter and rolling pin with additional flour.  Dust dough with small amount of flour if it appears sticky.  Roll out to 1-inch thickness and cut using a biscuit cutter.  Gather up scaps and reroll.  Place biscuits one inch apart on baking sheet and bake for 15 minutes until golden brown.

Simple Strawberry Raspberry Summer Shortcakes

I found this recipe courtesy of Gluten Free Girl.  There was a note on the recipe that these will remind you of the little shortcakes they sell in the grocery store that are wrapped in the cellophane wrappers and this is so true!  I was amazed at the texture and flavor that came from these little shortcakes.  They are delicious and easy to make so no excuses not to try them this summer!


1/2 c unsalted butter, softened

1 c confectioners sugar

4 eggs

1 tsp vanilla

1 c cornstarch

1 1/4 tsp baking powder

2 c sliced strawberries

1/2 c raspberries

1 T granulated sugar

1 c heavy whipping cream

3 T confectioners sugar

Grease 12 muffin tins with shortening or cooking spray.  Preheat oven to 375F.  Cream butter and 1 c of confectioners sugar using an electric mixer.  Add eggs and vanilla and then beat until light and fluffy.  In a separate bowl combine your cornstarch and baking powder and then slowly add to butter mixture,  Mix until everything is well blended scraping down the sides of the bowl as you go.  Fill your muffin tins halfway and then bake for 15 minutes (toothpick should come out clean when they are ready).  Remove from the pan while they are still warm .  Combine half the strawberries and raspberries in a bowl and mash them slightly.  Add the remaining berries and sprinkle with granulated sugar.  Whip the whipping cream and 3T of confectioners sugar until stiff peaks form.  Slice your shortcake in half and top with berries and whipped cream.

Fish and Chips

I hope you all had a wonderful St. Patrick’s Day.  Mine was filled with lots of shamrocks and green appletinis.  I also made sure to make some gluten-free Fish and Chips courtesy of Tyler Florence’s recipe.  They were puffy, crispy and delicious.  I did some research on malt vinegar and found out that it is believed that malt vinegar is gluten-free or contains only trace amounts of gluten because of the process it goes through when they are making it.  I did have a little bit of malt vinegar on my fish, but if you want to be absolutely, positively safe just dunk your fish in some homemade tarter sauce instead.


2c all-purpose gluten-free flour

1 T baking powder

1 tsp salt

1/4 tsp freshly ground pepper

1 large egg lightly beaten

1/2 c white rice flour for dredging

16 oz cod fillets cut into 2-3 inch pieces at an angle

12 oz club soda

canola or vegetable oil for frying

4 russet potatoes scrubbed clean and cut into potato wedges

1/4 c chopped parsley

1 T fresh thyme chopped

1 T fresh rosemary chopped

2 T olive oil

salt and pepper to taste

For the chips, preheat oven to 400F.  Coat your potatoes in oil and then spinkle with salt, pepper, thyme, rosemary and parsley.  Spread evenly onto a large baking sheet and roast in the oven for 20-25 minutes turning over halfway through cooking.

For the fish, heat about 3 inches of oil over medium-high heat.  In a large mixing bowl combine 2 c all-purpose flour, baking powder, egg, 1/4 tsp of pepper and 1 tsp of salt.  Pour in club soda and whisk to combine.  Batter should be smooth.  Dust each cod fillet with rice flour and then dip in the batter.  Drain off excess and place fish in hot oil.  Fry for 5 minutes until golden brown.  Drain fish on papertowels and sprinkle lightly with salt.

Gluten-Free Zucchini Bread

Another yummy quick bread recipe that tastes absolutely delicious.  Serve each slice with butter or honey and treat your tastebuds.  This bread is perfect for a breakfast on the go served with a glass of cold almond milk.  Yum!


2 eggs

1/2 c vegetable oil

1 c granulated sugar

2 tsp gluten-free vanilla

1 1/2 c shredded zucchini

1/4 tsp baking powder

1 tsp ground cinnamon

1/2 tsp salt

1/4 tsp ground cloves

1 1/2 c all purpose gluten-free flour

1 tsp xanthan gum

1 c chopped pecans

Preheat oven to 350F.  Beat eggs, sugar and oil in large bowl with an electric mixer.  Add vanilla and mix well.  In a separate bowl, combine flour, baking powder, baking soda, cinnamon, cloves and xanthan gum.  Add dry ingredients to wet ingredients and stir by hand to mix well.  Add zucchini and nuts and stir to combine.  Pour into a greased 9X5 loaf pan and bake for 60-70 minutes or until a toothpick comes out clean.

Chewy Chocolate Chip Cookies

Besides missing regular bread, pasta and crackers sometimes I miss a really good chewy cookie.  Sure, they make gluten free cookies and some of them are not too shabby.  I really wanted to make a homemade chew chocolate chip cookie so I searched the internet to find a recipe that was up to the task.  Leave it to Land O Lakes to come up a chewy cookie that received lots of rave reviews. 


2 1/4 c gluten-free flour blend (2c rice flour, 2/3 potato starch, 1/3 c tapioca flour and 1 tsp xanthan gum – mix and store)

1 tsp gluten-free baking powder

1 tsp baking soda

1/2 tsp salt

1/4 tsp xanthan gum

3/4 c unsalted butter softened

3/4 firmly packed light brown sugar

1/2 granulated sugar

2 eggs

2 tsp gluten-free vanilla

12 oz package of semi-sweet chocolate chips or chunks

Preheat oven to 375F.  Combine flour, baking powder, baking soda, sat and xanthan gum in a medium bowl and set aside.  Combine butter and both sugars in a large bowl and beat on medium speed until creamy scraping often.  Add eggs and vanilla and continue beating scraping often.  Reduce speed to low and gradually add flour mix until well blended.  Fold in chocolate chips.  Drop by rounded tablespoonfuls 2 inches apart on ungreased cookie sheet.  Bake for 9-12 minutes until light golden brown.  Let stand 1-2 minutes and remove from pan.  DO NOT OVERBAKE.


The best thing on my plate for this breakfast was the gluten-free biscuits coated in butter and strawberry jam.  Oh, how I’ve missed homemade biscuits, but this recipe is flaky and delicious.


1 1/2 c white rice flour plus more for rolling

3/4 c tapioca starch

1 T baking powder

1 tsp fine sea salt

6 T cold unsalted butter cut into pieces

3/4 c skim milk

Preheat oven to 400F.  Line a baking sheet with a silicone mat or parchment paper.  Whisk together flour, starch, baking powder and salt.  Cut in the butter with a pastry cutter or two knives.  Make sure you leave some larger pieces of butter in the mixture.  Add the milk starting with a 1/2 c at a time mixing until the dough comes together.  Put some flour on your work surface and dump out the dough.  Knead a few times and then roll it out to 1/2 inch thickness.  Cut into biscuits using a biscuit cutter.  You can gently reform the dough to make additional biscuits.  Bake for 15-20 minutes until lightly browned.  Serve warm.


I hope everyone had a great New Year!  Mine was pretty low-key.  We made a delicious seafood dinner at home, some martinis and then played board games until midnight.  We had a great time and I wanted to share this recipe for the yummiest gluten-free hushpuppies I’ve ever had.  I dunk them in rotel tomato cheese dip 🙂


1 1/2 c yellow cornmeal

1 c rice flour

3 tsp baking powder

1/4 tsp cayenne pepper

1/2 tsp freshly ground black pepper

1 tsp garlic powder

2 tsp adobo seasoning

3 scallions with green tops sliced thinly

1 small onion finely diced

1 egg

1/2 c buttermilk

1/4-1/2 c water (add a little at a time until dough is the consistency you want)

Combine all dry ingredients in a bowl and whisk to break up lumps.  Stir in scallions and onion.  Add egg and blend well and then add buttermilk.  Slowly add water until batter is consistency to form balls.  Heat oil in a cast iron skillet or dutch oven to 350F.  Form batter into 3/4 ” – 1″ balls and drop them in hot oil.  Cook on all sides until golden brown (about 2 minutes) and remove with slotted spoon.  Place on paper towels to drain off oil.

I’m embarking on a new adventure in 2012…..getting my other children’s books illustrated and published.  I can’t wait to see the finished product for my second book in late February.  This is going to be a great year!