Gluten Free Recipes

About Baking & Cooking  Without  Gluten and Dairy

The most important thing to remember when changing from a gluten/dairy diet to a non-gluten/dairy diet is that most any of your favorite recipes can be changed simply by adding a few extra ingredients to your pantry.  These are the basic, necessary items with which to get started:

1.  Pamela’s Baking and Waffle Mix and Bob’s Red Mill Gluten Free Products

2.  Spelt bread (Rudi’s Ancient Grain is wonderful)…not for those with Celiac Disease

3.  Coconut palm sugar

4.  Organic nuts

5.  Organic canned tomatoes:   crushed, diced and whole…I love the taste of the fire roasted and recommend those

Also, please have a variety of organic fresh and frozen fruits and vegetables.  The organic foods always have a depth of flavor that cannot be matched by the conventionally grown varieties. Remember, your recipes will taste only as good as the quality of the ingredients.

 The best sources of the ingredients outlined above are:,, Vitacost, Thrive Market (online), Whole Foods and Health Food stores, as well as many of the conventional grocery stores carry many of the above mentioned items as well as the organic fresh and frozen fruits and vegetables.

If you plan on using non-gluten flour, for example, Bob’s Red Mill products, you will have to increase the amount of leavening in recipes that I have posted on this website.  The Pamela’s baking mix already has some salt and leavening in it, but I have found it does not contain a sufficient amount for the cakes and breads that I make.  If you wish to begin experimenting with your own recipes, please keep that in mind.  You will find that there will be some trial and error once you begin, but it will get better as you gain more experience with the recipes.  Please feel free to share any and all of the ideas that I have included on this website.  If you have any ideas of your own, I’d love to hear from you.

Incredible Brownie Recipe

 If you use a good non-stick pan, you need do nothing in the way of preparing it.  If you use a regular 8 x 8 baking pan, then, grease and flour the pan, then cut two strips of parchment paper wide and long enough to stick up the sides by about 3 inches, placing the paper at 90 degree angles to one another and grease the parchment paper, again.

Set the oven temperature to 325 F.


6 ounces of dark chocolate (minimum, 70%)  I use Divine or Chirardelli, 72%
1 stick of butter
1 tsp. ground coffee
3 eggs, room temperature and lightly beaten
1 tsp. real vanilla extract
3/4 cup of GF flour (I like Pamela’s)
1/4 cup unsweetened cocoa powder
1/2 tsp. salt
1 1/4 cup of coconut palm sugar (this makes for low glycemic index brownies)
3/4 cup of chopped walnuts


Melt the chocolate, butter and coffee in a medium-sized bowl. Set aside to cool a bit, and then whisk the eggs, vanilla and sugar into the mixture.

In a small bowl, mix together the flour, salt and cocoa powder. Fold the dry ingredients into the wet, then add in the nuts.  Pour the mixture into either a 10 inch non-stick pan or 8 x 8 prepared baking pan.

Place on the middle rack of the oven and bake for 30 minutes.  Do not over bake this recipe.  It’s meant to be moist when you remove it from the oven as the eggs will keep cooking for a bit.  Cool completely before removing from the pan.

Two things to remember:  the quality and taste of the brownies depends upon the quality of the ingredients, especially the chocolate, and these taste so much better when they are cooled.  If someone just can’t wait to try them, they will crumble if eaten warm.  The recipe is easy and simple; the taste is complex and incredible!  Happy Holidays.

A Simple Fruit Cobbler

Here’s my new favorite summer dessert that’s not only yummy, but also very nutritious.  I like blueberry cobbler, made from wild grown and not cultivated blueberries.  While the cultivated ones are delicious and contain anti-oxidants, the wild grown ones contain twice the amount.  You can buy them in the frozen food section, so they are already cleaned and stemmed…you have to love that:  convenience with a super-food!

I use a 12 inch, oven-safe, non-stick pan (see last week’s blog for specifics).


20 ounces of wild-grown blueberries OR—-
6 cups of sliced peaches WITH 8 ounces of wild-grown blueberries   (I like the combination of peaches/nectarines with the blueberries)
3/4 cup of coconut palm sugar
1/2 tsp. cinnamon
1 tsp. vanilla extract
2 Tbsp. non-gluten flour

Mix all the ingredients together in a large bowl, until incorporated.   Preheat the oven to 350 degrees F.


In a large bowl, combine 2 cups of Pamela’s Baking Mix or Non-gluten flour with 1/2 cup coconut sugar, 1/4 tsp. pink salt, 1/2 tsp. baking powder, 1/2 tsp. cinnamon, cut in 6 Tbsp. of cold butter and combine until the consistency of the flour is like coarse sand.  As an unusual touch, if you want, add 1/2 cup grated goat’s cheddar cheese and then add about 1/4 or so cups of coconut milk.  Mix this just until combined, making certain that the biscuit mix isn’t too moist…err on the dry side.

Place the fruit mixture into the non-stick pan and drop the biscuit mixture by spoonsful over the fruit.  I like to try to keep the biscuit mixture about the same thickness so it bakes, evenly.  Bake for 40-45 minutes, until the top is golden brown and completely done.

I suggest you place a large cookie or baking sheet under the pan in case there’s a spill over.  Let the cobbler cool before serving.  This should feed at least 6 people.  This dessert is high in phytonutrients, anti-oxidants and low in sugar.  It doesn’t get much better than this…enjoy!


Crepes vs. Pancakes Recipe:

I think that a lot of us love eating pancakes, but don’t like the amount of simple carbohydrates they contain, mostly due to the amount of flour and simple sugars that are in them.  I’ve been playing around with how to still have the taste of pancakes without all the flour, thus decreasing the carbohydrate content.  Here’s my solution: (of course, it’s gluten free)

This recipe makes 12-15 crepes:

8 large eggs, lightly beaten till frothy
1 cup of organic, full fat coconut milk
1 tsp. real vanilla extract (organic, if possible)
1/4 tsp. real almond extract
2 tsp. organic cinnamon powder
1/2 tsp. pink salt
3 Tbsp. organic safflower or sunflower oil
1/4 scant cup of coconut palm sugar
1 cup of Pamela’s Baking Mix (flour)

Whisk all the ingredients, expect for the Pamela’s, together and then slowly add the flour, whisking until mixed, but not over-mixed. These will be very thin, and according to how large your eggs are, you might need to add a little more flour…just enough to hold the crepe together when you flip it over in the pan.

Heat a 10 or 12 inch skillet, preferably a non-stick one, on medium heat until hot enough to cook the crepe, first spraying with coconut oil spray for the first one.  Add 1/4 cup of the batter to the pan and spread the batter evenly over the bottom of the pan.  I pick up the pan and turn it slightly sideways until all the batter is spread.  Cook it for 1-2 minutes, then flip and cook another 30-45 seconds.

These are mostly eggs and very high in protein and relatively low in carbohydrates.  You can serve these with a nut butter spread, a little jam, fruit or even a teaspoon or less of pure grade B maple syrup…your choice.  They’re really, really good.


Carrot Cake, Non-gluten & Non-dairy :

This is non-gluten, non-dairy and low glycemic index.  The icing was the tricky part, but it’s wonderful and so incredibly tasty. I copied this from Ina Garten, just changing the flour, dairy and sugar.

For the cake:

2 cups of coconut palm sugar

1 1/3 cups vegetable oil ( recommend  organic sunflower or safflower)

3 extra large organic eggs, room temperature

1 tsp. organic vanilla extract

2 1/2 cups Pamela’s Baking & Pancake mix

2 tsp organic ground cinnamon

1 tsp. baking soda

1/2 to 1 tsp. pink salt

1 cup organic raisins

1 cup organic chopped walnuts

1 pound organic carrots, grated

1/2 to 3/4 cup of crushed and drained pineapple


Preheat the oven to 350 degrees F.  I use pyrex cake pans, so I set my oven on 325 F.  Spray oil or butter and flour 2, 8 inch round pans or 1,  3x9x18″ cake pan.  You may also line the pans with parchment paper, but I find it’s not necessary if the pan(s) are floured.             

In one small bowl, combine the chopped nuts and raisins with 1 T. flour and mix.  In a second medium bowl, combine the grated carrot with the pineapple.  In a third medium bowl, mix together the flour, cinnamon, baking soda and salt.  Beat the sugar, oil and eggs together in the bowl of an electric mixer for about 3-4 minutes.  Add the vanilla.  Add the dry ingredients to the wet ingredients.  Fold in the carrots and pineapple and then add the nuts/raisins in by hand.  Mix well.

Divide the batter equally between the two pans or into the single pan.  Bake for 50-55 minutes on the middle rack or until a toothpick comes out clean.  Allow the cake to cool completely in the pans set over a wire rack.

***Chocolate Cake, Non-gluten

This is another Barefoot Contessa modified recipe from 2006.  Again, I use only glass/pyrex baking pans and, as such, I always decrease the cooking temperature by 25 degrees F.  In this recipe, the cooking time and temperature is based on metal pans and a regular oven temperature.  If you have a hot or cold oven, my suggestion is to change the temp and cooking time from the recommended.


Spray oil for cake pans (may use butter) & flour for pans

2 2/3 cups Pamela’s baking and pancake mix

2 cups of superfine coconut palm sugar

1 cup of organic cacao powder (cocoa powder)

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp pink salt

1/4 cup of “Saco” cultured buttermilk powder

2/3 cup of organic vegetable oil

3 extra large eggs, room temp

2 tsp vanilla extract

1 tsp. almond extract

2 Tbsp. finely ground coffee beans

2 cups of water

4 ounces of good quality chocolate; I use a combination of dark chocolate chips and 100% cacao organic chocolate bar


Preheat oven to 350 degrees F.  Grease and flour 2 (9 inch) round cake pans. ( If you have 8 inch pans, go to and get Ina Garten’s ‘ Beatty’s Chocolate Cake’ recipe as it is formulated for 8″ cake pans.)  Line with parchment paper and then, again, use the spray oil and more flour on top of that.  This prevents any sticking of the cakes when turning them out to cool.

Sift the flour, sugar, cocoa powder, baking soda, baking powder, ground coffee beans, buttermilk powder and salt into the bowl of an electric mixer and mix on low speed until combined.  In another bowl, combine the water, oil, eggs and vanilla.  With the mixer on low speed, slowly add the wet ingredients to the dry.  Make sure you scrape the sides and bottom  of the bowl with a rubber spatula to ensure complete integration of the ingredients.  Pour the batter into the prepared pans for 50-55 minutes, until the cake tester comes out clean.  (You’ll have to keep an eye on the pans after the 45 minute mark to ensure you don’t burn them.)  Cool in the pans for about 30 minutes, then turn them out onto a cooling rack and cool completely.

When thoroughly cooled, ice the layers with one of the layers bottom side up and the other top side up.  Use the following icing recipe:


I used to use MimiCreme for the icing.  Now that it is no longer available, my suggestion is to either make a genache or a buttercream icing.  Martha Stewart has some very good recipes for icings.

My Really Yummy Easy Recipe for Granola:

For those of you who are looking to change out the sugary, pre-packaged cereals for a wholesome, organic alternative, you might like to try this:


5 cups of organic old fashioned rolled oats
1/2 cup organic sunflower, grape seed or safflower oil
1/2 cup brown rice syrup
1/2 cup coconut palm sugar
1/4 cup water
1 Tablespoon pure organic vanilla extract
1 tsp. pure organic almond extract
2 tsp. organic ground cinnamon
1/2 tsp. pink salt
1 cup chopped organic walnuts
1/2 cup chopped or slivered organic raw almonds
1/2 to 3/4 cup organic raisins
1/2 cup organic dried cherries
1/2 cup organic dried cranberries

Raised edge cookie sheet, standard size
parchment paper, cut to size of cookie sheet


Preheat oven to 325 degrees F.  In a very large bowl, using a heavy whisk, mix the oil, sugar, syrup and water together…this may initially be a thick messy concoction, but, keep whisking until it is smooth and silky.  Add the extracts, salt and cinnamon and whisk until incorporated.  Add in the oats and nuts, and coat the entire mixture, thoroughly.

Pour this onto the parchment paper-lined cookie sheet and press out, evenly.  Place into your oven for 33- 40 minutes, turning the sheet around once (front to back) during baking.  There’s no need to stir, at all.  If you have a hot oven, it’ll be done in 33-34 minutes.  Cool on a rack until you can handle the granola.  Break it into small pieces (I use my hands) in a large bowl and then add your fruit mixture…do not bake the dried fruit as it will become very hard!

Store it in air tight containers in the refrigerator….it should last for 7-10 days…if your family doesn’t devour it, first.

***Non-gluten Biscuits


Here is the basic biscuit recipe.  You may add many other ingredients to personalize this recipe to your tastes.  I bake the biscuits on parchment paper placed onto a large cookie sheet.  It keeps the biscuits from sticking to the sheet and makes clean up a breeze.


2 cups of Pamela’s baking and pancake mix

1 tsp. baking powder

1/2 tsp pink salt

6 T. cold butter

3-4T. cold coconut milk ( You need just enough milk to hold the mixture together, but not so much as to make it wet.)

Preheat the oven to 375 degrees F.  Mix the dry ingredients into a large bowl.  Cut the cold butter into the mixture either with a pastry cutter or two knives until the mixture looks like coarse sand.  Make a well in the bottom of the dry ingredients and add 3 T. of cold liquid, stirring just enough to combine to the desired consistency…not too dry or wet.  If this is your first time making biscuits, you’ll simply have to experiment…we all had when we first began cooking. It’s fine if you have to add a little more of the Pamela’s if the mixture is too wet.

Drop onto the parchment paper in about 2-3 T. size.  This recipe should make 9 medium sized biscuits.  Make sure you give enough room for the biscuits to spread a little bit.  Bake for 15-17 minutes being careful not to burn the biscuit bottoms.  Cool for 5-10 minutes and enjoy.

Extra Ingredients:

I like to add lots of extra flavors to my biscuits.  Sometimes, I make dessert biscuits.  Here are some ideas for you:

Add 1/2 cup of dark chocolate chips, making sure you cut the butter into the dry ingredients, first.  Also, if you are making dessert biscuits, add 1/4 cup of coconut palm sugar to the dry ingredients.   Just mix the chips in with a spoon and then add the milk.

Add 2 T. of Saco buttermilk for buttermilk biscuits.  Then, substitute water for the milk.  Also, instead of the baking powder, use 1/4 tsp of baking soda.  Add 2 T. of coconut palm sugar to the recipe as it makes the buttermilk biscuits so much tastier.

Add 1/4 cup shredded parmigano cheese, with or without the buttermilk powder.  Also, with this cheese, I add a few shakes of chipotle pepper….it give the biscuits a little “kick.”

The baking time is the same for all of the above added ingredients.

***Cast Iron Skillet Corn Bread, Non-gluten


In order to get the full flavor of this recipe, you really do need to use cast iron.  You’ll need a 9″ skillet that has been seasoned either through use or according to the manufacturer’s directions.  I like to use Bob’s Red Mill organic cornmeal as it has a very deep corn flavor and, of course, it’s organic.  The cornbread is best served warm…with any spread you like.  We enjoy honey butter on ours.  To enhance the flavor, you may add any or all of the following:  1/4 cup finely shredded parmigiano reggiano cheese, 1/4-1/3 cup thawed frozen or canned corn and/or 2T.chopped  jalepeno or  1-2 tsp.chipotle pepper.


1 1/4 cups coarsely ground cornmeal

3/4 cup Pamela’s baking mix

1/4 cup organic coconut palm sugar

1/2 tsp pink salt

1 tsp baking powder

1/4 tsp baking soda

4T. Saco buttermilk powder

1 cup water

1/3 cup almond or hemp milk

2 eggs, lightly beaten

1/2 cup oil, sunflower or safflower, reserve 1T. for skillet

Preheat the oven to 425 degrees F.

In a large bowl, whisk together the cornmeal, flour, buttermilk powder, sugar, salt, baking powder and baking soda.  In a medium sized bowl, whisk together the eggs, water, oil and milk.  Combine the wet ingredients into the dry, only until just mixed…don’t over mix.

Reduce the oven temperature to 375 F., add the 1 T. oil to the pan, coating the bottom and sides.  Pour the batter into the skillet and place on the middle rack into the center of the oven.  Bake until the center is firm or when an inserted toothpick come out clean, 25-30 minutes.  Allow to cool for 15-20 minutes before serving.

***Slow Cooker Spaghetti Sauce


You don’t need a slow cooker to make this sauce, it’s simply easier if you do.  I have made this in my dutch oven and like the slow cooker better for a spaghetti sauce, but the dutch oven better for a bolognase sauce.  Please consider taking the extra time it takes to saute all the vegetables included in this recipe.  It’s a fabulous way of getting high quality nutrients into our family without them knowing, if that’s a concern.  I do encourage parents to teach their children about the importance of trying and eating many different kinds of vegetables, but it never hurts to pack in the nutrients whenever possible.  Also, please use organic vegetables and broth and meat, whenever you can.  The small amount of sugar is added to negate the possible bitterness from the tomato.  I add the cocoa powder to help enhance the flavor of the meat.  If you make the vegetarian version, omit the cocoa powder.


2-3 T. safflower or sunflower oil

1 tsp. pink salt

1/2-2 tsp. of red pepper flakes, according to your tastes for hot

2 T. coconut palm sugar

1 T. organic cocoa powder

2 1/2 cups of diced carrots

1 1/2 cups of diced celery

1 medium onion, diced

3 cloves of garlic, minced

4 cups of button or cremini mushrooms, cleaned and chopped

3 cups of diced eggplant, skin on

2 28 oz. cans of Muir Glen organic fire roasted crushed tomatoes

1-2 cups of beef broth, or vegetable broth

1 small can of tomato paste

1 cup sherry (optional)

1 pound of ground lamb and 1 pound ground bison (omit for vegetarian sauce)

Saute the carrots, celery, onions, mushrooms, salt, garlic and eggplant in 2-3T.  oil.  After adding the eggplant, last, add the broth and simmer until all the liquid is absorbed and the eggplant is soft.  Brown the meat with the cocoa powder.  When the mixture is cooked, put it into a 6 quart slow cooker.  If your slow cooker is smaller, you’ll have to decrease the ingredients, accordingly.  Then, add the canned tomatoes, the paste, the sherry and the sugar.  Add an additional 1-2 tsp. of salt, to your taste, mix the vegetables and the liquid ingredients, cover the cooker and set the cooker on Low heat for 8-81/2 hours.

***Non-gluten Lasagna

This is a recipe that I have “invented” and, although it doesn’t use the traditional lasagna noodles, I think you’ll like the results.  This can be made simply by using tomato sauce in a can or jar or you may use your own homemade sauce.  I like to make my own in a slow cooker as the depth of flavor is amazing.  You can get my version of the spaghetti sauce on this site. Jovial now carries gluten free lasagna non-cook noodles which are fantastic. Just follow the directions on the box for baking.


You’ll need a 15×10 x 21″ pyrex pan as this recipe makes a lot of food.  Cut the ingredients in half for 4-6 servings.  You may make this 100% vegetarian by not using any meat or beef broth in the red sauce, substituting vegetable broth and extra eggplant and mushrooms for the meat.  A wonderful hint I learned is to spray the underside of the aluminum foil (I use recycled foil as the regular foil, literally, lasts forever in landfills.) with spray oil before covering the dish when you bake the lasagna.  That way, no cheese ever sticks to the foil.  The best places to purchase the gluten free noodles is either at Vitacost or Thrive.  Even though this recipe does contain cheese, it is hard cheese and goat’s milk cheeses, both of which do not cause the same inflammatory process in the small intestine as do the soft, cow’s milk cheeses.  So, those of you who are dairy-sensitive, give this recipe a try; you might find your body will accept a small amount of the lasagna with few to no side effects.


2 quarts of the spaghetti sauce

1 recipe of white sauce

2 -3 cups of grated parmigana cheese

2-3 cups grated cheddar goat’s cheese

4 cups of chopped mushrooms,  3 cups chopped eggplant, 1/2 cup chopped onion, 2 cloves garlic chopped ( if you are using canned sauce)

1 package of GF linguine pasta OR 1 1/2 packages of elbow GF pasta

1 package of frozen spinach or kale, thawed   optional

If you are using canned sauce and want this dish to be full of flavor, then saute the mushrooms, onions, eggplant and garlic in 2-3 T. of oil, adding 1/2 – 1 cup of broth after adding the eggplant, last, in order to soften the eggplant. Make sure you cook the vegetables with the eggplant with the lid off the pan in order to evaporate all of the broth.  This concentrated the flavors. Then, when layering the noodles and cheese and sauces, add this to the layers in thirds.  You may still want to add in the spinach, too.  Even if you make your own spaghetti sauce according to my recipe, you might want to add the extra vegetables to the dish, especially if you wish this to be vegetarian and you omit the meat from the homemade spaghetti sauce.  Cook the noodles according to package directions, but cook for 7 minutes.  Drain and then place into a bowl with cool water until you’re ready to assemble the dish.  Preheat the oven to 375 degrees F.  Spray oil the pyrex dish, making sure to cover the sides as well as the bottom.

Spread about 2 cups of the spaghetti sauce onto the bottom of the pan.  Take a third of the noodles and spread evenly on the sauce, then put on 1/3 of the spinach and sauteed vegetables or, if you aren’t using this, spread onto the noodles 1/3 of the white sauce and then 1/3 of the cheddar and parmiagiano cheeses, continuing to layer the sauces, noodles, vegetables and cheeses until all the ingredients are used.  Make sure to reserve enough shredded cheese to cover the top layer.  This mixture will seem very wet, but, after all the cooking is finished, all the liquid will absorb.

Place the foil tightly over the pyrex dish and bake for 30 minutes.  Then, remove the foil, carefully, as there will be lots of steam ( I use oven mitts),   and bake another 15 minutes.  Remove from the oven and let sit a few minutes before serving.  Let me know if this isn’t a wonderful non-gluten substitute for lasagna.  My family actually prefers this to the typical gluten-lasagna.

***White Sauce, non-gluten and non-dairy


You will need a 3 quart sauce pan and, for a non-gluten sauce, coconut/potato/tapioca flour mixture that you can buy from or get Bob’s Red Mill at your grocery store, if possible.  This is a basic white sauce recipe that you may use to make macaroni and cheese or any other dish that calls for white sauce.  For the nutmeg, please don’t buy the already ground spice, it looses so much flavor.  Buy the actual nut and grate it fresh when you need it.  You’ll be amazed at the difference this makes.


4 T. butter

1/4-1/3 cup non-gluten flour

1/4 tsp pink salt

pinch of white pepper

1/8 tsp fresh grated nutmeg

3 cups coconut milk

Melt the butter in the sauce pan on medium, then add the flour and mix until smooth.  You don’t want to brown this mixture, so be careful.  Add the salt and a dash of freshly ground white pepper continuing to stir…don’t stop stirring!  Slowly add the milk, stirring all the time so as to avoid lumping.  Cook this on medium heat until thickened, up to 10 minutes. Turn off the heat and add some freshly grated nutmeg.  Cool or use while hot.  If you are making macaroni and cheese, add the cheeses to the white sauce while it hot, after turning off the heat.  If you are going to be using this recipe for lasagna, add one cup of the grated parmigana reggiano cheese to the sauce after turning off the heat.  Do not use the “well know” brand of  parmigana cheese in a container…it tastes like plastic.

***Pumpkin bread, non-gluten, non-dairy

This recipe is a combination of a number of “bread” recipes that I’ve tried over the years.  It yields 2 loaves.  You may use either pyrex glass, metal or disposable loaf pans.  If using glass, remember to turn down the oven temperature by 25 degrees F.


3 cups of Pamela’s baking mix

2 tsp cinnamon

1/2 tsp  fresh ground nutmeg

1/2 tsp pink salt

1 tsp baking soda

1/2 tsp baking powder

3 cups coconut palm sugar

3 eggs, room temperature

1 cup safflower or sunflower oil

1 can unsweetened pureed pumpkin (15 ounce)

3/4 cup chopped walnuts or pecans


Preheat the oven to 325 degrees F.  Spray oil 2 loaf pans.  If you are using glass or metal pans, also flour them.  Disposable foil pans only need spray oil.

Mix the flour, cinnamon, nutmeg, baking soda and powder and salt together in a medium sized bowl.  Here’s a tip:  Instead of using a bowl to mix the dry ingredients, use a sheet of waxed paper or parchment paper and you won’t have another bowl to clean.

In an electric mixer bowl, mix the oil, sugar, eggs and vanilla on medium speed for about 3 minutes.  Turn down the speed to 1 and slowly combine the pureed pumpkin and then the dry ingredients.  Turn up the speed to medium until just combined.  Turn off the mixer and fold in the nuts.  Once the ingredients are incorporated, divide the batter, evenly, into your two loaf pans.

Bake for about 55-65 minutes, really according to how hot your oven runs.  This recipe is perfect after 55 minutes in my oven. Check the bread with a toothpick after 55 minutes to see if it comes out clean.  If not, continue baking about another 10 minutes.  If you have a cool oven, it could take up to 1 hour and 15 minutes, total baking time.  You’ll just have to experiment until you get familiar with how your oven cooks.  Cool the loaves for 15 minutes and then turn them out onto a cooling rack.  Wait until they are cool to serve, otherwise they may fall apart when you try cutting into them.

***Pumpkin Pudding Crunch

I’ve made this not only gluten-free, but saturated fat free, dairy free, low glycemic index and boxed sugary cake free.  I hope you enjoy it as much as our family.


1/4- 1/2 cup safflower oil

1 large can pumpkin puree (29 ounce can or 2, 15 ounce cans)

4 large eggs, room temperature

1 cup coconut milk

1 cup of coconut palm sugar

1 tsp vanilla extract

1 tsp cinnamon

1/4 tsp freshly ground nutmeg (less if you don’t like so much nutmeg taste)

2 cups of Pamela’s baking mix, 1/2 tsp baking powder, 1/2 tsp salt, 1 cup coconut palm sugar and 1/2 tsp cinnamon mixed together in a separate bowl for the topping.


Pre-heat oven to 325 degrees F.  Spray oil a medium sized pyrex glass pan (3x9x18″)

In a large bowl, mix together the pumpkin puree, eggs, milk, sugar, vanilla, cinnamon and nutmeg. Pour the liquid ingredients into the baking dish.  Sprinkle the flour mix over the entire mixture.  Drizzle the oil on top, thinly covering the cake mix, but don’t saturate it. The oil should sit on top of the cake.  Bake for 50-60 minutes, until the center of the cake is set.  I bake mine for 50 minutes, turn off the oven and let it sit another 10 minutes.  This ensures the pumpkin mixture is set and that the topping does not get too brown.  My oven runs hot, so if yours runs cool, you might not have to do this.

Let the cake cool, but best served cold.  Top with whipped topping, if desired.

***Slow-Cooker Berry Cobbler

I’ve discovered the world of slow cooker desserts and I like it.  After the initial prep work, you can walk away and do whatever else you’d like.  I use a 6 quart cooker, so if yours is smaller, you’ll have to adjust the amount of ingredients used, accordingly.  Since this cobbler is slow cooked, the topping will not be crisp, but more cake-like.

This recipe serves 6-10, according to your serving size.  Set on “high” cook for 2 hours.


1 1/2 cups Pamela’s baking mix

1 cup coconut palm sugar

1/2 tsp baking powder

1/4 tsp pink salt

1 1/2 tsp ground organic cinnamon

1/4 tsp freshly grated nutmeg

3 eggs, lightly beaten

4 1/2 Tbsp. sunflower or safflower oil

3 Tbsp coconut milk

Variety of berries:  I use chopped apples and thawed, frozen wild blueberries= 9 cups.  You can use fresh or frozen blueberries, raspberries, blackberries or peaches or any berries you like ( or any combination) that are in season, simply equaling the 9 cups, total.

1 cup coconut palm sugar

1 cup water

5 Tbsp quick-cooking tapioca (must be quick cooking variety)


In a medium bowl, stir together the flour, 1 cup of sugar, baking powder, salt, cinnamon and nutmeg.  In a small bowl, combine the eggs, oil and milk.  Add egg mixture to the dry ingredients.  Stir until just combined and set aside.

In a large sauce pan, combine the berries (if using apples, begin the cooking process with these, only as they must become tender…cook for about 10 minutes, first, then add any other fruit), 1 cup of sugar, the water and the tapioca.  Bring to boiling, stirring regularly.  Pour the hot fruit mixture into the 6 quart slow cooker and immediately spoon the batter over the entire fruit mixture.  I like to add 2-3 Tbsp of Frangelico or 1 tsp almond extract to the berries along with another tsp. of cinnamon for a fuller flavor.  Amaretto, instead of the Frangelico,  is also a wonderful addition to the berries.  I suggest you use whatever extra flavors you and your family enjoy.

Cover and cook on high for 2 hours or until a toothpick inserted into the center comes out clean.  Turn off the cooker and remover liner, if possible, or just take off the lid and let it stand, uncovered, for 1 hour before serving.

***Chicken Vegetable Soup:

This is my recipe for what I, and my 5 year old grandson, think is the best tasting soup, ever.  You may leave out the chicken and have a fabulous vegetarian soup that’s so hearty, it’ll fill up anyone and leave them wanting it, again.  This makes enough for a large group of people, so if you want a small amount, you’ll have to adjust the ingredients, accordingly.


1/2- 1 pre-cooked chicken breast meat, cut into bite sized pieces

2 Tbsp safflower or avocado oil

2 cups chopped carrots

2 cups chopped celery

1 medium onion, chopped

2 small to medium unpeeled eggplants, chopped

1 can of organic corn or 1 package of frozen corn

2 cloves of garlic, finely chopped

2 1/2 cups fresh string beans, washed and cut into small pieces, if you don’t like the string beans, you may use fresh kale, washed and cut into small pieces or use both

1  28 oz. can of Muir Glen organic fire roasted crushed tomatoes

2 cans of white, black or red beans  (cans run from 15-19 ozs. each), rinsed thoroughly in a colander

1/2- 1 cup of quinoa grain, white or red, rinsed or 8 ounces of GF elbows or linguine pasta, cooked in a separate pot and cooled (if using long noodles, break them up before cooking)

1 quart of low sodium, organic beef, chicken or vegetable broth…your choice.  I like the beef broth as it gives a much heartier flavor.

1/2 cup sherry, optional

1- 2 tsp of pink salt

1/4-1 tsp red pepper flakes, to your desired heat preferences


In a large, heavy Dutch oven or other 8-10 quart sauce pan, begin by sauteing the carrots, onions and celery in the oil on medium heat, adding the salt and red pepper flakes.  Cover with a lid that fits tightly and continue cooking for about 8 minutes or until the carrots are tender.  Add the eggplant, stir, and then add 2 cups of water and, again, cover with the lid and continue cooking until all the eggplant is soft.  (You might think it odd to use eggplant, especially if you’re one who doesn’t like the vegetable, but, trust me, once this is cooked and incorporated into the soup, no one will know it’s there.)  Uncover, continue cooking to allow most of the water to evaporate.  Add the garlic and saute just until it’s golden…only about 2-3 minutes.  Don’t let the garlic burn!

Once the vegetables are soft, add the canned tomatoes, the sherry, the broth and clean out the tomato can with water and add to the dish.  Add the quinoa grain and simmer for about 15 minutes.  Then, add the green beans (kale) and frozen corn, cover and cook an additional 10-15 minutes, making sure the liquid continues simmering.  (Always bring the liquids back to simmer whenever you add ingredients and time the cooking at that point.)  Add the canned beans, canned corn, cooked chicken and cooked pasta, if you are using noodles.  If there is not enough liquid, add more broth.  Don’t add more water as that will dilute the flavor too much.  Also, taste the soup and add more salt or pepper to you taste, if needed. Simmer another 5 minutes and, then, serve.

Even though this looks like a lot of work, once you make it, you’ll see just how easy it is.  I make this a couple of times a month in the winter.  You can adjust the recipe for a lighter soup, too, if you like.  Serve this soup with the biscuit recipe I have included in this section, and you’ll have a meal that you’ll not soon forget.

***The Easiest Stuffed Salmon, Ever:

This recipe can be made with so many variations.  I’ll give you the basics and you can add or delete according to your tastes.  This serves two.  Also, only purchase Red Sockeye or King salmon because those are wild caught.  All farmed salmon contain none of the heart-protective fat (EPA) benefits that wild-caught do.

The salmon steaks or fillet of salmon need to be at least 1 inch thick.  Slice the salmon in two, length-wise, leaving the skin on.  Put a pinch of salt on all four sides of the fish, along with freshly ground black pepper.  Set aside.  Pre-heat oven to 375 F.

In a small bowl, combine about 2 ounces of crumbled goat’s or sheep’s feta cheese with finely chopped parsley, a pinch of salt and pepper, and some toasted pine nuts.  You may sautee some shittake or button mushrooms, cool them, and add them to the cheese mixture.  Divide the stuffing, evenly between the two (or however many steaks you are making…remember to increase the ingredients for more salmon steaks) steaks.  Place the top of the steaks onto the stuffed bottoms, put into a glass baking dish that has been sprayed with an organic cooking spray, skin side down, and sprinkle with a little organic, low salt soy sauce, first, then sprinkle with olive, avocado or grape seed oil.  Cook the steaks at 375 F for 17-19 minutes, according to the thickness of the salmon…. do NOT overcook.

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