1 cup rice flour

½ cup tapioca flour

1 cup cornstarch

1 teaspoon baking powder

2 ½ teaspoons xanthan gum

1 teaspoon salt

1 cup sugar

1 teaspoon grated lemon opt.

1 cup Organic Shortening

1 egg

2 teaspoons vanilla or lemon extract

¼ cup potato starch, for kneading

Preheat oven to 350 degrees. In a small bowl , which together the flour mix, baking powder, xanthan gum, and salt. Set aside. Next  cream sugar and shortening;  beat in the egg and vanilla. Add the dry ingredients, mixing enough to combine. The dough will be a soft ball. With your hands, knead in enough of the potato starch to make the dough easy to handle and roll out.

Using about half at a time, place a piece of plastic wrap over the ball and roll out to about 1/8 inch thickness. Cut into desired shapes and place on pan. Decorate with colored sugars before baking or use frosting to decorate after baking.

Bake for about 13 minutes. Cool very slightly before removing from the pan.


GF Lo Carb Lasagna


2 T  olive oil

1 onion chopped

6 cloves garlic chopped

2 14 oz can diced organic tomatoes

1 pound of spinach

¼ cup chopped fresh basil

¼ cup chopped fresh oregano

8 oz whole milk ricotta

6 Italian Sausages cooked and sliced or Vegan Sausage

3-4 cups mozzarella cheese grated

3 eggplants sliced to 1/2 inch thick

Salt and Pepper

Heat oil in a pan, add onions and garlic and sauté for 2-3 minutes. Next add basil and oregano and tomatoes.  Simmer on medium low for 20-30 minutes. Add sauce to food processor and process until nearly smooth.  Set sauce aside. In another pan add two tablespoons of olive oil and lightly sauté seasoned eggplant until fork tender.

Preheat oven to 350 degrees. Assemble in the bottom of a 9 x 13 inch pan. Spread about half of the marinara sauce. Alternate eggplant, spinach, cheese, sausage and ricotta. Repeat. Finish with layer of mozzarella.

Cover with foil and bake at 350 for about an hour or until center is hot and set.  Remove foil and let cheese on top brown.  Remove from oven and let cool and set for 15 – 20 minutes.


1 cup cooked riced cauliflower

1 cup shredded mozzarella cheese

1 egg, beaten

1 tsp dried oregano

½   tsp crushed garlic

½   tsp garlic salt

Olive oil

Tomato sauce

Mozzarella cheese, shredded

Preheat the oven to 450 degrees F. Generously grease a pizza pan or cookie sheet with olive oil or non-stick cooking spray.

Rice cauliflower using the food processor’s shredder blade or you can grate the cauliflower with a cheese grater. Place the riced cauliflower in a microwave safe bowl, add ¼ cup water, and microwave for 6 minutes.

In a medium bowl, combine the cauliflower, mozzarella cheese and egg together and stir until well incorporated. Add the oregano, garlic, and garlic salt. Transfer to the cookie sheet, and shape into a 9-inch circle. Brush the crust with olive oil to help it brown in the oven.

Bake at 450 degrees for 15 minutes, until the crust is browned and cooked through the middle.

Remove the crust from the oven; add your sauce and toppings. Place under a broiler at high heat until the cheese is melted and bubbly. (About 3-4 minutes).

Allow the pizza to cool slightly, then cut into small slices .



GF Vegan Breakfast Bars

2 ½ cups Gluten Free Oats

½ cup sunflower seeds

½ cup chia seeds

½ cup dried cherries

½ cup carob chips

2/3   cup peanut butter 

2/3 cup agave nectar

 Mix oats, sunflower seeds, raisins, and carob chips in a large bowl. Mix peanut butter and agave. Pour into oat mixture, and mix well, till everything is sticky and combined. If it’s too dry, add a bit more agave. Press mixture into a shallow baking dish that you’ve lined plastic wrap. Cover with more plastic wrap, press into a baking dish, and refrigerate for 4 hours. Cut into squares, wrap, and refrigerate until ready to use. They will hold for about two weeks if refrigerated.

GF Oatmeal with a Bit of the Green…Zucchini  Great twist on an old favorite zucchini bread. Try it in a bowl for breakfast 🙂

2/3 cup almond milk

Pinch of salt

½ cup GF oatmeal

¼ medium zucchini, finely grated

10 chopped walnuts

½ tsp. cinnamon

Pinch of nutmeg and ginger

1 tablespoon almond butter

2 tablespoons brown sugar

Maple syrup

In a heavy bottomed pot, bring the water and salt to a boil over high heat. Add the oats lower the heat to simmer, cover and cook for 15 minutes, stirring . After 15 minutes, add the zucchini, nuts, cinnamon, nutmeg and ginger. Stir well, then cover again and cook for another 5 minutes (if oats are dry, add a bit more liquid). Remove from heat, stir in the almond butter and the brown sugar. Serve with maple syrup.