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 .

Vegan Chocolate Chip Cookies

1 cup sorghum flour

½ cup GF millet flour

½ cup GF buckwheat flour

¼ cup tapioca starch

1 tablespoon arrowroot starch

1 teaspoon xanthan gum

1 teaspoon sea salt

1 teaspoon baking soda

1 ¼ cup organic light brown sugar

¼ cup organic white cane sugar

3/4 cup light vegetable oil

1 tablespoon Ener-G Egg Replacer beaten with ¼ cup warm water till frothy

2 tablespoons warm water

1 tablespoon bourbon vanilla extract

3 oz vegan chocolate chips

Preheat the oven to 350ºF. Line a baking sheet with parchment paper. In a bowl combine all wet ingredients and set aside.  In a separate bowl mix all dry ingredients. Next add the dry ingredients a little at a time and beat the batter for two minutes Last add in the  chocolate chips; stir by hand to combine. Cover and chill the dough for one hour. Form the dough into 18-20 balls. Place on the lined baking sheet and press down lightly. Try not to make them too  flat or the cookies will spread .

Bake approximately 14 minutes. The cookies will look golden- but still feel soft to the touch.

Cool cookies on a wire rack.




Vanilla Macarons

1¾ cups almond flour
3 cups powdered sugar
7 egg whites, divided
⅓ cup water
1 cup sugar
1 vanilla bean, split and seeds scraped


Preheat oven to 275°F. Spray a baking sheet with nonstick cooking spray and line with a piece of parchment paper. Sift the almond flour and powdered sugar into a medium bowl and set aside. Using a standing mixer fitted with a whisk, begin to whip three egg whites to a medium peak. Meanwhile, combine water and sugar in a small heavy-bottomed saucepan over high heat. Simmer while monitoring with a candy thermometer; be careful not to overbeat egg whites. Remove syrup from heat when temperature reaches 240°F. Continuing to whip the egg whites on medium speed, pour the syrup down the side of the bowl to incorporate slowly. Increase speed and whip until whites form glossy, very stiff peaks. Using a spatula, stir the remaining egg whites and the vanilla seeds into the flour mix, making a smooth paste. With the spatula, fold one third of whipped egg whites into the batter; then gently fold in the rest. Stir until the batter falls in a ribbon when you lift the spatula. Using a soupspoon and your finger, place round dollops onto the baking sheet, about an inch apart. The batter should be stiff enough that the macarons hold their shape. (Cover batter with plastic film when not scooping.)

Let the cookies sit at room temperature until a light crust forms, about 15 minutes. Sprinkle with your choice of toppings (see below). Bake for 5 minutes, then rotate the pan 180° and bake for another 5 minutes. Remove the cookies and let them cool. Repeat the process until all the batter is used. The cookies can be stored in an airtight container for two days, or frozen.

Yields 30 sandwich cookies.

Suggested Fillings

Fruit jam
Orange marmalade

Fantastic dessert with coffee and always gluten free ♥

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