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.



Vegan Chocolate Pudding

3 tablespoons cornstarch

2 tablespoons water

1 ½ almond milk

½ teaspoon vanilla extract

¼ cup raw sugar

¼ cup unsweetened cocoa powder

In small bowl, combine cornstarch and water to form a paste. In large saucepan over medium heat, stir together almond milk, vanilla, sugar, cocoa and cornstarch mixture. Cook, stirring constantly, until mixture boils. Continue to cook and stir until mixture thickens. Remove from heat. Pudding will continue to thicken as it cools. Let stand for five minutes, and then chill in refrigerator until completely cool. Serve with non-dairy whipped cream!


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 ♥

Peach Cobbler
2 cups gluten free flour
3 tablespoons sugar
1 tablespoon baking powder
¼ teaspoon salt
6 tablespoons unsalted butter, cut into small pieces
½ cup milk
2 egg yolks
Peach Filling:
4 pounds peeled peaches, sliced
1 cup brown sugar
6 tablespoons gluten free flour
¼ teaspoon freshly ground nutmeg
1/8 teaspoon cinnamon
Pinch of salt
1 tablespoon sugar

Pre heat oven to 350 degrees. In a food processor blend GF flour, sugar, baking powder ,salt and butter. Pulse until mixture resembles coarse meal. In a separate bowl, combine milk and egg yolks. Remove 1 tablespoon of this mixture and set aside. With food processor on, gradually pour remaining mixture. Pulse until just blended. Pour mixture out onto a piece of plastic wrap. Press into a 6″ square. Cover and chill for about 30 minutes. When chilled, place dough between 2 sheets of wax paper. Roll out to a 14″x10″ rectangle.
In a large bowl, combine peaches, brown sugar, 6 tablespoons gluten free flour, nutmeg, cinnamon, and salt. Spoon into a lightly greased 13″x9″ baking dish. Remove one sheet of wax paper from dough. Turn and place on top of peaches. Remove top layer of wax paper. Press dough into edge of dish so that peaches are sealed in. Brush pastry with reserved egg/milk mixture and sprinkle with 1 tablespoon sugar. Cut several 2″ slits in dough to allow steam to escape. Bake for 35 minutes or until crust is golden. Let cool for 30 minutes before serving.


1 1/3 cup Gluten Free flour mix
1 teaspoon xanthan gum
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground ginger
¾ teaspoon cinnamon
¼ teaspoon ground cloves
1/8 teaspoon ground nutmeg
2 Tbsp butter or margarine, melted
¾ cup brown sugar
2 tbsp molasses
2 large eggs
1 tbsp milk
1 teas vanilla
1 teas almond extract
½ cup finely chopped or ground almonds

Preheat oven to 350. Line a cookie sheet with parchment paper.
In a bowl, combine GF flour, xanthan gum, baking soda, salt and spice. Set aside.
In another bowl, beat together the butter, brown sugar, molasses, eggs, milk, vanilla, and almond extract.
Stir the dry ingredients into the wet ingredients. Mix, then add almonds and mix until combined. Spoon half of the dough onto your parchment paper into a line about 12″ long. Use wet hands to form the dough into a rectangle about 4″ wide. Repeat with the other half of the dough.
Bake 20 minutes in a 350 degree oven. Cool for 10 minute before proceeding. Using a serrated knife, slice the loaves into 1/2″ thick pieces. Place back onto the cookie sheet. Bake for 10 minutes. Turn the cookies over and bake another 5-10 minutes until cookies are evenly brown on each side. Cool.

Drizzle with chocolateImage

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