wheat free breakfast fruit cake

Wheatless & Vegan Breakfast Fruit Cake

I love making creations that are surprising healthy. One of these is this breakfast cake, full of fruit, oats, nuts… and not alot of added sugar! Not only is it healthy and moist, but it tastes delicious, too… In fact, its good enough for dessert.

Shopping List:

  • 1/4 cup White Rice Flour
  • 1/4 cup Almond Meal/Flour
  • 1/4 cup Tapioca Starch (Flour)
  • 1/4 cup cornstarch
  • 1/4 cup Sorghum Flour
  • 1/2 cup gluten free oats, plus 1 tablespoon for topping
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon Xanthan Gum
  • pinch of salt
  • 1/2 teaspoon cinnamon, plus 1/2 teaspoon cinnamon for topping
  • 1/3 cup canola oil
  • 1/2 cup pitted dates (soaked in water to plump, then mashed in food processor.)
  • 1/2 cup walnuts, ground
  • 1/2 cup fresh blueberries
  • 3 bananas, mashed
  • 1 teaspoon brown sugar
  • 1 teaspoon honey


  • Preheat oven to 350º
  • Combine flours, 1/2 cup oats, salt, 1/2 teaspoon cinnamon, baking soda, baking powder and xanthan gum with a whisk in a bowl.
  • In a mixer, combine mashed banana, pitted and soaked dates, walnuts and oil.
  • Add the flour mix to the mashed fruit in the mixing bowl. Blend at low speed until all ingredients are well-combined.
  • Add washed and dried blueberries to the mixture and stir by hand.
  • Spray a  9″ roundpan with non-stick spray and pour batter in the pan. (Will be thick!)
  • In a small dish, combine the reserved 1 tbls. oats, 1/2 tsp. cinnamon, honey, and 1 teaspoon brown sugar. Crumble this topping over top of the batter in the pan.
  • Bake at  350º for 1 hour or until toothpick comes out clean in center.
  • Cool, cut, and serve.Refrigerate the leftover cake pieces. (If you have any!)

gluten free breakfast cake

glutenfree peanut butter cookies

Gluten Free (And Easy!) Peanut Butter Cookies

Ever wonder why peanut butter cookies always have fork-hashes in them?

Me too.

It appears that the first time fork criss-cross marks were used in the recipe was in a 1936 Pillsbury cookbook. Unfortunately, there was no explanation given in the recipe as to why the fork hash marks were called for in the book. There are several theories circulating, including that the criss-cross marks help flatten the cookie for more even baking, and that the cross-pattern is reminiscent of the peanut shell. (Both of these explanations seem to make sense; plus, make the hash-marks, and everyone just knows they have a peanut butter cookie in hand!)

This recipe turns out nice peanut butter cookies every time and is easy to make as well.

Shopping List:

  • 1 cup butter
  • 1 cup creamy peanut butter
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 1/2 cups gluten free flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon xanthan gum


  • Cream together butter, peanut butter and sugars.
  • Beat in eggs.
  • Sift together flour, xanthan gum, baking powder, baking soda, and salt.
  • Stir flour mixture into butter mixture. Beat low speed until well combined.
  • Roll dough into 1 inch balls on cookie sheets.
  • Press each dough ball with a fork to make the traditional criss-cross marks.
  • Bake in at 350º for about 8 minutes until golden brown. (Don’t over-bake or cookies will be brittle!)

wheat free pb cookies



Looking for more gluten free or wheat free cookie recipes?
Try the recipes in The A-B-C and Gluten Free Cookie Book! It’s available for just $1.99 in the Kindle Edition… or buy the hardcopy on Amazon.com, too to add to your cookbook library!


eggless & wheatless banana bread

Eggless & Wheatless Banana Bread

In general, bananas are gone in our house before they can get over-ripe. However, every once-in-awhile, we have a few that turn brown and soft before they can be gobbled up.  As most bakers will tell you… when life gives you brown bananas, make some banana bread!

I have tried a ton of banana bread recipes, and have created a few of my own, too. This recipe happens to be eggless… so whether you are short on eggs or avoid eggs in your diet, this is a moist and delicious bread that you can try on your own!

Shopping List:

  • 2/3 C sugar
  • 1/3 C canola oil
  • 2 1/4 C gluten free flour
  • 1/4 tsp. xanthan gum
  • 1/4 tsp. baking soda
  • 2 tsp. baking powder
  • 1/4 tsp. cinnamon
  • 2 tbls. brown sugar
  • 4 ripe bananas, mashed


  • Combine flour, xanthan gum, baking soda, baking powder and set aside.
  • In a mixer, combine sugar, oil, and mashed banana.
  • Add the flour blend to the mixer and beat on medium for about 2-4 minutes. (This batter looks thick.)
  • In a separate container, combine cinnamon and brown sugar. 
  • Pour batter into a greased baking pan of your choice. Then, sprinkle cinnamon sugar mixture on top of the batter.
  • Bake in a 9″ cake pan (about 45 minutes), loaf pan (about 45 minutes), or in muffin cups(about 25 minutes) at 350º until center is set and toothpick/cake tester comes out clean.

gluten free banana bread

ener g egg replacer, gluten free

Ener-G Egg Replacer

Whether you need to avoid eggs due to an allergy, or simply to adhere to a vegan lifestyle, Ener-G Foods Egg Replacer is a perfect substitute in all of your favorite recipes that call for eggs.

To read the entire review on this useful product, please visit: http://www.glutenfreedomproject.com/learning/topics/5008/7070

While you are there, be sure to check out the Gluten Freedom Project’s other blog articles and learning topics, too!


amys gluten free pizza spinach review

Amy’s Gluten Free, Dairy Free Spinach Pizza

My review of Amy’s Spinach Pizza with Rice Crust is now live on the Gluten Freedom Project! To see what I thought of the non-dairy, gluten-free creation, check out http://www.glutenfreedomproject.com/learning/topics/5008/7069.

Amy’s offers a wide variety of gluten-free, dairy-free, ad organic products that can be found online and in stores such as Earth Fare, Whole Foods, and other grocery chains. The company, in business since 1987, is family run. It also promises to use fresh, organic veggies and high quality ingredients in their line of convenience meals; making them the choice for many vegetarians, gluten-free dieters, and those interested in eating non-GMO.




gluten free mini doughnuts recipe

Mini Gluten Free Cake Doughnuts

Mmmm. Donuts.

Need I say more?

These little babies are awesome fresh from the doughnut maker or pan and are so much more enjoyable because they are “special.” We don’t have the luxury of picking up a dozen at the grocery store or “Dunkin” so this once-in-awhile treat doesn’t go unnoticed in our household. I made a quadruple batch this time around for all the neighborhood kids to enjoy as well when they sneak in and out of the house. (The quadruple batch made over 80 mini donuts!)

The best part is that the kids like to get involved with decorating, too. We made three easy variations of donuts using this basic cake doughnut recipe: Cinnamon sugar glazed, white frosted with sprinkled, and powdered sugar.

Shopping List:

  • 1/2 C softened butter
  • 1 C sugar
  • 2 eggs
  • 1/2 C almond milk
  • 1 tsp. vanilla
  • 1 1/2 C gluten free flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • Cooking spray for pan/mini doughnut maker

gluten free mini doughnut


  • In your stand mixer, combine butter, sugar, eggs, almond milk and vanilla. (This will appear sort of nasty and curdled at first!)
  • Combine flour, baking powder, salt well.
  • Stir flour slowly into the butter/sugar mixture and stir on low until all ingredients are well mixed.
  • If you are using a  Babycakes Mini Doughnut Maker appliance, plug it in and follow the warming instructions with your device. Lightly spray the baking surface with vegetable spray ONLY if your device allows this. (Some doughnut devices do not recommend using spray.) Spoon in the doughnut batter and close the device. Bake doughnuts for about 5 minutes or until your device alarm or light goes on to indicate readiness.
  • If you are using a doughnut pan in your oven, spray the pan with vegetable spray or grease and flour each doughnut cup. Spoon in the mixture and bake in a preheated oven at 375º for about 8-10 minutes or until toothpick comes out clean.

gluten free mini doughnuts white frosted




bionaturae past 2 w meat sauce

Easy Ragu with Muir Glen Organic (and Gluten Free!) Tomato Paste

Did you know that many tomato paste products have wheat in them? It might sound crazy, but they do!

Fortunately, there are brand like Muir Glen that offer a gluten-free, wheat-free alternative to using fresh-from-the-garden tomatoes; making tomato dishes possible all year long!

See my entire review of this versatile tomato product at The Gluten Freedom Project!


You can also try out this recipe on your own for an easy ragu-style sauce to top your pasta!

Shopping List:

1 carrot, finely diced in food processor

  • 1 medium onion, diced in food processor
  • 1 clove garlic, sliced
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 3 tablespoons olive oil
  • salt and pepper
  • 2 cans (6 oz each) of tomato paste (I chose Muir Glen!)
  • 3 cans (use tomato paste cans) of water (A little more than 1 cup.)
  • 1 can (use the tomato paste can!) of white wine (About a third of a cup)



  • In a saucepan, heat the olive oil over medium heat with the onions, carrots, and garlic and sweat over medium heat until the vegetables are translucent and soft.
  • Add the beef, pork and heat over high heat. Keep stirring to keep the meat from sticking and cook until browned.
  • Add the tomato paste, water, wine and stir well.
  • Bring to a boil over medium-low heat for about 20 minutes to cook off alcohol.
  • Season with salt and pepper, to taste, and remove from the heat, add to prepared pasta and serve!





Take Your Tomato Finalist!

 Please Vote for Tracy G.’s “Black Eyed Tomato Salsa!” on EarthFare’s 2014 Take Your Tomato Contest!

Enter your vote at: EarthFare.com/Tomato

The votes are currently being tallied… and my salsa recipe has a good chance of being crowned the winner. But I need your help…. Simply click under the BAKED TOMATO category and click on your favorite recipe. Once you choose, enter your email address and hit submit to cast your vote!

(Of course, you are free to choose one of the other Tasty Tomato Finalists, but I humbly request a vote for my own :))

The recipe was developed to be a healthier… and still easy and quick… alternative to jar bought salsa. It include lots of good protein from beans, fresh tomatoes corn and peppers, and a little kick from cilantro. Plus, it is gluten free and wheat free! Perfect for some gluten free tortilla chips or on top of a nice green salad!

View the entire recipe at:EarthFare.com/Tomato

schar gf fusilli pasta

Schar Gluten Free Fusilli

Been looking for a good gluten-free pasta that cooks well, holds its shape and texture, and performs well in a variety of dishes?

Shar is one of the biggest names in gluten free, and boasts The #1 European Gluten Free Pasta, with their noodles are imported directly from Italy.  The company, founded in 1922, dedicated itself to the creation of gluten-free foods over the last 25 years or so. It’s quite possible you’ve seen their products in US stores, as theur popularity is ever-increasing in the states as the demand for gluten free products increases.

The Schar Naturally Gluten-Free Fusilli are made with a base of rice and corn, providing them with a good, hearty al-dente type texture, and good noodle consistency and shape. Unlike some rice-only pastas and other grains, the combo of corn and rice lends itself to a mild taste, yet good density that retains its fusilli shape without becoming a bowl of mushy so-called noodles.

What is super-amazing is its ability to hold to being a leftover. That’s right!!! A gluten free pasta that held up to a reheating in the microwave… that is virtually unheard of! It passed the leftovers test with great result; something that rice pasta simply cannot do.

While there are “cleaner” homemade pasta recipes available, this one holds up pretty well as far as a good basic processed noodle goes. The ingredients list contains Corn Flour, Rice Flour, Pea Protein Isolate, Mono-and Diglycerides. While it does not contain lactose, wheat, or gluten, there is a slight risk of cross-contamination with soy at the Schar facility. The noodles are also preservative-free and cholesterol-free.

For an easy and super-quick meal or weeknight dinner, there is simply nothing simpler than opening a box of  Schar Naturally Gluten-Free Fusilli and a decent jar of gluten-free sauce. Just eight minutes to Mangia!