Tuesday, 28 June 2011

Buckwheat Pancakes with Coconut Cream Sauce

gluten free buckwheat pancakes
I love the flavour buckwheat gives to these pancakes! Despite the "wheat" in the name, buckwheat is gluten free and actually in the same family as rhubarb. Buckwheat flour is a very healthy substitute for other gluten free flours. Even many gluten-eaters make buckwheat pancakes instead of wheat for the health benefits and interesting taste. I get buckwheat flour from the bulk barn.

The Coconut Cream Sauce is a must for coconut lovers! It's easy to make and goes well with fruit or other kinds of syrup on any pancake.
(makes 8 large pancakes)

2/3 cup buckwheat flour
1/3 cup tapioca starch (or rice flour, or a combination of both)
1 tsp baking powder
2 Tbsp sugar
1/2 tsp salt
1 egg
1 cup milk
2 Tbsp oil
1 mashed banana, blueberries, etc (optional)


Combine dry ingredients.
Add beaten eggs, milk and oil.
You can add more or less milk depending on how thin you want the batter.
Cook on non-stick frying pan on medium heat.

Coconut Cream Sauce


1 can coconut milk
1/3 cup sugar (more or less to suit your taste)
1Tbsp corn starch
3 Tbsp milk


Pour coconut milk into a small sauce pan.
Mix corn starch with milk until no lumps and add to sauce pan.
Add sugar and stir to combine.
Heat to a boil then reduce heat to simmer for a few minutes until sauce starts to thicken (it will thicken more upon cooling).
Remove from heat and serve with buckwheat pancakes and fruit.

Wednesday, 22 June 2011

Vanilla Cupcakes with Grandma's Caramel Icing

gluten free vanilla cupcakes

I made these cupcakes for Father's Day (my dad is also gluten-free) and they were a hit with all! I tend to stick to cupcakes rather than cake (too many failed attempts), but if you're feeling adventurous try this recipe as a cake!

The icing recipe is from my grandmother. She always used to make the best vanilla cake with this caramel icing (at least 1-2 cm thick). Now I've found a way to get the same great taste of grandma's cake in gluten-free form!

(makes 12-15 cupcakes)
Cupcake Ingredients

2/3 cup white rice flour
1/2 cup tapioca starch
1/3 cup cornstarch
1 1/8 tsp guar gum (or 3/4 tsp xanthan gum)
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup margarine
3/4 cup sugar
3 eggs
3/4 tsp vanilla extract
1 tsp vinegar
1/2 cup milk


Sift together dry ingredients (not including sugar).
Cream together margarine and sugar in a separate bowl.
Add eggs one at a time and beat well after each.
Add vanilla and vinegar.
Into the wet mixture, add 1/3 of the dry ingredients, 1/2 the milk, 1/2 the remaining dry ingredients, the rest of the milk, then the rest of the dry, stirring after each addition.
Stir just enough to combine (do not over mix).
Spoon into muffin paper lined muffin tins, filling 3/4 full.
You can use ramekins if you run out of tins.
Let sit for 10 minutes.
Bake at 350 F for 20-25 minutes.

before baking
after baking

Grandma's Caramel Icing

(makes more than enough for 1 batch of cupcakes - I use 1/2 the recipe)

1/2 cup margarine (or butter)
1 cup packed brown sugar
1/4 cup milk
2 1/2 cups icing sugar (sifted)
1/2 tsp vanilla


In a saucepan, melt margarie.
Add brown sugar and simmer for 2 minutes.
Add milk and bring to a boil for 1 minute.
Remove from heat and add icing sugar gradually while stirring (make sure icing sugar is pre-sifted). Add vanilla and mix well.
Pour over cake or spread onto cupcakes.
It will stiffen as it cools.

Sunday, 19 June 2011

Ginger Peach Coffee Cake

gluten free ginger peach coffee cake

This cake is moist on the inside and sweet and crispy around the outside. Perfect with afternoon coffee or as dessert for company (and maybe even breakfast!). You can make many different types of coffee cake using this recipe, but one of my favorites is ginger peach... plus I had peaches sitting on my counter that weren't getting eaten! See variations below for other ideas.

I use a 9x9 baking dish but you could try a bundt pan or others


1 1/3 cup Light Flour Blend (see flour blends)
3/4 cup Sugar
2 Tbsp Baking Powder
1/4 tsp Salt
1/4 cup Oil
2 Eggs
1/2 cup Milk
1 tsp Vanilla (optional)
3/4 tsp Cinnamon
1/2 tsp Ginger Powder
1/4 tsp Nutmeg
2 Peaches, Sliced
2 Tbsp Brown Sugar
1/2 tsp Cinnamon


Stir together all dry ingredients.
Beat eggs with milk and add, along with the rest of the wet ingredients, to the dry ingredients.
Pour into greased 9x9 baking dish.
Press thin slices of peaches into batter (about 1/2 inch apart).
Sprinkle brown sugar and cinnamon over the top.
Bake at 350 F for 40-50 mins (until very brown but not burning)
Let cool and cut into 9 square pieces.

before baking
after baking

Cranberry Apple (sub peeled apple slices for peaches and add cranberry sauce)
Berry (sub any berry or combination of berries for peaches and omit ginger)
Chocolate Chip (stir 1/2 cup chocolate chips into the batter before pouring into the pan)

Feel free to get creative and let me know your signature variation!

Friday, 17 June 2011

Cornbread Muffins

gluten free cornbread muffins

The only special ingredient needed in this recipe is rice flour (corn flour is optional). I always make a batch of these to go with a big pot of chili. They are easy to make and everyone loves them! Even gluten-eaters ask me for the recipe. Serve warm with butter and a little honey or jam if you like.

(makes 12 muffins)

1/3 cup sugar
1/3 cup oil
1/2 cup milk
1/2 cup cornmeal
1/2 corn flour (or substitute cornmeal for a slightly grittier texture)
1 cup white rice flour
1 Tbsp baking powder
2 eggs
1/2 tsp salt


Mix together all dry ingredients.
Then add wet ingredients and mix all together, making sure eggs are well beaten.
Fill paper lined (or greased) muffin tins 1/2 to 2/3 full.
Bake at 350 F for around 15 minutes.

before baking

after baking

Filling - For special occasions my mom puts a dollop of cream cheese and raspberry jam (or any type) in the middle. Just put half the batter in each muffin cup, spoon a bit of the filling in the middle, and cover with remaining batter.
Feel free to add more or less sugar depending on your taste!

Cornbread pancakes - make pancakes with the batter - you may need to thin with more milk.

Tip: If you like to make these muffins fairly often, you can do a triple or quadruple recipe of the dry ingredients and store in an airtight container.  For 12 muffins, add 2 1/3 cups of the mix to the wet ingredients listed in the original recipe. For 6 muffins, use 1 heaping cup of the mix and cut the wet ingredients in half (1 egg, 1/6 cup oil (or 2 1/2-3 T), 1/4 cup milk). It helps to tape a piece of paper with the directions on to the container so you're not always searching for the recipe!
You can freeze the already made muffins, but I think they taste better fresh.

Monday, 13 June 2011

Banana Chocolate Chip Muffins

gluten free banana chocolate chip muffins

This is probably my most tested recipe. I make a batch of these muffins about once every 3 weeks and keep them in the freezer for a quick, yummy breakfast. You can easily substitute wheat flour in this recipe for jealous family members! (see variations below)
(makes 12-15 muffins)

1 3/4 cups light flour blend (see flour blends)
1/2 cup sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 cup chocolate chips
2 eggs
1/4 cup oil
1/4 cup milk
1 cup mashed ripe banana (about 3 medium)


Mash banana in a bowl and mix with all wet ingredients.
Mix dry ingredients together and add them to the wet ingredients.
Mix and spoon into muffin paper lined muffin tins. Do not fill above the edge of the paper.
If you need more space, you can put a muffin paper into a small ramekin or 2.
Bake at 375 F for 15-20 minutes.

Let Muffins cool in tins for 5 minutes then transfer to a wire rack or flip them sideways in the muffin tin.
Once cool, store in a ziplock bag in the freezer to keep fresh.
Microwave from frozen for 20-30 seconds (do not let it thaw at room temperature).

before baking

after baking

Banana Peanut Butter Chocolate Chip Muffins (pictured above) - add 1/4 cup peanut butter to wet ingredients.

Chocolate Banana Chocolate Chip Muffins - add 3 Tbsp cocoa powder to the dry ingredients for double chocolate!

Chocolate Banana Chocolate Chip Muffins
Banana Nut and Flax Muffins - use chopped walnuts, hazlenuts, almonds, etc in place of chocolate chips. Add 2 Tbsp ground flax seed to dry ingredients.
Wheat flour Banana Chocolate Chip Muffins - substitute all purpose flour or whole wheat flour for the gluten free flour blend. Use 1 Tbsp baking powder instead of 2. Use 1 egg instead of 2.

Thursday, 9 June 2011

Pancakes (or Waffles)

gluten free pancakes

This is one of my favorite gluten free recipes created by my mom. Most people can't tell the difference between these and pancakes made with wheat flour. This recipe also makes amazing waffles!
These go great with homemade coconut cream sauce (recipe here) and peaches.
(makes about 4-5 medium sized pancakes)
1/2 cup light flour blend (or your favorite gf flour blend)
1 tsp baking powder
1 tsp sugar
2 dashes salt
2 Tbsp oil
1 egg
1/3-1/2 cup milk (depending on how thick/thin you like your pancakes - I usually add 1/2 c milk and they turn out more like flapjacks)

Mix together all dry ingredients in a bowl.
Beat egg in a separate bowl.
Add all wet ingredients to the dry and whisk until no (or almost no) lumps remain.
Cook pancakes on a nonstick frying pan with a small amount of oil.
They are ready to flip when some of the bubbles on top pop and the batter doesn't fill in the hole right away.

Top with fruit, syrup, whipped cream, or whatever you like!
I often double the recipe and store the leftovers in the fridge for a yummy breakfast throughout the week.

add a mashed banana (can even add some chocolate chips!)
add 1/4 cup frozen or fresh blueberries
add 2 tsp ground flax for some omega-3's!

Monday, 6 June 2011

Brown Bread

gluten free brown bread
This is a modified recipe from “125 Best Gluten-Free Recipes” cook book by Donna Washburn and Heather Butt. It has really good flavour and pretty nice texture too. It can be eaten fresh but I prefer it toasted with butter and jam, or use it for grilled cheese sandwiches!
If you don't love the taste of molasses, I would suggest using brown sugar instead because it is a fairly strong flavour.

(makes 1 loaf)

1 ¼ cup brown rice flour
½ cup millet (bajra) flour (can use sorghum flour)
½ cup cornstarch
½ cup oat bran (or rice bran, or rice flour)
1 ½ Tbsp guar gum (or 1 Tbsp xanthan gum)
1 Tbsp yeast (not instant)
1 ¼ tsp salt
1 cup water
1 tsp vinegar
2 Tbsp veg oil
2 Tbsp honey
2 Tbsp molasses (or 2 T packed br sugar if you don't love the taste of molasses)
3 eggs

Combine dry ingredients in one bowl.
Prepare yeast by combining it with ½ of the water (hot) and a pinch of sugar.
Let sit for 10 minutes. If using instant yeast you can combine it as is with the dry ingredients.

Combine wet ingredients (not yeast yet) and beat well until combined. (it is easiest to let a heavy duty mixer do the work for you, but since I don’t have one of those I mixed it by hand. Get ready for a work outJ)
Slowly add dry ingredients to wet ingredients, mixing the entire time.
Add yeast mixture.
Mix for 4 minutes (mixture will be stiff).

Spoon into a well greased loaf pan.
Cover with a tea towel (or greased plastic wrap) and let sit for about an hour or until dough has risen to nearly the top of the pan.
Bake bread at 350 F for at least 40 minutes.
It’s better to cook longer than you think if you are unsure if it’s done to avoid having raw parts in the middle. If you are worried the top is getting too dark, cover the loaf loosely with tin foil. 

Let cool on a wire rack.
Slice into ½ inch slices. You can freeze these right away or leave them out if they will be eaten within a couple days.
For toast, pull a slice from the freezer and pop it directly into the toaster to keep it from falling apart.