Posts Tagged gluten free recipe

Gluten Free Pumpkin Cornbread

Trick or Treat
Smell my feet
Give me something good to eat!

Happy Halloween everyone!

gluten free pumpkin corn bread

I was recently perusing the November issue of Better Homes and Gardens and noticed a naturally gluten-free recipe within their “Thanks for Thanksgiving” article. Score one for the gluten intolerant! I loved the idea of Pumpkin Cornbread and had to give it whirl. As you know, I am very fond of cornbread — it’s so delicious and easy to make. I slightly tweaked some of the ingredients and added a sugar base. This recipe is fantastic! The family enjoyed it warm topped with melted butter. A drizzle of real maple syrup would be tasty as well.

Gluten Free Skillet Pumpkin Cornbread

6 tablespoons butter, melted
2 cups cornmeal
1/3 cup sugar
2 tablespoons masa harina
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 cup buttermilk
8 ounces sour cream (I used reduced fat)
1 egg, beaten
3/4 cup canned pumpkin
demerara sugar for bottom of pan

Preheat oven to 350 degrees. Coat bottom of cast iron skillet with melted butter, set aside remaining melted butter. In a large mixing bowl, combine cornmeal, sugar, masa harina, baking powder, baking soda, salt, and pumpkin pie spice. In a separate bowl combine remaining butter, buttermilk, sour cream, egg, and pumpkin. Whisk into cornmeal mixture. Sprinkle demerara sugar into bottom of cast iron pan (enough to coat) before pouring batter. Bake 25 minutes (or until wooden tester comes out clean).

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Pumpkin Cinnamon Chip Bread (and Muffins!)

I have a confession to make.  Not to boast, but I am an awesome mom and an amazing wife.  I try to be as attentive and supportive as humanly possible with friends, family members, and even random strangers.

But I totally suck at taking care of myself.

In the three years since being diagnosed with Celiac Disease, I’ve eaten many bowls of cereal for dinner.  Why?  Because I didn’t take the time to plan a gluten free meal for myself.  Kids fed?  Check.  Husband fed?  Check.  Celiac fed?  Not so much.  In a weird (need a therapy session) way, I’ve treated “me” as though I didn’t deserve to be made “special” meals.  I didn’t enjoy food any longer and I was punishing myself for having Celiac Disease.

Until now…

The inception of this blog back in May 2007 really opened my eyes.  I have learned so much from the huge number of gluten free people on-line.  I was amazed at the creative, mouth-watering, gluten free recipes and wanted in on the action.  I feel as though I am finally coming into my own.  Cooking and baking is now enjoyable (even cathartic!).  It is my personal challenge to make not only a delicious gluten free meal, but a meal that rivals (and trumps) a glutenous one!

After three years and too many cereal dinners to count, I am feeding and nurturing myself.  It feels pretty darn good!  It may have taken me some time to realize, but I am so going to kick gluten’s posterior region!

With force.

Pumpkin Cinnamon Chip Bread (and Muffins!)

3 eggs
1 cup milk
1 1/2 cups pumpkin puree
1 1/2 teaspoons orange extract
1/4 cup sour cream (I used low fat)
1/2 cup canola oil
1/4 cup agave nectar
1 cup brown sugar
1 cup white rice flour
1 cup sorghum flour
1/2 cup tapioca starch
1/2 cup almond meal
2 teaspoons xanthan gum
2 teaspoons pumpkin pie spice
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
3/4 cup mini cinnamon chips

Preheat oven to 350 degrees. In a large mixing bowl, combine eggs, milk, puree, orange extract, sour cream, canola oil, agave nectar, and brown sugar. Using a sifter, sift white rice flour, tapioca starch, almond meal, and sorghum flour as well as xanthan gum, pumpkin pie spice, baking soda, baking powder, and salt. Add into mixing bowl. Stir until combined and then fold in mini-cinnamon chips.Divide batter into four mini-loaf pans (or 24 muffins). Bake 30 – 35 minutes (until tester inserted in the center comes out clean).

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There’s A Vegetable In My Bread

I’ve mentioned before that I am a vegetarian. Swore off meat, fish, and chicken at the rebellious age of 18. Well, except for bacon. Just couldn’t give up the bacony goodness. So, in reality, I am a bacon eating (fraud) vegetarian. Being a vegetarian, one would think that I love, ahem, vegetables. Truth be told, I am not a huge fan. I do have my favorites, but I’m not screaming from the rooftops, “I can’t survive without Dinosaur Kale!”

That being noted, I wholeheartedly enjoy any vegetable that can (safely) be combined with chocolate. After a few noxious attempts (do NOT try chocolate covered asparagus!), I have found a lovely and prolific vegetable to marry with my need for sweets.

Chocolate Chip Zucchini Bread

3 eggs
1/2 cup canola oil
1/4 cup agave nectar
1 cup sugar (I used demerara raw cane sugar)
1 1/2 teaspoon vanilla extract
3 cups grated zucchini
1 cup brown rice flour
3/4 cup millet flour
1/4 cup sorghum flour
1/4 cup potato starch
2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon xanthan gum
1 teaspoon salt
3/4 cup mini chocolate chips

Preheat oven to 350 degrees. In a large mixing bowl, combine eggs, canola oil, agave nectar, sugar, and vanilla extract. Shred zucchini and place in a clean dishtowel. Use the dishtowel to wring out excess water (this will help prevent your bread from becoming too mushy). Stir in shredded zucchini into mixing bowl. Using a sifter, sift brown rice, millet, sorghum, and potato starch flours as well as baking soda, baking powder, xanthan gum, and salt. Add into mixing bowl. Stir until combined and then fold in mini-chocolate chips.

Divide batter into four mini-loaf pans. Bake 25 – 30 minutes (until tester inserted in the center comes out clean).

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Waffle a la Mounds Bar

Sometimes you feel like a nut. Sometimes you don’t.

I personally always feel like a nut in a less “literal” sense, but happen to prefer Mounds Bars…

When I was initially diagnosed with Celiac Disease, I had bought boxes and boxes of frozen gluten free waffles. Blueberry, apple and cinnamon, flax…you name it, I bought it. I still have many of those boxes in my freezer because the waffles just didn’t taste right to me. They were crumbly, hard, and not what I remember a “real” waffle to taste like. Call me persnickety, but I’d rather not eat a mediocre waffle.

Not too long ago, I shared with you the scintillating news that the Cuisinart Waffle Maker is one of my favorite kitchen gadgets. With the aid of said trusty waffle maker, I have created the ultimate waffle experience. I had gotten a little bored of my Pumpkin Waffles and wanted something new.  During a recent trip to Whole Foods, I discovered Coconut Oil. This became the inspiration for my latest waffle experiment. To sum it up, these waffles taste similar to a Mounds Bar. This recipe is so darn good you’ll dream about these light and fluffy waffles when you aren’t eating them. You’ll be busy going about your day when suddenly, SHAZAM!, Chocolate Chip Coconut Waffles will be beckoning you.

If you don’t (gasp!) care for chocolate, you can omit the chips for a “pure” coconut waffle. Having an acute chocolate addiction, I tend to put chocolate chips in practically everything I bake (fellow chocoholics, stay tuned for my recipe post on Chocolate Chip Zucchini Bread!).

Chocolate Chip Coconut Waffles

1 cup white rice flour
1/2 cup brown rice flour
1/2 cup tapioca flour
1/3 cup ground flax seed
2 teaspoons baking powder
2 eggs
1 cup milk
1 cup coconut milk
2 tablespoons coconut oil (melted)
Mini chocolate chips

Mix all ingredients together (except for chocolate chips).  Pour batter into a pre-heated waffle maker according to the manufacturer’s directions. Then sprinkle a handful of mini-chocolate chips into the batter in the waffle maker.  Makes 6 DELICIOUS waffles.

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It’s The Great Pumpkin (Pancake)!

Linus, “I’ve learned there are three things you don’t discuss with people: religion, politics and the Great Pumpkin.”  (From the classic movie, It’s The Great Pumpkin, Charlie Brown)

Summer just hasn’t been kind to me.  The heat and humidity have wreaked havoc on my curly hair.  Imagine having the grease up the door frame just to fit you and your large hair outside!  Plus, I don’t like to sweat.  Sweating is icky and so unglamorous.

That said, I hereby declare that I am ready for Fall!  What a coincidence, today IS the first day of Fall!  Bring it on Mother Nature…

Um, Houston, we have a problem. It was 80 degrees yesterday and it’s going to be 78 degrees here today. Drats. Well, I can pretend it’s Fall, right? I’ll just crank up the trusty a/c and feel the chill in the air. To hell with my kiddies’ blue lips and the fact that they might not feel their fingers.

Being the good mom that I am, I made pancakes for breakfast. (Gluten eating) Thing 1 and Thing 2 gobbled these up like I had poured Pixie Sticks and Fun Dip into the batter.  All boasting aside, I must admit these pancakes are “da bomb” (yes, this is my attempt at being hip).

My advice is to make a few batches, freeze them individually in ziploc bags, and reheat in the microwave for future meals.

Pumpkin Chocolate Chip Pancakes

1 cup of gluten free flour mix (*see note at bottom)
1 cup buckwheat flour
2 tablespoons brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon cream of tartar
1/2 teaspoon baking soda
2 teaspoon baking powder
1/3 cup canned pumpkin
1/4 cup canola oil
1 teaspoon vanilla
1 1/2 cups milk
3 eggs
Dark chocolate chips

*GF Flour Mixture I used was: 2 cups Brown Rice, 1 cup Sweet White Sorghum, 2/3 cup Tapioca, 1/3 cup cornstarch, 2 tsp xanthan gum.

Mix all dry ingredients thoroughly in a mixing bowl. Add in the pumpkin, canola oil, vanilla, milk, and eggs. Mix well, but don’t overbeat. Heat a cast iron pan (this is key to non-mushy pancakes!) over low/medium heat and pour 1/4 cup batter for each pancake. Once poured, add chocolate chips. Cook pancakes approximately 2 minutes on each side until golden brown. Top with butter, a sprinkling of cinnamon, and fresh maple syrup!

I’d like to send out a huge thanks to Paul at The CaffiNation Podcast. Paul is one of my “Twitter Friends” and I had been working on this recipe for a week or two. After nine (yes, nine!) failed batches of pancakes, I posted my frustration on Twitter. Paul so nicely suggested I use a cast iron pan instead of the non-stick I was cooking in (duh, why didn’t I think of that?!).  Viola!   Pancake Perfection.  If you are into Coffee and/or Technology, be sure to check out Paul’s site.

I’d also like to note that this recipe was inspired by the Cooking Gluten-Free! recipe book.  There is a basic pancake and waffle recipe that I tweaked and played with and many batches later came up with what is posted here 🙂

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I Heart Quesadillas (and Bacon)

I am a weird eater. Even B.C. (before celiac), I had “food issues”.

For example, at the tender age of 18, I suddenly decided to stop eating any meat, chicken, or fish. However, I COULDN’T give up bacon. So, I told myself that bacon came from the “Bacon Tree”. This is my twisted way of justifying being a vegetarian who eats (mmmm…) bacon. PB & B (peanut butter & bacon) sandwiches are my favorite (many find this to be yet another odd food issue of mine). As a vegetarian, I was supposed to eat lots of vegetables and fruits. Not one to follow the crowd, I opted for consuming a large quantity of chocolate, Ramen Noodles, and nachos with melted jalapeno “fake cheese”. Healthy? Not by a long shot.

I had an epiphany recently while making lunch. No, I didn’t see Jesus in my grilled cheese sandwich, but I did come to a pretty huge realization. Having Celiac Disease has helped me to take care of my body and feed it well. In the last three years, I have discovered how to really eat properly. The frustration of not being able to buy pre-made, processed food is diminishing. I find that I appreciate a trip to the farmer’s market, veggies from our garden, or trying a new recipe. I might even go as far as to say that Celiac Disease is (gasp) a positive thing.

What about you, fellow Celiacs? I’d love for you to share your thoughts on how this disease has changed the way you live your life.

Epiphany Lunch
aka Tomato, Avocado, Jalapeno, & Cheese Quesadilla

Two gluten free corn tortillas
1/2 cup shredded mexican cheese blend
1/2 sliced avocado
Handful of sliced cherry tomatoes
1/4 diced Jalapeno pepper

In a skillet over medium/high heat, warm the corn tortillas. On top of one corn tortilla, layer shredded cheese, sliced avocado & cherry tomatoes, and diced jalapeno pepper. Finish with another layer of cheese. Put second corn tortilla on top. Poof! You now have a quesadilla… Cook for two to three minutes and then flip over and do the same. Top with low fat sour cream and some homemade corn & bean salsa.

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Thanks For Feeding The Celiac

In taking a brief pause from the back to school mayhem, I (happily) realized we attended two tremendous gluten-free friendly picnics this Summer.  I admit it, my expectations “food-wise” are fairly low when it comes to friends and family members “accommodating” my disease.  That sounds harsh, but I totally don’t mean it in a bad way.  I’m just pleasantly surprised when there is gluten free food for me at get togethers.  Just to be on the safe (non-glutened) side, I always make sure to have something to eat in case the picnic/party/event is a gluten-filled nightmare.  Ok, I admit it, I’ve had dreams of Tastycakes angrily attacking me.  Analyze that one, people.

Fantabulous Party #1: My sister and her boyfriend had us over to their new casa.  She wooed me with guacamole, mojitos, and gluten free cupcakes.  Just like me, my sis is distracted by shiny objects, has an adversity to cooking, and a difficulty with mathematical calculations, so the fact that she made such an awesome gluten free offering was much appreciated.  Yes, seester, I will totally hook you up for your birthday!

Fantabulous Party #2: We recently went to visit my hubby’s brother and his wife. They live about an hour and a half away from us, so we don’t get to see them as often as we’d like. Amazingly, the four of us actually had a day that was clear for all, so we booked some time to catch up. After dropping Thing 1 and Thing 2 off at the grandparents for some spoiling, we headed north (Jersey, that is). Not knowing where we were going to eat, I brought my usual bag of Tostitos chips, a jar of salsa, and an Envirokidz cereal bar.

Imagine my surprise when we arrived to a full-on gluten free spread. I’m not kidding. My lovely sister-in-law had done her homework. She diligently researched gluten free blogs for recipes (does the Internet rule or what?!) and whisked up a buffet fit for a Celiac Queen.

On the mouth-watering menu was a beyond-delicious corn, bean, and yellow pepper salsa. I had to share the recipe – it’s just too good not to. Even better, this salsa is easy to make, tasty, and packed with fiber and Vitamin C. What more can you ask for?

PS. This is great with just about anything…a healthy “dip” for tortilla chips, on top of nachos, in a cheese quesadilla, or as a topping for burritos — the possibilities are endless!

Super Sister-In-Law Salsa

1 yellow bell pepper seeded and diced
1 can of sweet corn drained
1 can of black beans rinsed and drained
3 limes juiced
1 1/2 tbsp olive oil
Fresh cilantro chopped (use as much or little as you like)
1/4 teaspoon ground cumin
Salt and pepper to taste

*Optional – I added 1/2 jalapeno (seeded and diced) for some heat.

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Guac Totally Rocks!

I have a special place in my heart for avocados…

When I was first diagnosed three years ago with Celiac Disease, I had no idea what the heck was safe to eat. I made the usual newbie mistakes, thinking “wheat free” labels meant gluten free (and totally glutening myself in the process). I was terrified to ingest much of anything for fear that my rear-end would literally self implode (ok, really bad visual, my sincere apologies). So, for the first month after going gluten free, I ate a block of sharp cheese, two avocados, and some sun dried tomatoes.

Every single day.

This odd trio of items were the three things I knew for certain were safe.

Three years later, I am (thankfully) educated like nobody’s business on the intricacies of Celiac Disease. Despite branching out from the avocado, cheese, and sun dried tomato diet, I still eat 1/2 an avocado most days on my usual serving of nachos. Recently, I have become slightly obsessed with guacamole. It’s very easy to prepare and the avocado provides a bevy of nutritional goodness.

Two important things to remember: (1) avocados practically turn brown as you are slicing them open, so plan to eat your guac in a timely manner and (2) be sure to select medium ripe avocados — you can check for ripeness by gently pressing the outside of the avocado. Ripe, ready-to-eat fruit will be firm, yet will yield to gentle pressure.

Guacamole is glorious with corn tortilla chips, as a topping for enchiladas or nachos, or as a filler for quesadillas. Kick back, enjoy some freshly made guacamole with a tasty mint mojito and savor the goodness of gluten free food!


2 avocados – peeled, pitted, and diced
1/2 onion diced
1 jalapeno pepper seeded and diced (note – the seeds within the pepper provide the heat)
1 lime juiced
1 large tomato or 10 cherry tomatoes seeded and diced
1 tablespoon of fresh cilantro, finely chopped
1/2 teaspoon ground cumin
Salt and pepper to taste

In a medium bowl, mash the avocados with a fork. Mash as little or as much as you like. Fold in the the remaining ingredients and mix well.

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Picnic Paranoia

Episode 3 of my Hold The Gluten Podcast is now live!

Episode 3 “Picnic Paranoia” Features:

  • A Celiac’s “Picnic Paranoia”.
  • Food as a social experience.
  • Surviving (gluten free!) summer picnics, pool parties, and various shindigs.
  • Easy Gluten Free dishes to bring to get togethers.
  • Maureen’s 7 Layer Dip Recipe.
  • “Beyond Rice Cakes” – a gluten free cookbook authored by Vanessa Maltin of the NFCA.
  • Enjoying the summer months with an unglutened belly!

Maureen’s 7 Layer Dip Recipe
2 pints of sour cream
2 bags of shredded cheese
1/2 head shredded lettuce
1 jar salsa
1 can sliced black olives
1 can sliced green olives
3 large tomatoes diced
1 bag corn tortilla chips

  1. Spread the sour cream in the bottom of a 9 x 13 inch dish.
  2. Layer the shredded cheese to completely cover the sour cream.
  3. Continue adding a layer of shredded lettuce, salsa, black olives, green olives, and diced tomatoes.
  4. The final layer will be the remaining bag of shredded cheese.
  5. Serve with tortilla chips.

*Optional – For more variety, consider adding a layer of taco meat, shredded chicken, black beans or jalapeno peppers.

*PLEASE always double check the ingredients list or, if in doubt, call the manufacturer to confirm.

Read the blog. Listen to the podcast. Educate yourself.

Rock on Celiacs!

Click the player below to listen to the show! Subscribe to the podcast using iTunes (or whatever media player you use) at

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Gluten Free Pumpkin Waffles Are Wonderful!

I’ve always been a “road less taken” kind of girl. I never like to follow the crowd, have a bit of a rebellious streak, and never, ever am keen on anyone telling me what to do.

Maybe that’s why I can’t cook to save my life!?

Recipes are like the voice of authority to me. I need to do things my way and on my own terms. One other problem might be I just don’t have the attention span to follow long, detailed instructions. When my tummy rumbles, I want to eat. NOW! Welcome, Mr. Instant Gratification, come right in 🙂 In spite of my stubborn resistance to cooking, I find myself endlessly cutting recipes out of magazines and anal-retentively filing them in my color coded recipe folder. Why, you ask? Because having celiac truly makes you think about food – what you are eating, how it’s prepared, and the ingredients that are going into your meal. One (ahem, me) eventually needs to suck it up and cook something for themselves.

My husband will tell you I have a small addiction to household items (vegetable steamer, citrus juicer, hot chocolate machine, etc). Although these poor things haven’t seen the light of day since they came home from the store, I feel somewhat closer to cooking by acquiring them. I recently unearthed a Cuisinart Waffle Maker (still in its box) from my kitchen cabinet. Made hungry by the tasty looking waffle photo on the instruction guide, I decided to try to conquer this waffle oppressor. Filed away under the “Breakfast” category in my superiorly organized folder was a recipe I’d adapted for gluten free Pumpkin Waffles. Perfect! Now, back to my attention span. I don’t always have the time or energy to measure out 32 different flours to make a gluten free flour mix. Call me crazy, but when I can buy a pre-made flour mix that works just dandy, I’ll take that option! Although I might like to cut some corners in the cooking arena, I do make every effort to eat healthily. If the dish is great tasting, nutritious, gluten free, and easy to prepare, I’ll eat it for breakfast, lunch, and dinner until the cows come home. (Note – this is coming from a girl who ate peanut butter and honey sandwiches from Kindergarten through Twelfth Grade EVERY DAY) All joking aside, these waffles are fantastic!! If you have some time (and a waffle maker!), give this recipe a try. Prepare a batch, then individually freeze the leftovers and reheat for future meals.

Pumpkin Waffles

1 1/2 cups Pamela’s Baking and Pancake Mix
2 teaspoons flax seed meal (the ground stuff)
2 tablespoons brown sugar
Heaping 1/2 teaspoon cinnamon
1 teaspoon pumpkin pie spice
2 eggs
3/4 cup milk
1/4 cup pumpkin puree
2 tablespoons canola oil

In a large bowl, combine gluten free flour mix, flax seed meal, brown sugar, cinnamon and pumpkin pie spice.  Mix well. In a separate bowl, whisk together eggs, milk, pumpkin puree, and canola oil until smooth; add to flour mixture and stir until blended. Pour batter into a pre-heated waffle maker according to the manufacturer’s directions. Eat and Enjoy!

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