Lemon Cake

Sometimes, cooking seems too precise. And it’s rather ridiculous, actually, for everything to be perfect and the same every time. When I make this lemon cake, it always turns out great regardless if I use big lemons, little lemons, two lemons or one lemon. Sure, you can measure the lemon zest to three tablespoons if you want, and the lemon juice to two tablespoons if you so desire. But I like to not waste lemons and simplify my recipes. So use what you have on hand and experiment a little!



1/2 cup (one stick) unsalted butter, at room temperature

1 cup sugar

2 eggs, at room temperature

zest of two lemons

juice of one lemon

1 teaspoon vanilla

1/3 cup buttermilk, at room temperature (make sure it is gluten-free)

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons xantham gum

1 1/2 cups gluten-free flour mix

glaze: juice of remaining lemon and 3/4 to 1 1/2 cup powdered sugar

Preheat oven to 350 degrees. In a large mixing bowl, cream butter and sugar together. Meanwhile, butter a loaf pan with the butter wrapper.

Add eggs, one at a time, to mixing bowl. Add zest, lemon juice and vanilla and mix until combined. Slowly add buttermilk, mix and scrape down the bowl.

On low, add salt, baking powder, baking soda and xantham gum and gluten-free flour mix. Mix until well combined, scrape down the sides and the beater and mix again.

Scoop batter into loaf pan and spread. Bake in 350 oven 45 to 60 minutes until done (crust will be brown) and a cake tester comes out clean.

Let cake cool to room temperature and remove cake from pan and place on a plate.

In a small bowl, whisk together lemon juice and 3/4 cup powdered sugar until smooth. Add more powdered sugar until you achieve a consistency you like. (Personally, I like it so thick it barely drizzles, so I use about 1 1/2 cups powdered sugar.) Drizzle glaze over lemon cake, encouraging it to flow over the edges. Let glaze set up (if you can wait that long) and enjoy!

Banana Bread

Even though I'm not suppose to eat bananas, I still love me some good banana bread.

No, I'm actually not allergic to bananas, but I do have an intolerance to them.

The difference between an intolerance and an allergy, you ask?

Allergies show up on the lab tests. Intolerances do not.

That's the only difference.

And my philosophy with this whole hullabaloo is, if you're not going to die and not be in too much pain it's actually a little good to expose yourself to intolerances to help your body build some natural immunities too it.

Sounds good, right?


Gluten-free Banana Bread

½ cup (one stick) butter, at room temperature
1 cup sugar
2 eggs, slightly beaten
1 ½ teaspoons vanilla
½ cup sour cream
1 teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons xantham gum
1 2/3 cup gluten-free flour
2 large (or 3 small) ripe bananas
1 cup pecans, optional

Preheat oven to 350. Butter a loaf pan.

In a medium bowl, mash bananas with a potato masher or fork. Set aside.

In a large bowl, beat butter and sugar until creamy. Add eggs, vanilla and sour cream and beat until smooth.

Add baking soda, salt and xantham gum and beat until incorporated. Add flour and beat until smooth, scraping down sides.

Fold in bananas and nuts.

Pour batter into pan, smoothing out sides. If you like, sprinkle the top with a teaspoon of granulated sugar. Bake in 350 degree oven for 50 minutes to an hour, until cake tester comes out clean.

Let cool and share with your family. Or not.

Dark Chocolate-Chocolate Cupcakes

I think these cupcakes are suppose to be considered Devil's Food, but you know what?

THEY'RE A TASTE OF HEAVEN, so I refuse to call it by that. How about a slice of what life's suppose to taste like? That sounds like a way more appropriate name.

Everyone, and I do mean everyone, loves these cupcakes. I made them for my in-laws on their last visit in town and they took a dozen back to Michigan to share with everyone. I got multiple calls and emails asking if I actually made them and if so, I should open a bakery.


For the cake:
1 1/4 cups unsweetened cocoa powder (I use Lake Champlain brand)
1 1/4 cups hot water (the hotter, the better)
1 1/2 cups (3 sticks) unsalted butter
2 1/4 cups sugar
4 eggs
4 teaspoons vanilla extract (or 1 tablespoon plus 1 teaspoon, but that dirties more dishes)
1 cup sour cream
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon (or 3 teaspoons, again with the dishes thing) xantham gum
3 cups gluten-free flour

Preheat oven to 350. Place paper lining cups in two muffin pans or butter and line two 8- or 9-inch pans.

In a medium to large bowl, whisk cocoa powder and hot water together until incorporated and smooth. Set aside.

In a large mixing bowl, melt butter and sugar over a pot of simmering water. Stir occasionally until butter is completely melted. Remove bowl and begin beating butter-sugar mixture for 3 to 4 minutes. Add eggs, incorporating after each addition, vanilla, sour cream and cocoa-water mixture. Scrape down sides of bowls and beaters, mix again.

Slowly add kosher salt, baking powder, baking soda and xantham gum. Slowly add flour, incorporating after small amounts, scrape down sides and beat a minute or two.

Divide batter into cupcake or cake pans. Bake in 350 on middle rack until set and cake tester comes out clean. For two eight inch pan rounds, 25 to 30 minutes; for cupcakes, 22 to 25 minutes; mini-cupcakes, 12 to 15 minutes.

Let cool.


For frosting:

1 pound semisweet chocolate chips, melted and cooled (I use Ghiradelli brand)
1/3 cup unsweetened cocoa powder
1/3 cup hot water
1 cup (2 sticks) unsalted butter at room temperature
2 to 3 cups powdered sugar
1 teaspoon vanilla
1/4 teaspoon kosher salt

Whisk together cocoa powder and hot water, set aside.

In a large mixing bowl, beat butter and one cup powdered sugar until light and fluffy. Add vanilla, salt and cocoa-water mixture. Slowly add melted chocolate chips.

Slowly add more powdered sugar until it's at a consistency and sweetness you like. You can also put the mixture in the fridge and beat occasionally.

If you beat the mixture a little, you will have a dark, dense, rich chocolate frosting (like in photos). If you over beat you will have a light, fluffy, whipped chocolate mixture. Make it how you like it.

Frost the cupcakes (or cakes) and enjoy!

Creamy Chicken and Wild Rice Soup

Before I was diagnosed with my wheat allergy, I was addicted to a local restaurant's creamy chicken and wild rice soup. Anytime I felt the least bit sick or sad or premenstrual or the sun was shining I figured I "deserved" a bowl (or four) of that delicious soup.

It's been years since I've had it. I've been working on recreating that soup and crying every time I failed.

Guess what! I finally didn't fail.


Gluten-Free Creamy Chicken and Wild Rice Soup

2 tablespoons olive oil
one medium onion, diced
four carrots, diced
four stalks of celery, diced
sea salt and black pepper
1/2 teaspoon thyme
2 bay leaves
one pound boneless, skinless chicken thighs (whole)
2 cups wild rice*
32 ounces chicken broth
2 to 4 cups of water
8 ounces cream cheese
1/2 cup milk (or half-and-half, whatever you have on hand)

In a large stockpot, heat up oil. Add onion, carrots and celery, season with salt and pepper, and cook on medium to medium-high heat until softened and onions are close to translucent, about 8 minutes.

Add thyme, bay leaves, chicken, wild rice, chicken broth and two cups of water. Bring to a boil.

Cover pot and simmer 20 minutes, stirring occasionally.

Remove chicken from the pot and shred or dice meat. Return meat to the pot and add more water if it's really thick. Continue simmering (with the lid on) until rice is tender, about 30 more minutes.

Remove lid and add cream cheese and milk**. Continue to simmer, stirring occasionally, until cream cheese is melted. Taste soup for seasonings and serve!

*I use Lundberg Jubilee (pink label) wild rice mix -- guaranteed to not contain cross-contamination glutens.

**Make it dairy-free! Do not add cream cheese and milk. Or, do what I did and place about half of the soup at this step in a separate pot and add half the amount of cream cheese and milk. This way my husband and I enjoyed the creamy version while our kids, who are allergic to dairy, had the same soup without the allergens.

Gluten-Free Orange Cranberry Bread

I have this "issue."

I have to eat within 30 minutes of waking up or my blood sugar goes all wonky and it shows in my complete lack of patience with the world.

Enter muffins, waffles, pancakes and sweet breads. Where would I be without you?

With the addition of protein (gluten-free sausages or scrambled eggs), a glass of orange juice and a cup of coffee I'm set to start the day.

Perhaps the best part of this recipe is that there's no waiting to make it. If you have the ingredients, you're ready to go. No waiting on pesky butter to come up to room temperature.


Gluten-Free Orange Cranberry Bread

6 tablespoons unsalted butter, melted
1 cup sugar
1/4 cup orange juice
2 eggs
1/2 cup yogurt, sour cream or milk
1 teaspoon vanilla
1 teaspoon sea salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
2 teaspoons xantham gum
2 cups gluten-free flour
1 cup (or more!) fresh or frozen cranberries

Preheat oven to 350 and lightly butter a loaf pan (preferably with the leftover butter wrapper). In a large bowl, combine melted butter and sugar; one-by-one add orange juice, eggs, yogurt (or sour cream or milk, whatever you have on hand - it's called cooking, not quantum mechanics) and vanilla. Slowly add salt, baking soda, baking powder and xantham gum; mix until well combined. In smallish scoops (1/3 cup to 1/2 cups at a time) add gluten-free flour slowly and combine thoroughly. Pour cranberries in and let them mash up a bit (if you have ocd you can always chop them first but I think that requires a special kind of crazy).

Pour batter into prepared loaf pan, smooth out the top and bake in preheated oven for 50 to 60 minutes, depending on size of loaf pan and whether the cranberries are fresh or frozen, until cake is done.

Let bread cool in the pan for about an hour - the domed top will likely fall but not collapse. If you like, you can whisk up a sweet orange glaze with about a cup of powdered sugar and a tablespoon or so of orange juice.

If you family is anything like mine, it may last 24 hours. It's delicious.

Make it dairy free -- replace butter with canola oil; replace yogurt with soy-yogurt, soy milk or rice milk

Make it egg-free -- replace eggs with 1/2 cup unsweetened applesauce

Gluten-Free Sugar Cookies

I love me some good sugar cookies.

I don't love me some yelling at sugar cookie dough to Roll Out Already.

Luckily, I've figured out the "trick" to getting dough to behave (more on that in the instructions).

I will say... these are delicious cookies. And with all the brown rice flour, they hold up well and have some significant healthy fiber.

You know, for a cookie.


For a disgusting amount (about six dozen) of sugar cookies you'll need:

1 1/2 cups (three sticks) unsalted butter at room temperature
1 cup sugar
1 egg
1 tablespoon vanilla extract*
1/2 teaspoon salt
1 1/2 teapoons xantham gum
4 cups gluten-free flour

In a large bowl, cream butter and sugar together for two minutes. Incorporate the egg, then vanilla. Add the salt and xantham gum and slowly add in the flour.

(I really hope you have a standing mixer. Or you're gonna get some incredible biceps from this dough.)

Divide dough into thirds. Place portion of dough on plastic wrap paper and flatten into discs. Refrigerate overnight or until you're ready to make some cookies.

Remove one disk of dough from the fridge and let rest on the counter for 10 minutes. Unwrap dough and place between two sheets of parchment paper. Roll dough out with a rolling pin, rotating, rotating, rotating, flipping, flipping, flipping and rotating some more until dough is about 1/4 inch thick.

Place rolled out dough, still between the sheets of parchment paper, in the refrigerator for 20 minutes.

Preheat over to 375. Remove top layer of parchment paper and cut cookies into desired shapes. Place cookies on a lined cookie sheet and put them back in the refrigerator for 15 minutes.

(Dude, I know. Freaking sugar cookies.)

Remove cookies from the fridge and put them straight into the preheat oven. Bake until set and edges just begin to turn golden, 8 to 12 minutes.

(I think my oven's broken, this batch was thin and took 14 minutes.)

Let cookies cool on the cookie sheet for a few minutes (or indefinitely) and move them to a cooling rack.

(Please note: cooling racks are great but not a necessity in life. Same with cookie cutters. All the cookies I cut are circles because I don't have space for the clutter.)

Once the cookies are cooled, they are ready to be iced and decorated!

Now, usually I just whip up at fresh lemon juice and powdered sugar icing to drizzle on the cookies. No measuring, just squeeze every last drop out of a lemon (or ten) and whisk in powdered sugar until you get a consistency you like. It's COOKIES. Not rocket science.

Or, you can whip this up (which seems to be the new favorite of the house)...

2 teaspoons of melted butter, slightly cooled
2 tablespoons of milk (or half and half)
1 teaspoon of vanilla extract
2 cups powdered sugar (more or less, depending on what you like).

In a bowl, mix the wet ingredients. Whisk in powdered sugar until you achieve the desired consistency. Drizzle cookies with icing and sprinkle with colored sugar to you heart's content and your fingers are covered in artificial dyes.

Store leftover cookies (haha, that's funny) in an airtight container at room temperature.

*I purchase all my spices at Penzey's. They actually put the ingredients on the label so if it contains gluten as an anti-caking agent it will be listed. I also live and breathe and swear by their double-strength vanilla extract. It's oh, so good.

Hand Mixed Gluten-Free Flour Recipe

Sometimes it's good to start with first things first.

And this is definitely something that comes first.

I hand mix my gluten-free flour mix for lots of reason...

1. Some premixed gluten-free flours have lots of scary, unnecessary ingredients that I don't want to include in our diet.

2. Most contain some sort of bean flour and/or soy flour and Darwin is allergic to legumes and soy. Horribly allergic.

3. Every prepackaged flour mix I've ever tried has had some sort of funky aftertaste and the textures is off (I blame the beans).

4. Space is at a premium in my home, I'm not about to carry multiple types of gluten-free flour mixes.

The recipe I use was printed in the November 2005 issue of Gourmet Magazine. I really wish I could say I developed this myself, because it rocks and doesn't taste gluten-free (I account that to not having beans).

6 parts brown rice flour
2 parts potato starch (also called "potato starch flour")
1 part tapioca flour

In a large, air-tight container dump the ingredients in. Put the lid on and shake. Shake the container before measuring.


For anyone interested, I use...

one 32 oz bag of Arrowhead Mills Organic Brown Rice Flour (ingredient list: organic brown rice)

2 cups of EnerG Pure Potato Starch Flour (ingredient list: pure potato starch flour)

1 cup of Bob's Red Mill Tapioca Flour (ingredient list: tapioca)

Not to, you know, drop names or anything but these are my peeps.

And if you mix such a large batch, being perfectly precise doesn't matter. If you're short or over on anything as much as a quarter of a cup it doesn't matter.

Ah, you gotta love some forgiving cookin'.