I had never had blondies until a few years ago – I never realized that they were basically caramely brownies.  I’m sure if I had known that I would have tried them and definitely made them much earlier in my baking  life.  Since it was one of the last things that I learned to make before going gluten-free, it was something that I definitely wanted to add to my repetoire of gluten-free baking skills.

If you, like myself, have a bit of a chocolate addiction these Blondies are for you.  Although the delightful caramel richness of blondies should be enough on their own, the truth is I needed the chocolate too.  You could mix things up and replace some of the chocolate chips – the original recipe ALSO called for walnuts, pecans and peanut butter chips, but I voted for all semi-sweet chocolate chips.   I would like to note however, this particular recipe is NOT for you if you are watching your waistline…its full of butter, sugar and all the things that make baked goods so mmm mmm good!

GF chocolate chip blondies

Gluten-Free Chocolate Chip Blondies
(Adapted from 500 Best Cookies, Bars & Squares by Esther Brody)


  • 3/4 cup sorghum flour
  • 1/2 cup brown rice flour
  • 1/4 cup millet flour
  • 1/4 cup tapioca flour
  • 1/4 cup potato starch
  • 1 tsp xantham gum
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 2/3 cup butter
  • 2 cups packed brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 cups of semi-sweet chocolate chips


  1. Preheat oven to 350F and lightly grease a 9×13 pan.
  2. Whisk the first 8 ingredients together and set aside.
  3. In a large bowl beat the butter and brown sugar until smooth and creamy.
  4. Add eggs, one at a time, to wet ingredients, beating until incorporated.
  5. Stir vanilla into the wet ingredients.
  6. Add dry ingredients to the wet ingredients and mix.
  7. Stir chocolate chips into batter – it will be quite thick.
  8. Spread batter evenly into prepared pan and bake for 35-40 minutes, until golden brown and a toothpick inserted into the middle comes out clean.
  9. Allow pan to cool completley on a wire rack before cutting.
  10. Enjoy – and try not to eat too much at once!

After making that delicious pumpkin cheesecake pie, I found myself with a fair amount of pumpkin puree and no recipe to use it. I HATE throwing away food, so instead I decided I would find a recipe to use my leftover pumpkin, fortunately I didn’t have to look far, Donna Washburn and Heather Butt’s “Complete Gluten-Free Cookbook” had a recipe for Pumpkin Chocolate Chip Cookies. I had my doubts about how tasty they would be, but my practical side convinced me that it was worth a try.

And I need not have worried, the cookies were soft and cake-like with just a hint of pumpkin flavour – absolutely delicious!

GF Chocolate Chip Pumpkin Cookies

Pumpkin Chocolate Chip Cookies
(Donna Washburn and Heather Butt’s “Complete Gluten-Free Cookbook”)


  • 1 cup sorghum
  • 2/3 cup bean flour (I used garbanzo fava, but the recipe called for whole bean)
  • 1/2 cup tapioca starch
  • 1 tsp xantham gum
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 cup pumpkin puree
  • 3/4 cup packed brown sugar
  • 1/2 cup shortening
  • 2 tbsp grated orange zest (I don’t like citrus so I didn’t include it and they were still delicious)
  • 1 – 1/2 cups chocolate chips


  1. Mix first 9 ingredients together and set aside.
  2. Blend the pumpkin, sugar and shortening together with an electric mixer for 3 minutes until smooth.
  3. Gradually add the dry ingredients to the wet ingredients, blending well.
  4. Stir in orange zest (if using) and chocolate chips.
  5. Drop batter by rounded spoonfuls, approximately 2 inches apart and flatten slightly with a fork. Let cookies stand for 30 minutes.
  6. Preheat oven to 350F and lightly grease cookie sheet(s).
  7. Bake cookies in pre-heated oven for 10-14 minutes, or until set. Transfer to a cooling rack and let cool completely.
  8. ENJOY! Mmmm

It’s been far too long since I wrote, and I know the posts have been far and few between. For that I apologize; the truth is, I’m pregnant and for the first few months, I was tired and now that I’m in the second trimester, I am just so overwhelmed (in a good way) with the excitement and preparations for the arrival of our little one, that the blog has just slid to a back burner.

Of course, I have still been cooking and eating and enjoying the deliciousness of food. In fact I have pictures on my camera, just AWAITING a post, but we will start with Thanksgiving. Canadian thanksgiving was almost a month ago, but now I can post this just in time for those of you searching the web for recipes.

I have to be honest, this was my best gluten-free Thanksgiving yet, I hadn’t realized how boring it had become for me, until I decided that this year, I was going to make gravy and stuffing and take it along with me to my parents’ and mother-in-laws homes when we had dinner. Why should I suffer through a dry, bland dinner when I was completley capable of making my own seasonings.

Rejoice my friends – it is possible to have an absolutely amazing holiday dinner without feeling sick or deprived!


Since I was going to undertake the task of making stuffing from scratch (a new feat for me) I started off by making some bread from a Kinni-kwick bread and bun mix (which I rarely ever do), which smelled delicious and rose beautifully. Once cooled, I used Shauna’s recipe for Gluten-Free Stuffing which smelled delicious and tastes absolutely divine, especially when smothered with GF Gravy – I thought I had died and gone to gluten-free heaven. The recipe did make a huge batch, so I ziploc baggied the leftovers and popped them in the freezer, hopefully they will still be tasty come Christmas dinner.


How I never conceived that I could make my own gravy with a little bit of rice flour roux and chicken stock, I will never know, but now that I am aware of this secret, I shall never go without gravy again. Once again, I thank Shauna’s Gluten-Free Gravy for enhancing my every holiday meal from this point forward.


In my books, it wouldn’t be a holiday dinner, without a fantastic desert, preferably with a pumpkin theme. I was also craving cheesecake and found a lovely (and simple, might I add) recipe on the Kraft Canada Website for Pumpkin Cheesecake Pie. The only barrier? Of course, the graham cracker crumb crust.

I replaced the Graham Cracker Crumb crust with Mi-Del Gluten-Free Ginger Snaps, pulsed in the food processor to make crumbs; the ginger was a delicious accent and held up quite well. My only comment, use a food processor, I tried to break these cookies up by hand first (to save myself some washing) and they are much too hard, you need the food processor.

Mmm, pumpkin cheesecake pie was a hit with the whole family, even those who don’t care for traditional pumpkin pie.


As you may know, one of my favourite Gluten-Free treats, is pepperoni pizza. I’ve made it time and time again, never tiring of the simple toppings – until recently.

Surprisingly, I found myself in need of vegetables, the rich mingling tastes of artichokes and carmelized onions and I l knew that Pizza would be my base. I had a landlord when I was in University and occasionally she would invite me upstairs to have homemade pizza – this was literally the best pizza I have ever had. Her secret? ALWAYS sautee the vegetables first to lock in the flavour and prevent watering on your pizza.

Carmelized Onion, Mushroom and Artichoke Pizza


  • 1 Gluten-Free Pizza Base, partially cooked
  • Gluten-Free Pizza sauce
  • ~ 2 cups of Grated Cheese (I like a mix of mozza and cheddar)
  • ~1.5 cups of mushrooms, cut into quarters
  • ~1/2 can of artichokes, chopped
  • 1 medium onion, cut lengthwise into strips
  • ~2 tbsp brown sugar
  • Oil for sauteeing
  • Fresh basil (optional)


  • Using a small amount of oil, sautee the onions over medium until they become translucent (~ 5 min)
  • Sprinkle onions in brown sugar, and continue to sautee until they smell-sweet and have a lovely caramel colour (~10-12 minutes) – place in a small bowl and set aside.
  • Sautee mushrooms in a small amount of oil over medium heat, until they have watered and shrunk in size – place in a small bowl and set aside.
  • If using fresh basil, chop finely and mix into the pizza sauce for extra flavour.
  • If you have timed things right, take your pizza base out of the oven, spread with pizza sauce, spread onions evenly over the pizza, top with sauteed mushrooms, artichokes and then cheese.
  • Cook for an additional 10 minutes.
  • Allow pizza to cool slightly before cutting, and enjoy!!

As promised (months ago), here is the recipe for easy and delicious Gluten-Free Pancakes. Unfortunately, I don’t have a picture as we always scarf them down as soon as they are cooked, but these delicious silver-dollar sized pancakes are so wonderful. Special thanks to my Sister for providing me with this delicious recipe book.

Note this recipe uses Gluten-Free Self-Raising Flour, I just use my Gluten-Free Flour mix with an additional 2 tbsp of baking powder, and it seems to work fine.

Gluten-Free Hotcakes
(From “Sharing Sweet Secrets: Gluten & Wheat Free” by Pamela Moriarty)


  • 1/2 cup Gluten-Free Self Raising Flour (see note above)
  • 1/2 cup white rice flour
  • 1/2 tsp GF baking powder
  • 1/2 tsp baking soda
  • 2 eggs
  • 2 Tbsp sugar
  • 1/3 cup milk soured with 1/2 tsp lemon juice (or 1/3 cup buttermilk)
  • 2 Tbsp melted butter


  • Sift flours, baking power and baking soda together. (I just use a whisk in the bowl).
  • Beat eggs and sugar together with an electric mixer until thick and creamy.
  • Add soured milk and melted butter to egg mixture.
  • Fold flour mixture into wet mixture, using “stir” on your mixer.
  • Heat your pan, and melt a small amount of butter before adding batter to the pan to cook.
  • Add 2 tbsp of batter at a time (they expand) and allow bubbles to appear before flipping over to cook on the second side.
  • Enjoy with toppings of your choice!!!

I often shop at Choices Market, but despite hearing raves about Whole Foods, there are none near my home and as such, I have never visited the store. I also had never visited their website, until a co-worker pointed out to me that they had oodles of recipes on their site. When I typed “gluten-free” into their search engine, I was ecstatic to have over 800 hits.

There are a number of recipes that I want to try, but the one that caught my attention almost immediately was for MORNING GLORY MUFFINS. I have seen “morning glory muffins” in cafes and coffee shops and have always been intrigued by the wholesome combination of fruits and vegetables, but I never expected to find a recipe, already adapted to be Gluten-Free.

I worked from home today and took advantage of that fact; I made some muffins during lunch. I made a minor changes to the flour ratio, as I find Quinoa flour a little overwhelming in flavour (and I didn’t have a cup on hand anyways). Overall I was hugely impressed, these muffins have great texture, great flavour and a pretty high healthy quotient in my books.

I don’t usually re-post other people’s recipes, but the link has changed in the past few days due to some website re-organization and I just don’t want to lose it.

My changes to the recipe:

  • Replace 1 cup of Quinoa Flour with:
    1/2 cup Quinoa Flour, 1/4 cup Sorghum Flour, 1/4 cup Brown Rice Flour
  • Replace 1 tart red apple with:
    1 granny smith apple


Gluten-Free Morning Glory Muffins

Makes 18 muffins

Gluten-free flours combine with apples, carrots, zucchini, raisins and walnuts in these nutritious and satisfying muffins. You can also try our Whole Grain Morning Glory Muffins.


2/3 cup canola oil
1/2 cup evaporated cane sugar
1/4 cup natural brown sugar
1 teaspoon gluten-free vanilla extract
3 eggs
1 cup quinoa flour
1/2 cup potato starch
1/2 cup tapioca starch
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons xanthan gum
1/2 teaspoon salt
1 cup grated carrots
1 cup grated zucchini
1/2 cup chopped toasted walnuts
1/2 cup seedless raisins
1/4 cup toasted coconut flakes
1 teaspoon grated orange zest
1 tart red apple, unpeeled, cored, and finely chopped


Preheat oven to 350°F.

Put oil, cane sugar, brown sugar and vanilla into a large bowl and whisk by hand for about 1 minute to incorporate air into the mixture. Set aside. Put flour, potato starch, tapioca starch, baking soda, cinnamon, xanthan gum and salt into a second large bowl and stir well to combine. Add flour mixture, carrots, zucchini, walnuts, raisins, coconut, orange zest and apples to the reserved sugar mixture and stir well to form a batter. Scoop batter into 12 paper-lined muffin tins and bake until cooked through, about 25 minutes.

After living in our home for over a year, we finally had a few friends over for a BBQ last night. We spent some time cleaning up, I worked in the garden, and of course I had some work to do in the kitchen.

We had BBQ Chicken Breasts (bone-in) and the BBQ rub from my last post won rave reviews. One friend even took home a copy of the recipe.

We also had homemade Maui-style ribs and although I vary the recipe a little bit each time I make it, this time was one of the best; delicious, juicy and of course Gluten-Free. Please note, I generally cook by feel (especially for marinades), so the quantites in this recipe are approximate at best, definitely take the time to adapt the recipe to your families taste buds!

The first thing to note is that I have stopped using my expensive gluten-free tamari for marinade, I am now using the super cheap, non-fermented soya sauce available at Safeway (look for the cheapest bottle at your local store, I was amazed to find that there was no wheat ingredients). I would never use it on its own as it is not all that tasty, but it works great in a marinade.

Secondly, I wanted to point out the addition of 7-up to the marinade. This is something I have long used for Chicken Wings, and although I have often thought of it, this is the first time I actually used it in a beef marinade. I am confident this really helped with keeping the meat sweet and juicy!!

Gluten-Free Maui Rib Marinade

ingredients (amounts are approximate):

  • Beef Short Ribs, thin cut (maui-style)
  • 1 tsp grated ginger
  • 1.5 tsp minced garlic
  • 1 tsp sesame oil
  • 1 Tbsp brown sugar
  • 1 Tbsp lemon juice
  • 2 Tbsp Braggs GF seasoning
  • 2 Tbsp ketchup
  • 1/4 cup Gluten-Free Soya Sauce
  • 1/4 cup 7-up

Combine all ingredients (except ribs) and mix well. Place in an airtight container with the ribs for 4 hours to a few days. Cook them on the BBQ and enjoy!!

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