Flour Mix

This mix makes the best gluten-free cakes, cookies, and pie crusts.  It produces a tender, moist end product that I have not found with any other formula. Triple the measurements to have a large batch supply on hand for all your baking. It should be refrigerated in an airtight container to keep the brown rice flour fresh.


Multi Blend Gluten-Free Flour from

(also known in the book as Wendy Wark’s Gluten-Free Flour Mix)


1 cup brown rice flour

1¼ cup white rice flour

¼ cup potato starch flour

2/3 cup tapioca starch flour

¾ cup sweet rice flour

1/3 cup cornstarch

2 teaspoons xanthan or guar gum



  • For a healthier mix:  use all brown rice flour-2 ¼ cups- and omit the white rice flour
  • Keep refrigerated
  • Tapioca starch flour, sweet rice flour, and cornstarch have similar characteristics. If you cannot tolerate corn, substitute with either of the other two flours.
  • For heavy cakes such as pound cake, make your own flour mix and use Ener-G Foods’ brown rice flour, the finer grind of this flour is ideal for heavier cakes.


Flour mix recipe originally from Wendy Wark’s book Living Healthy with Celiac Disease (AnAffect, 1998).


Xanthan Gum


You always need to include xanthan gum unless a mix already has it in there.  The multi blend has some x-gum in it so you can make pancakes, waffles, some cookies etc without adding extra but if you are going to bake a cake or bread, use the following:


Bread                1 teaspoon per cup of flour mix

Cakes               1/2 teaspoon per cup of flour mix

Cookies            1/4 teaspoon per cup of flour mix


Alternative Flours


There are a variety of healthy gluten-free alternative flours that you may use.  Be certain they are free of cross contamination from the field to the package by contacting the company and asking detailed questions.  Each of these flours offer the vitamins and nutrients many celiacs lack in their diet and they provide much better tasting bread, pancakes, waffles, pizza crust, and sweet breads.  Avoid purchasing flour from bulk bins in stores as cross contamination can be a problem.


Substitute up to 50% of the flour called for in a recipe with buckwheat, amaranth, teff, or quinoa flour.  I haven’t yet experimented with millet but you might try that as well.



One can generally find non-dairy substitutions for milk, sour cream, cream cheese, yogurt, or butter in a natural foods market made from soy or rice. For buttermilk, use either a cup of soy or rice milk and add 1 tablespoon of lemon juice or cider vinegar.


Substitutions for eggs and dry milk powder can be tricky but the following ideas work very well:



Flax seed is a great egg substitute: grind 1 tablespoon flaxseed and add 3 tablespoons boiling water, let set for 15 minutes then whisk with a fork– this mixture will replace 1 egg in a recipe. A clean coffee grinder works well to grind the small flaxseed.

Flax seed has many health benefits such as high-quality protein, fiber, B and C vitamins, iron, and zinc, anti-cancer properties, omega-3 fatty acids, and many other benefits.



Whenever a recipe calls for dry milk powder, I substitute with finely ground almonds (almond meal) cup for cup.

Mexican Wedding Cakes

by Karen on December 7th, 2011

Holiday cookies–yes it is time at last!

Years ago we began making an assortment of confections to share with family: chocolate dipped pyramid shaped macaroons, Naniamo bars, rocky road,  molasses cookies,  cut-out cookies, and traditional Mexican Wedding Cakes ….all perfect with a cup of coffee or glass of milk!  (and most are available in Cooking Gluten Free!)

Mexican Wedding Cakes and a jam filled version


Russian Tea Cakes…Italian Wedding Cookies…Mexican Wedding Cakes

My sister-in-law is the baker in the family and this is the recipe she always uses which I adapted to make it gluten free.  Sometimes they are called Russian Tea Cakes, that version usually has about 1/4 cup more ground nuts or Italian Wedding Cookies which are often crescent shaped.  Many Mexican Wedding Cakes have a touch of cinnamon in them too. My sister-in-law always takes about half  of the Mexican Wedding Cake recipe to make an alternative version with a little jam filled thumbprint. Everyone loves this version and it adds some visual interest to the display of cookies as well.

Gluten Free Ratio Rally

Cookies are the theme of our monthly Gluten Free Ratio Rally– an opportunity to look at recipes made with a basic ratio that you can adapt to meet your needs, more is explained here.  Our fearless leader this month is Caroline at The G Spot Revolution our master list of bloggers are at the bottom of this post.

Let the holiday cookie baking begin!!!!

Ruhlman’s Ratio

Ruhlman’s ratio for cookies is 3 : 2 : 1  flour : fat : sugar. This version is close to that ratio but  I would be hesitant to add more flour and reduce the fat (which would make it closer to Ruhlman’s) I think his ratio might make these cookies crumbly.

Cookies are egg-free.

A soft dough


Finely ground almonds


After sifting the finely ground almonds with the other dry ingredients, I put the remaining ground almonds that didn’t pass through the sifter back into the Mini Cuisinart for another grind.

Amanda | Gluten Free Maui | Simple Shortbread
Amie Valpone | The Healthy Apple | Grapefruit Sugar Cookies
Brooke | B & the boy! | Candy Cane Shortbread
Caleigh | Gluten Free[k] | Mulled Spice Cookies
Caneel | Mama Me Gluten Free | Cardamom Date Cookies
charissa | zest bakery | Coconut Peanut Butter Chocolate Chip Cookies
Claire | Gluten Freedom | Chai Latte Cashew Cookies
Erin | The Sensitive Epicure | Spritz Cookies with Jam
gretchen | kumquat | Classic Sugar Cookies
Irvin | Eat the Love | Apple Brown Butter Bay Leaf Spice Cookies
Jean | Gluten Free Doctor Recipes | Reindeer Cookies
Jenn | Jenn Cuisine | Basler Brunsli
Jonathan| The Canary Files | Vegan Salted Oatmeal Cherry Cookies
Karen | Cooking Gluten Free! | Mexican Wedding Cakes
Lisa from Gluten Free Canteen | Molasses Rum Raisin Cookies
Mary Fran | frannycakes | Pinwheel Cookies
Meaghan | The Wicked Good Vegan | Vegan Chocolate Chip Cookies
Meredith | Gluten Free Betty | Chocolate Peppermint Cookies
Morri | Meals With Morri| Stevia Sweetened & Grain-Free Thumbprint Cookies with Apricot Preserves
Pete & Kelli | No Gluten, No Problem| Belgian Speculaas Cookies
Rachel | The Crispy Cook | Melomakarona
Shauna | Gluten-Free Girl and the Chef | Soft Molasses Cookies
Silvana Nardone | Silvana’s Kitchen |Old-School Italian Jam-Filled Hazelnut Cookies
T.R. | No One Likes Crumbley Cookies | Cinnamon Lemon Cookies
Tara | A Baking Life | Walnut Shortbread

Gluten Free Ratio Rally-Pizza

by Karen on October 5th, 2011

In our house pizza is a necessity.

I keep at least one extra crust in the freezer at all times which means a simple pizza can be ready in about 15 minutes.  We have tried many gluten free pizza crusts over the years and while this one still doesn’t taste exactly like a wheat-made crust, it is hands down the best gluten free pizza crust I have ever tasted, though new ideas are always appreciated…….

Gluten Free Ratio Rally Host

This month I am the host for the Gluten Free Ratio Rally which is a group of gluten free bloggers that tease out new recipes for a monthly topic–this month it is pizza. We start with a ratio based on those in Michael Ruhlman’s book Ratio which is for wheat-based baking. Gluten free baking is quite different and with so many available gluten free flours, our ratios can vary a bit but as you look at the recipes you can pick those using your favorite gluten free flours.

The idea is that there is an ideal ratio of flour to liquid to fat and if you know that ratio then you can increase or decrease depending on the quantity you want to make. Restaurants always use ratios in their master recipes.

Ruhlman’s ratio for pizza is a 5:3  flour:water ratio (plus a small amount of fat).

Take some time to look through the blog  links at the end of this post. We have quite an eclectic group of bloggers, you will undoubtedly find at least one recipe that you will want to try.

Pizza Memories

Life Magazine ad for Chef Boyardee

When I was a kid my dad liked to make pizza with the Chef Boyardee kit.  He adapted it a bit and we looked forward to pizza night.  I am sure it is now loaded with sodium and of course off limits to our gluten free household but back then it was fun to see my dad in the kitchen on the weekends—his other kitchen talent involved apple pie from scratch which is absolutely awesome, we loved to follow him into the kitchen !

Pizza was such a special treat. We RARELY went out to dinner as was probably the case for most families in the 70s and ordering pizza to be delivered was certainly not on my radar screen if it was even available.   Homemade pizza, even if it started with the kit, was a treat for us.

In a funny roundabout way the same is true in my household today because we have yet to find a really good gluten free pizza crust anywhere else in Seattle.  There is one place that is well on its’ way to a successful GF pizza crust, it’s called Veraci in Ballard.  The few times I have been there they have had a hard time getting it just right because their cooks are accustomed to cooking directly on the hot stone and to ensure our crust is GF we ask them to cook ours on a pizza pan —so we are kind of messing with their system of success. Many customers request their gluten free pizza cooked directly on the hot stone but then the pizza is subject to possible contact with wheat flour. I recently suggested that they partially bake the crust on a pan, remove it from the oven,  top it, then bake it until done—I haven’t been in there lately so hopefully that worked for them because they have pretty fantastic pizza. Their sauce is awesome as well as their toppings. They just need to tweak the GF crust a bit more.

My ratio turned out to be:  5:4     flour/dry milk powder : water/egg whites

but I did not use all of the water called for in the recipe and I usually only need between 235-250 g  or  about 1 cup of water  so that really puts my ratio at  5: 3.5 so that is close to Ruhlman’s.  The reason for specifying  275 g. water is it helps to heat the water to 105-115° all at once whether you will use it or not depends upon humidity, how much moisture is in your flour (especially if you don’t keep it tightly sealed) etc.  but you don’t really know how much moisture is in your flour until you begin to add the wet ingredients to the dry.  Add the water gradually to your dry ingredients so you can watch the consistency and insure the dough doesn’t get too wet–that would spell disaster!!

Dry milk powder and egg whites add in some needed protein–if I knew more about the science of it all I would tell you all about it.  Erin Swing will likely fill you in if you look at her post as that is her specialty.

For my pizza post I will link you to the one I have had posted since discovering the combination of sorghum, millet and tapioca flours.  The toppings are my take on a local specialty pizza shop version of what they call the GASP! – the amount of garlic they use takes your breath away but mine is more tempered.  GASP also stands for Garlic, Artichoke Sun-Dried Tomato and Pesto.  If I am pairing pizza with wine I will omit the artichoke ( because it causes a bad wine match) and will add a green pepper for the sweetness it imparts.  Here is the pizza we made this weekend which is not the GASP.

Green pepper, sausage, salami, sun-dried tomato and mozzarella with parmesan

A good Italian Sangiovese always works with pizza.

Follow the pizza post link above and if you prefer to use a scale here are the weights:

129 g. sorghum flour
138 g. millet flour
225 g. tapioca starch flour
55 g. dry milk powder or finely ground almonds
6 g. guar gum (or xanthan gum)
7 g. salt
21 g. active dry yeast
12 g. sugar
275 g. water (105-115°)
32 g olive oil
127 g. or 4 egg whites

The pizza recipe instructions and the same ingredients above expressed in cups is here.  When I made pizza this weekend there was time to let it rise for about 30 minutes before pre-baking the crust, this is what that rise time produces:

Prebaked pizza crust with a 30-minute rise

Multi Blend Gluten Free Flour Mix–The Quality Difference

The flour mix you choose will affect your results.  Anything with the primary base of WHITE rice flour is not worth your time.  I don’t buy anything that uses white rice flour and many of the premade mixes include it.

The Quality Difference

You can trust our recipes to turn out quality results.  We have a lot of happy customers.
We have been cooking gluten free since 1997, collaborated with James Beard award winning chefs, operated at farmers markets, worked in local pie shops, and incorporated all that knowledge into proven recipes for success to simplify your life.

It’s always best to combine a basic mix like the Multi Blend with some high protein flours.
For cookies, breakfast quick breads, pancakes, waffles, carrot cakes, pie crust, scones, and biscuits use a 50/50 spilit of the Multi Blend mix (shown below) with one of the following:  Sorghum, Millet, Teff, Amaranth, or pure Buckwheat.

Pizza Crust, Sandwich Bread, and Pasta don’t use the Multi Blend Mix, instead they require a specific flour combination found in each recipe.



makes 8 ½ cups flour

Mix it all together and keep in a big container for all your baking needs.  You will be glad that you have it on hand.  You will also want to have bags of sorghum, millet, teff, and oat flours in your pantry for our recipes.

4 ½ cups (624g) brown rice flour
½ + 1/3 cup (152g) potato starch flour
1 cup +  2/3 cup (222g) tapioca starch flour
1 ½ cups (264g) sweet rice flour

Gums in Gluten Free Baking

Guar gum or xanthan gum is a necessary addition to gluten-free flours, it is an essential ingredient that binds our baked goods. My husband once made a cake without it and the batter ran out of the tube pan to cover the bottom of the oven!! Some GF bakers use chia seed or psyllium, they work in some recipes but not all. Over the past few years, I have used guar gum exclusively, it’s less gummy, less expensive, and I prefer the results:

If you are making:                                            Add this much guar gum or xanthan gum:

Sandwich Bread/Pizza Crust                           1 teaspoon per cup of flour mix

Cakes/Muffins/Quick Bread                        1/2 teaspoon per cup of flour mix

Cookies                                                              1/4 teaspoon per cup of flour mix
Bob’s Red Mill is a great source of gluten free flours.

Dairy and Egg Substitutions in Gluten Free Baking

One can generally find non-dairy substitutions for milk, sour cream, cream cheese, yogurt, or butter (Earth Balance margarine) in a natural foods market made from soy or rice. For buttermilk, use either a cup of soy or rice milk and add 1 tablespoon of lemon juice or cider vinegar.  Another great substitution for buttermilk is Spectrum Canola Mayonnaise—surprisingly so!

Substitutions for eggs and dry milk powder can be tricky but the following ideas work very well for many gluten free baked goods:


Use flax seed as an egg substitute: grind 1 tablespoon flaxseed and add 3 tablespoons boiling water, let set for 15 minutes then whisk with a fork– this mixture will replace 1 egg in a recipe. A clean coffee grinder works well to grind the small flaxseed.

Flax seed has many health benefits such as high-quality protein, fiber, B and C vitamins, iron, and zinc, anti-cancer properties, omega-3 fatty acids, and many other benefits.


Whenever a recipe calls for dry milk powder, I substitute with finely ground almonds (almond meal) or finely ground GF oats, it is a cup for cup substitution.

Cooking Gluten-Free For The Holidays!

Hosting a big holiday dinner?
Lots of party food to prepare for the season?
Just learning to cook and need a few “go-to” easy ideas?
New to the gluten free diet?

Done…it’s all here for you.
Some recipes are super quick prep, others are a bit more effort but each recipe is one you will be proud to serve your guests.


• 30 printable, PDF recipes $19.99
• Instant download to your desktop or mobile devices
• Easy, gluten free holiday meals
• Quality baked goods
• Easy to share download with 2 friends

HolidayBookKarenKaren has cooked gluten free for 17 years, taught cooking classes, collaborated with celebrity chefs (many are James Beard award winners or nominees), raised two gluten free children now ages 22 and 19, and sold farmers market gluten free pies, pizza crust, breads, and cookies to happy customers.


“Your apple pie is sooo delicious, thank you for making my day sweet.” – Chef Kathy Casey, celebrity chef Mixologist and pioneer in the bar-chef movement 
Food Studios® – Liquid Kitchen®


We test the recipes so you don’t have to.

our farmers market pie crust

Our farmers market pie crust

Recipes are written simply and allow for an easy transition to a gluten free diet. You will be proud to serve your guests and family the recipes from Cooking Gluten Free for the Holidays! • Healthy flours: sorghum, millet, oat, amaranth, teff, and our Multi Blend GF Flour Mix • Cooking tips throughout • Dairy free substitution suggestions • 30 holiday recipes • Full-color photographs (we made the recipe, photographed it, and served it to the family) • Traditional holiday recipes that feed a happy crowd, gluten free or not! • Holiday wine pairings • Load our file onto your phone for easy grocery shopping

“Since half of my family members are on a gluten free diet, I am always searching for simple recipes to please my entire family.

The beauty of Cooking Gluten Free for the Holidays! is that it includes classic dishes with a broad appeal because they are fabulous, even without gluten.”
– Julie Shaw


Sneak Peek Inside the Book



Homemade Gluten Free Pasta

by Karen on July 5th, 2011


Gluten Free Pasta Dough

In 1997 we packed up our Atlas Pasta Machine.

It was a sad day indeed, we knew we would not need it since our son was diagnosed with Celiac Disease and a few years later so was our daughter. We had attempted GF pasta with the recipes of the day and it was a gummy mess.  Today we have discovered healthy gluten free flours such as millet, teff, pure buckwheat, quinoa, amaranth, and sorghum that allow for a higher quality pasta.  And we also now know that a recipe should have no more than 30% of a starchy flour (such as cornstarch, tapioca starch, potato starch) for best results.

About a year ago my daughter and I spent the day with Shauna, The Gluten Free Girl. Imagine my surprise seeing the same Atlas machine attached to her kitchen counter looking as though it was achieving daily use!

Even though we were baking pizza together she made us a lunch of homemade pasta and she gave me the recipe.  I stashed the recipe in my notebook and took it out for the first time this past weekend to help me in my ratio rally quest. (I must admit the entire year I was too lazy to make pasta from her generous gift of the recipe.)

The Gluten Free Ratio Rally always inspires me to dig a little deeper and put forth some energy. The rally is a group of GF bloggers who have joined together to test recipes based on a sample ratio and then share our trials and success.

Gluten Free Fresh Pasta

Hand roll the dough first to use in pasta machine.

I am happy to report that I have finally had success with homemade gluten free pasta.

And the amazing thing is I had success on the first go round!
(with a little help from my man, he is the real cook in the house)

However, one of the wonderful things about fresh semolina pasta is its’  lightness and delicate nature.  I am not fully there yet but I will be soon with this recipe as I take it through a few more spins.  When I reach nirvana….. I will add updates to this post but go for this recipe now and enjoy fresh pasta goodness.

I will make this for lunch and serve  it with a little butter and a sprinkle of truffle salt for pure satisfaction.

Pasta machine will stay on the counter now for easy access and USE.

My goal was to use a true Italian recipe for the pasta.  My husband played Husky football years ago with Dan Eernissee and his wonderful wife Amy is the real deal. An excellent cook from a long line of wonderful Italian cooks.  Her family recipe for pasta  is one kilo of flour for every dozen eggs.

I bet you have a kilo of flour at your house!

So I had to do a little adjusting and I had to take into account the unique elements of our flours. Basically Amy’s recipe is a 1:1 ratio of flour to egg (1 cup flour to one egg) but that doesn’t really work with our flours.  Everyone else in the rally started from a 3:2 ratio so the comparison will be interesting.

Here is where I am at right now:


98g millet or 3/4 cups
33 g potato starch  or 1/4 cup
2 g guar gum or 1 teaspoon
1/2 g xanthan gum or 1/4 teaspoon
1 whole egg
1 egg white
4 g olive oil or 2 teaspoons
For cooking pasta:  4 g of kosher salt or 2 heaping teaspoons

Bring a pot of water to boil.

In the bowl of a stand mixer sift flours together with gums. Make a well in the flour and add eggs and oil.  Using the paddle attachment run mixer on medium speed for about 3 minutes until a soft dough forms. (you can also mix dough by hand but the stand mixer is quite fast).

Roll out dough between two sheets of parchment paper. With the pasta machine dial set at one pass the dough through the sheet pasta side. Pass it through again at the number two setting.  And then pass it through the machine to cut into fettucine.  (if you are rolling the dough by hand do so between two sheets of parchment and roll as thin as you possibly can prior to cutting into noodles).

gluten free pasta atlas machine

gluten free fettucine 1:1.5 ratio flour to egg

Put two heaping teaspoons of kosher salt into boiling water.

Cook pasta in boiling water for 5 minutes until slightly al dente.

Drain and serve with some butter and a little truffle oil or truffle salt.

Here is what I am going to try next:

1. After reading other ratio rally ideas I am going to swap out the egg white for an egg yolk.

2. To achieve a lighter pasta (though this is quite good now) I am going to weigh a little bit of each whole grain flour that I have to see which one is lightest and I will use that instead of the millet.  I chose millet first because it is a favorite of mine and it is the least expensive of the healthier flours.  I also chose to use just two flours to keep ingredients to a minimum.

3. Once I find the lighter flour I will be making ravioli and celebrating.  I haven’t had good ravioli since Adriattica closed way back when.

4. I may also try a 20 minute dough rest covered with a damp kitchen towel.

Chewy, Crackled Brownies with Raspberry Pureé

by Karen on April 4th, 2012


gluten free chewy, crackled top brownies

We are rallying again with other gluten free food bloggers from around the world.
Our topic this month:    Brownies.

Intensely chocolate, chewy and crackle-topped brownies.  What is your favorite style?

I am sure you will see a little bit of everything in the Ratio Rally.  For this monthly feature, we bake according to ratios fat : liquid : flour so you can easily adapt a recipe to meet your needs. Once you know the recommended ratio of an item it allows you to experiment and scale the recipe for a greater or smaller yield. The ratio for brownies is divided further so you can see the relationship of flour, sugar, and chocolate.  The eggs are the liquid in this recipe.  My ratios are:

2.5 chocolate : 2.5 sugar : 1.5 flour : 1.5 egg  : 1.0 butter

This recipe is adapted from one in Cook’s Illustrated magazine.  Christopher Kimball contributed a number of recipes to my book (he is also top dog at America’s Test Kitchen) These brownies are intensely chocolate using baking chocolate and cocoa found in any grocery store but I like to enhance them by using Felchlin Cocoa and quality Guittard or Callebaut the chocolate leftover from my chocolate truffle making parties.

The Gluten Free Brownies

When we rally, I weigh the ingredients so you can see the recipe in both Imperial and Metric measurements, sometimes I make changes to an original recipe as I experiment with other flours to add some nutrition into the baked good.  For brownies though I consider them 100% treat and the Multi-Blend mix has the right combination of starch using tapioca, potato and corn (they are all interchangeable for those who are sensitive to one or the other). The mix also includes sweet rice flour to smooth out the mouthfeel and brown rice flour for the nutrition.  Everyone has developed their own standard GF flour mix these days (so they can call it their own) but don’t let that confuse you.  Find the one that works best for your needs.  This one is adaptable and can be used with  healthier flours for other baked goods so it means I need just one mix and some bags of sorghum, millet, and teff on hand  for bread, pizza, or muffins.

The raspberry pureé is a nice touch if you want to add an elegant touch for a dinner dessert.  It is adapted from a recipe in one of the original Ark Restaurant cookbooks.  The Ark was a fantastic restaurant on the Long Beach pennisula in Washington state years ago. It was a frequent James Beard award winning restaurant in its day. We would make the trek to Long Beach for our anniversary from time to time.  We loved the Ark Restaurant but sometimes we missed the mark choosing where to stay.

I will never forget the time we rented a place in the area and after receiving our room keys we discovered the fireplace did not work, dog hair was literally everywhere (and we are tolerant pet owners ourselves), and there was some other problem with the room.  Our visit was in September. We brought the owner in to show him our troubles and he said “oh, we haven’t yet done our deep cleaning since the summer” !!!!  After we declined to stay there we had a good laugh about how crazy we were to expect basic vacuuming and cleaning prior to our arrival.  I wonder if he survived the economy?  Ha!

Might I tempt you with a brownie?


Chewy Brownies with Raspberry Pureé

On day two they are more chewy—day one, a bit more cakelike. 

ingredients :
½ cup, 1 stick (112g) unsalted butter
5 ounces(144g) semisweet chocolate
2 ounces(57g)unsweetened chocolate
3 tablespoons (26g) cocoa powder
3 large eggs (138g)
¼ cups (253g) sugar
2 teaspoons (8g)vanilla extract
½ teaspoon(4g)  salt
1 cup (152g) Multi Blend gluten-free flour mix
½ teaspoon (2g) guar gum or xanthan gum
¾ cup semisweet chocolate chips (optional)


2 cups (288g)raspberries
½ cup (112g) sugar
½ cup (122g) water
1 teaspoon(4g) lemon juice

makes 16 brownies (2-inches square )

Preheat oven to 350ºF. Butter an 8-inch square glass baking dish. Line the bottom with parchment and then butter the parchment.

Melt butter and chocolate in the top of a double boiler, stirring occasionally until smooth. Remove from heat, whisk in cocoa powder, and let cool slightly.

In a medium bowl, whisk together eggs, sugar, vanilla, and salt until thoroughly blended. Whisk in warm chocolate mixture then stir in flour mixed with guar gum until just combined. Pour ½ of the batter into the prepared baking dish and sprinkle chocolate chips evenly over the top. Pour the last ½ of the batter over the top of the chips, covering completely and scraping the bowl well.

Bake for 35-40 minutes, or until a toothpick comes out clean with a few crumbs clinging to it. Set the dish on a wire rack until cool enough to handle. When completely cool, place brownie sheet on a cutting board. Using a thin, sharp knife, cut into 16 squares, wiping the knife between cuts to ensure smooth, clean edges. Brownies can be frozen in individual serving sizes; wrap each tightly in plastic wrap, then seal in a large freezer bag.

Raspberry Sauce :

Bring raspberries, sugar, and water to a boil in a nonreactive saucepan, stirring occasionally. Remove from heat. Stir in lemon juice. Puree in a blender. Strain through a sieve, pushing on the solids and discarding the seeds. Adjust quantity of sugar or lemon juice if necessary.

Follow along with our rally and find some chocolatey goodness that matches your style……

Mary Fran is our host this month at Franny Cakes

Adina from Gluten Free Travelette made Chocolate Brownie Pie with Orange Zest
Angela from Angela’s Kitchen made Gluten & Dairy Free Cream Egg Brownies
Brooke from B & the boy! made Triple Chocolate Brownies
Caitlin from {Gluten Free} Nom Nom Nom made Peppermint Brownie Bars
Caleigh from Gluten Free[k] made White chocolate and marshmallow brownies
Caneel from Mama Me Gluten Free made Triple chocolate brownies
Charissa Luke from Zest Bakery made Slutty gluten-free brownies
Claire from My Gluten Free Home PB&J Brownie Whoopee Pies
Claire from This Gluten-Free Life made St. Patty’s Day Marshmallow Swirl Brownies
Erin from The Sensitive Epicure made Mexican Cocoa Brownies with an Almond & Pepitas Crust
Gretchen from kumquat made salted caramel brownies
Irvin from Eat the Love made Blueberry Citrus Marble Brownies
Jean from Gluten-Free Doctor Recipes made Blue Ribbon Brownies
Jenn Cuisine made Grain free brownies with no-bake ricotta cheesecake cream
Jonathan from The Canary Files made Vegan Marbled Banana Walnut Brownies
Karen from Cooking Gluten Free! made GF Chewy Crackled Top Brownies with Raspberry Puree
Mary Fran from FrannyCakes made Gluten-Free Hazelnut (Nutella) Brownies
Morri from Meals with Morri made Oaxacan Brownies & Mesquite Cacao Blondies
~Mrs. R from Honey From Flinty Rocks made Black Bean S’More Brownies
Pete and Kelli from No Gluten, No Problem made Caramel Mexican Chocolate Mesquite Brownies
Rachel from The Crispy Cook made Co-Co Nut-Nut Blondies
Shauna from Gluten-Free Girl made Gluten-Free Brownies
Tara from A Baking Life made Mint Chocolate Flourless Brownies
TR | No One Likes Crumbley Cookies Gluten Free Berry Fudge Brownies

Gluten Free Crêpes Savory or Sweet

by Karen on March 7th, 2012

If you are looking for a quick evening meal you should add crêpes into your weekly line-up.  I had forgotten about these little gems until it became our theme for the Gluten Free Ratio Rally this month.  A group of gluten free bloggers work on recipes by ratio and share their results each month.  Here is a link to learn more about the origins of our project.

The beauty of a crêpe is the versatility it offers—a crêpe can be your main course, dessert, or even breakfast.  You don’t need any special equipment —a non-stick skillet and a spatula do the job nicely.

When I worked at the pie shop I was the go-to girl for crêpes, we offered them all day long in savory and sweet versions.  The owner and I were the only ones who knew how to make them but I will share with you the very simple secret of flipping the crêpe without tearing.

Versatility of gluten free crêpes

I like a turkey, mozzarella, Monterey jack cheese filling with herbs de Provence and melted butter. For breakfast, a jam filled crêpe with some butter and a little confectioners sugar for garnish is a happy way to start the day (along with two fresh pulls of espresso in an Americano).  Crêpes are a great little wrapper for leftovers, especially since corn tortillas can’t be used for everything and I have yet to find an absolutely wonderful flour tortilla recipe though we use one that is pretty good (found in Cooking Gluten-Free!).

The next time I make these I am going to substitute half of the flour mix with pure buckwheat flour.

Ruhlman’s Ratio

The rule of thumb ratio our group uses is from Ruhlman’s ratio (see link above about our origins) and for crêpes that is a 1:1: ½  ratio of  liquid : egg : flour.

My ratio is a bit different at       2 : 1 : ½

I substitute in my Multi Blend GF flour mix for the regular flour we used at the pie shop but otherwise the recipe is the same.  The pie shop crêpes received rave reviews from everyone!

I would often make a crêpe breakfast for a retired Tampa Bay Buccaneers football player several times a week at the shop.  (Seattle must be special if he decided to trade the sunshine for the rain we enjoy/endure in Seattle.)

The recipe is very easy—it looks lengthy due to the explanation only!

Though I forgot to use it here,  the wire whisk is best, this is a mixture of eggs and dry ingredients:

Slowly adding the cream and milk:

Mix with whisk attachment for a minute:

One trick is to lightly grease the pan with a paper towel and a bit of oil:

Lift up and swirl the pan to easily spread the batter:

¼ cup of batter is the right amount for thin crêpes:

Savory filling….oops I forgot to flip this one below…..


Makes about 10 crepes


1 cup (157g) Multi Blend GF Flour Mix
¼ teaspoon guar gum or xanthan gum
¼ teaspoon salt (optional)
4 eggs (200g) (lightly beaten)
1½ cups (355g) milk
½ cup (126g) heavy cream
1 teaspoon vanilla (for sweet crêpes)
A few teaspoons of vegetable oil, divided

Using the whisk attachment on a stand mixer (or mix by hand with a wire whisk) combine flour mix, guar gum, and salt.   Combine lightly beaten eggs with the dry ingredients. Pour milk and cream into a large glass measure along with vanilla. While mixer is running, gradually pour a steady stream of milk/cream into the batter until well combined.  Allow the mixer to whisk ingredients together for a minute on medium-high.

Over medium-high heat, add a teaspoon or two of oil in a 10-inch non-stick skillet or a well-seasoned iron skillet. Using a wad of paper toweling, spread the oil to lightly coat the pan and then using the same paper towel, wipe a plastic spatula with the oil lightly. This is part of the secret to easy flipping. (set aside oil soaked paper towel to use again for next crêpe).

Pour ¼ cup batter into the prepared pan and swirl the pan to create a thin layer of batter covering the pan.  Cook a few minutes until crêpe edges easily release from the pan as you lift the edge with prepared spatula. (When the crêpe is cooked and ready to flip it will release—don’t try to flip it too soon.)  Flip the crêpe and cook the other side.

You may cook all the crêpes at once by stacking the cooked crêpes on a plate with alternating layers of parchment paper and crêpes.  Keep warm in a 200 degree oven.

When making a savory crêpe with cheese I like to return the crêpe to the pan, add cheese down the middle, top with other fillings and fold up each side of the crêpe to cover the fillings and allow the cheese to melt.  This may not be a necessary step if you aren’t using cheese.

Filling for two savory crêpes:

3 ounces (77g) thinly sliced turkey
4 ounces (122g) mozzarella and Monterey Jack cheese, grated
2 tablespoons butter, melted
½ teaspoon herbs de Provence (or just oregano)

Return each crêpe to the non-stick skillet and fill each crêpe with a few ounces each of turkey and cheese down the middle, fold up each side of the crêpe and allow the cheese to melt.  Transfer to serving plate, drizzle butter over crêpes and plate, sprinkle with herbs de Provence and serve.

Filling for two sweet crêpes:

1 tablespoon raspberry or strawberry jam
2 tablespoons butter, melted
1 teaspoon confectioners sugar

Place warm crêpe on a plate and using a spoon spread the jam in a light layer across the crêpe, drizzle with butter and roll up crêpe. Using a small sieve, sprinkle with confectioners sugar and serve.[/print_this]

Here are our other gluten free blogger recipes:

Adina ~ Gluten Free Travelette ~ Breakfast Crepes Three Ways
Angela~Angela’s Kitchen~Savory Buckwheat Crepes – Sweet Potato, Mushroom and Kale Filling
Caitlin ~ {Gluten-Free} Nom Nom Nom ~ Buckwheat Crepes
Caleigh ~ Gluten Free[k] ~ Banana Cinnamon Crepes
Caneel~Mama Me Gluten Free~Slightly Sweet Crepes with Caramelized Bananas and Nutella Sauce
Charissa ~ Zest Bakery ~ Black Pepper Crepes with Chicken Tikka Masala
Claire ~ My Gluten Free Home ~ Victory Crepe Cake
Erin ~ The Sensitive Epicure ~ Socca with Za’atar & Sumac (Garbanzo Flour Crepes)
Ginger ~ Fresh Ginger ~ Sweet ‘n Savory
gretchen ~ kumquat ~ nutella crepe cake
Heather ~ Discovering the Extraordinary ~ “Southwestern” Crepes
Jenn ~ Jenn Cuisine ~ Braised Duck, Fennel and Chestnut Crêpes
Karen ~ Cooking Gluten-Free! ~ Gluten Free Crepes Savory or Sweet
Mary Fran ~ FrannyCakes ~ Gluten-free Peanut Butter Crepe Cake
Mary Fran ~ FrannyCakes ~ Gluten-Free Vanilla Bean Crêpes Sucrées
Monika~Chew on This! ~Dessert crepes-caramelized plantains, toasted coconut, chocolate sauce
Morri ~ Meals with Morri ~ Russian Blini for Two
Pete and Kelli ~ No Gluten, No Problem ~ Key Lime Crepes
Shauna ~ gluten-free girl ~ Gluten Free Buckwheat Crepes
T.R. ~ No One Likes Crumbley Cookies ~ Brownie Crepes with Strawberry Wine sauce
T.R. ~ No One Likes Crumbley Cookies ~ Basil Tomato and Feta Crepes
T.R. ~ No One Likes Crumbley Cookies ~ Fresh Fruit Crepe
Tara ~ A Baking Life ~ Breakfast Crepes with Eggs and Kale
Jonathan ~ The Canary Files ~ Vegan Crepes for Filipino Spring Rolls
Rachel ~ The Crispy Cook ~ Raspberries and Cream Crepes
~Mrs. R ~ Honey From Flinty Rocks ~ Crepes – Spinach & Dessert

and thanks for TR Crumbley for organizing this month

T.R. ~ No One Likes Crumbley Cookies ~ Brownie Crepes with Strawberry Wine sauce.

Gluten Free Strawberry Rhubarb Crumble

by Karen on May 26th, 2014

the perfect balance of tart and sweet


We are at peak season for rhubarb!!

A crumble is the easiest way to add an elegant dessert to a dinner party menu.  To serve, top this with a small scoop of vanilla ice cream and place onto an oven-safe plate for serving (ramekin is warm).

Estate sales always have ramekins priced at .50 to 1.00 so it’s easy to get a nice collection together.


Gluten Free Strawberry Rhubarb Crumble
Recipe serves 10

¼ cup Cooking Gluten Free! multi blend gluten free flour mix
1 ½ cup gluten free rolled oats (bob’s red mill)
1/3 cup chopped walnuts
½ cup brown sugar
pinch of salt
1 teaspoon cinnamon
6 tablespoons unsalted butter, softened

Combine flour mix, oats, walnuts, brown sugar, salt and cinnamon in a bowl. Add butter in by tablespoon.  Mix using both hands so all ingredients are incorporated into the butter. Refrigerate until ready to use.


Fruit Filling
40 fresh or frozen strawberries
5 cups fresh rhubarb (if using frozen, defrost fruit and pat dry with paper toweling)
4 tablespoons orange juice
1 ½ cup sugar
½ teaspoon cinnamon (heaping)

Prepare a rimmed baking sheet with parchment paper for easy clean up.

Butter ten 3-ounce ramekins and place 4 strawberries into each.

Combine rhubarb, orange juice, sugar and cinnamon and mix well. Divide this filling among the prepared ramekins.  (Refrigerate until ready to bake, don’t allow filled ramekins to sit at room temperature—the fruit mixture will become too juicy)

Preheat oven to 350° and top each ramekin with ¼ cup of crumble mix and place ramekins on prepared baking sheet.

Bake 25-35 minutes until bubbling and rhubarb is cooked through.

Cool a bit then serve with a small scoop of vanilla ice cream.

Traditional Birthday Cake

by Karen on August 3rd, 2011

When deciding upon recipes for Cooking Gluten Free! I wanted to include a few traditional birthday cakes.  My mom would make us a lemon cake or an apple cake or a chocolate cake for our birthdays as those were our usual requests.

Later on when I met my husband I was introduced to a Sandtorte which was his families’ favorite birthday cake–it is essentially a pound cake. Later on,  his sister began making a cashew cake that was requested a lot (when we were stay at home moms with kids and had the time to make that decadent cake) with three layers (two chocolate, one cashew) and a lovely buttercream frosting.  The cake stands about five or six inches tall and is the true definition of the word decadent.  Now I am getting a craving for that cake!

All of those cake recipes are in the book except the apple cake, I was never able to convert that incredibly dense cake to a suitable GF version.

But the Sandtorte is easy and everyone’s favorite.

The Crumb: exactly what pound cake should look like

Ever since Kate Chan, our Gluten Free Ratio Rally organizer this month, suggested a white cake recipe, she started a craving in me.  I have been looking forward to baking my yellow cake with chocolate frosting so that I can photograph it, figure the ratios, and best of all ……eat it. Unfortunately, life got in the way this month so it is the Sandtorte that is featured after all.  It is especially timely since it is perfect for a sweet version of strawberry shortcake.

The Ratios

Ruhlmans’ sponge cake ratio is where we started which is 1:1:1:1 of flour:sugar:eggs:butter for our white cake Gluten Free Ratio Rally. A sponge cake is on the complete opposite end of the spectrum to my pound cake which ended up being something like a 2 : 2.5  : 1 : 1 ratio.  I am sure that Kate’s vision was a regular white cake which should fall somewhere in between.

I have to say that for this rally I did not test other options as we have made this recipe for years and the only real discovery is in doubling the baking powder from the original wheat based recipe.  It makes a huge difference in a dense cake to double the baking powder when converting to gluten free. We also don’t mess around with the healthier flours with light colored cakes.   Using my standard Multi Blend mix makes the best cake .  And reallly with this much sugar who are we kidding anyway, cake isn’t supposed to be healthy!