Banana Bread

Ian absolutely loves banana bread and this recipe is adapted from the Better Homes and Gardens Cookbook. I've of course changes the flour to a gluten free flour blend, but also cut the leavening ingredients because the original recipe causes the bread to souffle. Also, since Noah is allergic to nuts, I've also excluded them. You can find the original recipe here.

Ingredients

2 cups gluten free flour

1 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

2 eggs, beaten

1 to 1/2 cups mashed banana (5 medium)

1 cup sugar

1/2 cup cooking oil or melted butter or margarine

Streusel Topping (optional)

1. Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up the sides of two loaf pans; set aside. In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in center of flour mixture; set aside.

2. In a medium bowl combine eggs, banana, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spoon batter into prepared pans. If desired, sprinkle Streusel Topping over batter.

3. Bake for 55 to 60 minutes or until a wooden toothpick inserted near center comes out clean (if necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning). Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.

4. Makes 1 loaf (16 slices)

5. Streusel Topping: In a small bowl combine 1/4 cup packed brown sugar and 3 tablespoons gluten free flour. Using a pastry blender, cut in 2 tablespoons butter until mixture resembles coarse crumbs.

Rustic Plum Tart

Ian saw this on Everyday Baking and asked if I could bake this for his birthday instead of a cake. We tried it and everyone loved it, just not Ian. So it was back to a chocolate cake for his birthday.

This recipe is so easy that I baked four of them one night: three to give away to friends and one to eat! The original recipe can be found here. This one is modified for gluten free baking -- note that gluten free flour is affected by humidity so you may need to add more or less water depending on what they weather is like.

For the Crust
1 cup gluten free flour
1/4 cup fine yellow cornmeal
1/2 tsp sugar
1/2 tsp salt
1/2 tsp xanthan gum

1/2 cup (1 stick) cold unsalted butter, cut into small pieces

1/2 cup cold water, to be added by the tablespoon

For the Filling
1 1/2 pounds red plums, quartered, pitted, and sliced 1/4 inch thick
1/2 cup sugar
1 tablespoon gluten free flour
1 large egg yolk mixed with 1 teaspoon water (egg wash)

decorating sugar

In a food processor, combine flour, cornmeal, sugar, salt, and xanthan gum. Pulse until combined. Add butter and pulse until it resembles coarse meal. Add two tablespoons of water (add more water one tablespoon at a time) and check to see if dough holds together when pinched. Gluten free flour is very susceptible to humidity on a warm day I've added up to six tablespoons of water. Do not over work the dough, though.

Turn out mixture onto some plastic wrap on a work surface. Fold plastic wrap over the mixture and press so that it forms a disc. Again do not over work. Place in the fridge for a minimum of 20 minutes and up to an hour. Again, gluten free dough becomes unmanageable when they are in the refrigerator too long -- it breaks and doesn't roll out propery when it is too cold.

While the crust is in the fridge, prepare plums and place in a bowl adding sugar and gluten free flour. Toss well. Line a rimmed baking sheet with aluminum foil. I have one reserved exclusively for pies that looks quite worn and used, but serves its purpose to catch spillage from pies or tarts. Flour a large (about 16 inches long) piece of parchment paper. Place dough on paper. Using your knuckles, press edges of dough so it doesn't crack during rolling. Lightly flour top of dough to prevent sticking; roll out to a 14-inch round. Transfer dough (still on parchment) to prepared baking sheet.

Pour filling into the middle of the dough. Fold edges

Lemon Squares

This recipe is from the Living Without magazine, modified slightly as their recipe never seems to set correctly when I make it. So, after some tinkering and constructive criticism (from my friend Ryan who said that the crust is the best he's tasted but the filling wasn't quite done enough), here's the new recipe.

2 cups gluten free flour
1/2 cup confectioners sugar
1 stick unsalted butter, melted
4 large eggs
1 1/2 cups granulated sugar
2 small lemons, zested (reserving zest for the filling)
1/4 cup lemon juice
1/4 cup gluten free flour
2 tsp. xanthan gum
confectioners sugar for garnish

Preheat an oven to 350 degrees. For the crust, in a small bowl whisk together gluten free flour and confectioner's sugar. Add melted butter and stir with a fork until combined. Press the mixture into a 13 X 9 baking dish -- lined with parchment paper -- making sure to push the crust about halfway up all sides. Bake for about 15 to 18 minutes.

While the crust is baking, zest two small lemons, and add the zest into a medium bowl where four eggs have been lightly beaten. Squeeze lemons and add 1/4 cup juice to bowl. Add sugar, 1/4 cup gluten free flour, and xanthan gum. Beat well with a whisk. Remove crust from oven and decrease temperature to 325 degrees. Pour filling into hot crust and bake in oven for about 22 to 25 minutes.

Remove from oven and sprinkle confectioners sugar. Cool completely and cut into squares.

Black and White Cupcakes

This recipe is from my new favorite show, Everyday Baking. The kids and I love to watch the show together and they get to pick what I bake next for them, Ian usually ending up as the decision maker. We've tried a few recipes out and now have some new favorites.

I usually had trouble with making cupcakes using gluten free flour. They somehow souffléd in the oven and capsized when cooled leaving a crater in the middle. For this recipe, I sifted the gluten free flour before measuring, and modified the amount of flour used by subtracting two tablespoons off of the required amount. I also added xanthan gum. The result: perfectly formed gluten free cupcakes. Another secret is to dip your fingers in water to smooth the tops of the cupcakes before baking. This original recipe is called Cupcakes Three Ways on the Everyday Baking Web site.

8 tablespoons (1 stick) unsalted butter, room temperature
1 1/2 cups gluten free flour, plus two tablespoons gluten free flour
2 teaspoons baking powder

1 teaspoon xanthan gum
1/2 teaspoon salt
3/4 cup sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup whole milk
vanilla, raspberry, or chocolate buttercream

For Chocolate Cupcakes
Reduce flour to 1 cup plus two tablespoons gluten free flour and add 1/2 cup unsweetened cocoa powder.

Preheat oven to 350 degrees. Prepare a 12-cup muffin pan with cupcake liners. Sift gluten free flour and measure correct amount into a medium bowl. Add the baking powder, xanthan gum, and salt and whisk, blending well. Set aside.

With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla, and mix until combined. On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not over mix).

Prepare vanilla and chocolate batters and fill muffin cups with batter using an ice cream scoop with vanilla on one side, and chocolate on the other. Using your fingers, dip into a bowl of water and smooth the top. Bake until a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely. Frost with your choice of buttercream. Makes about 24 cupcakes.


Buttercream Three Ways

Vanilla Buttercream
With an electric mixer, beat 8 tablespoons (1 stick) room-temperature unsalted butter until light and fluffy. On medium speed, beat in 1 1/2 cups confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down bowl as necessary. Mix in 1/2 teaspoon pure vanilla extract. Increase speed to high, and beat until light and fluffy, about 5 minutes. Makes 1 1/2 cups.

Rasberry Buttercream
Make Vanilla Buttercream, then beat in 3 to 4 teaspoons seedless raspberry jam.

Chocolate Buttercream
Place 4 ounces bittersweet chocolate in a large heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes. Remove from heat, and cool to room temperature. Make Vanilla Buttercream, then beat in melted chocolate.

Molasses Double Ginger Cookies

This recipe is from my mom's cousin who lives in Upper Marlboro, MD. We call her Tita Emy and she is one of the best cooks and bakers I know. She is very nurturing and she and her wonderful family (her husband, Tito Art, and son, AJ) welcomed our family from the very first time we visited. This is her recipe for ginger cookies and they are really delicious. I still need to try a gluten-free version, though. Maybe tonight.

2 cups gluten-free flour
2 tsp. baking soda
2 tsp. baking powder
1 tbsp. ground ginger
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. salt
1 stick room temperature unsalted butter
1 large egg
1/2 cup molasses
1/2 cup packed brown sugar
2 tbsp. vegetable oil
1/2 cup chopped candied ginger (crystallized)
1/4 cup granulated sugar

Beat butter and brown sugar until light in color. Beat in oil, molasses and egg. Scrape sides of bowl and add flour mixture until well blended. Add candied ginger. Chill until firm (about one hour).

Set oven temperature to 375 degrees. Roll batter into one-inch balls. Roll balls in granulated sugar, place the balls two inches apart onto lightly greased cookie sheet and flatten. Bake until center surface of cookies is barely dry (about nine to 10 minutes. Do not over bake -- it will lose it's chewy texture). Remove from the oven and cool on cookie sheets for five minutes before transferring onto wire racks.

Strawberry Rhubarb Pie

Bob's grandmother, Alicia Alton, was a great cook and baker. We especially loved her pies and when she passed away I was given a copy of her cookbook where this recipe comes from.

2 cups diced rhubarb

2 cups diced strawberry

1 cup sugar

1/3 cup gluten free flour

1/2 tsp. xanthan gum

2 tbsp. butter

1 tbsp. sugar

2 gluten-free pie crusts

Slice rhubarb and strawberries and place in a bowl. Add sugar and flour. Mix well. pour into pastry-lined pan. Dot the mixture with butter. Top with second pie crust and pinch to seal. Cut slits into tht top pastry with a knife. Bake in a 425-degree oven for 40 t0 50 minutes.

Gluten Free Buttercrust Bread

This is the best gluten free bread recipe that I have tasted. My kids absolute love this bread and I bake two loaves every week: one for french toast and the other for sandwiches. The recipe is from Home Style Bread Making with Marian Getz. It accompanies the Wolfgang Puck breadmaker that I bought which has its own gluten free setting (11)! I've modified the recipe a bit as I was having trouble with the top of the bread always forming a concave shape. Accidentally using two jumbo eggs (instead of the three large ones called for in the original recipe) and reducing the required yeast to one tablespoon seems to have corrected this problem. You can also add dough enhancer to the recipe.

1 1/2 cups water

1 tsp. apple cider vinegar

5 tbsp. unsalted butter, softened

2 jumbo eggs

6 tbsp. powdered milk

3 tbsp. granulated sugar

1 c. corn starch

3/4 c. garfava flour

1/4 c. sorghum flour (3 tbsp. sorghum flour; 1 tbsp. white rice flour)

1 c. tapioca flour

1 tbsp. unflavored gelatin (1/2 tbsp.)

1 tbsp. xanthan gum

1 tbsp. kosher salt

1 tbsp. active dry yeast (bread machine yeast)

1. Place water, apple cider vinegar, butter, and eggs into the bread maker.

2. In a bowl, combine remaining ingredients (except yeast); mix well using a hand whisk and pour into bread maker. Make a well in the middle of the mixture being careful not to expose the liquid, and add yeast.

3. Close lid.

4. Depending on your breadmaker setting, choose 1 1/2 lb. loaf and dark crust setting.

5. Press start.

Hamburger

This is a variation of Bob's dad's -- Bill Combs -- recipe.

2 lbs. ground meat (1 lb. ground beef, 1 lb. meatloaf mix -- beef, veal, pork)

1 large onion, chopped

3/4 c. bread crumbs

1 tbsp. sage

1 tbsp. dry mustard

1 tsp. pepper (or to your taste)

1 1/2 tbsp. soy sauce

2 eggs

3/4 c. milk (add in 1/4 c. increments, if the mixture looks soggy, don't add the last 1/4 c.)

1/4/ c. Worcestershire sauce

In a large bowl, combine all ingredients and mix well -- I use some gloves and just dive in. Grill or fry a tablespoon of the mixure and taste. Adjust seasonings then form into patties but do not compress. It cooks better when the patties are somewhat loosely formed.

Doughnuts!

This recipe is from the recipezaar.com Web site (#201483). My kids absolutely love this recipe and due to a mistake of doubling the recipe, I made chocolate ones as well (substituting 3/4 cups flour, for cocoa mix). For today's recipe we added some glazes thanks to Alton Brown from the Food Network.

2 beaten eggs

2 cups buttermilk

1/4 cup melted butter

5 cups GF flour blend

1 cup sugar

1 teaspoon nutmeg

1/2 teaspoon cinnamon

2 teaspoons baking soda

1 teaspoon baking powder

2 teaspoons salt

2 teaspoons xanthan gum

1. Beat eggs, buttermilk, and melted butter in a large bowl with a whisk.

2. Combine dry ingredients in a separate bowl. Fold slowly into the wet ingredients, mixing by hand with a wooden spoon. When the ingredients are mostly combined, use hands to knead a few times to make sure the ingredients are fully incorporated.

3. Let the dough rest for 15 minutes. Sprinkle extra GF flour mix on countertop and roll out dough to between 1/3 to 1/2 inch thick. If dough is sticky, work in more GF flour.

4. Heat 2 to 3 inches of canola oil in the bottom of a pot until very hot (375 degrees)

5. Cut dough with doughnut cutter and reshape scraps into additional doughnuts. Remove doughnuts from oil with slotted spoon and drain on paper towels.

Sugar/Icing options

1. While doughnuts are still warm, roll in a bowl of sugar.

2. Create a glaze (these two glazes are from the Food Network, courtesy of Alton Brown)

Doughnut glaze 1

1/4 cup whole milk

1 teaspoon vanilla

2 cups confectioners' sugar

Combine milk and vanilla in a medium saucepan and heat over low heat until warm. Sift confectioners' sugar into milk mixture. Whisk slowly, until well combined. Remove the glaze from the heat and set over a bowl of warm water. Dip doughnuts into the glaze, one at a time and set on a draining rack placed in a half sheet pan for five minutes before serving.

Chocolate glaze!

1/2 cut unsalted butter

1/4 cup whole milk, warmed

1 tablespoon light corn syrup

2 teaspoons vanilla extract

4 ounces bittersweet chocolate, chopped

2 cups confectioners' sugar, sifted

Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.

Tacos

From scratch Taco recipe from Mex-Recipes.com

Ground beef

Salt

Chili powder

Paprika

Cumin

Garlic powder or 2 cloves

Bell pepper

Onion

Instructions for taco recipe:

Mix the gruond beef in a 2-quart sauce pan add 1 teaspoon of salt, 2 tablespoons of chili power, 1 teaspoon of garlic powder or 2 chopped garlic cloves, 1 teaspoon of cumin, 2 tablespoons of paprika. Enough water to cover meat.

Bring to a boil. Simmer over medium low heat about an hour. Check about every 15 minutes and take a potato masher break up the meat so it won't cook up in lumps.

Repeat this process 2 or 3 more times and make sure to never run out of water. Add water when needed.

After an hour, add 1/2 medium chopped onion, 1/2 medium chopped bell pepper, continue cooking 20-to-30 more minutes.

Gluten free pancakes

I usualy whip up 5x recipe for these pancakes so that the kids have them to eat throughout the week.

1 cup gluten free flour (5 cups gluten free flour)

1 tbsp. sugar (5 tbsp. sugar)

2 tbsp. baking powder (3 tsp. baking powder -- DO NOT multiply by 5!)

1/2 tsp. xanthan gum (2 tsp. xanthan gum)

pinch of salt (1/2 tsp. salt)

1 egg (5 eggs room temperature -- soak in warm water for a few minutes before use.)

1 cup rice milk or other milk of your choice (5 cups millk -- I heat up 4 cups for 4 minutes in the microwave and add the last cup before pouring into dry mixture. This improves the texture of the pancakes tremendously.)

2 tbsp. canola oil (2 tbsp. canola oil -- DO NOT multiply by 5!)

Heat griddle on medium heat. Beat egg on medium high speed unti foamy. While the egg is beating, mix all dry ingredients together in a bowl. Make a well in the middle. Pour milk and oil into dry ingredients and mix until combined. Add beaten egg and slowly fold into mixture. Pour about 1/2 cup onto griddle and cook, flipping after about 2 minutes on each side.

Spaghetti Sauce

1 large red pepper, seeded and cut in half

2 lbs. ground beef

1 large onion, diced

2 roma tomatoes, seeded and diced

1 tsp. salt

1/2 tsp pepper

1 tbsp. sugar

1 tsp. dried oregano

1 tsp. dried basil

1 tsp. paprika

1/4 tsp. ground red pepper

2 bay leaves

2 large cans organic crushed tomatoes

1. Wash, halve and seed large red pepper. Broil for 15 minutes in toaster over, skin side up. Place in paper bag for 5 minutes, then peel and dice and add to sauce.

2. While pepper is roasting, saute onions and roma tomatoes. Add ground beef and saute till brown. Season with salt and pepper. Add all spices (except for bat leaves). Mix well. Add two cans crushed tomatoes. Add bay leaves and bring to boil. Set heat to low to simmer. 3. Add diced roasted peppers and simmer for about 30 minutes more. 

4. Meanwhile cook noodles and drain and serve.

Gingerbread houses

Since we can't buy any ready-to-make gingerbread kits, I have been making these every year with a lot of success. Thanks to Martha Stewart for the template and recipe, the kids enjoy decorating these houses and it is a great holiday activity for us to help us get ready for Christmas. 


Update 2011: Noah has moved on from houses and now requests a gingerbread train. This will be the third year I will be making gingerbread trains and here's where you can find the template from Family Fun's website.

1 tsp. baking soda

1/2 tsp GF baking powder

1 c. (2 sticks) unsalted butter

1 c. dark brown sugar

4 tsp. ground ginger

4 tsp. ground cinnamon

1 1/2 tsp. ground cloves

1 tsp. finely ground black pepper

1 1/2 tsp salt

2 large eggs

1 1/2 cups unsulfured molasses

6 cups GF flour

1. In a large bowl, sift together GF flour, baking soda, and baking powder; set aside.

2. In an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy. Mix in spices and salt. Beat in eggs and molasses.

3. Add flour mixture; mix on low speed until thoroughly combined. Divide dough into thirds and wrap in plastic. Chill for at least one hour.

4. Heat over to 350 degrees. On a well-floured surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, or using template instructions, if desired. Place dough shapes on ungreased baking sheets; chill until firm, about 15 minutes. Bake 15 minutes, or until gingerbread is firm in the center but not dark around the edges.

Longaniza (Filipino breakfast sausages)

This is my mom's recipe and it is delicious. Decrease or increase ingredients to your taste. I love a lot of garlic in mine.

2 lbs. ground pork or meatloaf mixture (pork, veal, beef)

1 1/2 tbsp. sugar

1 1/2 tbsp. salt

2 tbsp. GF soy sauce

1/2 c. vinegar

2 tbsp. ground peppercorn

2 tbsp. chopped garlic

Mix all ingredients together. Marinate for 24 hours in a glass bowl in refrigerator and covered. Shape into patties and fry or microwave to cook.

GF Graham Crackers

Yes, graham crackers from scratch. A little tedious, but if you don't care too much about how they look, they taste great. I usually make two recipes worth: one for the kids to eat, and the rest for a cheese cake recipe. 

From Living Without magazine, Summer 2006, p. 46.

2 1/4 cups GF flour mix

1/2 c. packed brown sugar

1 3/4 tsp. cinnamon

1 tsp. GF baking powder

1/2 tsp. xanthan gum

1/2 tsp. baking soda

1/2 tsp. salt

7 tbsp. butter, cut into pieces

3 tbsp. cold water

3 tbsp. honey or agave

1 tsp. vanilla

1. Mix together GF flour mix, brown sugar, cinnamon, baking powder, xanthan gum, baking soda, and salt. 

2. Using fingertips, work butter into dry ingredients.

3. Sitr in cold water, honey, and vanilla. If dough is too dry, add a little more cold water, a tsp. at a time.

4. Gather dough into a soft ball. Cover in plastic wrap and refrigerate for an hour.

5. Preheat over to 325 degrees. Line a cookie sheet with parchment paper.

6. Cut two zip lock bags (gallon size) down each parallel side so that each opens out into one long sheet. Roll a piece of dough between the two sheets to about 1/8-inch thickness, depending on how thick you like your graham crackers. Remove top zip lock sheet. Cut into 2 x 3 -inch pieces and prick lightly all over with a fork. Take remaining sheet with dough on it andturn it over. Lay it flat, rolled dough side down, onto prepared pan. Remove sheets.

7. Bake for 12 to 15 minutes or until golden brown. If cookies spread and bake together, re-cut while still warm and loosen them. Let cookies cool slightly before transferring to cooling rack.

Gluten free Barbecue Sauce

Rachel Ray has some truly easy and delicious recipes. Most people ask me what I cook for my food-allergy prone kids and are usually shocked that I have to do everything from scratch. I love to cook and it usually doesn't take much more effort to grab a few ingredients together to start a meal. This barbecue sauce is super easy and GF to boot!

Saute a small red onion in olive oil.

Add: 

1/4 c. apple cider vinegar, allow to simmer about 1 minute

1 cup chicken stock

2 handfuls of brown sugar

1/2 small bottle of honey mustard

1/2 tsp. allspice

1 tsp. curry

Simmer till reduced (about 15 minutes) and use on your chicken breasts or pork when grilling.

Workable wonder dough and Cinnamon Rolls by Karen Robertson

I found this recipe online and it is amazing! The site credits Wendy Warks Living Healthy with Celiac Disease (AnAffect, 1998).

My kids love the cinnamon rolls that we make out of it and the recipe is easily followed -- Wil, who is 12 years old, was able to make the dough and cinnamon rolls with minimal guidance from me. A very special guest was able to bring home one of Wil's cinnamon rolls to enjoy!

2 tsp. unflavored dry gelatin

2 1/4 tsp. active dry yeast

2/3 cup warm water (105 to 115 degrees)

2 tbsp. sugar

2 1/2 cups gluten free flour

2 1/2 tsp. xanthan gum

1/4 c. instant nonfat dry milk powder

1/2 tsp. salt

3 tbsp. vegetable oil

2 eggs

Combine gelatin, yeast, water, and sugar together in a two-cup glass measure. Let stand for five minutes, or until foamy. In the bowl of a stand mixer, add flour mix, xanthan gum, milk powder, and salt. Mix briefly, then add oil and eggs, followed by yeast mixture. Beat on high speed for two minutes, using the dough attachment until a soft dough forms. Use dough in favorite recipe.

CINNAMON ROLLS

1 recipe Workable Wonder Dough recipe

3 tbsp. butter, melted

2/3 c. brown sugar

2 tbsp. ground cinnamon

1/2 c. raisins (optional)

1 1/3 c. confectioners sugar

3-4 tbsp. milk

Butter an 8-inch round cake pan. Warm an oven to its lowest setting, about 170 degrees).

Roll out the dough to a 9 x 18-inch rectangle, approximately 1/2 inch in thickness. Brush dough with three tbsp. melted butter, avoiding 1/2 inch of edge of dough. Mix brown sugar, cinnamon, and raisins together. Sprinkle evenly over the dough. Beginning at one of the 9-inch sides, roll dough into a log shape. Using a sharp, clean knife, cut log into nine equal pieces. Arrange rolls in prepared pan, packing tightly together and keeping the swirl side up. Cover with a warm, wet towel and let rise one hour in warmed oven. Bake at 400 degrees for 15 to 20 minutes. 

While cinnamon rolls are baking, whisk together confectioners sugar and milk in a small bowl. Remove cinnamon rolls from baking pan when done and arrange in serving dish. Drizzle confectioners sugar mixture over hot, baked cinnamon rolls and serve immediately. 

Delicious chocolate cake

Sometimes the best recipes come right on the package. This is from the Hershey's cocoa powder can: a chocolate cake recipe that I have modified to accommodate for gluten free baking. It holds up really well and looks and tastes delicious. For easy decorating, create a ganache to pour over the cake when you're in a hurry.

3/4 c. cocoa

1 cup boiling water

1/2 cup (1 stick) plus 2 tbsp. butter.

2 cups sugar

3 eggs

1 tsp. vanilla extract

1 3/4 cups gluten free flour

1 1/2 tsp. baking soda

1/4 tsp. salt

2 tsp. xanthan gum

1/2 cup milk (rice milk is great for baking)

1/4 c. sour cream

1. Heat over to 350 degrees. Grease appropriate baking pans (three 9-inch or three cupcake pans). Line bottoms with parchment paper; grease and flour paper. Mix cocoa with boiling water in small bowl. Stir until smooth. Set aside to cool.

2. Beat butter and sugar in a large bowl until fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Gradually add cocoa mixture, beating well.

3. Mix together: GF flour, baking soda, salt and xanthan gum; separately measure milk and sour cream into liquid measure. Add flour mixture and milk/sour cream mixture alternately to butter mixture, beating until blended. Pour batter into prepared pans.

4. Bake 30 to 35 minutes (depending on pan; 18 minutes for cupcakes) or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire racks; carefully peel off parchment paper. Cool completely. Frost as desired.

Gluten free bread

Adapted from Living Without Spring 2006, p. 7

1 1/2 c milk (rice milk does well in this recipe as well)

1/4 c. olive oil

2 tsp. cider vinegar

3 large eggs

2 tbsp. brown sugar

1 1/2 tsp salt

1 3/4 tsp. xanthan gum

3/4 tsp. dough enhancer (or according to directions)

1/3 c. tapioca flour

3/4 c. *+ 2 tbsp. sorghum flour

2 c. brown rice flour

1 packet gluten free active dry yeast

1. In a 2 cup liquid measure, mix ilk, olive oil, cider vinegar, and eggs. Beat slightly and pour into bread pan.

2. In a separate bowl, mix all dry ingredients (except yeast).

3. Pour dry ingredients on top of liquid ingredients. Make a small well in the middle of dry mix and add yeast.

4. Set bread setting for 1 1/2 lb. loaf, medium crust.

My kids love this bread. After baking and cooling, I slice the bread and place parchment paper in between slices. I take the heels and freeze (to use as bread crumbs in other recipes) and leftovers are sliced at the end of the week to make french toast sticks for the weekend.

GF chocolate chip cookies

When Wil was in elementary school -- probably in the third or fourth grade, he brought home this recipe. I've modified it from the original (I made a mistake following the recipe and found out that it tasted better this way).

1 cup organic shortening

1 cup organic sugar

1/2 cup organic brown sugar (tightly packed)

2 eggs

2 1/4 c. gluten free flour

1 tsp. baking soda

1 tsp. salt

1 tsp. vanilla

12 oz. chocolate chips

1. Soften the shortening and beat until creamy.

2. Gradually add the white and brown sugars and beat until fluffy.

3. Add eggs one at a time and beat well after each addition.

4. Add vanilla and beat 30 more seconds.

5. Add chocolate chips.

6. Mix all dry ingredients together.

7. Slowly add dry ingredients to shortening mixture. Mix well.

8. Using an ice cream scoop. drop dough on to cookie sheet lined with parchment paper.

9. Bake at 350 degrees for 14 minutes.

Gluten-free pie crust

Adapted from Martha Stewart, enough for 2 single-crust pies, or 1 double-crust.

In a food processor, pulse 2 1/2 cups GF flour, 1 tsp. sugar, 1 tsp. salt.

Add 1 cup (2 sticks) unsalted butter, chilled, and cut into small pieces.

Pulse until mixture resembles coarse meal.

Add 1/4 cup water, 1 tbsp, at a time. GF flour reacts to humidity so you may have to add more or less depending on how much moisture there is in the air. Turn onto wax paper and knead and form into a ball and wrap in wax paper. Chill for at least one hour.