Tag Archives: Baking

Gluten-Free Cream Puffs

Cream puffs. A heavenly treat for those able to digest gluten. A fast treat for those who can’t.

Start to finish each batch only takes about 30 minutes. Which is great, because each batch only makes 6-8 puffs (depending on size) and if you’re like me (and my family) you’ll need to make many, many batches to satisfy everyone. In fact it took me six batches the first day and four the second for everyone to be happy. During that time I converted the original recipe enough that it takes half the time to make and fewer ingredients – which is great because after so many batches I ran out of many ingredients the original recipe called for.

First get your ingredients together and preheat the oven to 400F.

You’ll need a cookie sheet lined with parchment paper, a small, heavy-bottomed sauce pan, a measuring cup, a couple of measuring spoons, a wooden spoon, and a small bowl.

In the pot pour 1/2 cup water

3 tablespoons butter

1 teaspoon vanilla extract

in the bowl

1/2 cup rice flour

1 tablespoon sugar

1/2 teaspoon baking powder

1/8 teaspoon xanthan gum

*                          *                         *

Have two eggs cracked and ready.

Gently melt the butter into the water, then turn the heat to high and let boil until volume increase. Quickly turn burner to low and pour the dry ingredients into the wet. Mix with the wooden spoon until  ball forms.

Remove from heat and add eggs one at a time. Mixing until smooth between each egg. Mixture should be a thick dough. Put into a pastry bag or a ziploc bag with the corner cut off.

Squeeze onto the lined cookie sheet in 2-3 inch lines. Alternatively you could drop them on, but be sure not to squish the dough or they won’t puff.

Place into pre-heated oven and bake for 15 minutes. No less. Turn the heat down to 375 and bake for an additional 15 minutes. If the time is too long and they begin to brown you may decrease the second baking time, not the first!

Remove from oven and let cool completely on a wire rack. Fill with cream, pudding, or for a savoury treat cut the sugar to 1 teaspoon and remove the vanilla from the pastry recipe. Otherwise follow directions and fill with savoury treat of your choice.

I’d like to point out it’s incredibly difficult to take pictures while also filling a cream puff and fending off three ravenous children, so please forgive the angle.


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Gluten-free Frosted Pumpkin Cookies

Cookies are the perfect treat.
They’re easy to carry with you, and they can be enjoyed in so many ways. With a glass of milk or beside a warm cup of coffee they complement any weather or appetite. As leaves change colours and the air cools, thoughts drift to turkeys and pumpkins.
Pumpkin pie isn’t as easy to make as it once was,  pie shells really aren’t quite the same. There are some good substitutes such as almonds or crumbs from gluten-free ginger snaps, but even a good substitute doesn’t quite live up to the memory. Nothing compares to those memories – and likely never will. Instead we find new memories. These cookies are perfect. They’re comparable to a soft gingerbread, soft and chewy and oh so good. In fact I think I may modify this for our gingerbread houses this year .
2 1/2 cups Gluten-free all-purpose flour
1 teaspoon Gluten-free baking powder
1 teaspoon baking soda
3/4 tsp guar gum (Or xanthan gum)
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners’ sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

  1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
  2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by small tablespoonfuls.
  3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies.
  4. To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
Drizzle the glaze over the cookies with a fork, or spoon over to cover the top. The glaze also works well as a ‘glue’ for designs cut from sugar sheets.

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Gluten-Free Churros

Two of the things I miss most since going gluten-free are cinnamon-sugar pretzels and churros. It’s a toss up which I miss most, but now I’ve found a fast, easy, gluten-free recipe that almost makes up for my not being able to eat my favorite treats while at Disney World. So for father’s day I decided to make my wonderful husband these:


1/2 C. mashed potatoes (mashed with butter and milk)

1/4 C. sugar

1 egg

1/2 C. sour cream

1/2 tsp vanilla extract

1 1/2 C. all purpose GF flour mix

1/2 tsp guar (or xanthan) gum

1/2 tsp baking soda

1/4 tsp baking powder

oil for deep frying

cinnamon-sugar (we prefer it mixed 1:2 ratio) or you can use confectioners sugar


In a large bowl, combine potatoes, sugar, egg, sour cream, and vanilla. In a separate bowl, combine dry ingredients, mix well, then stir into potato mixture.

Heat oil in an electric skillet or deep fryer at 375F. Or if you’re more basic, like me, fill a heavy saucepan about half-full with oil, then using a deep-frying thermometer, heat to 375. Fill a piping bag, with a large tip affixed, and pipe small strips of batter into oil. Be sure to keep your tip close to the oil so there’s less risk of splatter.

Fry until golden-brown on all sides, about four seconds. Drain on paper towels, roll in sugar while still warm.

Serve warm and enjoy.

I’ve tried dropping by the teaspoonful into the oil, but couldn’t get the center cooked before the outside burned, piping certainly resulted in the tastiest treat.


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Sinful Heavenly Chocolate Cake

This is my favorite chocolate cake recipe I’ve tried. It comes out super moist with perfect flavour. Taste testers agree you can’t tell it’s gluten-free.

For my cake I used Maraschino cherries and cherry whiskey. I also love using peaches and peach schnapps. Try your favorite fruit and coordinating liqueur.

The recipe makes 3 – 9 in cakes, or 2 – 8 in cakes and a dozen cupcakes.

Mama's Little Helper


1 C. GF cocoa

1 C. Boiling Water

1 C. butter softened

2 1/2 C. sugar

4 Eggs (warmed to room temp)

2 tsp GF vanilla extract

3 C. Namaste Perfect Flour Mix

2 tsp baking soda

1/2 tsp GF baking powder

1/2 tsp salt

1 C. sour cream warmed to room temp

Dissolve cocoa in water; let stand until cool.

In a large mixing bowl, cream butter and sugar until light and fluffy.

Add eggs, one at a time, beating well after each. Add vanilla.

Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well.

Add cocoa mixture; beat well.

Pour into three greased and floured 9-in. round baking pans.

Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pans to wire racks to cool completely.


1/2 C. whipped cream

1/2 C. sour cream

1/4 C. Confectioners sugar

1 tsp schnapps

Double recipe for this cake

Whip  everything until stiff peaks form.


28 oz can fruit of choice drained. 6 or 7 slices reserved, the rest chopped

double batch frosting

three  9 in cakes

1/4 c. schnapps

Place first cake layer on board and brush with schnapps. Slather a dollop of frosting over top. Layer with 1/2 diced peaches.

Place next cake layer. repeat. Schnapps, frosting, peaches.

Place top layer. Brush with schnapps and frost the rest of the cake. Place whole peach slices on top.

Toddler Seal of Approval

To assemble

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Yummy, Gluten-Free Blueberry Muffins

Gluten-free Blueberry Muffins

2 C Gluten-free all purpose flour mix

2 tsp GF baking powder

1/4 tsp salt

1 1/4 tsp guar gum

1/2 C butter

1 C sugar

2 eggs (room temp)

1 tsp vanilla extract

3/4 C milk  (room temp)

1/2 tbsp cider vinegar

2 C frozen blueberries

Preheat oven to 375 F (190 C)

prepare muffin tin

Mix vinegar and milk together and let sit.

Combine dry ingredients in a large bowl and mix well.

In a separate bowl blend butter with sugar; beat in eggs one at a time. Add vanilla and Stir in milk mixture.

Make a well in center of dry ingredients ; pour in creamy mixture. Sprinkle in berries and mix until just combined.

Bake for 25 – 30 min depending on oven.

If baked too short will be sticky and won’t hold up to buttering. We use Bob’s redmill brand flour most often. We also use Namaste brand. If using Namaste brand omit the gum from the recipe. I use frozen blueberries, if left to thaw the muffins turn a brilliant blue – the girl’s love it, but often eat the berries before they thaw. Fresh berries also work, but so far I’ve yet to have fresh berries in the house long enough to bake with them.

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