Cherry Cake

Ingredients:

* 1 cup rice flour

* 1/2 cup tapioca starch

* 1/2 cup potato starch

* pinch of salt

* 1/2 cup sugar

* 1 tsp xanthan gum

* 1 tsp baking powder

* 1/2 tsp baking soda

* 1 can of cherry pie filling (drain the cherries and reserve 1 cup cherries and 1/3 cup syrup)

* 1/3 cup water

* 1/2 cup canola oil (you can try 1/4 cup oil and 1/4 cup apple sauce instead)

* 3 eggs

* 1 tsp almond extract (if you don't like almond, use vanilla)

Directions:

Preheat oven to 350F. Mix the dry ingredients 1st, then add all the wet ones, finishing with the cherries. Pour in a 9" greased baking dish (I used a glass dish) and bake for 30-35 mn, till a knife's blade  inserted in the middle comes out slightly wet.

Lemon Cake

Ingredients:

* 1 cup rice flour              
* 1/2 cup tapioca starch    
* 1/2 cup potato starch      
* 1/4 tsp salt
* 1 cup sugar (I used raw & organic)
* 1/2 cup ground raw cashews or almonds
* 1 tsp baking powder
* 1/2 tsp baking soda
* zest and juice of one lemon
* 2/3 cup water (minus the lemon juice amount. I ended up with 1/3 C lemon juice + 1/3 C water)
* 1/2 cup Smart Balance (the original one which is gluten free and dairy free (and soy free))
* 2 xtra large eggs

Directions:

Preheat oven to 350F. After mixing all the dry ingredients together, add the wet ingredients and mix with an electric hand mixer. Pour into a greased 9" baking pan (I used a Pyrex glass dish), and bake for 25 to 30 minutes, till it's golden brown on top and a knife inserted in the middle is only slightly wet.

Tips:

Grind the nuts in a coffee grinder that you keep for GF use.
This would also be delicious with 2 Tsp poppy seeds added to the batter.
To make a classic yellow cake, omit the lemon zest and juice and add vanilla extract instead.
To make an almond cake, omit the lemon zest (but keep the juice) and add almond extract.
I plan on trying the almond version with cherries in it next time... :-)


I made this yesterday night as I was in a lemony kind of mood. I adapted a recipe for yellow cake, it was delicious if you omit the fact that I put way too much salt in it... >.<

Gluten-free Makeovers

Gluten-free Makeovers

If you are just starting a GF diet this is a good place to start. Because the author has been experimenting in her kitchen for years and will save you the frustration of trying to adapt your favorite recipes to make them gluten free only to end up with something unpalatable...
There is basic info about the different types of grains, substitutions etc... and lots of recipes too.

-> As a side note again, I am not affiliated in any way with Amazon, and am not compensated for linking to them, it's just that they are the #1 place where I buy my books... ;-)

Special Diets for Special Kids

Special Diets for Special kids

For people with an autistic kid that want to give the GFCF diet a try this is probably the place to start.
This book explains the why and how of this diet, written by 2 moms with autistic kids that have really improved on the diet. There is lots of info but it is clearly explained and not overwhelming. And also a lot of basic recipes. The book has been updated several times (this current edition combines tome 1 and 2 of old editions).

You can also get information on the website of the authors: ANDI (Autism Network for Dietary Intervention)

-> As a side note, I am not affiliated in any way with Amazon, and am not compensated for linking to them, it's just that they are the #1 place where I buy my books... ;-)

Chocolate Pudding

Ingredients:

* 1 quart chocolate almond milk
* 1/4 cup unsweetened cocoa powder (or 1/4 cup chocolate chips)
* 1/2 cup cornstarch (I use non GMO brand Rapunzel)
* 1/8 cup agave syrup
* pinch of salt
* 1 tsp vanilla extract
* 1 tsp Xanthan Gum

Directions:

Set aside about 1 cup of almond milk, heat up the rest with the agave syrup, cocoa powder & salt.
Mix the cornstarch in the cold milk and add this to the heated milk, keep stirring with a whisk for a few minutes on low to medium heat till the mixture has thickened (it will thicken even more while cooling down). Remove from the fire, add the vanilla extract and the Xanthan gum, mix well and let cool slightly.
Pour the pudding in individual containers and cover with plastic wrap to avoid the formation of a skin. I pour mine into little jars with screw on lids (for yogurt maker). Let cool on the counter and transfer to the fridge once cool to the touch.

Tips:

* If using chocolate chips don't add them at the beginning or they might burn... (don't ask how I know... ;-)), add them right after removing from the fire and keep mixing till they melt, it will happen in no time since the mixture is quite hot.
* I put my jars in a baking dish and add water around them to make them cool faster. I change the water regularly.