Saturday, November 17, 2012

Sweet Potatoes with a Candied Bacon Glaze, Feta Cheese, and Fresh Jalapeno.

Sweet potatoes, sometimes Yams,  are in delicious and traditional dish's found at almost everyone's Thanksgiving get together.

As a kid, my favorite was the candied yams with the marshmallows on top, but as an adult, my tastes have varied slightly.  Every year I play with one dish, the sweet potato dish. Sweet, savory, baked, fried, mashed, diced, you name it, I've tried it.  I try new and unique flavor combinations as well and just have fun with it.  Sometimes with 'not so appetizing' results, sometimes, as in this case, it turns out a delicious keeper.

Double the recipe if needed. this serves 4-5 people.

Be daring, give it a try!


  • 2 large sweet potatoes
  • 1 cup brown sugar
  • 1 stick of unsalted sweet cream butter
  • 1 package Jones Dairy Farm Cherrywood Smoked Bacon
  • 1 medium jalapeno
  • 1/4 cup crumbled feta cheese
  • 1/4 cup water

Step 1:
Wash, peel, and dice the sweet potatoes into roughly 1 1/2 inch squares.  Spread out on a baking sheet and bake at 350 for about 15-20 minutes. This will not cook them through, don't worry.  It will brown the edges of a few of them.

Step 2:
Fry the entire package of bacon (approx 12 slices).  Drain on a paper towel and grind up in your food processor.

Step 3:
Drain the bacon fat out of the frying pan, under low heat,  add the stick of butter and let it melt, then add the brown sugar, the water, and the bacon crumbles.  Stir and heat on low until it is all combined thoroughly.

Step 4:
Take the sweet potatoes from the oven and move them into a glass, oven safe, casserole dish.  Pour the bacon sugar mixture over the potatoes, return to the 350 degree oven for 1 hour.

Step 5:
Sprinkle on the diced fresh jalapeno (only the green, remove all seeds and veins), and sprinkle on the feta,  and serve.


Wednesday, October 31, 2012

Gluten Free Spritz Cookies

So, I bought a new toy for the kitchen.  Any guesses what it was?

You got it!  A new Wilton Cookie Press.  The same one linked here Wilton W4011 Comfort Grip Cookie Press (Google Affiliate Ad).

I wasn't sure if it would work, but it did just great.  I must admit, it took a little practice and some recipe tweaking to get the shapes to come out right, but it was well worth the price.

Try this recipe and you will be addicted to making these fun little cookies.


  • 1 cup potato starch (not potato flour)
  • 1 cup sweet rice flour
  • 1 cup sweet white sorghum flour
  • 1 cup sugar
  • 2 sticks unsalted sweet cream butter (softened to room temperature)
  • 2 eggs
  • 2-3 tablespoons half and half
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

  • Melted chocolate  or frosting (your choice)

Step 1:
Whisk the flours together with the baking powder and the salt in a separate bowl and set this aside.

Step 2:
Cream the sugar, butter, egg, and vanilla together.
Step 3:
Mix the flour mixture into the butter mixture.  Follow directions for loading the dough into your press.  I simply used a spatula and shoved it in.  Press out the cookies onto an ungreased cookie tin or onto parchment paper.  I found it easier to press the cookies out  all at once onto parchment paper, then slide them on and off of the cookie tins.  Bake @ 350 degrees for 12 minutes.

Step 4:
After cooling on the counter, frost or decorate as desired.  I dipped this batch in melted dark chocolate.


Tuesday, October 16, 2012

Gluten-Free, Dairy-Free Pumpkin Pie Muffins with Cranberries

It's October!  My favorite time of the year.  

This month is exciting for me.  With Halloween, my birthday, and the changing of the seasons, October is truly a magical month around here.

To celebrate the season I decided to create something pumpkinish, like pumpkin bread, pumpkin cupcakes or muffins.

What I ended up with is a delicious recipe that is sure to become one of your go-to recipes for the season.

A Pumpkin Pie Muffin!

It's definitely a muffin by most standards, containing 1/2 cup of oat bran and some cranberries, but, it eats more like a dessert.  These have a moist density that when you bight into one, your mouth screams "Pumpkin Pie!!!"

They are a bit sweet so feel free to cut the sugar back on your second batch if you want to.  (I would try them as written the first time if I were you so as not to deny your taste buds the pleasure.)

They're so moist, the pictures make them look a tad bit ugly, but let me assure you they are so delicious, your non gluten-free friends will want the recipe.

  • Notice, I did not use any xanthan gum, guar gum, or flax seed meal slurry.  No need for these additives in this recipe.


  • 1 cup granulated sugar
  • 1/2 cup oat bran (be sure to get certified gluten free)
  • 1/2 cup sweet white rice flour
  • 1/4 cup sweet white sorghum
  • 1/4 cup potato starch
  • 1 can of pumpkin puree, 15 ounce (do not get pumpkin pie filling)
  • 1/3 cup of vegetable oil of your choice
  • 2 eggs
  • 1/2 cup dried cranberries  (you can use 1 cup fresh cranberries diced)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon (and a little more for dusting the icing)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon allspice

Step 1:
Add the dried cranberries to a container of water to rehydrate for a couple of hours.  (skip this step if using diced fresh cranberries or no cranberries at all)
Step 2:
Whisk all the dry ingredients, including the sugar and spices together in a bowl.  Set this aside.

Step 3:
In your stand mixer bowl, begin mixing together the wet ingredients.  The pumpkin puree, the eggs, the vanilla, and the oil.
Step 4:
Slowly mix in the dry ingredient mixture, one third at a time. (this is also the point to drain and add the cranberries if using them)
Step 5:
Preheat oven to 350 degrees.  Line a muffin tin with paper liners. ( a good tip is to spray the paper liners with your favorite gluten free cooking spray for ease of removing the paper from the muffin)  Fill the cups 1/3 full. Bake for 30 minutes.  Test with toothpick in centers for doneness.

Step 6: 
Cool completely on the counter before frosting.  If not frosting, it's still a good idea to cool completely before trying one so the centers set up.
Step 7:
I made a simple cream cheese frosting (cream cheese, powdered sugar, vanilla).  Topped each muffin, then dusted with cinnamon.  


Monday, September 10, 2012

Gluten Free Angel Food Cake

I've never made an angel food cake, yet always admired them.  There's something a little intimidating about baking an angel food cake, or, at least I once thought so.

When a few of my regular readers asked if I'd create a recipe for angel food cake and post it, my first response was "Of course I will get right on it."  I was intimidated.  I had not made an angel food cake before I became gluten-free and from what I had read and heard it was difficult to do, let alone trying to do it with gluten-free flours.  Gluten-free flours tend not to produce "light and airy, melt in your mouth" kind of cake.

I love a challenge.

I tried many combinations of flours, starches, and various techniques.  I was a mad scientist in the kitchen.

The result was worth it.

This recipe for angel food cake can hold it's own against any non-gluten-free angel food cake out there.  It was light and airy, with a melt in your mouth deliciousness that was undeniably Angel Food Cake.

The ingredients matter, of course, but technique is very important in an angel food cake.  If you don't mix the ingredients the right way, it won't turn out right at all.

Follow these steps and you will soon be stuffing your face, then delighting your friends with a homemade gluten-free angel food cake.

Don't be intimidated like I once was, this is easier than you think.


  • 2 cups of confectioners sugar
  • 1 and 1/2 cup egg whites (at room temperature)
  • 1/2 cup sweet white sorghum flour
  • 1/2 cup potato starch (not potato flour)
  • 1/4 cup tapioca flour
  • 1 tablespoon baking powder
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon guar gum
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • zest of half an orange

Step 1:
Using the whisk attachment of your stand mixer, begin mixing the egg whites, increase the speed and add the cream of tartar.  Continue mixing until it looks like this.

 Step 2:
While step one is mixing, whisk together the flours and starches with the guar gum, salt, and baking powder.  Set this aside.

 Step 3:
Mix the powdered sugar into the egg white mixture.  Mix it in a little at a time while the mixer continues running at a high speed.  It will get a bit glossy in appearance.  After it's thoroughly mixed in add the vanilla and the orange zest.

 Step 4:
Fold in the flour mixture using a spatula.  It is very important not to over-fold.  Don't stir it.  Just slowly fold in the flour mixture, a little at a time until it's mixed in.

Step 5:
Bake in a 350 degree preheated oven in non-stick pans, no greasing or buttering necessary.  A tube pan is recommended or a couple of loaf pans.  I used a loaf pan and a spring form pan which I put a small glass baking dish in the center (to mimic a tube pan) in this picture.  Fill the pans only 1/2 full of batter due to extreme rise.  Bake 45 minutes.  They are done when a wooden skewer can be inserted and removed cleanly. (the toothpick test)

Step 6:
Cooling.  If you used a tube pan, invert it over a bottle and let it cool completely in this position.  If using loaf pans  (like me) remove from oven and let cool upright until the top sinks down to the pan rim.  The cake deflates a bit, this is normal.  When it's partially cooled and deflated, you can now turn the pans upside down on a cookie cooling rack if desired or anything that allows air to flow underneath.

Step 7:
Using a knife, when cool, cut the cake away from the sides of the pan.  Invert over a platter and it should fall out.

{TIP}  Cut this cake with a serrated knife.  A regular knife would squish the cake, it is melt in your mouth light and airy after all.


Wednesday, July 25, 2012

La Tortilla Factory & The Gluten free Spouse: Blog Post & Gluten-Free Giveaway!

Smart & Delicious TM Fiber & Flax Corn Tortillas  and  Smart & Delicious TM Gluten Free Ivory Teff Wraps
Have you tried these yet?  

I've made some great soft tortillas and wraps in the past, but they were so labor intensive.  These are now my go to choice for a quick and easy wrap.

I'm very happy to introduce these delicious Smart & Delicious TM Gluten-Free Ivory Teff Soft Wraps and these awesome Smart & Delicious TM Gluten-Free Fiber & Flax Soft Corn Tortillas from the great folks over at La Tortilla Factory.

I wrote an article for their blog "The Wrap on Healthy Living" featuring these delicious wraps and tortillas.  Here is a link to that blog article. (CLICK HERE) Head on over and check it out.

La Tortilla Factory was nice enough to provide us with some wraps and tortillas to give away too so, here's how to enter.
  • Enter via the widget below, there are 4 chances to win.
  • Entry 1: Like La Tortilla Factory on Facebook
  • Entry 2: Like the gluten free spouse on Facebook
  • Entry 3 & 4: Leave a comment on this blog post below.  This counts as 2 entries.
Starts today runs for 1 week.

    Saturday, July 21, 2012

    Spar for the Spurtle 2: It's that time of year again.

    It's that time of year again.  Bob's Red Mill is hosting there second annual Spar for the Spurtle contest where cooks from all over are invited to compete for the privilege to represent Bob's Red Mill at The Golden Spurtle, World Porridge Making Championship held in Scotland.  I entered last year with a wildly popular yet decadent dessert recipe, Key Lime Pie Cheesecake Porridge.

    I didn't win.  But it is understandable, I did make steel cut oats unhealthy with that recipe.  Hindsight is always 20/20.

    This year I entered a flavorful, savory Hors D'oeuvre.  Made with steel cut oats (soaked in almond milk), cauliflower, Jones Dairy Farm cherrywood smoked bacon, diced jalapeno, minced garlic, brown rice flour, salt, and pepper, fried in peanut oil then dipped in melted honey butter.   Great for parties!

    Delicious?  Yes.

    Here is a link to my video entry if you'd like to vote for me.  I'd appreciate that.

    While you are there look around at some of the other delicious video entries.  I must try some of them soon, they made my mouth water.

    Last years winner was Merry Graham with her recipe of Black Bean and oat burgers.  They were yummy and I still make them every now and then for dinner.

    Good luck to everyone that entered!

    Friday, June 22, 2012

    Gluten Free Steel Cut Oat Breakfast Sushi

    I've been creating recipes using gluten-free steel cut oats for a couple of weeks now trying to find a recipe that I'm happy with entering in the Bob's Red Mill Spar for the Spurtle II.

    Spar for the Spurtle is a competition Bob's Red Mill started holding last year.  People compete for the chance to represent Bob's Red Mill at the Golden Spurtle World Porridge Making Championship in Scotland.

    As most of you know, I entered last year with a sweet and indulgent recipe, Key Lime Pie Cheesecake Porridge. (Click the link to watch my video) I got the most online votes (likes).  Thanks to all of you that voted.  I wasn't chosen to be in the top three and compete in the live cook-off in Portland, but I had a blast and learned a lot.  Congratulations again to last years winner Merry Graham.  You can check out her recipe by clicking here.

    Anyhow, I'm at it again this year and will be entering soon.  This recipe was almost my entry (it was between this recipe and one other) but family and friends all chose the other recipe to enter.  That means I can share this with you early.

    I just love sushi.  It's attractive, tasty, and easy to make.  This particular breakfast sushi replaces the rice with gluten-free steel cut oats that have been soaking in almond milk for 2 days.

    Let's get to it.


    • 1 cup gluten-free steel cut oats
    • 2 cups almond milk
    • 1/4 cup egg beaters (1 scrambled egg)
    • 1/4 cup tapioca flour
    • 2 gluten-free sausage links
    • 1/2 fresh avocado
    • 3-4 slices of sun dried tomato
    • 1 toasted nori sheet
    • Maple syrup for dipping

    Step 1:
    Pour the oats and the milk into a container with a lid and soak for 2 days.  I tried soaking for just one day and the oats were still very, very chewy.  I wanted chewy but not excessively chewy.

    Step 2:
    Drain and rinse the oats with water after they've soaked for 2 days.  Then stir in 1/4 cup tapioca flour.

    Step 3:
    Place a sheet of nori, shiny side down, on a bamboo sushi mat.  Put a dollop (approximately 1/2 cup) of the oat mixture on the nori.

    Step 4:
    Gently spread the oats to cover the nori sheet leaving a 1 inch strip untouched at the end furthest from you.

    Step 5:
    Prepare your egg, sausage, avocado (or whatever you want to add)

    Step 6:
    Assemble the ingredients in the middle of the nori.

    Step 7:
    Using both hands, grab the end of the bamboo mat closest to you and in one quick motion, flip the top over the center line of ingredients.

    Step 8:
    Squish the bamboo roll tightly with both hands forming the sushi into your choice of a square or a round log.  I chose round.  Then moisten the 1 inch nori strip that you left open at the end with a wet finger.  Roll on over removing the bamboo mat and sealing the sushi roll.

    Step 9:
    Slice the sushi roll with a very sharp knife wet with water.

    Step 10:
    Plate the sushi and serve with a warm maple syrup for a delicious and fun breakfast.



    Saturday, June 2, 2012

    Gluten Free Chocolate Dirt Cheesecake

    This turned out delicious.  I'm getting really good at baking a perfect cheesecake with a smooth, non discolored, uncracked surface.

    I do have a few hints for making a perfect cheesecake.  They are incredibly easy.  Would you like to know?  OK.  Read on.

    Hint #1  
    Add a starch to your batter.

    Hint #2
    Cook in a water bath or together with a pan of water in the oven. 

    Hint #3
    Cool under a large glass bowl or lid on the counter.

    Following these simple hints, I always get a uniform top, without cracks.  Try this new creation of mine for inspiration, because if you're like me, once you get the hang of making cheesecakes, you're life will become a parade of never ending cheesecake creations to dazzle your friends with.

    I love cheesecake, but not the calories so I always try to make a "healthier" cheesecake.  

    Filling Ingredients

    • 3 packages of room temperature Neufchatel cheese (8 ounce packages)
    • 1 tablespoon pure vanilla extract
    • 1 and 1/2 cup sugar
    • 1 cup EggBeaters (4 eggs)
    • 1/4 cup sweet rice flour
    • 1/4 cup potato starch

    Dirt Ingredients

    • 1 cup almond meal
    • 1 cup cocoa powder
    • 1/2 cup oat bran
    • 3 tablespoons golden flax seed meal
    • 3 tablespoons butter
    • 1/4 cup brown sugar
    • 1/4 cup sugar

    Dirt Step 1:
    Whisk all the ingredients except for the butter together in a large bowl.

    Dirt Step 2:
    Add the butter and cut it in, mix it in, and squish it in until it's almost a moist crumble that sort of wants to stick together, but not quite.  It still should try to form a clump when a hand full is squished together.

    Filling Step 1:
    In your stand mixer bowl thoroughly cream the softened neufchatel cheese with the sugar and vanilla extract.

    Filling Step 2:
    Add the eggbeaters, thoroughly blending in.  Then add in the flour and the potato starch.   Blend thoroughly.

    Cheesecake Step 1:
    Spray coat the inside of the spring form pan with your favorite gluten-free non-stick coating, or coat it thoroughly with butter.Dump the chocolate dirt into your spring form pan.  Spread it around and up the sides pressing it firmly into place.

    Cheesecake Step 2:
    Pour the filling on top of the chocolate dirt and bake in a preheated oven at 350 degrees for 45-50 minutes.  Place the cheesecake filled spring form pan on a baking sheet with a bowl or pan of water beside it on the middle rack.  Keep a close eye on it towards the end.  Over baking will create a crack.

    Cheesecake Step 3:
    Cool on a rack on the counter covered with a lid or an inverted bowl. When completely cool, chill in the refrigerator for a couple hours.

    Slice, serve, and enjoy!  The "dirt" is so chocolaty and the crumbles make it a unique treat!