Tag Archives: cooking

Gluten Free Cornbread


Cornbread is the gluten free fall back recipe.  I came across this one a while back and have made a few changes to suit my tastes.  It’s a versatile recipe that you can swerve on the sweet side with vanilla added or savory by stirring in some cheese and chilis or whole kernel corn.  I keep meaning to try it with a can of creamed corn in replacement of the milk but I don’t remember until (like now) it’s in the oven.   I can smell it and can’t wait for dinner.

Life has been a crazy disastrous mess lately and I am looking forward to this comfort food.  Something everyone likes and I don’t have to listen to any complaints about.  Yay!

2/3 cup milk with 1 Tablespoon cider vinegar or lemon added (set aside to curdle)

3/4 cup gluten free flour mix

1/2 cup cornmeal

1/2 cup corn flour (if you dont have it, use extra of the other two flours)

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon xantham gum

1 teaspoon salt

1/2 cup melted butter

1/2 cup agave or honey

1/2 cup applesauce


Preheat to 325.

Mix the dry ingredients.  dump in all the wet ingredients and mix just until combined.

bake in square, loaf, whatever pan or muffins you like.  My mom always used a cast iron skillet and heated it in the oven to melt a load of butter then when you poured the batter in it sizzles and starts cooking immediately.  It comes out awesome.  I wish I knew where my cast iron skillets were!


Gluten Free Almond Ricotta Pound Cake



Cooling pound cake!


I saw this recipe and had to adapt it to be gluten free.  It would probably be amazing with corn flour in place of the rice flour and some blueberries folded in but I didn’t have any corn flour to try.  If anyone else does, let me know how it works.  For now THIS version is a keeper!



1⁄2 cup almond flour

1 1⁄2 sticks butter

1 1⁄2 cups ricotta cheese

1 cups sugar

3 eggs

2 teaspoons almond extract

3/4 cup rice flour

1/4 cup rice flour

1 teaspoon xantham gum

1⁄2 teaspoon Salt

1 Tbls baking powder



  1. Preheat the oven to 350 degrees. Spray loaf pan with cooking spray
  2. In the bowl of a stand mixer cream the butter, ricotta and sugar until fluffy
  3. Add the eggs one at a time combining well in between
  4. In a separate bowl combine the flours, cornstarch, xantham gum, baking powder and salt
  5. Add the dry ingredients to the mixer and beat until well combined
  6. Pour the batter into the loaf pan and smooth the top
  7. Bake the cake for 60 minutes or until the top is golden and the center is set

I serve pound cake with warm blueberry sauce, grilled stone fruits with honey

and whip cream or ice cream but it’s pound cake and so there are no limits!  BBQ a grilled Nutella dessert sandwich!