Category Archives: Gluten Free

Gluten Free “Little Debbie” Brownies

gluten free brownies.2

You wouldn’t know these were gluten-free. They’re yummy!

Prep time: 10 minutes Cook time: 25 minutes Yield: 12 brownies


For the Brownies
1 cup all-purpose gluten-free flour
1/2 teaspoon xanthan gum (omit if your blend already contains it)
3/4 cup unsweetened cocoa powder
1/8 teaspoon kosher salt
3/4 cup granulated sugar
1/2 cup packed light brown sugar
8 tablespoons unsalted butter, at room temperature
2 tablespoons neutral oil (like vegetable, canola or peanut oil)
2 teaspoons pure vanilla extract
2 tablespoons light corn syrup
2 large eggs at room temperature, beaten
For the topping
8 ounces semi-sweet chocolate, chopped
2/3 cup heavy whipping cream
1/8 teaspoon kosher salt
3 ounces miniature M & Ms candies for decorating

• Prepare the brownies: Preheat your oven to 350°F. Grease and line an 8-inch square pan with two sheets of unbleached parchment paper, crisscrossed in the pan with enough paper to overhang all the edges, and set it aside.

• In a large bowl, place the flour, xanthan gum, cocoa powder, salt, and granulated sugar, and whisk to combine well. Add the brown sugar and whisk again, working out any lumps. Create a well in the center of the dry ingredients and add the butter, oil, vanilla, corn syrup and eggs, mixing to combine after each addition. The batter should be thick and smooth. Scrape it into the prepared baking pan and spread into an even layer with a moist spatula. Place in the center of the preheated oven and bake until just firm to the touch and a toothpick inserted into the center comes out mostly clean, 25 to 28 minutes. Allow to cool completely in the pan.

• When the brownies are nearly cool, prepare the topping: Place the chocolate in a medium-sized, heatproof bowl, and set it aside. Place the cream in a small, heavy-bottomed saucepan and bring to a simmer over medium-low heat. Add the salt to the cream and stir to combine. Pour the warm cream over the chopped chocolate and allow to sit until the chocolate begins to melt. Stir until the chocolate is melted and smooth. Allow the mixture to cool for about 2 minutes before pouring over the cooled brownies, still in the pan, in an even layer. Scatter the miniature M&Ms (Ms side down, if you’re being fastidious) over the chocolate layer, and allow to set at room temperature for about 30 minutes before transferring to the refrigerator. Allow to chill in the refrigerator until firm, about another 30 minutes. Remove from the refrigerator and lift the brownies out of the pan, using the overhanging edges of the sheets of parchment paper in the pan. Place on a cutting board and slice the brownies into twelve equal rectangles. With a butter knife, create a seam widthwise down the center of each brownie.

• Storing instructions: These can be covered and stored at room temperature for up to 3 days. For longer storage, seal tightly in a freezer-safe wrap or bag, and freeze for up to 2 months. Defrost at room temperature.

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Gluten-free Carrot Cake Truffles

Carrot Cake Truffles

Carrot Cake Truffles
For a cake that’s named after a vegetable, carrot cake is usually packed with copious amounts of sugar and oil. These scrumptious bliss balls are not. They’re wholesome, nutritious and naturally free from gluten, dairy, egg and refined sugar! Make a batch, it’ll take you less than five minutes and your body will LOVE you for it (so will your taste buds).
1 cup grated carrots
1 cup almond meal
6 large medjool dates
1/4 cup unsweetened desiccated coconut + a little more for coating
1 tsp cinnamon
1 tsp ground ginger
1 heaped tbsp raw honey or pure maple syrup
1 heaped tbsp nut butter (I used peanut)
1 tbsp water

Place all ingredients in a food processor and blend for a minute or so until the ingredients begin to stick together (similar to a dough-like mixture).
Form small balls with your hands.
To finish, coat the balls by rolling them in the remaining coconut.

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Gluten & Dairy Free Banana Bread

Chocolate Chip Banana Bread.2

Gluten and Dairy Free Banana Bread


1. 3 small, ripe bananas
2. 1 tsp vanilla extract
3. 1 tsp chocolate extract
4. 1/4 cup unsweetened applesauce
5. 1/4 cup honey
6. 2 1/4 cups Gluten Free oat flour
7. 1/2 tsp baking powder
8. 1/2 tsp baking soda
9. 1/4 tsp salt
10. 1 tsp cinnamon
11. 1/3 cup dairy free mini chocolate chips


1. Preheat oven to 350 degrees F. Spray a loaf pan with nonstick cooking spray.
2. To a blender, add the bananas, vanilla extract, honey, chocolate extract, applesauce, and blend until smooth.
3. Add the oat flour, baking powder, baking soda, cinnamon and salt and blend until well combined.
4. Remove the batter from the blender and place in a bowl. Fold the chocolate chips into batter by hand to disperse evenly throughout the batter.
5. Pour the batter into the prepared loaf pan. Spread the batter evenly with a rubber spatula
6. Bake 30-35 minutes until a toothpick can be removed from the center of the loaf clean.
7. Cool the bread in the pan 30 minutes on a wire rack.
8. Remove from the pan, cut into 12 slices and devour. Store in the refrigerator in a container to stay fresh up to a week.

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Gluten-Free Pumpkin Bread


Gluten Free Pumpkin Bread Recipe
Total Time: 85 minutes

Serves: 8-10
• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 tsp sea salt
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 3/4 cup pumpkin
• 1/4 cup maple syrup
• 1/4 cup coconut oil
• 3-4 eggs
1. Preheat oven to 325 degrees F
2. Combine all wet ingredients in a bowl
3. Combine all dry ingredients in another bowl
4. Mix both bowls together until well incorporated
5. Pour into greased loaf pan and bake for 45-60 minutes.

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Gluten Free Brownies

gluten free brownies

I’d never thought of putting black beans in brownies. A friend gave me this recipe. Everyone raves about it.

Gluten Free Brownies

1 can black beans; drained and rinsed
3 T. vegetable oil
3 eggs
¾ cup sugar
¼ cup cocoa powder
Pinch of salt
1 t. baking powder
1 t. vanilla
1 t. instant coffee

Blend until smooth.
Place the batter in an 8 by 8 pan.
Put ½ cups chocolate chips on top.
Bake 30 minutes at 350 until toothpick comes out clean.
If you use a 9 x 13 pan, double the recipe.

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Flourless Chocolate Cake

Flourless chocolate cake

Flourless Chocolate Cake
Serves 8 to 10.

10 ounces (290 grams) bittersweet or semisweet chocolate, coarsely chopped
7 ounces (200 grams) butter, salted or unsalted, cut into pieces
1/2 teaspoon almond extract
5 large eggs, at room temperature
1 cup (200 grams) sugar

1 (2-gram) container Empress Pearl Dust, in Ultrasuper Pearl

Preheat the oven to 350°F.
Butter a 9-inch springform pan and dust it with cocoa powder, tapping out any excess. If you suspect your springform pan isn’t 100% water-tight, wrap the outside with aluminum foil, making sure it goes all the way up to the outer rim.
Melt the chocolate and butter in a double boiler (or microwave), stirring occasionally, until smooth. Stir in the almond extract. Remove from heat.
In a large bowl, whisk together the eggs and sugar, then whisk in the melted chocolate mixture until smooth.
Pour the batter into the prepared springform pan and cover the top of the pan snugly with a sheet of foil. Put the springform pan into a larger baking pan, such as a roasting pan, and add enough hot water to the baking pan to come about halfway up to the outside of the cake pan.

Bake for 1 hour and 15 minutes.
You’ll know the cake is done when it feels just set, like quivering chocolate pudding. If you gently touch the center, your finger should come away clean.
Lift the cake pan from the water bath and remove the foil. Let cake cool completely on a cooling rack.
When the cake is completely cool, brush on the Pearl Dust with a clean fingertip. You will need a fraction of the 2-gram container.

Serve thin wedges of this very rich cake at room temperature, with ice cream or whipped cream.
Storage: Can be wrapped and chilled in the refrigerator for 3 to 5 days.

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Candy cane Mint Brownies-Gluten-free


No-Bake Candy Cane Mint Brownies (Vegan, Gluten Free, Soy Free)

Serves: 12
Brownie Layer
• 1 cup soft pitted dates, packed
• 2 tsp coconut oil
• pinch sea salt
• 1 cup walnuts
• ½ cup rolled oats
• 3 tbsp cocoa powder
• ¼ cup dark chocolate chips
• 1 peppermint candy cane, crushed
Mint Ganache Layer
• ⅓ cup full fat coconut milk (canned)
• ¾ tsp peppermint extract
• ½ cup dark chocolate chips
Candy Cane Topping
• 1-2 peppermint candy canes, crushed
Brownie Layer
1. In your food processor, pulse walnuts and oats until they’re finely chopped. Pour into a bowl and set aside.
2. Add the dates, coconut oil, sea salt and process on high until a smooth paste forms. Halfway through processing the mixture will form into a ball, continue processing until the mixture loses its shape and becomes sticky enough to stick to the sides of your processor.
3. Add the cocoa, walnuts, + oats, chocolate chips, and crushed candy cane. Process until thoroughly mixed.
4. Line a loaf pan with parchment paper or plastic wrap. Press the brownie layer firmly into the loaf pan. Use a pancake flipper or spatula to evenly flatten the layer. Place in the freezer while you make the ganache.
Mint Ganache Layer
1. You’ll need a double boiler for this step. Find a small metal mixing bowl and saucepan that will fit together nicely (bowl inside saucepan.) Fill the saucepan ⅓-1/2 full with hot water (keep the water level low enough to place the bowl inside without it touching the water.) Bring the water to a boil over high heat and place the bowl on top.
2. Add the coconut milk + mint extract to the bowl. Heat until the mixture is hot but not boiling. Add the chocolate chips and whisk until they’re fully melted. Pour the mixture over the brownie layer and chill in the freezer.
3. Chill for 15-25 minutes and top with crushed candy canes. Chill for another 30 minutes before cutting into squares. Store in fridge or freezer. Serve chilled.
The amount of peppermint extract can be increased if you like a stronger minty flavor. Make sure to taste the ganache before pouring it over the brownies so you can decided whether or not to add more. The candy canes will enhance the mint flavor.

Fold the candy canes in a piece of parchment paper and use the side of a large chef’s knife to crush them. This much easier than using saran wrap or aluminum foil.

Something to keep in mind if you’re planning to serve them for parties or gift giving: If you make these ahead of time the candy cane topping will start to soften in the fridge. This doesn’t affect the flavor but they won’t look quite as pretty.

In case you’re looking for a great devotional book for the new year or a wonderful historical fiction, check them out here in paperback and e-reader.
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Quinoa Vegan Salad

quinoa vegan salad
This salad packs an incredible number of superfoods into one delicious, flavorful punch. Although completely vegan and gluten-free, an impressive amount of protein (17g!) is provided via the quinoa, almonds, and edamame, along with a generous helping of fiber, healthy fats, vitamins, and nutrients from the combination of veggies, fruit, grains, nuts, and herbs.

It is easy to swap out ingredients for what you have on hand. For example, you could omit the spicy ginger or replace it with dried apricot or mango. You could use any type of nut, including walnuts or peanuts. There are endless variations of this salad, so feel free to mix it up, depending on your pantry stock and cravings!

• 1 cup dry quinoa
• 1 cup shelled edamame, cooked
• 2 carrots, sliced and halved
• 4 scallions, thinly sliced
• 1 avoado, diced
• 1 cup cilantro, coarsely chopped
• 1/2 cup crystallized ginger, chopped
• 1/2 cup slivered almonds
• 1/2 cup dried cranberries
• 1 lime’s juice and zest
• 2 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp paprika
• salt and pepper, to taste

1. Rinse quinoa and place in medium saucepan with 1 3/4 cup water.
2. Bring to a boil and then cover and let simmer for 15 minutes or until all the water is absorbed. Fluff with a fork and let cool.
3. Combine lemon juice, zest, olive oil, cumin, paprika, salt and pepper in a jar or small bowl and mix well.
4. In a medium bowl, combine all ingredients except for quinoa and avocado and toss with lime/spice dressing.
5. Add cooled quinoa and avocado to the mixture and stir well, so that dressing is spread evenily. Use a wooden spoon and be gentle in order not to smash the avocado pieces.
6. Enjoy immediately or store in tupperware in the fridge.

Gluten-free Cinnamon Rolls

gleuten free cinnamon rolls

Winter calls for some comfort food like cinnamon rolls. Try this gluten-free variety. Can you tell the difference from wheat flour ones?

Gluten-free Cinnamon Rolls

4 tablespoons (28 g) vegetable shortening, melted and cooled
1/4 cup (55 g) packed light brown sugar
1 teaspoon ground cinnamon
2 cups (280 g) basic gum-free gluten free flour blend (185 grams superfine white rice flour + 61 grams potato starch + 34 grams tapioca starch)
1/2 teaspoon xanthan gum (this must be added – the point is to use a much lower amount of xanthan gum than is in an all purpose gluten free flour blend)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
8 tablespoons (112 g) unsalted butter, at room temperature
3/4 cup (150 g) granulated sugar
3 eggs (180 g, out of shell) at room temperature, beaten
2 teaspoons pure vanilla extract
2/3 cup (158 ml) low-fat buttermilk, at room temperature
3/4 cup (86 g) confectioners’ sugar
1/8 teaspoon kosher salt
1 teaspoon unsalted butter, melted
1/2 to 1 1/2 teaspoons milk (any kind)
• Preheat your oven to 350°F. Grease or line a standard 12-cup muffin tin, and set it aside.
• First, place the swirl/filling ingredients in a small bowl, and mix to combine well. Set the bowl aside.
• Make the cupcake batter. In a medium-size bowl, place the flour blend, xanthan gum, baking powder, baking soda and salt, and whisk to combine well. Set the dry ingredients aside. In the bowl of a stand mixer (or a large bowl with a handheld mixer), beat the butter on medium speed until light and fluffy. Add the sugar, and then the eggs and vanilla, and beat on medium speed until well-combined. Add the dry ingredients, alternating with the buttermilk, in 3 parts, beginning and ending with the dry ingredients. The batter will be thick but light and fluffy.
• Place half of the cupcake batter in the prepared wells of the muffin tin, and top with half the filling. Swirl the filling around gently in the batter with the end of a long spoon or a toothpick or skewer. Top with the remaining cupcake batter, and then the remaining filling, and swirl again. Shake the tin back and forth until the batter is in an even layer in each muffin well.
• Place in the center of the preheated oven and bake for 19 minutes, or until a toothpick inserted in the center comes out clean. Do not over-bake. Remove the cupcakes from the oven and allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
• While the cupcakes are cooling, make the glaze. In a small bowl, whisk together the confectioners’ sugar and salt. Add the melted butter and 1/4 teaspoon of the milk, and mix to combine well. You should have a smooth, but very thick paste. Add more milk by the 1/4 teaspoon and mix well until you have a thick, but slowly pourable, glaze. Pour a bit of glaze over each cooled cupcake. Serve immediately. Store any leftovers in an airtight container at room temperature for 2 days, and then wrap tightly and freeze.

Gluten-Free Chocolate Cake


I found this on the internet the other day. Looks good.

4 ounces unsweetened gluten free chocolate
TIP: The better the chocolate, the better the result, but even something readily available like Baker’s Unsweetened Chocolate makes a great cake

1/2 cup butter or margarine
1 cup brown sugar
3 eggs
1/2 cup cocoa powder

Preheat oven to 375 degrees and lightly grease an 8 x 8 cake pan or muffin tin.

Break chocolate into pieces and, along with the butter, place in a double boiler or in a pan on the melt setting on your stove top. Heat until melted, stirring often.

Remove from heat and whisk sugar into chocolate mixture.

Add eggs one at a time and whisk well after each one. I like to do this step with my electric mixer.

Sift cocoa into mixture and whisk just until combined.

Pour into pan and bake for 20 to 25 minutes. You want the top to form a thin crust. For mini-muffins, pour into greased or lined muffin tin and bake for 5-8 minutes. Regular muffins will take 18 – 20 minutes.

TIP: Over baking will make this cake slightly dry, but it still tastes just as good!
This cake is great on its own or you can top it with your own GF frosting (or try Duncan Hines Creamy Home Style Chocolate Icing – labeled Gluten free at the time of this posting). The cake also goes wonderfully with a scoop of ice cream. And unlike many gluten free baked items that have a very short shelf life, the sinful chocolate mousse cake actually tastes even better the next day.

Like this? You might also like our decadent dark chocolate cake. Not in the mood for an entire chocolate cake? Try gf and me‘s cake-in-a-mug.