Erin of All Trades

I was introduced to the original version of this cake many years ago, and I loved it simplicity, its moist crumb, and its incredible taste. Traditionally made with a yellow cake mix, it required minimal measuring and could be thrown together quickly.  The gluten-free version is even better than the original, and this recipe only requires a few extra steps since it doesn't use a cake mix. GLUTEN-FREE CHOCOLATE CHIP BUNDT CAKE Printable Page Prep 10 min  Cook 1 hour  Ready In 1 hr 10 m INGREDIENTS 2 cups (8 ounces) gluten-free flour* 2 cups sugar 1  teaspoon baking soda 1 teaspoon salt 1 (3.9-ounce) package instant chocolate pudding mix ¾ cup water ¾ cup butter, softened (or melted coconut oil) 4 eggs, beaten 1 tablespoon vanilla 1 cup sour cream 1 cup miniature semisweet chocolate chips, dusted with flour** powdered sugar for dusting (optional) DIRECTIONS *To make my gluten-free flour blend, mix equal parts tapioca flour, superfine w

After baking with many different gluten-free flour blends over the years, I learned that many of them deliver inferior results. I wasted lots of time and money and disappointed some very discerning palates in my family. I also learned that with the right gluten-free flour blend,* most standard recipes are easily adapted. This recipe is an adaptation of a recipe I found here .    Gluten-Free Salted Chocolate Pecan Pie Bars   Printable Page yield:   makes 20 to 24 bars total time:  2 hours In g redients:                                                                                Crust 1 cup unsalted butter or coconut oil, softened 1/2 cup brown sugar or coconut sugar 2 1/2 cups gluten-free flour* 1/2 teaspoon salt   Filling 3 large eggs, lightly beaten 3/4 cup honey or maple syrup 1/2 cup brown sugar or coconut sugar 2 tablespoons bourbon (optional) 1 teaspoon vanilla extract 8 ounces semisweet chocolate chips (miniature is best) 2 cups unsalte

Several years ago  my body began to rebel against wheat and dairy, suddenly reacting to those once innocuous substances with joint pain, inflammation, and gastrointestinal problems. I had to rely on popular, but often disappointing, gluten-free and dairy-free recipes on the web. So I began my food blog. As a cosmetic scientist, I have been able to bring my formulation know-how into the kitchen, experimenting, tweaking, and creating paleo and gluten-free recipes. And I have found ways to modify my old recipes to accommodate the lack of wheat and dairy. Here is a recipe for gluten-free cornbread dressing (with the cornbread recipe posted just below the dressing recipe). I hope you enjoy! GLUTEN-FREE CORNBREAD DRESSING First I gather all of the ingredients. Onions and celery go for a spin in the food processor. I don't process all of the onions and celery, but set some aside, cut into large pieces, to stuff into the turkey cavity. Garlic is put through the pres

We buy lots of bananas to put in our kefir smoothies. And you know how bananas ripen: they're green when you put them in the shopping cart, yellow by the time you load them into the car, and black by the time you get home! Or it seems that way sometimes. :-) We had lots of ripe bananas lying around this morning, so I decided to make some banana nut muffins. I toasted the pecan pieces for five minutes in a 350° F oven. After blending the dry ingredients, I pushed them to the sides to create a well in the center for the wet ingredients. I used a fork to mash the bananas and mix the wet ingredients together. I used a rubber spatula to combine the wet and dry ingredients. I folded the pecans into the batter before spooning it into the muffin pan. 22 minutes to golden brown perfection! Printable Recipe Gluten-Free Banana Nut Muffins Yields 1 dozen Ingredients 2 cups (10 ounces*) gluten-free flour blend 1 tsp xanthan

I've tried many gluten-free flour blends over the past few years, and they have left me largely unimpressed. Some are too gritty (blame the most commonly used rice flours, which are not finely ground). Others try to be the most healthy flour blend on the market, at the expense of flavor (Does anyone really like garbanzo bean flavored cookies?) I really wanted to like the gluten-free flour blends that are very high in fiber, but my baked goods were too dense and heavy. I simply wanted a gluten-free flour that behaved just like all-purpose wheat flour, without having to modify the recipe. This recipe fits the bill. My gluten-free flour recipe calls for superfine brown and white rice flours; and this is an important distinction, as it really improves the texture and mouth feel of your baked goods. Sweet rice flour imparts a stickiness that helps to bind ingredients together, much like the behavior of gluten. I use tapioca starch (also called tapioca flour) in this recipe; but ot

A good homemade brownie is my favorite guilty pleasure. If you typically partake of the boxed variety, you will be in for quite a treat with these rich, chocolatey, gluten-free brownies. In the recipe, I've listed the individual flours that I use, but if you'd like to make the gluten-free flour blend in bulk, check out my recipe here . Printable Recipe Classic Gluten-Free Brownies Yields 24 brownies 1/3 cup superfine brown rice flour 1/3 cup superfine white rice flour 1/3 cup sweet rice flour 1/4 cup tapioca flour 1/4 teaspoon baking powder 1/2 teaspoon salt 6 ounces unsweetened chocolate, broken into pieces 12 tablespoons (1 1/2 sticks) unsalted butter (or  11 tablespoons of coconut oil plus one tablespoon water for a dairy-free option) 2 1/4 cups (15 3/4 ounces) sugar 3 eggs 1 tablespoon vanilla extract (Note: This recipe works best with the specific gluten-free flours listed, but you can alternately use 1-1/4 cups (5 ounces) of your favor