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Gluten-free recipes


1 1/2cups brown-rice flour

1/2 cup unsweetened cocoa powder

1/2 cup potato starch (NOT flour)

1/3 cup tapioca starch

1/3 cup oil of choice

2 eggs

1/2 cup milk or nondairy substitute (nut milk, coconut milk, rice milk)

2 teaspoon gluten-free vanilla extract

1/2 cup hot coffee (may substitute water)

1 ripe banana, plus more slices for garnish

Gluten-free chocolate frosting, as needed (optional)

Raspberry jam, for filling (optional)

Fresh raspberries, for garnish


Preheat oven to 325 F.

Stir together the rice flour, cocoa powder and potato and tapioca starches. With an electric mixer, beat together the oil, eggs, milk, vanilla, coffee and banana until well blended. Add dry mixture to wet mixture and mix thoroughly.

Transfer batter to a greased bundt pan or greased, round cake pans. Bake in preheated oven for about 45 minutes for bundt and 30 minutes for layers. Since gluten-free cakes are sometimes a little dry, test (with cake tester) often and try not to overbake

Frost with the chocolate frosting and fill layers with raspberry jam, if desired. Garnish portions with the banana slices and fresh raspberries; serve with vanilla ice cream.

— Recipe courtesy of Joanie Kintscher.


3 cups blanched almond meal

1/2 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon cinnamon or nutmeg

1/4 cup olive oil (or other)

2 tablespoons maple syrup

2 large eggs

1 teaspoon almond extract

1 teaspoon gluten-free vanilla extract

2 apples or pears, peeled, cored and chopped

1 cup roughly chopped nuts

1/2 cup chopped dates


Preheat oven to 350 F.

In a medium mixing bowl, combine the almond meal, salt, soda and cinnamon or nutmeg.

In a blender, combine the oil, syrup, eggs, almond extract, vanilla and apples or pears. Process on high until smooth. Stir wet ingredients into flour mixture until combined. Fold in the nuts and dates.

Spoon batter into 12 lined muffin cups and bake in preheated oven for 35 to 45 minutes until golden brown. Cool in pan.

Makes a dozen muffins.

— Recipe courtesy of Joanie Kintscher.