Thursday, January 10, 2013

Gluten Free Blueberry Cream Cheese Bread

Yummmy....that's all....just yummmy!!!


GF Blueberry Cream Cheese Bread

Flour Mixture:

1 C white rice flour

½ C corn starch

2 tsp xanthan gum

            Whisk together in a medium size bowl.  Set aside.


8 oz cream cheese; room temperature

½ C sugar

1 Tbs of the flour mixture

1 egg

1 tsp lemon juice

            Combine filling ingredients into a medium bowl; beat until smooth.  Set aside.

Bread Batter:

6 Tbs butter; softened

½ C sugar

1/8 tsp salt

1 tsp vanilla

2 eggs; separated

1/3 C milk

2 C blueberries; if frozen- thaw and pat dry.

1 Tbs white rice flour

¼ C sugar

In a large bowl cream the butter and ½ C sugar together.  Add salt, vanilla and 2 egg yolks; beat until smooth.  Set aside.

1 tsp baking powder.

Stir the baking powder into the flour mixture.  Add this alternately with the milk to the butter and egg yolk mixture.

            Stir 1 Tbs of rice flour into the blueberries to coat.  Add these to the batter.

In a medium size bowl beat the 2 egg whites until soft peaks form.  Add ¼ C sugar slowly while mixing.  Continue to beat until stiff peaks form. Fold this into the batter.

Pour ½ of the batter into a greased and floured loaf pan.  Layer the cream cheese filling over the batter.  Pour the rest of the batter on top.

            Bake at 350 for 1 hr + until a toothpick inserted comes out clean.  Remove from pan.


1 C powdered sugar

2 tsp lemon juice

½ tsp vanilla

+ enough milk to make it into a smooth glaze.

            Stir all of the glaze ingredients into a small bowl.  Drizzle over hot bread.


Friday, February 3, 2012

Snow Day & Granola Bars

It's been snowing all morning, the schools are closed and my 7 year old son is out shoveling the driveway.  This was his idea, and I'm thinking a pretty good one.  He's too young to realize that shoveling snow isn't any fun....and I'm not gonna tell him.
I really don't feel like baking today, and because it's a snow day, I feel obligated to stay home and weather the storm.  But I really want cookies.
After looking through my pantry I decide to make granola bars.  I found a recipe that I've been wanting to try.  It doesn't involve baking and today that fits the bill.  I used a combination of nuts, dried fruits and cereals that I had in the cabinet. 
It was easy to make and turned out great.  A little chewy, salty and sweat....but not too sweat. Yummmm!  I'll definitely be making this again.

Gluten-Free No Bake Granola Bars

1 Cup Sugar
1 Cup Corn Syrup
½ Cup Peanut Butter
7 ½ Cups of a combination of:
Dried or dehydrated fruits, roasted nuts, sunflower kernels, pumpkin seeds, shredded coconut, gluten-free pretzels, corn or rice Chex, etc.

In a dutch oven over medium heat bring sugar and corn syrup to a boil.  Cook and stir for 2-3 minutes or until completely dissolved.  Remove from heat and stir in peanut butter.  Pour in the rest of the ingredients and stir to evenly coat.
Using a metal spatula spread onto a lightly greased cookie sheet.  Cool to room temperature.  Cut into bars.
Makes about 24 - 2" x 2.5" bars

Tuesday, November 8, 2011

Pumpkin Scones

November 1st marks the beginning of the holiday season for me.  I get to enjoy playing Christmas music, Thanksgiving dinner to plan, and Sinterklaas celebration surprises to scheme about.  And then there's Christmas planning, decorating and shopping to do.  I also start looking through recipes.  My mother always made the holidays special.  A big part of that were the homemade goodies she always had in abundance in the christmas tins on the kitchen counter and in the refrigerator.  Oh....the choices!  She LOVED to bake and we were all happy that she did.

Now I'm the one offering a plate of home-baked holiday cheer to family and friends.  Doing this gluten free can be a challenge.  My daughter-in-law gave me a new recipe that I just made this morning.  I changed it significantly because of our altitude and my taste preferences.  I am thrilled with the result.  These turned out light and not too sweet.  I would definitely set a plate of these out with hot coffee to say "happy holidays, and welcome home".

Gluten Free Pumpkin Scones

½ Cup brown rice
1/4 Cup sorghum flour
1/4 Cup amaranth flour
1/8 Cup white rice flour
½ Cup tapioca starch
½ Cup corn starch
½ tsp xanthan gum
½ tsp. baking soda
¼ tsp salt
½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
6 Tbs vegetable shortening
1/3 Cup brown sugar
1 egg
½ Cup canned pumpkin

Preheat oven to 425°.  Lightly grease cookie sheet with shortening.

In a large mixing bowl whisk together the flours, starches, xanthan gum, baking soda, salt, cinnamon, nutmeg and ginger.

In a separate mixing bowl, beat together with a mixer the remaining ingredients for about 2 minutes.  Pour into flour mixture and stir together with the mixer until well blended.

Form dough into a ball, sprinkling dough with a little rice flour to keep it from sticking to your hands.  Put dough onto prepared cookie sheet and press dough into a circle about ¾” thick, sprinkle with a little more rice flour if necessary.  Cut dough into 8 triangles.  Using a spatula separate the triangles, turning them over and placing them at least ½” apart.  You may need to coat the spatula with a little rice flour before lifting each triangle.  Cut each triangle in half so you end up with 16 triangles, separating them all so that they don’t touch each other.

Bake the scones for 15 – 18 minutes or until they start to turn golden brown.  Remove them from the oven and let them cool.

While they are cooling, make the glaze and glaze them twice giving the first layer of glaze a couple minutes to harden before drizzling the glaze across them the second time.

1 Cup powdered sugar
2 Tbs milk
¼ tsp ground cinnamon

Stir glaze ingredients together in a bowl until mixed thoroughly.

Tuesday, October 4, 2011

It's Fall, Time to Bake

The weather is cooler and now it's time to fire up that oven again.  After a few more failures at my Brownie recipe I made it again this evening.  I tweaked it a bit.  And, they turned out perfect this time....not gooey in the middle.  I adjusted the recipe in this blog.
Now I'm going to go enjoy another one of those brownies and a cup of coffee and think about what I'm going to bake next.

Sunday, May 15, 2011

How Do I Get My Hands On This Cookbook?

Had a question last night about how to order this cookbook and how much is the shipping.  Well.... 

Gluten Free Baking at High Altitudes is a self published book and the only place to get it right now is through  The link is on the right side of this blog or you can do a search at for Gluten's the first book that comes up.
The price is $17.20 and shipping is ($3.99 postal, 14-28 days)  or  ($4.99 ground, up to 6 business days).

This blog is meant to coincide with this book.  I will be posting new recipes here....some are in the book, most won't be.  They will all be tested at 6,000 feet and have to pass through the gauntlet of family tastings.

Wednesday, May 11, 2011

Gooey Chocolate Chips n Jo

It was a dark and stormy night....well not exactly.  It's kinda dark and a little stormy.  Frozen rain is falling outside and it's cold.  Kinda reminds me of Washington state....I LOVE it! 
I was just getting a nice hot cup-a-jo and noticed that my daughter must have taken some frozen chocolate chip cookies out of the freezer last night.  There they were on the kitchen counter and they were looking pretty darn good.  A warm chocolate chip cookie AND a hot cup of coffee would really enhance the enjoyment of this weather.  But, frozen gluten free cookies.....this could be depressing.  So, I stuck one in the microwave and nuked it for 10 seconds.....tada.  It was absotively posilutely yummy!  Moist again with gooey chocolate chips....I guess I'll be freezing those cookies more often.
Now all I need to make it a perfect day is an old Cary Grant movie.  Except the laundry in the back room is screaming to get done, I need to bake 3 cakes so we can make 120 cake pops tomorrow for my son and daughter-in-laws graduation party this weekend, hit the grocery store and make dinner.  Oh well, I got half of a perfect I need another cup-a-jo.

Chocolate Chip Cookies
1  ½  Cups white rice flour
¾  Cup cornstarch
½  tsp.  xanthan gum
¾  tsp.  baking soda
1/8  tsp. salt
¾  Cup butter, softened (1 ½ sticks)
2/3  Cup sugar
½  Cup brown sugar
1  egg
1  tsp. vanilla extract
12oz. package semi-sweet chocolate chips
¾  Cup walnuts, chopped (optional)
¼  Cup flaked coconut (optional)

Preheat oven to 375°.

In a large bowl, whisk together the first 5 ingredients;  set aside.  In a separate large bowl blend the butter and sugars until creamy; add the egg and vanilla; mix well.  Mix in the chocolate chips and nuts and coconut if desired. 

Place by tablespoonfuls onto lightly greased cookie sheets; bake for about 15 minutes, or until golden brown.  Cool on cookie sheet for 5 minutes; remove to finish cooling.

Makes about 2 ½ dozen large cookies.  Can be frozen in ziplock bags :0) 

Tuesday, May 10, 2011

Gluten-Free Baking at High Altitudes

The newest gluten-free cookbook on the market is now available for purchase.  I know it's the newest because I just finished it 10 minutes ago.  I had been looking for a high altitude gluten-free cookbook and I couldn't find one.  Well, now there's one and with a Colorado theme.
It has a lot of recipes for my favorite baked goodies with a couple of picures.  I am not a photographer by any there are only a couple of photos of the actual food.
There are however a couple of very talented photographers that I happen to be related to....all of them by marriage....I guess the photography gene is not in my blood.  I asked them if they happened to have any pictures of Colorado and if they wouldn't mind me using them in my cookbook.  My thinking was: if I couldn't get good pics of the food, I could probably get some good ones of the high altitude of Colorado.  I was blown away by not only their generosity, but by the quality of the pictures they emailed me.  The photos in this cookbook are BEAUTIFUL!
There are 29 recipes of mostly breads, cakes and other desserts.  All the yummy things that I crave and are hard to find unless you're willing to pay an arm and a leg at a gluten-free bakery.  I've made every one of them at at an elevation over 6000'....some of them I bake often.
Check it out at:  Gluten-Free Baking at High Altitudes.  It's a softcover book (to keep the price down) and it lists for $17.20.
A special hug of thanks to my photographers, whom I love very much:  Mindy Bush, Jenny Walsh, and Damara Walsh.