Oats & Raisins

Toasted oats and butter, a hint of cinnamon and sweet scents permeate the kitchen.  A comforting combination....oats & raisins. I love this cookie, in fact, if I had to choose just one classic cookie to eat for the rest of my life....I'd choose oatmeal raisin over chocolate chip..Any shape & size, thick & hearty, thin & delicate, crispy, chewy..as long as it involves a combination of oats & raisins.

Our version is already a Gluten Free Belly favorite!  These lacy cuties are on the menu currently for wholesale customers and coming to Seattle-area farmers' markets this January (fingers crossed!).

More Cake Testing

Today almonds are the star in GF Belly's Almond Cake.  Light and buttery, this base makes a delicious wedding cake when cloaked in Mocha Buttercream, layered with chocolate or whipped cream & berries.  A few years ago I created a glutinous almond cake for some dear friends, you can check out photos here; this will be the style of GF Belly Baking Co.'s wedding cakes, buttercream and fresh flowers.  T. and I we will simply eat it plain, okay not so plain, a light dusting of powdered sugar, fresh peaches and ice-cream.

Happy Summer!

Chocolate Cake & Buttercreams

The base to GF Belly's Chocolate Cake is none else than rich Valrhona Cocoa Powder & Dark Theo Chocolate

GF Belly's Chocolate Cake is delicious when paired with Brown Sugar Buttercream.  For wedding options you may prefer pure dark chocolate, in which case go for GF Belly's Chocolate Cake & Bittersweet Chocolate Buttercream.  If you are a milk chocolate lover, this cake is a fun choice when paired with our Milk Chocolate Buttercream.   For something clean and classic you can't go wrong with Vanilla Buttercream and if you are a fan of coffee than Mocha Buttercream may be your cup of joe!

Preview of Summer: Fragole con Panna

Dreaming of summer berries.....soon enough, I know, for now I should be happy with our spring rhubarb; but I can't wait for those adorably plump berries that are reminiscent of our longer sunshine soaked days.

I created this decadent cream to pair with any summer berries. I prefer mine unsweetened, however it is delicious with a drizzle of honey.  Its uses are plentiful, spread in between layers of cake, place a dollop on your strawberry shortcake, fill tartlet shells or simply spoon into a bowl sprinkled with toasted nuts or cacao nibs & serve with fresh strawberries. 

Vanilla Kissed Mascarpone Cream 
Yields enough to fill one 10” tart or four 4 ½” tartlets
Preparation: 15 minutes

½ cup heavy cream
8 ounces mascarpone cheese
1-2 tablespoons (or to taste) honey
½ vanilla bean, split open & seeds scraped out
1lb of your favorite berries, if using strawberries, thinly slice
¼ cup pistachios, deshelled & toasted optional


In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until soft peaks form. Of course you can whip it by hand too!!  In a separate bowl mix together the mascarpone with the honey and vanilla seeds.
Gently fold the cream into the mascarpone mixture.
Top with chopped & toasted pistachios.
Serve with big bowl of strawberries.



Buon Appetito!

Recipe Development: GF Pie Dough

A glimpse at what I've been working on lately.  

Gluten-free pie dough!  Buttery, flaky and decadent especially when baked with chocolate & buttermilk. 

Apple Spice Muffins

The leaves are falling and the wind is blowing, our gorgeous fall days have arrived.  This time of year one can typically find me in my kitchen, mixing different gluten-free flours together and baking.  Here is a little peek at my Apple Spice muffins; a warming blend of spices cozy up with bits of apple and plump raisins.

Recipe Developing: Chocolate Chip Cookies (Patience is a Virtue), Take 2

I decided on Bob's Red Mill Gluten-Free All-Purpose Baking Flour for Take 2 today.  An improvement for sure!  I'm planning on working on my own blend of flours but for now this recipe is quickly becoming a favorite in my kitchen.  So alas, my first of many takes on this classic american cookie.  A recipe that is worthy of sharing with  you all.  Now if you aren't dairy-intolerant go ahead and create this recipe using one stick of softened unsalted butter in place of the butter substitute.  If you try this recipe, I'd love to hear your comments.  One special note, please have patience, this dough must rest in the fridge for 24 hours prior to baking to yield the most decadent texture.

Happy Gluten-Free Baking!

Victoria's Chocolate Chip Cookies
Makes 2 dozen (2 tablespoonfuls) 


1 1/2 cups Bob's Red Mill Gluten-Free All-Purpose Baking Flour
1 1/4 teaspoon xanthan gum
1/2 teaspoon baking soda
1/4 teaspoon sea salt
4 ounces butter substitute, Spectrum Shortening or Earth Balance Shortening (or whatever butter substitute you like, make sure to leave out the sea salt if your substitute has a high content of sodium)
1/2 cup sugar
1/2 cup packed, light brown sugar
1 large egg
1 teaspoon vanilla
9 ounces chopped, 70% dark chocolate

In a small bowl whisk together flour, xanthan gum, baking soda and sea salt.  Set aside.

Using an electric mixer, cream shortening for a few minutes until light and fluffy.  Add both sugars and set on medium speed for a few minutes until a creamy and fluffy consistency.  Add the egg and vanilla and stir until well mixed.  Add the flour mixture and stir until well mixed, stir in the chopped chocolate.

Now I know this next bit is going to be difficult to do, but if you can muster up the will power it will make all the difference in the consistency of this classic cookie!  Pack the dough in an airtight container and pop into the fridge overnight.  This is an old trick that relaxes the gluten in traditional chocolate chip cookie dough or any cookie dough for that matter, but in this case it is obviously not relaxing the gluten, since this protein is non-existent; what it is doing is distributing the moisture throughout the dough leading to a more tender crumb when baked the following day.  If your inclination is to pop it into the oven now, please know that you will end up with a dry & crumbly texture, although a tasty cookie, but not as tasty as it could be!  Do try having a bit of patience, for the sake of the cookie.

After 24 hours:
Preheat the oven to 350 degrees F.  Prepare baking sheets with parchment and set aside.
Using a small ice-cream scoop drop cookie dough on prepared baking sheets.  Bake in 350 degree F oven for approximately 16 minutes or until baked through and light golden.

Squash, Squash & More Squash

'Tis the season for warming spices and both summer and winter squash.  Miss M. gave me this huge ghostly white patty pan squash so I transformed this beauty into squash potato cakes and for all of those gluten-free bellies a lovely squash spice cake.  Fear not those of you that are dairy-free, you won't find any milk, butter or cream here.

Happy Autumn!

Squash Potato Cake

For the Squash Potato Cakes, grate several red potatoes and at least 1/2 of a giant patty pan squash or 1 large zucchini (squeeze out any squash juice and discard), sprinkle in about 1/2 cup to 3/4 cup brown rice flour and fold in a few large pinches of sea salt, add a few cranks of freshly ground black pepper and moisten the mixture with an egg or two.  Warm olive oil in a saute pan over medium heat and using a medium-size ice-cream scoop, scoop the batter and place in the saute pan, let cook until golden and then flip over and cook until golden, about 2 minutes per side.

Squash Spice Cupcakes w/ Maple Meringue

Squash Spice Cupcakes:
Makes 1 dozen
1 1/2 cups your favorite gluten-free flour mix (make sure to leave out the xanthan gum if your blend includes xanthan gum)
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1 teaspoon cardamom
1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon sea salt
1/3 cup coconut oil
1/3 cup almond oil
2 large eggs, room temperature
2 teaspoons vanilla
2 cups grated summer squash

Maple Meringue Frosting:
Makes enough to frost 2 dozen cupcakes
1 cup maple syrup
2 large egg whites, room temperature

Preheat oven to 350 degrees F.  Prepare a muffin pan with 12 cupcake liners, alternatively oil a loaf pan.

In a large bowl whisk together all of the flours, sugar, baking powder, baking soda, xanthan gum, spices and sea salt.  In a small bowl whisk together the oils, eggs and vanilla.  Stir the egg mixture into the flour mixture until well mixed, fold in the grated summer squash.  Scoop into prepared muffin pan or loaf pan.

Bake at 350 degrees F for 20-25 minutes until baked through and spring back when touched.
Let cool completely before frosting.

For the frosting.  Using a stand mixer, whip the egg whites until soft peak.  Meanwhile, bring the maple syrup to a boil over a medium-high flame.  Once the maple syrup reaches 236 degrees F on a candy thermometer or reaches soft-ball stage, turn off heat and pour in a steady stream into the whipping egg whites on medium-high speed. Try to pour the syrup into the center of the mixture, otherwise you'll end up with little maple syrup flecks around the perimeter of the bowl.  Use the frosting right away before it cools as it becomes sticky to work with once cool.

Peach & Blueberry Cobbler

Late summer peaches and blueberries are gorgeous and juicy in the pacific northwest.  I picked fresh plump blueberries for this cobbler.  A quick recipe for any night of the week.  Bonus, it's not just gluten-free it's dairy-free too.

Peach & Blueberry Cobbler
Makes 4 large servings

drizzle of almond oil or butter substitute
4 peaches (your favorite variety), peeled & sliced to 1/3" thick
2 tablespoons sugar
1/8 teaspoon cardamom
1/8 teaspoon ground ginger
1/4 teaspoon pure vanilla extract
1/2 cup fresh blueberries
1/4 cup Bob's Red Mill Garbanzo Fava flour
1/4 cup almond meal/flour
1/4 cup brown rice flour
1/8 cup tapioca starch
1/3 cup sugar
1/2 teaspoon xanthan gum
1/4 teaspoon sea salt
1/4 cup Spectrum Organic Shortening or your go-to butter substitute (watch the sodium with some of the substitutes, leave out or adjust the salt level if your substitute has sodium)
1 large pinch of turbinado

Preheat oven to 350 degrees F.  Using almond oil or your favorite butter substitute lightly coat the bottom and sides of an 8X8 earthenware baking dish.

Place sliced peaches in a medium size bowl.  In a small bowl, whisk together the 2 tablespoons of sugar with the spices and vanilla.  Sprinkle over the sliced peaches and toss gently until well coated.  Place the sugar coated peaches in the prepared baking dish and sprinkle with blueberries.

In a medium bowl, whisk together all of the flours, starches, sugar, xanthan gum and salt.  Cut in the shortening with a pastry dough blender or 2 butter-knives, mix until the shortening is a coarse crumb.

Top the peaches and blueberries with the flour mixture and sprinkle with turbinado sugar.
Bake at 350 degrees F for approximately 30 minutes or until golden brown and fruit is bubbling.

Serve with a dollop of your favorite ice-cream (dairy-free of course for all of those delicate bellies).

Gelato al Finocchio

Gluten-Free Italian Festa will begin soon at PCC!  In this class I'll show you how to make a few of my favorite autumnal sweets, gluten-free of course!!  We'll pair this fennel-kissed gelato with my fig & almond biscotti.  Depending on my mood I either crumble biscotti over my gelato or I'll let the gelato melt a bit and dip my biscotti; eitherway the two are meant to be eaten together.  Although individually both satiate my sweet-tooth, the two are the perfect pair.  The anise-like quality of the fennel seeds highlight the sweet creaminess of the figs and the delicately toasted almonds add a crunchy buttery texture.

Finocchio, pronounced like Pinocchio with an F instead of a P, this cute word is Italian for Fennel.  The biennial bulbous vegetable is native to the Mediterranean and is quite prolific, watch out as it will quickly take over your garden.  I tend to use it in place of celery in savory applications and the seeds...well scroll down and you'll see the best way to cook with the seeds.

Gelato al Finocchio (Fennel Gelato)
Yields: scant 4 cups

3 cups whole milk
3/4 cups heavy cream
1 tablespoon fennel seeds, crushed
1 cup sugar
5 large egg yolks
pinch of sea salt

In a medium saucepan bring the milk, cream and crushed fennel seeds to a light simmer over medium heat.  Cover, shut off the heat and let steep for 20-30 minutes.  Strain out the fennel seeds and bring the milk, cream and sugar to a light simmer over medium heat while stirring.  Once the sugar is melted turn off the heat.

In a medium bowl, beat the egg yolks.  Using a ladle, temper the egg yolks with the warm fennel milk mixture (by adding a little of the hot mixture at a time).  Once tempered add the egg yolk mixture to the fennel milk mixture and cook over medium-low heat, stirring constantly until thickened (mixture coats the back of  a spoon) and a thermometer registers 175-180 degrees F.

Strain the mixture through a sieve and stir in the sea salt.  Place plastic wrap over the top of the mixture and chill in the refrigerator, about 30 minutes to 1 hour.  Alternatively chill over an ice bath.

Once chilled, pour the gelato base into the bowl of an ice-cream maker and process according to manufacturer's instructions.

Freeze for 20-30 minutes prior to serving.

Can be made several days ahead of serving.  If making ahead, pull out of the freezer 10-15 minutes prior to serving to soften.

Serve with Fig & Almond Biscotti (which I'll post very soon!)

Buon Appetito!

My Gluten-Free Belly's Birthday

T's. family is currently doing a kitchen remodel, so they are without a kitchen for 6 weeks!  If you find yourself without a kitchen for some time or you simply want to make something homemade without all of the baking....this cake is a simple semi-homemade gluten-free & dairy-free treat.  All you need is a loaf pan, a large spoon, 2 pints of your favorite Coconut Bliss ice-cream and a handful of gluten-free & dairy-free cookies.  

Simply set the ice-cream out on the counter for a few minutes so that it softens a bit, this makes it easier to spread in your loaf or cake pan.  For this cake, I layered Coconut Bliss' Vanilla Island & Dark Chocolate flavors with chocolate chip cookie crumbs.

Buon Compleanno sweetie!

Babycakes' Chips Ahoy!

These little cuties are scrumptious in fact I made a batch of Erin McKenna's gluten-free & dairy-free Chips Ahoy! and a batch of Martha Stewart's gluten laden chocolate chip cookies and the two gluten-tolerant (yes those of us blessed with a  gluten-tolerant belly) chose these cookies over Martha's...how about that?!  

Erin McKenna's Chips Ahoy! cookie is both gluten-free and vegan.  Absolutely perfect for my gluten-free belly! What I love about this cookie is that there is so much more depth and dimension than your classic chocolate chip cookie; typical of gluten-free baking as there are a myriad of grains rather than just one superstar (wheat) stealing the show.  

I chopped up a bit of Theo Chocolate 70% (my go-to chocolate bar for baking) which is vegan and gluten-free!  If you are yearning for classic baked goods, recipes that you have loved since you were a child and have now discovered that you are gluten and dairy-intolerant, I urge you to pickup a copy of McKenna's adorable cookbook, Babycakes Covers the Classics.  This cookie is a favorite in our house.  I think this cookie is much more flavorful the next day and I know gooey-warm-from-the-oven cookies are always preferable but I find these are much tastier once cooled to room temperature.  Mine are much smaller than McKenna's?  She states to drop by the "teaspoonful" which is what I did however mine come out as little drop cookies each time.  They aren't as thin and crispy as the old classic Chips Ahoy! cookies (granted they aren't pumped full of preservatives!)  However, the photo in her cookbook shows a much thinner and larger cookie. I've made this recipe twice and mine never look like hers?  Maybe next time I just need to drop by the tablespoonful...either way they are delicious!

Chips Ahoy!

adapted from Babycakes Covers the Classics by Erin McKenna

Makes 36 cookies

1 1/2 cups oat flour (make sure you pickup a gluten-free oat flour)

1 cup Bob's Red Mill All-Purpose Gluten-Free Baking Flour

1 cup vegan sugar

1/4 cup ground flax meal

1/4 cup arrowroot

1 1/2 teaspoon xanthan gum

1 teaspoon baking soda

1 teaspoon salt

3/4 cup plus 2 tablespoons melted refined coconut oil or canola oil

6 tablespoons unsweetened applesauce

2 tablespoons vanilla extract

1 cup vegan gluten-free chocolate chips

Preheat the oven to 325 degrees F.  Line 2 rimmed baking sheets with parchment paper and set aside.

In a medium bowl, whisk together the flours, sugar, flax meal, arrowroot, xanthan gum, baking soda, and salt. Add the coconut oil, applesauce, and vanilla nd stir with a rubber spatula until a thick dough forms.  Stir in the chocolate chips until evenly distributed.  

Drop the dough by the teaspoonful onto the prepared baking sheets, about 1 1/2 inches apart.  Bake for 7 minutes, rotate the baking sheets, and bake for 7 minutes more, or until the cookies are golden brown and firm.  Let stand on the baking sheets for 15 minutes before eating.

Recipe Developing: Chocolate Chip Cookies, Take 1

I'm experimenting with creating both gluten-free & dairy-free cookies.  This was my first take on the classic chocolate chip cookie.  I have yet to find the perfect blend of flour for cookies; as the texture of non-wheat flours tends to be a bit gritty so far in my testing. What I love about the classic chocolate chip cookie traditionally made with wheat flour and butter is that it melts in your mouth.  There is never any residual grain sticking around.  My first take of this classic was okay, let's just say I have lots of room for improvement!

Next time around I'll need to add more coconut butter and more sugar.  These cookies were a bit too thick for my liking and didn't brown without over-baking.  What did come from this first recipe is a good base for Chocolate Chunk Biscotti.

I only want the best for you and your bellies, therefore once I perfect this recipe I will plan on sharing it with all of you lovely food blog readers!

Babycakes Snickerdoodles

Erin McKenna has done it again. Created an adorable vegan and gluten-free cookbook.  These snickerdoodles are delicate & light.  A little persnickety in the way that they are gorgeous and crispy when they come out of the oven. However, give them an hour or so and they adopt soft bellies.  Still delicious, they just aren't that crisp.

Being that we aren't vegan, I do love using eggs in baked goods.  So I left out the flaxmeal and added one large egg.  Perhaps if I hadn't done just that they would have stayed crisp?  If you like Snickerdoodles or even if you don't (as I've never been a Snickerdoodle lover) you'll surely like these.

Thanks Erin for another lovely book!

Snickerdoodles

adapted from Babycakes Covers the Classics by Erin McKenna

Makes 36

1 1/2 cups plus 1/2 cup sugar

3 tablespoons ground cinnamon

2 cups rice flour

1/4 cup ground flax meal (I used 1 Large egg)

1 teaspoon baking soda

1 teaspoon xanthan gum

1 teaspoon salt

3/4 cup plus 2 tablespoons melted refined coconut oil or canola oil

1/2 cup unsweetened applesauce

2 tablespoons vanilla extract

Preheat the oven to 325 degrees F.  Line 2 rimmed baking sheets with parchment paper and set aside.

In a shallow bowl, whisk together the 1/2 cup sugar and 2 tablespoons of the cinnamon until evenly incorporated.  Set aside.

In a medium bowl, whisk together the 1 1/3 cups sugar, the flour, flax meal (or substitute the egg), baking soda, xanthan gum, salt, and the remaining 1 tablespoon of cinnamon.  Add the coconut oil, applesauce, and vanilla and mix with a rubber spatula until a thick dough that resembles wet sand forms.  Cover the bowl with plastic wrap and refrigerate for 1 hour.

Working in batches, drop the dough by the teaspoonful into the cinnamon-sugar mixture and roll around to coat the dough all over.  Place on the prepared baking sheets, about 1 inch apart.  Gently press each cookie with  fork to help them spread.  Bake for 7 minutes, rotate the baking sheets, and continue baking for 7 minutes more, or until the cookies are crispy around the edges.  Let stand on the baking sheets for 15 minutes before serving.

A Welcoming Cupcake

I've been cooking gluten-free savory meals and snacks for years. However, when it comes to sweets and desserts, this is where I've recently ambled down a path of pulverized ancient grains and stumbled upon an entire world of seeds, grasses & nuts. One of my first creations involved an Ethiopian love grass called Teff, which I used as the base flour in my Almond Butter & Raspberry Jam Thumprints, a crumbly first attempt at a gluten-free cookie. I've unearthed the mother grain, eaten by the Incas known as Quinoa.  Millet may have been cultivated thousands of years before rice and holds up well to both sweet and savory applications. 

I've learned that not all Oats are created equal. Although naturally gluten-free oats are traditionally grown in fields next to Wheat and Barley and therefore harvested, milled and transported using the same equipment. The grains inevitably mingle and as a result the oats become contaminated with gluten.

I've discovered that Xanthan Gum or Guar Gum are a MUST when baking gluten free. I create both gluten-free & dairy-free goodies so I've embraced Coconut Oil as my butter substitute. Although, Olive Oil, Safflower and nut oils work just as well. T. and I have never been milk drinkers, so for baking my go to is Coconut Milk, but soy milk, almond, hazelnut milk, rice milk and oat milk all have unique flavor profiles and are fun to experiment with.

Welcome, to My Gluten-Free Belly!  I hope that you discover something new and come back to visit often.

Sweet Potato Coconut Cupcakes & Chai Frosting

1 dozen

1 cup brown rice flour

1/3 cup coconut flour

1/3 cup unsweetened coconut flakes, toasted

1/2 teaspoon xanthan gum

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon sea salt

1 teaspoon ground cardamom

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

2 extra large eggs, room temperature

1/2 teaspoon pure vanilla extract

1/3 cup coconut oil, melted

1/3 cup maple syrup

2/3 cup lite coconut milk, warm or room-temp** (may need 1/4 cup more)

1/2 cup sugar

3/4 cup mashed roasted sweet potatoes

1/2 batch of Chai Frosting (recipe to follow)

2-4 large slices of candied ginger, julienned

Preheat oven to 350 degrees F.

Line a muffin pan with paper liners.

In a medium bowl whisk together the flours, coconut flakes, xanthan gum, baking powder, baking soda, sea salt and spices.

In a separate large bowl whisk together the eggs, vanilla, coconut oil, maple syrup, coconut milk and sugar. Stir in the mashed sweet potatoes.

Stir the flour mixture into the egg mixture until well combined. 

**Coconut flour is extremely absorbent so you want to get this batter into the muffin liners as soon as possible. If the batter seems a bit thick then go ahead and add 1/8 cup of coconut milk at a time until the batter is the consistency of regular cake batter, not too thick and not thin like crepe or pancake batter, somewhere in between.

Divide the batter evenly among the lined muffin cups.

Bake at 350 degrees F until a toothpick comes out clean, 20 - 25 minutes. Transfer to a wire rack to cool before frosting.

Once cool frost with Chai Frosting.  

Chai Frosting 

Inspired by Flying Apron's Bakery Chai Buttercream

Enough to frost 2 & ½ dozen cupcakes

1 cup organic non-hydrogenated vegetable shortening (Spectrum)

3 cups powdered sugar, sifted

1/2 teaspoon ground cardamom

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground cinnamon

a pinch of sea salt

1 ½ teaspoon vanilla

¼ cup strongly steeped Chai tea, hot

In the bowl of an electric standing mixer fitted with the paddle attachment, beat the shortening and powdered sugar on low and work up to medium speed. The mixture should change in appearance from a coarse crumb to a soft dough consistency, approximately 2-3 minutes. Add the spices, salt, vanilla and Chai tea. Continue to beat on medium speed for a few minutes until no longer curdled in appearance yielding a smooth  and creamy consistency, scrape down the sides of the bowl as needed. Whip on high speed for approximately 2 minutes until light & fluffy.

Frost cupcakes. If not using right away, store in an airtight container in the refrigerator for up to one week. If preparing from the fridge then warm slightly in a double boiler or in a heat-proof bowl set over barely simmering water (making sure the bowl is not touching the water). Then place in the bowl of an electric standing mixer and whip until light and fluffy.

Garnish the cupcakes with 2-3 julienned pieces of candied ginger.