Carrot Cake – Gluten Free

Carrot Cake

Name: Carrot Cake
Type: Cake
Yield: 12-18 servings
Preptime: 30 minutes


  • 2 cups GF Flour (see below)
  • 3 tsp. gluten free baking powder
  • 1 3/4 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 2 cups sugar
  • 3/4 cup +2 tbsp oil
  • 4 eggs
  • 1 tbsp. GF Mayo
  • 2 cups grated carrots
  • 2/3 cup chopped walnuts
  • 9 ounces pineapple (crushed, with juice)
  • Cream Cheese frosting of your choice (GF of course).

Gluten Free Flour Mix

  • 2 3/4 cups rice flour
  • 1 cup potato flour
  • 1 cup tapioca flour
  • 1/4 cup corn starch
  • 2 tbsp. Xantham Gum


Grease a 9×13 inch baking pan, and turn your oven onto bake at 350 degrees. Sift together your dry ingredients and then add them to a mixer. Then add the oil, eggs, vanilla. I then added the walnuts and finally the pineapple chunks. Once it is mixed well and place in the oven.

Bake in the oven for 30 minutes, it will still probably be too moist in the middle, but beginning to be done on the top. At this point I added aluminum foil across the top, in order to slow down the browning of the top and baked it for an additional 10 minutes until it was ready. Remember, carryover heat will cook the cake more, even after it is no longer in the oven, so I recommend pulling it when it seems just a little too moist..

Wait for the cake to cool, then frost with the cream cheese frosting of your choice.


Red Velvet Cake – Gluten Free

slice red velvet cake full cake

This is a gluten-free conversion of a recipe that can be found here:

Name: Gluten Free Red Velvet Cake
Type: Cake
Yield: 10-12 pieces
Preptime: 1 hour / Bake Time: 45 minutes


  • 4 tablespoons unsweetened cocoa powder
  • 1 ounces red food coloring
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup vegetable oil
  • 2 cups white sugar
  • 3 eggs
  • 1 1/4 cups rice flour, sifted
  • 3/4 cup of potato flour, sifted
  • 1/2 cup of tapioca flour, sifted
  • 1 1/2 tsp xantham gum
  • 2 teaspoons baking soda
  • 1 teaspoon white vinegar


  • 1 cup milk
  • 5 tablespoons rice flour
  • 1 cup white sugar
  • 1 cup butter
  • 1 teaspoon vanilla extract


First I should probably explain the reasoning behind the changes. First since it is supposed to be a gluten free recipe, this means no wheat products of any kind. A 3 part rice flour, 2 part potato flour, 1 part tapioca flour results in a rather good consistency to mimic heavy baking. Using only one type of flour is possible, but it can either not be heavy enough, too grainy, etc. By combining multiple types of flour you can still have a heavier flour with less grainy texture since its cut with finer flour.

Gluten free baking is always dryer, this is why the eggs are increased and why I went with a variant in the reviews of the above referenced recipe in using oil. Moisture is important, it prevents the drying out of the baked good. I also add extra cocoa and sugar because gluten free food needs more flavoring to have the right flavor. I am not sure why GF flour is harder to flavor, but this generally means you need to add 50% more of whatever flavors you are using so the taste can go through.

In addition, GF baking takes longer to bake, I generally add 20% or more to the baking time. However, there are times this is not the case so I keep an eye out on the baking as soon as the original time has passed. I also recommend if you have problems to turn down the heat and bake even longer, the sides and top of any GF baked good can be overcooked if not watched.

  1. Grease two 9 inch round pans. Preheat oven to 350 degrees F. Make a paste of cocoa and food coloring. Set aside.
  2. Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the shortening and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.
  3. Pour batter into prepared pans. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve.
  4. To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency. The icing wasn’t the best, I think I would prefer a whipped cream frosting, but everyone has their favorite and this is the frosting I used for the cake.

Featherlight Pastry Crust

2 1/4 cups Light Rice Flour Mix
1 rounded teaspoon xantham gum
1/2 teaspoon salt
2 tablespoon sugar (or to taste).
3/4 cup shortening
1 tablespoon vinegar
1 egg
3 tablespoons ice water (or as needed if too dry/wet)

blend the dry ingredients and then cut in the shortening. In a separate container (I just use a water cup) mix the egg, vinegar, and water. Slowly pour the liquid into the dry and mix with a fork until it forms dough.

chill the dough for at least 30 minutes, then it can be rolled out using rice flour (probably sweet rice flour is best) or you can do what I do and roll it between two pieces of wax paper. I haven’t played with pre-baking the crust yet, I assume 10 minutes or until browned under 425 or 450.

Makes enough pastry for a 2-crust 9″ pie or 2 pastry shells



Name: Mini Cheesecakes
Type: Cheesecake
Yield: 18
Preptime: 1 hour


  • 10-12 Dutch Sugar Cookies
  • 2 (8 ounce) packages cream cheese, softened
  • 3/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 eggs



1. Preheat oven to 325 degrees. Line muffin tins with foil or paper liners. Crush the Dutch Sugar Cookies in a separate bowl and fill the bottom of the liners with the cookie crumbles.

2. Combine vanilla, sugar and cream cheese (make sure cream cheese is at room temperature before starting) and mix until well blended. When finished add eggs and mix again until its smooth. When done pour into liners til they are 3/4 full.

3. Bake for 25 minutes, remove from pan and chill in refrigerator for at least an hour or until firm.


Egg Nog

Name: Egg Nog
Type: Drink
Yield: Six Servings
Preptime: 4 hours 10 minutes


6 egg yolks
1/2 lb. granulated sugar
2 cups milk
2 cups cream (heavy or whipping)
1/2 tsp. vanilla


1. Beat the yolks in a mixing bowl, adding sugar until mixture thickens. Stir in milk (and up to 1/2 liter of rum). Pour into a large punch bown and chil for four hours.

2. Mix in whipped cream before serving.



Name: Divinity
Type: Candy
Yield: Three Dozen (approximately)
Preptime: 5 minutes


2 2/3 cups white sugar
2/3 cup light corn syrup
1/2 cup water
2 egg whites
1 tsp. vanilla


1. Combine corn syrup, sugar and water in a pot over low heat. Stir constantly until the sugar is dissolved. Once dissolved, cook the mixture (without stirring) to 260 degrees using a candy thermometer.

2. In a bowl, beat egg whites until they form stiff peaks, continue beating while you add the hot sugar mixture. Make sure you are very careful and pour the mixture in a stream, the boiling sugar mixture can cause a lot of damage. Then add vanilla and beat until mixture holds its shape (it will lose some of its glossy sheen).

3. Drop onto waxed paper, let sit for about 30 minutes and then turn the candy over. The candy should be firm within two hours, store in an airtight container.


Snicker Doodles – Gluten Free

Name: Snicker Doodles
Type: Cookies
Yield: 3+ dozen
Preptime: 10 minutes


1 cup butter
2 cups sugar
2 eggs

2 3/4 cups GF Flour
1 tsp. baking soda

1/2 tsp. gf baking powder
2 tsp. cream of tartar

1/4 tsp. salt
2 tsp. cinnamon


Pre-heat oven to 400 degrees. Combine butter, sugar and eggs and whip. Sift remaining dry ingredients and then blend with the whipped butter/sugar combination. Roll dough into one inch balls.

In another bowl mix a combination of cinnamon and sugar to taste, roll the dough in balls in the mixture. Press into an ungreased cookie sheet (much like peanut butter cookies). Bake for 8 minutes or until golden brown.

Gluten Free Flour Mixes

I figure I better post the flour mixes, so it helps with the recipes


Flour Mixes

For 9 Cups
For 12 Cups
Gluten Free Mix (GF Mix)    
Rice Flour (2 parts) 6 cups 8 cups
Potato Starch (2/3 part) 2 cups 2 2/3 cups
Tapioca Flour (1/3 part) 1 cup 1 1/3 cups
Featherlight Mix    
Rice Flour (1 part) 3 cups 4 cups
Tapioca Flour (1 part) 3 cups 4 cups
Cornstarch (1 part) 3 cups 4 cups
Potato Flour (1 teaspoon per cup) 3 tablespoons 4 tablespoons
Light Bean Flour Mix    
Garfava Bean Flour (1 part)_ 3 cups 4 cups
Tapioca Flour (1 part) 3 cups 4 cups
Cornstarch (1 part) 3 cups 4 cups
Four Flour Bean Mix    
Garfava Bean Flour (2/3 part) 2 cups 2 2/3 cups
Sorghum Flour (1/3 part) 1 cup 1 1/3 cups
Tapioca flour (1 part) 3 cups 4 cups
Cornstarch 3 cups 4 cups

Thank you once again to Bette Hagman and her “The Gluten-Free Gourmet Makes Dessert


Dutch Sugar Cookies – Gluten Free

Name: Dutch Sugar Cookies
Type: Cookies
Yield: Three Dozen
Preptime: 10 minutes


2.5 cups Featherlight Mix
1 tsp. baking powder
2.5 tsp. sugar xanthum gum
1 tsp. salt
1 cup sugar
1 cup Butter Flavor Crisco
1 egg
2 tsp. vanilla
2 pieces of wax paper


Preheat oven to 350 degrees.

In a small bowl, mix together flour, baking powder, xanthum gum and salt, set aside. In mixer, cream sugar and Crisco. Add in egg and vanilla, then combine the dry ingredients.

Separate dough into two balls, roll each doughball between two pieces of waxed paper. Cut in desired shapes and bake for 13 minutes.

Thank you to Bette Hagman, and her book “The Gluten-Free Gourmet Makes Dessert” for the original recipe.