Gluten Free Chocolate Skor Bar Trifle

(A) Chocolate Cake :  Sift together into large mixing bowl:
1 cup rice flour (use the Asian kind as it’s not gritty)
1 cup sugar
1/3 cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon guar gum or xanthan gum **

(B) Mix together and add to sifted dry ingredients in part A:
1/2 cup milk
1/4 cup oil
1 egg, beaten

(C) Add to combined dry and wet ingredients:
1/2 cup boiling water
Mix with mixer until combined.  Pour into 9″ round bundt pan or tube pan.
Bake at 350*  30-40 minutes.  Cool

1 package instant chocolate pudding mix made according to instructions
2 cups whipping cream – whipped until stiff
4 skorr bars, chopped
1/4 cup liqueur – optional

(E) Assembly:
Break up or slice into cubes the cooled cake.  Place half into a trifle bowl. If using liqueur sprinkle half over the cake, 1/2 the whipped cream, 1/2 of the Skorr bits, – repeat.  Chill for 4 hours.  Serves 10-12.
**if you do not have guar or xanthan gum you could try using 2/3 cup rice flour and 1/3 cup sweet rice flour or glutinous rice flour in place of the 1 cup of rice flour.





Gluten Free Bacon Molasses Ginger Cookies – Good for Gingerbread Men and cut out cookies!


Save your bacon fat to make these delicious old fashioned Molasses cookies.

Bacon Molasses Cookies
1/2 cup bacon fat  room temperature
1/4 c . butter room temperature
3/4 cup granulated sugar plus extra for rolling the cookies in
1/4 c . brown sugar packed
1/4 cup molasses
1 large egg
1/2 tsp . vanilla
2 1/2 cups gluten free all-purpose flour mix – at this link
1 teaspoons  salt
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Place bacon fat, butter, sugar and brown sugar in
mixing bowl.  Mix well.  Mix in molasses and egg.
Sift dry ingredients together and mix into butter sugar mixture.  Form into 1″ balls.  Place on parchment lined baking sheet.  Flatten with fork.  Bake at 350* for 10-12 min.  Cool before removing.


same recipe used for cut out cookies/gingerbread men.

Gluten Free Bacon Molasses Ginger Cookies

one cookie flattened with fork, second cookie not flattened.

Bacon and Sprouts Spagettii Carbonara


500 grams package bacon
1 lb Brussels sprouts, fresh (could substitute shredded cabbage, kale, spinach, peas etc.)
340 grams spaghetti pasta (i use President’s Choice gluten free)
2 large eggs
1 /2 cup Kraft Parmesan Cheese

Method:  Dice bacon and place in large frying pan.  Fry until crisp. Remove some of the grease. Meanwhile place large pot of water on stove and bring to a boil. Add spagettii and cook for 10 minutes while bacon is frying. Shred brussel sprouts in food processor  or slice by hand.  Add to crisp bacon.  Add back a little of the bacon fat.  Saute until sprouts are beginning to soften.

Mix eggs and parmesan together.  Pour over bacon and sprouts.  Toss to mix.

Serve with pepper and additional Parmesan.


Gluten Free Cruellers

imageKind of like “Timbits” for those who can’t …
2 cups cooked cold rice
3 eggs
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon nutmeg
2 1/4 teaspoons baking Powder
1/4 cup sweet rice flour
1/2 cup rice flour
1 teaspoon xanthan gum
mix together. Drop by teaspoon full into 365* oil. Deep fry for approx. 7 min. Until golden on each side. Drain on paper towel. Sprinkle with confectioners sugar – or glaze as desired.
If you don’t like the pieces of rice then mash up the cooked rice before mixing
Image may contain: food

“Sugarless” Sloppy Joes

I wanted to make Sloppy Joes without sugar or tomato sauce. The tiny bit of ketchup is imageoptional.   I use carrots and onions in this recipe to add a little natural sweetness. This is a recipe that will serve approximately 20 adults. Freezes well.

For those with Celiac Disease serve over gluten free buns/dinner rolls.

Sugarless Sloppy Joes

4 1/2 lbs lean ground beef
2 large onions, diced  
2 tbsp. butter  
4-5 carrots, medium
2 tbsp. chili powder
2 tbsp. mustard
2 tsp. salt
1 tsp. pepper
1/4 cup ketchup optional
1 can 796 ml crushed tomatoes

Cook carrots in water until soft.  Drain.  Mash or puree.  Set aside. In large sauce pan caramelize onions in the two tablespoons butter.  Add the ground beef.  Fry until ground been is browned.  Add remaining ingredients including the mashed carrots.  Simmer for 15 – 20 minutes until thickened.  If you need to thicken it up you can mix 1-2 tablespoons cornstarch in a little water and add to mixture.  Simmer for a few minutes after adding cornstarch and water.  Serve over buns.

Scrambled Eggs Bombay


This recipe comes from my husband’s family and is well liked by all!  It’s easy to make extra for last minute guests – we  figure on 2 eggs per person .  If two extra people come add four eggs to the recipe.  It’s a easy meal to make at the last minute.

Scrambled Eggs Bombay – serves 6
12 eggs
1/4 teaspoon salt
6 tablespoons cream or milk
375 – 500 grams bacon, diced
1 large onion, thinly sliced
3 tablespoons butter
2 teaspoons curry powder
2 cups rice, uncooked
3 cups water
Cook 2 cups rice in 3 cups water.  Bring to a boil, cover and simmer on very low for 20 minutes. Or use rice cooker.

In large skillet – fry diced bacon until crisp.  Add sliced onions and fry until light brown.  Drain off excess bacon fat.
In large measuring cup mix the eggs and the cream together.  Pour over the bacon and and scramble until done.  Add the 3 tablespoons butter and the curry powder.  Mix lightly.
Serve over cooked rice or mix together before serving. Add soy sauce as desired.  If you like it a little “hotter” add a tiny bit of sambal oelek to your dish.  We usually have a salad with this.

Gluten Free Pumpernickel with Spinach Dip

 Gluten Free Mock Pumpernickel.

This is a delicious old country style bread. It will stay fresh for a couple of days. Just take the frozen loaf out of the freezer and thaw. Heat in microwave oven until the loaf is hot. This restores the freshness, elasticity and softness of the bread. Cool and slice for sandwiches or use for a party with spinach dip. .
Gluten Free Pumpernickel
2 cups warm water
1 tablespoon yeast
2 teaspoon sugar
2 cups cornstarch
1 cup teff flour (if you do not have Teff use chickpea flour)
1 cup flax meal
1/2 cup tapioca flour
1/4 cup glutenous rice flour also known as sweet rice flour
2 tablespoons cocoa powder
1 tablespoon ground chia
4 teaspoons xanthan gum
2 teaspoons salt
1/4 cup syrup (can be pancake syrup, corn syrup, maple syrup or honey)
3 eggs
1/4 cup oil
1 teaspoon vinegar
In separate bowl wisk all the dry ingredients together.  In large mixer bowl place the water, yeast and sugar.  Let sit 10 minutes until yeast gets foamy.  Add all the wet ingredients to the dry and mix on medium for about 8-10 minutes.  Grease two round casserole containers or tin that is 5 3/4″ – 6″ wide by 3″ high.  Divide dough in half and put in each casserole. Cover with greased plastic wrap.  Let rise for about 45-60 minutes until dough comes just above the pan. Bake at 375 for about 30 minutes or  until done.  Can also bake at 350 for about 35-45 minutes until done.  Let cool for 10-15 minutes in pans.  Loosen the edges and carefully remove from pan.  Cool on wire racks.  To freshen frozen or dry pumpernickel break heat in microwave until hot then let cool.  Becomes soft and flexible again.

Gluten Free Spinach Dip
Spinach Dip – Ingredients:
1 (10 ounce) pkg. frozen spinach, chopped, thawed, well drained.
¼ cup dry or fresh parsley, chopped
1 cup Mayonnaise
1 teaspoon dill weed
1 cup sour cream
2 tbsp. finely diced onion or 1 tsp. onion powder
Mix together in med. Bowl. With a serrated knife cut center out of bread. Scoop dip into bread center as shown in picture. Cut bread center into cubes for dipping.