Two gluten-free ginger cookies on a dessert plate.

Gluten Free Ginger Crispies

I love the warm, spiciness of ginger for Fall baking. These ginger cookies are definitely crispy. Be careful not to overcook them or they become a little bit too crunchy. I found them to be a perfect cookie for dipping in coffee or milk.

I added chopped almonds to the coating for a little extra texture, but it’s certainly not necessary.

Small food processor containing chopped up almonds.

I used a small food chopper/processor to chop up slivered almonds for cookie coating.

The original recipe called for margarine, but I used butter. I think it just tastes better in cookies. I also used xanthan gum instead of guar gum because I didn’t have any guar gum.


  • 1/2 cup Butter
  • 1 cup Cane Sugar
  • 1/4 cup Molasses
  • 1 tsp Vanilla Extract
  • 1 cup Sorghum Flour
  • 3/4 cup Tapioca Flour
  • 1/4 cup Potato Starch
  • 1/2 tsp Guar or Xanthan Gum (I used xanthan gum)
  • 1/2 tsp Baking Soda
  • 1/4 tsp Sea Salt
  • 1 tsp Ground Cinnamon
  • 2 tsp Ground Ginger
  • 1/4 tsp Ground Cloves
  • 1/4 cup Almonds, slivered or chopped (optional)


Cream together the butter and sugar.

Butter and sugar mixed together.

I used butter instead of margarine for these cookies.

Add the vanilla and molasses and mix until thoroughly combined.

Measuring cup with molasses next to a jar of Grandma's molasses with a large bottle of vanilla behind.

Grandma’s molasses and vanilla ready to add to butter-sugar mixture.

White mixing bowl with butter, sugar, vanilla and molasses in a creamy, orange mixture.

Vanilla and molasses were mixed with the creamed butter and sugar using a hand mixer.

In a separate bowl, combine the flours, baking soda, salt and spices.

Metal bowl containing dry ingredients mixed together.

Dry ingredients mixed together.

Sift the dry ingredients into the wet and blend until combined.

Big blob of ginger cookie dough in white bowl.

After mixing in the dry ingredients, the cookie dough was thick – about the same consistency as play-dough.

Place 1/2 cup of sugar in a bowl. Mix in chopped almonds, if you are using them.

Form the dough into 1-inch balls and drop into sugar-almond mixture, covering the outside of the dough. I made a little divot in the top of each ball and sprinkled some of the almonds into it so there would be more almonds on top of each cookie.

Three balls of cookie dough in a bowl of sugar and almonds mixed together.

Ginger cookie dough rolled into balled and coated with sugar-almond mixture.

Twelve balls on ginger cookie dough rolled in sugar-almond mixture on baking sheet with parchment paper underneath ready to bake.

Ginger cookie dough rolled up and ready to bake.

Place on greased baking sheet and bake at 350°F for 15 minutes. I used parchment paper, but it’s not required. The balls of dough will spread out into flat cookies while baking, so be sure to leave plenty of space between each ball and don’t make them too big.

Baked gluten-free ginger cookies in a plastic bowl.

Finished cookies ready to share with friends.

Two gluten-free ginger cookies on dessert plate.

Crispy gluten-free ginger cookies ready to taste.


Recipe adapted from Bob’s Red Mill Crispy Ginger Cookies.

Milo graphic

Milo says….

Crispy cookies make me SMILE!

Border Collie smiling

Gluten-free pumpkin scone on plate, ready to eat.

Gluten Free Pumpkin Scones

Everyone is making pumpkin flavored EVERYTHING for Fall this year, so here is my contribution. A big THANK YOU to Lynn’s Kitchen Adventures for this recipe that makes A LOT of scones!

I wasn’t sure how thick the dough should be after spreading out in the pan – I made it about one-inch thick. During baking they rose to about two-inches thick.

If you love pumpkin, you will love these scones!


  • 1 1/2 cups brown rice flour
  • 1 1/2 cups sorghum flour
  • 1 cup potato starch
  • 1/2 cup tapioca starch
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1/2 cup brown sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter
  • 2 eggs
  • 1/2 cup milk (I used almond milk)
  • One 15-ounce can pumpkin


  • 2 cups powder sugar
  • 4-5 tablespoons milk (I used almond milk)
  • 1/4 teaspoon cinnamon


Stir together the dry ingredients in a mixing bowl: brown rice flour, sorghum flour, potato starch, tapioca starch, xanthan gum, cloves, ginger, brown sugar, baking powder, baking soda, and salt.

Cut the butter into the dry ingredients until butter is small pieces and crumbly.

Dry ingredients in a white bowl with butter bits throughout.

Dry ingredients mixed with the butter.

In another bowl mix pumpkin, eggs, and milk until thoroughly combined (I used a fork, not an electric mixer).

Bright orange pumpkin, egg and milk mixture in a stainless steel bowl.

Pumpkin, eggs and milk stirred together.

Slowly stir this mixture into the butter/flour mix until completely combined. Dough will be thick and sticky.

Orange pumkin scone dough in a white mixing bowl with spoon sticking out.

Wet and dry ingredients are mixed together to make a thick and sticky dough.

Press dough onto greased cookie sheet. I used parchment paper, but it is not required. I used some Cup4Cup gluten free flour mix on top so it would be easier to press out. This recipe made so much dough it was pressed out to the edges of the pan.

Pumpkin scone dough spread out on parchment paper on a cookie sheet with white flour spread over the top.

I used parchment paper under the dough and sprinkled Cup 4 Cup flour on top to make it easier to pat out with my hands. The dough circle almost filled the cookie sheet.

Cut dough into wedges or squares.

Pumpkin scone dough sliced into wedges on cookie sheet.

I sliced the dough into wedges, but they were stuck to the parchment paper, so I couldn’t separate them.

Bake at 400 degrees for 15 minutes. The dough was too sticky to separate the slices, so I baked it for the 15 minutes first, then separated the slices with a knife, then cooked for another 5 minutes.

Baked pumpkin scones on cookie sheet.

The scones puffed up a lot white baking.

Pumpkin scones on cookie sheet, separated a little bit.

I separated the scones with a knife and baked them another 5 minutes.

Mix together glaze ingredients in a small bowl while the scones are baking.

Green mixing bowl with mixed up brown cinnamon glaze in the bottom.

While the scones baked I mixed up the cinnamon glaze.

Remove scones from oven and drizzle about half of the glaze across top.

Let scones cool completely, then drizzle with the rest of the glaze. If you do the glaze in two steps,  the first time it soaks into the hot scones and the second application will be more like icing.

Gluten-free pumpkin scones on cookie sheet with glaze on top.

I put some glaze on while the scones were still warm and then put some more on after they cooled.

This recipe was adapted from Lynn’s Kitchen Adventures.


Milo graphic

Milo says….

Snoopy says, “Happiness is a pile of leaves!” Milo says “Especially if you have a BONE to hide in them!”




Plate with whole grain sorghum and chicken casserole on it.

Chicken, Mushroom and Whole Grain Sorghum Casserole

Here is another recipe using whole grain sorghum. I made up the recipe loosely based on the classic chicken, mushroom soup and rice casserole my mom used to make when I was a kid.

Bag of Wondergrain whole grain sorghum - orange at the top with a heart-shaped "window" where you can see the sorghum grains inside the bag.

I used Wondergrain brand whole grain sorghum.

I used Wonder Grain’s whole grain sorghum and it turned out pretty darned good! Whole grain sorghum is high in fiber, which is important for people with celiac disease. It is often difficult for those on a gluten-free diet to get enough fiber. Here’s what one USDA report has to say about fiber:

“Dietary fiber is the non-digestible form of carbohydrates and lignin. Dietary fiber that naturally occurs in food helps provide a feeling of fullness, is important in promoting healthy laxation and may reduce the risk of cardiovacular disease, obesity, and type 2 diabetes. For many, the minimum recommended amount of whole grains is 3 ounce-equivilents per day. Children and adults should consume foods naturally hign in dietary fiber in order to increase nutrient density, promote healthy lipid profiles and glucose tolerance, and ensure normal gastrointestinal function.”

Whole grain sorghum can be used to provide these important nutritional components.

Have fun experimenting with your own versions of whole grain sorghum casseroles!


  • 1½ lbs. chicken breasts or tenders
  • 1 cup uncooked whole grain sorghum
  • 4 cups water
  • 1 can cream of mushroom soup (Health Valley brand is gluten-free)
  • 8-10 medium-sized fresh mushrooms, sliced
  • 1 medium onion, chopped
  • 1 small bell pepper, cut into 1/4-inch wide slices
  • salt and pepper


Bring 4 cups of water to boil. Add whole grain sorghum and cook on medium heat until water is mostly absorbed – about one hour.

Cooked whole grain sorghum in pan.

Whole grain sorghum cooked in the pan.

Place cooked sorghum into casserole dish.

Add mushroom soup, onion, bell pepper and mix into sorghum.

Lay chicken breasts or tenders on top of sorghum. Top with sliced mushrooms.

Sprinkle salt and pepper to taste.

Cook for 1 hour at 350 degrees F.

Plate with whole grain sorghum and chicken casserole on it.

Whole grain sorghum resembles rice when cooked in a casserole.


Milo graphic

Milo says….

Cooked chicken and whole grain sorghum are good for dogs, too! At least, it sure does SMELL GOOD!



Two gluten-free oat fudge bars on a dessert plate.

Gluten-free Oat Fudge Bars

Here is a really good recipe from Lynn’s Kitchen Adventures. Even I couldn’t mess up this one! The only thing I wish I had done differently was add nuts to the top.

I substituted sorghum flour for all of the brown rice flour called for in the original recipe. Everything else I kept the same. I used Enjoy Life gluten-free dark chocolate morsels – a whole package was just under two cups. Dark chocolate makes this a healthy snack with all those antioxidants, right?

Package of Enjoy Life dark chocolate morsels.

I used dark chocolate morsels from Enjoy Life because they are gluten-free.

Everyone who has tried one of these has said they are amazing!


  • 1 cup butter, softened
  • 2 cups brown sugar
  • 2 eggs
  • 1 3/4 cup sorghum flour
  • 1/2 cup potato starch
  • 1/4 cup tapioca flour
  • 1/4 teaspoon xanthan gum
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 cups gluten free rolled oats

Chocolate Filling

  • 2 cups gluten-free semi sweet chocolate chips (I used dark chocolate ones to make it “healthy.”)
  • 1 can sweetened condensed milk
  • 1 tablespoon butter


Preheat over to 350 degrees F.

Combine butter and brown sugar in a bowl and blend with a mixer for 2 minutes.

Add eggs and mix thoroughly.

In a bowl, combine all of the dry ingredients.

Oats, flour and other dry ingredients mixed together in a metal bowl.

Dry ingredients mixed together.

Add to creamed mixture a little at a time and stir together with a spoon. Dough will be very stiff. Set dough to the side.

All ingredients except chocolate filling mixed in a white bowl.

Dry ingredients mixed with all wet ingredients – mixture is similar to oatmeal cookie dough.

Place chocolate chips, milk, and butter in a saucepan and heat on low until chocolate is melted, stirring occasionally, until smooth and creamy (it won’t take very long, maybe five minutes.) Remove from heat.

Cooking pan containing evaporated milk, chocolate morsels and butter heating on the stove.

It didn’t take very long for the evaporated milk, chocolate and butter to melt and combine in a pan on the stove.

Press about two-thirds of the dough mixture into the bottom of a 9×13 pan. Pour chocolate filling over dough and spread evenly.

Baking pan containing oat mixture on bottom with blob of chocolate mixture poured in the middle.

Two-thirds of oat mixture are used in the bottom of the baking pan, then the chocolate mixture is poured over the top.

Drop small portions of remaining dough onto the top of the chocolate filling and gently smooth dough out with a spoon to cover chocolate. It’s ok if it doesn’t cover every bit of it because it will spread out while baking.

Baking pan with all layers of oats and chocolate filling, ready to put in the oven.

I put small blobs of oat mixture on top of the chocolate filling and pressed them out a little with a spoon.

Bake for 25 minutes. Cool completely before cutting.

Baking pan with cooked oat fudge bars - topping has spread out almost covering the chocolate.

The oat mixture on top spread out quite a bit while baking, nearly covering the top.

Oat fudge bars in pan with 2 pieces removed so you can see the chocolate filling.

The chocolate filling in the middle was pretty thick compared to the oat mixture.

Two gluten-free oat fudge bars on a dessert plate. One bar is turned up so you can see the chocolate filling.

Yummy oat fudge bars ready for a taste test!

This recipe adapted from Lynn’s Kitchen Adventures.

URL to recipe:

Copyright © 2011 Lynn’s Kitchen Adventures. All rights reserved.


Milo graphic

Milo says….

NO CHOCOLATE FOR DOGS! But that’s ok because there are still some of my homemade peanut butter snacks in the freezer. Time to get those out, Maizy!



Gluten-free pound cake slice on dessert plate.

Gluten Free Pound Cake – well done

This week’s recipe is another one from Bob’s Red Mill. This is the first pound cake I’ve ever made. I never realized they required so much mixing!

I set the timer to bake the cake for 60 minutes, as indicated in the instructions, but when it was almost time to take the cake out, I noticed it was starting to burn on the top. I was really disappointed after all that careful mixing.

I wondered if using brown rice flour instead of white rice flour might have caused it to cook faster. A friend of mine suggested that it might be an altitude issue. I live at 3600 feet. After I was diagnosed with celiac, I stopped baking anything for about 10 years (not that I ever baked that much.) I had completely forgotten about the adjustments that are required for baking at this altitude! I’ll be doing some research to see if this might be the cause of it cooking more quickly.

The inside of the cake was still pretty good – a tad dry, but still enjoyable. I think it would be worth the time to try and perfect this recipe.

Pound cake ingredients lined up on the counter top.

Pound cake ingredients.


  • 1 cup sweet white rice flour (I used brown rice flour)
  • 1/2 cup sorghum flour
  • 1/4 cup corn starch
  • 2 tsp baking powder
  • 1 tsp xanthan gum
  • 1 cup unsalted butter at room temperature (I used one stick of butter and one stick of Earth Balance)
  • 1 cup sugar
  • 4 eggs
  • 2 tsp vanilla extract


Beat the butter until creamy and smooth.

Brown mixing bowl with creamed butter in bottom.

After letting the butter and Earth Balance stick soften, I creamed them together with my hand mixer.

Add the sugar and beat into the butter until light and fluffy, about 5 minutes.

Add the eggs, one at a time, mixing well after each one. Add the vanilla and blend until completely incorporated.

Brown mixing bowl with butter and sugar mix in bottom.

Butter and sugar thoroughly mixed together.

In a separate bowl, combine the flours, cornstarch, xanthan gum and baking powder and blend together with a whisk. Add the dry ingredients to the wet and blend until fully mixed.

Brown mixing bowl with pound cake batter in bottom.

Eggs added one by one and mixed well, then vanilla and dry ingredients mixed in thoroughly.

Spread into a greased 9-inch bread pan.

Thick gluten-free pound cake batter in loaf pan.

The batter is thick and doesn’t spread out by itself.

Gluten-free pound cake batter smoothed out in loaf pan.

I smoothed the batter out with a damp spoon.

Bake for 60 minutes at 350°F. I would recommend that you check it after 50 minutes.

Baked gluten-free pound cake in loaf pan, black on top.

I was disappointed when I discovered the pound cake was burned on the top.

Gluten-free pound cake upside down on plate showing a slightly burned bottom.

The bottom was just a little blackened, so I was more hopeful that all was not lost.

Cool for about 10 minutes. Remove cake from pan and cool completely.

Makes 30 servings.

Slice cut off of gluten-free pound cake, on a plate, showing nice yellow cake in the middle.

The pound cake was still moist and good on the inside.


Adapted from Gluten Free Pound Cake at


Milo graphic

Milo says….

Maizy! I smell something burning! I’ll take those black parts if you don’t want them. CRUNCHY SNACKS!


Celiac Disease and Nutritional Deficiency

Many people with celiac disease suffer from nutritional deficiencies. This is because the illness causes damage to the small intestine, which interferes with the absorption of nutrients from the food we eat.

Below are two graphics produced by the Gluten Intolerance Group in Auburn, WA. They contain some great information about which foods contain the nutrients most needed by those with celiac disease.

Chart showing what foods contain certain nutrients

continuation of nutrtition chart


More information about GIG can be found at


Milo graphic

Milo says….

Homemade peanut butter snacks made with sorghum flour are VERY NUTRITIOUS!


Closeup of two gluten-free chocolate chip cookies on a dessert plate.

Gluten-free Chocolate Chip Cookies

The original recipe for these cookies came from Bob’s Red Mill. I thought it was funny that it says “low carb” in the recipe description. Maybe that’s a relative term …

I followed the recipe pretty closely with just a few changes. I used Earth Balance buttery baking sticks instead of butter and margarine. I used a 10 oz bag of chocolate chips instead of 8 oz. (very chocolatey!) I also added coconut, as well as walnuts.

I had never used Earth Balance before and I found that the cookies seemed a bit greasy, especially while still warm. I didn’t use parchment paper but I think it would be a good idea to use it for these cookies. The cookies fell apart when they were still warm (always have to have a taste!) but they were less fragile after they cooled.

I took some to work and everyone who tried one gave me the thumbs up. Overall, I think this is a good recipe to keep around for gluten-free snacking.


  • 1-1/4 cups Sorghum Flour
  • 3/4 cup Tapioca Flour
  • 1 tsp Xanthan Gum
  • 1 Tbsp Corn Starch
  • 1 tsp Baking Soda
  • 1 cup Earth Balance buttery sticks
  • 3/4 cup Sugar
  • 3/4 cup Brown Sugar
  • 1 Egg (large)
  • 1 tsp Gluten Free Vanilla Extract
  • 8 oz Semi-Sweet Chocolate Chips * (I used Enjoy Life Mini Chips)
  • 1/2 cup walnuts – optional
  • 1/4 cup shredded coconut – optional


Pre-heat oven to 350 degrees.

Measure dry ingredients (1 – 5) and sift them together.

Let buttery sticks soften and bring egg to room temperature.

Cream buttery baking sticks and sugars.

Add egg and vanilla and mix for 1 minute.

Add dry ingredients in three parts, mixing between additions, until all ingredients are combined.

Add chocolate chips and fold them into dough. Fold in nuts and/or coconut, if using. Chill the dough for about 30 minutes.


Gluten-free chocolate chip cookie dough in a white mixing bowl.

The dough was sticky, but easier to handle after chilling in the refrigerator for 30 minutes.


Twelve blobs of cookie dough on baking sheet.

First batch of cookies ready to bake.

Drop dough by tablespoonfuls onto parchment-lined cookie sheets. Leave enough space between cookies to allow them to spread. Bake 8 – 10 minutes.

Baked chocolate chip cookies on baking sheet. Cookies are all touching.

My first batch of cookies ran together. Maybe I made them too big?

Baked chocolate chip cookies on baking sheet.

I made the cookies a little smaller for the second batch.

Gluten-free chocolate chip cookies piled up on a plate.

Finished chocolate chip cookies ready to eat!

Recipe adapted from Bob’s Red Mill Gluten-free Chocolate Chip Cookies.



Milo graphic

Milo says….

I have a BIG stick I like to chew on in the back yard. Maizy laughs at me when I drag it around – it’s bigger than ME! Biting a stick is a good STRESS reliever!