Cornless corn bread???

That’s what my grand kids like to call my quick yeast-free ‘bread’ that I’ve been baking lately.  It’s a bit sweet, kinda crumbly like real corn bread, tastes almost like cornbread, and makes awesome ‘eggy bread’ (their version of French toast).  So, I’m going to have to share this with you all.  Just a few ingredients, no rising time, bakes in about 20-25 minutes and make the kids very happy.

Although some previously banned ingredients have been added back to their diet (some sugar, some butter and cheese), they are still corn free, soy free, and pretty much sugar free (except in some baked goods), and dairy free with the exception of the cheese and butter in small amounts.

Depending on how lazy I am when I make it or how much time I have, when I use the mixer this has a more bread-like texture (but not much more) and if I mix it by hand (really lazy or in a hurry) it has a more cornbread texture.  Just sayin’.

Cornless Corn Bread

Preheat oven to 350F


1/2 C organic brown rice flour

1/2 C organic white rice flour

1-1/2 Tbsp organic evaporated cane juice

1-3/4 tsp baking powder

1/2 tsp sea salt (I use Himalayan pink salt)

1 egg (I just Jumbo eggs)

1/2 C milk of your choice (I use Almond or Coconut Milk)

2 Tbsp oil (I use light Olive oil)

Mix dry ingredients well.  In separate cup, mix egg, milk, and oil, then add to the dry ingredients. Mix by hand or mixer until well combined. The batter is like a muffin mix.  Pour into greased and floured pan – 8”x4” loaf pan (doesn’t rise very much), 2 mini loaf pans, round cake pan, brownie pan, etc.  Whatever works for you.

Bake at 350F.  Just adjust the baking time accordingly.  In the loaf pan, it takes about 25 minutes, about 20 in the mini loaf pans, and probably less in the other pans.  Check after 15 minutes to see how done it is.  Too long and it’s too crumbly, too little and it’s not done enough.

I’m sure you can add things to this, or use different flour combinations or just one flour alone.  I’m finding that I like the brown and white rice combo for this.  Sometimes I’ll use a vanilla flavored Almond or Coconut milk and that sweetens up the bread a bit.

Enjoy!!  This is easy enough for the kids to make (young ones with supervision, of course).

Pictures next time.  I made two loaves this morning an they’re both gone before I decided to write this up.

 Stay warm, Angela

Happy New Year and Pizza

Wow, I can’t believe it’s already been 3 months since I last posted.  So much happening.   Here we are in a new year, winter holidays already behind us, and I haven’t even wished anyone a Happy Holiday or a Merry Xmas or  a Happy New Year.  Well, there you go…. I wish everyone the best of everything in this new year – health, happiness, prosperity, abundance in all things good!!  So now I’ll kind of update you all on what’s been happening in my 4 generation household.

Kids have been improving over the last few months and can now tolerate some more additions to their diet.  We were so excited when we added grains back into the diet, and since then have added some white potatoes (organic of course), ground beef (hormone/antibiotic free, grain or grass fed), and the very latest addition is a bit of cheese and butter.   Even though they didn’t drink milk anyway previous to all this stuff happening, they did enjoy cheese and butter.  Those products never seemed to affect them.  They’ve been without for almost two years and so now we’ve added some cheese back into the diet, and once in a while I’ll put some butter in their mashed potatoes.  So far, so good.  Keeping it as minimal as possible, and they are sure to take their enzymes (plant sourced full spectrum enzymes) which really help their digestion.

I’ve been promising them that I”d attempt a pizza, but what’s a pizza without the cheese?  Well, problem solved for now.  Being very careful to not overdo it, so it surely won’t be a regular offering.  But oh, what a treat it was.  This was my very first attempt at making any kind of home made pizza dough, never mind that it’s gluten free.  But I thought, hey, why not!!  All I can do is screw it up, and my dog just loves my screw-ups.  I dry up the mistakes and she gets healthy biscuit treats.

I’ve been meaning to post this other bread recipe that I’ve been using.  This is more of a white bread, a bit more spongy but the kids love it.  They call it the ‘Fluffy Bread’.  It takes me less time to make, less ingredients, and serves it’s purpose very well (although not as healthy).  And lo and behold, makes a delicious pizza crust.  So here we go with the basic bread recipe and the pizza directions following.  The original recipe is HERE.

Fluffy Bread (and Pizza)

1/2 C Rice Flour (1/4 C brown, 1/4 C white)

1/2 C Tapioca Starch

1/2 C Arrowroot Starch  (or Potato Starch)

1 tsp yeast

1/2 tsp Sea Salt

1/2 Tbsp Guar gum

1/2 C + 2 Tbsp + 2 tsp very warm milk (I use Almond or Coconut milk)

1 Egg (I use Jumbo eggs)

1 Tbsp Light Olive Oil

1 Tbsp Agave nectar

1/2 tsp Apple Cider Vinegar



1. Beat wet ingredients together until frothy, add dry ingredients and beat for about 5 minutes.

2. Pour into oiled & floured bread pan or 4 mini loaf pans.

3. Let rise for 15-30 minutes or until double in size

4. Brush top with melted butter or oil (optional).

5. Bake in preheated oven at 350F for about 25 minutes minutes for loaf and about 20 min for mini loaves

I’ve used this recipe for making buns also, using a ramekin or other small dish, even a muffin tin.  I’ve also made a bun form out of aluminum foil to help it keep it’s shape.  They take about 15 minutes to bake.

For Pizza

Prepare same as bread but you may need to add some extra water so it’s more like a sticky batter.  Spread on oiled and floured pizza pan or large cookie sheet.  Set the pizza shell in a warm place to rest and rise for about 15 minutes, Preheat oven to 400° and bake for about 10 minutes until golden.  Remove from oven, brush some olive oil on the pizza shell, then put on your favorite toppings. Drizzle a bit of olive oil on top.  Put under broiler until cheese or other toppings are bubbly.  Remove from pan immediately so the bottom crust doesn’t get soggy.

Learning from my mistakes:  What I did initially was put the dough into a large cookie sheet, but my kids wanted a thin crust and I realized that it rose too much, so I then divided it into two 8”x12” pans, spread it and let it rise again for a few minutes. Then baked it for 10 minutes.  I brushed some olive oil on the shelsl and then put on toppings and broiled until bubbly.  My mistake in this was leaving the pizza in the pans until we were ready to eat them…. won’t do that again.  I had to put slices in the toaster oven to crisp up the crust.  But definitely will make again because they were delicious.  I will also, next time, drizzle a bit of olive oil on top as the last step.

The toppings I used were very simple and what I had on hand.  Some Italian tomato sauce,  a combo mozzarella/provolone cheese, cooked seasoned ground  turkey, thinly sliced sweet onion.  And a bit of Swiss cheese.  One was cheese only, the other had the onions and meat.  Like I said, I used what was on hand, but you can pile on the toppings to your hearts desire.  On the meat pizza, I layered the cheese, then the toppings, then some more cheese on top of that.  This has been a very big treat because the kids have just started back to using some dairy products in a limited amount.  No milk, but a little bit of butter in cooking, and some cheese in sandwiches.  They are sure to take enzymes when they eat something that hasn’t been a part of their regular diet.  So far, so good.

About the recipe – the above is one half the  original to suit my purposes so if you decide to double it, you still need only one egg, and you would use 1-1/3 C. milk.  The original also calls for 1 packet of yeast (2-1/4 tsp) but I usually use only two tsp and I also use the fast acting yeast put directly into the dry ingredients (you can proof it if you wish).  I also made a mistake with the yeast in that I’ve been putting in 2tsp instead of 1 and it’s a bit yeasty, so will remedy that in my next batch.  The full recipe is good in a 9×5 bread pan.  I use the mini loaves or an 8×4 pan (makes a small loaf) for the half recipe above. Whenever I try a new recipe, I like to make half the amount so that if it doesn’t work for me I don’t waste so much ingredients – they tend to be expensive and dear doggie doesn’t need so many pricey treats.

I don’t have any photos of the finished product this time.  We were so excited about real pizza that I didn’t even think to take one, but I’ll be sure to do it next time.  And I think maybe I’ll invest in a pizza pan, too.

Stay warm…… Angela

More pancakes please….

says my family, when I break down and make the yummiest pancakes ever!!!!  Putting grains back into their lives has been a blessing (I hope).  At least in the taste-bud department.

Having to spend a few days on my own with the boys (mama’s gone to see the big one), I decided to spoil them as only grandmas know how.  That by feeding them stuff they like, filling their bellies with good stuff while still making sure it’s ‘good’ stuff.  So one morning for breakfast, I decided to do a different pancake recipe.  Banana/coconut was all well and good, but hey, that’s the mama’s terrain.  Besides, I had no coconut flour, and mashing up bananas isn’t my favorite thing.  So I opted for an unknown, and made it very well known!  This is one I really enjoy too.  So, here’s Grandma’s favorite GF pancake recipe (at least as of this date, anyway).  We enjoy this with the addition of cocoa powder – not enough to make it chocolatey, but enough to give it a little bit of cocoa flavor.

Gluten free pancakes

Grandma’s Favorite GF Pancakes

  • 1/4 C sorghum flour
  • 3/4 C brown rice flour
  • 1/4 C white rice flour
  • 1/2 C arrowroot starch (or ¼ C arrowroot/1/4 C tapioca)
  • 1/4 C freshly ground flax seeds
  • 4 tsp baking powder
  • 1/2 tsp sea salt
  • 1 tsp guar gum
  • 1/4 tsp cinnamon
  • 2 large or jumbo eggs (I use jumbo)
  • 5 TBSP agave nectar (or to taste)
  • 20 drops liquid stevia (or to taste – optional)
  • ¼ tsp vanilla (or to taste)
  • 2 TBSP extra virgin coconut oil
  • 1 C milk (I used coconut milk)
  • 1/2 C filtered water
  • 3 tsp cocoa powder (optional)
  • 1 small organic apple, cored, quartered and finely chopped (optional)

Just to clarify, I don’t use the apple when I use the cocoa.  Use 1/4 C sucanat or sugar cane crystals or other sugar product instead of Agave/stevia if you prefer to use a sugar.  Just adjust the liquid accordingly.


Blend all dry ingredients.  Mix wet ingredients until frothy, add to dry and mix well with mixer. You can also mix all ingredients in a food processor until smooth. Add more brown rice flour if batter is too thin, or more water if too thick.  You’re preference…

Pour batter ongluten free pancake in enamel panto greased griddle (I use an enamel fry pan and/or a steel skillet) with a smidgeon of coconut oil) and cook just until bubbles appear.  Flip with a spatula and heat until pancake is done in the middle.

Smother with butter and maple syrup.  We prefer to eat as is with no toppings.


Repeat with remaining batter.  This recipe yields a stack of pancakes high enough to satisfy about six hungry breakfasters.

What a difference

a month+ makes, meaning that’s how long it’s been since I’ve posted. A lot can happen in a month and a half.  Finally getting back to almost normal (meaning back to putting grains, legumes, etc. into the diet).

So – my family (my daughter, my grandkids and I) have inherited the ‘skinny gene’.  For those of you who don’t know what that is, think very very thin without ever having to go on a diet.  Not only that, but losing weight for us is such a simple thing.  It’s the gaining weight part that’s so very difficult.  You take away our mashed potatoes, our beans, our anything that’s fattening, and you’ve got stick figures with clothes falling off their bodies.

Well, the gut is healing, so it’s really time to add back the rice, the potatoes, the garbanzos, the lentils, some grass fed beef, etc. etc….. and the Grandma Bread.  Yay!!!!! Grandma Bread.  It’s all well and good to have coconut this and coconut that and DD, being the creative cook/baker that she is, did find multiple ways of using coconut flour for some tasty pancakes and treats.  But hey, back to basics here.  Gotta get that weight back on these scrawny little bodies.  Bodies that weren’t that little when this whole thing started.

One special added attraction here, in the treat department, is the addition of some sugar (and honey).  Granted, it’s Organic Palm Sugar and Organic Evaporated Cane Juice, it’s still sugar nonetheless.  Oh yeah!!!!  But this is treatsville, only.  Not the norm. They really do need the calories from everything they eat.   And so far, the bodies are doing okay with it all.  We’ve also added  vegetable shortening to our baking repertoire.  You never realize how wonderful it is and how much you miss it until you start making cookies.  Here’s Mama D’s rendition of chocolate chip cookies (minus the chips here, but you can add them in).

Mama D’s Chocolate Chip-less Cookies

  • 6 Tbsp shortening (we use Spectrum Organic Vegetable Oil Shortening-made with Palm oil)
  • 6 Tbsp coconut oil
  • 2 jumbo eggs
  • 3 tsp vanilla
  • 1/2 C palm sugar
  • 3/4 C sugar
  • 1-1/2 C brown rice flour
  • 1/2 C coconut flour
  • 1tsp baking soda
  • 1/4 tsp salt

Preheat oven to 325F degrees

  1. With a mixer, blend together the shortening, oil, eggs, vanilla, and sugars until light and creamy.
  2. In a separate bowl, whisk together the flours, baking soda and salt.
  3. Add the dry ingredients slowly to the wet ingredients.  Mix well.
  4. On an ungreased cookie sheet, drop by the spoonful and bake for about 10 minutes or until bottoms are brown/cookies are done.  Our oven runs hot, so time is approximate.

Yield:  A whole buncha yummy cookies.  Probably about 30 or so, depending on how big you make them.

As with any recipe we share, feel free to tweak, change, and whatnot.  Do what’s good for you.  Add some chocolate chips, or even chocolate chunks (that was the next batch).  Not being an expert here, I can’t say what flours you can substitute for what, etc. ( I’m sure you can probably use your favorite blend but you may need to adjust the liquid content).  Or how much stevia/honey/agave you should use to sub for sugar or how well it will work, since the sugar is not just a sweetener here.  I only use eggs, so you can probably use the equivalent of egg replacer.  But try it all.  Won’t hurt any, and you’ll have fun.  I do know that sugars add substance to certain baked goods, especially cookies.  I’m sure that using a sugar substitute will turn out fine.

I was so excited about my kid using more things in their diet that the first thing I baked was bread. Spread a little nut butter on it and yes!!!!

Till next time,


Oh – sorry, no pics.  All gone!!!!

Strawberries, strawberries,

strawberry pie!!!!   Fresh strawberry pie!!!

So, way back in May, we celebrated 3 birthdays together, the big grandson (an April b’d) the mama (a May b’d) and the twins (a June b’d).  Why all together in May, you ask?  With the big one away at university, and finally getting a chance to visit, it was just a win win situation.  Of course, the big one, along with Grandma (that’s me) and Big Grandma (that’s my mom – yeah, we’re 4 generations)…. well, we’re not gluten free or grain free or much of anything free, for that matter, although big one can’t do dairy.

Anyway, so how to get us all together for one celebratory meal and dessert?  Our favorite, of course.  Chicken wings!!!!  Happy happy – chicken wings coated with Italian dressing and baked in the oven.  Oh yeah, it’s amazing how something so simple can make us all so happy.  And then for dessert?  Well, twins and I experimented on making an apple pie for the mama’s b’d a week earlier and made an even better one for this celebration.  And for the gluten gluttons, devil’s food cupcakes.  For the record, I’ve never made a pie before, unless you can count a cream cheese/Cool Whip ready made graham cracker crust pie.  I was strictly a cake/cupcake/muffin maker now turned bread maker.

Skip to the June b’d.  Here’s the clincher.  Fresh strawberry pie!!  Oh so good, made the apple pie look sick.   This time we made a ‘real’ crust, the kind you roll out with a rolling pin and then carefully place in the pie dish.  With two helpers (they love to bake and cook – maybe I’ll have some master chefs in the family some day) the task went pretty quickly.  Found an awesome coconut crust recipe (the apple pie one was just ok in my book, not awesome), and we went at it like we should be on a cooking channel or something.  I think we’re just watching a little too much Food channel ‘Chopped’ and ‘Sweet Genius’.  It does make us think, though, about what we could make with whatever we have on hand.  I also made some coconut apple muffins using the zucchini muffin recipe, except used shredded apple instead of the veggie.  Sorry about the not-so-great photos.  A photographer I’m not. 😉

Apple Coconut Muffin

Apple Coconut Muffin

Anyway, I can’t remember where I got the coconut crust recipe, but I’ll share it anyway.  If anyone recognizes it, please tell so I can give credit where it’s due.

Fresh Strawberry Pie with Coconut Flour Crust

Fresh Strawberry Pie

Fresh Strawberry Pie with Amazing Coconut Crust

Crust Ingredients (single crust):

  • 1/2 C organic coconut flour
  • 1/2 C shredded coconut
  • 2  eggs  at room temp(I use jumbo or extra large)
  • 1/4 C coconut oil
  • 1/4 tsp salt
  • 12 drops Stevia to taste (if using honey or agave, you may not need any other liquid as below. )
  • 1/4 C water or coconut milk (+ or – to make knead-able dough)

Preheat oven to 400°.

Sift the coconut flour and set aside.  Whisk together remaining ingredients until thoroughly combined.  Add coconut flour and mix well to form dough.  Knead the dough with your hands for about a minute.  If the dough feels too soft to roll, knead in a little more coconut flour.  If too stiff to roll, add in some of the liquid.  Form the dough into a ball and roll out between 2 pieces of waxed paper to about 1/8″ thickness.  Remove top sheet and carefully flip the crust into the pie pan.  You may want to slip a thin flat object underneath the bottom piece of waxed paper to support the dough and minimize breakage.  Remove the 2nd sheet of waxed paper and shape the crust into the pan.  Remove the excess from the edges and use to fill in the spots that tore when placing the dough in the pan.  Flute edges if desired.  Prick bottom and sides of crust several times with a fork.   Bake for about 10-15 minutes.


  • 1 pkg. unflavored Knox gelatin
  • 2 pints strawberries
  • add stevia to taste (or other sweetener)

Clean and prepare strawberries – cut berries in halves or quarters. Prepare gelatin as package directs.  Take about one cup of the  strawberries and puree.  Add to gelatin.   Put remaining strawberries into the precooked pie crust.  Pour the gelatin puree over the strawberries and mix gently.  Let cool in fridge until firmly set.

For a variation you can use almond flour/meal in place of the shredded coconut.

NOTE:  When making other fruit pies that require a long baking time (such as fresh apples), precook the filling first.  The coconut flour crust cooks much quicker than wheat flour crust.

Final phase – remove from fridge, cut, enjoy!!!!

Happy pie baking.


Going Loco with Coco(nut)

So…..  going grain free probably isn’t that big  a deal for some, since there are other alternatives.  But when you don’t have those alternative options – nuts, legumes, seeds, beans – you really need to get those creative juices flowing.  My dear daughter (DD) is probably one of the most creative people I know.  (No, she didn’t get it from me, alas!)  Having to feed two growing almost-teens requires lots of digging into the imagination.   What I’m sharing with you today is one version of her very yummy and popular (with the boys) coconut banana pancakes.  She has several variations, but this is the basic.  My DD will post some more recent ones when she gets a chance to get away from the stove.  Feel free to tweak to your heart’s content.

Coconut Banana Pancakes

  • 1 mashed unripe (yellow/green) banana (they cannot have the sugar content of a ripe one)
  • 1/4 C coconut flour
  • 3/4 tsp baking soda
  • 3 jumbo eggs
  • 3/8 C unsweetened coconut milk (we use SO brand) (revised)
  • 1/2 tsp vanilla (optional)
  • 20 drops liquid stevia (or sweetener of your choice to taste)

Using a stick mixer (or other mixer on high speed) whip together the wet ingredients until light and frothy.  Whip in the banana, then add the dry ingredients.  Continue to mix until well blended.  Let set for about 5 minutes.  Batter will be thick.  Add more liquid if you prefer a thinner pancake.  (These will fluff up beautifully when cooked.)

Grease pan with butter or coconut oil (we use a large enamel fry pan and a bit of coconut oil).

Silver-dollar sized cinnamon coconut pancakes in enamel frypan

This photo shows 3 silver-dollar sized pancakes – tweaked with some cinnamon





On medium or low heat, drop in one heaping tablespoon of batter for silver-dollar sized pancakes.  Makes about 18 pancakes.  These are often eaten straight from the pan, but the other day we chopped up some fresh strawberries for a fruit topping.  Feel free to use the topping of your choice.  Being dairy and sugar free, they’re used to not using butter, honey or syrups.

***We are at high altitude, almost 5000 ft., so you will have to tweak accordingly.  I’ve revised the amount of liquid, for us, from 1/4C to 3/8C.

Chocolate Coconut silver-dollar sized pancakes

Chocolate Coconut Pancakes


These photos are the latest variation – Chocolate Coconut Pancakes.  Just add 2tsp unsweetened cocoa powder to the batter for an extra treat.

Thick, fluffly silver-dollar sized pancake

Chocolate Coconut Pancake

Grain free

for now!!!  Yeah, part of the healing process my family is going through.  Healing the body from the inside out, repairing the gut so the system functions well and absorbs the nutrients that will help it heal.  Then more detoxing, but with less trauma once the gut is taken care of.  All along with regular bodywork and spinal manipulation.  MCS is not fun, but there is so much learning that has been going on for all of us.  Especially in eating healthier.  So, they’ve gone gluten free, along with the corn, soy, dairy, etc etc etc.  Now the diet (at least temporarily until the gut is better) is grain free and nut free and bean free, plus a lot of other things that are not allowed.  A lot of meat and veggies and figuring out a different type of bread for them.

Enter the mighty coconut!!!  Coconut oil has been a staple since the MCS started.  Such a healing oil and can be used for almost everything.  Now we are playing with coconut flour.  Of course, dear daughter now is sensitive to coconut….  as a young child living in Florida she was allergic to palm trees and especially coconut palms.  Went through the whole allergy shot business (this was before I knew about alternative methods of doing things), and that plus time pretty much took care of that.  Since the constant use of all things coconut recently, she’s become a bit sensitive to it again.  But it’s do-able as long as it’s not overkill.

So, anyway, with the elimination of grains and nuts, dear coconut will make do.  My first foray into coconut bread was a total disaster, although the pup likes when that happens.  She loves my disasters and waits for the yummy biscuits that they become.  After several tries and a very happy four-legged, I found something that worked, that tasted good and got the A-OK from all of us.  Adapted from the original at, I tweaked quite a bit to make a batch that they could eat without any problems.  I halved the original, wanting to be sure it worked, and I decided to make mini-muffins instead of a bread.   The original recipe calls for regular coconut flour, but I used a mixture of ground dried coconut and coconut flour (two very different ingredients).  I put some unsweetened dried coconut into my food processor to make what is more or less a coarse powder instead of flour.  It works.  The recipe below will make 20 mini-muffins or about 9 regular muffins.

Grandmas Coco-Zucchini Muffins/Bread

  • 1/2 large zucchini, shredded
  • 3 extra large eggs
  • 2 Tbsp extra virgin coconut oil
  • 6 drops Stevia (or to taste)
  • 2 Tbsp unsweetened applesauce
  • 1/4 C coconut flour
  • 1/8 C coconut powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 tsp baking powder (starch free)

Preheat oven to 350 degrees.

  1. Whisk together the dry ingredients.
  2. In a separate bowl, mix the wet ingredients.
  3. Add the dry ingredients into the wet and stir well until there are no lumps.
  4. Pour into an oiled muffin pan and bake for 20 minutes (for mini muffins).
  5. Let cool, and enjoy.

This is one to play with.  Because of the new diet, sweeteners are out except for stevia.  I used applesauce in place of agave, which I would normally use.  I also used the liquid form of stevia instead of the dry packets, which are mixed with other ingredients that won’t work for them right now.  I’ll probably add a bit of vanilla next time (vanilla bean is off limits but not sure about the extract.  I have to check on that).  It’s a pretty tough diet but it’s a temporary one.  I’ll also try this with apples and again with pumpkin.

So that’s my story for now.  Thanks for reading.


Playing around

with making some sweets for the sweeties.  Managed some delicious banana muffins last week, tried my hand at a carrot cake for Easter dessert (a bit over-baked, so will try again-too carroty for the kids but the mama liked it), and an ‘awesome’ (per the kids) banana bread.

When I first started baking gluten free (GF), I was living in Austin, TX. – elevation of approx. 541 ft.  I am now in Colorado, just outside of Boulder, elevation 4979 ft.   Sooo, after thinking I had things down pat, the move taught me that I sure didn’t.  Different ovens and different altitudes mean different humidity levels, different timing and trying again to get things ‘just right’.   And my live-in food critics certainly let me know when they are, and aren’t!  (I forgot to mention the cinnamon cupcakes I attempted that wound up being used for doggie treats once they are dried out and hardened up enough).  I’m finding that breads and muffins are pretty do-able, but making a good cake/cupcake with the limits we have going for us is a bit more difficult.  But we will persevere.  I’ve only just started on the sweets part of this journey.  Children (and mama) cannot live by bread alone.

Here’s my recipe for Banana Bread (no nuts).  I hope you enjoy it.

Grandma’s Banana Bread

Preheat oven to 350 deg. F


  • 1/2 C Amaranth flour
  • 1/2 C Sorghum flour
  • 1-3/4 tsp baking powder
  • 1/2 tsp sea salt
  • 1 egg (room temperature)
  • 1/2 C coconut milk
  • 1/8 C coconut oil
  • 1/2 tsp pure vanilla
  • 2 Tbsp agave nectar (or to taste)
  • 1 ripe banana

Directions:  Whisk the dry ingredients together.  In separate bowl, mix wet ingredients well, including the banana.  Add the dry ingredients and mix well with mixer.  Pour into  a greased and floured small loaf pan.  Bake for approx. 30-40 minutes or until toothpick inserted comes out clean.  Let cool a bit before removing from pan.  Continue to cool on rack.  Slice and enjoy!

This is a recipe for a small loaf, but you can surely double it for a larger loaf and add nuts for a banana-nut loaf.   I’m sure this will also bake up great in a muffin pan.  It turned out to be very moist, so I will probably play some more with it to make it more bread-like.  Or maybe not since the kids really liked it as it is.  We’ll see.

We use coconut milk a lot, but you can also use regular dairy milk or other milk substitute.  For sugar users, you can use about 1-3/4 Tbsp of regular sugar instead of the agave.  You can also substitute the flours for whatever gluten-free flour you have on hand.  This is something I decided to try because I had a ripe banana staring at me and my previous cupcake experiment went down the wrong street and the kids really wanted a treat.  So play…..

I will try to get photos posted at some point.  It’s just that they get eaten before I get a chance to take a pic.

Love and light, Angela

Sunday morning pancakes

were a great surprise for my family.  Having concentrated solely on making breads and muffins, it was time to add something new to my(their) gluten-free repertoire.  So I spent the wee hours of the morning surfing the net, looking for a recipe that would bring squeals of delight from the young’uns.  Found one that looked pretty easy to make, was tweakable for their diet, and was yummy too.  So, here’s Grandma’s breakfast contribution, adapted from

Grandma’s Sunday ChocoChip Pancakes

  • 1/2 C sorghum Flour
  • 1/4 C brown rice flour
  • 1/4 C millet flour
  • 1/2 C arrowroot starch
  • 3/4 C ground flax seeds
  • 4 tsp baking powder
  • 1/2 tsp sea salt
  • 1 tsp guar gum
  • 2 eggs
  • 2 TBSP extra virgin coconut oil
  • 4 TBSP agave nectar (or to taste)
  • 1-1/2 C coconut milk
  • 1/2 C filtered water
  • chocolate chips (or chopped apple, bananas, or any other fruit or goody) to taste.


Mix all dry ingredients well in a large bowl with mixer.  Add the wet ingredients and mix well.  Fold in chocolate chips or other additions.  We didn’t want to overdo the chocolate chips so the boys put about 4 chips on each pancake once the batter was poured.

Pour batter onto buttered griddle (I used extra virgin coconut oil in a ceramic fry pan on medium heat) and cook just until bubbles appear.  Flip with a spatula and heat until pancake is done in the middle.

These pancakes were so yummy they didn’t need any other toppings, but feel free to smother in butter, maple syrup, fruit sauce, or anything else that makes you happy.  I enjoyed them just as is, right out of the pan (have to sample, you know) and they didn’t even taste gluten-free.

Feel free to use your own favorite flour/starch blend.