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Gluten-Free Pumpkin Crumb Cake

Gluten free pumpkin crumb cake


Cinnamon Crumb Pumpkin Coffee Cake

So I am reading Carolyn G. Heilbrun- The Last Gift of Time. I read a chapter on memory- and the seduction of nostalgia (a favorite subject of mine, you may remember). And I read this...

"Every time those of us in our last decades allow a memory to occur, we forget to look at what is in front of us, at the new ideas and pleasures we might, if firmly in the present, encounter and enjoy."

Carolyn (in her seventies when she wrote this book) urges us to stay present in the here and now as we age, and not drift into the mental trap of nostalgia and memories. I wholeheartedly agree. I love learning something new- every day- turning not to an assumption, a belief or a habit, but toward the thrill of a new skill, new technology, new book, recipe, walking path... you get the idea.

I know. It's not easy. Truth is, it's been a monumentally tough year. For people everywhere. Of all ages and persuasions. We are- truly- each other's keeper in the harrowing era of Covid19.

So Carolyn's message seems even more important. 

Keeping myself open, engaged in the here and now means keeping things fresh. Letting go of the old, the stale past, the so-called good old days. Because as good as they were, they are not now. And as bad as some days may have been, today can be different.

Now is new.

And in this spirit, Steve and I raided the pantry and baked a pumpkin crumb cake.

Because cake. For breakfast.

Sweet.



Gluten free pumpkin coffee cake with streusel crumb topping


Karina's Gluten-Free Pumpkin Crumb Cake Recipe

Originally published December 2011.

This pumpkin flavored coffee cake is light and tender, topped with a cinnamon laced streusel crumb topping. A perfect cake to bake the night before Christmas. It is also divine served warm from the oven.

Ingredients:

1 1/3 cups light brown sugar
1 cup brown rice flour or sorghum flour
3/4 cup almond or hazelnut flour
1/2 cup cassava or tapioca starch
1/4 cup cornstarch
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon gelatin or xanthan gum
1 teaspoon fine sea salt
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 cup pumpkin puree
3 large organic free-range eggs, beaten
1/2 cup organic coconut oil
1 tablespoon bourbon vanilla extract

For streusel topping:

1/3 cup organic light brown sugar
3 tablespoons brown rice flour or sorghum flour
3 tablespoons organic coconut oil
2-3 tablespoons chopped walnuts or pecans (may omit)
1 teaspoon ground cinnamon

Instructions:

Preheat the oven to 350ºF. Line a 9-inch deep cake pan or baking dish with a piece of parchment paper.

In a large mixing bowl, whisk to combine the dry ingredients: light brown sugar, brown rice or sorghum flour, almond or hazelnut flour, tapioca starch, cornstarch, baking powder, baking soda, xanthan gum, sea salt, cinnamon, and nutmeg.

Add in the pumpkin, beaten eggs, coconut oil, vanilla extract. Beat to combine.

The batter at this point will be smooth and sticky, and not too thin. Humidity affects flours, so you may need more liquid, depending upon your locale. If so, add 1-2 tablespoons non-dairy milk.

Scoop the batter into the prepared cake pan and smooth it out to the edges. Use wet hands if you need to.

Make the streusel topping, combining the brown sugar, brown rice or sorghum flour, coconut oil, chopped walnuts or pecans (if using), and cinnamon. Mix until sandy.

Spread the streusel topping on the cake. Lightly press down to even it out.

Bake in the center of a preheated oven for 40 minutes, then loosely tent a piece of foil over the top to prevent the streusel from browning too much. Bake for another 10 to 15 minutes until the center of the cake is firm and a wooden pick inserted into the center emerges clean.

Cool the coffee cake on a wire rack.

Delicious served slightly warm.

May be baked the night before, cooled, and wrapped for the next morning. Slice, wrap in foil, and freeze uneaten cake slices in a freezer bag.

Cook time: 55 minutes Yield: 10-12 slices


Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 



A slice of gluten free pumpkin crumb cake



Recipe Notes:

The pumpkin and the eggs are the moisture in this cake recipe. It is not a thin batter, in fact it resembles muffin batter more than standard cake batter. If your better ends up too stiff because you live in a drier climate, you may add a tablespoon or two of soy milk or rice milk.

I made this cake with fresh organic eggs, but I have always had wonderful luck baking with Ener-G Egg Replacer (mix up the equivalent of three eggs).

I am experimenting with a blend of starches now, so I used a blend of tapioca starch and cornstarch. I think it created a lighter cake.

This is a gluten-free and dairy-free recipe.





Gluten-Free Cranberry Bread Recipe


Photo of gluten free cranberry bread




Cape Cod and cranberries. The two go together like Beatles and Sunday. And I was imagining a tea bread that might work for gluten-free French toast. The sort of breakfast you'd like to wake up to on Christmas morning. Something warm with melting butter and cozy cinnamon. Something festive. Special. Not your average grab-on-the-go with coffee nosh. A gluten-free bread worthy of a holiday. A Sunday. An any day, these days... 

That's how it all started.

When it dawned me. Cranberry bread. Why not? It's simple. And not too sweet. It flirts magically with maple syrup. So I started daydreaming about the tart little berry that is a bog's ruby jewel.

And a gluten-free cranberry bread recipe was born.

Karina xox

Cape Cod Apple Cake with Cranberries (Gluten-Free)

Gluten free apple cake with cranberries

Sweet and Tart. 

No philosophy today. Dust off your cake pan, Babycakes.

This is a moist and tender apple cake laced with a hint of cinnamon and studded with fresh tart berries. After seven twelve - er, 19!- years of baking various gluten-free incarnations of my tried and true family apple cake recipe, this could be our favorite. Maybe it's the sweet-tart combo. The subtlety of flavors.

In a food culture obsessed with kicking up recipes with more for the sake of more (white chocolate peanut butter bacon swirled maple donut ice cream drizzled in dulche de leche coconut marshmallow syrup and dusted with sugared Meyer lemon zest and shaved cacao, anyone?) the clean and classic flavor contrast of apples and cranberries is somehow new again. Even, refreshing. 

I don't need dessert to taste like candy.

I like my cake to taste like cake. 

You can bake this recipe with eggs and dairy, or vegan alternatives. See options below.


Gluten-Free Peach Cake with Cinnamon Streusel

Gluten-free peach coffee cake recipe from gluten free goddess


Peach and Streusel Crumb Coffee Cake

Why is it when I bake a coffee cake I get all dreamy and gooey inside, like a knee-socked school girl in Latin class, riveted to the patch of fuzzy cloud against the swaying swatch of blue between the maple tree branches outside the classroom window, imagining love itself is out there, waiting, breathing, just beyond reach, ready to pounce. Like grace. 

Because coffee cake- and a tall tumbler of dark roast coffee with cream- was the menu shared on a second date with my plaid shirted Honey. 

And now, almost twenty-six years later, I hear a key in the door. And my heart jumps. It's him. The guy in a plaid shirt.

Bearing peaches.

For coffee cake.

xo



Gluten-Free Zucchini Bread - The Best Recipe

Gluten free zucchini bread


Got Zukes Galore?


From the "In case you missed it" file:

Sharing a favorite summer recipe here on Gluten-Free Goddess-- a cinnamon laced tea bread made with garden fresh zucchini. You'll love it.

And so will everyone else.

Now I'm off to read: The Life-Changing Magic of Tidying Up: The Japanese Art of Decluttering and Organizing --- Cheers!

GFG Tips on gluten-free bread baking:


Here's my all-time favorite baking pan for gluten-free breads. It's a lovely glazed ceramic pan that creates steady, even heating for gluten-free batters. In other words, it's as foolproof as you can get. Find it here at Amazon: Good Cook 9-Inch Ceramic Loaf Pan.

Make sure your batter isn't cold when you put it into the oven. If you keep your flours in the fridge, for instance, this will cool down your batter quite a bit.

If you find your batter is cooler than room temperature, allow the batter to rest in the pan near the pre-heating stove and let it come to room temperature before you place the bread pan in the oven to bake (I also do this with cakes sometimes).

The first time I tried making gluten-free zucchini bread I did not press the moisture out of the shredded zucchini and my loaf was a tad gummy in the middle from too much moisture. So pat those zucchini strands dry, Campers.

If you find your tea breads and cakes turning out gummy, or falling after baking, you may want to take your oven's temperature- some ovens never quite reach the proper temperature. You can combat this by baking longer, or upping the temp a bit. If the oven temp is not the issue, then start adding a tablespoon or two less liquid to your batters (you may live in a humid climate and your flours may be absorbing moisture; too much moisture can make for a gummy product).


Gluten-Free Zucchini Breakfast Cake

Gluten-Free Goddess Zucchini Quinoa Breakfast Cake


What's for breakfast? (Cereal? Boring.)

So instead, let's eat cake.

A cake inspired by those tasty maple sweetened almond zucchini mini-muffins. Remember those?

I do. They've become one of our favorite grab-and-go gluten-free treats. I tuck a bag of them- fresh out of the freezer- into my bulging purse/backpack/tote whenever we venture far afield. Because, well. You never know.

And even if we are still stuck at home, isolating ourselves like champs... today I remembered those zucchini muffins and thought--- hmmmmm. 

What. If. We. Make. Zucchini. Cake.

For breakfast!?

Because. #notboring

Karina
xox


Gluten-Free Blueberry Crumble-Crisp Recipe

Gluten-Free Goddess Blueberry Crumble-Crisp Recipe



It's no news to you, Darling, that summer is officially here (albeit Covid infused, chaotic, and unsettling), and the longest day of the calendar year has come and gone (Summer Solstice, we miss you already). June is now a memory. And blueberries are making their final post solstice appearance in the northern states. 

Blueberry season is far too brief. 

As the Bard of Avon once penned, Summer's lease hath all too short a date.

So if you must skip to the recipe- do so now-- 
who am I to hold you back, to deny you even one more minute of partaking in this modest indulgence? 

But I confess, I am in a waxing mood today. And feeling lost in my meanderings (aka Covid19 isolation month #5). Painfully, deeply aware of the World outside and Her massive, collective changes and pain. 

Listening. 
Learning. 
Supporting. 
Donating. 
Wearing a mask in a daily walk around the neighborhood.
Practicing civic duty by socially distancing- even from my family.

Why?

Both of us are in a high risk category, knowing the risks for exposure are not in our favor.
Both of us would not ever want to be the source of another family's suffering and pain, passing on- knowingly or unknowingly- the novel Coronavirus among us.

I believe in the here and now (more than the promise of ever-after). Not that ever-after doesn't hold enduring, magnetic charms. The swath we name Eternity is threaded through and through with everyday blinks as brief as a silk worm's life. 

Which, as it turns out, is perilously close to a single, fleeting summer. Even one spent indoors, isolated from friends and family.

In my view, if I am honest with myself and paying attention, Eternity can be found inside a simple act. Refilling the bird feeder. Remembering a child's hand clasp. Laughing into a tea cup. 

All that I long for, wish for, dream of, has already happened, and will return, this I know.

In some far off starlit part of me that remains forever untouchable and true, Eternity is happening now, and breathes within the tiny beating bud of even my fears and pain. It knows no boundaries, or Gregorian demarcation. It is patient. And full of music. If we listen.


I see it flicker in a favorite photograph of my sons' eyes.


This gift of time.


And the moment I spot it, it is already gone, light years away, clean and immaculate.

Be safe. Be well. 

Now go bake some blueberry crumble.




Gluten-Free Coconut Layer Cake

Gluten free coconut layer cake from Karina

Let Us Eat Cake.


Earlier this spring- before the Coronavirus knocked us all sideways- my husband's birthday marked another spin around the wheel of time. And yes, I baked a cake. And as I stirred the batter and scooped it into cake pans, I thought about the other cakes I have baked for him. The chocolate cake in our first year of marriage. Children beneath our roof. Blue balloons and candles. The newness of each others' dreams. The shine of our ideas. The belief in what was possible.

We've shared twenty-five birthdays now. And the single constant through these twenty-five years is change. Change has woven its intricate design deep inside our marriage, our thirteen different living spaces in seven different states, our evolving work as artists and writers, our sons' own changing lives.

There isn't a piece of our life together that has not been burnished by change.

I asked my husband what he felt about this birthday, if anything. He said at first he didn't feel anything about it. That is was just another day. Another number. But later he turned to me and said he'd been thinking about his early years. The stuff he assumed was important. The choices he made. Or rather, didn't make. The times he stuck with things out of a sense of duty. Or a bone bred stoicism, believing in the virtue of sticking it out. Trying to make the unworkable work.

Looking back, he said, I don't understand it. When people say they wouldn't change a thing? I'd change ten thousand things, he said.

And that's why I love you, I told him.

And it got me thinking. Would I change ten thousand things? Or would I choose the devil I know?

The thing is this. The devil I know?

It's change.

So let's eat cake.


Gluten-Free Sun-Dried Tomato Focaccia - Rustic Bread


Gluten-Free Sun-Dried Tomato Focaccia Rustic Bread


A Focaccia To Love

The Summer Solstice is inching toward us, and rotary fans are humming 24/7 here in our humble casa. Mercury has been climbing past 90º all week. The Covid-19 virus is stubbornly on the rise in our state. It's month number 4 for us, hunkered down in isolation (we both fall in the higher risk category).

This is not a good time to be insanely hungry for bread.

And I don't mean store bought home-delivered gluten-free bread. I mean freshly baked, warm from the oven, fragrant, tender, rustic bread. The kind of nubby, crusty loaf that conjures the word hearth (such an old school word) and home (now a literal refuge). Food that is just plain good for the soul.

And you just don't get that in a plastic package.

So we baked.

As we listen, and learn, and support, and donate to the changes that MUST come... long overdue.

Be safe, be cool, support anti-racism however you can. Be an advocate.

Peace + Love + Justice,

Karina
xox