Easy Gluten-Free Chocolate Cake!




Pre-heat your oven to 350˚ and put a kettle on to boil.

You’ll need:

2 cups of brown sugar

1 cup rice flour     1/2 cup buckwheat flour

1/2 cup tapioca starch     1.5 tsp baking powder & baking soda

1 tsp salt      2 organic eggs

1 cup coconut milk      1/2 cup oil

2 tsp vanilla     1 cup boiling water

-mix all of your dry stuff

-add the eggs, milk, oil and vanilla and stir it all real well

-add the hot water and carefully stir the mixture

-pour the batter into a greased 9 X 9 inch square pan

-bake for 30-35 minutes


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Summer Mash– Gluten-free and nutricious!

It is hot, the kinda summer day where you don’t want your oven on no matter how much you want cookies.

I don’t even wanna cook when it’s this hot.

Here’s a quick throw-together dish that covers all of your bases and doesn’t take a lot of heat.

–If you follow the adventures of GFCS then you’ll understand the importance and simplicity of boiling your own beans.

This quick recipe involves black turtle beans but you can boil (or de-can) what ever sort of goodness you prefer.

Summer Mash!

5 large boiled potatoes

2 tbsp soy-free margarine (ie. Earth Balance)

1 tbsp salt

 1 cup of beans

1 cup frozen green peas

1 bunch kale

Best part is there’s little work to it.  Once the potatoes are boiled mash em up and add the oil & salt and quickly cook down the chopped kale.

Then add the peas to thaw and the beans next.


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Gluten-Free Chocolate Chip Muffins

Nothing beats a rainy Sunday morning like fresh muffins–

until you add the CHOCOLATE!

Normally I’m inclined to use fruit or nuts in a wholesome muffin– but chocolate was in order.

GF Chocolate-chip Muffins:

You’ll need:

1 cup sugar

1/3 cup oil

1/2 cup apple sauce w/ 1/2 cup water

1 tsp vinegar     1 tsp vanilla

mix all the wet together and then add:

1 cup rice flour

3/4 cup buckwheat

1/2 cup tapioca starch

1.5 tsp baking soda

.5 tsp salt

1 cup chocolate chips

Once this is all mixed spoon it out into a greased muffin pan and bake at 350° for ten minutes.


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Gluten-Free Pizza Crust– Redeux!

Howdy all!   I did share with you a pizza crust based on rice and tapioca which resulted in a glassy sort of finish on the bottom of the crust, though it was crusty and acted like a pizza pie for all intensive purposes; I proposed to find a softer, more moist dough recipe.

It can be tough when you buy your local shop out of all of your favorite flour and they are slow to replace it.  This was what had prompted me to work with a big bag of rice/potato starch/tapioca mix as a substitute for my preferred sorghum/buckwheat mix-up.

I decided to give Bob’s Red Mill  ALL PURPOSE BAKING FLOUR a try–  It’s got garbanzo, potato, tapioca, sorghum, and fava bean flour in the mix but I also add more tapioca and a bit of buckwheat in this recipe.   This combo is very easy to work with and made a soft, golden bread for my pizza.

I USED:    3/4 cup of Bob’s GF All Purpose Mix       1/3 cup buckwheat flour       1/3 cup tapioca

1/4 cup hot water      1/4 cup apple cider     1 packet of instant yeast      2 T olive oil      1 t salt     1 t vinegar

I mixed all the dry goods (even the yeast) and then added the liquids and stirred with hands.  The dough works into a ball; more flour or water can be added to adjust the moisture.

I left the dough covered on top of the fridge to rise for twenty minutes.

    I then pressed the dough into a greased pan and poked with fork holes.

Bake your crust for 5-10 minutes @ 350° before adding toppings.


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Quick Recipes in Three Easy Categories!

Hi folks, I’ve been busy with lots of projects–

Here I have set up new quick recipe menus so you can peruse what we’ve done so far here at Gluten-Free Cooking Spree!

I’ll be updating that as we go along.  Also in the works for GFCS is an online television show…

Let me know what you think; and also share any ideas or requests:


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GF Black-bean Burgers!

Guess what?

You can still have a burger that’s meat-free, gluten-free and soy-free that tastes amazing!

This recipe uses black beans, oats and gram flour as the base, with shredded vegetables to keep it all together.

I used: 1 carrot     1/2 sweet potato     1 onion     3 green onions

3 C beans      1/2  C GF oats      1 C gram flour    2T cumin     2 T salt  1T oil

(As always you can substitute the bean, flour or veggies with whatever you have on hand.)

I mashed the beans in another bowl and added them to the veggies along with the dry stuff.

It all comes together in a gooey lump, if it’s too wet add more flour.

The hand-formed patties fry nicely, you could bake them as well.

This yielded 8 burgers which kept nicely in the fridge for later meals.

They are delicious on a bun or on rice, with tomatoes and some roasted potatoes.



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GF Buckwheat Kaiser Buns!!!

These buns are crispy on the outside and soft inside.  They’re perfect as dinner rolls, sandwich or burger buns.

I USED:        1 tbsp sugar      2 tbsp tapioca      1 tbsp oil        2 cups water

2.5  cup rice flour mix (w/ part tapioca, zanthum gum)     2.5 cup buckwheat flour       1 packet of yeast     1 tsp salt

I BEGAN by creating a milky substance with the tapioca, water, oil and sugar

I then BLENDED the dry sutff in a different bowl–

Now comes the fun part–the work part of making bread–

SLOWLY ADDING the dry to the wet mixing by hand.

It will get sticky, and a little messy.

I ended up with a firm ball that I KNEADED for a bit before covering with a cloth and leaving to rise for 15 minutes.

Form whatever size of dough balls you want, depending on their use.

I made burger buns for the bean burgers I’ll share with you tomorrow–

It yielded six big buns which I should’ve done a bit flatter…

I BAKED these with a bit of tapioca starch on the pan to keep em from sticking.

375 for 20 mins, less time for smaller buns–

Try it out, have fun!

Check back tomorrow for the black bean burgers I did to fill these orders!

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