Banana Cake

Another Better Homes and Gardens adaptation.2 cups GF flour blend (I used this one)1 1/2 tsp. xanthan gum1 1/2 tsp. baking powder3/4 tsp. baking soda1/2 tsp. salt1/2 cup shorteningscant 1 1/2 cups sugar1 tsp. vanilla2 eggs1 cup mashed ripe banana1/2 cup coconut milk (or make lower fat by using rice milk)Preheat oven to 350 degrees. Grease and flour a 13x9 inch baking pan or two 12 cup muffin

Creamy Chocolate Frosting

6 tbsp. coconut cream (refrigerate a can of coconut milk overnight, then skim the cream off the top)1 tsp. vanilla1/2 cup cocoa2 2/3 cup powdered sugarcoconut milkSift together the cocoa and the sugar. Combine the coconut cream with the vanilla and add to the sugar mixture. Beating on high speed with an electric mixer, slowly add enough coconut milk until the frosting reaches spreading

Creamy White Frosting

4 tbsp. coconut cream (refrigerate a can of coconut milk overnight, then skim the cream off the top)1/2 tsp. vanilla3 cups powdered sugarBeat all ingredients at high speed with an electric mixer well combined. Frosting will be thick - thin with a little coconut milk if desired.

GFCF Carrot Cake

I've adapted this recipe from Cooking Light - it came out really great. It rose and baked beautifully - it is light and fluffy - it did not sink in the center and is not dense at all. I love that it is low fat and not full of oil and eggs. This cake is really yummy plain or frosted with Creamy White Frosting. 1 3/4 cup All Purpose Rice Flour Blend 2/3 cup sorghum flour1 1/2 tsp. xanthan gum2

Gluten Free, Casein Free Ultimate Chocolate Brownies

I copied this recipe from my mom's stash of recipes before getting married (lo, those many years ago). I think she got it from the back of a Hershey's cocoa tin. Here it is, adapted to be free of gluten and casein. It is decadent, chocolate-y, and oh, so yummy. The original recipe calls for frosting the brownies (see Creamy Chocolate Frosting), but they are already so rich that I omit the

Chewy Ginger Bars

Adapted from Better Homes and Gardens! The girls are mighty impressed by these straight up, but the bars would also be a good dessert warmed and topped with vanilla coconut milk ice cream.2 cups GF flour blend 2 tsp. baking powder1 tsp. xanthan gum1 tsp. ginger1 tsp. cinnamon1/4 tsp. cloves1/2 cup coconut oil, melted1 3/4 cups packed brown sugar (or 1 1/2 cups brown sugar plus 1/4 cup

Currant Scones

This recipe is from Bob's Red Mill, modified slightly. 1 1/4 cups sorghum flour1/2 cup tapioca flour1 1/2 tsp. cream of tartar3/4 tsp. baking soda1 tsp. xanthan gum1 tsp. cinnamon1/4 tsp. salt4 tbsp. sugar4 tbsp. palm shortening1/2 cup rice milk1 large egg1/3 cup currants1 tbsp. rice milkPreheat oven to 400 degrees. Coat a baking sheet with cooking spray. Set aside.Sift together dry

Raisin Spice Cookies

I've modified this recipe from the back of an Arrowhead Mills bag of brown rice flour. It's really quite good. These cookies remind me of oatmeal cookies, and they are just fine without the oats.1/2 cup sugar1/4 cup canola oil1/4 cup applesauce1 beaten egg1/2 tsp. vanilla1 cup brown rice flour1/4 cup potato flour2 tsp. baking powder1/2 tsp. baking soda1/2 tsp. xanthan gum1/2 tsp. cinnamon1/4

Cinnamon Peach Scones

Here I've adapted Penzey's recipe for Cinnamon Peach Biscuits.1 1/2 cups All Purpose Flour Blend1/3 cup sugar2 tsp. baking powder1 tsp. xanthan gum1/2 tsp. salt1/2 tsp. cinnamon1/2 cup palm shortening1 cup diced ripe fresh or canned peaches (if using canned, pat dry on paper towels)4 tbsp. rice milkPreheat oven to 400 degrees. Sift together the flour through the cinnamon. Cut in the shortening