Blueberry Clafoutis

Yep!  It was good!  I used the recipe Marlene wrote down when she was with us last summer.  I haven’t translated it from the French equivelants yet.  I just used my scale with has grams/oz. on it and guessed at the oven temperature.  So here it is:

750 grams of seasonal fruit

100 grams Sans Gluten, SVP All-Purpose flour

1/2 yeast sachet

125 grams sugar, plus more for sprinkling

2 pinches salt

1 tsp. xanthan gum

4 eggs

25 grams butter, melted

250 ml milk

vanilla extract

1.  Spray a baking dish 8 x 10 or large pie plate and place fruit in bottom of dish.  Sprinkle with sugar.

2.  In mixer bowl, beat eggs.  Add sugar and salt and mix for 5 minutes.

3.  Add flour and yeast.  Mix.  Then add melted butter, milk and vanilla

4.  Pour over fruit and bake at 475 for 45 minutes.



Gluten-Free a la Francais

Gluten-Free a la Francais

We are just returned from a fantastic trip to France and Italy.  I took 477 photos in 14 days! 

Previously I posted about the gluten-free foods I would be taking with us, so that Sunshine and I would be able to eat.  But, I was also on the look-out for what I could buy in Europe as I have read that they are rather more aware of gluten-intolerance than in the U.S.  We found an organic store (really similar to a vitamin/health food store here) that had quite a large selection of gluten-free products.  I bought a couple of loaves of bread made by Gluta Bye that was especially good.  The ingredients weren’t any different than what we use, but the bread was superior to anything I have purchased here.

Also, Schar – the brand shown above, had some excellent peach filled cupcakes (they really reminded me of a fancy, fruit filled twinkie).  The crackers in the photo were the perfect compliment to Nutella, certainly as good as French Bread.  I saw regular versions of the crackers in the grocery stores and they looked just the same as the gluten-free version.  I will be checking to see if I can get Schar locally or on-line.

As for the items I took with us – We didn’t use the pasta or the flour, but everything else was consumed.

As soon as the photos are organized, I’ll post a picture of the most decadent, gluten-free desert we enjoyed!

For now, after two weeks of no baking, I’m in the mood to bake a clafoutis!

Sunshine graduates from 8th Grade tonight!  Ten years at the same school (she started there for pre-k) passes sooooo quickly.  There will be speeches, flowers, probably some tears, and . . . cake.  Now I couldn’t let her attend her own graduation ceremony and not be able to eat cake could I?

 Gluten-Free Lemon Ring Cake

This is the Lemon Ring Cake from The Gluten-Free Gourmet Makes Dessert.  I’ve made it several times before and it is a delicious cake.  I made it just the way the cookbook says, so I won’t write out the recipe here.  Just a note, I used Sans Gluten, S’il Vous Plait!  All-Purpose Gluten-Free Flour Mix.

Gluten-Free Graduation Cake

Happy Graduation Sunshine, I love you!

Quinoa Cookies

Quinoa Cookies

Mmmmm.  Fresh, homemade, Gluten-Free Cookies!  Can you smell them?

I certainly didn’t have time to make cookies.

No one needed cookies.

No one even asked for cookies.

But, I made cookies.

Now you can make some, too!

Cream together:

1/2 cup packed brown sugar

1/2 cup sugar

1/4 cup butter, softened


2 Eggs

3/4 cup peanut butter

1/2 tsp. vanilla

1/2 tsp. corn syrup


1 tsp. baking soda

2 1/4 cups quinoa flakes

1/2 cup chocolate chips

1/2 cup mini m & m’s

Bake on ungreased sheets at 350 for 12 minutes.

Gluten free foods

We leave for France two weeks from yesterday.  I can’t wait –  we’re visiting our exchange student from last Summer, she lives in the Alps!

But, I need to take some Gluten-Free staples for Sunshine and me.  I’ve assembled a few things already:  homemade granola; Thai Kitchen Noodle Soups; Annie’s Gluten-Free Macaroni and Cheese; Mary’s Gone Crackers (we’re going to a major cheese eating region); Sans Gluten Chocolate Wafer cookies; Tinkyada Brown Rice Pasta; some Zone Bars; and some of our Flour Blend and Fish & Chips Mix (since we are staying in a private home, we will have an opportunity to cook).  I feel like there should be more, but I don’t know what.  Part of this trip is about finding what gluten-free options there are in Europe (we are also visiting Switzerland and Italy) and I know that we will find some foods, but I like to be prepared.

Any ideas?


Gluten-Free Rhubarb CrispOn Saturday, when I checked the garden and discovered that the Rhubarb was ready,  I was finally able to satisfy my Rhubarb Crisp craving.   Here is the recipe:

5 + cups Fresh Rhubard, thinly sliced

1 Cup sugar

Place the rhubarb slices in a 9 x 12 pan and sprinkle the sugar over the top.

1 Cup Brown Sugar

1 Cup Gluten-Free Oats

1 Cup Sans Gluten, SVP! All Purpose Flour

1 tsp. Cinnamon

Mix together in a large bowl and, using a pastry blender, cut in:

8 Tbsp. Butter

Sprinkle evenly over rhubarb/sugar mixture and sprinkle with:

1 Tbsp. Lemon Juice

2 Tbsp. Water

Bake at 350 for 30 minutes.

Serve warm with Vanilla Bean Ice Cream!  Yummmmm.  This is a very sugary recipe, but I was definately in the mood for sugar and it really hit the spot.

Gluten-Free Parfait

Gluten-Free Parfait

El Guapo’s mom and her husband came to visit yesterday from Texas.  As usual, I planned desert first, and once it was prepared, started thinking about what I would fix for dinner.  Desert is just so much more interesting!  I didn’t want to go to the store (I’ve been like that lately), so I had to come up with something I could make with the ingredients on hand.  I finally decided to make parfaits, layering fresh strawberries, tapioca and chocolate mousse.  Turned out great!  They looked beautiful and tasted very fresh and delicious.

Dinner was nice, also.  I roasted a chicken with olive oil and fresh herbs, adding red potatoes, broccoli and cauliflower.

Nice meal for a nice day.