Gluten-Free Goddess Recipes

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, 20!- 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. xo Karina

Autumn apples baked into a classic, homespun crisp. Pure comfort food for the turning of the seasons. Yes, I know. I've served you apple crisp before- without oats. And it's quite lovely. It is. Especially for celiac folks shunning oats ( find my oat-free apple crisp recipe here ). But. Now that truly gluten-free oats are easier to come by, we at Casa Allrich have had a major hankering for the classic oats and butter and brown sugar combo. And so- a new recipe was born. I just ate it for breakfast. And by the way. Happy Fall Equinox!

As soon as I buy apples and start daydreaming about my favorite fall confections- imagining clear, cool evenings on Cape Cod and Miles Davis' haunting rendition of Autumn Leaves . September turns golden and sultry with a hint of rain, reeling me back into the closet to peel off my boyfriend jeans and fresh new flannel shirt. Faster than Gordon Ramsay can mock sashimi, Yours Truly is grabbing faded summer shorts and my favorite Patriots t-shirt to bake barefoot. See what I do for you? So go ahead, babycakes. Enjoy this new apple cake recipe. Share a slice or two amongst yourselves. Don't worry about me here in my hot little Hollywood apartment. Really. Go. Have some cake. You'll love it. Apple kisses, Karina xox

You are the apple of my I. Ever since I started using quinoa cereal flakes in crisp and crumble toppings I've been dreaming of making an apple crisp. This is a gluten-free recipe worthy of your attention. Today I am pulling it from the archives to share with apple lovers everywhere... Hello, my name is Karina. And I have screwed up villi. But I am not my screwed up villi. Just as I am not my post-cataract lens implants. Or my mended broken hip. Or the silvery streaked hair that bristles like a squirrel on this prone-to-migraines head. I am also not this post-menopausal body that has brilliantly succumbed to a gravitational force superior than lunges and squats (in the end gravity wins, I am sorry to tell you).   The older I get, I find less and less comfort in defining myself at all- never mind defining myself by my various bodily quirks (not to mention, my southerly migrating butt). I derive no solace in my mental quirks either. My beliefs, or assumptions, or

Got Zukes Galore? 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. I also jotted down some batter and baking tips for ya. See below. 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

Blueberry Muffin Mornings Blanched almond flour and blueberries make the perfect little gluten-free bite for a spring breakfast. Or, for that matter, brunch. Or afternoon tea. Or- you name it. For right now, though, I'm thinking a blueberry muffin morning might be the perfect start to my day. The recipe here is vegan- but if you prefer using eggs, darling, beaten eggs will work perfectly well in this favorite recipe (just use fresh free-range eggs in place of the egg replacer). Stay true blue this week, everyone- be safe out there. Karina xox

Light + Lemony Gluten-Free Pasta for Spring with Grilled Asparagus To speak about something as prosaic as pasta salad seems downright ho-hum. I mean. It's just a pasta salad. It's something I tossed together with stuff I had on hand. I hadn't planned on it. I didn't spend days contemplating the ins and outs and quirks of gluten-free penne. In fact, if I'm being unabashedly honest here I rarely think about food at all. Until I'm hungry. Until those familiar, nagging pangs begin gnawing their pesky little way into my consciousness, distracting me from my preferred, visual nomenclature- which rarely includes anything edible. I daydream about painting in the Rockies, the plight of bees, and walking low tide on Brewster Flats. I notice the temperature of light and the curve of negative space against a jar of old spoons. I think about expectations and illusions and perceptions. I ponder where my soul is taking me, tugging at me to pay attention to my life

Baking a batch of fresh blueberry muffins is one of my favorite simple pleasures.  I do it early, before the summer day turns sultry and my body slows to a liquid ballet of movement designed to conserve every last salty drop of intention and energy my creaky, vanilla lotioned body can muster. I rise and bake to the rosy morning sun, stirring my batter half asleep, sipping hot coffee. A northern mockingbird sings his deceit outside the kitchen window. He is remarkable in his uncanny repertoire, a gifted mimic, silhouetted high against a summer-blue sky, perched on the tallest utility pole. I've been reading this week. Finding books a provocative companion. Words that illuminate and poke. Shared stories that send shivers of recognition, trigger anger, or tug one's soul (kicking and whining) into that impossible place- that place where you don't want to go. The stuff that scares you. Because it might be true. Reading a book at twenty about mothers and daughte

I Got the Blueberry Blues 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, S ummer'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. Wh

Whole Grain Gluten-Free Muffins- with Love I've been thinking about muffins. And not just any ordinary, ho-hum, run-of-the-mill, starchy, gluten-free muffins. Nope. A tender, whole grain, lower sugar, vanilla scented muffin that bursts with fresh strawberry flavor. Warm from the oven, these pleasantly grainy breakfast treats are pull-apart soft with juicy bites of strawberry. Sweet- but not too sweet. I used pure maple syrup for the primary sweetener, and a mere two tablespoons of organic brown sugar. And now for the interesting part. I also experimented with no xanthan gum. I used to rely on xanthan gum to give my gluten-free batter and dough the stretchability factor- a trait removed when I booted gluten from my kitchen and wished it vaya con dios .  But here's the thing. Shunning gluten is a complicated issue. Gluten imparts a flexibility to batter and dough, and baking without it can lead you to crumbly, gritty ruin if you're not careful. You're giving up