Gluten-free Johnny Cakes Recipe

by Sandy Kirby Quandt

This tasty gluten-free Johnny Cakes recipes is not only super simple to make, it’s fast, too.

  • 1 cup cornmeal
  • 3/4 teaspoon salt
  • 1 cup boiling water
  • 1/2 cup milk
  • Bacon grease or butter
  • Maple Syrup

  1. Place cornmeal in a mixing bowl or liquid measuring cup with a spout for pouring.
  2. Stir salt into cornmeal.
  3. Add boiling water and mix.
  4. Add 1/2 cup milk and mix just until blended.
  5. Heat bacon grease or butter in a skillet or iron frying pan on medium heat.
  6. Pour batter into skillet.

  1. Let cook until brown around the edges.
  2. Loosen the cake with a spatula and flip.
  3. Cook the other side until brown.

  1. Serve warm with butter and maple syrup.

Enjoy!

I wish you well,

Sandy

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Gluten-free Pumpkin Biscuit Recipe

by Sandy Kirby Quandt

This delicious pumpkin biscuit recipe is courtesy of Blind Pig and the Acorn. I used gluten-free flour to adapt it for those of us who are gluten intolerant. They are easy to make and tasty served anytime.

• 2 cup Gluten-free plain flour (I used Krusteaz)
• 1 teaspoon salt
• 1 tablespoon baking powder
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• one pinch ground cloves
• 4 tablespoon butter
• 1/3 cup pumpkin
• 6 tablespoon honey
• 3/4 cup buttermilk (If you don’t have buttermilk you can make your own by adding 1 tablespoon of either lemon juice or vinegar to 1 cup regular milk. Let sit five minutes, and you have buttermilk.)

Combine flour, salt, baking powder, cinnamon, ginger, and cloves in a mixing bowl.

Cut butter into flour mixture until it resembles coarse crumbs.

Combine pumpkin, honey, and buttermilk in another bowl; mix well. Separate 1/4 cup of this mixture and set to the side.

Stir pumpkin mixture into flour mixture until a soft dough forms. If the dough is too dry you can add some, or all, of the reserved 1/4 cup pumpkin mixture. I needed to add just a small amount of the reserve mixture.

Turn dough out onto a well floured surface and knead gently. Dough will be sticky-just continue to add flour as needed as you work the dough.

Press dough out into a rectangle and fold it over itself. Turn clockwise and do again.

Pat dough out and using a floured biscuit cutter, cut out biscuits and place on a greased cookie sheet.

Bake at 425° for 10 to 13 minutes. These biscuits are thinner than regular biscuits, so check to make sure they don’t burn.

Serve while warm with butter and honey. Although they end up looking like over-sized cookies, don’t be fooled. These biscuits are not overly sweet, so add lots of honey. 😉

Enjoy!

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I wish you well.

Sandy

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Gluten-free Kentucky Corn Pudding Recipe

by Sandy Kirby Quandt

This delicious gluten-free corn pudding recipe is super simple to make.

  • 1 small package gluten-free cornbread mix (8.5 oz)
  • 2 lb can cream style corn
  • 3 eggs
  • 1/2 cup chopped onion
  • 1 cup sour cream
  • 1/2 cup oil

Preheat oven to 350 degree F. Mix all ingredients and bake uncovered in a greased 8 X 8 inch pan for 45 minutes.

That’s it.

Enjoy!

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I wish you well.

Sandy

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Gluten-free Banana Bread Recipe

by Sandy Kirby Quandt

One of my fondest memories growing up was my mom’s delicious banana bread. Man. It was wonderful. Here is a gluten-free recipe for you to try.

  • vegetable oil spray for misting the loaf pan
  • Rice flour, or Gluten-free Bisquick for dusting the pan
  • 1/3 cup vegetable oil
  • 1/3 cup packed light brown sugar
  • 2 large eggs
  • 2 tablespoons buttermilk
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups Gluten-free Bisquick
  • 1/4 teaspoon ground cinnamon
  • 1 cup mashed ripe bananas (about 2 medium-sized)

Preheat oven to 350 degrees F. Mist a 9 X 5 inch loaf pan with vegetable oil spray and dust with rice flour.

Place the oil, brown sugar, eggs, buttermilk, and vanilla in a medium-size bowl and beat with an electric mixer on medium speed until combined. About 45 seconds.

Place the Bisquick and cinnamon in a small mixing bowl and stir to combine.

Place a third of the dry ingredients in the bowl with the egg mixture and beat on low speed until just combined.

Add 1/2 cup of the mashed bananas and beat until combined.

Add another third of the dry ingredients and beat, then add the remaining 1/2 cup of bananas, followed by the remaining dry ingredients and beat to combine.

Spoon the batter into the prepared loaf pan.

Bake until lightly golden brown, 40-45 minutes.

Transfer to a wire rack and let cool for about an hour before slicing.

Enjoy!

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I wish you well.

Sandy

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Gluten-free Pumpkin Bread Recipe

OLYMPUS DIGITAL CAMERAHere’s a hearty bread recipe perfect for fall.
Ingredients
  • ½ cup butter, softened to room temperature
  • 1 cup pure maple syrup
  • 2 large eggs
  • 1⅓ cups pumpkin puree (This is solid-pack pumpkin, not pumpkin pie filling. Pie filling has additional spices. Which, I’d assume, if you used it, you would omit the spice in this recipe.)
  • 1 Tbsp. Vanilla Extract
  • 1½ cups gluten-free all purpose flour (I used King Arthur multi-purpose g-f flour)OLYMPUS DIGITAL CAMERA
  • 1 tsp. baking powder
  • 1 Tbsp. Pumpkin Pie Spice
  • ¾ tsp. Cinnamon
  • ¼ tsp. salt
  • ¾ cup pecans, chopped

 

  1. Preheat oven to 350 degrees F. Prepare a baking pan with nonstick baking spray.
  2. In a large bowl, cream the butter, maple syrup, eggs, pumpkin and vanilla extract.OLYMPUS DIGITAL CAMERA
  3. In a separate bowl, whisk flour, baking powder, pumpkin pie spice, cinnamon, salt and pecans.
  4. Fold wet ingredients into the dry ingredients; do not over-mix. Transfer mixture to the prepared loaf pan.
  5. Bake for 1 hour or until a toothpick inserted in the center comes out clean.

Enjoy!

I wish you well.

Sandy

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Gluten-free Streusel Coffee Cake Recipe

Glazed and ready to serve

Glazed and ready to serve

Looking for a tasty gluten-free coffee cake recipe? Here is one from the pages of The Cake Doctor Bakes Gluten-free.

Prepare Streusel

 

For the cinnamon streusel

 

  • 1/3 C lightly packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/3 C finely chopped pecans – optional

For cinnamon sugar

Stir 1 tablespoon of ground cinnamon into 1/4 C granulated sugar.

For the cake

  • Vegetable oil spray for misting the pan
  • 1 tablespoon cinnamon sugar for dusting the pan
  • 1 package 15 oz yellow gluten-free cake mix
  • 1/4 C (half of a 3.4 oz package) vanilla instant pudding mix
  • 1 C milk
  • 1/2 C vegetable oil
  • 3 large eggs
  • 2 teaspoons pure vanilla extract

For the glaze

  • 1/3 C confectioners’ sugar, sifted
  • 1-2 tablespoons milk
  • Dash of pure vanilla extract

Make the cinnamon streusel.

Place the brown sugar, cinnamon, and pecans, if using, in a small mixing bowl and stir to mix. Set mixture aside.

Prepare Bundt pan

 

Make the cake.

 

Preheat the oven to 350 degrees F.

 

Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust it with the cinnamon sugar. Shake out the excess, and set pan aside.

Place the cake mix, pudding mix, 1 cup of milk, and the oil,

Pour into 4 Cup Measure

eggs, and 2 teaspoons of vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds.

Scrape down the side of the bowl. Increase the mixer speed to medium and beat the batter until smooth, 1 1/2-2 minutes longer, scraping down the side of the bowl again, if needed.

 

Pour the batter into a 4-cup liquid measuring cup. You should have about 4 cups batter.

Pour 1 1/3 cups of batter into the prepared Bundt pan, smooth the top, and sprinkle half of the streusel mixture over the top.

Pour another 1 1/3 cups batter over the top of the streusel, smoothing the top. Sprinkle the remaining streusel over the top.

Then pour the remaining batter over the streusel, smoothing the top.

Place pan in the oven.

Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 35-40 minutes.

Transfer the Bundt pan to a wire rack and let the cake cool for 10 minutes.

Run a long, sharp knife around the edge of the cake, shake the pan gently, and invert the cake onto a wire rack to cool completely, 15-20 minutes longer.

Straight from the oven

Make the glaze.

Place the confectioners’ sugar, milk, and the dash of vanilla in a small mixing bowl and whisk until the glaze is smooth.

Transfer the cake to a serving plate. Spoon the glaze over the top of the cake.

Let me know if you make this. I’d love to hear what you thought of it.

I wish you well.

Sandy

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