Category Archives: Products

Christmas Lemon Cake


Let there be cake!  I had been thinking about this lemon cake the whole week before Christmas.  I wanted to experiment and combine the gluten free lemon muffin recipe (see earlier blog post) with a gluten free cake recipe and the result was a light, soft, lemony gf cake!  Now, I want to share this recipe with you all.  Buon appetito!


2 cups gf flour mix*

  • I created this mix by using a 70/30 ratio with 70% whole grain flours and 30% starches.  I used 350 grams brown rice flour, 75 grams arrowroot starch and 75 grams potato starch.

1 tbsp baking powder

1/2 tsp baking soda

3/4 tsp salt

1/2 tsp nutmeg

1 tbsp flax seed

3 tbsp boiling water

2 eggs

1/2 cup vegetable oil

1/2 cup coconut milk

1/4 cup honey

1/2 cup lemon juice

1 tbsp lemon zest


coconut fat from 1 can of coconut milk**

** I used the Rain Forest brand to get the most coconut fat.

1 tbsp lemon zest

1 tbsp honey


Preheat oven to 350F.  Place mixing bowl from stand mixer and whisk attachment in fridge for 1 hour.

Mix flax seed and boiling water together to create a slurry.  Set aside to cool.

Whisk together dry ingredients: flour mix, baking powder and soda, salt and nutmeg.

In a separate bowl, whisk together liquid ingredients: eggs, coconut milk, vegetable oil, lemon juice and zest and honey.

Add dry ingredients to liquid ingredients and mix until batter is smooth.

Poor batter into grasped and floured 9″ cake pan.

Bake at 350F for 35-45 minutes and toothpick comes out clean.

Remove from oven and place pan on rack to cool for 5 minutes.

Remove cake from pan and allow to cool completely on rack.

Prepare frosting:

**Coconut milk must be placed in fridge overnight before baking to allow fat to solidify!

Scoop gently coconut fat from can and placed in cold mixing bowl.

Add 1 tbsp lemon zest and 1 tbsp honey.

Whisk on low speed to combine, then increase to high speed and beat until cream forms stiff peaks.

Frost cake when completely cool and place in fridge until ready to serve.






Gluten Free Panettone

 Hurray for gluten free panettone!  I never thought I

imagewould be able to find this Italian sweet bread that is also gluten free.  Thanks to my wonderful husband, I had this gluten free panettone, Trentasette Collection, which tastes very close to the original one.  It was light, airy and filled with candied fruit.  Delicious!  I highly recommend it and you can find it at specialty grocery stores like Cardullo’s here in Cambridge.  Online I only found it on this site,, but they are currently out of stock 😦

Gnudi, Strozzapreti, Ricotta Dumplings

Gnudi, Strozzapreti, Ricotta Dumplings

Just to make your mouth water a bit, I have to post this picture of Gnudi, Strozzapreti, Ricotta Dumplings that I made over the holidays with leftover ricotta filling from my ravioli.  I will be posting the recipe soon, but consider this a little teaser!


And now for the recipe!  First, you will need a very good ricotta cheese.  For these gnudi, we used a ricotta cheese from Bob’s Italian Foods in Medford, MA.  Bob’s is a great local Italian grocers with not only imported products, but also a selection of cuts of beef and pork and handmade sausages, mmm sausages!  You can use your favorite ricotta cheese as long as it does not have too much moisture in it.  I haven’t strained ricotta yet with a cheesecloth, but I think that would work for a wetter ricotta.

Gnudi, Strozzapreti, Ricotta Dumplings (4 portions):

450 gr. ricotta

2 eggs

3 tbsp parmesan cheese

100 gr. brown rice flour* *you may have to add some more flour depending on the amount of moisture in the ricotta.

2 tbsp butter

3 leaves of sage

Beat eggs, add ricotta and beat again.  Add parmesan cheese and brown rice flour and mix until combined.  Flour hands and form 1-inch balls, covering them lightly with rice flour.  In a large stock pot, bring water to a boil and then, add a tablespoon of coarse sea salt and a tablespoon of olive oil.  Prepare sauce, by melting butter in saute’ pan and saute’ing sage leaves on low heat for a few minutes.  When water returns to a boil, add a half dozen dumplings.  Cook dumplings until they float up to the top of the water (approx. 2-3 min.).  Remove dumplings from water with a slotted spoon and place them directly in saute’ pan with sauce.  Stir dumplings to cover in sauce and serve with a generous grating of parmesan cheese.

Buon Appetito!

Buckwheat Month

Good Morning,

I just saw that the Whole Grains Council has chosen Buckwheat as its grain of the month.  Since I use buckwheat flour in most of my gluten free recipes, I thought I would share their post.  The council shares information about the origins and history of the buckwheat plant as well as nutritional information and, of course, recipes!

Have you cooked with buckwheat groats?  I haven’t yet, but I would like to try their Kasha and Beet Salad recipe.

To celebrate buckwheat, I am including a recipe for Gluten Free Buckwheat Almond Biscotti, adapted from “Biscotti di Prato” in “The Complete Book of Florentine Cooking” by Paolo Petroni.

Gluten Free Buckwheat Biscotti
Gluten Free Buckwheat Biscotti

Gluten Free Buckwheat Almond Biscotti

4 cups buckwheat flour (Arrowhead Mills)*
2 cups sugar
3 whole large eggs and 3 large egg yolks
¼ cup Passito di Pantelleria**
1 slightly rounded teaspoon baking powder
4 tablespoons melted butter or 3 tablespoons extra virgin olive oil
pinch of salt
1 ½ cups whole roasted almonds with skins

*I use Arrowhead Mills buckwheat flour because it is produced in a gluten free facility.

**Passito di Pantelleria is an Italian sweet dessert wine produced on the small island of Pantelleria off the southwestern coast of Sicily.  Passito di Pantelleria can be found in specialty food stores such as Trader Joe’s and in some local wine stores.  If Passito di Pantelleria is not available to you, other sweet dessert wines such as Vin Santo or Muscats can be used.)

Preheat oven to 350F and place rack in center of oven.

In a large bowl, place the flour and make a well, add sugar, 3 whole eggs, 2 yolks, Passito, baking powder, melted butter and pinch of salt.

Mix ingredients quickly with hands until well combined.

Add almonds and mix until they are covered by dough.  Flour hands if dough becomes too sticky.

Form loaves 1.5″ wide and .5″ high on baking sheets lined with parchment paper.  Leave 1.5″ between loaves.  Brush with yolk.

Bake loaves for approx. 25 min. or until golden brown.

Remove loaves from oven and cut diagonally to make .5″ wide biscotti.  Place biscotti on their sides on baking sheet and return to oven for approx. 5 min. or until toasted on sides.

Place biscotti on racks to cool.

Serve biscotti with small glasses of Passito di Pantelleria.  Store biscotti in aluminum tins for up to 1 month.

Buon Appetito!

Recipe adopted from “Biscotti di Prato” – from “The Complete Book of Florentine Cooking” by Paolo Petroni

Bantam Cider


Check out this Boston Globe article about Bantam Cider opening a tap room in Union Square in March.  If you haven’t tried their cider, I would start with Wunderkind.  So far, it’s my favorite cider and it’s gluten free!  And they make it locally in the Boston area – Somerville, MA.


ImageEating gluten free doesn’t mean you have to give up food like muffins, pancakes and crepes!  When I had a craving for crepes, I went in search of a simple crepe recipe and found this wonderful Buckwheat Crepe recipe by Gluten Free Girl and the Chef.  It is fantastic to use because it is based on a ratio of 2 parts egg, 2 parts liquid and 1 part flour which means 2 large eggs (4 ounces), 4 ounces milk, and 2 ounces buckwheat flour.  That simple!  I used Hodgson Mill buckwheat flour, but note that it is made in a facility that also processes gluten products.  In the future, I will be using Arrowhead Mills buckwheat flour that is made in a certified gluten free facility (just to be on the safe side :).  The beauty of crepes is that they can be made savory or sweet depending on the fillings that you choose.  In the photo, I started with a crepe with goat cheese and capers.  To finish off, I rolled the remaining crepes with peanut butter and marmalade.  You will also find a list of more crepe recipes with different flours and fillings with the above link.  Buon Appetito!

The Benefits of Olive Oil

If you are consuming as much olive oil as we are, you will enjoy this article by the Olive Oil Times:

Components in the Mediterranean Diet May Prevent Some Cancers

I have started using a Californian extra virgin olive oil called California Olive Ranch and it can be found in large supermarkets (see the store locator on their website) or ordered online.  This is a great olive oil for dressing up vegetables, fish, meat and anything you want and for cooking!

Bob’s Red Mill Birdseed Stir Fry

You probably know Bob’s Red Mill, but have you ever seen their Birdspotter recipes?  I just discovered them and I love this recipe for a millet stir fry.  I will be breaking out my wok to try this next week since I need to go buy hulled millet.  I have used millet flour in baked goods, but I haven’t cooked millet yet.  I think this would be a good recipe to use to start.  Let the adventure begin and Buon Appetito!

The Gluten Free Pasta Test

I know that I’ve found a good gluten free pasta when my Italian husband announces that he prefers my gluten free pasta, Le Veneziane and Schar brands, to his classic Barilla pasta.  After eating a plate of gluten free Le Veneziane penne pasta with extra virgin olive oil and parmigiano reggiano, I was happy to hear that my gf pasta had more flavor and in comparison Barilla pasta just seemed bland…

Le Veneziane and Schar are both Italian brands and while Schar can usually be found in supermarkets that carry gluten free products, I have only found Le Veneziane in a couple of specialty food, usually Italian, grocers.  Since the price of Le Veneziane pasta in stores is quite high, I reluctantly turned to the internet and found that you can buy cases of the pasta via Amazon.  I never thought that I would be buying food online, but since both my husband and I are now eating gluten free pasta, it makes sense to buy it in bulk.  Le Veneziane is made with corn flour and is delicious!  While we prefer that texture and taste of the penne pasta by Le Veneziane, we have found that we like the Schar spaghetti which is made from a combination of corn and rice flours.

All of this talk about pasta is making me hungry so maybe I should post a recipe.  Here is one of my favorites:

Le Veneziane penne pasta with Aglio, Olio, Pepperoncino sauce (garlic, olive oil and hot chili pepper fakes).

Serves 3 people

250 gr. package of Le Veneziane penne pasta

2.5 liters cold water

1 tbsp (approx.) coarse sea salt

3 tbsp extra virgin olive oil

2 small or 1 large clove of garlic

1/8 tsp hot chili pepper flakes

Bring water to boil (for best results use 1 liter of water per 100 gr of pasta).  Slowly add sea salt and a splash of olive oil.  Add pasta and stir.  Stir occasionally until pasta is al dente (approx. 9-10 min.)

Put olive oil in small saute pan along with garlic, cut into 1/4 in. pieces, and chili flakes. Place on low heat and cook slowly until garlic becomes translucent and slightly golden. Remove from heat and set aside.

When pasta is al dente, remove from heat and add a splash of cold water to pot to stop cooking. Drain pasta, leaving a small amount of cooking water on pasta, and return pasta to pot.  Leave a small amount of pasta in strainer.  Add olive oli sauce to pot and stir to coat pasta.  Put pasta from strainer into saute pan and swirl to absorb remaining oil and add this pasta to pot.

Serve pasta with grated parmigiano reggiano.

Buon Appetito!