Old-Fashioned Pancakes

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You can serve these pancakes with toppings such as jam, whipped cream, and, of course maple syrup.

Original recipe


Old-Fashioned Pancakes
Adapted from All Recipes

Yield: Enough for 2-3 people

  • 1 1/2 cups gluten-free OR all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons butter, melted


  1. In a large bowl, mix together  flour, baking powder, salt, and sugar.
  2. Make a well in the center and pour in milk, egg, and melted butter
  3. Mix until batter is smooth.
  4. Heat a lightly oiled griddle or frying pan over medium high heat.  Pour or scoop batter onto the griddle, using approximately 1/4 cup for each pancake.  Cook until brown on both sides and serve hot.

Candied Orange Slices


Candied oranges are delicious on their own or with other desserts, such as on top of carrot cake.

Original recipe


Candied Orange Slices
From David Lebowitz

  • 1 orange, washed well
  • 2/3 cup sugar
  • 2/3 cup water
  1. Cut the orange into 1/4-inch slices.  Put the slices in a nonreactive saucepan, add enough water to cover them well, and bring to a simmer. 
  2. Blanche for 10 minutes, then drain well. The rinds should be mostly translucent at this point.
  3. Put orange slices back in the saucepan and add 2/3 cup sugar and 2/3 cup water.
  4. Cook orange slices at a simmer for about 10 minutes, or until they are tender and translucent.

Peach Cheesecake

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This is a style of cheesecake that I grew up eating.  It has a moist cake base studded with peach chunks, and the cream cheese layer is light and fluffy and even slightly caramelized.


Peach Cheesecake
Adapted from a family recipe

Yield: 8″ x 8″ pan

  • 3/4 cup gluten-free OR all-purpose flour
  • 1 (3-oz) package Jello Cook ‘n Serve vanilla pudding mix
  • 1 teaspoon baking powder
  • 1 egg
  • 1/2 cup milk
  • 3 tablespoons butter, melted
  • 1 (16-oz) can peach chunks in heavy syrup
  • 8 oz cream cheese, at room temperature
  • 1/2 cup sugar


  1. Preheat oven to 350ºF.  Grease the bottom and sides of an 8″ x 8″ baking pan.
  2. In a large bowl, mix together egg, milk, and butter.
  3. Add flour, pudding mix, and baking powder.  Mix well.
  4. Pour batter into pan, spreading evenly across the bottom.
  5. Drain peach chunks, reserving the syrup, and scatter chunks evenly across batter.  They will sink in, but that is expected.
  6. In a clean bowl, beat together cream cheese, 1/3 cup of the reserved syrup, and sugar.  Spread evenly across the mixture in the pan.
  7. Bake for 55-65 minutes if gluten-free, 45 minutes if not.  In the gluten-free version, the top of the cream cheese layer will caramelize but the inside will still look wet and bubbling.  It will solidify as it cools.
  8. Cool cake completely and cut into squares.  Refrigerate any leftovers.

Chocolate Chip Brownies


These chocolate chip brownies come from a friend with extensive gluten-free baking experience and are delicious.  If, for some reason, you want fewer brownies, you can halve the recipe, use an 8″ x 8″ or 9″ x 9″ pan, and bake for about 25 minutes.


Chocolate Chip Brownies
Recipe courtesy of a friend

Yield: 9″ x 13″ pan of brownies

  • 1 cup butter, melted
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 2/3 cup brown rice flour
  • 1/3 cup tapioca starch
  • 2/3 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • ~2/3 of a 12-oz bag of semisweet chocolate chips


  1. Preheat oven to 350ºF.  Line a 9″ x 13″ pan with parchment paper.  (This is important, otherwise the brownies will stick to everything.)
  2. In a large mixing bowl, mix together butter and sugar.  Then mix in vanilla and eggs.
  3. Add brown rice flour, tapioca starch, cocoa powder, baking power, and salt.  Mix well.
  4. Stir in chocolate chips.
  5. Pour mixture into pan and bake for 30-35 minutes.

Japanese Fruit Jelly

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Japanese fruit jelly is a light, pretty dessert that is perfect after a heavy meal or on a warm day.  If you’re bringing them to a party, you can easily scale up the recipe.

Original recipe


Japanese Fruit Jelly
Adapted from Just One Cookbook

Yield: 5 servings

  • 1 (0.25-oz) pack gelatin powder
  • 1/4 cup boiling water
  • 1 (15-oz) can mandarin oranges OR peach chunks in heavy syrup
  • 1/4 cup sugar


  1. In a bowl, place gelatin powder and pour in boiling water.  Stir to dissolve gelatin completely.
  2. Add sugar to bowl and whisk until dissolved.
  3. Drain canned fruit, reserving syrup in a measuring cup.  Add enough water to syrup to make 1 cup.
  4. Stir syrup mixture into gelatin mixture.
  5. Divide canned fruit among 5 serving glasses.
  6. Pour gelatin mixture over fruit, and cool to room temperature.  Cover with plastic wrap and store in refrigerator until set completely (it takes several hours).

Banana Pumpkin Chocolate Chip Muffins

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Sometimes when you’re baking pumpkin desserts, you just happen to have a bit of pumpkin puree left over.  You can combine it with bananas in muffins.  It won’t have a very strong flavor compared to the bananas, but you can add some cinnamon to spice up the muffins.


Banana Pumpkin Chocolate Chip Muffins
Inspired by All Recipes

Yield: 12 muffins

  • 1 1/2 cups gluten-free flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large, ripe bananas
  • 1/2 cup pumpkin puree
  • 3/4 cup sugar
  • 1 egg
  • 1/3 cup butter, melted
  • 1/2 cup chocolate chips (optional)
  • 1 teaspoon cinnamon (optional)


  1. Preheat oven to 350ºF.  Line a muffin pan with liners.
  2. Mix together sugar, egg, and butter in a large mixing bowl.
  3. Mash the bananas into the mixture.
  4. Stir in pumpkin puree.
  5. Stir in baking powder, baking soda, salt, and cinnamon (if using).
  6. Stir in flour.
  7. Stir in chocolate chips, if desired.
  8. Scoop into muffin pans and bake for 27 minutes.

Gooey Chocolate Cakes

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This is one of those wonderful recipes that taste just as delicious whether gluten free or not.  The cakes have an intense chocolate flavor and are warm and gooey inside.  They’re so rich that you have to pair them with ice cream or whipped cream.


Gooey Chocolate Cakes
Adapted from Dorie Greenspan’s Baking: From My Home to Yours

Yield: 6 cakes

  • 1/3 cup gluten-free OR all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 5 ounces bittersweet chocolate (4 ounces coarsely chopped, 1 ounce very finely chopped)
  • 8 tablespoons unsalted butter, cut into 8 pieces
  • 2 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 6 tablespoons sugar
  • Ice cream or whipped cream, for serving


  1. Center a rack in the oven and preheat to 400ºF.  Generously butter (or spray – it’s easier) 6 cups of a regular-size muffin pan, preferably a disposable aluminum foil pan, dust the insides with flour, and tap out the excess.  Put the muffin pan on a baking sheet.
  2. Sift the flour, cocoa, and salt together.
  3. Set a heatproof bowl over a saucepan of gently simmering water, put the coarsely chopped chocolate and the butter in the bowl, and stir occasionally over the simmering water just until they are melted – you don’t want them to get so hot that the butter separates. Remove the bowl from the pan of water.  (Alternatively, you can very carefully heat the chocolate and butter directly in a small non-stick pot over very low heat, stirring constantly.)
  4. In a large bowl, whisk eggs and yolk until homogenous.
  5. Add sugar and whisk until well blended, about 2 minutes.
  6. Add dry ingredients and, still using the whisk, stir (don’t beat) them into the eggs.
  7. Little by little, and using a light hand, stir in the melted chocolate and butter.
  8. Divide the batter evenly among the muffin cups and sprinkle the finely chopped chocolate over the batter.
  9. Bake the cakes for 13 minutes if gluten free, OR 12-13 minutes if not.  Transfer them, still on the baking sheet, to a rack to cool for 3 minutes. (There is no way to test that these cakes are properly baked, because the inside remains liquid.)
  10. Line a cutting board with a silicone baking mat or parchment or wax paper, and, after the 3-minute rest, unmold the cakes onto the board.  Use a wide metal spatual to lift the cakes onto dessert plates.  Serve immediately with ice cream or whipped cream.
  11. Store leftover cakes in an airtight container at room temperature.  The next day, warm in the microwave for about 15 seconds to restore the gooeyness.