Weedy Ways

... for a better you!

Recipes for Gluten Free Breads and Cakes

The world of Gluten Free living does not have to be drab and blah! 

It can be very exciting and flavorful! 

Remember ~ all recipes are trials, even a tried and true recipe may not come out the same every time!  Use even the ones that don't "rise" to the occassion ... croutons, stuffing mix, cheesecake crust, grind it finely to create a crunchy coating for fish, pork chops, etc., etc., etc.  Use your imagination and have fun with it!

If you have a recipe you love and would like to share with others please submit to LivingGlutenFree@yahoo.com and I will post it here for you.




 1 C. Gluten Free Flour

1 Tbsp. Sugar

¼ C. Butter  (or Soy Equivalent)

1 Beaten Egg Yolk

          Cut butter into the mixture of ingredients until crumbly.

          Press firmly into pie plate.

In separate bowl:

Slice 6 Apples

Sprinkle with:

Gluten Free Flour (just enough to coat lightly)

                   White Sugar

                   Brown Sugar

          Select spices to your tastes: Cinnamon,  Nutmeg, Clove, Ginger

 Bake 450 for 10 minutes and 350 for 30 to 40 minutes.

This recipe is so easy to change to your tastes. It’s no fuss and no muss – toss it together and bake it up.



½ C. Butter or Soy Equivalent

2 C. Brown Sugar

1 tsp. Vanilla

3 Eggs

1 C. Rice Flour

1 C. Soy Flour

2 tsp. Baking Powder

½ tsp. Salt

1 C. finely chopped nuts (optional)

1 C. Chocolate Chips (optional)


Cream Butter and Sugar, add vanilla and eggs – beat lightly.

Combine other ingredients well. Spread in 9x13 pan.

Bake 350 for 25-30 minutes – until top is light brown.

Cool 15 minutes before cutting into bars


BROWNIES - Oh so easy, slightly cake-like and yummy!

Cream:  1/2 Stick Butter (or Equivalent)

            3/4 C. Sugar

Mix in:   2 Eggs

            2 tsp. Vanilla

            1/4 C. Chocolate Chips (1/2 C. if you like it rich!)

Sift, in separate bowl:

           1/4 C. Rice Flour

           1/4 C. Tapioca Flour

           1/4 C. Cocoa Powder

           1 tsp. Baking Powder

           1/4 tsp. salt

Mix all ingredients well, bake in 8" square pan on 350 for 21 minutes.

Variations ... substitute chocolate chips with white chocolate or butterscotch.

              ...  add some raisins, nuts or both!

              ... mix in some shredded coconut

              ... frost them once thier cooled completey with your favorite frosting. 


FLAKEY DOUBLE CRUST APPLE PIE (just like grandma's)!!


          2/3 C. Tbsp. Butter (or equivalent)

          2 C. Lynn's Gluten Free Flour Mix (see Gluten Free Flour Mixes under Recipes)

          1 tsp. Salt

          6 – 8 Tbsp. Warm Water – add 1 Tbsp. at a time to mix.

                   Work until crumbly and moist, it should form a ball.

Flatten one half between two pieces of Wax Paper to size of pie plate then transfer to our pie plate.

Repeat with the other half, to place on after filling.


          2/3 C. Sugar

          ¼ C. Gluten Free Flour

          ½ tsp. Cinnamon

          Dash Salt

          6 or 7 Sliced Apples

Pinch top crust to bottom,  Cut 2 Slices in middle of top crust for steam escape.

Bake 425 for 10 minutes,  350 for 30-40 minutes. Until crust is golden brown.

Flavor Variation - Zest an orange and add with it's fresh squeezed juice over the apples.



 1 ½ C. Gluten Free Flour

1 tsp. Cinnamon

½ tsp. Baking Soda

¼ tsp. Salt

¼ tsp. Baking Powder

¼ tsp. nutmeg

1 C. Sugar

1 C. shredded or chopped Apples

¼ C. Oil

1 Egg

¼ C. Water or Juice

 Bake 350 for 40-45 minutes.

Substitution of Apples for Zucchini is just as good!

Optional ½ C. Nuts and/or ½ C. Raisins or Dried Cranberries add texture and flavor.




 ½ C. Rice – do not use minute rice.

3 C. Milk

1/3 C. Sugar

½ tsp. Cinnamon

2 Dashes Nutmeg

 Bake 350 for 2 hours, until set and rice is tender.



BUTTER-BASTED WHITE BREAD   (see additional tips at end of recipe instructions)

2 cups white or brown rice flour * one of each is good too!

1/2 cup potato starch flour   

1/2 cup tapioca flour   

2 1/2 teaspoons xanthan gum

2/3 cup dry milk powder  (powdered rice milk is great)

1 1/2 teaspoons salt   

3 tablespoons sugar, divided

 2/3 cup lukewarm water (115 degrees)   

 1 1/2 tablespoons dry yeast granules   

 4 tablespoons butter, melted  (Willowrun Soybean Margarine works well too)

1 additional cup of warm water (this can be warmer than the 115 degrees)  

1 teaspoon vinegar    

3 eggs, room temperature

Combine the flours, xanthan gum, milk powder, salt and all but 2 teaspoons of the sugar in bowl of a heavy-duty mixer.  Use the strongest beater, not a break hook.

Dissolve the remaining sugar in the 2/3 cup of lukewarm water and mix in the yeast.  Combine the melted butter with the cup of water; add the vinegar.

Turn the mixer on low.  Blend the dry ingredients and slowly add the butter-water vinegar mixture.  Add the eggs, one at a time and beat well.  Mixture should feel slightly warm.

Pour the yeast mixture into the bowl and beat at the highest speed for 2 minutes.  Cover the bowl with plastic wrap and place in a warm place.  (I boil some water in a small pan and place it in the oven.  Put the bowl with the dough in it in the oven.

Dough should be doubled in size in about 40 minutes.

Return the dough to the mixer and beat on high speed for 3 minutes.  Place in the greased pans you are using.  Reheat your water that was in the pan that is in the oven.  Place the pans of dough back in the oven to rise again.  About 20 minutes or until the dough is slightly above the top of the pan.

Preheat oven to 375 degrees.  Bake muffins about 20 minutes.  A loaf of bread about 30 to 40 minutes or until golden brown .

You can test the bread by gently rapping on the top of the loaf.  It should sound hollow.  When done, remove from the oven. Take bread out of the pan. Place on a cooling rack and cover with a cloth.

NOTE: The dough texture will seem more like a soft cookie dough than bread dough, so don't be alarmed.

LYNN's ADDITIONAL TIPS .... for an airy-er product ADD 1/2 C. Sorghum flour.  I use a liquid egg substitute and have a much lighter product.  To bump up the nutritional value, add 1 T ground flax meal to the mix.

TIME SAVING TIP ....... In quart baggies, measure out several bags of the dry ingredients - when you're in a hurry all you need to do is add the liquid and bake.

NOTE: I have had very good success with this recipe in many forms, with many additions and many alternate flours - don't be afraid of this recipe, it's easy!!  I use it in my breadmaker on the Gluten Free setting and I bake it in the oven as well - for the oven, I only do one rise (because I'm always on the run) and it turns out just fine.

Bake in ramekins/custard dishes for 'buns' or in cupcake pans for 'rolls' ...!!! ENJOY! 

If your bread falls in the center, reduce the liquid a bit next time ... If it crumbles when cut or touched add a bit of liquid next time ...



2 Tbsp. Butter or Equivalent non-dairy shortening

1/4 C. Sugar

2/3 C. Milk or Equivalent non-dairy liquid

1 Tbsp. Yeast

1 Egg

1/4 C. Olive Oil

1/2 C. Potato Starch

1 C. Arrowroot  (Cornstarch will also work)

1/4 tsp. Baking Soda

3 tsp. Xanthan Gum

2 tsp. Baking Powder

1/4 tsp Salt

1 1/2 tsp Vanilla

Cream butter and milk.

Warm milk and add yeast, wisk well.

Combine yeast mix with butter mix.

Add all dry ingredients - do not allow lumps.

Lay out a piece of plastic wrap on counter/table about 20" long.- sprinkle with sugar lightly.  Spoon dough onto plastic in the center. Place another piece of plastic about 20" long on top the dough.

Lightly press dough out with your hands between the plastics. Use a rolling pin to get an even layer of dough - make it just about as wide as the plastic - make it as long as you wish (the more length the more rolls, in a smaller size).

Remove the top plastic - place filling on entire dough EXCEPT 1" from one longest edge closest to you.

FILL with  3/4 C. Sugar, 1 1/2 tsp. Cinnamon, (optional - 1/2 to 1/3 chopped nuts)

Gently take the edges of the plastic, the long side farthest from you and gently pulll toward you, this will allow you to roll the soft dough into cinnamon roll form.

Wet a knife to make it easier to slice into sections - gently use a spatula to place in greased round pie dish.

Bake 375 for 20 minutes.

Drizzle your favorite powdered sugar or cream cheese icing over the finished rolls.

DANGEROUS CHOCOLATE CAKE  ~ Why Dangerous? Because it only takes 5 minutes!!!

4 Tbsp. Gluten Free Flour

4 Tbsp. Sugar

2 Tbsp. Watkins Baking Cocoa

1 Egg

3 Tbsp. Milk  (liquid of choice)

3 Tbsp. Oil

3 T. Chocolate Chips (these aren't a necessity, but they're yummy!)

Splash of Vanilla

Add all dry ingredients to a Coffee Mug and mix well.

Add the egg, liquid and oil to the dry ingredients, mix well.

Add chocolate chips and vanilla to mug, mix well.

Microwave for 3 minutes on high. The cake will rise over the top of the mug, do not be alarmed.  Allow to cool slightly and enjoy ... This could serve 2, IF you share!!



Melt    1# Chopped Semi Sweet Chocolate

          2 Sticks Butter

 Beat   8 Eggs for 5 Minutes

          Fold in half of the egg mix into the melted chocolate

          When mixed well, fold in the other half.

 Pour into greased, parchment lined 8x13 baking pan.

Bake 325 for  30 to 40 minutes until a toothpick inserted comes out clean.



Larry’s Favorite Bread

¼ C. Oil

1 C. warm milk

3 lg. eggs

1 tsp. cider vinegar

¼ C. sugar OR 2 T. sugar plus 2 T Splender

1 T. Flax Meal

1 pkg. white bread mix – Bob’s Red Mill works well

1 ½ tsp. yeast in addition to the package of yeast in the mix.


Wisk eggs, oil, milk, vinegar.

Pour into bread machine, pour flour mix on top, add sugar, flax.

Place yeast into well on top.

Bake on short bake cycle – if 80 minutes, remove at approx. 70 minutes.



 Lemon Cake

 4 Eggs

1 C. Sugar

          Beat until frothy and light.


          ¼ C. Oil

          2 T. Fresh Lemon zest

          2 T. Fresh Squeezed Lemon Juice

          ¾ C. Gluten Free Flour

 Bake 375 for 25-35 minutes.



 4 C. Sliced Peaches

¾ C. Sugar

1 Tbsp. Lemon Juice

¼ C. Minute Tapioca

          Place into prepared pie shell.

          Dot with 1 Tbsp. Butter (or Soy Equivalent)

          Bake 350 for 1 hour then 375 for ½ hour.



 2 Eggs

¼ C. Milk  (or Rice or Soy Equivalent)

½ Stick Butter (or Soy Equivalent)

1 C. Gluten Free Flour

1 ½ tsp. Sugar

Mix well, press into pan, bake 350 for 10-15 minutes.

Top with your favorite pizza toppings an bake for 25-30 minutes.


Oh-Oh-Oh Oatmeal Cake

1 1/4 C. Boiling Water

1 C. Gluten Free Quick Oats

1/2 C. Butter or equivalent, softened

1 C. Sugar

1 C. Brown Sugar

1 tsp. Vanilla

2 Large Eggs

1 1/2 C. Gluten Free Oat Flour

1/2  tsp. Baking Soda

1/2 tsp. Baking Powder

1 tsp Xanthan Gum

3/4 tsp. Cinnamon

1/2 tsp. Salt

Pour boiling water over oats then begin recipe as this will give the oats time to work.

Beat butter and sugars until fluffy.

Blend in vanilla, eggs, oat mixture and mix well.

Combine flour, baking powder, baking soda, xanthan gum, cinnamon, salt - add to wet mixture.

Mix well, pour into 9x11 pan - bake on 350 for 50 to 55 minutes.

A toothpick inserted into cake that comes out clean indicates the cake is done.


1/4 C. Butter or equivalent

1/2 C. Brown Sugar

2 Tbsp. Water

3/4 C. Shredded Cocounut

1/3 C. Finely Chopped Pecans (optional)

Mix well, spread evenly over cake directly from oven, BROIL until frosting bubbles and is slightly browned.


Pineapple Upside Down Cake

1 GF Betty Crocker Yellow Cake Mix

3 Eggs

1 Can Crushed Pineapple – Drained well, Liquid Reserved.

1 Stick Butter

Brown Sugar


Use the pineapple juice in place of water and vanilla under cake mix instructions.

Pour pineapple into pan, sprinkle with brown sugar.

Pour cake mix over a spatula into the dish – this is to prevent penetration of the pineapple.


Bake according to cake mix instructions



2 C. Gluten Free Flour

1 C. Brown Sugar

1 Tbsp. Baking Powder

1 tsp. Cinnamon

¼ tsp. Salt

¼ tsp. Baking Soda

¼ tsp. Nutmeg

1 C. Canned Milk

½ C. Milk

2 Eggs

1/3 C. Butter

½ C. Raisins

Pour batter into greased 9x5 loaf pan

Bake 350 for 60-65 minutes – test with toothpick for doneness.

Cool in pan on wire rack for 15 minutes, then cook out of pan on rack for 2 hours.

** I have not tested this recipe using diary alternatives, please let me know how it turns out if you bake it dairy free.



Grease 2 pie plates, spread bottoms and up sides with coarse chopped pecans OR crumbled Gluten Free Gingersnaps (see recipe under cookie section)

 Mix until fluffy:

          2 Packages Cream Cheese

          ¾ C. Sugar

Add:   1 ½ C. Pumpkin

          ½ C. Sour Cream

          4 Beaten Eggs

          1 tsp. Ginger

          1 ½ tsp. Cinnamon

          ½ tsp. Nutmeg

          ¼ tsp. Salt

Pour over your prepared crust –

Bake 300 for 60 to 95 minutes, until knife inserted in center comes out clean.

Cool 20 minutes, invert pan onto serving platter. Refrigerate for 2 hours prior to serving.



 ¼ C. Sugar

2 T. Butter (or Soy Equivalent)

2 Eggs

          Cream Butter and Sugar then beat in eggs.

Add:   1 C. Gluten Free Flour

          ¼ tsp. Salt

          2 tsp. Baking Powder

          ½ C. Milk (Rice or Soy Milk or water is fine)

          ¼ C. Raisins or Dried Cranberries (Optional)

Choose one of the following –

Apple – Add 2/3 Cup Diced Apples plus ¼ C + 2 tsp. Liquid (water, milk, juice, apple sauce)

Carrot – Add 1 Large Grated Carrot + ¼ C. + 2 tsp. Liquid (water, milk, juice, apple sauce)

Breakfast – replace sugar with ¼ C. Chopped Dates and add a few dashes of cinnamon & nutmeg

( top baked breakfast muffins with maple syrup & enjoy )

Sweet  – ½ C. Chocolate Chips

Lynn's Notes:  Add additional liquid slowly, as all may not be required. Batter will be slightly thick.

Place batter in muffin cups, bake 350 for 20 minutes.



 1 C. Gluten Free Flour

1 tsp. Baking Powder

½ tsp. Baking Soda

¼ tsp. Cinnamon

¼ tsp. Nutmeg

1 C. Grated Zucchini

¼ C. Raisins (optional)

1/3 C. Sugar

2 Eggs

3 Tbsp. Oil

 Add ingredients to bowl in order of listing.

Mix well – fill muffin cups 2/3 full and bake at 400 for 20 minutes.