Corn Casserole - GF

A family holiday tradition and favorite of ours is the traditional corn casserole. This was always made with the good old Jiffy corn muffin mix as a base and then cream corn, canned corn, sour cream, and various other ingredients. For me, no thanksgiving or christmas dinner would be complete in the absence of this tasty casserole. For this reason, this dish was one of my first to try and replicate with gluten free flours. Finally, after several rather odd tasting/textured trials, I believe I have at last reached a very close comparison to the real deal!

1 can of corn, drained
1 can of creamed corn (gf)
2 eggs
1/2 cup water
1 cup sour cream
1 tsp baking powder
1/2 cup corn meal
3/4 cup corn flour
1/2 tsp xantham gum
1/3 cup sugar
1/2 cup grated swiss cheese

Mix together the first five ingredients. Fold in the rest of the ingredients and pour into a greased 9x13 baking pan. Top with the swiss cheese.

Bake at 350 F for 35-40 minutes.

Cherry Vanilla Chip Muffins-GF

We had some thawed cherries sitting around that needed to get used, so figured-hey! what a great time to experiment! I was a little skeptical of the recipe we used as a base for these muffins, but Elayna whisked it away and assured me that I would like the result. I guess I need to learn to trust her a bit more willingly after all because they turned out AWESOME! The smell of them baking was enough to entice me, but after one taste, I was sold for sure! They are very easy to make, fairly inexpensive, not too sweet, and indistinguishable from a non-gluten free muffin!

Very yummy and definitely a keeper!

1 banana, mashed
2 eggs
3/4 cup milk
2 T vegetable oil
1/2 cup applesauce
2 cups white rice flour
3/4 tsp baking powder
1/4 tsp salt
1 cup thawed frozen cherries (1/2 cup dried cherries)
1/2 cup vanilla baking chips

Preheat oven to 400 F and grease a muffin pan.

Blend the banana, eggs, milk, oil, and applesauce together in a medium bowl.
Stir in the flour, baking powder, and salt.
Hand stir in the cherries and vanilla chips.
Pour batter into prepared muffin pan.

Bake for 30 minutes

'Miracle' Honey Oatmeal Bread-GF

This bread recipe originated from a favorite wheat bread recipe. My grandpa introduced it to me and it went from being an introduction to loving homemade breads to soon becoming my first own success in baking bread. Although my sister cannot seem to master it, the bread seems to love me and it has forever been a favorite of ours for breakfast and/or snack before a track or cross country bread. Some even say it brings on "miraculous" racing performances, hence the name. :)


Regardless of the possible ability of this bread to shave minutes off a 5k, my love for its great texture and taste was one of the hardest things for me to dream of giving up when I was diagnosed with celiac's disease. So, after several failed attempts and careful studying of other GF recipes, I converted my Miracle Bread to be gluten free. This final recipe not only captures the delectable taste of the original recipe, but also the chewy oaty texture (very normal tasting!)

Let me know what you think, and I hope you enjoy!

1 pkg yeast
1 cup oats
1 1/2 cup oat flour
1/4 cup rice flour
1/4 cup corn starch
1/2 cup tapioca flour
1/2 cup sorghum flour
2 tsp xantham gum
1 tsp salt
1 egg
1/3 c honey
1 T canola oil
1 tsp apple cider vinegar
1 1/4 c + 1 T warm water


In a medium bowl, sift together the dry ingredients. In a separate bowl, mix together the liquid ingredients. Gradually beat in the dry ingredients. Beat on high for 2-3 minutes.

Pour batter into a greased and floured 9x5 bread pan. Grease one side of a piece of plastic wrap and cover the bread with this side down. Place in a warm area and let rise for 30-50 minutes or doubled in size.

Remove plastic wrap and place in oven at 350 F. Bake for 30-40 minutes or until internal temperature reaches 200 F. After first 10 minutes, cover with foil to keep crust from getting too dark.