Close up shot of baked gluten-free cheese crackers.

Gluten-free Spicy Cheese Crackers

Here is another recipe you can prepare for a holiday party. These crackers are really easy to make. I used Parmesan cheese, but these would be good with just about any cheese. If you don’t like garlic and cayenne, you could try other spices like rosemary, onion powder or black pepper. I want to try them again using Pepperjack or sharp cheddar cheese.

Package of shredded Parmesan cheese.

I used Parmesan cheese, but you could use any cheese you like.

I would recommend rolling them out as thin as you can, to make them crispier. I was afraid they would fall apart when I transferred them to the baking sheet, so I rolled them out to about 1/8-inch thick but I wish I had gotten them thiner. After baking, they were crisp on the outside and soft on the inside. Still good, but not quite a crunchy cracker.

After the crackers cooled, I put them in a bowl with a lid on top. (Milo kept sniffing around and I wanted to remove the temptation!) The next day they had lost their crispiness, so I put them on a tray in the toaster oven for about 10 minutes and they came out crunchy and very good.


  • 2 cups gluten-free all-purpose flour (I used Carol’s Sorghum Blend)
  • 1 cup grated cheese
  • 1/2 tsp baking soda
  • 1/2 tsp xanthan gum
  • 1/2 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 1/4 cup oil (I used olive oil)
  • 1/2 cup water
  • grated cheese to sprinkle on top (optional)

Carol’s Sorghum Flour Blend:

  • 1 1/2 cups sorghum flour
  • 1 1/2 cups potato starch (not potato flour) or cornstarch
  • 1 cup tapioca flour/starch


Whisk together dry ingredients. Stir in cheese.

White mixing bowl with flours, spices and cheese.

Mix dry ingredients together, then add the cheese.

Mix with oil and water to form a ball of dough. Cover and place in the refrigerator to cool for about 15 minutes.

Ball of gluten-free cheese cracker dough in white mixing bowl.

The cracker dough was soft and slightly sticky.


Roll out in sections on floured wax paper and cut into slices or wedges. Sprinkle with additional grated cheese, if desired.


Gluten-free cracker dough rolled out on wax paper with some of the crackers cut out of it.

I sprinkled some flour mix on a sheet of wax paper, rolled out the dough to about 1/8-inch thick and cut it into rectangles.

Gluten-free crackers on baking tray.

Crackers cut out and ready to bake.

Bake at 350 degrees for 10-15 minutes until crackers reach desired crispiness. Top with your favorite topping or eat them just as they are!

Baked gluten-free cheese crackers piled up on an oblong plate.

Baked cheese crackers ready for snacking!

These crackers can be made ahead of time and frozen for later use. Warm them up in the oven for a few minutes if they lose their crispiness.

Close up shot of baked gluten-free cheese crackers.

Recipe adapted from Balance & Elegance. Thanks Kaci-Ann!


Milo graphic

Milo says….

Wake up wagging and the world wags with you!

Merry Christmas from Maizy and Milo!



Closeup of two gluten-free chocolate chip cookies on a dessert plate.

Gluten-free Chocolate Chip Cookies

The original recipe for these cookies came from Bob’s Red Mill. I thought it was funny that it says “low carb” in the recipe description. Maybe that’s a relative term …

I followed the recipe pretty closely with just a few changes. I used Earth Balance buttery baking sticks instead of butter and margarine. I used a 10 oz bag of chocolate chips instead of 8 oz. (very chocolatey!) I also added coconut, as well as walnuts.

I had never used Earth Balance before and I found that the cookies seemed a bit greasy, especially while still warm. I didn’t use parchment paper but I think it would be a good idea to use it for these cookies. The cookies fell apart when they were still warm (always have to have a taste!) but they were less fragile after they cooled.

I took some to work and everyone who tried one gave me the thumbs up. Overall, I think this is a good recipe to keep around for gluten-free snacking.


  • 1-1/4 cups Sorghum Flour
  • 3/4 cup Tapioca Flour
  • 1 tsp Xanthan Gum
  • 1 Tbsp Corn Starch
  • 1 tsp Baking Soda
  • 1 cup Earth Balance buttery sticks
  • 3/4 cup Sugar
  • 3/4 cup Brown Sugar
  • 1 Egg (large)
  • 1 tsp Gluten Free Vanilla Extract
  • 8 oz Semi-Sweet Chocolate Chips * (I used Enjoy Life Mini Chips)
  • 1/2 cup walnuts – optional
  • 1/4 cup shredded coconut – optional


Pre-heat oven to 350 degrees.

Measure dry ingredients (1 – 5) and sift them together.

Let buttery sticks soften and bring egg to room temperature.

Cream buttery baking sticks and sugars.

Add egg and vanilla and mix for 1 minute.

Add dry ingredients in three parts, mixing between additions, until all ingredients are combined.

Add chocolate chips and fold them into dough. Fold in nuts and/or coconut, if using. Chill the dough for about 30 minutes.


Gluten-free chocolate chip cookie dough in a white mixing bowl.

The dough was sticky, but easier to handle after chilling in the refrigerator for 30 minutes.


Twelve blobs of cookie dough on baking sheet.

First batch of cookies ready to bake.

Drop dough by tablespoonfuls onto parchment-lined cookie sheets. Leave enough space between cookies to allow them to spread. Bake 8 – 10 minutes.

Baked chocolate chip cookies on baking sheet. Cookies are all touching.

My first batch of cookies ran together. Maybe I made them too big?

Baked chocolate chip cookies on baking sheet.

I made the cookies a little smaller for the second batch.

Gluten-free chocolate chip cookies piled up on a plate.

Finished chocolate chip cookies ready to eat!

Recipe adapted from Bob’s Red Mill Gluten-free Chocolate Chip Cookies.



Milo graphic

Milo says….

I have a BIG stick I like to chew on in the back yard. Maizy laughs at me when I drag it around – it’s bigger than ME! Biting a stick is a good STRESS reliever!

Slice of cherry clafouti on dessert plate, view from above.

Gluten-Free Cherry Clafouti

Bing cherries are in season and on sale at the grocery store – what a great opportunity to try a cherry dessert I’ve never made!

Bing cherries in white colander

Ripe Bing cherries.

I had never heard of clafouti before I found it in Carol Fenster’s cookbook “Gluten-Free Quick & Easy”. She recommends using a blender to mix the batter, but I used a whisk and it worked just fine. I used a cake pan that was too big, so my clafouti turned out a little, well, little. It was only about a half-inch thick, but it tasted great – not too sweet, very cherry!


  • 3 large eggs, at room temperature
  • 1/4 cup sugar with 2 tablespoons divided out
  • 1/2 cup Carol’s Flour Blend (see below)
  • 1/2 cup milk (I used almond milk)
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon salt
  • 2 cups pitted Bing cherries, drained
  • 1 tablespoon sliced almonds, for topping (I think I used a little more)
  • 1 tablespoon powdered sugar, for garnish

Carol’s Gluten-Free Sorghum Flour Blend:

  • 1 ½ cups sorghum flour
  • 1 ½ cups potato starch (not potato flour) or cornstarch
  • 1 cup tapioca flour/starch

Whisk together thoroughly and store, tightly covered, in a dark, dry, cool place.


Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan or round pie pan. I used a 9×12-inch pan and it was a bit too big. I used olive oil cooking spray in the bottom of the pan.

Combine the eggs, flour blend, milk, extracts, zest, salt and 2 tablespoons of the sugar. Blend until very smooth. (I forgot to take a photo of the batter – it was rather thin.)

Two-cup glass measuring cup full to the top of pitted Bing cherries

Two cups of pitted and sliced cherries – plus a little.

Place the cherries in the prepared pan and sprinkle with one tablespoon of the sugar. Pour the batter over the cherries. Sprinkle with almonds and remaining sugar.

Cooked cherri clafouti in baking pan

Cherri clafouti after cooking.

Bake 40 to 45 minutes or until cake is spongy. Let cool in pan for five minutes before serving. Serve warm sprinkled with powdered sugar.


Slice of cherry clafouti on dessert plate, view from side.

My cherry clafouti wasn’t very thick because my pan was too big. Still good, though, even without the powdered sugar!


Source: “Gluten-Free Quick & Easy” by Carol Fenster. For Carol’s blog, click Here.


Milo graphic

Milo says….

Maizy took me to the VET yesterday. He pinched me and it made me growl just a little bit. BUT he gave me a TREAT, so it wasn’t THAT bad. I would do it again for another doggie sausage. Yummy!

Close up of Gluten Free Apple Carrot Energy Bar with Sorghum on a plate.

Carrot Apple Energy Bars

These bars are great for breakfast with coffee! The recipe makes quite a bit, so I put a few of them in the freezer for later.


  • 1¼ cup sorghum flour
  • 1/2 cup amaranth flour (I didn’t have amaranth so I substituted more sorghum flour)
  • 1/3 cup rice bran (I didn’t have rice bran, so I used almond flour)
  • 1/4 cup ground flaxseed
  • 1/2 cup non-fat (skim) milk powder – omit for dairy free. (Check label for allergens – I left this out.)
  • 1½ teaspoon xanthan gum
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 eggs
  • 1 cup unsweetened applesauce (Check label for allergens)
  • 1/3 cup packed brown sugar
  • 1½ cups grated carrots
  • 3/4 cup dried fruit mix (see tips below – I used raisins, papaya and cherries)
  • 1/2 cup chopped walnuts (omit for nut free)
  • I also added about 1/8 cup of coconut, just because I like it.


Line a 13 x 9-inch baking pan with foil and grease lightly. (I used a greased glass baking dish and it worked just fine.)

In a large bowl or plastic bag, combine sorghum flour, amaranth flour, rice bran, ground flaxseed, milk powder, xanthan gum, baking powder, salt and cinnamon. Mix well and set aside.

In a separate bowl, using an electric mixer, beat eggs, applesauce and brown sugar until combined.

Add flour mixture and mix just until combined. Stir in carrots, dried fruit and nuts. Spoon the batter into the prepared pan; spread to edges with a moist rubber spatula and allow to stand for 30 minutes.

Uncooked dough in baking dish.

Here is the uncooked dough ready to go into oven.

Bake in a preheated 325 degree F oven for 30-35 minutes, or until a cake tester inserted in the center comes out clean.

Apple Carrot Energy Bars fresh out of the oven still in the baking dish.

Apple Carrot Energy Bars fresh out of the oven.

Let cool in pan on a cooling rack and cut into bars.

Apple Carrot Energy Bars with Sorghum, cut up and placed on a plate, ready to eat.

Apple Carrot Energy Bars with Sorghum

Store in an airtight container at room temperature for up to 1 week or individually wrapped and frozen for up to 1 month.


  • For the dried fruit mix, we used 1/4 cup dried cranberries, 1/4 cup raisins, 2 tbsp. chopped dried mangoes, 1 tbsp. dried blueberries and 1 tbsp. chopped dried apricots.
  • Try substituting grated zucchini for all or half of the carrots.
  • Substitute cardamom for the cinnamon.

From: The Best Gluten-Free Family Cookbook by Donna Washburn and Heather Butt, Robert Rose Inc. Publisher, 2005;

I found this recipe at Be Free For Me offers those diagnosed with celiac disease, as well as others with an intolerance or allergy to gluten, nut, dairy, fish and soy, find coupons, support, recipes, reviews, articles and savings to effectively manage their allergies and save money in the process. Sign up for free at:

Milo graphic

Milo says….

There was a CAT in my backyard and I nearly got it! I sniffed a LOT until Maizy made me come in the house. Then I ate ALL the food in my bowl so no cats could get it. Nasty cats!

Assorted gluten free breads sliced on a wooden cutting board.

Gluten Free Flours

Although I’m focusing on using sorghum flour in this blog, there are other flours that are gluten-free. These are often combined to create interesting flavors and textures in gluten-free baked foods.

An assortment of gluten free flours in measuring cups.

An assortment of gluten free flours.

Here is a list of safe gluten-free flours that might be handy to have on hand:

Almond Meal Flour

Almond meal flour is made from whole almonds that have been finely ground into a powder. It is used in cookies, cakes and other desserts. Be sure to store almond meal flour in the freezer.


Amaranth has a very high protein and fiber content and adds a nutty flavor to gluten-free baked goods. It is most commonly used in combination with other flours to make breads, pasta, pancakes and other recipes.


Although buckwheat is a grain-like ingredient, it has no relation to wheat and is, in fact, gluten-free. Buckwheat is used throughout Europe to make pancakes and serves as a fantastic alternative for gluten-free cooking, especially when used to make breakfast cereal and lower calorie gluten-free breads.

Coconut Flour

Coconut flour is a delicious and healthy alternative flour that has a high fiber content. It provides a natural sweetness and added moisture to baked goods.

Corn Flour

Compared to cornmeal, corn flour has a blander taste, as well as a lighter and finer texture when used in baked goods.


Cornstarch is made by grinding up the starchy portion of a corn grain and turning it into a very fine powder. Cornstarch is typically used as a thickening agent, such as for soups, sauces and stews. It is also used in pre-made gluten-free flour blends because it creates a smoother texture.

Garbanzo Bean Flour (Chickpea Flour)

Garbanzo bean flour, aka chickpea flour, is like all bean flours in that it is high in protein and fiber content. As opposed to rice, tapioca, and potato flours, bean flours more closely mimic the texture of white flour when used in baked products.

Guar Gum

Guar gum is made from guar beans and has eight times the thickening ability of corn starch. It works well for thickening sauces and is often used to make gluten-free breads.

Potato Flour

Potato flour is made by grinding potato roots and subsequently removing the fibrous material. Potato flour is most commonly used to thicken sauces and is generally included in gluten-free flour blends because it adds moisture to baked goods.


Quinoa is one of the more nutritionally packed gluten-free substitutes. It is loaded with protein and a host of other vitamins and minerals. Quinoa is known for its mild nutty flavor. It can add both texture and moisture in baking.

Sorghum Flour

Sorghum flour is a millet-like grain and adds a strong flavor to gluten-free baked goods. Add in about 1/8 cup to enhance the flavors of breads, cookies and cakes. Or use it for your main flour like I do!

Tapioca Flour

Tapioca flour can add chewiness to baked goods, and is a wonderful thickening agent. Tapioca flour is known for being one of the more flavorless gluten-free flours, so it won’t affect the taste of your dish.

White Rice Flour

White rice flour is made from finely ground white rice and is most often used as a replacement for wheat flour in gluten-free breads.

Xanthan Gum

Xanthan gum is used to add volume or fluffiness to gluten-free bread and other baked goods. It is made from xanthomonas and is a natural carbohydrate.

From National Foundation for Celiac Awareness.


Milo graphic

Milo says….

I was asleep yesterday when Maizy made this post. Why has she suddenly decided to get up when it is still dark? I don’t understand humans…