Almond Pie Crust

This is a crumbly, nutty crust that holds together pretty well and tastes great.

one 9″ crust

2/3 cup almond meal
1/3 cup gluten-free flour mix (Bob’s Red Mill)
1/3 cup millet flour
2 Tbs tapioca starch or flour or corn starch (1/8 cup)
scant Tbs sugar (optional)
½ tsp salt
½ tsp cinnamon or ginger or whatever flavor you like to complement the filling
3/8 cup coconut oil (6 Tbs)
1 egg, lightly beaten

two 9″ crusts

4/3 cup almond meal
2/3 cup gluten-free flour mix (Bob’s Red Mill)
2/3 cup millet flour
4 Tbs tapioca starch or flour or corn starch (¼ cup)
scant 2 Tbs sugar (optional)
1 tsp salt
1 tsp cinnamon or ginger or whatever flavor you like to complement the filling
¾ cup coconut oil (12 Tbs)
2 eggs, lightly beaten


  1. Whisk together all dry ingredients.
  2. Chop in the coconut oil with pastry blade or two knives. If the oil is liquid, refrigerate it for a while.
  3. Mix in the eggs.
  4. Press the dough (or half the dough) into your waiting pie plate
  5. If making two crusts, roll out the second half onto wax paper and flip it onto the filled pie or cut it into strips to carefully make a lattice (the strips will likely break as you lift them – just pinch them back together when they’re in place) or divide the dough into quarters and press each ball in a tortilla press or cut the rolled out dough into small circles with a cookie cutter and layer on top of the filled pie.
  6. Bake according to your pie recipe.
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Zucchini Bread

‘Tis the season to find ways to cook zucchini, so I offer this delicious sweet bread. Sadly, one loaf uses only one medium-sized squash.They say in Vermont not to leave your car unlocked this time of year, lest you return to find it full of zucchini. I get my vegetables from Taliaferro Farm, and this year Farmer Pete has yellow zucchini. They are moister and smoother than the regular green ones. I doubled this recipe and used a combination of green and yellow zukes – came out great!

As usual, this recipe is based on one in the Joy of Cooking, 2006 edition.

One 9×5″ loaf. Preheat the oven to 350°.

Grate one medium zucchini. Twist into a dishtowel and squeeze out a much water as you can. Set aside.

Whisk together:

  • 1 ¼ cup gluten-free flour
  • 1 tsp baking soda
  • 1 ¼ tsp baking powder
  • ½ tsp cinnamon
  • ½ tsp nutmeg

Blend well in a large bowl:

  • ½ cup sugar
  • 2 large eggs, beaten
  • ½ cup vegetable oil (I use coconut)
  • 1 tsp vanilla
  • ½ tsp salt

Stir in the dry ingredients. Blend in with a few swift strokes:

  • 4 cups grated zucchini
  • 1 ½ cups chopped walnuts or pecans

Scrape the batter into a greased pan. Bake until the bread pulls away from the sides of the pan, about 45 minutes. Cool in the pan on a rack for 10 minutes before unmolding to cool completely on the rack.

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Fresh Ginger Cake

Heat oven to 350 degrees. Oil and flour a 9-inch square baking pan, or line bottom with waxed paper or parchment paper. [Amounts in square brackets are for a 9″ × 13″ pan]

In a large bowl, whisk together

  • 1 ½ [2 ¼] cups Bob’s Red Mill gluten-free flour mix (Bob’s is a good gluten-free mix, but in a pinch you can use a blend of chickpea, favabean, rice, a little buckwheat…)
  • 1 [1 ½] teaspoon baking soda
  • ¼ [¼+] teaspoon salt

In another large bowl, whisk together

  • ½ [¾] cup packed light or dark brown sugar
  • ¼ cup light or dark molasses
  • ¼ cup honey [¾ cup molasses+honey]
  • 1 [2] large egg

Whisk in to the liquids

  • ½ [¾] cup minced fresh ginger

In a small saucepan, over low heat, combine

  • ½ [¾] cup water
  • ¼ pound (1 stick) unsalted butter or 6 Tbs safflower or walnut oil or some other mild oil. [12 Tbs butter or 9 Tbs oil]

Whisk the warm water into the molasses mixture, then add flour mixture and stir just until smooth.

Scrape batter into pan. Bake until a toothpick inserted in center comes out clean, about 30 [40] minutes. Allow cake to cool in pan for about 10 minutes. Slide a thick knife around edge of pan to loosen cake. Invert cake and peel off paper liner, if using. Finish cooling right side up on a rack.

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Here’s my take on a vanilla/coconut pudding, with some variations. I’ve upped the corn starch compared to pudding made with cow milk. I’ve found the recipe to be flexible and forgiving as far as the liquids go.

Whisk together in a heavy-bottomed pan:

  • ½ cup sugar
  • ½ cup cornstarch
  • ¼ tsp salt

Gradually stir in, making a smooth, runny paste:

  • ½ cup water

Whisk in:

  • 3 ½ cup water mixed with coconut milk – about half of each

Stir constantly over medium heat until it starts to simmer. Remove from heat and slowly stir 1 cup of the liquid into

  • 2 large eggs, well beaten
  • 2 Tbs oil (safflower or whatever you like)

Stir this slowly back into the corn starch mixture. Attend to this ‘slowly’ and the one above to avoid curdling the egg and having bits of scrambled egg floating in your pudding. Bring to a boil and continue stirring for one more minute. Remove from heat. Stir in:

  • 1 tsp vanilla

Let cool to room temperature, or refrigerate for at least 2 hours.


  • Use rice milk, almond milk, or your favorite white drink in place of the water
  • Replace the coconut milk with cooked, pureed squash (butternut, hubbard, what have you) for a delightfully butterscotch-y pudding
  • Replace the coconut milk with pureed fruit
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Cornmeal Pancakes


1 2/3 cup water

Pour the water over

1 ¾ cups cornmeal; set aside

Mix in a small bowl

¼ cup cornmeal
1 ¾ tsp baking powder
¾ tsp salt; set aside

Mix together

2 eggs
3 tbs oil
2-4 tbs maple syrup or honey

Add the dry ingredients to the egg mixture, and add the soaked cornmeal. Add

¾ cup fresh or frozen corn kernels

Pour by ¼ cups onto a hot, greased griddle. Flip the cakes when they bubble or when the bottoms brown.

Variation: Try substituting up to ½ cup or buckwheat flour for ½ cup of cornmeal (use the buckwheat to mix with the salt & powder)

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Spice Cookies

This recipe is based on the Elevator Lady Spice Cookies recipe in Peg Bracken’s I Hate to Cook Book which I used regularly as a child. When I went off gluten & dairy back in 2003 I started experimenting with that old recipe and came up with the following.

Pre-heat oven to 375 degrees

Mix together

½ cup oil (safflower or whatever)
½ cup brown sugar
¼ cup white sugar

Add to mixture

1 egg
¼ cup molasses

Whisk together in a different bowl

2 cups gluten-free flour (I use Bob’s Red Mill)
2 tsp baking soda
1 tsp cinnamon
¾ tsp ginger
¾ tsp clove
¼ tsp salt

Add dry to wet in parts
Mix in ¾ cup or so chopped walnuts

Place walnut-sized balls on greased cookie sheet, 2″ apart. Bake 10-12 minutes, until just before browning. (They get dry if you bake them longer). Makes 20-25 cookies.


  • Substitute ½ cup buckwheat flour for ½ cup of the gluten-free flour
  • Use fresh ginger
  • try 2 ½ tsp garam masala or chinese five spice in place of the cinnamon/ginger/clove
  • throw in some shredded coconut


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Peanut Butter Cookies

It’s been snowing for 5 days. I cancelled all of my appointments today, not wanting to be out on the roads. What to do? Bake cookies! I tried this new recipe and I’m pleased with the results. OK, they’re sweet. Next time I’ll try leaving out the white sugar.

Makes about 20 cookies

Preheat oven to 375 degrees F.


scant 1 1/2 cups gluten-free flour (I use Bob’s Red Mill Gluten-free Baking Flour)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt

6 Tbs oil (safflower or similar mild oil)
1/2 cup peanut butter
1/2 cup packed brown sugar
1/4 cup white sugar

2 tablespoons honey
1 teaspoons vanilla extract
1 large egg

•    Preheat oven to 375 degrees F.
•    In small bowl, combine flour, baking powder, baking soda, and salt.
•    In large bowl, beat oil, peanut butter, and sugars until creamy, occasionally scraping bowl with rubber spatula.
•    Beat in honey, vanilla, then eggs, 1 at a time, beating well after each addition.
•    At low speed, gradually add flour mixture; beat just until blended, occasionally scraping bowl.
•    Shape dough by rounded measuring tablespoons into 1 1/2-inch balls.
•    Place balls, 2 inches apart, on ungreased large cookie sheet.
•    With floured tines of fork, press and flatten each ball, making a crisscross pattern.
•    Bake cookies 12 to 13 minutes or until pale golden.
•    Transfer cookies to wire rack to cool. Repeat with remaining dough.

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Chocolate Chip Cookies

This recipe is based on a New York Times article entitled “Quest for the Perfect Chocolate Chip Cookie.” I’ve tinkered with it a good bit to work for me. Those privileged to try these cookies often express surprise that they are so good. I’m so used to baking with gluten-free flours that on the rare occasions that I have a bite of a traditional cookie, I find it rather bland. I use Bob’s Red Mill Gluten-free All-Purpose Baking Flour which is mostly garbanzo bean flour. You can vary the tone of the cookies by substituting some of the flour: try replacing 1/4 to 1/2 cup of the flour with buckwheat, millet, rice or corn flour.

Chocolate Chip Cookies

1 3/4 cup gluten-free flour
round 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
1/2 tsp cardamom or ginger or cinnamon or…
1/2 cup oil (safflower or sunflower or walnut or…)
1/2 cup brown sugar
1/2 cup white sugar
1 large egg
1 tsp vanilla
1 cup chocolate chips (or, my preference, your favorite fancy chocolate bar, chopped)
1 cup chopped walnuts
a sprinkle of coarse salt

•    whisk  flour, baking soda, baking powder and salt into a bowl. Set aside.
•    mix oil & sugar together. add egg and vanilla.
•    add dry ingredients in thirds and mix until just combined
•    mix in nuts and chocolate
•    form into ping-pong-ball or golf-ball sized balls (makes about 20 4″ cookies)
•    chill dough in refrigerator for 24-36 hours. (or maybe bake a couple or four cookies right now!)
•    sprinkle the balls lightly with coarse salt
•    bake at 350 degrees about 15-20 minutes until just before browning :-)

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