Tag Archive: gluten free



I have been experimenting all day with a new gluten free flour blend.  It performed beautifully in my  carrot cake recipe, so I was curious to find out if it would works just as well in a roux.  I had planned a pork roast for dinner so, some scalloped potatoes would go just great with that.  Sunday dinner on a Thursday. 

It’s a fool proof recipe and so versatile.  Feel free to mix in whatever flavors you like to the bechemel sauce, I was going for a southwestern meal theme, so i added some smoked paprika, sharp cheddar and a pinch of cayenne. 



5 medium potatoes, washed, sliced thin

2 tablespoons butter

2 tablespoons gluten free flour blend

2-3 cups milk

tspn each garlic and onion powder

2 tspn smoked paprika

pinch of cayenne pepper

salt and pepper to taste

1 1/2 cups shredded old cheddar


Wash and slice the potatoes using a mandolin or food processor.  Place in cold water and set aside.

Heat a saucepan on medium high heat and melt the butter.  Whisk in flour and cook for about a minute, until a thick paste forms.  Slowly add in milk, whisking well.  When the desired consistency is reached, stir in 1 cup of the cheese, and the spices.  Cook over low heat until thickened.



Grease a square baking dish and place a layer of the sliced potatoes.  Top with a big spoonful of the cheese sauce.  Continue layering until all potatoes are used.  Pour the remaining sauce over top and  sprinkle on the rest of the grated cheese.



Bake in a 400 f oven for about an hour, until potatoes are tender and cheese is bubbly and brown on top.  Let cool slightly before serving.




I have missed baking. It has been so hot lately that the idea of having the oven on was not appealing. Also, I have recently discovered that a side effect of my fibromyalgia is gluten intolerance. As a result I am trying (not always successfully) to maintain a gluten free diet when possible. Thanks to a very dear friend of mine, I am now in possession of some very nice gluten free flour, and I can get to baking!

As I have mentioned in a previous post, we have an abundance of carrots in our pantry. I am also not a fan of the orange root veggie. As a result I am trying to find and create recipes to use them all up. Carrot cake is by no means a new recipe, but, this was my first attempt at baking with a pre made gluten free flour blend. I was indeed nervous. I used my basic carrot cake recipe I have had for years, but tweaked it just a tad for a healthier twist.

I hate to brag, but this was by far the best carrot cake I have ever had, let alone made. Let it never be said that being adventurous in the kitchen does not pay off.


4 eggs

1 cup veg oil

1/4 cup fresh squeezed orange juice

2 cups brown sugar

2 teaspoon pure vanilla extract

2 cups gluten free flour blend

2 teaspoon baking soda

2 teaspoon baking powder

1/2 teaspoon salt

2 teaspoon ground cinnamon

2 teaspoon ground nutmeg

zest of one orange, finely grated

1 teaspoon fresh ginger, finely grated

3 cups grated carrots


  1. Preheat oven to 350 f. Grease a 9×13 cake pan
  2. In a large bowl, beat together eggs, oil, orange juice, sugar, vanilla, orange zest and ginger. Mix in flour and other dry ingredients. Stir in carrots. Pour into prepared pan.
  3. Bake in preheated oven 40-50 minutes, or until a toothpick inserted in the center comes out clean. Turn onto a wire rack and cool.
  4. Dust with icing sugar and ground cinnamon.

*A quick side note: I could not find my 9×13 pan i would normally use, so I used a layer cake pan, which was just a bit too small. All of the batter just fit into the pan, coming to the very top. As a result, I had to bake this about 1/2 hour longer, but it turned out great.


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