Archive for February, 2013

Everyone loves chocolate, and what better than a delicious cake served with hot chocolate sauce or a dollop of ice cream? I prepare a good quantity of my “Grandma’s Gluten Free flour Mix and store it, so its ready-to-use any time I want to bake.

gluten free eggless cake


  • 2 cups Grandma’s Gluten Free Flour Mix   (click here for recipe)
  • 4 Tablespoons Cocoa powder
  • 2 level teaspoons baking powder (preferably double-acting)
  • 1 level teaspoon baking soda
  • 1 stick (4 ounces) unsalted butter
  • 1 can(14 ounces / 396g) condensed milk
  • 2 Tablespoon confectioner,s sugar (icing sugar)—optional.
  • 1.25 cup Club Soda / Sprite
  • 2 teaspoons vanilla extract


  1. Preheat oven to 350 degree F (about 180 degree C)
  2. In a large bowl, sift together Flour, Cocoa Powder, Baking Powder, baking soda and sugar (optional).
  3. Melt Butter in a microwavable mixing bowl.
  4. Whisk in the Condensed milk and add Vanilla, making sure that the mixture is well blended.
  5. Slowly mix 1 cup of Club Soda / Sprite
  6. Gradually fold in the dry ingredients, making sure that there are no lumps
  7. Add 1-2 tablespoons extra Soda if batter is too thick.
  8. This is a good time to taste the batter and add the confectioner’s sugar, just in case you prefer a sweeter taste.
  9. Give the batter a good stir.
  10. Using a hand blender, beat the mixture well to incorporate air and to create lightness. 
  11. Pour batter into a lightly greased 4 pound Bundt pan. (Ideally, a smaller –3 pound-pan will do, but the larger one is more of a standard size.)
  12. Bake in preheated oven for 45-50 minutes
  13. Insert a toothpick or knife into the center. Cake is ready if knife comes out clean.
  14. Gluten free cakes take a little longer to bake than wheat flour cakes.

Delicious with hot chocolate sauce (gluten free of course), or whipped cream/egg free, gluten free vanilla ice cream.

Enjoy it with the following Add-Ons

Chocolate Sauce


  • 2/3 cup milk /soy milk
  • 1/2 cup dark corn syrup
  • 1/4 cup sugar
  • 1/4 cup cocoa
  • Pinch of salt
  • 2 1/2 ounces semisweet baking chocolate, chopped,or half cup semisweet chocolate morsels
  • 1 teaspoon vanilla.


  1. Combine first five ingredients in a saucepan over medium high heat.
  2. Reduce heat, cook for 3 minutes, stirring frequently.
  3. Remove from heat, add chocolate and vanilla.
  4. Stir till chocolate is melted.

Chocolate Frosting


  • 3/4 cup confectioner’s sugar
  • 3 Tablespoons milk /soy milk /water
  • 3 Tablespoons butter / margarine
  • 1/2 cup semisweet chocolate chips
  • 1 teaspoon vanilla


  1. Bring to a boil, sugar, milk and butter.
  2. Boil for one minute, stirring all the time.
  3. Remove from heat
  4. Add chocolate chips, beat well and using a spatula, put on warm cake.

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What better than to have your own ready mix handy to make those waffles or pancakes on special days.  A ready home made mix is not only more fresh than store bought mixes, it even tastes better.

The whole family will love these waffles!



  • 4 cups “Grandma’s Gluten Free Flour Mix”
    Click Here to see the recipe
  • 1 cup oat flour (grind quick cooking oats in dry grinder)
  • 4 teaspoons Egg Replacer powder. (When Egg Replacer is not available, use 3 level teaspoons baking powder)
  • 4 Tablespoons confectioner’s sugar
  • 4 teaspoons vanilla powder
  • 2 teaspoons cinnamon powder
  • 1 teaspoon baking soda.


  1. Sift all ingredients together in a large bowl.
  2. Mix well and store in airtight containers.
  3. Storing in the refrigerator keeps all flours fresher and long lasting.  Keep in freezer for more lasting freshness.

Make Waffles with this Grandma’s Waffle and Pancake Mix

  1. 2 cups “Grandma’s Waffle and Pancake Mix”
  2. 2 cups milk / soy milk / rice milk / any fruit juice of your choice
  3. 3 Tablespoons canola / vegetable oil
  4. Place mix in large bowl, add oil.
  5. Add I cup liquid and mix with a heavy spoon.
  6. Gradually stir in remaining liquid, making sure there are no lumps.  Use a mixer at low speed if required.
  7. Consistency is very slightly thinner than that of cake batter.
  8. Follow waffle grill directions to cook waffles.

You can make 3 batches (4 waffle quarters per batch) in a standard size waffle grill—7-8” round.

Extra waffles can be frozen.  Place wax / parchment paper between each waffle, and place in an air tight container to freeze.

Frozen waffles can be thawed and heated in a toaster or toaster oven before serving.

Note: It is important to have a dedicated toaster for toasting all allergy free food. When using a toaster oven, make sure it is completely clean of all crumbs.  Use a washed and cleaned tray, or better still, have separate equipment for allergy free food.

Pancakes can be made with the same batter.

  1. Lightly coat the pancake griddle with oil / cooking spray.  Wipe off excess with a paper towel.  Light and dark rings at the base of the pancake appear because of too much oil on the griddle or skillet.
  2. Heat griddle / skillet on medium heat  To test for readiness, sprinkle a few drops of cold water on the hot surface.  If the water bounces and dances across the pan, it is ready to use.  If it sizzles and evaporates the pan is too hot.
  3. For each pancake, use 1/4 cup batter onto prepared griddle.  Watch for bubbles to break on surface then turn the pancake over  Cook for a minute or less, or until bottom is golden.  Both sides should be a deep golden color.
  4. Repeat with remaining batter.  (Makes about ten 4” pancakes)


  • Add buttermilk instead of milk to batter.
  • Add mashed bananas/ apple sauce and 1 1/2 cups or enough liquid for the desired consistency.
  • Add blueberries, raspberries, cut strawberries, or any cut fruit of your choice.

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This wheat, egg and nut free banana bread is amazing.  Its wonderful to take along, and is a great tea time or afternoon snack.

The dairy free version is delicious too!


Banana Bread


2 cups Grandma’s Gluten Free Flour Mix (see in Cakes, Cookies Desserts or Basics categories)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 cup, lightly packed, brown sugar

1 1/2 cups mashed ripe bananas

3/4  cup buttermilk ( for a dairy free recipe, use 2/3 cup soy milk with one teaspoon lemon juice)

1/4 cup vegetable oil

3 teaspoons Egg Replacer prepared as per package directions. (If Egg Replacer is not available, do not add baking powder to flour.  Instead, add 1 level teaspoon baking soda to flour. Mix together 2 Tablespoons water, 1 Tablespoon oil and 2 teaspoons baking powder and whisk together with remaining ingredients.)

3 – 4 Tablespoons lightly roasted sunflower / pumpkin kernels

1 1/2 teaspoons vanilla extract.


Preheat oven to 350 degrees F. Lightly coat a 9” by 5” loaf pan with oil or baking spray.

In a medium bowl mix together flour, baking powder and baking soda.

In a large bowl, whisk together mashed bananas, oil, prepared Egg Replacer or the substitute mixture given above, brown sugar, and buttermilk / soy milk with lemon juice for a dairy free substitute. Whisk until well combined.

Gently fold in flour mixture, a small quantity at a time.

When batter is ready, add sunflower / pumpkin kernels.

Pour batter into prepared pan, smoothing the top.

Bake for 50 –55 minutes or until toothpick inserted in center comes out clean.

Let cool in pan on wire rack for 10 minutes or so.  Slice when banana bread has cooled.

Banana bread will keep well at room temperature for about 3 days.

You will want to make more and freeze for repeated quick use.  Wrap each slice in aluminum foil and store for upto 2 months

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These colorful puris are excellent take-alongs.  Make the dough the previous day and refrigerate it.  Pull it out about 15 minutes before you plan to make the puris.  They are quick, easy to make and great tasting.  Pack them for a school lunch or carry on a journey.

You might even find yourself rolling out a much larger quantity for the whole family.



(Makes 10 – 12 puris)

1 cup Grandma’s Gluten Free Flour Mix ( just click here, or see recipe in Basics or Cakes Cookies and Desserts section)

1/2 cup carrots finely shredded, or very finely chopped in food processor

2 Tablespoons finely chopped fresh coriander (cilantro) leaves

Finely chopped green chillies to taste

1 teaspoon whole jeera

1 teaspoon oil

Pinch of salt, or to taste

1/3 cup water

1 Tablespoon or a little more rice flour for dusting

Oil for deep frying


Mix all ingredients, except for water, in a bowl

Add water slowly as you knead, making sure that the dough is not too soft.  You may need to adjust the quantity of water.

Knead the dough well.  Smear a little oil on your hands to smoothen the dough as you knead.

Good kneading will ensure smooth puris with no jagged edges.

Divide dough into 10 balls or more if you want smaller puris.

Place rice flour on a plate nearby.

Take one ball, flatten slightly with your palms, then dust it lightly with rice flour

Place it on rolling surface, and using a rolling pin, roll into a small circle, a little thicker than chapati.

Roll out each ball separately and place rolled out puris on a plate/ baking sheet/ parchment paper

It is not necessary to use plastic wrap for rolling out puris, the way I recommend for chapatis / rotis.

Before beginning to roll out puris, place wok containing oil for frying on medium-high heat.

Oil will heat as you roll out the puris.

Test oil for readiness by dropping a small portion of dough into it.  The dough should sizzle and rise to the surface.

Remove fried dough.

Pick up a puri and gently slide it into the hot oil

Move the slotted frying spoon along the edges, to cover puri with oil, and press puri slightly.

Puri will slowly balloon a little

Flip puri onto the reverse side.

Fry for a few seconds till both sides are cooked and are golden brown in color.

Remove from wok, holding it with slotted spoon along the edge of the wok to drain oil.

Place on paper towel for excess oil to get absorbed.

After all puris are done, place on serving platter.


These puris will not balloon as much as plain puris,, because of the heaviness of the dough.

Plain puris made with Grandma’s Gluten Free flour balloon as beautifully as wheat puris—try!

Savory Puris do not necessarily need a vegetable accompaniment.  You could try these with a favorite chutney or raita.  They are great just by themselves too!

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Books, websites, articles from reputed magazines and newspapers are great sources of information.  Here are some that have given me useful and invaluable information about allergy and nutrition.

Andrew Weil         “Eating Well For Optimum Health”

                          “Natural Health, Natural Medicine”

Marion Nestle       “What to Eat”

Jonathan Brostoff, Linda Gamlin    “ The Complete Guide to Food

                                                   Allergy and Intolerance”

Paul Saltman, Joel Gurin, Ira Mothner    “The University of California

                                                         San Diego, Nutrition Book

Danna Korn         “ Living Gluten Free For Dummies”

William E. Walsh  “ Food Allergies,  Complete Guide”

Michael F. Roizen, Mehmet C. Oz      “You on a Diet”


Complete Idiot’s Guide   Total Nutrition

American Dietetics Association   Complete Food and Nutrition Guide


Articles by well known nutritionists from different parts of the world also help to increase knowledge and understanding.

Websites are too many to enumerate.  There are several Allergy related websites, and guidelines put out by USDA, NIH, and ADA which have good and reliable information.

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