Videos now online.

I have finally gotten around to putting some of Linda’s cooking videos online.  Under the tab “Your Pantry” you will find 2 series of instructional videos. 

Your Pantry

The first series is “After School Snacks”.  It consists of 5 new videos for making great gluten free after school snacks.

The second series is called “Gluten Free Whole Grain Quick Breads”.  It also has 5 different videos showing you how to make great whole grain quick breads that are all gluten free.

It always was Linda’s intent to have them available and be shared.

Almond and Lemon Cake

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Almond and Lemon Cake photo by vsimon

Easy, tasty, lemony, beautiful. The texture is a perfect moist cake crumb. It is gluten free and dairy free. This is a good recipe to have in your back pocket.

It is Jacqueline Mallorca’s recipe, reprinted here with permission. Yes, the Jacqueline Mallorca who writes wonderful gluten free cookbooks. Notably the The Wheat-Free Cook  Gluten-Free Recipes for Everyone and Gluten-Free Italian  Over 150 Irresistible Recipes Without Wheat- from Crostini to Tiramisu.

She also has a website, Gluten Free Expert and blog with more helpful info.

While searching for other things, I found this recipe at the end of an article from the San Francisco Chronicle printed in 2005. It deserves to be brought to light again.

I made this just as written, though I used the zest of the whole lemon. I love fresh lemon.

Supposedly, the glaze is optional. You can simply dust the cake with powdered sugar if you prefer. With the zest of a whole lemon, the cake is only mildly lemon flavored without the glaze. The glaze packs a tangy lemon punch, even without the lemon oil. The glaze isn’t optional to me, and it is so pretty.

This cake could also be made with orange or lime instead of lemon. To my taste buds, orange zest is easy to over do though. I would measure this and use at only a teaspoon, or a tablespoon max. I wouldn’t use the zest of the whole orange. Lime? I love that too, and would add that zest with abandon.

The instructions were very easy to follow. But I never got to the “ribbon stage” beating the eggs. Using a hand held mixer, I beat the eggs by themselves for about 5 minutes. They thickened, increased in volume, and got pale. Then I added the sugar and beat about another 8 minutes. They thickened some more, got paler, and increased in volume again, to at least four times the original size of the whole eggs. But not thick enough to produce ribbons of fluffy egg mixture dripping from the beaters.

Still, it was enough. The recipe worked, and we enjoyed this cake immensely. I shared it with a non gluten-free friend, who shared it with another non gluten-free friend. It is that good.

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Almond & Lemon Cake (Torta di Noce) by Jacqueline Mallorca


The Cake

2 cups almond meal

2 tablespoons brown rice flour

1/2 teaspoon baking powder

4 large eggs

3/4 cup sugar

Grated zest of 1/2 lemon

The Glaze (optional)

1 1/4 cups confectioners’ sugar

2-3 tablespoons lemon juice

2 drops pure lemon oil (optional)


To make the cake: Preheat oven to 350°. Butter the sides of a 9-inch round cake pan and line the base with a circle of baking parchment.

In a bowl, combine the almond meal, rice flour and baking powder and set aside.

In the bowl of an electric mixer, beat the eggs until they thicken. Slowly add the sugar and beat about 5 minutes until the egg mixture reaches the thick-ribbon stage. Sprinkle the lemon zest on top.

Fold one-third of the almond mixture into the eggs at a time; transfer the batter to the pan.

Bake until the cake is golden and shrinks away slightly from the edge of the pan, and an inserted toothpick comes out clean, about 30 minutes. Let cool in the pan for 5 minutes. Run a knife blade around the edge of the cake to loosen it, turn it out onto a wire rack, and peel off the baking parchment. Let cool with the smooth underside facing up.

To make the optional glaze: Place the cake on a sheet of foil. Sift the confectioners’ sugar into a bowl. Add the lemon juice and lemon oil, and beat until smooth. Pour over the cake and smooth into a very thin layer with a long knife blade, letting excess drip over the sides. Smooth the glaze on the sides. Let the cake stand until the glaze has set; then transfer to a serving plate.

Serves 10

PER SERVING (WITHOUT GLAZE): 215 calories, 7 g protein, 21 g carbohydrate, 13 g fat (1 g saturated), 85 mg cholesterol, 50 mg sodium, 2 g fiber.


Please let us know if you make this with other citrus flavors. I am curious about the possibility of a lime and coconut flour combo too.

Beautiful, Gorgeous, Awesome, Gluten-Free 100% Oat Flour Chocolate Cake

Oat Four Chocolate Cake with Cinnamon

oat flour chocolate cake with cinnamon photo by vsimon

I love oats, and now oat flour. This cake is decadent, moist, rich, not too sweet. Perfect for a special occasion, or any given Tuesday. 🙂

Be sure to buy certified gluten-free oat flour. Not all commercially available oat flour is gluten-free. Even from companies that sell other gluten-free oat products.

For example, Bob’s Red Mill sells many fine gluten-free products, including oatmeal, run on their dedicated gluten-free facility. But their oat flour is not produced in that facility, and is not tested for cross-contamination.  

 (Update:Bob’s Red Mill now does have a certified gluten-free oat flour which, according to their site, is made from oats grown in dedicated fields and processed in a gluten-free facility.  It is also tested for gluten to ensure purity.

Thanks, Margaret)

It may be possible to grind your own oat flour from certified gluten-free oatmeal, but I have not tried it. Please let us know if you do this.

I use Cream Hill Estates certified gluten-free oat flour. Full disclosure: Cream Hill Estates supplies me with oat products for recipe development. 

Lets get back to the cake.

It is adapted from Best Ever Chocolate Cake on the Cream Hill Estates website. I reduced the sugar, switched it to dark brown sugar, baked the cake in rounds, and added the frosting.


To my taste, perfect! Rich dark chocolate and hit of cinnamon. Cinnamon and chocolate are natural friends. Add oats and dark brown sugar (but not too much), and now we have a party.


Oat flour gives a soft, moist crumb. And this is all oat flour, 100%. No refined starches, devoid of nutrition.

Save some cake for later. Even days later, it has the same moist texture.

We can’t forget the frosting. Silky, smooth, rich.


You just measure and beat for a few minutes to mix up the cake batter. Ditto for making the frosting. No special skills required.

Frosting the cake is simple too. The cake layers bake up with smooth shiny tops. Keep the tops up. That way, the cake doesn’t crumble into the frosting when you slather on this decadence. I always hate when that happens.

It is all fool proof, so easy the kids can help.


Yes, I dream about this cake. Make it once, and you will too.

 Oat Flour Chocolate Cake Slice

slice of oat flour chocolate cake with cinnamon

photo by vsimon

Oat Flour Chocolate Cake with Cinnamon

Yield: one two-layer 8” cake


¾ cup oil

¾ cup dark brown sugar

¾ cup milk

6 tablespoons pure cocoa powder, not cocoa drink mix

1 ¼ cup certified gluten-free oat flour

1 ½ teaspoon baking powder

¼ teaspoon salt

1 teaspoon xanthan gum

3 eggs

1 teaspoon cinnamon


4 ounces cream cheese, room temperature

8 ounces butter (2 sticks), room temperature

¾ cup pure cocoa powder, not cocoa drink mix

6 tablespoons water

2 cups powdered sugar

To make the cake:

Preheat oven to 350 degrees.

Oil or butter two 8” round cake pans.

Combine all ingredients in a bowl and beat until smooth.

Evenly divide batter into both pans.

Bake for 30 minutes.

Cool and gently remove cake from the pans. Really, it holds together well. Just use normal gentleness, no need to get nervous.

To make the frosting:

In a large bowl, beat together cream cheese and butter until smooth.

Add cocoa powder and water. Beat again until smooth.

Add powdered sugar in batches, about 1 cup at a time. It will be a cloudy mess if you try to beat all the powdered sugar in at once.

Note: if the cocoa and/or powdered sugar are clumpy, press them through a mesh strainer before beating into the butter mixture. This will ensure smooth frosting.

To frost the cake:

Put one cake layer, shiny side up on a serving plate. To keep the serving plate clean, tuck four 3” wide strips of waxed paper under the cake so the plate is covered.

Put about 1 cup of frosting on top of the bottom layer and smooth so it goes over the edge a bit.

Put the next layer, shiny side up again, and top with more frosting. Smooth it the same.

Add frosting to the sides and smooth all the way around. Carefully remove the waxed paper.

Enjoy!! I feel the need to turn on the oven. Tuesday is tomorrow.

You might enjoy other oat recipes. Cocoa Cherry Muesli and

Beef and UnBarley Soup. Or Cherry Ginger Crisp in the NFCA February Newsletter, scroll down to the Nourish column for the recipe.

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