Tag Archives: sweet

Gluten Free Chocolate Mousse

1 Nov

Serves 4

This is actually a very easy recipe. So easy that I really wonder why more people don’t make mousse at home! This classic recipe is gluten-free without any modifications, because it contains no flour.

It is very important that you use a hand mixer and place the mixing bowl in a large bowl of ice water as directed. Otherwise the chocolate won’t cool quickly enough, and won’t whip up right.


  • 1 cup dark chocolate chips – or – 3 squares dark baking chocolate, chopped
  • 1 cup heavy (whipping) cream
  • 1/4 cup brown sugar
  • 3 egg whites
  • 1 tsp vanilla


Heat the whipping cream in a medium saucepan (one that will fit inside your biggest bowl, with room on the sides — this is important!) over medium heat until it just begins to simmer.  Do not boil! Remove from heat. Add the chocolate chips and shake the pan a little to settle them, so they’re all covered.

DO NOT STIR YET! Go do something else for about 10-15 minutes while the chocolate melts.

Add the brown sugar and vanilla to the egg whites, and beat until glossy stiff peaks are formed (when you pull your beaters up, the points in the egg whites stand up straight). Set aside.

Stir the chocolate and cream together until it forms a velvety-smooth ganache (fancy word for a magical chocolate and cream mixture). But don’t worry too much if you stir and stir and stir, and it doesn’t. It’ll be okay when you whip it up. The chocolate should be completely melted, with no visible chocolate pieces.

Put about 15-20 ice cubes into a very large mixing  bowl, with just a little cold water. Place the chocolate filled saucepan into the ice water, being careful not to let any ice or water slip in. Beat until it reaches the texture of whipped cream. Scrape  the sides of the bowl from time to time so that everything stays blended and the cold mousse doesn’t accumulate at the bottom.

Fold the egg whites into the whipped ganache gently, trying not to deflate the egg whites.

Spoon into dishes (we use juice glasses) and chill until ready to serve. To make it extra special, immediately before serving, top with whipped cream, shaved chocolate, and a few raspberries.

Note: how well the ganache magically turns smooth and velvety will depend on the quality of your chocolate. This recipe was created using Baker’s chocolate, and the first time it came out great, and the second time (new box of chocolate that seemed to contain less cocoa butter) the ganache didn’t come together into a glossy mixture like it should have. Sometimes I use chocolate chips, and sometimes they work, sometimes they don’t. No idea why. I just beat the imperfect ganache until it’s whipped-creamy anyway, and it always turns out fine. Don’t stress too much about mousse!


Easy Gluten-Free Pie Crust

17 Oct

With Canadian Thanksgiving just past, and United States Thanksgiving coming up, it’s definitely the season for pies!

This pie crust is as easy as a “regular” one, and it doesn’t use a lot of gluten-free flours, which are hard to find in some areas.

Brand does matter. For this recipe, it’s important that you use Bob’s Red Mill Pizza Crust Mix (yes, pizza crust mix is an ingredient in my pie crust!), or you will have a very different result (not necessarily a bad result — if you experiment, let me know how it goes!). Also, I like using a blend of butter and lard for flavor/texture, but you could use all one or the other, or even (gasp!) shortening.

This recipe may be used for 1 2-crust pie, or 2 1-crust pies.


  • 1 cup Bob’s Red Mill gluten-free pizza crust mix (without yeast packet)
  • 1 1/4 cups white rice flour (substitute up to 50% brown rice flour if you want)
  • 2 tsp sugar (omit for savory pies)
  • 1/4 cup cold butter, cut into small pieces
  • 1/4 cup cold lard, cut into small pieces
  • 1 egg
  • 1 tsp apple cider vinegar or lemon juice
  • 1/2 cup water, more or less

Mix the flours and sugar, then blend the butter/lard with the flour mix, using either your fingertips or a pastry cutter until the mixture looks like coarse meal and the largest pieces of fat are pea-sized or smaller. Mix the egg, vinegar, and 1/2 cup water. Add wet ingredients to dry ingredients, adding extra water if necessary 1 Tablespoon at a time, until mixture forms a ball.

Form dough into two disks and refrigerate for at least an hour. If dough is too firm to roll after chilling, let is sit on the counter for a few minutes.

Roll dough out on surface well-floured with rice flour. When the dough is about 1/2″ (1 cm) thick, be sure the surface is still well-floured! Continue to pat the edges in if they become ragged, and rotate the dough as you roll it to get a round shape.

Gently fold rolled-out circle of dough in half, and lift the half-circle shape onto your pie pan. Unfold, and ease the dough into the pan so that it rests against the bottoms and sides. Don’t worry if some edges aren’t covered – just pull some dough off where there’s an excess and stick it on.

If your recipe calls for a pre-baked pie crust, prick the bottom of the crust all over with a fork, and bake at 425 for about 15 minutes, or until light golden brown.

Blueberry Muffin Pancake Scones

22 Aug

I’d intended to make blueberry scones for breakfast this morning, but not being familiar with the flours I’m using, it didn’t quite turn out like I expected. They were really good, though, so I’m claiming it as a new invention. Sort of like the tops of muffins, scones, and blueberry pancakes, all in one! I’m calling them Blueberry Muffin Pancake Scones. Maybe I’ll call them BMPS (bumps? that doesn’t sound very appetizing!) for short.

You’ll need

  • 1 cup brown rice flour
  • 2/3 cup tapioca starch
  • 1/3 cup corn starch
  • 1/2 tsp xanthan gum
  • 1/2 tsp salt
  • 1/3 cup brown sugar
  • 1 Tablespoon baking powder
  • 1 cup blueberries
  • 2 cups heavy cream
  • 1 egg
  • Raw / Demerarra sugar
  • cinnamon

Mix all the dry, powdery ingredients, then stir in the blueberries, cream, and egg. Drop into 6-8 mounds on a greased cookie sheet. Sprinkle tops with raw sugar and cinnamon.

Bake at 425 for 15-25 minutes (depending on the size of your BMPS).

Serve on a plate with a fork. Mmmmmm!

These would be really good with creme fraiche.

Gluten Free Graham Crackers

3 Jul

They’re easier than you think. For those of you who are experienced bakers, it’s a lot like making pie crust. This recipe is adapted from Rebecca Reilly’s book, Gluten-Free Baking.

You’ll need:

  • 1 cup gluten-free flour mix
  • 1 cup brown rice flour
  • 1/4 cup quinoa flour (strong tasting, but verrrrry healthy, and in this recipe, it works!)
  • 1/2 cup packed brown sugar
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 3/4 tsp xanthan gum
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 7 Tbsp unsalted butter, cut into small pieces
  • 1/4 cup cold water
  • 3 Tbsp honey
  • 1 tsp vanilla

If you have a food processor: Dump all the dry, powdery ingredients into the food processor with the chopping attachment. Add the butter and pulse until mixture looks like fine crumbs. Add the water, honey, and vanilla, and pulse until mixture forms a ball.

If you don’t have a food processor: Mix all the dry, powdery ingredients in a large bowl. Using a pastry cutter (or your fingers), work the butter into the flour mixture until it looks like fine crumbs. Add the water, honey, and vanilla, and work it into a smooth dough.

Then: Wrap the dough, and let it chill in the refrigerator a couple hours or even overnight. Spray 2 big cookie sheets with nonstick spray, then dust with brown rice flour. Roll the dough out on a floured (with brown rice flour) surface, to about 1/8 thick (or a little thicker).  If it’s too firm, let it sit on the counter for 30 minutes or so before rolling. Cut into 2″ squares, place on cookie sheets, and prick all over with a fork.

Bake 12-15 minutes at 325, or until very slightly browned. Cool on a wire rack. The crackers will crisp up after they cool.

Now you can make S’mores!
Or graham cracker crumb crusts.
Or just snack on them with peanut butter.