Cinnamon Coffee Ring

This recipe was one I discovered in one of my Mom’s Taste of Home cookbooks and loved. Now I can eat it gluten/dairy free!

1cup butter or butter substitute. (I use df margarine or palmfruit shortening)

2cups white sugar

4 eggs

1 1/2 cups GEMS flour

1/2cup EACH tapioca, white rice flour & potato starch

1tsp xanthan or guar gum

2tsp baking powder

1tsp baking soda

1tsp salt

2cups sour cream (or coconut or almond yogurt, or 1 3/4cup soured milk of choice)

2Tbsp cinnamon

1cup brown sugar

chopped apples (optional)


Blend 1cup brown sugar with 2Tbsp cinnamon

Cream butter and white sugar. Add vanilla & eggs, beating after each addition.  Blend dry ingredients together, and add to creamed mixture alternately with sour cream.

Grease & flour (use gf flour!) a tube pan. Spoon 1/3 of the batter in and sprinkle with cinnamon sugar (and a good layer of chopped apples if desired). Repeat 2x, ending with a layer of cinnamon sugar.

Bake at 350 for 65-70 minutes (or more if using apples) until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.





Drunken Mushroom Kale Chicken

Since yesterday was St. Patrick’s day, and I’m 1/4th Irish, I’d meant to cook a nice Irish Stew for supper. But, since my fridge conspired against me by not thawing the meat, I decided to make a “let’s see what’s in the fridge’ meal. Hubby isn’t fond of mushrooms, but he quite enjoyed this meal, as did Baby Boo (10 months).

Slice a handful of mushrooms and saute in butter/oil (I used my Earth Balance spread and some olive oil.) Season with salt & pepper and cook until a nice fried smell appears.Season with dried chives, parsley and poultry seasoning to taste. Sprinkle with about 1/4c of gluten free flour and saute for a moment more. Add approx 2-3 cups of milk (I used coconut milk) and stir frequently, until it simmers and thickens.

Meanwhile, chop 2 large chicken breasts and place in a greased 8×8″ baking pan. Cover with chopped kale, and about 1cup of gluten free light beer (or white wine). Could leave this for a couple of hours in the fridge to marinade.

Once sauce is ready, pour overtop of chicken mixture. Cover and bake at 350 for 45 -60 minutes. Serve over pasta, rice, or gf gnocchi.