No Need To Do Without Goodies During the Holidays

I’ve been away from my computer for a couple of weeks. So much to do between Thanksgiving and Christmas. I’m sure you’re as busy as I am with all of the preparations. I’m baking up a storm.

As I mentioned in a previous post, I began to develop some of my own gluten-free recipes in 2006 while I was recuperating from my cancer surgery. My goal was to offer a taste and consistency that were close to those of baked goods made with wheat flour. After I had a few good recipes under my belt, I came up with the brilliant idea to sell my delicious products to others who were eating gluten free. I founded Kitchen Tasties, LLC and created a website for my business. I did my best to advertise it without spending a lot of money. I was featured in an article about my business in the April, 2007 issue of the free publication, Natural Awakenings – Healthy Living.


I also contacted various celiac support groups around the country to get the word out. It was a real thrill when I eventually started receiving orders. One very important fact that I learned was that gluten-free baked goods didn’t have a long shelf life.┬áTherefore, I decided to ship my muffins, cakes and brownies frozen. I was trying to keep them fresher, longer by doing this. In addition, I put frozen ice packs in the boxes. After several months I was able to return to my full-time job and do my baking on the side. I subscribed to a trade magazine geared for the baking industry. It was there that I read about an online bakery that was looking for other bakers to join forces. I visited the website at I noticed there weren’t any gluten-free items offered. I saw an opportunity here.

I called Chef Steve and asked if I could be part of his online bakery. First I had to bake some samples for him to try. After he tasted my muffins he agreed to take me on. I closed down my own website. He did all the advertising so I didn’t have that expense anymore. All I had to do was bake and ship directly to the customer. I did that for several years. When the economy started to tank, it cost so much for me to ship my products. Also, I had to pay hefty shipping charges when I had 25 lb. bags of flour shipped to me. By this point I wasn’t making a profit so I left the online bakery. It sure was fun while it lasted.

Be sure to check out They now offer gluten-free items from other bakers, as well as, wheat flour based products. You can order for special occasions, holidays or just because you want to.

Until next time…


Gluten-free, Dairy-free Pumpkin Bundt Cake

It’s hard to believe that Thanksgiving is this week. I feel like the year has flown by. My sister is hosting Thanksgiving and it’s custom for the guests to bring some contribution to the meal. When I asked her what I could bring, she advised that a gluten-free and dairy-free dessert was needed. I’m perfectly comfortable baking something gluten-free as I’ve done in the past. Dairy-free? Now that’s a whole different ball game. My nephew is dating a gal who must abstain from gluten and dairy.

Baking this dessert was going to be a challenge but I googled some dairy-free recipes to see what ingredients they use to replace dairy. After searching around I played with a recipe and baked it for practice yesterday. I’m happy to report that my first attempt was successful and tasty. I’ve decided to share it with you in case you also refrain from eating gluten and dairy.

Since it’s Thanksgiving, I decided I should definitely use pumpkin as an ingredient. Libby’s is my favorite.


Here is the recipe I came up with and I’m calling it Pumpkin Bundt Cake. It’s really simple to make. I just threw all the ingredients into my Kitchen Aide and let it mix away.


  1. 1-3/4 cups Sugar
  2. 1 cup Pumpkin pie filling
  3. 8 Large eggs
  4. 2 tsps Vanilla
  5. 1/2 tsp Salt
  6. 3 tsps Pumpkin spice (created by you) Pumpkin spice is kind of expensive. By mixing cinnamon, ginger, allspice, and nutmeg together you can create your own pumpkin spice. So… commence by mixing all these spices together until you’ve created a taste you really like and add to the batter.
  7. 1-1/4 cups White rice flour
  8. 2 cups Almond flour

Preheat oven to 350.

  • In your gluten-free mixing bowl, start with the sugar and begin adding all of the ingredients mixing thoroughly as you go.
  • Spray a Bundt pan with cooking spray and pour in the batter.
  • Bake for 55 minutes or until a toothpick inserted into the cake comes out clean.
  • Let cool and remove from pan.
  • Sprinkle confectioner sugar on top.


See… I told you it’s simple to make. I’ll be baking another one on Wednesday night to bring to the feast on Thursday. I’ll definitely let you know what our gluten-free, dairy-free gal has to say.

Happy Thanksgiving!