gluten free

Gluten Free Turkey Meatloaf

I don’t know about you but my family and I love classic comfort foods but when I became gluten free almost a year ago I thought that would mean I would have to give up many of my favorite foods.  I slowly learned that I didn’t have to and started to recreate many of my favorite comfort foods. Meatloaf was high up on that list, well, Turkey Meatloaf was since we do not usually eat beef. It took some trail and error but I was able to create a Gluten Free Turkey Meatloaf and all was a little bit better in my world.

Gluten Free Turkey Meatloaf | Country Girl Gourmet

Meatloaf is one of those foods that you either love or hate. I like to think that those that hate it just have not had good meatloaf. Too many bad experiences with overcooked meatloafs, maybe it is  a dislike of onion soup mix or maybe they just have texture issues. Who knows, maybe it is all in the name? Most foods that end with loaf are not my favorites unless they are type of bread. I’m just not a huge fan of congealed salads.  All of the meatloaf haters out there remind me of A Christmas Story.

Whatever it may be some people outgrow their dislike or learn it wasn’t a dislike but a bad recipe. They welcome meatloaf to the world of comfort food. That is where meatloaf lives for me. I just needed to figure out the best way to make it gluten free since there is some sort of gluten/bread element in meatloaf. I grew up with my mom making meatloaf with crushed saltines and I always used bread crumbs. Then there are others that used bread soaked in milk. Gluten free bread is expensive so I went with oatmeal, yes oatmeal. Oatmeal is a bit more economical than using gluten free bread and is a great binder. With the oatmeal it mixes up beautifully and then you are left to top it your favorite way (ketchup or tomato sauce, bbq sauce or even wrapped in bacon!) and bake for about an hour and voila you have an awesome meatloaf. Just add some mashed potatoes and a veggie like corn or green beans and you have a classic comfort food dish.

Gluten Free Turkey Meatloaf | Country Girl Gourmet

So what do you think? Ready to give this simple gluten free turkey meatloaf a try?



Gluten Free Turkey Meatloaf
Recipe type: Main
Cuisine: American
Meatloaf made without any of the usual gluten suspects!
  • 2lbs Ground Turkey
  • 1 cup Gluten Free Quick Oats
  • 1 Egg
  • 1tsp Onion Powder
  • 2-4 Cloves Garlic, minced (equal to a rounded teaspoon)
  • 1TB Parsley
  • ½tsp Ground Thyme
  • Salt and and Fresh Ground Pepper to taste
  • Optional- Your favorite meatloaf topping, ketchup, BBQ Sauce, Bacon etc.
  1. Preheat oven to 375 degrees.
  2. In large bowl combine ground turkey,egg,oats,parsley,onion powder, ground thyme and garlic and mix well.
  3. Form into a loaf and place into a loaf pan that has been coated with non-stick cooking spray. If desired top your meatloaf with your favorite meatloaf toppings
  4. Cover and bake for 50-60minutes.

Gluten Free Upside-Down Double Apple Coffee Cake

It is Thanksgiving week, have you finalized your meal plan? Not yet? Did you get a last minute invite and need something to bring? I’m here to help with a Gluten Free Upside-Down Double Apple Coffee Cake that is perfect for Thanksgiving. It is easy to make but it will look like you spent hours on it. I discovered the recipe this month while working on Mott’s recipes for Allrecipes. The original recipe needed some tweaking but the tweaks produced a wonderful cake that is perfect for any holiday dessert table.

Upside-Down Double Apple Coffee Cake | Country Girl Gourmet


Applesauce is used in this cake to replace some of the fat. Have you ever tried using applesauce in place of oil or butter? I am a long time applesauce user in baked goods. It works well in quick breads, muffins and cakes. I always use it in my carrot cakes and zucchini bread so using it in this recipe was nothing unusual for me. Need some more reasons to use applesauce when you bake?  Applesauce dramatically reduces the calorie count in your baked goods and an added bonus it can add must needed moisture. You can substitute 1:1 with typically no issues  but if you are worried about the texture you can switch to a half applesauce/ half fat (oil or butter). I like to keep the single serve cups on hand just for baking. Each applesauce up is 1/2 cup, perfect for baking!

So what do you think? Ready to try out this recipe for Gluten Free Upside-Down Double Apple Coffee Cake? A beautiful, healthier cake on Thanksgiving. Now that’s something to be thankful for!

Upside- Down Double Apple Coffee Cake | Country Girl Gourmet


Gluten Free Upside-Down Double Apple Coffee Cake
Recipe type: Cakes
A easy to make beautiful and delicious gluten free apple- cranberry upside down cake.
  • ¼ cup Mott's® Natural Applesauce
  • 1 medium apple
  • ¼ cup brown sugar
  • 1 tablespoon water
  • ½ cup fresh or frozen cranberries
  • ¼ cup butter or margarine, softened
  • 1 cup granulated sugar
  • 1 egg
  • ½ cup plain greek yogurt
  • 1 teaspoon vanilla extract
  • 1¾ cups gluten free all-purpose flour blend
  • 1 teaspoon baking soda
  • 2 teaspoon baking powder
  • 1 teaspoon xanthan gum
  • ½ teaspoon salt
  • 2 teaspoon ground cinnamon, divided
  1. Preheat oven to 350 degrees F. Cut apple in half and remove core. Cut each half into slices approximately ⅛-inch thick.
  2. Stir together brown sugar, 1 teaspoon cinnamon and water in medium saucepan. Add apple slices. Cook, stirring gently over medium heat, until apple slices are softened, about 5 minutes.
  3. Sprinkle cranberries in bottom of nonstick or greased springform or 9-inch cake pan. Arrange apple slices over cranberries, drizzling with brown sugar sauce. Set aside.
  4. In large bowl or mixer, beat butter with granulated sugar until thoroughly combined. Add apple sauce and egg. Mix in greek yogurt and vanilla extract.
  5. In separate bowl, mix together flour, baking soda, baking powder, xanthan gum,salt and cinnamon. Gently blend into apple sauce mixture. Spoon batter over apples and cranberries, spreading evenly.
  6. Bake 40-50 minutes, or until toothpick inserted into center comes out clean. Remove from oven and cool 15 minutes before turning cake out onto wire rack to cool completely.

Recipe adapted from Upside- Down Double Apple Coffee Cake from

Gluten Free Pie Crust

The other day I said I was figuring out how to make our Thanksgiving dinner this year gluten free and that I needed to figure out how to make a good gluten free pie crust. Pie is awesome and I can be a pie snob. For me pie has to have a really good crust. It has to be just right. I will tell you right now I am not a huge fan of pre made pie crust. Yes, I have used them and tried them out but I don’t like them. I have always made my own pie crust and this year I wasn’t going to stop. I took to Pinterest and started researching. I think I found about a dozen different gluten free pie crust recipes all claiming to be the best. I then took those and compared them to my tried and true (gluten) pie crust and started experimenting. Experimenting went well and I created a great gluten free pie crust that I am happy to share with you along with one of my favorite holiday pies.

Gluten Free Pie Crust | Country Girl Gourmet

Pie crust is pretty basic to make. It has simple ingredients that turn into something wonderful. We start our crust with gluten free all purpose flour blend. I use store-bought but you can use your own. The brand I use is a mix of white rice and whole-grain (brown) rice flours, tapioca starch, and potato starch. To the flour I add a bit of sugar, salt and xanthan gum.Gluten Free Pie Crust | Country Girl Gourmet

To the flour mixture I add a half cup of softened but cold butter. I press until it looks like coarse meals being careful to not over mix.

Gluten Free Pie Crust | Country Girl Gourmet

To this I then add a half cup of shortening. Yes, this is a lot of fat. You could use all butter or all shortening. I have heard lard makes wonderful pie crusts too. I have found using a combo of butter and shortening gives my pie crust the best results.

Gluten Free Pie Crust | Country Girl GourmetWhen making pies I prefer to make my crust by hand with a pastry blender. I think it helps things from getting overworked which can easily happen in a food processor. You want your dough to look like “coarse meal” It will just be coming together.

Gluten Free Pie Crust | Country Girl GourmetThis next step is where I really stray from my regular pie crust recipe. I added a beaten egg. The egg in addition to the xanthan gum act to help the structure of the pie crust. In some pie crust recipes they call for vinegar or lemon juice but in a gluten free crust it is not needed. It is added because acid interferes with the elasticity of the gluten to help make the crust more tender. We don’t have gluten so I skipped it.

Gluten Free Pie Crust | Country Girl Gourmet

Once you have mixed your egg in depending on the consistency of your dough you may need to add some cold water.

Gluten Free Pie Crust | Country Girl Gourmet


You want your dough to just come together. To much much moisture in pie crust is not a good thing. When making this crust I did not need extra water but when I lived in the reset at high altitude I always needed extra water. Have it just in case you need it.

Gluten Free Pie Crust | Country Girl Gourmet

When your dough looks crumbly but when pressed holds together it is perfect. Take your dough and split into 2 flattened balls and either wrap in plastic wrap or place in Ziploc bags and refrigerate 20 or so minutes. This helps your dough develop and gives you a  nice cold dough to work with. You want a cold dough because your warm hands will melt the fats that help produce a flaky crust.

Gluten Free Pie Crust | Country Girl Gourmet



When  the dough is ready it is time to roll out. I prefer to use either wax or parchment paper that has been sprinkled with rice flour.

Gluten Free Pie Crust | Country Girl GourmetDon’t rush, just take your time. Gluten free pie crust is more delicate than regular pie crust. Add rice flour as needed while rolling out.

Gluten Free Pie Crust | Country Girl GourmetYou  will roll out until it spread out and large enough to cover your pie dish. I use simple glass pyrex pie plates.

Gluten Free Pie Crust | Country Girl Gourmet

Once you have your crust rolled out you will then carefully place in your pie plate and carefully peel off any parchment or wax paper. Take your time but if pieces around the edge break off it is easily repairable. Just press them back using cold water if needed. Form your edge in your favorite way. I did a simple pinch edge.

 Gluten Free Pie Crust | Country Girl Gourmet

Finally before filling or blind baking refrigerate your crust. Chilling will help your crust keep it’s shape and minimize shrinking. After it is chilled it is ready for blind baking or filling.

Gluten Free Pie Crust | Country Girl Gourmet

I went with a test run of our families favorite Pumpkin Pie, Libby’s Famous Pumpkin Pie.

Gluten Free Pie Crust | Country Girl Gourmet

An important step when baking your pie is to cover the edges of the crust. You can use strips of foil or use pie crust protectors like these ones from Pampered Chef. Just take off the covers or strips when there is about 15 minutes of baking time left to allow the edges to brown up some.

Gluten Free Pie Crust | Country Girl Gourmet
Then there you have it a beautiful gluten free pie crust!
Gluten Free Pie Crust | Country Girl Gourmet
My children devoured their slices of pie and had no idea that it was gluten free.

Gluten Free Pie Crust | Country Girl Gourmet

I can’t wait to make this for my family on Thanksgiving and see what they think. I wonder if they are going to be able to tell the difference.

Gluten Free Pie Crust | Country Girl Gourmet

Try it for yourself and let me know what you think!

Gluten Free Pie Crust | Country Girl Gourmet

Gluten Free Pie Crust
Recipe type: Dessert
Just because you are gluten free doesn't mean you can't have pie.
  • ½ cup butter, softened but cold
  • ½ cup shortening
  • 2 cups gluten free all purpose flour blend
  • 1t xanthan gum
  • 1t salt
  • 2T sugar
  • 1 egg, beaten
  • ice cold water as needed
  1. In a large bowl mix gluten free flour blend, xanthan gum,salt and sugar.
  2. Cut in butter and shortening with a pastry blender until it looks like coarse meal/crumbly.
  3. Add in beaten egg and water ass needed until dough starts to come together and can easily form a ball.
  4. Divide dough and wrap dough "balls" in plastic wrap and chill for 20 minutes.
  5. Roll out and fit into pie plate.
  6. Chill before blind baking or filling.

Gluten Free Corn Casserole

This year for Thanksgiving I have the challenge of making our normal Thanksgiving feast gluten free. After talking to my husband and kids about what they want to eat I discovered there were only a couple things that would need a gluten free makeover. The stuffing, corn casserole and any baked goods like pies. The stuffing is the easiest makeover as it will be made using gluten free bread instead of regular bread. The corn casserole and pies, well more so the pie crust would be a bit more tricky but I felt I could do it. I chose to tackle the corn casserole first and save pie crust for another day.

I have been making corn casserole for years. I cannot even tell you how many years ago I started making it. I can tell you it all started after watching Paula Dean on Food Network. It looked good and it was easy to make. One of the key components of the recipe was Jiffy corn muffin mix. This is where my gluten problem is. I needed to figure out how to make the recipe without the Jiffy corn muffin mix. Well, lucky for me I saw an article on Buzzfeed about how to make your own DIY mixes and as luck would have it Jiffy corn muffin mix was on the list. I then checked on Google and found multiple other websites with similar DIY recipes. I figured I could convert those recipes to gluten free and test things out. It seemed to easy to me but I did and it worked! My kids were none the wiser and gobbled up my test run of Gluten Free Corn Casserole.

Gluten Free Corn Casserole | Country Girl Gourmet

I can’t wait until Thanksgiving now to see what the rest of my family thinks. I wonder if they will be able to tell it is gluten free? Try it for yourself and let me know what you think!

Gluten Free Corn Casserole | Country Girl Gourmet

Gluten Free Corn Casserole
Serves: 12
Prep time:
Cook time:
Total time:
An awesome and easy to make Gluten Free Corn Casserole. Sure to become a family favorite!
  • ⅔ cup gluten free all-purpose flour
  • ½ cup yellow cornmeal
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon xantham gum
  • 1 (15 ounce) can corn, drained
  • 1 (14.75 ounce) can creamed corn
  • 1 cup sour cream
  • ½ cup butter, melted
  • 1-2 cups shredded cheddar or cheddar-jack cheese
  1. Preheat oven to 350 degrees F.
  2. Combine first 6 ingredients in a bowl, mix well.
  3. Add can of corn and can of creamed corn, sour cream, and melted butter. Mix well.
  4. Pour into a greased 9x13 pan/dish and bake uncovered for 45 minutes. Remove from oven and sprinkle with desired amount of cheese 1-2 cups. Bake for another 10-15 minutes until cheese has been melted.

How to Make Zoodles!

Using veggies to replace pasta is nothing new for me. I have been roasting spaghetti squash for years  to use in place of spaghetti and I often sub eggplant for lasagna noodles. Noodles made with zucchini, often called Zoodles though have been on my to try list for years. Then all of the sudden in the last year or so they were everywhere and I was left pondering, How to make Zoodles?

There are different ways to make Zoodles. The one I have heard about the most is to use a Paderno Spiralizer but really didn’t want to spend $40 for another kitchen gadget that I had no clue where i would keep.  A cheaper option was the As Seen on TV, Veggetti. I know several people who have bought it and loved it but it still left me with a new kitchen gadget that I would have to find a home for in my overflowing cupboards. Seriously, my husbands questions why I have so much stuff and from time to time he asks why do you even have this? So I was thinking maybe something smaller like a Julienne Peeler. They are small, cheap and would definitely do the trick. Then I remembered that I already had something that might work, my mandoline! I didn’t need to buy anything at all just experiment and figure out what worked best to figure out, How to make Zoodles!

How to Make Zoodles! | Country Girl Gourmet

First, I gathered my supplies. 3 small-medium zucchinis, knife, cutting board and colander. To make zoodles it is up to you if you want to peel your zucchini or not. I chose to keep my peel on. I rarely peel zucchini.

How to Make Zoodles! | Country Girl Gourmet

I tested out my large grater blade first but I felt my zoodles were too thin.

How to Make Zoodles! | Country Girl Gourmet

So I went to the Julienne Blade

How to Make Zoodles! | Country Girl Gourmet

and it seemed to do the trick.

How to make Zoodles! | Country Girl Gourmet

The thing to remember is you want to make one smooth swipe the length of the full zucchini down the mandoline.  If you are using a larger zucchini rotate your zucchini  to the next side to avoid seeds. You do not want the seeds… the seedy parts of zucchini do not like becoming noodles.

How to Make Zoodles! | Country Girl Gourmet

Once you have turned your zucchini into noodles place your zoodles into a colander and lightly salt your zoodles. I used about a teaspoon for my 3 zucchinis.

How to Make Zoodles! | Country Girl Gourmet

You want to draw out as much moisture as you can before cooking. I found it was best to let the zoodles sit for 30 minutes or longer.

How to Make Zoodles! | Country Girl Gourmet

After your zoodles have sweated place on a paper towel and pat as much moisture out as you can.

How to Make Zoodles! | Country Girl Gourmet

Then all there is left to do is cook your noodles, if desired. The zoodles can be eaten raw or cooked. They can even be cooked a couple different ways. You can add to boiling salted water like traditional pasta and cook for 2-15 minutes depending on your zoodles or you can do like I did and sauté them for a couple minutes.
How to Make Zoodles! | Country Girl Gourmet

To saute depending on the amount of zoodles you are making you add 1-2 Tablespoons of Olive Oil, Butter/Ghee or even Bacon Fat  to a sauté pan and heat on Medium-High heat. Once your oil is hot add your zoodles and sauté for 5-6 minutes string often to prevent sticking. Then serve in your favorite way to enjoy pasta.


I like to keep it simple and while sautéing I added some garlic and when they were finished I added some red pepper flakes and parmesan cheese making a zoodled  version of Spaghetti with Garlic, Red Pepper and Olive Oil. 


And that is, How to make Zoodles with a mandoline.

Quick , easy and delicious! What do you think? Are you ready to try Zoodles?

5.0 from 2 reviews
How to Make Zoodles!
Recipe type: gluten free
An easy to make and versatile substitute for your favorite pasta. Perfect for those that are gluten free and/or on a paleo diet.
  • 2-3 small to medium zucchinis
  • 1 TB olive oil
  • 1 tsp salt
  1. Cut lengthwise slices from zucchini using a Mandoline stopping when the seeds are reached. Turn zucchini over and continue slicing until all the zucchini is in long strips; discard seeds.
  2. Place zoodles in a colander and lightly salt to sweat zoodles. Allow zoodles to sweat 30 minutes or longer. Blot dry with a paper towel before cooking.
  3. Heat olive oil in a skillet over medium heat; cook and stir zucchini in the hot oil 5 to 7 minutes. Season and serve in your favorite ways to serve pasta. .

**recipe adapted from Low Carb Zucchini Pasta**

Gluten Free Banana Nut Bread by PAM®

One of my husband’s favorite things to eat is banana bread. Unfortunately for him I don’t make it that often because my monkeys love banana’s. Something weird happened at my daughters birthday though. None of the girls ate the bananas and then my kids didn’t touch them either. Next thing I knew they were too brown for the kid’s. So what do you do with brown banana’s? Make banana bread of course!

This month with Allrecipes I was also working with PAM®, a kitchen staple in my house as their product works perfectly to keep things from sticking. They have a wonderful banana nut bread recipe that looked like I could easily make gluten free so I went to work. The Banana Nut Bread recipe has no sugar and uses honey as a sweetener instead. I was intrigued. Many quick bread recipes are loaded with sugar and some are simply too sweet. The only way around this is to play with the amount of sugar or try sugar substitutes and hope for the best. Using honey instead of sugar was a welcome change and ultimately a delicious change. The banana bread was not as sweet as most other banana bread recipes but not as sweet is not a bad thing. This banana nut bread recipe has a good ratio of sweet to balance with the banana that turns it into something special.

Make up a batch of this Gluten Free Banana Nut Bread yourself the next time you find yourself with some banana’s that are a bit too ripe! You won’t be disappointed!

Gluten Free Banana Nut Bread by PAM® | Country Girl Gourmet


Gluten Free Banana Nut Bread by PAM®
Recipe type: Breakfast, brunch, bread, quick bread
  • PAM® Original No-Stick Cooking Spray
  • 1¾ cups Gluten Free All Purpose Flour Blend
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup honey
  • ¼ cup Pure Wesson® Canola Oil
  • 2 eggs or ½ cup Egg Beaters® Original
  • 3 medium very ripe bananas, mashed
  • 1 teaspoon vanilla extract
  • ¼ cup chopped pecans
  1. Preheat oven to 350 degrees F. Spray 9x5-inch loaf pan with cooking spray; set aside. Stir together flour, xanthan gum, baking soda, cinnamon and salt with wire whisk in medium bowl; set aside.
  2. Stir together honey and oil in medium bowl until well combined. Add Eggs or Egg Beaters; mix well. Add banana and vanilla; mix well. Blend in flour mixture and nuts. Spread batter in prepared pan.
  3. Bake 55 to 60 minutes or until wooden pick inserted in center of loaf comes out clean. Cool in pan on wire rack 20 minutes before removing from pan. Store leftovers in airtight container up to 3 days.

**recipe adapted from Banana Nut Bread by PAM®**

Gluten Free Johnsonville Sausage Balls with Spinach

If you have read my blog for any amount of time you will discover one of my favorite brands to work with as an Allrecipes Allstar Ambassador is Johnsonville Sausage. Johnsonville is AWESOME and i’m not just saying that because they have given me some lovely swag over the last few years or how awesome they are on social media. It is because they have a great product. I am complete sausage buying snob and only buy Johnsonville so I have to say I was excited to work with them again!

I decided to make one of our favorite things with Johnsonville, sausage balls! Yes, I have my own recipe for sausage balls but since becoming gluten free I haven’t made them. Sausage balls typically have some sort of flour or biscuit mix in them and I just hadn’t experimented with making them gluten free yet. There is no better time than the present especially with the holiday’s coming up. After all sausage balls are a perfect appetizer for the holidays.

Some notes about the recipe-

I typically do not buy Bisquick, in fact I have never had a box of regular bisquick in my house so I bought my first box to make this recipe. I wasn’t sure how the gluten free baking mix would work in this recipe but to my delight you could not even tell  the difference. While i’m not a Bisquick convert I will say their gluten free version worked very well in this recipe.

The original recipe calls for onions and mushrooms. While i’m not a huge fan of mushrooms, I will eat them. My kids on the other hand will not. Then my oldest has onion radar. I swapped these ingredients out for spinach. I used between 1/2 to 1 cup.  Yes, my kids have no issues with spinach they actually love spinach.

A big question when it came to preparing these were to cook or not to cook the sausage beforehand. The recipe calls for cooking the sausage, allowing it to cool and then mixing in the other ingredients and baking again. If you are lazy like me you can just mix the uncooked sausage with the other ingredients and bake. The recipe turns out perfectly.

Lastly, the type of sausage you use does not matter. The mild sausage works just as well as the hot. It is a preference of taste and in my case laziness won again. I could not find ground hot italian sausage so I used mild. I just didn’t feel like uncasing the sausage.

Now try these pop-able bites of yumminess for yourself and let me know how you like them!

Gluten Free Johnsonville Sausage Balls with Spinach | Country Girl Gourmet


5.0 from 1 reviews
Gluten Free Johnsonville Sausage Balls with Spinach
Recipe type: Appetizer
Serves: 12 servings
Prep time:
Cook time:
Total time:
Adapted from a recipe by The Kitchen at Johnsonville Sausage
  • 1 (16 ounce) package Johnsonville® All Natural Hot Ground Italian Sausage
  • 2 cups shredded Cheddar cheese
  • 1¼ cups gluten free baking mix
  • ½-1 cup chiffonade, fresh baby spinach
  • ¼ cup milk
  1. In a skillet, cook and crumble sausage over medium heat until no longer pink and lightly browned; drain. In a large bowl, combine sausage, cheese, gluten free baking mix, spinach and milk; mix well. 2. Shape mixture into approximately 36 walnut-size balls and place on a lightly greased, shallow baking dish.
  2. Bake at 350 degrees F for 15 to 20 minutes or until lightly browned. Remove from oven and let rest for 5 minutes before serving.
  3. Serve with barbeque or chutney sauce.
  4. Alternative cooking method-
  5. Sausage can be combined uncooked with other ingredients, formed into balls and baked for 20 minutes if desired.


Crazy Cake

A long time ago, because hard to believe it has been over 20 years I was in middle school and taking home ec class. I really liked my home ec class for the most part. I didn’t really like sewing. The sewing machine and I battled, a lot. I was constantly breaking needles. I couldn’t wait to be done with that segment of the class. When we were done sewing that meant we were moving onto cooking. We started with salads and my group was in charge of cauliflower then moved onto better things like cookies and cake. My group was dysfunctional. Another girl and I were constantly fighting over how to do things. I lost the battle of chocolate chip cookies to her but our crazy cake was perfect. It’s so perfect that just over 20 years later it is still my go to chocolate cake recipe and since it is my birthday I figured I would share it with you!

Crazy cake is a easy to make delicious chocolate cake.  The crazy part comes to the ingredients. This cake does not have any eggs or  dairy ingredients in it. Yes, it is a cake made without butter or milk. It is a vegan cake that tastes really good. Being that it is made without eggs and dairy it is great for those with food allergies. Plus this version is gluten free!It is made with a all purpose gluten free flour blend and it turns out beautifully.  The history of the cake goes back to the depression when certain ingredients were hard to come by.  With a bit of creativity and baking science they created one darn good cake that I hope you fall in love with like I have.

Crazy Cake | Country Girl Gourmet



Crazy Cake
  • 1½ cups Gluten Free All Purpose Flour Blend
  • 4 tablespoons Cocoa Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Xanthan Gum
  • ½ teaspoon Salt
  • 1 cup Sugar
  • 5 tablespoon Oil (Vegetable, Canola, etc.)
  • 1teaspoon Vanilla Extract
  • 1 tablespoon Apple Cider Vinegar
  • 1 cup Water
  1. Preheat oven to 350 degrees F.
  2. Grease 8x8 square pan.
  3. Please note this cake can be mixed in the baking pan or in a bowl and then transferred to your baking dish. The mixing directions will remain the same. Take your dry ingredients and mix well.
  4. Create 3 wells in mixed dry ingredients. Add Vanilla Extract to one well, Vinegar to the next and oil in the last well.
  5. Pour water over top and stir well with a whisk or fork.
  6. If mixing in a bowl transfer to baking pan.
  7. Bake for 30 minutes or until a toothpick comes out clean when inserted
  8. Serve as is, sprinkle with confectioners sugar or frost with your favorite frosting.

for a 13×9 version of this recipe check out

**We like to use Allrecipes Chocolate Cookie Buttercream Frosting  **

This cake recipe  also makes wonderful cupcakes. Try it for yourself!

Crazy Cake | Country Girl Gourmet

Gluten Free and Vegan Pumpkin Pie Blondies

With it being all things pumpkin season I want to share with you a sweet recipe I fell in love with last year. I cannot even begin to tell you how many times I made it. What is this creation? It is Vegan Pumpkin Pie Blondies from Allrecipes. The name blondies is a bit misleading for this recipe because it is much more cake like than blondie like but that said it is delicious! We have eaten it plain, drizzled with caramel, with vanilla ice cream and caramel on top. Every way we have tried it we have loved.

The problem with the recipe it is that I don’t eat gluten anymore so I had to convert the cake to a gluten free recipe if I wanted to continue enjoying it. Which is something I most definitely want to do. So I tested it out and I am so glad I did. I now have a gluten free and vegan pumpkin pie blondie recipe that my family loves!

If you love pumpkin and pumpkin spice flavored things as much as my family and I do that I am sure you will love it too! Try it for yourself!

Gluten Free and Vegan Pumpkin Pie Blondies |Country Girl Gourmet


Gluten Free and Vegan Pumpkin Pie Blondies

adapted from


  • 2 cups gluten free all-purpose flour
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon Xanthan gum
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 (15 ounce) can pumpkin puree
  • 1/4 cup canola oil
  • 1 tablespoon vanilla extract


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch square baking pan.
  2. Sift flour, white sugar, brown sugar, baking powder, baking soda, xanthan gum, cinnamon, cloves, ginger, nutmeg, and salt together in a bowl. Stir pumpkin, canola oil, and vanilla extract into flour mixture until a thick batter forms. Pour batter into prepared baking pan.
  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 minutes.
  4. Serve plain, with caramel sauce, ice cream, cream cheese frosting etc.

Maple Pumpkin Spice Granola with Chia and Quinoa

It is the first day of fall so i’m bringing you a great fall recipe! Fall brings so many great things especially to the food world. Soups, stews, comfort food galore, apples and pumpkin, yes pumpkin! We love pumpkin in our house and while I keep pumpkin in my pantry year round there is just something about eating it during the fall and it appears i’m not the only person who thinks that either. Other than Starbucks Pumpkin Spice Latte have you been to a grocery store and have seen all the pumpkin spice goodies they have now? It can be a bit overwhelming but at the same time really tasty.

While the world is on pumpkin spice overload there are still a few things that have not found a pumpkin spice version so I decided to make my own. My kid’s and I are addicted to granola. While it is easy to make I kept picking up bags of our favorite brand and it was devoured in no time at all. So I decided to save my $4 a bag and make my own, pumpkin spice flavored of course and it was delicious!

If you like granola and pumpkin spice this is the granola for you! Plus I added all sorts of other goodies to it like quinoa and chia seeds to add to the nutrition factor. Just don’t tell my kids that it is healthy.

Maple Pumpkin Spice Granola with Chia and Quinoa | Country Girl Gourmet

Maple Pumpkin Spice Granola with Chia and Quinoa


  • 2 cups Rolled Oats
  • 1/2 cup Ground Flax Seed
  • 1/4 cup Quinoa
  • 2TB Chia Seed
  • 1/2 cup Pumpkin Puree (canned or fresh)
  • 1/2 cup Pure Maple Syrup
  • 1T Cooking Oil (canola, coconut, etc.)
  • 2t Vanilla Extract
  • 1 1/2 t Cinnamon
  • 1/2t Nutmeg
  • 1.2t Ground Ginger
  • 1/2t Cloves
  • 1/2t Salt

optional add in’s include your favorite nuts (such as pecans, almonds, pumpkin seeds etc.) and dried fruit (such as craisens and dried cherries). I have a kid in braces so I leave these things out.


  1. Preheat the oven to 300 degrees . Line a large baking sheet with parchment or aluminum foil.
  2. Combine the oats, ground flax seed, quinoa, chia seed and nuts (if you are including them) in a large bowl. Stir in pumpkin puree, maple syrup, honey, oil, cinnamon, nutmeg,cloves,salt and vanilla in a saucepan and coat oat mixture well. Spread the mixture out evenly on the baking sheets.
  3. Bake for 1 hour in the preheated oven, stirring  at 30 minutes. Due to differences in ovens  bake until toasted and crispy.
  4. Let cool completely before storing in an airtight container. Dried fruit can be added once the granola has completely cooled also.

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