Gluten Free Chocolate Cake, Made from Scratch

First Published April 30, 2012

Update: This recipe still works. The trick is to break down the sugar to superfine. Then measure for the recipe. This keeps the cake light and provides a better texture.

You can watch the video on YouTube: Recipe for Gluten Free Chocolate Cake

Thanks for reading. September, 2025

Recipe for Gluten Free Chocolate Cake

Last Christmas, I received a copy of the Star Trek Cookbook by Ethan Phillips and William J. Birnes. It's a collection of recipes of the various foods served on the various Star Trek shows. One of the recipes is for 'Picard's and Troi's Earl Grey Chocolate Cake' and it's the inspiration for my Gluten Free Chocolate Cake that isn't dry and doesn't crumble when you slice it.

I use Pamela's Gluten Free Bread Mix and Flour Blend for this cake and superfine sugar. Just pulse granulated sugar in a food processor for about two minutes, giving it a finer texture, but don't process it into powdered sugar. I think the sifting of dry ingredients and the use of superfine sugar is what makes this recipe work.

Watch the video to see how this cake comes together. I've also included the recipe in this post. Please feel free to leave a comment on how the cake turns out for you.

Gluten Free Chocolate Cake

Dry Ingredients:
Pamela's Gluten Free Bread Mix and Flour Blend
2 tbs cocoa
1 tsp guar gum
1 tsp baking powder
1/2 tsp salt

Wet Ingredients:
3 large eggs at room temperature
1 1/2 sticks butter
3/4 cup superfine sugar
2 tsp gluten free vanilla
2 tsp earl grey tea (you can substitute 2 tsp brewed coffee)

Instructions:
Preheat the oven to 350 degrees and butter an 8 in square pan
Sift the dry ingredients together into a mixing bowl
Stir to combine and set aside

Cream the butter and sugar in a stand mixer or with a hand mixer
Add the eggs one at a time
Add the vanilla and tea
Add the dry ingredients all at once
Mix until well blended


Spread the batter into the buttered pan
Bake in 350 oven for 20 to 25 minutes
Allow cake to cool completely before removing from pan
Frost with your favorite frosting
Slice and serve

Gluten free baked goods needn't be dry or crumbly. With a little finessing, you can convert most baking recipes to gluten free without sacrificing flavor or texture. This recipe is easy to follow and sure to please everyone, even those who don't need to go gluten free.

Mad at Betty Crocker and Looking at New Ranges

First Published March 16, 2012

Update: The oven has long since been replaced, and Gluten Free Betty Crocker is still more expensive than Wheaty Betty Crocker. 

Thanks for reading. October, 2025

Original Post: Cooking and baking is a large part of my life and for that I need a good oven range. I have a freestanding electric range that has served me well for about twelve years now. But the door hinge is gone lame and so the door doesn't shut properly - which really messes with my cooking times and the consistency of the interior temperature. My cakes and cookies aren't quite right.

The coils on the cooktop are warped from age, (like so many of us) so when I put oil in a pan it all pools to one side. The pan doesn't heat evenly and so again, I am presented with uneven cooking temperatures.

Trouble is I really like this range: it has knobs for the cooktop and a digital set for the oven temps; the interior of the oven is just the right size; and it has the self-cleaning option.

But I know it only has so much time left before I have to replace it. So I've started looking and will likely get one of those new-fangled ceramic glass cooktop ranges - and will have to get a new set of pots and pans to go with it because the glass top only likes certain kinds of cookware. Geez.

So I'm going to have to spend a bunch of money on a new range and cookware. I'm wondering if there's a tax deduction in there somewhere.

And money is what brings me to my wrath against Betty Crocker. I was so utterly excited when I found that the company was producing gluten-free products I literally jumped for joy in the aisle. The cost was higher than the standard mixes, but not by much.

But now, I see in all the supermarkets and superstores the cost of Betty Crocker mixes is way up, usually $5.99 or $6.99. That may not sound like much, but when I see the standard mixes on sale at 5 for $5 - I get a little angry.

The company is well aware that gluten free products are a necessary medical treatment for those with celiac disease and gluten intolerance. And while brownies and cake may not be an essential food group, (or is it?) I still think it's kind of crappy that the products cost so much more than the counterparts.

It may be the retailers that are upping the price - I don't know. But I do know that when I first found Betty Crocker's gluten free baking mixes, they were less than $4 a box. That two or three dollar difference may not seem like much, but it's the principle, I think.

Anyway, I have to get a new range and I'm not buying so much of the Betty Crocker mixes now. So that's the life of this Contemporary Cook - Looking for a new range and Angry with Betty.

A West Indies Experience

We recently returned from a trip to Nevis, an island in the West Indies. It's a remote place; it took us three plane trips and a boat ride to reach the five star resort where we lived the fabled lives of the 'One Percent'.

We stayed at the Four Season, a resort hotel that includes two pools, a first-class golf course, tennis courts and hiking trails. There's an onsite spa, and the Swedish massage is just the right activity after a day of swimming and hiking.

There are plenty of restaurants and bars, and everyone drinks rum punch, wine and Carib, the local beer. But you can get Bud Light as well.

The food is fabulous, of course. The first night we attended a reception -the trip was a business trip, so such meetings were part of the package. As everyone sipped pink-colored rum punch and heady red wine, servers dressed in understated floral button down shirts and pale brown skirts moved through the outdoor restaurant with trays of appetizers.

I didn't really know what it was I was eating, but I recognized shrimp, spinach puffs of some kind, chicken with a very, very spicy dip, and skewered pork and pineapple.

As I said, the food is fabulous, but I believe most of what we enjoyed was somewhat 'adjusted' in flavors and textures from what the locals actually eat. I was expecting goat meat (in fact I looked forward to it) but what we actually ate was pasta, pizza, and sandwiches.

My husband described the pizza at the Neve restaurant as "Very good, almost as good as Wolfgang Puck's in Vegas."

Two of the restaurants, Coral Grill and Mango, offer local fare, but again, I don't think it reflects what the locals eat. As one attendee of our party said, "I'd like to go into town and offer someone one hundred dollars to fix me a meal like they would eat."

The highlights of this trip for my husband and me were the hiking, the jeep tour through the island, and the spa. The food, while perfectly prepared and scrumptious, was high-end sustenance, and well-suited to the tourist palette.

So, I did what any curious foodie would do. I bought a local cookbook, "A Taste of the Caribbean", written by expatriate Angela Spenceley. The Caribbean islands have a spicy and tantalizing flavor profile, and the overall diet is actually quite heart-friendly and vegetarian friendly. I'll be cooking up some of those recipes, and posting the results here. Then- We be jammin'!

Cooking for Christmas - NOT

First Published Dec 22 2011

Update: Still true today. Do not want to spend my holidays in the kitchen.

Thanks for reading. September, 2025

I cook all the time. And because of the range of specialty diets in my household, I'm often cooking different meals at the same time. I love to cook. Don't get me wrong. I enjoy the challenge and have become a home cook master of specialty diets.

But I don't want to spend my holidays in the kitchen.  

On Christmas Eve, we'll have pizza from a local pizzeria. We'll eat off paper plates and use paper napkins and drink from paper cups. I don't want to do the dishes. I want to open presents and play with toys.

For Christmas dinner, it's sandwiches. I'm sort of cooking, but will actually cook on Friday. I'm making Italian beef. It can then be reheated on Christmas evening. We'll have some fruit for a side dish.

There are hundreds of articles on holiday cooking, and you can learn how to cook elaborate meals including prime rib, crown rib roast, turkey, ham, duck, goose and all manner of side dishes and desserts. But try and find an article on not cooking for Christmas.

So for the holidays, I'll just wing it. I'll make a batch of cookies and that's it for me. This holiday, I'm putting my feet up and giving my kitchen the day off.

Wolfgang Puck and Kerry Simon: Celebrity Chefs and Dining in Las Vegas

First Published Dec 13, 2011

Update: This a trip down memory lane, when Bob and I would go to Las Vegas once a year; the company he worked for hosted their holiday party in Vegas- expenses paid. WooHoo!

Thanks for reading. September, 2025

Original Post: The city of Las Vegas, Nevada is all about indulgences: gambling, entertainment and food. Lots of food. From Bobby Flay's Mesa Grill, featuring southwest flavor with a New York twist, at Caesar's Palace to Tom Colicchio's high-end Craftsteak restaurant located in the MGM Grand hotel, anyone visiting Sin City is sure to find just the kind of food they crave.

We recently returned from our annual weekend trip to Las Vegas and this time around we ate at Wolfgang Puck's Bar and Grill and at the KGB - Kerry's Gourmet Burgers. Both were culinary experiences to be remembered.

Wolfgang Puck is the master of California cuisine. We're not talking sushi and sprouts, here; Wolfgang Puck is all about comfort food and classic dishes such as pizza, burgers and steak.

We had our Saturday brunch at Wolfgang Puck's located at the MGM Grand hotel. My husband had a meatball pizza (so off his diet!) and I had the Cuban style roast pork sandwich. Our son had an order of French fries.

The French fries were exceptional, served with a rich and tangy ketchup sauce. A simple plate of fries was elevated to a gourmet delight.

The pizza was a perfect combination of bread, sauce, cheese and meat, perfectly flavored with ribbons of fresh basil. The crust was crisp and light, the sauce sweet and tangy and the cheese golden and gooey. The meatballs, cut to just the right bite size, were so beautifully seasoned and textured, they excited the tongue with each encounter.

The Cuban style pork sandwich was served on a toasted bun that boasted grill marks but was still soft and sweet. The shredded pork was infused with spices; each bite was a like a chorus line of smoky spices dancing across my tongue. The melted gruyere cheese complemented the pork perfectly. It was neither too rich nor too wimpy.

Pizza, pork and fries can be a meal of greasy fat that sits on your stomach for days. But Wolfgang Puck's California touch made the meal lighter, fresher and left us feeling sated, rather than sluggish.

The night before, on Friday, we had a late dinner at the KGB. We kind of stumbled across the place as we wondered through the hotel in search of another restaurant, and it was a happy accident indeed.

The KGB -Kerry's Gourmet Burgers- is Kerry Simon's (an Iron Chef winner) casual restaurant located in the Harrah's hotel. He plays the KGB theme up; the decor reflects 1960's KGB idealism in a kind of anime way. But it is the burgers and shakes that makes this place the burger and fry joint to visit in Vegas.

Succulent. Tender. Meaty. Juicy. Both my husband and I had the All American burger and the preceding adjectives are almost insufficient in describing this classic sandwich. It was just the right burger for a late night dinner.

My son had a milkshake that was so rich, so creamy, so decadent, it was practically pornographic.

But that's what Las Vegas is all about: decadence and indulgence. Our forays into celebrity chef dining was a bit expensive, and the food a detour from our low-fat diet (my son did stay gluten free) but it was well worth every calorie.

Thanksgiving Day Tips for the Contemporary Cook

First Published Nov 2, 2011

Update: I still follow these guidelines when I do cook, but Thanksgiving is more streamlined now, and my son prefers a steak, my daughter wants mac & cheese, potatoes, and some veggies. I cook a turkey breast, potatoes and heat up low fat gravy for me and my husband. Done and done.

   Thanks for reading. September, 2025

Original Post: Feasting is the fun of Thanksgiving Day, but when you and your family members, and some of your guests, have special dietary needs, cooking the feast may be more of a challenge.

Something as simple as turkey gravy is problematic. It's made from animal fat and a wheat flour roux. It's high in fat, includes animal product and gluten, so no one in my family can have the traditional turkey gravy.

Fortunately, neither my son the celiac nor my daughter the vegetarian likes gravy. So I just purchase a small jar of good quality turkey gravy and my husband and I cheat on our diets on Thanksgiving Day.

If you like gravy, though, and can't have gluten, make the gravy with cornstarch slurry instead of roux. Dissolve two tablespoons of cornstarch in one cup of warm water; that's your slurry.

Bring your drippings and approximately one cup of water to a boil, turn the heat back a bit and slowly, slowly stir in the slurry. If it thickens too quickly, add a little plain water to balance it out. It's still high in fat, but at least it's gluten free.

Need a vegetarian gravy? Make the cornstarch slurry. Heat a saucepan over medium heat and add one tablespoon of vegetable oil to the pan. Bring two cups of good vegetable broth to a boil and then turn back the heat a bit. Slowly stir in the slurry. That's it. You have vegetable gravy.

The vegetable gravy works well with mashed potatoes and meat-free stuffing, but you want to include a vegetarian main dish as well. Try stuffed acorn squash. Cut the acorn squash in half and clean out the seedy, stringy centers. Roast until just tender. Fill the centers with meat-free stuffing, sprinkle with a bit of brown sugar and place under the broiler just long enough to give the top a bit of crust.

If the celiac in your family likes stuffing, simply make a loaf of gluten free bread two days before Thanksgiving. Wrap it in a towel after it cools and leave it on the counter. The next day, slice the bread into thick slices and lightly toast the slices in the oven on low heat. Allow the slices to cool and then cut them into cubes. Put the cubes in a plastic bag to store until you're ready to make the stuffing.

Now, about dessert. My family isn't fond of pumpkin pie, but we do like my made-from-scratch gluten free chocolate muffins, which are made using pureed pumpkin. They're not fat free, but the pumpkin provides a better type of fat than butter or oil. It does include an egg, and if you don't eat eggs, you can use egg replacer or a 1/4 cup of rice milk. Watch the video to learn how to make these muffins. They're great for breakfast, for dessert, and for snacks.

Don't let the dietary needs of your family and guests make this Thanksgiving feast a chore rather than a celebration. And if you have any other challenges, let us know, and together we'll find a solution.

Can Dessert Bring World Peace?

First Published Oct. 16, 2011

Update: This post is all about watermelon memories, and a wish for world peace. Still relevant today. Perhaps more so.

Thanks for reading. October, 2025

Original Post: When I was a kid, one of the best summer desserts was watermelon. One mom or another always had a watermelon, those big ones that could feed 20 people and had those really big seeds.

As the sun made its way down past the horizon, all us kids would gather on a porch -there were so many of us in that little neighborhood- each with a thick slice of watermelon. We were, all of us, joined together by this sweet and luscious dessert.

Throughout the day, in that little Midwest town where us kids ran wild all summer through the open fields and gravel streets playing the games of children, there were conflicts: border disputes, skirmishes, power struggles and political coup d'états. The little town that was our world was a microcosm of world struggles.

But at the end of the day, sitting on a porch eating watermelon, all the disagreements faded, and we were just a bunch of kids, eating thick wedges of watermelon and spitting seeds out onto the lawn, wondering if any of them would grow, seeing who could spit the farthest. (I was pretty good, but Glenn was better.)

October is National Dessert Month, and that got me to remembering how many times our collective parents served up watermelon, ice cream, hot chocolate or apple pie at the end of the day, and all us kids, no matter our differences, shared in the sweet joy of a shared dessert.

This month is host to National Food Day, today, on October 16th. And on this day, I would make a wish. I would wish that dessert could bring world peace. I would like to see all the world leaders gather together, perhaps on the front steps of the White House, and have dessert together.

Not all dressed up in expensive, politically correct clothes, but in play clothes, and sit on the steps, dirty from playing tag and baseball and from climbing trees and winging rocks. They should eat a whole bunch of desserts, share them all and get sticky and spit watermelon seeds out onto the lawn.

Then, at least for a day, there might be world peace.