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Dec 28 16

It’s Official we are closing…

by Karen

I tried to close last year but now it is official, here are details on our closing of Cooking Gluten Free!

December 31, 2016 is our last day of cookbook sales.


From time to time I will post a new recipe here though.


Nov 26 16

Coffee Cake- A Holiday Tradition

by Karen
Sour Cream Coffee Cake

Sour Cream Coffee Cake

Perfect for a mid-morning holiday break.

Serve with eggs, bacon, orange juice, and coffee.

It’s the one everyone loves to anticipate!

Sour Cream Coffee Cake

Makes one 10-inch cake

A long-time Robertson family tradition for Christmas morning.  Due to popular demand from our non-GF friends, it has also become a requirement for our annual tree hunt tail-gate brunch.


6 tablespoons (88g) unsalted butter, softened
1 cup (169g) brown sugar
2 teaspoons cinnamon
1 cup (158g) chopped nuts (walnuts or pecans)
½ cup (95g) organic shortening
¾ cup (154g) sugar
1 teaspoon vanilla extract
3 eggs (146g)
2 cups (286g) Multi Blend GF flour mix
½ teaspoon guar gum or xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
1¼ cups (302g) gluten-free sour cream

Preheat oven to 350° F. Butter a 10-inch tube pan, then line with parchment cut to cover the bottom and sides. Butter inner surface of parchment. Wrap foil around the outside of the bottom of the pan.

Using a pastry blender or a fork, combine butter, brown sugar, cinnamon, and nuts in a medium bowl and refrigerate. In a large bowl, beat shortening and sugar until pale in color and light in texture. Add vanilla, then add eggs one at a time, beating well after each addition.

Sift flour, guar gum, baking powder, and baking soda in a medium bowl. Add sifted mix to creamed mixture alternately with sour cream, blending after each addition. Spread half the batter in prepared tube pan. Sprinkle half of the nut mixture over the batter, then cover nut mixture with remaining batter. Sprinkle remaining nut mixture on top.

Bake for 50-55 minutes, until a toothpick inserted near the center comes out clean with a few crumbs clinging to it. Allow cake to cool in the pan for 15 minutes. Lift the cake (leaving it on the tube portion) from the pan and place on a cooling rack. Let cake cool completely before inverting it from the tube portion and onto a cake stand.

Copyright © 2016 Celiac Publishing a division of Mama Ks Cooking Gluten Free LLC.

Down to the last minute….need a gift?  Here’s a great stocking stuffer…

An instant download means you get it now. No parking, no shopping, no waiting for the package to arrive.

Get a whole year of excellent gluten free baked goods and dinners….with an instant download of Chef and Family Recipes from Cooking Gluten Free!  A collection of proven recipes to help solve that frustrating What’s for Dinner? dilemma everyday.  With all new recipes for bread, pizza crust, cinnamon rolls, donuts, breadsticks and more for your device.

Cooking Gluten Free for the Holidays offers up 30 recipes for entrees, vegetables, breads, and sweets (cakes, pies, cookies) everything you need– brisket and latkes too!

Both instant downloads can be shared with two friends.

We’ve done the testing so you don’t have to !

Nov 2 16

Thanksgiving Grocery Shopping List

by Karen

easy roasted turkey that's gluten free in 2.5 hours, perfect

Easy roasted turkey in 2.5 hours, perfect!

That screen shot above is from my phone–our holiday recipes are all digital so you have them in your pocket when shopping and planning. Even so I decided to print out my grocery list for you so you can go to the store and quickly buy everything you need. read more…

Sep 7 16

The Best Gluten Free Granola

by Karen

the best gluten free granola



A great way to start the day is with some fresh fruit, granola, and Greek yogurt (my fav is the honey Greek yogurt from Trader Joe’s it’s not too sweet).

With this recipe you can keep some granola bites like those shown above or break it up more as granola you can sprinkle.


best GF granola-recipe


One of our farmers market favorites!!


A little nip in the air and we’re starting to think about warm meals and holidays.

Check out our recipes from Cooking Gluten Free for the Holidays and Cooking Gluten Free Chef and Family Recipes



May 2 16

Seattle Restaurant and Neighborhood Guide

by Karen

Where to stay when visiting Seattle ……a guide to our unique neighborhoods near restaurants, cycling, kayaking and all the sights.



airbnb neighborhoods we like– north of downtown seattle.


Do you want to be in the center of all the action…..or would you rather stay in a lovely, quiet old neighborhood….or maybe you prefer a place close to public transportation so you don’t need a car…in any case this guide can help you figure out the right choice. read more…

Mar 26 16

Cooking Gluten Free to continue on…….

by Karen

vintage ceramic rabbit


Happy Spring!

In this time of renewal I have spent a lot of time deciding ……..should I stay or should I go?

After sixteen years of providing gluten free recipes I thought I was ready to pull the plug but found I couldn’t actually do it.

So I have decided to stay.

I hope you will continue to find inspiration in our posts.

IMG_4988_1 crop

We have a new generation in our household, a sweet 9-month old boy, to inspire us.  The process of feeding him is taking me to new discoveries that will undoubtedly be featured here as well.

Enjoy the beautiful spring blossoms and warm days ahead……and check in to see us from time to time!

Mar 6 16

Cooking Gluten Free! time to close up shop…..

by Karen

Life has many twists and turns and now is the time to accommodate these changes. read more…

Feb 11 16

Naan Bread

by Karen

Gluten Free Naan Bread great with Indian cooking or soup n salad


A great bread with soup and salad or any meal where you’d like to have tasty bread to soak up a delicious sauce on your plate.

Naan is an East Indian bread that traditionally uses a yeast starter developed from airborne yeasts.  Our recipe is adapted from Prena’s blog Indian Simmer and uses baking powder instead.  Naan is traditionally baked in a tandoor oven where in 60 seconds the dough puffs slightly and browns when it is thrown against the oven wall of this high heat oven.
This recipe requires an open flame to finish the naan, you will need a gas cook top or grill.

Naan Bread

You can flavor your naan with various herbs, try adding in a little cumin or garlic into the dough.

Serves 4
1 cup millet flour
1 cup Multi Blend GF Flour Mix
2 teaspoons guar gum or xanthan gum
1/4 tsp salt
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tbsp sugar
1/2 cup of warm milk
1/2 cup of yogurt
1/2 tbsp oil

Mix all the dry ingredients together and make a well in the flour.

Mix milk, yogurt, and oil together and pour about half of it into the well and slowly combine it together until a soft dough forms. (There’s not an exact amount of liquid that should be added to the exact amount of flour to make a perfect dough.) The dough should be soft enough for you to be able to dig your finger into it without applying any pressure. If dough sticks to hand too much then use little bit of oil on hand and then punch into the dough.
Cover with damp cloth and let it sit in a warm place for at least 2 hours.

Place dough in between two large pieces of plastic wrap on the counter.  Using the plastic wrap allows you to manipulate the dough without it sticking to the counter top. Shape the dough into a large rectangle and fold it into thirds, pick up the dough and turn it so you can fold it into thirds again. Throughout this process you will be removing the plastic wrap so you can fold the dough and placing it back on top as needed to manipulate the dough.

Divide the dough into 8 small balls and flatten the balls between the plastic wrap to make 8 naan shaped rectangles about 1/4 inch thick.

Sprinkle one side of the bread with a little seasoning of your choice: cumin, garlic, butter, cilantro etc. Place seasoned side down on plastic wrap.  Brush the other side with water.

Heat a  heavy skillet (one with a lid). When skillet is very hot place the naan wet side down and cover it with a lid. Let it cook for about one minute.  When it is cooked it will release from the pan with a spatula. Cook the other side of the naan over the direct flame of the burner using tongs. When you see some charred brown spots then you know that the naan is done.  It helps to support the naan between the tongs as in the photo above.


The side you see was cooked on one side in pan, it helps to hold it lengthwise in the tongs at first so it cooks evenly over the flame.

The side you see was cooked on one side in pan, it helps to hold it lengthwise in the tongs at first so it cooks evenly over the flame.


Boy, is it ever good!

Boy, is it ever good!

Dec 19 15

Sour Cream Coffee Cake, A Holiday Tradition

by Karen


gluten free sour cream coffee cake

Walnuts, cinnamon, and brown sugar top this coffee cake and provide a sweet layer within.  Years ago we took a three-generation-old family recipe and converted it to gluten free.  The key to its’ success is mostly due to adding in an extra teaspoon of non-aluminum baking powder (like Rumford).

Here is a link to the recipe

I will be making two of these this year on Christmas Eve morning… for us to have the following morning with coffee, orange juice, eggs and bacon for a mid-morning break….and one for our good friends.

The funny thing is no one in their family is on a gluten free diet but they LOVE this coffee cake.


Link for more holiday recipes.

Link for every day meals and sweets (along with recipes contributed by James Beard Award Winning Chefs)

Dec 14 15

Recipes to Share With Family and Friends

by Karen

Did you know our books are instantly shareable with friends and family?

One cookbook purchase allows you to share with 2 others.

Make last minute purchases and give the best gluten free recipes for family meals and unbeatable sweets and breads.

For $19.99 you get a gift and you can share it with 2 more.

Here’s a look at some of our recipes:

gluten free nanaimo bars


karen robertson's gluten free pizza crust


pound cake





Karen Robertson's bread


Chipotle Chili with Cilantro Lime Cream


Old Timed Raisin Filled Cookie


gluten free lemon bars

Seasonal recipes link

Holiday recipes link