Monday, November 29, 2010

New Jersey Stop n Shop

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Hey guys!

Good news!  Just heard from my super savvy co-worker that the Stop n Shop in Clifton, NJ has an amazing Gluten-Free section, filled with oodles of different gf flours, gf baking mixes, gf cookies, gf pretzels and gf crackers.

Stock up if you live in Clifton, NJ!!


xoxo Julie
http://www.goodiegoodiegluten-free.blogspot.com/

Monday, November 22, 2010

Strawberry-Blueberry Compote in Red Wine Syrup

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**found in October 2004 Cooking Light

Infusing red wine with warm spices and herbs creates a fragrant syrup for the distinctive ruby hued compote.  Serve over ice cream, pound cake or with almond biscotti and garnish with mint.

1 cup dry red wine
1/4 cup sugar
1/2 tsp. whole black peppercorns
2 (2 1/2 inch) orange rind strips
1 Cinnamon stick
1 bay leaf
4 cups sliced strawberries
1 cup blueberries

Combine first 6 ingredients in a small non-aluminum saucepan, bring to a boil.  Reduce heat, simmer, uncovered, 20 minutes or until liquid is reduced to 1/2 cup.  Drain wine mixture in a colander over a large bowl, discard solids.  Add berries, toss to coat.  Serve warm or chill up to 2 hours.  

Yield: 8 servings  (serving size 1/2 cup)

Spiced Pears and Raspberries

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**found in July 2002 Cooking Light

1 3/4 pounds peaches, peeled, halved, pitted and sliced
1 Tbsp. fresh lemon juice
1/4 cup peach preserves, melted
1/4 cup sugar
1/2 Tsp. Cardamon
2 2 1/2-Pint baskets fresh raspberries

Toss peaches with lemon juice in medium bowl.  Add preserves, sugar, and cardamom and toss.  let stand 10 minutes to allow flavor to blend.  (Can be made 4 hours ahead; cover and refrigerate.)  Add raspberries and toss gently.

xoxo Julie

Gluten-Free Flours Tips

4 comments:
A few years ago we were celebrating Thanksgiving at a family friend's house.  This family had no clue what it was like to feed those who are Gluten-free.  I was worried.  But my sister and my mom were cooking many dishes and my sister told me she wanted to cook gluten-free.  I was shocked.  So I gave her my Bob's Red Mill All Purpose Flour and she used that in the following: Creamed Spinach, Creamed Corn, Sweet Potato gnocchi, Chocolate CAKE, Almond Torte and Pie.  In addition to these now totally GF items, our hosts made other dishes that were naturally gluten-free.  What a feast!  I am still trying to get that gnocchi recipe from my sister.  The meal was sooo delicious.  I hadn't tasted anything like that in a long time. Pure home-made gluten free goodness.  Now, THAT is what it's all about.

So...



YOU wan't cake?  Use GF flour like Almond flour, White Rice flour, Brown Rice flour, Sweet Rice flour, Quinoa flour, Coconut flour, Tapioca flour, Lentil flour, Black Bean Flour, GF All Purpose flour, Teff flour, Buckwheat flour, Chick Pea flour, Garbanzo flour, Corn Starch, Potato Starch, Arrowroot Starch, Flaxseed flour, Fava flour, nut flours, Polenta, Corn flour, Green Pea flour, Millet flour, Amaranth flour, Sorgum flour and White Bean Flour.  I only use Bob's Red Mill flours.


YOU are not a great baker, but want to bake a Pie, Cake, Biscuit or Brownie? Easy!  If you are not ready to bake from scratch or convert your own recipes just go and get a GF Mix baking mix!  There are soo many that are good.  Well for one there is Bob's Red Mill Mixes like GF Pancake Mix, GF Brownie Mix, GF Biscuit Mix, GF Pizza Mix, GF Pie Crust, Muffin Mix and more.  Then there are amazing frozen GF Pie Crusts from Whole Foods bakers.  I keep at least 4 in my freezer.  All you need to do is thaw, fill and bake.  There is also Gluten Free 123.  Gotta love this brand!  Hard to find, worth the wait.  Their biscuits and muffins are fantastic!  And super easy to make whether you are cooking for one or 20!

What if YOU want to bake Oatmeal Cookies or a pie crust with Oats?  Well, this one is a bit trickier.  The only oats safe for Celiac's are the non-contaminated oats.  Those can be specially bought at Bob's Red Mill or other markets.  It will say it is not contaminated on the front of the label.  If it doesn't say it, it's not safe.

Who says you can't use GF flours to thicken up your mashed potatoes, sweet potato mash, gravy or stuffing?  You can!  And don't think it won't taste good.  You won't even know the difference!

Last but not least.  When you bake GF DON'T FORGET THE XANTHAN GUM!  Xanthan Gum is an important component in GF baking.  It keeps the cookie from crumbling.  Click HERE to find out what exactly Xanthan gum does to your baked goods and why it is so important to use.

Enjoy!

xoxo Julie



Rudi's Bakery

2 comments:
LOVING Rudi's Breads these days!!  I like how it stays moist after microwaving each piece after being frozen.  It doesn't eventually harden like other gluten-free breads.  I like how there are actual pieces of gf grains that you can SEE and TASTE inside each piece of gf bread.  YUM.

GREAT Sandwich bread.  Even better the Udi's, and that says A LOT!

xoxo Julie

http://www.goodiegoodiegluten-free.blogspot.com/

Friday, November 19, 2010

Gluten-Free Watercooler-Thanksgiving at Friedman's Lunch

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Friedman's Lunch located in Chelsea, NYC.  If you happen to be in town on Thanksgiving and are in need of a scrumptious catered Gluten-Free Thanksgiving Dinner pre-order at Friedman's Lunch!  Friedman's Lunch is located in the Chelsea Market on 75 9th Ave. at 16th St. 

For those serving tables of 8, 12 and 22, Vanessa Tayler Phillips and Tryg Siverson's holiday feast is guaranteed to hit the gluten-free spot!

Why: Peach-Glazed whole turkey with sage and rosemary, gravy, cranberry-and apple-flecked stuffing, pumpkin cheesecake and more.

When: Order by Monday; pick-up or delivery, Nov. 24th from 4pm-6pm.

Contact: Email: info@friedmanslunch.com for menu, pricing and delivery options.  To order by phone: (212)-929-7100

xoxo Julie

Tuesday, November 9, 2010

Slow-Roasted Tomatoes

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**found in cooking magazine (unknown)

Slow roasting is one of the best uses for winter tomatoes because it intensifies their sweetness.

1 tbsp. sugar
1 tbsp. extra-virgin olive oil
1/2 tsp. salt
1/2 tsp. dried basil
1/2 tsp. dried Oregano
1/4 tsp. freshly ground black pepper
4 pounds plum tomatoes, halved lengthwise (about 16 medium)
GF Cooking spray (try PAM, but not their baking spray.  Their baking spray is not gluten-free, all of their other ones are)**

1. Preheat oven to 200 degrees
2. Combine first 7 ingredients in a large bowl, tossing gently to coat.  Arrange tomatoes, cut side up, on a baking sheet coated with cooking spray.  Roast at 200 degree's for 7 1/2 hours.

Yield: 8 servings (serving size 2 tomato halves)

Slow Roasted Tomato Sauce

Process slow-roasted tomatoes until smooth; put through a food mill.  Heat 2 tsp. extra-virgin olive oil in a medium sauce pan over medium heat.  Add 1 large garlic clove, sliced; and cook garlic 2 minutes stirring constantly.  Stir in tomato puree.  Simmer, stirring occasionally, 1 hour.

Enjoy!

xoxo Julie
http://www.goodiegoodiegluten-free.blogspot.com/

Saturday, November 6, 2010

Flourless Chocolate Divine Cake

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***found in InStyle Magazine February 2009

A great restaurant in NYC called The Spotted Pig (located on 314 W. 11th St. (212) 620-0393) reveals its latest cult classic dessert.  With a twist of citrus and a shot of liquor a classic chocolate flourless cake turns into a cult fav.

This cake is divine!  I'd make it anytime for a dinner party or holiday like Thanksgiving.  Cakes like these are classic for both the GF and the non.

Be careful though!  There is liquor in this treat.  It makes the cake so much more rich, but beware the kiddies know this is an "adult" dessert.

Serves 12

Cake:
1/2 lb. bittersweet baking chocolate (click HERE for chocolate options)
1/2 cup unsalted butter (1 stick) cut up
3 tbsp. bourbon (check for gluten free)
1 orange, zested
4 eggs
2/3 cup granulated sugar

Spiced Cream:
3/4 cup chilled heavy cream
2 tbsp. confectioners' sugar
1/2 tsp. ground cinnamon 
1/8 tsp. nutmeg
1/8 tsp. cardamom
1/8 tsp. ground cloves

1. Preheat oven to 325 degrees.  Butter and flour (gf flour like Bob's Red Mill All Purpose GF Flour or Amaranth Flour...) sides of a round 9-inch baking pan and line bottom with parchment paper.
2.  Melt chopped chocolate and butter in a double boiler, stirring until smooth.  Mix in bourbon and orange zest; set aside
3.  With an electric mixer, beat eggs and granulated sugar in a bowl until mixture is thick and pale yellow ribbons form, about 6 minutes.  Fold mixture into chocolate little by little.  Spoon batter into prepared pan.
4.  Bake for 35 minutes or until toothpick inserted in center comes out clean.  Cool on a wire rack.
5.  With a mixer, beat cold heavy cream until frothy.  Add confectioners' sugar and spices; continue beating until soft peaks form.  Chill in refrigerator.
6. Transfer cake to a serving platter; garnish with spiced cream and chocolate shavings.

Enjoy!! xoxo Julie

Grilled Asparagus with Caper Vinaigrette

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**found in August 2010 Cooking Light and altered by moi.



1 1/2 pounds asparagus spears, trimmed
3 tbsp. extra-virgin olive oil, divided
1/2 tsp. kosher salt, divided
gf cooking spray (pam)
1 tbsp. cider vinegar
1/2 tsp. Dijon mustard
1/4 tsp. freshly ground black pepper
1 garlic clove, minced
2 tsp. capers, coarsely chopped
1/4 cup small basil leaves

1.  Preheat oven to 400 degrees
2. Place asparagus in a shallow dish.  Add 1 tbsp. oil and 1/4 tsp. salt, tossing well to coat.  Place asparagus on a baking sheet (lined with foil) and bake for about 12 minutes.
3. Combine remaining 1/4 tsp. salt, vinegar, and next 3 ingredients (through garlic); stir with a whisk.  Slowly pour remaining 2 tbsp. oil into vinegar mixture, stirring constantly with a whisk.  Stir in capers.  Arrange asparagus on a serving platter; drizzle with vinaigrette, and sprinkle with basil.  

Enjoy!!

xoxo Julie

Flourless Chocolate Hazelnut Cake

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What a day, what a day.  I am exhausted.  So happy to come home, chill and blog.  It's Friday night.  I should be out and about, but alas I need a break from my busy schedule.  You know how that is, whether you are a working mom, a stay-at-home mom or a single gal working her way up in the big city/town/state/country.  It's hard.

Though there is nothing better then after a super stressful day then to dive into a hobby and let it absorb you.  I sat down at my desk tonight and signed.  My day is done.  Have you ever noticed the stress you carry from your day kind of just seeps off your body the moment you know you are home?  It's the best feeling.

Just the other day I blogged GF Raspberry-Cream Cheese Brownies.  I am so in the mood these days for desserts!  My eyes light up when I pull the pages out of my binders.  I imagine how good it would taste gluten-free.  So here is some more dessert love.

**found in Bon Appetit-January 2008

Small wedges of this luscious, super chocolaty cake go a long way!

12 ounces 60% cacao bittersweet chocolate, chopped (click HERE for GF chocolate options)
3/4 cup (1 1/2 sticks) unsalted butter, cut into chunks
6 large eggs
1 cup (packed) golden brown sugar 
1/2 cup Frangelico or other hazelnut liqueur, divided
1 cup finely ground hazelnuts (ground in processor; about 5 ounces)
1 tsp. coarse kosher salt
1 cup chilled heavy whipping cream
chopped toasted hazelnuts

Position rack in center of oven and preheat to 350 degrees.  Butter 9-inch-diameter springform pan.  Line bottom of pan with parchment paper round.  Wrap outside of pan tightly with 3 layers of heavy duty foil.  Combine chocolate and butter in medium metal bowl; set bowl over saucepan of simmering water.  Whisk until mixture is melted and smooth.  Remove bowl from over water.

Whisk eggs, golden brown sugar, and 1/4 Frangelico in large bowl to blend.  Add chocolate mixture and whisk until smooth.  Stir in ground hazelnuts and 1 tsp. coarse kosher salt.  Transfer batter to prepared pan.  Place springform pan in large roasting pan.  Pour enough hot water into roasting pan to come halfway up sides of springform pan.  Place in oven and tent springform pan loosely with foil.  Bake until cake is set in center and top is dry to touch, about 1 1/2 hours (top of cake will remain shiny).  Remove cake from roasting pan.  Cool cake in pan on rack.  Chill cake until cold, about 3 hours.

Do ahead: Can be made 3 days ahead.  Cover and keep chilled.

Using electric mixer, beat whipping cream and remaining 1/4 cup Frangelico in medium bowl until soft peaks form.  Run knife around pan sides to loosen cake.  Release pan sides.  Cut cake into wedges.  Transfer to plates.  Top with whipped cream; sprinkle with toasted hazelnuts.

Enjoy! xoxo Julie

Friday, November 5, 2010

Raspberry Cheesecake Brownies

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**found in August 2010 Cooking Light

Since the idea of baking right now is almost impossible, I toy with all of my favorite recipe tears.  My day job is a career as a designer in the fashion industry, and right now it's demanding, so it's left me no time to bake.  Sad face.  So for now while I work in crunch mode, I occasionally go through my binders of recipes and pull out the ones that look mouth watering.  I'm keeping these on the side until I really can get back to my baking roots.  

In the meantime, you, my readers should not suffer!  I will still spread the GF recipe love, fear not.  

Here come a slew of desserts.  Yesterday was Summer Love and today is Dessert Love...right in time for our wondering Thanksgiving Holiday.  Colored leaves dust the driveway, while trick-or-treater's ring your doorbell...nostalgia for the winter coat, bundled up with scarves and gloves.  Frost on your face from the weather being so cold, and a nice warm fireplace to warm you up...


Filling:
1/3 cup sugar
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
2 tsp. GF all-purpose flour
1/2 tsp. gf pure vanilla extract
1 large egg white

Brownies:
gf cooking spray (try PAM (but not the baking spray)
3.4 ounces gf all-purpose flour (about 3/4 cup)
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. xanthan gum
1/8 tsp. salt
1 cup sugar
2/3 cup unsweetened cocoa (make sure it is gluten-free as some are not)
1/4 cup butter, melted
1 tbsp. water
1 tsp. pure vanilla extract
1 large egg
2 large egg whites
3 tbsp. raspberry preserves

1.  Preheat oven to 350 degrees
2. To prepare filling, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended.  Set aside.
3. To prepare brownies, coat the bottom of an 8-inch square pan with cooking spray (do not coat the sides of the pan)
Weigh or lightly spoon 3.4 ounces (about 3/4 cup) flour into dry measuring cups; level with a knife.  Combine flour, baking powder, baking soda and salt in a medium bowl.  Combine 1 cup sugar and next 6 ingredients (through 2 egg whites), stirring well with a whisk.  Add to flour mixture, stirring just until moist.  Spread two-thirds of batter in bottom of prepared pan.  Pour filling over batter, spreading evenly. Carefully drop the remaining batter and preserves by spoonfuls over filling; swirl together using the tip of a knife to marble.  Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean.  Cool on a wire rack.  
Yield: 16 servings

**Remember!  Baking gluten free takes less time then "gluten" baked goods.  So although this recipe calls for 40 minutes in the over , you may want to check at 20 with a toothpick, then at 30 and so forth.

calories: 153, fat: 4.9g

Enjoy!

xoxo Julie




Avocado-Buttermilk Crab Soup

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**found in August 2010 Cooking Light

Simple orange-infused crabmeat floats atop a rich, creamy soup.  If the soup seems a little too thick, add 1-2 tbsp more buttermilk.

3/4 cup fat-free buttermilk
1/2 cup chopped fresh tomatillos
1/2 cup fat-free, less-sodium chicken broth (make sure it is gluten-free)
3/8 tsp. salt
2 ripe peeled avocados, pitted
1 serrano pepper, seeded
1 small garlic clove
2 tbsp minced red bell pepper
1 tbsp chopped fresh chives
1 tsp fresh lemon juice
1/2 tsp grated orange rind
8 ounces lump crabmeat, drained and shell pieces removed

1. Place first 7 ingredients in a blender; process until smooth
2. Combine bell pepper and remaining ingredients; toss gently to combine.  Spoon about 3/4 cup soup into each of 4 bowls; top each serving with about 1/3 cup crabmeat mixture.  

Yield: 4 servings

Enjoy!! 
xoxo Julie

What's New at Udi's GF?

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After being GF for over 4 1/2 years, I decided recently (after creating this blog) to get myself back into GF breads.  GF bread was the one product I didn't care for.  I didn't like the taste, or the texture.  Most of the breads I tried (and I tried a lot) were heavy in weight, not fluffy like regular bread.  It always tasted more like an appetizer rather then a sandwich.  So I gave it up...

Then Katz GF sent me some breads and my gf life had changed.  It was fantastic!  I decided to embark on GF bread after all...

Then a few months ago I kept hearing about Udi's bread.  Udi's bread in the blog world, press reviews and more.  I went everywhere, and boy oh boy Udi...you are hard to find.  It's not available in the health food stores near me, nor was it available at the time at Westerly market in nyc.  It was hit or miss at Whole Foods, and then one day I landed myself a bag.  SCORE!

I took it home and opened up the bag.  It smelled great.  It was squishy and light.  Spongy like other gluten breads.  I had already known it was going to taste amazing because of all the great reviews, and the reviews were spot on.  FANTASTIC.  I now always have a bag of their bread in my freezer.  And they have many Breads like Multi-Grain and White Sandwich Bread Loaf.  Besides breads, Udi's has a great Plain Bagel (I love their bagels) and Udi's also produces Muffins and Rolls like Cinnamon Rolls, Blueberry Muffins, Double Chocolate Muffins and Lemon Streusel Muffins (I have only found their muffins at Christina's Market in East Norwich, Long Island.  And last but not least GF Granola and GF Pizza Crusts.

After a day or too it is best to store your gf bread in the freezer.

Most recently I was browsing the website and came across the "new products" tab.  Yay!! Udi' you have done it again! New GF Products perfect for my lifestyle.

Coming soon are the following New Products:

Cinnamon Raisin Bread
Cinnamon Raisin Bagel
Whole Grain Bagel

Udi's products are not only GF, but Soy Free, Dairy Free and Nut Free.  Free of the top allergens and exquisite in taste.

If you are new or old to the gluten-free lifestyle adults and children will LOVE Udi's gf products!!

Enjoy!

xoxo Julie

Thursday, November 4, 2010

BBQ Chicken Sliders with Pickled Onions

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YUM!  I want to eat dinner all over again as I write these recipes!! It's after 10 and now i'm craving GF BBQ.  For those of you who are not aware, many bbq sauces out there are NOT gluten-free.  Ingredients like wheat starch, malt, malt vinegar or wheat syrup/malt syrup can appear in these types of sauces.  Not to mention other thickeners we might not recognize.  But there are a few out there like Dinosaur BBQ and Bone Suckin Sauce that are gluten-free.  Ahhhh...There is hope.

For those of you who live upstate in Syracuse-Good news for you!  Dinosaur BBQ one of the best restaurants in Syracuse, NY uses a sauce that is gluten-free!! woo hoo!  And Dinosaur BBQ opened up a location in Harlem, NYC.  Lucky us!! GF bbq for everyone!

1/4 cup thinly sliced red onion
3 tbsp cider vinegar, divided
1 1/2 tbsp honey, divided
2 tbsp water
3 tbsp Dijon mustard (yes, some are gluten free)
3/4 tsp freshly ground black pepper, divided
1 tbsp. butter (unsalted)
1 1/2 pounds skinless, boneless chicken thighs, trimmed
1/8 tsp. salt
GF cooking spray (believe it or not, but some cooking sprays have wheat flour in them)!
8 (1.5 ounce) dinner rolls (GLUTEN-FREE) try Gillian's Rolls (gf, df and more) or make your own!

Serve immediately.  Yield: 4 Sliders

Enjoy!
xoxo Julie

http://www.goodiegoodiegluten-free.blogspot.com/

Wednesday, November 3, 2010

Corn with Honey Butter

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Doesn't that just sound yummy?!  It's November.  Bummer.  That means burrrr!! cold in NYC.  As always I wish it were still summer.  Warm weather, no jackets and plenty of sunshine.  But then again one can always head upstate or to the Hampton's and the Jersey Shore to indulge in the bitter weather while still cooking on the grill.

4 ears shucked corn
GF cooking spray (try PAM cooking spray, it's GF)
1 1/2 tbsp. melted butter
1 tbsp. honey
1/8 tsp. salt
1/8 tsp. ground red pepper
1/8 tsp. freshly ground black pepper

1. Preheat grill to medium-high heat
2. Place corn on a grill rack coated with cooking spray; grill 8 minutes, turning frequently.  Combine butter, honey, salt, and peppers; brush over corn.

Yield: 4 servings

For dairy-free-pls use vegan butter, soy butter
For Vegan-use vegan butter or almond butter (found at your local grocer)

Calories: 131 Fat: 5.3g

Enjoy!
xoxo Julie
http://www.goodiegoodiegluten-free.blogspot.com/

Brandied Peach Shortcakes

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*found in August 2010 Cooking Light

One small "airline bottle" is enough for this spirited dessert

1/4 cup fat-free plain greek yogurt (try Fage)
1 tsp. sugar
1 (50-milliliter) bottle brandy, divided
1 tbsp. butter (unsalted)
1 tbsp. honey
4 firm ripe peaches, halved and pitted
4 citrus shortcake squares (click Here for Citrus Shortcakes Recipe)

1. Preheat grill to medium-high heat
2. Combine yogurt, sugar and 1tsp. brandy
Cover and chill
3. Combine remaining brandy, butter and honey.
4. Place peach halves, cut side down, on grill rack coated with cooking spray; grill 2 minutes on each side or until grill marks appear.  Remove peaches from grill; thinly slice and place in a bowl.  Stir in honey mixture.
5. Split each citrus shortcake square in half; spoon about 1 1/4 mixture over bottom half of each shortcake.  Top with top half of shortcake and 1 tablespoon yogurt mixture.  
Yield: 4 servings

Calories: 299; Fat: 9.6g

Enjoy!
xoxo Julie

Citrus Shortcake

2 comments:
**found in August 2010 Cooking Light

Some of the best recipes are found in magazine spreads!  One of my favorite things to do is rip out any recipe I like and create color coated binders labeled by category.  It's a fun project and you get to create a cookbook with recipes you like.  There is nothing in my tears that I wouldn't want to make.  And I have been collecting tears for years.  I have quite the hefty cookbook!

The tricky part if you are not a cook or baker is to convert these recipes towards the gluten-free lifestyle...

Collect.  Experiment.  Enjoy.

Bake this lightly sweetened, sturdy cake style shortcake in a square pan.  

3/4 cup sugar
1/4 cup butter, softened (unsalted)
2 large eggs
1 Tbsp. fresh orange juice
4.5 ounces GF All-Purpose Flour flour
(about 1 cup)
2 Tbsp. yellow cornmeal (make sure it is gluten-free, because not all are!  Try Bob's Red Mill)
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. Xanthan Gum (essential for gf baking)
1/4 tsp. salt
2/3 cup low-fat buttermilk
Cooking Spray (Pam is gluten-free-(not the baking spray)

1.  Preheat oven to 350 degrees
2. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).  Add eggs, 1 at a time, beating well after each addition.  Add rind and juice; beat well.  Weigh or lightly spoon flour into a dry measuring cup; level with a knife.  Combine flour and next 4 ingredients (through salt), stirring well with a whisk.  Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture; mix after each addition.
3. Spoon batter into a 9-inch square metal baking pan coated with gf cooking spray.  Bake at 350 degrees for 20-25 minutes (because this is gluten free baking you may want to periodically check it.  Sometimes gf baking takes less time then regular baking), or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes on a wire rack; remove from pan.  Cool completely on wire rack.
4.  Cut shortcake into squares

**To add more flavor add 1-2 tsp. of your favorite extract! Like vanilla, almond, Orange or Cinnamon

**You can also substitute the cornmeal for almond meal/flour

Calories:195; Fat: 6.5g

Enjoy!

xoxo Julie