Gluten-free Strawberry Rhubarb Crisp

Strawberries and rhubarb go great together.  The sweet strawberries helps mellow the tart rhubarb which, in turn, gives the strawberries some extra zip.  A true taste of summer on the prairies.
We only planted our Rhubarb last year so it is still quite small, this is the first picking. It is beautiful and red and crisp and the whole family is looking forward to the final product!  
I used cane sugar and maple syrup to sweeten my crisp and added an apple because it would also add to the sweetness.  Topping it with gluten-free oats and my rice flour blend makes this dessert safe for those who are gluten intolerant and those used to wheat flour in their crisp won't even know the difference. I served this for our Father's Day family gathering warm with vanilla ice cream.  It is also great with heavy cream poured over instead.  There were ten of us on Sunday so I made a double recipe.    
  Gluten-free Strawberry Rhubarb Crisp  
  • 2 cups rhubarb, chopped
  • 2 cups frozen strawberries, defrosted
  • 1 apple, peeled and sliced
  • 1/4 cup cane sugar
  • 1/4 cup maple syrup
  • 1/4 cup butter, softened
  • 1/4 cup cane sugar or 1/2 cup brown sugar
  • 3/4 cup GF oatmeal
  • 1/2 cup GF flour blend*
  • 1 tsp. cinnamon 
*If you wish replace the GF flour blend with 1/3 cup wheat flour

In a mixing bowl toss all the fruit together with the sugar and maple syrup.  Spoon into a 2L baking dish.  Topping: mix together sugar, flour, oatmeal and cinnamon; with a pastry blender or tie knives, cut in butter until mixture resembles fine crumbs.  Sprinkle over fruit. Bake in 350 degree oven for 30 to 45 minutes or until the fruit is tender and the mixture is bubbling.

Gluten-Free Waffles



aka: Life is worth living after all!      
When I began eating gluten-free I thought I would be hungry all the time.  What would I eat for breakfast... no toast?   And what about sandwiches?   This recipe was the first one that I felt was a success and made breakfast something to look forward to.  Actually, they taste pretty good any time!          
            I began by developing a Gluten-Free Flour Blend that I pre-mix and have on hand so that when I want to make something it is ready to go.  I mix together 3 1/2 cups of brown rice flour,  3 1/2 cups buckwheat flour, 2 1/2 cups tapioca starch,  2 cups arrowroot powder.  I love using Buckwheat because it helps gluten free baking stick together, it is a whole grain so it makes things healthier and I like the taste.
I add ground flax because to my waffles because it also helps gluten-free baking stick together and Adds some healthy fiber.          
    I don't use any of the gums often used in gluten-free baking.  I tried them and didn't like the taste or the results and I have found that they aren't usually needed, only for things like breads and cream puffs. This recipe makes about 9 waffles which is great because I keep them in the freezer and bring them out as needed.  simply defrost on the counter for about ten minutes then toast.  they are almost better this way than fresh.  Waffles are great with a variety of toppings, we like butter and real maple syrup, jam, peanut butter and bananas, coconut oil and blueberries,  Amazing Blueberry Sauce, or just plain blueberries.  

Gluten Free Waffles

  • 3 cups Gluten Free Flour Blend
  • 3/4 cup ground flax
  • 1 Tbsp. Cane sugar
  • 1 tsp. sea salt
  • 5 tsp. gluten-free baking powder
  • 4 eggs, beaten
  • 1/2 cup melted butter or coconut oil
  • 1 tsp. gluten-free vanilla
  • 2 1/2 cups milk 
In a large bowl mix dry ingredients together.  Add all liquid ingredients and mix until smooth.  It the batter sits for a while it will get thicker, add more milk if needed.  Bake in a waffle iron.  Serve immediately or cool on a rack and freeze.      

Amazing Blueberry Sauce

  I think that blueberries are one of the best gifts that God gave to mankind.  This Sauce is heavenly!  It goes great on everything from waffles, pancakes and crepes to yogurt, ice cream and cheesecake.   I use frozen blueberries and freshly squeezed orange juice sweetened with honey so while I indulge I feel healthy. Blueberries are so good for us, go ahead and enjoy!   This sauce doesn't take long to make but should sit for about half an hour before serving.  It will keep in the fridge for a couple of days.  It can be served warm or cold depending what it is being served with.      
  • 4 cups frozen blueberries
  • 1/4 cup freshly squeezed orange juice
  • 1 cup water
  • 1/2 cup honey
  • 3 Tbsp. Cornstarch mixed with 1/4 cup water
  • 1/2 tsp. gluten-free vanilla
  • 1/8 tsp. cinnamon
Bring blueberries, orange juice, water and honey to a boil.  Mix cornstarch and water and add to blueberries, cook and stir until thickened.  Remove from heat and add vanilla and cinnamon.