Yes, we are here!

At MOTHER EARTH NEWS, we have been educating folks about the benefits of self-reliance for 50 years. That includes researching and sourcing the best books and products to help individuals master the skills they need in times like these and beyond. Our online store is open and we are here to answer any questions you might have. Our customer service staff is available Monday through Friday from 8a.m.-5p.m. CDT. We can be reached at 1-800-234-3368 or by email. Stay safe!

Gluten-Free Baking

If you thought a gluten intolerance meant you had to give up baked goods, this cookbook is filled with gluten-free recipes for cookies, scones and cakes, just for you!

| May 17, 2011

  • Gluten Free Baking
    For those on a gluten-restricted diet, baking is usually the most difficult culinary obstacle to overcome. Gluten-Free Baking provides 70 easy recipes for cakes, breads, cookies and sweet and savory snacks that are tasty enough to try whether or not you have a gluten intolerance. 
  • Pine Nut Cookies
    A light, flavor-packed pine nut cookie reminiscent of a traditional meringue cookie sold in Italian bakeries.
  • Polenta Cake
    The fruit flavors of blueberries and pears work really well in this polenta sponge cake, which has an indulgent cream cheese frosting. You can use this as a basic recipe and change the fruit depending on what's in season.
  • Macaroon Bars
    These apricot and almond macaroon bars have a lovely, chewy texture, and make a tasty treat for a picnic or lunch box.

  • Gluten Free Baking
  • Pine Nut Cookies
  • Polenta Cake
  • Macaroon Bars

The following is an excerpt from Gluten-Free Baking by Phil Vickery (Firefly Books, 2011). Brimming with inspiration, this book opens up a whole new world of delicious treats —all completely gluten-free — showing you how to face every meal of the day with a selection of delicious recipes that may have seen impossible for gluten-intolerant diets. You can find beautiful photos of each of the recipes below in the Image Gallery. 

Soft Pine Nut Cookies 

Makes: about 20 cookies

Preparation: 15 minutes

Baking: 30 minutes 


  • 1-3/4 cups (7 oz) slivered almonds 
  • 1 scant cup (3-1/2 oz) pine nuts 
  • 3/4 cup (3-1/2 oz) rice flour 
  • 1 cup (8 oz) superfine sugar 
  • Zest of 1 lemon 
  • 2 large egg whites, at room temperature 
  • Pinch of cream of tartar 
  • 1/2 tsp vanilla extract 
  • 1/2 tsp almond extract 
  • Cinnamon and sifted confections’ sugar, for dusting  


Jeff Behm
5/28/2011 11:11:22 AM

Udi's is very good, and one of the best commercially available GF breads, but if you are near central NJ, it's worth a trip to Fallon's Gluten Free bakery in Fords, NJ. Their GF bread is simply amazing -- much better than any other GF bread I have had.

Charla Shamhart
5/20/2011 5:28:59 PM

Not all glutens are created equal, as the gluten in different grains has different chemical structures. 10% or less of people who are allergic to WHEAT gluten are allergic to oats, rye and barley. I find I can use barley with no problems. I roast hulless barley, grind into flour, then create some awesome pancakes with the addition of a small amount of amaranth and chia, which I powder, and other pancake ingredients. I think it is not appropriate to post here, as it is not gluten free.

5/20/2011 3:54:08 PM

I've been playing around with cocoa powder lately to come up with a vegan brownie (I am not a vegan BTW). An hour ago, sweet potato and cauliflower brownies were removed from my solar oven. They are very tasty,not sweet in the conventional sense but I feel that is a good thing and can be modified to anyone's liking. I am not one to use a recipe unnecessarily or to measure so the amounts are my best guess. Here's what I did... Preparation: Mince and combine; 1/2 cup raw cauliflower 1 1/2-2 c raw sweet potato (probably the sweeter the better. I used a Garnet and several Hawaiian (Okinawan) purple yams) 3/4 cup raw shelled almonds (ground to a powder. This ingredient along with the cauliflower is the "flour". The almonds also add oil to the mix.) 1/2 c apple sauce (the sauce adds moisture, pectin for coagulation, and more sweetness) 1 heaping Tsp cocoa powder. Spread evenly in a greased pan. I used a glass bread baking dish. The mix was about 2" thick. Baking is tricky for me because I have only a solar oven. Monitoring the temperature, the oven did not exceed 300 degrees (from 9:30am to 12noon) for 2 1/2 hours. When flipped over and right out of the oven the loaf held its shape. If cooled it would probably be more solid, however I never know until the next batch as this one is Gone! Note: I was going to sub 1 Tsp of ground flax seed covered in water for the coagulate, but surmised that the apple sauce would have the same effect. It did... Please post your experiments!

Subscribe Today - Pay Now & Save 64% Off the Cover Price

50 Years of Money-Saving Tips!

Mother Earth NewsAt MOTHER EARTH NEWS for 50 years and counting, we are dedicated to conserving our planet's natural resources while helping you conserve your financial resources. You'll find tips for slashing heating bills, growing fresh, natural produce at home, and more. That's why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.95 (USA only).

You may also use the Bill Me option and pay $17.95 for 6 issues.

Canadian Subscribers - Click Here
International Subscribers - Click Here
Canadian subscriptions: 1 year (includes postage & GST).

Facebook Pinterest Instagram YouTube Twitter flipboard

Free Product Information Classifieds Newsletters

click me