I like it. But not better than Trader Joe’s brown rice penne.

Go here for the link: Agave Pumpkin Pie

Here is the recipe: Agave Gluten-Free Pie Crust

“Christina Wong from Youthful Homemaker.com has written a brand new ebook, “Processing Pumpkins” which will give you a simple, easy-to-follow guide for how to easily make a fresh pumpkin into delicious pureed pumpkin for baking and cooking.”

Click here to go to the download page!

How about you give this great wheat-free, gluten-free bagel recipe a try. It’s not as difficult as you think. Making these bagels was actually an interesting process. And check out that photo . . . yum! Here’s the link to the recipe: Gluten Free Bagels.

Tip: I think the bagels are a bit on the salty side so you may want to decrease the amount of salt, especially if you are on a low salt diet.

And you see those lovely poppy seeds and sesame seeds on top? They are not part of the original recipe. You can find bagel toppings by searching online for them.

There are recipes for things like meatloaf, pumpkin bread, cup cakes, crepes (which I plan to make in the morning inshaAllah) and more.

To get this booklet click this 

Since I can’t eat the traditional corn dogs because of the wheat flour, I decided to experiment. I came up with my very own gluten-free diy-corn dog. Tell me what you think! Everybody around here loved them!

Gluten-Free Corn Dog Muffins
(Photos at the end of the post)

Ingredients

4 hot dogs
Rice Flour Cornbread (half the batter)
Muffin pan with paper liners or 12 silicone cup cake cups

Directions

Put the hotdogs in a pan of water. Bring them to a boil.

In the meantime, make half the recipe for the Rice Flour Cornbread. Add 2 tablespoons extra sugar if you like a sweet corn dog batter (I like sweet).

Distribute the cornbread batter evenly in the muffin pan or individual silicone cups . . . about 1/4 cup each. This takes a little bit of skill here. The trick is to stir the batter each time before getting some of it out.

Once the hotdogs are finished cooking, let them cool enough to handle. Then cut them into 3 even pieces. Use the first hotdog you cut as a measuring tool for the others.

Place 1/3 of the hotdog on top of the cornbread batter. Gently push the hotdog down into the batter.

Pop them into the oven. Bake about 15-20 minutes. Check them frequently. You don’t want to over-bake them.

Serve hot with your favorite condiments!

(click on photos to englarge them)

Most cornbread recipes call for wheat flour. However, I want to share two recipes that do not use wheat. Both recipes are tasty.

—————————Recipe #1——————————–

Hearty Wheat-Free Cornbread
Source: Recipe Tips.com

Ingredients
1 ¾ C Cornmeal
2 C milk
2 T vinegar
2 eggs
2 T oil or melted butter, plus more for the baking pan
2 T honey or sugar
1 tsp salt
1 tsp baking powder
1 tsp baking soda

Directions
Pre-heat your oven at 425 degrees. Also, pre-heat a cast iron skillet in the oven.

Add the vinegar to the milk to turn it sour. Set aside.

Beat eggs well in a mixing bowl. Mix in oil or melted butter, honey or sugar.

In a separate mixing bowl, add cornmeal, salt, baking powder and soda. Mix together well.

Add the wet ingredients to the dry ingredients. Mix lightly.

Remove the skillet from the oven and add oil or butter to coat. Pour in the batter. Return to oven. Bake until golden brown, 20-25 minutes.

—————————Recipe #2——————————–

Rice Flour Cornbread (my personal fav)
Source: Gluten Free Mommy
Note: I’m not posting a photo of this one (yet)!

1 C white rice flour
3/4 C cornmeal
3 to 4 T sugar
2 1/2 tsp baking powder
3/4 tsp salt
1 T butter
2 large eggs
1 C milk
1/4 C melted butter

Directions

Preheat your oven at  400 degrees.

Mix the dry ingredients together in a bowl: rice flour, cornmeal, sugar, baking powder, salt. Set aside.

In a separate bowl, add milk, eggs, and 1/4 cup melted butter. Mix well.

Pour wet ingredients into the dry ingredients. Stir well.

Add 1 T butter to a cast iron skillet or loaf pan. Melt the butter on the stove top or in the oven. Coat the pan well with the butter.

Give the batter a quick stir once (but don’t over stir) to make sure the rice flour hasn’t separated from the other ingredients. Pour batter into hot skillet or pan.

Bake 15-20 minutes or until a toothpick comes out clean.

This recipe is my favorite cornbread recipe. I’ve modified the original recipe to make it sweet and cake-like (like Jiffy cornbread). If you don’t like yours as sweet, then use half the amount of sugar.

If you don’t want a cake-like cornbread, then don’t stir the batter as much. And, prepare the baking dish before adding wet ingredients to the dry. That way, as soon as you mix the batter, you can pour it into the pan right away. But I have found that doing it this way does not remove the grittiness of the rice flour.

I’ve really been thinking about gluten-free desserts for the upcoming Ramadhan. I plan to start experimenting now, so that by the time we have started fasting, I will have all my dessert recipes worked out to perfection!

What about you? You thinking about Ramadhan yet?