Sunday, November 9, 2014

Gluten Free Guns

I try and avoid junk and white flour carbs during the work week, but sometimes I  get the itch for something like that for a weekend breakfast or especially after an afternoon of outdoor activity the best part of which is the local PD doesn't pick up their .223 brass - score one for our team of reloaders!)

Add to this the fact that my work partner (not to be confused with Partner in Grime) who has kept my six for six  years, is married to a wonderful woman who has Celiac Disease.  We've become friends and trade gluten free recipes back and forth.  She gave me some fresh eggs from her chickens the other day so I responded by making her this snack cake which I'll take in tomorrow  (I'm not sure WHAT happened to that slice the crumb is from, the borg must have assimilated it!)

My Mom used to make a unfrosted zucchini snack cake that we just loved as kids and this was pretty darn close though I don't have her recipe.  But it was incredibly moist and yummy. I just wanted to see if I could make it gluten free for my friend.

There are some good gluten free flour mixes on the market, but they are pretty pricey. So I made my own at the Range, to save a little money  (from one of many similar recipes I found on the Internet.)

I started with 700 grams of a combination of the following flours.
Brown Rice
Sweet Brown or White Rice

The combinations of flavors is endless (and white flour will seem so boring afterwards) but make sure you add.300 grams of any combination of the following:
Potato Starch
Tapioca Flour

Just mix and store in a gallon bag in the fridge or freezer.

You can use this in any recipe calling for all purpose flour, such as the world's fluffiest pancakes for Saturday morning breakfast (with spicy breakfast sausage)
 Or today's recipe, chocolate zucchini snack cake!

For the cake
3 ounces bittersweet chocolate, chopped
1/2 cup (112 g) vegetable oil
4 Tablespoons butter
1 and 1/2 teaspoon pure vanilla extract
2 cups (280 g) regular flour or the gluten free flour mix (if you don't want to make your own, I'd recommend King Arthurs Gluten Free flour as quite good)
1 teaspoon xanthan gum (if you are using the King Arthur gluten free flour)
1/3 cup (27 g) Dutch-processed cocoa powder
1/2 teaspoon sea salt
1 and 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 cup (200 g) sugar
1/4 tsp.Vietnamese Cinnamon
1 teaspoon espresso powder or a good pinch of cloves
2 eggs (120 g, out of shell) at room temperature, beaten
1/2 cup (4 fluid ounces) warm water or milk
3 cups very finely shredded zucchini (try and omit the green skin)
  • Preheat your oven to 325°F. Grease or line a 9-inch square baking pan or 3 small individual cake pans and set it aside.
  • Place the 3 ounces chopped chocolate in a small heat safe bowl over a pot of simmering (NOT boiling) water.  The bowl should not touch the water. Stir until almost all of the chocolate is melted. Remove from the heat, add butter and stir until melted and smooth. Add the oil and vanilla, stir to combine and put aside.
  • In a large bowl, whisk the flour, xanthan gum, cocoa powder, salt, baking powder,baking soda, sugar, espresso powder (or cloves) and cinnamon until combined.. Add the melted chocolate/butter/oil mixture, and mix to combine. Add the eggs and water, and mix to combine. (the batter is thick but workable). Add the shredded zucchini, and mix to combine. Scrape the batter into the prepared pan(s) and smooth into an even layer with a wet spatula (it will be thick).
  • Place the pan in the center of the preheated oven and bake for about 40 minutes (30-34 minutes for the smaller sized loaf pans) or until a toothpick inserted in the center comes out with a few moist crumbs attached. Remove the cake(s) from the oven and allow to cool for 15 minutes in the pan before  removing.
I made this plain to keep the calorie content down but Mom used to sprinkle hers with chopped walnuts and chocolate chips before baking.  It is so moist is does NOT need frosting and makes the perfect, portable snack cake to keep you going,  even if the only firearms you are going to play with in the evening are in the form of the shotgun cribbage board.


  1. Don't know about you, but I use guns to get MORE gluten :D

  2. Something I probably SHOULD be eating (just for the health factor, gluten is not a problem).

    Am I wrong in thinking some of the pix resemble ground beef?


  3. Thanks for the flour recipe. The Queen. Is GF, and I'm supposed to be . We use Bob's Red Mill GF flour, but it's pricy as you say. I will have to get a kitchen scale and start making my own.

  4. It sounds good enough you don't even need the chocolate! did I say that?

    There are so many people down here in our retirement village who can't eat gluten (or think they can't) and so many have health problems that I make our own little "meals on wheels" here at the compound, and Joe delivers them to the neighbors & those in nursing homes. I use King Arthurs Gluten Free flour because I need as many shortcuts as I can get.

  5. My wife, Donna, is allergic to corn & wheat. The Gluten Free Mamas brand of flour is very good and easily adapts to non-gluten free recipes. I make some good laugenbrezel with this flour.

    A few other tips; guar gum & xantham gum can be interchanged. Also, agave nectar can be substituted one for one with corn syrup.

  6. immagikman - I dont' have a problem with gluten, but it's fun to be able to prepare things for friends that do.

    Guffaw - ground beef?

    Daddy Hawk - It IS pricey. Hope she tries it.

    lotta joy - the original recipe was this cookbook of my Mom's that was JUST vegetable recipes. Itg's nice of you to do the meals on wheels for those that need it.

    Jerry - that's good to know about the flour and the other information. Thanks!

  7. LOL, good one, and thanks for helping her out!


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