Stir-Crazy Carrot Cake, Vintage Recipe

Naturally Gluten-Free Desserts

STIR-CRAZY CARROT CAKE (DF, EF)

Vintage Recipe

 

INGREDIENTS

 

2½ Cups GF Cup4Cup Flour, any brand

1½ Cups Sugar

2 Tsp Soda

½ Tsp Salt

½ Tsp Cinnamon

¼ Tsp Cloves

¼ Tsp Allspice

¼ Tsp Nutmeg

2/3 Cup Oil

2 Tbls Apple Cider Vinegar

1 Tbls Vanilla

2 Cups Apple Juice

¾ Cup Carrots, finely grated, peeled

½ Cup Walnuts, chopped

½ Cup Golden Raisins

 

¼ Cup Sugar

½ Tsp Cinnamon

 

DIRECTIONS

Preheat oven to 350F

Ungreased 9x13 metal baking pan

 

Put flour, sugar, soda and salt and spices into an ungreased 9x13 metal baking pan. Stir with a fork to mix. Form 3 wells in flour mixture. Pour oil into one, vinegar in another and vanilla in third well.  Sprinkle carrots, nuts and raisins over all.

 

Pour apple juice over all ingredients and stir with fork until well mixed, do not beat. Allow batter to sit for 15 minutes before baking. Combine remaining sugar and cinnamon, sprinkle over batter and bake at 350 for 35-40 minutes.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Honey Mustard Chicken

Naturally Gluten-Free Meals

HONEY MUSTARD CHICKEN & POTATOES (DF)

Makes 2-4 servings

 

INGREDIENTS

Olive Oil

2-3 Boneless, Skinless Chicken Fillets, cut in half

1 Tsp Garlic Powder

1 Tsp Onion Powder

1 Tsp Paprika

1 Tsp Dried Parsley

1 Tsp Salt

1/2 Tsp Seasoned Salt

1/4 Tsp Pepper

6-8 Potatoes

 

Honey Mustard Sauce

2 1/2 Tbls Honey

1 ½ Tbls Dijon Mustard

1 ½ Tbls Stone Ground Mustard

 

INSTRUCTIONS

Preheat oven 425F

Baking pan

 

Place baking sheet pan in the oven to preheat. This will help the potatoes crisp up.  While the pan/oven preheats, peel and cube potatoes. Place the potatoes in a large bowl and drizzle oil olive over them, enough to coat. Stir to ensure they're evenly coated.

 

In a small bowl, combine all spices: garlic, onion, paprika, parsley, salt, pepper, seasoned salt. Toss about ¾ of the spice mixture over the potatoes and set the rest aside for the chicken. In a second small bowl whisk together the honey and mustard and set aside.

 

Stir the potatoes gently to ensure they're evenly coated. Carefully remove the hot baking tray and spread potatoes evenly on the pan. Return the pan to the oven and bake for 25 minutes. While waiting take the remaining spice mixture and sprinkle over both sides of the chicken.

 

When the 25 minutes are done, take the pan out again and stir the potatoes leaving an open space in the center to place the seasoned chicken pieces on the pan. Return to the oven and bake for 20 minutes more.

 

When the timer is done, take the sheet pan out and drizzle the honey mustard sauce on the chicken. Use a little on the potatoes too if you prefer. Serve while still warm.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Peruvian Causa Rellena, Chicken & Potato Salad

Naturally Gluten-Free Meals

Peruvian Causa Rellena con Pollo

Yellow Potatoes w/Chicken Salad

Serves 8 people

INGREDIENTS

½ Cup Red Onion, diced

4 Limes

Salt & Pepper, to taste

3-4 lbs Yellow Potatoes

1 Aji Amarillo Chili Pepper or Ancho Pepper

1 Clove Garlic, minced

¼ Cup Olive Oil, divided

2 Chicken Breasts, boneless, skinless

½ Cup Mayonnaise

1-2 Avocado

Optional Garnish: Chopped Parsley, Sliced Hard-Boiled Egg, Sliced Black Olives

DIRECTIONS

Place the chopped onion in a small bowl with the juice of 1 lime and season lightly with salt. Set aside to marinate while the potatoes cook.

Cook the potatoes in boiling salted water until soft. Peel the potatoes once they are cool enough to handle, and then mash until smooth and set aside.

Prepare the chili pepper by removing the seeds and coarsely chopping the pepper. Place in a food processor or blender, along with the juice of the remaining 3 limes, garlic, 1 tablespoon olive oil, salt and pepper to taste and process until smooth.

Stir the lime/chili mixture into the potatoes, adding it in parts and tasting after each addition, until potatoes are seasoned to your liking. Stir in the remaining 3 tablespoons oil and season potatoes with more salt and pepper if needed.

To poach the chicken, place the chicken into a large pot and add cold water to cover, season with salt and pepper. Cook at a low simmer until just cooked through about 15 minutes.  Remove the chicken and allow cooling. Shred the cooked chicken, place in a bowl, mix-in the mayonnaise, marinated onions and season with salt and pepper to taste.

Generously oil a spring-form pan with oil. Press half of the mashed potato mixture into the bottom of the pan and spread into an even layer. Cover with the chicken salad in a smooth layer. Top the chicken salad with slices of avocado. Layer the other half of the potato mixture on top and smooth the potatoes. Decorate the top with parsley leaves, slices of hard-boiled eggs and sliced olives if desired. Serve chilled.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Olive Oil Mayonnaise

Naturally Gluten-Free Condiments 

Olive Oil Mayonnaise

Makes 3 cups

INGREDIENTS

3 Fresh Eggs, room temperature

2 Tsps Dry Mustard or 1 Tbls Dijon Mustard

2 Tsp Honey

2 Cups Light Olive Oil

Fresh Lemon, juice & zest

Pink Sea Salt, White Pepper, to taste

INSTRUCTIONS

Immersion Blender or Food Processor

In a tall bowl or food processor add the eggs, mustard, half of the honey, juice, and zest, and salt and pepper to taste. Give everything a quick pulse to blend until smooth and creamy.

Measure the olive oil into a small pitcher with a spout and place within easy reach. With the blender running, slowly add the oil in a thin stream, don’t stop the blender and don’t add the oil too quickly. The mixture will get smooth and creamy as it emulsifies. If the Mayo seems too thin, slowly stream in a bit more oil with the processor running until thick.

Once all the oil has been added scrape down the sides, give a quick stir by hand and taste. Add more honey, lemon juice or zest, salt and pepper, to taste. Store the Mayo in a glass container in the refrigerator and use as needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Tomato Soup Cake Vintage Recipe

Naturally Gluten-Free

TOMATO SOUP CAKE (DF, EF)

Vintage Recipe

 
INGREDIENTS
 
1 Can GF Condensed Tomato Soup, recipe below
1 Tsp Baking Soda
1 Tbls Shortening
1 Cup Sugar
2 Cups GF Cup4Cup Flour, any brand
1 Tsp Baking Powder
1 Tsp Allspice
1 Tsp Cloves
1 Tsp Cinnamon
1 Tsp Mace
Pinch of Salt
½ Cup Nuts broken
½ Cup Raisins
 
DIRECTIONS
Preheat oven to 350F
Grease & GF flour 2 loaf pans
 
In separate bowl, mix tomato soup and baking soda, set aside, and allow rising.
In mixer, cream shortening and sugar until light and creamy.  Add spices, blending well. Fold in Tomato Soup mixture until well blended.  By hand, fold in flour.  Batter will be thick.  Fold in raisins and nuts.  Pour into loaf pans and allow batter to sit for 15 minutes before baking.
 
Bake at 350 for 45 minutes or until toothpick inserted in center comes out clean.  Allow to cool slightly and turn onto wire racks.  Allow the cakes to cool completely before frosting with Cream Cheese Frosting or dust with powdered sugar.
 
Condensed Tomato Soup Substitute
Serves: 1 can
 
INGREDIENTS
 
1 8-Oz Can Tomato Sauce
1 Tbsp Corn Starch
1½ Tbsp Brown Sugar
½ Tsp Salt
 
INSTRUCTIONS
 
Whisk all ingredients together in a small mixing bowl.
Use in recipes that call for condensed tomato soup.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Chai Tea Mix

Naturally Gluten-Free Drink Mixes

CHAI TEA MIX

Servings12 servings

 
INGREDIENTS

2 ½ Tsp Ginger
2 Tsp Cinnamon
¾ Tsp Cloves
¾ Tsp Cardamom
1 Tsp Allspice
1 Tsp Nutmeg
½ Tsp Freshly Black Pepper
1 ½ Cups Unsweetened Instant Tea, regular or decaf
1 ¾ Cups Sugar
1 Cup Nonfat Dry Milk Powder
1 Cup Powdered Nondairy Creamer
1 Cup French Vanilla, Powdered Nondairy Creamer

DIRECTIONS
Air-Tight Storage Container

Measure all dry ingredients into a blender or food processor and pulse until well-combined. Label and store in a cool, dry space away from sunlight.

To use:
Place ¼ cup of mix in a mug and add ¾ cup of warm water and stir.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Cranberry BBQ Sauce

Naturally Gluten-Free Sauces

CRANBERRY BBQ SAUCE

 
INGREDIENTS
 
1 Lb Cranberries, fresh or frozen
1 Cup Orange Juice
½ Cup Honey
1 Tsp Vanilla Extract
1 Tbls Brandy
1 Orange, juice & zest
1 ½ Cups BBQ Sauce, any brand
1 Tsp Apple Cider Vinegar
1 Tsp Worcestershire Sauce
1/3 Cup Water
 
DIRECTIONS
Stick Blender
Glass Storage Container
 
In a large saucepan over medium heat, add all ingredients and stir to combine. Simmer, uncovered, over medium heat, about 15-20 minutes.  Stir frequently until the berries have popped and the sauce begins to thicken, careful, don’t leave unattended. Once the sauce is thick, remove from the heat to allow cooling.  Use a stick blender to blend until the ingredients begin to smooth out a bit. Finally, stir in the zest.
 
Store Cranberry BBQ Sauce in an airtight glass jar in the refrigerator to use as needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Cherry Chocolate Cake, Vintage Recipe

Naturally Gluten-Free Desserts

CHERRY CHOCOLATE CAKE

75 Year Old Vintage Recipe

 
INGREDIENTS

Cake
1 Pkg GF Chocolate Cake Mix
3 Eggs
1 21oz Can Cherry Pie Filling
 
Drizzle
1 Cup Sugar
5 Tbls Butter
1/3 Cup Sweetened Condensed Milk
1 6oz Pkg Chocolate Chips
 
DIRECTIONS
Preheat oven 350F
Angel Cake Pan or large Bundt pan
Grease and flour pan
 
Combine cake mix, eggs and cherry filling with a spoon, not a mixer, until well blended.  Don’t follow direction on box.  Pour into pan and bake for 35-40 minutes.  Allow to cool slightly.  Loosen edges with knife and turn cake onto serving dish.
 
Chocolate Drizzle
In sauce pan combine sugar, butter and milk,   Bring to a soft boil, watch carefully.  Remove from heat, stir in chips until melted.  While sauce is still warm drizzle over cake.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Breakfast Potatoes w/Bacon

Naturally Gluten-Free Meals

Breakfast Potatoes w/Bacon

Serves 4-5 people

INGREDIENTS

1 Pkg Bacon

2 ½ Lbs Potatoes, chopped

1 Red Bell Pepper, chopped

1 Yellow Bell Pepper, chopped

1 Orange Bell Pepper, chopped

1 Red Onion, chopped

1 Pkg Portobello Mushrooms, sliced

1 -2 Tbls Garlic, minced

Pink Salt & White Pepper, to taste

Fresh Parsley, chopped

INSTRUCTIONS

Preheat your oven to 400 degrees F

One rimmed baking pan, with racks if possible.

Place the bacon on the sheet pan, close together, but not overlapping and cook for 10-12 minutes or until they’re nice and crispy. Use the elevated racks if you have them. If not, you may want to flip the slices about half way through the baking time.

While the bacon cooks, chop up all the vegetables and toss them into a large mixing bowl. Add the garlic, salt and pepper and give them a good stir.

When the bacon is done cooking, remove the slices to a paper towel and carefully pour the bacon grease into the vegetables and mix well. Return the potatoes and vegetables to the same sheet pan and spread out in an even layer. Bake 20-25 minutes, or until the potatoes are fork tender. Raise the temperature to 500, give the vegetables a quick stir, and cook for an additional 10 minutes.

Chop the bacon into bite sized pieces. Once the veggies are cooked return everything to the mixing bowl, add the bacon pieces and gently mix everything up, top with the fresh parsley and serve warm. 

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Five Stages of Being Glutened

 

The Five Stages of Being Glutened: A Timeline

Published by Ben Haggerty

 

1. Denial (0–5 minutes)

“It can’t be. I was so careful. I checked the label. I asked the waiter three times. I even sniffed it like a bloodhound with dietary trauma.”

 

This is the calm before the gastrointestinal storm. You convince yourself it’s something else — dairy? Nerves? Mercury in retrograde? Anything but gluten. You pretend the gurgle was a fluke. You lie to yourself. It’s adorable.

 

2. Panic (5–30 minutes)

“Oh no. No no no. Is it happening? Is this real? I need a toilet, a priest, and possibly a time machine.”

 

Your stomach starts doing interpretive dance. You begin scanning your surroundings like a meerkat on a caffeine bender, calculating toilet locations, exit routes, and whether you can legally live in the bathroom stall for the next six hours.

 

3. Despair (30 minutes – 3 hours)

“This is it. This is how I die. Tell my story. Burn my jeans.”

 

By now, your body has declared war on your soul. Every regret you’ve ever had, rises with every cramp. You curse the food, the waiter, your own optimism. This is the gluten-pocalypse and you are not the hero of this story — you are the cautionary tale.

 

4. Bargaining (3–12 hours)

“I’ll never eat out again. I’ll grow my own quinoa. I’ll become a raw vegan hermit if you just make this stop.”

 

You spiral through dietary promises no human could possibly keep. You Google things like “how to exorcise wheat from your intestines” and “is charcoal a food group?” You regret everything. Especially that cheerful Instagram post captioned “Coeliac life is cute ✨”. No. No, it’s not.

 

5. Acceptance (12 hours – several days)

“Well. That was horrible. Anyway.”

 

You emerge from the bathroom. You’ve aged. Your hair has thinned. You look like you’ve stared directly into the abyss (because you have, and it was shaped like a crouton). But you’re alive. And now you’ve got a story to tell, a review to write, and possibly a new food intolerance you didn’t order.

 

🎓 Bonus Stage: Content Creation

“Might as well get a blog post out of it.”

 

Because if you don’t laugh, you’ll cry — and also, SEO waits for no one.

 

Final Thoughts:

Being glutened isn’t just a physical ordeal — it’s an emotional rollercoaster powered by wheat-based betrayal. But you survive. Every time. A little angrier. A little wiser. And significantly more suspicious of soup.

 

https://thegftable.co.uk/2025/06/06/the-five-stages-of-being-glutened-a-timeline