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

Chinese Honey Chicken

 

Naturally Gluten-Free Meals

Chinese Honey Chicken

Makes 4 servings

INGREDIENTS

1/3 Cup Honey

2 Tbs Coconut Aminos

1 Tbs Apple Cider Vinegar

1 Tsp Sesame Oil

½ Tsp Crushed Red Pepper Flakes

½ Cup Cornstarch

2 Tbs Brown Sugar

1 Egg, whisked

1 Lb Chicken Breasts, cubed

3 Tbs Olive Oil

1 Thai Chili Pepper, seeded & sliced

3 Cloves Garlic, minced

2 Tbs Green Onions, diced

INSTRUCTIONS

Large skillet

In a small bowl, whisk honey, coconut aminos, apple cider vinegar, sesame oil and red pepper flakes together, set the bowl aside.

Combine the cornstarch and brown sugar in a shallow bowl or on a rimmed plate. Place the whisked egg in a separate shallow bowl. Add the chicken to the egg, and then coat it in the cornstarch mixture. Set the chicken aside on a clean paper towel. Add the olive oil to a large skillet over medium-high heat. Once the oil has warmed, add the chili pepper, garlic and coated chicken.

Cook the chicken until slightly brown on all sides. Pour the honey sauce over the chicken, sauté 2-3 minutes. Reduce the heat to low, cover the skillet and simmer for 6-8 minutes. Top with the diced green onions and serve.

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

Homemade Ketchup

Naturally Gluten-Free Condiments

KETCHUP

 
INGREDIENTS
 
2 Tbsp Oil
1 Small Onion, chopped
2 Cloves Garlic, minced
2 Tbsp Molasses
3 Tbsp Light Brown Sugar
¼ Cup Apple Cider Vinegar
1 Tbsp Tomato Paste
1 28-Oz Can Tomato Purée
1 Tsp Sea Salt
½ Tsp Dry Mustard
⅛ Tsp Allspice
½ Tsp Nutmeg
 
1 Pinch Cayenne (optional)
 
DIRECTIONS
Food Processer or Stick Blender
Glass Storage Container
 
In a saucepan over medium heat add oil, onions and garlic and cook until fragrant and translucent. Once the garlic and onion have become fragrant but not browned, add the remaining ingredients and bring to a simmer. Simmer on low heat for about an hour, stirring occasionally to prevent sticking.
 
Once the ketchup has reduced, remove from heat and allow cooling slightly. Carefully transfer to processer or use stick blender to purée.
 
Store Ketchup 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

BBQ Sauce for Beef, Vintage Recipe

Naturally Gluten-Free Condiments

BBQ SAUCE FOR BEEF

Makes 4 Cups

50 Year Old Vintage Recipe

 

INGREDIENTS

½ Cup Oil

1 Cup GF Chili Sauce

¾ Cup Onion, minced

½ Cup Water

1 8oz Can Tomato Sauce

1/8 Tsp Pepper

½ Cup Worcestershire Sauce

1 Clove Garlic, smashed

¼ Tsp Thyme

¼ Tsp Tarragon

 

DIRECTIONS

 

In a medium sauce pot cook onion in oil until lightly brown and caramelized. Add remaining ingredients and simmer for 1 hour or until sauce begins to thicken. Pour into glass jars and cover tightly. Store the sauce 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

Apple Cider Mix

Naturally Gluten-Free Drink Mixes

APPLE CIDER MIX

 
INGREDIENTS
 
4 Cups Sugar
4 Tbls Cinnamon
½ Tbls Nutmeg
½ Tbls Cloves
 
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:
Mix 1 Tbls per quart of warm Apple Cider

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

Dairy-Free Tzatziki Sauce

Naturally Gluten-Free Sauces

TZATZIKI SAUCE DF

Makes 6 servings

INGREDIENTS

2 Cups DF Greek Yogurt, or 2 small containers

2 Cucumbers, peeled, seeded & grated

½ Tsp Sea Salt

¼ Tsp White Pepper

2 Tbl Lemon Juice

2 Tbls Olive Oil

2 Cloves Garlic, minced, crushed

2 Tbls Fresh Dill, chopped

1 Tsp Fresh Mint, chopped (optional)

INSTRUCTIONS

Line a fine strainer with a coffee filter and set over a bowl so that the bottom doesn’t touch. Grate the cucumbers and put into the lined strainer and refrigerate for 1 hour or longer.

When ready to prepare the Tzatziki, take out the strainer and discard any liquid in the bowl. Gently press the cucumbers to remove any excess liquid. In a medium bowl combine all of the remaining ingredients and add the yogurt and mix well. Gently fold in the grated cucumbers. Transfer to a serving dish and refrigerate until needed. Serve cold and store any leftovers in an airtight container in the refrigerator.

NOTE: To make DF Greek Yogurt at home, begin with any DF yogurt. Line a fine strainer with 2 coffee filters and set over a bowl so that the bottom doesn’t touch. Pour the yogurt into the lined strainer and refrigerate overnight. When ready to prepare the Tzatziki, take out the strainer and discard any liquid in the bowl.

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    

Grandma’s Sunday Soup Vintage Recipe

Naturally Gluten-Free Meals

GRANDMA’S SUNDAY SOUP 

Vintage Recipe, Serves 6

INGREDIENTS

Meatballs

½ Lb Ground Beef

½ Lb Ground Pork

1 Egg

½ Cup Cooked Rice 

¼ Tsp Salt 

1 Tsp Parsley 

DIRECTIONS

Heat the oven to 400° F

Rimmed sheet pan lined with parchment

In a large bowl, mix all ingredients and shape into meatballs lined up on the sheet pan. Bake for about 15 minutes until browned and cooked through. When done, remove from the oven and allow cooling before transferring to a large pot, with cover, on the stove-top.

Soup 

4 Cups Broth, Beef or Vegetable

1 12oz Can Stewed Tomatoes 

½ Cup Onion, diced

¼ Cup Celery, chopped 

¼ Cup Parsley, chopped 

½ Tsp Onion Powder

½ Tsp Garlic Powder

¼ Tsp Oregano 

¼ Tsp Basil 

1 Bay Leaf 

Salt & Pepper, to taste

Over medium/high heat, add the remaining ingredients to the pot and bring to boiling. Reduce heat, cover, and simmer for one hour. Stir occasionally to break up tomatoes. Remove the bay leaf and 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

Collard Greens W/Bacon, Southern Style

Naturally Gluten-Free Meals

Southern Style Collard Greens W/Bacon

Serves 4 people

INGREDIENTS

4-6 Slices Smoked Bacon, diced

1/2 Medium Onion, sliced 

3 Garlic Cloves, diced

2 Bunches Collard Greens, de-stemmed, washed and chopped

1-2 Cup Chicken or Vegetable Broth

2 Tsp Brown Sugar

1 Tbl Apple Cider Vinegar

Pinch Red Pepper Flakes, (optional)

DIRECTIONS

Start by prepping the greens. Lay a few collards on top of another, fold them in half and slice out the stem. Next wash them really well, greens can hold a lot of grit. Fill a large bowl with cold water and submerge the greens. Swish them around for a moment, and then let them sit so all the dirt settles to the bottom. Lift the collards out of the water and place on a clean, dry kitchen cloth. Once the greens are a bit dry, roll several leaves together and slice into 1-inch strips until all have been sliced.

Next prepare the bacon. Use a rimmed baking sheet and set an oven-safe rack in the pan. Arrange the slices in a single layer on the rack. Place the pan in a cold oven and turn the temp to 400 F for about 17 to 20 minutes. Transfer the bacon to several layers of paper towel to drain and cool. Don’t discard the bacon grease.  Once cooled, cut bacon pieces into squares.

Heat a large heavy bottomed pot over medium-low and add sliced onion along with some of the bacon grease. Cook until the onions soften, add the garlic and continue to cook until the onions begin to brown slightly, stirring to prevent burning.

Raise heat to medium and add some of the collard greens and 1 cup of the broth. Scrape up any browned bits on the bottom of the pan and let the greens cook down a bit until you can fit more in the pan. Add the chopped bacon and continue to add more greens until all are able to fit in the pan. Cook, stirring occasionally until the greens are completely wilted down and have changed color to a dark green, about 25 minutes. Don’t let the greens cook dry, add more broth if needed before the collards have cooked down. 

Finally, add the sugar, apple cider vinegar, and red pepper flakes, if using, and continue to cook until most of the liquid has evaporated from the pan, about 5 more minutes. Transfer to a serving bowl and enjoy 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

Baked Moroccan Chicken

Naturally Gluten-Free Meals

Baked Moroccan Chicken

INGREDIENTS

1 Fresh Lemon, thinly sliced

1 Whole Chicken, cut-up

2 Large Onions, thinly sliced

3 Cloves Garlic, finely chopped

½ Cup Fresh Cilantro, chopped

½ Cup Fresh Parsley, chopped

2 Tsp Ginger

1 Tsp Black Pepper

1 Tsp Turmeric

½ Tsp Salt

½ Cup Raisins

¼ Cup Water

1/3 Cup Olive Oil

1 Cup Pitted Olives, green, red, or mixed

INSTRUCTIONS

Marinate the Chicken

In a large covered container add the lemon, onion, garlic, cilantro, parsley, ginger, pepper, turmeric, salt, raisins, and water. Mix well, add the chicken pieces and toss to coat. Let the chicken marinate in the refrigerator for several hours or overnight.

Preheat oven to 350 F

Add enough olive oil to a large baking dish so it coats the bottom. Layer the sliced onions from the marinade and place the chicken on top skin side up. Layer the sliced lemons and any remaining marinade on top of the chicken. Add the olives and drizzle the chicken with the remaining olive oil.

Bake the chicken uncovered for 45 minutes, or until the chicken is light golden brown, basting occasionally.

Reduce the heat to 300 F and continue baking for another 30 minutes or longer. The chicken should be deeply browned, the juices should run clear, and the leg joints should move easily. Internal temperature should be between 165 and 175 F. Remove the chicken from the oven and let it rest for 10 to 15 minutes before serving.

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

Flourless Sweet Potato Ginger Cake

Flourless Sweet Potato Ginger Cake

 
INGREDIENTS
1 Cup Sweet Potato, cooked & mashed
3 Large Eggs
¼ Cup Maple Syrup or Honey
¼ Cup Coconut Oil or Butter, melted
1 Tsp Vanilla
½ Cup Almond Flour or GF Cup4Cup Flour, any brand
1½ Tsp Ginger
1 Tsp Cinnamon
¼ Tsp Nutmeg
1 Tsp Baking Soda
¼ Tsp Salt
¼ Cup Unsweetened Applesauce or Greek Yogurt
 
Glaze:
2 Tbsp Maple Syrup
1 Tbsp Coconut Oil or Butter, melted
¼ Tsp Cinnamon
 
INSTRUCTIONS
Preheat oven 350°F
8-inch round cake pan with parchment paper
 

Cook the sweet potato by boiling, baking, or microwaving until soft. Peel and mash it until smooth. Allow to cool.

 

In a large bowl, whisk together the eggs, maple syrup (or honey), coconut oil (or butter), and vanilla. Stir in the mashed sweet potato and applesauce (or Greek yogurt) until fully combined.

 

Add the dry ingredients; almond flour, ginger, cinnamon, nutmeg, baking soda, and salt. Slowly mix the dry ingredients into the wet ingredients until fully incorporated.

Pour batter into the prepared cake pan. Bake for 25–30 minutes, or until a toothpick comes out clean from the center of the cake. Set aside to cool completely.

 

Make the glaze:    In a small bowl, combine the maple syrup, melted butter, and ground cinnamon. Drizzle over the cooled cake for extra flavor.

 

Optional Additions:    Nuts: Add chopped walnuts or pecans to the batter for extra crunch and flavor.

 

Frosting:    If you'd like a richer topping, consider cream cheese frosting or coconut whipped cream.

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

Garlic & Avocado Mayonnaise

Gluten-Free Condiments

ROASTED GARLIC & AVOCADO MAYONNAISE 

INGREDIENTS

1 Avocado, pitted & peeled

4 Tbsp Olive Oil

1 Bulb of Roasted Garlic, recipe below

1 Lemon, zest & juice

Salt & Pepper, to taste
Honey, optional

INSTRUCTIONS

Place everything in a food processor, or tall bowl if using a stick blender, and run at high speed until silky smooth.  If the mayo seems a bit thick, add another drizzle of olive oil or juice. Taste for seasoning and add more if desired. Store the mayo in a covered glass container in the fridge. If the mayo is too lemony for your taste, add a touch of honey to balance things out.

Oven Roasted Garlic

INGREDIENTS

2-3 Whole Heads of Garlic

Extra Virgin Olive Oil

DIRECTIONS

Preheat toaster oven to 350°

Peel and discard the papery outer layers of the whole garlic bulb, leaving the skins on the individual cloves of garlic. Be careful not to break the cloves from the bulb. With a small sharp knife, cut just the tops of cloves off, exposing the individual cloves inside. If you miss some of the smaller cloves, or the lower ones on the outside edge, don’t worry, they’ll still roast up fine. 

Place the bulbs, cut side up, into individual ramekins. If you’re going to do multiple bulbs a muffin pan works well. Drizzle the olive oil over the bulbs, making certain to get each exposed clove. Place in the hot oven and bake for 30-45 minutes, or until the cloves are lightly browned and feel soft when pressed.

Allow the garlic to cool and remove the individual cloves from the bulb. Squeeze the roasted garlic cloves out of their skins or use a small knife to cut the skin slightly. Place the cloves in a covered, glass container and pour any remaining oil over them.  Enjoy the garlic warm, can be used as an ingredient in a favorite savory recipe, mash to create an amazing spread or aioli, create a flavorful topping for baked potatoes or pastas

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