There usually isn’t a shortage when it comes to hunting down gluten free desserts. With that said, finding a good cake can sometimes be difficult.

If you are looking for a good cake, I recommend you check out the following recipe for a gluten free cake:

Gluten-Free Honey, Lemon, Poppy Seed Cake Ingredients

• 3 eggs
• 3 - 4 tablespoons of honey
• grated zest from one lemon
• juice from half a large lemon
• 3/8 cup (100 ml) of oil, preferably a mellow tasting oil
• 4.4 ounces of ricotta cheese
• 3/4 cup of almond flour
• 1 3/4 cup of rice flour
• 1 teaspoon of baking powder
• 3 - 4 tablespoons of poppy seeds

Recipe Instructions

1. Grease a loaf or cake pan.
2. In a medium-large bowl, whisk together the eggs and honey for a few minutes. Add the oil, lemon zest, lemon juice and ricotta. Stir until well combined.
3. Add the almond and rice flour to the bowl, along with the baking powder and stir for another minute or two or until combined. Stir in the poppy seeds.
4. Transfer the batter to the prepared loaf pan and bake in a preheated 350 degree oven for 30 - 40 minutes or until the cake is browned and a cake tester comes out clean.
5. Serves 6 - 8 people.

[Recipe found via Lisa's Kitchen]

I’ve always felt that the toughest part of being on a gluten free diet is lunch. Whether I’m traveling, at work, or busy with some other activity, it can often be difficult find something you can take that is gluten free and portable.

If you find yourself in a similar situation, I recommend you check out Sure Food Living’s recent post, 4 Gluten Free Lunch Ideas.

Ideas include:

1. Gourmet on the Go
2. Quick Quesadilla
3. Array of Appetizers
4. Piece of Pizza

Click over to get the full details!

More good stuff in today’s Celiac news and blog notes:

• Forward.com shares their Celiac Passover Story.
• According to a scientific study, scientists have found a link between celiac disease and psoriasis.
• There is now a new website dedicated to gluten free traveling called GlutenFreeTravelSite.com.  Users can submit reviews of their gluten free traveling for others to read.

Any useful information we missed?  Let us know!

How does gluten free banana oat muffins sound?  Here is the information you’ll need to give this a try:

Gluten Free Banana Oat Muffin Ingredients

• 1 cup oats(gluten free)
• 1/2 cup brown rice flour
• 1/4 cup tapioca starch
• 1/4 cup potato starch
• 1/4 cup quinoa
• 1/4 cup flax seeds(or chia seeds)
• 1/2 cup brown sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon guar gum(is you use chia seeds, don’t add guar gum) (optional)
• 1/4 teaspoon salt
• 1  egg, room temperature
• 2 cups ripe bananas(4 to 6)
• 1/3 cup butter, melted
• 1/2 cup chopped nuts (optional)
• 1 cup chocolate chips (optional)

Baking Directions

1. Combine brown rice flour, tapioca starch, potato starch, brown sugar, baking powder, baking soda, guar gum and salt in a large bowl.
2. Grind oats, quinoa, and flax (or chia) in a coffee grinder until very fine. Add to dry ingredients and mix well.
3. In another bowl beat banana’s until smooth, add egg and melted butter and beat well.
4. Add banana mixture to dry ingredients. Mix well. Stir in extra’s (chocolate chip, nuts etc).
5. Let dough sit for 30 minutes.
6. Fill greased muffin cups almost full.
7. Bake at 375 for 20 to 25 minutes, or until top springs bake when lightly touched or toothpick inserted in centre comes out clean.

Sometimes finding a good recipe can be difficult. If you’ve ever wanted to make a gluten free chicken and corn soup, here is a recipe:

Gluten Free Chicken and Corn Soup

Ingredients:

• 1 cup cooked chicken, chopped
• 2 qts. chicken broth
• 3/4 cup onion, chopped
• 1/2 cup carrot, chopped
• 1/2 cup celery, chopped
• 1/2 tsp crushed saffron threads
• 1 cup corn kernals
• 1 TB parsley, finely chopped
• 3 oz cooked gluten free corn noodles
• Salt to taste
• Ground black pepper to taste

Baking Instructions:

1. In a large Dutch oven combine the first six ingredients and simmer for 1 hour.
2. Then add the noodles and corn. Season with salt and pepper to taste. (Serves 8 people)

[Recipe courtesy of Gluten A Go Go]