Alyce Feindel is a homemaker, artist and passionate cook. Her experience with this gluten-free diet began sixteen years ago when her husband was diagnosed with celiac disease. Feindel enjoys cooking recipes like these from her book ,"Living and Eating Gluten Free," for her family and friends.

Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.