Red Velvet Cake / Cupcakes Recipe

Sue Jennett has operated a gluten-free bakery for more than ten years and has a gluten-free baking show on her local
cable station.


½ cup sorghum flour
½ cup brown rice flour
2 tbsp tapioca starch
¾ cup white sugar
1 tsp gum
1 ½ tsp baking soda
½ tsp salt
2 tbsp cocoa powder
3 tbsp buttermilk powder*
2 eggs
¾ cup water*
¼ cup vegetable oil
1-3 drops red colour (gel)
2 tsp cider vinegar


  1. Sift dry ingredients into a bowl and set aside.
  2. Into mixer place eggs, water, oil and vinegar, mix well.
  3. Add dry ingredients and mix until smooth.
  4. Add red colouring until the batter turns desired red colour.
  5. Bake 350º for 30-35 mins for 8” rounds, 20-22 mins for cupcakes, 10-12 for minis.
  6. Frost with cream cheese frosting.

*Option – omit buttermilk powder and use liquid buttermilk to replace water.

Gluten-Free Pumpkin Square Recipe

celiac pumpkin

Courtesy CCA PEI Chapter celiac pumpkin


  • 2 eggs, beaten 2 cups pure pumpkin (not pie filling)
  • 1 1/3 cups sugar 1 cup applesauce
  • 2 cups all-purpose gluten-free flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda 1 teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon ginger or nutmeg Chocolate or cream cheese icing


  1. Preheat oven to 350 degrees.
  2. Take out an ungreased 10- by 15-inch baking pan (or, for a fluffier version, a 9 by 13-inch pan) and set aside.
  3. Beat together the eggs, pumpkin, sugar and applesauce until well blended.
  4. Add the flour, baking powder, baking soda, salt, cinnamon, and the ginger / nutmeg. Mix until smooth, then spread the batter in your pan.
  5. Bake for 25 to 35 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool.
  6. Apply icing, enjoy!