*Gluten Free ~ Cheesecake*

Eating gluten-free has been a part of my life for a few years now…and I’m happy to say I don’t find it a hardship.  It’s not a hardship because I feel so much better than I did eating gluten.  And there are so many gluten-free options available now that can be substituted for the regular foods.  Anyhow, I am asked often about my gluten intolerance and my favorite recipes, it seems like more and more people are developing this sensitivity.  I thought I could occasionally share a recipe and tips here.

Dessert is probably the most challenging, I find anyhow.  I came up with this cheesecake crust from parts of a couple recipes, the almonds add such a nice flavor.


  • Combine 1 cup gluten free flour mix and 1/4 cup brown sugar (or cane sugar)
  • Cut in 5 Tbsp cold butter
  • Stir in 1/2 cup nuts (I chopped up slivered almonds)
  • It doesn’t need to be precooked but I did for just 10 minutes at 350.

(The gluten-free flour mix that works great in my baking experience is: 3 cups white rice flour, 1 cup potato starch and 1/2 cup tapioca starch…or there are lots of conveniently pre-packaged flour mixes available)

And I have to add a couple shots of the yummy blueberry syrup that we love to use in our tasty, purple-tinge whipping cream!


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