Lindy's Gluten-Free Goodies

03/12/2026

For those of you that follow Jyll and Fox 11 Living, you may have seen her make this very tasty pound cake a few weeks ago. The recipe really intrigued me and I decided to try it gluten-free. It turned out so yummy! I brought a few slices to the studio for Jyll, Abby and Sara to try and give me their feed back - Jyll said she could not tell the difference between what she makes and what I made! They all agreed it was super moist and very tasty! Jyll gave me permission to post my version of the recipe here for all our gluten free friends! I hope you enjoy it as much as we have!

Jyll’s Mandarin Orange Pound Cake

Ingredients
• 1-1/2 cups gluten-free all purpose baking flour
• 2 teaspoons baking powder
• 1 1/8 teaspoon xanthan gum
• 1/4 teaspoon salt
• 1/2 cup (1 stick) butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 2 tablespoons mandarin orange zest*
• 1/2 cup freshly squeezed mandarin orange juice*
• 1/2 cup sour cream

For the Drizzle:
• 1 cup confectioners sugar
• 4-6 tablespoons freshly squeezed mandarin juice*
• 1 tablespoon mandarin orange zest for garnish

Directions:
1. Heat your oven to 350 degrees. Prepare a standard loaf pan with cooking spray and set aside.
2. Into a medium bowl whisk together the flour, baking powder, xanthan gum and salt.
3. In a large bowl of a stand mixer, beat the butter and sugar until fully incorporated. Then, add the eggs, one at a time and beat until well blended. Next add the orange zest, orange juice and sour cream. Mix until just incorporated then slowly add the dry ingredients and mix until incorporated. Make sure you scrape the bottom of the mixing bowl so that all the batter is mixed in.
4. Pour the batter into the prepared pan and bake for 50-60 minutes; until a toothpick inserted to the middle comes out clean. Remove from oven and let cool on a rack. When cool, remove cake from pan and prepare the drizzle.

For the drizzle:
1. Into a small bowl add the confectioners sugar and orange juice, whisk to combine. Add more juice or sugar until you get the consistency you like.
2. Place the cake onto a serving tray and pour the drizzle on top. Sprinkle with orange zest. Slice into pieces and serve.

*Jyll and I both used Sumo Mandarin oranges for this recipe.

02/12/2026

Yesterday I was honored to be on our local station's daily lifestyle show making my favorite cut-out sugar cookies. Here is the link to those segments.

Lindy Stein is back to share a recipe that's a tradition in her family!

09/27/2025

Going on an adventure tomorrow all the way to Abrams, WI! I’ll be there with my good friend, Kelly Marie, owner of My Sweet Bakehouse. I’ll be selling my cookbooks and some gluten free goodies! 11:00-3:00.

Kelly will have sourdough breads, cinnamon rolls, scones and a variety of cookies! All very yummy!!

06/26/2025

I had a request to post any recipes I have that are egg free. These donuts turn out very nice egg and gluten free. They can also be made dairy free by substituting the buttermilk with your favorite dairy replacement milk. I have used coconut milk for this recipe.

Chocolate Donuts

1 cup GF all-purpose baking flour, sifted
¼ cup unsweetened baking cocoa
½ teaspoon baking soda
½ teaspoon xanthan gum
¼ teaspoon salt
½ cup coconut milk*
½ cup packed brown sugar
1 teaspoon baking soda
1 tablespoon vinegar
4 teaspoons butter, melted
1 teaspoon vanilla extract

Heat oven to 325°. Grease 2 donut pans.

In a small bowl, whisk together the flour and next 4 ingredients.

Measure coconut milk in a 2-cup measuring cup. Add brown sugar and next 4 ingredients. Whisk well.

Add milk mixture to flour mixture; whisk until blended and smooth.

Place a 1 quart zip lock bag inside the 4 cup measuring cup. Scrape batter into bag. Cut a corner off the bag and squeeze batter into prepared pan. Each mold should be about ½ full.

Bake for 8-10 minutes or until toothpick inserted in center comes out clean.

Cool in pan for 5 minutes then invert onto cooling rack.

*This recipe was tested using coconut milk, but I do not see why any milk alternative would not work as well.

These donuts cool very quickly. You can start whipping together the glaze and the donuts will be cool enough by the time the glaze is ready to put on donuts.

White Glaze
2 cups powdered sugar
3 – 6 tablespoons milk
Vanilla powder

In small bowl, mix 1 cup powdered sugar and 2 tablespoons milk. Add enough sugar to make thick glaze. Add vanilla powder to taste. Glaze donuts and dip in various toppings.

Mini chocolate chips
Chopped peanuts
Coconut
Sprinkles

Chocolate Glaze
1 tablespoon baking cocoa, heaping
1 – 2 cups powdered sugar
1 – 3 tablespoons milk

Follow same directions as Vanilla Glaze.

Recipe created by Lindy Stein. Used by permission.

06/26/2025

I received a message from a viewer that saw me on Fox11 Living this morning and asked if I did any egg free baking. Normally, no. I have tried but have failed miserably. Then I remembered that I do have two successful recipes and I told this viewer I would hunt them down and post them here. Here is the first one - "Almost Totally Free Chocolate Cupcakes". They are dairy, egg and gluten free and you would never know it!

Almost Totally Free Chocolate Cupcakes

1 ½ cups GF all-purpose baking flour
1 cup granulated sugar
3 tablespoons baking cocoa, heaping
1 teaspoon baking soda
¾ teaspoon xanthan gum
½ teaspoon salt
¼ teaspoon ground cinnamon
6 tablespoons vegetable oil
1 teaspoon white vinegar
1 teaspoon vanilla extract
1 cup cold water

Preheat oven to 350°. Paper line 12 cup muffin pan.

In a large mixing bowl, whisk together flour and next six ingredients.

Use a spoon to make three wells in the dry mixture. Pour oil in one, vinegar into second and vanilla into the last one. Slowly pour water over all. Beat together using low speed until completely combined. The batter will be thin.

Pour batter into prepared pan.

Bake for 15-20 minutes or until a toothpick inserted near center comes out clean.

Cool on wire rack.

Yield: 12 cupcakes

Recipe created by Lindy Stein. Used by permission. 2014

Dairy Free Chocolate Frosting

1 cup butter flavored shortening or dairy free buttery spread such as Earth
Balance Natural Buttery Spread
2 teaspoons vanilla extract
1 cup baking cocoa
3-4 cups powdered sugar
4-6 tablespoons almond or coconut milk (or more if needed)

In a large mixing bowl, beat shortening and vanilla until fluffy. Gradually add cocoa beating well. Slowly add 1 cup powdered sugar and 2 tablespoons milk, beat well. Continue to add sugar and milk until desired spreading consistency is obtained.

Recipe created by Lindy Stein. Used by permission. 2014 See less

02/09/2025

We had a very snowy day yesterday and what better way to spend that kind of day than baking? Brian's daughter sent him a picture of a carrot cake she made for her boyfriend's birthday cake and his taste buds started watering. I offered to bake a carrot cake and he wanted cupcakes - so I obliged. This recipe comes from my first cookbook "Lindy's Gluten Free Goodies and More!" with minor revisions to accommodate cupcakes.

Zucchini Carrot Cupcakes

4 eggs
2 cups granulated sugar
1 1/3 cups vegetable oil
2 ½ cups GF all-purpose baking flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1 ¼ teaspoon xanthan gum
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground ginger
½ teaspoon ground nutmeg
2 cups grated zucchini
2 cups grated carrots
1 cup coarsely chopped walnuts, optional

FROSTING:
1 package (8 ounces) cream cheese, softened
½ cup (1 stick) butter, softened
2-3 cups powdered sugar
1 teaspoon vanilla extract
Chopped walnuts for garnish, optional

Preheat oven to 350⁰. Line two 12 cup and one 6 cup muffin pans with cupcake liners.

In a large mixing bowl, beat eggs and sugar until light and foamy. Gradually beat in oil.

In a separate mixing bowl, whisk together next nine ingredients; gradually add dry ingredients to batter. Beat for 4 minutes. Stir in zucchini, carrots and nuts. Pour into prepared baking pans.

Bake for 25-30 minutes until toothpick inserted near the center comes out clean.

Cool for 5 minutes before removing cupcakes to wire rack to cool completely.

FROSTING:
In a medium mixing bowl, cream together the cream cheese and butter until smooth.

Add vanilla, beat well.

Add powdered sugar in ½ cup increments until desired sweetness is reached.

Frost and enjoy!

04/29/2021

There are going to be several cookie recipes popping up here as I am working on cookbook #3, which will be all about Christmas cookies - per my business coach's suggestion and desire. ;)

All the taste testers for this cookie loved them! Take your creative license with this recipe as it has a lot of room for changing up ingredients. This would be a great family fun project to do on a rainy day this spring. Enjoy!

10 – Cup Cookies

1 cup (2 sticks) butter, softened
1 cup peanut butter*
1 cup granulated sugar
1 cup packed brown sugar**
2 large eggs, room temperature
1 cup GF all-purpose baking flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon xanthan gum
¼ teaspoon ground cinnamon
1 cup semi-sweet chocolate chips
1 cup GF quick-cooking oats
1 cup sweetened shredded coconut
1 cup chopped peanuts
1 cup raisins

Preheat oven to 350°. Line baking sheets with parchment paper.
In a large mixing bowl, cream butter and peanut butter together until smooth. Add sugars and beat until light and fluffy.

Beat in eggs until well blended.

In a medium bowl, whisk together the flour and next five ingredients; gradually add to creamed mixture, mixing until well combined.

Stir in chocolate chips and next four ingredients.

Using a #40 cookie scoop (1½ tablespoon), drop dough 2 inches apart onto prepared baking sheets.

Bake until golden brown, 12-15 minutes.

Cool on pans for 5 minutes, remove to wire racks to cool completely.

Yield: 5 dozen

*Recipe was tested using creamy peanut butter
**Recipe was tested using dark brown sugar

03/18/2021

A dear friend of mine blessed me with a pan of these brownies. I loved them so much I asked her if I could add them to my next cookbook and name them after her. She was apologizing because she used a gluten free brownie mix. I told her not to worry because I planned to have a section in the book of cookies and bars made from mixes! These are so easy and so very, very tasty! It has taken a lot of will power to not consume the entire pan in one sitting! If you like mint and chocolate, and short on time, these are screaming for you to whip up a batch! Enjoy!!!

Jayna’s Mint Brownies

1 GF brownie mix, 8” or 9” pan size
28 Andes mints

Line 8” square pan with foil. Spray with cooking oil.

Prepare brownie mix as directed on the box, bake as directed.

While brownies are baking, unwrap 28 mints.

As soon as the brownies are finished baking, place mints on the hot brownies. Once they are melted, spread evenly.

Let the melted mints harden before cutting brownies – if you can hold off that long.

02/07/2021

I've been experimenting with several new cookie recipes for book #3. My business coach/book designer/daughter suggested that my next book needs to be a Christmas Cookie book - so be prepared to see numerous photos with a Christmas theme to them!

I posted on my private timeline these cookies as they were cooling on the wire rack and had numerous comments with drool in them. ;-p They really did turn out quite nice! I found that the dehydrated marshmallow bits were a bit challenging to find. If you have a shop or grocery store that carries more specialty items in it, that is where you will find them. Locally (Green Bay, WI and Fox Valley), Bulk Price Food Store and Woodman's carries them.

On this really, really, really cold snap we are experiencing, these would be a fun family project to do.

Hot Cocoa Cookies

¾ cup (1 ½ sticks) butter, softened
¾ cup granulated sugar
¾ cup brown sugar, packed
2 eggs, room temperature
1 teaspoon vanilla extract
2 ¼ cups GF all-purpose baking flour
½ cup instant hot cocoa mix*
3 tablespoons baking cocoa, rounded
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon xanthan gum
1 cup vanilla dehydrated marshmallow bits
1 cup semi-sweet chocolate chips

Preheat oven to 375°. Line baking sheets with parchment paper.

In a large mixing bowl, cream together the butter and sugars until light and fluffy, about 3-5 minutes.

Beat in eggs, one at a time, mixing well after each addition. Add vanilla, mix well.

In a medium bowl, whisk together the flour and next six ingredients.

Gradually beat into creamed mixture.

Stir in marshmallow bits and chocolate chips.

Drop by tablespoon or use a medium cookie scoop (I prefer a #40 – 1 ½ tablespoon) onto prepared baking sheets about 2 in. apart.

Bake until set, 10-12 minutes. Baking 10 minutes or so will create a chewier cookie, crispier cookie the longer you bake.

Remove to wire racks to cool completely.

*Recipe was tested using Ghirardelli Premium Hot Cocoa Mix
Yield: 4-5 dozen

01/27/2021

I do hope everyone had wonderful Thanksgiving, Christmas and New Year's celebrations. More than likely, they were different than usual, but sometimes change is good. I have been busy baking, (working towards cookbook #3), just haven't taken the time to post. Hopefully that will change with this new year.

I was hankering for brownies this past weekend, and really wanted to make a peppermint brownie that I have a base recipe to try, but I did not have all the ingredients that were needed. So, the hunt continued for something different that I could convert to gluten-free. The choice that I made and will be posted here, was the right choice! I do love a good turtle candy and really, turtle anything! Give me caramel, chocolate and pecans and I'm a happy camper. These are easy to whip together and the outcome is wonderful!

Enough of my chatter, here is the recipe:

Turtle Brownies

3 cups semi-sweet chocolate chips, divided
½ cup (1 stick) butter
3 eggs, room temperature
1 teaspoon vanilla extract
1 ¼ cups GF all-purpose baking flour
1 cup granulated sugar
½ teaspoon xanthan gum
¼ teaspoon baking soda
1 cup chopped pecans
20 caramels
1 ½ tablespoons milk

Preheat oven to 350°. Line 9”x13” baking pan with foil, spray with non-stick cooking spray.

Cut butter into chunks, place in heavy sauce pan with 1 ½ cups of chocolate chips. Melt on medium low heat, stir until smooth.

Pour chocolate mixture into large mixing bowl. Stir in eggs, one at a time; stir in vanilla.

In a small bowl, whisk together the flour and next three ingredients.

Gradually add to chocolate mixture stirring until well combined.

Spread batter into prepared baking pan. Sprinkle remaining chocolate chips and pecans on top of batter, gently pressing into batter.

Bake for 35-40 minutes or until set. Remove pan from oven to a wire cooling rack to cool.

Microwave caramels and milk in a small bowl for 45-60 seconds. Stir and continue to microwave, stirring every 15 seconds until all are melted and mixture is smooth. Drizzle over brownies. (If you do not want to use a microwave, this can be done in a heavy saucepan on the stove – watch it carefully.)

You probably should wait until these are completely cooled to cut into them – good luck with that!

12/12/2020

In case you are looking for a last minute gift for that ‘hard to buy for’ friend or family member, how about one or both of these great cookbooks! Lindy has taken the guesswork out of baking and cooking gluten free so it tastes ‘normal’. She is running a Christmas special: one book for $26.00 or two for $50.00. Shipping is extra. Send her a private message to order yours!

Merry Christmas!

07/26/2020

I am pleased to announce cookbook #2 "OMG! it's gluten-free?!" is FINALLY ready to order, print and sell! I am very sorry this has taken so long - I thought it would be ready by January of this year. There were issues with the proof, then COVID hit and everything got backed up. I am placing an order tonight and I will be contacting via private message those who have already requested a book (or three!). I will be ordering several extra books. If you would like to order one, you can message me through this page, or text me if you have my number.