Tuna cakes

IMG_20180202_191751We can all get tired of the same old boring tuna sandwiches or we need a meatless meal. Or if like most tuna is a frugal item you most always have in your pantry. I am all about simple and easy when you are raising a growing family. Tuna is not only economical but also easy on the budget. That’s where tuna cakes come into play. You can pretty add whatever vegetables suit your family and whatever seasonings/dressings you desire. Be creative!


TUNA CAKES (larger recipe)

4 cans of tuna, drained-we use white albacore

2 eggs

1 cup of green relish or dill pickles

1 cup of chopped celery

1/2 onion chopped

1 cup of mayo and or sour cream

Salt and pepper

1-2 cups of bread crumbs-we used gluten free

Open tuna and drain cans. Put into large bowl. Add eggs, relish, celery, onions, mayo, breadcrumbs, and seasonings. Mix well and form into patties. Fry in frying ppan sprayed with olive oil until both sides are browned. Serve hot. Tastes really good with a garlic aoili sauce!!



Gluten Free Flour Blend


All Purpose  Gluten Free Flour Blend Gluten Free

3 cups of white rice flour Gluten Free

3 cups of brown rice flour or oat flour

2 cups of potato starch

1 cup of tapioca starch

1 1/2 tablespoons xanthum gum

Whisk together in a large bowl and store in an airtight container. Use in place of all purpose flour in recipes.

You can  sub and experiment with flours. The important part is keeping these ratios. You could use all brown rice in the place of white rice and oat, or use a 50:50 mix of sorghum and millet, or a white rice/brown rice mix, etc. As long as you keep the flour/starch/xanthum gum ratios the same, the possibilities are endless. 🙂

Gluten Free Fruit Bread Recipe

Pumpkin bread         Yields: 3 or 4 loaves

Enjoy wonderful blueberry, apple, banana, or pumpkin bread with your family!


2 1/2 cups of blueberries (apple sauce, mashed bananas, pumpkin puree depending on what fruit bread you are making)

1/2 c. of oil

3 eggs

2 1/2 tsp of vanilla

1 c. of milk

2 1/2 tsp of baking soda

1 tsp of salt

1 1/2 c. white sugar

1 c brown sugar

3 1/2 c. gluten free flour blend (Find my blend here)


1.Combine your dry ingredients in one bowl and mix well.

2. Add your wet ingredients in another bowl and blend together.

3. Join your dry and wet ingredients together and mix till blended.

4. Fill your loaf pans 1/2 full with mixture.

5 Place filled loaf pans in preheated oven at 350 for 50 minutes. (Check with toothpick to see if loaf is done.)

Freezing Directions:

Let your loaves cool. Wrap with foil and place in gallon size freezer bags. Freeze for 2-3 months. Before use place in refrigerator  the night before needed.