Rice Cake Brittle

Guest post by: Kathryn Barlow of kbarlowdesign.com

I came about testing this while I was trying to find a gluten-free dessert to bring to a party. I’d been planning on making Breton Brittle, and wanted to try to find a gluten-free version since I already had all the ingredients for breton brittle. I asked my friends to see if they could recommend a good gluten-free substitute for Breton crackers, but no one could recommend anything that would have a similar taste/texture. My better half suggested rice cakes, and I figured it would be worth a shot!

I tested a batch of Breton Brittle with one corner as a gluten-free rice cake (be careful which brand you get – Quaker rice cakes have a possible cross-contamination issue due to where/how it’s manufactured. I went with Lundberg lightly salted, which had a guarantee on the packaging). I could hardly wait to try it, and was surprised at what a different sort of snack/dessert it made! Regular Breton Brittle is super sweet and kind of heavy/dense. The rice cakes made it lighter and airier with more crunch. I’m pouring toffee and chocolate over rice cakes – how could that not be delicious, really. Over the next couple of days I let various people sample each kind, and was surprised how some people were 100% on board with Breton while others preferred the rice cakes! It was about a 50/50 split and a handful of people that loved both.

Without further ado, here’s the recipe and step by step instructions!

Rice Cake Brittle

- 1 package gluten-free rice cakes
- 1 cup butter
- 1 cup brown sugar
- 1 cup chocolate chips

Line cookie sheet (jelly-roll pan) with heavy aluminum foil (over sides of pan).
Position rice cakes in pan leaving as little space between them as possible. Break up rice cakes to fill in the holes as best you can without crumbling them too tiny. Pre-heat oven to 400F.

rice cake brittle

Bring brown sugar and butter to a boil in a medium saucepan stirring occasionally to mix butter and sugar. Let it boil for 20 seconds.

rice cake brittle


Pour immediately over rice cakes. Bake at 400F for 5 mins. (It will bubble and spread)

rice cake brittle

Remove from oven, sprinkle with chocolate chips, let them melt for a minute or so, then spread chocolate with a wet spoon.




Leave overnight in the fridge to harden/set. If you are super impatient, you can sometimes get away with 3-4 hours, but it’s best to give it as much time to set as possible. Once set, it can be broken into chunks.

I keep mine in the fridge to prevent it melting, and found that it freezes really well. I also may or may not have eaten a bowl of this for breakfast one day after a party… it’s really addictive!

Welcome to Sweet Grace & Co.

Check out our guest blog post on ‘Cause You’re Young - “A website for artists and entrepreneurs to connect and carve a name for themselves.”


Five summers ago my sister and I took a chance on a farmers’ market.   With our parents’ mini van full of muffins, pies & brownies, a deck umbrella to shield us from the sun and a few chalk boards advertising the daily specials, we were ready to take on the self-employed world (well, part time at least).

chalk board

Our gluten-free baking adventures began about 10 years ago when our mother was diagnosed with rheumatoid arthritis.  Hoping to lessen her medication intake and improve her mobility, she consulted a naturopath. She was advised to eliminate foods that caused inflammation specifically gluten.

Coming from an Italian/German family that loves to cook and eat EVERYTHING, it was quite a shock when our first ventures into gluten-free baking did not turn out as desired. Cookies with a texture indecipherable from pet rocks and pizzas as sturdy as frisbees from Canadian Tire, were a, thankfully, short-lived reality.

laura market grace farmers market

With a number of culinary disasters, chipped teeth and a few friends still willing to try our new gluten-free recipes — “You HAVE to try it.  This one ACTUALLY tastes good!”–we finally got the hang of gluten-free baking.  A friend suggested that we sell at a local farmers’ market, as at that time gluten-free products, especially good ones, were hard to find.

After a googling and e-mailing blitz, we received an email from one market that was still taking vendors.  We set up a blog, whipped up some crude homemade business cards and presto, we had our own business–one step above a curb side lemon aid stand.  After late nights baking, early morning fighting (over who had to drive) and hot summer days pushing our product, we started to develop a clientele would would seek us out at the market.

After our first market season we learned a lot about how to run our own business.  Hard work, trial and error, GREAT customer service and a good product go a long way.   We also saw how the ‘tire kickers’, who looked insulted at the very thought of trying a sample of a gluten-free brownie, would in time be converted into repeat customers.


Throughout the years, we have revamped our website, business cards and design (with the help of a friend who happens to be a real deal web  designer www.kbarlowdesign.com) and continue to work on and improve our recipes.  Our new focus is to provide recipes for people to make themselves so they can live a gluten-free life without relying on a box in a grocery store.

Check back each month for new recipes, blog updates and tips and tricks that will make your gluten free life more enjoyable!

Happy Eating!

Springtime Shortbread

shortbreadThe perfect recipe for a day full of spring showers (or snowstorms)!

Enjoy with a fruit infused tea or dunk them in melted chocolate!  

Cream together in a large bowl…
1 cup butter (softened)
3/4 cup sweetened condensed milk
Beat in…
1 cup brown rice flour
1/2 cup + 2 tbsp almond flour
1/2 cup tapioca starch
1 tsp vanilla
Pinch of salt
extra brown rice bench flour for rolling out dough

Cream butter with sweetened condensed milk. Add flours, salt and vanilla. Mix until combined. Form into ball and wrap in plastic wrap. Chill in fridge for at least 1 hour.

Roll dough into 1/3 inch thickness on floured surface, sprinkle with bench flour as dough will be sticky.

Cut into rectangles and prick with a fork. (Option to roll into 1 inch balls and flatten with form)

Bake at 350 degrees for 8 minutes on a parchment lined pan.


Unionville Farmer’s Market 2013

Sweet Grace & Co. will be selling at the Unionville Farmers’ Market for a couple of Sunday’s this summer. Stay tuned for dates and check out the market in the mean time. Market opens Sunday June 30, 2013, Station Lane, Unionville Ontario.

Butternut Spiced Bundt Cake

This sensational spiced coffee cake is perfect for a pot luck.  Serve with fresh berries and clotted cream. Gluten and lactose free, it’s great for a weekend baking adventure!

sweet potato cake

Whisk together…
2 eggs
1/2 cup canola oil
1/4 cup maple syrup
2 tbsp fancy molasses
1 cup butternut squash or sweet potato
2 tbsp freshly squeezed orange juice
2 tbsp orange zest
1 tsp vanilla

In a separate bowl, combine…
1 cup almond flour
1 cup brown rice flour
1 tbsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp salt
1 tbsp gluten free baking powder
1/4 tsp baking soda

*optional – 1 1/2 cups of your favourite fruit. (I like using 1/2 cup blueberries, 1/2 cup cranberries, 1/2 cup chopped apple)   Mix them with the dry ingredients so they don’t sink to the bottom of the cake.

Whisk together…
1/2 cup icing sugar
3/4 tbsp lemon juice

Fold dry ingredients into wet.  Pour into a greased and floured 12 cup bundt pan.  Bake for 45 – 55 minutes or until cake tester comes out clean. Allow cake to cool for 20 minutes in pan before removing.   Once cool drizzle with lemon glaze. 


Irish Potato Boxty


This St. Patrick’s Day, why not start the festivities with some traditional Irish fare. The Boxty or ‘poor house bread’ is a potato pancake that is definitely worth a try. Enjoy with your favourite gluten free beer and it’s green skies ahead.



In a large bowl mix together…
1 lb yukon gold potatoes boiled, mashed (approx. 2 med. potatoes)
1 lb yukon gold potatoes raw, grated, drained (approx. 2 med. potatoes)**
1/2 cup milk
2 eggs
2 leaves of kale de ribbed and thinly sliced
1/2 cup old white cheddar, grated
1/2 cup white or brown rice flour
1 1/4 teaspoons salt
1/4 teaspoon black pepper

**Toss grated potatoes with 1/4 tsp of salt and let drain over sieve for a few minutes before adding to mixture.

Once mixture is combined scoop a 1/4 cup of the mixture and form a patty about 1/2 inch thick.  Fry in canola oil in a pre-heated non-stick pan until golden brown on each side.

Serve with a dollop of sour cream and a sprinkling of green onion, or make a meal of it with your favourite sausages, sauteed kale and don’t forget the g-free beer!

Happy St. Patrick’s Day!


This poem is a little out of date, but fun none the less.

Boxty on the griddle,
And Boxty on the pan;
The wee one in the middle
Is for Mary Ann.

Boxty on the griddle,
boxty on the pan,
If you can’t bake boxty
sure you’ll never get a man.

Boxty on the griddle,
Boxty on the pan,
If you don’t eat boxty,
You’ll never get a man.

Whistle Stop Fair

Whistle Stop Christmas Fair 2012!

This year, the 2012 Whistle Stop Christmas Fair raised $1,100 for the Arthritis Society. Many volunteer hours and teamwork went into this event, which has been held at the Markham GO Station in December over the past four years.
Our thanks go out to everyone who helped to make this fair, which features art, crafts and unique food, the best ever.

Thank you to The Garden Basket in Markham, which sponsored the cafe, and to Nicole Chapman of The Arthritis Society who spoke to visitors throughout the day, giving information about arthritis and the society’s work.

A special thank you to our talented and enthusiastic vendors and to our elves—students from St. Elizabeth Catholic High School in Thornhill. Other volunteers included Patrick Kennedy and Bradley Keen, who manned the barbecue and Brandon Wild and Bob Vopni who provided the music. Thank you also to Councillor Carolina Moretti and her executive assistant Gillian Shaw.
We couldn’t have done it without you!

We look forward to another successful event in December 2013!