The recipes on this page do not contain
gluten and are perfect for a celiac diet or for those suffering from
candida or allergies.They are so yummy, and it is difficult to tell
that the flour containing gluten is missing!
VANILLA
CAKE- GLUTEN FREE
Makes 2, 8 inch layers
This recipe is very easy and basic and is delicious with your favorite
chocolate or vanilla frosting.
Ingredients:
1 1/2 cups white rice flour, very fine
3/4 cup tapioca flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon xanthan gum
4 eggs
1 1/4 cups white sugar
2/3 cup mayonnaise
1 cup milk
2 teaspoons gluten-free vanilla extract
Preheat oven to
350 degrees. Grease and rice flour two 8 inch round cake pans.
In a large mixing bowl, mix the white rice flour, tapioca flour, salt,
baking soda, baking powder and xanthan gum together and set aside. Mix
the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture,
milk and vanilla and mix well. Spread batter into the prepared pans.
Bake at 350 degrees for 25 minutes. Cakes are done when they spring
back when lightly touched or when a toothpick inserted near the center
comes out clean. Let cool completely then frost, if desired.
DECADENT
CHOCOLATE CAKE- GLUTEN FREE-
FLOURLESS
Makes one 10 inch round cake
Ingredients:
1/2 cup water
1/4 teaspoon salt
3/4 cup white sugar
18 oz bittersweet chocolate
1 cup unsalted butter
6 eggs
Preheat oven to
300° . Grease one 10 inch round cake pan and set aside.
In a small saucepan over medium heat combine the water, salt and sugar.
Stir until completely dissolved and set aside. In the top half of a
double boiler oven melt the bittersweet chocolate. Pour the chocolate
into the bowl of an electric mixer.
Beat the softened butter into the chocolate, beat in the hot sugar-water.Then
slowly beat in the eggs, one at a time.
Pour the batter into the prepared pan. Have a pan larger than the cake
pan ready, put the cake pan in the larger pan and fill the pan with
boiling water halfway up the sides of the cake pan.
Bake cake in the water bath at 300° for 45 minutes. The center will
appear to be wet. Remove from oven and chill cake overnight in the fridge,
while still in the pan. To unmold, dip the bottom of the cake pan in
hot water for 10 seconds and invert onto a serving plate. Serve with
a sprinkling of powdered sugar on top, raspberry sauce or whipped cream.
Decadent beyond imagining!
FLOURLESS CHOCOLATE MINT CAKE
Makes one 9 inch cake
Very rich cake for mint chocolate lovers. A velvety ganache icing finishes
it off.
Ingredients:
14 ounces bittersweet chocolate, chopped
3/4 cup unsalted butter, cubed
6 egg yolks
6 egg whites
3/4 cup white sugar, divided
2 teaspoons vanilla extract
1 teaspoon mint extract
1 1/4 cups heavy cream
1 pound bittersweet chocolate, chopped
Preheat the oven to 350° . Grease
a 9 inch springform pan. Line the bottom of the pan with parchment paper,
and then wrap the outside of the pan with aluminum foil.
Combine 14 ounces of bittersweet chocolate with the butter in double
boiler over a pan of simmering water. Stir until melted. Remove from
heat, and cool to lukewarm.
In a medium bowl, whip egg yolks with half of the sugar (6 tablespoons)
until thick and pale, about 5 minutes. Fold cooled chocolate into the
yolks along with the vanilla and mint extract. In another bowl, whip
egg whites until foamy. Gradually add remaining sugar while continuing
to whip to medium stiff peaks. Fold egg whites into the chocolate mixture
in thirds. Pour the batter into the prepared pan.
Bake for 45 minutes in the oven, until the top of the cake is puffed
and cracked. check with a toothpick if in doubt. Cool cake in the pan
over a wire rack. The top will fall.
Directions For Ganache:
Place 1 pound of chocolate in a metal bowl. Heat cream to boiling in
a saucepan. Pour hot cream over chocolate, and stir until smooth. Bowl
may be set over a pan of simmering water if the chocolate is not able
to melt completely from the heat of the cream.
Press down gently on the top of the cake to make it uniformly flat.
Remove sides from the cake pan, and invert cake onto a plate. Remove
parchment paper from the bottom. Ladle warm ganache over the top, and
spread out to cover sides. Let it stand to set.
DIVINE
CHOCOLATE BROWNIES- FLOURLESS- GLUTEN FREE
Makes one 18 inch pan
Very easy, moist and delicious with walnuts sprinkled
on top and
a scoop of vanilla ice cream
Ingredients:
4 (1 ounce) squares semisweet chocolate, chopped
1/2 cup butter
3/4 cup white sugar
1/2 cup cocoa powder
3 eggs, beaten
1 teaspoon vanilla extract
Preheat oven to 300°. Grease an 8
inch square cake pan, and dust with cocoa powder. In a small bowl beat
the eggs, set aside.
In the top of a double boiler over simmering water, melt the chocolate
and butter. Remove from heat, and stir in sugar, cocoa powder, beaten
eggs, and vanilla. Pour into prepared pan.
Bake in oven for 30 minutes. Let cool in pan for 10 minutes, then cut
into squares and serve.
FLOURLESS PEANUT BUTTER COOKIES
Makes 12 large cookies
Very easy, heavy, scrumptious, and very peanut-buttery
Ingredients:
1 cup peanut butter
1/4 cup white sugar
1/2 cup brown sugar, firmly packed
1 egg
Preheat oven to 350° . Combine ingredients and drop by teaspoonfuls
on cookie sheet. Press down with a fork. Bake for 8 minutes. Let cool.
Enjoy these cookies with a cold glass of milk!
CASHEW-
PEANUT BUTTER COOKIES/ GLUTEN FREE
Makes 24 cookies
Not distinguishable from peanut butter cookies
containing gluten!
Ingredients:
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1/4 cup salted natural peanut butter
1/4 cup cashew butter
1/2 cup gluten free margarine
1/2 teaspoon baking soda
1/2 cup soy flour
1/2 cup tapioca flour
1/4 cup potato flour
Preheat oven to
350°. In a medium bowl, blend together the margarine, brown sugar,
white sugar and egg until creamy. Stir in the peanut butter and cashew
butter. Combine the baking soda, soy flour, tapioca flour, and potato
flour; stir into the batter to form a dough. Roll the dough into teaspoon
sized balls and place them 2 inches apart onto an ungreased cookie sheet.
Bake for 8 to 10 minutes in the oven. Let cool on baking sheets for
a few minutes before removing to wire racks to cool completely.
COCONUT
DROPS
Makes 24 cookies
These have a very rich flavour,
they are the best, and so is our friend Joy who gave us this recipe!
Ingredients:
3
cups coconut, finely shredded
3 Tbsp. tapioca flour
3/4 sugar
1/4 tsp. salt 3 egg whites
1 tsp. vanilla
Preheat
oven 350°. In a medium mixing bowl seperate eggs and beat the egg
whites until frothy, add vanilla. Combine the salt, sugar and tapioca
flour in another bowl and add the egg white mixture. Blend well and
stir in the coconut. Drop by tablespoon onto a well greased cookie sheet
and bake for 20 minutes until golden. Enjoy!
BLISS
BALLS
Makes 42 balls
These
treats are addictive, but don't feel guilty about eating too many because
they are low in sugar and very high in protein!
Ingredients:
1/2 cup tahini butter
3/4 cup peanut butter
1/3 cup agave or maple syrup
1/4 cup cocoa powder
3/4 cup sesame seeds
1/2 cup coconut, shredded
3/4 cup sunflower seeds
1/4 cup raisins
1/2 cup chocolate chips
In
a medium sized mixing bowl combine the tahini, peanut butter, syrup,
raisins, chocolate chips and cocoa powder. In a skillet lightly toast
the sesame seeds, sunflower seeds, and coconut. Set aside to cool for
ten minutes and then add to the mixing bowl and mix well. Form into
small balls by hand. Roll the balls in a small amount of coconut. Place
them on a cookie sheet and put into the refridgerator for 20 minutes
to harden. Serve these
delicious treats anytime.
*Great source
of protein and calcium
APPLE
COBBLER- GLUTEN FREE
Serves six
Ingredients for Cobbler topping:
¼ cup sorghum flour
¼ cup tapioca flour
¼ cup potato starch
¼ cup almond flour
1 tsp salt
4 Tbsp sugar
½ tsp cardamom
¼ tsp cloves, ground
¼ cup sour cream
3 Tbsp chilled, unsalted butter, cut into pieces
Combine all the
gluten-free flours with the salt, sugar, cardamom, and cloves. Cut the
pieces of butter into the flour until the mixture has the texture of
coarse cornmeal. Spoon in the sour cream and stir with a rubber spatula,
until it all just starts to come together. Stop stirring.
Put the completed dough between two sheets of parchment paper. Form
a large ball of dough between the sheets, and then flatten it into a
square. Do it gently. Set the dough square into the refrigerator and
let it chill while you prepare the filling.
Apple
filling:
4 pounds crisp, fresh apples
1 Tbsp fresh lemon juice
¾ cup cane sugar
¼ tsp cloves, ground
2 tsp vanilla extract
Preheat the oven
to 375°. Peel the apples. Remove the cores of each of them. Cut
the apples into small cubes. Place them in a 9 inch pan. Squeeze the
lemon juice over the fruit. Sprinkle the sugar over the apples . Toss
the ground cloves on top. Dribble the vanilla extract over it all. Stir
it up.
The topping..
Retrieve the dough square from the refrigerator and carefully lay it
over the apples. Bake for 35 minutes or until the topping is golden
brown and is firm to the touch, the cobbler is done. Serve on it's own
or with a scoop of vanilla ice cream.
CORN
BREAD MUFFINS- GLUTEN FREE
These muffins are deliciously golden and fluffy. You can make a 9x9
loaf if you prefer.
Makes 12
Ingredients:
1
cup cornmeal, fine
1/2 cup
rice flour
1/2 cup
almond flour
1/4 cup
tapioca flour
5 Tbsp
sugar
1 Tbsp
baking powder
1/2 tsp
salt
1 Tbsp
butter
1Tbsp
apple cider vinegar
2 eggs
1 cup
soy milk ( can substitute with dairy, rice or almond milk)
3/4 cup frozen corn, or fresh if you have it
Preheat oven to
350°F. Mix corn meal, almond flour, rice flour, salt, tapioca flour,
sugar, salt and baking powder together. In a seperate bowl combine the
eggs, milk, vinegar and melted butter, blend well until creamy. Add
the wet ingredients to the dry and combine with a few strokes, not overbeating.
Fold in the corn and spoon into greased muffin tins ( you can use a
9x9 pan if you prefer to make a loaf). Bake for 25 to 30 minutes.
.
