Archive for the ‘baked goods’ Category
This is now one of my two go-to frostings. If a cupcake is going to have chocolate frosting, it’ll have this fudgy frosting. If it’s going to have a vanilla frosting, it’ll be buttercream. My dear chocoholics love this, and find chocolate buttercream less satisfying.
This is a delicious gfcf, gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, top 8 allergen free, and vegan/vegetarian recipe.
- 1 cup chocolate chips (Enjoylife are dairy, soy, gluten, nut, peanut, and mostly allergen-free, almost all chocolate chips are gluten-free)
- 2 TBS butter or dairy-free margarine
- 1 cup confectioner’s sugar
- 1 TBS milk or milk substitute (soy, rice, coconut, etc)
In a small saucepan over medium-low heat, melt the chocolate and butter/margarine. When it’s melted, whisk in the milk and confectioner’s sugar. The result should be a thick, fudgy frosting. If it’s too thin, add a tablespoon or two of confectioner’s sugar. If it’s a little too thick, add a teaspoon or two of milk.
Frost any cupcake with this frosting – chocoholics will approve! You can also add a simple fondant decoration to go along with a lunchbox theme.
Sadly, I’ve never had an apple cider donut with gluten, but these taste the way I imagine the originals taste. They also taste the way the cider donuts at the fair smell. Yum!
This is a delicious gfcf, gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan/vegetarian recipe. As there are only 2 eggs in this recipe, they should be easy to replace, though I haven’t done it personally.
- 1 1/3 cups gluten-free flour (brown rice or millet work well)
- 2/3 cup starch (tapioca, arrowroot, or white rice flour)
- 1 tsp xanthan gum
- 3/4 cups white sugar
- 2 tsp baking powder
- 1/8 tsp allspice
- 1/8 tsp freshly grated nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup apple cider
- 1/4 cup milk (cow, soy, rice, almond, or coconut)
- 2 eggs
- 1 tsp vanilla extract
- 1 TBS butter (or dairy-free margarine), melted
Cinnamon Sugar topping
- 1 stick (8 TBS butter or dairy-free margarine), melted
- 2/3 cup white sugar
- 1/3 cup brown sugar
- 2 TBS cinnamon
In the bowl of your stand mixer, combine everything from flour through salt. Mix it for a moment to make sure it’s well combined.
Add in each of the liquid ingredients (cider, milk, eggs, vanilla, butter), allowing them to become well combined after each addition.
Fill the donut pan a bit below full. Bake 12-15 minutes. Doughnuts are ready when you touch them and you can feel it spring back. Let them cool for 5 minutes before removing from the pan.
After the doughnuts have cooled, combine sugars and cinnamon in one shallow bowl, and melt butter in another shallow bowl. Dip both sides of the donut in the butter, then put in the cinnamon-sugar bowl until they’re coated.
This is inspired by the Smitten Kitchen Whole Wheat Goldfish recipe.
This is a delicious gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, and vegetarian recipe.
- 1 1/2 cups sharp cheddar, ideally an orange cheddar
- 4 tablespoons (1/2 stick) salted butter
- 1/2 cup gluten-free flour (I’ve used brown rice with a bit of amaranth. I wouldn’t suggest a bean flour, as it’s too heavy for a cracker)
- 1/4 cup starch (I’ve used white rice flour and tapioca starch – both worked well)
- 1/2 teaspoon xanthan gum
- 1/8 teaspoon onion powder (not onion salt!)
- 1/8 teaspoon table salt
- (optional: add 2 drops orange gel food coloring if your cheese isn’t orange)
Using a food processor, combine all the ingredients. Let run for around 2 minutes, until it all comes together in a ball. I have a small Cuisinart, and it’s still large enough for this.
Wrap the dough in plastic wrap, or put it in a plastic bag, and place in the fridge. Let it chill for 30+ minutes, until firm.
Place a sheet of plastic wrap on your counter or other surface. Plop the dough in the middle of the plastic wrap. Put another sheet of plastic wrap on top, then use a rolling pin to roll the dough out to a thickness of about 1/8th of an inch. Gluten-free dough requires slightly different handling for rolling out, and the technique that’s worked the best for me has been rolling out between layers of plastic wrap.
Use cookie cutters to cut shapes and transfer to cookie sheets that are either lined with parchment paper or Silpat (I occasionally sprayed my cutters with Trader Joe’s coconut oil spray, but another spray would also work). When laying them out, leave about 1/2 inch between crackers so they can spread. Use a toothpick or a bamboo skewer to poke eyes into the crackers. I also used the toothpick to make mouths on the fishies, but I’ve left the other critters mouthless. (I found my mini-fishie cookie cutter on eBay)
Let bake for 10 minutes, then check for done-ness every 2 minutes. Crackers are done when there’s just the slightest browning on the edges. Remove from the oven to a cooling rack and let cool on the cookie sheet for at least 5 minutes. Transfer to a cooling rack. When cool, transfer to an airtight container. Serve as a side in lunchboxes or as a snack any time.
This recipe is based on the King Arthur Flour Gluten-Free Sandwich bread, tweaked for what works best our family.
This is a delicious gfcf, gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, dairy free, soy free, tree nut free, peanut free, fish free, shellfish free, corn free, and vegetarian recipe. Unfortunately, with 4 1/2 eggs in the recipe, I would not recommend trying it with an egg replacer.
This recipe requires 2 1-hour rise times, plus a 40 minute baking time, so keep an eye on the clock! I’ve stupidly started this recipe at 9pm, then had to stay up until midnight.
- 1 1/2 cups warm milk or milk substitute
- 1/4 cup sugar
- 1 TBS instant yeast
- 3 cups GF Flour (we use 2 1/2 cups brown rice flour and 1/2 cup amaranth or millet)
- 1 1/2 cups starch (we frequently use white rice flour as a starch, but arrowroot or tapioca starches also work well. Potato starch is not ideal, and often leads to the bread falling)
- 2 tsp xanthan gum (or guar gum if corn-free)
- 2 TBS chia seeds (optional, but it doesn’t change the flavor, and it adds protein and other benefits)
- 1 3/4 tsp salt
- 6 TBS softened butter or dairy-free margarine (we’ve used Fleishmann’s unsalted)
- 4 large eggs plus 1 egg white
In a large measuring cup mix the warmed (not hot) milk and the sugar. Add the yeast and let sit for a few minutes.
While mixing, add the milk/yeast mixture slowly. Once it’s well combined, add the eggs one at a time (when my daughters help they crack each egg into a ramekin first – it’s a lot easier to get shell pieces out of a ramekin than a mixing bowl!).
In the mixing bowl of your stand mixer add the flours, starch, xanthan gum, and salt. Mix using the paddle attachment for a moment to make sure it’s well mixed. Add the softened butter and mix until combined.
Cover with a warm, damp towel, then let rise in a warmish place for 1 hour.
Prepare a 9″x4″ loaf pan. If silicone, then lightly grease (we use TJ’s coconut oil spray). If the loaf pan is metal, cover with parchment paper, then lightly grease the parchment paper.
After the first rising cycle, move the dough to the 9×4 loaf pan and cover with plastic wrap that has been greased/oiled on the side that touches the dough. Cover the wrap with a warm, damp towel again and let rise for 45 minutes to another hour. You want the dough to be just above the rim of the loaf pan.
Near the end of the 2nd rising cycle, preheat the oven to 350F. Insert the loaf pan, and bake for 35-40 minutes, until it’s golden brown and delicious.
I recommend immediately taking the bread out of the pan and let cool while laying on its side. This seems to minimize the top of the loaf falling, and also minimizes excess moisture pooling at the bottom of the pan.
Let cool and slice into individual pieces (I’ve been very happy with this Bread Slicer
for uniform slices). I then store the loaf in the fridge, but you could also slide a piece of wax paper or parchment paper between each slice and freeze the sliced loaf. This tastes great with or without toasting. It holds up very well in sandwiches, too. Yum!
This is an amazing chocolate cake recipe, with a deep chocolate flavor. These are some of the best cupcakes/cakes I’ve ever had. This has become my go-to cake recipe, and as a bonus, when I’ve served these to people without allergies, they gobbled them up without realizing they were “special”. This is a great example of serving great food, not just food that’s good for people with Celiac and/or allergies.
This is a delicious gfcf, gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, dairy free, soy free, tree nut free, peanut free, fish free, shellfish free, corn free, and vegetarian recipe.
- 3/4 cup brown rice flour, or another flour like sorghum or millet
- 1/4 cup pea or bean flour
- 1/2 cup white rice flour, or a starch such as arrowroot or tapioca
- 1 cup good quality baking cocoa – we like Rodelle Dark Baking Cocoa and Frontier Organic Cocoa Powder
- 1/2 tsp baking soda
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp xanthan gum or guar gum
- 1 1/2 sticks margarine (Fleishmann’s unsalted is dairy free) or butter, room temperature
- 3/4 cup brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla
- 1 1/2 cups milk (dairy, rice, soy) plus 1 1/2 tsp vinegar to mimic buttermilk
Preheat the oven to 350 degrees.
This makes 2 dozen cupcakes or 2 9″ round cakes. Lightly grease the bottom of the baking pans, then dust with a little cocoa powder, or line 2 muffin tins with cupcake liners.
Whisk the three flours together. Add cocoa, xanthan gum, baking powder, and baking soda to the flours and whisk together in a medium bowl.
In a separate bowl, with your mixer, beat the butter until creamy. Slowly add the brown sugar and the granulated sugar. Whip this mixture until fluffy.
Add the eggs one at a time to the creamed mixture, then add the vanilla.
Turn the mixer to low and alternate adding the flour mixture and the buttermilk.
Pour into the prepared pans – if making cupcakes, use an ice cream scoop to measure an equal amount of batter into each cupcake liner. For cakes, bake for 25-30 minutes; for cupcakes 12-15 minutes, until the cake/cup cake is springy to the touch and a toothpick comes out clean.
Let cool, then serve as is or frost with a “butter”cream or faux-cream cheese frosting. Yum!
We have had a very good, dependable, easy banana muffin recipe, but sometimes you want a little something different. This new recipe makes incredibly easy and delicious muffins, and we’re really enjoying them! The girls are eating them for breakfast, snacks, and dessert, so they don’t last long.
This is a delicious gfcf, gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, vegetarian, vegan, and top 8 allergen free recipe.
- 1 1/4 cup GF flour (I like 1c brown rice, 1/4c pea flour)
- 1/2 cup starch (arrowroot starch, white rice flour, tapioca starch, potato starch)
- 1 tsp xanthan gum or guar gum
- if not gluten-free, just use 1 3/4 cups flour and omit xanthan gum
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2-3 brown, very ripe bananas, mashed
- 1 1/2 cup sugar
- 1/2 cup oil
- 1/4 cup dairy/soy/rice milk mixed with 1/4 tsp. vinegar
- 1 tsp. vanilla
- 2 eggs (or equivalent egg replacer)
- 1 cup mini-chocolate chips (we like the Enjoy Life Chocolate Chips
, which are gluten/dairy/soy/nut free)
Preheat oven to 350*F. Spray or grease muffin pan or insert paper muffin cups.
Whisk flour through salt together in a medium bowl. In your mixer’s bowl, beat bananas through eggs. Slowly mix the flour mixture into the banana mixture, until it’s completely combined. Add the mini-chocolate chips and mix until just combined.
Add 1 ice cream scoop of batter into each muffin cup and bake at 350*F for 18-20 minutes.
This recipe makes 18-20 muffins. But don’t expect them to last very long! Ours rarely last a day!
My stepfather’s mom made GrapeNut pudding all the time – for every occasion. It wasn’t my favorite dessert, but it has so many nice memories attached to it. After we went gluten and dairy free (and therefore couldn’t eat Grape-Nuts Cereal), I figured we could never eat it again. When Gram passed away recently, I wanted to make a version of it for my stepfather in Gram’s memory, so I tweaked it.
I love to munch on the Bakery on Main Gluten Free Granola, and had found the (gluten, dairy, and nut-free) Enjoy Life Cinnamon Crunch Granola to be a bit too dry to be eaten plain. The Bakery on Main Gluten Free Granola is too chunky to cook with, but the Enjoy Life Cinnamon Crunch Granola is absolutely perfect to use in place of Grape-Nuts Cereal for GrapeNut pudding! Yum!
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, tree nut free, peanut free, fish free, shellfish free, and vegetarian recipe.
Not-quite-extensive testing with my stepfather, my family, and some of my stepfather’s coworkers indicated that this recipe leads to great results – and people never knew it was gluten-free!
- 1 1/2 cups Enjoy Life Cinnamon Crunch Granola
- 4 cups milk (or milk substitute – I would suggest coconut milk)
- 2 eggs
- 1 cup sugar
- 1 pinch kosher salt
- 1 tsp vanilla
- 1 tsp cinnamon
- Optional toppings: ice cream, whipped cream, or whipped topping
Preheat the oven to 350 degrees.
In a medium saucepan over medium heat, combine the granola with the milk/milk substitute. Bring up just to the boiling point, stirring regularly, then remove from the heat.
While the granola and milk are cooking, combine eggs, sugar, salt, vanilla, and cinnamon in a medium sized bowl. Whisk together well.
Pour the egg mixture into the milk/granola mixture slowly, stirring constantly. If you add too much at a time you’ll end up with cooked eggs, not a custard!
Once the custard is combined, pour into a 9×9 oven-proof pan, and put into the oven.
Bake at 350 for 45min to 1 hour, until a knife inserted in the center comes out clean.
Serve warm, with ice cream or whipped cream/whipped topping. (Whole Foods and other natural food stores now sell canned soy-based whipped cream next to the dairy whipped cream)
Yum! Enjoy this warm custard with your family, and make your own memories!
My family has been loving the Impossible Quiche Pie variations, and while I was Googling for more ideas, I found an apple pie variation. My oldest and youngest daughters love almost any dessert, but my middle daughter loves apple pie and chocolate only. It was lovely to find an easy workaround for the hassle of making gluten-free apple pie! As a bonus, it tasted delicious!
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, tree nut free, peanut free, fish free, shellfish free, corn free, and vegetarian recipe.
- 3 large apples, peeled and sliced
- 1 teaspoon ground cinnamon
- several grates fresh, or 1/4 teaspoon ground nutmeg
- 1/2 cup gf biscuit mix – we like Bob’s Red Mill Biscuit mix or Pamela’s Baking & Pancake Mix
- 1/2 cup all purpose gf flour mix (or 1/4 cup rice or sorghum flour & 1/4 cup tapioca or corn starch)
- 1/8 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp canola oil
- 1/2 cup sugar
- 1/2 cup milk or milk substitute (cow, coconut, or soy work the best, rice is a bit too thin)
- 1 tablespoon margarine or butter, melted, or oil (Fleishmann’s unsalted is dairy & gluten free, Earth Balance has a dairy, soy, & gluten-free tub)
- 2 eggs (these are necessary, don’t try to substitute)
- 1/2 cup gf flour or baking mix
- 1/4 cup brown sugar, packed
- 3-4 TBS cold margarine, butter, or shortening (for shortening, we like Spectrum)
- 1/2 tsp allspice
Oil a 9″ pie pan with deep sides, and preheat oven to 350.
Peel and slice apples, and set in a medium-sized bowl. Add cinnamon and nutmeg, stir, and let sit.
In another medium-sized bowl, whisk together the biscuit mix, sugar, eggs, milk/milk substitute, and melted margarine/butter.
In a third bowl, combine the dry topping ingredients. Cut the fat into small pieces, and cut into the flour mixture into it using a pastry blender or two knives. Mix together until it becomes crumbly, as you would with a fruit crisp topping.
Pour the apples into the pie pan, and cover with the egg mixture. Sprinkle topping on top.
Slide into the oven, and bake for 30-45 minutes, until it becomes browned. Touch the top of the pie to make sure it’s firm and set.
Let cool and serve, with or without whipped topping or ice cream. Don’t expect there to be many leftovers!
This year was our first year making a gluten-free gingerbread house. It’s one of those things I had always intended to do, but never quite gotten around to doing.
This year we had a collaborative effort – I made the gluten-free gingerbread cookie batter, my mother cut out pieces according to a template and made the frosting “glue”, then my three daughters decorated.
My daughters are now able to have dairy, which meant we had more variety available for our decorations, but there are a lot of gluten-free and dairy-free candies that make great decorations – gumdrops, sour watermelons, and mints were some of the favorites here. Candy canes would’ve been a good addition, too.
The best part, though, is that the gluten-free gingerbread cookie recipe makes delicious cookies, so after we smashed the house for the New Year, we all dove in and started munching on the pieces of house. Yum!
This recipe contains peanut butter! (I do think that sunbutter or another peanut butter substitute would work well, but that hasn’t been fully tested as of yet)
A friend of mine linked me to a similar recipe, and I’ve adapted a bit and made it safe for our allergies. This is delicious, and much less work than one would think. I’ve been craving Reese’s Peanut Butter Cups for years now, and this hits the spot. It’s also a great recipe to use to wow friends who think that folks with dietary restrictions don’t eat well!
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, tree nut free, fish free, shellfish free, and vegetarian recipe. Unfortunately, my brownie recipe doesn’t work well without eggs, so this is not vegan or egg-free.
- 1 batch Super-Easy Brownies, or another brownie recipe that makes a 9×13 pan of brownies
- 1/2 cup dairy-free margarine or shortening, softened
- 1/2 cup creamy peanut butter (we like Jif Natural), OR sunbutter or another peanut butter substitute should be fine too
- 2 cups powdered sugar
- 2 teaspoons milk substitute (soy, rice, almond, hemp)
- 1 cup semisweet chocolate chips (Trader Joe’s and Whole Foods have their own brands of dairy-free chocolate chips, and Enjoy Life Chocolate Chips are dairy/soy/nut free)
- 1/4 cup margarine or shortening (half a stick)
Make super-easy brownies according to recipe instructions. Let cool in the pan.
In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth and creamy. Spread the peanut butter mix evenly over the cooled brownies.
In small bowl, microwave the topping ingredients for 60 seconds; stir well with a whisk until smooth. You may need to microwave an additional 30 seconds if your chocolate was cold (we keep chocolate chips in the freezer so they don’t melt)
Spread gently and evenly over peanut butter filling. Refrigerate about 30 minutes or until set.
Cut into 1-2 inch cubes, and serve to much applause.
This recipe is fine on a counter unless the weather is hot, in which case I suggest refrigerating. So, they were fine on the counter for most of the 2009 “summer” in New England!