Rachel’s Recipe Box

The Gluten-Free Family

Chocolate Pudding

Posted on | April 1, 2009 | No Comments

yummmm…. We love creamy, chocolately pudding!

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, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan/vegetarian recipe.

Ingredients:

  • 1/2 cup sugar

  • 1/4 cup unsweetened cocoa
  • 1/3 cup corn starch (or arrowroot starch, or tapioca starch)
  • 2 1/2 cups coconut milk, or another milk substitute (soy, rice, hemp, almond…)
  • 1/8 tsp salt
  • 1 tsp vanilla
Pudding in progress

Method:

In a medium sized pot, whisk together cocoa, sugar, and starch.

Set the pot on the stove, and turn on to medium heat. Stir in milk substitute and salt.

Whisk frequently until it comes to a boil. Turn the heat to low and whisk constantly until the pudding begins to thicken.

Remove from heat, and add vanilla. Pour into a bowl or individual ramekins. Pudding will thicken more as it cools.

Variation: To make it even more chocolatey, add about 1 ounce of allergy-safe semi-sweet chocolate when the pudding comes off the heat.

Variation For a pie-filling, either decrease the amount of milk substitute to 2 cups, or increase the starch to 1/2 cup.

Category: desserts, vegan/vegetarian

A Sweet Bread for your Sweeties

Posted on | February 28, 2009 | 4 Comments

As a child, I loved eating Portuguese Sweet Bread when we were on vacation on Cape Cod. The mild sweetness of the bread and the chewy bread was just wonderful. I’ve tried to recreate some of that experience with this bread. It has just the right level of sweetness, and says lovely and moist. For this sweet bread, I prefer to serve smaller slices, so I bake it in a silicone bundt pan, which works beautifully. I strongly recommend that strategy!

A new bundt loaf of gf sweet bread

This recipe is gfcf, gluten free, dairy free, soy free, legume free, nut free, vegetarian, and can be corn-free. It is not egg free, sadly. I’ve had limited success using egg substitutes with this recipe – I would only try it with rolls, as the egg protein holds together the dough in a bread shape.

DO NOT skip the step of lining the pan with parchment paper if you are not using a silicone pan! GF bread dough is very sticky, and you’ll end up with bread stuck to the bottom of the loaf pan. It’s worth the extra money to get the silicone or parchment paper! You can get away with not lining cupcake tins (for rolls) or hamburger pans, though.

Ingredients

A slice of sweetness in bread form
  • 1 3/4 cup gf flour (amaranth, sorghum, and millet all work well here)

  • 1 cup arrowroot, tapioca, or corn starch, or a mix (potato starch tends to make it fall)‘
  • If you use a gf baking mix, you would just use 2 3/4 cups of the baking mix
  • 2 1/2 tsp xanthan gum or guar gum
  • 1/2 cup sugar
  • 2 tsp yeast
  • 1 cup warm water (110 degrees)
  • 1 1/4 t salt
  • 2 t apple cider vinegar
  • 2 T olive oil
  • 3 eggs

Method

Whip together the 3 eggs in your stand mixer.

While they are whipping, combine the dry ingredients in a bowl, and whisk together.

Add the rest of the wet ingredients to the eggs, mix together. Slowly add the dry ingredients, beating together on low. “Knead” for 4 minutes. The dough will be very wet, almost like cake batter.

Line a 9×5 (or so) bread pan with parchment paper, or use an oiled silicone pan. Use a spatula to fill the bread pan/bundt pan/rolls with the dough/batter.

Slicing the gf sweet bread loaf

Let rise in a warm place for 45 minutes.

Bake at 350 for 30-45 minutes, until golden brown. Remove from pan and cool (it cuts much better cooled if you can wait that long).

If you are going to save the bread, slice it once it is cooled, then freeze it sliced. Toast it straight from the freezer to warm it up. Microwaving for 30 seconds a slice works as well, but I prefer the texture when it’s toasted.

Category: baked goods, bread

Perfectly Chocolate-y Cupcakes

Posted on | February 22, 2009 | 4 Comments

Just Right

Do you need some gluten-free and dairy-free cupcakes? Do you want them to be perfectly puffed on top, with a wonderful shape that is easy to decorate? Are you serving fussy people, or people who doubt that allergy-safe food can be tasty? This is the recipe for you! These cupcakes are just right!

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, egg free, tree nut free, peanut free, fish free, shellfish free, and corn free recipe. There is also an egg-free version of this recipe.

Ingredients:

Perfectly Chocolate-y Cupcakes
  • 1 cup gf flour (sorghum and/or bean work well here)

  • 2/3 cup starch (arrowroot, tapioca, corn, or potato)
  • 1 1/2 tsp xanthan gum or guar gum
  • 1 3/4 cups sugar
  • 1/2 cup cocoa powder
  • pinch kosher salt
  • 1 tsp baking soda
  • 1 tsp vinegar or lemon juice and enough milk substitute to make 1 cup
  • 1/2 cup oil
  • 2 tsp vanilla
  • 2 eggs

Method:

Preheat oven to 350. Line muffin tins (makes 15-18 cupcakes)

Mix together dry ingredients in stand mixer to get them well blended. Add liquid ingredients and mix for about 3 min, until well combined.

Pretties

Pour into cupcake liners and bake for 20-30 min (they will be moist, but a toothpick inserted into the cupcake should come out clean). Cool for a few minutes in pan, then move to a cooling rack to cool completely.

Frost with a chocolate frosting. Or, you can mix up a batch of vanilla frosting, and then divide it into snack-size zip-top bags. Color each baggie of frosting individually. Snip off one little corner of the bag, and then you and your kids can make some beautiful creations!

Category: baked goods, desserts

Dairy-Free & Delicious Crockpot Clam Chowder

Posted on | February 11, 2009 | 2 Comments

In New England, there is only one kind of Clam Chowder – and it’s creamy. If you are looking for a tomato-based fish soup, we recommend Caldeirada.

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, egg free, tree nut free, peanut free, and fish free recipe.

I live in Massachusetts, and grew up with clam chowder. After spending 5 years on the coast, finding clams at the beach, I’ve been trying to make a delicious dairy-free clam chowdah. This hits the spot!

Ingredients:

Delicious Dairy-Free Clam Chower
  • 2 (10 oz-ish) cans chopped clams

  • 2 (14 oz) cans creamed corn (or use a blender to turn a 14oz can of corn into creamed corn)
  • 1 (14 oz) can coconut milk
  • 1/2 tsp Tony Chacheres Cajun seasoning, or 1/4 tsp salt + 1/8 tsp cayenne pepper
  • 1 tsp Bell’s Seasoning
  • 1 onion, diced
  • 2 potatoes, diced
  • 4 cloves garlic, minced
  • 1/4 cup dried wakame (seaweed) or 4 slices of bacon, crumbled
  • optional 1 small jar clam juice

Add everything to the crock pot. Cook on low for 6-8 hours. Taste about an hour before serving (if possible) and adjust seasoning.

This was so good, I ended up eating 3rds, and one of my daughters cried when the leftovers were gone. When served as a main course, this recipe will feed 4-6 people, usually with leftovers.

This is a great meal when served with focaccia and a salad. It can also be served as a starter course, and would be a delightful addition to any fish dinner!

Category: crock pot, fish, soup

Baby’s First Birthday Carrot Cupcakes

Posted on | January 3, 2009 | 1 Comment

This is free of the top 8 allergens, so it is unlikely to be too much for a baby’s first birthday. If your child hasn’t yet had many spices, you can leave out the nutmeg & cinnamon, but it tastes great like this.

This recipe really works best as cupcakes, and since little kids like to do things themselves, mini-cupcakes or full-size cupcakes are a great size for little hands!

If you want to also serve a cake, the Pineapple Carrot Cake recipe is the “grown-up” version of this, with eggs and other treats.

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, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan/vegetarian recipe.

Ingredients:

  • 1 1/4 cup gluten–free flour

  • 1/2 cup tapioca starch
  • 1 tsp xanthan gum or guar gum
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 cup unsweetened applesauce (if mixture looks too thick, add up to 1/4 cup more applesauce)
  • 1 1/4 cup brown sugar
  • 1 cup milk substitute with 1 tsp cider vinegar to sour
  • 3/4 cup crushed pineapple (one of the small cans), drained (you can substitute more applesauce in place of the pineapple if you haven’t introduced pineapple)
  • 2 cups shredded carrots (I suggest a food processor for this)

Method
Preheat oven to 350F. Grease or prepare cupcake (or mini cupcake) pan with paper liners. This makes about 18 full size cupcakes or 12 full size and 12 mini-cupcakes.

In a medium bowl, whisk together flours, spices, and other dry ingredients.

Use an electric mixer in another bowl to beat applesauce, brown sugar, milk substitute, and pineapple until well blended. Slowly add dry ingredients. Stir in carrots.

Spoon into cupcake liners, fill about 2/3 full.

Bake for 20-30 min (15-20 for mini cupcakes) until cake tester comes out clean. Let sit in pan for 5-10 min, then let cool on a rack.

Serve as is or frost a few with Faux Cream Cheese frosting for adults or for that smashed-in face birthday cake shot!

Category: baked goods, desserts, vegan/vegetarian

Chocolate Chip Pecan Pie

Posted on | November 29, 2008 | 1 Comment

My mother has always made a Kahlua chocolate chip pecan pie, and I loved it. This year I wanted to make it without the Kahlua, and I ended up with a wonderfully rich, but not overly rich, dessert that I thought was perfect. It’s also wonderful leftover, if you can hide a few slivers!

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, fish free, and shellfish free recipe. You could make this corn-free by using golden syrup in place of the corn syrup, but the eggs and nuts are integral to the dish.

Ingredients

Method
Preheat oven to 350 degrees F. Grease a 9″ deep dish pie tin, and arrange pie crust. Remember to roll out the pie crust between 2 pieces of plastic wrap – it works beautifully!

Whisk eggs until fluffy in a large bowl, then begin adding the other ingredients. Beat in sugar, flour, margarine, salt, vanilla, and corn syrup. Mix well, then stir in the chopped pecans.

Chocolate Chip Pecan Pie

Sprinkle 1 cup of chocolate chips on the bottom of the pie crust, then pour the pecan pie filling into the pie crust.

Decorate the top of the pie with the intact pecans.

Bake for 45-60 minutes until the pie is golden brown and set (not all jiggly). Let cool on a cooling rack. Serve small pieces so people can have seconds and not feel as guilty!

Category: baked goods, desserts

Thanksgiving Dinner in Pictures

Posted on | November 27, 2008 | 2 Comments

Happy Thanksgiving!

5 desserts isn't overkill

Category: menu ideas

A feast fit for an allergic family

Posted on | November 27, 2008 | 2 Comments

We might have dietary restrictions with allergies and celiac disease, but we don’t let that stop us from eating well!

Dinner:

Desserts:

I hope all of you have had wonderful feasts that show how much yummmm you can get with food allergies!

Category: menu ideas

Peach Pie Cake Cobbler

Posted on | November 20, 2008 | No Comments

This is a mix of a pie, a cake, and a cobbler. It’s an incredibly easy way to get the flavor of a peach pie without a lot of effort! My grandmother makes this a lot, and everyone loves it. I tweaked it a bit, and changed it for our allergies, but it’s still incredibly easy – how often can you say an allergy-friendly dessert is easy?

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, egg free, tree nut free, peanut free, fish free, shellfish free, and vegan/vegetarian recipe.

Ingredients

  • 1 stick dairy-free margarine (such as Fleishmann’s unsalted)

  • 1/2 cup milk substitute (soy milk, rice milk, etc)
  • 1 cup gf flour or flour mix
  • 2/3 cup sugar
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 large can or 1 quart (4 cups) canned sliced peaches with juice or syrup

Method
Preheat oven to 350 or 375 – this recipe is very flexible with temperature, so bake it at the temperature your dinner requires.

Melt margarine in an 8×8 or 8×11 or similar casserole. In a separate bowl, mix together sugar, flour, baking powder, salt, cinnamon, nutmeg, and milk. Pour that mixture into the middle of melted margarine, do not stir.

Pour peaches and juice into the center of all. Do not stir. Bake uncovered for 45 min, and let cool for a bit. It will be a bit jelly-ish, not firm like a cake.

This serves 6, allegedly, but don’t count on leftovers if there arefewer than six people at home!

Category: baked goods, desserts, vegan/vegetarian

Taco Soup

Posted on | October 20, 2008 | 1 Comment

This recipe can be made in the Crock Pot or on the stove, depending on when you decide to make it! It is a favorite in our house, and wonderful served with corn chips and some avacado!

I used to make this recipe when vegetarian, just omitting the meat and adding an extra can of beans, it tastes great both ways

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, egg free, tree nut free, peanut free, fish free, shellfish free, top 8 allergen free, vegan/vegetarian, and South Beach phase 2 safe recipe.

Taco soup!

Ingredients:

  • 2 TBS olive oil

  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 1/3 lb ground meat (omit if vegan/vegetarian)
  • 1 (14 oz) can corn kernels or hominy
  • 3 (14 oz) cans beans – pinto, kidney, & black works well (add 1 more can if vegan/vegetarian)
  • 1 (28 oz) can diced tomatoes
  • 1 packet taco seasoning (watch out for the ingredients! many include wheat flour)
  • 1 (4 oz) can diced chilis
      Optional toppings – tortilla chips, guacamole, avocado, black olives

    Stovetop Method
    This qualifies as faux-fast-food, as it will be ready in under 45 minutes!
    Warm oil in a a soup pot over medium heat. Add onion and garlic, then add ground meat when the onion and garlic start to soften. Stir until meat is browned.

    Add canned goods, seasoning packet, and 1 28oz can of water, and stir well.

    Turn heat to high, and bring soup to a boil, stirring intermittently.

    After it comes to a boil, turn to low and let simmer for 30 minutes or so. Serve with tortilla chips, guacamole or avocado, and sliced black olives.

    Slow Cooker Method:
    Warm oil in a skillet over medium heat. Add onion and garlic, then add ground meat when the onion and garlic start to soften. Stir until meat is browned.

    Add meat mixture to slow cooker, then add canned goods, seasoning packet, and 1 28oz can of water, and stir well.

    Turn heat to low, and cook for 6 hours. Serve with tortilla chips, guacamole or avocado, and sliced black olives.

    (I have added the meat, onion, and garlic to the crock pot without precooking, and it has worked fine for our family, just be cautious about the potential for food borne illness)

    Category: crock pot, entrees, faux fast food, low carb, soup
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  • Welcome to Rachel's Recipe Box: The Gluten Free Family!
  • Our recipes are delicious, family-friendly meals, which happen to be gluten free, and allergy-safe. Read more About us
  • Our Story of discovering Food Allergies, Food Intolerances, and Celiac Disease.
  • Many of our recipes are also low carb. Most non-baking recipes can be made safe for someone eating low carb or on the South Beach Diet with minimal changes.
  • We have put some favorite foods and cookbooks into a GlutenFree Amazon Store for your convenience - there's good stuff in there!

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