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Recipes
cake - lemonade layer cake
By tinathorn
Preheat oven to 350F. Make the cake by combining all ingredients in a large bowl and mixing until batter is smooth
- For the Cake:
- 1 cup 1 cup sugar
- 1/4 cup 1/4 cup dairy-free butter substitute, softened (or real butter if not dairy-free)
- Zest Zest from 1 lemon
- Juice from 1 lemon (the one you removed zest from for this recipe)
- 2 teaspoons 2 teaspoons pure vanilla extract
- 3 3 eggs
- 1 3/4 cups 1 3/4 cups Gigi’s Everyday Gluten-Free Flour Blend (Gum-Free)
- 1 teaspoon 1 teaspoon baking powder
- 1/2 teaspoon 1/2 teaspoon salt
- 1/2 teaspoon 1/2 teaspoon baking soda
- 3/4 cup 3/4 cup milk (I use unsweetened coconut milk; use any dairy-free or dairy-based milk you like.)
- For the Frosting (in addition to the ingredients listed for cake above):
- 2 Tablespoons 2 Tablespoons dairy-free butter substitute, softened (or real butter if not dairy-free)
- Zest Zest from 1 lemon
- Juice from 1 lemon (the one you removed zest from for this recipe)
- 1/2 teaspoon 1/2 teaspoon pure vanilla extract
- 8 ounces 8 ounces cream cheese (use regular, low-fat OR if dairy-free, use Daiya or another brand of dairy-free cream cheese substitute)
candy - peanut clusters
By tinathorn
Layer ingredients into crockpot (I used a 5 quart), cover
- 34.5 ounces honey roasted dry roasted peanuts (I used planters)
- 32 ounces white almond bark
- 12 ounces semisweet chocolate chips
- 4 ounces German chocolate bar (by Baker's)
- optional garnish: sprinkles or crushed candy cane
quickbread - Flourless Apple Almond Muffins
By tinathorn
Preheat oven to 350. In a food processor, combine all ingredients until smooth
- 1 1/2 cup gluten free rolled oats (quinoa flakes may work too)
- 1 medium apple diced (I used a honey crisp)
- 1 cup almond butter (or sunflower butter for a nut free option)
- 3 T maple syrup
- 1 flax egg (real egg works too)
- 1 tsp cinnamon
bread - Gluten Free Slider Buns
By tinathorn
1/4 cup extra virgin oil Oil a non-stick, 12-cavity dessert bar pan, and set it aside
- 1/2 cup water, heated to no hotter than 115ºF
- 1 Tablespoon honey or sugar
- 2 teaspoons instant yeast
- 1 cup white rice flour (or brown rice)
- 3/4 cup potato starch (or cornstarch)
- 1/2 cup millet flour
- 2 teaspoons xanthan gum (or guar gum for completely corn-free)
- 3/4 teaspoon salt
- 1/2 teaspoon gluten free baking powder (Rumford's or Featherweight)
- 2 large eggs, at room temperature, beaten (or gluten-free egg replacer)
- 1/2 cup buttermilk (or dairy-free substitute*)
amaranth - popped amaranth
By tinathorn
Place the saucepan over medium heat
- Amaranth seeds (any amount you want to pop)
- A medium saucepan with a lid (the high sides and lid are important; amaranth pops similar to popcorn!)
- A bowl to transfer popped amaranth to when it has popped
Quinoa Pudding (with Pomegranate) gluten free
By tinathorn
Place the quinoa in a strainer and rinse it well with cold water for about a minute
- 3/4 cup quinoa
- 2.5 cups whole milk
- 1 cup half and half
- 3 tablespoons finely slivered/flaked almonds or pistachios
- 1/4 cup sugar
- optional fresh pomegranate, as much as you would like to use
cake - Grain-Free Walnut Honey Cake
By tinathorn
[1] Place a rack in the middle of the oven
- 2 cups walnut pieces (measure before grinding)
- 1/2 cup honey
- 3 large whole eggs, at room temperature
- 1/2 teaspoon baking powder
- 1/4 cup (1/2 stick) butter or buttery spread, melted (or canola oil)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 tablespoons powdered sugar, for dusting
Quick Bread - Zucchini Bread gluten free
By tinathorn
Press the grated zucchini with a paper towel to remove as much moisture as you can
- Option:
- 1 rounded cup of fresh, grated zucchini (I partially peel my zukes, in stripes)
- 1 cup sorghum flour
- 1/2 cup tapioca starch (or tapioca flour)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon xanthan gum
- 1/2 teaspoon fine sea salt
- 2 teaspoons cinnamon
- 1 cup brown sugar
- 1/3 cup light olive oil or coconut oil
- 2 free-range organic egg whites, beaten or egg replacer (1/4 cup liquid)
- 1/4 cup coconut milk
- 1 teaspoon fresh lemon or orange juice
- 1 tablespoon bourbon vanilla
- 1/3 cup chopped walnuts or pecans
Filo Dough – Gluten Free Phyllo Dough
By tinathorn
To Make the Dough: Mix all of the dry ingredients together in the large bowl of your stand mixer fitted with the d...
- For the Dough:
- 1 3/4 teaspoon instant yeast (SAF brand)
- 1 3/4 cup Carla's Gluten Free All Purpose Flour Blend Recipe
- 2 Tablespoons + 2 teaspoons sugar (or evaporated cane juice for refined sugar-free)
- 1 teaspoon fine sea salt
- 3/4 cup whole milk
- Plenty of cornstarch, for dusting (or potato starch, if corn-free)
- For the Butter Block:
- 18 Tablespoons (2 sticks + 2 Tablespoons) cold unsalted butter, cut into about 30 pieces
- 1 Tablespoons gluten free flour blend of your choosing
larabar - Gluten-Free Chocolate Snack Bar (or Graham Cracker): No Bake with Raw Options
By tinathorn
In the bowl of your food processor, add the cookies or crackers and pulsate until they are thoroughly crumbed, but ...
- 30 (4 cups) Pamela's Products Simplebites Extreme Chocolate Mini Cookies* (or Gluten Free Graham Crackers) or (Undipped Gluten Free Chocolate Cookies)
- 1 1/2 Tablespoons oil (grape seed, coconut, etc.)
- 1/3 cup pecans
- 1/3 cup slivered almonds
- 1/2 cup walnuts
- 12 whole organic medjool dates (use whole dates, as pieces may be coated with oat flour), halved, pitted and soaked in warm water for 5 minutes