Carla's Gluten Free Recipe Box Newsletter

April 9, 2016


Dear reader,

You'll go nuts over these gluten-free recipes! What do they all have in common? NUTS!


Happy and healthy gluten-free cooking!



Gluten Free Coffee Cake with Dates and Walnuts

Dried fruit such as dates, apricots, raisins, cherries, and other currants, accompanied by nuts, make this gluten free coffee cake recipe a real treat. I enjoy using dates, but you can use any plump currants. I hope you enjoy this recipe.

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Gluten Free Banana Nut Muffins

To test out my clone recipe of Bob's Red Mill's new 1-to-1 Gluten Free Baking Flour, I used an old recipe I developed for gluten free banana nut muffins. Check out the recipe for the muffins below. For the flour recipe, see the link below in the ingredients list.

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Gluten Free Bear Claw Coffee Cake

A bear claw is a yeast-raised Danish pastry, often shaped like a bear’s claw, filled with a delicious almond filling. This moist coffee cake is layered with that same filling. The filling layer is added prior to baking, saving you time. All test-bakers rated this cake 10 out of 10 in flavor, texture, and moistness.

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Image: Grain-Free Gluten-Free Chocolate Cookies

You could say gluten free chocolate cookies are a dime a dozen, but not these. What makes them special is they're grain-free, flourless, and delicious! They are made without egg yolk, oil, or butter, and can easily be made dairy-free by using Enjoy Life Mini Chocolate Chips or additional nuts. Oh you want them nut free? Skip the nuts and use more chocolate chips. Whatever your allergies are, there's a work around. For those who are intolerant to potatoes, use tapioca or cornstarch or to replace the one tablespoon of potato starch. You can even use arrowroot if you're allergic to all other starches. Similar to brownies when warm, and chewy once cooled, they are extremely easy to make. In about 40 minutes, you could be sinking your teeth into one these four-inch bad boys. They are simply addicting!

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Gluten Free Baklava with Honey Syrup

Two of my recipe testers considered themselves experts in baklava. I had them both make this gluten free version. One's feedback was, "Honey made it taste just like the gluten version. Another stated, "I've tried a few different gluten free baklava, and this one is the best by far!" They couldn't wait the 4 hours. Loved it. Delicious!!!!"

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Carla Spacher!



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• New to the gluten-free diet? Check out the New? page.

• Need a gluten-free substitute? See the Substitutes page.

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