Gluten Free S’more Cupcakes

Chocolate, graham crackers and marshmallows, what a delight! Now, add all of that to the top of a decadent chocolate cupcake or pumpkin muffin and what do you have? S’More cupcakes. Remove the gluten and what do you have? Gluten free S’more cupcakes. Need I say more? Read on to get the recipe. Continue reading

Posted in Corn-Free, Desserts, Gluten Free Cupcake Recipes, Gluten Free Recipes, Gluten-Free Yeast-Free Recipes, Kids, Nut-Free, Soy-Free | Leave a comment

Flavorful Gluten Free Turkey Gravy

I usually cook turkey giblets, strip the neck for meat and mince up the rest. I add it my stuffing to increase the flavor. The thought may be unpleasant to some, but the flavor certainly is not. It’s incredible. However, if you wish to make flavorful gravy, the giblets may be added to it, as well. Either way, this gluten free gravy recipe is wonderful. Continue reading

Posted in Gluten Free Christmas Recipes, Gluten Free Holiday Recipes, Gluten Free Recipes, Gluten-Free and Dairy-Free Recipes, Gluten-Free Dairy-Free and Egg-Free Recipes, Gluten-Free Egg-Free Recipes, Gluten-Free Yeast-Free Recipes, Kids, Sauces | Leave a comment

Gluten Free Dutch Apple Pie

Out of all the gluten free pies I have made, I would have to say this gluten free Dutch apple pie is my favorite. It has a unique crust plus a crumble topping which all create texture, sweetness and flavor! It’s the best of both worlds. Apple filling is my favorite of all. I love cinnamon and what goes better with it than apples? Okay, cinnamon bread comes to mind, but that’s only good with tons of butter. Meanwhile, enjoy this recipe! Continue reading

Posted in 4th of July Gluten Free Recipes, Gluten Free Christmas Recipes, Gluten Free Holiday Recipes, Gluten Free Pie Crust Recipes, Gluten Free Pizza Crust Recipes, Gluten Free Recipes, Gluten-Free Egg-Free Recipes, Kids, Nut-Free, Pies, Soy-Free, Thanksgiving | Leave a comment

Sweet & Spicy Gluten Free Soba Noodles & Chicken

Soba means “buckwheat” in Japanese. Many Japanese dishes contain soba/buckwheat noodles. King Soba offers safe, gluten free soba noodles in a variety of flavors. My favorite is their Buckwheat & Sweet Potatoes Noodles. Buckwheat noodles are so much healthier than rice pasta. I use them in stir-fry as well as other pasta recipes. The texture is amazing and holds up well. Just be sure to cook them al dente before frying them in this recipe. I usually use the Sweet Potato Soba Noodles. I just love the sweet flavor, even in savory dishes. They would be ideal for this dish as it is slightly sweet and slightly spicy. Sweetness with spiciness is a marriage made in heaven, in my book. Continue reading

Posted in Asian, Corn-Free, Gluten Free Recipes, Gluten-Free and Dairy-Free Recipes, Gluten-Free Dairy-Free and Egg-Free Recipes, Main Dishes, Nut-Free | Leave a comment

Gluten Free Quiche Lorraine

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Posted in Gluten Free Breakfast, Gluten Free Mother's Day Recipes, Gluten Free Recipes, Grain-Free, Kids, Lunch, Nut-Free, Soy-Free | Leave a comment

Gluten Free French Onion Soup

A classic gluten free french onion soup that your guests will oo and awe over. They will remember you for your hard work, your gourmet taste and its decadent flavor. A must to make at least once in your life. Once you do, you’ll be hooked. Enjoy! Continue reading

Posted in Corn-Free, Gluten Free Christmas Recipes, Gluten Free Holiday Recipes, Gluten Free Recipes, Nut-Free, Soups, Soy-Free, Thanksgiving | Leave a comment

Gluten Free Pumpkin Cheesecake with Pecan or Graham Crust

The key to this delicious gluten free pumpkin cheesecake is patience. Allowing to slowly cool in the oven prevents the deep falling and cracking that many cheesecakes do.

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Gluten Free Pumpkin Cheesecake with Pecan or Graham Crust

Rating: 51

Yield: Makes 12 servings

Gluten Free Pumpkin Cheesecake with Pecan or Graham Crust

A gluten free pumpkin cheesecake with a traditional gluten free graham-style crust or pecan-graham crust. Delicious either way!

Ingredients:

  • 2 1/2 cups graham cracker crumbs (or 1 recipe homemade, ground into crumbs)
  • 1/2 cup pecans (optional)
  • 12 Tablespoons (1 1/2 sticks) unsalted butter, melted
  • 2 3/4 cups granulated sugar
  • 1/16 teaspoon salt
  • Gluten free cocoa powder, to taste (optional)
  • 4 8-oz. packages gluten free cream cheese (Philadelphia), softened
  • 1/4 cup gluten free yogurt
  • 1 15-oz. can pure pumpkin puree (not pumpkin pie filling)
  • 6 large eggs, at room temperature, beaten
  • 1 Tablespoon pure vanilla extract
  • 2 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 2 cups Homemade Sweetened Whipped Cream

Instructions:

  1. Preheat oven to 325ºF.
  2. Butter a 10-inch springform pan and set aside.
  3. To the bowl of your food processor, add graham crackers or 2 1/2 cups crumbs and, if using, pecans; and pulse until fine crumbs form or nuts are chopped.
  4. Add butter, sugar and salt and pulse until combined.
  5. If desired, add some cocoa, to taste.
  6. Transfer mixture to the prepared pan and press it into the bottom and sides of the pan.
  7. Press the crumb mixture into the bottom and up the sides of the pan.
  8. Bake for 15 minutes or until golden brown.
  9. Transfer to a wire rack to cool.
  10. Wrap the sides of the pan with aluminum foil and place in a roasting pan. (Seal it tight to prevent water from seeping into the pan. Newer springform pans do not need to be wrapped, but it is nice to do so as a precaution.)
  11. Boil enough water to add to the pan so that it will go halfway up the sides of the pan.
  12. While the water heats, add the cream cheese to your mixer and beat until creamy.
  13. Add 2 1/2 cups of sugar to the bowl and fluffy, scraping sides and bottom of bowl, as needed.
  14. Add the sour cream and beat until combined.
  15. Add the pumpkin puree, eggs, vanilla, cinnamon, ginger, cloves, and salt and beat just until combined.
  16. Once the crust cools, pour the batter into the crust and transfer it to the roasting pan.
  17. Place the roasting pan on the center shelf of the oven. (If your rack does not slide easily in and out, leave rack pushed in.)
  18. Pour enough boiling water in the roasting pan, without getting any on the batter, until it comes to about halfway up the sides of the springform pan.
  19. Bake for about 1 hour 45 minutes. Open the oven door, turn off the oven and shake the pan. The cheesecake should be set and the center should still giggle. Leave the cheesecake in the oven with the door closed for about an additional 60 to 90 minutes.
  20. Transfer the springform pan to a wire rack to cool.
  21. Once cool, using a knife, loosen the edges of the cheesecake from the sides of the pan, cover and refrigerate overnight or at least 8 hours.
  22. When ready to serve, unlock and remove the outer ring from the springform pan and wash.
  23. Slice and garnish each slice with a dollop of the whipped cream.
http://glutenfreerecipebox.com/gluten-free-pumpkin-cheesecake-pecan-graham-crust/

Posted in Corn-Free, Desserts, Gluten Free Cake Recipes, Gluten Free Christmas Recipes, Gluten Free Indian Recipes, Gluten Free Pumpkin Recipes, Gluten Free Recipes, Kids, Nut-Free, Soy-Free, Thanksgiving | Leave a comment

Crunchmaster Gluten Free Crackers Giveaway

As part of my 12 Days of Gluten Free Giveaways, I would like to share with you on this 10th Day of Gluten Free Giveaways, one of my favorite gluten free products, Crunchmaster gluten free crackers. I enjoy their seed crackers the best as they have a little nutty flavor I also enjoy their multi-grain crackers, as well. They come in a variety of flavors and raved about even gluten-eaters. Crunchmaster is offering two lucky winners 12 packages each. You may read my review and some of their ingredients in my previous reviews here and here. Good luck in the giveaway! Continue reading

Posted in Gluten Free Product Reviews, Gluten-Free Giveaways | 19 Comments

Gluten Free Breakfast Burrito with Homemade Tortilla

Most people are amazed that you can make a better gluten free tortilla better than you can buy anywhere. The ingredients are nothing you would most likely expect. I use my gluten free naan recipe and omit the baking soda. This way they are not puffy like flatbread, yet remain soft so that you can easily roll them. You can make the dough in advance, keep shredded cheese on hand and any other ingredients you’e like to add. Then in the morning, you just pat out the dough and fry in about one minute. Now, there is no excuse to skip a protein filled breakfast with this delicious gluten free breakfast burrito. Enjoy!

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Gluten Free Breakfast Burrito with Homemade Tortilla

Rating: 51

Yield: Makes 7 - 10 tortillas

Gluten Free Breakfast Burrito with Homemade Tortilla

A gluten free breakfast burrito recipe using my 5-star gluten free tortilla recipe. I'd give them 10 stars, if I could. I nearly cried when I first tried them.

Ingredients:

  • 1 recipe Gluten Free Naan (Indian Flatbread), omitting baking powder
  • 2 large beaten eggs, per burrito
  • Grated cheddar cheese (Daiya brand for dairy-free) (optional)
  • Diced tomatoes (optional)
  • Chopped onion (optional)
  • Diced bell pepper, any color (optional)
  • Gluten free bacon (optional) (Hormel Black Label or Applegate Natural)
  • Gluten free hot sauce or chipotle sauce (optional) (I use Bufalo Chipotle Salsa - it's sweet & spicy)
  • Salt & pepper, to taste

Instructions:

  1. Make the Gluten Free Naan Recipe as instructed in the directions at the above link except omit the baking powder.
  2. Place a sheet of plastic wrap or parchment paper on a smooth surface. (Plastic melts easily if you get it on the hot skillet, but it is easier to peel away from the dough.) Preheat a 10 - 12-inch skillet over medium heat.
  3. Scoop 1/4 to 1/3 cup of dough out onto the plastic or parchment sheet and sprinkle the top with about 1 - 2 teaspoons potato or cornstarch. Pat the dough out as thin as possible or use a starch dusted rolling pin.
  4. Lift the rolled dough using the plastic or parchment sheet and place it in the preheated skillet. (Be sure to tuck any long plastic wrap behind your hand/fingers.) Fry it on each side for 30 to 60 seconds.
  5. While it is still in the skillet, rub butter or margarine on the top of the tortilla so that it remains soft (however this step is optional). To keep them warm, you may add them to a tortilla warmer, or stack them between sheets of parchment paper or aluminum foil. (I use parchment as aluminum foil can seep into hot food.)
  6. Once all of your tortillas are fried, heat some oil in the same skillet and scramble your beaten eggs.
  7. In the same skillet, you may also saute onions and/or diced bell pepper, if desired.
  8. Fill each tortilla with about 2 scrambled eggs and any desired add-ins. Fold the ends of the tortilla towards the center and turn upside down onto a plate so that it stays closed. Serve immediately.
  9. Refrigerate leftover dough to use on other mornings.

Tips

You may use other cooked meats such as cooked ground sausage, chorizo, or diced ham.

***Allergens vary in this recipe depending upon the meat, cheese and hot sauce used, if any.***

http://glutenfreerecipebox.com/gluten-free-breakfast-burrito-with-homemade-tortilla/

Posted in Gluten Free Breakfast, Gluten Free Mexican Recipes, Gluten Free Recipes, Gluten-Free and Dairy-Free Recipes, Kids, Nut-Free, Soy-Free, Sugar-Free | Leave a comment

Nature’s Path Gluten Free Cereal Giveaway

As part of my 12 Days of Gluten Free Giveaways, I would like to share with you on this 11th Day of Gluten Free Giveaways, one of my favorite gluten free products, Nature’s Path cereals. They make organic, gluten free cereal, among other wonderful items. My favorite is a timeless classic…corn flakes, but this one is sweetened with fruit juice. I use it in so many dishes as well as a breakfast cereal. You can make Gluten Free Baked Chicken with Corn Flakes or Pie Crust and more. Check out the variety of cereals Nature’s Path is giving away to one lucky winner this holiday season. You can read my previous review here. Continue reading

Posted in Gluten-Free Giveaways | 24 Comments