Category: Gluten Free Nut Free

Over 500 gluten-free and nut-free recipes made by professional recipe developers and authors. From healthy to decadent, including the avoidance of other allergens.

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Gluten Free Stuffing Muffins

Image: Gluten Free Stuffing Muffins

Stuffing, aka, dressing, is not just for the holidays. I find that a great way to use stale or over-baked bread is to make muffins with your gluten free stuffing. They freeze well, and you can rebake them as needed, making them a great side dish for weeknight meals. I had left out some of the water in my Gluten Free Millet Bread Recipe, and it turned out dry. Stuffing appears to be my answer, as to not waste it. I’m really glad that I did, as it was surprisingly delicious! I’m not one to use a whole grain bread for stuffing. The flavor was superb, and made a great compliment to the ingredients. Whichever gluten free bread you choose, I hope you enjoy this recipe, as well. Continue reading “Gluten Free Stuffing Muffins”

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Gluten Free Dessert Bars: Lime Mint Shortbread

Image: Lime Jello Mint Bars

To add to the few Gluten Free St. Patrick’s Recipes I have, in addition to a few requests I have received, I created these gluten free dessert bars. I wanted to appeal to my Jello using readers. I don’t use Jello myself, as the chemicals are bad for those with food allergies, and I have several. However, you can make so many colorful creations with Jello, and it’s wonderful for firming up a soft custard or dessert. You can skip the mint and use any jello flavor you desire; and add fruit and/or nuts. I hope you enjoy this recipe! Continue reading “Gluten Free Dessert Bars: Lime Mint Shortbread”

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Gluten Free Banana Cream Pie with Several Crust Choices

Image: Gluten Free Banana Cream Pie

National Banana Cream Pie Day was a few days ago, and it got me thinking. Creating a gluten free banana cream pie recipe wasn’t high on my list of to-do’s, but I became intrigued, and that was that. Before you knew it, I was surveying my Facebook friends on what types of crust they would enjoy. The 2 highest voted for were graham cracker, graham cracker coated with chocolate, and regular coated with chocolate. Since I already had all of those Gluten Free Pie Crust Recipes on this website, I decided to go for a shortbread crust for my own. I include links to some of my gluten free pie crust recipes below, and even the chocolate ganache coating. You may garnish the pie with whipped cream, meringue, or leave plain. Perhaps some shredded coconut would do well for some people. I hope you enjoy this recipe. I hadn’t had a banana cream pie in decades and being a pastry cream lover, it’s hard to believe. It was truly wonderful! Continue reading “Gluten Free Banana Cream Pie with Several Crust Choices”

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Gluten Free Shortbread Crust (Pâte Sablée) Tender Tart Crust

Image: Gluten Free Shortbread Crust

Pâte Sablée is a shortbread crust that is tender and often used to make tarts. The crust is made up of one part fat, (usually butter) and two parts flour. In this gluten free shortbread crust recipe, I made little changes to this rule. Pâte Sablée is not traditionally flaky. However, learn how one little change can produce a flaky crust that browns well. Continue reading “Gluten Free Shortbread Crust (Pâte Sablée) Tender Tart Crust”

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Gluten Free Pastry Cream

Image: Individual Pastry Cream Filled Tart

In preparation for my upcoming banana cream pie recipe, I decided to create a gluten free pastry cream recipe, instead of using my go-to Gluten Free Baked Custard, which I use in almost all of my desserts calling for custard. That recipe is actually my creme brulee recipe, but it’s a good catchall. This recipe thickens quickly, which is a pleasure for a change when compared to most custard and pudding recipes. A matter of fact, you may wish to cut back on some of the flour or starch. Continue reading “Gluten Free Pastry Cream”

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Spun Sugar

Image: Flan Topped with Spun Sugar

Have you ever wondered how they make those caramelized designs on fancy desserts? Some people try to make it using a mixture of water and sugar. When you add water to sugar during the caramelizing process, you are risking the chance of crystals forming. It is best to use sugar alone. I even found a recipe online calling for vinegar and water to be added to the sugar. Vinegar is only needed if you are going to use quite a bit of artificial food coloring. As in red velvet cake, vinegar offsets the bitter taste of the food coloring. You can create different shades of spun sugar by altering the time you brown the sugar. The longer you cook it, the darker it becomes. However, overcooking it can harden the sugar. Temperature is key. However, it is so easy to make…only one ingredient. How simple is that? It’s a great way to garnish creme brulee′ or flan. Continue reading “Spun Sugar”

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Gluten Free Bread Machine Recipe – Oat Bread

Image: Gluten Free Oat Bread Sliced

This is the second gluten free bread machine recipe that I have developed and recently published. This oat bread is my all-time favorite, though I need to experiment with substituting the tapioca flour/starch for cornstarch, due to allergies. I’ve created a specific category for these Gluten Free Bread Machine Recipes. So, you may check it now and again to see what’s new (see link above). Continue reading “Gluten Free Bread Machine Recipe – Oat Bread”

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Crisp Gluten Free Chocolate Cookies / Wafers (Girl Scout Thin Mints)

Image: Gluten Free Chocolate Dipped Wafers

Refrigerated dough is so much easier to handle and prevents dough from spreading too much. In addition, chilled dough helps create crisp cookies. That’s exactly the features this cookie dough provides. They resemble the crunch of Thin Mints® Girl Scout Cookies. You’ll never miss the real thing. Continue reading “Crisp Gluten Free Chocolate Cookies / Wafers (Girl Scout Thin Mints)”

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Healthier Gluten Free Grilled Cheese Sandwich

Image: Healthy Gluten Free Grilled Cheese Sandwich

You can coat your bread with tons of butter and fill it with ton of oozing melted cheese, but why not make your gluten free grilled cheese sandwich healthier? Add healthier fats by adding avocado, and using less cheese. Or…use the same amount of cheese, but add additional fiber. It will balance out the carbs from higher starched bread, resulting in lower net carbs. You can add your favorite raw veggies such as sprouts, tomatoes, and cucumbers, which provide additional fiber. In addition, use a higher fiber and higher protein bread. Learn about high protein gluten free flours. They are usually higher in fiber, as well. Instead of tons of butter, use a healthy oil of your choosing. I enjoy lite/light extra virgin olive oil. It has the same nutritional value as extra virgin olive oil, but less of the olive flavor. Another favorite of mine is grape seed oil. It’s clear, and virtually flavorless. Enjoy, with less guilt! Continue reading “Healthier Gluten Free Grilled Cheese Sandwich”