Carla's Gluten Free Recipe Box
1,900 Gluten Free Recipes by Retired Recipe Developer, Carla Spacher
An exceptionally delicious gluten free chicken fajitas recipe. It is a copy cat recipe based on the flavor of Chile’s restaurant’s fajitas. Everything in this recipe is naturally gluten free except for the soy sauce. I also provide a soy-free sauce substitute recipe link. Find several homemade gluten free tortilla recipes, if needed. Enjoy! Continue reading “Gluten Free Chicken Fajitas Recipe”
These gluten free chicken nuggets are fast and easy to make. The great thing about them is that you bake them instead of deep-frying. This makes a healthier gluten-free dinner. Use the recipe for homemade seasoned bread crumbs, or add dried herbs and/or parmesan cheese to commercial gluten free bread crumbs. You can even grind up gluten-free cereal or crackers to substitute for the bread crumbs. No matter what sauce you dip them in, they are delicious, even plain! Continue reading “Baked Gluten Free Chicken Nuggets”
My new gluten free yellow butter cake recipe is perfect for this gluten free checkerboard cake. You don’t want to use a thin batter in a checkerboard cake because when you remove the divider ring the batters will run into one another. Yes. You need a special ring for this recipe. I have linked to the Wilton’s Checkerboard Cake Pan Set in the ingredients list. It is so fun to make this cake. Don’t feel intimidated as it is not complicated at all. It turned out very moist and delicious. You may skip the chocolate and add another flavored extract or food coloring to the other half of the batter. You can make it to fit any holiday color scheme. Be creative and enjoy! Continue reading “Gluten Free Checkerboard Cake Recipe”
I already have a Gluten Free Yellow Cake Recipe on this site, but it calls for my Self-Rising Gluten Free Cake Flour Blend. Since creating that recipe over two years ago, I find that my Gluten Free All Purpose Flour Blend Recipe works much better in gluten free cake recipes, provided you add a bit more oil or butter compared to gluten cakes. This yellow cake recipe is much richer than a normal yellow cake. It contains tons of butter, is moist, but is not heavy like pound cakes. Use it as a substitute for any gluten free yellow cake. Feel free to decrease the butter to make a more traditional yellow cake. Meanwhile, all of your gluten-eating friends will even enjoy this cake.
This is more of a sherbet than a vegan pumpkin ice cream, but is still extremely delicious for a diary free version. Since its development, I have discovered that adding one teaspoon of xanthan gum added to ice cream creates a more chewy texture. In this recipe you would need to mix about 1/2 teaspoon of gum with the oil. Note, that this is not a new recipe, but the original, published in 2010, seems to have vanished from this site. Enjoy! Continue reading “Vegan Pumpkin Ice Cream”
Gluten-Free Should Mean Gluten-Free
I just received an email from the White House further explaining the recent gluten free labeling rules. Read the below message and check my previous article, FDA Finalizes Gluten Free Labeling for further information. Continue reading “The White House Wants Your Feedback on Gluten Free Labeling”
I wanted to try out my newly developed Cup for Cup Gluten Free Flour Blend recipe; therefore, I created this new recipe for gluten free baked donuts. They are light in texture very similar to gluten glazed donuts that are deep-fried. Continue reading “Tender Baked Gluten Free Donut Recipe”
Thomas Keller is a cookbook Author, chef, and owner of the world renowned restaurant, The French Laundry in Yountville, California, where you have to wait months for a reservation. One of his restaurant chefs, Lena Kwak, had created a gluten free cup for cup flour blend that she used in the restaurant. After one of their gluten free guests cried after tasting Lena’s brioche, and having not had bread for over 10 years, Lena knew that she had to share her talents with the world. Continue reading “Carla’s Gluten Free Cup-for-Cup Flour Blend Recipe”
Most creme brulee recipes are naturally gluten-free, but when you add canned pumpkin puree, you have to be careful that the manufacturer has not added any gluten containing ingredients. I used evaporated cane sugar to caramelize my gluten free pumpkin creme brulee as the sugar granules are larger. Coarse sugar is the best sugar to use in this case. However, granulated sugar works okay, too. Before you know it, Thanksgiving will be upon us and I thought you may like to use this recipe for one of your desserts. It’s great because you can make it in advance and it is an recipe. Enjoy the fall season.
Continue reading “Gluten Free Pumpkin Creme Brulee”
While a traditional nut brittle recipe contains the nuts within the brittle, this recipe is topped with nuts and then chocolate. You may make it the traditional way by adding the nuts to the brittle mixture using the instructions in the tip section, if desired. Meanwhile, this nut brittle will have everyone in one those moods of “bet you can’t eat just one”. Continue reading “Chocolate Nut Brittle Recipe: Without Corn, if Desired”