Carla's Gluten Free Recipe Box
1,900 Gluten Free Recipes by Retired Recipe Developer, Carla Spacher
Whether you call these delights gluten free skillet brownies, soft baked giant cookie, or a cookie cake (like Mrs. Fields), they are delicious. They are higher than a cookie, lower than brownies, and taste like brownies; just superb! Bake them in multiple size pans and skillets. Continue reading “Gluten Free Skillet Double Chocolate Brownies”
This gluten free cannelloni is filled with a variety of minced meat. If you’re a meat lover, it’s right up his alley. I use a pasta machine to roll out the pasta, but if you’re strong, you can do it by hand. The pasta is absolutely delicious and doesn’t get mushy.
Not a beef or pork lover? Try my chicken version.
Continue reading “Meat Lovers Gluten Free Cannelloni with Homemade Pasta”
Black and white desserts are big for New Years’. The white chocolate mousse is out of this world with the other chocolate combinations! If you’re not a white chocolate fan, this will probably convert you, or try my Gluten Free Chocolate Mousse Layer Cake. (Gelatin is not used at all in this recipe.) I provide a couple of chocolate cake recipes from which you may choose. I even explain how to make your own gluten free sprinkles. Continue reading “Black and White Gluten Free Chocolate Ganache Mousse Cake”
Not only can you make this frittata in advance, but it is better this way! Just steam or microwave to reheat. I know, you’re probably thinking that any time you’ve reheated leftover cooked or scrambled eggs, they were not so great. Well, there are two ingredients in this recipe that change all of the rules, and neither is cream cheese. This gluten free frittata turns out moist and has a balance of flavors and textures. Continue reading “Make Ahead Gluten Free Four-Cheese Spinach Frittata”
The holidays and other special occasions don’t have to be fattening or unhealthy. Try this gluten free low-fat cheesecake. It’s a healthier choice, yet it’s delicious. Make a traditional graham cracker crust that everyone will swear is not gluten free, or make a lower-fat version. They’re both delicious! Continue reading “Gluten Free Low-Fat Cheesecake”
Once home bakers began using volume measurements, they began to make this easy-to-remember recipe for 1234 cakes. They are so called because they consist of 1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs. They usually are a bit heavy similar to pound cake, but they do not contain as much butter and eggs. Therefore, they are less expensive to make. I have adjusted the method of making this cake to make it lighter. Enjoy!
Pineapple curd is my go-to filling when I want lemon curd, due to my citrus allergy. It’s delicious and compliments coconut extremely well as they are both tropical. Use this pineapple curd in cakes, cupcakes, pies, tarts, cookies, and more. As you can see in the photo, pineapple also makes a great topping for pancakes. Continue reading “Gluten Free Pineapple Curd”
While making these gluten free butter cookies, I accidentally browned them a bit too much. I had to think of how to hide my error, and this was my solution. They turned out so delicious, I couldn’t wait to make more. They’re similar to my Gluten Free Girl Scout Samoa Cookies, but they’re sandwich cookies instead, which balances out the sweetness. I also enjoyed the caramel filling more in this recipe. Continue reading “Gluten Free Butter Cookies with Chocolate Coating and Caramel Filling”
Whether it’s Sunday morning or a holiday, there’s nothing like waking up to gluten free apple turnovers, on a fall or winter morning. It is especially satisfying if you haven’t indulged in a turnover in some time. The flaky, buttery gluten free puff pastry is a delight of my gluten-eating husband and readers. Bet you can’t eat just one! Continue reading “Gluten Free Apple Turnovers with Puff Pastry”
I was recently sent a catalog from Popcornopolis. They’re offering a seasonal caramel corn that is red velvet inspired. A 2-gallon container goes for $49.99. I thought it would be a nice idea to develop a similar recipe, not knowing what ingredients they use. OMG! Now I know why it goes for that price! Plain, it’s such a delicious snack! However, when topped with the creamy topping that I created, this red velvet popcorn is just incredible! I predict that their product and this recipe will be the talk of the holiday season and continue to be popular thereafter. The combination is truly incredible. Continue reading “Red Velvet Popcorn – Caramel Corn (or Chocolate or Traditional)”