Category: Gluten Free Casein Free Recipes

Gluten-Free Casein-Free Recipes – While these recipes are dairy-free, you will have to read all labels to find products that are free of casein.

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Gluten Free Easter Bread

Braided Gluten Free Easter Bread Dough

It is an Italian tradition to make an Easter bread, which is usually on the sweet side. This gluten free Easter bread recipe is slightly sweet, but not very. Feel free to add additional sugar, if desired. I provide you with instructions on how to color your eggs using simple food coloring to the choices of braiding or twisting the dough. Make one large loaf to use as center piece or make mini versions for several tables if you have a large group to feed. Either way, I hope you and your family enjoy this festive treat! I hope you all have a wonderful Easter!

Be sure to read the comments below the recipe for variations from others who have made this recipe. Continue reading “Gluten Free Easter Bread”

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Gluten Free Flourless Chocolate Cake Kosher for Passover

Image: Flourless Chocolate Cake for Passover

While I am still working on my gluten free matzo balls recipe, I thought I would share this wonderful gluten free flourless chocolate cake recipe with you all, but especially my Jewish readers. During Passover, it customary not to bake with certain grains. Some refrain from consuming grains altogether. Another custom is once matzo meal touches water it must be cooked within 18 minutes. In addition, yeast is avoided, and some avoid all leavening ingredients such as baking powder and/or baking soda. Despite my lack of knowledge for baking for Passover, I believe that this recipe pleases all. Happy flourless, leaven-free baking to you. I hope you all enjoy it whether you’re Jewish or not. Continue reading “Gluten Free Flourless Chocolate Cake Kosher for Passover”

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Gluten Free Chicken Noodle Soup

Image: Gluten Free Chicken Noodle Soup

Though gluten free chicken noodle soup may be made with your favorite ready-made pasta, I chose to use my new homemade gluten free egg noodles (tastes more like pasta) in this recipe. Whether you’re down for the count due to a winter cold, or you just wish to warm up a bit, this soup has a ample flavor, and you’ll love the texture of the noodles. There are a couple of things that prompted this recipe creation. The texture of the noodles reminds me of Campbell’s Chicken Noodle Soup, which caused my cravings. The second thing, was that I need a gluten free chicken soup recipe to link to in my upcoming gluten free matzo ball soup recipe. Soup is great just about any time: winter, spring and fall. I hope you enjoy it! Continue reading “Gluten Free Chicken Noodle Soup”

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Irish Coffee (Naturally Gluten Free)

Image: Irish Coffee

In honor of St. Patrick’s Day and our partly Irish heritage, I hope you enjoy this gluten free Irish coffee recipe. Though Irish coffee is traditionally served with Irish whiskey, per the 2014 interim labeling rules, alcohol made from gluten grains should not be labeled gluten free. You can use sorghum whiskey, but vodka will do in a pinch. In addition, traditional Irish coffee is topped with either cream on or softened whipped cream. I chose stiff whipped cream, instead, as I believe it makes for a nicer presentation. Happy St. Patty’s Day to you all! (clink!) Continue reading “Irish Coffee (Naturally Gluten Free)”

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Gluten Free Crepes (Sweet or Savory)

Image: Gluten Free Crepe

Though I already have a Gluten Free Crepes Recipe, it is flourless and high protein. Today, after a Facebook fan requested a gluten free crepe recipe, I began to crave them myself. I wanted a traditional flour crepe; therefore, I used my gluten free all-purpose flour blend recipe. Though I suggest using a blender to make crepes, they can be made by whisking by hand. The use of a blender provides a smooth batter, so they will turn out perfectly.

In case you have never made crepes, I provide the instructions on how to swirl them in the pan, for a perfect crepe. Just note that sometimes your first crepe doesn’t turn out perfectly, just as in making pancakes. It allows you to adjust the temperature of the pan. Perhaps the first one will provide you a little snack to keep you satisfied until the others are done. Enjoy!

Continue reading “Gluten Free Crepes (Sweet or Savory)”

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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 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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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”