Carla's Gluten Free Recipe Box
1,900 Gluten Free Recipes by Retired Recipe Developer, Carla Spacher
Over 1,055 delicious gluten free and dairy free recipes with color photos, all safe for those with gluten intolerance or celiac disease.
You’ll be thankful for this egg pasta when you make soup, and you are able to rewarm it without the pasta becoming mushy. That’s not all. You can use it to make lasagna noodles, cannelloni, and ravioli. It holds up well, tastes spectacular, and the dough behaves. Use a pasta machine for ease, or roll by hand. Continue reading “Gluten Free Egg Noodles – Gluten Free Pasta”
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!
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”
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”
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”
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”
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)”
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”
This delicious gluten free chicken pot pie recipe was adapted from All Recipes’ Chicken Pot Pie IX recipe, with a couple of twists of my own, creating a very flavorful sauce, with a touch of sweetness, which you may control. I’ve never enjoyed a pot pie before, even when they were made with gluten, but I went back for seconds on this gluten free pot pie! My newly developed gluten free pie crust is moist, light, and flaky, and the sauce in this recipe is so flavorful, making this is a match made in heaven! My husband had to stop eating premade pot pies years ago due to his low-sodium diet. So, he was in heaven with this version, as I was able to control the sodium content. He eats gluten, and truly enjoyed it! I hope you enjoy it as much as we did. Continue reading “Gluten Free Chicken Pot Pie”
This gluten free pie crust is awesome to work with! I developed it for KitchenAid’s new 13-Cup Food Processor with ExactSlice System. It’s the perfect gluten free crust! If you’d desire, you can even weave a top lattice crust using this dough. It is a lighter crust than typical pie crusts, similar to a pâte brisée, which is a half fat (butter and/or shortening) and half flour ratio. However, in this recipe, I used quite a bit more flour. I just wanted to lighten up a regular crust a bit. It turned out an amazing gluten free pie crust, as it was not dry at all, but moist, flavorful and flaky. Continue reading “Gluten Free Pie Crust – Perfect for Double Crust”