Carla's Gluten Free Recipe Box
1,900 Gluten Free Recipes by Retired Recipe Developer, Carla Spacher
Gluten free dessert recipes with color photos appropriate for celiac disease, gluten intolerance, and gluten sensitivity.
When baking gluten-free, you can achieve lighter results by applying a few simple techniques. I teach you, step-by-step how to achieve each one. Also, you learn which methods to use for particular applications. Continue reading “5 Ways to Make Lighter Gluten Free Cake and Other Baked Goods”
This rich chocolate frosting is another recipe from my upcoming cookbook, Carla’s Best 125 Gluten-Free Recipes. There are two ingredients that make this frosting richer than traditional buttercream frosting recipes. Taste-testers loved it! Continue reading “Rich Chocolate Frosting”
I love making individual desserts as they cook up faster than their whole counterparts and they are easier to serve, no slicing. If you needed, you could even get away without serving them on a plate. The best part? They taste delicious because my gluten-free graham cracker recipe tastes like the real thing! Also, learn how to prevent cheesecakes from falling. There are a number of tips. Continue reading “Individual Gluten Free Raspberry Cheesecakes Using Muffin Pans”
I love these gluten free shortbread cookies. They’re a tad different as they have a bit of an Italian flare. They are also firmer than traditional shortbread, which breaks apart easily. I’m sure you’ll love them as even gluten-eaters do. If you prefer a traditional version, I’ve included a recipe for those as well. Continue reading “Gluten Free Valentine’s Day Cookies”
The traditional filling for cannoli is made with ricotta cheese. What you add to it and the quantities makes all the difference in the world. I hope you enjoy this recipe. My aunt made these for decades, and now I offer you gluten free cannoli shells and filling. Enjoy!
Note: If you are gluten intolerant, please read the article, “Is Ricotta Gluten Free.” Continue reading “Ricotta Filling for Gluten Free Cannoli”
A gluten free white cake does not traditionally contain egg yolks. However, when egg yolks and buttermilk are combined, they create moisture you will not find in a traditional white cake. Use this gluten free wedding cake recipe for a wedding or any special event. This is another recipe from my upcoming cookbook, Carla’s Best 125 Gluten-Free Recipes. Continue reading “Gluten Free Wedding Cake Recipe”
A bear claw is a yeast-raised Danish pastry, often shaped like a bear’s claw, filled with a delicious almond filling. This moist coffee cake is layered with that same filling. The filling layer is added prior to baking, saving you time. All test-bakers rated this cake 10 out of 10 in flavor, texture, and moistness. Continue reading “Gluten Free Bear Claw (Almond) Coffee Cake”
Bear claw-shaped Danishes are filled with this very same filling. Danish are not often referred to as decadent, but this is the only way I can describe this filling. If you enjoy bear claws, you’ll surely be awestruck over this filling that you can use to bake in coffee cakes and pastries. Continue reading “Gluten Free Almond Filling”
My husband said that these muffins could easily be one of my best recipes yet. Our gluten-eating friends, as well as my cookbook recipe testers, agree. Buttermilk helps leaven these beauties. (There’s a dairy-free version, too.) The optional glaze adds a contrasting tartness. Continue reading “Gluten Free Lemon Poppy Seed Muffins”
Why not combine all of your favorite desserts into one pie? One layer of no-bake cheesecake topped with a layer of pumpkin and caramel puree top an easy-to-make pecan crust. Everyone who enjoys pumpkin falls for this incredible combination. It’s always the talk-of-the-party. Continue reading “Layered Salted Caramel Pumpkin Cheesecake – (No-Bake Filling)”