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.
I have found that sometimes you need a sweetened whipped cream that will withstand being topped with a layer of cake. There are two methods you can use, both of which I share with you. In addition, I share my own discovery. Continue reading “Sturdy Whipped Cream Frosting and Filling”
I’ve never been a fan of gingerbread cookies or houses when I consumed gluten, probably because people like to make them sturdy, which means dry in my book. This recipe is pretty sturdy, but moist inside. I love them. Last year, you couldn’t stop me and my husband from grabbing a piece of the gluten free gingerbread house I made using the same recipe. Delish! However, houses are a lot of work. Why not make a tree instead? If you’re ambitioius, make both! Continue reading “Gluten Free Gingerbread Christmas Tree”
Once you find some wonderful Gluten Free Recipes, you may wish to decorate some of them. Cakes, cupcakes, donuts, and cookies, look more celebratory and inviting with a little color. It is fairly easy to read a label to determine whether or not a decorating product for cakes and cookies contain gluten. However, if you are super-sensitive to gluten you probably wish to avoid any form of cross contact with glutenous products made in the same manufacturing facility. Continue reading “Are Cake Mate & Betty Crocker Decorating Products Gluten Free?”
I recently made a large-size Gluten Free Panettone (pronounced pan uh tony) in an angel food cake pan. Panettone is a rich, buttery Italian yeast-cake prepared during the Christmas season. I usually make panettone more like bread than cake as I did in the above recipe link. That version has a crunchy crust, much like homemade bread. However, I figured that many of you would prefer to have a traditional recipe with a soft, buttery texture. Continue reading “Traditional Gluten Free Panettone Recipe”
I used to see the word “Sacher” written so elegantly on tops of small chocolate cakes and wondered what it was made of. I grew up and got married and took my husband’s name, Spacher. I always wanted to buy a sacher just so it looked like our last name. I finally did and fell in love with them! Continue reading “Gluten Free Sacher Torte (Sachertorte) – Rich Chocolate Cake”
Please join me on Facebook Saturday and Sunday, December 5 – 6, 2015 for a gluten free cookie exchange. You are welcome to post a cookie recipe along with a photo to share with others. Continue reading “Gluten Free Cookie Recipe Exchange”
This is another recipe from my upcoming cookbook, Carla’s Best 125 Gluten-Free Recipes. The recipe testers who made this gluten free puff pastry stated that the dough is easy to work with and is worth the effort. I use it to make both sweet and savory recipes. Continue reading “Gluten Free Puff Pastry Dough Recipe + Video”
I love chocolate turtles! I haven’t had one since about 1999. Making these homemade turtles were fun, as this was the first time I made them. There are plenty of different ways to make them. You can use chopped pecans, pecan halves, as well as whole pecans. I used roasted coffee beans for the heads, but you can use pecans. Meanwhile, enjoy these luscious candies or give them as gifts. Continue reading “Gluten Free Chocolate Turtles”
I love my Eggnog Cheesecake recipe because you can do so much with it. Adding a chocolate cookie crust and chopped chocolate cookies and topping it with ganache, gives it an entire new look and flavor. The cheesecake itself doesn’t taste like eggnog, but it’s a wonderful way to use the little you have left. Enjoy! Continue reading “Gluten Free Eggnog Chocolate Cookie Cheesecake”
I had never heard of Indian pudding before this week. So, I did some research and came up with my own version. I found a couple versions online that sounded good, but weren’t just right for my taste buds. One contained egg and other did not. Without egg, it just wouldn’t taste like custard, which is what I really prefer. The other contained egg, but neither were baked in a water bath. I have provided you with the traditional egg-free and custard versions. I hope you enjoy this recipe. It is a reminder of the dish our early settlers made and is a traditional Thanksgiving dessert in New England. A matter of fact, it’s also called, New England Indian Pudding. I enjoy it because it tastes similar to pumpkin, to which I am allergic. I think I’ll try it without the corn next time, and perhaps an additional egg. That would make it pumpkin-spiced custard. Mmmm. Enjoy! Continue reading “Indian Pudding – Naturally Gluten-Free Pumpkin-Free”