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 been wanting to create another gluten free muffin recipe that is refined sugar-free. Gluten free banana muffins are one of my faves! I used agave in this recipe, and course, bananas make a great natural sweetener so I did not have to add much agave at all. They came out perfect! Not too sweet, not as heavy as banana bread, moist, but not wet. Enjoy! Continue reading “Gluten Free Banana Muffins with Cinnamon (Dairy-Free)”
I received a quart of Tropical Traditions coconut oil to review and just had to test it out with a gluten free cookie recipe. I ran out of almond flour and added a bit of chestnut flour, but I think you can use all almond meal if you prefer. Great cookie, if you like coconut! – almost like macaroons! Continue reading “Gluten Free Cookie Recipe: Almond Chestnut Chocolate Chip”
Wanting to experiment with new gluten-free flours and grains, I picked up some of Bob’s Red Mill organic amaranth flour and amaranth grains to create a new gluten free cookie recipe. I have been wanting to find a healthy snack besides premade protein bars, and amaranth (a seed) is rich in protein (15-17% by weight). Compared to other grains, it is the richest in lysine and the highest in fiber (3 times wheat). It is also loaded with vitamins and minerals. Continue reading “Gluten Free Cookie Recipe: Pear and Walnuts”
If you are a chocolate and a nut lover like I am, you will appreciate this chocolate bark recipe because it is very heavy in the nuts, making it a more nutritious and high protein choice. The chocolate in this recipe can be adjusted to your liking. I used about 2/3 milk chocolate and 1/3 semi-sweet morsels. You can use Enjoy Life semi-sweet chocolate chips to make it gluten-free, dairy-free, peanut-free, soy free, egg free, casein-free, kosher pareve, vegan and artificial-ingredient-free. Continue reading “Gluten Free Chocolate Bark Recipe”
A little red for a gluten-free Valentine’s Day recipe! These gluten-free cranberry muffins were made without nuts, but I often leave out unnecessary ingredients when testing a recipe for the first time. I am a walnut lover, among others, and really missed them in these muffins. It would have really made a better flavor. Next time I plan on adding an egg yolk, as well, just to add more yellow color. When baking with sorghum it lends more of a tan color to your baked goods, as does almond milk. Continue reading “Gluten Free Cranberry Nut Muffins”
Someone recently asked me if I had a gluten free cherry pie recipe, and it got me thinking. It is my husband’s fave, though I do not care for it. I thought I would make him a gluten free treat and try one of the gluten free pie crust recipes from “Gluten Free Cooking For Dummies®“. Because all flours measure differently, my dough ended up very crumbly. So, I added a bit of shortening to soften up the dough which makes crusts nice and flaky, too! I only had 2 cans of cherry pie filling, but really needed 3 for my pie pan, but it worked out alright anyway. Please make sure you read the labels of any pie fillings. Comstock is gluten free, and at one time Walmart’s Great Value brand was gluten free. Just check. Continue reading “Gluten Free Cherry Pie”
One of my family members was recently diagnosed with high blood pressure and requested a batch of my low-sodium baked goods. Since their favorite fruit is pears I decided on my gluten-free pear corn muffins. Because they are not on a gluten-free diet and not used to heavy gluten-free food, I decided to experiment and add a little bit more tapioca flour (1/3 cup instead of 1/4 cup) and 1/4 cup of Expandex. Expandex also improves shelf life and helps save the texture of gluten-free foods while freezing. Wow! They really expanded and rose very nicely. In addition, I noticed that muffins made with Expandex had a nice crunchy muffin top, where the prior muffins had a soft top even where brown. Continue reading “Gluten Free Corn Muffins with Pears and Expandex”
I had a request to create a recipe for gluten free cinnamon rolls ages ago and just now got around to creating it. I really wanted to skip this one, as I still haven’t started my new diet, but how could I resist, right? Not a sweet thing in the house, so I had to make something! I made them small, basically a half batch of what I would have wanted to make, but I have to do this to test a new recipe out sometimes. The next batch I make will be double and I will try allowing the rolls to rise for about 30 minutes prior to baking. I’ll let you know how this works out by updating this post. They are a little darker in color, as I used homemade pecan milk, but you can use any milk you wish. They are sweet enough not to need a sugary topping, too! These gluten free cinnamon rolls were delicious, but heavier than I desire. I’m working on improving it…about 5 attempts now.
Update: I have created an incredible cinnamon roll recipe since I created the below recipe. Check it out Fluffy Gluten Free Cinnamon Rolls Recipe. It has a cake-like texture. Continue reading “Gluten Free Cinnamon Rolls”
Many liquid items are thickened with gluten. Making gluten free hot fudge sauce is so simple and inexpensive why not make your own? I like the fact that this recipe uses ingredients that you can keep in your pantry without spoiling, ready for use when you want them. Use this sauce on ice cream or any dessert. Just delicious, rich, smooth and creamy! Continue reading “Gluten Free Hot Fudge Sauce”
Banana nut ice cream is one of my top 5 favorite ice creams! I created this recipe for my holiday guests and they all enjoyed it very much. My sister, who professes she will not touch a banana, even enjoyed it! I made this banana ice cream in my ice cream maker, but almost ice creams can be made just by freezing it in an airtight container. I hope you enjoy this recipe as much as we have. Topped with homemade gluten-free hot fudge is heavenly! Continue reading “Rich Gluten Free Banana Ice Cream”