Category: Gluten Free English Recipes

Traditional English gluten free recipes as well as unique versions. Make great tasting gluten free food with textures like the originals.

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Small Batch Gluten Free Pound Cake Streusel Muffins

Gluten Free Cinnamon Streusel Pound Cake Muffins

Betty Crocker makes a Cinnamon Streusel Muffin and Quick Bread Mix. It is not gluten-free. However, it provided the inspiration for these gluten free pound cake streusel muffins. I used my Heavenly Gluten Free Pound Cake Recipe but only made four muffins. There’s only two of us at home. So, if you want to make a small batch you may; or you can multiply the ingredients by three and make an entire dozen. Continue reading “Small Batch Gluten Free Pound Cake Streusel Muffins”

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Heavenly Gluten Free Pound Cake

Gluten Free Pound Cake

This gluten-free pound cake recipe is deserving of a spot in my upcoming cookbook, “Carla’s Best 125 Gluten-Free Recipes“. I know you’ll enjoy it! All of the ingredients come together perfectly to make a lighter and moister pound cake. As with many baked gluten-free goods, baking in smaller amounts achieves surprising results. A tube or bundt pan creates a narrower cake; therefore, an incredible texture, while keeping its buttery flavor. The crunchy thin crust is a pleasant addition. Serve this cake to a crowd or slice and freeze for when cravings strike. Continue reading “Heavenly Gluten Free Pound Cake”

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Gluten Free Cream Cheese Pound Cake

Gluten Free Pound Cake

I’ have eaten two amazing pound cakes in my life. This gluten free cream cheese pound cake is one of them. The other is the Gluten Free Bundt Pound Cake, which is lighter.

I had originally created a gluten free sour cream pound cake recipe for another website client of mine, but they temporarily removed it from their site while building another website. One of my Facebook followers was frantically searching for it as it is her family’s favorite recipe. So, I have created this recipe for her. I hope you enjoy it just as much we have. Continue reading “Gluten Free Cream Cheese Pound Cake”

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Gluten Free Sponge Cake Using Copycat Betty Crocker Mix

Homemade Gluten Free Sponge Cake

When you wish to make a recipe that that has a lot of liquid, pudding, custard, etc., it is best to use a sponge cake versus a regular cake. Sponge cake absorbs liquid, can withstand refrigeration without becoming soggy, and is spongy/springs back when touched. This recipe provides all of that.

While experimenting on a different recipe I discovered how to use my Copycat Betty Crocker Gluten Free Yellow Cake Mix to make a sponge cake. Unlike the original gluten free Betty Crocker yellow cake mix, I’ve discovered a way to use my copycat recipe to create a two-layer dessert. Usually, there is only enough to make a decent size coffee cake. You can even use this recipe to make lady fingers using this Lady Finger Pan. Soon, I will post a lady fingers recipe as well as a no-fuss tiramisu-style cake recipe using this sponge cake soon. Enjoy! Continue reading “Gluten Free Sponge Cake Using Copycat Betty Crocker Mix”

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Carla’s Gluten Free Shepherd’s Pie (Tomato-Free Allergen-Free)

Allergen-Free Gluten-Free Shepherd's Pie

Since I’m allergic to tomatoes, this gluten free shepherd’s pie recipe is tomato-free. In addition, it calls for a dairy-free mashed potato recipe and is also allergen-free.  While shepherds pie (aka Cottage Pie in Britain) is a delicious meal any day, because it is Irish, it makes a perfect St. Patrick’s Day meal. Continue reading “Carla’s Gluten Free Shepherd’s Pie (Tomato-Free Allergen-Free)”

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Gluten Free Fish Batter for Fish & Chips

Image: Fish Fried in Gluten Free Fish Batter

This gluten free fish batter recipe from Donna Washburn and Heather Butt’s Easy Everyday Gluten-Free Cooking cookbook is my favorite recipe out of the three that their publishers, Robert Rose recently contributed to this blog. It creates a super light and crisp batter anyone would enjoy, gluten free or not. In addition, it happens to be dairy-free, as well. Be sure to check out their other two recipes, Gluten Free Mediterranean Focaccia and Gluten Free Blueberry Peach Crisp. Meanwhile, stay tuned in Saturday for a chance to win a copy of Easy Everyday Gluten-Free Cooking and my review. Continue reading “Gluten Free Fish Batter for Fish & Chips”

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Gluten Free Sponge Cake

Image: Gluten Free Tiramisu Cake

Besides using this gluten free sponge cake to make gluten free lady fingers and tiramisu cake, you can use it as a substitute for shortcake. Remember those individual portion cakes you used to find near strawberries in the produce department of your grocery store? Well, you can make a sponge cake version at home. I’ve included recipes for a couple of different variations using strawberry, chocolate ganache, and sweetened whipped cream. Continue reading “Gluten Free Sponge Cake”

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Gluten Free Toad-in-the-Hole Recipe

Being the first time I have made this gluten-free toad-in-the-hole recipe, I did not know what to expect. Toad in the hole is an English recipe which usually contains sausages in a Yorkshire pudding batter. Since the batter turns into a bread-like texture, yet a bit moist, it is usually served with vegetables and onion gravy. I like to keep extra gravy from my beef stew in my freezer. That is what I used for this dish. But knowing I would be short on gravy for my left overs, I whipped up a batch of gluten free, dairy free gravy for the rest. And since then I’ve created an onion gravy recipe, linked below. Enjoy this classic English fave, gluten free toad in the hole recipe! And remember, the proof of the pudding is in the eating! Enjoy! Continue reading “Gluten Free Toad-in-the-Hole Recipe”

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Gluten Free Pound Cake

Image: Gluten Free Pound Cake

One of my Facebook friends requested a recipe for a gluten free pound cake. This recipe is my first attempt. I love pound cake and have not made one or tasted one in years. It rose perfectly. It turned out just a tad grainy (not as bad once it cools) because I had added 1/4 cup brown rice flour. Rice flour tends to be grainy. I have substituted the brown rice flour for additional tapioca flour in the recipe below. That should make it nice and starchy like a good pound cake (UPDATE: See feedback from a reader below.) I suggest to use regular white sugar instead of the organic evaporated sugar. It gives it a different taste. At 1 hour the cake was not done baking. I left it in for 10 minutes longer, but that was too long. Time got away from me. I suggested 1 hour to 1 hour 5 minutes total. At 1 hour and 10 minutes, it did not make the cake dry, but the outside was a little harder than I wanted. I fixed that by wrapping it in foil where the steam softened it right up. Not bad for attempt number one. My suggested changes are below. I was trying to go a little healthier, but it did not work as planned. This is a heavy pound cake, but oh so delicious! Enjoy. One reader surely did – “better than Starbuck’s!” Continue reading “Gluten Free Pound Cake”