Carla's Gluten Free Recipe Box
1,900 Gluten Free Recipes by Retired Recipe Developer, Carla Spacher
Almost 1,000 delicious gluten free soy free recipes created by gluten free expert, Carla Spacher, accompanied by stunning photos.
I shared a microwave caramel recipe on Facebook from Spend with Pennies. I had a couple of people ask me for a corn-free recipe. Here it is, along with a video showing how you can make it! It’s so easy to make in the microwave! Enjoy. Continue reading “Corn Free Caramel Recipe in the Microwave (Naturally Gluten Free)”
Watch this video to learn how to make corn free caramel in the microwave. The recipe is naturally gluten free. It does not contain any corn syrup or corn ingredients of any kind. It’s so easy to make!
Watch the below video and then get the recipe: Caramel Without Corn Syrup. Continue reading “Caramel Without Corn Syrup Recipe Video (Naturally Gluten Free)”
Making this gluten free vanilla souffle is not as difficult as everyone makes it out to be. Just follow the instructions, do not disturb the souffles while they are in the oven, and you’re as good as sitting down at the table with your impressed guests enjoying them. Fill with either gluten free pastry cream or chocolate ganache. Continue reading “Gluten Free Vanilla Souffle with Optional Pastry Cream or Chocolate Ganache Filling”
Do you love upside down cakes? I surely do! I have made a pineapple upside down cake, apple upside down cake, and now this moist gluten free banana upside down cake. They’re all delicious says my cookbook recipe testers. Continue reading “Gluten Free Banana Nut (or Coconut) Upside Down Cake”
If you’re looking for a gluten free fruitcake, try this unconventional version. It’s really a coffee cake, but we won’t tell anyone! There’s no need to buy any fancy flours, just your basic gluten free ingredients. It’s moist and delicious. The cake mix recipe was tested by about 20 of my cookbook recipe testers and they all agreed that it’s pretty incredible. Continue reading “Gluten Free Coffee Cake with Fruit”
Recently, I made a chicken dish with brown gravy that tasted like stuffing/dressing. My husband and I loved it! I made the same gluten free gravy for Thanksgiving. I used a combination of dry and fresh herbs, but you can use all of one or the other. However, the flavor of ground thyme is difficult to substitute. Continue reading “Gluten Free Thanksgiving Gravy”
Because I am allergic to pumpkin, this gluten free sweet potato pie makes the perfect substitute. Actually, I think I enjoy this filling even better than pumpkin! I used pumpkin spices. It’s perfectly creamy! Continue reading “Gluten Free Sweet Potato Pie”
I like to blind bake pie crust for pies that contain custard-based fillings such as pumpkin, sweet potato, and custard. A chef shared a little secret which I implemented in this blind baked gluten free pie crust recipe. It calls for a simple ingredient already in your pantry. It keeps the crust nice and crunchy instead of soggy on the bottom. I used this recipe to make a sweet potato pie which I will soon share with you as well. Continue reading “Gluten Free Pie Crust Recipe (Blind Baked)”
I’ve been in the kitchen attempting to achieve an exceptional gluten free Swiss roll recipe. It turned out perfectly moist and easy to roll. This is a feat for Swiss rolls as they are much thicker than jelly rolls. However, you can also make a jelly roll using this low-sugar recipe. Because jelly roll pans make a thinner and longer cake, you can achieve more swirls when you roll it. While I’ve supplied a recipe for cinnamon caramel filling, I also make a few other suggestions. Enjoy! Continue reading “Gluten Free Swiss Roll or Jelly Roll with Dulce de Leche (Pumpkin Spiced or Cinnamon)”
My raved about oat bread just got better. With a couple of minor changes, it now reminds me of the gluten-filled shepherd’s bread that I used to purchase at my local grocery store. You can make this gluten free oat boule right in your oven if you own a Dutch oven. Use a 4 or 5-quart. (Use up to a 7-quart, if that’s all you have. It’ll just be lower and wider.) It’s soft yet has a crunchy bottom crust which eventually softens if you leave it out at room temperature. It will keep it’s crunchiness if you freeze it until consumed. Meanwhile, enjoy this awesome bread! Continue reading “Gluten Free Oat Boule (or Sorghum)”