Carla's Gluten Free Recipe Box
1,900 Gluten Free Recipes by Retired Recipe Developer, Carla Spacher
If you think chocolate ganache has spoiled you forever, think again. This traditional or dairy free chocolate icing recipe tastes extremely similar to chocolate ganache and you can make it in half the time. It sets up nicely as well.
If you’ve ever been afraid to make or cover a cake with fondant, your fears are now over! You can even use this miracle gluten free fondant recipe to make characters, animals, and other fun things. You don’t have to worry about the fondant tearing, cracking, or drying out. Using your stand mixer, you can …
Lesson 5 on eggs is more important than you may have imagined. You’ll be putting all of your egg knowledge to work in this lesson about soufflés. Just whip up eggs to fluffy clouds of pudding containing delicious ingredients like cheese or chocolate. You can put a soufflé together in a matter of a few …
Continue reading “Lesson 9: Gluten Free Souffles (Sweet & Savory)”
When baking gluten free meringue can lighten batters and make wonderful toppings and fillings. You learned all about eggs in Lesson 5: Eggs & Gluten Free Baking. In this lesson, you’ll add sugar and perhaps a stabilizer to those eggs to make varieties of meringue.
Besides serving eggs for breakfast and late-night snacks, eggs are an extremely important part of baking, and even more important in gluten free baking. In baked goods, eggs provide flavor, texture, tenderness, color, and structure/stability. They even help leaven/rise cakes, breads, and more. Depending on how you use eggs in a recipe depends upon what …
Douglas McNish makes a mean Raw Vegan Gluten Free Cheesecake. I started with his recipe and by the time I was finished, it developed into this lovely raw pumpkin cheesecake recipe. You will need a high speed blender to make this. There is no getting around it. If you are not fortunate enough to own one, …
Continue reading “Gluten Free Raw Pumpkin Cheesecake Recipe”
For those who are also completely egg-free, you may find this list of egg substitutes very helpful. There are 3 basic purposes of using egg in a recipe: to moisten, to bind ingredients together, or to leaven (rise). Depending on the purpose, will depend upon the egg substitute used. Using an egg substitute is a great …
Kinnikinnick asked me to review 6 of their newly repackaged gluten-free mixes. However, before I get to the review there are a couple of things you must note. Kinnikinnick is one of the largest gluten-free manufacturing facilities in the world! In addition, Kinnikinnick won the Every Day with Rachael Ray’s March 2011 gluten-free baking mix taste …
Continue reading “Gluten-free Giveaway and Review: Kinnikinnick Foods”