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Every month we will post some of our favorite recipes. If you have a great Gluten Free recipe you would like to share, send it
to us and it may be included in future postings. If it is not your own creation, please include the source with your recipe.
Looking for a particular recipe? Contact us, we may have just what you are looking for.
Looking for a particular recipe? Contact us, we may have just what you are looking for.
Gluten Free Recipes
OUR FAVORITE COOKBOOKS
Gluten Free Baking with the Culinary Institute of America by Richard J. Coppage Jr.
The Gluten Free Gourmet series by Bette Hagman
The Gluten Free Kitchen by Roben Ryberg
125 Best Gluten-Free Recipes by Donna Washburn and Heather Butt
Incredible Edible Gluten-Free Food for Kids: 150 Family-Tested Recipes by Sheri L. Sanderson
Gluten Free Baking with the Culinary Institute of America by Richard J. Coppage Jr.
The Gluten Free Gourmet series by Bette Hagman
The Gluten Free Kitchen by Roben Ryberg
125 Best Gluten-Free Recipes by Donna Washburn and Heather Butt
Incredible Edible Gluten-Free Food for Kids: 150 Family-Tested Recipes by Sheri L. Sanderson
SOUTHERN RED VELVET CAKE
Cake Ingredients:
1 3/4 c canola oil
1 1/2 c sugar
2 eggs, beaten, room temp
1 c brown rice flour
3/4 c sorghum flour
3/4 c tapioca starch
1 tsp baking soda
1 tsp xanthan gum
1/4 tsp salt
1 c buttermilk (or 1Tbsp cider vinegar in 1 c milk)
1 tsp vanilla
1 oz red food coloring (equals one McCormick bottle)
1 Tbsp cocoa
Frosting Ingredients: 1 box confectioner's sugar
8 oz cream cheese
1 stick room temp butter
1 c chopped nuts
1 tsp vanilla
Directions: Preheat oven to 350. Use a mixer to cream oil and sugar. Add one egg at a time and beat until thoroughly incorporated. Mix all of the dry ingredients together in a separate bowl. Mix well by sifting or whisking. Add the dry mix to the wet in four parts. Alternate the flour with the buttermilk. Begin and end with dry mix and mix completely before adding next step. Make a paste of the cocoa, red food coloring, and vanilla and gently stir into batter. Pour batter into two greased and floured round cake pans. Bake at 350 for about 25 minutes or until toothpick inserted in center comes out clean. While cake is cooling, cream confectioner's sugar, cream cheese, and butter. Mix in vanilla and nuts. Spread over cooled cake.
Cake Ingredients:
1 3/4 c canola oil
1 1/2 c sugar
2 eggs, beaten, room temp
1 c brown rice flour
3/4 c sorghum flour
3/4 c tapioca starch
1 tsp baking soda
1 tsp xanthan gum
1/4 tsp salt
1 c buttermilk (or 1Tbsp cider vinegar in 1 c milk)
1 tsp vanilla
1 oz red food coloring (equals one McCormick bottle)
1 Tbsp cocoa
Frosting Ingredients: 1 box confectioner's sugar
8 oz cream cheese
1 stick room temp butter
1 c chopped nuts
1 tsp vanilla
Directions: Preheat oven to 350. Use a mixer to cream oil and sugar. Add one egg at a time and beat until thoroughly incorporated. Mix all of the dry ingredients together in a separate bowl. Mix well by sifting or whisking. Add the dry mix to the wet in four parts. Alternate the flour with the buttermilk. Begin and end with dry mix and mix completely before adding next step. Make a paste of the cocoa, red food coloring, and vanilla and gently stir into batter. Pour batter into two greased and floured round cake pans. Bake at 350 for about 25 minutes or until toothpick inserted in center comes out clean. While cake is cooling, cream confectioner's sugar, cream cheese, and butter. Mix in vanilla and nuts. Spread over cooled cake.
GLUTEN FREE HERB BREAD
Ingredients:
2 T sugar
1 c warm water
1 T instant yeast
2 T vegetable oil
2 t apple cider vinegar
2 eggs and 2 egg whites
1 3/4 c brown or white rice flour
1/2 c potato starch
1/4 c tapioca starch
1/4 c non-fat milk powder
2 1/2 t xanthan gum
1 T dry Italian herb seasoning
1 1/4 t salt
Directions: Grease 9- x 5- inch loaf pan; set pan aside. - In large bowl, dissolve sugar in warm water; sprinkle in yeast and let stand until frothy, about 10 minutes. Whisk in oil, vinegar, eggs and egg whites. -Meanwhile, in separate bowl, whisk together rice flour, potato and tapioca starches, milk powder, xanthan gum, herb seasoning and salt; stir into egg mixture with wooden spoon. Beat until smooth and slightly elastic, about 4 minutes. Spread in prepared pan; smooth top. Let rise in warm draft-free place until at top of pan, 1 to 1 1/2 hours. Bake in center of 350°F oven until golden and loaf sounds hollow when tapped on bottom, about 45 minutes. Remove from pan; let cool on rack. Makes 1 loaf
Ingredients:
2 T sugar
1 c warm water
1 T instant yeast
2 T vegetable oil
2 t apple cider vinegar
2 eggs and 2 egg whites
1 3/4 c brown or white rice flour
1/2 c potato starch
1/4 c tapioca starch
1/4 c non-fat milk powder
2 1/2 t xanthan gum
1 T dry Italian herb seasoning
1 1/4 t salt
Directions: Grease 9- x 5- inch loaf pan; set pan aside. - In large bowl, dissolve sugar in warm water; sprinkle in yeast and let stand until frothy, about 10 minutes. Whisk in oil, vinegar, eggs and egg whites. -Meanwhile, in separate bowl, whisk together rice flour, potato and tapioca starches, milk powder, xanthan gum, herb seasoning and salt; stir into egg mixture with wooden spoon. Beat until smooth and slightly elastic, about 4 minutes. Spread in prepared pan; smooth top. Let rise in warm draft-free place until at top of pan, 1 to 1 1/2 hours. Bake in center of 350°F oven until golden and loaf sounds hollow when tapped on bottom, about 45 minutes. Remove from pan; let cool on rack. Makes 1 loaf
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medical professional for medical advice regarding your situation. This information is not warranted and no liability is assumed by the author or any group for the recommendations, information,
dietary suggestions, menus, or recipes. Products mentioned or omitted do not constitute endorsement. Please verify the gluten free status of products often for your own protection.
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