This can be just gluten-free or gluten-free and dairy-free.
Glazed Pumpkin Cookies
2 cups GF all purpose flour (I used King Arthur GF flour)
1 teaspoon baking soda
1/2 teaspoon nutmeg
1/4 teaspoon xanthan gum (I left this out and it came out great)
1/2 cup butter or vegetable shortening
1 cup brown sugar
1/4 cup molasses
1 cup canned pumpkin puree
1/2 cup milk OR coconut milk for dairy-free
1 teaspoon vanilla
1 cup powdered sugar
1 tablespoon milk OR dairy-free milk
1/4 teaspoon vanilla
1/8 teaspoon cinnamon
Preheat oven to 375F. Lightly grease cookie sheet. Combine flour, baking soda, cinnamon, nutmeg and xanthan gum (if using). In a separate bowl, cream butter (or shortening) and sugar until fluffy. Add molasses, egg and pumpkin and beat until well blended. Slowly add dry ingredients and stir. Drop cookies by generous rounded teaspoons onto cookie sheet. Bake about 12 minutes. Prepare glaze by whisking sugar, milk, vanilla and cinnamon until smooth. Cool cookies for 1-2 minutes and spoon or brush with glaze.
Adorable mini cheesecakes…oh so good and quite easy. Give this a try topped with cherry/strawberry pie filling or fresh fruit. Shortbread crust is amazing, but you can use a different type of cookie or gluten-free graham crackers (I often see these at health food stores). You can also make this crustless.
2 (8oz) packages cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla
Optional crust: at least 12 crushed GF shortbread cookies (I used Schar GF Shortbread Cookies), 2 Tablespoons melted butter. Mix butter with cookie crumbs. Make more if you run out of crust before filling.
Preheat oven to 325. Line a muffin tin with foil liners. If using a crust, use a spoon to mash a small amount of crust mixture into the bottom of the foil liners. Mix cream cheese, vanilla and sugar with an electric mixer on medium speed until well blended. Add eggs and mix well. Pour into muffin liners and fill to 3/4 full. Bake 25 minutes. Cool on a cake rack. When cooled, chill for at least 2 hours.
This is another gluten-free/egg-free recipe. You can top with ice cream or frozen yogurt (always read labels!) if you’d like. This also uses the GF flour mix: 2 parts rice flour (I like brown rice), 2/3 part potato starch, 1/3 part tapioca flour (or just use a box of GF all purpose flour).
1/4 cup margarine or butter
2/3 cup brown sugar
1/2 cup liquid egg substitute
1/4 cup buttermilk
1/4 cup GF flour mix
1/3 cup cocoa powder
1 teaspoon vanilla
1/4 teaspoon salt
Preheat oven to 400. Spray an 8″ pie pan with cooking spray. Melt margarine and pour into a medium bowl, stir in sugar. Add remaining ingredients and stir until well blended. Pour into pie pan and bake 15 minutes. Decrease oven temp to 350 and bake 5 more minutes or until set. Cool slightly before serving and top with your favorite topping if desired.
(from Bette Hagman)
Here is a recipe from Bette Hagman. You can make this cake with regular eggs if you only need to be gluten-free or with egg replacer/liquid egg substitute to make it gluten-free/egg-free. If you have issues with dairy, you can also make this gluten-free/dairy-free or gluten-free/egg-free/dairy-free. This is great if you like to make cake from scratch or if the mixes contain an allergen you have to avoid besides gluten. Follow the directions for the certain allergens you are trying to avoid. Give it a try and feel free to comment with what you think!
Begin with GF flour mix: 2 parts rice flour, 2/3 part potato starch flour, 1/3 part tapioca flour
(If you don’t want to make this COMPLETELY from scratch, just buy a box of Gluten-free all purpose flour and use in place of the GF flour mix called for below)
Featherlight Yellow Cake
1 cup GF flour mix
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1 teaspoon egg replacer (optional)
1 teaspoon vanilla (or powdered vanilla)
1/2 cup liquid egg substitute (or you can use 2 eggs)
2/3 cup sugar
1/3 cup mayonnaise (you can replace this with sour cream instead for egg-free)
2/3 cup sour cream
[FOR DAIRY-FREE: add an additional 1/4 cup flour mix to the batter and replace sour cream with either 2/3 cup nondairy sour cream or a soy-based nondairy creamer plus 1 tablespoon of vinegar]
Preheat oven to 350. Spray an 8″ square cake pan with cooking spray. Whisk together flour, baking powder, baking soda, xanthan gum, salt, egg replacer and vanilla. Set aside. In a large mixing bowl, beat the liquid egg substitute (or eggs) and sugar until light and foamy. With a mixer on Low, blend in flour mix until smooth. Stir in mayo and sour cream (or your substitutes) until well blended (Do not beat). Pour into cake pan and bake for 30-35 minutes or until the top springs back and the sides pull slightly from the pan. Double recipe for a 2-layer round cake or a 9×13 flat cake.
The reason I like gluten-free pizza crust mixes is because the gluten-free life, in general, already has you making everything yourself. For those of you who enjoy making pizza from scratch, I will post a recipe for that on the blog as well very soon. In a world where we must bake almost everything, I like to make things as easy as possible because I don’t enjoy spending great amounts of time in the kitchen.
Here are your pizza options for gluten-free life: Frozen pizza (often sold in health food stores and sometimes in regular grocery stores), restaurant pizza at certain locations (Mellow Mushroom, Godfather’s, Domino’s, etc.), pizza crust mixes or pizza crust from scratch. There are sometimes local pizza restaurants that offer gluten-free and in some cities you can find specialty gluten-free restaurants/bakeries (one I know of in Ohio is Sinfully Gluten-free in Dayton, for example). I recommend checking out what is available to you locally with www.findmeglutenfree.com (also a smartphone app). You can also Google something like this: “Gluten-free in Dayton, Ohio”. Domino’s gluten-free pizza comes with a strong cross-contamination warning. Some restaurants take better precautions than others, it is always a good idea to ask the local manager how they handle keeping their gluten-free pizzas away from their regular pizzas. Always be cautious when eating out and never assume they know what they are doing to keep your food separated. Just because they offer gluten-free menus or pizzas doesn’t mean their employees know anything about cross-contamination. Talk to them about specifics and ask directly how they deal with food allergies.
Personally, I enjoy making pizza from mixes because I like the taste better than the GF frozen and most restaurant pizza. The mixes I like best are Gluten-free Pantry’s French Bread and Pizza Mix and Bloomfield Farms GF Pizza Crust Mix. There are several other brands you can try. You can use GF Bisquick or Pamela’s Bread Mix (both have pizza crust recipes on the packages). See which brand you like best.
These are my tips for using GF pizza crust mixes and for getting the best experience out of them (these tips will also work well with homemade dough):
1. I use the dough setting on my bread machine, but you can mix them by hand or use an electric mixer.
2. Gluten-free pizza dough is very sticky and doesn’t knead the way regular flour does. I grease my pizza pan and place half the dough (the Gluten-free Pantry mix makes enough for 2 large pizzas) on a pizza pan. Dust the dough with cornmeal, it’s super YUM! If you are able to roll it in a light layer of cornmeal, that’s even better. Try putting oil on your hands in order to work with it. It doesn’t need to have a large amount of cornmeal, use as much or as little as you desire.
3. Spray a spatula with cooking spray and spread the dough as evenly as you can. Or, spray cooking spray on wax paper, place wax paper on the pizza dough and roll out with a rolling pin. I like it better when it is spread thinly.
4. Brush the crust with olive oil and sprinkle any Italian spices you’d like to add, even parmesan cheese.
5. Bake the crust in your pre-heated oven (at the temperature stated on the box) 8 to 10 minutes before adding toppings.
NOTE: It is a good idea to have a separate pizza pan for gluten-free pizza and another one in case the wheat-eaters want to bake a regular pizza. If you share a pan, I recommend that you do NOT use a pizza stone. Metal pans are better for making sure all the gluten is washed away.
I’m all about having pizza taste great and not take up too much of my time:)