CeliacLife.com Gluten Free Cookbook

8/14/2019 CeliacLife.com Gluten Free Cookbook

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Gluten Free Recipes

Jenna Gourlay

http://www.celiaclife.com/







Page 2 of 16

Contents

Apple Bread ................................................................................................................................................... 3

Banana Bread ................................................................................................................................................ 4

Buttery Biscuits ............................................................................................................................................. 5

Chocolaty Chip Gluten-Free Cookies............................................................................................................. 6

Chocolaty Gluten-Free Brownies .................................................................................................................. 7

Gingery Gluten-Free Cookies ........................................................................................................................ 8

Gluten-Free Bread Maker Brown Bread ....................................................................................................... 9

Gluten-Free Cookie Cutter Cookies ............................................................................................................ 10

Gluten-Free Corn Bread .............................................................................................................................. 11

Gluten-Free Peanut Butter Cookies ............................................................................................................ 12

Gluten-Free Pound Cake ............................................................................................................................. 13

Gluten-Free Pumpkin Pie ............................................................................................................................ 14

Gluten-Free Sandwich Bread ...................................................................................................................... 15

Sinful Gluten-Free Chocolate Cake ............................................................................................................. 16

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Page 3 of 16

Apple Bread

Ingredients:

1 1/3 cup sorghum flour

1/3 cup soya or whole bean flour

1/3 cup cornstarch

1/2 cup granulated sugar

2 teaspoons xanthum gum

1 teaspoon gluten-free baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 teaspoon cinnamon

1 cup raisins

1 1/2 cup chunky applesauce

1 teaspoon apple cider vinegar 2 egg whites, beaten

Directions:

1. Preheat oven to 350 degrees.

2. Grease and soya flour a large bread loaf pan.

3. Combine dry ingredients in a large mixing bowl.4. In a small bowl, blend applesauce, egg whites and vinegar.

5. Pour liquids into the flour mix and blend.

6. Pour batter into baking pan and bake for 55-60 minutes.7. Cool and serve.

Yield: 1 loaf



Page 4 of 16

Banana Bread

Ingredients:

1 full stick of butter, softened to room temperature

3 to 4 large, ripe bananas mashed

2 cups rice flour

1 cup granulated sugar

1 cup of chopped nuts, optional

2 large eggs

2 teaspoons baking powder

1 1/4 teaspoon gluten-free vanilla extract

Directions:

1. Preheat oven to 325.2. Grease and rice flour a 9-inch loaf pan.

3. Blend butter and sugar in a large bowl until creamy.

4. Add vanilla, eggs and bananas.5. Mix dry ingredients in a separate bowl; add slowly to banana and butter mixture.

6. Add nuts, if desired.

7. Blend batter until well mixed and then turn into loaf pan.

8. Bake for 70-80 minutes or until edges are browned.

Yield: 1 loaf.



Page 5 of 16

Buttery Biscuits

Ingredients:

2 cups gluten-free flour mix

1/2 cup salted butter, softened

2 1/2 teaspoons baking powder, gluten free

1 egg, beaten

1/2 cup milk

Directions:


2. Blend ingredients together until dough is pliable.3. Drop biscuits onto a cookie sheet by spoonful or roll out and cut.

4. Bake for 10-12 minutes.

Yield: 10 to 12 biscuits.



Page 6 of 16

Chocolaty Chip Gluten-Free Cookies

Ingredients:

3/4 cup real butter, softened to room temperature

1 1/4 cup light brown sugar

1/4 cup granulated sugar


2 large eggs

2 1/4 cup gluten-free baking mix

1 teaspoon baking soda


1 teaspoon salt, optional

2 cups semi-sweet chocolate chips

1/2 cup chopped nuts, optional

Directions:

1. Preheat oven to 375 degrees.2. Grease two large cookie sheets.

3. Blend butter and sugar in a bowl until creamy.

4. Add eggs and vanilla.

5. In a large mixing bowl, blend remaining dry ingredients; slowly fold in sugar mixture.6. Spoon in chocolate chips and nuts, if desired.

7. Drop by the teaspoonful onto cookie sheet.

8. Bake 7-10 minutes.9. Cool and serve.

Yield: 2 dozen large cookies or 3 dozen small cookies.





Page 8 of 16

Gingery Gluten-Free Cookies

Ingredients:

2 1/4 cups rice flour

1 1/2 teaspoons cinnamon

2 teaspoons baking soda

3/4 cup shortening

1/4 teaspoon salt

1 cup dark brown sugar

1/2 teaspoon powdered cloves

1 large egg

1 1/4 teaspoon ginger

1/4 cup molasses

Directions:


2. Blend all dry ingredients except sugar in a bowl.3. Mix shortening and brown sugar in a separate bowl; add egg and molasses.

4. Blend well. Slowly fold in flour mixture; blend.

5. Refrigerate dough to 1 to 2 hours.

6. On wax paper, roll out dough into small balls; roll in sugar.7. Place on cookie sheet and flatten balls.


Yield: Approximately 2 dozen cookies.



Page 9 of 16

Gluten-Free Bread Maker Brown Bread

Ingredients:

2 large eggs

1 1/2 cups water

3 tablespoons vegetable oil

1 tablespoon honey

1 tablespoon molasses

1 1/2 teaspoon salt, optional

3/4 cup tapioca flour

1/2 soya flour

2 cups rice flour, brown

1 tablespoon xanthum gum

1 tablespoon active dry yeast

Directions:

1. Blend eggs and water in a bowl and put into bread maker pan.2. Add honey, salt and molasses and mix.

3. In another bowl, blend xanthum gum and flours.

4. Mix flours with ingredients in bread maker pan and put yeast on top.

5. Turn the bread maker on to the basic setting for a 1.5-pound loaf.

Yield: 1 loaf.



Page 10 of 16

Gluten-Free Cookie Cutter Cookies

Ingredients:

3 cups gluten-free flour mix or baking mix

2 large eggs


1 1/4 granulated sugar

1 teaspoon cream of tartar


1 cup butter

Directions:

1. Mix or sift baking soda, flour and cream of tartar.2. Slowly cut in butter.3. Bead sugar, eggs and extract together.

4. Pour egg mix into flour and blend well.

5. Chill in refrigerator for 2 hours.6. Roll out and cut into desired shapes.

7. Bake on greased cookie sheets for 8-10 minutes at 350 degrees.

8. Frost and decorate, if desired.

Yield: 2 to 3 dozen cookies, depending on shapes desired.



Page 11 of 16

Gluten-Free Corn Bread

Ingredients:

1 1/4 cup cornmeal

1/2 teaspoon salt

1/2 teaspoon baking soda

1/3 cup vegetable oil

1 1/4 cup gluten-free sour cream

1 cup creamed corn

2 large eggs

2 tablespoons granulated sugar, optional

Directions:

1. Preheat oven to 375 degrees.2. Mix all ingredients together until well blended.

3. Pour into a 9-inch dark metal, square baking pan.

4. Bake for 35 minutes or until edges have browned.

Yield: 9 to 12 squares.





Page 13 of 16

Gluten-Free Pound Cake

Ingredients:

2 cups granulated sugar

1 cup salted butter, melted

4 large eggs

4 1/4 teaspoons gluten-free vanilla extract

3 cups gluten-free flour or baking mix

2 teaspoons gluten-free baking powder

1 cup milk

Glaze:

o 2 cups powdered sugar

o 3 tablespoons water

o 1/2 teaspoon gluten-free vanilla

Directions:


2. Grease and gluten-free flour a 10-inch tube pan.3. Blend sugar and butter in a large bowl until creamy.

4. Add eggs, beating after each one.

5. Mix in vanilla.

6. In a separate bowl, mix flour and baking powder; slowly add flour to sugar and buttermix.

7. Add milk.

8. Beat until well blended.9. Pour batter into pan; bake for 60 minutes or until toothpick comes out clean.10. Meanwhile, mix powdered sugar, water and vanilla for glaze.

11. When cake is slightly cooled, drizzle over the top.

Yield: 12 to 16 slices.



Page 14 of 16

Gluten-Free Pumpkin Pie

Ingredients:

3/4 cups granulated sugar

1/2 cup gluten-free baking mix or gluten-free flour

2 tablespoons butter

1 can (13 ounces) evaporated milk

2 1/2 teaspoons gluten-free vanilla

2 large eggs, beaten

1 can (16 ounces) packed pumpkin

1 1/4 teaspoon cinnamon

3/4 teaspoon ginger

1/2 teaspoon nutmeg

Directions:


2. Put all ingredients into a mixing bowl and blend well.3. Pour into a 9-inch, greased, pie pan.


5. Serve with whipped cream.

Yield: 6 to 8 slices.



Page 15 of 16

Gluten-Free Sandwich Bread

Ingredients:

3 extra large eggs, beaten

3 tablespoons vegetable oil, sunflower or canola

1 1/2 cups water

2 cups white rice flour

1 1/2 cup brown rice flour

2 1/4 teaspoons xanthan gum

3 1/2 tablespoon granulated sugar

1 1/2 teaspoon salt, optional

1/2 cup powdered milk

2 1/4 teaspoon active dry yeast

Directions:


2. Blend all dry ingredients in a bowl.3. In a large mixing bowl, mix all wet ingredients until well blended.

4. Add dry ingredients to wet and beat well, until dough is thick but not too stiff.

5. Pour batter into a greased loaf pan.

6. Cover and set aside in a warm location for one hour to rise.7. Once dough rises, bake for 50-60 minutes or until edges are well browned.

Yield: 12-16 slices, or 1 loaf.



Page 16 of 16

Sinful Gluten-Free Chocolate Cake

Ingredients:

4 1/2 ounces sweet baking chocolate

1/2 cups boiling water

6 large eggs, separated, yolks discarded

2 cups granulated sugar

1 cup butter, softened

1 1/2 teaspoon gluten-free vanilla

2 cups rice flour or gluten free baking mix

2 tablespoons cornstarch



1/2 teaspoon salt

1 cup buttermilk 1 bar German or Swiss chocolate

Directions:

Preheat oven to 350 degrees.

Melt 4 ounces chocolate in boiling water.

Set aside to cool.

In a mixing bowl, blend egg whites until froth appears; add 1/2 cup sugar.

Beat until stiff.

In large mixing bowl, cream remaining butter, sugar and vanilla until well blended andfluffy.

Blend cornstarch, baking powder, soda, salt and flour.

Blend in buttermilk and chocolate mixture.

Fold in egg whites.

Pour batter into three greased and gluten-free floured round cake pans.

Bake for 30 minutes or until toothpick comes out clean.

Cool and frost.

Using a potato peeler, curl chocolate from bar on top as a garnish or add to serving plates.

Yield: 12-16 slices.

Date post:	30-May-2018
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CeliacLife.com Gluten Free Cookbook

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