Archive for the ‘Desserts’ Category
July 23rd, 2012 by Amy Fothergill
Sometimes I can be intimidated to cook certain foods, especially new gluten-free dishes. For some reason, I thought crepes would be similar to going into the chem lab. I’m happy to report it can be made just as easily as regular ones! But, my theory behind knowing how to cook, regardless of whether it’s gluten-free or not, holds true. Technique is very important.
The recipe I used was from Gluten-Free Gobsmacked. I really like her simplicity and explanation of each step. See below for my version and additional instructions. Either way, great product.
I can’t wait for my little girl to try them. She made some in camp this week but could only eat a bite as it was made with regular flour. While at camp, she also had a hamburger bun because she thought it was gluten-free; a bit of miscommunication. Poor thing was so itchy last night, it made me sad. Her gluten sensitivity comes out in her skin. I suppose it is this that motivates me to try things. (more…)
Tags: Breakfast, Crepe, Crepes, Desserts, Gluten free, Recipes, Snacks
Category: Breakfast, Desserts, Recipes
3 Comments »
July 9th, 2012 by Jenny Manseau
(My monster fudgesicle – gluten and dairy free! Happy Summer)
I’m always up for making things at home (beef jerky, granola bars, ice tea, etc.). I know there is convenience in buying many of these things, but I rather enjoy making things at home. One it’s a challenge for me, two I know exactly what is going into my food. I love making gallons of ice tea at home because I can control the amount of sugar (or honey, or agave) that goes into my tea. It is truly amazing how much can be found in a gallon of store-bought ice tea.
We don’t buy much ice cream at the store and I don’t ever make it only because I do not have an ice cream maker. Oh, how I wish I had one. Instead I make pops. We bought two packages of Monster Popsicle Molds (I found mine at Marshall’s/T.J. Maxx) which can be purchased from (more…)
Tags: Children, Dairy free, Desserts, Fudgesicles, Gluten free, Ice Pops, Kids, Monster Pops, Recipe, Snack, Summer
Category: Desserts, GFCF Recipes, Gluten free, Recipes, Snacks
No Comments »
July 7th, 2012 by Lois Parker
I get given boxes of chocolates by my mother-in-law occasionally, but they always have wheat in. Added to that the amount of dairy in chocolates is enough to cause me trouble. I used to squeeze all the chocolates in a mixed box to find the ones that were firm (fortunately husband loves soft-centred chocolates) but mostly now I have just given up buying chocolates.
We have had about three hot days this summer, and thoughts turn to ice-cream. I keep coming across people posting about chocolate sorbet. This seemed a great way of having two types of treats at once.
This sorbet is very intense, and one small scoop is enough for me. It would be great with raspberries or other (more…)
Tags: Casein free, Chocolate, Dairy free, Desserts, Gluten free, Ice cream, Recipes, Sorbet
Category: Desserts, GFCF Recipes, Gluten free, Recipes
No Comments »
June 19th, 2012 by Inge/Gillian Harris
Brownies, no doubt due to their high chocolate content, are generally loved by everyone. What is it about chocolate? Is it the ensuing relaxation from its high magnesium content, or just the mere addictive qualities attributed to chocolate? Probably, all of the above. The creative ways of using chocolate are endless.
There are also a hundred different ways of making brownies, gluten free or otherwise - and we have a few options up our sleeves! (more…)
Tags: Baked goods, Baking, Brownies, Chocolate, Desserts, Gluten free, Matcha, Recipes, Snacks
Category: Baked Goods, Desserts, Gluten free, Recipes
No Comments »
June 14th, 2012 by Jen Cafferty
Who doesn’t dream of a really good old-fashioned chocolate chip cookie? The kind you used to make when you were a kid? This is a very easy and quite tasty recipe from Chef Sunshine Best of Your Safe Kitchen in Chicago, IL. Chef Sunshine presented this recipe at the 2008 Gluten Free Cooking Expo and it was loved by all.
Ingredients for Flour Blend:
3/4 cup white bean flour
3/4 cup tapioca flour
3/4 cup arrowroot flour
Ingredients for Cookies:
2 1/4 cups Flour Blend (above)
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup shortening, softened
3/4 cup granulated sugar (more…)
Tags: Baked goods, Baking, Chocolate, Chocolate chip, Cookies, Dessert, Gluten free, Recipes, Snacks
Category: Baked Goods, Cookies, Desserts, Gluten free, Recipes, Snacks
1 Comment »
June 12th, 2012 by Teri Gruss, MS
Gluten-free Chocolate Truffle Cookies Image 2012 (c) Teri Lee Gruss
What makes these gluten-free cookies so good? They are moist and delicious and taste like brownies! But what really sets this recipe apart is the small amount of flour, sugar and butter called for, especially compared to most cookie recipes.
Based on a recipe for “Chocolate Truffle Cookies with Sea Salt” from Ghirardelli Chocolates, our recipe calls for a healthy measure of chopped walnuts and we’ve omitted the additional sea salt called for in Ghirardelli’s original recipe.
After baking be sure to let the cookies cool on the baking sheets for at least 10 minutes before using a spatula to remove them to a wire rack. Place the cooled cookies in an airtight container and store in the refrigerator for an extra chewy brownie-like texture and (more…)
Tags: Baking, Chocolate, Cookies, Desserts, Gluten free, gluten free baking, Recipes, Snacks, Truffles
Category: Baked Goods, Cookies, Desserts, Gluten free, Recipes, Snacks
No Comments »
June 4th, 2012 by Cheryl Harris, MPH, RD, LD
In the past, I’ve called this my lazy day skillet bread.
I thoroughly love this recipe. It’s not a traditional banana bread, and it’s not a cake, per se, I suppose it’s best compared to a cornbread. I tend to make things that pop up in my head, and then try to figure out how to explain it. Generally, if someone asks what something is, I tell them to taste it and figure it out that way! I’ve had it for brunch, as a snack, as a dessert with chocolate chips, and it could be used (sans nuts) with chili instead or as a side for, say, a BBQ!
(more…)
Tags: Baked goods, Breads, Desserts, Quick bread, Recipes, Snacks, Sorghum
Category: Baked Goods, Desserts, Gluten free, Gluten Free Casein Free Diet, Recipes
No Comments »
May 18th, 2012 by Jenny Manseau
For me breakfast is the hardest meal of the day. For starters, I get up at 4:00 am and I just can’t eat that early, so I normally take something with me and eat it on my way to campus. My breakfasts usually consist of a Greek yogurt or a scone that I have baked. This is also the only meal that I get jealous of people without celiac disease, because they could eat just about anything they wanted for breakfast. We with celiac do not have the convenience of stopping at Starbucks (which we have two on campus) to grab something quick to eat.
Making eggs, or pancakes in the morning is just not an option. It would take too long, can’t really eat it on the go, and I would take the risk of making too (more…)
Tags: Berries, Breakfast, Cornbread, Desserts, Gluten free, Muffins, Recipes, Snacks
Category: Baked Goods, Breakfast, Desserts, Gluten free, Muffins, Recipes
No Comments »
May 17th, 2012 by Jen Cafferty
Pamela's Products White Cake Mix
Homemade frosting is a delicious and decadent treat that is easy to make. Great frosting can enhance a store-bought goodie or finish the finest of your homemade desserts.
Both the lemon and cinnamon versions of this frosting are delicious on carrot or spice cake. For an easy dessert, make a batch of Namaste Spice Cake and frost with homemade frosting. The cake mix can be made as a spice cake or a carrot cake and is delicious as cupcakes. Another easy-to-make and delicious cake mix is from Pamela’s Products. Pamela’s also has a terrific frosting mix, if you don’t want to make your frosting from scratch.
Gluten Free Cream Cheese Frosting Recipe
Ingredients
8 oz. cream cheese (or soy cream cheese) (more…)
Tags: Cake, Desserts, Frosting, Gluten free, Icing, Recipes, Snacks
Category: Baked Goods, Desserts, Gluten free, Recipes, Snacks
No Comments »
Sometimes I can be intimidated to cook certain foods, especially new gluten-free dishes. For some reason, I thought crepes would be similar to going into the chem lab. I’m happy to report it can be made just as easily as regular ones! But, my theory behind knowing how to cook, regardless of whether it’s gluten-free or not, holds true. Technique is very important.
