Gluten Free Pumpkin Cheesecake – do I really need to convince you to read on??
Here’s what you need to start:
Our Guide to Low Carb Diets Laura Dolson explains that “While flax is not technically a grain, it has a similar vitamin and mineral profile to grains, while the amount of fiber, antioxidants, and Omega 3 fatty acids in flax leaves grains in the dust.”
All good reasons to add naturally gluten-free flax to your diet! Our recipe for gluten-free banana flax bread is deliciously moist, has all the flavor of our original gluten-free banana bread even though 25% of the gluten-free flour blend has been replaced with freshly ground flax.
Fall is here and that means pumpkins are starting to appear on your neighbor’s door step and in grocery stores, which is the universal signal to start carving and cooking pumpkin. Why is it most of us tend to cook with pumpkin only around Halloween and Thanksgiving? Pumpkin is loaded with vitamin A, fiber and it is low in calories, so we should find ways to work it into our diet throughout the year.
Pumpkin is very versatile to cook with, so it can be used in both sweet and savory recipes. This Examiner did a little research for gluten-free pumpkin recipes and was amazed at all of the drool-worthy recipes we found. Listed below are just a fraction of the gluten-free pumpkin recipes available online.
What is your favorite way to cook with pumpkin?
Pumpkin – General Recipes
Zucchini is a veggie that you can easily add to just about anything, and that’s pretty much what I’ve been doing with it. Grated, it makes a wonderful “raw” pasta substitute, I love it lightly stir-fried with other veggies, it’s delicious sauteed and added to salads, omelets, or whatever else is cooking, and then of course there’s always zucchini bread. My grandmother used to make it every summer. She would bake it in loaves, and then sandwich softened cream cheese between thin slices. It tasted like cake, and I suppose it practically was the way she made it. YUM.
I started looking online for gluten free zucchini bread recipes, and I came across some zucchini mini muffins with chocolate chips over on Elana’s Pantry. I love that website, and I have her Gluten Free Almond Flour cookbook, which I use regularly. She now also has a Gluten-Free Cupcakes book, which is now on my wish list, if anyone is feeling generous.
But I digress. Here is the original Gluten Free Zucchini Chocolate Chip Mini Muffins recipe, and the only things I changed were my typical substitutions using Read More »
This gluten-free pizza crust recipe can be rolled out, just like traditional wheat dough. You can make a thin crusted New York style pizza or thick crusted Chicago style, you decide. Then load it with your favorite toppings.
Use this recipe for Homemade Gluten-Free Flour Blend or your favorite GF all-purpose flour blend.
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes Read More »
This delicious recipe is taken from “You Won’t Believe It’s Gluten-Free” by Roben Ryberg
Double or Triple the Recipe to Build a Tower like This One!
3 egg whites
1 tablespoon oil
¼ cup milk
½ cup rice flour (75 grams)
2 teaspoons baking powder
½ teaspoon baking soda
1 tablespoon sugar (stevia or splenda are also good) Read More »
Photo Source: Janderson99 wikimedia
Corn tortillas are a staple in my diet. But, finding tortillas that are gluten-free can be difficult. In fact, many corn tortillas, even gluten-free varieties, are made in facilities that also produce wheat tortillas.
That’s why I was happy to find this SUPER EASY corn tortilla recipe at Simplyrecipes.com!
The recipe is simple. Two cups of masa harina corn flour and up to two cups of water make 16 to 18 tortillas.
Add water to the corn flour according to the directions on the masa harina bag or until you have a pliable dough. Knead the dough with your fingers. Make a small ball about the size of a golf ball. Place the ball Read More »
This cake is soft and reminiscent of the filling in pumpkin pie. Not surprising really, when it has mashed sweet potato as its main ingredient.
To do ahead of time
Cook sweet potatoes in the microwave (or oven if you have it running for something else) until they are soft. Mine took about eight minutes – four small sweet potatoes. Leave to cool then remove the peel and mash. I found it easiest to cut an end off and scoop the sweet potato out with a circular action with a fork. Do this ahead of time so you don’t be tempted to work with them while they are very hot and burn yourself. Keep the peel and spritz with oil, put on a baking sheet, and cook for 20-30 minutes in the oven for a crisp scoop for spicy salsa.
Read More »
Gluten Free Carrot Cake. Courtesy: Teri Gruss
Moist and luscious, gluten-free carrot cake with cream cheese frosting is a gluten-free favorite at my house. The cake freezes well and the recipe makes one round layer cake, one 13×9-inch sheet cake or 36 cupcakes. Three cups of grated carrots add healthy carotene, a nutrient that the body uses to make vitamin A. Not bad for a cake! Read More »
I would like to first thank Bob’s Red Mill for making this possible. Their products are awesome in taste and quality, and that is why I am truly a fan! I never would have thought that I could make absolutely the best cake donuts both gluten free and vegan before this. I mean, let’s be honest – there is not a lot of vegan and gluten free online. You search online and you find gluten free donuts – with eggs. You find vegan donuts – with Read More »
Gluten Free Works Gluten Free Resources News and Tips