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1 c. frozen raspberries, mashed a bit
¼ c. sugar
4 oz. cream cheese
¾ c. sugar
1 c. milk
2 c. heavy cream
up to ¼ c. frozen raspberries
In a small bowl, mix together the 1 c. raspberries and ¼ c. sugar, and allow them to sit.
In a mixer, beat together cream cheese and ¾ c. sugar. SLOWLY add the 1 c. of milk to the cream cheese. (Add about 1 tsp. at a time to start, beating the cream cheese well after each addition. If you add the milk quicker than this, you’ll end up with chunks of cream cheese in your ice cream.)
Once the milk is mixed into the cream cheese, stir in the berries that have been sitting in sugar, along with any juices that have accumulated. Gently stir the cream into the milk mixture, then pour the cream mixture into the ice cream freezer. Freeze for about 25 minutes. If desired, add an additional ¼ c. of frozen raspberries during the last 5 minutes. Once the ice cream is finished, transfer the ice cream to another container and allow to ripen in a freezer.
1 c. milk
¾ c. sugar
2 c. heavy cream
12 – 18 GF Oreo cookies, coarsely chopped
In a small bowl, combine milk and sugar, allowing the sugar to dissolve. Gently stir in the cream. Pour into the ice cream maker and freeze for about 25 minutes.
During the last 5 minutes, add the chopped Oreos. If desired, transfer ice cream to another container and allow to ripen in a freezer.
3 eggs
¾ c. sugar
½ c. butter, melted and cooled
2 Tbs. vanilla
¾ c. Featherlight mix
¼ c. GF mix
¾ tsp. xanthan gum
1 tsp. baking powder
Beat eggs, gradually adding sugar. Add cooled butter and vanilla. In other bowl, combine flour mixes, xanthan gum, and baking powder. Blend into egg mixture until smooth. Dough will be sticky. Drop by heaping spoonful onto a hot waffle cone baker.
Bake as directed. (Usually for about 20 seconds.) Remove from baker and either roll around a waffle cone shaper or drape over an upside-down bowl or cup. The cone will harden quickly as it cools.
1 (8 oz) pkg cream cheese
¾ c. (1 ½ sticks) butter, softened (not margarine)
1 c. sugar
2 tsp vanilla
2 ¼ c. all-purpose GF flour mix
¾ tsp. xanthan gum
½ tsp baking soda
1 cup finely chopped pecans
Jam – any gluten free variety
Beat cream cheese and butter in a large bowl on medium speed until well blended. Add sugar and beat until light and fluffy. Blend in vanilla.
Gradually add the flour and baking soda. Mix well. Refrigerate at least 30 minutes. (This makes the dough easier to work with).
Preheat oven to 350°.
Roll dough into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet. Indent centers with your thumb. Bake for 10 minutes, then remove from oven. Fill each cookie with ½ – 1 tsp. jam. Bake 10 more minutes or until golden brown.
Variations:
Instead of using jam, try Hershey kisses, caramel, or peanut butter. You could also use the cookie dough as a base for turtle cookies (carmel, pecans, and chocolate drizzled on top), or as a base for a cream pie.
1 c. margarine
¾ c. instant vanilla pudding mix
1 ½ c. sugar
2 eggs
2 tsp. vanilla
1 c. pumpkin
4 c. featherlight mix
1 ¾ tsp. xanthan gum
¾ tsp. baking powder
¾ tsp. cinnamon
1/3 tsp. cloves
1 /3 tsp. ginger
1 /8 tsp. mace
1/4 tsp. salt
Cream butter, sugar, and pudding. Add eggs one at a time, beating well after each. Add vanilla and pumpkin. Combine dry ingredients and add to creamed mix. Chill if desired. Scoop into 1 inch balls. Dip the bottom of a glass in potato starch, and use it to flatten the balls so they are about ¼ inch thick. Bake at 350° for about 15 minutes. (If your finger sinks right into the cookies when touched, they aren’t done yet.) Top with cool whip.
¾ c. soft butter
¼ c. sour cream
½ c. powdered sugar
1 tsp. vanilla
2 c. Featherlight mix
¼ c. sweet rice flour
1 tsp. xanthan gum
¾ c. chopped pecans
Cream together butter, sour cream, powdered sugar, and vanilla.
Sift together flours, xanthan gum, and pecans. Stir into butter mixture. Chill dough (though this can be skipped). Roll into 1 inch balls.
Bake at 400° for 10 – 12 minutes.
Roll in powdered sugar while still warm. Cool. Roll in powdered sugar a second time if desired.
1 c. shortening
1 c. sugar
1 (3.4 oz.) pkg vanilla pudding mix *
2 eggs
2 3/4 c. Featherlight mix
1 1/3 tsp. xanthan gum
1 tsp. baking soda
1/4 tsp. salt
2 tsp. cream of tartar
cinnamon sugar for rolling
Cream shortening, sugar, and pudding mix. Add eggs and mix well. Mix together dry ingredients, then mix into creamed mixture.
Roll into 1 inch balls, then roll in cinnamon sugar. Place 2 inches apart on an ungreased cookie sheet.
Bake at 400° for 8 – 10 minutes.
* My aunt’s family really likes to use French Vanilla pudding mix.
Lemon Meringue Pie
* 1 cup white sugar
* 2 tablespoons gf all purpose flour mix
* 3 tablespoons cornstarch
* 1/4 teaspoon salt
* 1 1/2 cups water
* 2 oz of lemon juice
* 1 1/2 tsp lemon extract
* 1 tsp vanilla extract
* 2 tablespoons butter
* 4 egg yolks, beaten
* 1 (9 inch) GF sugar cookie crust, baked 15 min
DIRECTONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. To Make Lemon Filling:
In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon extract. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
To Make Meringue:
Amber's Meringue: (expands more and looks beautiful!)
4 egg whites
2-3 TBl water
1/2 c. sugar
1/2 tsp cream of tartar
Place the sugar in a small saucepan, being careful not to touch the edge of the pan. Gently spread the water around the sugar. Trace an x through the sugar so that it is moistened by the water. Do not stir. On high, heat the sugar and water until the entire mixture is boiling. Using a candy thermometer, turn down the heat to med high and wait until the mixture reaches a temp. of 236.
While waiting, beat egg whites in a stand mixer until foamy. (45 sec) Add cream of tartar and beat again until peaks form. Drizzle hot sugar mixture into eggs and beat it for 2 minutes. Spread on top of pie.
Bake for 10 min. 350 degrees.
Easier Meringue:
4 egg whites
6 Tbl. sugar
Beat 4 egg whites until foamy. Slowly add sugar. Beat until stiff peaks are formed. Top pie.
Bake 350, 10 minutes.
2 eggs
1 ¾ c. canned pumpkin (about half a large can)
1 c. sugar
½ tsp. salt
1 ¼ tsp. cinnamon
½ tsp. ginger
½ tsp. cloves
1/8 tsp. mace
1 (12 oz.) can evaporated milk
Preheat oven to 425°.
Combine eggs and pumpkin in one bowl. Combine sugar and spices in another bowl. Mix sugar and pumpkin together, then slowly stir in evaporated milk.
Pour into an unbaked gluten free pie crust. Bake as directed.Bake for 15 minutes. Reduce heat to 350°. Bake for 45 minutes more or until knife inserted in the middle comes out clean.
½ c. butter flavored shortening
1 c. water
1/3 c. potato starch
2/3 c. rice flour
¼ tsp. salt
1 Tbs. sugar
4 eggs
Preheat the oven to 450 degrees.
In a medium saucepan, heat water and shortening until boiling. Combine dry ingredients in a small bowl, then add to boiling shortening mixture. Stir until the mixture forms a ball. Remove from heat, and allow to cool a bit.
Using a mixer, add the eggs to the dough one at a time, beating well after each. Line a cookie sheet with parchment paper (this works better than greasing the cookie sheet). Scoop 1” balls of dough onto the paper, allowing enough room for the puffs to expand while baking. Bake the puffs at 450 degrees for 15 minutes, then decrease the heat to 350 degrees and bake for another 10 minutes.
To make éclairs: spoon the dough into a ziplock bag, and cut a ¼ inch triangle off a bottom corner. Squeeze the dough out onto the parchment paper, and bake as directed above.
If you want to make 2” cream puffs, bake the puffs for 20 minutes at 450, then 20 minutes at 350 degrees.
1/3 c. sugar
2 Tbs. cornstarch
1/8 tsp. salt
2 c. milk
2 egg yolks (lightly beaten)
2 Tbs. soft butter or margarine
2 tsp. vanilla
Mix sugar, cornstarch, and salt in a 2 quart saucepan. Gradually stir in the milk. Heat on medium, stirring constantly, until it boils. Boil and stir for 1 minute.
Stir ½ c. of the hot mixture into the egg yolks, stirring quickly to prevent the yolks from cooking. Re-add to the milk mixture, again, stirring quickly. Boil for 1 more minute, then remove from heat.
Stir in butter and vanilla, then cool. (Placing plastic wrap over the top of the pudding will prevent a skin from forming while it cools.) Spoon into cream puffs or éclairs, or eat plain.
3 Tbs. cocoa
1 Tbs. oil
1 c. sugar
1 tsp. vanilla
2 eggs
3 Tbs. GF Mix
9 Tbs. Featherlight Mix
1/3 tsp. xanthan gum
½ c. chopped pecans (optional)
In a small bowl, combine flour mixes and xanthan gum. In a medium saucepan, stir butter, cocoa, and oil over medium-low heat until melted. Remove from heat.
Using a wooden spoon, stir in sugar and vanilla. Add eggs, and stir just until combined. Stir flour mixes into cocoa mixture, stirring just until combined. Pour into a greased 8 x 8 pan. *
Bake at 350° for 25 – 30 minutes. (A knife inserted in the brownies will come out clean.) Remove from oven and cool in pan. Cut and serve.
* A double recipe should bake in a 9 x 13 pan for about 25 minutes.
1/8 tsp. cream tartar
1/8 tsp. salt
1 c. sugar
½ Tbs. cornstarch
1 Tbs. Vinegar (raspberry or red wine)
1 tsp. Vanilla
Preheat oven to 350°.
In a medium mixing bowl, combine egg whites, cream of tartar, and salt. Mix until frothy.
In a separate bowl mix sugar, cornstarch, vinegar, and vanilla. When completely mixed, add to egg mixture. Beat on high for 5 minutes.
Draw a 9” circle on parchment paper. Place the parchment paper, drawing side down, on a cookie sheet. (You will still be able to see the drawing through the paper. Spread batter onto circle, smoothing it out as you go.
Bake for 10 minutes. Reduce heat to 300° and bake for 40 more minutes. Turn off oven and crack open the door. Allow meringue to finish cooking in oven for 30minutes. Remove from oven and cool completely. Top with whipped cream and fruit.
Fruit ides: fresh strawberries, raspberries, kiwi, bananas and peaches. Canned peaches also taste really good!
1 ½ c. powdered sugar
½ c. potato starch
½ c. corn starch
1 ½ tsp. cream of tartar
1 tsp. vanilla
1 c. granulated sugar
1 tsp. lemon zest or almond flavoring (optional)
Let egg whites sit in a large mixing bowl until room temperature. Thoroughly sift together the powdered sugar and starches, sifting 2 or 3 times.
Add cream of tartar and vanilla to egg whites. Beat until soft peaks form, then slowly add sugar (2 – 3 Tbs. at a time) and continue beating until stiff peaks form. Fold dry ingredients into the egg whites, ½ cup at a time. Pour into an ungreased 10-inch tube pan. Use a knife to gently cut through the batter to release any large air pockets.
Bake on the lowest rack of a 350° oven for 40 – 45 minutes, or until the top springs back when touched. Remove cake from oven and turn upside down, in pan, to cool. Cool completely, then loosen cake from the sides of the pan. Remove from pan and serve.
1 large pkg. instant chocolate pudding mix
1 ½ c. sugar
2 eggs
2 tsp. vanilla
4 c. featherlight mix
¾ c. special dark cocoa powder
1 ¾ tsp. xanthan gum
¾ tsp. baking powder
1/3 tsp. salt
Cream margarine, pudding mix, and sugar. Add eggs one at a time, beating well after each. Add vanilla. Combine dry ingredients and add to creamed mixture.
Chill about 1 hour. Dust a clean surface with potato starch or featherlight mix. Roll out about 1/8 of an inch thick, adding enough potato starch to make the dough less sticky. Cut with a small, round cookie cutter (about 1 ¾ inch in diameter).
Bake at 350° for about 10 minutes. Remove from cookie sheet and allow to cool.
Filling
3 ¾ c. powdered sugar
1 ½ Tbs. granulated sugar
½ tsp. vanilla
½ c. vegetable shortening
2 Tbs. hot water
Combine all filling ingredients and beat until smooth. Roll 1 – 2 teaspoons of filling into a ball. Gently squish the ball of filling between 2 cookies. Store in a closed container.
4 c. chopped apples (4 medium)
2 c. sugar
1 ½ c. featherlight mix
½ c. GF mix
½ tsp. xanthan gum
1 ½ tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
2 eggs
¾ c. oil
2 tsp. vanilla
1 c. chopped pecans (optional)
Preheat oven to 350°.
Stir together apples and sugar. Add the rest of the dry ingredients and mix well. In separate bowl, beat eggs, oil, and vanilla. Add to apple mixture, blending thoroughly. Stir in pecans, if desired.
Pour into a greased cake pan. Bake 50 - 55 minutes for a 9x13 pan or 25 – 30 minutes for a 13x18 pan.
Top pieces of cake with warm caramel sauce and serve.
½ c. butter
½ c. canned milk
½ c. caramel ice cream topping (like Mrs. Richardson’s)
1 tsp. vanilla
Combine all ingredients in a saucepan. Bring to a boil over medium-high heat. Boil for 3 minutes, stirring constantly. Serve warm over apple cake.
Refrigerate leftovers.
1 ½ Tbs. sugar
¾ c. warm water
1 c. scalded milk
½ c. sugar
6 Tbs. butter
1 tsp salt
1 tsp vinegar
3 c. GF mix
1 Tbs. xanthan gum
3 eggs
¼ c. margarine, melted
Filling:
1 c. brown sugar
1 Tbs. cinnamon
optional: add 1/2 c. chopped walnuts
Top with Cream Cheese Frosting
In a small bowl combine yeast, 1 ½ Tbs. sugar, and water. Set aside.
Add butter to the scalded milk and let melt while milk cools. In the bowl of a stand mixer, beat eggs well. Stir the cooled milk mixture and add to the eggs. Add salt and vinegar. Add foamy yeast mixture. Slowly stir in xanthan gum and GF mix. The dough will be very sticky. Cover the bowl with plastic wrap and let it sit in the fridge overnight. (Don't try to skip this step. The dough needs to sit overnight, or it just doesn't work right. We know. We've tried!)
Dust the surface of a sheet of waxed paper with GF mix, making sure it is covered completely. Place half the dough onto the paper. Dust the top of the dough with enough GF mix to keep the rolling pin from sticking. Roll the dough into a long rectangle, approximately 6x18 inches. (If necessary add more flour underneath or on top.) Choose a filling variation from the list. Combine all filling ingredients.
Brush the top of the rectangle of dough with melted butter and spread filling generously onto rectangle.
Starting at one of the long sides, roll up the dough and cut into 1 1/2" slices. Place slices on a well-greased baking sheet. Repeat with other half of dough.
Preheat oven to 350 degrees. Let rolls rise 20-25 minutes. Bake for 20-25 minutes. Glaze or frost as desired. Store in an airtight container to keep moist.
1 ½ Tbs. sugar
¾ c. warm water
1 c. scalded milk
½ c. sugar
6 Tbs. butter
1 tsp salt
1 tsp vinegar
3 c. GF mix
1 Tbs. xanthan gum
3 eggs
¼ c. margarine, melted
Filling:
1 c. granulate sugar
4 tsp. freshly grated orange peel
Topping:
Orange Glaze
1/3 c. powdered sugar
1 Tbs. frozen orange juice concentrate
3 Tbs. water
Combine all ingredients in a small bowl. Stir until smooth. Drizzle on top of rolls while still warm. Use on orange rolls
In a small bowl combine yeast, 1 ½ Tbs. sugar, and water. Set aside.
Add butter to the scalded milk and let melt while milk cools. In the bowl of a stand mixer, beat eggs well. Stir the cooled milk mixture and add to the eggs. Add salt and vinegar. Add foamy yeast mixture. Slowly stir in xanthan gum and GF mix. The dough will be very sticky. Cover the bowl with plastic wrap and let it sit in the fridge overnight. (Don't try to skip this step. The dough needs to sit overnight, or it just doesn't work right. We know. We've tried!)
Dust the surface of a sheet of waxed paper with GF mix, making sure it is covered completely. Place half the dough onto the paper. Dust the top of the dough with enough GF mix to keep the rolling pin from sticking. Roll the dough into a long rectangle, approximately 6x18 inches. (If necessary add more flour underneath or on top.) Choose a filling variation from the list. Combine all filling ingredients.
Brush the top of the rectangle of dough with melted butter and spread filling generously onto rectangle.
Starting at one of the long sides, roll up the dough and cut into 1 1/2" slices. Place slices on a well-greased baking sheet. Repeat with other half of dough.
Preheat oven to 350 degrees. Let rolls rise 20-25 minutes. Bake for 20-25 minutes. Glaze or frost as desired. Store in an airtight container to keep moist.
1 ½ Tbs. sugar
¾ c. warm water
1 c. scalded milk
½ c. sugar
6 Tbs. butter
1 tsp salt
1 tsp vinegar
3 c. GF mix
1 Tbs. xanthan gum
3 eggs
¼ c. margarine, melted
Filling:
6 Granny Smith Apples, peeled, cored and diced
1 c. brown sugar
1 tsp cinnamon
¼ tsp cloves
¼ tsp nutmeg
Top with Cream Cheese Frosting
In a small bowl combine yeast, 1 ½ Tbs. sugar, and water. Set aside.
Add butter to the scalded milk and let melt while milk cools. In the bowl of a stand mixer, beat eggs well. Stir the cooled milk mixture and add to the eggs. Add salt and vinegar. Add foamy yeast mixture. Slowly stir in xanthan gum and GF mix. The dough will be very sticky. Cover the bowl with plastic wrap and let it sit in the fridge overnight. (Don't try to skip this step. The dough needs to sit overnight, or it just doesn't work right. We know. We've tried!)
Dust the surface of a sheet of waxed paper with GF mix, making sure it is covered completely. Place half the dough onto the paper. Dust the top of the dough with enough GF mix to keep the rolling pin from sticking. Roll the dough into a long rectangle, approximately 6x18 inches. (If necessary add more flour underneath or on top.) Choose a filling variation from the list. Combine all filling ingredients.
Brush the top of the rectangle of dough with melted butter and spread filling generously onto rectangle.
Starting at one of the long sides, roll up the dough and cut into 1 1/2" slices. Place slices on a well-greased baking sheet. Repeat with other half of dough.
Preheat oven to 350 degrees. Let rolls rise 20-25 minutes. Bake for 20-25 minutes. Glaze or frost as desired. Store in an airtight container to keep moist.
1 ½ Tbs. sugar
¾ c. warm water
1 c. scalded milk
½ c. sugar
6 Tbs. butter
1 tsp salt
1 tsp vinegar
3 c. GF mix
1 Tbs. xanthan gum
3 eggs
¼ c. margarine, melted
Filling:
¾ c. packed brown sugar
½ c. chopped pecans
¼ tsp cloves
¼ tsp nutmeg
1 tsp cinnamon
Maple Glaze Topping
3 Tbs. butter
1 ½ c. powdered sugar
¼ c. GF maple syrup
Heat butter over medium-low heat 7-10 minutes. Remove from heat. Stir in powdered sugar and maple syrup. Drizzle on top of sweet rolls while still hot. Great for apple sweet rolls or maple nut rolls.
In a small bowl combine yeast, 1 ½ Tbs. sugar, and water. Set aside.
Add butter to the scalded milk and let melt while milk cools. In the bowl of a stand mixer, beat eggs well. Stir the cooled milk mixture and add to the eggs. Add salt and vinegar. Add foamy yeast mixture. Slowly stir in xanthan gum and GF mix. The dough will be very sticky. Cover the bowl with plastic wrap and let it sit in the fridge overnight. (Don't try to skip this step. The dough needs to sit overnight, or it just doesn't work right. We know. We've tried!)
Dust the surface of a sheet of waxed paper with GF mix, making sure it is covered completely. Place half the dough onto the paper. Dust the top of the dough with enough GF mix to keep the rolling pin from sticking. Roll the dough into a long rectangle, approximately 6x18 inches. (If necessary add more flour underneath or on top.) Choose a filling variation from the list. Combine all filling ingredients.
Brush the top of the rectangle of dough with melted butter and spread filling generously onto rectangle.
Starting at one of the long sides, roll up the dough and cut into 1 1/2" slices. Place slices on a well-greased baking sheet. Repeat with other half of dough.
Preheat oven to 350 degrees. Let rolls rise 20-25 minutes. Bake for 20-25 minutes. Glaze or frost as desired. Store in an airtight container to keep moist.
1 ½ Tbs. sugar
¾ c. warm water
1 c. scalded milk
½ c. sugar
6 Tbs. butter
1 tsp salt
1 tsp vinegar
3 c. GF mix
1 Tbs. xanthan gum
3 eggs
¼ c. margarine, melted
Filling:
Raspberry or Strawberry Fruit Preserves
Top with cream cheese frosting. (If desired add 3 Tbs. fruit preserve to cream cheese frosting for additional flavoring.)
In a small bowl combine yeast, 1 ½ Tbs. sugar, and water. Set aside.
Add butter to the scalded milk and let melt while milk cools. In the bowl of a stand mixer, beat eggs well. Stir the cooled milk mixture and add to the eggs. Add salt and vinegar. Add foamy yeast mixture. Slowly stir in xanthan gum and GF mix. The dough will be very sticky. Cover the bowl with plastic wrap and let it sit in the fridge overnight. (Don't try to skip this step. The dough needs to sit overnight, or it just doesn't work right. We know. We've tried!)
Dust the surface of a sheet of waxed paper with GF mix, making sure it is covered completely. Place half the dough onto the paper. Dust the top of the dough with enough GF mix to keep the rolling pin from sticking. Roll the dough into a long rectangle, approximately 6x18 inches. (If necessary add more flour underneath or on top.) Choose a filling variation from the list. Combine all filling ingredients.
Brush the top of the rectangle of dough with melted butter and spread filling generously onto rectangle.
Starting at one of the long sides, roll up the dough and cut into 1 1/2" slices. Place slices on a well-greased baking sheet. Repeat with other half of dough.
Preheat oven to 350 degrees. Let rolls rise 20-25 minutes. Bake for 20-25 minutes. Glaze or frost as desired. Store in an airtight container to keep moist.
The 2 hours in the fridge are necessary for the dough to set up properly.
The cookie holds its shape and tastes wonderful! My kids ate them up and a little boy I tend, who doesn't like anything, kept coming into the kitchen for more. You can make gingerbread men, or even a gingerbread house. - Kirsti
4 ½ c. Featherlight mix
2 tsp. xanthan gum
1 Tbs. ground cinnamon
2 tsp. ground ginger
¼ tsp. ground cloves
1 ¼ tsp. baking soda
½ c. butter (softened)
½ c. packed brown sugar
2 large eggs
¾ c. molasses
Royal Icing
In a medium-sized bowl, sift the Featherlight mix, xanthan gum, cinnamon, ginger, cloves, and baking soda. Set aside dry ingredients.
In a large bowl, cream together the butter and brown sugar. Add the eggs, one at a time, and then the molasses.
Slowly add the flour mixture to the molasses mixture, a little at a time, stirring after each addition with a wooden spoon or mixer. The dough should be stiff.
Grease a 13 x 18 inch cookie sheet with nonstick cooking spray. Place the dough onto the cookie sheet and flatten it to ¼ inch thickness. Refrigerate for 2 hours.
Preheat the oven to 350°.
Use cookie cutters to cut out gingerbread men on the pre-rolled dough. Combine any extra dough, roll it out again, and cut out more cookies. Use a spatula to transfer the cookies to a greased cookie sheet, placing them 1 inch apart. Bake for 10 minutes or until light brown.
Once the cookies have cooled, decorate them with frosting and small gluten free candies. Makes about 25 cookies.
1 8 oz. pkg. cream cheese
1 14 oz. can sweetened condensed milk
1/3 c. lemon juice
1 tsp. vanilla
Beat cream cheese until smooth. Mix in condensed milk. Slowly stir in lemon juice and vanilla. Pour into a prepared GF crust (we recommend a chocolate cake crust or a sugar cookie crust).
Filling:
3 8 oz. pkg. cream cheese, softened
1 cup sugar
4 eggs, separated
1 tsp vanilla extract
Topping:
1 ¼ sour cream
3 Tbsp. sugar
1 tsp vanilla
Choose and prepare a GF crust. (We recommend the cream cheese crust found on this page). Cream the cream cheese, sugar, egg yolks, and vanilla. Beat egg whites in a separate bowl until stiff. Fold egg whites into cheese mixture and pour into crust. Bake 40 minutes at 375. Cool slightly.
Mix together and pour over slightly cooled cheesecake. Bake for 10 more minutes at 375. Refrigerate for several hours. When completely cook top with strawberry jam.
40 marshmallows
½ c. – 1 c. coconut
6 c. Post Cocoa Pebbles (They are GF right now, but always check labels!)
In a heavy saucepan, melt margarine and marshmallows over medium heat, stirring often to prevent burning. (The higher the heat, the tougher your final product will be to chew.) Once the marshmallows are melted, add the coconut and cereal. Stir well. Dump treats onto a buttered surface. Let cool. Cut. Enjoy!
¼ - ½ c. sugar (to taste)
10 – 12 ice cubes, shaved in an ice shaver
Combine strawberries and sugar in a blender. Blend well, the let sit for 5 minutes or so (until the sugar is dissolved). Using an ice shaver (Rival makes one that is relatively inexpensive), shave 10 – 12 ice cubes into the blender. Blend ice and strawberries until well mixed. Mmmmmmmm. Enjoy!
Variations: Squeeze ¼ of a lemon into the strawberry mixture before adding ice. Or add Sprite to the finished slush for a “Strawberry Limeade” type drink.
3-4 large granny smith apples
3-4 large golden delicious apples
1/3 c. packed brown sugar
1/2 tsp. cinnamon
1/8 tsp. nutmeg
Topping:
1 c. quinoa flakes (available at Good Earth)
1/4 c. featherlight mix (found on the main recipe page)
1 c. packed brown sugar
1/2 tsp cinnamon
1/2 c. margarine or butter
Preheat oven to 375 degrees. Peel, core, slice apples. Mix apples, brown sugar, cinnamon, and nutmeg. Spread in a 9X13 pan. Combine topping ingredients in a medium bowl. Mix with fingers until well mixed. Sprinkle topping over apples. Bake for 30 minutes. Serve with cool whip or icecream.
½ c. margarine
1 lb. powdered sugar (about 3 cups, I think)
1 tsp. vanilla
Thoroughly blend cream cheese and margarine. Slowly beat in powdered sugar. Add vanilla and beat until combined. Store in the refrigerator.
½ c. GF mix
¾ tsp. xanthan gum
1 ½ tsp. baking powder
½ tsp. baking soda
2 tsp. ground cinnamon
½ tsp. ground cloves
½ tsp. ground nutmeg
½ tsp. ground ginger
¼ c. softened margarine
¼ c. shortening
1 ½ c. sugar
½ tsp. vanilla
2 eggs
1 ¼ c. sour cream
Preheat oven to 350º. Grease a 9x13 cake pan. In a medium bowl, combine flour mix, xanthan gum, baking powder, baking soda, and spices. In a large bowl, cream together the margarine, shortening, sugar, and vanilla. Add eggs, beating well after each. Alternately add flour mixture and sour cream, beating each addition on low until combined. This batter will be quite thick . . . much more like cookie dough than a cake batter. Don’t worry! Transfer the batter to the prepared pan, and spread it out evenly. (If you get your hands wet, you will be able to spread the batter without having it stick to your hands.) Bake for 35-40 minutes. Frost as desired.
½ c. GF mix
¾ tsp. xanthan gum
2 c. sugar
2 tsp. baking soda
2 tsp. ground cinnamon
3 c. FINELY shredded carrots (5 or 6 large carrots)
1 c. vegetable oil
4 eggs
Preheat oven to 350º. Combine dry ingredients. Add carrots, oil, and eggs. Beat on low until well combined. Pour into prepared pans. Bake 35 – 40 minutes. Frost with Cream Cheese frosting.
1 c. brown sugar
½ c. white sugar
1 small pkg. vanilla pudding mix (Jello)
2 eggs
1 tsp. vanilla
2 c. featherlight mix
½ tsp. xanthan gum
½ tsp. salt
1 tsp. baking soda
½ tsp. Baking powder
2 c. Quinoa flakes
½ c. chocolate chips
½ c. butterscotch chips
Cream together shortening, sugars, and pudding mix. Add eggs and vanilla. Mix JUST TIL COMBINED. In a large bowl, sift together featherlight mix, xanthan gum, salt, baking soda, and baking powder. Add to creamed mixture, and beat slowly JUST TIL COMBINED. (Beating the eggs too much will make your cookies refuse to spread out. They will still taste okay, but they will look like little cookie rocks.) Mix in quinoa flakes and chocolate chips. Drop on cookie sheets. Bake at 350° for 11 minutes. Don’t overbake them . . . they should be just barely browned.
1 c. brown sugar
1 tsp. cinnamon
½ tsp. cloves
¼ tsp. nutmeg
allspice (optional)
Preheat oven to 350°. Peel, core, and slice apples. (Or you can chop them if you prefer). Combine apples, brown sugar, and spices. (Feel free to modify the amounts of the spices. To be honest, I usually just add them until it smells good to me.) Pour into a 9x13 cake pan. Cover with foil. Bake for 40 – 45 minutes, or until apples are soft. Serve with ice cream or whipped cream.
1 egg
1 c. sugar
Mix well. Roll balls of cookie dough in granulated sugar. Place on an ungreased cookie sheet. Press flat with a fork. Bake at 350° for 10 minutes. Enjoy!
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
¾ c. Featherlight mix
1 tsp. baking powder
2 tsp cinnamon
1 tsp. nutmeg
1 tsp. ginger
½ tsp. salt
½ tsp xanthan gum
Filling:
8 oz. Cream cheese
1 c. powdered sugar
4 Tbs. Butter
1 tsp. Vanilla
Beat eggs for 5 min. until light in color and thick. Gradually add sugar. Stir in pumpkin and lemon juice. Mix dry ingredients together and fold into pumpkin. Pour into well greased and floured pan (15x10)- cookie sheet. Bake at 375 degrees for 15 min. Remove from oven and turn onto clean kitchen towel that is sprinkled with powdered kitchen towel that is sprinkled with powdered sugar. Roll cake up (with towel) in jelly roll fashion and let cool. Unroll cake and spread with filling and re-roll. Chill, slice and serve.
1 can sweetened condensed milk
1 tsp. vanilla
Mix together. Spray a cookie sheet with Pam. Scoop cookies onto sheet. Bake at 350° for 10-15 minutes. Cookies will be golden brown on the bottom.
¾ c. instant vanilla pudding mix
1 ½ c. sugar
2 eggs
2 tsp. vanilla
4 c. featherlight mix
1 ¾ tsp. xanthan gum
¾ tsp. baking powder
1/3 tsp. salt
Cream
Add eggs one at a time, beating well after each. Add vanilla.
Combine dry ingredients and add to creamed mix.
Chill about 1 hour. Roll out ¼ inch thick. (Mix a little potato starch in with the dough to make it less sticky.) Bake at 350° about 11 minutes. (The bottom edges should start browning, but the tops will still be very light.) Top with cream cheese frosting. Or, for Fruit Pizza, combine:
8 oz. cream cheese
1 c. powdered sugar
Spread over cooled crust (covers one 9 x 13 pan). Top with sliced fresh or canned fruit, such as strawberries, bananas, kiwi, peaches, mandarin oranges, or pineapple.
2 cups milk- add 1 tsp vinegar to sour
1 cup sugar
1/4 cup butter- melted
5 c. featherlite mix
2 tsp baking soda
1 tsp baking powder
2 tsp salt
2 tsp xanthan gum
1 tsp nutmeg
Whisk together eggs, sour milk, and sugar. Add eggs and sifted dry ingredients. Let rest 15 minutes in the fridge. Roll out flat (about ½ inch thick) on a featherlight or potato starch floured surface and cut with cookie cutters. Cook in hot oil until golden brown. (The longer you fry them, the tougher the outsides become.)
Glaze:
4- 6 parts powdered sugar
1 part milk
Mix together, whisking to make sure there are no lumps. Dip doughnuts in glaze and then place on plate to let dry.
3/4 c. packed brown sugar
1/4 c. sugar
1 (3.4 oz) pkg. instant vanilla pudding mix
2 eggs
1 tsp. vanilla
2 1/4 c. featherlight mix
1 tsp xanthan gum
1 tsp baking soda
1 c. chocolate/butterscotch chips
1 c. chopped walnuts (optional)
Cream butter, sugars, and pudding. Add eggs one at a time, beating well after each. Beat in the vanilla. Sift together flour, xanthan gum, and soda. Gradually beat into the creamed mixture. Stir in the chips (and nuts if desired) Drop 2" apart on an ungreased baking sheet. Bake at 350 degrees for 11 minutes. Let cool. Store in a Ziplock bag for at least 3 hours for best taste.
1 c. sugar
¼ c. light molasses
1 egg
¼ tsp. salt
2 tsp. baking soda
1 tsp. ginger
1 tsp. cloves
1 tsp. cinnamon
2 c. featherlight mix
1 tsp. xanthan gum
Sift together dry ingredients. Cream shortening and sugar. Beat in molasses. Add egg. Mix only until mixed in. Add dry ingredients to creamed mixture. IF the dough seems sticky add 1/4 c. more flour mix.
Roll into small balls. Dip in sugar and place 2 inches apart on ungreased cookie sheet. Bake at 370° for 8 – 10 minutes.
Cream all ingredients together.
Refrigerate for 30 minutes- 1 hour.
The dough will be sticky.
On a clean surface sprinkle some flour down. Roll the dough out just like a normal pie crust. Place in pie pans and bake as directed on pie recipe.
If using for a cream pie, bake at 350 for 3-5 minutes before filling.
1 ¼ c. featherlight mix
¼ tsp. xanthan gum
¼ tsp. salt
1/3 c. shortening
4-5 Tbs. ice water
Double Crust
2 c. featherlight mix
½ tsp. xanthan gum
½ tsp. salt
2/3 c. shortening
6-8 Tbsp. ice water
Mix together flour mix, xanthan gum and salt. Cut in shortening with a pastry cutter or knives until it looks like coarse crumbs (not too fine). Sprinkle ice water over flour mix. Gently mix the flour and water, breaking up large clumps with your fingers. (The point is to lightly dampen most of the flour mix WITHOUT kneading the dough.) Compress the dough into a ball. Roll out on plastic wrap. Transfer to a pie plate. Fill and bake according to recipe directions. (ie. apple pie bakes for about 50 minutes, pecan for 30).
*For tips on making good pie crusts, please see the "Tips" page.
½ c. melted margarine
Combine. Press into a pie plate. If desired, bake at 350° for 10 minutes. OR . . . make a batch of sugar cookie dough. Roll out a circle of cookie dough (just like a pie crust). Transfer to a pie plate. Bake at 350° for about 11 minutes. Cool and fill.
1 c. brown sugar
¼ c. real butter
1 tsp. vanilla
4 large (or 3 extra large) eggs, beaten
1 c. pecan halves
Bring corn syrup and brown sugar to a boil. Remove from heat. Add butter, and let it melt without stirring. Mix vanilla and eggs. Gently stir melted butter into syrup, then QUICKLY STIR ¼ c. of syrup into the egg mix. Add the egg mixture to the syrup mixture, stirring like crazy while you add it. (This will prevent the presence of scrambled eggs in your pecan pies.) Place pecans in an unbaked pie shell. Dump syrup mixture over the pecans. Bake at 450° for 10 minutes. Reduce heat to 350° and bake about 20 minutes more (until it’s set in the middle). Cool completely.
1 GF pie crust (cream cheese crust seems to work well)
4 oz. cream cheese
½ c. powdered sugar
8 oz. cool whip
1 pkg. instant chocolate pudding
1 ½ c. milk
Make a GF pie crust according to crust directions. Let cool. Beat together cream cheese and powdered sugar. Mix in ½ of the Cool Whip. Spread on the bottom of the crust. Mix together pudding mix and milk. Pour on cream cheese mix. Top with remaining Cool Whip. Chill.
4 cups strawberries, stemmed and hulled
1 1/3 cups granulated sugar
3 Tbsp cornstarch
2 Tbsp. fresh lemon juice
1 8 oz pkg cream cheese
1 tsp orange rind grated
2 Tbsp orange juice (concentrate)
2 Tbsp light cream
Divide the berries into 2 equal portions. In a heavy sacepan mash 1/2 the berries with a potato masher (or bottom of a cup) Add 1 cup sugar, the cornstarch, and the lemon juice. Cook on low heat, blending well until thick and translucent. Remove from heat and cool.
In a seperate bowl, combine cream cheese, remaining sugar, (1/3 cup) orange peel, orange juice, and cream. Cream until light and fluffy. Spread the cream mixture smoothly and lightly onto the bottom of the crust. Cut the uncooked berried into slices. Arrange them on top of the cream mixture. Pour the cooled strawberry glaze over the top of that.
½ tsp. xanthan gum
2 c. sugar
¾ c. cocoa
1 ½ tsp. baking soda
1 ½ tsp. baking powder
1 tsp. salt
2 eggs
1 c. sour cream
½ c. oil
2 tsp vanilla
1 c. boiling water
Preheat oven to 350°. Combine dry ingredients in a medium bowl. Beat eggs well. Add sour cream, oil, and vanilla. Beat in dry ingredients. Slowly add boiling water, and mix well. Batter will be extremely thin. Pour into a greased and featherlight floured pan. (*You can use any type of GF flour to flour your pan- I just like the featherlight. Or you can just spray the pan with Pam.)
Bake a 9x13 pan for 35-40 min. Bake a 13x18 pan for 17-20 minutes.
Other options:
Option 1: Try using this cake as a pie crust. Once it's baked,and cooled, press it flat into a pie pan. If you want it crunchy bake at 350 for about 10 minutes. Otherwise top with a no bake cheese cake, or cream pie filling.
Option 2: Use this cake to make ice cream sandwiches. Press flat into a cake pan. Place icecream on top of this layer. Add one more layer of flattened cake. Freeze until solid, cut and eat!!
1 tsp. xanthan gum
2 tsp. egg replacer
1 tsp. gelatin
2 tsp. baking soda
2 c. sugar
½ c. margarine
½ c. shortening
2 c. coconut
5 eggs, separated
1 tsp. vanilla
1 ¼ c. sour cream
1 c. chopped pecans or walnuts
Preheat oven to 350°. Mix flour mix, xanthan gum, egg replacer, gelatin, and baking soda in a medium bowl. In another bowl cream sugar, margarine, and shortening until light. Add coconut to creamed mixture. Add egg yolks to creamed mixture one at a time, beating well after each. (This helps the cake not fall.) Add vanilla. Alternately add flour and sour cream (about 1/3 of the total amount at a time), beating just until mixed in. Stir in nuts. In a separate bowl, beat egg whites to stiff peaks. Gently fold batter into egg whites. Pour into a Pam-sprayed pan. Bake a 9x13 pan for 45-50 minutes. Bake a 13x18 pan 20-25 minutes.
½ c. evaporated milk
1 c. brown sugar
2 c. coconut
1 c. chopped pecans
Heat milk and margarine until it melts. Stir in rest of ingredients. Spread evenly over hot cake. Broil until lightly browned and bubbling (2-4 minutes). Watch Carefully and DON’T BURN IT! Double recipe for a 13x18 pan.
Base:
1 cup peanut butter
1/2 bup butter/margarine
2 1/2 cups powdered sugar
Melt the peanut butter and butter. When smooth, add powdered sugar slowly. Press into a shallow pan.
Topping:
1 cup chocolate chips
2 TBSp margarine
Melt chocolate chips and butter. Spread over the top of the peanut butter base. Chill until firm. Cut into small squares and eat. Beware: These are very rich!
1/2 c. margarine
1 c. sugar
1 tsp. vanilla
1 egg
1 c. sour cream
1 tsp. citrus soda
2 c. featherlite
1 c. gf flour mix
2 1/2 tsp baking powder
1 tsp. salt
Beat the vanilla and egg together. Than add the sour cream and Soda. Sift the dry ingredients into this. Add the rest of the ingredients and mix well. Chill the dough in your frideg over night (or for at least four hours)
Roll small pieces of the dough into long strips and form them into a figure eight (like a pretzel) Put them back in the fridge for a bout an hour.
Bake in a 450 degree oven for about 6- 8 min. They should be a light brown when you remove them.
Hint: putting them in the fridge will not only make the dough easier to work with, but will also give them more flavor.
On top of them put either cream cheese frosting, Jelly, or custard.
Extra: You can also had nuts, orange flavoring, berries, or butterscotch to the dough to give it a different type of flavor.
1 ¾ c. canned pumpkin (about half a large can)
1 c. sugar
½ tsp. salt
1 ¼ tsp. cinnamon
½ tsp. ginger
½ tsp. cloves
1/8 tsp. mace
1 (12 oz.) can evaporated milk
Preheat oven to 425°.
Combine eggs and pumpkin in one bowl. Combine sugar and spices in another bowl.
Mix sugar and pumpkin together, then slowly stir in evaporated milk. Pour into a 9x9 inch casserole dish. Bake for 15 minutes.
Reduce heat to 350°. Bake for 45 minutes more or until knife inserted in the middle comes out clean.
Recipes - Desserts
- Raspberry Cream Cheese Ice Cream
- Cookies and Cream Ice Cream
- Waffles Cones
- Gluten Free Chocolate Sandwich Cookies (Gluten Free Oreos)
- Gluten Free Gingerbread Cookies
- Gluten Free Gingersnaps
- Gluten Free Coconut Macaroons
- Gluten Free Mock Oatmeal Cookies
- Gluten Free Peanut Butter Cookies
- Gluten Free Peanut Butter Bars
- Gluten Free Pumpkin Pie Cookies
- Gluten Free Russian Tea Cake Cookies
- Gluten Free Snickerdoodles
- Gluten Free Soft Batch Cookies
- Gluten Free Sugar Cookies or Fruit Pizza Base
- Gluten Free Thumbprint Cookies
- Gluten Free Lemon Meringue Pie
- Gluten Free Pumpkin Pie
- Gluten Free Cream Puffs
- Gluten Free Cream Puff Filling
- Gluten Free Brownies
- Gluten Free Pavlova
- Gluten Free Angel Food Cake
- Gluten Free Fresh Apple Cake
- Gluten Free Cinnamon Rolls
- Gluten Free Orange Rolls
- Gluten Free Apple Filled Sweet Rolls
- Gluten Free Maple Nut Sweet Rolls
- Gluten Free Fruit Filled SweetRolls
- Gluten Free No Bake Cheese Cake
- Gluten Free Sugar Cookie Crust
- Gluten Free Cream Cheese Pie Crust
- Gluten Free Cheese Cake
- Gluten Free Chocolate Coconut Cereal Treats
- Gluten Free Strawberry Slushes (Like Sonic’s)
- Gluten Free Apple Crisp
- Gluten Free Cream Cheese Frosting
- Gluten Free Spice Cake
- Gluten Free Carrot Cake
- Gluten Free Baked Apples
- Gluten Free Pumpkin Roll
- Gluten Free Doughnuts
- Gluten Free Featherlight Pie Crust*
- Gluten Free Pecan Pie
- Gluten Free Chocolate Cream Pie
- Gluten Free Strawberry Cream Cheese Pie
- Gluten Free Chocolate Cake
- Gluten Free Italian Cream Cake
- GlutenFree Coconut-Pecan Frosting
- Gluten Free Norwegian Coffee Cake
- Gluten Free Pumpkin Custard
Raspberry and Cream Cheese Ice Cream
1 c. frozen raspberries, mashed a bit
¼ c. sugar
4 oz. cream cheese
¾ c. sugar
1 c. milk
2 c. heavy cream
up to ¼ c. frozen raspberries
In a small bowl, mix together the 1 c. raspberries and ¼ c. sugar, and allow them to sit.
In a mixer, beat together cream cheese and ¾ c. sugar. SLOWLY add the 1 c. of milk to the cream cheese. (Add about 1 tsp. at a time to start, beating the cream cheese well after each addition. If you add the milk quicker than this, you’ll end up with chunks of cream cheese in your ice cream.)
Once the milk is mixed into the cream cheese, stir in the berries that have been sitting in sugar, along with any juices that have accumulated. Gently stir the cream into the milk mixture, then pour the cream mixture into the ice cream freezer. Freeze for about 25 minutes. If desired, add an additional ¼ c. of frozen raspberries during the last 5 minutes. Once the ice cream is finished, transfer the ice cream to another container and allow to ripen in a freezer.
Cookies and Cream Ice Cream
1 c. milk
¾ c. sugar
2 c. heavy cream
12 – 18 GF Oreo cookies, coarsely chopped
In a small bowl, combine milk and sugar, allowing the sugar to dissolve. Gently stir in the cream. Pour into the ice cream maker and freeze for about 25 minutes.
During the last 5 minutes, add the chopped Oreos. If desired, transfer ice cream to another container and allow to ripen in a freezer.
Waffles Ice Cream Cones
3 eggs
¾ c. sugar
½ c. butter, melted and cooled
2 Tbs. vanilla
¾ c. Featherlight mix
¼ c. GF mix
¾ tsp. xanthan gum
1 tsp. baking powder
Beat eggs, gradually adding sugar. Add cooled butter and vanilla. In other bowl, combine flour mixes, xanthan gum, and baking powder. Blend into egg mixture until smooth. Dough will be sticky. Drop by heaping spoonful onto a hot waffle cone baker.
Bake as directed. (Usually for about 20 seconds.) Remove from baker and either roll around a waffle cone shaper or drape over an upside-down bowl or cup. The cone will harden quickly as it cools.
Gluten Free Thumbprint Cookies
1 (8 oz) pkg cream cheese
¾ c. (1 ½ sticks) butter, softened (not margarine)
1 c. sugar
2 tsp vanilla
2 ¼ c. all-purpose GF flour mix
¾ tsp. xanthan gum
½ tsp baking soda
1 cup finely chopped pecans
Jam – any gluten free variety
Beat cream cheese and butter in a large bowl on medium speed until well blended. Add sugar and beat until light and fluffy. Blend in vanilla.
Gradually add the flour and baking soda. Mix well. Refrigerate at least 30 minutes. (This makes the dough easier to work with).
Preheat oven to 350°.
Roll dough into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet. Indent centers with your thumb. Bake for 10 minutes, then remove from oven. Fill each cookie with ½ – 1 tsp. jam. Bake 10 more minutes or until golden brown.
Variations:
Instead of using jam, try Hershey kisses, caramel, or peanut butter. You could also use the cookie dough as a base for turtle cookies (carmel, pecans, and chocolate drizzled on top), or as a base for a cream pie.
Gluten Free Pumpkin Pie Crust Cookies
1 c. margarine
¾ c. instant vanilla pudding mix
1 ½ c. sugar
2 eggs
2 tsp. vanilla
1 c. pumpkin
4 c. featherlight mix
1 ¾ tsp. xanthan gum
¾ tsp. baking powder
¾ tsp. cinnamon
1/3 tsp. cloves
1 /3 tsp. ginger
1 /8 tsp. mace
1/4 tsp. salt
Cream butter, sugar, and pudding. Add eggs one at a time, beating well after each. Add vanilla and pumpkin. Combine dry ingredients and add to creamed mix. Chill if desired. Scoop into 1 inch balls. Dip the bottom of a glass in potato starch, and use it to flatten the balls so they are about ¼ inch thick. Bake at 350° for about 15 minutes. (If your finger sinks right into the cookies when touched, they aren’t done yet.) Top with cool whip.
Gluten Free Russian Tea Cakes/Mexican Wedding Cakes Cookies
¾ c. soft butter
¼ c. sour cream
½ c. powdered sugar
1 tsp. vanilla
2 c. Featherlight mix
¼ c. sweet rice flour
1 tsp. xanthan gum
¾ c. chopped pecans
Cream together butter, sour cream, powdered sugar, and vanilla.
Sift together flours, xanthan gum, and pecans. Stir into butter mixture. Chill dough (though this can be skipped). Roll into 1 inch balls.
Bake at 400° for 10 – 12 minutes.
Roll in powdered sugar while still warm. Cool. Roll in powdered sugar a second time if desired.
Gluten Free Snickerdoodles
1 c. shortening
1 c. sugar
1 (3.4 oz.) pkg vanilla pudding mix *
2 eggs
2 3/4 c. Featherlight mix
1 1/3 tsp. xanthan gum
1 tsp. baking soda
1/4 tsp. salt
2 tsp. cream of tartar
cinnamon sugar for rolling
Cream shortening, sugar, and pudding mix. Add eggs and mix well. Mix together dry ingredients, then mix into creamed mixture.
Roll into 1 inch balls, then roll in cinnamon sugar. Place 2 inches apart on an ungreased cookie sheet.
Bake at 400° for 8 – 10 minutes.
* My aunt’s family really likes to use French Vanilla pudding mix.
Gluten Free Lemon Meringue Pie
Lemon Meringue Pie
* 1 cup white sugar
* 2 tablespoons gf all purpose flour mix
* 3 tablespoons cornstarch
* 1/4 teaspoon salt
* 1 1/2 cups water
* 2 oz of lemon juice
* 1 1/2 tsp lemon extract
* 1 tsp vanilla extract
* 2 tablespoons butter
* 4 egg yolks, beaten
* 1 (9 inch) GF sugar cookie crust, baked 15 min
DIRECTONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. To Make Lemon Filling:
In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon extract. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
To Make Meringue:
Amber's Meringue: (expands more and looks beautiful!)
4 egg whites
2-3 TBl water
1/2 c. sugar
1/2 tsp cream of tartar
Place the sugar in a small saucepan, being careful not to touch the edge of the pan. Gently spread the water around the sugar. Trace an x through the sugar so that it is moistened by the water. Do not stir. On high, heat the sugar and water until the entire mixture is boiling. Using a candy thermometer, turn down the heat to med high and wait until the mixture reaches a temp. of 236.
While waiting, beat egg whites in a stand mixer until foamy. (45 sec) Add cream of tartar and beat again until peaks form. Drizzle hot sugar mixture into eggs and beat it for 2 minutes. Spread on top of pie.
Bake for 10 min. 350 degrees.
Easier Meringue:
4 egg whites
6 Tbl. sugar
Beat 4 egg whites until foamy. Slowly add sugar. Beat until stiff peaks are formed. Top pie.
Bake 350, 10 minutes.
Gluten Free Pumpkin Pie
2 eggs
1 ¾ c. canned pumpkin (about half a large can)
1 c. sugar
½ tsp. salt
1 ¼ tsp. cinnamon
½ tsp. ginger
½ tsp. cloves
1/8 tsp. mace
1 (12 oz.) can evaporated milk
Preheat oven to 425°.
Combine eggs and pumpkin in one bowl. Combine sugar and spices in another bowl. Mix sugar and pumpkin together, then slowly stir in evaporated milk.
Pour into an unbaked gluten free pie crust. Bake as directed.Bake for 15 minutes. Reduce heat to 350°. Bake for 45 minutes more or until knife inserted in the middle comes out clean.
Gluten Free Cream Puffs
½ c. butter flavored shortening
1 c. water
1/3 c. potato starch
2/3 c. rice flour
¼ tsp. salt
1 Tbs. sugar
4 eggs
Preheat the oven to 450 degrees.
In a medium saucepan, heat water and shortening until boiling. Combine dry ingredients in a small bowl, then add to boiling shortening mixture. Stir until the mixture forms a ball. Remove from heat, and allow to cool a bit.
Using a mixer, add the eggs to the dough one at a time, beating well after each. Line a cookie sheet with parchment paper (this works better than greasing the cookie sheet). Scoop 1” balls of dough onto the paper, allowing enough room for the puffs to expand while baking. Bake the puffs at 450 degrees for 15 minutes, then decrease the heat to 350 degrees and bake for another 10 minutes.
To make éclairs: spoon the dough into a ziplock bag, and cut a ¼ inch triangle off a bottom corner. Squeeze the dough out onto the parchment paper, and bake as directed above.
If you want to make 2” cream puffs, bake the puffs for 20 minutes at 450, then 20 minutes at 350 degrees.
Gluten Free Cream Puff Filling
1/3 c. sugar
2 Tbs. cornstarch
1/8 tsp. salt
2 c. milk
2 egg yolks (lightly beaten)
2 Tbs. soft butter or margarine
2 tsp. vanilla
Mix sugar, cornstarch, and salt in a 2 quart saucepan. Gradually stir in the milk. Heat on medium, stirring constantly, until it boils. Boil and stir for 1 minute.
Stir ½ c. of the hot mixture into the egg yolks, stirring quickly to prevent the yolks from cooking. Re-add to the milk mixture, again, stirring quickly. Boil for 1 more minute, then remove from heat.
Stir in butter and vanilla, then cool. (Placing plastic wrap over the top of the pudding will prevent a skin from forming while it cools.) Spoon into cream puffs or éclairs, or eat plain.
Gluten Free Brownies
½ c. butter or margarine3 Tbs. cocoa
1 Tbs. oil
1 c. sugar
1 tsp. vanilla
2 eggs
3 Tbs. GF Mix
9 Tbs. Featherlight Mix
1/3 tsp. xanthan gum
½ c. chopped pecans (optional)
In a small bowl, combine flour mixes and xanthan gum. In a medium saucepan, stir butter, cocoa, and oil over medium-low heat until melted. Remove from heat.
Using a wooden spoon, stir in sugar and vanilla. Add eggs, and stir just until combined. Stir flour mixes into cocoa mixture, stirring just until combined. Pour into a greased 8 x 8 pan. *
Bake at 350° for 25 – 30 minutes. (A knife inserted in the brownies will come out clean.) Remove from oven and cool in pan. Cut and serve.
* A double recipe should bake in a 9 x 13 pan for about 25 minutes.
Gluten Free Pavlova
4 room-temperature egg whites1/8 tsp. cream tartar
1/8 tsp. salt
1 c. sugar
½ Tbs. cornstarch
1 Tbs. Vinegar (raspberry or red wine)
1 tsp. Vanilla
Preheat oven to 350°.
In a medium mixing bowl, combine egg whites, cream of tartar, and salt. Mix until frothy.
In a separate bowl mix sugar, cornstarch, vinegar, and vanilla. When completely mixed, add to egg mixture. Beat on high for 5 minutes.
Draw a 9” circle on parchment paper. Place the parchment paper, drawing side down, on a cookie sheet. (You will still be able to see the drawing through the paper. Spread batter onto circle, smoothing it out as you go.
Bake for 10 minutes. Reduce heat to 300° and bake for 40 more minutes. Turn off oven and crack open the door. Allow meringue to finish cooking in oven for 30minutes. Remove from oven and cool completely. Top with whipped cream and fruit.
Fruit ides: fresh strawberries, raspberries, kiwi, bananas and peaches. Canned peaches also taste really good!
Gluten Free Angel Food Cake
1 ½ c. egg whites (10 – 12 large)1 ½ c. powdered sugar
½ c. potato starch
½ c. corn starch
1 ½ tsp. cream of tartar
1 tsp. vanilla
1 c. granulated sugar
1 tsp. lemon zest or almond flavoring (optional)
Let egg whites sit in a large mixing bowl until room temperature. Thoroughly sift together the powdered sugar and starches, sifting 2 or 3 times.
Add cream of tartar and vanilla to egg whites. Beat until soft peaks form, then slowly add sugar (2 – 3 Tbs. at a time) and continue beating until stiff peaks form. Fold dry ingredients into the egg whites, ½ cup at a time. Pour into an ungreased 10-inch tube pan. Use a knife to gently cut through the batter to release any large air pockets.
Bake on the lowest rack of a 350° oven for 40 – 45 minutes, or until the top springs back when touched. Remove cake from oven and turn upside down, in pan, to cool. Cool completely, then loosen cake from the sides of the pan. Remove from pan and serve.
Gluten Free Chocolate Sandwich Cookies/ Oreos
1 ¾ c. margarine1 large pkg. instant chocolate pudding mix
1 ½ c. sugar
2 eggs
2 tsp. vanilla
4 c. featherlight mix
¾ c. special dark cocoa powder
1 ¾ tsp. xanthan gum
¾ tsp. baking powder
1/3 tsp. salt
Cream margarine, pudding mix, and sugar. Add eggs one at a time, beating well after each. Add vanilla. Combine dry ingredients and add to creamed mixture.
Chill about 1 hour. Dust a clean surface with potato starch or featherlight mix. Roll out about 1/8 of an inch thick, adding enough potato starch to make the dough less sticky. Cut with a small, round cookie cutter (about 1 ¾ inch in diameter).
Bake at 350° for about 10 minutes. Remove from cookie sheet and allow to cool.
Filling
3 ¾ c. powdered sugar
1 ½ Tbs. granulated sugar
½ tsp. vanilla
½ c. vegetable shortening
2 Tbs. hot water
Combine all filling ingredients and beat until smooth. Roll 1 – 2 teaspoons of filling into a ball. Gently squish the ball of filling between 2 cookies. Store in a closed container.
Gluten Free Fresh Apple Cake with caramel topping
4 c. chopped apples (4 medium)
2 c. sugar
1 ½ c. featherlight mix
½ c. GF mix
½ tsp. xanthan gum
1 ½ tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
2 eggs
¾ c. oil
2 tsp. vanilla
1 c. chopped pecans (optional)
Preheat oven to 350°.
Stir together apples and sugar. Add the rest of the dry ingredients and mix well. In separate bowl, beat eggs, oil, and vanilla. Add to apple mixture, blending thoroughly. Stir in pecans, if desired.
Pour into a greased cake pan. Bake 50 - 55 minutes for a 9x13 pan or 25 – 30 minutes for a 13x18 pan.
Top pieces of cake with warm caramel sauce and serve.
Gluten Free Caramel Sauce
1 c. sugar½ c. butter
½ c. canned milk
½ c. caramel ice cream topping (like Mrs. Richardson’s)
1 tsp. vanilla
Combine all ingredients in a saucepan. Bring to a boil over medium-high heat. Boil for 3 minutes, stirring constantly. Serve warm over apple cake.
Refrigerate leftovers.
Gluten Free Cinnamon Rolls
1 ½ Tbs. yeast1 ½ Tbs. sugar
¾ c. warm water
1 c. scalded milk
½ c. sugar
6 Tbs. butter
1 tsp salt
1 tsp vinegar
3 c. GF mix
1 Tbs. xanthan gum
3 eggs
¼ c. margarine, melted
Filling:
1 c. brown sugar
1 Tbs. cinnamon
optional: add 1/2 c. chopped walnuts
Top with Cream Cheese Frosting
In a small bowl combine yeast, 1 ½ Tbs. sugar, and water. Set aside.
Add butter to the scalded milk and let melt while milk cools. In the bowl of a stand mixer, beat eggs well. Stir the cooled milk mixture and add to the eggs. Add salt and vinegar. Add foamy yeast mixture. Slowly stir in xanthan gum and GF mix. The dough will be very sticky. Cover the bowl with plastic wrap and let it sit in the fridge overnight. (Don't try to skip this step. The dough needs to sit overnight, or it just doesn't work right. We know. We've tried!)
Dust the surface of a sheet of waxed paper with GF mix, making sure it is covered completely. Place half the dough onto the paper. Dust the top of the dough with enough GF mix to keep the rolling pin from sticking. Roll the dough into a long rectangle, approximately 6x18 inches. (If necessary add more flour underneath or on top.) Choose a filling variation from the list. Combine all filling ingredients.
Brush the top of the rectangle of dough with melted butter and spread filling generously onto rectangle.
Starting at one of the long sides, roll up the dough and cut into 1 1/2" slices. Place slices on a well-greased baking sheet. Repeat with other half of dough.
Preheat oven to 350 degrees. Let rolls rise 20-25 minutes. Bake for 20-25 minutes. Glaze or frost as desired. Store in an airtight container to keep moist.
Gluten Free Orange Rolls
1 ½ Tbs. yeast1 ½ Tbs. sugar
¾ c. warm water
1 c. scalded milk
½ c. sugar
6 Tbs. butter
1 tsp salt
1 tsp vinegar
3 c. GF mix
1 Tbs. xanthan gum
3 eggs
¼ c. margarine, melted
Filling:
1 c. granulate sugar
4 tsp. freshly grated orange peel
Topping:
Orange Glaze
1/3 c. powdered sugar
1 Tbs. frozen orange juice concentrate
3 Tbs. water
Combine all ingredients in a small bowl. Stir until smooth. Drizzle on top of rolls while still warm. Use on orange rolls
In a small bowl combine yeast, 1 ½ Tbs. sugar, and water. Set aside.
Add butter to the scalded milk and let melt while milk cools. In the bowl of a stand mixer, beat eggs well. Stir the cooled milk mixture and add to the eggs. Add salt and vinegar. Add foamy yeast mixture. Slowly stir in xanthan gum and GF mix. The dough will be very sticky. Cover the bowl with plastic wrap and let it sit in the fridge overnight. (Don't try to skip this step. The dough needs to sit overnight, or it just doesn't work right. We know. We've tried!)
Dust the surface of a sheet of waxed paper with GF mix, making sure it is covered completely. Place half the dough onto the paper. Dust the top of the dough with enough GF mix to keep the rolling pin from sticking. Roll the dough into a long rectangle, approximately 6x18 inches. (If necessary add more flour underneath or on top.) Choose a filling variation from the list. Combine all filling ingredients.
Brush the top of the rectangle of dough with melted butter and spread filling generously onto rectangle.
Starting at one of the long sides, roll up the dough and cut into 1 1/2" slices. Place slices on a well-greased baking sheet. Repeat with other half of dough.
Preheat oven to 350 degrees. Let rolls rise 20-25 minutes. Bake for 20-25 minutes. Glaze or frost as desired. Store in an airtight container to keep moist.
Gluten Free Apple Filled Sweet Rolls
1 ½ Tbs. yeast1 ½ Tbs. sugar
¾ c. warm water
1 c. scalded milk
½ c. sugar
6 Tbs. butter
1 tsp salt
1 tsp vinegar
3 c. GF mix
1 Tbs. xanthan gum
3 eggs
¼ c. margarine, melted
Filling:
6 Granny Smith Apples, peeled, cored and diced
1 c. brown sugar
1 tsp cinnamon
¼ tsp cloves
¼ tsp nutmeg
Top with Cream Cheese Frosting
In a small bowl combine yeast, 1 ½ Tbs. sugar, and water. Set aside.
Add butter to the scalded milk and let melt while milk cools. In the bowl of a stand mixer, beat eggs well. Stir the cooled milk mixture and add to the eggs. Add salt and vinegar. Add foamy yeast mixture. Slowly stir in xanthan gum and GF mix. The dough will be very sticky. Cover the bowl with plastic wrap and let it sit in the fridge overnight. (Don't try to skip this step. The dough needs to sit overnight, or it just doesn't work right. We know. We've tried!)
Dust the surface of a sheet of waxed paper with GF mix, making sure it is covered completely. Place half the dough onto the paper. Dust the top of the dough with enough GF mix to keep the rolling pin from sticking. Roll the dough into a long rectangle, approximately 6x18 inches. (If necessary add more flour underneath or on top.) Choose a filling variation from the list. Combine all filling ingredients.
Brush the top of the rectangle of dough with melted butter and spread filling generously onto rectangle.
Starting at one of the long sides, roll up the dough and cut into 1 1/2" slices. Place slices on a well-greased baking sheet. Repeat with other half of dough.
Preheat oven to 350 degrees. Let rolls rise 20-25 minutes. Bake for 20-25 minutes. Glaze or frost as desired. Store in an airtight container to keep moist.
Gluten Free Maple Nut Sweet Rolls
1 ½ Tbs. yeast1 ½ Tbs. sugar
¾ c. warm water
1 c. scalded milk
½ c. sugar
6 Tbs. butter
1 tsp salt
1 tsp vinegar
3 c. GF mix
1 Tbs. xanthan gum
3 eggs
¼ c. margarine, melted
Filling:
¾ c. packed brown sugar
½ c. chopped pecans
¼ tsp cloves
¼ tsp nutmeg
1 tsp cinnamon
Maple Glaze Topping
3 Tbs. butter
1 ½ c. powdered sugar
¼ c. GF maple syrup
Heat butter over medium-low heat 7-10 minutes. Remove from heat. Stir in powdered sugar and maple syrup. Drizzle on top of sweet rolls while still hot. Great for apple sweet rolls or maple nut rolls.
In a small bowl combine yeast, 1 ½ Tbs. sugar, and water. Set aside.
Add butter to the scalded milk and let melt while milk cools. In the bowl of a stand mixer, beat eggs well. Stir the cooled milk mixture and add to the eggs. Add salt and vinegar. Add foamy yeast mixture. Slowly stir in xanthan gum and GF mix. The dough will be very sticky. Cover the bowl with plastic wrap and let it sit in the fridge overnight. (Don't try to skip this step. The dough needs to sit overnight, or it just doesn't work right. We know. We've tried!)
Dust the surface of a sheet of waxed paper with GF mix, making sure it is covered completely. Place half the dough onto the paper. Dust the top of the dough with enough GF mix to keep the rolling pin from sticking. Roll the dough into a long rectangle, approximately 6x18 inches. (If necessary add more flour underneath or on top.) Choose a filling variation from the list. Combine all filling ingredients.
Brush the top of the rectangle of dough with melted butter and spread filling generously onto rectangle.
Starting at one of the long sides, roll up the dough and cut into 1 1/2" slices. Place slices on a well-greased baking sheet. Repeat with other half of dough.
Preheat oven to 350 degrees. Let rolls rise 20-25 minutes. Bake for 20-25 minutes. Glaze or frost as desired. Store in an airtight container to keep moist.
Gluten Free Fruit Filled Sweet Rolls
1 ½ Tbs. yeast1 ½ Tbs. sugar
¾ c. warm water
1 c. scalded milk
½ c. sugar
6 Tbs. butter
1 tsp salt
1 tsp vinegar
3 c. GF mix
1 Tbs. xanthan gum
3 eggs
¼ c. margarine, melted
Filling:
Raspberry or Strawberry Fruit Preserves
Top with cream cheese frosting. (If desired add 3 Tbs. fruit preserve to cream cheese frosting for additional flavoring.)
In a small bowl combine yeast, 1 ½ Tbs. sugar, and water. Set aside.
Add butter to the scalded milk and let melt while milk cools. In the bowl of a stand mixer, beat eggs well. Stir the cooled milk mixture and add to the eggs. Add salt and vinegar. Add foamy yeast mixture. Slowly stir in xanthan gum and GF mix. The dough will be very sticky. Cover the bowl with plastic wrap and let it sit in the fridge overnight. (Don't try to skip this step. The dough needs to sit overnight, or it just doesn't work right. We know. We've tried!)
Dust the surface of a sheet of waxed paper with GF mix, making sure it is covered completely. Place half the dough onto the paper. Dust the top of the dough with enough GF mix to keep the rolling pin from sticking. Roll the dough into a long rectangle, approximately 6x18 inches. (If necessary add more flour underneath or on top.) Choose a filling variation from the list. Combine all filling ingredients.
Brush the top of the rectangle of dough with melted butter and spread filling generously onto rectangle.
Starting at one of the long sides, roll up the dough and cut into 1 1/2" slices. Place slices on a well-greased baking sheet. Repeat with other half of dough.
Preheat oven to 350 degrees. Let rolls rise 20-25 minutes. Bake for 20-25 minutes. Glaze or frost as desired. Store in an airtight container to keep moist.
Gluten Free Gingerbread Cookies
This recipe is modified from a parent's magazine recipe. I was surprised by how easy it was to make.The 2 hours in the fridge are necessary for the dough to set up properly.
The cookie holds its shape and tastes wonderful! My kids ate them up and a little boy I tend, who doesn't like anything, kept coming into the kitchen for more. You can make gingerbread men, or even a gingerbread house. - Kirsti
4 ½ c. Featherlight mix
2 tsp. xanthan gum
1 Tbs. ground cinnamon
2 tsp. ground ginger
¼ tsp. ground cloves
1 ¼ tsp. baking soda
½ c. butter (softened)
½ c. packed brown sugar
2 large eggs
¾ c. molasses
Royal Icing
In a medium-sized bowl, sift the Featherlight mix, xanthan gum, cinnamon, ginger, cloves, and baking soda. Set aside dry ingredients.
In a large bowl, cream together the butter and brown sugar. Add the eggs, one at a time, and then the molasses.
Slowly add the flour mixture to the molasses mixture, a little at a time, stirring after each addition with a wooden spoon or mixer. The dough should be stiff.
Grease a 13 x 18 inch cookie sheet with nonstick cooking spray. Place the dough onto the cookie sheet and flatten it to ¼ inch thickness. Refrigerate for 2 hours.
Preheat the oven to 350°.
Use cookie cutters to cut out gingerbread men on the pre-rolled dough. Combine any extra dough, roll it out again, and cut out more cookies. Use a spatula to transfer the cookies to a greased cookie sheet, placing them 1 inch apart. Bake for 10 minutes or until light brown.
Once the cookies have cooled, decorate them with frosting and small gluten free candies. Makes about 25 cookies.
Gluten Free No Bake Cheese Cake
Easy No-Bake Cheesecake1 8 oz. pkg. cream cheese
1 14 oz. can sweetened condensed milk
1/3 c. lemon juice
1 tsp. vanilla
Beat cream cheese until smooth. Mix in condensed milk. Slowly stir in lemon juice and vanilla. Pour into a prepared GF crust (we recommend a chocolate cake crust or a sugar cookie crust).
Gluten Free Cheese Cake
Filling:
3 8 oz. pkg. cream cheese, softened
1 cup sugar
4 eggs, separated
1 tsp vanilla extract
Topping:
1 ¼ sour cream
3 Tbsp. sugar
1 tsp vanilla
Choose and prepare a GF crust. (We recommend the cream cheese crust found on this page). Cream the cream cheese, sugar, egg yolks, and vanilla. Beat egg whites in a separate bowl until stiff. Fold egg whites into cheese mixture and pour into crust. Bake 40 minutes at 375. Cool slightly.
Mix together and pour over slightly cooled cheesecake. Bake for 10 more minutes at 375. Refrigerate for several hours. When completely cook top with strawberry jam.
Gluten Free Chocolate Coconut Cereal Treats
¼ c. margarine40 marshmallows
½ c. – 1 c. coconut
6 c. Post Cocoa Pebbles (They are GF right now, but always check labels!)
In a heavy saucepan, melt margarine and marshmallows over medium heat, stirring often to prevent burning. (The higher the heat, the tougher your final product will be to chew.) Once the marshmallows are melted, add the coconut and cereal. Stir well. Dump treats onto a buttered surface. Let cool. Cut. Enjoy!
Gluten Free Strawberry Slushes (Like Sonic’s)
1 c. fresh or frozen strawberries, thawed¼ - ½ c. sugar (to taste)
10 – 12 ice cubes, shaved in an ice shaver
Combine strawberries and sugar in a blender. Blend well, the let sit for 5 minutes or so (until the sugar is dissolved). Using an ice shaver (Rival makes one that is relatively inexpensive), shave 10 – 12 ice cubes into the blender. Blend ice and strawberries until well mixed. Mmmmmmmm. Enjoy!
Variations: Squeeze ¼ of a lemon into the strawberry mixture before adding ice. Or add Sprite to the finished slush for a “Strawberry Limeade” type drink.
Gluten Free Apple Crisp
Apple Base:3-4 large granny smith apples
3-4 large golden delicious apples
1/3 c. packed brown sugar
1/2 tsp. cinnamon
1/8 tsp. nutmeg
Topping:
1 c. quinoa flakes (available at Good Earth)
1/4 c. featherlight mix (found on the main recipe page)
1 c. packed brown sugar
1/2 tsp cinnamon
1/2 c. margarine or butter
Preheat oven to 375 degrees. Peel, core, slice apples. Mix apples, brown sugar, cinnamon, and nutmeg. Spread in a 9X13 pan. Combine topping ingredients in a medium bowl. Mix with fingers until well mixed. Sprinkle topping over apples. Bake for 30 minutes. Serve with cool whip or icecream.
" src="/CuteEditor_Files/Images/anchor.gif">Gluten Free Cream Cheese Frosting
8 oz. cream cheese½ c. margarine
1 lb. powdered sugar (about 3 cups, I think)
1 tsp. vanilla
Thoroughly blend cream cheese and margarine. Slowly beat in powdered sugar. Add vanilla and beat until combined. Store in the refrigerator.
Gluten Free Spice Cake
1 ½ c. featherlight mix½ c. GF mix
¾ tsp. xanthan gum
1 ½ tsp. baking powder
½ tsp. baking soda
2 tsp. ground cinnamon
½ tsp. ground cloves
½ tsp. ground nutmeg
½ tsp. ground ginger
¼ c. softened margarine
¼ c. shortening
1 ½ c. sugar
½ tsp. vanilla
2 eggs
1 ¼ c. sour cream
Preheat oven to 350º. Grease a 9x13 cake pan. In a medium bowl, combine flour mix, xanthan gum, baking powder, baking soda, and spices. In a large bowl, cream together the margarine, shortening, sugar, and vanilla. Add eggs, beating well after each. Alternately add flour mixture and sour cream, beating each addition on low until combined. This batter will be quite thick . . . much more like cookie dough than a cake batter. Don’t worry! Transfer the batter to the prepared pan, and spread it out evenly. (If you get your hands wet, you will be able to spread the batter without having it stick to your hands.) Bake for 35-40 minutes. Frost as desired.
Gluten Free Carrot Cake
1 ½ c. featherlight mix (found on the main recipe page)½ c. GF mix
¾ tsp. xanthan gum
2 c. sugar
2 tsp. baking soda
2 tsp. ground cinnamon
3 c. FINELY shredded carrots (5 or 6 large carrots)
1 c. vegetable oil
4 eggs
Preheat oven to 350º. Combine dry ingredients. Add carrots, oil, and eggs. Beat on low until well combined. Pour into prepared pans. Bake 35 – 40 minutes. Frost with Cream Cheese frosting.
Gluten Free Mock Oatmeal Cookies
1 c. butter flavored Crisco1 c. brown sugar
½ c. white sugar
1 small pkg. vanilla pudding mix (Jello)
2 eggs
1 tsp. vanilla
2 c. featherlight mix
½ tsp. xanthan gum
½ tsp. salt
1 tsp. baking soda
½ tsp. Baking powder
2 c. Quinoa flakes
½ c. chocolate chips
½ c. butterscotch chips
Cream together shortening, sugars, and pudding mix. Add eggs and vanilla. Mix JUST TIL COMBINED. In a large bowl, sift together featherlight mix, xanthan gum, salt, baking soda, and baking powder. Add to creamed mixture, and beat slowly JUST TIL COMBINED. (Beating the eggs too much will make your cookies refuse to spread out. They will still taste okay, but they will look like little cookie rocks.) Mix in quinoa flakes and chocolate chips. Drop on cookie sheets. Bake at 350° for 11 minutes. Don’t overbake them . . . they should be just barely browned.
Gluten Free Baked Apples
6 Granny Smith apples1 c. brown sugar
1 tsp. cinnamon
½ tsp. cloves
¼ tsp. nutmeg
allspice (optional)
Preheat oven to 350°. Peel, core, and slice apples. (Or you can chop them if you prefer). Combine apples, brown sugar, and spices. (Feel free to modify the amounts of the spices. To be honest, I usually just add them until it smells good to me.) Pour into a 9x13 cake pan. Cover with foil. Bake for 40 – 45 minutes, or until apples are soft. Serve with ice cream or whipped cream.
Gluten Free Easy Peanut Butter Cookies
1 c. Peanut Butter1 egg
1 c. sugar
Mix well. Roll balls of cookie dough in granulated sugar. Place on an ungreased cookie sheet. Press flat with a fork. Bake at 350° for 10 minutes. Enjoy!
Gluten Free Pumpkin Roll
3 eggs1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
¾ c. Featherlight mix
1 tsp. baking powder
2 tsp cinnamon
1 tsp. nutmeg
1 tsp. ginger
½ tsp. salt
½ tsp xanthan gum
Filling:
8 oz. Cream cheese
1 c. powdered sugar
4 Tbs. Butter
1 tsp. Vanilla
Beat eggs for 5 min. until light in color and thick. Gradually add sugar. Stir in pumpkin and lemon juice. Mix dry ingredients together and fold into pumpkin. Pour into well greased and floured pan (15x10)- cookie sheet. Bake at 375 degrees for 15 min. Remove from oven and turn onto clean kitchen towel that is sprinkled with powdered kitchen towel that is sprinkled with powdered sugar. Roll cake up (with towel) in jelly roll fashion and let cool. Unroll cake and spread with filling and re-roll. Chill, slice and serve.
Gluten Free Coconut Macaroons
1 14 oz. bag of coconut1 can sweetened condensed milk
1 tsp. vanilla
Mix together. Spray a cookie sheet with Pam. Scoop cookies onto sheet. Bake at 350° for 10-15 minutes. Cookies will be golden brown on the bottom.
Gluten Free Sugar Cookies or Fruit Pizza Base
1 ¾ c. margarine¾ c. instant vanilla pudding mix
1 ½ c. sugar
2 eggs
2 tsp. vanilla
4 c. featherlight mix
1 ¾ tsp. xanthan gum
¾ tsp. baking powder
1/3 tsp. salt
Cream
Add eggs one at a time, beating well after each. Add vanilla.
Combine dry ingredients and add to creamed mix.
Chill about 1 hour. Roll out ¼ inch thick. (Mix a little potato starch in with the dough to make it less sticky.) Bake at 350° about 11 minutes. (The bottom edges should start browning, but the tops will still be very light.) Top with cream cheese frosting. Or, for Fruit Pizza, combine:
8 oz. cream cheese
1 c. powdered sugar
Spread over cooled crust (covers one 9 x 13 pan). Top with sliced fresh or canned fruit, such as strawberries, bananas, kiwi, peaches, mandarin oranges, or pineapple.
Gluten Free Doughnuts
2 large eggs2 cups milk- add 1 tsp vinegar to sour
1 cup sugar
1/4 cup butter- melted
5 c. featherlite mix
2 tsp baking soda
1 tsp baking powder
2 tsp salt
2 tsp xanthan gum
1 tsp nutmeg
Whisk together eggs, sour milk, and sugar. Add eggs and sifted dry ingredients. Let rest 15 minutes in the fridge. Roll out flat (about ½ inch thick) on a featherlight or potato starch floured surface and cut with cookie cutters. Cook in hot oil until golden brown. (The longer you fry them, the tougher the outsides become.)
Glaze:
4- 6 parts powdered sugar
1 part milk
Mix together, whisking to make sure there are no lumps. Dip doughnuts in glaze and then place on plate to let dry.
Gluten Free Soft Batch Cookies
1 c. margarine3/4 c. packed brown sugar
1/4 c. sugar
1 (3.4 oz) pkg. instant vanilla pudding mix
2 eggs
1 tsp. vanilla
2 1/4 c. featherlight mix
1 tsp xanthan gum
1 tsp baking soda
1 c. chocolate/butterscotch chips
1 c. chopped walnuts (optional)
Cream butter, sugars, and pudding. Add eggs one at a time, beating well after each. Beat in the vanilla. Sift together flour, xanthan gum, and soda. Gradually beat into the creamed mixture. Stir in the chips (and nuts if desired) Drop 2" apart on an ungreased baking sheet. Bake at 350 degrees for 11 minutes. Let cool. Store in a Ziplock bag for at least 3 hours for best taste.
Gluten Free Ginger Snaps
3/4 c. butter flavored shortening1 c. sugar
¼ c. light molasses
1 egg
¼ tsp. salt
2 tsp. baking soda
1 tsp. ginger
1 tsp. cloves
1 tsp. cinnamon
2 c. featherlight mix
1 tsp. xanthan gum
Sift together dry ingredients. Cream shortening and sugar. Beat in molasses. Add egg. Mix only until mixed in. Add dry ingredients to creamed mixture. IF the dough seems sticky add 1/4 c. more flour mix.
Roll into small balls. Dip in sugar and place 2 inches apart on ungreased cookie sheet. Bake at 370° for 8 – 10 minutes.
Gluten Free Cream Cheese Pie Crust
1 1/2 c. Featherlight mix1/2 c. GF Mix
1/2 tsp. xanthan gum
2 Tbs. sugar
1/2 tsp. salt
6 oz. Cream cheese
1 c. real butterCream all ingredients together.
Refrigerate for 30 minutes- 1 hour.
The dough will be sticky.
On a clean surface sprinkle some flour down. Roll the dough out just like a normal pie crust. Place in pie pans and bake as directed on pie recipe.
If using for a cream pie, bake at 350 for 3-5 minutes before filling.
Gluten Free Featherlight Pie Crust*
Single Crust1 ¼ c. featherlight mix
¼ tsp. xanthan gum
¼ tsp. salt
1/3 c. shortening
4-5 Tbs. ice water
Double Crust
2 c. featherlight mix
½ tsp. xanthan gum
½ tsp. salt
2/3 c. shortening
6-8 Tbsp. ice water
Mix together flour mix, xanthan gum and salt. Cut in shortening with a pastry cutter or knives until it looks like coarse crumbs (not too fine). Sprinkle ice water over flour mix. Gently mix the flour and water, breaking up large clumps with your fingers. (The point is to lightly dampen most of the flour mix WITHOUT kneading the dough.) Compress the dough into a ball. Roll out on plastic wrap. Transfer to a pie plate. Fill and bake according to recipe directions. (ie. apple pie bakes for about 50 minutes, pecan for 30).
*For tips on making good pie crusts, please see the "Tips" page.
Gluten Free Sugar Cookie Crust (Best for Cream Pies)*
2 c. sugar cookie crumbs (see sugar cookie recipe on desert page)½ c. melted margarine
Combine. Press into a pie plate. If desired, bake at 350° for 10 minutes. OR . . . make a batch of sugar cookie dough. Roll out a circle of cookie dough (just like a pie crust). Transfer to a pie plate. Bake at 350° for about 11 minutes. Cool and fill.
Gluten Free Pecan Pie
1 c. corn syrup (light or dark)1 c. brown sugar
¼ c. real butter
1 tsp. vanilla
4 large (or 3 extra large) eggs, beaten
1 c. pecan halves
Bring corn syrup and brown sugar to a boil. Remove from heat. Add butter, and let it melt without stirring. Mix vanilla and eggs. Gently stir melted butter into syrup, then QUICKLY STIR ¼ c. of syrup into the egg mix. Add the egg mixture to the syrup mixture, stirring like crazy while you add it. (This will prevent the presence of scrambled eggs in your pecan pies.) Place pecans in an unbaked pie shell. Dump syrup mixture over the pecans. Bake at 450° for 10 minutes. Reduce heat to 350° and bake about 20 minutes more (until it’s set in the middle). Cool completely.
Gluten Free Chocolate Cream Pie
1 GF pie crust (cream cheese crust seems to work well)
4 oz. cream cheese
½ c. powdered sugar
8 oz. cool whip
1 pkg. instant chocolate pudding
1 ½ c. milk
Make a GF pie crust according to crust directions. Let cool. Beat together cream cheese and powdered sugar. Mix in ½ of the Cool Whip. Spread on the bottom of the crust. Mix together pudding mix and milk. Pour on cream cheese mix. Top with remaining Cool Whip. Chill.
Gluten Free Strawberry Cream Cheese Pie
1 9" Gf pie shell baked4 cups strawberries, stemmed and hulled
1 1/3 cups granulated sugar
3 Tbsp cornstarch
2 Tbsp. fresh lemon juice
1 8 oz pkg cream cheese
1 tsp orange rind grated
2 Tbsp orange juice (concentrate)
2 Tbsp light cream
Divide the berries into 2 equal portions. In a heavy sacepan mash 1/2 the berries with a potato masher (or bottom of a cup) Add 1 cup sugar, the cornstarch, and the lemon juice. Cook on low heat, blending well until thick and translucent. Remove from heat and cool.
In a seperate bowl, combine cream cheese, remaining sugar, (1/3 cup) orange peel, orange juice, and cream. Cream until light and fluffy. Spread the cream mixture smoothly and lightly onto the bottom of the crust. Cut the uncooked berried into slices. Arrange them on top of the cream mixture. Pour the cooled strawberry glaze over the top of that.
Gluten Free Chocolate Cake
1 ¾ c. GF flour½ tsp. xanthan gum
2 c. sugar
¾ c. cocoa
1 ½ tsp. baking soda
1 ½ tsp. baking powder
1 tsp. salt
2 eggs
1 c. sour cream
½ c. oil
2 tsp vanilla
1 c. boiling water
Preheat oven to 350°. Combine dry ingredients in a medium bowl. Beat eggs well. Add sour cream, oil, and vanilla. Beat in dry ingredients. Slowly add boiling water, and mix well. Batter will be extremely thin. Pour into a greased and featherlight floured pan. (*You can use any type of GF flour to flour your pan- I just like the featherlight. Or you can just spray the pan with Pam.)
Bake a 9x13 pan for 35-40 min. Bake a 13x18 pan for 17-20 minutes.
Other options:
Option 1: Try using this cake as a pie crust. Once it's baked,and cooled, press it flat into a pie pan. If you want it crunchy bake at 350 for about 10 minutes. Otherwise top with a no bake cheese cake, or cream pie filling.
Option 2: Use this cake to make ice cream sandwiches. Press flat into a cake pan. Place icecream on top of this layer. Add one more layer of flattened cake. Freeze until solid, cut and eat!!
Gluten Free Italian Cream Cake - Modified from Bette Hagman’s Gluten Free Gourmet Makes Dessert
2 c. featherlight mix1 tsp. xanthan gum
2 tsp. egg replacer
1 tsp. gelatin
2 tsp. baking soda
2 c. sugar
½ c. margarine
½ c. shortening
2 c. coconut
5 eggs, separated
1 tsp. vanilla
1 ¼ c. sour cream
1 c. chopped pecans or walnuts
Preheat oven to 350°. Mix flour mix, xanthan gum, egg replacer, gelatin, and baking soda in a medium bowl. In another bowl cream sugar, margarine, and shortening until light. Add coconut to creamed mixture. Add egg yolks to creamed mixture one at a time, beating well after each. (This helps the cake not fall.) Add vanilla. Alternately add flour and sour cream (about 1/3 of the total amount at a time), beating just until mixed in. Stir in nuts. In a separate bowl, beat egg whites to stiff peaks. Gently fold batter into egg whites. Pour into a Pam-sprayed pan. Bake a 9x13 pan for 45-50 minutes. Bake a 13x18 pan 20-25 minutes.
Gluten Free Coconut-Pecan Frosting
½ c. margarine½ c. evaporated milk
1 c. brown sugar
2 c. coconut
1 c. chopped pecans
Heat milk and margarine until it melts. Stir in rest of ingredients. Spread evenly over hot cake. Broil until lightly browned and bubbling (2-4 minutes). Watch Carefully and DON’T BURN IT! Double recipe for a 13x18 pan.
Gluten Free Peanut Butter Bars
These are a Christmas tradition at my house(Kirsti) They are easy to make and everyone loves them! Have fun!Base:
1 cup peanut butter
1/2 bup butter/margarine
2 1/2 cups powdered sugar
Melt the peanut butter and butter. When smooth, add powdered sugar slowly. Press into a shallow pan.
Topping:
1 cup chocolate chips
2 TBSp margarine
Melt chocolate chips and butter. Spread over the top of the peanut butter base. Chill until firm. Cut into small squares and eat. Beware: These are very rich!
Gluten Free Norwegian Coffee Cake
This recipe is one I found online and adapted. It tastes a lot like a really soft sugar cookie, and is perfect for that "pastry" craving.1/2 c. margarine
1 c. sugar
1 tsp. vanilla
1 egg
1 c. sour cream
1 tsp. citrus soda
2 c. featherlite
1 c. gf flour mix
2 1/2 tsp baking powder
1 tsp. salt
Beat the vanilla and egg together. Than add the sour cream and Soda. Sift the dry ingredients into this. Add the rest of the ingredients and mix well. Chill the dough in your frideg over night (or for at least four hours)
Roll small pieces of the dough into long strips and form them into a figure eight (like a pretzel) Put them back in the fridge for a bout an hour.
Bake in a 450 degree oven for about 6- 8 min. They should be a light brown when you remove them.
Hint: putting them in the fridge will not only make the dough easier to work with, but will also give them more flavor.
On top of them put either cream cheese frosting, Jelly, or custard.
Extra: You can also had nuts, orange flavoring, berries, or butterscotch to the dough to give it a different type of flavor.
Gluten Free Pumpkin Custard
2 eggs1 ¾ c. canned pumpkin (about half a large can)
1 c. sugar
½ tsp. salt
1 ¼ tsp. cinnamon
½ tsp. ginger
½ tsp. cloves
1/8 tsp. mace
1 (12 oz.) can evaporated milk
Preheat oven to 425°.
Combine eggs and pumpkin in one bowl. Combine sugar and spices in another bowl.
Mix sugar and pumpkin together, then slowly stir in evaporated milk. Pour into a 9x9 inch casserole dish. Bake for 15 minutes.
Reduce heat to 350°. Bake for 45 minutes more or until knife inserted in the middle comes out clean.