Gluten Free Recipes & Casein Free Recipes
Apr 26 2010

Gluten Free Blueberry Mini Muffins

Note:  This is another excellent gluten free recipe submission from our readers.   If you’d like to submit your own personal gluten free recipes, please let us know!

These itty bitty muffins make a nice little snack or a “grab and go” breakfast served fresh from the oven.  An added bonus is that they are gluten free, egg free, dairy free and low fat.

Ingredients:

  • ¾ cup almond milk (or rice milk)
  • ½ cup unsweetened applesauce
  • 1 ½ teaspoons EnerG Egg Replacer
  • ¼ cup agave nectar (or honey)
  • 1 cup fresh blueberries
  • 3 teaspoons baking powder
  • ¼ teaspoon cinnamon
  • 1 ¾ cup gluten free flour blend *
  • ¼ cup flax seed meal (for a little nutritional boost)

Directions:

  1. Preheat over to 400 degrees.
  2. Spray a mini muffin tin (24 cups) with pan spray or use mini cupcake liners.
  3. Mix egg substitute, milk, applesauce and agave nectar.  Add blueberries to liquid ingredients.
  4. Add dry ingredients.  Stir carefully to not break up blueberries.
  5. Using a small spoon, fill muffin cups — they will be full.
  6. Bake at 400 degrees for 10 to 15 minutes until done.
  7. Let cool for 30 minutes before removing from pan.  Gluten free muffins become less fragile as they cool and are easier to remove from the pan without deflating.

Makes 24 mini muffins.  Whenever you use applesauce to replace the fat in baked goods store the finished product in the refrigerator or freezer.

* Use your favorite gluten free flour blend.  If your blend does not contain a form of starch such as potato, tapioca or corn you will need to add ½ teaspoon xanthan gum with the dry ingredients to give the muffins more stability.

[Original Gluten Free Recipe submitted by Rogene Robbins, editor of Special Food Groups MagEzine]

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Aug 4 2009

Gluten Free Peaches and Cream Ice Cream

It isn’t overly difficult to find a tasty ice cream that is gluten free in the stores, but if you want a tasty ice cream, you are probably going to need to make it yourself.   If you like peaches, here is a gluten free recipe that was submitted to us and quickly became popular in our household.

Gluten Free Peaches and Cream Ice Cream Recipe

Ice Cream Ingredients:

  • 4 large very ripe peaches, peeled, cut into chunks (about 1-1/4 to 1-1/2 pounds)
  • 1/4 cup water
  • 1/4 cup peach juice (or 3 tbsp juice and 1 tbsp peach schnapps)
  • 2/3 cup white sugar
  • 1 cup whipping cream (35% fat)
  • 1/2 cup sour cream (full fat)
  • 1/2 tsp vanilla
  • 1/4 tsp lemon juice

Ice Cream Directions:

  1. Place the peaches, water, juice and schnapps in a medium saucepan over medium heat. Cover and cook until the peaches are soft, stirring a few times.
  2. Transfer peaches, along with the liquid, into a non-reactive bowl. Stir in the sugar and let the peach mixture cool, uncovered, to room temperature.
  3. When the peaches have cooled, add the cream, sour cream, vanilla and lemon juice. Puree with an immersion blender until blended but bits of peaches remain.
  4. Cover and chill the mixture thoroughly in the fridge. (You can put in the freezer towards the end to make it extra cold.)
  5. Churn in an ice cream maker according to manufacturer’s instructions.

[Recipe Courtesy of Wasabimon]

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Aug 4 2009

Examiner’s Gluten Free Recipes – August 4th, 2009

Okay, so this week’s roundup of Examiner gluten free recipes is a little late, but better late than never, right?   Here is our weekly feature of their gluten free recipes for the past week.   It is the third edition of what is hopefully many to come.  Enjoy!

  • Try some pistachio cheesecake to cool down on warm summer nights courtesy of the Columbus Gluten-Free Food Examiner’s grandma. This dessert even looks refreshing! [Click Here for the Recipe]
  • Nothing says summer like a berry pie, and it’s even more enjoyable when it’s easy to make. Try this simple recipe from the National Gluten-Free Food Examiner. [Click Here for the Recipe]
  • If pineapple is the perfect summer fruit, then pineapple upside down cake is the perfect summer dessert! Here’s a recipe from the Atlanta Gluten-Free Food Examiner. [Click Here for the Recipe]
  • Muffins make a great treat to start your day as a breakfast food, but these apricot banana muffins can sweeten your night as well. Try this recipe from the LA Gluten-Free Food Examiner after a meal when you don’t feel like something too rich or filling.  [Click Here for the Recipe]
  • Here’s a creative and surprisingly delicious way to sneak some vegetables into your dessert from the National Gluten-Free Food Examiner. [Click Here for the Recipe]
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Jul 25 2009

Examiner’s Gluten Free Recipes – July 25th, 2009

If you aren’t already familiar with The Examiner, you really should be.   They’ve recently ramped up their coverage of the gluten free diet (and gluten free recipes in particular it seems), so we’ve been working with them on a way to feature more of their recipes here on Gluten Free Recipes!

What we’ve come up with is a weekly feature of their gluten free recipes for the week.   Here is the second edition of what is hopefully many to come.  Enjoy!

  • Tired of the same old thing for breakfast? Here’s a blueberry banana cornbread recipe from the NY Healthy Food Examiner. [Click Here for the Recipe]
  • This pasta salad recipe from the SF Gluten-Free Food Examiner is great to whip up and take to work for a light summer lunch. [Click Here for the Recipe]
  • The Columbus Gluten-Free Food Examiner’s recipe for broiled Parmesan tomatoes makes a great side dish. [Click Here for the Recipe]
  • Coconut chicken makes a great meal anytime, but add some mango chutney for dipping and you’ve got the perfect summertime main course.  [Click Here for the Recipe]
  • Need something cold to wash down one of these great meals? The Seattle Gluten-Free Examiner has found a great gluten-free beer company. [Click Here for the Recipe]
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Jul 20 2009

Gluten Free Peanut Butter Chocolate Fudge

Looking to make some homemade fudge?  Many fudges are actually naturally gluten free (if you are careful to avoid cross-contamination), but who wants plain fudge?   Here is a nice gluten free recipe we discovered for a Peanut Butter Chocolate Fudge. Give it a try and let us know how things turn out in the comments!

Gluten Free Peanut Butter Chocolate Fudge Recipe

Fudge Ingredients:

  • 3/4 cup butter
  • 3 cups white sugar
  • 3/4 cup milk
  • 3/4 cup peanut butter
  • 1 cup semisweet chocolate chips
  • 1 cup butterscotch chips
  • 1 teaspoon vanilla extract
  • 1 (7 ounce) jar marshmallow creme

Fudge Directions:

  1. Lightly grease a 9×13 inch dish.
  2. In a 2-quart saucepan over medium heat, combine butter, sugar and milk.
  3. Bring to a boil, stirring constantly.
  4. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
  5. Remove from heat and stir in peanut butter, chocolate chips and butterscotch chips until melted.
  6. Stir in vanilla.
  7. Fold in marshmallow creme.
  8. Pour into prepared pan.
  9. Chill in refrigerator until firm.

[Recipe Courtesy of All Recipes]

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Jul 17 2009

Examiner’s Gluten Free Recipes – July 17th, 2009

If you aren’t already familiar with The Examiner, you really should be.   They’ve recently ramped up their coverage of the gluten free diet (and gluten free recipes in particular it seems), so we’ve been working with them on a way to feature their recipes here on Gluten Free Recipes!

What we’ve come up with is a weekly feature of their gluten free recipes for the week.   Here is the first edition of what is hopefully many to come.  Enjoy!

  • The Chicago Gluten-Free Food Examiner puts a twist on traditional peach cobbler by adding biscuits into the mix. [Click Here for the Recipe]
  • Here’s a great recipe for homemade gluten-free gnocchi in a mushroom and pea cream sauce from the San Francisco Gluten-Free Food Examiner. Make extra and try it with a pesto or marinara sauce too! [Click Here for the Recipe]
  • Too rainy to barbecue? The Denver Gluten-Free Food Examiner has the perfect summer roast recipe if you’re stuck indoors but still want to enjoy a taste of summer. [Click Here for the Recipe]
  • If you’ve never heard of quinoa, it’s time to get acquainted with this gluten-free and nutrient-rich grain. Here’s a quick and delicious recipe for quinoa breakfast cereal from the Austin Gluten-Free Food Examiner. [Click Here for the Recipe]
  • Ever miss being able to throw your favorite candy bar into your shopping cart while you’re waiting to pay for your groceries? With the Columbus Gluten-Free Food Examiner’s recipe, you can have Kit Kat’s again, and they’re even better when you make them yourself.  [Click Here for the Recipe]

Reminder:  If you’d like to submit your own gluten free recipes for publication, you can submit theme here.

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