Gluten Free Brownies Recipe

Ingredients:

• 8 tablespoons unsalted butter
• 4 ounces bittersweet chocolate (or as dark as you can stand it)
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup brown rice flour
• 1/4 cup tapioca flour

Directions:

1. Preheat the oven to 400 degrees F.
2. Grease an 8-inch square baking pan.
3. Chop the chocolate into small slivers.
4. Slice the butter into one-inch pieces.
5. Combine the two flours together.
   Bring a saucepan of water to a boil, and then turn it down to a simmer.
6. Place a large metal bowl over the top of the saucepan.
7. Put the chocolate and butter into the metal bowl and stir, occasionally, as they both begin to melt.
8. As they come to a full melt, stir and stir, vigorously, until you have a cohesive mixture.
9. In a medium-sized bowl, combine the sugar and eggs, whisking vigorously until they are creamed together, with a silky consistency.
10. Add the vanilla extract and salt and stir well.
11. Add in the gluten free flour and stir.
12. Finally, pour in the melted chocolate-butter mixture and stir, carefully, with a rubber spatula, until the mixture has become smooth.
13. Pour the mixture into the prepared baking pan.
14. Smooth the top with the spatula.
15. Slide the baking pan into the oven and set the timer for 25 minutes.
16. As the brownies are baking, fill the sink with ice cubes and 1 inch of water.
17. When the brownies are finished baking, remove the pan from the oven and place it immediately into the ice-water bath. (Don’t let any water splash up onto the brownies!)
18. Let the brownies stay there until they have cooled completely.

[Recipes Courtesy of The Daily Green]

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Base Ingredients:

• 2 tbsp butter, melted
• 100g gluten-free bread crumbs (from my particularly crumbly GF bread atempt. Biscuits can also be used)
• 1 tbsp cocoa (optional)
• 2 tbsp golden syrup

Cheesecake Ingredients:

• 2 bananas
• 250g quark or ricotta cheese
• 100ml double cream
• 4 tbsp icing sugar
• 1 tsp cornflour
• 1 organic egg, beaten
• 1 tsp vanilla extract
• 2 tsp cocoa
• For extra chocolate fix, chocolate hazelnut spread (Nutella) to serve

Cheesecake Directions:

1. Preheat the oven gas mark 6.
2. Place the bananas on a baking tray and roast for 15mins until the skins are black. Peel & mash with the back of a fork. Set aside to cool. Reduce the oven to gas mark 4.
3. To make the base, mix all the ingredients together and press into the bottom of a pre-greased cake tin. Bake in the oven for 10mins, remove & cool
4. Place the quark & cream in a mixing bowl. Beat in 3 tbsp of icing sugar and the cornflour.
5. Then add the egg & vanilla extract. Mix until smooth.
6. In a separate bowl, dollop 2 generous tbsp of the cheesecake batter. Add the cocoa & 1 tbsp icing sugar, blend until well combined.
7. With the remaining cheesecake batter, add the mashed banana. Mix until well combined.
8. Pour the banana mix on top of the biscuit base, then dollop the chocolate mix on to this. Using a chopstick, swirl these two together to form a marbled pattern.
9. Bake for 30-40mins, until just set in the center and firm around the edges. Turn the oven off but leave the cheesecake to cool there for 1 ½-2 hrs, before transferring to the fridge to chill completely.

[Recipe Courtesy of Tea Factory]

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Gluten Free Brownies Recipe

Ingredients:

• 1/2 c margarine
• 1 t GF vanilla
• 1 c white sugar
• 1/4 t salt
• 4 eggs, beaten
• 1/2 c rice flour
• 16-oz can chocolate syrup
• 1/2 c potato starch

Baking Instructions:

1. Cream the margarine and sugar.
2. Add the rest of the ingredients and mix well.
3. Spread on a cookie sheet.
4. Bake 25 minutes at 350 degrees.

[Recipe Courtesy of CSA Celiacs]

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Gluten Free Blueberry Dumplings

Ingredients:

• 1 quart fresh berries or frozen berries
• 1 cup water, to just barely cover fruit
• 1 1/2 cups sugar, plus
• 2 tablespoons sugar
• 1 tablespoon freshly squeezed lemon juice
• 3 tablespoons butter, softened
• 1 egg
• 1/3 cup buttermilk
• 1/2 cup rice flour
• 1/3 cup potato starch
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Baking Instructions:

1.  Place berries, water, sugar and lemon juice in 4-quart saucepan on stove.
2. Bring to gentle boil while preparing dough.
3. In mixing bowl, cream sugar and butter.
4. Beat in the egg.
5. Stir in buttermilk alternately with sifted dry ingredients.
6. Do not overbeat- this will be a fairly stiff dough.
7. Drop dough by 8 small spoonfuls onto the boiling fruit sauce.
8. Cover, turn down to simmer, and cook without removing lid for 20 minutes.
9. Serve hot in small bowls with fruit sauce spooned over the dumplings.
10. Top with cream, whipped cream, or ice cream.

[Courtesy of Recipe Zaar]

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Gluten Free Strawberry-Rhubarb Crisp

Fruit Ingredients

• Butter (for the dish)
• 1 1/2 quarts fresh strawberries, hulled (halved, if large)
• 4 to 5 firm stalks rhubarb, trimmed and sliced (enough to make 4 cups)
• 1 cup light brown sugar
• 2 tablespoons balsamic vinegar
• 2 1/2 tablespoons Kraft Minute Tapioca
• 1/2 teaspoon McCormick ground cloves
• 1/2 teaspoon McCormick ground nutmeg
• 1/2 teaspoon kosher salt
• Grated rind of 1 large orange

Baking Instructions

1. Set the oven at 350 degrees. Butter an 11-by-8-inch glass baking dish or another dish with an 8-cup capacity.
2. In the bowl combine the strawberries and rhubarb. Add the brown sugar, vinegar, tapioca, cloves, nutmeg, salt, and orange rind. Toss thoroughly and transfer to the baking dish.

Topping Ingredients

• 1 1/4 cups Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
• 3/4 cup light brown sugar
• 1/4 teaspoon kosher salt
• 1 teaspoon McCormick ground cinnamon
• 6 tablespoons cold unsalted butter, cut into 12 pieces

Baking Instructions

1. In a food processor, combine the flour, brown sugar, salt, and cinnamon.
2. Pulse the mixture several times. Place the butter on top of the flour mixture.
3. Pulse again about 6 times or until the mixture looks like coarse meal.
4. Sprinkle the topping evenly and loosely over the fruit mixture, leaving fruit visible in a few spots for the juices to bubble up.
5. Transfer to the oven. Bake the crisp for 45 to 50 minutes or until the top is brown and the fruit juices are bubbling at the edges. If the top browns too quickly, place a piece of foil shining side down loosely on top until the crisp is finished baking.
6. Serve warm or at room temperature.

[Recipe Courtesy of the Boston Globe]

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Now it looks like there is a good gluten free alternative available for Celiacs. Enjoy!

Gluten Free Apple Crisp

Base Ingredients:

• 6 large Granny Smith apples, peeled & cored
• 20g butter
• 1/2 tsp ground cinnamon
• 1/2 cup caster sugar

Topping Ingredients:

• 1/2 cup caster sugar
• 1/3 cup Gluten Free plain flour
• 2/3 cup flaked coconut
• 1/2 cup flaked almonds
• 50g melted butter, extra

Baking Instructions:

1. Preheat oven to 200°C.
2. Base -Slice apples. Melt butter in non-stick pan and cook apples, cinnamon and sugar until apples are soft. Pour into an “oven-proof” dish.
3. Crumble – Mix together with a wooden spoon sugar, plain flour, coconut, almonds & butter. Cover fruit with crumble topping to form an even top layer.
4. Bake for 40 minutes or until crumble is golden brown.

[Recipe Courtesy of Apple Crisp Recipes]

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Roasted Colored Peppers Bread Pudding

Ingredients:

• 1 each red, green, yellow and orange bell peppers, quartered and seeded
• Olive oil for brushing on the peppers
• 3 cups stale gluten-free bread, crusts removed and cubed
• 3 cups evaporated milk or half-and-half, heated
• 1 tbsp. chopped fresh parsley
• 1 tsp. oregano
• 1/2 to 3/4 tsp. salt
• 12 grinds black pepper
• 3 eggs, lightly beaten
• 1/2 cup grated Parmesan or Asiago cheese

Baking Instructions

1. Preheat the oven to 450 F.
2. Line a cookie sheet with parchment paper.
3. Lightly brush the pepper quarters with olive oil.
4. Place the peppers on the cookie sheet. Roast for 15 to 20 minutes or until the skins are charred.
5. Put the peppers in a bowl and cover with a towel. When the peppers are cool enough to handle, peel the charred skin off.
6. Cut the peppers into julienne strips.
7. Lower the oven temperature to 325 F. Butter a 2-quart baking pan.
8. Spread the bread cubes in the baking pan.
9. Mix the hot milk with parsley, oregano, salt, and pepper.
10. Taste for seasoning.
11. Whisk in the eggs.
12. Mix half of the peppers with the bread.
13. Pour the milk over the bread and peppers.
14. Arrange the remaining peppers and the cheese on top.
15. Cover with a buttered piece of foil or parchment paper.
16. For a creamy, soft bread pudding, bake in a hot water bath.
17. Otherwise, place the pan directly in the oven. Bake for 45 minutes or until done.
18. The pudding will feel firm.

[Recipe Courtesy of Galesburg]

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Gluten Free Yummy Squares Ingredients

• 1/4 cup butter (or margarine)
• 1/2 cup smooth peanut butter
• 3/4 cup chocolate chips
• 3/4 (250 g) bag mini marshmallows

Baking Instructions

1. Melt the butter, peanut butter and chocolate chips.
2. In a large bowl mix the liquids in with the marshmallows.
3. Line a square pan with plastic wrap.
4. Pour in the mixture and put in the fridge until set.

[Recipe Courtesy of Recipe Zaar]

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