Here is a gluten free and sugar free chocolate cake that people will probably enjoy.

Gluten Free/Sugar Free Chocolate Cake Recipe

Ingredients:

• 2 tablespoons unsalted butter
• 1 tablespoon unsweetened cocoa powder
• 2 tablespoons almond flour
• 1/2 lb semisweet chocolate chunk (for cooking)
• 1/2 cup sour cream
• 2 egg yolks
• 5 egg whites (at room temperature)
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt

Directions:

1. Preheat oven to 350 degrees.
2. Spray a pan with butter and dust with cocoa powder. (do not tap out excess).
3. Combine melted chocolate and remaining butter.
4. Stir until smooth and combined.
5. In a large bowl combine the chocolate mixture with the almond flour, sour cream, egg yolks, and vanilla extract.
6. Stir until well-blended.
7. With an electric mixture, beat egg whites and salt until stiff glossy peaks form.
8. Add one-quarter of egg whites to the chocolate mixture to lighten.
9. Gently fold in the remaining whites until no white streaks remain.
10. Pour into prepared pan and smooth the top.
11. Bake for 20 min or until cake has risen and is barely dry on the top.
12. A wooden tooth pick inserted should come out with a lots of moist crumbs.
13. Place cake, still in the pan, on a rack and cool until warm. Cake will fall dramatically.
14. Loosen edges of the cake with a knife and remove the pan sides.

This cake can be combined with the Sugar Free Chocolate Mousse and topped with toasted slivered almonds. Texture should be dense, moist and slightly fudgy.

[Recipe Courtesy of Recipe Zaar]

Most people just buy a pancake mix, but if you are someone who enjoys making their own gluten free recipes from scratch, here is what you’ll need to make your own pancake mix!

Gluten Free Pancakes Recipe

Ingredients:

• 1 cup of Gluten Free Flour
• 1 cup Milk
• 1 Egg
• 1 tsp Baking powder

Directions:

1. Place flour in a bowl, use a fork to break any large clumps (you can sift-takes a while) with tsp of baking powder
2. Add milk and egg and whisk well
3. Place in fridge for 20mins
4. Heat large fry pan and add a little butter, med-high temp.
5. Pour in mixture to desired size (about a 1/4 for small ones)
6. Cook until bubbles form over top of pancake or after 2mins, cook another minute on other side.

[Recipe Courtesy of Caths Guide to Cooking]

Finding gluten free breads that also taste good can sometimes be difficult, so I try to feature those here when I find them.  Here is a recipe I ran across for gluten free potato bread.  Enjoy!

Gluten Free Potato Bread Recipe

Dry Ingredients:

• 1 package dry yeast
• 2 cups Gourmet Blend flour
• 1/2 cup instant potato flakes
• 3 tbs. non fat dry milk
• 2 tsp. xanthan gum
• 1 tsp. salt
• 1/2 tsp. baking soda
• 2 tbs. sugar

Wet Ingredients:

• 3/4 cup ricotta cheese
• 2 tbs. margarine, melted
• 2 eggs, room temperature, beaten
• 1 tsp. vinegar
• 7/8 cup warm water

Directions:

1. Mix all dry ingredients.
2. Whisk to blend thoroughly.
3. Transfer to gluten free bread machine.
4. Combine and whisk all liquid ingredients.
5. Transfer to machine.

[Recipe Courtesy of YT Recipes]

Are you a fan of Eggplant Parmesan?  Here is an excellent gluten free Eggplant Parmesan recipe that is both gluten free and vegan.

Gluten Free Eggplant Parmesan Recipe

Ingredients:

• 1 small eggplant
• 1 cup Braggs liquid aminos
• 1 cup nutritional yeast
• 1/2 cup cornstarch
• 1/4 cup canola oil
• 12 ounces gluten-free spaghetti
• 14 ounces spaghetti sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon basil
• 1/4 teaspoon oregano

Directions:

1. Start boiling water for pasta. Whenever it boils, cook the pasta according to the package directions.
   Meanwhile, start heating spaghetti sauce in a saucepan.
2. Add garlic powder, onion powder, basil, and oregano, and any other seasonings you like. Fresh herbs are even better if you have them. Be sure to stir occasionally.
3. While the water is coming to a boil and the sauce is heating, also heat oil in a frying pan. Use enough to cover the bottom of the pan with about 1/4 inch of oil. Don’t skimp.
4. Mix nutritional yeast and cornstarch. Slice eggplant.
5. Dip each slice in Bragg liquid aminos then in yeast mixture.
6. Fry coated eggplant slices in oil. Note: if oil is not hot when you add the eggplant, you will have soggy eggplant.
7. You may have to fry the eggplant in 2-3 batches depending on the size of your frying pan. Set the cooked slices aside on a plate covered with a paper towel.
8. Add more oil in between batches if necessary, but be sure to heat it before adding more eggplant.
9. When everything is cooked, add a little pasta and a few eggplant slices to each plate.
10. Top with spaghetti sauce and sprinkle with vegan parmesan or more nutritional yeast. If you use pretty plates and garnish with a little fresh parsley or fresh basil, people with think you were in the kitchen all day.

[Recipe Courtesy of Recipe Zaar]

Here is a gluten free chocolate chip cookie recipe that is advertised as being better than standard chocolate chip cookies.   Give it a try and let me know if you agree in the comments below!

Best Gluten Free Chocolate Chip Cookies

Ingredients:

• 1/2 cup butter-flavored Crisco
• 1/4 cup granulated sugar
• 3/4 cup brown sugar
• 1 egg
• 1 1/2 tsp. vanilla extract
• 1/2 cup tapioca flour
• 1/2 cup sorghum flour
• 1/4 cup brown rice flour
• 1/2 tsp. kosher salt
• 1/4 tsp. xanthan gum
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 6 oz. GF chocolate chips

Directions:

1. Preheat oven to 350 degrees.
2. In a large bowl: cream butter with sugars until light and fluffy.
3. Add egg and vanilla.
4. In a separate bowl mix together flours, salt, xanthan gum (opt.), baking powder, and baking soda.
5. Slowly add flour mixture to butter and sugar mixture.
6. Last, mix in chocolate chips.
7. Place golf-ball sized dough portions 2 inches apart on an UNGREASED cookie sheet.
8. Bake 7-9 minutes or JUST UNTIL edges are light brown.
   (The cookies WILL NOT look completely cooked when you pull them out of the oven! That’s what you want! That’s part of the secret to these awesome cookies! DO NOT overbake them!)
9. Let cookies cool on a wire baking rack or the cookie sheet for 5-10 minutes. This will allow cookies to retain their shape for eating!

[Recipe Courtesy of Ginger Lemon Girl]