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Desserts

Recipe: Gluten-Free Puppy Chow

Last Updated on by the Celiac-Disease.com Staff

With the Super Bowl coming up tomorrow, many food preparations are underway for one of the biggest party days of the year! If you are still looking for a gluten-free Super Bowl snack, here is a nice one for gluten-free puppy chow (also known to some as muddy buddies) that you will likely enjoy.

If you’d like to check out other recipe ideas, check out our gluten-free recipes page!

Gluten-Free Puppy Chow Recipe

Puppy Chow Ingredients:

  • 1 bag Semi-Sweet Chocolate Chips(use 10 oz bag)
  • 1/2 cup Sunbutter Bars (smooth or crunchy product from Enjoy Life)
  • 1/2 cup butter or dairy-free alternative
  • 6 cups Perky O’s gluten-free cereal
  • 2 cups powdered sugar

Puppy Chow Directions:

  1. Melt chocolate chips, Sunbutter and butter together in microwave on high for 1-1 ½ minutes. Stir after 1 minute.
  2. In a large mixing bowl, pour melted mixture over Perky O’s and mix until coated.
  3. Put powdered sugar in large ziploc or paper bag and add cereal mix. Shake until coated.
  4. Place on cookie sheet to dry.  Then, enjoy with the gang!

Recipe: Gluten-Free Apple Crisp

Last Updated on by the Celiac-Disease.com Staff

While we are in the heart of winter time here in the United States, it can sometimes be fun to think about summer and the foods that go with that time of year. If you’d like to make a homemade gluten-free apple crisp, here is a nice recipe we recommend. Throw in some ice cream and you have a great treat!

If you’d like to check out other recipe ideas, check out our gluten-free recipes page!

Gluten-Free Apple Crisp Recipe

Pie Ingredients:

  • 2 cups blanched almond flour
  • ½ teaspoon celtic sea salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ cup grapeseed oil
  • ¼ cup agave nectar
  • 1 tablespoon vanilla extract
  • 5 medium apples, peeled, sliced, then chop slices in half width-wise

Pie Directions:

  1. In a large bowl, combine almond flour, salt, cinnamon and nutmeg
  2. In a smaller bowl, combine oil, agave and vanilla
  3. Stir wet ingredients into dry
  4. Place apples in a 2-3 quart glass baking dish (a pyrex bowl or an 8×8 square)
  5. Sprinkle topping over the apples
  6. Cover and bake at 350° for 50 minutes on low rack
  7. When apples are soft and their juices bubble, remove cover and bake 10 more minutes to brown crisp

Recipe: Gluten-Free Tahini Cookies

Last Updated on by the Celiac-Disease.com Staff

It seems the gluten-free recipes we’ve done for cookies are among the most popular, so here is another one I’ve ran across recently. This one was donated to the Celiac community by kind people at Coyote Craft.

If you’d like to check out other recipe ideas, check out our gluten-free recipes page!

Gluten-Free Tahini Cookies Recipe

Cookie Ingredients:

  • 1/2 Cup white sugar
  • 1/2 Cup firmly packed brown sugar
  • 1/2 Cup tahini (stir well before measuring)
  • 4 Tbsp butter, softened
  • 1/4 Cup shortening
  • 1 egg
  • 1 1/4 Cup gluten-free Flour
  • 1/4 tsp xantham gum
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 3-4 Tbsp sesame seeds
  • 1 tsp sea salt

Cookie Directions:

  1. In a large bowl, beat sugars, tahini, butter and shortening until creamy. Beat in egg. In a separate bowl, combine gluten-free flour, xantham gum, baking soda and baking powder; gradually add to tahini mixture, blending thoroughly. Cover tightly and refrigerate for at least 2 hours, or overnight.
  2. When you’re ready to take the dough out of the fridge, start the next step. In a small frying pan over medium heat, toast sesame seeds until golden brown – shaking the pan frequently, for about 2 minutes. Let cool out on a small plate, mix with your teaspoon of salt. Roll refrigerated dough into 1-inch balls. Roll each ball into sesame salt then place on parchment lined baking sheets about 3 inches apart. Flatten each ball with a fork, making a criss-cross pattern with tines.
  3. Bake in a 375 F oven for 8-10 minutes, or until lightly browned. Let cool on baking sheets for 2 minutes, then transfer to cooling racks. Store airtight, makes about 4 dozen.

Recipe: Gluten-Free Birthday Cake

Last Updated on by the Celiac-Disease.com Staff

Have a birthday party coming up for someone with celiac disease? Finding a good gluten-free birthday cake can be difficult and many of the mixes aren’t very good; however, I’ve often found that homemade gluten-free cakes are typically much better tasting. If you’d like to make your gluten-free birthday cake from scratch, here is a great recipe I recommend!

If you’d like to check out other recipe ideas, check out our gluten-free recipes page!

Gluten-Free Birthday Cake Recipe

Dry Ingredients:

  • 1/3 cup brown rice flour
  • 1/3 cup tapioca flour
  • 1/3 cup sorghum flour
  • 1/2 tsp. xanthan gum
  • 1/2 cup agave nectar
  • 1/4 cup unsweetened baking cocoa
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda

Wet Ingredients:

  • 3/4 cup milk (I used hemp milk, you may also try soy, almond or rice)
  • 2 eggs, slightly beaten
  • 1/4 cup canola oil
  • 1/2 tsp. vanilla extract

Cake Directions:

  1. Preheat oven to 350 degrees.
  2. Grease an 8? square baking pan. Dust pan lightly with flour.
  3. In a medium-sized bowl, whisk together all dry ingredients.
  4. Make a well in the center of the dry ingredients.
  5. Add milk, oil, vanilla, and beaten eggs. Whisk together until well incorporated.
  6. Bake in preheated oven for 20-25 minutes until a toothpick inserted in the middle comes out clean. Do not overbake!!
  7. Allow the cake to cool completely before frosting it with your favorite gluten-free chocolate frosting.

Recipe: Gluten-Free Shortbread Cookies

Last Updated on by the Celiac-Disease.com Staff

Now that the holiday season is here, we’ve really been trying to focus on holiday treats. Here is a gluten-free recipe for a shortbread cookie that I wanted to pass along to our readers. If you give it a try let us know what you think in the comments.

If you’d like to check out other recipe ideas, check out our gluten-free recipes page!

gluten-free Shortbread Cookies Recipe

Cookie Ingredients:

  • 1 1/4 cups gluten-free flour (I used 3/4 cup almond meal and 1/2 cup sorghum flour)
  • 1/2 cup white rice flour
  • finely grated rind of 1 lemon or orange
  • 6 tablespoons butter (at room temperature)
  • 1/3 cup sugar
  • 3/4 teaspoon xanthan gum
  • 1 egg yolk
  • 2 teaspoons water

Cookie Directions:

  1. Put the gluten-free flour, rice flour, citrus rind and butter in a food processor, and blend until it has combined. Add the sugar, xanthan gum, egg yolk and water and mix to a dough.
  2. Plop the dough out of the bowl onto a cutting board, covered with a dusting of rice flour. Knead. Wrap in plastic wrap and chill for 30 minutes.
  3. Preheat oven to 350 degrees. Grease a baking sheet.
  4. Roll out the dough on the cutting board or other floured surface to about 1/4 inch thick. Using your favorite cookie cutter, cut out shapes and use a spatula to move to the baking sheet.
  5. Bake for 10-12 minutes or until lightly golden. Watch them carefully, as they can over bake easily. Remove from oven, leaving on baking sheet for 2 minutes. Move to wire rack.
  6. Dust lightly with powdered sugar, or the gluten-free frosting of your choice.