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Desserts

Recipe: Gluten-Free Peanut Butter Chocolate Fudge

Last Updated on by the Celiac-Disease.com Staff

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.

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

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 the refrigerator until firm.

Recipe: Gluten-Free Devil’s Food Cake

Last Updated on by the Celiac-Disease.com Staff

When it comes to making a gluten-free cake, the temptation is always going to be there to simply grab a cake mix from your grocery store, but for the most part, the gluten-free cake is always better when you make it from scratch. If you’d like to try a Devil’s Food cake, below is a nice cake recipe that isn’t too difficult to make from scratch. Enjoy!

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

Gluten-Free Devil’s Food Cake Recipe

Cake Ingredients:

  • 2 cups gluten-free flour
  • 1 tsp. xanthan gum
  • 3/4 cup unsweetened cocoa powder
  • 1 1/4 tsp. baking soda
  • 3/4 tsp. salt
  • 1 stick unsalted butter, at room temperature
  • 1/2 cup sour cream
  • 1 1/2 cups brown sugar, packed
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 1/3 cups water

Cake Directions:

  1. Preheat oven to 350 degrees.
  2. Grease an 8? or 9? pan. (You can use square, round, whatever you like)
  3. Combine the first 5 (dry) ingredients in a medium-sized bowl. Set aside.
  4. In a large bowl, beat butter and sugar together until light and fluffy, like a cute little kitten.
  5. Add sour cream, and blend well.
  6. Add eggs, 1 at a time, blending well between additions.
  7. Beat in vanilla.
  8. To the wet ingredients, add dry ingredients alternately with the water, beginning and ending with dry ingredients. Mix until just combined.
  9. Pour batter into the cake pan and smack it on the counter a few times to break any air bubbles inside.
  10. Bake for 45-55 minutes at 350 degrees, until a toothpick inserted in the center comes out clean, maybe with a few moist crumbs attached. (The cake should be a little spongy, not dense. Do not over bake)
  11. Allow cooling completely before icing. (You can literally use whatever you like)

Recipe: Gluten-Free Gingersnap Cookies

Last Updated on by the Celiac-Disease.com Staff

Enjoy gingersnap cookies? Here is a gluten-free recipe we recently discovered and wanted to pass along to our readers. Give this one a try and let us know how it turns out in the comments.

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

Gluten-Free Gingersnap Cookies Recipe

Ingredients:

  • 2 3/4 Cups Bob’s Red Mill gluten-free Garbvanzo/Fava Flour
  • 1 Tablespoon Ground Cinnamon
  • 1 Teaspoon Gourmet Collection Whole Cloves
  • 1 Teaspoon Gourmet Collection Ground Ginger
  • 1 Teaspoon Bob’s Red Mill gluten-free, Aluminum Free, Baking Soda
  • 3/4 Cup Wholesome Sweeteners Organic Sucanat Free-Flowing Organic Brown Sugar
  • 3 Tablespoon Tap Water
  • 3 Tablespoon Brer Rabbit Mild Flavor Molasses
  • 1 Teaspoon Pure Lemon Extract

Directions:

  1. In a large bowl, mix flour, spices, baking soda and sugar.
  2. With a wooden spoon, stir in margarine until combined.
  3. Add water, molasses and lemon extract. Mix thoroughly.
  4. Cover bowl with plastic wrap and chill overnight.
  5. Preheat oven to 350 degrees.
  6. Lightly grease 2 cookie sheets.
  7. Using a rolling pin, roll out dough 1/8 inch thickness and cut with your favorite cookie cutters. Repeat until all the dough is used up.
  8. Place dough on prepared cookie sheets 1/2 inch apart. Bake for approximately 8 minutes.
  9. Cool in sheets on wire racks 2 minutes, then remove.

Recipe: Gluten-Free Ice Cream Sandwiches

Last Updated on by the Celiac-Disease.com Staff

The internet is filled with a number of high quality gluten-free recipes, making it an incredible resource for anyone with celiac disease. One gluten-free recipe I recently discovered is actually a two recipes required to make delicious ice cream sandwiches.

If you’d like to give this gluten-free recipe a try, first you’ll need to make gluten-free rice crispie squares! These of course can be eaten as-is, but below you’ll find an additional recipe to convert these into ice cream sandwiches!

Gluten-Free Rice Crispie Squares Recipe

Ingredients:

  • 1 10 ounce box of gluten-free Brown Rice Crisp Cereal (use the entire box)
  • 8 tablespoons butter (1 stick)
  • 1 10 ounce package of marshmallows
  • 1 teaspoon GF Vanilla Extract

Directions:

  1. Grease a 13 x 9 inch pan
  2. Melt butter over low heat in a large pan.
  3. Add marshmallows to melted butter and stir over low heat until melted. Remove pan from heat.
  4. Stir in vanilla extract.
  5. Stir in rice cereal and gently coat cereal with marshmallow mixture.
  6. Pour rice mixture into prepared pan.
  7. With buttered fingers press the mixture flat.

Once the rice crispie squares are finished, using the following instructions to finish building your gluten-free ice cream sandwich!

Gluten-Free Ice Cream Sandwiches Recipe

Ingredients:

  • One recipe of gluten-free Rice Crispie Squares
  • 1 pint of homemade ice cream OR a premium store-bought brand

Directions:

  1. Prepare one recipe of gluten-free Rice Crispie Squares.
  2. Spread the mixture on a large baking sheet instead of a 13×9 baking dish.
  3. Butter your hands or a large spatula and press the top of the mixture until it’s smooth and even. Let set up for at least 1/2 hour before cutting.
  4. Remove one pint of homemade or premium ice cream from freezer and allow to soften for 10-15 minutes.
  5. Cut bars into 2 ½ inch squares.
  6. Put one small scoop of ice cream, about ¼ cup, on 10 rice crispie squares and top with another square. Gently push down on the top and smooth ice cream edges.
  7. Wrap in parchment or wax paper, and place all sandwiches in a freezer bag.
  8. Freeze for at least 2 hours before serving.

Recipe: Gluten-Free Gooey Chocolate Cake

Last Updated on by the Celiac-Disease.com Staff

The internet is flooded with gluten-free recipes for chocolate cake, but this might be my favorite one I’ve found so far. This recipe is for a gooey chocolate cake. Give it a try and let us know how it turns out in the comments.

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

Gluten-Free Gooey Chocolate Cake Recipe

Cake Ingredients:

  • gluten-free chocolate cake mix
  • 1 pint heavy whipping cream
  • ½ bar bittersweet chocolate baking bar (use semisweet if you do not like dark chocolate)
  • Raspberries for topping
  • Powder sugar
  • Dash granulated sugar
  • Dash vanilla

Cake Directions:

  1. Using a double boiler (I use a regular pot with an inch of boiling water in the bottom and a metal bowl on top of it) melt chocolate with ¼ c heavy whipping cream, whisk to blend
  2. Refrigerate until firm (approximiately 2 hours)
  3. Roll into 6 balls
  4. Prepare cake mix according to recipe on box
  5. Pour chocolate cake mix into small remekin containers, place a chocolate ball in the center of each
  6. Cook according to chocolate cake recipe

Serve: Turn remekin upside-down on plate to release cake. Top with powder sugar, raspberries. Whip the remainder of the heavy whipping cream, add a dash of vanilla extract and sugar while whipping. Top cake with whipped cream.