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Gluten-Free Recipes

Recipe: Gluten-Free Pumpkin Cookies

Last Updated on by the Celiac-Disease.com Staff 5 Comments

With pumpkins in abundance this time of year, there are so many fun items to be made, and eaten! Smaller pumpkins, called pie pumpkins, or sugar pumpkins are the best to use for eating.  These pumpkins can be used in many tasty treats including pies, cookies, bread, cakes, and soup.  This weekend I baked a pumpkin pie, but still had leftover pumpkin, so I decided to make some cookies.

Roasting a pumpkin and getting it ready to use in recipes is relatively easy.  Set the oven to 375’F, and cut the pumpkin in half or a few big chunks, whichever is easier to manage, since some pie pumpkins can be quite big.  Scoop out the insides and seeds (now you have more seeds for roasting!)  Place them in a shallow baking dish covered with foil, face down with a bit of water.  Cook for about 50 min or until tender.  Allow the pumpkin to cool and peel.  Discard the skins and mash the pumpkin with a potato masher.

If you don’t want to go through the work with the real pumpkin, or the stores are out of stock, you can always use canned pumpkin with equally yummy results.  The cookies have a soft, fluffy texture and will convert even the skeptical gluten-eater.

Gluten-Free Pumpkin Cookies*

  • 1  stick of butter, melted
  • 1 cup packed light brown sugar
  • 2 eggs, lightly beaten
  • 1 cup pumpkin puree
  • 1 1/2 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1 teaspoon fresh ginger
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 2/3 cups of gluten-free flour mix (I used Whole Food’s 365 brands, All-purpose gluten-free flour)

* Always confirm all of your ingredients are gluten-free.

  1. Preheat oven to 350’F
  2. In a large bowl, combine butter and brown sugar.  Mix in the egg and vanilla.
  3. In a small bowl combine the flour, baking powder, baking soda, and spices.
  4. Combine the dry ingredients with the wet ingredients, in the large bowl, until blended.
  5. Drop heaping tablespoon mounds of batter on parchment-lined cookie sheets, and bake for about 12 minutes, or until springy to the touch.

Cool completely on a cooling rack, if you are able to wait.  Makes about 2 dozen.

Enjoy!!

Recipe: Gluten-Free Peaches and Cream Ice Cream

Last Updated on by the Celiac-Disease.com Staff

It isn’t overly difficult to find ice cream that is gluten-free in the stores, but if you want a good tasting 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.

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

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: 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 Soft Pretzels

Last Updated on by the Celiac-Disease.com Staff

Are you a fan of soft pretzels? Here is a delicious gluten-free soft pretzel recipe which was originally featured in a recipe contest held by Pamela’s Products and quickly became a gluten-free favorite! If you decide to give this gluten-free recipe 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 Soft Pretzels Recipe

Pretzel Ingredients:

  • 2-1/4 cups warm water
  • 2 TBSP brown sugar
  • 1 bag Pamela’s gluten-free Bread Mix including yeast packet
  • 2 TBSP olive oil
  • 1 tsp baking soda
  • 1/4 butter or margarine, melted
  • 1/4 cup granulated sugar
  • 2 tsp powdered cinnamon

Pretzel Directions:

  1. Whisk together 1-1/4 cups warm water, brown sugar, and yeast in a small bowl. Allow to sit for a few minutes until bubbles begin to show yeast activity.
  2. Pour Pamela’s gluten-free Bread Mix into a large bowl. Stir in remaining ingredients and the yeast mixture until completely combined.
  3. Cover with a damp towel and allow to rise for one hour.
  4. Line two cookie sheets with parchment paper and divide dough into twelve pieces.
  5. With wet hands, roll each piece into a “snake” between six and eight inches in length. Lay the snake onto the parchment paper, then gently flatten the dough with wet fingers until about half previous height.
  6. Pick up one end of the snake, so that half of its length is lifted from the cookie tray. Twist the dough 360° and gently lay the end down again. Pick up the other end of the dough and give it a full twist in the same direction. Smooth any rough spots with wet fingers.
  7. Repeat with each section of dough, so that both cookie trays have six pretzel twists on them.
  8. Cover both trays with plastic wrap, and allow the dough to rest for another 30 minutes.
  9. Preheat oven to 450°.
  10. Mix remaining cup of warm water and baking soda. Using a pastry brush, gently paint the twists with the baking soda mixture.
  11. Bake twists for 8 to 10 minutes until golden brown.