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Gluten-Free Recipes

Recipe: Gluten-Free Chocolate Chip Cookies

Last Updated on by the Celiac-Disease.com Staff

I’ve you’ve been living on a gluten-free diet for a while, you probably either settled on buying the gluten-free cookies sold in stores or have your favorite gluten-free recipe for chocolate chip cookies already. With that said, I’m always on the lookout for a better recipe.

While researching and trying various recipes, I came across one in particular that has received great reviews from the Celiac community and was actually featured in the New York Times! Give it a try and let us know how they turn out in the comments!

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

Gluten-Free Chocolate Chip Cookies Recipe

Cookie Ingredients:

  • 3 1/4 c rice flour mix
  • 1/3 c teff (can be omitted, replace with rice flour mix)
  • 1 1/2 t xanthan gum
  • 1 1/4 t baking soda
  • 1 1/2 t baking powder
  • 1 1/2 t salt
  • 2 1/2 sticks of butter (room temperature)
  • 1 1/4 c brown sugar
  • 1 c plus 2 T granulated sugar
  • 2 eggs
  • 1 T vanilla
  • 1 lb chocolate chips or broken chocolate pieces

Cookie Directions:

  1. Preheat oven to 350 degrees.
  2. Mix together the flour, teff, xanthan gum, baking soda, baking powder, and salt. Set aside.
  3. Cream the butter with the sugars until light and fluffy.
  4. Beat in eggs, one at a time, then add vanilla.
  5. Stir in the flour mixture just until combined, then fold in the chocolate chips.
  6. Cover tightly and refrigerate for 24-36 hours.
  7. Line your baking sheet with parchment paper or a silicone baking mat, and scoop or roll balls of cookie dough about the size of golf balls.
  8. Sprinkle lightly with coarse-grained salt (be sure to wipe the pan between batches, or you will end up with extra salty cookies).
  9. Bake for 13-15 minutes, depending on your desired crispiness.
  10. Cool for a minute on the cookie sheets, then remove them to a cooling rack.

(Makes a ton of cookies. Like two or three dozen big cookies)

Recipe: Gluten-Free Cranberry Pumpkin Bread

Last Updated on by the Celiac-Disease.com Staff

Sometimes when people have decided that gluten-free bread isn’t for them, it becomes time to experiment by adding additional flavors to try to make tasty bread!

Here is a gluten-free recipe for cranberry pumpkin bread that offers a great taste. 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 Cranberry Pumpkin Bread Recipe

Bread Ingredients:

  • 1¾ cups gluten-free flour blend (sample recipe below)
  • ¼ teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon xanthan gum
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • Pinch of ginger
  • 1 cup butter or nondairy margarine
  • 1 ? cups light brown sugar
  • 1 cup warm milk of choice
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 -½ cup fresh cranberries, chopped
  • ½ cup lightly toasted pecans, chopped, optional

High-Protein gluten-free Flour Blend Ingredients:

  • 1¼ cups bean flour (your choice), chickpea flour, or soy flour
  • 1 cup white or brown rice flour
  • 1 cup arrowroot starch, cornstarch, or potato starch
  • 1 cup tapioca starch/flour
  • Combine flours together. Refrigerate and store in a tightly covered container until used.

Bread Directions:

  1. Preheat oven to 350 degrees. Lightly grease and flour a loaf pan or a 12-cup muffin tin.
  2. Mix gluten-free flour blend, baking powder, baking soda, xanthan gum, cinnamon, clove, nutmeg, and ginger together. Set aside.
  3. In a large bowl, cream butter until white. Add brown sugar and milk and beat for another 5 minutes. Add eggs one at a time. Stir in pumpkin puree.
  4. Add dry ingredients to the wet mixture. Fold in cranberries and chopped nuts, if desired.
  5. Pour batter into the prepared loaf pan or muffin tin. Bake in preheated oven for 45 minutes to 1 hour for the loaf, and 15 to 18 minutes for the muffins.

Recipe: Gluten-Free Italian Pasta Salad

Last Updated on by the Celiac-Disease.com Staff

Since Tinkyada was released, making gluten-free pasta has never been easier or tastier! If you’d like to take the pasta and instead build an Italian pasta salad, here is a gluten-free recipe we highly recommend.

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

Gluten-Free Italian Pasta Salad Recipe

Salad Ingredients:

  • 1 package of gluten-free pasta (rotelli is recommended!)
  • 1 package grape tomatoes, halved
  • 4 ounces feta cheese, crumbled
  • ¼ pound of deli salami, cubed
  • Chopped Fresh Basil
  • ½ chopped red pepper
  • 2 chopped green onions

Homemade Italian Salad Dressing Ingredients:

  • 1/3 cup olive oil
  • 3 tablespoons lemon juice
  • 2 garlic cloves, minced
  • 1 ½ teaspoons dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Salad Directions:

  1. Wisk together dressing ingredients, then pour over salad and pasta.
  2. Add additional ingredients as desired.

Gluten-Free Garlic Bread Tips

Last Updated on by the Celiac-Disease.com Staff

We seem to be on a pasta theme lately here, so it only makes sense that the next gluten-free recipe we post is for gluten-free garlic bread! Though this isn’t a traditional recipe, it is more of a tip to follow when attempting to make gluten-free garlic bread.

If you enjoy garlic bread with your pasta, give this recipe a try and let us know how it turns out! If you’d like to check out other recipe ideas, check out our gluten-free recipes page!

Gluten-Free Garlic Bread Tips

  1. When making gluten-free bread, don’t use a bread pan. Instead, place the dough on a Silpat in a long, oval shape so it’s like French bread.
  2. After the bread is finished, put the bread in the refrigerator overnight so that the bread hardens a little and is easier to slice.
  3. The next day, cut the bread into thin slices.
  4. Then I used my Omega Juicer to squeeze some garlic juice (removes all the fiber). Last time I tried using just a garlic press and the garlic mixture turned green when baking. The garlic taste was also too strong.
  5. Mix the garlic juice with some olive oil, Italian seasoning, and salt.
  6. Spread the mixture on top of each slice of bread, then toasted them in the oven at 350°F for about 30 minutes.

Recipe: Gluten-Free Coconut Cookies

Last Updated on by the Celiac-Disease.com Staff

Apparently we have coconut on the brain lately as we’ve featured several awesome gluten-free recipes which include coconut in the ingredients. Coconut isn’t for everyone, but if you like it, give these gluten-free cookies a try. You won’t regret it!

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

Gluten-Free Coconut Cookies Recipe

Cookies Ingredients:

  • 60g (2oz) butter, softened
  • 125g (4oz) caster sugar
  • 1 large egg, beaten
  • 75g (2½oz) desiccated coconut
  • 150g (5oz) gluten-free plain flour
  • 8 glacé cherries, halved
  • Baking sheet(s) lined with non-stick liner or baking parchment

Cookie Directions:

  1. Set the oven to gas mark 4 or 180°C.
  2. Tip the butter and sugar into a bowl and beat them together until smooth.
  3. Add the beaten egg.
  4. Reserve 2 rounded tablespoons of coconut and add the rest to the creamed mixture and then the flour.
  5. Mix all the ingredients together to give a smooth, firmish dough.
  6. Divide the dough into 16 pieces and roll each piece into a ball and then roll them in the reserved coconut.
  7. Flatten the balls to about 4-5cm (1½-2in) in diameter and place them on the lined baking sheet(s).
  8. Press half a glacé cherry on top of each biscuit.
  9. Bake the biscuits in the center of the oven for 15-18 minutes, or until they are a light-golden color.
  10. Remove the baking sheet(s) from the oven and leave the biscuits to cool for a few minutes, and then slide them on to a wire rack to cool completely.
  11. The biscuits may be stored in an airtight container for up to 2 days. They can also be packed in a freezer container and frozen for up to 1 month.
  12. Allow the biscuits to defrost, and then warm them through in a hot oven to refresh them before serving.