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Gluten-Free Recipes

Recipe: Gluten-Free Chippers

Last Updated on by the Celiac-Disease.com Staff

There are tons of gluten-free recipes for chocolate chip cookies available around the internet, but this is the first recipe I’ve come across with this much positive feedback. In fact, it has been featured recently in several major online publications! Give this recipe 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 Chocolate Chip Cookies (Chippers) Recipe

Chipper Ingredients:

  • 1 1/4 cups white rice flour
  • 1/2 cup sweet rice flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) butter, at room temperature
  • 1/4 cup granulated sugar
  • 3/4 cup packed dark brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 bag (12 ounces) gluten-free chocolate chips

Chipper Directions:

  1. Set the oven to 350 degrees.
  2. Line 2 baking sheets with parchment paper.
  3. In a bowl combine the white rice and sweet rice flour, cornstarch, baking soda, and salt.
  4. Use a whisk to stir them.
  5. In a mixer, cream together butter, granulated sugar, and brown sugar for 1 minute.
  6. Add the eggs, one at a time, mixing well after each addition, then the vanilla.
  7. Add the flour mixture and beat just until a dough forms.
  8. Remove the bowl from the mixer stand. With a wooden spoon, stir in the chips.
  9. Drop rounded tablespoonfuls of dough onto the baking sheets about 2 inches apart.
  10. Bake the sheets one at a time.
  11. Bake the cookies for 10 to 12 minutes or until they are golden.
  12. Set the baking sheet on a wire rack to cool for 3 to 5 minutes or until cookies are firm.
  13. Transfer to the rack to cool completely.
  14. Bake the second sheet in the same way.
  15. Store cookies in an airtight container.

Note: Makes about 3 dozen chocolate chip cookies.

Recipe: Gluten-Free Banana Cornmeal Muffins

Last Updated on by the Celiac-Disease.com Staff

I’ve always found that gluten-free muffins are a great snack for someone with celiac disease because they generally taste pretty good and can easily be stored for later. If you love banana muffins, here is a gluten-free recipe we’ve enjoyed for a banana cornmeal muffin. Give it a try and 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 Banana Cornmeal Muffins Recipe

Muffin Ingredients:

  • 3 very ripe medium-sized organic bananas
  • 1/4 cup palm oil shortening
  • 1 cup cornmeal
  • 1 cup gluten-free oat flour
  • 1/2 cup tapioca flour
  • 1/4 cup nut meal [almond, hazelnut, pecan]
  • 4 teaspoons baking powder
  • 1/2 teaspoon xanthan gum
  • 1/4 cup maple syrup [or agave nectar/honey]
  • 1 egg or equivalent replacer
  • 1 cup vanilla or unsweetened almond meal [or milk of choice]
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • a dash of nutmeg

Muffin Directions:

  1. Preheat the oven to 425 degrees F.
  2. Line a muffin pan [or two] with 18 paper or silicone muffin/cupcake liners. If you use silicone liners, spray them lightly with cooking spray.
  3. In a large mixing bowl, cream together the bananas and shortening. (No need to pre-mash the bananas, the mixer does just fine on its own and some banana chunks are a good thing)
  4. Add in the remaining ingredients and mix to combine.
  5. Once all is incorporated, beat on medium speed for two minutes.
  6. Fill each muffin cup about 3/4 of the way full with batter.
  7. Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove from the oven. Cool two minutes then turn out the muffins on to a cooling rack. Be careful as they will be very hot. If they are in silicone liners, remove the muffins from the liners too if desired.
  9. Let them cool for another 8 minutes before eating. Cool completely before storing.
  10. Serve warm or room temperature. They will store in an airtight container on the counter for up to 3 days. (For longer term storage, freeze)

Recipe: Gluten-Free Egg Rolls

Last Updated on by the Celiac-Disease.com Staff

There are a number of Chinese foods that are naturally gluten-free, or can be made gluten-free with a minimal amount of work; however, egg rolls is not one of them! With that said, there are in fact options. With a lot of work you can use this gluten-free recipe to make gluten-free egg rolls.

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

Gluten-Free Egg Rolls Recipe

Egg Roll Ingredients:

  • 1 pound ground pork
  • 1/2 head cabbage, thinly sliced
  • 2-4 carrots, grated
  • 1 medium onion, diced
  • 2-3 garlic cloves, minced
  • 2 tablespoons Hoisin sauce (gluten-free)
  • 2-3 Tien Tsin peppers
  • 2 tablespoons peanut oil
  • 1 tablespoon kosher salt
  • 1 teaspoon ground Szechuan or black  pepper
  • 1/4 teaspoon 5-Spice Powder
  • 1 package round rice paper wrappers (about 30 wraps)

Egg Roll Directions:

  1. Heat oil in a large skillet or wok until it’s hot and starts to shimmer.
  2. Add the Tien Tsin peppers and fry 2-3 minutes until very dark brown, but not burnt.
  3. Remove peppers and reduce heat to medium.
  4. Add pork, garlic, and onion.
  5. Cook until the pork is evenly browned.
  6. Add the cabbage and carrots.
  7. Mix well and cook until the carrots start to soften and the cabbage is a bright green.
  8. Remove pan from heat and add Hoisin sauce, salt, pepper, and 5-Spice powder. Mix well to combine.
  9. Let filling cool for 30 minutes.
  10. Dip wrappers one at a time into pan of hot water to soften – 30 seconds or so. You want them pliable, but not so soft that they tear. (Assembling the egg rolls goes a lot faster if you have 1 person soaking the wrappers and 1 rolling the egg rolls)
  11. Lay the wrapper on a tea towel.
  12. Spoon about a 1/4  cup of the filling onto the lower half of the wrapper.
  13. Fold the bottom edge of the  wrapper over filling, fold over both sides, and continue rolling.
  14. Place seam side down on a sheet of parchment paper.
  15. We baked our egg rolls for about 10 minutes at 350°F.
  16. You can also deep-fry them in small batches, cooking until they are golden brown and crispy (about 3 minutes).

Recipe: Gluten-Free Butterscotch Brownie Cake

Last Updated on by the Celiac-Disease.com Staff

Finding a tasty gluten-free dessert is never challenging for someone with celiac disease, but in my opinion, you can never have too many delicious gluten-free dessert recipes! Here is a tasty one that I think our readers will enjoy. Let us know how it turns out in the comments below.

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

Gluten-Free Butterscotch Brownie Cake Recipe

Butterscotch Brownie Cake Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups packed light brown sugar
  • 1 tbsp. vanilla extract
  • 2 large eggs
  • 1 (11 oz.) package of butterscotch chips, divided

Butterscotch Ganache Ingredients:

  • 3/4 cup butterscotch chips
  • 6 tbsp. heavy whipping cream
  • 3 tbsp. unsalted butter

Chocolate Ganache Ingredients:

  • 4 oz. bittersweet chocolate, finely chopped
  • 1/2 cup heavy cream
  • 2 tbsp. sugar
  • 2 tbsp. water

Cake Directions:

  1. Preheat the oven to 350 degrees F.  Butter and flour the sides of two 5-inch round cake pans, and line the bottoms with parchment paper.  In a medium mixing bowl, sift together the flour, baking powder, and salt.  In the bowl of a stand mixer, combine the butter, sugar, and vanilla.  Beat on medium speed until creamy.  Scrape down the bowl and mix in the eggs until well incorporated.  Gradually beat in the flour mixture on low speed just until combined.  Stir in 1 cup of butterscotch chips with a rubber spatula.
  2. Divide the batter evenly between the prepared pans.  Sprinkle with the remaining butterscotch chips.  Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean.  Transfer the pans to a wire cooling rack and allow them to cool completely before carefully removing them from the pans.
  3. To make the butterscotch ganache, combine the cream and the butter in a small saucepan.  Warm over medium-high heat until the mixture is almost boiling.  Place the butterscotch chips in a small, heatproof bowl.  Pour the cream mixture over the butterscotch chips and allow to sit for 30 seconds.  Stir until smooth.
  4. To make the chocolate ganache, place the chopped chocolate in a small bowl.  Bring the cream, sugar, and water to a boil, then pour the liquid over the chocolate and let sit for 30 seconds.  Gently whisk the mixture together until smooth.  Leave the glaze to sit until it thickens a bit to your desired consistency.
  5. To assemble the cake, place one of the cake layers on a wire rack with a sheet of wax paper.  Drizzle butterscotch ganache over the top so that it drips over the edges of the cake.  Drizzle with a small amount of chocolate ganache as well.  Lay the remaining cake layer on top of the first and top with the remaining chocolate ganache so that it drips over the edges.  Decorate with extra butterscotch chips, if desired.  Transfer the cake to a serving platter.

Recipe: Gluten-Free Hot Cross Buns

Last Updated on by the Celiac-Disease.com Staff

Buns are a tricky food for someone with Celiac Disease, but there are a few options available. Here is a pretty good recipe for hot cross buns!

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

Gluten-Free Hot Cross Buns Recipe

Buns Ingredients:

  • 2 cups white rice flour
  • 2/3 cup tapioca flour
  • 1/2 cup potato starch flour
  • 1/3 cup sugar plus 2 teaspoons of yeast
  • 2/3 cup powdered milk
  • 3-1/2 teaspoons Xanthum Gum
  • 1-1/2 teaspoons salt
  • 2 teaspoons cinnamon
  • 1-1/2 tablespoons rapid-rise yeast
  • 1/4 cup olive oil
  • Three eggs
  • 1 teaspoon vinegar
  • 1 cup yellow raisins
  • 1/2 cup mixed peel (optional)
  • 2 tablespoons melted butter

Buns Directions:

  1. Dissolve 2 teaspoons of sugar in warm water.
  2. Add yeast and let proof.
  3. Combine dry ingredients in a bowl of a mixer.
  4. Mix eggs, oil, and vinegar and add to dry ingredients.
  5. Add proofed yeast and beat on high speed for three minutes.
  6. Stir in raisins and mixed peel.
  7. Grease two round pie pans.
  8. Rice flour hands, cut the dough in half and roll eight buns per pie pan placing one in the center and seven around.
  9. With a knife blade dipped in rice flour, cut an X on top of each bun, and brush with melted butter.
  10. Let rise in a warm place for 35-40 minutes.
  11. Bake at 375 degrees for 30 to 35 minutes.