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Gluten-Free Recipes

Recipe: Gluten-Free Chocolate Orange Cupcakes

Last Updated on by the Celiac-Disease.com Staff

Are you in the mood for a gluten-free cupcake? I just came across this delicious gluten-free recipe for chocolate orange cupcakes that I think you will enjoy! Give them a try and let us know how they turned out in the comments.

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

Gluten-Free Chocolate Orange Cupcakes Recipe

Cupcake Ingredients:

  • 3 Tbsp  cocoa powder
  • 1/4 C. hot water
  • 2 large eggs
  • 3/4 C. organic cane sugar
  • 1/2 C. sour cream
  • 1/2 tsp. vanilla extract
  • zest of one orange
  • 1/4 C. butter, melted
  • 1 1/2 C. gluten-free all-purpose flour (bob’s)
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3/4 tsp. xantham gum
  • 1/2 tsp. salt

Cupcake Directions:

  1. Preheat the oven to 350°F (175°C). Grease 12 standard muffin cups or line with paper liners.
  2. In a small bowl, stir the cocoa powder into the hot water until it dissolves; set aside.
  3. In a large bowl, whisk together the eggs and sugar until well combined.
  4. Add in the sour cream and vanilla, then the dissolved cocoa and orange zest.
  5. Add the melted butter, then the dry ingredients.
  6. Divide the batter among the muffin cups, filling each about three-quarters full.
  7. Bake until the cupcakes are puffed and a toothpick inserted into the center of one comes out clean, about 15-20 minutes.
  8. Let cool completely before removing the cupcakes from the pan.

Gluten-Free Chocolate Frosting Recipe

Frosting Ingredients:

  • 6 ounces bittersweet chocolate (Scharffen-Berger)
  • 2 Tbsp unsalted butter
  • 2 cups confectioners’ sugar
  • 2-3 Tbsp milk

Frosting Directions:

  1. Melt the chocolate & butter together.
  2. In a medium bowl, combine confectioners sugar and melted chocolate+butter, adding milk until you have a nice spreadable consistency.

Recipe: Gluten-Free Gingersnaps

Last Updated on by the Celiac-Disease.com Staff

Looking for a gluten-free recipe for gingersnaps? There are a few good recipes, but here is my favorite recipe I’ve found for gingersnaps. Give it a try and let us know how they turn out in the comments below.

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

Gluten-Free Gingersnaps Recipe

Gingersnap Ingredients:

  • 3/4 cup butter softened
  • 1 cup sugar
  • 1 egg
  • 1/4 cup molasses
  • 2-1/4 cups gluten-free flour blend
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon xantham gum
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • Additional sugar

Gingersnap Directions:

  1. In a large bowl, beat sugar, margarine, molasses, and eggs until light and fluffy.
  2. Lightly spoon flour into a measuring cup; level off.
  3. Stir in flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; mix well.
  4. Cover with plastic wrap; refrigerate for 1 hour.
  5. Heat oven to 350.
  6. Shape dough into 1-inch balls; roll in sugar.
  7. Place 2 inches apart on an ungreased cookie sheet.
  8. Bake at 350 for 8 – 10 minutes or until set.  (When there are cracks on the top I take them out).
  9. Cool for 1 minute; remove from cookie sheets.

Recipe: Gluten-Free Fried Chicken

Last Updated on by the Celiac-Disease.com Staff

Chicken is naturally gluten-free, but it isn’t easy to find a good gluten-free recipe to make the breading for fried chicken. With a little research, I was able to locate the following recipe. Here is the information you’ll need to try this gluten-free recipe at home.

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

Gluten-Free Fried Chicken Recipe

Chicken Ingredients:

  • 1 chicken, cut into pieces
  • 1 quart of buttermilk
  • 1 cup of gluten-free breadcrumbs
  • 2 1/2 cups of corn flour, divided
  • 3 tablespoons of Creole seasoning
  • Sea salt
  • 2 eggs, beaten

Chicken Directions:

  1. Place chicken in a large glass dish or bowl. Cover completely with the buttermilk and then cover the dish or bowl. Place in the fridge and let “marinate” for at least 4 hours, but overnight is preferred.
  2. Cook the chicken preheat oil to 375 F.  You want several inches of oil in the bottom of your pan.
  3. Preheat oven to 425 F.
  4. While oil and oven are heating get the chicken and “breading” ready.
  5. In a small dish place 1 cup of corn flour. Set aside.
  6. In a large dish mix 1 1/2 cups of corn flour with the bread crumbs. Stir in Creole seasoning until incorporated. Set aside.
  7. Beat two eggs and pour into a flat dish like a pie plate. Set aside.
  8. Remove chicken from the fridge and drain off most of the buttermilk. You want a little coat of buttermilk to help the first coat and salt stick. Place on a plate.
  9. Now set up an assembly line. First you want the chicken. The next step is the corn flour. Next up is the egg and finally the corn flour/breadcrumb mixture.
  10. Once the oil is heated first sprinkle the piece of chicken with a little sea salt all over. Coat with the plain corn flour.
  11. Dip the chicken in the beaten egg.
  12. After the egg give them a nice roll in the corn flour/breadcrumb mixture and then fry each piece for roughly 7 minutes or until a very nice golden brown. Remove and drain on paper towels and then place in a baking dish.
  13. Once all the chicken is fried, place the baking dish in the oven and bake for 25-30 minutes. I like to do this to make sure the chicken is done all the way through. After baking serve immediately.

Recipe: Gluten-Free Cheese Bread

Last Updated on by the Celiac-Disease.com Staff

Finding good bread can be difficult for anyone following a gluten-free diet, so I am always on the lookout for good-tasting bread. I’ve always loved cheese and have found that cheese can often be the dominant taste in the bread if done correctly.

Here is a recipe for a gluten-free recipe for cheese bread that tastes pretty good. 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 Cheese Bread Recipe

Dry Ingredients:

  • 2 Cups White Rice Flour
  • 1/2 Cup Brown Rice Flour
  • 1/2 Cup Sorghum Flour
  • 1/4 Cup Dried Milk Powder
  • 2 Tbs Sugar
  • 1 tsp Salt
  • 2 1/2 tsp Active Dry Yeast
  • 3 1/2 tsp Xanthan Gum

Wet Ingredients:

  • 3 Eggs
  • 3 Tbs Oil (I used Olive)
  • 1 3/4 Cups warm water (110 degrees)
  • 1 1/2 Cups Sharp Cheddar Cheese – Shredded

Directions:

  1. Mix the dry ingredients together and add the wet to them. Blend in the mixer at medium speed for 3 minutes. Place dough in a greased pan and allow rising for 1/2 hour in a warm place. Preheat the oven to 350 degrees. Bake for 30 mins.

Recipe: Gluten-Free Peanut Butter Cookies

Last Updated on by the Celiac-Disease.com Staff

If you are someone on a gluten-free diet, but don’t typically find you have problems with peanuts, here is a recipe for a gluten-free peanut butter cookie that is pretty good. 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 Peanut Butter Cookies Recipe

Ingredients:

  • 1 ½ cups peanut butter (natural or no sugar added)
  • ¾ cup agave nectar (light or dark)
  • 1 Tbs. gluten-free vanilla extract
  • ¼ cup unsweetened applesauce
  • ½ tsp. salt
  • 1 cup Nearly Normal All Purpose Flour*
  • ¾ cup buckwheat flour (or Nearly Normal All Purpose Flour)
  • 2 Tbs. mesquite flour (or Nearly Normal All Purpose Flour)
  • 2 Tbs. almond meal (or Nearly Normal All Purpose Flour)
  • ½ cup+ chocolate chips (optional)
  • Cinnamon and sugar (or granulated splenda) mixture (or cinnamon only) for tops of cookies

Directions:

  1. Preheat oven to 350 F.
  2. Blend peanut butter and all liquid ingredients together, then add in the dry ingredients, mixing until fully incorporated.
  3. Prepare a cookie sheet lined with parchment paper. Roll balls of dough approximately the size of ping pong balls in your hands and place on the prepared cookie sheet. Dip a fork in the cinnamon-sugar mixture and press into each cookie to flatten with a criss-cross design.
  4. Bake for 10-12 minutes and remove to cool on the pan.