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Recipe: Gluten-Free Yellow Cupcakes

Last Updated on by the Celiac-Disease.com Staff

Interested in making homemade gluten-free cupcakes? Here is a nice cupcake recipe I discovered awhile ago that I have since tried and really enjoyed. Give it a try and let us know how you like it in the comments.

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

Gluten-Free Yellow Cupcakes with Frosting

Cupcake Ingredients:

  • 1 package gluten-free Pantry Old Fashioned cake mix
  • 1 package Jello vanilla instant pudding
  • 1/2 cup sugar
  • 4 extra large eggs room temperature
  • 1/2 cup canola oil
  • 3/4 C orange juice
  • 1 Tablespoon plus 2 teaspoons good vanilla extract

Note: Do not use the instructions on the side of the box.

Baking Instructions:

  1. Preheat the oven to 350 degrees.
  2. Mix the wet ingredients in a large bowl.
  3. Add the dry ingredients and beat on high speed for two minutes.
  4. Line a muffin tin with cupcake liners. Fill liners 2/3 to ¾ of the way full.
  5. Bake for about 25 minutes, until the cupcakes are golden and a toothpick inserted comes out clean. If making a cake, grease the pan first, pour in the mix and bake for 40-45 minutes.

Vanilla Buttercream Frosting Ingredients:

  • 1 pound confectioner’s sugar
  • 1 stick (8T) of good unsalted butter, softened
  • 2 teaspoons good vanilla extract
  • ¼ cup of milk

Instructions:

  1. Combine half of the sugar with the butter and beat on low speed.
  2. Add the wet ingredients and beat.
  3. Slowly add the rest of the sugar while mixing until combined.
  4. Beat on medium-high speed for at least two minutes until the frosting is smooth and creamy.
  5. If you want the frosting to be a little bit stiffer (better for decorating) add powdered sugar a couple of tablespoons at a time.
  6. Frost cupcakes with icing at room temperature.

Recipe: Gluten-Free, Dairy-Free Lasagna

Last Updated on by the Celiac-Disease.com Staff

Here is a gluten-free recipe for lasagna that is pretty good and also happens to be dairy free. After getting taste test approval from my family, I decided to pass this recipe along to our readers in case anyone is interested in trying this out at home.

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

Gluten-Free and Dairy-Free Lasagna Recipe

Ingredients:

  • 1 (14-ounce) package soft tofu (not silken), drained (omit for soy-free)
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 1 pound ground turkey or chicken (I used grass-fed ground beef)
  • 3/4 pound button mushrooms, thinly sliced
  • 3 cloves garlic, finely chopped
  • 1 teaspoon chopped fresh oregano leaves or 1/2 teaspoon dried
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1 bunch spinach, stemmed, cleaned and coarsely chopped
  • 1 bunch fresh basil, stemmed and coarsely chopped
  • 4 cups gluten-free tomato or marinara sauce
  • 2 large eggs, beaten
  • 2 tablespoons garbanzo or fava bean flour (any gluten-free flour will work here)
  • 1 (16-ounce) package gluten-free lasagna noodles

Baking Instructions:

  1. To prepare the filling, coarsely crumble tofu onto two layers of a lint-free dish towel.
  2. Wrap tofu in the towel and lightly press out excess moisture; set aside.
  3. Heat olive oil in a large skillet over medium-high heat and sauté onion until tender, about 4 minutes.
  4. Add turkey and cook, stirring frequently, until just brown, about 8 minutes.
  5. Add mushrooms, garlic, oregano, 1/4 teaspoon salt and pepper.
  6. Cook, stirring occasionally, until the liquid has evaporated, about 10 minutes.
  7. In two batches, add the spinach and cook until just wilted, about 2 minutes each.
  8. Stir in basil and tomato sauce.
  9. Decrease the heat to low, cover, and simmer for about 15 minutes.
  10. Taste and adjust seasoning.
  11. Whisk eggs and remaining 1/4 teaspoon salt together in a medium bowl.
  12. Add flour and whisk until well blended and slightly thickened, about 1 minute.
  13. Unwrap tofu, crumble it into small pieces and add it to egg mixture.
  14. Stir to fully coat. Set aside.
  15. Meanwhile, cook lasagna noodles according to package directions in salted boiling water, but reduce the cooking time by 5 minutes. The noodles should be slightly firm, as they will continue cooking in the oven.
  16. Drain, rinse with cold water, and drain again.
  17. To assemble the lasagna, preheat oven to 350° F.
  18. Ladle 1/4 cup of the sauce into the bottom of a 13×9×2-inch baking dish and spread it out evenly.
  19. Place 3 lasagna sheets on top of the sauce.
  20. Place 1/3 of the tofu mixture on the lasagna sheets along with about a 1/4 of the sauce, distributing it evenly.
  21. Repeat layering two more times with 3 lasagna sheets, 1/3 of the tofu mixture and 1/4 of the sauce. (If going soy-free, pour a little of the beaten eggs over each layer as well)
  22. Finish with a final layer of noodles and remaining sauce, taking care to spread the sauce evenly all the way to the corners.
  23. Cover the dish tightly with aluminum foil and bake for 45 minutes.
  24. Remove the lasagna from the oven and let stand 15 minutes before slicing.

Recipe: Gluten-Free Goulash

Last Updated on by the Celiac-Disease.com Staff 1 Comment

Looking for a nice gluten-free pasta recipe? There are a number of great gluten-free pastas out there, but I was looking for a great gluten-free goulash. Here is a recipe I’ve been using for the past couple months and I think our readers will enjoy (including those without celiac disease!).

Gluten-Free Goulash Recipe

Goulash Ingredients:

  • 2 pounds lean ground beef
  • 2 large yellow onions (chopped)
  • 3 garlic cloves, (chopped)
  • 3 cups water
  • 2 cans (15 oz) tomato sauce
  • 2 cans (15 oz) diced tomatoes
  • 3 tbsp. gluten-free soy sauce
  • 2 tbsp. Italian seasoning (or mix Oregano, Basil, Sage)
  • 3 bay leaves
  • 1 tblsp. seasoned salt
  • 2 cups uncooked gluten-free pasta (elbow pasta is recommended)

Goulash Directions:

  1. In a deep pot, cook the ground beef on medium-high until no longer pink (breaking it up as it cooks). Spoon out the fat as it pools. Add the onion and garlic to the beef, and cook until the onions are translucent (about 10 minutes)
  2. Stir in the water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt. Heat till boiling, then reduce to simmer for 20 minutes, stirring occasionally
  3. Stir the elbow pasta into the beef mixture. Cover and simmer on low for 25 more minutes, stirring occasionally to prevent pasta from sticking
  4. Remove from heat, fish out and discard the bay leaves. Stir it up good to distribute flavors and return lid to pot. Let sit about 30 minutes before serving.
  5. Devour and Enjoy!

Recipe: Gluten-Free Pumpkin Pie Cake

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

With tomorrow being Thanksgiving, the National Foundation for Celiacs recently shared this great gluten-free Thanksgiving recipe for a pumpkin pie cake. Enjoy!

Gluten-Free Pumpkin Pie Cake Recipe

  • 1 box yellow or white cake mix  (minus 1 cup)
  • 1 stick butter, melted
  • 1 egg, beaten
  • Set aside one cup of cake mix.  Mix together cake mix (minus 1 cup), butter, and egg. Press into a 9″x13″ greased pan.
  • 1 large can of pumpkin
  • 3 eggs, beaten
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 2/3 cup evaporated milk
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • In a large pan combine pumpkin, 3 eggs, brown sugar, white sugar, milk, cinnamon, cloves, nutmeg and ginger. Spread over cake mixture.
  • 1 cup cake mix
  • 1/2 cup sugar
  • 1/2 cup chopped nuts
  • 1/2 stick butter
  • Mix and sprinkle over top of the mix.

Bake at 350 degrees for 45 to 60 minutes.

Baking Tips:

  • Do not over-mix gluten-free cake mix. (Gluten-free mixes will “gum” up)
  • Make sure that greased pan utilizes an oil or spray that does not contain gluten or flour (Baker’s Joy contains flour).
  • Do not use the fan in your oven to bake.
  • If the top of the cake bakes more quickly and browns, place a foil sheet over the top until the rest is completely baked.
  • Testing of a gluten-free cake is the same as with a “regular” cake.  Insert a toothpick into the center and remove it.  If the toothpick is clean, the cake is baked.

Recipe: Gluten-Free Sausage and Apple Stuffing

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

As we continue to get closer to the holidays, a number of great Thanksgiving and Christmas recipes are being released. For most Celiacs, the focus will be placed on finding a gluten-free stuffing (which is typically as easy as finding a good gluten-free bread to use with a traditional stuffing recipe).

If this sounds like you, here is a good-looking gluten-free recipe for a sausage and apple stuffing that you will likely enjoy! If you try it out, leave your feedback in the comments below!

Gluten-Free Sausage and Apple Stuffing Recipe

Stuffing Ingredients:

  • 1 pound mild bulk breakfast sausage (Jimmy Dean All Natural Regular Pork Sausage is gluten-free)
  • 4 tablespoons butter
  • 1 large yellow onion, finely diced
  • 2 Granny Smith apples, cored and chopped
  • 1 tablespoon poultry seasoning (check ingredients to make sure gluten-free)
  • 1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
  • 1 tablespoon chopped fresh sage leaves
  • 2 teaspoons chopped fresh rosemary
  • 6 cups of fresh gluten-free bread, cut into 1/2 to 3/4-inch pieces (it tastes best if you remove the crusts before cutting)
  • 2 to 3 cups chicken stock, gluten-free
  • 1 tablespoon salt
  • 2 teaspoons ground black pepper

Stuffing Directions:

  1. To prepare the gluten-free bread, spread the 6 cups of cut bread on a cookie sheet (or two) in a single layer and place in a 200-degree oven for about an hour. (Pieces should dry and be a little crispy)
  2. To prepare the stuffing, preheat the oven to 375 degrees.
  3. Sauté sausage in a large heavy skillet over medium-high heat until cooked through.
  4. Using a slotted spoon, drain the sausage and move it to a large bowl.
  5. Wipe most of the grease out of the pan with paper towels.
  6. Melt the butter in the same skillet over medium-high heat.
  7. Add onions, apples, and poultry seasoning to the skillet and sauté until the onions are soft, about 8 minutes.
  8. Mix in the drained cranberries, sage, and rosemary.
  9. Add the mixture to the sausage, then mix in the bread crumbs.
  10. Add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn’t be mushy. Stir carefully to avoid destroying the gluten-free bread crumbs.
  11. Season with salt and pepper.
  12. Spray a 9- by 13-inch rectangular casserole dish with gluten-free cooking spray, fill with stuffing, and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot.
  13. Remove and serve immediately.