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Gluten-Free Recipes

Recipe: White Bean Flour Bread

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When switching to a gluten-free diet, probably the biggest adjustment for most Celiacs is finding a suitable bread (or resolving to avoid it for all eternity!). There are a large number of gluten-free bread options available out there, but few are any good.  That of course doesn’t mean you should quit looking!

I also enjoy reading about which breads other people enjoy. Whether it is homemade bread or a mix. Today I noticed a nice gluten-free recipe over at Mennonite Girls Can Cook which covers how to make a delicious White Bean Flour Bread. Here is the recipe they’ve shared:

Gluten-Free White Bean Flour Bread Recipe

Bread Ingredients:

  • 1 cup warm water
  • 3/4 cup milk
  • 3 large eggs
  • 3 tbsp olive oil
  • 1 tbsp cider vinegar
  • 1 tbsp. molasses
  • 2 rounded tsp. xanthan gum
  • 1 1/2 tsp. salt
  • 1 cup white bean flour
  • 1 cup Kinnikinnik bread/bun mix (or 1 cup brown rice flour)
  • 1/2 cup tapioca flour
  • 1/2 cup cornstarch
  • 1 tsp sugar
  • 1 pkg reg. yeast or 1 tbsp.
  • Optional: Add 1/2 cup of raw sunflower seeds

Bread Directions:

  1. In a heavy-duty mixer beat eggs slightly, then add other wet ingredients.
  2. Sift together dry ingredients and then add to the liquid, beating hard for about a minute. You should see the batter change and become smooth (while you are mixing the dough, you will smell the ‘bean’ flour… but this is the only time. When it is baking or you are eating it, it has a very ‘whole-wheat’ bread smell and taste!).
  3. Line the bottom of the pans with wax paper and lightly oil the pans (gluten-free baking tends to stick more than regular wheat flour).
  4. Place the pans in the oven with the oven light on….and cover the pans with a towel.
  5. Let rise for about an hour until loaves round over the top of the pan.
  6. Bake for 45 minutes at 350′ – or until tops are nicely browned – do not underbake.

Recipe: Gluten-Free Mini Donuts And Glaze

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

Homemade gluten-free donuts are always fun to make because they can sit out for a few days and still be good (it seems like all gluten-free products need to refrigerate!). Here is a recipe for both gluten-free donuts and a gluten-free glaze to go on top.   Enjoy!

Gluten-Free Donuts & Glaze Recipe

Dry Ingredients:

  • 1 cup gluten-free Pantry Muffin Mix (or any gluten-free flour mix)
  • 1/3 cup Sugar
  • 1/4 tsp Nutmeg
  • 1/4 tsp Cinnamon
  • Dash of Salt

Wet Ingredients:

  • 1/3 cup Rice Milk
  • 1/2 tsp Apple Cider Vinegar
  • 1/2 tsp Pure Vanilla Extract
  • 1/4 Cup Unsweetened Applesauce
  • 4 tbsp Oil

Glaze Ingredients:

  • 1 Cup Powdered Sugar
  • 2 tbs Rice Milk
  • 1/4 tsp Pure Vanilla Extract

Donut Directions:

  1. Preheat your oven to 350 degrees.
  2. In a large bowl, combine dry ingredients and mix thoroughly.
  3. In a separate bowl, blend the wet ingredients together.
  4. Pour the wet mixture into the dry and stir until just combined. It should form a very soft, moist dough.
  5. To have smooth donuts, use a pastry bag or a ziplock bag with the end snipped off to squeeze the dough into an ungreased mini-donut pan. Fill the sections until just below the edge of the pan. Smooth the filled sections with a knife or spatula.
  6. Bake for approximately 10-11 minutes. The bottom (visible part) will not be brown, but you will see brown edges around the top.
  7. Remove from oven and let the pan cool for 5 minutes on a baking rack before attempting to remove the donuts. If the donuts do not flip out of the pan, gently loosen the edges with a butter knife.

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

Recipe: Gluten-Free Christmas Cake

Last Updated on by the Celiac-Disease.com Staff

Can you believe we are almost halfway through October already? Christmas will be here before we know it! I’ve always found that cookies seem to be the most popular choice of dessert for Christmas time, but some people prefer a good Christmas cake. If you are looking for a recipe for a Christmas cake, you’ve come to the right place.

Gluten-Free Christmas Cake Recipe

Cake Ingredients:

  • 850g dried mixed fruit
  • 1 cup brandy
  • 150g butter, softened
  • 1 cup brown sugar
  • 3 eggs, at room temperature
  • 1 cup gluten-free flour
  • 1/4 cup gluten-free self-raising flour
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground nutmeg
  • 1/2 teaspoon ground cloves
  • 3/4 cup blanched almonds
  • 1/4 cup apricot jam

Cake Directions:

  1. Place dried fruit and 2/3 cup brandy in a large airtight container. Mix well. Cover and stand overnight or preferably for 1 week, stirring occasionally.
  2. Preheat oven to 150°C. Lightly grease a 7cm deep, 20cm (base) round cake pan. Line the base and side with double layers of brown paper and baking paper (see note). Using electric beaters, cream butter, and sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition.
  3. Sift flour and spices over the butter mixture. Add fruit mixture and stir until well combined. Press mixture into pan. Smooth surface. Decorate the top with almonds.
  4. Bake the cake for 2 to 2 1/4 hours or until a skewer inserted into the center comes out clean. Pour the remaining 1/3 cup of brandy over the hot cake. Allow to cool completely in the pan.
  5. Place jam in a heatproof, microwave-safe bowl. Microwave on HIGH (100%) for 30 seconds or until warm. Remove the cake from the pan and brush the top with warm jam. Allow setting. Serve.

Additional Tips:

  1. You will need to start this cake at least 1 day ahead.
  2. Tip: To test if eggs are fresh before using, place eggs in a bowl and cover them with cold water. Fresh eggs remain on the base of the bowl, stale eggs will float.
  3. Baking tips: Lightly grease the cake pan. Line base and sides with double-layer brown paper, then double-layer baking paper, allowing a 6cm overhang at all sides. Position the oven racks just below the center so the cake sits in the center of the oven.

Recipe: Gluten-Free Pumpkin Bread

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

With both Halloween and Thanksgiving coming up, chances are you’ll be looking to make some homemade pumpkin bread soon.

Here is a recipe I discovered to make gluten-free pumpkin bread. Enjoy!

Gluten-Free Pumpkin Bread Recipe

Pumpkin Bread Ingredients:

  • 3/4 cup brown rice flour
  • 1/2 cup sorghum flour
  • 1/2 cup potato starch flour
  • 1 and 1/2 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1 teaspoon xantham gum
  • 1/2 cup vegetable oil
  • 1/2 cup chopped pecans
  • 1/2 cup raisins
  • 2 large eggs
  • 1 cup unsweetened pumpkin puree
  • 1/3 cup water

Pumpkin Bread Directions:

  1. Preheat oven to 350 degrees. Whisk together the brown rice flour, sorghum flour, potato starch flour, 11/2 cups sugar, baking powder, baking soda, sea salt, cinnamon, cloves, ginger, nutmeg, and xantham gum.
  2. In a separate bowl, cream together the remaining 11/2 cups of sugar and vegetable oil. Add eggs, unsweetened pumpkin puree, and water. Add flour mixture to batter and mix until well-blended. Stir in the pecans and raisins. Put the mixture in a Silicon loaf pan or regular pan lined with parchment paper.
  3. Bake for about 1 hour and 15 minutes or until the toothpick comes out clean. Cool in pan for about 5 minutes, then transfer to a wire rack.

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

Recipe: Gluten-Free Orange Carrot Muffins

Last Updated on by the Celiac-Disease.com Staff

Do you enjoy gluten-free muffins? Chances are if you buy them pre-made, you’re probably only getting things like blueberry muffins, chocolate chip muffins, etc. If you want an interesting muffin, you’ll need to bake it yourself.

Here is an interesting recipe for orange carrot muffins that I figured I would share with everyone.

Gluten-Free Orange Carrot Muffins Recipe

Dry Ingredients:

  • 100g Ground Almonds/Meal
  • 90g Rice flour (Doves Farm)
  • 40g Tapioca flour/starch (Allergy care)
  • 1tsp GF Baking Powder
  • 1tsp Ground Cinnamon (Goodalls)
  • ½ tsp of Ground Mixed Spice (Goodalls)
  • ½ tsp of Bread Soda
  • ½ tsp of Xanthan Gum
  • Large pinch of salt (about 1/8 tsp)

Wet Ingredients:

  • 200g Demerara Sugar
  • 6 Tbls vegetable Oil
  • 2 Eggs
  • 2 Tbls of Orange Juice
  • Grated rind of a Large Orange
  • 200g Carrots peeled and grated (set aside)
  • 60g of Sultanas
  • 80g of Chopped Walnuts
  • 3 X 6 Muffin Trays
  • 18 Paper cases

Muffin Directions:

  1. Pre-heat to 350F.
  2. Mix sugar, eggs, oil, and orange juice until smooth (set aside).
  3. In a separate bowl mix all dry ingredients.
  4. Add the dry ingredients to the wet mixing bowl.
  5. Add the sultanas, chopped walnuts, and grated carrot mix.
  6. Fill into the paper cases in the muffin trays.
  7. Bake for about 50 – 60 Minutes.
  8. Rotate trays during baking.
  9. Allow cooling on racks.
  10. Once cooled, top the muffins with icing.

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