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Kay's Gluten-Free Banana Date Bread
Bread & Baking American

Kay's Gluten-Free Banana Date Bread

Prep
15 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Spray a 9x9-inch baking dish with cooking spray (do not use a loaf pan).
  2. 2 Mash bananas in a bowl. Add sugar and applesauce and mix well. Mix in eggs, baking soda, and baking powder. Add flour 2 tablespoons at a time. Fold in dates and walnuts. Pour batter into the prepared baking dish.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes. Cool on a wire rack for 5 minutes.

By Kay5103

Gluten Free Banana Bread

Gluten Free Banana Bread

3.9

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  2. 2 In a large bowl, combine flour, baking powder and salt. In a separate bowl, cream together butter and sugar. Stir in eggs, maple syrup and mashed bananas until well blended. Add the banana mixture to the flour mixture; mix until batter is just moist. Pour batter into prepared loaf pan.
  3. 3 Bake in preheated oven for 20 to 30 minutes, until a toothpick inserted into center of the loaf comes out clean. If using muffin or cupcake tins, bake for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean.

By Christina

Gluten-Free Buttermilk Biscuits
Dinner

Gluten-Free Buttermilk Biscuits

4.0

Prep
20 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a 12-cup muffin tin.
  2. 2 Whisk flour, flaxseed meal, sugar, baking powder, and salt together in a medium bowl. Add butter and cut in with 2 knives or a pastry blender until slightly crumbly.
  3. 3 Mix buttermilk and ricotta cheese together in a separate bowl. Mix in egg. Slowly pour into the flour mixture and mix to form a wet dough. Flour your hands and form dough into twelve 1 1/2-inch thick discs. Put each one into a muffin cup.
  4. 4 Bake in the preheated oven until golden brown on top, 15 to 20 minutes. Let them cool in the pan for at least 5 minutes. Until they cool, biscuits can be gummy; they get better as they cool.

By Gabby Morano

Easy Gluten-Free Chocolate Chip Cookies
Dessert

Easy Gluten-Free Chocolate Chip Cookies

4.0

Prep
10 min
Cook
10 min
Total
22 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet or line with parchment paper.
  2. 2 Combine gluten-free flour, xanthan gum, baking soda, and salt in a bowl and set aside.
  3. 3 Cream butter, white sugar, and brown sugar together in a bowl. Beat in egg and vanilla extract. Gradually mix in the flour mixture. Stir in chocolate chips. Drop dough by teaspoonfuls onto the prepared baking sheet. Dip spoon in water and lightly flatten each cookie with the back of the spoon.
  4. 4 Bake in the preheated oven until golden brown, 9 to 11 minutes. Remove from oven and let cool on the tray for 2 minutes before transferring to a wire rack to cool completely.

By Fioa

Lemony Cashew Cake with Fresh Strawberries
Snack

Lemony Cashew Cake with Fresh Strawberries

4.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F. Lightly oil a 9-inch round cake pan.
  2. 2 Sift together the dry ingredients, except for the cashews, and set aside.
  3. 3 Mix all the liquids together (cashew milk, vegetable oil, lemon juice, lemon zest).
  4. 4 Pour the wet ingredients into the dry and mix well.
  5. 5 Pour mixture into prepared cake pan.
  6. 6 Top with the cashews all over the cake.
  7. 7 Place in a preheated 350-degree oven and bake for 25 to 30 minutes.
  8. 8 Allow to cool for about 20 minutes.

By So Delicious Dairy Free

Gluten-Free Fried Oatmeal Bites
Lunch

Gluten-Free Fried Oatmeal Bites

Prep
15 min
Cook
15 min
Total
75 min

Instructions

  1. 1 Bring water to a boil in a pot; reduce heat to low. Add almond milk and stir in oats. Add sugar, stirring vigorously. Stir in salt. Continue to simmer until oats have reached your desired consistency, 3 to 5 minutes. Remove from heat and let cool, 15 to 20 minutes.
  2. 2 Transfer oats to a lidded container, cover, and chill in a refrigerator, 30 minutes to 2 hours.
  3. 3 Whisk egg in a small bowl. Place gluten-free flour in a separate bowl.
  4. 4 Scoop chilled oatmeal into medium-size balls.
  5. 5 Heat oil in a skillet over medium-high heat.
  6. 6 Place oatmeal balls into egg wash until completely covered. Place in flour; cover entirely. Use a slotted spoon to remove floured oatmeal balls; shake off excess flour.
  7. 7 Place oatmeal balls into the hot oil and cook until golden brown, 3 to 4 minutes on each side.

By ChefEbonaire

Vegan and Gluten-Free Naked Cake with Peaches and Coconut Cream
Dessert

Vegan and Gluten-Free Naked Cake with Peaches and Coconut Cream

Prep
40 min
Cook
45 min
Total
165 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease 3 8-inch cake pans and line with parchment paper.
  2. 2 Combine flour, sugar, baking powder, and baking soda in a large bowl. Whisk together water, oil, and vanilla extract in a second bowl. Make a well in the center of the flour mixture and pour in water-mixture. Mix well with a wooden spoon until batter is well combined, 3 to 5 minutes.
  3. 3 Divide cake batter evenly into prepared cake pans. Rest for 15 minutes.
  4. 4 Bake in the preheated oven until a toothpick inserted in the middle comes out clean, about 45 minutes. Carefully remove from oven. Cool for 5 minutes in pans and turn out onto wire racks. Cool completely before filling and decorating.
  5. 5 Pour coconut cream in a mixing bowl and chill in freezer for 5 minutes. Remove from freezer and whisk in vanilla extract. Whisk in sugar gradually until stiff peaks form. Spoon coconut cream into a piping bag with a large tip.
  6. 6 Place one of the cakes on a serving plate. Pipe about half of the cream in concentric circles to cover the top of the cake. Arrange half of the peaches on this first layer. Add the second cake layer and repeat, using up the rest of the cream and the peaches. Lightly dust the top of the cake with confectioners' sugar and serve.

By Fioa

Marissa's Gluten-Free Strawberry-Banana Coconut Cupcakes
Dessert

Marissa's Gluten-Free Strawberry-Banana Coconut Cupcakes

4.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
  2. 2 Beat butter in a bowl using an electric mixer until smooth and creamy; add sugar and beat until light and fluffy. Add eggs, 1 at a time, to creamed butter mixture, beating well after each addition. Add coconut extract and mix thoroughly.
  3. 3 Mix flour, baking powder, and salt together in a separate bowl. Beat 1/3 of the flour mixture into creamed butter mixture on low speed just until incorporated. Add 1/2 of the coconut milk to butter-flour mixture and beat on low just until incorporated. Beat in 1/3 of the flour mixture, followed by remaining coconut milk, ending with 1/3 flour mixture until batter is just mixed.
  4. 4 Spoon 2 tablespoons batter into each muffin cup; top with 1 strawberry slice. Spoon 1 tablespoon batter over strawberry layer; top with banana slice. Spoon batter over banana layer to fill muffin cup completely.
  5. 5 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 15 to 20 minutes.

By Baking Princess

Chocolate Chunk Berry Brownies
Snack

Chocolate Chunk Berry Brownies

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees and line a 9 x 9 inch baking pan with parchment paper.
  2. 2 In a large bowl, whisk together the dry ingredients. Add egg substitute, Vanilla Coconutmilk and melted coconut oil. Gently fold the chocolate and berries into the batter.
  3. 3 Pour batter into the pan and bake for 30 to 40 minutes or until a knife comes out clean. Sprinkle with powdered sugar, if desired.

By So Delicious Dairy Free

Breakfast Brownies
Breakfast

Breakfast Brownies

4.2

Prep
15 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x10-inch baking pan.
  2. 2 Mix oats, brown sugar, flax seed meal, flour, baking powder, cinnamon, and salt together in a bowl. Mix banana, rice milk, egg, and vanilla extract together in a separate bowl. Pour banana mixture into flour mixture; stir to combine. Pour batter into the prepared baking pan.
  3. 3 Bake brownies in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cover pan with a towel to hold in moisture and cool brownies for at least 5 minutes before serving.

By DARIEN1

Pumpkin Pie (Wheat-Free, Egg-Free, and Dairy-Free)
Dessert

Pumpkin Pie (Wheat-Free, Egg-Free, and Dairy-Free)

4.8

Prep
20 min
Cook
75 min
Total
215 min

Instructions

  1. 1 Preheat an oven to 425 degrees F (220 degrees C).
  2. 2 Stir together all purpose gluten-free flour and 1 teaspoon salt. In a separate bowl, whisk together the vegetable oil and soy creamer until creamy. Pour oil mixture into flour mixture, stir with fork until blended. Pat the crust into the bottom and sides of a 9-inch pie pan. Bake for 15 minutes in preheated oven. Remove and set aside.
  3. 3 Decrease oven to 350 degrees F (175 degrees C). Place pumpkin, soy creamer, brown sugar, cornstarch, corn syrup, cinnamon, ginger, nutmeg, salt, and cloves in a blender. Blend until combined. Pour into prebaked pie crust. Place foil around the edges of the pie crust and bake for 60 minutes or until a knife inserted 1 inch from crust comes out clean. Cool pie on counter for 2 hours then refrigerate overnight before serving.

By Kate

Gluten Free Garlic Dill Dinner Rolls
Dinner

Gluten Free Garlic Dill Dinner Rolls

3.8

Prep
15 min
Cook
35 min
Total
85 min

Instructions

  1. 1 Stir warm water with sugar together in a bowl. Sprinkle yeast packet over water mixture and allow yeast to slightly foam, about 5 minutes.
  2. 2 Whisk eggs, canola oil, and vinegar together in a bowl until frothy.
  3. 3 Combine flour, xanthan gum, and salt together in a bowl until evenly mixed. Beat yeast mixture into flour mixture using an electric mixer until evenly combined. Beat egg mixture into flour mixture until just combined; stir in dill and garlic. Beat dough on high until dough holds together and is sticky, at least 4 minutes. Cover bowl with plastic wrap and set aside to slightly rise in a warm area, about 30 minutes.
  4. 4 Preheat oven to 350 degrees F (175 degrees C). Grease a 10x13-inch baking dish.
  5. 5 Form dough into 12 large rolls and arrange 3/4-inch apart in the prepared baking dish.
  6. 6 Bake in the preheated oven rolls are lightly golden, 35 to 45 minutes.

By Melissa Goff

Ms. Mary's Gluten-Free Banana Blueberry Bread

Ms. Mary's Gluten-Free Banana Blueberry Bread

3.5

Prep
Cook
35 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add egg and vanilla extract; beat until fluffy.
  3. 3 Sift flour, oats, baking soda, salt, and cinnamon into a medium bowl. Add to sugar mixture and mix until well combined. Mix in mashed bananas and almond milk. Fold in blueberries. Pour batter into the prepared loaf pan.
  4. 4 Bake in the preheated oven until top of loaf springs back when lightly pressed, 35 to 40 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely before serving.

By mdmitchell01

Gluten-Free Cheesecake
Snack

Gluten-Free Cheesecake

Prep
25 min
Cook
115 min
Total
570 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 10-inch springform pan.
  2. 2 Prepare crust: Process graham crackers in a food processor into fine crumbs. Mix with sugar and melted butter until combined. Press into the bottom of the prepared pan.
  3. 3 Bake in the preheated oven for 5 to 7 minutes. Remove from the oven and increase heat to 500 degrees F (260 degrees C). Let cool while you prepare the filling.
  4. 4 Place cream cheese cubes into a large mixing bowl; beat on low, scraping the sides as necessary, until smooth, about 3 minutes. Add salt and 1/2 of the sugar; beat until mixed. Mix in flour and remaining sugar. Add lemon juice and vanilla; mix well. Add cream and mix, scraping the sides, until smooth.
  5. 5 Add egg yolks and mix until well incorporated. Add eggs in 2 batches, mixing well and scraping the sides as needed. Pour filling into the pan on top of the cooled crust. Gently lift the pan about 1 inch and let it drop onto the countertop; repeat twice more. (This will help air bubbles to rise to the surface, helping to prevent cracking.)
  6. 6 Place in the preheated oven on top of a baking sheet. Bake for 10 minutes, then reduce heat to 200 degrees F (95 degrees C) without opening the oven door; the edges may look golden and the top may be puffy. Bake for 1 hour 40 more minutes; the internal temperature of the cake should be between 150 and 160 degrees F (66 to 71 degrees C).
  7. 7 Remove the cake from the oven and let sit for about 10 minutes. Run a paring knife around the edges to help pull it away from the sides of the pan as the cake contracts. Cover with a large bowl and let sit for 2 to 3 hours. Wrap tightly with plastic wrap and place in the refrigerator for 5 hours.

By sixpackjeanie

Gluten-Free Trail Mix Crisp Cookies
Dessert

Gluten-Free Trail Mix Crisp Cookies

3.0

Prep
10 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil and lightly oil the paper.
  2. 2 Whisk egg, coconut butter, and vanilla extract together in a bowl; add sugar and whisk until light and fluffy. Stir flour, trail mix, tapioca starch, salt, nutmeg, cinnamon, ginger, and cloves into egg mixture until evenly-mixed. Drop dough by the teaspoonful 2-inches apart onto prepared baking sheet.
  3. 3 Bake in the preheated oven until browned around the edges, 7 to 10 minutes. Cool on the baking sheet until crisped, 5 to 10 minutes.

By Michelle2s

Vegan and Gluten-Free Lemon Poppy Seed Muffins

Vegan and Gluten-Free Lemon Poppy Seed Muffins

Prep
15 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line cups with paper liners.
  2. 2 Whisk soy milk and apple cider vinegar together in a bowl. Set aside and allow to curdle to create "buttermilk", about 10 minutes.
  3. 3 Stir gluten-free flour, baking powder, baking soda, salt, and poppy seeds together in a separate bowl. Whisk together sugar, oil, and lemon zest together in a large bowl. Slowly stir in lemon juice, vanilla extract, and "buttermilk"-mixture. Add flour mixture and mix until batter is combined.
  4. 4 Spoon batter into the prepared muffin cups, filling each 2/3 full.
  5. 5 Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in tins for 5 minutes. Transfer to a wire rack to cool completely, 10 to 15 minutes.
  6. 6 While the muffins are cooling, whisk together confectioners sugar and 2 tablespoons lemon juice in a small bowl and create a smooth glaze. After the muffins have cooled, drizzle glaze on muffin tops.

By My Hot Southern Mess

Gluten-Free Sausage Gravy
Breakfast American

Gluten-Free Sausage Gravy

4.6

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Reduce heat to low.
  2. 2 Stir butter into cooked sausage until melted; whisk in flour. Cook, whisking constantly, until mixture is the color of peanut butter, 5 to 10 minutes. Season with 1 teaspoon salt and 30 grinds of black pepper.
  3. 3 Increase heat to medium and pour in 3 cups milk. Bring to a simmer, stirring constantly. Stir in remaining 3 cups milk, 1/4 cup at time, allowing mixture to return to a simmer after each addition, 10 to 15 minutes. Continue cooking and stirring until desired thickness is reached, 5 to 10 minutes. Season with 30 grinds of black pepper and salt to taste.

By LibbyEllen

Gluten-Free Cheese and Herb Pizza Crust

Gluten-Free Cheese and Herb Pizza Crust

4.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease a 15-inch pizza pan with cooking spray.
  2. 2 Stir all-purpose baking flour, garbanzo bean flour, cornstarch, tapioca starch, Parmesan cheese, baking powder, xanthan gum, Italian seasoning, oregano, and salt together in a bowl; set aside.
  3. 3 Dissolve 1 teaspoon of white sugar in lukewarm water in a small bowl. Sprinkle yeast over top, and set aside until foamy, 3 to 5 minutes.
  4. 4 Beat egg in a separate bowl with olive oil, vinegar, 1 teaspoon sugar, and garlic until smooth. Whisk yeast mixture into egg mixture and stir in flour mixture until no dry lumps remain. Press dough into prepared pan, leaving outer edge slightly thicker than the center.
  5. 5 Cook in preheated oven until dough has risen and slightly firmed, 10 to 12 minutes.
  6. 6 Once topped with your favorite toppings, continue baking at 425 degrees F (220 degrees C) until the crust is golden brown, 20 to 30 minutes. Remove pizza from pan and cook directly on the oven rack for 5 minutes to crisp crust, if desired.

By Lisa

Gluten-Free Caramel Apple Cake
Dessert

Gluten-Free Caramel Apple Cake

2.7

Prep
20 min
Cook
75 min
Total
105 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®).
  2. 2 Beat yogurt, white sugar, 1 cup brown sugar, eggs, and vanilla extract together in a bowl using an electric mixer until smooth.
  3. 3 Combine flour, flax seed, cinnamon, salt, cloves, and nutmeg together in a separate bowl. Stir yogurt mixture into flour mixture just until batter is combined; fold in apples. Pour batter into prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 70 to 75 minutes. Turn cake onto a serving plate.
  5. 5 Melt butter, 1/2 cup brown sugar, and milk together in a saucepan over medium heat until sugar is dissolved, 2 to 3 minutes. Remove saucepan from heat and cool until sauce is thickened, about 10 minutes. Pour sauce over cake.

By Cooking it up

Gluten-Free Chocolate-Whiskey-Bacon Cupcakes
Dessert

Gluten-Free Chocolate-Whiskey-Bacon Cupcakes

4.0

Prep
20 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper liners.
  2. 2 Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
  3. 3 Mix flour, white sugar, cocoa powder, xanthan gum, baking soda, baking powder, and sea salt together in a bowl. Beat coffee, buttermilk, eggs, canola oil, and 1 fluid ounce whiskey together in a separate large bowl. Slowly mix dry ingredients into wet until combined into a batter.
  4. 4 Crumble approximately half of the cooked bacon into the batter and stir; divide batter evenly between the lined muffin cups.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  6. 6 Beat cream cheese, confectioners' sugar, and 1 fluid ounce whiskey together in a small bowl; spread over the top of the cooled cupcakes. Crumble remaining bacon and sprinkle over the frosted cupcakes.

By Christine Walker Scarce

Don't Go Heatin' the House Gluten-Free Fresh Cherry Crumble
Dessert American

Don't Go Heatin' the House Gluten-Free Fresh Cherry Crumble

5.0

Prep
15 min
Cook
25 min
Total
70 min

Instructions

  1. 1 Cube butter; place in the freezer until very firm, about 15 minutes.
  2. 2 Preheat an air fryer to 325 degrees F (165 degrees C) according to manufacturer's instructions.
  3. 3 Combine cherries, 2 tablespoons sugar, and lemon juice in a large bowl until cherries are evenly coated; transfer to an air fryer-safe baking dish.
  4. 4 Whisk flour and 6 tablespoons sugar together in a bowl until well combined; cut in chilled butter using fingers until pea-sized pieces remain. Sprinkle over cherries; press down lightly.
  5. 5 Stir remaining 2 tablespoons sugar, vanilla powder, nutmeg, and cinnamon together in a bowl until well combined; sprinkle over cherries and flour mixture.
  6. 6 Cook in the preheated air fryer until slightly browned; check at 25 minutes if not yet browned. Continue cooking until slightly browned, checking at 5-minute intervals. Close air fryer drawer; turn air fryer off, leaving crumble inside for 10 minutes. Transfer crumble to a cutting board; cool slightly, about 5 minutes.

By Buckwheat Queen

The Best Gluten-Free Apple Crisp
Dessert American

The Best Gluten-Free Apple Crisp

5.0

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  2. 2 Place apples in a large mixing bowl and toss with cinnamon and 2 tablespoons cornstarch. Transfer to the prepared baking dish. Pour apple juice over apples.
  3. 3 Combine brown sugar and butter in a large bowl; beat with an electric mixer until creamy. Blend in flour and 2/3 cup cornstarch using 2 forks or a pastry blender until butter mixture is crumbly; sprinkle evenly over apples.
  4. 4 Bake in the preheated oven until apples are tender and crust is golden, 40 to 50 minutes.

By Carol Graham

Gluten-Free Chocolate Cake
Dessert American

Gluten-Free Chocolate Cake

4.0

Prep
15 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray two 9-inch cake pans with cooking spray.
  2. 2 Combine flour, sugar, cocoa powder, baking powder, baking soda, and xanthan gum in a bowl; stir in mayonnaise until well mixed. Gradually pour in hot water and vanilla extract; stir until smooth. Spoon batter into the prepared cake pans.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean and the cake slightly pulls away from the sides of the pan, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By shelleelorayne

Gluten-Free Beer Battered Chicken and Veggies
Dinner American

Gluten-Free Beer Battered Chicken and Veggies

5.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Dry sliced bell pepper, onion, and zucchini on paper towels.
  2. 2 Whisk flour, baking powder, and salt together in a large bowl. Add beer and sparkling water. Stir until batter is just combined.
  3. 3 Working in batches, dip bell pepper, onion, and zucchini slices into batter, draining excess. Fry in preheated oil until golden brown, 2 to 4 minutes per side. Transfer vegetables to a plate lined with paper towels.
  4. 4 Dip chicken breasts into remaining batter and fry in oil until golden brown, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain excess oil on paper towels.

By Buckwheat Queen

Gluten-Free Peach Crumble
Dessert American

Gluten-Free Peach Crumble

4.5

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a shallow 11x7-inch baking dish.
  2. 2 Place peaches in the prepared baking dish. Combine brown sugar, 3 tablespoons flour, cinnamon, lemon zest, and lemon juice in a bowl; sprinkle over peaches.
  3. 3 Whisk 1 cup flour, white sugar, baking powder, nutmeg, and salt together in a bowl. Stir in egg until mixture resembles coarse crumbs; sprinkle over peaches. Drizzle melted coconut butter over top.
  4. 4 Bake in the preheated oven until peach juices are bubbling and topping is golden brown, about 38 minutes.

By sunmn

Classic Dairy-Free Cream of Tomato and Basil Soup
Lunch American

Classic Dairy-Free Cream of Tomato and Basil Soup

4.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat coconut oil in a pot over medium-high heat. Saute onion in hot coconut oil until softened, about 5 minutes. Stir tomato paste and garlic with the onion; cook and stir until the garlic is fragrant, about 2 minutes more.
  2. 2 Sprinkle flour over the onion mixture and stir to incorporate; add vegetable broth, crushed tomatoes, chopped basil, lemon juice, maple syrup, and bay leaf. Bring the broth to a boil, reduce heat to medium-low, and cook at a simmer until the tomatoes are completely softened, about 20 minutes.
  3. 3 Turn heat below pot off. Remove and discard bay leaf. Pour soup into a blender. Hold lid in place and pulse blender a few times to get mixture moving before leaving on to blend into a puree; pour pureed soup into the pot and place over medium-low heat.
  4. 4 Stir coconut milk into pureed soup until the color is consistent; heat until the soup is warmed. Season soup with sea salt and garnish with fresh basil sprigs.

By Only Gluten Free Recipes

Cherry Cheesecake Brownies
Dessert American

Cherry Cheesecake Brownies

4.0

Prep
15 min
Cook
35 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. 2 Melt butter in the microwave, about 1 minute. Stir in sugar and cocoa powder. Blend in 4 eggs, one at a time, using an electric mixer; add vanilla extract. Combine flour (see Cook's Note), baking powder, and salt in a small bowl, and add to the batter. Mix until well combined and pour into the prepared baking pan. Level with a knife or spatula.
  3. 3 Beat together cream cheese, sugar, and 1 egg in a second bowl until smooth. Dollop the cream cheese mixture on top of the brownie batter.
  4. 4 Separate cherries from the jelled filling and dollop them over the cream cheese mixture, saving leftover jelly for another use if desired. Swirl together using a knife.
  5. 5 Bake in the preheated oven until brownies are set and edges pull away from the sides of the pan, 35 to 45 minutes. Remove from the oven and cool thoroughly before cutting into bars.

By My Hot Southern Mess

Spicy Gluten-Free Chicken and Cheddar Waffles with Blackberry-Maple Syrup
Breakfast American

Spicy Gluten-Free Chicken and Cheddar Waffles with Blackberry-Maple Syrup

4.3

Prep
35 min
Cook
35 min
Total
70 min

Instructions

  1. 1 Muddle 4 blackberries in the bottom of a microwave-safe glass serving jar. Add chile powder and red pepper flakes, then maple syrup; stir syrup briskly until well combined.
  2. 2 Place chicken in a large, shallow baking dish. Drizzle with orange juice and season liberally with salt and pepper. Refrigerate until needed. Whisk orange zest with coconut flour, almond flour, garlic, and paprika. Set dredging mixture aside.
  3. 3 Mix gluten-free flour, baking powder, rosemary, thyme, and sea salt together in another bowl to start the waffle batter.
  4. 4 Preheat the oven to 400 degrees F (200 degrees C). Preheat a waffle iron according to manufacturer's instructions and spray with cooking spray.
  5. 5 Beat butter and maple syrup together in a bowl using an electric mixer until creamy. Add eggs 1 at a time. Gradually add the gluten-free flour mixture and milk in 3 alternating batches. Stir in Cheddar cheese just until combined. Pour batter into the preheated waffle iron. Cook until crisp and deeply brown, 6 to 8 minutes per waffle. Place waffles on a baking sheet and keep warm in the preheating oven while preparing chicken.
  6. 6 Line another baking sheet with parchment paper. Gently shake excess orange juice off each chicken tender and press all sides into the reserved coconut flour mixture. Place coated chicken on the prepared baking sheet. Remove waffles from oven and keep warm.
  7. 7 Bake chicken in the preheated oven, flipping halfway, until browned on both sides, about 20 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  8. 8 Microwave syrup until warm, about 1 minute. Top each waffle with a warm chicken tender or two and a handful of blackberries. Drizzle with the warmed spicy maple syrup.

By Angela Sackett Superhotmama