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Gluten-Free Chocolate Zucchini Waffles
Breakfast American

Gluten-Free Chocolate Zucchini Waffles

4.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat a waffle iron according to manufacturer instructions.
  2. 2 Combine brown rice flour, sorghum flour, dark cocoa powder, baking powder, and cinnamon in a bowl.
  3. 3 Whisk zucchini, soy milk, water, eggs, oil, and honey together in a large bowl; whisk in flour mixture until batter is evenly moistened.
  4. 4 Coat the preheated waffle iron with cooking spray. Ladle 1 cup batter into the waffle iron, close the lid, and cook until crispy brown, about 5 minutes. Repeat with remaining batter, coating with cooking spray between batches.

By sueb

Gluten-Free Buttermilk Pancakes
Breakfast

Gluten-Free Buttermilk Pancakes

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Whisk together brown rice flour, all-purpose flour, buckwheat flour, sugar, baking powder, and baking soda in a bowl. Combine 3/4 cup buttermilk, egg yolks, and oil in a separate bowl; mix until combined. Add dry ingredients to buttermilk mixture; stir until just combined. Do not overmix batter.
  2. 2 Beat egg whites in a glass, metal, or ceramic bowl until soft peaks form. Fold egg whites into the batter. Batter should have the consistency of tomato soup. If it is too thick, add remaining buttermilk little by little, waiting a bit to allow batter to set. (Gluten-free flours need time to absorb the liquid, thickening after about 45 seconds to 1 minute.)
  3. 3 Heat a lightly oiled griddle over medium heat. Drop batter by 1/4-cupfuls onto the griddle. Cook until bubbles form and the tops are a bit dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
  4. 4 Serve hot or wait until completely cooled before freezing.

By Allrecipes Member

Teff Muffins
Breakfast

Teff Muffins

3.7

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a muffin tin.
  2. 2 Mix teff flour, brown rice flour, arrowroot flour, baking powder, cinnamon, nutmeg, cloves, ginger, and salt together in a large bowl. Form a well in the center of the flour mixture. Add water, pecans, olive oil, and eggs to the well. Whisk the wet ingredients into the dry ingredients until batter is fully combined. Fold raisins, golden raisins, apricots, and cranberries into batter. Pour batter into the prepared muffin tin.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.

By Linda Watkins

Dosas (Indian-style Pancakes)
Breakfast Indian

Dosas (Indian-style Pancakes)

3.7

Prep
15 min
Cook
20 min
Total
65 min

Instructions

  1. 1 Stir the brown rice and whole wheat flours together in a mixing bowl. Stir in the water to make a thin batter. Add the onion, garlic, cilantro, sugar, turmeric, cumin, mustard seeds, cumin seeds, coriander, ginger, cayenne pepper and rice vinegar until evenly blended. Cover, and refrigerate for at least 1/2 hour, or overnight.
  2. 2 To cook the dosas, heat the oil in a skillet over medium heat. Pour 1/4 cup of batter into the skillet, spreading it over the bottom in a thin layer. Cook 1 minute, turn, and cook 1 minute more. Remove from the pan. Repeat with remaining batter.

By jweakman

Gluten-Free Sourdough Starter
Bread & Baking American

Gluten-Free Sourdough Starter

5.0

Prep
10 min
Cook
Total
5770 min

Instructions

  1. 1 Mix together the brown rice flour and the buckwheat flour until well combined.
  2. 2 Day 1: Whisk together 1 cup of the flour mix and 3/4 cup filtered water in a glass jar. Stir well until smooth and no lumps remain. Cover with a piece of cheesecloth or a clean linen towel and let sit at room temperature (about 70 degrees F (21 degrees C)), far from drafts or direct sunlight. Do not cover with plastic wrap, the circulation of air is important. Every once in a while, stir the mixture with a fork or whisk. Check to see if small bubbles start to form in the mixture. These bubbles indicate that wild yeast is forming.
  3. 3 Day 2: As well as stirring, you will begin to feed the starter on day 2. In the morning, mix 1/4 cup of flour mixture and 3 tablespoons room-temperature filtered water. Once mixed well, add the flour-water mixture to the jar with the starter mixture. Stir well and continue to stir throughout the day if possible. Every 12 hours, add this same feeding mixture (1/4 cup flour plus 3 tablespoons water) to the mother mixture.
  4. 4 Day 3: By now, you should notice an overall sponge-like texture. If this is the case, your starter is ready to use. At this point, it should be kept in certain conditions to keep from over-growing. Keep it sealed, in the refrigerator.
  5. 5 If your starter has only a bit of foam at the top, but you notice a fragrant smell of yeast, these are good signs and could be that the room is too cool. Check to make sure the location is draft free. If you don't notice these minimal signs and a note a foul smell, discard starter and restart.
  6. 6 If your sponge is still very watery but has a sponge forming, mix well, take out 1 cup of the mixture, and discard (or use in another recipe) and feed the starter every 6 hours.
  7. 7 By day 4 your starter should be ready. Keep the starter covered in the refrigerator and feed very two weeks or each time you measure out any starter.

By Buckwheat Queen

Best Gluten-Free Pie Crust
Pantry American

Best Gluten-Free Pie Crust

4.5

Prep
25 min
Cook
Total
70 min

Instructions

  1. 1 Place brown rice flour in a resealable plastic bag. Add butter to the bag one cube at a time, shaking to coat each cube evenly with flour. Seal bag and place in the freezer for 15 minutes.
  2. 2 Whisk eggs and vinegar together in a small bowl. Place in the refrigerator.
  3. 3 Pour gluten-free flour into a large bowl. Cut in cold flour-coated butter cubes with your fingers until mixture resembles pebbles with some large lumps of butter remaining. Stir in egg and vinegar mixture. Mix in water, 1 tablespoon at a time, until dough is no longer sticky and forms a ball.
  4. 4 Wrap dough in plastic wrap; refrigerate until firm, about 30 minutes.
  5. 5 Divide dough into 2 pieces and roll out to desired thickness on a lightly floured work surface.
  6. 6 Fill and bake as directed in your pie recipe.

By Buckwheat Queen

Gluten-Free Butter Crackers
Lunch American

Gluten-Free Butter Crackers

4.7

Prep
30 min
Cook
25 min
Total
70 min

Instructions

  1. 1 Whisk tapioca flour, brown rice flour, white rice flour, sugar, xanthan gum, and 1/2 teaspoon salt together in the bowl of a stand mixer fitted with the whisk attachment. Cut in butter, using the whisk attachment, starting on low speed and working up to medium speed until mixture resembles coarse crumbs, stopping occasionally to scrape down the sides and bottom of the bowl.
  2. 2 Gradually add milk while the mixer is on low. Gradually increase speed; mix until batter is well combined. Cover the bowl; let dough sit for 15 minutes.
  3. 3 Preheat the oven to 325 degrees F (165 degrees C) with an oven rack in the center position. Coat 2 sheets parchment paper with cooking spray.
  4. 4 Place dough on 1 coated sheet parchment paper; top with remaining 1 sheet parchment paper, coated-side down. Roll dough to 1/8-inch thickness. Remove top sheet parchment; even thickness of dough edge by patting any edges back towards the middle if they're thinner to prevent burnt edges.
  5. 5 Cut dough into cracker shapes using a pizza cutter; prick each with a fork. Slide parchment paper with crackers onto a baking sheet; transfer to the oven.
  6. 6 Bake in the preheated oven for 3 minutes. Sprinkle with sea salt. Continue baking until crackers are golden and crisp, 18 to 25 minutes. Cool on the baking sheet or transfer crackers to a wire rack to cool.

By TRAPPERS

Buckwheat Lavender Biscotti
Dessert American

Buckwheat Lavender Biscotti

4.0

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with cooking spray.
  2. 2 Stir buckwheat flour, white sugar, brown rice flour, potato flour, lavender, vanilla powder, and baking powder together in a large bowl, making a well in the center. Whisk eggs, canola oil, and egg white together in a small bowl until well blended. Pour egg mixture into well and stir until dough is combined.
  3. 3 Divide dough in half; form 2 logs with hands. Transfer logs to the prepared baking sheet.
  4. 4 Bake in the preheated oven for 30 minutes. Remove from oven; reduce temperature to 300 degrees F (150 degrees C). Slicing gently to avoid crumbling, cut logs into 1/2- to 3/4-inch cookies with a sharp knife. Lay cookies on sides on the baking sheet.
  5. 5 Bake in the preheated oven for 10 minutes. Turn cookies over and continue baking until hardened, about 10 minutes more. Remove from oven; cool.

By Kay5103

Gluten-Free Strawberry Shortcake
Dessert American

Gluten-Free Strawberry Shortcake

4.7

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet or line with parchment paper.
  2. 2 Whisk rice flour, cornstarch, tapioca flour, baking powder, salt, baking soda, and xanthan gum together in a bowl; set aside.
  3. 3 Beat sugar and shortening together in a large bowl with an electric mixer until light and fluffy. Add flour mixture, alternating with milk, mixing until just combined. Drop batter onto the prepared baking sheet in 8 equal portions.
  4. 4 Bake in the preheated oven until bottoms are golden brown, 10 to 12 minutes. Transfer to a wire rack to cool.
  5. 5 Slice each shortcake in half; place bottoms on a plate. Divide strawberries among shortcakes, dollop with whipped topping, top with shortcake tops.

By Dawn Opicka Stier

Banana Choco-Coconut Muffins
Lunch American

Banana Choco-Coconut Muffins

5.0

Prep
10 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray and set aside.
  2. 2 Whisk all-purpose flour, brown rice flour, baking powder, baking soda, and salt together in a medium bowl.
  3. 3 Combine sugar, butter, and eggs in a stand mixer bowl. Beat on medium speed until smooth. Add bananas, sour cream, and vanilla extract. Beat until smooth. Add in flour mixture gradually, in 3 additions. Fold in chocolate chips and coconut; batter will be quite thick.
  4. 4 Spoon batter into the prepared muffin cups, filling each 3/4 full.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean and edges are golden, 15 to 17 minutes. Remove from the oven and let cool for 5 minutes before transferring muffins to a wire rack to cool completely, 20 to 30 minutes more.

By VRCOOK

Gluten-Free Teff Muffins
Bread & Baking American

Gluten-Free Teff Muffins

4.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray muffin cups with cooking spray.
  2. 2 Combine teff flour, brown rice flour, arrowroot starch, brown sugar, baking powder, cinnamon, and salt in a bowl.
  3. 3 Mix water, vegetable oil, and eggs together in a separate bowl; whisk into flour mixture. Stir in bananas and walnuts. Pour batter into muffin cups to 3/4-full.
  4. 4 Bake in preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.

By N8VTXN

Gluten-Free Blueberry Cake
Dessert American

Gluten-Free Blueberry Cake

5.0

Prep
20 min
Cook
70 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch springform pan with cooking spray.
  2. 2 Whisk together 1 cup sorghum flour, brown rice flour, potato starch, tapioca starch, baking powder, xanthan gum, baking soda, and kosher salt in a large bowl; make a well in the center.
  3. 3 Whisk together buttermilk, sugar, canola oil, eggs, egg whites, and lemon zest in a medium bowl. Pour buttermilk mixture into the well of the flour mixture and stir to combine batter; do not overmix.
  4. 4 Toss blueberries with 1 tablespoon sorghum flour in a medium bowl until evenly coated. Fold all but 1/2 cup blueberries into batter. Spread evenly into the prepared pan. Top with the remaining 1/2 cup blueberries. Sprinkle cane juice on top of the blueberries.
  5. 5 Bake in the preheated oven until cake is browned on top and a toothpick inserted into the center comes out clean, 70 to 75 minutes.
  6. 6 Let cake cool in the pan for 15 minutes, then unmold (remove the outer ring) and transfer to a wire rack to cool completely.

By Jessi

Gluten-Free Cranberry Walnut Muffins
Bread & Baking American

Gluten-Free Cranberry Walnut Muffins

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray 18 muffin cups with cooking spray or line with paper liners.
  2. 2 Place milk and vinegar in a small bowl; stir and set soured milk aside.
  3. 3 Beat brown sugar, white sugar, and butter together in a bowl using an electric hand mixer or stand mixer until creamy and smooth. Add soured milk, eggs, egg yolk, and vanilla extract; beat until smooth, scraping down the sides of the bowl as needed.
  4. 4 Mix brown rice flour, white rice flour, flax seeds, baking powder, xanthan gum, cinnamon, and salt together in another bowl. Stir slowly into creamed butter mixture until just mixed. Stir in cranberries and walnuts.
  5. 5 Spoon batter into the prepared muffin cups, filling each about 3/4 full.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

By amdolinar

Gluten-Free Zucchini Carrot Muffins
Snack American

Gluten-Free Zucchini Carrot Muffins

4.5

Prep
25 min
Cook
25 min
Total
90 min

Instructions

  1. 1 Lightly grease 18 muffin cups.
  2. 2 Sift brown rice flour, tapioca starch, potato starch, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and cloves together into a large bowl.
  3. 3 Place quinoa, flax seeds, almonds, and sunflower seeds in a coffee grinder; pulse until finely ground. Add ground quinoa mixture to rice flour mixture; mix well.
  4. 4 Beat yogurt, brown sugar, eggs, coconut oil, agave nectar, and vanilla together in a large bowl until well combined; stir in rice flour mixture until batter is just blended. Fold in zucchini, carrot, apple, and raisins; divide batter between the prepared muffin cups. Rest batter at room temperature for 30 minutes.
  5. 5 Preheat the oven to 375 degrees F (190 degrees C).
  6. 6 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 25 to 30 minutes. Cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

By swalker3

Gluten-Free Chicken and Waffles
Dinner American

Gluten-Free Chicken and Waffles

Prep
30 min
Cook
45 min
Total
195 min

Instructions

  1. 1 Put chicken tenders in a zip-top bag and pour in buttermilk. Refrigerate for 2 hours or up to 4 hours. Allow chicken to reach room temperature before cooking.
  2. 2 Stir maple syrup, butter, and sriracha sauce together to create the condiment. Set aside.
  3. 3 Place 1 cup white rice flour in a bowl. Whisk eggs together in a shallow dish. Mix corn flakes, bread crumbs, Creole seasoning, 1/2 teaspoon salt, and pepper together in another shallow dish.
  4. 4 Drain chicken and discard buttermilk. Dredge a chicken tender in the bowl of white rice flour, shaking off any excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumb mixture to coat both sides. Place the breaded tender onto a plate. Continue process with the remaining chicken tenders. Run the tenders through the egg wash and dredge through the crumb mixture a second time. Tap and allow excess to fall off.
  5. 5 Heat a large skillet over medium heat. Cook bacon until slightly crispy and fat is rendered, about 4 minutes per side. Let bacon drain on a wire rack over paper towels. Increase heat to medium-high. Add vegetable oil to the bacon grease and heat to between 350 to 375 degrees F (175 to 190 degrees C).
  6. 6 Fry tenders in the hot oil until no longer pink in the center and the juices run clear, 6 to 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place chicken on the rack with the bacon.
  7. 7 Preheat a waffle iron according to manufacturer's instructions.
  8. 8 Whisk egg whites and cream of tartar on medium high speed in the bowl of a stand mixer until stiff peaks form.
  9. 9 Sift brown rice flour, 1/2 cup white rice flour, cornstarch, baking powder, powdered milk, and a pinch of salt together in a mixing bowl twice. Make a well in the center. Pour in milk, honey, oil, and vanilla extract while lightly stirring. Do not overmix. Fold in egg whites until just combined; leaving pillows of egg whites will create fluffy pockets in the waffles.
  10. 10 Cook batter in the waffle iron according to manufacturer's instructions, or until waffle is golden brown and the iron stops steaming, about 5 minutes. Repeat with remaining batter to make 6 waffles. This batter will make 7 total; you can freeze the remaining waffle if desired.
  11. 11 Heat maple syrup sauce in the microwave for 1 minute. Place waffles on serving plates. Top each with 3 slices of bacon. Divide chicken between the waffles and top with sauce.

By Buckwheat Queen

Green Tea Lemon Cookies (Gluten-Free)
Dessert

Green Tea Lemon Cookies (Gluten-Free)

Prep
15 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Mix brown rice flour, brown sugar, pecans, baking soda, and lemon zest together in a mixing bowl. Cut open tea bags and add contents to the bowl. Add butter, agave syrup, and vanilla extract. Blend with a fork until dough comes together.
  3. 3 Roll dough into 1-inch balls and place on a baking stone.
  4. 4 Bake in the preheated oven until edges are lightly browned, 11 to 13 minutes. Cool for 1 minute before transferring to a cooling rack. Gently press any broken cookies back together. Let cool. Repeat with remaining cookie dough.

By SuzzzyGal

Gluten-Free Pie Crust

Gluten-Free Pie Crust

4.8

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine 3/4 cup arrowroot starch, white rice flour, brown rice flour, and sugar in a food processor; pulse until blended. Add butter to flour mixture and pulse until mixture is the consistency of oatmeal.
  2. 2 Transfer flour-butter mixture to a bowl; add eggs and vinegar. Knead mixture just until blended. Mix water, 1 tablespoon at a time, into dough (if dough is too dry) until dough holds together. Split dough into 2 balls, wrap in plastic wrap, and refrigerate until chilled, about 1 hour.
  3. 3 Spread a piece of plastic wrap on a work surface and sprinkle with arrowroot starch. Place 1 dough ball on the plastic wrap and flatten using your hands. Dust rolling pin with more arrowroot starch and roll over dough until even in thickness and about 9 inches in diameter. Repeat with remaining dough.

By Sandra LeRose

Ghirardelli One-Bowl Flourless Brownies
Dessert

Ghirardelli One-Bowl Flourless Brownies

4.7

Prep
15 min
Cook
20 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 325 degrees F, with a rack in the lower third of the oven. Line an 8-inch metal baking pan across the bottom and up two opposite sides with parchment paper.
  2. 2 Whisk together almond flour and rice flour; set aside.
  3. 3 Place chocolate, butter and salt in the top of a large double boiler over barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth. Remove the bowl and let cool for 5 minutes. Stir in the sugar and vanilla. Stir in the eggs one at a time. Add the almond and rice flour mixture and stir until moistened, and then mix briskly about 40 strokes. Stir in the walnuts or pecans if using.
  4. 4 Scrape the batter into the prepared pan and spread it evenly. Bake 20 to 25 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the center comes out moist but clean. Cool the pan on a rack, at least 30 minutes. Run a knife along the unlined sides of the pan to detach the brownies. Lift the edges of the parchment paper to remove the brownies. Cut into squares.

By Ghirardelli

Gluten-Free Boxed Cake Mix Replacer

Gluten-Free Boxed Cake Mix Replacer

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Sift white rice flour, brown rice flour, sorghum flour, potato starch, tapioca starch, sweet rice flour, rice starch, baking powder, and vanilla powder together twice in the bowl of a stand mixer. Add superfine sugar and salt; whisk together using the whisk attachment on medium-low speed, about 2 minutes.

By Buckwheat Queen

Gluten-Free Pear Cobbler
Dessert

Gluten-Free Pear Cobbler

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Cube 1 tablespoon of butter and place in an 8-inch round baking dish.
  2. 2 Place pears in a mixing bowl. Sprinkle with lemon juice and toss to coat. Sprinkle cornstarch over pears and toss to coat. Set aside.
  3. 3 Whisk white rice flour, brown rice flour, buckwheat flour, flaxseed meal, brown sugar, and baking powder together in a mixing bowl. Cut in remaining butter until the mixture resembles coarse pebbles. Add milk, 1 tablespoon at a time, until dough begins to pull together and form a ball.
  4. 4 Pour the pears into the prepared baking dish, covering the cubed butter. Drop walnut-sized balls of dough on top, pushing down to flatten and form a crust.
  5. 5 Bake in the preheated oven until top has browned and pears are bubbling, about 30 minutes. Serve warm.

By Buckwheat Queen

Easy Rice Bread
Snack

Easy Rice Bread

4.3

Prep
20 min
Cook
60 min
Total
170 min

Instructions

  1. 1 To help insure success have all ingredients at room temperature before proceeding. Combine the white rice flour, brown rice flour, xanthan gum, and salt. Mix very well. The flours need to be completely combined.
  2. 2 Combine the gelatin, sugar, egg replacer, milk powder, beaten eggs, vinegar and oil. Beat until well combined.
  3. 3 Combine the flour mixture, egg mixture and yeast together and beat well. A standup mixture works best for this. Add tepid water to dough if mixture is to dry. The dough should be somewhere between a normal bread dough consistency and a batter.
  4. 4 Pour into greased 9x5 inch bread pan and allow to rise in a warm, still place until doubled in bulk. Bake in a preheated oven at 325 degrees F (165 degrees C) until crust is a light to medium brown. Cool ten minutes in the pan, then to room temperature outside the pan before slicing.

By Lindsay Schott

Gluten-Free Fresh Peach Cobbler
Dessert

Gluten-Free Fresh Peach Cobbler

5.0

Prep
15 min
Cook
45 min
Total
64 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 7x5x2-inch baking dish with 1 teaspoon butter.
  2. 2 Whisk sugar, brown rice flour, sorghum flour, potato starch, tapioca starch, powdered milk, baking powder, and nutmeg together in a bowl. Stir in milk until batter is the consistency of thin pancake batter. Fold in 2 tablespoons softened butter until just combined.
  3. 3 Pour batter into the prepared baking dish. Place peaches gently on top in a single layer. Sprinkle vanilla sugar over the peaches.
  4. 4 Bake in the preheated oven until top and edges are browned, about 45 minutes. Cool before serving, 4 to 5 minutes.

By Buckwheat Queen

Vegan Gluten-Free Brownies
Dessert

Vegan Gluten-Free Brownies

3.9

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a baking dish.
  2. 2 Beat chia meal and both amounts of water together in a bowl; let stand until thick, about 5 minutes. Blend raw sugar and agave into chia seed mixture with high speed blender. Add vegan margarine and vanilla extract; blend.
  3. 3 Mix brown rice flour, almond meal, baking powder, and salt together in a large bowl. Stir cocoa powder into the flour mixture. Add chia meal mixture and stir until combined; pour into prepared baking dish.
  4. 4 Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 45 to 55 minutes.

By ChrissyintheKitchen

Nutty Yogi Banana Muffins

Nutty Yogi Banana Muffins

3.0

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.
  2. 2 Place almonds in a coffee grinder or food processor and grind into a meal.
  3. 3 Combine almond meal, mashed bananas, teff flour, brown rice flour, almond milk, coconut oil, water, and flax seeds in a large bowl. Blend with an electric mixer until smooth. Mix cinnamon, salt, baking powder, and allspice into the batter.
  4. 4 Spoon batter into liners, filling each about 2/3 full. Lightly press a walnut piece on top each one.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

By Fran Prudhomme

Gluten-Free Delicious Soft Oatmeal Cookies
Dessert

Gluten-Free Delicious Soft Oatmeal Cookies

4.4

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. 2 Beat the butter, brown sugar, and white sugar together with an electric mixer in a large bowl until smooth. Beat the eggs, one at a time, into the butter mixture until completely blended; add vanilla extract.
  3. 3 Whisk cornstarch, sorghum flour, sweet rice flour, brown rice flour, almond meal, cinnamon, baking soda, and salt together in a bowl. Stir flour mixture into butter mixture; add oats and mix to form a soft dough. Roll dough into walnut-sized balls and place 2 inches apart onto prepared baking sheet.
  4. 4 Bake in the preheated oven until cookies are golden and set, about 10 minutes. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

By Erin MaLoon Rowley

Vegan Pistachio Shortbread Cookies
Dessert

Vegan Pistachio Shortbread Cookies

Prep
25 min
Cook
20 min
Total
555 min

Instructions

  1. 1 Bring water and agar-agar powder to a boil over medium heat. Reduce heat and simmer until thickened, about 5 minutes. Remove from the heat and refrigerate until set, 20 to 30 minutes.
  2. 2 Cream vegan butter and coconut oil with an electric mixer on medium speed for about 2 minutes. Sift in powdered sugar, 1 tablespoon at a time, mixing after each addition to combine. Sift in flour and ground pistachios; stir to combine. Stir in vanilla and salt until incorporated, scraping the bowl as necessary. Stir in the prepared agar-agar; your dough will become wet but don't worry, it will harden in the refrigerator. Cover the bowl with plastic wrap and refrigerate, 8 hours to overnight.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a work surface with parchment paper. Line a baking sheet with parchment paper.
  4. 4 Remove dough from the refrigerator and divide in half. Cover one half with plastic wrap and return to the refrigerator. Cover the remaining half with plastic wrap and roll on the prepared surface until it's 1/4-inch thick, working it into your hands to warm it up if it's too thick.
  5. 5 Cut out cookies with cookie cutter shape of choice. Rinsing off the cookie cutters with hot water between cuts will help remove any stuck-on cookie dough. Place cookies on the prepared baking sheet.
  6. 6 Bake in the preheated oven until the edges turn golden brown, 10 to 20 minutes, depending on the size. Cool on the baking sheet briefly before removing to a wire rack to cool, about 10 minutes.
  7. 7 Whisk aquafaba with an electric mixer until foamy. Whisk in powdered sugar, 1 tablespoon at a time, until fully incorporated and thick. Stir in rose water.
  8. 8 Dip cooled cookies into the icing and place back on the baking sheet. Sprinkle with chopped pistachios.

By Happy as a Yam

Alison's Gluten-Free Bread

Alison's Gluten-Free Bread

4.5

Prep
Cook
Total

Instructions

  1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary.
  2. 2 When bread is finished, let cool for 10 to 15 minutes before removing from pan.

By Alison

Gluten-Free Pumpkin Muffins

Gluten-Free Pumpkin Muffins

4.6

Prep
20 min
Cook
25 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups.
  2. 2 Whisk tapioca flour, brown rice flour, white rice flour, sorghum flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg in a bowl until thoroughly combined. Mix pumpkin, eggs, brown sugar, milk, and 1/4 cup melted butter in a separate bowl; beat for 2 minutes. Gradually mix dry ingredients into pumpkin mixture to make a smooth batter; scoop batter into the prepared muffin cups, filling them 3/4 full.
  3. 3 Bake in the preheated oven until muffins are lightly browned and a toothpick inserted into the middle comes out clean, 25 to 30 minutes. Cool muffins on wire racks.
  4. 4 Stir confectioners' sugar with 1/4 cup melted butter in a bowl until thoroughly combined. Stir milk into the glaze, about 1 teaspoon at a time, until the glaze is thin and runny. Drizzle glaze on top of cooled muffins.

By Michele S

Scottish Shortbread, Gluten-Free
Dessert European

Scottish Shortbread, Gluten-Free

4.3

Prep
10 min
Cook
27 min
Total
42 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place almond flour, brown rice flour, sorghum flour, sugar, cinnamon, allspice, cardamom, ginger, and salt together in a large resealable bag; seal and shake well to combine.
  3. 3 Mix butter and flour mixture together in a large bowl with an electric mixer until well combined.
  4. 4 Roll dough into walnut-size balls and place 2 inches apart onto ungreased baking sheets; flatten balls slightly.
  5. 5 Bake in the preheated oven until edges are golden brown, about 27 minutes. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

By Russ Hules