Type what you have

Ingredients

• ✓ gluten-free flour
• baking powder
• salt
• sugar
• butter
• vanilla extract
• egg
• cream cheese
• butter
• vanilla extract
• confectioners sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk flour, baking powder, and salt together in a bowl.
3. 3 Beat white sugar, ¾ cup butter, and 1 teaspoon vanilla extract in a bowl with an electric mixer until creamy, 3 to 4 minutes. Beat in eggs, one at a time, until mixture is smooth. Gradually mix in flour mixture until a dough forms.
4. 4 Form dough into a ball; wrap in plastic wrap and refrigerate for 1 hour.
5. 5 Preheat the oven to 325 degrees F (165 degrees C). Line two baking sheets with parchment paper or silicon baking mats.
6. 6 Roll dough on a lightly floured surface and cut into desired shapes using cookie cutters. Arrange cookies on the prepared baking sheets.
7. 7 Bake in the preheated oven until edges begin to brown, about 10 minutes, switching racks halfway through. Cool on the baking sheet briefly before transferring to a wire rack to cool completely, 8 to 10 minutes more.
8. 8 Meanwhile, beat cream cheese, ¼ cup butter, and 1 teaspoon vanilla extract in a bowl using an electric mixer until well combined. Slowly beat in confectioners' sugar until icing is smooth.
9. 9 Spread icing onto cooled cookies.

By SueAnne McInnis

Ingredients

• ✓ gluten-free flour
• white sugar
• coconut
• walnut
• baking powder
• baking soda
• xanthan gum
• salt
• coconut milk
• vegetable oil
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
2. 2 Whisk flour, sugar, coconut, walnuts, baking powder, baking soda, xanthan gum, and salt together in a bowl. Add coconut milk, vegetable oil, eggs, and vanilla extract; mix until batter is smooth. Spread batter into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

By Christy E

Ingredients

• ✓ gluten-free flour
• ✓ gluten-free flour
• peach
• blackberry
• white sugar
• lemon juice
• cinnamon
• brown sugar
• oat
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Mix peaches, blackberries, 1/2 cup gluten-free flour, white sugar, lemon juice, and cinnamon together in a bowl; spread evenly into the prepared baking dish.
3. 3 Stir brown sugar, oats, and 3/4 gluten-free flour together in a separate bowl. Cut butter into oat mixture until it resembles coarse crumbs; sprinkle evenly over berry mixture.
4. 4 Bake in the preheated oven until golden brown, about 45 minutes.

By Tiffany Donnelly

Ingredients

• ✓ gluten-free flour
• milk
• lemon juice
• vegetable oil
• egg white
• lemon
• vanilla extract
• white sugar
• baking powder
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
2. 2 Whisk milk and lemon juice together in a bowl. Beat vegetable oil, egg whites, lemon zest, and vanilla extract into milk mixture.
3. 3 Combine gluten-free baking flour, sugar, baking powder, and salt together in a large bowl. Add milk mixture to flour mixture; beat on medium speed with an electric mixer until batter is well mixed, about 2 minutes. Spoon batter into lined cups to about 3/4-full.
4. 4 Bake in the preheated oven until tops are a light golden brown and a toothpick inserted in the center of the cupcake comes out clean, 18 to 20 minutes. Cool cupcakes in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.

By squeeziebrb

Ingredients

• ✓ gluten-free flour
• vegan chocolate chip
• canola oil
• egg
• instant coffee granules
• white sugar
• cocoa powder
• baking soda
• coffee liqueur
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat chocolate with canola oil in a large glass bowl in a microwave oven in 30 second increments, stirring between each round of heating, until completely melted, 2 to 3 minutes.
3. 3 Stir eggs and coffee granules into the melted chocolate. Sift sugar, cocoa powder, flour, and baking soda together into a bowl; add to chocolate mixture and stir to incorporate fully. Pour coffee liqueur and vanilla extract into the mixture; stir.
4. 4 Pour brownie batter into an 8-inch square baking dish.
5. 5 Bake in preheated oven until beginning to dry along the edges, 20 to 25 minutes.

By joek

Ingredients

• ✓ gluten-free flour
• dark sweet cherry
• white sugar
• blood orange
• orange zest
• salt
• sugar
• almond milk
• vegan butter
• baking powder
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine cherries, sugar, orange juice, orange zest, and salt for base in a stockpot over low heat; cook and stir for 10 minutes. Transfer to a 10-inch cast iron skillet.
3. 3 Stir together flour, sugar, almond milk, melted butter, baking powder, and salt for topping in a bowl until well mixed. Scoop over the cherries in the skillet.
4. 4 Bake in the preheated oven until the top is slightly browned, 35 to 45 minutes. Serve immediately.

By TheSaltyCooker

Ingredients

• ✓ gluten-free flour
• egg
• salt
• black pepper
• gluten free cracker
• chicken breast
• vegetable oil

Instructions

1. 1 Whisk eggs in a shallow bowl and season with salt and pepper. Place flour in a second bowl and cracker crumbs in a third bowl.
2. 2 Dredge chicken pieces first in flour, then in eggs, and finally in cracker crumbs. Place on an air fryer rack, making sure pieces don't touch. Brush tops of chicken with oil.
3. 3 Air fry chicken at 375 degrees F (190 degrees C) until cooked through and crisp, about 10 minutes.

By WallerWife

Ingredients

• ✓ gluten-free flour
• water
• honey
• active dry yeast
• milk
• olive oil
• egg
• salt

Instructions

1. 1 Approximately 9 hours or the night before making waffles, stir together warm water, honey, and yeast in a small bowl until well combined. Let sit until bubbly, 5 to 10 minutes.
2. 2 Combine milk and olive oil in a large bowl. Add 1 1/2 cups gluten-free flour, 1/4 cup at a time, mixing well between each addition, to create a thick but pourable batter. Add more flour if batter is too thin, 1/8 cup at a time.
3. 3 Stir yeast mixture into batter until just combined. Cover the bowl with a lid or plastic wrap and leave on the kitchen counter for 8 hours to overnight; batter will double or even triple in volume, so be sure the bowl is large enough.
4. 4 When you are ready to make waffles, mix beaten egg and salt into batter in the bowl until incorporated.
5. 5 Preheat a waffle iron according to manufacturer's instructions.
6. 6 Cook about 1/4 cup batter in the preheated waffle iron until waffle is golden brown and the iron stops steaming, about 5 minutes. Repeat with remaining batter.

By Buckwheat Queen

Ingredients

• ✓ gluten-free flour
• cinnamon
• salt
• baking soda
• baking powder
• nutmeg
• white sugar
• applesauce
• egg
• vegetable oil
• vanilla extract
• zucchini

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans.
2. 2 Mix flour, cinnamon, salt, baking soda, baking powder, and nutmeg together in a bowl. Beat sugar, applesauce, eggs, oil, and vanilla extract together in a separate bowl; stir in zucchini. Slowly mix flour mixture into zucchini mixture until well blended; pour into prepared loaf pans.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.

By horsegirl

Ingredients

• ✓ gluten-free flour
• buckwheat flour
• baking powder
• kosher salt
• egg
• milk
• orange juice
• brown sugar
• canola oil
• orange zest
• semisweet chocolate chip
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup (2 1/2-inch) muffin tin with paper liners.
2. 2 Whisk 1 1/2 cups gluten-free flour, buckwheat flour, baking powder, and salt together in a large bowl. Make a well in the center and set aside.
3. 3 Whisk eggs, milk, orange juice, 1/3 cup brown sugar, oil, and 1 teaspoon orange zest in a medium bowl until combined. Add egg mixture and 1/2 cup chocolate chips to the flour mixture; stir until just combined. Divide batter evenly among the prepared muffin cups, filling each with about 1/4 cup.
4. 4 Whisk remaining 1/2 cup gluten-free flour and remaining 1/3 cup brown sugar together in a medium bowl. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in remaining 1/4 cup chocolate chips and remaining 1/2 teaspoon orange zest until just combined. Crumble about 2 tablespoons streusel mixture over each muffin.
5. 5 Bake in the preheated oven until a wooden toothpick inserted into the centers comes out clean, 18 to 20 minutes. Let cool in the pan for 5 minutes. Remove from pan, place on a wire rack. Let cool completely, about 1 hour.

By thymeforpineapple

Ingredients

• ✓ gluten-free flour
• bacon
• jalapeno pepper
• cornmeal
• skim milk
• white sugar
• baking powder
• salt
• egg
• butter
• pepperjack cheese
• green onion

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Place bacon in a cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving bacon grease in the skillet. Spread the grease up the sides of the skillet using a paper towel.
3. 3 Cook jalapeno peppers in the bacon grease over medium heat until lightly browned, about 5 minutes.
4. 4 Combine cornmeal and skim milk together in a bowl; let sit until some of the liquid is absorbed, 5 to 10 minutes.
5. 5 Whisk flour, sugar, baking powder, and salt together in a separate bowl. Mix eggs and butter into cornmeal mixture; stir into flour mixture just until batter is moist. Fold jalapeno peppers, 1/2 cup pepperjack cheese, and green onions into batter. Pour batter into the cast iron skillet; crumble bacon over top and sprinkle remaining cheese over bacon.
6. 6 Bake in the preheated oven until set and a toothpick inserted in the center comes out clean, about 18 minutes.

By Megan