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Passover Sponge Cake
Dessert American

Passover Sponge Cake

4.5

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and line the bottom of a 10-inch tube pan with parchment paper.
  2. 2 Whisk egg yolks in a medium bowl until lighter in color. Gradually add 1 cup sugar and orange zest; continue whisking until thick and pale, about 7 minutes.
  3. 3 Sift matzo cake meal and potato starch together; set aside.
  4. 4 Beat egg whites in a large glass or metal mixing bowl until foamy. Gradually add remaining 1/2 cup sugar, continuing to beat until whites form stiff peaks. Fold matzo mixture into yolk mixture alternately with orange juice. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Spread evenly into the prepared pan.
  5. 5 Bake cake in the preheated oven, checking after 45 minutes, until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Invert onto a wire rack to cool. Run a knife around the sides of the cake before removing from the pan.

By liamsgm

Passover Apple Cake
Dessert American

Passover Apple Cake

3.9

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C ). Grease a 9x13-inch glass baking dish.
  2. 2 Beat oil, sugar, and eggs in a large bowl with an electric mixer until well combined. Stir in matzo meal, potato starch, and 1 teaspoon cinnamon until incorporated. Set aside.
  3. 3 Toss apples with 1/2 cup brown sugar, remaining 1 teaspoon cinnamon, and nutmeg in a separate large bowl.
  4. 4 Add 1/2 the batter to the prepared baking dish. Pour apple mixture on top. Add remaining batter, patting over apples as needed. Sprinkle with some brown sugar.
  5. 5 Bake in the preheated oven for 45 minutes.

By Shelley Ross

Gluten-Free Rhubarb Bars
Dessert American

Gluten-Free Rhubarb Bars

4.6

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine 1 cup rice flour, butter, confectioners' sugar, potato starch, and tapioca starch in a bowl until crumbly and evenly combined; press into a 9x13-inch baking dish.
  3. 3 Bake in the preheated oven until crust is bubbling, about 18 minutes.
  4. 4 Combine rhubarb, white sugar, eggs, ⅓ cup rice flour, and salt in a bowl until well combined; spoon topping over crust.
  5. 5 Bake in the preheated oven until topping is bubbling, about 35 minutes.

By efollendorf

Mile-High Apple Pie
Dessert American

Mile-High Apple Pie

4.8

Prep
25 min
Cook
60 min
Total
265 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Position an oven rack in the lower part of the oven; place a baking stone on it.
  2. 2 Toss apples with lemon juice in a large bowl; set aside.
  3. 3 Stir ¾ cup sugar, potato starch, cinnamon, and nutmeg together in a separate bowl; set aside.
  4. 4 Divide pastry dough in half. Roll 1 dough half out on a lightly floured surface to fit a 10-inch pie plate. Place bottom crust in pie plate. Pile ½ apples into crust, dot with ½ butter pieces, and sprinkle with ½ potato starch mixture. Pile remaining ½ apples on top, dot with remaining ½ butter pieces, and sprinkle with remaining ½ potato starch mixture. Roll out remaining 1 dough half; carefully place over apples. Pinch and crimp edges to seal crusts. Poke a few holes in top crust using a fork. Brush top crust with milk; sprinkle with remaining 1 tablespoon sugar.
  5. 5 Place on the baking stone in the preheated oven; immediately reduce the oven temperature to 350 degrees F (175 degrees C). Bake until crust is golden brown, about 1 hour checking halfway through baking time, covering edges with aluminum foil if needed to prevent over-browning during the last 30 minutes. Cool on a wire rack before serving, 3 hours.

By Tiffany Taylor

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

Microwave Mochi
Dessert Japanese

Microwave Mochi

4.6

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Mix together mochiko, water, and 1 cup sugar in a medium bowl until well blended. Mix in vinegar to soften. Pour into a microwave-safe dish and loosely cover with plastic wrap. Microwave on high for 8 to 10 minutes. Remove and let cool until cool enough to handle.
  2. 2 Combine potato starch, remaining 1/4 cup sugar, and salt in a small bowl. Turn mochi out onto the plastic wrap and cut into 25 pieces using a plastic or wooden knife (metal knives tend to stick too much). Roll pieces in the potato starch mixture.

By DINKYPIE

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

Perfect Cherry Pie
Dessert

Perfect Cherry Pie

4.7

Prep
35 min
Cook
55 min
Total
150 min

Instructions

  1. 1 Mix flour, 2 tablespoons sugar, and salt in a food processor. Add 8 tablespoons of frozen butter and pulse 4 times. Add shortening and cream cheese into flour mixture; pulse another 4 or 5 times, until clumps are the size of peas.
  2. 2 Dump mixture into a medium bowl; rub through clean fingertips to blend. Stir in water with a rubber spatula until dough clumps form. Press dough with your palm to form a ball, then divide in half. Wrap each half in plastic wrap, pressing to form thick disks. Refrigerate at least 1 hour.
  3. 3 Adjust oven rack to lowest position and place a pizza stone or four 9-inch quarry tiles (from a hardware store) on the rack to form an 18-inch square. Preheat the oven to 400 degrees F (200 degrees C).
  4. 4 In a large saucepan, cook 1 cup cherry juice, 1 cup sugar, potato starch, and a pinch of salt over medium-low heat; stir with a rubber spatula until a very thick paste forms. Scrape paste into cherries in a bowl. Add almond extract; stir to combine.
  5. 5 Set a dough disk on a floured work surface. Roll into a 14-inch circle. Fold in half and quickly lift into a 9-inch Pyrex pie plate (not deep-dish). Unfold. Fit dough into the pie plate so it is not stretched in any way. Refrigerate.
  6. 6 Roll remaining dough disk into a 12-inch circle. Remove pie shell from refrigerator, add fruit filling, and dot with 1 tablespoon butter. Fold dough circle in half; quickly lift onto filling and unfold. Trim all around to 1/2 inch beyond edge of the pie plate. Roll overhanging dough under with fingertips; flute the edges.
  7. 7 Set an 18-inch square of heavy-duty foil on tiles or pizza stone. Set pie on foil and bake until crust just starts to color, about 20 minutes. Remove from oven, brush with egg white, and sprinkle with 1 1/2 tablespoons sugar. Bake until golden brown, about 20 minutes longer. Bring foil up around pie to loosely cover the edges. Bake until filling bubbles, 15 to 20 minutes longer. Cool pie on a wire rack.

By USA WEEKEND - Jean Carper

Lemon, Raspberry, and White Chocolate Scones
Dessert

Lemon, Raspberry, and White Chocolate Scones

5.0

Prep
20 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Zest both lemons; juice 1/2 of a lemon. Set aside.
  2. 2 Combine 3 cups flour, sugar, baking powder, lemon zest, salt, and vanilla powder in a bowl, making sure ingredients are well mixed. Cut in frozen butter with a pastry blender until mixture is the texture of sand and you can no longer see pieces of butter. Place bowl into the freezer to keep cold.
  3. 3 Whisk milk, eggs, lemon juice, and vanilla extract together in a separate small bowl until combined. Add the wet ingredients to the flour mixture. Stir until the dough comes together, then add the chocolate chips and raspberries. Gently form dough into a ball. Do not overwork.
  4. 4 Combine 2 tablespoons flour, superfine sugar, and starch in a separate bowl and sift a layer onto the parchment paper.
  5. 5 Transfer the dough ball onto the parchment paper and use your hand to flatten into a 1 3/4-inch thick circle. Place baking sheet into the refrigerator for 20 minutes.
  6. 6 Preheat the oven to 400 degrees F (200 degrees C).
  7. 7 Cut the dough into 8 triangles and separate until they're 1 inch apart. Dust with flour, sugar, and starch mixture.
  8. 8 Bake in the preheated oven until they rise and become golden, 20 to 25 minutes.

By DREGIE

Microwave Chi Chi Dango
Dessert Japanese

Microwave Chi Chi Dango

Prep
15 min
Cook
20 min
Total
125 min

Instructions

  1. 1 Generously spray a 9x13-inch microwave-safe dish with cooking spray.
  2. 2 Combine sweet rice flour and sugar in a bowl. Add water, coconut milk, and vanilla. Stir until smooth. Pour into the prepared dish.
  3. 3 Microwave on high until batter sets, about 18 minutes. If the center of cake is still sticky, microwave until no longer sticky in increments of 2 minutes.
  4. 4 Transfer to a cooling rack. Cool for about 90 minutes.
  5. 5 Cut cake into 16 pieces and roll in potato starch.

By Rella On the radio

Chocolate Passover Sponge Cake
Dessert Other

Chocolate Passover Sponge Cake

Prep
30 min
Cook
45 min
Total
105 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Spray a 10-inch tube pan with cooking spray.
  3. 3 Sift matzo cake meal with potato starch into a bowl; set aside.
  4. 4 Place egg yolks into a large mixing bowl and beat with an electric mixer on medium speed until light, about 3 minutes.
  5. 5 Slowly beat 1 cup sugar into the egg yolks; continue beating until mixture is thick and pale, about 5 more minutes. Beat cocoa powder into the egg yolk mixture until thoroughly combined.
  6. 6 Beat egg whites with an electric mixer fitted with clean beaters in a separate bowl until foamy. Gradually beat in 1/2 cup sugar and continue to beat until egg whites hold stiff peaks.
  7. 7 Lightly stir matzo cake meal mixture and coffee into egg yolk-cocoa mixture.
  8. 8 Gently fold 1/3 of the egg whites into the batter, retaining as much volume as possible. Fold in remaining egg whites, mixing just until no white streaks remain. Gently mix in chopped walnuts.
  9. 9 Spoon the batter evenly into the prepared tube pan.
  10. 10 Bake in the preheated oven until top of cake shows small cracks and springs back when lightly pressed, about 45 minutes.
  11. 11 Run a knife around the sides of cake to loosen from the pan. Invert cake onto a wire rack to cool.

By dakatz

Gluten-Free Vegan Carrot Cake
Dessert

Gluten-Free Vegan Carrot Cake

5.0

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9-inch square pan.
  2. 2 Mix rice flour, sugar, potato starch, tapioca starch, cinnamon, baking powder, baking soda, xanthan gum, salt, and nutmeg together in a bowl. Add pineapple, 1/4 cup reserved pineapple juice, yogurt, carrots, walnuts, coconut, applesauce, vegetable oil, and vanilla extract to flour mixture; mix with a wooden spoon until well blended. Pour batter into the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes.

By shadelta

Chi Chi Dango
Dessert Japanese

Chi Chi Dango

4.7

Prep
15 min
Cook
60 min
Total
105 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan with cooking spray.
  2. 2 Whisk mochiko, sugar, and baking powder together in a bowl.
  3. 3 Combine water, coconut milk, vanilla, and food coloring in a medium bowl. Blend in dry ingredients, then pour into the prepared pan. Cover with foil.
  4. 4 Bake in the preheated oven for 1 hour. Remove from the oven and let cool completely, 30 minutes to 1 hour.
  5. 5 Dust a work surface with potato starch. Invert the pan onto the work surface. Use a plastic knife to cut into 36 squares.

By dewny dewny

Passover Choco-Nut Mandel Bread
Dessert Other

Passover Choco-Nut Mandel Bread

4.9

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets or line with parchment paper.
  2. 2 Beat together sugar and butter in a large bowl with an electric mixer until light and fluffy. Mix in eggs one at a time, beating well after each addition. Sift together matzo cake meal, potato starch, and salt in a separate bowl; stir into butter mixture until just blended. Gently mix in walnuts and chocolate chips until evenly distributed. Wrap dough and chill briefly in the refrigerator until easy to handle.
  3. 3 Divide dough in half and form each half into a 5-inch-wide loaf about 1-inch thick. Sprinkle cinnamon sugar over the top.
  4. 4 Bake in the preheated oven for 45 minutes. Cool completely on a wire rack, then slice into 1-inch cookies to serve.

By springfield70

Joanie's Pesach Brownies
Dessert Other

Joanie's Pesach Brownies

4.5

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square baking pan.
  2. 2 Melt butter in a small saucepan over medium heat. Off heat, stir in unsweetened chocolate until melted.
  3. 3 Beat sugar and eggs together in a bowl with an electric mixer on medium speed for about 5 minutes. Reduce speed to low; beat in chocolate mixture, then beat in vanilla.
  4. 4 Whisk potato starch, matzo meal, and salt together in a separate bowl; stir into chocolate mixture with a spoon until well combined. Stir in walnuts and chocolate chips. Pour batter into the prepared pan.
  5. 5 Bake in the preheated oven, until brownies are dry on top and begin to pull away from the sides, 25 minutes.

By JOANIEKR

Swiss Hazelnut Taler
Dessert European

Swiss Hazelnut Taler

4.0

Prep
60 min
Cook
10 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread the hazelnuts out in a single layer on a baking sheet. Roast in the preheated oven until toasted and fragrant, about 10 minutes. Transfer to a damp towel, cover the nuts and rub lightly to remove most of the skins. Allow nuts to cool completely.
  2. 2 When the hazelnuts are cool, transfer to a food processor or blender. Cover and pulse until ground, although not too fine since this will give a more interesting texture.
  3. 3 In a large bowl, stir together the ground hazelnuts, flour, baking powder, salt, potato starch and confectioners' sugar. Measure in the vanilla, and butter; knead everything by hand until it becomes smooth and evenly mixed dough. Divide into 8 portions and roll each one into a log about 1 inch in diameter. Stir together the cocoa powder and white sugar; place on a plate. Roll each piece of dough in the cocoa and sugar mixture. Wrap with plastic or waxed paper and place in the freezer until firm, about 45 minutes.
  4. 4 Preheat the oven to 375 degrees F (190 degrees C). Slice the rolls of cookie dough into 1/4 inch thick slices and place the cookies 1 inch apart on baking sheets.
  5. 5 Bake in the preheated oven until the centers appear dry and the bottoms are lightly toasted, about 10 minutes.

By Julia Z

Deb's Passover Brownies
Dessert Other

Deb's Passover Brownies

5.0

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 8x8-inch baking pans.
  2. 2 Place butter and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until butter and chocolate are melted; mix well.
  3. 3 Meanwhile, beat eggs and egg whites together in a large bowl with an electric mixer on high speed until very fluffy, about 5 minutes. Gently stir butter-chocolate mixture, sugar, coffee, and vanilla flavoring into egg mixture; beat well to combine.
  4. 4 Combine potato starch, matzo cake meal, cocoa powder, and salt in a medium bowl; beat into chocolate-egg mixture until fluffy and thoroughly combined. Gently fold in chocolate chips until incorporated. Divide batter between the prepared baking pans.
  5. 5 Bake in the preheated oven until a toothpick inserted into centers shows moist crumbs, 25 to 30 minutes.

By Deb

Gluten-Free Blueberry and Sweet Ricotta Crostata
Dessert Italian

Gluten-Free Blueberry and Sweet Ricotta Crostata

Prep
30 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 355 degrees F (175 degrees C). Prepare 2 pieces of parchment paper large enough to cover a 9-inch round tart pan.
  2. 2 Whisk rice flour, buckwheat flour, potato starch, tapioca starch, white sugar, and dark brown sugar together. Cut in butter with your fingers until fully incorporated. Mix in egg and egg yolk by hand. Knead until the dough comes together to form a ball.
  3. 3 Roll out the dough between the 2 sheets of parchment paper until it is approximately 1/2-inch thick and large enough to cover the bottom and rim of the tart pan. Place the crust in the pan. Remove the top sheet of paper to poke holes with a fork. Replace the paper. Fill the pan with pie weights or dried beans.
  4. 4 Bake the tart shell on the bottom rack of the oven until slightly browned, 12 to 15 minutes. Remove and set aside to cool, removing the weights. Keep the oven on.
  5. 5 Meanwhile, whisk together ricotta, white sugar, dark brown sugar, and egg yolks in a bowl until smooth and creamy. Pour ricotta mixture over the crust and smooth out with a rubber scraper. Top with fresh blueberries.
  6. 6 Bake until the blueberries and the ricotta cream are bubbly and beginning to brown, 35 to 40 minutes. Allow to cool to set before serving.

By Buckwheat Queen

Flan Patissier (French Custard Pie)
Dessert French

Flan Patissier (French Custard Pie)

5.0

Prep
60 min
Cook
105 min
Total
465 min

Instructions

  1. 1 For the pastry, combine flour, butter, potato starch, sugar, and salt in the bowl of a food processor and process until it has the consistency of sand.
  2. 2 Combine milk and egg yolk in a small bowl. Add to the flour mixture and mix by hand until the mixture is evenly moistened. Do not overwork the pastry. Wrap pastry dough in plastic wrap and refrigerate for at least 30 minutes.
  3. 3 Grease and flour a 9-inch springform pan.
  4. 4 For the filling, combine milk, 1/2 of the sugar and split and scraped vanilla bean in a large, heavy saucepan over medium heat. Bring to a boil, stirring occasionally, until sugar has dissolved. Remove from heat once milk boils.
  5. 5 While the milk is heating, whisk eggs and remaining sugar in a large bowl until well combined. Stir in cream and cornstarch, and whisk until well blended.
  6. 6 Whisk egg mixture into the cooled milk, stirring constantly.
  7. 7 Return everything back into the saucepan and bring to the boil over medium heat, whisking constantly to prevent eggs from setting. As soon as custard begins to thicken, remove from heat and whisk constantly for a few minutes while it cools.
  8. 8 Preheat the oven to 400 degrees F (200 degrees C).
  9. 9 Remove pastry from the refrigerator. Roll out pastry on a lightly floured surface into a circle large enough to cover the bottom and sides of the springform pan. Line a springform pan and sides with the pastry and pierce several times with a fork. Store in the refrigerator until filling is cooled down enough.
  10. 10 Briefly beat cooled pastry cream with an electric mixer to smooth it out. Pour into the pastry shell and even out the surface with a spatula.
  11. 11 Bake in the preheated oven for 20 minutes. Increase temperature to 470 degrees F (240 degrees C) for an additional 10 minutes to brown the surface, making sure the custard does not burn. To speed up browning the top you can also place on a rack closer to the top.
  12. 12 Remove pie from the oven and allow to cool to room temperature. Refrigerate cooled custard pie for 4 hours before serving.
  13. 13 To unmold, run the blade of a knife along the inside of the mold, to loosen the flan. Then carefully remove the ring off from the springform pan.

By stella

Gluten-Free Fruitcake
Dessert

Gluten-Free Fruitcake

5.0

Prep
40 min
Cook
90 min
Total
1585 min

Instructions

  1. 1 Put raisins, golden raisins, cranberries, and cherries in a bowl. Pour rum and orange juice over dried fruit. Set aside.
  2. 2 Preheat the oven to 325 degrees F (165 degrees C). Butter a 9x5-inch loaf pan.
  3. 3 Whisk brown rice flour, almond meal, potato and tapioca starches, cinnamon, nutmeg, cloves, cardamom, and ginger together in a bowl. Set aside 3 tablespoons of this mixture. Add baking powder to remaining larger portion; mix well.
  4. 4 Combine orange zest, dates, figs, and 1/4 cup candied mixed fruit in a bowl. Sprinkle in 2 tablespoons reserved flour mixture and toss to coat.
  5. 5 Beat butter and sugar together with an electric mixer until creamy. Mix in vanilla. Add eggs, one at a time, beating well after each addition. Mix in applesauce.
  6. 6 Drain dried fruit, reserving soaking liquid. Add drained fruit to date mixture and toss with remaining 1 tablespoon reserved flour mixture.
  7. 7 Mix soaking liquid into butter mixture. Gradually add flour mixture, stirring just until combined; do not overmix. Fold in hazelnuts, walnut halves, and pecan halves.
  8. 8 Pour batter into the prepared loaf pan. Decorate top with almonds and candied fruit slices.
  9. 9 Bake in the preheated oven for 1 hour. Reduce oven temperature to 290 degrees F (145 degrees C). Continue baking until browned on top and a toothpick inserted into the center comes out clean, about 30 minutes more.
  10. 10 Remove from the oven and let cool for at least 15 minutes before removing from the pan. Brush cherry brandy on top. Let cake rest 24 hours for best results.

By Buckwheat Queen

Homemade Gluten-Free Gnocchi
Dinner American

Homemade Gluten-Free Gnocchi

4.6

Prep
30 min
Cook
55 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Prick each potato a few times with a fork and place on a baking sheet.
  2. 2 Bake potatoes in the preheated oven until tender when pierced with a knife, about 50 minutes. Cool until easily handled, about 10 minutes.
  3. 3 Peel potatoes and pass through a ricer or food mill into a large bowl. Make a well in the center and pour in egg; mix well.
  4. 4 Whisk potato starch, sweet rice flour, and salt together in a bowl. Sprinkle over potato mixture; stir until a soft dough has formed. Cut dough into 4 equal parts with a knife or pastry cutter.
  5. 5 Dust the work surface with rice flour to keep dough from sticking. Roll out 1 piece of dough into a rope about 1 inch in diameter. Cut into 1-inch gnocchi. Gently roll each one with the back of a fork to create ridges. Repeat with remaining dough.
  6. 6 Shake off any excess rice flour and let gnocchi rest, about 5 minutes.
  7. 7 Bring a large pot of salted water to a boil. Add gnocchi in batches and cook, without stirring, until they float to the top, 1 to 2 minutes. Remove with a slotted spoon.

By Buckwheat Queen

Gluten-Free Mozzarella Bites
Appetizer American

Gluten-Free Mozzarella Bites

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Place corn flakes in the bowl of a food processor; pulse until crushed.
  2. 2 Combine crushed corn flakes, potato starch, garlic salt, and Italian seasoning in a shallow dish. Beat egg in a second shallow dish.
  3. 3 Dip mozzarella cheese pieces first in egg, then in the corn flake mixture.
  4. 4 Heat oil in a skillet over medium heat until shimmering. Add breaded mozzarella cheese; fry until golden brown, about 30 seconds per side. Transfer to a baking pan lined with a wire rack to drain excess grease.

By thedailygourmet

Passover Chocolate Chip Cookies
Snack American

Passover Chocolate Chip Cookies

4.9

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
  2. 2 Whisk matzo cake meal, potato starch, and salt together in a bowl.
  3. 3 Beat sugar, margarine, and eggs together in a large bowl with an electric mixer until smooth. Stir in dry ingredients until well combined. Stir in chocolate chips and walnuts. Drop dough by spoonfuls onto the prepared baking sheets.
  4. 4 Working in batches, bake in the preheated oven, switching racks halfway through, until light golden brown, 10 to 15 minutes. Remove from the oven and immediately transfer to wire racks to cool.

By SANDI

My Crispy Mashed Potato Pancake
Dinner American

My Crispy Mashed Potato Pancake

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix together mashed potatoes, potato starch, egg, salt, pepper, garlic powder, and 1 teaspoon of the chives in a medium bowl until combined. The mixture should be slightly sticky but not loose.
  3. 3 Heat 1 tablespoon of the oil in a 10-inch nonstick skillet over medium-high heat until hot and oil is fragrant. Spoon potato mixture into skillet and press it into an even layer to create a potato pancake about 9 inches in diameter.
  4. 4 Reduce heat to medium; cover skillet with a lid or flat cookie sheet and cook, giving skillet a 90-degree turn every 2 to 3 minutes, until golden brown around the edges and top of pancake feels almost dry to the touch, 8 to 9 minutes.
  5. 5 Slide potato pancake onto a large plate. Spray another large plate with nonstick cooking spray and invert the potato pancake onto greased plate.
  6. 6 Add remaining 1 teaspoon oil to skillet and heat over medium. Slide pancake back into skillet and cook, uncovered, until golden brown on the other side, about 5 more minutes.
  7. 7 Slide pancake onto a cutting board and garnish with remaining 1 teaspoon chives.
  8. 8 Slice into 8 wedges and serve immediately. Enjoy!

By LINDASGARDENSIDE

Wonderful Gluten Free White Bread Recipe
Breakfast American

Wonderful Gluten Free White Bread Recipe

4.6

Prep
20 min
Cook
25 min
Total
110 min

Instructions

  1. 1 Grease a 9x5-inch loaf pan.
  2. 2 Dissolve sugar and yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, 5 to 10 minutes.
  3. 3 Combine yeast mixture, rice flour, sorghum flour, potato starch, cornstarch, vegetable oil, eggs, xanthan gum, and salt in the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until incorporated, about 2 minutes. Transfer dough to the prepared loaf pan; smooth top of dough with the back of a wet spoon.
  4. 4 Place dough in a warm place until it rises just over the top of the pan, about 1 hour.
  5. 5 Preheat the oven to 375 degrees F (190 degrees C).
  6. 6 Bake in the preheated oven until medium golden brown, about 25 minutes.

By Christy E

Gluten-Free White Bread for Bread Machines
Dinner American

Gluten-Free White Bread for Bread Machines

4.5

Prep
5 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Place ingredients into a bread machine in the order listed, or follow the order recommended by the manufacturer if different.
  2. 2 Select the sweet dough cycle. Five minutes into the cycle, check the consistency of dough. Add additional rice flour or liquid if necessary.
  3. 3 Let bread cool for 10 to 15 minutes before removing from the pan.

By Aaron Atkinson

Slow Cooker Vegan Leek and Potato Soup
Dinner American

Slow Cooker Vegan Leek and Potato Soup

4.0

Prep
20 min
Cook
220 min
Total
240 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Turn on the Sauté function on your slow cooker. Heat vegan butter and olive oil in the slow cooker. Add leeks, onion, carrot, and mushrooms. Cook and stir until leeks and onions are translucent and softened, carrots have softened, and mushrooms have liquefied, about 7 minutes.
  3. 3 Add potatoes and vegetable broth; mix well. Mix 1 tablespoon oat milk with potato starch in a small bowl to create a slurry and stir it into soup.
  4. 4 Place remaining oat milk in a microwave-safe bowl and heat in the microwave until hot, about 30 seconds. Pour into soup and season with salt and pepper. Turn off the Sauté function.
  5. 5 Cook on Low for 6 hours or High for 3 1/2 hours.
  6. 6 Stir soup before serving.

By Buckwheat Queen

Spicy Garlic Potato Noodles
Dinner American

Spicy Garlic Potato Noodles

5.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Combine 1 cup potato starch, salt, and vegetable oil in a bowl. Add a splash of boiling water at a time, stirring between additions, until you get a perfectly textured dough.
  2. 2 Transfer to a work surface dusted with a little potato starch. Working quickly while the dough is still warm, knead, adding more potato starch if necessary, until smooth and elastic.
  3. 3 Bring a large pot of lightly salted water to a boil. Set out a large bowl of cold water.
  4. 4 While the water is boiling, roll dough to a thickness of 1/8 inch. Cut into 1/4-inch noodles with a pizza cutter. Separate noodles.
  5. 5 Add potato noodles (in batches if desired) and cook until they float, about 1 minute. Transfer to the bowl of cold water. Repeat to cook remaining noodles.
  6. 6 Whisk oyster sauce, soy sauce, rice vinegar, ketchup, sesame oil, sugar, and Sriracha together in a bowl.
  7. 7 Heat vegetable oil in a skillet over medium-high heat. Add garlic and sizzle for 15 seconds. Add 1 teaspoon red pepper flakes and green onions; stir-fry for a just few seconds. Before the garlic starts to brown, add in the potato noodles. It's okay that some water comes into the pan as it will stop the cooking process and prevent the garlic from burning.
  8. 8 Add sauce and stir until noodles are coated. Cook until noodles are heated through and sauce starts to simmer, 1 to 2 minutes. Turn off the heat and stir in 1/4 cup chopped cilantro.
  9. 9 Divide noodles into 2 bowls and garnish with more cilantro and red pepper flakes.

By John Mitzewich

Easy Instant Pot Clam Chowder
Dinner American

Easy Instant Pot Clam Chowder

5.0

Prep
15 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Drain clam juice from 2 cans into a 2-cup liquid measure, then fill with water to the 2-cup mark; set aside. Drain and discard clam juice from the remaining can.
  2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add bacon and stir occasionally until fat has rendered and bacon is cooked, but not crispy, about 5 minutes. Add onion and butter. Cook, stirring and scraping the bottom of the pot to release the brown bits, until onion has softened and turned translucent, about 5 minutes. Hit Cancel.
  3. 3 Add potatoes and clam juice-water mixture; stir. Close and lock the lid and seal the pressure valve. Select high pressure according to manufacturer's instructions; set the timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Allow to rest for 3 minutes, then release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  5. 5 Carefully mash some or all of the potatoes as desired with a potato masher. Select Soup function. Stir in flour, thyme, garlic powder, salt, and pepper. Add evaporated milk and drained clams.
  6. 6 Heat chowder without boiling, about 5 minutes. Stir in potato starch to thicken.

By thedailygourmet

Buffalo Chicken Pasta Bake
Dinner American

Buffalo Chicken Pasta Bake

5.0

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, rinse, and set aside.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking pan.
  3. 3 Melt 2 tablespoons butter and warm olive oil together in medium saucepan over medium-high heat. Add cubed chicken, onion, and garlic and cook until chicken is heated through, 2 to 4 minutes. Pour in cream and buffalo sauce. Mix well and heat through.
  4. 4 Combine mozzarella and Gouda cheeses in a bowl. Sprinkle in potato starch. Add mixture to sauce and stir constantly until cheese is melted. Remove from heat. Add fettuccine and mix to combine. Transfer mixture to the prepared baking pan.
  5. 5 Combine 3 tablespoons melted butter and panko bread crumbs in a small bowl and sprinkle on top of the noodles. Top with Colby-Monterey Jack cheese.
  6. 6 Bake in the preheated oven until cheese is melted and browned, about 20 minutes.

By Diana71