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Gluten-Free European Apple Cake
Dessert European

Gluten-Free European Apple Cake

4.8

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan; lightly flour with gluten-free flour.
  2. 2 Whisk sorghum flour, almond flour, rice flour, tapioca flour, xanthan gum, cinnamon, baking soda, baking powder, and salt together in a bowl.
  3. 3 Whisk sugar, vegetable oil, and eggs together in a separate bowl; stir into flour mixture until incorporated and batter is thoroughly combined. Fold in apples and walnuts. Pour and press batter into the prepared pan.
  4. 4 Bake in the preheated oven until a knife inserted into the middle of the cake comes out clean, about 1 hour.

By Ann

Keto No-Churn Strawberry Ice Cream
Dessert

Keto No-Churn Strawberry Ice Cream

4.6

Prep
10 min
Cook
Total
190 min

Instructions

  1. 1 Combine heavy cream, strawberries, sweetener, vodka, vanilla extract, xanthan gum, and salt in a wide-mouth pint-size jar.
  2. 2 Using an immersion blender and an up and down motion, blend cream mixture for 60 to 75 seconds, or until thickened and soft peaks have formed.
  3. 3 Cover jar and freeze, stirring every 30 to 40 minutes, until ice cream reaches your ideal consistency, 3 to 4 hours.

By France Cevallos

Gluten-Free Angel Food Cake
Dessert

Gluten-Free Angel Food Cake

5.0

Prep
25 min
Cook
50 min
Total
140 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Sift rice flour, powdered sugar, and xanthan gum 3 times with a sieve.
  3. 3 Beat egg whites on high speed in a very large glass, metal, or ceramic bowl with high sides until foamy. When they start to get fluffy, add cream of tartar and salt. Continue to beat until stiff peaks form. Mix in white sugar and vanilla.
  4. 4 Dollop some egg whites into a very large, flat bowl, like a punch bowl. Sprinkle some flour mixture on top. Continue to layer egg whites with the flour mixture, then gently fold together. Spoon batter into a round, 2-part angel food cake pan.
  5. 5 Bake until the top is golden brown and a knife comes out clean when inserted in the center, 50 to 60 minutes.
  6. 6 Remove from the oven and let rest for no longer than 5 minutes, then immediately flip it upside down and rest it on a wine bottle until completely cool, 1 to 2 hours.
  7. 7 When cool, turn the cake over and run a knife around the edge if needed to loosen. Flip over onto a cake stand and remove from the pan.

By Christine

Keto No-Churn Blueberry-Maple Ice Cream
Dessert

Keto No-Churn Blueberry-Maple Ice Cream

Prep
10 min
Cook
Total
190 min

Instructions

  1. 1 Combine heavy cream, blueberries, sweetener, vodka, maple extract, xanthan gum and salt in a wide-mouth pint-sized jar. Using an immersion blender and an up and down motion, blend cream mixture for 60 to 75 seconds, or until cream has thickened and soft peaks have formed
  2. 2 Cover jar and place in the freezer, stirring every 30 to 40 minutes, until ice cream reaches an ideal consistency, 3 to 4 hours.

By France Cevallos

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

Gluten-Free Biscotti
Dessert

Gluten-Free Biscotti

3.3

Prep
25 min
Cook
30 min
Total
57 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or lightly grease.
  2. 2 Beat eggs together in a bowl until thick and lemon-colored. Gradually add sugar to eggs while continually beating. Pour oil into egg-sugar mixture and beat until smooth. Mix gluten-free all-purpose flour mix, rice-based flour mix, baking soda, and xanthan gum together in a separate bowl; gradually stir into egg-sugar mixture until dough is well-mixed and sticky. Fold almonds into the dough.
  3. 3 Turn dough onto the prepared baking sheet and form into 2 loaves, 1/2-inch thick and 2 1/2 inches wide.
  4. 4 Bake in the preheated oven for 20 minutes. Cool loaves on the baking sheet for 2 minutes; slice into 1/2-inch slices. Lay slices, cut-side down, on baking sheet.
  5. 5 Bake in the oven until golden brown, 10 to 15 minutes. Transfer biscotti to a wire rack to cool completely.

By hartleystudo

Keto Ice Cream
Dessert American

Keto Ice Cream

5.0

Prep
10 min
Cook
Total
190 min

Instructions

  1. 1 Combine cream, sweetener, vodka, vanilla extract, xanthan gum, and salt in a wide-mouth pint-sized jar.
  2. 2 Blend cream mixture with an immersion blender in an up-and-down motion until cream has thickened and soft peaks have formed, 60 to 75 seconds.
  3. 3 Cover jar and place in the freezer for 3 to 4 hours, stirring every 30 to 40 minutes.

By France Cevallos

Gluten-Free Yellow Cake
Dessert

Gluten-Free Yellow Cake

4.6

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans.
  2. 2 Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.
  3. 3 Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.
  4. 4 Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.

By Amy

Gluten Free Chocolate Cupcakes
Dessert

Gluten Free Chocolate Cupcakes

4.1

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper baking cups.
  2. 2 In a medium bowl, stir together the rice flour, millet flour, cocoa, salt, baking soda, baking powder and xanathan gum. In a separate large bowl, beat the eggs, sugar, sour cream, milk and vanilla. Stir in the dry ingredients until smooth. Spoon the batter into the prepared cups, dividing evenly.
  3. 3 Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.

By ChristinaBunny

Shredded Apple Spelt Cake
Dessert

Shredded Apple Spelt Cake

4.3

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 9 inch Bundt pan.
  2. 2 Toss together the shredded apple, 1 tablespoon cinnamon, and 1 tablespoon sugar in a bowl until evenly coated. Set aside.
  3. 3 Whisk together the eggs, 1/2 cup sugar, and vanilla in a large bowl until the mixture is fluffy. Stir in the olive oil, orange juice, flour, xanthan gum, baking powder, salt, and 2 teaspoons cinnamon to make a batter. Fold the apple mixture into the batter. Pour mixture into the prepared bundt pan.
  4. 4 Bake in preheated oven until toothpick inserted into center of cake comes out clean, about 60 minutes. Cool in the pan for about 15 minutes before turning out of the pan onto a wire rack to cool completely.

By LORIBARRY

Gluten-Free Basic Sugar Cookies
Dessert

Gluten-Free Basic Sugar Cookies

Prep
35 min
Cook
8 min
Total
104 min

Instructions

  1. 1 Stir gluten-free flour, baking powder, xanthan gum, nutmeg, and salt together in a large bowl.
  2. 2 Beat sugar and shortening with an electric mixer in a large bowl until smooth. Add beaten eggs, milk, and vanilla extract; beat until light and airy, about 2 minutes. Add gluten-free flour mixture in small batches and stir until dough is just combined.
  3. 3 Pat dough into a ball, wrap in plastic wrap, and chill for at least 1 hour.
  4. 4 Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  5. 5 Dust rolling pin and cookie cutters with confectioners' sugar. Roll out dough to 1/2-inch thickness; cut cookies and place 2 inches apart onto the baking sheets.
  6. 6 Whisk egg yolk with food coloring and water in a small bowl. Decorate cookies with mixture using a child's paintbrush. Sprinkle sugar sprinkles on top.
  7. 7 Bake in the the preheated oven until edges are golden, 8 to 12 minutes. Cool on the baking sheets for 1 minute before removing to a wire rack to cool completely.

By Angela Marie

Gluten-Free Holiday Bliss Cookie Bars
Dessert

Gluten-Free Holiday Bliss Cookie Bars

4.0

Prep
20 min
Cook
25 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch pan.
  2. 2 Beat butter, brown sugar, white sugar, eggs, cinnamon, and vanilla extract together in a bowl until smooth.
  3. 3 Stir flour, baking soda, salt, and xanthan gum together in a separate bowl. Stir 1/2 of the flour mixture into the egg mixture; mix well. Stir in remaining flour mixture, along with white chocolate chips and coconut. Mix well. Press into the prepared pan.
  4. 4 Bake in the preheated oven until the edges start to brown, about 23 minutes. Let cool completely, about 30 minutes.
  5. 5 Frost with cream cheese frosting and sprinkle with cranberry bits. Cut into 48 triangles.

By Bonnie

Gluten-Free Oatmeal Chocolate Chip Cookies
Dessert

Gluten-Free Oatmeal Chocolate Chip Cookies

4.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets.
  2. 2 Melt margarine in a large saucepan over medium heat; remove from heat and stir in white sugar and brown sugar. Cool to room temperature, about 5 minutes.
  3. 3 Beat eggs into butter mixture until smooth. Stir rice flour, xanthan gum, baking powder, cinnamon, baking soda, ginger, nutmeg, allspice, and salt into butter mixture. Add oats; stir until dough is thick and well-combined. Stir in chocolate chips. Drop dough by the tablespoonful onto prepared baking sheet.
  4. 4 Bake in the preheated oven until golden and soft, 7 to 9 minutes.

By Irene

Gluten-Free Double Chocolate Cookies
Dessert

Gluten-Free Double Chocolate Cookies

4.8

Prep
20 min
Cook
15 min
Total
95 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper or a silicon baking mat.
  2. 2 Mix white sugar, cocoa powder, rice flour, tapioca flour, sorghum flour, chestnut flour, baking soda, salt, and xanthan gum together in a large bowl.
  3. 3 Melt 4 ounces chocolate chips, with butter and vanilla extract in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat.
  4. 4 Stir eggs into the flour mixture; slowly pour melted chocolate mixture into flour mixture. Stir until incorporated. Fold 4 ounces chocolate chips into the batter.
  5. 5 Drop batter roughly in a ball shape, 1 tablespoon per cookie, onto the prepared baking sheet, keeping balls 2 inches apart.
  6. 6 Bake in the preheated oven until cookies are spread and top surface is slightly cracked, 12 to 15 minutes. Cool on the pan for 10 minutes before removing to cool completely on a wire rack to allow cookies to set.

By Q Anker

Gluten Free Brown Butter Apple Hand Pies
Dessert

Gluten Free Brown Butter Apple Hand Pies

4.0

Prep
20 min
Cook
35 min
Total
85 min

Instructions

  1. 1 Pulse 2 1/2 cups flour, 2 tablespoons sugar, xanthan gum, and salt together in a food processor; add 3/4 cup butter, 2 eggs, and cold water. Blend until evenly mixed and crumbly but holds together when pinched; add more cold water, 1 tablespoon at a time, if needed. Form dough into a ball, place in a bowl, and chill for 30 minutes.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Mix apples, 1/4 cup white sugar, brown sugar, 2 tablespoons flour, lemon juice, vanilla extract, cinnamon, and nutmeg in a large bowl.
  4. 4 Melt 6 tablespoons butter in a saucepan over medium heat until foamy; continue cooking and stirring until butter is brown with a nutty aroma, 3 to 5 minutes. Pour browned butter over apple mixture; stir to coat.
  5. 5 Roll dough out on a lightly floured surface to 1/8-inch thickness; cut into 4-inch circles. Whisk 1 egg and 1 tablespoon water together in a bowl; brush egg wash over each circle of dough. Spoon about 2 tablespoons apple filling on 1 half of each circle; fold the other half over the filling. Crimp the edges of each pie together using a fork. Place pies on a baking sheet; brush tops with egg wash and sprinkle with 1 teaspoon white sugar.
  6. 6 Bake in the preheated oven until pies are lightly browned, about 30 minutes.

By Peggy D

Gluten-Free Golden Yam Brownies
Dessert

Gluten-Free Golden Yam Brownies

3.5

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Stir the egg replacer and water together in a small bowl until the powder is completely integrated. Stir the rice flour, xanthan gum, baking powder, and salt together in a separate bowl.
  3. 3 Beat 1 cup margarine, brown sugar, and 1 cup turbinado sugar with an electric mixer in a large bowl until light and fluffy. Add the egg replacer about 1/2 cup at a time, allowing each addition to blend into the butter mixture before adding the next. Add the vanilla extract with the last of the egg replacer. Pour the rice flour mixture into the batter, mixing until just incorporated. Fold the shredded yam into the batter, mixing just enough to evenly combine. Pour the batter into prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
  5. 5 Stir 3/4 cup turbinado sugar, cornstarch, 2 tablespoons margarine, and almond milk together in a small bowl until smooth. Spread over the brownies while still warm; they will absorb some of the glaze. Serve warm.

By Ljubomir

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

Gluten-Free Chocolate Cake with Semi-Sweet Chocolate Icing
Dessert

Gluten-Free Chocolate Cake with Semi-Sweet Chocolate Icing

4.5

Prep
35 min
Cook
35 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan and set aside.
  2. 2 In a medium bowl, sift together the sorghum, tapioca, and rice flours with the cocoa powder, xanthan gum, baking powder, and baking soda.
  3. 3 In a large mixer bowl, cream the butter until light and fluffy. Slowly beat in the brown and white sugars; whip until fluffy. Beat in the eggs and egg yolks one at a time. Add the vanilla. On low speed, alternately combine the buttermilk with the flour mixture. Pour batter into prepared pan.
  4. 4 Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan.
  5. 5 To make the icing, in the top of a double boiler over medium high heat, melt the chocolate chips (or use microwave). Remove from heat and cool until warm. Stir in the sour cream and vanilla; add heavy cream. Stir in additional heavy cream to make desired consistency. Once the cake is thoroughly cool, spread a thin layer of frosting over the top.

By Gluten Free Mommy

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

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 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

Gluten-Free Coconut Cake
Dessert American

Gluten-Free Coconut Cake

4.5

Prep
15 min
Cook
45 min
Total
60 min

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

Gluten-Free Peach Cobbler
Dessert American

Gluten-Free Peach Cobbler

4.8

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix peaches, sugar, flour, cinnamon, and nutmeg together in a bowl.
  3. 3 Pour into a 9x13-inch casserole dish and dab butter pieces over top.
  4. 4 To make the topping: Mix flour, sugar, soy milk, baking powder, xanthan gum, and salt together in a bowl. Sprinkle over peaches in the baking dish.
  5. 5 Bake in the preheated oven until fruit is bubbly and the top is golden brown, about 45 minutes.
  6. 6 Let cobbler cool before serving.

By Hunnydew30

The Best Gluten Free Brownies Ever...Seriously
Dessert American

The Best Gluten Free Brownies Ever...Seriously

4.9

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
  2. 2 Toss walnuts and chocolate chips with 1 teaspoon cocoa powder in a bowl until well coated; set aside. Mix tapioca flour, sorghum flour, teff flour, 1/3 cup cocoa powder, xanthan gum, and salt together in a separate bowl.
  3. 3 Beat butter and sugar together in a separate large bowl until creamy and lighter in color. Stir in eggs and vanilla extract.
  4. 4 Gradually add flour mixture to butter mixture until fully incorporated. Fold in nuts and chocolate chips.
  5. 5 Spread batter into the prepared baking pan.
  6. 6 Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 25 minutes.

By Lindsay L

Gluten-Free Blackberry Cobbler
Dessert American

Gluten-Free Blackberry Cobbler

4.8

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 2-quart casserole dish with cooking spray.
  2. 2 Stir blackberries, ¼ cup coconut sugar, and 2 tablespoons flour together in a bowl until blackberries are coated; transfer to the prepared baking dish.
  3. 3 Combine 1 cup flour, 1 cup coconut sugar, buttermilk, coconut flour, butter, baking powder, xanthan gum, sea salt, vanilla, and nutmeg in a bowl; spread over filling.
  4. 4 Bake in the preheated oven until set and golden, about 45 minutes. Cool slightly before serving.

By gem bee

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 Sour Cream Biscuits

Gluten-Free Sour Cream Biscuits

3.0

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
  2. 2 Whisk flour, baking powder, xanthan gum, and salt together in a mixing bowl. Add sour cream and butter and mix until well combined.
  3. 3 Spoon evenly into the prepared muffin tin.
  4. 4 Bake in the preheated oven until golden, 20 to 30 minutes.

By alica

Ketogenic Bread
Lunch

Ketogenic Bread

4.4

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
  2. 2 Beat eggs in a bowl using an electric mixer on high until frothy, 1 to 2 minutes. Add butter and coconut oil; continue beating until smooth. Mix almond flour, baking powder, xanthan gum, and salt into egg mixture until dough is well mixed and very thick; transfer to the prepared loaf pan.
  3. 3 Bake in the preheated oven until a skewer inserted in the center comes out clean, about 45 minutes.

By rene