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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

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

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

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

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

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

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

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

Chestnut Flour Waffles (Gluten Free)
Breakfast

Chestnut Flour Waffles (Gluten Free)

5.0

Prep
15 min
Cook
3 min
Total
18 min

Instructions

  1. 1 Preheat a waffle iron according to manufacturer's instructions.
  2. 2 Mix chestnut flour, white rice flour, potato starch, and baking powder together in a large bowl.
  3. 3 Combine milk, egg yolk, vegetable oil, and honey in another bowl. Sift in flour mixture, whisking constantly to prevent lumps in the batter.
  4. 4 Beat egg white in a glass, metal, or ceramic bowl until peaks form. Fold gently into batter until just combined.
  5. 5 Pour batter onto preheated waffle iron and cook until golden brown per manufacturer's instructions, 3 to 5 minutes.

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

Gluten-Free Crescent Rolls

Gluten-Free Crescent Rolls

3.5

Prep
40 min
Cook
25 min
Total
135 min

Instructions

  1. 1 Heat milk in a microwave-safe bowl until warm, about 30 seconds. Mix in 1/4 cup butter, 2 tablespoons plus 2 teaspoons honey, and salt until combined. Cool until lukewarm, 3 to 5 minutes.
  2. 2 Combine warm water and yeast in a small bowl. Let stand until dissolved and creamy, about 5 minutes.
  3. 3 Combine milk mixture and yeast mixture in the bowl of a stand mixer fitted with a paddle attachment. Add 1/2 of the beaten egg. Beat in flour, 1/2 cup at a time, until dough pulls together. Switch to the dough hook attachment and knead lightly until dough is wet and sticky but forms into a ball, about 5 minutes.
  4. 4 Grease a large bowl with 1 teaspoon softened butter. Use greased or wet hands to transfer dough into the bowl, turn to coat with butter. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  5. 5 Dust a work surface with potato starch. Deflate dough and turn it out onto the work surface. Divide dough into 4 equal pieces and form into rounds. Place a piece of parchment paper over one of the rounds and roll into a rectangle about 1/8-inch thick with a rolling pin; cut into 4 wedges. Brush each wedge with a little softened butter. Repeat with remaining dough rounds.
  6. 6 Roll each wedge up from the base towards the point. Brush a little bit of remaining beaten egg on the seam to seal. Bend each roll into a crescent shape.
  7. 7 Line baking sheets with parchment paper. Arrange crescents, seal-side down, onto the prepared baking sheets. Brush tops with remaining beaten egg.
  8. 8 Transfer crescents on the baking sheets to the cold oven. Preheat the oven to 365 degrees F (185 degrees C).
  9. 9 Bake in the preheated oven until golden brown, about 25 minutes.

By Buckwheat Queen

Instant Pot® Hawaii-Style Shoyu Chicken Drumsticks
Dinner

Instant Pot® Hawaii-Style Shoyu Chicken Drumsticks

4.6

Prep
5 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Combine soy sauce, 1/2 cup water, brown sugar, honey, mirin, ginger, garlic, and red pepper flakes in a large bowl to make the sauce.
  2. 2 Place drumsticks into a multi-functional pressure cooker (such as Instant Pot®) and pour sauce on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 20 minutes. Remove drumsticks and set aside.
  4. 4 Switch to Saute function and bring sauce to a boil. Mix 2 tablespoons cold water and potato starch in a small bowl to make a thick slurry. Quickly stir mixture into the sauce and continue stirring until sauce has thickened to your preferred consistency. Serve drumsticks with sauce.

By Diana71

Original Bisquick® Knock-Off Gluten-Free Version

Original Bisquick® Knock-Off Gluten-Free Version

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Grind the powdered milk until fine.
  2. 2 Combine rice flour, potato starch, tapioca flour, powdered milk, rice cereal, powdered egg whites, sugar, baking powder, cream of tatar, and ascorbic acid together in a bowl; mix with an electric mixer. Add butter and mix until well combined. Transfer to an airtight container; store in the refrigerator.

By Buckwheat Queen

Delicious Gluten-Free Pancakes
Breakfast

Delicious Gluten-Free Pancakes

4.6

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 In a bowl, mix or sift together rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.
  2. 2 Heat a large, well-oiled skillet or griddle over medium-high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.

By AC6AA

Rainbow Potato Pancakes with Harissa and Eggs
Side Dish

Rainbow Potato Pancakes with Harissa and Eggs

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat oil in a 10-inch skillet to 350 degrees F (175 degrees C). Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
  2. 2 Put shredded russet potatoes and 3 tablespoons onion on a clean kitchen towel; squeeze out as much moisture as possible, then transfer to a bowl. Put shredded purple potatoes and remaining 3 tablespoons onion in the same towel; squeeze out as much moisture as possible, then transfer to a separate bowl.
  3. 3 Whisk 4 eggs, 1/2 cup plus 2 tablespoons potato starch, salt, and pepper in a large bowl until smooth. Transfer 1/2 of the egg mixture to another large bowl; stir in balsamic vinegar and fold in purple potato mixture. Fold russet potato mixture into remaining egg mixture.
  4. 4 Drop four 3-tablespoon portions of batter at a time into the hot oil and flatten with a spatula. Fry, turning once, until golden brown, about 8 minutes. Transfer pancakes to prepared baking sheet; keep warm in oven. Repeat with remaining potato mixture.
  5. 5 Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in white vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes.
  6. 6 Remove the eggs from the water with a slotted spoon and dab on a kitchen towel to remove excess water. Top pancakes with poached eggs and microgreens. Serve with sour cream and harissa.

By Juliana Hale

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

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