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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

Perfect Gluten-Free Crêpes
Breakfast American

Perfect Gluten-Free Crêpes

3.4

Prep
15 min
Cook
30 min
Total
90 min

Instructions

  1. 1 Combine flour, salt, and xanthan gum in a large bowl; form a well in the center. Whisk eggs and milk together in a separate bowl and pour into the well; mix until slightly combined. Add melted butter and mix until a soft batter is formed, 1 to 2 minutes. Cover and let stand for 45 minutes.
  2. 2 Heat a lightly buttered 8-inch skillet over medium heat. Pour 2 tablespoons batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crêpe; flip crêpe and cook until the other side has turned light brown, about 1 minute more.

By Fioa

Best Keto Bread
Bread & Baking American

Best Keto Bread

4.5

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a silicone loaf pan with cooking spray.
  3. 3 Whisk eggs in a bowl until smooth and creamy, about 3 minutes. Add melted butter and olive oil; mix until well combined.
  4. 4 Combine almond flour, baking powder, xanthan gum, and salt in a separate bowl; mix well. Add gradually to the egg mixture, mixing well until a thick batter is formed.
  5. 5 Pour batter into the prepared pan and smooth the top with a spatula.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

By Fioa

Gluten-Free Bread in a Bread Machine
Bread & Baking American

Gluten-Free Bread in a Bread Machine

4.4

Prep
10 min
Cook
60 min
Total
160 min

Instructions

  1. 1 Place water, eggs, oil, vinegar, flour, xanthan gum, salt, sugar, and yeast, in that order, in a bread machine.
  2. 2 Run Basic cycle and select Light or Medium for the crust.
  3. 3 Remove when cycle ends. Cool completely before slicing.

By Marcia

Gluten-Free Butter Crackers
Lunch American

Gluten-Free Butter Crackers

4.7

Prep
30 min
Cook
25 min
Total
70 min

Instructions

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

By TRAPPERS

Keto Pepperoni Pizza with Fathead Crust
Dinner American

Keto Pepperoni Pizza with Fathead Crust

4.7

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Mix yeast into warm water in a small cup until dissolved; set aside.
  2. 2 Place 1 1/2 cups mozzarella cheese into a medium microwave-safe bowl. Microwave for 90 seconds, stirring every 30 seconds, until completely melted. Stir in yeast mixture and egg until combined; it will not fully incorporate at this point.
  3. 3 Stir in almond flour, xanthan gum, and salt. If difficult to mix, reheat in the microwave for 20 to 30 seconds to soften the cheese. Stir again until well incorporated. Knead dough by hand for 2 minutes.
  4. 4 Place dough onto the prepared baking sheet and press with your fingers into a thin crust about 11 or 12 inches in diameter.
  5. 5 Bake in the preheated oven until lightly browned, about 10 minutes. Spread pizza sauce over crust. Top with remaining 1 1/2 cups mozzarella cheese, then scatter pepperoni over top.
  6. 6 Return to the oven and bake until cheese is melted, about 5 minutes. Sprinkle with red pepper flakes. Cut into six slices.

By France Cevallos

Keto Broccoli Cheddar Soup
Dinner American

Keto Broccoli Cheddar Soup

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Melt butter in a saucepan over medium heat. Add shallots and cook, stirring occasionally, until caramelized, about 5 minutes.
  2. 2 Slowly pour in 1/2 cup chicken broth and stir to scrape up any bits of shallot. Add cream cheese and whisk to break up any lumps. Pour in remaining broth and whipping cream. Stir in Cheddar cheese, riced broccoli, and garlic granules. Simmer for 4 minutes.
  3. 3 Add xanthan gum and whisk continuously until soup is thickened, 2 to 3 minutes. Serve immediately with freshly ground black pepper.

By thedailygourmet

Can't-Tell-It's-Gluten-Free Corn Bread
Dinner American

Can't-Tell-It's-Gluten-Free Corn Bread

4.6

Prep
10 min
Cook
22 min
Total
32 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a 8-inch baking pan with cooking spray.
  2. 2 Mix cornmeal, flour, sugar, baking powder, salt, and xanthan gum together in a bowl. Cut in butter with 2 knives until reduced to pea-sized pieces.
  3. 3 Whisk milk and egg together in a bowl; stir into the cornmeal mixture until just combined. Pour batter into prepared baking pan.
  4. 4 Bake in the preheated oven until top is light brown, about 22 minutes.

By Love to eat but no wheat

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

Homemade Hot Sauce
Pantry American

Homemade Hot Sauce

4.7

Prep
10 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Combine 1 cup water, vinegar, pequin peppers, garlic, arbol peppers, paprika, onion flakes, and salt in a small saucepan over medium heat; attach a thermometer to the saucepan. Cook until pepper mixture reaches and maintains 180 degrees F (82 degrees C) for 10 minutes; transfer to a blender and blend until smooth. Cool in the blender until room temperature, about 15 minutes.
  2. 2 Combine 2 tablespoons cold water and xanthan gum in a small bowl; add to pepper mixture and blend 30 seconds. Transfer hot sauce to a sterilized airtight bottle. Store in the refrigerator for up to 9 months.

By Wolfehaus

Gluten-Free Quinoa Noodles
Dinner American

Gluten-Free Quinoa Noodles

5.0

Prep
30 min
Cook
10 min
Total
70 min

Instructions

  1. 1 Whisk 1 cup rice flour, quinoa flour, xanthan gum, basil, rosemary, oregano, and salt together in a large bowl; make a well in the center.
  2. 2 Whisk eggs and egg yolk together in a small bowl; whisk in water and olive oil. Pour into well in flour mixture; mix thoroughly until a dough forms.
  3. 3 Transfer dough to a work surface lightly dusted with 2 ½ tablespoons rice flour; knead until smooth and elastic, 8 to 12 minutes. Cover dough; rest, about 10 minutes.
  4. 4 Divide dough into 4 equal pieces. Dust work surface with remaining 2 ½ tablespoons rice flour; roll each dough piece into a square shape about 1/16-inch thick. Rest dough, uncovered, for 20 minutes.
  5. 5 Loosely roll up each dough square; cut into ¼-inch pieces. Unroll noodles.
  6. 6 Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water until tender yet firm to the bite, about 2 minutes.

By kitchenwitch

Gluten-Free Pizza Crust or Flatbread
Dinner American

Gluten-Free Pizza Crust or Flatbread

4.9

Prep
15 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Whisk water and sugar together in a bowl. Whisk in yeast. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
  2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  3. 3 Combine gluten-free flour, rice flour, Italian seasoning, xanthan gum, gelatin, and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk vinegar and olive oil into yeast mixture; pour over flour mixture. Mix on high speed until a wet, sticky dough forms, about 6 minutes.
  4. 4 Transfer dough to the prepared baking sheet. Lay another sheet of parchment paper on top; smooth out dough to fill the baking sheet. Let dough rest, about 10 minutes.
  5. 5 Bake in the preheated oven until dough puffs up, 5 to 10 minutes. Peel parchment paper off the top. Continue baking until dough is golden brown and edges are cooked through, about 20 minutes.

By Allen Seidman

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

Gluten-Free Beer Bread
Bread & Baking American

Gluten-Free Beer Bread

4.6

Prep
20 min
Cook
35 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Mix flour blend, buckwheat flour, sugar, xanthan gum, and salt together in a bowl.
  3. 3 Beat eggs, vegetable oil, agave, and apple cider vinegar in another large bowl with an electric mixer. Mix in dry ingredients and beat until smooth. Stir in beer and yeast, then mix on high speed for 4 minutes. Pour into the prepared loaf pan.
  4. 4 Brush the top of the loaf with milk and sprinkle poppy seeds evenly over the surface. Cover oiled waxed paper and let rise until doubled in volume, 30 to 60 minutes.
  5. 5 Bake in the preheated oven until set in the middle and the internal temperature of the loaf reaches 210 degrees F (99 degrees C), 35 to 45 minutes.

By sdewing

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 Waffles!!
Breakfast American

Gluten Free Waffles!!

4.9

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat a waffle iron according to manufacturer's instructions. Spray iron with cooking spray.
  2. 2 Mix sorghum flour, tapioca starch, sugar, baking powder, xanthan gum, and salt in a large bowl.
  3. 3 Beat chicken and duck egg whites until foamy in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
  4. 4 Beat egg yolks, almond milk, applesauce, and vanilla extract together in a large bowl. Continue beating while gradually adding the flour mixture; blend until smooth. Fold the egg whites into the batter.
  5. 5 Pour 2/3 cup batter onto preheated waffle iron. Cook until golden brown.

By Gen

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

Copycat Zesty Apple Cider Vinaigrette
Pantry American

Copycat Zesty Apple Cider Vinaigrette

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine water, sugar, and xanthan gum in a small bowl; whisk to create a smooth gel with no lumps.
  2. 2 Combine vegetable oil, vinegar, honey, pineapple juice, lime juice, salt, pepper, garlic powder, onion powder, and cayenne in a medium bowl. Whisk in xanthan gum gel until dressing is smooth and all ingredients are incorporated. Transfer to a vinaigrette bottle and store in the refrigerator until ready to use.

By Lisa Buckholts

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 Zucchini Muffins
Bread & Baking American

Gluten-Free Zucchini Muffins

Prep
20 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 12 standard-sized silicone baking cups with cooking spray.
  2. 2 Mix protein powder, tapioca flour, sorghum flour, arrowroot flour, oat flour, baking powder, pumpkin pie spice, and xanthan gum in a large bowl until evenly blended.
  3. 3 Whisk eggs, zucchini, applesauce, stevia powder, and oil in a medium bowl until combined. Add to flour mixture and stir until just combined. Fold in walnuts; let batter sit, about 5 minutes.
  4. 4 Spoon batter into the prepared muffin cups, filling each to the top.
  5. 5 Bake in the preheated oven until fully cooked in the centers, about 30 minutes. Cool on a wire rack; remove from liners when completely cooled.

By nanzinmaine

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 Zucchini Bread
Bread & Baking American

Gluten-Free Zucchini Bread

4.9

Prep
15 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Combine zucchini, oil, eggs, and vanilla in a blender; pulse until mixture resembles a milkshake.
  3. 3 Whisk sugar, rice flours, cornstarch, tapioca starch, baking powder, cinnamon, baking soda, xanthan gum, and salt together in a large bowl. Stir in zucchini mixture until batter is well blended; pour into the prepared loaf pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for a few minutes before removing to cool completely on a wire rack.
  5. 5 While the bread is cooling, make the glaze: Mix confectioners' sugar and lemon juice together in a small bowl to form a thin glaze. Drizzle over the cooled loaf.

By Gluten Free Cook

Gluten-Free Blueberry Cake
Dessert American

Gluten-Free Blueberry Cake

5.0

Prep
20 min
Cook
70 min
Total
105 min

Instructions

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

By Jessi

Gluten-Free Cranberry Walnut Muffins
Bread & Baking American

Gluten-Free Cranberry Walnut Muffins

Prep
15 min
Cook
20 min
Total
35 min

Instructions

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

By amdolinar

Gluten-Free 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