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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

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

Thin-Crust Fathead Pizza Dough
Dinner

Thin-Crust Fathead Pizza Dough

5.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. 2 Dissolve yeast in warm water in a bowl. Set aside for about 5 minutes.
  3. 3 Place mozzarella cheese into a microwave-safe bowl. Microwave for 90 seconds, stirring every 30 seconds until cheese is completely melted. Stir in yeast mixture and egg and stir to combine; mixture will not incorporate well at this point.
  4. 4 Stir in almond flour, xanthan gum, and salt. If mixture is difficult to mix, reheat in the microwave for 20-30 seconds to soften the cheese. Stir again until well incorporated. Using your hands, knead the dough for 2 minutes.
  5. 5 Place dough on baking sheet and press with your fingers into a thin crust, approximately 11-12 inches in diameter.
  6. 6 Bake in the preheated oven until crust is lightly browned, about 10 minutes. Remove from oven, top with your favorite pizza toppings, and return to the oven for 5 minutes, or until cheese is melted.

By France Cevallos

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

Gluten-Free, Egg-Free Pumpkin Coconut Flour Pancakes
Breakfast

Gluten-Free, Egg-Free Pumpkin Coconut Flour Pancakes

1.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Whisk coconut flour, salt, baking powder, and baking soda together in a bowl.
  2. 2 Stir pumpkin puree, coconut milk, sugar, and xanthan gum together in another bowl until smooth; stir into flour mixture until batter is thick and smooth.
  3. 3 Heat oil in a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By cjcuppycake

Gluten-Free Pumpkin Pie Filling

Gluten-Free Pumpkin Pie Filling

4.0

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Blend pumpkin puree, coconut milk, and banana together in a large bowl.
  3. 3 Mix sugar, xanthan gum, cinnamon, salt, ginger, nutmeg, and cloves together in a small bowl; add to pumpkin mixture and blend. Pour the pumpkin mixture into a casserole dish.
  4. 4 Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center comes out clean, 30 to 45 minutes more.

By cjcuppycake

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

Pumpkin Bread (Gluten-Free)

Pumpkin Bread (Gluten-Free)

4.2

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Sift flour, sugar, baking powder, xanthan gum, cinnamon, salt, and baking soda together in a large mixing bowl. Beat pumpkin, eggs, and butter together in a separate bowl; add to flour mixture and beat until the mixture blends into a batter. Stir walnuts through the batter.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

By mattdegasperi

Patrick's Gluten-Free Pizza Crust

Patrick's Gluten-Free Pizza Crust

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease 2 pizza pans or baking sheets well.
  2. 2 Whisk milk, sugar, and yeast together in a bowl. Set aside until foamy, about 5 minutes.
  3. 3 Sift rice flour, cornstarch, xanthan gum, garlic powder, and oregano together in a large bowl.
  4. 4 Mix vinegar and oil together in a bowl. Whisk into the milk-yeast mixture, then pour the liquid into the flour. Knead until the dough comes together.
  5. 5 Split the dough in half. Spread the dough thinly over the prepared pans using your fingers and fists.
  6. 6 Bake on the lowest rack of the preheated oven until golden brown, about 10 minutes.

By Patrick Leo

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 Garlic Dill Dinner Rolls
Dinner

Gluten Free Garlic Dill Dinner Rolls

3.8

Prep
15 min
Cook
35 min
Total
85 min

Instructions

  1. 1 Stir warm water with sugar together in a bowl. Sprinkle yeast packet over water mixture and allow yeast to slightly foam, about 5 minutes.
  2. 2 Whisk eggs, canola oil, and vinegar together in a bowl until frothy.
  3. 3 Combine flour, xanthan gum, and salt together in a bowl until evenly mixed. Beat yeast mixture into flour mixture using an electric mixer until evenly combined. Beat egg mixture into flour mixture until just combined; stir in dill and garlic. Beat dough on high until dough holds together and is sticky, at least 4 minutes. Cover bowl with plastic wrap and set aside to slightly rise in a warm area, about 30 minutes.
  4. 4 Preheat oven to 350 degrees F (175 degrees C). Grease a 10x13-inch baking dish.
  5. 5 Form dough into 12 large rolls and arrange 3/4-inch apart in the prepared baking dish.
  6. 6 Bake in the preheated oven rolls are lightly golden, 35 to 45 minutes.

By Melissa Goff

Spelt Flour Bread Machine Challah

Spelt Flour Bread Machine Challah

4.9

Prep
20 min
Cook
40 min
Total
140 min

Instructions

  1. 1 Pour the water, olive oil, and eggs into a bread machine pan. Add salt, sugar, spelt flours, xanthan gum, and yeast. Place into bread machine and set to dough cycle. Check on the dough as it is mixing to ensure that it mixes well. Use a rubber scraper to scrape down the sides of the pan if needed.
  2. 2 When the dough has finished, remove and divide into 3 pieces. Shape each piece into an 18 inch long rope. Braid the three ropes together, seal the tips together, and fold under the loaf. Place the braided loaf onto a greased baking sheet, cover with a soft cloth, and allow to rise until doubled in bulk, about 1 hour.
  3. 3 Preheat oven to 375 degrees F (190 degrees C). Brush the loaf with beaten egg, and sprinkle with poppy seeds.
  4. 4 Bake in preheated oven until the challah has turned golden brown, and the loaf sounds hollow when tapped on the bottom, 40 to 45 minutes.

By LORIBARRY

Gluten-Free Chocolate Chip Hemp Seed Cookies
Lunch

Gluten-Free Chocolate Chip Hemp Seed Cookies

4.8

Prep
25 min
Cook
8 min
Total
63 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. 2 Combine sorghum flour, rice flour, baking soda, xanthan gum, and salt together in a large bowl.
  3. 3 Beat butter, white sugar, and brown sugar together in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Beat eggs one at a time into the butter mixture; add vanilla extract. Pour butter mixture over flour mixture. Beat together until combined, about 2 minutes. Fold chocolate chips and hemp seeds into the cookie dough.
  4. 4 Place cookie dough in the refrigerator to firm up, at least 20 minutes.
  5. 5 Drop heaping tablespoons of dough 2 inches apart on baking sheets; press down with the back of the spoon to flatten slightly.
  6. 6 Bake in the preheated oven until cookie edges are lightly golden, 8 to 11 minutes. Remove from the oven and let cool before taking off the parchment paper, about 10 minutes. Cool baking sheet before re-using for another batch.

By Christine

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

Creamy Tarragon Salad Dressing

Creamy Tarragon Salad Dressing

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place the Dijon mustard, sugar, vinegar, garlic clove, and salt into a blender. Cover, and puree until the garlic has blended smooth. Sprinkle in the xanthan gum, and blend about 15 seconds to mix well. With the blender running, pour in the vegetable oil alternately with the water; blend until thick and creamy. Add the celery seed, red pepper flakes, black pepper, tarragon, and mustard seed; pulse until the spices are evenly distributed.

By Falvor King

Gluten-Free Hamburger Buns
Dinner

Gluten-Free Hamburger Buns

4.3

Prep
20 min
Cook
30 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 200 degrees F (95 degrees C).
  2. 2 Dissolve sugar and yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
  3. 3 Combine rice flour, oat flour, tapioca starch, cornstarch, xanthan gum, and salt in a mixing bowl; mix to combine. Add yeast mixture, eggs, and oil; mix using an electric mixer on high speed for 3 minutes.
  4. 4 Distribute batter evenly between between eighteen 5-inch pie tins. Place onto 2 large cookie sheets. Sprinkle buns with sesame seeds.
  5. 5 Allow to rise in the preheated warm oven, 30 to 40 minutes.
  6. 6 Set the oven temperature to 400 degrees F (200 degrees C) without removing the buns.
  7. 7 Bake in the hot oven for 15 minutes. Switch baking sheets on oven racks and continue to bake until golden, 12 to 15 minutes more.

By Erron

Gluten-Free Moist Choc Chip Banana Bread

Gluten-Free Moist Choc Chip Banana Bread

4.4

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
  2. 2 Beat sugar and applesauce together in a bowl with an electric mixer; add pureed bananas, yogurt, egg, and vanilla and beat until well-combined.
  3. 3 Whisk flour, xanthan gum, baking powder, and baking soda together in a bowl. Add flour mixture to applesauce mixture and stir until just combined. Fold chocolate chips and walnuts into batter. Spoon batter into the prepared loaf pan.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, about 45 minutes.

By celenacollins

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

Mini Gluten-Free Banana Coffee Cakes

Mini Gluten-Free Banana Coffee Cakes

4.4

Prep
10 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.
  2. 2 Mix bananas, 3/4 cup brown sugar, milk, butter, egg, and vanilla extract together with a stand mixer; add baking mix, pecans, xanthan gum, cinnamon, nutmeg, and salt and mix on Low until just combined into a batter. Pour batter into prepared muffin cups. Sprinkle additional brown sugar over the batter.
  3. 3 Bake in the preheated oven until a knife inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before serving.

By SabrinaFair

Easy Rice Bread
Snack

Easy Rice Bread

4.3

Prep
20 min
Cook
60 min
Total
170 min

Instructions

  1. 1 To help insure success have all ingredients at room temperature before proceeding. Combine the white rice flour, brown rice flour, xanthan gum, and salt. Mix very well. The flours need to be completely combined.
  2. 2 Combine the gelatin, sugar, egg replacer, milk powder, beaten eggs, vinegar and oil. Beat until well combined.
  3. 3 Combine the flour mixture, egg mixture and yeast together and beat well. A standup mixture works best for this. Add tepid water to dough if mixture is to dry. The dough should be somewhere between a normal bread dough consistency and a batter.
  4. 4 Pour into greased 9x5 inch bread pan and allow to rise in a warm, still place until doubled in bulk. Bake in a preheated oven at 325 degrees F (165 degrees C) until crust is a light to medium brown. Cool ten minutes in the pan, then to room temperature outside the pan before slicing.

By Lindsay Schott

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

Allergen-Free Raisin-Carrot Muffins
Lunch

Allergen-Free Raisin-Carrot Muffins

4.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
  2. 2 Mix raisins and orange juice together in a small bowl.
  3. 3 Combine rice flour, sugar, baking powder, cinnamon, salt, allspice, and xanthan gum in a large bowl.
  4. 4 Mix carrots, oil, water, and dry egg replacer together in a separate bowl. Fold in raisin mixture.
  5. 5 Make a well in the center of the flour mixture; pour in carrot mixture. Mix until batter is moistened. Spoon batter into the prepared tin, filling each cup 3/4 full.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

By InnaRi

Gluten-Free Dark Chocolate Cupcakes
Lunch

Gluten-Free Dark Chocolate Cupcakes

4.8

Prep
15 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line muffin pans with paper liners.
  2. 2 Combine gluten-free flour, coconut sugar, dark chocolate chips, cocoa powder, coconut flour, baking powder, baking soda, xanthan gum, and salt in a bowl; mix well to combine.
  3. 3 Whisk buttermilk, eggs, vegetable oil, and vanilla extract together in another large bowl until combined. Add flour mixture; fold in with a spatula until completely blended. Divide batter evenly among muffin cups, filling each about halfway.
  4. 4 Bake cupcakes in the preheated oven until a toothpick inserted in the centers comes out clean, about 20 minutes. Cool in pans 5 minutes; transfer to a wire rack to cool completely.

By gem bee