baking

Gluten Free Baked Apple Fritters

Prep time

20 mins

Cook time

8 mins

Total time

28 mins

These Gluten Free Gingerbread Cookies are incredibly light and unexpectedly soft. They're not too strong tasting. The best thing about these yummy Gluten Free Christmas Cookies is that, they're so easy to make. They dough is really pliable and easy to work with.

Author: Lyndsay Baker

Recipe type: Gluten Free Christmas Cookies

Cuisine: American

Serves: 24 Cookies

Ingredients

For The Gluten Free Gingerbread Cookies
½ Cup Butter
¾ Brown Sugar
1 Egg
1 Tsp Vanilla
⅔ Cup Molasses
3 Cups Rice Flour
1½ Cups Potato Starch (corn or tapioca)
1 Tsp Baking Soda
1 Tbsp Ginger
1 Tbsp Cinnamon
For the Royal Icing
1 Cup Powdered Sugar
1 Egg White
¼ Tsp Lemon Juice
Food Colouring

Instructions

In a large mixing bowl, using a mixer, mix the butter on low speed until smooth. Mix in the brown sugar. Then mix in the vanilla and egg. Add the molasses, then mix on low speed for another 2 minutes or until smooth.
Add the rice flour, potato starch, baking soda, ginger and cinnamon. Mix by hand for a few minutes, until a dough ball forms. The dough will be slightly sticky.
Wrap the dough in plastic wrap in a disc shape. Then place in the fridge for 3 hours or overnight.
Preheat oven to 350 F.
Roll out dough on a well floured counter. Keep the unused dough in the fridge until needed. Return the scrap pieces to the fridge again before rolling out again, as well. Cut out shapes using desired cookie cutters. Place the cookies onto a parchment paper lined cookie sheet, then place in the fridge for 10 - 15 minutes before baking.
Bake for 7 - 8 minutes. Remove from the oven, let cool before removing from the pan.
Let cool completely. Then prepare the royal icing by mixing the powdered sugar with the egg white and lemon juice. Mix until smooth. Separate into smaller bowls and add desired food colouring a few drops at a time until you you get the colour you need. Decorate as desired.

Gluten Free Blueberry Cheesecake Tarts

November 18, 2017 by officially gluten free Leave a Comment

Gluten Free Blueberry Cheesecake Tarts

Gluten Free Blueberry Cheesecake Tarts

These Gluten Free Blueberry Cheesecake Tarts are made with a melt in your mouth Shortbread Cookie Tart, that’s filled to the brim with Blueberry Pie Filling. Then they’re topped with an irresistibly light and fluffy No Bake Cheesecake Topping.

I used canned blueberry pie filling but you could easily make a homemade version if you prefer to. Just boil down 4 cups of fresh or frozen blueberries, with 3/4 cup of sugar and 2 Tbsp of corn starch. Then let it cool before using.

The thing I love most about this recipe, is that it uses shortbread cookie dough instead of pie crust for the tarts. Shortbread is so much easier to make. You can’t over mix it and it can be rolled out as many times as needed. Just keep putting it back in the fridge between rolling.

Note: Rice Flour can vary from brand to brand. I’ve found that measurements can be different depending on the brand you’re using. The Thai brand which has red writing on the bag tends to be ground finer and can take more than the Indian rice flour that I get at Superstore. Both brands work wonderfully but there is a slight difference in the measurements, as I mentioned. Because of this, I like to add the flour a little a time until the consistency is right.

If you’re looking for another Easy and Delicious Gluten Free Dessert, Try this Baked Apple Fritter Recipe.

Gluten Free Blueberry Cheesecake Tarts

Ingredients

For the Cheesecake –

1 Package (8 oz.) Cream Cheese

1 Can Sweetened Condensed Milk

1/3 Cup Lemon Juice

1 Cup Whipping Cream

2 Tbsp Icing Sugar

1 Can Blueberry Pie Filling

For the Tarts –

3/4 Cup Butter

1 Cup Rice Flour

1/2 Cup Icing Sugar

1/2 Cup Potato Starch ( or Corn or Tapioca Starch)

Directions

1. In a large mixing bowl, cut the butter into small pieces.

2. Add the rice flour, icing sugar and potato starch to the butter.

3. Mix together with your hands. It seems to dry at first but keep mixing it, squishing the flour and and butter between your fingers. It will take a few minutes for a dough ball will form.

4. Wrap the dough ball with plastic wrap and put in the fridge for 1 hour or overnight.

5. On a lightly (rice) floured surface roll out the dough, half at a time. If it breaks just press it back together with your fingers. It’s important to keep the dough cold. It’s much harder to work with if it gets warm, so return it to the fridge as often as possible. Use a large round cookie cutter or a large cup to cut out circles.

6. Place the dough circles into the bottom of un-greased muffin tin.

7. Return to refrigerator for another 15-20 minutes.

8. Pre heat oven to 300 F. Bake for 15 – 20 minutes. Leave in the pan and let it cool completely.

9. In a large bowl whip the cream cheese, until it’s light and fluffy. Then whip in the sweetened condensed milk and lemon juice. In a separate bowl whip the whipping cream and icing sugar until firm. Fold the whipped cream into the cream cheese mixture, until well combined. Place into the fridge for 15 minutes.

10. Fill each of the shortbread cups with 2 Tbsp of blueberry pie filling. Then cover with a small mound of the cheesecake filling. Place into the refrigerator for 2- 3 hours.

11. Garnish with blueberries and mint or basil leaves.

This Recipe makes 24 Gluten Free Blueberry Cheesecake Tarts.

If you liked this recipe for Gluten Free Blueberry Cheesecake Tarts, you may also these recipes:

Cheesy Gluten Free Pizza Buns

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Gluten Free Blueberry Cheesecake Tarts

Gluten Free Blueberry Cheesecake Tarts

Gluten Free Butter Pie Crust

Prep time

20 mins

Cook time

20 mins

Total time

40 mins

Author: Lyndsay Baker

Recipe type: Dessert

Serves: 24 tarts

Ingredients

For the Cheesecake –
1 Package (8 oz.) Cream Cheese
1 Can Sweetened Condensed Milk
⅓ Cup Lemon Juice
1 Cup Whipping Cream
2 Tbsp Icing Sugar
1 Can Blueberry Pie Filling
For the Tarts –
¾ Cup Butter
1 Cup Rice Flour
½ Cup Icing Sugar
½ Cup Potato Starch ( or Corn or Tapioca Starch)

Instructions

In a large mixing bowl, cut the butter into small pieces.
Add the rice flour, icing sugar and potato starch to the butter.
Mix together with your hands. It seems to dry at first but keep mixing it, squishing the flour and and butter between your fingers. It will take a few minutes for a dough ball will form.
Wrap the dough ball with plastic wrap and put in the fridge for 1 hour or overnight.
On a lightly (rice) floured surface roll out the dough, half at a time. If it breaks just press it back together with your fingers. It's important to keep the dough cold. It's much harder to work with if it gets warm, so return it to the fridge as often as possible. Use a large round cookie cutter or a large cup to cut out circles.
Place the dough circles into the bottom of un-greased muffin tin.
Return to refrigerator for another 15-20 minutes.
Pre heat oven to 300 F. Bake for 15 - 20 minutes. Leave in the pan and let it cool completely.
In a large bowl whip the cream cheese, until it’s light and fluffy. Then whip in the sweetened condensed milk and lemon juice. In a separate bowl whip the whipping cream and icing sugar until firm. Fold the whipped cream into the cream cheese mixture, until well combined. Place into the fridge for 15 minutes.
Fill each of the shortbread cups with 2 Tbsp of blueberry pie filling. Then cover with a small mound of the cheesecake filling. Place into the refrigerator for 2- 3 hours.
Garnish with blueberries and mint or basil leaves.
This Recipe makes 24 Gluten Free Blueberry Cheesecake Tarts.

Cheesy Gluten Free Pizza Buns

October 17, 2017 by officially gluten free 4 Comments

Cheesy Gluten Free Pizza Buns

These Cheesy Gluten Free Pizza Buns are so quick and easy to make. They’re soft and fluffy just like a regular Pizza Bun. The recipe can be thrown together in under an hour and uses only simple easy to find Gluten Free Ingredients.

Some people already have a GF Flour blend that they prefer using or just want to use up. In this case, just replace the rice flour and potato starch with it. Be sure to stir in a little at a time because the measurements may be slightly different. The dough should be as stiff as traditional pizza dough but will break much easier. If it breaks just press the dough back together with your fingers.

I use both traditional and instant yeast together when making gluten free dough. While experimenting with different methods, I tried using both yeasts together and what resulted was the softest, Gluten Free Dough I’ve ever had. I’ve made it this way ever since and it always turns out amazing. It tastes so good, you’d never know its gluten free.

We like to slice the buns down the center and fill with more pizza sauce and cheddar cheese, then put them in the oven until the cheese melts. They’re seriously addictive.

Cheesy Gluten Free Pizza Buns

Ingredients

1 1/2 Cups Lukewarm Water

1 Tbsp Sugar

1 Tbsp Active Traditional Yeast

2 1/2 Cups Rice Flour

1 Cup Potato Starch

1 Tbsp Dried Oregano (Optional)

1 Tbsp Instant Yeast

3 Tbsp Butter

1/2 Tsp Salt

1/4 Cup Shredded Cheddar Cheese

4 Tbsp Pizza Sauce

Directions

1. Preheat oven to 400 F.

2. In a large bowl dissolve the sugar in the lukewarm water. Sprinkle the traditional yeast on top, then, cover with a clean dish towel. Let sit for 15 minutes.

3. Stir in the rice flour and potato starch a little at a time. Add the instant yeast and oregano. Mix until well combined. Add more rice flour if needed to make it a regular pizza dough consistency.

4. Melt the butter, then brush a pan generously with butter then sprinkle with salt.

5. Divide the dough into 8. Then roll the dough pieces into a tube shape, then into a pinwheel shape. Place onto the buttered pan then brush the tops with butter.

6. Spread the pizza sauce over the tops, then add the shredded cheese.

7. Bake for Approximately 15 -20 Minutes.

8. Brush the tops once again with butter. Serve warm.

This Recipe Makes 8 Cheesy Gluten Free Pizza Buns.

If you liked this recipe for Cheesy Gluten Free Pizza Buns, you may also like these recipes for:

Creamy Gluten Free Tomato Soup

No Bake Apple Pie Bars

Everything Mashed Potato Flatbread

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Cheesy Gluten Free Pizza Buns

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

Author: Lyndasy Baker

Recipe type: Bread and buns

Serves: 8 buns

Ingredients

1½ Cups Lukewarm Water
1 Tbsp Sugar
1 Tbsp Active Traditional Yeast
2½ Cups Rice Flour
1 Cup Potato Starch
1 Tbsp Dried Oregano (Optional)
1 Tbsp Instant Yeast
3 Tbsp Butter
½ Tsp Salt
¼ Cup Shredded Cheddar Cheese
4 Tbsp Pizza Sauce

Instructions

Preheat oven to 400 F.
In a large bowl dissolve the sugar in the lukewarm water. Sprinkle the traditional yeast on top, then, cover with a clean dish towel. Let sit for 15 minutes.
Stir in the rice flour and potato starch a little at a time. Add the instant yeast and oregano. Mix until well combined. Add more rice flour if needed to make it a regular pizza dough consistency.
Melt the butter, then brush a pan generously with butter then sprinkle with salt.
Divide the dough into 8. Then roll the dough pieces into a tube shape, then into a pinwheel shape. Place onto the buttered pan then brush the tops with butter.
Spread the pizza sauce over the tops, then add the cheese.
Bake for Approximately 15 -20 Minutes.
Brush the tops once again with butter. Serve warm.
This Recipe Makes 8 Cheesy Gluten Free Pizza Buns.

Gluten Free Butter Pie Crust

October 4, 2017 by officially gluten free 4 Comments

Gluten Free Butter Pie Crust

This Gluten Free Butter Pie Crust is a perfect match for Sweet Pumpkin Pie or a Savory Quiche. It makes a wonderful apple pie and is even pliable enough to make a fancy weaved top. If you’re looking for a delicious Gluten Free Pie Recipe for this flaky Gluten Free Butter Pie Crust, I’ve got you covered. These are two of my absolute favorite pies. The first is the classic Gluten Free Pumpkin Pie and the second is a tasty Gluten Free Cookie Crumble Apple Pie.

How To Make Gluten Free Pie Crust

To make the Gluten Free Butter Pie crust you start by cutting the cold butter into the flour, starch and sugar. Mix it until well combined. (I use my hands and squish the butter and flour together until a crumbly mixture forms) The add the egg yolk, milk and vinegar. Then mix until a firm dough forms. I like to press it into the bottom of the bowl and sort of knead it like bread dough. It will take a few minutes and seems too dry at first but just keep mixing it. Place the dough in a disc shape, wrapped in plastic wrap in the fridge for 1/2 – 1 hour.

Then on a lightly rice floured piece of parchment paper on your counter, roll out the dough until it’s big enough to cover your pie pan. If the dough breaks or cracks just press it back together with your fingers. Flip the rolled out crust into the pie pan then trim the edges. Use a fork and poke some holes into the bottom of the crust. Place in the fridge for 10 minutes, then fill with the gluten free pie filling.

Tips for making the best gluten free pie crust

Pie crust can be a little challenging to make but if you take your time and keep mixing it, a lovely dough ball will form. When I’m rolling the dough out, I press the sides back in as I go. I will do a few rolls with the rolling pin, then press it all tightly back together again. Then a few more rolls, and so on.

A trick that I found very helpful to get the crust really thin, is to use a piece of parchment paper or a thin plastic mat to roll it out on. It makes it much easier to get the crust really thin and helps when you flip the crust into the pan .

Another key trick to getting a perfect Gluten Free Butter Pie Crust every time, is to cover the edges with tinfoil while baking. This keeps the crust from getting to dry. One more important factor in making great Pie Crust is keeping the dough cold. Placing the dough in the fridge for an hour before rolling it out and again for 10 minutes before the filling goes into it, helps keep the crust nice and flaky but not too dry.

Gluten Free Butter Pie Crust

In my early 20’s, I was known for my delicious pies. My roommates would help me make one for all the dinner parties and potlucks, that we went to. We would show up, so proud with the most gorgeous 5 lb Apple Pie you’ve ever seen. Everyone always raved about it. One roommate liked it so much that he once took the pie out of the oven half cooked, cut a slice and then returned it to the oven to finished cooking.

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Gluten Free Butter Pie Crust

“Since going Gluten Free I’ve Struggled to achieve the Perfect Gluten Free Pie Crust. It was always either to crumbly but tasted amazing or it was to hard and hardly edible. I’m overjoyed to tell you that, through a whole lot of trial and error. I’ve made a Gluten Free Pie Crust that is both Flaky and Delicious.”

Ingredients

2 Cups Rice Flour

1 Cup Potato Starch (Tapioca or Corn Starch)

3/4 Cup Butter

1 Tbsp Sugar

2 Egg Yolks

1/4 Cup Milk

1 Tsp White Vinegar

Directions

1. Cut the cold butter into the flour, starch and sugar, mix until well combined. (I use my hands and squish the butter and flour together until a crumbly mixture forms)

2. Add the egg yolk, milk and vinegar. Then mix until a firm dough forms. I like to press it into the bottom of the bowl and sort of knead it like bread dough. It will take a few minutes and seems too dry at first but just keep mixing it. Place the dough in a disc shape, wrapped in plastic wrap in the fridge for 1/2 – 1 hour.

3. On a lightly rice floured piece of parchment paper on your counter, roll out the dough until it’s big enough to cover your pie pan. If the dough breaks or cracks just press it back together with your fingers.

4. Flip the rolled out crust into the pie pan then trim the edges. Use a fork and poke some holes into the bottom of the crust. Place in the fridge for 10 minutes, then fill with the gluten free pie filling.

5. Bake as Pie Recipe Directs.

This Recipe Makes 1 Gluten Free Butter Pie Crust.

Need a Pie Filling Recipe?

I’ve got you covered. Here’s my two of my absolute favourite Gluten Free Pie Recipes. The first is the classic Gluten Free Pumpkin Pie and the second is a tasty Gluten Free Cookie Crumble Apple Pie.

Note: This Gluten Free Butter Pie Crust can made and rolled out ahead of time. I roll it out really thin on the parchment paper, then cover it with plastic wrap. Then I roll it up and put it in the fridge until needed. This makes making pie on the big day so much easier. Just unroll, place in a pie pan, fill with filling and bake.

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Gluten Free Butter Pie Crust

Gluten Free Peanut Butter Cookies

Prep time

1 hour

Cook time

40 mins

Total time

1 hour 40 mins

Author: Lyndsay Baker

Recipe type: Pie

Serves: 1 pie crust

Ingredients

2 Cups Rice Flour
1 Cup Potato Starch (Tapioca or Corn Starch)
¾ Cup Butter
1 Tbsp Sugar
2 Egg Yolks
¼ Cup Milk
1 Tsp White Vinegar

Instructions

Cut the butter into the flour, starch and sugar, mix until well combined. (I use my hands and squish the butter and flour together until a crumbly mixture forms)
Add the egg yolk, milk and vinegar. Then mix until a firm dough forms. (It will seem to dry at first but just keep mixing it. I like to press it into the bottom of the bowl and sort of knead it like bread dough. A smooth dough will form.) Place the dough wrapped in plastic wrap in the fridge for ½ – 1 hour.
On a lightly rice floured piece of parchment paper on your counter, roll out the dough until it’s big enough to cover your pie pan. If the dough breaks or cracks just press it back together with your fingers.
Flip the rolled out crust into the pie pan then trim the edges. Use a fork and poke some holes into the bottom of the crust, Place in the fridge for 10 minutes, then fill with the gluten free pie filling.
Bake as Pie Recipe Directs - I’ve got you covered. Here's my two of my absolute favourite Gluten Free Pie Recipes. The first is the classic
Gluten Free Pumpkin Pie
and the second is a tasty
Gluten Free Cookie Crumble Apple Pie
This Recipe Makes 1 Gluten Free Butter Pie Crust.

Gluten Free Banana Marble Muffins

May 18, 2016 by officially gluten free 2 Comments

Gluten Free Banana Marble Muffins

These Gluten Free Banana Marble Muffins are a Family Favorite. I never thought Banana Muffins could get any better until I tried these Banana Marble Muffins. They’re made with Half Chocolate Banana and Half Plain Banana muffin batter and of course they’re Gluten Free. This easy recipe makes 12 muffins but if you like your muffins to be extra large, just fill 9 of the muffin cups instead of 12.

My family absolutely loves Bananas, so we usually have an abundance of them at our house. They get over ripe so quickly and I don’t like trowing them away, so instead I put them in the freezer until I’m ready to make these incredible muffins or our other favorite Gluten Free Banana Bread. Lucky for us it’s usually at least once a week. I hope you enjoy them as much as my family does.

Ingredients

3 Ripe Bananas

3/4 Cup White Sugar

1 Egg

1/3 Cup Melted Butter

1 1/2 Cups Rice Flour

1/4 Cup Corn Starch or (Tapioca or Potato Starch)

1 Tsp Baking Soda

1 Tsp Baking Powder

3/4 Cup of Chocolate Chips

Directions

1. Preheat oven to 375 F.

2. Mix the bananas, sugar, eggs and butter. Then stir in the rice flour, corn starch, baking soda and baking powder.

3. Melt the chocolate chips in the microwave for 1 minute, then at 10 second intervals after that, stiring in between.

4. In a separate bowl mix half of the muffin batter with the melted chocolate. Mix until well combined.

5. Spoon the batter into a paper lined or greased muffin tin, 1 tbsp of plan muffin batter, then 1 tbsp of chocolate and so on until full to the top.

6. Bake for 20 minutes.

If you liked this recipe for Gluten Free Banana Marble Muffins, then you may also like these recipes:

Vanilla Chai Protein Shake

Cucumber Gravlax

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Gluten Free Banana Marble Muffins

Prep time

5 mins

Cook time

20 mins

Total time

25 mins

Author: Lyndsay Baker

Recipe type: Muffins

Serves: 12 Muffins

Ingredients

3 Ripe Bananas
¾ Cup White Sugar
1 Egg
⅓ Cup Melted Butter
1½ Cups Rice Flour
¼ Cup Corn Starch or (Tapioca or Potato Starch)
1 Tsp Baking Soda
1 Tsp Baking Powder
¾ Cup of Chocolate Chips

Instructions

Preheat oven to 375 F.
Mix the bananas, sugar, eggs and butter. Then stir in the rice flour, corn starch, baking soda and baking powder.
Melt the chocolate chips in the microwave for 1 minute, then at 10 second intervals after that, stiring in between
In a separate bowl mix half of the muffin batter with the melted chocolate. Mix until well combined.
Spoon the batter into a paper lined or greased muffin tin, 1 tbsp of plan muffin batter, then 1 tbsp of chocolate and so on until full to the top.
Bake for 20 minutes.

The Ultimate Gluten Free White Bread

April 27, 2016 by officially gluten free 13 Comments

The Ultimate Gluten Free White Bread

This Tested and Family Approved Recipe for The Ultimate Gluten Free White Bread is only $2.00 a loaf to make. Its deliciously soft and tastes just like Regular White Bread. It’s easy to make with simple ingredients and no kneading. I hope your family loves it as much as mine does.

It’s wonderful to be able to make a gluten free bread that holds together, that isn’t too heavy or that costs $7.00 a loaf. It is a little bit different from regular white bread because the dough is a thick batter instead of a firm dough. Other then that it’s the same , it even smells like regular bread when it’s baking. It makes amazing sandwiches or toast with peanut butter and jam. Slice the loaf into thin slices before freezing.

Ingredients

1 1/2 Cup Water (warm)

2 Tbsp Sugar

1 Tbsp Yeast (dry active)

2 Eggs

1/4 Cup Butter (melted)

1 Tsp Vinegar

2 1/2 Cups Rice Flour

1 Cup Potato Starch

1/2 Cup Corn Starch

1 Tsp Baking Powder

1 1/2 Tsp Xanthan Gum

Directions

1.In a large mixing bowl, dissolve 1 Tbsp sugar in the lukewarm water. Then sprinkle the yeast on top. Let sit covered for 15 minutes.

2. Beat, then add the eggs, melted butter, vinegar and 1 Tbsp Sugar. Mix until well combined. Stir in the rice flour, potato starch, corn starch, baking powder and xantan gum. Beat the batter until smooth using a spatula. Place the dough into a lightly greased bread pan. Cover with plastic wrap and a kitchen towel. Let rise in a warm place for 30 minutes or until it has risen to the top of the pan.

3. Pre heat oven to 375 F.

4. Bake for approximately 35 minutes.

If you liked this recipe for Gluten Free Sandwich Bread, then you may also like these recipes:

Vanilla Chai Protein Shake

Cucumber Gravlax

Gluten Free Peanut Butter Cookies

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4.0 from 1 reviews

The Ultimate Gluten Free White Bread

Everything Potato Flatbread

Prep time

50 mins

Cook time

35 mins

Total time

1 hour 25 mins

Author: Lyndsay Baker

Recipe type: Bread

Serves: 1 loaf

Ingredients

1½ Cup Water (warm)
2 Tbsp Sugar
1 Tbsp Yeast
2 Eggs
¼ Cup Butter (melted)
1 Tsp Vinegar
2½ Cups Rice Flour
1 Cup Potato Starch
½ Cup Corn Starch
1 Tsp Baking Powder
1½ Tsp Xanthan Gum

Instructions

In a large mixing bowl, dissolve 1 Tbsp sugar in the lukewarm water. Then sprinkle the yeast on top. Let sit covered for 15 minutes.
Beat, then add the eggs, melted butter, vinegar and 1 Tbsp Sugar. Mix until well combined. Stir in the rice flour, potato starch, corn starch, baking powder and xantan gum. Mix until well combined. Place the dough into a lightly greased bread pan. Let rise in a warm place for 30 minutes or until it has risen to the top of the pan.
Pre heat oven to 375 F.
Bake for approximately 35 minutes.

Gluten Free Peanut Butter Cookies

April 17, 2016 by officially gluten free Leave a Comment

Gluten Free Peanut Butter Cookies

Gluten Free Peanut Butter Cookies

These Gluten Free Peanut Butter Cookies taste just like the Peanut Butter Cookies my mom used to make. They’re soft and chewy and oh so Peanut Buttery. It’s a really easy recipe that uses only simple ingredients. For an equally as amazing cookie with a little bit crunch, try using Crunchy Peanut Butter instead of Smooth. If you’re a Chocolate lover, you might want to try adding Chocolate Chips and Score Toffee Bits.

Have you tried these Gluten Free Vanilla Pudding Chocolate Chip Cookies yet? They’re my absolute favorite Chocolate Chip Cookie. Who knew you could make Cookies taste even better just by adding a little bit of Instant Pudding Powder.

Ingredients

1/2 Cup Butter or Margarine

1/2 cup White Sugar

1/2 Cup Brown Sugar

3/4 Cup of Peanut Butter

1 Egg

1 Tsp Vanilla

1 Cup Rice Flour

1/4 Cup Corn Starch ( or Tapioca or Potato Starch)

1 Tsp Baking Powder

3/4 Cup Chocolate Chips (Optional)

1/4 Cup Skor Toffee Bits (Optional)

Directions

1. Pre heat oven to 350 F

2. In a large mixing bowl, mix butter and sugars together. Then add the peanut butter, mix until well combined.

3. Add egg, then rice flour, corn starch and baking powder. Mix until a stiff batter forms.

4. Add chocolate chips and skor (optional)

5. Using a spoon shape into 1 inch balls and place onto two lightly greased cookie sheets.

6. Bake for 8- 10 minutes.

Note- Shaping cookies with your fingers instead a a spoon can cause the cookies to burn faster.

This recipe makes 24 Gluten Free Peanut Butter Cookies.

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Have you tried these Gluten Free Peanut Butter Cookies? We’d love to hear how they turned out. Comment below and let us know.

Gluten Free Peanut Butter Cookies

>>Click Here To Pin This Recipe<<

Author: Lyndsay Baker

Recipe type: Cookies

Serves: 24 Cookies

Ingredients

½ Cup Butter or Margarine
½ cup White Sugar
½ Cup Brown Sugar
¾ Cup of Peanut Butter
1 Egg
1 Tsp Vanilla
1 Cup Rice Flour
¼ Cup Corn Starch ( or Tapioca or Potato Starch)
1 Tsp Baking Powder
¾ Cup Chocolate Chips (Optional)
¼ Cup Score Toffee Bits (Optional)

Instructions

Pre heat oven to 350 F
In a large mixing bowl, mix butter and sugars together very well. Then Add the peanut butter, mix until well combined.
Add egg, then rice flour, and baking powder. Mix until a stiff batter forms.
Add chocolate chips.
Using a spoon shape into 1 inch balls and place onto two lightly greased cookie sheets.
Bake for 8- 10 minutes.
Note- Shaping cookies with your fingers instead a a spoon can cause the cookies to burn faster.

Everything Mashed Potato Flatbread

April 13, 2016 by officially gluten free 54 Comments

Everything Mashed Potato Flatbread

These Gluten Free Everything Mashed Potato Flatbread are just as tasty as a Bagel but are much Easier to Make. They make a perfect side for a big bowl of Soup, or a deliciously Soft Bun for Sandwiches or Burgers. They’re a great way to use up left over Mashed Potatoes. I often make extra just so I can make them.

Everything Mashed Potato Flatbread

I’m in love with this easy to make light and fluffy Gluten Free Everything Mashed Potato Flatbread recipe. It’s inspired by what once was my favorite snack, the Everything Bagel. They’re generously topped with Poppy and Sesame Seeds, Dried Onion and Garlic and a little Basil and Salt.

They’re just as tasty as a Bagel but are much Easier to Make. They make a perfect side for a big bowl of Soup, or a deliciously Soft Bun for Sandwiches or Burgers. They’re a great way to use up left over Mashed Potatoes. I often make extra just so I can make them.

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Everything Mashed Potato Flatbread

“These Gluten Free Everything Mashed Potato Flatbread are just as tasty as a Bagel but are much Easier to Make. They make a perfect side for a big bowl of Soup, or a deliciously Soft Bun for Sandwiches or Burgers.”

Ingredients

2 Cups Prepared Mashed Potatoes (I used 2 Medium Russet Potatoes)

1/4 Cup Melted Butter

1 Egg

1 Cup Rice Flour

1/4 Cup Corn Starch ( or Tapioca or Potato Starch)

2 Tsp Baking Powder

1/2 Tsp Salt

For the Everything Topping:

2 Tsp Poppy Seeds

2 Tsp Sesame Seeds

2 Tsp Dried Garlic or 1/2 Tsp Garlic Powder

2 Tsp Dried Onion

1 Tsp Dried Basil

1/2 Tsp Salt

Directions

1. Cook then mash the potatoes, then set aside to cool. Or use 2 cups of prepared mashed potatoes.

2. In a large bowl, add the mashed potatoes. Stir in the melted butter and the egg. Mix until smooth. Then add the rice flour, corn starch, salt and baking powder. Mix until a smooth dough forms. Wrap the dough ball in plastic wrap and place in the refrigerator for 1/2 hour.

3. Pre heat oven to 450 F.

4. In a small bowl mix the poppy seeds, sesame seeds, dried garlic and onion, basil and salt, until well combined.

5. Cut the dough into 8 pieces. Roll into balls and flatten with lightly (rice) floured fingers. Place onto a parchment paper lined baking sheet. Brush with melted butter then sprinkle with the everything mixture.

6. Bake for 15 minutes. Remove from the oven then brush with melted butter once more.

Makes 8 Gluten Free Everything Mashed Potato Flatbread.

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Everything Mashed Potato Flatbread

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5.0 from 1 reviews

Everything Mashed Potato Flatbread

Prep time

40 mins

Cook time

15 mins

Total time

55 mins

Author: Lyndsay Baker

Recipe type: Bread

Serves: 8

Ingredients

2 Cups Prepared Mashed Potatoes (I used 2 Medium Russet Potatoes)
¼ Cup Melted Butter
1 Egg
1 Cup Rice Flour
¼ Cup Corn Starch ( or Tapioca or Potato Starch)
2 Tsp Baking Powder
½ Tsp Salt
For the Everything Topping:
2 Tsp Poppy Seeds
2 Tsp Sesame Seeds
2 Tsp Dried Garlic or ½ Tsp Garlic Powder
2 Tsp Dried Onion
1 Tsp Dried Basil
½ Tsp Salt

Instructions

Cook then mash the potatoes, then set aside to cool. Or use 2 cups of prepared mashed potatoes.
In a large bowl add the mashed potato. Stir in the melted butter and the egg. Mix until smooth. Then add the rice flour, corn starch, salt and baking powder. Mix until a smooth dough forms. Wrap the dough ball in plastic wrap and place in the refrigerator for ½ hour.
Pre heat oven to 450 F.
In a small bowl mix the poppy seeds, sesame seeds, dried garlic and onion, basil and salt, until well combined.
Cut the dough into 8 pieces. Roll into balls and flatten with lightly (rice) floured fingers. Place onto a parchment paper lined baking sheet. Brush with melted butter then sprinkle with the everything mixture.
Bake for 15 minutes. Remove from the oven then brush with melted butter once more.

Gluten Free Raisin Bread

December 14, 2015 by officially gluten free 2 Comments

Gluten Free Raisin Bread

Gluten Free Raisin Bread

I can’t wait to make another loaf of this Gluten Free Raisin Bread. It’s so deliciously moist and is loaded with Cinnamon and Plump Juicy Raisins. This is an easy recipe to make but does take a few hours to let the dough rise. It is a little bit different from regular bread because the dough is more of a thick batter than a firm dough. I let my raisins soak in hot water for 5-10 minutes, then drain them and pat them dry with a towel. Then I mixed Butter with Brown Sugar and Cinnamon, then added the soaked Raisins. Once the dough was ready, I gently folded the cinnamon raisin mixture in it. Mix together until the raisins are distributed throughout not until completely mixed.

Ingredients

1 1/2 Cup Milk (warm)

1 Tbsp Sugar

3 Tsp Yeast

2 Eggs

1/4 Cup Butter (melted)

3 Cups Rice Flour

1/4 Cup Corn Starch

1 Tsp Xanthan Gum

3 Tbsp Butter

1/2 Cup Brown Sugar

2 Tsp Cinnamon

3/4 Cup Raisins

Directions

1.In a large mixing bowl, dissolve the sugar in the lukewarm milk. Then sprinkle the yeast on top. Let sit covered for 15 minutes.

2. Beat, then add the eggs and melted butter. Mix until well combined. Stir in the rice flour, corn starch and xantan gum. Mix until well combined.

3. In a separate bowl, mix the 3 tbsp of butter with the brown sugar and cinnamon. Add the raisins (if you’re raisins are dry, soak them in hot water for a few minutes, then drain and pat dry) Mix until well combined. Then add it to the main bowl. Stir the dough a few times but just until the raisin mixture is distributed through the dough but not mixed thoroughly.

4. Place the dough into a greased bread pan. Let rise in a warm place for 1 hour.

5. Pre heat oven to 350 F.

6. Bake for approximately 1 hour.

This recipe makes 1 loaf of Gluten Free Raisin Bread.

If you liked this recipe for Gluten Free Raisin Bread, You may also like these recipes for:

No Knead Flax Bread

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Gluten Free Raisin Bread

Gluten Free Gingerbread Cookies

Prep time

1 hour 20 mins

Cook time

1 hour

Total time

2 hours 20 mins

Author: Lyndsay Baker

Recipe type: Bread

Serves: 1 loaf

Ingredients

1½ Cup Milk (warm)
1 Tbsp Sugar
3 Tsp Yeast
2 Eggs
¼ Cup Butter (melted)
3 Cups Rice Flour
¼ Cup Corn Starch
1 Tsp Xanthan Gum
3 Tbsp Butter
½ Cup Brown Sugar
2 Tsp Cinnamon
¾ Cup Raisins

Instructions

In a large mixing bowl, dissolve the sugar in the lukewarm milk. Then sprinkle the yeast on top. Let sit covered for 15 minutes.
Beat, then add the eggs and melted butter. Mix until well combined. Stir in the rice flour, corn starch and xantan gum. Mix until well combined.
In a separate bowl, mix the 3 tbsp of butter with the brown sugar and cinnamon. Add the raisins (if you're raisins are dry, soak them in hot water for a few minutes, then drain and pat dry) Mix until well combined. Then add it to the main bowl. Stir the dough a few times but just until the raisin mixture is distributed through the dough but not mixed thoroughly.
Place the dough into a greased bread pan. Let rise in a warm place for 1 hour.
Pre heat oven to 350 F.
Bake for approximately 1 hour.

White Chocolate Candy Cane Macaroons

December 2, 2015 by officially gluten free 19 Comments

White Chocolate Candy Cane Macaroons

It’s Christmas Cookie Season and I’m really excited to share these Gluten Free White Chocolate Candy Cane Macaroons with you. They’re my new favorite Christmas Cookie and they only take 5 ingredients to make. They’re a deliciously chewy Coconut Macaroon Dipped in White Chocolate, then dipped in Crushed Candy Canes.

To make these delicious White Chocolate Candy Cane Macaroons, you use a large mixing bowl to mix the coconut and sweetened condensed milk. In a separate bowl whip the egg white until stiff, then fold it into the coconut mixture. Spoon 1 inch balls onto a lightly greased or parchment paper lined cookie sheet. Bake for 15 -17 minutes. Then, melt the White Chocolate in a double boiler. You can also melt it in the microwave for 30 sec at a time, stiring in between. Dip the bottoms of the baked macaroons into the white chocolate. Then dip them into the crushed candy cane. Place back onto parchment paper. Put the finished macaroons into the fridge for 20 minutes.

White Chocolate Candy Cane Macaroons

The White Chocolate and Candy Cane go perfectly together, making an already tasty Cookie even more irresistible. They’re really easy to make and have no flour of any kind. I decided to make these macaroons in a smaller batch. Most Macaroon recipes make 4 or 5 dozen, which I felt was to many. I ended up with 30 Macaroons. If you need more than that you could easily double the recipe. I hope you enjoy them as much as my family did.

Love Christmas Cookies? You might want to check out these Easy to make Gluten Free Gingerbread Cookies. They’re so fun to make and decorate with the family.

Ingredients

3/4 Cup Sweetened Condensed Milk

3 3/4 Cups Shredded Coconut

1 Egg White

2 Cups White Chocolate

8 Candy Canes (crushed)

Directions

1. Pre heat oven to 325 F.

2. In a large bowl, mix the coconut and sweetened condensed milk. In a separate bowl whip the egg white until stiff, then fold into the coconut mixture.

3. Spoon 1 inch balls onto a lightly greased or parchment paper lined Cookie sheet. Bake for 15 -17 minutes.

4. Melt the White Chocolate in a double boiler. You can also melt it in the microwave for 30 sec at a time, stiring in between.

5. Dip the bottoms of the baked macaroons into the white chocolate. Then dip them into the crushed candy cane. Place back onto parchment paper.

6. Put the finished macaroons into the fridge for 20 minutes.

This recipe makes 30 Gluten Free White Chocolate Candy Cane Macaroons.

Merry Christmas xo

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White Chocolate Candy Cane Macaroons