Snacks

Gluten Free Gingerbread Cookies

November 29, 2017 by officially gluten free 1 Comment

Gluten Free Gingerbread Cookies

My son and I had a blast making these Gluten Free Gingerbread Cookies. The dough holds together well enough that he was easily able to roll it out himself. He absolutely loved getting to cut the cookies out and make his own shapes and he especially enjoyed helping me ice them. He was beaming with pride as he told his dad about it when he got home from work. It was the perfect activity to do together to kick off the Holiday Season.

These Gluten Free Gingerbread Cookies are incredibly light and unexpectedly soft. They’re not too strong tasting. Traditionally, people add cloves to their Gingerbread Cookies but I don’t really like them and at $7 a bag, (when you only need 1/2 a Tsp) I just couldn’t justify it. I decided to leave it out and I’m glad I did because they tasted perfect. If you prefer to use cloves in your Gluten Free Gingerbread Cookies, just add a small amount along with the Ginger and Cinnamon.

One of the best things about these Gluten Free Gingerbread Cookies is that, they’re so easy to make. They dough is really pliable and easy to work with. So easy that a 9 year old can roll it out with ease. The dough doesn’t stick to counter and keeps its shape in the oven.

When decorating cookies it’s important to use Royal Icing, which hardens as it dries. If you use regular icing, it smears when stacked or touched. To make Royal Icing just mix Powdered Sugar with Egg Whites and a splash of Lemon juice.

Separate the icing into smaller bowls and add desired food coloring a few drops at a time until you get the color you need. If you add a lot of food coloring to get a really dark color, you may need to add a little more powdered sugar to get your desired thickness. You’ll need to ice them somewhat quickly because the icing does harden as you go.

Gluten Free Gingerbread Cookies

When making Gluten Free Gingerbread Cookies it’s key to keep the dough cold. Place the dough in the fridge for a few hours or overnight before rolling out. Then return the extra dough to the fridge between rolling out and after you’ve cut out the shapes. This will help them keep their shape while baking.

One of the reasons that I use rice flour in most of my recipes is because its so inexpensive. You can find it for $1.00 a bag at Asian Supermarkets or in the import sections at Larger Grocery Stores. It’s also very versatile and doesn’t have a weird after taste like a lot of other gluten free flours do.

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 delicious Gluten Free Recipe for the Holidays, try these delicious Gluten Free Blueberry Cheesecake Tarts.

Ingredients

For The Gluten Free Gingerbread Cookies

1/2 Cup Butter

3/4 Brown Sugar

1 Egg

1 Tsp Vanilla

2/3 Cup Molasses

3 Cups Rice Flour

1 1/2 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

1/4 Tsp Lemon Juice

Food Colouring

Directions

1. 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.

2. 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.

3. Wrap the dough in plastic wrap in a disc shape. Then place in the fridge for 3 hours or overnight.

4. Preheat oven to 350 F.

5. 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.

6. Bake for 7 – 8 minutes. Remove from the oven, let cool before removing from the pan.

7. 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 coloring a few drops at a time until you you get the color you need. Decorate as desired.

Happy Holidays xo

If you liked this recipe for Gluten Free Gingerbread Cookies, you may also like these recipes for:

Gluten Free Perogies

Gluten Free Pumpkin Pie

Gluten Free Vanilla Pudding Cookies

Gluten Free Stuffing

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This Recipe makes 24 Gluten Free Gingerbread Cookies.

5.0 from 1 reviews

Gluten Free Gingerbread Cookies

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Prep time

20 mins

Cook time

8 mins

Total time

28 mins

Author: Lyndsay Baker

Recipe type: Christmas Cookies

Cuisine: Gluten Free Cookies

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.

Healthy Gluten and Allergen Free Lunch Ideas

September 27, 2016 by officially gluten free Leave a Comment

Healthy Gluten and Allergen Free Lunch Ideas

Don’t Let dietary restrictions keep you from packing a Delicious Nutritious Lunch. We recently found out that my oldest Son is also Gluten Intolerant and My husband is Lactose Intolerant. This has forced us to get more creative with our lunches. I’ve decided to share some of my Healthy Gluten and Allergy Free Lunch Ideas with you in hopes that you’ll be Healthy Lunch Inspired. I’d love to hear some of your Healthy Gluten and Allergy Free Lunch Ideas. Please feel free to Comment Below.

Use an Empty Apple Sauce Cup on Top of a Mason Jar to Hold Dip or Dressing.

Mason Jar Salads have been on trend for a while now but did you know that single Serve Apple Sauce Cups fit in the top of the jar, under the lid? I’ve had these beautiful mason jars sitting around just dying to be used again. It’s absolutely perfect for Hummus and Veggies or Salad in a Jar with the Dressing stored safely separated on the top. You could even used it for chips and salsa or fruit and a sweet fruit dip. I’m getting hungry just thinking about it.

Popcorn

My family absolutely loves popcorn so naturally packing some in their lunches makes perfect sense. These pre portioned bags from SkinnyPop Popcorn are our favorite. It tastes amazing and it’s way easier than popping it yourself. They’re only 100 calories per bag and are the perfect thing to keep in your car or bag in case of food emergencies.

Hard Boiled Eggs

I realize that some people are allergic to eggs but a lot of people do eat them, so they’ve made my list. I like to keep a carton of hard boiled eggs in the fridge. They’re perfect for packed lunches or a quick grab and go snack. They’re loaded with protein. Just sprinkle with a little Himalayan salt or use them to make Curried Deviled Eggs. I also like to use them for egg salad which we eat in a lettuce wrap or in a bowl with a little bit of lettuce.

Small Cans Of Tuna

Again there may be some people that can’t eat fish but lot’s of people do eat it. These small cans of Tuna are loaded with Protein. They taste great and are perfect for bagged lunches or a quick afternoon snacks.

Protein Shakes

We love protein shakes in our house. We buy booth Vegan and Regular Whey Powder because my husband is Lactose Intolerant. We bought a special protein powder shaker cup that comes with a little ball that helps dissolve the powder for when you’re on the go. One of my favorite protein shakes is this Vanilla Chai Protein Shake that I posted a while back. If you can’t drink regular milk just use Almond or Soy milk or water.

Hummus

Who doesn’t love a good Hummus? It makes a tasty treat with Veggie Sticks or Gluten Free Crackers. It’s really easy to make and is Gluten and Dairy Free. I’ve attached my Hummus Recipe Below.

Ingredients

1 Can Chick Peas

2 Cloves Garlic

1/4 Cup Tahini

!/4 Cup Lemon Juice

1/4 Cup Olive Oil

2 Tsp Cumin

1 Tsp Salt

Pinch of Paprika (for garnish)

Directions

Put all the ingredients into a food processor, blend until smooth. Place into a bowl, then drizzle with a tiny bit of olive oil and sprinkle with a pinch of paprika.

If you liked this article, Healthy Gluten and Allergen Free Lunch Ideas, then you may also like this article:

6 Tips for going Gluten Free

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No Bake Apple Pie Bars

August 17, 2016 by officially gluten free Leave a Comment

No Bake Apple Pie Bars

These 5 Ingredient Gluten Free and Vegan No Bake Apple Pie Bars are a Copycat recipe of Larabar’s Apple Pie Bars. There’s no added sugar and they’re Keto. They taste so good, you’d never guess they’re made of just fruit and nuts. The best part is that they’re so quick and easy to make. l let them set in fridge then cut and individually wrap them with tin foil. There’s something about unwrapping them that makes it feel more special.

You need a food processor to make this recipe. If you don’t already have a food processor, you can pick up a small one up for $10 -$15 and most Chain Stores. These bars are so good that I had to make a second batch because the first ones got eaten up before I could get pictures.

Have you tried this other Healthy Gluten free and Vegan Oven Baked Apple Pie Paper Roll Recipe yet? They’re so simple and satisfying.

Ingredients

1 1/2 Cups Crushed Almonds

2 Cups Dates

1 1/2 Cups Dried Apples

1 Cup Walnuts

3 Tsp Cinnamon

Directions

1. In a food processor, very finely grind the almonds. Add them to a large mixing bowl. Then grind down the dates into a paste like texture. Add to the mixing bowl and mix with the almonds until its completely combined. I used my hands, squishing it between my fingers.

2. Grind up the dried apple very finely, then add it to the bowl. Next grind up the walnuts and add them to the bowl too. Add the cinnamon and mix until it’s fully combined.

3. Pour the mixture evenly into a 9×9 pan. Cover with parchment paper or plastic wrap. Press down on the bars with your fingers until the entire pan is compressed.

4. Place into the No Bake Apple Pie Bars in the refrigerator for 1 hour. Cut into bars.

This recipe makes 12 No Bake Apple Pie Bars.

If you liked this recipe for Gluten Free No Bake Apple Pie Bars, then you may also like these recipes:

Gluten Free Banana Bread

Gluten Free Butter Tarts

Gluten Free Unicorn Chips with Rainbow Dip

Everything Mashed Potato Flatbread

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No Bake Apple Pie Bars

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Prep time

10 mins

Total time

10 mins

Author: Lynday

Recipe type: Bars s

Cuisine: Apple

Serves: 12 Bars

Ingredients

1½ Cups Crushed Almonds
2 Cups Dates
1½ Cups Dried Apples
1 Cup Walnuts
3 Tsp Cinnamon

Instructions

In a food processor, very finely grind the almonds. Add them to a large mixing bowl. Then grind down the dates into a paste like texture. Add to the mixing bowl and mix with the almonds until its completely combined. I used my hands, squishing it between my fingers.
Grind up the dried apple very finely, then add it to the bowl. Next grind up the walnuts and add them to the bowl too. Add the cinnamon and mix until it's fully combined.
Pour the mixture evenly into a 9x9 pan. cover with parchment paper or plastic wrap. Press down on the bars with your fingers until the entire pan is compressed.
Place into the refrigerator for 1 hour. Cut into bars.

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:

Baked Apple Pie Rice Paper Rolls

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

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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.

If you liked this recipe for Gluten Free Peanut Butter Cookies, then you may also like these recipes:

Everything Potato Flatbread

Mango Salad Rolls

No Knead Flax Bread

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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

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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 49 Comments

Everything Mashed Potato Flatbread

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.

This is the number 1 recipe on Officially Gluten Free and it’s easy to see why. Everyone loves our Gluten Free Everything Mashed Potato Flatbread.

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.

If you liked this recipe for Gluten Free Everything Mashed Potato Flatbread, then you may also like these recipes for:

Baked Apple Pie Rice Paper Rolls

Cheesy Gluten Free Pizza Buns

Gluten Free Perogies

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Everything Mashed Potato Flatbread

Everything Mashed Potato Flatbread

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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

Baked Apple Pie Rice Paper Rolls

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Gluten Free Raisin Bread

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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

If you liked this Gluten Free recipe for White Chocolate Candy Cane Macaroons, then you may also like these recipes:

Gluten Free Gingerbread Cookies

Baked Apple Pie Rice Paper Rolls

Cookie Crumble Apple Pie

Gluten Free Pumpkin Pie

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White Chocolate Candy Cane Macaroons

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Prep time

15 mins

Cook time

17 mins

Total time

32 mins

Author: Lyndsay

Recipe type: Christmas Cookies

Serves: 30 cookies

Ingredients

¾ Cup Sweetened Condensed Milk
3¾ Cups Shredded Coconut
1 Egg White
2 Cups White Chocolate
8 Candy Canes (crushed)

Instructions

Pre heat oven to 325 F.
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.
Spoon 1 inch balls onto a lightly greased or parchment paper lined Cookie sheet. Bake for 15 -17 minutes.
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.

Baked Apple Pie Rice Paper Rolls

November 25, 2015 by officially gluten free 36 Comments

Baked Apple Pie Rice Paper Rolls

These 5 Ingredient Gluten Free & Vegan Baked Apple Pie Rice Paper Rolls Are an Easy Dessert that’s so Satisfying. Who Knew You Could Make Such a Delicious Dessert with Rice Paper and an Apple. The Best Part is, They Fill Your Home With the Smell of Fresh Baked Apple Pie and You Probably Already Have All the Ingredients.

To make these Delicious Baked Apple Pie Rice Paper Rolls, peel, then slice the apples. Mix with the apple slices with the brown sugar and cinnamon. Then fill a large mixing bowl 1/4 full with water. Place the rice paper into the water one sheet at a time. Soak for 1-2 minutes or just until it’s soft enough to work with. Place the softened rice paper onto the counter and place 1- 2 Tbsp of apple mixture onto the center. Fold the bottom up first, then fold the sides in, fold the top down last. Repeat, until you have used up all of the apples. Place onto a pan brushed with oil. Brush both sides with oil. Then, bake for 25 – 30 minutes turning a few times throughout.

Baked Apple Pie Rice Paper Rolls

I have used rice paper for spring rolls before but this was my first time using them for a dessert. It won’t be my last though, they worked wonderfully. They are also very inexpensive. I always have apples and rice paper wrappers in my kitchen, so I can make these deliciously awesome treats anytime I need a sweet fix.

These Baked Apple Pie Rice Paper Rolls can be a little bit tricky to master. The trick is to not get the rice paper too wet and to place the finished rolls onto a well oiled pan. You’ll need to turn them several times throughout baking. Some people found that doubling up the rice paper helped, especially if you want to deep fry them instead.

If you liked these Baked Apple Rice Paper Rolls then you may also like these Sausage and Sauerkraut Spring Rolls, Which are also made with Rice Paper.

Baked Apple Pie Rice Paper Rolls

Ingredients

4-6 Apples

1/3 Cup Brown Sugar

1 Tsp Cinnamon

Part of a Package of Rice Paper

2 Tbsp Cooking Oil

Directions

1. Pre heat your oven to 450 F.

2. Peel, then slice the apples. Mix with the apple slices with the brown sugar and cinnamon.

3. Fill a large mixing bowl 1/4 full with water. Place the rice paper into the water one sheet at a time. Soak for 1-2 minutes or just until it’s soft enough to work with.

4. Place the softened rice paper onto the counter and place 1- 2 Tbsp of apple mixture onto the center. Fold the bottom up first, then fold the sides in, fold the top down last.

9. Repeat, until you have used up all of the apples.

10. Place onto a pan brushed with oil. Brush both sides with oil.

11. Bake for 25 – 30 minutes turning a few times throughout.

Tip – You can double up the rice paper if needed. This especially helps if you’re going to deep fry them instead of baking them.

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If you liked this Recipe for Baked Apple Pie Rice Paper Rolls, then you may also like these Gluten Free Recipes:

Gluten Free Baked Apple Fritters

Gluten Free Double Chocolate Muffins

Gluten Free Unicorn Chips with Rainbow Dip

Gluten Free Perogies

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Baked Apple Pie Rice Paper Rolls

Save Print

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Author: Lyndsay

Ingredients

4-6 Apples
⅓ Cup Brown Sugar
1 Tsp Cinnamon
Part of a Package of Rice Paper
2 Tbsp Cooking Oil

Instructions

Pre heat your oven to 450 F.
Peel, then slice the apples. Mix with the apple slices with the brown sugar and cinnamon.
Fill a large mixing bowl ¼ full with water. Place the rice paper into the water one sheet at a time. Soak for 1-2 minutes or just until it’s soft enough to work with.
Place the softened rice paper onto the counter and place 1- 2 Tbsp of apple mixture onto the center. Fold the bottom up first, then fold the sides in, fold the top down last.
Repeat, until you have used up all of the apples.
Place onto a parchment paper lined pan, brush both sides with oil.
Bake for 25 – 30 minutes turning a few times throughout.

Banana Butterscotch Pecan Cake

November 12, 2015 by officially gluten free 17 Comments

Banana Butterscotch Pecan Cake

This Gluten Free Banana Butterscotch Pecan Cake is easy to love. It has delicious layers of Banana Bread Style Cake and Creamy Butterscotch Filling and is topped off with Tasty Candied Pecans. It’s really easy to make and is a great way to use up any over ripe Bananas. If you don’t have 2 round cake pans you could make the Banana Butterscotch Pecan Cake in a large lasagna style pan then ice it in the pan, instead of layering it.

Ingredients

For the Cake:

4 Ripe Bananas

1 Cup White Sugar

2 Egg

1/2 Cup Melted Butter

2 Cups Rice Flour

1/4 Cup Corn Starch

1 Teaspoon Baking Soda

1 Teaspoon Baking Powder

For the Butterscotch Frosting:

3/4 Cup Milk

3 Cups of Whipped Cream

1 Package of Instant Butterscotch Pudding Mix

For the Candied Pecans:

1/2 Cup Pecans

2 Tbsp Maple Syrup or (Table Syrup or Corn Syrup)

Directions

1. Pre Heat 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. Mix until well combined.

3. Spoon the batter into 2 greased round cake pans.

5. Bake for approximately 25 minutes. Then let cool completely.

6. Mix the instant pudding with the milk, until well combined. Gently stir in the whipped cream. Mix until smooth.

7. Place one of the cooled cakes onto the a plate or cake stand. Cover with 1/2 of the butterscotch whip mixture, then place the other cake on top of that. Spread the rest of the butterscotch mixture on top, then cover with the candied pecans.

For the Candied Pecans:

Pre heat oven to 325 F. Place the pecans onto a baking sheet, then drizzle the maple syrup over the them. Bake for 10-15 minutes turning half way. Remove from oven then let cool completely.