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Gluten Free Blueberry Loaf

February 22, 2018 by officially gluten free 2 Comments

Gluten Free Blueberry Loaf

You’re going to Love this Delicious Gluten Free Blueberry Loaf Recipe. It’s a Moist Bread that tastes like a Blueberry Muffin. It isn’t too sweet and is just loaded with juicy Blueberries. It’s an easy recipe that can be made in one bowl and whipped up in a couple of minutes.

To make this delicious Gluten Free Blueberry Loaf you, whisk the egg in a large bowl, then add the sugar and whisk for a little longer. Sir in the melted butter, then the sour cream.

Then, stir in the rice flour, potato starch and baking powder. Mix until a smooth batter forms. Then gently fold in the blueberries.

Spoon into a greased bread pan. Bake for 35 – 40 minutes. Let Cool Completely before removing from the pan.

Gluten Free Blueberry Loaf

To make this tasty Gluten Free Blueberry Loaf, I used Fresh Blueberries but you could also use Frozen. You could also substitute the Blueberries for Raspberries, Strawberries, Cherries or Apples and Cinnamon.

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 is 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, try these delicious Gluten Free Blueberry Cheesecake Tarts. They’re made with an easy to make Gluten Free Shortbread Cookie Cup Tart and are topped with a light and fluffy No Bake Cheesecake Topping. They’re sure to impress even you non gluten free friends and family.

Gluten Free Blueberry Loaf

Ingredients

1 Egg

3/4 Cup Sugar

1/4 Cup Melted Butter

1 Cup Sour Cream

1 3/4 Cups Rice Flour

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

2 Tsp Baking Powder

1 1/2 Cups Blueberries

Directions

1. Pre Heat oven to 350 F.

2. In a large bowl whisk the egg, then add the sugar and whisk for a little longer. Sir in the melted butter, then the sour cream. Stir in the rice flour, potato starch and baking powder. Mix until a smooth batter forms. Then gently fold in the blueberries.

3. Spoon into a greased bread pan. Bake for 35 – 40 minutes.

Note: Let Cool Completely before removing from the pan.

This Recipe Makes 1 Gluten Free Blueberry Loaf.

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If you liked this recipe for Gluten Free Blueberry Loaf you may also like these recipes for:

Gluten Free Perogies

Gluten Free Butter Pie Crust

Low Carb French Toast Casserole

Keto Sausage Rolls

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Gluten Free Blueberry Loaf

Gluten Free Blueberry Loaf

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Prep time

5 mins

Cook time

40 mins

Total time

45 mins

Author: Lyndsay Baker

Recipe type: Gluten Free Bread

Serves: 1 loaf

Ingredients

1 Egg
¾ Cup Sugar
¼ Cup Melted Butter
1 Cup Sour Cream
1¾ Cups Rice Flour
½ Cup Potato Starch (or Tapioca Starch or Corn Starch)
2 Tsp Baking Powder
1½ Cups Blueberries

Instructions

Pre Heat oven to 350 F.
In a large bowl whisk the egg, then add the sugar and whisk for a little longer. Sir in the melted butter, then the sour cream.
Stir in the rice flour, potato starch and baking powder. Mix until a smooth batter forms. Then gently fold in the blueberries.
Spoon into a greased bread pan. Bake for 35 - 40 minutes.

White Chocolate Cashew Crunch

February 17, 2018 by officially gluten free Leave a Comment

White Chocolate Cashew Crunch

If you Love White Chocolate as much as I do, then you’ll Love this Incredibly easy White Chocolate Cashew Crunch Recipe. It Combines 4 of my all time favourites, Creamy White Chocolate, Crunchy Corn Chips, Salty Cashew Pieces and Sweet Skor Toffee Bits. It’s the Perfect Mix of Sweet and Salty and it’s Gluten Free.

The Best Part about this Recipe is that it’s so Quick to Make. It can be Thrown together with Minimal Effort and can even be made with a Microwave. I used Salty Corn Chips to add the Crunch but if you’d like to use something Sweet instead of Salty, you could try using Chex Cereal instead.

White Chocolate and Cashew is an amazing combination but did you know that White Chocolate also goes well with Pistachio? Try the amazing combination in this Gluten Free White Chocolate Pistachio Cookie recipe.

White Chocolate Cashew Crunch

Ingredients

2 Cups White Chocolate

1 Cups Corn Chips

1/2 Cup Cashew

1/4 Cup Skor Toffee Bits

Directions

1. Melt the white chocolate in a double broiler or in the microwave.

2. Crunch up the corn chips and cashews.

3. In a large Bowl, mix the chips and cashews with the melted chocolate. Add the toffee and mix until well combined.

4. Spread the White Chocolate Cashew Crunch mixture onto a parchment paper lined baking sheet.

5. Place in refrigerator for 20 minutes, then break into pieces.

If you liked this recipe for Gluten Free White Chocolate Cashew Crunch, you may also like these recipes for:

Gluten Free Perogies

Gluten Free Unicorn Chips with Rainbow Dip

Everything Mashed Potato Flatbread

Gluten Free Double Chocolate Muffins

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White Chocolate Cashew Crunch

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Prep time

5 mins

Total time

5 mins

Author: Lyndsay Baker

Recipe type: Desserts

Ingredients

2 Cups White Chocolate Chips
1 Cups Corn Chips
½ Cup Cashew
¼ Cup Toffee Bits

Instructions

Melt the white chocolate in a double broiler or in the microwave.
Crunch up the corn chips and cashews.
In a large Bowl, mix the chips and cashews with the melted chocolate. Add the toffee and mix until well combined.
Spread the White Chocolate Cashew Crunch mixture onto a parchment paper lined baking sheet.
Place in refrigerator for 20 minutes, then break into pieces

Unicorn Chips with Rainbow Dip

February 3, 2018 by officially gluten free 2 Comments

Unicorn Chips with Rainbow Dip

These Gluten Free Cinnamon Sugar Unicorn Tortilla Chips with Rainbow Cheesecake Dip are perfect for Valentine’s Day, Birthday Parties or for Brightening Someones Day. The best part is they’re so quick and Easy to Make. All you’ll need is a Unicorn Cookie Cutter and a Pack of Corn Tortillas. I got my Unicorn Shaped Cookie Cutter at Michaels. You can also get them from Amazon.

This recipe couldn’t be more simple and that’s my favorite part about it. All you do is press the Unicorn Cookie Cutter into the Corn tortilla and cut out the shape.

Brush with melted butter and dip in the cinnamon sugar. Bake for a few minutes on each side. What results is a Sweet and Crispy Chip that could almost pass as a Cookie.

The Unicorn Chips are Sweet & Crispy and go Perfectly with the Light and Fluffy No Bake Rainbow Cheesecake Dip. The Rainbow Cheesecake Dip is Just as Simple as the Unicorn Chips To make. It can be whipped up in a few minutes and can be any colour under the sun.

Place equal amounts into 4 separate bowls. Add desired colours. Place a large ziplock bag into a bowl. Then put the all coloured cheesecake into the bag.

Swirl the colours around just slightly. Seal the top of the bag then place it into the fridge until ready to serve.

Unicorn Chips with Rainbow Dip

You can’t beat how simple this Unicorn Chips with Rainbow Dip recipe is. The Light and Fluffy No Bake Cheesecake Dip is bright and colourful and is Lick The Bowl Good and the Sweet and Crispy Cinnamon Sugar Unicorn Corn Chips are the cutest thing you’ve ever seen. They’re so easy and have no guess work. The cookie cutter was able to cut through the corn tortilla with ease making this recipe so easy a small child could make it…almost, lol.

Unicorn Chips with Rainbow Dip

Ingredients

For the Cinnamon Sugar Unicorn Chips:

1 package of Corn Tortillas

1/4 Cup White Sugar

1 Tbsp Cinnamon

1/4 Cup Melted Butter

For the Rainbow Unicorn Cheesecake Dip:

1 Package (8 oz.) Cream Cheese

1 Can Sweetened Condensed Milk

1/3 Cup Lemon Juice

1 Cup Whipped Cream

Food Colouring

Directions

1. In a large bowl whip the cream cheese, until it’s light and fluffy. Then whip in the sweetened condensed milk and lemon juice.

2. Fold the whipped cream into the cream cheese mixture, until well combined. Place equal amounts into 4 separate bowls. Add desired colours. Mix until you get the colours you want.

3. Place a large ziplock bag into a bowl. Then put the all coloured cheesecake into the bag. Swirl the colours around just slightly. Seal the top of the bag then place it into the fridge until ready to serve.

4. Pre heat oven to 375 F.

5. In a small bowl mix the sugar and cinnamon. Use a cookie cutter to cut out unicorn shapes from the corn tortillas. Brush both sides generously with the melted butter. Then dip both side of the shapes into the cinnamon sugar.

6. Place the sugared shapes onto a ungreased baking pan. Bake for 8 – 10 minutes, flipping half way.

Note: Watch the Unicorn Chips Closely. The sugar can burn quickly if left unattended.

If you liked this recipe for Gluten Free Unicorn Chips with Rainbow Dip, you may also these recipes:

Gluten Free Baked Apple Fritters

Baked Apple Pie Rice Paper Rolls

Gluten Free Blueberry Cheesecake Tarts

Gluten Free Perogies

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Unicorn Chips with Rainbow Dip

Rainbow Cheesecake Dip with Cinnamon Sugar Unicorns

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Prep time

15 mins

Cook time

8 mins

Total time

23 mins

Author: Lyndsay Baker

Recipe type: Cheesecake Dip

Ingredients

For the Cinnamon Sugar Unicorn Chips:
1 package of Corn Tortillas
¼ Cup White Sugar
1 Tbsp Cinnamon
¼ Cup Melted Butter
For the Rainbow Unicorn Cheesecake Dip:
1 Package (8 oz.) Cream Cheese
1 Can Sweetened Condensed Milk
⅓ Cup Lemon Juice
1 Cup Whipped Cream
Food Colouring

Instructions

In a large bowl whip the cream cheese, until it’s light and fluffy. Then whip in the sweetened condensed milk and lemon juice.
Fold the whipped cream into the cream cheese mixture, until well combined. Place equal amounts into 4 separate bowls. Add desired colours. Mix until you get the colours you want.
Place a large ziplock bag into a bowl. Then put the all coloured cheesecake into the bag. Swirl the colours around just slightly. Seal the top of the bag then place it into the fridge until ready to serve.
Pre heat oven to 375 F.
In a small bowl mix the sugar and cinnamon. Use a cookie cutter to cut out unicorn shapes from the corn tortillas. Brush both sides generously with the melted butter. Then dip both side of the shapes into the cinnamon sugar.
Place the sugared shapes onto a ungreased baking pan. Bake for 8 - 10 minutes, flipping half way.

8 Amazing Gluten Free Dessert Recipes For The Holidays

December 21, 2017 by officially gluten free Leave a Comment

8 Amazing Gluten Free Dessert Recipes For The Holidays

Christmas can be a tough time of year if you’re Gluten Free but it doesn’t have to be. If you’re not having Christmas Dinner at home, you may want to consider bringing a couple of Gluten Free Side Dishes and or Desserts along with you. It can really help make your dinner less dreadful. I still remember my first Christmas after going Gluten Free. I could have cried at the thought of missing out on all the delicious things I had grown accustomed to eating. I also remember how much it helped having those few things that I could eat. That’s why I put together this list. I hope it helps make your Holiday Season a little easier.

8 Amazing Gluten Free Dessert Recipes For The Holidays

Here’s my list . Enjoy!

1.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.

2. Oven Baked Apple Fritters

You won’t believe how easy this Baked Apple Fritters Gluten Free recipe is. It uses a simple Gluten Free Tea Biscuit Dough and Canned Apple Pie Filling. The recipe can be thrown together in half an hour.

3. Cookie Crumble Apple Pie

This Gluten Free Cookie Crumble Apple Pie is the perfect dessert for the holidays. The Crust is Light and Flaky and the Cookie Crumble is a perfect match for the Brown Sugar and Cinnamon Apple Pie Filling.

4. Tea Biscuit Cinnamon Rolls

These delicious Gluten Free Tea Biscuits Cinnamon Rolls are quick and easy to make. They’re topped off with a light drizzle of delicious Cream Cheese Icing. They’re perfect for Christmas Morning.

5. Pumpkin Pie

This Gluten Free Pumpkin Pie is always a hit. There’s never leftovers so make sure to get your piece while it lasts. The Light and Flaky Gluten Free Pie Crust is perfect for the Creamy Pumpkin Filling.

6. Marshmallow Peppermint Patties

These chewy Gluten Free Marshmallow Peppermint Patties are easy to make and taste amazing. They’re great for Holiday parties, or just spoiling the family.

7. Butter Tarts

These Gluten Free Butter Tarts don’t disappoint. The Light and Flaky Butter Crust is perfect for the Sweet Buttery, Butter Tart Filling. They’re seriously addictive.

8. Gingerbread Cookies

These Gluten Free Gingerbread Cookies are incredibly light and unexpectedly soft. They’re not too strong tasting.

Happy Holidays xo

If you liked these 8 Amazing Gluten Free Dessert Recipes For The Holidays, then you may also like these recipes:

Gluten Free Pizza Buns

Gluten Free Butter Pie Crust

Gluten Free Jalapeno Cheddar Biscuits

Gluten Free Perogies

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Gluten Free Gingerbread Cookies

November 29, 2017 by officially gluten free 1 Comment

Gluten Free Gingerbread Cookies

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. 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.

Making the Best Soft 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.

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.

To Make The Gluten Free Royal Icing

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

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.

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like these Easy Gluten Free Gingerbread Cookies. If you aren’t already Following my Keto/Gluten Free Recipe Page on Facebook where I Post all my New Recipes, you can Join Here and Follow me on Pinterest Here.

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. Then, Roll out dough on a well (rice) 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. Let cool completely.

7. 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.

This Recipe makes 24 Gluten Free Gingerbread Cookies.

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Other Easy Gluten Free Recipes:

If you Love this Easy Gluten Free Gingerbread Cookie Recipe , check out some of my other Gluten Free Recipes Here:

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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

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

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:

Gluten Free Baked Apple Fritters

Baked Apple Pie Rice Paper Rolls

Cheesy Gluten Free Pizza Buns

Gluten Free Perogies

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Gluten Free Blueberry Cheesecake Tarts

Gluten Free Blueberry Cheesecake Tarts

Save Print

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.

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.

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:

Gluten Free Peanut Butter Cookies

Vanilla Chai Protein Shake

Cucumber Gravlax

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Gluten Free Banana Marble Muffins

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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.

Gluten Free Cookie Crumble Apple Pie

November 20, 2015 by officially gluten free 2 Comments

Gluten Free Cookie Crumble Apple Pie

This Gluten Free Cookie Crumble Apple Pie is one of my all time favorites. It’s easy to make and is sure to impress. It’s the perfect dessert for special family dinners or holidays. The Crust is Light and Flaky and the Cookie Crumble is a perfect match for the Brown Sugar and Cinnamon Apple Pie Filling. This is one of those Pies that I like to only make when we have company over for dinner because I would eat the whole pie myself otherwise. It’s that good.

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

Gluten Free Cookie Crumble Apple Pie

Ingredients

For the Gluten Free Pie Crust:

2 Cups Rice Flour

1 Cup Potato Starch

1 Tbsp Sugar

3/4 Cup Butter

2 Egg Yolks

1/4 Cup Milk

1 Tsp Vinegar

For the Filling:

8- 10 Apples

1 Tbsp Corn Starch

1/2 Cup Brown Sugar

2 Tsp Cinnamon

For the Cookie Crumble Topping:

1 Cup Brown Sugar

3/4 Cup Rice Flour

6 Tbsp Butter or Margarine

Directions

1. Pre heat oven to 375 F.

2. Peel and slice the apple. In a large mixing bowl mix the apples, sugar and cinnamon.

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

4. Add the egg yolks, milk and vinegar. Then mix until a firm dough forms.

5. On a lightly rice floured piece of parchment paper on your counter, roll out to 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.

6. Place 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, then fill with the apples.

7. In a large bowl, mix the brown sugar and rice flour, mix until well combined. Add the butter and mix with your hands until it turns into crumbly cookie dough texture.

8. Sprinkle the topping on top of the Apples.

9. Bake for 45- 50 minutes.

This Recipe makes 1 Gluten Free Cookie Crumble Apple Pie.

If you liked this recipe for Gluten Free Cookie Crumble Apple Pie, Then you may also like these recipes:

Gluten Free Baked Apple Fritters

Gluten Free Butter Tarts

Everything Mashed Potato Flatbread

Gluten Free Perogies

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Gluten Free Cookie Crumble Apple Pie

Cookie Crumble Apple Pie

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Prep time

20 mins

Cook time

50 mins

Total time

1 hour 10 mins

Author: Lyndsay

Recipe type: Gluten Free Pie

Serves: 1 pie

Ingredients

For the Gluten Free Pie Crust:
2 Cups Rice Flour
1 Cup Potato Starch
1 Tbsp Sugar
¾ Cup Shortening
2 Egg Yolks
¼ Cup Milk
1 Tsp Vinegar
For the Filling:
8- 10 Apples
1 Tbsp Corn Starch
½ Cup Brown Sugar
2 Tsp Cinnamon
For the Cookie Crumble Topping:
1 Cup Brown Sugar
¾ Cup Rice Flour
6 Tbsp Butter or Margarine

Instructions

Pre heat oven to 375 F.
Peel and slice the apple. In a large mixing bowl mix the apples, sugar and cinnamon.
Cut the butter into the flour and sugar, mix until well combined. (I use my hands and squish the shortening and flour together until a crumbly mixture forms)
Add the egg yolks, milk and vinegar. Then mix until a firm dough forms.
On a lightly rice floured piece of parchment paper on your counter, roll out to 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.
Place 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, then fill with the apples.
In a large bowl, mix the brown sugar and rice flour, mix until well combined. Add the butter and mix with your hands until it turns into crumbly cookie dough texture.
Sprinkle the topping on top of the Apples.
Bake for 45- 50 minutes.

Gluten Free Pumpkin Pie

October 7, 2015 by officially gluten free 16 Comments

Gluten Free Pumpkin Pie

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. This helps keep the crust nice and flaky and not too dry.

Gluten Free Pumpkin Pie

This Gluten Free Pumpkin Pie is always a hit. There’s never leftovers so make sure to get your piece while it lasts. The Light and Flaky Gluten Free Pie Crust is a perfect match for the Creamy Pumpkin Filling. I prefer my Pumpkin Pie with just Cinnamon but if you love Pumpkin Pie Spice then just add 1 Tbsp along with the Cinnamon.

Pie crust can be a little more 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.

Note: This is an Updated version of this recipe.

Ingredients

For the Gluten Free Crust:

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

For the Pumpkin Pie Filling:

1 Can of Pumpkin Puree

1 Can Sweetened Condensed Milk

1 Egg

1 Tbsp Cinnamon

Directions

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

2. Add the egg yolk, milk and vinegar. Mix until a firm dough ball 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 1/2 – 1 hour.

3. Pre heat oven to 425 F.

4. In a large mixing bowl mix the canned pumpkin with the sweetened condensed milk, egg and cinnamon.

6. Place the rolled out crust into the pie pan then trim the edges. Put the crust in the fridge for another 10 minutes. Then use a fork to poke some holes into the bottom of the crust and fill with the gluten free pumpkin pie filling.

7. Cover the edges with strips of tin foil then, Bake for 15 minutes. Then turn your oven down to 350 F. Bake for approximately another 40-45 minutes. Let cool completely before serving.

Note: Make sure to use Pumpkin Puree and not Pumpkin Pie Filling. Some of the brands of canned pumpkin pie filling have wheat in them.

This Recipe Makes 1 Gluten Free Pumpkin Pie.

Serve with Whipped Cream.

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If you liked this Gluten Free Pumpkin Pie Recipe, You may also like these Gluten Free Recipes for:

Keto Pumpkin Cinnamon Rolls

Gluten Free Perogies

Sausage and Sauerkraut Spring Rolls

Gluten Free Stuffing

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Gluten Free Pumpkin Pie

Save Print

Prep time

1 hour

Cook time

1 hour

Total time

2 hours

Author: Lyndsay Baker

Recipe type: Dessert

Serves: 1 Pumpkin Pie

Ingredients

For the Gluten Free Crust:
2 Cups Rice Flour
1 Cup Potato Starch (or Tapioca or Corn Starch)
¾ Cup Butter
1 Tbsp Sugar
2 Egg Yolks
¼ Cup Milk
1 Tsp Vinegar
For the Pumpkin Pie Filling:
1 Can of Pumpkin Puree
1 Can Sweetened Condensed Milk
1 Egg
1 Tbsp Cinnamon

Instructions

Cut the butter into the flour, stach and sugar, mix until well combined. (I use my hands and squish the shortening 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.
Pre heat oven to 425 F.
In a large mixing bowl mix the canned pumpkin with the sweetened condensed milk, egg and cinnamon.
On a lightly rice floured piece of parchment paper on your counter, roll out to 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.
Place the rolled out crust into the pie pan then trim the edges. Put the pie crust in the fridge for another 10 minutes , then use a fork and poke some holes into the bottom of the crust. Then fill with the gluten free pumpkin pie filling.
Cover the edges of crust with tin foil and Bake for 15 minutes. Then turn your oven down to 350 F. Bake for approximately another 40-45 minutes. Let cool completely before serving.
Note: Make sure it's the Pumpkin Puree and not Pumpkin Pie Filling. Some of the brands of canned pumpkin pie filling have wheat in them.
This Recipe Makes 1 Gluten Free Pumpkin Pie.
Serve with Whipped Cream.