sweets

Gluten Free Unicorn Chips with Rainbow Dip

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

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 Apple Pie with Butter Crumb Topping

November 20, 2015 by officially gluten free 2 Comments

This Gluten Free Apple Pie with Butter Crumb Topping 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.

Gluten Free Apple Pie with Butter Crumb Topping

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.

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.

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Gluten Free Apple Pie with Butter Crumb Topping

This Gluten Free Apple Pie with Butter Crumb Topping 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.

5 from 2 votes

Print Pin Rate

Course: Gluten Free Pie

Cuisine: American

Keyword: apple, Dessert, gluten free, pie

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Servings: pie

Author: Lyndsay

Ingredients

For the Gluten Free Pie Crust:
2 Cups Rice Flour
1 Cup Potato Starch
1 Tbsp Sugar
3/4 Cup Shortening
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

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.

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Gluten Free Apple Pie with Butter Crumb Topping

More Easy Gluten Free Recipes:

If you Love this Gluten Free Cookie Crumble Apple Pie Recipe, check out some of my other Gluten Free Recipes Here:

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Gluten Free Apple Pie with Butter Crumb Topping

Gluten Free Pumpkin Pie

October 7, 2015 by officially gluten free 16 Comments

This Easy to Make Homemade Gluten Free Pumpkin Pie is a long time family favourite! It’s requested every year at Thanksgiving dinner because it’s just so tasty. The recipe uses sweetened condensed milk to sweeten the pumpkin. This makes an already delicious pie even more creamy and delicious. I hope your family enjoys it as much as mine does!

How Do You a Make Gluten Free Pumpkin Pie?

To Make this Pumpkin Pie recipe:

1. Cut the butter into the flour, starch 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.

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. 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.

Ingredients Needed for making the Best Gluten Free Pumpkin Pie

To make this yummy pie you”l need:

For the Flaky Gluten Free Butter Crust

Rice Flour
Potato Starch (Tapioca or Corn Starch)
Butter
Sugar
Egg Yolks
Milk
White Vinegar

For the Pumpkin Pie Filling:

Pumpkin Puree
Sweetened Condensed Milk
Egg
Cinnamon

More Gluten Free Holiday Recipes To Try:

Christmas Cookie Cutter Tortilla Chips
Easy Gluten Free Butter Tarts
Gluten Free Perogies
Low Carb Pumpkin Cinnamon Rolls

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.

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Recipe Note:

– Make sure to use Pumpkin Puree and not Pumpkin Pie Filling. Some of the brands of canned pumpkin pie filling contain wheat flour.

– 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.

– Serve with Whipped Cream.

– This Recipe Makes 1 Gluten Free Pumpkin Pie.

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Gluten Free Pumpkin Pie

This Easy to Make Homemade Gluten Free Pumpkin Pie is made with a flaky butter butter crust! The recipe uses sweetened condensed milk to sweeten the pumpkin. This makes an already delicious pie even more creamy and delicious. I hope your family enjoys it as much as mine does.

5 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Dessert, gluten free, pie, Pumpkin, thanksgiving

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 2 hours

Servings: Pumpkin Pie

Author: Lyndsay Baker

Ingredients

For the Gluten Free Pie Crust:
2 Cups Rice Flour
1 Cup Potato Starch or Tapioca or Corn Starch
3/4 Cup Butter
1 Tbsp Sugar
2 Egg Yolks
1/4 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, starch 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 1/2 - 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.

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More Easy Gluten Free Recipes:

If you Love this Gluten Free Pumpkin Pie Recipe, check out some of my other Gluten Free Holiday Recipes Here:

Christmas Cookie Cutter Tortilla Chips
Easy Gluten Free Butter Tarts
Gluten Free Perogies
Low Carb Pumpkin Cinnamon Rolls

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

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Gluten Free Pumpkin Pie

Keywords: Gluten Free Pumpkin Pie; Gluten Free Pumpkin Pie Recipe; Gluten Free pie crust Recipes; Recipes using rice flour; Easy GF Pie crust Recipes; Best Gluten Free Pumpkin Pie Recipes; Easy Gluten Free Pie Recipes; Gluten Free Thanksgiving recipes; Gluten Free Christmas recipes; Gluten Free Christmas Baking

Double Chocolate Zucchini Bread

August 25, 2015 by officially gluten free 1 Comment

Double Chocolate Zucchini Bread

It’s Zucchini season and my garden is overflowing with them. This Gluten Free Double Chocolate Zucchini Bread is a delicious way to use them up. If you don’t have a garden, I’m sure you know someone who has more than know what to do with. I usually make Zucchini Chocolate Chip Muffins with them but I decided to go with something a little different this time and I’m so glad I did. The Zucchini made the bread extra moist without over powering the taste. It’s a great way to sneak some Zucchini into the diet of a picky eater.

Ingredients

1 Egg

3/4 Cup Brown Sugar

1 Tsp Vanilla

2 Cups Shredded Zucchini

1/3 Cup Melted Butter

1 1/2 Cups Rice Flour

1/2 Cup Cocoa Powder

2 Tsp Baking Soda

3/4 Cup Chocolate Chips

Directions

1. Pre heat oven at 350 F

2. In a large bowl mix eggs and sugar.

3. Add vanilla, shredded zucchini and melted butter. Mix until well combined.

4. Then stir in rice flour, cocoa powder and baking soda.

5. Mix in chocolate chips, then spoon into a greased bread pan.

6. Bake for approx. 35 minutes.

This Double Chocolate Zucchini Bread recipe makes 1 loaf.

If you enjoyed this gluten free recipe for Double Chocolate Zucchini Bread, you may also like these recipes for,

Gluten Free White Chocolate Pistachio Cookies

Gluten Free Double Chocolate Muffins

No Bake Almond and Toffee Squares

Marshmallow Peppermint Patties

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Rice Crispy Caramilk Bars

June 2, 2015 by officially gluten free 19 Comments

Rice Crispy Caramilk Bars

These Gluten Free Rice Crispy Caramilk Bars are a delicious Brown Rice, Rice Crispy Treat stuffed with Caramilk Chocolate Bars and smothered in Chocolate. They’re more fun than a regular rice crispy treat and are still really easy to make. They taste so good, they have me wondering, what else could I stuff into them. I think I’ll try Three Musketeers, Reece’s Peanut Butter Cups or Skor next time I make them.

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

Ingredients

2 1/2 Tbsp Butter

50 Large Marshmallows

6 Cups (Gluten Free) Rice Crispies

2 Caramilk Chocolate Bars

1 Cup Chocolate Chips

Directions

1. Grease a 9″ x 9″ pan with 1/2 Tbsp of butter.

2. Melt the chocolate chips in a double boiler. I use a metal or glass bowl on top of a pot of boiling water. Or you can melt in the microwave, in a microwave safe bowl for 30 seconds at a time stirring the chocolate each time.

2.In a large pot over medium – low heat, melt 2 Tbsp of butter. Use a spatula and cover the sides of the pot with the butter.

3. Add the Marshmallows to the pot and stir until completely melted. Add the rice crispies 2 cups at a time and stir until completely combined.

4. Press 1/2 of the marshmallow rice crispy mixture into the bottom of your pan. Break the Caramilk bars into pieces, then press the pieces into the rice crispies about 1 inch apart. Cover with remaining marshmallow rice crispy mixture and press down with wet fingers or a spoon, until flat.

5. Pour the melted chocolate over the marshmallow and rice crispies. Use a spatula to smooth out the chocolate.

6. Place the bars into the fridge for at least 1 hour. Then cut into slices.

If you liked this recipes for Rice Crispy Caramilk Bars, then you may also like these recipes for:

Pumpkin Cheesecake with Almond Crumb Crust

Gluten Free White Chocolate Pistachio Cookies

Gluten Free Double Chocolate Muffins

No Bake Almond and Toffee Squares

Marshmallow Peppermint Patties

Lets Connect on Social Media

Rice Crispy Caramilk Bars

Gluten Free Cream Cheese Taquitos

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

Author: Lyndsay Baker

Recipe type: Dessert

Ingredients

2½ Tbsp Butter
50 Large Marshmallows
6 Cups (Gluten Free) Rice Crispies
2 Caramilk Chocolate Bars
1 Cup Chocolate Chips

Instructions

Grease a 9" x 9" pan with ½ Tbsp of butter.
Melt the chocolate chips in a double boiler. I use a metal or glass bowl on top of a pot of boiling water. Or you can melt in the microwave, in a microwave safe bowl for 30 seconds at a time stirring the chocolate each time.
In a large pot over medium - low heat, melt 2 Tbsp of butter. Use a spatula and cover the sides of the pot with the butter.
Add the Marshmallows to the pot and stir until completely melted. Add the rice crispies 2 cups at a time and stir until completely combined.
Press ½ of the marshmallow rice crispy mixture into the bottom of your pan. Break the Caramilk bars into pieces, then press the pieces into the rice crispies about 1 inch apart. Cover with remaining marshmallow rice crispy mixture and press down with wet fingers or a spoon, until flat.
Pour the melted chocolate over the marshmallow and rice crispies. Use a spatula to smooth out the chocolate.
Place the bars into the fridge for at least 1 hour. Then cut into slices.

White Chocolate Pistachio Cookies

May 26, 2015 by officially gluten free 19 Comments

White Chocolate Pistachio Cookies

These Gluten Free, White Chocolate Pistachio Cookies are a nice mix of sweet and Salty . They’re easy to make and are a nice change from plain old Chocolate Chip Cookies. They have just right amount of nutty flavor from the Chopped Pistachios and a Lovely Creaminess from the White Chocolate. If you are using Unsalted Pistachios add 1/2 of a Tsp of Sea Salt at the end. To add a little fruitiness to these already tasty cookies, try adding 1/2 of a cup of Dried Cranberries or Cherries.

If you liked this White Chocolate Pistachio Cookie recipe you might also want to try this Gluten Free Baked Apple Fritter Recipe. It’s my most popular recipe on Pinterest at the moment. It’s an easy recipe that the whole family will enjoy.

White Chocolate Pistachio Cookies

Ingredients

1/2 Cup Butter or Margarine

1/2 Cup White Sugar

1/2 Cup Brown Sugar

1 Egg

1 Tsp Vanilla

1 3/4 Cups Rice Flour

1/4 Cup Icing Sugar

1/3 Cup Corn Starch

1 Tsp Baking Soda

3/4 Cup Chopped Pistachios

3/4 Cup White Chocolate Chips

1/2 Tsp Sea Salt (If you’re using Unsalted Pistachios)

Directions

1. Pre heat oven to 350 F.

2. In a large mixing bowl, mix the butter or margarine with the white sugar until it is well blended. Then stir in the brown sugar and mix well. Add the egg than vanilla. Mix until well combined.

3. Stir in the rice flour, icing sugar, corn starch and baking soda. Mix until completely combined. (The dough should be really thick)

4. Stir in the chopped pistachios and white chocolate chips.

5. Spoon the dough into 1 inch balls, then place onto a lightly greased or parchment paper lined cookie sheet.

6. Bake for 8 – 10 minutes.

If you liked this recipe for White Chocolate Pistachio Cookies, you may also like these recipes for

Gluten Free Butter Tarts

Gluten Free Baked Apple Fritters

Gluten Free Pizza Crust

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White Chocolate Pistachio Cookies

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Prep time

10 mins

Cook time

8 mins

Total time

18 mins

Author: Lyndsay Baker

Recipe type: Gluten Free Cookies

Ingredients

½ Cup Butter or Margarine
½ Cup White Sugar
½ Cup Brown Sugar
1 Egg
1 Tsp Vanilla
1 3/4 Cups Rice Flour
¼ Cup Icing Sugar
⅓ Cup Corn Starch
1 Tsp Baking Soda
¾ Cup Chopped Pistachios
¾ Cup White Chocolate Chips
½ Tsp Sea Salt (If you're using Unsalted Pistachios)

Instructions

Pre heat oven to 350 F.
In a large mixing bowl, mix the butter or margarine with the white sugar until it is well blended. Then stir in the Brown sugar and mix well. Add the egg than vanilla. Mix until well combined.
Stir in the rice flour, icing sugar, corn starch and baking soda. Mix until completely combined. (The dough should be really thick)
Stir in the chopped pistachios and white chocolate chips.
Spoon the dough into 1 inch balls, then place onto a lightly greased or parchment paper lined cookie sheet.
Bake for 8 - 10 minutes.

Gluten Free Double Chocolate Muffins

May 21, 2015 by officially gluten free 11 Comments

These Gluten Free Double Chocolate Muffins are rich, moist and loaded with Chocolaty Flavour. Like most muffins, they taste the best warm with a little bit of butter on top. They are so quick and easy to make and the recipe only uses simple easy to find ingredients. These Muffins are sure to satisfy any chocolate craving.

How Do You Make Gluten Free Chocolate Muffins?

To make this delicious gluten free double chocolate chip muffin recipe:

Step 1: Pre Heat Oven to 375 F. Then, in a large mixing bowl, Beat the egg, then add the butter. Mix in the milk, then vanilla.

Step 2: Stir in the sugar and mix well. Add the rice flour, potato starch, cocoa powder and baking powder. Mix until well combined. Gently stir in the chocolate chips. Then spoon into lined or greased muffin tins.

Stop 3: Bake for 20 – 25 minutes.

More Gluten Free Dessert Recipes To Try:

Gluten Free Double Chocolate Muffins

These Gluten Free Double Chocolate Muffins are incredibly rich, mega chocolatey, and loaded with chocolate chips in every single bite. These deliciously chocolatey muffins are a very welcome recipe for a cool Fall Day. They’re entirely from scratch, but only take a few seconds to mix together. The recipe uses rice flour

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.

Recipe Notes for Making the Best Gluten Free Chocolate Muffins:

– Use high quality cocoa powder and chocolate chips for the best chocolate flavor.

– You can use margarine, vegetable oil, canola oil, or melted coconut oil in place of the melted butter.

– Don’t over bake the muffins or the muffins will be dry. If it is your first time making the recipe, I recommend checking the muffins at 18 minutes to be safe because every oven is different.

– Rice Flour can vary from brand to brand. I’ve found that measurements can be different depending on what brand you use. Because of this, I like to add the flour a little a time until the consistency is right.

– Store in an airtight container at room temperature up to 3 days. These muffins can also be frozen in a freezer bag for up to 3 months.

– This recipe makes 12 Gluten Free Double Chocolate Muffins.

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Gluten Free Double Chocolate Muffins

These Gluten Free Double Chocolate Muffins are incredibly rich, mega chocolate-y, and loaded with chocolate chips in every single bite. These deliciously chocolatey muffins are a very welcome recipe for a cool Fall Day.

5 from 3 votes

Print Pin Rate

Course: Muffins

Cuisine: American

Keyword: chocolate, Dessert, gluten free, muffins

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: muffins

Author: Lyndsay Baker

Ingredients

2 Eggs
1/2 Cup Melted Butter
1/2 Cup Milk
1 Tsp Vanilla
3/4 Cup Sugar
1 Cups Rice Flour
1/4 Cup Potato Starch
3/4 Cup Cocoa Powder
2 Tsp Baking Powder
3/4 Cup Chocolate Chips

Instructions

Pre Heat Oven to 375 F
In a large mixing bowl, Beat the egg, then add the butter. Mix in the milk, then vanilla.
Stir in the sugar and mix well. Add the rice flour, potato starch, cocoa powder and baking powder. Mix until well combined.
Gently stir in the chocolate chips. Then spoon into lined or greased muffin tins.
Bake for 20 - 25 minutes.

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More Easy Gluten Free Recipes:

If you Love this Gluten Free Double Chocolate Muffins Recipe, check out some of my other Gluten Free Dessert Recipes Here:

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Gluten Free Double Chocolate Muffins

Keywords: Gluten Free Double Chocolate Muffins; Gluten Free Christmas Baking; Gluten Free dessert; Gluten Free muffin recipe; muffins with Rice Flour; Best Gluten Free Muffin recipe; Easy Recipe for chocolate muffins; Best Gluten Free Muffin Recipe; Recipes for Chocolate Muffins with Rice Flour

Banana Bread Gluten Free

April 29, 2015 by officially gluten free 14 Comments

My family love their Banana Bread Gluten Free. Give this recipe a try and you’ll see why. It’s really quick and easy to make and only uses simple, easy to find ingredients. The Bread is moist and tastes just like traditional Banana Bread.

How Do You Make The Best Gluten Free Banana Bread?

To make this Gluten Free Banana Bread, you start by Preheating your oven to 350 F. Then mix the bananas, sugar, eggs and butter. Stir in the rice flour, corn starch, baking soda and baking powder, mix until well combined. Pour into a greased bread pan. Bake for 50 – 60 minutes or until a tooth pick comes out clean when poked into the middle.

Gluten Free Banana Bread Recipe

This Gluten Free Banana Bread recipe is a great way to use up over ripe Bananas. I like to throw them in the freezer as they ripen. Then when I have enough, I’ll throw together a quick batch of the Delicious Banana Bread Gluten Free or a batch of these equally amazing Gluten Free Chocolate Chip Banana Muffins

If you’re looking for another delicious Gluten Free Recipe… try these delicious Soft and Chewy Gluten Free Vanilla Pudding Cookies. They’re Tried, Tested and True Cookies are Loaded with Chocolate Chunks and Subtle Vanilla Flavour. They’re sure to impress even you non gluten free friends and family.

Recipe Tips:

3 Ripe Bananas mashed is equal to 1 cup of Banana
Adding Chocolate chips and/or chopped nuts to this bread makes it extra delicious.
This recipe can easily be made dairy free by swapping out the butter for margarine or vegan butter.

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Banana Bread Gluten Free

My family prefers their Banana Bread Gluten Free. Give this recipe a try and you'll see why. It's really quick and easy to make and only uses simple, easy to find ingredients. The Bread is moist and tastes just like regular Banana Bread.

4.89 from 9 votes

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Course: Gluten Free Bread

Cuisine: American

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

Servings: loaf

Author: Lyndsay Baker

Ingredients

3 Ripe Bananas
3/4 Cup White Sugar
1/4 Cup Brown Sugar
1 Egg
1/3 Cup Melted Butter
1 1/2 Cups Rice Flour
1/4 Cup Corn Starch
1 Tsp Baking Soda
1 Tsp Baking Powder

Instructions

Pre Heat oven to 350 F.
Mix the bananas, sugar, eggs and butter. Then stir in the rice flour, corn starch, baking soda and baking powder, mix until well combined.
Pour into a greased bread pan. Bake for 50 - 60 minutes or until a tooth pick comes out clean when poked into the middle.
This recipe makes 1 Loaf of Banana Bread Gluten Free.

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Banana Bread Gluten Free

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Sweet and Salty Popcorn

April 16, 2014 by officially gluten free 5 Comments

Sweet and Salty Popcorn

Sweet and Salty Popcorn

This delicious Sweet and Salty Popcorn is lighter than caramel corn but still sweet enough to satisfy that sweet tooth. It’s easy to make and is a great way to use up the left over Instant Vanilla Pudding mix from my Gluten Free Vanilla Pudding Chocolate Chip Cookie recipe.

I love Sweet and Salty Popcorn. It’s one of my absolute favorite Snacks. It satisfies both cravings at once and is so easy to make. I use an air popper to pop my popcorn but you could use microwaved or even store bought if it’s easier for you.

Sweet and Salty Popcorn

Ingredients

8 Cups of Popped Popcorn

2 Tbsp Butter (melted)

5 Tbsp Instant Vanilla Pudding Mix

1/4 Cup Corn Syrup

1/2 Tsp Salt

Directions

1. Pre heat oven to 250 F.

2. In a large microwave safe bowl, mix the melted butter with the pudding mix. Stir in the corn syrup.

3. Pop a large bowl of popcorn, approximately 8 cups.

4. Put the pudding mixture in the microwave uncovered for 40 seconds.

5. Remove from the microwave. Stir, then pour over the popcorn. Add the salt and mix thoroughly.

6. Place evenly onto a large, lightly greased baking sheet.

7. Bake for 30 – 35 minutes, stiring every 10 minutes or so.

If you liked this Easy Gluten Free recipe for Sweet and Salty Popcorn, you may also like these recipes for:

Creamy Gluten Free Tomato Soup

Gluten Free Butter Tarts

Everything Mashed Potato Flatbread

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Sweet and Salty Popcorn

Sweet and Salty Popcorn