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Topic: Gluten Free/Celiac Recipes  (Read 23480 times)
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« Reply #10 on: October 19, 2008 04:41:32 PM »

That would be insanely easy to do. Let me know if you try it out!

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« Reply #11 on: December 14, 2008 12:05:54 AM »

quick cookies

(you can make with gluten free or wheat cake mix if you dont want gluten free both works)

1 pkt gluten free cake mix
1/2 cup oil
2 room temp eggs

add nothing or can add up to 2 cups of extras, will be a little oily if you dont add anything but when baked they are yummy plain, particularly good with chocolate cake mix.
so you can add choc chips up to 1 cup, coconut 1/2 cup, nuts 1 cup (i used almond meal or macadamias)

ok mix it all till a dough forms, dont over mix.

make small to medium balls place on baking paper on tray, flatten with hand or spatula.
they wont spread much on there own.

bake about 15-20mins at 190'-200'c (iam guessing thats 350'F)
edges should be cooked, centre cooked but slightly soft.
yummy cookies!
dont over cook as they will be hard.

you could ice some together but the kids here prefer them apart!


« Reply #12 on: January 01, 2009 08:08:57 AM »

I don't remember where I found this recipe but I've had it for years. It takes some work but my non-celiac kids and sister-in-law couldn't tell they were wheat free.

BAGELS - from Diane Gunmore.
(Adaption of Bette Hagman's Yeast-rising Thick Pizza (Gluten-Free Gourmet)).
2 c. rice flour
2 c. tapioca flour
2/3 c. dry milk powder or Dairy-free powder
3 1/2 tsp. Xanthan gum
1 tsp. salt
3 Tbsp. shortening (canola oil OK) melted in 1/2 c. hot water
4 egg whites, room temp.
1 Tbsp. sugar, and 2 Tbsp. dry yeast dissolved in 1 c. warm water
1 beaten egg yolk mixed with 1 Tbsp. cold water
sesame seeds, onion powder, garlic powder, other toppings, optional
In bowl of your heavy duty mixer, blend flours, dried milk, xanthan gum &
With the mixer on low, pour in the hot water with shortening, blending to
mix.  Add the egg whites, blend again, then add the yeast mixture.
Beat on high speed for 4 minutes. Allow to rise in the bowl about 1/2 hour.
After the first rise, mix again.
When dough is smooth, roll into 7" ropes, 1" thick. Form into a circle.
Moisten the ends and pinch together. Let rise 10 minutes.
Slide into a pot of boiling water. Boil 1 minute on each side. Place on 
an oiled cookie sheet. Brush top with the egg-water mixture and then 
sprinkle with desired topping or leave plain.  Bake at 425' for 15-20 
This is a sticky dough.  Handle the dough with your hands in plastic bags,
or place a bowl of cold water on the countertop for wetting your fingertips
whenever the dough starts to stick to your fingers. Or add GF Flour mix 
sparingly, as necessary, to handle the dough.
This entire project takes about 1.5 hours, but the results are excellent -
tender & tasty, with a texture similar to a chewy soft pretzel.  I suspect
you could even roll it thinner & shape into pretzels, then salt.
« Reply #13 on: February 22, 2009 06:24:08 AM »

So, I have celiac disease, which means that getting a chocolate fix is sometimes hard.  All the recipes for flourless chocolate cake I could find called for solid baking chocolate, which I never had on hand.  I always had cocoa, on the other hand, so I have made several tries at flourless chocolate cake using cocoa.  The early ones were good enough for the chocolate fix.  But this one turned out rather well. 

Here's my recently perfected flourless chocolate cake recipe:

1 stick of butter (1/2 cup)
2 eggs, separated
2/3 cup sugar
1 cup Hershey's Special Dark (or powdered cocoa of choice)
1/2 tsp salt
1/3 cup liqueur of choice
1 tablespoon almond or vanilla

Bring butter and eggs to room temperature.  Heat liqueur and sugar until sugar melts and allow to cool to room temperature.  Cream butter and yolks.  Beat in half of cocoa.  Beat in sugar syrup.  Beat in remaining cocoa, flavor, and salt.  Beat egg whites until soft peaks form.  Fold into cocoa mix. 

Butter four 8 oz or six 6 oz ramekins and place in a shallow glass baking dish.  Fill ramekins equally with cake mix.  Pour boiling water into baking dish around ramekins.  Bake in 350 degree oven for 40 minutes, or until knife inserted in center of ramekin comes out clean.

You can top these with toasted slivered almonds, powdered sugar, candied orange peel, or chocolate syrup.  You can also thin jelly with hot water and top with that. 

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« Reply #14 on: March 18, 2009 02:53:39 PM »

These make a nice chewy cookie that is very tender and tasty:

Gluten-Free Chocolate Glitter Cookies

Servings: 36 cookies

6 oz (175 g) bittersweet chocolate, chopped
3 tbsp (50 mL) butter
2 eggs
1/4 cup (50 mL) granulated sugar
1/4 cup (50 mL) liquid honey
2 cups (500 mL) ground almonds
Pinch salt
1/4 cup (50 mL) coarse sugar

Line 2 rimless baking sheets with parchment paper or grease; set aside.
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter, stirring occasionally. Let cool to room temperature.

In bowl, beat eggs, granulated sugar and honey until foamy; fold in chocolate. In separate bowl, whisk almonds with salt ; fold into chocolate mixture. Cover; refrigerate until firm, 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)

Roll dough by rounded 1 tbsp (15 mL) into balls; roll each in coarse sugar. Place, 2 inches (5 cm) apart, on prepared pans. Freeze until firm, 15 minutes. Bake in top and bottom thirds of 325F (160C) oven, rotating and switching pans halfway through, until bottoms are darkened, 16 minutes. Let cool for 5 minutes. Transfer to racks; let cool.

Additional Information
Tip: Unless otherwise noted, cookies can be stored between waxed paper in airtight
container for up to 5 days or frozen for up to 1 month.

« Reply #15 on: April 24, 2009 04:13:26 AM »

a great team up for my carbs diet  Shocked
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« Reply #16 on: April 24, 2009 04:59:30 AM »

I never even knew this existed..I will have to go through my recipes and dig out some FAVES of ours..

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« Reply #17 on: June 26, 2009 03:51:40 AM »

I can't believe I just found this now! I'm vegan and now I've recently found out I can't eat gluten. Sad I have bought the cookbook "The Gluten-Free Vegan" which I would recommend, I also bought "Babycakes" and have had lots of problems with it! I have lots of vegan cookbooks and a lot of them have gluten or wheat in them.  A couple that don't have too many are "Veganomicon" and "Vegan Planet."

« Reply #18 on: August 13, 2009 11:56:12 AM »

I have a couple of friends with coeliac and have a very simple chocolate cake recipe which caters for them AND the lactose intolerant (although the dark, rich flavour goes particularly well with fresh whipped cream as a filling, which kind of cancels that out!). The only problem is I can never get it to rise properly, or at least it rises at first and then sinks a little. Not catastrophically, but it leaves the surface a little wrinkled. Has anyone got any experience with cakes like this? Any tips would be appreciated.

6 eggs (separated)
150g castor sugar
50g cocoa powder

Preheat oven to gas mark 4 (180c) and grease and line two 20cm tins.

Beat the egg yolks with the sugar well (for at least 3 minutes) and then add the cocoa.

In a separate bowl whisk the whites together until firm.

Very carefully fold the egg whites into the egg yolk mixture.

Separate into the tins, level off mixture and bake for about 15 minutes.

Allow to cool slightly before turning out.

The result is a very spongey, very light cake with a deep flavour.
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« Reply #19 on: January 20, 2010 07:45:09 PM »

Gluten Free Pumpkin Pie


    * Crust:
    * 1 1/2 cups gluten-free all purpose baking flour
    * 1 teaspoon salt
    * 1/2 cup vegetable oil
    * 2 tablespoons french vanilla soy creamer
    * Pie Filling:
    * 2 cups canned pumpkin
    * 1 cup french vanilla soy creamer
    * 3/4 cup brown sugar
    * 1/4 cup cornstarch
    * 1 tablespoon dark corn syrup
    * 1 teaspoon ground cinnamon
    * 1/2 teaspoon ground ginger
    * 1/2 teaspoon ground nutmeg
    * 1/2 teaspoon salt
    * 1/8 teaspoon ground cloves


   1. Preheat an oven to 425 degrees F (220 degrees C).
   2. Stir together all purpose gluten-free flour and 1 teaspoon salt. In a separate bowl, whisk together the vegetable oil and soy creamer until creamy. Pour oil mixture into flour mixture, stir with fork until blended. Pat the crust into the bottom and sides of a 9-inch pie pan. Bake for 15 minutes in preheated oven. Remove and set aside.
   3. Decrease oven to 350 degrees F (175 degrees C). Place pumpkin, soy creamer, brown sugar, cornstarch, corn syrup, cinnamon, ginger, nutmeg, salt, and cloves in a blender. Blend until combined. Pour into prebaked pie crust. Place foil around the edges of the pie crust and bake for 60 minutes or until a knife inserted 1 inch from crust comes out clean. Cool pie on counter for 2 hours then refrigerate overnight before serving.


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