Gluten-Free Recipes for Dessert



Pumpkin Chocolate Chip Muffins

November 2, 2021

This recipe earned an honorable mention in the 2021 Beyond Celiac Gluten-Free Holiday Recipe Contest!

Recipe by Katie Blauser


Gluten-Free Pumpkin Chocolate Chip Muffins by Katie

Ingredients:

  • 1 cup canned pumpkin (not pumpkin pie)
  • 1/2 cup brown sugar
  • 1/2 cup oil (coconut or olive)
  • 2 eggs
  • 2 cups Josie’s Best Muffins & More Gluten-Free Mix
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons maple syrup
  • 1/2 cup gluten-free chocolate chips

Directions:

  1. Preheat the oven to 350°F. Grease or line a muffin tin.
  2. Mix the wet ingredients together well.
  3. Gradually add the dry ingredients and mix until there’s no lumps. Gently stir in the chocolate chips.
  4. Spoon the batter into the prepared muffin tin.
  5. Bake for 22–24 minutes.

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TAGS: BREAKFAST, DESSERT, FOR KIDS, HOLIDAY, THANKSGIVING


Pizzelles

This recipe was the grand prize winner of the 2021 Beyond Celiac Gluten-Free Holiday Recipe Contest!

Recipe by Deb Graham


Gluten-Free Pizzelles by Deb

Ingredients:

Yields 30 cookies

Basic Vanilla Pizzelles
  • 2 cups gluten-free baking mix (flour)
  • 3 large eggs
  • 1/3 cup granulated sugar
  • 1/2 cup (1 stick) butter, melted
  • 2 tablespoons gluten-free vanilla extract
For flavored pizzelles add:
  • Anise pizzelles: 2 tablespoons anise extract and 2 tablespoons anise seeds
  • Orange pizzelles: 2 tablespoons gluten-free orange extract (or Grand Marnier) and 2 tablespoons orange zest
  • Coconut pizzelles: 2 tablespoons coconut extract and 2 tablespoons lemon or orange zest
  • Chocolate orange pizzelles: add ¼ cup unsweetened cocoa powder and 2 tablespoons orange zest

Directions:

  1. Add the vanilla (or other flavored extract) to the melted butter and set aside.
  2. Whisk together the eggs and sugar in a separate bowl until well-combined.
  3. Add the melted butter and vanilla in a slow, steady stream while continuing to whisk until well-blended.
  4. Add the baking mix and various spices or seeds, orange zest, etc., and using a rubber spatula stir everything together until just combined, but don’t over mix.
  5. Important—let the batter sit for 10 minutes before baking. This will create a better texture.
  6. Drop a rounded teaspoonful of batter into the center of a pizzelle iron.* Close lid and bake for 60–75 seconds, depending on your pizzelle iron. Check for doneness often.
  7. Let cool on a wire rack.
*To achieve a stained glass effect, drop a few multi-colored sprinkles on top of the batter before closing the lid.
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TAGS: DESSERT, FOR KIDS, HOLIDAY, THANKSGIVING


Cinnamon Roll Cupcakes

November 1, 2021

Recipe courtesy of our sponsor Schär

These mouth-watering Cinnamon Roll Cupcakes will delight your friends and family. We top them with Cream Cheese Icing so they look and taste just like the classic cinnamon rolls of your dreams!


Ingredients

  • 10 slices Schär Gluten-Free Artisan Baker White Bread
  • 4 tbsp brown sugar
  • 3 tbsp butter
  • 3 tsp cinnamon
  • 3 eggs
  • 1 cup cream
  • 2 tsp divided vanilla extract
  • 2 tbsp cream cheese, softened
  • 1 tbsp butter, softened
  • 1/4 cup powdered sugar

Directions:

Make the Cinnamon Roll Cupcakes:

  • Preheat oven to 375 degrees F.
  • Grease a 12-cup nonstick muffin/cupcake pan.
  • Trim crusts from bread. Arrange bread slices on large cutting board.
  • Mix brown sugar and cinnamon in small bowl.
  • Spread each bread slice with butter.
  • Evenly sprinkle cinnamon-sugar mixture on top of buttered bread slices.
  • Stack 2 bread slices together with cinnamon-sugar sides facing each other. Repeat to make a total of 5 sandwiches.
  • Using a serrated knife, gently cut each bread stack into 8 to 10 strips, then cut each strip crosswise in half.
  • Carefully line the muffin cups with the strips, in a circular pattern, dividing the slices evenly to fill all 12 cups.
  • Place the eggs, 1 teaspoon vanilla extract and the half & half in a medium bowl. Whisk to blend.
  • Use a small measuring cup to pour the egg mixture over the bread strips, dividing the mixture evenly among the muffin cups. Let rest 5 minutes.
  • Bake for 25 minutes or until cupcakes spring back to the touch. Cool pan on wire rack for 3 to 5 minutes.
  • Use a knife to loosen the edges of the cupcakes, and then carefully invert muffin pan to release cupcakes onto a platter.

Make the Cream Cheese Icing:

  • Combine powdered sugar, cream cheese, butter and remaining 1 teaspoon vanilla extract in a small bowl. Stir until smooth.
  • Spread 1 teaspoon icing evenly on top of each cupcake.
  • Serve warm!
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TAGS: BREADS, DESSERT, FOR KIDS, HOLIDAY, RECIPES OF THE WEEK


Apple Walnut Streusel Dessert Pizza

August 23, 2021

Recipe courtesy of our sponsor Schär

This gluten-free Apple Walnut Streusel Dessert Pizza offers all the sweet goodness of coffee cake in a unique easy-to-serve treat!

 


Ingredients

package pizza crusts
tbsp bread crumbs
tbsp brown sugar
tbsp walnuts, coarsely chopped
tbsp powdered sugar
tbsp melted butter
tbsp cold butter
tbsp cream cheese, softened
tbsp sugar
small apples, very thinly sliced
1/4 tsp cinnamon
tsp lemon juice
tsp whole milk

 

 

Preparation

  • Preheat oven to 400 degrees F.
  • Combine the bread crumbs, brown sugar, walnuts and cinnamon in a small bowl. Add 1 tablespoon of melted butter and stir well. Set this streusel topping aside.
  • Melt the 2 tablespoons of cold butter in a medium skillet over medium heat. Add the apple slices, white sugar and lemon juice.
  • Cook and stir frequently for five minutes or until the apples are tender and the mixture is thick and bubbly. Remove from heat and let cool for three to five minutes.
  • Spread cream cheese evenly over pizza crust.
  • Arrange apple slices on the cream cheese, overlapping them shingle style, in a circular pattern.
  • Drizzling any remaining juice from the pan over the apple slices.
  • Sprinkle the reserved streusel topping mixture evenly over the pizza.
  • Bake the pizza 8 to 10 minutes or until crust is slightly golden brown.
  • While the pizza is baking, make the glaze by combining the powdered sugar and milk in a small bowl. Stir until smooth.
  • Remove pizza from oven. Cool for five minutes.
  • Using a teaspoon, drizzle glaze over the pizza.

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TAGS: DESSERT, FOR KIDS, HOLIDAY


No-Bake Red, White and Blue Lemon Cheesecake Mousse

July 6, 2021

Recipe courtesy of Chef Oonagh Williams of Royal Temptations Catering

This is not a baked custard cheesecake. It is a gelatin-set cheesecake that I first made in England and continue to make. There is no baking (apart from the crust, which some prefer cooked but it is not necessary), no worrying if you’ve overcooked the custard, no cracking of cheesecake, no overnight cooling, etc. It is very popular with my students and clients and you can vary the flavors with different chocolates and liqueurs. It is stiff when you remove it from the fridge but softens to more of a mousse consistency when it’s been out of the fridge for half an hour. Gelatin stops it from melting in the heat. “Lite” cream cheese makes a softer-set cheesecake than 100% cream cheese, but I’ve used lite cream cheese for years.

I added my homemade, microwave-cooked lemon curd to cream cheese mix. Homemade lemon curd (made of butter, sugar, lemon, and eggs and can be used to top scones, cakes, bagels, etc) is delicious. Yes, you could substitute store-bought lemon curd, but the brands I’ve seen use lemon oil, pectin to thicken, palm oil, lemon concentrate, cornflour, citric acid, acetic acid, sodium citrate, color, egg powder, water and then call it authentic. Not in my book!

I’ve made variations of this cheesecake for years, from when I lived in London, including versions with Kahlúa coffee, chocolate peanut butter, white chocolate raspberry, dark chocolate orange, margarita, and white chocolate hazelnut praline. Play with flavor variations using these quantities as a guide.

Gluten-Free No-Bake Cheesecake Mousse

Ingredients:

  • Crushed crumbs of gluten-free graham cracker, cookies, or shortbread crust. Schar gluten-free shortbread cookies, 7 oz bag, makes a generous crust
  • 6 tbsp butter
  • 1 packet of powdered gelatin. An orange box of Knox gelatin in the grocery store is 2 and 1/4 tsp (11g)
  • 2 tbsp cold water
  • 1 lb room temperature cream cheese
  • ¾ cup powdered sugar
  • 1 cup, roughly 8 oz lemon curd
  • 1 cup of liquid heavy or whipping cream
  • ½ cup cream with 2 tbsp sugar (whip these together to make whipped cream for decorating)
  • More lemon curd, if you like your cheesecake tangy
  • Fresh blueberries and/or fresh strawberries

Directions:

  1. Melt butter in the microwave in 15 second intervals and then add to cookie crumbs when liquid.
  2. Press the butter and crumb mixture evenly into a 9” pie plate or springform pan and either bake for 10 minutes or just refrigerate. With current temps being 100°F, I microwave cookie crumbs and butter in a microwave-safe bowl for about a minute or two, then press into the pan and refrigerate.
  3. Sprinkle gelatin over cold water, stir in and leave to stand for 2–3 minutes. The gelatin will set in a rubbery lump but will dissolve with microwaving.
  4. Mix cream cheese, powdered sugar and lemon curd. Beat for a few minutes, until light and fluffy.
  5. Melt gelatin mix in the microwave for about 15 seconds. It will stay the same light brown color but should have melted, no granules left. It is important to melt it thoroughly otherwise it will set into little nuggets of gelatin.
  6. Beat gelatin mix into the cream cheese mix.
  7. Beat 1 cup of cream until stiff and gently beat into the cream cheese mix.
  8. Pour mix into pan, over the crust, and refrigerate for several hours.
  9. Once chilled, run a thin plastic spatula or knife around edge between cheesecake and pan, release springform and remove. Leave in pie plate or brownie pan.
  10. Cut a tiny sliver of set cheesecake and taste it to see if it’s lemony enough. You can hide the absent sliver with whipped cream before serving. I often spread more lemon curd on top of the cheesecake to make it really tangy. Whipping cream and adding 50% lemon curd folded in is also delicious for a topping or on it’s own with fresh fruit.
  11. Pipe whipped cream rosettes around top edge of cheesecake, and top with fresh blueberries and strawberries.

You can also make this in 8×8 brownie pan, then arrange blueberries and strawberries in flag pattern.

About Chef Oonagh Williams

I have written a monthly recipe column for Beyond Celiac since January 2011. I have a Culinary Arts degree as well as celiac disease and other food allergies, so I know food and live this way daily. Remember that most real food is naturally gluten-free until manufacturers mess around with it, and only baking really needs changing. Real food is now being called clean eating.

Talks and appearances are currently canceled, but you can connect with me on Facebook at Gluten-Free Cooking with Oonagh or on LinkedIn. I’ve just filmed recipes at home for New Hampshire’s ABC WMUR’s Cooks Corner and they are being aired. I am also being included in the nationwide library database of online presenters.

For new recipes and lots of advice, my e-cookbook Delicious Gluten-Free Cooking is only $20 and available to download on my website. It has tips, full-color photos, and recipes like grandma’s comfort soup, shrimp and crab bisque, English trifle, buffalo chicken, tiramisu, dinner party fare, and more. Follow the link to see the table of contents and thumbnail photos of the full-size photos in the e-book.

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TAGS: DESSERT, FOR KIDS, HOLIDAY, RECIPES OF THE WEEK


Glazed Donut Holes

May 1, 2021

Recipe courtesy of our sponsor Schär

You asked, we delivered. Glazed, soft, easy-to-make donut holes for every donut-lover in the family.

 


Schär Gluten-Free Glazed Donut Holes
Serves 12

Ingredients

slices Artisan Baker White Bread
1/2 cup milk
1 egg
tbsp sugar
1 1/2 tbsp baking powder
1/4 tsp cinnamon
1/4 tsp vanilla powder
cups powdered sugar
tbsp milk
For frying:
canola oil

Preparation

  • Pour oil into a large pot until it’s two inches deep. Heat on medium heat.
  • Put the bread in a food processor or blender and pulse until it’s a fine crumb, around 20 seconds.
  • In a medium-sized bowl, put the bread crumbs, milk, egg, sugar, baking powder, cinnamon, and vanilla. Mix until combined.
  • When the oil reaches 310 degrees F, use a 1.75 inch diameter cookie scoop to scoop the batter and drop dough balls into the hot oil. For best results, use a squeeze-release cookie scoop and don’t overfill the head. (If you don’t have a cookie scoop, you may use a spoon, but your donut holes may not be perfectly round.) Cook five donuts at a time.
  • Let the donuts cook for one and a half minutes on one side. Using a metal spoon or spatula, carefully flip each donut hole and cook for another minute and a half.
  • When they are brown, take them out of the oil and place them on a paper towels to drain.
  • While the donuts are cooling, mix the powdered sugar and milk until smooth.
  • When the donuts are cool to the touch, place them on a cooling rack over parchment paper or foil, and spoon glaze over each donut hole, being sure to cover the surface and allowing excess to drip through rack.
  • Serve and enjoy fresh!
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TAGS: APPETIZERS/SNACKS, DESSERT, FOR KIDS, RECIPES OF THE WEEK


Corn Puff Toffee Treat

February 2, 2021

From Chef Oonagh Williams of Royal Temptations Catering

I personally call this recipe “Christmas Crack” due to it being so addictive! The original recipe used Kix puff corn. I had searched for Kix but my local market didn’t carry it. I searched online but too many people had said they reacted to Kix; it was also not labeled gluten-free. Ingredients are simply puffed corn, oil and salt-baked to a very light, crispy, quite boring cereal.  In previous years, I had bought a huge red bag of caramel corn drizzled with white and dark chocolate from Costco but this is seasonal and not easily found throughout the year. 

So this is my easily prepared, homemade version. Spoil your Valentine or family during February! It will last a few weeks if stored in Ziploc bags.

In my experience, it gets eaten within a week. It’s so addicting!

Preparation

  • 1 bag of puffed corn of your choosing. Kix puffed corn is popular but it isn’t certified gluten-free. 
  • 1 cup (8 oz) butter
  • 1 and 1/4 cups light brown sugar – I didn’t pack the sugar so it was (we thought) less sweet than a commercial bag of caramel corn and we preferred it.
  • 2/3 cup light corn syrup – corn syrup is not the same as high fructose corn syrup. In the UK, I would use Lyle’s Golden Syrup which is what we always used for toffee, steamed puddings etc. It’s tasty and not made from corn, but cane sugar. It is available in some regular grocery stores.
  • 1 tsp baking soda
  • ½ to 1 cup of chopped pecans -optional
  • Chocolate chips – optional

How to Cook

  1. Combine butter, brown sugar and corn syrup in a large saucepan. (I used an 8-quart stock pan as it makes a lot and needs space to stir in the corn.)  Heat till melted. 
  2. Add in baking soda, I whisked it in so no lumps of baking soda, mixture foam up.
  3. I added puffed corn with pecans to a large stockpot containing butter mix. Stir really well, there’s a lot, the sauce is sticky and uncooperative. 
  4. I lined the jelly roll pan with foil, others recommended using a turkey roaster.  Place in a 250° oven for 45 minutes, stirring every 15 minutes.  A turkey roasting pan would be far easier to stir as it’s deep compared to a jelly roll pan, but persevere. It stays soft until almost the end of cooking and really crisps up when cold. Let cool, then break apart and enjoy!!  My husband remarked on how crispy it was.  
  5. I sprinkled white chocolate chips and some heath bar chocolate chips on top. You can also melt and drizzle white and semi-sweet chocolate over the top.

This recipe almost filled 2 large Ziploc bags. It makes a lot!

You can find Chef Oonagh Williams at Gluten-Free Cooking with Oonagh on Facebook, LinkedIn or her website. Chef Oonagh has a culinary arts degree, celiac disease and other food allergies. Remember most real food is naturally gluten-free until manufacturers ‘mess’ around with it and only baking really needs changing.

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TAGS: DESSERT, FOR KIDS, HOLIDAY


Snickerdoodle, Ginger or Chocolate Chip Crisps

October 29, 2020

From Oonagh Williams of Royal Temptations Catering

Last year at this time, I adapted a wheat flour pumpkin snickerdoodle cobbler from Better Homes and Gardens, changing pumpkin filling and snickerdoodle topping. I discovered that some leftover dough cooked on a cookie sheet was lovely, light and crispy.

Gluten-Free Snickerdoodle, Ginger or Chocolate Chip Crisps
Makes about 18 x 2+1/2″ cookies 

Ingredients:

  • ¼ c (2oz,56g) soft butter
  • ¼ c (2oz, 56g) granulated sugar
  • 2 tbsp (30 ml) light/soft brown sugar
  • ½ tsp (3 ml) gf baking powder
  • 1 tsp (5ml) gf vanilla extract. Use a different extract, almond, lemon, maple etc, to change flavor.
  • pinch of salt
  • 1 egg
  • 1/2c + 2 tbsp (2+1/2 oz, 70g) rice flour – I use imported, Asian white rice flour – Erawan, three elephant logo brand. Very fine, not gritty. Widely available in Asian stores, reasonable price.  I also use it for greasing and flouring cake pans and crispy batter for fish. Picture on Amazon but less expensive in Asian market. amazon.com/Thai-Rice-Flour-16-Basic/dp/B000EYC096
  • NO xanthan gum

Directions:

  1. Preheat oven to 350*. I like to line cookie sheet with parchment paper
  2. Beat ingredients together until mix is lovely and soft and fluffy.
  3. For snickerdoodles. Using one tablespoon/# 60 scoop, drop cookie mix into bowl of sugar and cinnamon, one at a time, shake bowl gently to cover complete ball, then carefully scoop out onto cookie sheet. You can refrigerate cookie mix but it is then quite hard to scoop. Leave cookies about 2 inches apart on cookie sheet, they will spread and flatten.
  4. For ginger or chocolate chip. Stir in chocolate chips or ginger, use 1 tbsp scoop and drop onto cookie sheet.
  5. Bake in 350 oven for 15-18-20 minutes. Do not use black surface cookie sheet. Bake on middle shelf. Baking on a lower shelf, darkens the bottoms too much. Bake until ginger or chocolate chip cookies are a nice golden brown. They will still be soft and crisp up on cooling.  Snickerdoodles, the cinnamon sugar prevents you seeing obvious color.
  6. Remove from oven, let cool, remove to cooling rack. Store in airtight container when totally cool.

Snickerdoodles:

I like to mix 1 tbsp (15ml) sugar and 2 tsp (10m) cinnamon for outside of cookie.

Ginger:

1-2 tbsp (15-30 ml) crystallized ginger chips by gingerpeople.com.  Package has crossed through wheat symbol. Add one teaspoon ground ginger for even spicier. You can roll scoop in regular sugar for crunchier surface.

Chocolate chip:

You know how much chocolate you like, 1-2 tbsp.  I had a chocolate chip cookie made with milk chocolate and it was delicious and not too sweet.  I did use cheese grater for some milk chocolate but chocolate was much too fine. Size of Tollhouse mini semi sweet chocolate chips is best size.

Remember I have a Culinary Arts degree as well as celiac disease and other food allergies so I know food and live this way daily.

Obviously talks and appearances are currently canceled, but you can connect with me on FB at Gluten Free Cooking with Oonagh. I’ve just filmed recipes at home for NH’s ABC WMUR’s Cooks Corner  and they are being aired.   I am also being included in nationwide library data base of on line presenters.

You can find Chef Oonagh Williams at Gluten Free Cooking with Oonagh on FB, web or LinkedIn. Remember most real food is naturally gluten free until manufacturers ‘mess’ around with it and only baking really needs changing. Real food is now being called clean eating.

For new recipes and lots of advice, my Delicious Gluten Free ecookbook only $20 available to download at wwwglutenfreecookingwithoonagh.com , tips, recipes ranging from Grandma’s comfort soup to dinner party fare, full color photos, follow link for list of contents and thumbnail photos of full size photos in ebook.

 

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TAGS: DESSERT, FOR KIDS, HOLIDAY, THANKSGIVING


Pumpkin Cake

September 30, 2020

From Oonagh Williams of Royal Temptations Catering

This is the original pumpkin quick bread from my wheat flour days that I’m sure many of you used to bake.  I’ve been making it gluten-free for years, it can be dairy-free without any of the dairy add-ins/ons. Without the cream cheese, a slice or two is a good sustaining breakfast or snack.  

I try and use less xanthan gum or even none if I can, as you get an even fluffier texture when baked. 

There is no xanthan gum in this recipe.

Gluten-Free Pumpkin Cake

Ingredients:

  • 1/2 of 15 oz can (8oz) roughly 1 cup solid pack pumpkin, not pie filling (ingredient list should only be pumpkin)
  • 1c + 2 tbsp sugar (8 oz) 
  • 1/2c (4oz) melted coconut oil or almond oil or avocado oil
  • 3 large eggs
  • 1/3 c water 
  • 1 tsp gluten-free vanilla extract 
  • 1+1/4 c (5+3/4 oz) my gluten0free flour mix or same by weight of King Arthur Flour gluten-free all-purpose flour (no xanthan gum, no baking powder, only flour blend)
  • 1 tbsp (15 ml) gluten-free apple pie or pumpkin pie spice that you know you can eat. So many brands aren’t labeled gluten-free. 
  • 1/2 c (2 oz) almond meal 
  • 1 tsp (5 ml) baking soda
  • 1 tsp (5ml) gluten-free baking powder 
  • pinch of salt
  • 1/3 c craisins – dried cranberries
  • 1/3 c golden raisins (known as sultanas in UK) or ordinary raisins
  • 1/3 c chopped pecans or other nuts. 

Cream Cheese Center
Mix together:

  • ½ of 8 oz brick of cream cheese softened– I use lite 
  • 1 egg yolk or 1 tbsp liquid egg substitute
  • 2 tbsp sugar
  • 1 tsp gluten-free vanilla extract 

Streusel
Mix together:

  • ¾ c chopped pecans or nut of choice 
  • ¼ c sugar 
  • 2 tbsp light brown sugar 
  • 1 tsp gluten-free apple or pumpkin pie spice

Directions:

  1. Put pumpkin, oil, sugar, eggs, water and vanilla in large mixing bowl and beat well for 2 minutes until air bubbles are visible.
  2. Stir all dry ingredients together, then add and beat in dry ingredients. Stir in fruit and nuts.
  3. Grease and gluten-free flour a 10” bundt pan.
  4. Sprinkle half of the streusel around base of pan and pour in half of batter.
  5. Gently spread cream cheese mix on top of batter.  It won’t be perfect and might sink a bit.  Try not to spread cream cheese to sides of pan or it will stick.
  6. Gently pour in second half of batter and sprinkle second half of streusel on top.
  7. Bake in preheated 350 * oven for 45-55 minutes. If top is browning too much, cover with foil. The cake will rise and dome and look cracked from nuts and sugar.
  8. I prefer using a bundt pan, the cake looks prettier than in a loaf pan and with the hole in the middle, the cake cooks more evenly with less chance of a raw center. Cake should be well risen, it will be dark brown because of spices, firm at edges and pulling away from sides. I poke at middle of cake with a fork, since I find that most gluten-free cakes need longer cooking than regular flour cakes. Remove from oven, leave to cool for 10 minutes, turn out onto cooling rack and allow to cool completely.  Cake keeps fresh for quite a few days, freezes and nukes well.

Watch me make variations of this cake:

For Halloween, make the pumpkin cake in cupcakes, without filling. Frost with cream cheese frosting, tinted orange if you want (mix red and yellow food coloring together.  A recent bottle of McCormick’s food coloring stated it was a gluten-free food.) Top with Halloween candies that are gluten-free. 

Note: cream cheese filling and streusel adapted from a recipe in Port Danby Cozy mystery by London Lovett.

My rice-free GF mix:

  • ½ cup potato starch 
  • ¼ c tapioca starch from Asian market or Goya or Yoki brand in supermarkets.  
  • 2 tbsp amaranth or millet flour: Bob’s Red Mill (millet is roughly one third the price of amaranth, is not so nutritious, but is more readily available.)
  • 2 tbsp sorghum flour: Bob’s Red Mill. 

Larger quantity:

  • 1 x 14 oz bag potato starch, which is 3+1/2 cups – that’s the size I can buy. 
  • 1+3/4 c of Tapioca Starch is 7 oz
  • Just under 1 cup of Amaranth or Millet (actually ¾ c plus 2 Tbsps is 4 oz)
  • Just under 1 cup of Sorghum (actually ¾ c plus 2 Tbsps is 4 oz)

Making about 7 cups total of mix.

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TAGS: BREADS, DAIRY-FREE, DESSERT, FOR KIDS, HOLIDAY


Sweet Cookie Pizza

July 28, 2020

From Oonagh Williams of Royal Temptations Catering

The base is a gluten-free sugar cookie I made from a Better Homes and Gardens wheat snickerdoodle cobbler recipe. When the cookie dough is cooked on its own cooking sheet, it cooks up thin and crispy. The original topping was 3 x 8 ounce packets of cream cheese. I used only 1×8 ounce and we liked that quantity the best. The original recipe added circles of kiwi fruit to look like pepperoni. I used circles of strawberries to look like pepperoni. I chopped fresh mango to imitate yellow bell peppers and drizzled chocolate sauce to imitate balsamic glaze. We also preferred just the sweetened cream cheese topping without the key lime juice and lime zest.

Gluten-Free Sweet Cookie Pizza

Ingredients:

Crust

  • ¼ c (2oz, 56g) butter, softened
  • ⅓ c (2+1/2 oz) sugar
  • 2 teaspoon gluten-free baking powder
  • ⅛ teaspoon salt
  • 1 egg
  • ½ c (2+1/2 oz, 70g) King Arthur all-purpose gluten-free flour – doesn’t contain baking powder or xanthan gum.
  • 1/8 tsp xanthan gum

Topping

  • 1 x 8oz packet cream cheese, softened.  I use stores own ‘lite’ which is also softer.
  • ¼ c (60ml) powdered (icing) sugar or to your taste.
  • 1 tbsp key lime juice – optional
  • zest of ¼ lime – optional
  • Fresh fruit

Chocolate sauce

  • ¼ c (60ml) semi-sweet chocolate melted with ¼ c cream until smooth.
  • Let cool so it thickens.

Directions:

  1. In a medium bowl beat all crust ingredients together for 2-3 minutes until soft and fluffy. This is a very soft mix, not stiff cookie dough.
  2. Draw a 9” circle (measure a dinner plate and use that for circle size) on parchment paper on a cookie sheet/jelly roll pan (unless you’re confident that cooked cookie will release without sticking from your pan).
  3. I use a 1 tablespoon cookie scoop. Make outer circle of dough blobs on parchment paper, about 1 inch apart, and then space out the rest of the dough inside the circle. Wet your fingers and flatten slightly.
  4. Bake in preheated 350 degree oven for about 18-20 minutes. Every oven differs and cookies will cook faster if over flattened. Cookies should merge together as a complete ‘pizza’ base and be a golden color, but not dark and just under ½ inch deep. Remove from oven, let cool and then remove from parchment paper and lift onto serving dish. Don’t worry if it cracks, cream cheese and fruit will hide cracks. Cookies will soften if left out, from humidity and from the topping.
  5. Beat cream cheese and sugar together, and spread carefully on cooled base.
  6. Decorate with strawberry slices, fruit, and chocolate sauce.

You can find Chef Oonagh Williams at Gluten-Free Cooking with Oonagh on FB, LinkedIn or her website. Chef Oonagh has a culinary arts degree, celiac disease and other food allergies. Remember most real food is naturally gluten-free until manufacturers ‘mess’ around with it and only baking really needs changing.

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TAGS: APPETIZERS/SNACKS, DESSERT, FOR KIDS