Gluten-Free Recipes for Dessert



Sweet Cinnamon Raisin Croutons

March 12, 2012

Sweet Cinnamon Raisin Croutons



Rudi's Gluten-Free Bakery logo


Courtesy of Rudi’s Gluten-Free Bakery and Amie Valpone of The Healthy Apple


Rudi's Gluten-Free Cinnamon Raisin BreadIngredients:

  • 4 cups Rudi’s Gluten-Free Cinnamon Raisin Bread (make sure it’s stale bread), cut into 3/4 inch cubes
  • 1/3 cup extra virgin olive oil
  • 1 tsp. ground cinnamon
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. orange zest
  • 1/6 tsp. chili powder
  • 1/6 tsp. sea salt

Directions:

1. Preheat oven to 350 degrees.

2. Place bread cubes in a single layer on a baking sheet and bake for 20-25 minutes or until golden brown, turning once.

3. Transfer warm bread cubes to a large bowl.. Toss with olive oil, cinnamon, vanilla extract, orange zest, chili powder and sea salt.

Add these sweet croutons to yogurts, rice and quinoa dishes, roasted vegetable dishes and pureed soups, such as sweet potato. Croutons can be kept at room temperature in a zip bag for a few weeks.


Are you in college or heading there soon?


See NFCA’s brand new resource: Gluten-Free in College


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Gluten-Free S’mores

February 13, 2012

Gluten-Free S’mores



Rudi's Gluten-Free Bakery logo


Courtesy of Rudi’s Gluten-Free Bakery


Ingredients:

  • Chocolate
  • Marshmallows
  • Rudi’s Gluten-Free Multigrain Bread

Directions:

1. Start a fire in your fireplace or heat up the grill. Ask the kids trek outside to find some long sticks.

2. After reviewing fire safety requirements with your kids, carefully roast your marshmallows.

3. While the marshmallows are roasting, put a few pieces of toast into your toaster.

4. Cut the bread into four pieces, then smash the marshmallow in between the bread slices – but not before placing a piece of chocolate on top!

5. Enjoy with a glass of milk or non-dairy alternative.

For more family-friendly gluten-free recipes, visit Rudi’s Gluten-Free Recipe Box.

Learn more about non-dairy alternatives.
Plus, enter to win a gluten-free prize pack worth $100!
Celebrate the “Thrill of the Choice”


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Drumstick Dessert

July 25, 2011

Drumstick Dessert


FromBeyond Celiac fan Sue Martin

Ingredients:

  • 1 egg
  • 1 cup sugar
  • 1 cup powdered sugarGluten-Free Whipped Cream Dessert
  • 1 cup gluten-free peanut butter, plus another 1/3 cup
  • 8 oz. cream cheese
  • largest container of Cool Whip (or Cool Whip Lite)
  • 6 oz. box of gluten-free instant chocolate pudding
  • 3 cups milk
  • 1 chocolate bar
  • ground peanuts

Directions:

Crust:

1. Mix egg and sugar together. Add the 1 cup of gluten-free peanut butter and mix well.

2. Lightly grease a 9″ x 13″ pan and spread the peanut butter mixture in the pan. Bake at 350 degrees for 9-10 minutes. Do not let it get too brown.

3. Cool completely.

Layers:

1. When the crust is cool, mix 8 oz. cream cheese (room temperature), 1/3 cup gluten-free peanut butter and 1 cup of powdered sugar together with mixer until well-blended. Fold in 2 cups of Cool Whip and spread on top of the cooled crust.

2. Combine gluten-free pudding mix with milk and stir with wire whisk until pudding thickens. Spread the pudding over the cream cheese/peanut butter layer. Refrigerate for at least an hour.

3. Spread another 2+ cups of Cool Whip over the chocolate pudding. (If you don’t wait for the pudding to cool, it is difficult to spread the Cool Whip over it.)

4. Sprinkle chocolate shavings (grate the chocolate bar over a cheese shredder to create shavings) and ground peanuts on the top. Refrigerate again for at least an hour.

Enjoy!


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Buckwheat and Raisin Cookies

December 27, 2010

Buckwheat and Raisin Cookies


From NFCA team member Nancy Baker

Ingredients:

  • 12 tablespoons (1½ sticks) unsalted butter, softened
  • ¾ cup firmly packed brown sugar
  • 2/3 cup granulated sugarGluten-free buckwheat cookies
  • 2 eggs
  • 1 teaspoon of vanilla extract
  • 2 cups instant buckwheat cereal or Cream of Buckwheat
  • ½ cup cornstarch
  • ½ cup potato starch
  • ½ cup rice flour (brown or white)
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon xanthan gum
  • ¼ teaspoon of salt
  • 1½ cups raisins or craisins

Directions:

1. Preheat the oven to 375°F (about 150°C). Cream the butter and sugars with an electric mixer until light and fluffy, about 1 minute. Beat in the egg and vanilla until smooth.

2. Add cornstarch, potato starch, rice flour, baking powder, baking soda, xanthan gum and salt in a medium bowl. Stir the dry ingredients into the batter until just combined. Stir in the buckwheat and raisins.

3. Roll the cookies tightly into balls, until the outside becomes somewhat greasy. Place on a lightly greased cookie sheet and pat down.

4. Bake until the cookies are golden brown, 12 to 15 minutes, cool for 5 minutes, and then transfer to a rack to cool further.

ham and cheese on gluten-free cracker*Got a gluten-free recipe that tops them all? Enter it in NFCA’sHoliday Dips & Dishes” Gluten-Free Recipe Contest, sponsored by Crunchmaster. The Grand Prize winner gets $500 cash, and the winning recipe will be featured on Crunchmaster’s website.

For complete details and to submit your recipe, visit www.beyondceliac.org/Contest.


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Coconut Cookies

June 25, 2009

Coconut Cookies


A fast and easy gluten-free favorite!

Ingredients:

  • 1 can Eagle-brand sweetened condensed milk*
  • Pinch salt
  • 1 teaspoon vanilla
  • 1 pound of flaked coconut

Directions:

  1. Combine all ingredients.
  2. Let coconut mixture stand to soak up condensed milk.
  3. Make into balls with a small scoop. Drop cookies onto a greased cookie sheet.
  4. Start with cold oven, bake 23 minutes at 275 degrees, until barely brown.

*For colored cookies, add 3 drops of food coloring to condensed milk before mixing in other ingredients.


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Gluten-Free M&M cookies

April 27, 2009

Gluten-Free M&M cookies




Submitted by Melanie Sutherlin








www.theglutigirls.com





2/3 cup butter, softened
2/3 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoon vanilla
1 cup rice flour
1 cup tapioca flour
1 cup almond flour
1/2 cup sweet rice flour
1/4 cup teff flour
1 teaspoon xanthan gum
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups M & M
1. With a mixer, cream together the butter and shortening.
2. Add the brown and white sugar and beat until well mixed.
3. Continue mixing and add the eggs and vanilla.
4. Add all dry ingredients and mix well.
5. With a spoon, mix in the M & M’s.
6.Drop by tablespoons full on to an un-greased baking sheet and bake at 350 degrees for 8 to 10 minutes. Makes about 6 dozen.


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Sugar Roasted Pecans

March 1, 2009

Sugar Roasted Pecans

A delicious treat or tasty snack, good for anytime.

Sugar Roasted Pecans

By Christina Gentile,
NFCA Volunteer Staff Writer

Ingredients

  • 4 cups pecan halves
  • 2/3 cups sugar
  • 2 Tbsp pumpkin spice
  • 2 egg whites
  • 1 Tbsp ginger
  • 1 Tbsp vanilla
  • 2 tsp. salt
  • 1 Tbsp water
  1. Preheat oven to 250 degrees F.
  2. Mix sugar, pumpkin spice, ginger, salt; set mixture aside.
  3. Line a large sheet pan with parchment paper. Beat the egg whites; add water and vanilla. Mix well.
  4. Toss nuts with egg white mixture until coated. Drain off excess egg mixture with a strainer. Toss nuts in sugar mixture, and again, shake off any excess.
  5. Bake for 1 hour and 15 minutes, tossing the pecans every half hour.
  6. Remove from oven.
  7. Take the parchment sheet topped with nuts off the hot baking sheet and set aside to cool.


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Coconut Nutty Cookies

December 1, 2008

Coconut Nutty Cookies

Ingredients:

  • 1 cup coconut oil
  • 6 tbsp unsweetened apple sauce
  • 1 tsp salt
  • 2 tbsp pure vanilla extract
  • 3/4 – 1 ¼ cup agave
  • 2 cup gluten-free flour mix
  • ¼ c flax meal
  • 1 tsp baking soda
  • 1 ½ tsp xanthan gum
  • 1 cup chopped nuts and/or dried fruits

Directions:

1. Preheat oven to 325 degrees. Line two baking sheets with parchment paper.

2. In a medium bowl, mix together the oil, apple sauce, salt, vanilla, and evaporated cane juice. In another medium bowl, whisk together the flour, flax meal, baking soda, and xanthan gum. Using a rubber spatula, carefully add the dry ingredients to the wet mixture and stir until a grainy dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.

3. Scoop the dough onto the prepared baking sheets, in 1-inch-diameter portions, spacing them 1 inch apart. Gently press each with the heel of your hand to help them spread.

4. Bake the cookies on the center rack for 15 minutes, rotating the sheets 180 degrees after 9 minutes. The finished cookies will be crisp on the edges and soft in the center.

5. Let the cookies stand on the sheets for 10 minutes, then transfer them to a wire rack and cool completely before covering.


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Peach Cream Sauce

November 14, 2008

Peach Cream Sauce

Peach Cream Sauce

By Edgar Steele,
NFCA Chef Spokesman

Ingredients

  • 1⁄2 lb. peaches (yellow or white), pitted and chopped
  • 1⁄2 cup heavy cream
  • 1 tsp. honey
  • pinch salt
  • 1 quart isi bottle with 1 no. 2 cartridge
  1. Place all ingredients into a blender and blend on high speed, until the mix is smooth, liquid and free of lumps. Pass the mixture through a fine mesh strainer if there are any lumps left after blending.
  2. Place this mixture into the refrigerator and allow to chill completely.
  3. Put the cold mixture into the isi bottle and charge the bottle with one no2 gas charger. Shake the bottle for about 30 seconds.
  4. Use the cream as a garnish on any dessert.


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Chocolate Chip Cashew Flour Cookies

October 19, 2008

Chocolate Chip Cashew Flour Cookies

Ingredients:

  • 1 cup gluten-free flour mix
  • 1/2 cup cashew nut flour
  • 1 cup ground/chopped cashews
  • 1 cup chopped pecans
  • ½ cup gluten-free chocolate chips
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1/8 tsp nutmeg
  • ½ tsp cinnamon
  • 2/3 sticks of butter

Directions:

1. Preheat oven to 350 degrees.

2. Mix all dry ingredients, excluding chopped nuts and chocolate chips.

3. Add butter and mix.

4. Add nuts and chocolate chips.

5. On a non-greased baking ban, bake 6-7 minutes. Remove and cool at least 5 minutes.


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