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Gluten-Free Recipes

Gluten-Free Recipe of the Week

Antipasto Platter

From Chef Oonagh Williams of Royal Temptations Catering

Gluten-free Antipasto Platter

This is one of my favorite appetizers for parties. Simply arrange the following on a nice platter or tray.

Sliced Italian meats - My supermarket carries two brands of Italian-style sliced meats, labeled gluten-free and in sealed packaging (no need to worry about a deli slicer). One brand even offers a packet of a variety of salamis that are excellent for an antipasto platter.

Artichokes - I don’t buy the jars of marinated artichokes, I find they are far too vinegary for my taste, so I prefer to drain a jar of regular, in brine, quartered artichoke hearts and leave them in homemade vinaigrette or a store-bought gluten-free Italian dressing that’s not too vinegary.

Freshly roasted red bell peppers - I roast my own in the oven or on the barbecue instead of buying the jars. Once you have tasted freshly roasted bell peppers, you won’t go back to the jars. I also marinate small balls of mozzarella in the same homemade vinaigrette so the background flavors are the same.

Pickled onions - Being British, we love pickled onions with cheese and French bread.  Unfortunately, the pickled onions I used to eat are made with malt vinegar, so we can’t eat that anymore. I make my own:

1. Peel a red or Vidalia onion, quarter it, thinly slice, and separate the slices. 

2. Place onion slices in a glass jar and cover with apple cider vinegar (you can also use red or white wine vinegar). Add ½-1 teaspoon of salt and some pickling spice, if you have it.

3. Cover the jar with non-reactive lid and let set until you’re ready to eat.

Marinated mushroomsSee recipe here.

Gluten-free crostini See recipe here.

Tags: Appetizers/Snacks

Avocado, Mango and Shrimp Salad

From Chef Oonagh Williams of Royal Temptations Catering

This dish goes great on a bed of lettuce as its own meal or used as a side dish with grilled salmon, tilapia, etc. You can also keep it simple and serve in a bowl with gluten-free tortilla chips.

Shrimp Avocado and Mango Salad with Goat Cheese


1-2 ripe, sweet mangoes

3/4–1 lb. fresh, sweet pineapple with skin attached, prepared

Green tops of 2 scallions, trimmed and thinly sliced

1 Tbsp. hot pepper jelly

2 Tbsp. olive oil

1 large ripe but firm avocado, prepared

½ lb. cooked salad shrimp

2 Tbsp. chopped fresh cilantro (optional)

Pinch of salt

Add oregano, lemon, thyme, basil for different flavors


1. To prepare the mango: Stand the mango upright with the pointed end up, slice down either side of the flat inner stone to get two pieces like small shoulder pads.  Using a sharp knife carefully cut through the flesh to the skin in a “tic tac toe” pattern. Press the middle of the skin one direction while pushing the edges in the opposite direction (turning it inside out).  This makes the mango pieces stand individually upright so you can cut them off the skin with a sharp knife or scoop them with a spoon.  Return to the semi-peeled mango and follow the curve of the stone to cut off the remaining skin/flesh in two pieces. Cut these pieces away from skin.

2. To prepare the pineapple: I buy the semicircular pieces of fresh golden pineapple. Cut off the skin, remove core and any bits of “eyes” still left in flesh. Normally the pineapple needs to be cut in half through the length of the slice, and then cut into small pieces.

3. Put pepper jelly into a 3-4 cup mixing bowl and microwave for 10-20 seconds to melt the jelly. Add lime juice, lime rind, cilantro (if using), olive oil, onions and salt. Mix well. Stir in shrimp.

4. Stir in mango and pineapple. Taste now if you want but in only one hour the salsa will blend and mellow to a very different flavor with no ‘raw’ taste.

5. Prepare and add avocado just prior to serving, as it will darken. Halve the avocado and remove the stone. Cut down through the flesh to the skin in slices. Then cut crosswise to make a “tic tac toe” pattern so the end result is small, diced pieces of avocado. Insert a serving spoon between skin and flesh and ease out the cubes of avocado. Add avocado to mango and shrimp. 

Tags: Lunch, Dinner, Dairy-Free

Blueberry Lemon Crumb Cake

From Chef Oonagh Williams of Royal Temptations Catering

Blueberry Lemon Crumb Cake

This is based on a wheat-flour recipe from a local farm stand in New Hampshire. It’s one of those recipes that requires only ingredients you probably already have and plenty of fresh fruit.  I made it with a mix of fresh strawberries, peaches and blueberries, then I made a version with just blueberries.  In New Hampshire, we can get tiny Maine wild blueberries, but regular blueberries are fine. If you use frozen berries, the cooking time will be significantly longer and the cake far moister. Note that if you use a strong gluten-free flour with lots of brown rice or bean flour, it will be dryer and you will need to add 1-2 Tbsp. more buttermilk. I put this quantity in 1 x 9” cake pan and next time divided it between the 2x8” shallow holes of a Wilton Giant whoopie pie pan.  In New Hamshire, we can easily buy fresh buttermilk, not processed.

For an egg-free version, I have used a substitute of 1+1/2 Tbsp. water, 1+1/2 Tbsp. oil, and 1+1/2 tsp. baking powder as a 1 egg substitution in addition to ingredients below.  I find it's more of a shortbread style finish not a cake.  This recipe can be easily made dairy-free as well.


  • 2 oz .(½ stick) soft butter or substitute
  • ¼ cup + 2 Tbsp. sugar
  • 1 egg
  • 1 tsp. gluten-free vanilla extract
  • ¾ cup gluten-free flour
  • 2 Tbsp. almond meal
  • 1 tsp. gluten-free baking powder
  • 1/4 tsp. baking soda
  • ¼ tsp. xanthan gum
  • 2 Tbsp. Oil (I used regular olive oil)
  • ¼ cup buttermilk (add 1 tsp. lemon juice to almond milk etc. for dairy-free)
  • Zest of ½-1 lemon
  • 1 cup fresh blueberries (roughly half of a 1 pint shell)


Mix together:

  • 2 Tbsp. melted butter
  • ¼ cup light brown sugar
  • ½ cup sliced almonds or chopped pecans


  1. Preheat oven to 375* and grease pan.
  2. Place all cake ingredients except blueberries in bowl and beat with an electric mixer for about 2 minutes until creamy and fluffy.  If the mixture looks too stiff add 1-2 Tbsp. more buttermilk.
  3. Scrape into greased pan and smooth surface.  Sprinkle blueberries evenly on top.
  4. Top with crumb topping.
  5. Bake in preheated oven for 30-35 minutes until risen and golden brown.
  6. Remove from oven, let cool and then serve.  We often use vanilla yogurt instead of whipped cream or ice cream.
Tags: Dessert

Quinoa Peanut Soup (Sopa de Mani)

From Chef Oonagh Williams of Royal Temptations Catering

Quinoa Peanut Soup

EatingWell said, “This spicy vegetable, quinoa and peanut soup recipe is a modern take on a traditional Bolivian soup recipe called Sopa de Mani. Serve this healthy quinoa soup recipe as a starter or make it a heartier meal by adding diced cooked chicken or turkey breast to the soup.”

I saw this on in March/April 2013 as part of a series of quinoa recipes.  It was similar to a recipe I make with brown rice, curry and peanut butter, so I married the recipes. They used hot sauce like Tabasco, but you can use whatever you like and can tolerate.  This only has a slight bite of heat, not runny nose and tingling lips. They used just a regular potato, but I use frozen butternut squash since I like the way it disintegrates to a smooth and creamy soup base. I have also made it with sweet potato which is better nutritionally than a regular potato. Quinoa is a naturally gluten-free, usually also labeled organic and therefore non-gmo, and is a grain from South America known as a “super grain” or “mother of all grains.” It contains all the essential amino acids and is high in protein and fiber. I find it is cheapest at Costco's.  The price has rocketed in recent years. Do make sure to rinse it in a sieve with tiny holes before use even if the packet says pre-rinsed.  It has a chemical smell from the naturally occurring insect repellent known as saponin that needs rinsing off. We happily eat this on its own for dinner just with some bread.

For Halloween, use the sweet potato and perhaps food coloring to make it orange-y colored.  Think of adding some canned, solid pack pumpkin. Far too often in New Hampshire, Halloween is very cold or rainy so a bowl of spicy hot soup would be ideal. Serve it in a pumpkin ceramic tureen or hollow out small or large pumpkins. And remember garlic keeps the vampires away.


  • 2 Tbsp. olive oil
  • 1 medium onion peeled and finely chopped
  • 2 cloves garlic, peeled and finely chopped
  • 2 medium to large carrots, peeled and chopped into small dice
  • 2 stalks of celery, washed, quartered lengthwise and cut into ½ inch pieces.  
  • ½ x 20 oz. bag of frozen, cubed butternut squash or 1 sweet potato peeled and cut into 1 inch cubes.  (My local market in New Hampshire normally carries frozen butternut squash, but I know it's not so easily available in warmer states all year.)
  • 1/2 cup quinoa (Rinse it well before using.  I do this even if packaging says pre-washed.)
  • 1 tsp. Penzeys smoked paprika (has flavor and gives a slight bite. Cans of Szego paprika in the grocery store are almost tasteless.)
  • 1 tsp. Penzeys Arizona Dreaming, slightly spicy, tasty, salt-free seasoning (ancho, chipotle, jalapeňo, cocoa, smoke flavoring, onion, garlic, lemon, red pepper)
  • 6 cups gluten-free vegetable broth or reduced-sodium gluten-free chicken broth or water plus gluten-free chicken stock concentrate.
  • 1 cup Asian-style coconut milk or whole 15 oz can.  (Do not use piňa colada coconut milk, it is full of sugar which tastes really strange with a soup.)
  • ½ red bell pepper, cut into small dice
  • 1/3 cup peanut butter (I like crunchy for texture. You can use another nut butter or you can leave out nut butter altogether. It's still good.)
  • 1 Tbsp. chopped fresh parsley or cilantro
  • Freshly ground pepper to taste


  1. Heat oil in a large saucepan over medium heat. Stir in onion and cook, stirring, until softened, 4 to 5 minutes. Stir in garlic, carrots, celery, sweet potato or squash, quinoa, smoked paprika, and Arizona dreaming, then add stock. Bring to a boil over high heat.
  2. Reduce heat to a simmer, cover and cook until the quinoa is cooked and the vegetables are tender, about 25-30 minutes. Depending on how well the lid fits on saucepan, the soup might have evaporated more or still be runny after cooking for 25-30 minutes.
  3. Soup will be thick, stir in coconut milk.
  4. Stir in red bell pepper and cook, stirring, for about 3 minutes more. Stir in peanut butter until it is combined into the soup. Peanut butter will thicken soup more. Remove from heat.
  5. Taste and adjust seasoning.  I normally don't add extra salt, but do add ordinary pepper or more hot seasonings to your taste. I've also served this with some chopped cooked chicken on top, or some spicy sausage, turkey drumstick (but quinoa and peanut butter are protein rich anyway).
  6. I had leftover baby zucchini to use up so I added two of them cut into small dice with the coconut milk. Think of adding a handful of chopped (frozen) spinach.
Tags: Soups/Stews, Vegetarian, Dairy-Free

Chicken Satay with Peanut Dipping Sauce

Chicken Satay with Peanut Dipping Sauce

Prep Time: 15 minutes
Refrigerate:  1 hour
Cook Time:  6 minutes
Makes 8 appetizer servings.


  • 1/2 cup Thai Kitchen Coconut Milk
  • 2 Tbsp.Thai Kitchen Premium Fish Sauce
  • 2 Tbsp. Thai Kitchen Red Curry Paste
  • 2 tsp. minced fresh lemon grass
  • 1 lb. boneless skinless chicken breasts, cut into 3/4-inch strips
  • Bamboo skewers
  • 1/2 cup Thai Kitchen Peanut Satay Sauce


  1. Mix coconut milk, fish sauce, curry paste and lemon grass in small bowl until well blended. Place chicken in large resealable plastic bag or glass dish. Add marinade; toss to coat well.
  2. Refrigerate 1 hour or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Thread chicken strips onto skewers.
  3. Broil or grill over medium-high heat 3 minutes per side or until chicken is cooked through. Serve with Peanut Satay Sauce for dipping.

Thai Kitchen Tip:  Soak bamboo skewers thoroughly in water for at least 30 minutes before threading with chicken. This prevents them from burning when on the grill.


Tags: Dinner, Dairy-Free

Raspberry White Balsamic Vinaigrette

From Oonagh Williams of Royal Temptations Catering

Raspberry White Balsamic Vinaigrette

I used this on a salad with fresh Brie, caramelized almonds, fresh raspberries and peaches (nectarines, mangoes.) Drizzle on grilled chicken, shrimp or salmon.


  • 1/2 cup (2oz, 55 g) raspberries fresh or frozen – measure frozen before thawing
  • 2 Tbsp. (30ml)  raspberry balsamic vinegar + 1 Tbsp. (15 ml) white Balsamic vinegar or 3 Tbsp. white balsamic vinegar.
  • 3 Tbsp. (45ml) olive oil
  • 1 tsp. (5ml) gf Dijon mustard
  • 1 Tbsp. (15ml) raspberry jam or jelly
  • 1 roasted garlic clove or pinch of garlic powder
  • Salt and pepper to taste

Note: I find balsamic vinegar has a more mellow flavor.


  1. I put everything in scrupulously clean jam jar and mash the raspberries.  Or use an immersion blender.
  2. You can also add 1-3 tsp. poppy seeds
  3. You can also add sour cream or plain yogurt to make a creamy dressing.  Start at 1 Tbsp. and taste.
  4. Add some green of green onion, fresh parsley. (A friend used dried onions, but I didn't like them.)

Remember that all ingredients will differ in flavor according to brands, and your taste can differ to mine, so taste.

Remember when you refrigerate the dressing, the olive oil will solidify like melted, chilled butter.  Let it come to room temperature before serving.

Tags: Appetizers/Snacks, Side Dishes

Salad with Strawberries (Nectarines, Peaches) and Goat Cheese Dressing

From Chef Oonagh Williams of Royal Temptations Catering

Strawberry Salad

I’m not a fan of a strong tasting goat cheese.  This is how I make this recipe, but your taste will be different from mine and your goat cheese could be stronger.  Using different herbs and olive oils will all make a difference to the final taste. 

It is so easy to grow fresh herbs in containers, even on an apartment balcony and bring them in for the winter in the north. Try it - the flavors added are wonderful. I grow parsley, chives, thyme, lemon thyme, rosemary, sage, basil, Thai basil, oregano and my own lettuce. My students love being able to crush the fresh herbs, smell them and then taste the difference they make to a recipe.


  • 4 oz. (roughly 1/2 cup) plain goat cheese.  Far too many of the cheeses that contain herbs, are only dried herbs and they really don't taste the same as fresh.
  • At least 1/4 cup of milk or cream to thin down the goat cheese so it is pourable.  I’m not a fan of a thick dressing.
  • 1 Tbsp. olive oil
  • Salt and pepper to taste
  • 1-2 Tbsp. finely chopped fresh parsley
  • 1-2 Tbsp. finely chopped fresh chives or green of a thin green onion. Thick green onions are too strong.
  • I like to add some fresh celery leaves when I have fresh celery – about 1 Tbsp.


  1. Mix all together, taste and then refrigerate for at least one hour.  Then taste and decide to add more herbs, thin dressing a bit more, add a little fresh lemon juice or white balsamic vinegar.  I also like to add fresh lemon thyme that goes well with fish, some chopped basil or spicy Thai basil or cilantro.
  2. The basic parsley and chives dressing goes well with salad greens and strawberries.  Add different herbs on just salad greens, leave thicker and use different herbs as a sauce for fish, chicken etc. Some markets sell mixed packs of fresh herbs so you can experiment. Farmers markets often have a selection of herbs you can buy.

About Chef Oonagh

Chef Oonagh's son was diagnosed with celiac disease over 5 years ago with no previous symptoms.  She has non-celiac gluten sensitivity ('gluten sensitivity') and also has cousins with celiac disease. 'Like' Chef Oonagh at Gluten Free Cooking with Oonagh on Facebook where she posts links to her recipes, her Delicious Gluten Free Cooking cookbook (over 200 pages), appearances on the local ABC station, products, her classes, and where you can meet her when she speaks at conferences nationwide. E-mail at [email protected]. Chef Oonagh has a culinary arts degree, trained in London and Switzerland and lives in New Hampshire.

Tags: Lunch, Appetizers/Snacks, Side Dishes

Crab and Roasted Red Pepper Dip

From Chef Oonagh Williams of Royal Temptations Catering



  • 4 stalks of green onion, rinsed and trimmed, finely scissored and white and green of onion kept separate
  • 2 cloves of garlic, peeled and finely crushed
  • 1 Tbsp. olive oil
  • 8 oz. cream cheese, at room temperature – light is fine
  • Zest of half a lemon
  • ½ lb. crabmeat (not imitation crab, as it can contain gluten)
  • 2 large roasted red peppers (peeled and deseeded) – either cut into small pieces or pureed with the cream cheese
  • Fresh pepper
  • ¼ cup Parmesan
  • 2 Tbsp. chopped fresh parsley
  • 2 Tbsp. chopped fresh basil
  • Green of green onions
  • 2 Tbsp. gluten-free Ranch, Italian or Blue Cheese dressing (optional)

Topping (optional)

  • ½ cup Gluten-Free Corn Chex, crushed or gluten-free bread crumbs. Corn Chex can be crushed in a Ziploc bag.
  • ¼ cup chopped almonds
  • 1 Tbsp. Parmesan
  • 1 Tbsp. olive oil


  1. Put white of green onions, garlic and olive oil in 4-cup microwave safe bowl or jug and microwave until soft, 1-2 minutes.
  2. Add cream cheese, lemon zest, crab, red pepper, pepper, Parmesan and herbs together.  I normally don’t add salt, but you can if you like. Add dressing.  Spread mix in equivalent of a 9” oven-proof pie plate that works well for serving, too.
  3. Mix crushed Corn Chex, almonds, Parmesan and olive oil together.  Sprinkle on top of crab mix.
  4. Bake in 350 degree oven for 20-30 minutes. The time depends on depth of mix in plate and whether or not it was refrigerated before baking. Without topping, you can just zap mix in the microwave, stir and serve. Alternatively, you can use a mini slow cooker for about 1 hour on low. 

Tips and Alternatives: 

Add artichokes, sundried tomatoes, spicy peppers, shrimp instead of crab, cilantro, lemon thyme – your choice. We ate it with gluten-free tortilla chips.

I recommend roasting your own peppers. I have found that my own peppers tend to be softer and sweeter than jarred peppers. Using fresh pepper also leaves you the option to add some balsamic or lemon juice and more fresh herbs. Both types of peppers are still good for the recipe, but buying a bag of fresh red peppers is also a money saver!

The dip is also great when baked on fish.  You can even make a layer of tortilla chips on large tray, put dollops of mix on top, bake, then top with chopped tomatoes and lettuce.

How to Make Roasted Red Peppers


To prepare my own red peppers, I halve the peppers, remove seeds, stem, and thick ribbing and place halves cut side down on a lined baking sheet. I then roast the peppers for 30-45 minutes in a 350 degree oven until the flesh feels softer and the skin is definitely wrinkling.  Just leave them alone to roast. Some peppers are thinner and will soften sooner. Don’t overcook until they are collapsing or you’ll have no pepper left.

After this time, turn the broiler on and broil the peppers until they have blackened evenly on the skin side.  Rotate pan to blacken evenly. This should only take 1-2 minutes at the very most for the skin to blacken since you are starting with hot cooked peppers.  Turn broiler off, remove peppers from oven and leave peppers to cool. I normally put another pan on top of the pepper pan to allow the peppers to steam, which makes it easier to remove the skin. Peel peppers (don’t rinse them) and store in Tupperware style container.  If you think you won’t use them up in a week to 10 days, then freeze them flat in plastic bags.

(VIDEO: Watch a quick and easy way to make homemade roasted red peppers.)

Tags: Appetizers/Snacks

Cucumber Yogurt Dip

From Oonagh Williams of Royal Temptations Catering

Cucumber Yogurt Dip

This is my version.  Most commercial versions contain dried herbs and are almost totally smooth.  Serve this as a side with spicy dishes like a chili or curry.


  • 1 cup Cabot 2% Greek Yogurt (just because I think of them as neighbors)
  • Salt and pepper
  • 1 Tbsp. olive oil
  • Pinch of powdered garlic (I hate the way raw garlic stays with you)
  • 1 Tbsp. green of green onion or chives finely scissored
  • 2 Tbsp. chopped fresh parsley
  • 2 tsp. chopped fresh dill
  • 2 tsp. chopped fresh mint
  • 1/2 tsp. honey
  • 1/2 English cucumber (long, skinny, also called burpless), peeled and deseeded.  One recipe said to shred it now and then let it drain excess  juice. I used a rotary cheese grater and just added it. If you leave the cucumber on its own for a short while, you can then drain off juice which will make the dip thicker.


  1. Mix all together, taste, adjust amount of herbs to personal preference or what you have.
  2. Use immersion blender straight into mix to chop really finely, so it’s more like a cream cheese consistency, but becomes thinner with blender.
  3. Add drained canned tuna for sandwich, add chopped chicken for sandwich, serve both over rice or quinoa salad.  Use as part of a gluten-free pasta salad.

Alternative Suggestions: I added leftover shredded carrots and tuna for a wrap one day and my husband really enjoyed it.  You could also substitute shredded cooked beets – about 8 oz. (either fresh or from a can) for a variation.  I prefer this with fresh cooked beets as I didn't think it tasted as “sweet” with canned beets.  But, served with other dishes, you wouldn't notice the difference.

Tags: Appetizers/Snacks, Vegetarian

Chocolate Orange Cake

From Chef Oonagh Williams of Royal Temptations Catering

Chocolate Orange Cake

Makes single layer 8-9 inches or 4 thin layers using Wilton Giant Whoopie Pie Pan. (adapted from regular flour by Scott Phillips of Fine Cooking, 2004)

This cake is easier, quicker and lower in fat than my regular gluten-free chocolate cake that contains a lot of melted chocolate, butter and sour cream.

I was always taught that a three layer cake meant three layers of cake and then filling and topping. Now, I see that lots of recipes and restaurants are adding the numbers of fillings to cake layers to call three actual cake layers, a six layer cake.

For years I have only served single cake layers at parties. I might make three layers, but I only frost and serve them one layer at a time. Far too many people cut the same size wedge from 3 cake layers as one layer and then waste it. Plus, I always think once you've cut a cake it looks 'attacked.’

I took my single cake layer batter, cooked it in Wilton Giant Whoopie Pie Pan and made 4 layers with filling and frosting. It becomes really melt in the mouth, but not so guilty, less calories and less money. 

Be sure to make Ganache (recipe below) and Orange Curd the previous day so they can chill.


  • ¾ cup (3 oz., 85g) my gluten-free flour mix or 3 oz., ½ cup gluten-free King Arthur Flour (stronger, heavier flour)
  • ¼ cup (1 oz.) almond meal
  • 1 oz. (¼ cup plus 2 Tbsp.) unsweetened natural cocoa powder -regular Hershey
  • 1 ½ tsp. baking powder -Rumfords is labeled gluten-free, non-gmo and aluminum free
  • ¼ tsp. salt
  • ¼ tsp. xanthan gum
  • 4 oz. (½ cup, 112g) butter or Earth Balance, melted and still warm
  • 1 ¼ cups (7 oz., 200g) packed light brown sugar
  • 2 large eggs
  • 2 tsp. (10ml) gluten-free vanilla extract
  • ½ cup (120ml 4 fl. oz.) hot water


  1. Preheat oven to 350°F, 180°C. Grease and parchment paper line the Wilton Giant Whoopie Pie Pan with 2 holes, it will stick otherwise. Each hole is 7 ½ inches across and ½ inch deep (19x1 cm). My parchment paper circles come up the side of the pan, which makes turning out so much easier. You will have to cook the cake in 2 batches if you only have 1 pan. Or else cook the batter in a lined jelly roll (swiss roll) pan and cut into squares or rectangles.
  2. In a large bowl, whisk the gluten-free flour, almond meal, cocoa powder, baking powder, xanthan gum and salt.
  3. Add the melted butter, brown sugar, eggs, water and vanilla; stir until well blended. Or you can quickly use a hand mixer.
  4. Scrape half the batter into the 2 holes of the prepared pan.
  5. Bake until a knife inserted in the center comes out clean, about 20 minutes for the The cake is very soft and sticky on the top. Let cool in the pan on a rack for 10 minutes. Run a thin knife around the edge and invert the cake (peel off the parchment). Invert it again onto the rack and let cool completely. Repeat with second half of batter.
  6. Whisk half of the chilled ganache so it looks like whipped cream. Stack the 4 layers with ganache, topped with about 3 Tbsp. chilled orange curd on each layer. I had some sweetened cream cheese frosting, so I put some of that in one layer showing in the photo. Spread more of the unwhipped, but chilled, ganache over top of cake so it starts dripping down the sides. Preferably chill for several hours so filling will firm up and top ganache layer will stay. Chilling stops cake from sliding off serving plate when you cut it. Top with chocolate curls, nuts, toffee, fresh orange slices from the orange curd, etc.

Ganache: Heat 1 cup (240ml, 8 fl. oz.) of whipping or heavy cream to nearly boiling, add 1 cup (6 oz., 175g) Nestle semi sweet chocolate chips and 1 tsp. gluten-free vanilla extract. Let stand for a few minutes, then stir and microwave more if necessary until a totally smooth sauce is formed (looks like thick chocolate syrup). I use my immersion blender to make sauce totally smooth, otherwise you taste a graininess from the chocolate. Chill until ready to use. I like to add 2 Tbsp. Grand Marnier orange liqueur to the ganache.

My gluten-free flour mix:

  • 1 x 14 oz. bag potato starch, which is 3 ½ cups
  • 1 ¾ cup of tapioca starch - 7 oz.
  • Just under 1 cup of amaranth or millet (actually ¾ cup plus 2 Tbsps. - 4 oz.)
  • Just under 1 cup of sorghum (actually ¾ cup plus 2 Tbsps. - 4 oz.)
Tags: Dessert
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