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Gluten-Free Recipes


Gluten-Free Recipes for Dessert

Chocolate Yule Log

Everything’s better with chocolate!

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

When it comes to this chocolatey holiday recipe, don’t worry about amount of ingredients, it’s straightforward to make.

My wheat-eating husband says you wouldn’t know it was gluten-free. At parties all the wheat eaters devour my gluten-free desserts.

Gluten-Free Chocolate Yule Log

Ingredients:

Cake:

  • 2/3 c (4oz, 112 g) semi sweet chocolate chips (Tollhouse are labeled gf, Enjoy Life are gf and cf.)
  • ½ c (120 ml, 4 oz) water
  • 4 eggs separated into yolks and whites.  Whites put in scrupulously clean, grease free 8 c (2 litre) bowl.
  • 1 c +2 tbsp sugar  (8 oz,  224g) divided in 2
  • ¼ tsp (1.25 ml) xanthan gum
  • ¾ c (4+1/2 oz, 126 g) King Arthur all purpose, gluten free flour (no xg, no baking powder in blend)
  • 2 Tbsp (30 ml) cocoa, regular Hershey’s
  • 1 tsp (5ml) gf baking powder
  • pinch of salt

Filling:

  • ½ c  (4 oz, 120 ml) seedless raspberry jam
  • 2 tbsp (30ml) brandy, rum, raspberry liqueur
  • 1 cup (8fl oz, 240 ml) heavy cream, 2 tbsp (30 ml) powdered sugar
  • small container of fresh, sweet raspberries

Option 1: Topping Chocolate:

  • 1 cup heavy cream
  • 1 cup (6 oz, 168g) semi sweet chocolate chips
  • 2 tbsp brandy, rum, raspberry liqueur

Option 2: Quicker Variation Topping Chocolate (no need to chill first):

  • 1 c (6 oz, 168g) semi sweet chocolate chips
  • ¼ c cream (60 ml)
  • 2 tbsp (30 ml) liqueur
  • 2 tbsp (30ml) powdered sugar
  • 1 c (8 oz, 224 g) lite sour cream
  • (1 tbsp heavy cream is 50 calories, 1 tbsp lite sour cream is 20 calories.)

white chocolate to garnish for snow.

Directions:

Cake

1. Preheat oven to 350*. Spray 10 x 15 jelly roll pan, line with parchment paper that comes up the sides of pan. Make a single cut into the four corners so corners overlap.  Melt chocolate and water together in microwave and stir until smooth.  Leave to cool.

2. In scrupulously clean bowl (glass or stainless steel, plastic can still be greasy and egg whites won’t whip in greasy bowl) whisk egg whites until stiff – tips pointing up.  Add half of the sugar (4oz) and whisk until very stiff and marshmallow looking.

3. Using same beaters but in another bowl (4 c) whisk egg yolks with second half of sugar (4oz) until thick, creamy, much lighter in color.

4. Whisk in cooled chocolate mix.

5. Add flour, baking powder, cocoa, salt, xanthan gum and whisk until smooth.

6. Slowly pour this mixture into bowl containing egg whites and gently whisk until smooth. Scrape down to bottom with spatula.

7. Gently pour mix into lined jelly roll pan, don’t worry if it’s uneven, it tends to rise unevenly and cook in 350 oven for 22-25 minutes. Cake should be risen, again unevenly, softly firm and no wet batter in middle if you poke with a fork. If you only have larger pan -12x16, then cook for 15-18 minutes.

8. Leave in pan for 5 minutes, turn out onto parchment paper lined cooling rack. Tear off parchment paper liner in strips. Put fresh piece of parchment paper on top and loosely roll up with parchment paper inside. Yes, it will crack but cream filling will hold it together and chocolate topping will hide any cracks. If you don’t feel confident rolling cake, then cut into 2 or 3 strips short or long and fill and frost as layer cake when cold.

9. Leave to cool for about 20 minutes then unroll.  It will probably be cracked.

Filling:

1. I will put parchment paper and opened cake on serving plate now. Warm raspberry jam with liqueur and spread onto cooled cake, right to the edges.

2. Whisk cream with sugar and liqueur until stiff and spread on top of cake, right to the edges. Add fresh raspberries. Then gently roll up with seam underneath. Ease parchment paper out from under cake.

3. Spread with either of chocolate toppings on top and all the way down the sides. Use a fork and draw tines of fork through chocolate to give a bark effect.  Use your rotary cheese grater or box grater to make white chocolate shreds fall on top of chocolate.  Finish with silk holly leaves or other Christmas décor. Chill until ready to eat. I usually cut the cake in half lengthwise then thicker slices.  It is too soft to cut in thin slices.

Chocolate Topping 1

Heat heavy cream in microwave, add chocolate and liqueur, stir, wait a few minutes and stir until totally smooth. I use an immersion blender to make it smooth.  Chill for at least 4 hours, then whisk until it is stiff enough to hold its shape and spread on cake.

Chocolate Topping 2

This is great for when you want a dessert or topping in a hurry, and have the ingredients.

Heat chocolate and cream together and stir until smooth.  Add liqueur. Add sour cream, stir well, add powdered sugar to taste. It should be cool enough to now spread on top of cake.  Or just spoon into martini glasses, ramekins as a quick, indulgent dessert.

Note: choose which liqueurs you fancy and can tolerate, orange, raspberry, coffee, hazelnut, plain rum or brandy. Fruit that matches. Just plain cream and plain chocolate are delicious.

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Tags: Dessert, Holiday

Pumpkin Cake with Cream Cheese Swirls – for Halloween or Thanksgiving

A gluten-free pumpkiny delight that's perfect for Halloween and Thanksgiving meals! 

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

A friend told me this was a ‘Libby’s’ recipe. I got it years ago at a Pot Luck, made it often, and then adapted it to gluten-free. Easy, moist and moreish. 15 oz can of Libby’s solid pack pumpkin will make three times recipe, that is 3 cakes. And yes, there is no oil or butter in this recipe, pumpkin is used the way apple sauce can be used. This month, a wheat eating friend had posted a picture of a pumpkin cake cooked in a jelly roll pan with diagonals of cream cheese filling. The quantities given for that cake were roughly double the pumpkin jelly cake recipe I make.  Probably to give enough depth for the cream cheese swirls and so cake wouldn’t collapse as you picked it up.  Remember a jelly roll is literally rolled with filling or layered.  So I put all of my jelly roll recipe into a 9+1/2 inch springform. 

Gluten-Free Pumpkin Cake with Cream Cheese Swirls 

Ingredients:

  • 2/3 c (5+1/2 oz, 160g) 100% pumpkin from a can (not pumpkin pie filling). Don’t increase amount of pumpkin, cake won’t work
  • 3 large or 2 extra large eggs
  • 1 c (7+1/4 oz, 210g) sugar
  • 1 tsp (5ml) gluten-free vanilla extract
  • 2 tsp (10ml) gluten-free baking powder and pinch of salt 
  • 2 tsp (10 ml) cinnamon or pumpkin pie spice or apple pie spice
  • ¾ c (3oz, 85g) my gluten-free flour blend or ½ c (3oz, 85 g) King Arthur all purpose gf flour, doesn’t contain xanthan gum or baking powder (see below)

Cream cheese swirls to top raw cake batter:

Mix together until smooth

  • 4 oz (112g) cream cheese softened - lite is fine but gives a softer texture 
  • 2 Tbsp (30ml) powdered sugar
  • 1 egg yolk or 1 Tbsp liquid egg substitute

Frosting for around outside of cake:

  • 2 oz, (½ c, 56 g) cream cheese softened - lite is fine but gives a softer texture
  • 4 oz (1 c, 112g) powdered sugar  (icing sugar)  – I do sift the sugar as that’s quicker than trying to get frosting smooth with lumpy powdered sugar
  • 1 tsp (5ml) gluten-free vanilla extract

And no, Please do not use the frosting as the cream cheese swirls. The higher sugar content makes the cake far too sweet and sugar also caramelizes and sinks more into cake batter. I did try doing that.

Directions:

1. Preheat oven to 350*F, 180*C.  Spray springform pan and line base with parchment paper, dust with gluten-free  flour – I use white rice flour.

2.  Mix together pumpkin, eggs, vanilla and sugar and beat for 2 minutes to incorporate air.

3.  Add baking powder, spice, salt and flour and mix well.

4.  Pour onto lined springform pan, gently spread out.

5. Spoon cream cheese into ziploc bag, snip off corner and pipe spirals from center out on top of raw batter.  Don’t worry if it doesn’t look perfect lines. Take a small sharp knife or skewer and pull tip of knife/skewer through the cream cheese batter from outside to center of circle to give spider web design.

6.  Bake for 30-35 minutes until well risen, springy but still soft to the touch. I literally dig a fork into middle of cake to check it’s cooked and taste a piece of cake. If it still has grainy flour taste, give it 5 minutes more.

7.  Remove cake from oven. Wait 10 minutes, then run a thin spatula around outside of cake and loosen and remove springform ring. 

8.  Allow to cool completely and then move to serving plate, lining paper should easily remove. Pipe cream cheese frosting around outside of cake.  Unless you use a huge pipe you should have leftover frosting that you can pipe on individual serving plate or freeze for another recipe.

I used various Halloween jewelry to decorate as well as mini ceramic pumpkins for Thanksgiving.

My Gluten-Free Mix:

I use for one cup of GF mix.

  • ½ cup potato starch – substitute arrowroot for nightshade allergy
  • 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.

Watch me make this on NH's ABC WMUR TV--recipe is still the same but I now leave out xanthan gum.

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Tags: Dessert, For Kids, Thanksgiving, Holiday

Fruit Jell-O aka Fruit Jelly 

Made with fresh ingredients, a gluten-free light version of a classic recipe (adult version with wine included too!)

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

Have you taken a good look at what's in the commercial packets of fruit jell-o? They say no artificial sweeteners but also make one that's sugar free. Artificial flavor, color, and lots of sugar. What are those chemicals doing to our bodies and more particularly the kid's bodies? I haven't used one in several years.

This goes back to the basics of fruit juices set with packaged gelatin(e). One of my English cookbooks has fruit set with sweetened wine. It was delicious, but even though I would happily drink a glass of this wine, in a jelly (English name not jam) it was too strong. Make this just with fruit juices, just check that the juices have as many real ingredients as possible on the label and have high fruit content not just flavored water. Think of the various berry juices with berries, peach juice with fresh peaches or nectarines, mango juice (I love 'Best' brand from Egypt with 50% juice) with fresh mangoes (not frozen, I thought they were horrible) and raspberries. If you use wine, you have to use a wine you like the taste of in the glass, a Moscato, Prosecco with bubbles, Reisling, fruit wine, even one of the small bottles of champagne.

Fruit Jell-O

Basic proportions for 4 generous ramekins, custard cups or cocotte dishes:

  • 1 packet of Knox gelatin(e) 7 g packet from orange box in grocery store
  • 1 c (250 ml., 8 fl oz) fruit juice or wine and fruit juice mixed 50/50. You can make it 100% wine, I just thought it too strong.
  • 2 Tbsp ( 1 oz, 30 ml) sugar
  • 1 Tbsp (15 ml) liqueur to enhance flavor – optional with either wine or fruit juice for Adults.
  • 1 tbsp water
  • 1 cup fruit of choice – I tend to buy the fresh container of mixed cut strawberries, raspberries, blueberries and blackberries, but I find you need to make this the day you buy the berries or they taste fermented or go moldy rapidly.

Directions

1. Arrange fruit in ramekins. Don't overfill with fruit or you won't taste wine/juice. Prettiest fruit on the bottom as you'll be turning it out.

2. Sprinkle gelatin on top of water, stir in and it will turn into solid lump. Microwave for about 11 seconds, it will turn to a pale gold, see through liquid with no lumps. Dissolve sugar in 1/4 c of juice/wine in microwave.

3. Combine gelatin mix, wine/juice and sugar mix and plain wine/or juice , stir, taste to see if you want more sugar or teaspoon more liqueur, and then gently divide liquid between 4 dishes.

4. Refrigerate for several hours, then turn out onto plates. I like vanilla Greek yogurt as a sauce.

 

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Tags: Dessert, Vegetarian

White Chocolate Almond Raspberry Cake

This delectable gluten-free cake uses almond flour for a wonderful flavor.

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

Another variation of my master almond cake that was a 4 page cover wrap for Food and Wine magazine. Substitute different nut flour.

The geraniums are Martha Washington, and so were quite suitable for a July 4th party.
White Chocolate Almond Raspberry Cake

Cake

  • 2 oz (1/2 stick, 56 g) very soft butter or coconut oil
  • 2 oz (1/3 c, 80 ml) gf semi sweet chocolate chips
  • 4 oz (1/2 c, 112 g) sugar
  • 4 oz (1 c, 112 g) almond flour
  • 3 eggs
  • 2 tbsp cocoa (30 ml, 1/2 oz)
  • 1 tsp (5 ml) gf baking powder
  • salt
  • 1 tsp almond or vanilla extract

Filling

  • 1/2 c (120 ml) seedless raspberry jam or jelly – add 1-2 tbsp Chambord to jam if you want.
  • Punnet fresh sweet raspberries

White Chocolate Topping 
I like the flavor of Lindt white chocolate but I'm still uncertain about safety. I have made this with Kraft Baker's white chocolate that do say they will tell us if there are ingredients containing gluten. Why can't it just be labeled gluten-free!!

  • 8 oz (224g) cream cheese, softened, I do use lite but it makes a softer frosting
  • 1 x 4 oz (112g) Lindt white chocolate bar or Baker's white chocolate. I don't like most store brand white chocolate chips as they taste waxy.
  • 1/4 c (60 ml) cream to melt white chocolate
  • 1/4 c (60 ml, 1 oz) powdered sugar
  • 1/2 c ( 4oz, 120 ml) cream, whipped to 1 c.
  • 2 tbsp (30 ml) seedless raspberry jam or jelly

Directions

1.Melt butter with chocolate chips in microwave. Add rest of cake ingredients and beat together until smooth and then beat for 1-2 minutes, until fluffier.

2. Bottom line 9+1/2 " spring form, spray bottom and sides with gluten-free food spray, dust with cocoa

3. Bake for 30 minutes in 350 degree oven

4. Remove from oven, top with seedless raspberry jam, let soften for a few minutes then spread out evenly

5. Once cool, arrange most of raspberries on top, saving a few for decoration.

6. Heat 1/4 c cream in microwave for about 40 seconds, break up white chocolate, add to cream, wait a minute, then stir until smooth.

7. Beat cream cheese and powdered sugar until smooth.

8. Beat in melted white chocolate cream mix.

9. Gently beat in whipped cream and spoon on top of cooled raspberry topped cake. At this stage the frosting is almost runny, you can let it flow down sides, it will set in fridge. Large raspberries will show through the frosting.

10. Put 2 tablespoons of seedless raspberry jam in microwaveable bowl. Gently heat until runny but not boiling hot. Spoon jam into snack size ziploc, snip off tiny corner and pipe parallel lines across cake, the more lines you make, the fancier the design.

11. Then take small skewer and draw tip of skewer through raspberry lines all in one direction or alternating. Garnish with a few leftover raspberries.

Keeps well in the fridge, but serve at room temperature.

Note, I did try making this with strawberry jam, fresh strawberries and semi sweet chocolate in topping rather than white chocolate but I have a weakness for raspberries and white chocolate.

 

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Tags: Dessert, Vegetarian

No-Bake Nut Cake – Tortas Rieŝutėlis

A no-bake gluten-free version of a Lithuanian nut cake.

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

The original wheat version of this recipe came from Darbštuolė - a Lithuanian recipe magazine similar to Pillsbury Monthly. The recipe states it is from Laima Andrijauskaitė.

The original has one making an unsweetened dough, that is chilled, grated (presumably by hand like potato pancakes) and then baked to make a crunchy mix.  I tried this and it was pretty awful, but it did stay very crunchy for several days in the creamy mix. So in my wheat flour days, I used a very neutral shortbread cookie 'Sandies, simply shortbread by Keebler.' They also boiled the can of condensed milk as we used to, to make a caramelized condensed milk. That is now available as Nestle - La Lechera - Dulce de Leche about $3 in the Goya/Mexican food aisle. Make sure you buy the right can, they also do ordinary condensed milk that looks the same but isn’t caramelized. My friend and I agreed that we had to add some rum. And then I used my chocolate ganache of cream and real chocolate melted as a topping, rather than cocoa, milk and sugar. It is very rich, so it could be cut as a small candy rather than sliced as a dessert.

Gluten-Free No-Bake Nut Cake

Ingredients:

  • 1 x 7.25 oz (206g)  packet of Pamela’s gluten-free butter shortbread, broken into large pieces. This is quite a soft shortbread but it doesn’t turn to mush. 
  • 1 x 380g (13.4 oz or thereabouts) of Nestle Dulce de Leche caramelized condensed milk
  • 2 cups, (8 oz, 250g), nuts, coarsely chopped and toasted in 350 degree oven for about 10 minutes. I used almonds and pecans. Walnuts would have been more available.
  • ½ stick (2oz, 56g) butter melted
  • 2-4 tbsps (30-60 ml) rum, brandy or chocolate liqueur. Or go for orange or almond liqueur to your own preference. I used 4 tbsp Myers dark rum. 2 tbsps give a nice flavor, 4 tbsps you can notice the alcohol. Plain rum should be naturally gluten-free, it’s the flavors added that are the dangers.

Topping/glaze:

Directions:

1. Open can of dulce de leche and empty into 4-6 c (1-1+1/2 ltr) microwave safe bowl. Add solid butter and microwave for a short time, stirring, until milk softens and butter is melted.

2. Stir in some of alcohol to give a smooth even mix.  

3. Stir in nuts and shortbread. Now taste and decide if you want some more alcohol. Remember strength of flavor develops and you’ll be adding rum to topping/glaze.

4. Spoon mix into 9-10” spring form pan (for a fancy dessert) or 8x8” brownie pan to cut into candy pieces. OR line star, christmas tree or heart shape pan or other designs with plastic wrap and press mix into all the corners so design turns out crisp. The mix is ‘lumpy’ so won’t press into detailed design mold.

Smooth out as much as possible and then take a piece of plastic wrap, press onto surface of cake and press out even more to smooth top and compress mix and prevent too many air bubbles.

5. Refrigerate for several hours until firm enough to cut.  I had originally tried this with cream instead of butter, but butter firms mix up more.

6. While mix is chilling, heat cream and sugar together, add chocolate and stir until chocolate has melted and is smooth and creamy, it should look like a cross between condensed milk and Hershey’s syrup - no lumps.  Stir in alcohol and chill. I usually use an immersion blender to make it smooth.

7. Remove ‘torte’ from fridge, remove from spring form, remove plastic wrap and place on decorative plate. Pour about half of chocolate mix over top of cake and allow to start dribbling down sides.  If the mix is too runny when you stir once you remove from fridge, then beat it slightly with electric mixer so it doesn’t ‘run’ so easily.

8. Beat remainder of chocolate mix with electric mixer until consistency of whipped cream and then pipe around top/bottom of cake. Finish with nuts, or any decoration you want.

This lasts for several days in fridge, easily made in advance of summertime parties, but will soften too much if left out in sun during party. Still delicious, but spoonable not cutable after sun.

 
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Tags: Dessert, Vegetarian, Holiday

Sweet Sauces - Caramel Sauce, Raspberry Sauce and Chocolate Ganache

This delicious and versatile gluten-free sauces should be a staple in your summer kitchen!

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

Gluten-Free Caramel Sauce

I have only seen a few brands of caramel sauce actually labeled gluten-free, but with far more ingredients than this recipe.  Too many ice cream/sweet sauces are based on corn syrup and flavorings.

Summertime, parties, BBQ's – what's easier than your favorite brownie, pound cake, sliced with selection of sauces and ice cream or just ice cream sundaes. Everyone loves that!

Ingredients:

  • 3/4 c sugar (6 oz, 180g)
  • 1/4 c (2 fl oz, 60 ml) water
  • 1 c heavy cream
  • 2 tbsp (30 ml. 1 oz) butter
  • 1 tsp (5 ml) gluten-free vanilla extract
  • pinch of salt

Directions:

1. Put sugar in 8" skillet with water, cover and bring to slow boil while sugar melts. Swirl pan to dissolve all sugar or sugar crystals will form.

2. Once sugar is totally dissolved, remove lid and boil syrup swirling pan as syrup changes color. You want a nice golden brown color, not dark brown. It only takes a few minutes so don't walk away. The syrup browns at different rates so swirling pan gently mixes it all together. If pan starts smoking, it's overcooked. Undercooked is tasteless.

3. Add cream and stand back as caramel will spatter, boil up and solidify in places. Stir to dissolve caramel. Add butter, vanilla and salt and stir all together.

4. Sauce will thicken as it cools.

Dairy-free Option: Make with Asian style coconut milk and add coconut butter.

For Adults: To sauce add 1/4 c toasted chopped pecans and 1-2 tbsp rum or other alcohol. Serve with grilled pineapple rings or grilled halved peaches and ice cream, match made in Heaven.

Warning: Don't make caramel sauce with kids or animals underfoot, sugar burns are really dangerous, plus if you're distracted, sugar over cooks rapidly and burns, so you have to throw it out.


Gluten-Free Raspberry/Berry Sauce

Ingredients: 

  • 1 x 12 oz – 16 oz (375 - 500g) bag of frozen raspberries or bag of frozen mixed berries
  • ½ c (4 oz 125 g) ordinary sugar
  • 1/2 c (120 ml, 4 fl oz) water
  • ½ c (120 ml, 4 fl oz) Seedless raspberry jam or jelly for extra oomph of flavor
  • Raspberry liqueur, Amaretto, brandy, rum for adults.
  • Choose different jams and alcohols that match the fruit

Directions:

1. Melt sugar and water together, add raspberries (or other fruit), and simmer for just a few minutes. Stir in raspberry jam until it melts. Depending on ripeness of raspberries and your personal taste you might want to add more sugar.

I like to buy baskets of fresh raspberries in season and freeze them. Somehow they don't break up nearly as much as bought frozen raspberries when they are simmered in sugar and water.

You can sieve the sauce and make it a 'couli,' so there are no seeds.


Gluten-Free Chocolate Ganache

Melt together 1 pint (2 cups) heavy cream and 11 oz bag of Tollhouse semi-sweet chocolate or with Sodelicious vanilla or hazelnut creamer mixed with gluten-free chocolate. I use an immersion blender to make sauce totally smooth. Thicken as it cools, very runny when hot. Add some sugar if too 'dark' for kids. 

This can also be used as a dipping sauce for fruit.

 

 

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Tags: Dessert, Dairy-Free, For Kids

South African Malva Pudding Cake

A gluten-free recipe for a delightful South African dessert!

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

I've never tasted the wheat flour version of this South African dessert, but girlfriend who made wheat flour original approved of my gluten-free version.

For my talks on South Africa with a gluten free buffet, I make 2 x 8x8 pans from this recipe, cooked for about 25 minutes, removed from oven, then poured over sauce.

In England we used to make different liqueur versions of this for weddings in a 16 inch square deep cake pan using a complete bottle of sherry or brandy until the cake was literally sitting in a puddle of alcohol laced syrup.

I made this for a bridal shower with bride and mother of the bride, both with celiac disease, with orange juice and orange liqueur.  

Gluten Free South African Malva Pudding Cake

Ingredients:

Cake:

  • 1+ ½ sticks melted butter (6oz, 170 g) very soft (Earth Balance is a good substitute. You can use melted coconut oil but coconut flavor was obvious to me unless you use strong orange or coffee version)
  • ¾ c sugar (6 oz, 170g). Use light brown sugar by weight for more flavor.
  • 3 extra large eggs or 4 large eggs
  • 1 tbsp (15 ml) gluten-free vanilla extract
  • 2 tbsp (30ml) gluten-free apricot jam 
  • Zest of one large orange
  • 1/3 c gluten-free almond flour 1+1/4 oz/35 g 
  • 1 c, 4+1/2 oz King Arthur gluten-free flour (no xanthan gum, all-purpose)
  • 4 tsp (20ml) gluten-free baking powder
  • pinch of salt
  • 1 tbsp (15ml) milk

Syrup:

  • 1+1/2c (12 fl oz, 360 ml) cream
  • 1/2 c (4 fl oz, 120 ml) milk
  • 1 stick (4 oz, 112 g ) butter
  • 1 tsp (5 ml) gluten-free vanilla extract
  • 1/2 c (4 oz, 112g) light brown sugar
  • Amarula, a South African liqueur, optional

Directions:

1. Preheat oven to 350*/180* and grease and gluten-free flour a 10”/25 cm across the top Bundt pan with food spray. A spring form pan can also be used but the cake would then have to be placed in a different container for the syrup to soak in.

2. Place melted butter, sugar, eggs, vanilla extract, flour, almond flour, baking powder, milk and salt in mixing bowl and beat with electric mixer until soft, fluffy and creamy - at least 3 minutes. (Stir in orange zest, it tends to stick to beaters and you then have to scrape zest off. If you added orange zest.) Don’t skimp on this beating. Mix will look whiter as air is beaten in. It might look slightly curdled but that won't affect taste or texture. 

3. Spoon batter into prepared bundt pan, (it will only about half fill pan) smooth top and bake in preheated oven for approx. 30-40 minutes until cake is well risen, deep golden brown and deeper brown around the edges. It might have a crack in the middle but this will be hidden when you invert the cake. Note: a dark pan will darken cake sooner.

4. Remove cake from oven and leave to cool in pan for 10 minutes. Then use a thin spatula or thin plastic knife to release all edges of cake including center hole.

6. Turn cake out of pan onto plate. There is no need to let cake cool further.

7. While cake is baking, make syrup by dissolving sugar slowly in cream, milk, butter and vanilla, bring to the boil and simmer gently for 1 minute. Remove from heat, cool for a few minutes (and add alcohol if using). I like to use an immersion blender to blend the sauce or it sometimes looks curdled.

8. Pour half of prepared syrup into bundt pan and return cake to bundt pan. (No need to wash pan first). Pour half of remaining syrup over cake and leave in pan for about 10 minutes until cake has absorbed all syrup. It will look as if it is swimming in liquid at first. For 8x8 pans don’t turn cake out, just stab with fork, and pour sauce over. Serve straight from 8x8 pan. 

9. Carefully turn out onto serving plate (otherwise it might break) and leave to finish cooling. Don’t leave it in the Bundt pan to cool, it becomes difficult to turn out. Most recipes like to serve it with extra cream, ice cream, English custard. 

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Tags: Dessert

Happy Easter Cake or Anytime Special Cake

An easy way to make adorable mini gluten-free cakes for your next special occasion! 

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

While I normally bake from scratch, I am realistic enough to know that many will use pre-packaged mixes for various reasons. So choose your favorite gluten-free cake recipe (yellow or pound cake) or cake mix – gold, chocolate or spice and make these adorable mini cakes for your next special occasion! 

To make the 6 houses in the Nordic mold. First select a mold. Here are a few options I've found:

  • Nordic Ware Platinum Cozy Village Baking Pan, plenty of ideas and photos under reviews.  $24.95 from Amazon Prime. https://amzn.to/2G7Q6Gq
  • Nordic Ware Platinum Collection Train Pan $24.95. https://amzn.to/2ISPTZy (My son would have loved a Thomas the Tank Engine.)

To Make the Cakes:

I’ve used half of Pamela’s Products 21 oz gf vanilla cake mix or King Arthur 22 oz, gf yellow cake mix. Roughly ½ c of batter, ¾ filled to ‘ground level’ line. This just makes 6 houses, and batter doesn’t overflow or need bases cut off.  350* oven for about 20-25 minutes. These cakes are only a little bigger than cupcakes. To use whole box, you could cook additional batter in jelly roll pan and once cold cut out Easter shapes, Christmas shapes – whatever special occasion you are celebrating.  Decorate with 4th July flags, school colors, get creative. Or use the jelly roll as the garden underneath the houses. Color regular shredded coconut with green food coloring, shaking well in a bag.  Let kids put the candies they want around the ‘grass’.

You need to carefully spray inside of pan, so every detail looks wet, then carefully dust with some of cake mix. Bake and then leave cake to sit for 10 minutes after removing from oven, loosen top edges of cakes with thin plastic spatula, then turn upside down, tap and turn out to finish cooling. Soak in soapy water to clean, use washing up brush to remove bits of cake, then smaller brush, q tip to get into crevices.

I have poured white chocolate ganache on the cake and finished with Easter M&M’s, saturated in alcohol laden syrups for Adults or just dusted with powdered sugar.

Have fun and enjoy!

 

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Tags: Dessert, Holiday

Lemon Squares

This delicious gluten-free version of classic lemon squares is sure to please!

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

I’ve eaten some gluten-free lemon squares, and tried out some recipes and really didn’t like the topping, mainly because to me the texture was like a gluey custard. Then, by chance, I read someone saying they made a lemon curd topping instead. I make lemon curd frequently in the microwave (and lemon curd means lemon butter not anything cheese), and I’m happy with my gluten-free shortbread pastry dessert base, so went from there.  Tanginess will depend on size of lemon you zest and juice. I like it tangy but not sour and just quote number of lemons to use, not teaspoons of zest (honestly, how do you accurately measure teaspoons of zest or grams on a scale) or amount of juice. No flour or cornstarch (cornflour in UK) needed in lemon top.

I have made these with Earth Balance for the base and coconut oil for the lemon curd.  Obviously not the flavor of butter but still tasty.

Ingredients:

Shortbread base

  • 1 c (4 oz, 112g ) my gluten-free flour mix (see below)
  • ½ c (2 oz, 56 g) gluten-free almond flour (ground almonds in UK)
  • ½ c (2 oz, 56 g) powdered sugar (Icing sugar in UK)
  • 1+1/2 sticks (6 oz, 168g) butter, hard from the fridge and cut into 1 tablespoon slices
  • ¾ tsp (4 ml) xanthan gum

Lemon curd toppings

  • 2 lemons, washed, zested, squeezed of juice and strained of pips. (approx ½ c 120 ml juice)
  • 1+1/4 c (8 oz, 224 g) sugar
  • 2 eggs
  • 4 oz (112g) unsalted butter at room temperature 
  • Powdered sugar to finish when cold

Directions:

1. Preheat oven to 350*F (180*C). Put flours, sugar and xanthan gum in food processor. Add cold hard butter and run food processor until mix resembles fine breadcrumbs. 

2. Grease 8x8 (20x20 cm) baking pan. Sprinkle in shortbread mix, spread evenly and press down.

3. Bake in preheated oven for about 30-40 minutes. You do want the base to be light golden brown all over now or it doesn't taste cooked enough.

4. Put lemon juice, sugar and lemon zest in 4 cup (1 ltr) jug and microwave until sugar is melted.

5. Remove from microwave, add butter or coconut oil and stir until butter/coconut oil melts in hot liquid. This also cools liquid so eggs don’t scramble.

6. Using an immersion blender, add eggs one at a time with blender running. This mixes eggs in really well, no white bits of egg white showing and chops lemon zest even further so no need to strain the mix at all.

7. Pour lemon mix onto baked shortbread base. Cook in preheated oven for 15-20 minutes. There should still be a wobble in the custard and slightly wet in the center. Don’t cook it until it’s set all over, then it tastes rubbery and looks scrambled.  This is an egg custard. It might be risen slightly around edges, popped air bubbles showing.

8. Cool totally then dust heavily with powdered sugar to hide any air bubbles. I don’t find the powdered sugar dissolves into top. The base might have some crumbs, but it’s a shortbread. Keeps well covered in the fridge. I cut it up and transfer to covered container.

My Gluten-Free Mix

I use for one cup of gluten-free 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. 
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Tags: Dessert, For Kids, Holiday

Apple Almond Pudding

Céad míle fáilte, or a hundred thousand welcomes in Gaelic. Aka, a warm welcome, which perfectly describes this gluten-free dessert!

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

I have a very English accent (think more Julie Andrews, less Jamie Oliver) but both my parents were born in Southern Ireland and I have more family there than anywhere else.

This is a very simple Irish recipe that we would make with apples from the farm garden.

You can taste this during my demo on St. Patrick's Day, March 17th, as featured chef at the multi-day Boston Flower Show.

Gluten-Free Apple Almond Pudding

Ingredients:

  • 4 large Gala (Fuji, Braeburn apples, from Cox's orange pippin rootstock) ( about 2 lbs), peeled, cored, quartered and then quartered again.
  • 1/4 c (2oz)light brown sugar, not packed.  If you use Granny Smith’s increase sugar to ½ c
  • 1 tsp (5ml) cinnamon mixed with sugar. More if you want.

Topping:

  • 1/2 stick of very soft butter (2oz). (I have made this with melted coconut oil for a dairy-free version.)
  • 1/2 c (4 oz) ordinary sugar
  • 2 eggs
  • 1 c  (4oz) gluten-free ground almonds/almond flour (made from ordinary, skinless almonds ground in processor with the sugar to fine breadcrumbs (Blue Diamond, Bob’s Red Mill, King Arthur for gf.  Costco also frequently carries certified gluten-free almond flour.)
  • 1 tsp (5ml) baking powder
  • 1 tsp gluten-free almond essence - optional
  • ¼ - ½ c (1-2 oz) sliced almonds – optional, but makes it look prettier and gives contrasting crunch to dessert.  powdered sugar or sour cream mixed with honey to taste. (~2 tbsp honey to 1 pt container of sour cream)

Directions:

1. Place the apples in an 8x8 (20x20 cm) dish with the brown sugar, cinnamon and 1 tbsp water. Microwave for about 5 minutes until softened. It's necessary to soften apples as otherwise they would collapse down once the cake mix is on top.  This is too much quantity for a 9” pie plate.  The apples will look as if they are swimming in liquid after microwaving. You can do this in a pan on the stove but that dirties another dish.

2. Place all of the topping ingredients in a mixing bowl and beat with electric mixer for 2 minutes until well blended. 

3. Gently spread filling on top of apples to cover completely. It will start melting slightly on top of par cooked apples and doesn’t look like much quantity. Sprinkle sliced almonds on top if you want and bake in 350* oven for about 30-40 minutes until golden brown throughout.  The texture should be similar to rolls of almond paste when cut, not really a cake, but should appear cooked throughout.

4. Remove from oven, sprinkle with powdered sugar and serve warm or cold with cream. Or with sour cream mixed with honey to taste or even mixed with sugar to taste.  Actually, lite sour cream is less calories than heavy cream.

Note: The apples for a recent talk were peeled, cored and sliced on my Kitchen Aid spiralizer, so they're thin slices. You could use Pampered Chef APCS. I cooked them in the microwave first in the 8x8 and then topped them with almond mix. To be lazy, I tried putting raw apples in pan with sugar and cinnamon and topping with almond mix. The apples due to shorter cooking time were still crisp and cake was drier since it hadn’t absorbed some of the apple juices from pre cooking apples.

In Ireland and England we would serve this dish with Bird's custard (made from egg-free custard powder. I created a homemade version since there is confusion whether Bird's is gluten-free.)

My husband thinks he's died and gone to Heaven with this pudding and custard.

Gluten-Free Homemade Bird's Custard

2 generous portions

Ingredients: 

  1. 1/2 c, 120 ml fat-free milk              
  2. ¼ c, 60 ml single cream  (or ¾ c, 180 ml full fat milk in total. Tasteless with just fat free milk)
  3. 2 tbsp, 30 ml soft brown sugar
  4. 1 tsp, 5 ml gluten-free vanilla essence           
  5. 1 tbsp , 15 ml gluten-free cornstarch (cornflour in England/Ireland), for runny custard
  6. Pinch of salt
  7. Gluten-free yellow food coloring

Directions:

  1. Heat milk, cream, sugar, color and vanilla until sugar melts. 
  2. Mix cornflour with 15 ml water, add to hot milk mix.
  3. Bring to a boil and cook until thickened.

Enjoy!

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Tags: Dessert
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