GlutenFreeBaking.comGlutenFreeBaking.com
HomeClasses and AppearancesContact UsOne to One with ElizabethMember Area
 
Baking and Cooking Tips
 
All Recipes
Breads, Quick
Breads, Yeast
Breakfast Recipes Brownies/Bar Recipes
Cake Recipes
Cookie Recipes
Cracker Recipes
Dessert Recipes
Free Recipes!
Holiday Cookie Recipes
Holiday Recipes
Main Course Recipes
Pasta Recipe
Pie Recipes
Side Dish Recipes
Snack Recipes
Soup Recipes
 

Home | Free Recipes! | Free Recipes! Archives
 

Free Recipes! continued

Displaying Matches 63 thru 78 of 130 Found.  BACK NEXT

Maple Almond Cornbread Cake
Maple Almond Cornbread Cake

April 10, 2012

Folks new to the gluten-free diet often assume cornbread is gluten-free, but most recipes use wheat flour along with cornmeal in the batter. In this cornbread, brown rice flour and ground almond flour replace the wheat flour, providing a moist, cake-like texture that still has the crunchy mouthfeel you expect from cornbread.

 

The recipe, inspired by a reader's request for a gluten-free version of her favorite cornbread, falls on the sweet, rich end of the spectrum. It's more cake than cornbread and tt's definitely not something youd' serve with chili. In fact, it reminds me of the Italian cornmeal cake my grandmother made during the summer and served with a warm berry compote for dessert.

To make the cornbread . . . keep reading



Gluten-Free Poutine
Gluten-Free Poutine

April 9, 2012

 

Most of the time poutine is annoyingly gluten-filled. You wouldn't think so, since it's just fries, gravy and cheese curds. Yet I've been unable to find a restaurant that serves gluten-free poutine. There are usually one or two gluten culprits at play, either the gravy contains wheat flour or the fries are made in fryers that are shared with gluten-containing foods; sometimes it's both. So when I recently got the taste for poutine,  I headed into the kitchen instead of into a restaurant. 

. . .
keep reading


Maple Blondies
Maple Blondies

March 20, 2012

Around here--upstate New York on the border of Vermont, maple season just kicked into full swing. As is his annual tradition, my husband bought several pints of homemade maple syrup from his co-worker. And as I type this, there's an almond maple cornmeal cake in the oven. (I'll post that recipe next week!)

 

All this maple reminded me of my recipe for maple blondies. Moist and filled with maple flavor, these blondies are perfect on their own or cut into small cubes and served with a dish of vanilla ice cream. 

. . .
keep reading


Upstate 'Goulash' from How to Cook Gluten-Free
Upstate 'Goulash' from How to Cook Gluten-Free

March 20, 2012

This simple pasta dish goes by many names across the county including--but certainly not limited to, American Chop Suey and Johnny Marzetti. Growing up, we called it 'goulash.' Whatever you want to call it, this pasta dish is easy to prepare and remarkably tasty! . . . keep reading



Brown Butter Gluten-Free Chocolate Chip Cookies
Brown Butter Gluten-Free Chocolate Chip Cookies

March 13, 2012 The other day I tried to create chewy gluten-free chocolate chip cookies, and while this version missed the chewy mark, they was so flavorful that I didn't mind. The flavor comes from golden syrup and browned butter, two ingredients you don't usually find in chocolate chip cookies. They lend a nutty, caramel-like flavor to the already buttery cookies.

While these aren't super-chewy cookies, they are softer than traditional gluten-free chocolate chip cookies because of the golden syrup, egg yolks, and a low baking temperature. If you prefer soft and chewy cookies, under-bake the cookies slightly. To do this, reduce baking time until the cookies are just set and faintly brown on the edges. . . . keep reading



Snickerdoodles
Snickerdoodles

February 27, 2012

Did you grow up eating snickerdoodles? I did! My husband? Not so much. The first time I made a batch, he eyed them and said something like, "What? No chocolate? I thought there were Snickers in snickerdoodles." 

 

Ah, nope! In the cookie world, snickerdoodles are a quiet charmer. Unlike fancy cutouts or "everything but the kitchen sink" cookies they don't scream for attention. But snickerdoodles aren't boring! Thanks to a generous amount of butter, cinnamon, and vanilla, snickerdoodles are packed with flavor. And isn't that why we love them?

Their classic flavor isn't the only thing that makes a snickerdoodle a snickerdoodle. They also have a unique texture. And this is where snickerdoodle lovers divide.

I like mine puffy with crisp edges and a soft, almost cake-like center. Others prefer snickerdoodles flat and crisp. What's a baker to do? Simple--v . . . keep reading



Gluten-Free Pigs in a Blanket
Elizabeth Barbone
Gluten-Free Pigs in a Blanket

January 31, 2012

At football parties, few things frustrate me more than a plate of piping hot pigs in a blanket that I can't eat. (My team losing would be the #1 thing that frustrates me. I'm looking at you Green Bay.) A few years ago, I grew tired of this--it was time for a gluten-free version.

Traditional wheat-based pigs in a blanket are often made with store-bought dough, usually crescent dough or puff pastry. Those of us on the gluten-free diet currently don't have the option of using pre-made dough. While not as easy as popping open a can of dough, this gluten-free pastry isn't tough to make.

To prepare the dough, simply cut some butter (or shortening) into dry ingredients, add an egg and some milk and stir until a firm dough forms. That's it.

These can also be made ahead of time and frozen. After wrapping each wiener in dough, place them on a baking sheet. Place the baking sheet in the freezer for about three hours, until they're firm. Then place the pigs in a blanket in a plastic bag and return to the freezer.

When you're ready to serve, preheat the oven and bake from frozen. . . . keep reading



Gluten-Free Thanksgiving: How to Make Gluten-Free Green Bean Casserole
Gluten-Free Thanksgiving: How to Make Gluten-Free Green Bean Casserole

November 21, 2011

A few years ago, when one of my readers asked me to create a gluten-free version of Campbell's green bean casserole, I was excited. Until then, I had never eaten the classic Thanksgiving side. After perfecting the recipe, a funny thing happened: several of my friends revealed themselves to be secret green bean casserole lovers. Now I make this for Thanksgiving every year. Another huge part of the tradition is munching on the freshly fried onion strips.

 

. . .
keep reading


(Free Recipe) How to Make an Easy Coleslaw
(Free Recipe) How to Make an Easy Coleslaw

July 9, 2011

I love coleslaw. But I don't love all coleslaws. First, I'm allergic to carrots. So many versions of coleslaw are off-limits to me. And I don't love soggy 'slaw.

This recipe, which uses red peppers and onions, is carrot-free, of course. Plus it uses mayo but not too much. It's also really easy to make. From start to finish, it took me about ten minutes. . . . keep reading



(Free Recipe) How to Make Gluten-Free Red, White, and Blue Cupcakes
(Free Recipe) How to Make Gluten-Free Red, White, and Blue Cupcakes

June 29, 2011

Thanks to a mix, it takes only minutes to whip up a batch of these cute cupcakes for the Fourth of July. . . . keep reading



Gluten-Free Mozzarella Sticks
Elizabeth Barbone
Gluten-Free Mozzarella Sticks

Cheese melts.

I was reminded of this when I first attempted to make gluten-free mozzarella sticks. The cheese sticks kept melting in the hot oil. Instead of crispy sticks with oozy centers, I had cheese that was a runny mess. Then I remembered a technique I hadn't used in years: double dipping during the first part of the standard breading procedure.

The classic standard breading procedure calls for you to . . . keep reading



Ricotta Cheesecake Recipe
Ricotta Cheesecake Recipe

My favorite ricotta cheesecake kicks off "Cake of the Month". It's lighter in both taste and texture than cream cheese cheesecakes. And, if you've never had one before, you might be surprised by the texture. It's slightly "gritty". But not in a bad way, I promise!

I like this cheesecake flavored with . . . keep reading



Cake of the Month: Ricotta Cheesecake
Cake of the Month: Ricotta Cheesecake

Each month I'm making a new cake for my "Gluten-Free Cake of the Month" column. Bake along with me and you could win a great prize!

This month we're making a lemony ricotta cheesecake! Let's get started! . . . keep reading



Gluten-Free Tuesday: Waffles
Gluten-Free Tuesday: Waffles

A great pancake-waffle divide exists in my home. I'm a pancake person. My husband? He loves waffles.

For years I made waffles that I adored. They were delicate, with a slightly crisp exterior and a soufflé-like interior, and, thanks to a bit of buttermilk, they had a mild tang.

One morning my husband looked down at his plate and said, "You know, I don't love these. They're too soft, too pancake-like. I like waffles to be more, I don't know, waffley." You know you're in trouble when someone needs to make up a word like "waffley" to describe what they don't like about your cooking.

Looking at the recipe, I noticed that it contained a high percentage of wet ingredients. I decided to tighten the batter by increasing the amount of dry ingredients. This worked: the resulting waffles were crisp and no longer pancake-like. I made one more change. I swapped the buttermilk for milk in order to lose the buttermilk pancake-flavor. Now the waffles tasted, well, waffley!

These waffles are fantastically easy to prepare. Unlike some recipes, you don't need to whip the egg whites to lighten the batter. A generous amount of baking powder provides the lift, giving you a light, crispy waffle.

To make preparing the waffles even easier, measure the . . . keep reading



Gluten-Free Tuesday: Crackers
Gluten-Free Tuesday: Crackers

Have you ever made crackers? Even though my love of crackers began at an early age, I'd never made a batch until I started baking gluten-free. I don't know why, but making crackers seemed mysterious to me. Turns out, it isn't mysterious at all! Making the dough is easy, especially if you have a food processor. You just need to cut the fat (butter or shortening) into the dry ingredients. Like making a pie crust, this creates little layers of fat that leave the crackers flaky when baked. But crackers need a little more than just cutting the fat into the flour to achieve the correct texture.

After a few batches, I realized the key to making crackers is rolling the dough thin. Really thin. If you don't get the dough thin enough, the crackers resemble a savory shortbread more than a true cracker. Enter parchment paper! When you roll the dough between two pieces of parchment, you can roll it super-thin without any hassle. After rolling, slide the parchment, dough and all, onto a baking sheet. Then just pull the top piece of parchment away and score the dough. Since the crackers are baked on the parchment, they break apart easily once baked. (And if this technique seems familiar, it's because we used it to make graham crackers this summer.)

Made with a combination of brown rice flour and sorghum flour, these crackers remind me a little of Wheat Thins, only better. They'd be perfect with any cheese you might be serving on New Year's.

Want flavored crackers? Add about one . . . keep reading



Gluten-Free Tuesday: Sugar Cookies
Gluten-Free Tuesday: Sugar Cookies

This time of year leaves me feeling a little like the Cookie Monster: "Me want cookies!" And I don't want just any cookie, I want cut-out cookies. I love cookie cutters. I might love them too much. My 200-plus cookie cutter collection even boasts an armadillo-shaped cookie cutter.

When I want to make use of my excessive cookie cutter collection I turn again and again to my recipe for basic cut-out cookies. As written, it makes delicate vanilla-scented cookies that strike a nice balance between sweet and buttery. But like most, I like to play with my food. This recipe welcomes change! If you crave a more . . . keep reading



Displaying Matches 63 thru 78 of 130 Found BACK NEXT

Advanced Search

 Search

 Elizabeth's BOOKS