Gluten Free Classic Brownies

 

 

 

Gluten Free Classic Brownies
 
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Gluten Free Classic Brownies
Author:
Recipe type: Dessert
Serves: 16
Ingredients
  • 1½ cups Bob's Red Mill All Purpose Flour - gluten free
  • 2 sticks unsalted butter
  • ½ teaspoon salt
  • 1 (3.5 oz) Hershey's Chocolate Bars Semisweet, chopped - gluten free
  • ⅓ cup unsweetened Hershey's Cocoa Powder 100% Cocoa - gluten free
  • 2 cups sugar
  • 4 large eggs, lightly beaten
  • confectioners sugar
Instructions
  1. Preheat oven to 350 degrees F.
  2. Line a 9 by 13 inch baking pan with parchment paper, include the sides. Butter the parchment.
  3. In a large bowl, whisk together the flour, cocoa powder and salt. Using a double boiler, melt the butter and chocolate over simmering water. . Let it cool briefly then add the sugar gradually and eggs. Add the flour mixture. Stir nicely then pour the butter into the pan. Bake for 30 to 35 minutes.
  4. Cool the brownies completely before slicing. Dust with confectioners sugar. Serve

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Gluten Free Chocolate Souffles

 

 

 

Gluten Free Chocolate Souffles
 
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Gluten Free Chocolate Souffles
Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • 2 (3.5 oz) Lindt 64% Cocoa chocolate bars - gluten free or Hershey's Baking Bars
  • ⅓ cup granulated sugar, plus more for the ramekins
  • 2 tablespoons butter, plus more for coating souffle ramekins
  • 7 eggs, separated
  • pinch of salt
  • confectioners sugar - gluten free
Instructions
  1. Preheat oven to 350 degrees F.
  2. Butter 6 ramekins and coat with granulated sugar, tapping side to side then remove excess sugar.
  3. Heat chocolate and 2 tablespoons butter in a double boiler over simmering water.
  4. Beat egg whites and pinch of salt using a hand mixer until soft peaks form. Add ⅓ cup sugar gradually, beating constantly. Whisk the egg yolks then add to the chocolate mixture. Mix gently then add the egg whites. Gently stir to incorporate the ingredients.
  5. Spoon chocolate mixture into the ramekins and place on a baking sheet. Bake until puffed and firm to the touch about 18 to 25 minutes. Dust with confectioners' sugar. Serve immediately.
Notes
Lindt Chocolate have conflicting information. May contain wheat and also says gluten free. If you are extremely sensitive best to use Hershey's.

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G-Free Sweet Potato Casserole with Marshmallows

 

 

G-Free Sweet Potato Casserole with Marshmallows
 
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G-Free Sweet Potato Casserole with Marshmallows
Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • 3 large sweet potatoes, peeled and cut into 1 inch cubes.
  • 1 bag 10 oz Kraft Jet-Puffed Marshmallows - gluten free
  • ½ cup brown sugar
  • 1 egg, beaten
  • ½ stick butter plus 1 tablespoon, melted
  • 1 teaspoon McCormick Ground Cinnamon - gluten free
  • ¼ teaspoon salt
  • 1 tablespoon canola oil
Instructions
  1. Preheat oven to 350 degrees F.
  2. Combine canola oil and 1 tablespoon butter in a small bowl.
  3. Lightly grease a 9 x 13 inch baking dish with butter. Place potatoes and brush or drizzle canola oil and butter. Lightly season with salt. Roast potatoes for 15 to 20 minutes or until tender. Remove from the oven.
  4. In a medium bowl, combine egg, butter, cinnamon, sugar and salt. Drizzle egg mixture over potatoes and top with marshmallows. Return to oven and bake for another 15 to 20 minutes or until marshmallows looks lightly brown. Serve

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Gluten Free Fudge Brownies

 

 

 

 

Gluten Free Fudge Brownies
 
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Gluten Free Fudge Brownies
Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • 1 cup Hershey's Unsweetened Cocao Powder - gluten free
  • ¼ cup Bob's Red Mill Tapioca Flour - gluten free
  • ¼ cup King Arthur or Bob's Red Mill Potato Starch - gluten free
  • ½ teaspoon salt
  • ⅓ cup Nestle Toll House Chocolate Chips (optional) - gluten free
  • 1¾ cups granulated sugar
  • ⅓ cup vegetable oil
  • 2 large eggs
  • 1 tablespoon McCormick Pure Vanilla Extract - gluten free
Instructions
  1. Preheat oven to 350 degrees F.
  2. Lightly grease an 8 inch square baking pan and line it with parchment paper. Lightly grease the parchment as well.
  3. In a large bowl, combine all the ingredients and stir very well.
  4. Pour the batter and bake for 45 to 50 minutes or until a toothpick inserted in the center of the brownie comes out clean.
  5. Completely cool the brownies in the pan then refrigerate for 1 hour and 15 minutes. Cut the brownies into squares. Yum!

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Gluten Free Fudge Cupcakes

 

 

 

 

Gluten Free Fudge Cupcakes
 
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Gluten Free Fudge Cupcakes
Author:
Recipe type: Dessert
Serves: 24
Ingredients
  • ⅔ cup semisweet Nestle Toll House Chocolate Chips - gluten free
  • 1 cup butter
  • 1¾ cups granulated sugar
  • 1½ teaspoons Clabber Girl Baking Powder - gluten free
  • 1½ cups pecans, finely ground
  • 1 cup Bob's Red Mill All Purpose Flour - gluten free
  • ½ cup milk
  • 4 eggs
  • 1 teaspoon OliveNation Chocolate Extract - gluten free
Instructions
  1. Position rack at the center of the oven and preheat to 350 degrees F.
  2. Line 24 muffin cups with paper baking cups.
  3. In the top of a double boiler over simmering water, melt butter and the chocolate chips stirring until smooth. Remove from the heat and stir in the ground pecans.
  4. In a large bowl, combine flour, sugar, eggs, milk, baking powder and chocolate extract. Use an electric mixer to medium speed. Stir in the chocolate mixture. Scoop batter filling each cup two-thirds full.
  5. Bake 30 to 35 minutes or until a cake tester inserted comes out clean. Remove from pan to a wire rack and cool for 15 minutes. Serve

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