Gluten Free Chocolate Fudge Brownies

 

 

 

 

 


Gluten Free Chocolate Fudge Brownies
 
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Gluten Free Chocolate Fudge Brownies
Author:
Recipe type: Dessert
Serves: 20
Ingredients
  • ¾ cup Rodelle Gourmet Baking Cocao Dutch Processed - gluten free
  • 1½ cups King Arthur All Purpose Flour - gluten free
  • 2 teaspoons McCormick Vanilla Extract - gluten free
  • 2 cups sugar
  • 4 eggs
  • 1¼ cups (2½ sticks) organic butter, melted
  • 1 to 2 cups finely chopped walnuts or pecans
Instructions
  1. Preheat oven to 350 degrees F.
  2. Grease a 9 x 13 x 2 inches baking pan. Line with parchment paper and grease the parchment paper as well. (I used butter)
  3. In a large bowl, place the butter and microwave for a minutes or until melted. Add the cocao and mix until well blended. Stir in the sugar then the eggs and vanilla. Mix to combine. Then add the flour and nuts. Stir until well combined. Pour the batter to the prepared pan. Bake for 30 minutes. Remove from the oven and let it cool on a wire rack about 30 minutes. Cut into squares and serve. Yum!

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Gluten Free Elephant Ears Recipe

 

 

 

 

 


Gluten Free Elephant Ears Recipe
 
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Gluten Free Elephant Ears Recipe
Author:
Recipe type: Dessert
Serves: 10
Ingredients
  • 2 cups Cup4Cup All Purpose Flour - gluten free
  • 2 teaspoons Red Star Dry Active Yeast - gluten free
  • ¾ cup whole milk
  • 1 tablespoon sugar
  • ½ teaspoon kosher salt
  • 3 tablespoons Crisco Shortening
  • canola oil for frying
  • TOPPING
  • ¼ cup sugar
  • 2 tablespoons McCormick Ground Cinnamon - gluten free
  • ¼ cup butter, melted
Instructions
  1. In a small saucepan, combine milk, vegetable shortening, sugar and salt. Heat over medium until shortening has melted. Remove from heat and let it cool to 110 degrees F. Transfer mixture to a medium bowl and mix in the yeast and let it sit for 5 minutes until foamy. Add the flour and knead until well combined about 5 minutes. Grease another bowl and place the dough. Cover with plastic wrap and let it stand in a warm place for about 1 hour or until doubled in size.
  2. Portion the dough into 10 equal part. Lay a parchment paper on a working surface and roll the dough using a rolling pin into very thin discs. Heat about ½ inch of oil on a frying pan over medium heat and fry about 30 to 45 seconds on each side or until lightly browned. Transfer to a plate with paper towels. Mix cinnamon and sugar in a small bowl. Brush melted butter and sprinkle cinnamon sugar all over the elephant ears. Serve
Notes
If the dough is kind of dry, add a little water until you get a nice consistency.

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Gluten Free Lava Cake

 

 

 

 


Gluten Free Lava Cake
 
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Gluten Free Lava Cake
Author:
Recipe type: Dessert
Serves: 7
Ingredients
  • 1 cup Nestle Tool House Semi-Sweet Morsels - gluten free
  • 1 tablespoon Krusteaz All Purpose Flour - gluten free
  • 1 teaspoon McCormick Vanilla Extract - gluten free
  • 1½ stick organic butter
  • ⅓ cup granulated sugar
  • 3 eggs
  • 3 egg yolks
  • more butter for greasing
  • Domino Confectioner's Sugar - gluten free
Instructions
  1. Grease 7 to 8 custard cups (6 oz) with butter and place them on a baking pan.
  2. Preheat oven to 425 degrees F.
  3. In a small saucepan, combine ¾ cup butter and chocolates. Heat on low until melted stirring to blend. Set aside.
  4. In a large bowl, combine eggs, egg yolks, vanilla and sugar. Beat on high for 5 minutes using an electric mixer. Add ⅓ of the chocolate mixture and mix then add the remaining chocolate and the flour stirring to blend. Spoon about ½ cup batter and do not over fill. Bake for 12 minutes. Remove from oven and let cool on a wire rack for about 3 minutes. Loosen cake and invert onto a serving plate. Sift powdered sugar over the cake. Serve

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Gluten Free Drop Doughnuts

 

 

 

 

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Gluten Free Drop Doughnuts
 
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Gluten Free Drop Doughnuts
Author:
Recipe type: Breakfast
Serves: 2 dozens
Ingredients
  • 1½ cups Cup4Cup Multipurpose Flour - gluten free
  • ¼ teaspoon Clabber Girl Baking Powder - gluten free
  • ½ teaspoon Arm & Hammer Baking Soda - gluten free
  • ½ teaspoon McCormick Vanilla Extract - gluten free
  • 1 medium russet potato, peeled and cut into 1 inch pieces
  • 3 tablespoons butter
  • 1 egg
  • ¼ cup whole milk
  • vegetable oil for frying
  • ¼ cup sugar
  • salt
  • extra sugar for rolling
Instructions
  1. Boil the potatoes for about 10 minutes or until done. Drain and return to the pot and add the butter, milk and a little salt. Mash the potatoes. You need about ½ of a cup.
  2. Heat about 1½ to 2 inches of oil in a deep pan or you can also use a deep fryer to 375 degrees F.
  3. In a large bowl, combine the flour, ½ cup of the mashed potatoes, egg, baking powder, baking soda, vanilla, and ¼ cup sugar.
  4. Drop the doughnuts by teaspoonfuls about 6 to 8 at a time and fry for about 1 minute per side or until golden brown. Transfer to a large bowl lined with paper towels. Roll the doughnuts in sugar. Serve warm.

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Gluten Free Key Lime Pie

 

 

 

 

 


Gluten Free Key Lime Pie
 
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Gluten Free Key Lime Pie
Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • CRUST
  • 1 box Pamela's Honey Grahams Crackers - gluten free
  • 5 tablespoons unsalted butter, melted
  • ¼ cup sugar
  • FILLING
  • 1 (14 ounce) Carnation Sweetened Condensed Milk - gluten free
  • 3 egg yolks
  • 2 teaspoons lime zest
  • ⅔ cup freshly squeezed key lime juice
  • TOPPING
  • Cool Whip Original (8 oz) - gluten free
Instructions
  1. Preheat oven to 350 degrees F.
  2. Place the crackers in a food processor and pulse to crumbs. Add the melted butter and sugar. Pulse until well combined. Press the mixture into the bottom and sides of a 9 inch pie pan. Bake the crust for about 8 minutes until set. Remove and let it cool on a wire rack.
  3. In a medium bowl, combine the egg yolks and zest and beat on high using an electric handheld beater about 5 minutes until fluffy. Slowly add the condensed milk and continue beating for 3 minutes. Lower the speed and slowly add the lime juice mixing until well combined. Pour the mixture into the prepared pie crust and bake for 10 minutes. Remove and let it cool on a wire rack. Cool, chill then top with the whip cream. Top with more lime zest if desired. Serve

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