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 Apple Cobbler Recipe

 

 

 

 

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Gluten Free Apple Cobbler Recipe
 
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Gluten Free Apple Cobbler Recipe
Author:
Recipe type: Dessert
Serves: 4
Ingredients
  • FILLING:
  • 5 large apples (granny smith prefered), cored, peeled and sliced
  • 4 tablespoons brown sugar
  • 1½ teaspoon McCormick ground cinnamon - gluten free
  • ¼ teaspoon McCormick ground allspice - gluten free
  • ½ teaspoon McCormick ground nutmeg - gluten free
  • 4 tablespoons unsalted butter
  • pinch of kosher salt
  • 1 tablespoon Clabber Girl Cornstarch - gluten free
  • 1 tablespoon fresh lemon juice
  • TOPPING:
  • 1½ cups Cup4Cup Multipurpose Flour - gluten free
  • 4 tablespoons granulated sugar, divided
  • 1 teaspoon Clabber Girl Baking Powder - gluten free
  • 1¼ teaspoon McCormick ground Cinnamon, divided - gluten free
  • pinch of kosher salt
  • ½ cup heavy cream
  • 4 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon McCormick Vanilla Extract - gluten free
  • Breyers Natural Vanilla ice cream for serving - gluten free
Instructions
  1. Preheat oven to 425 degrees F.
  2. In a large cast iron pan, melt butter over medium heat. Add the apples, brown sugar, cinnamon, nutmeg, allspice and salt. Cook until apples and slightly caramelized and soft about 5 to 6 minutes.
  3. In a small bowl, whisk together the lemon juice and cornstarch. Add the mixture to the apples then remove from heat.
  4. In a medium bowl, combine the flour, 2 tablespoons granulated sugar, baking powder, salt and 1 teaspoon cinnamon. In another small bowl, stir together the heavy cream, vanilla and melted butter. Stir in the dry ingredients until just combined.
  5. In another small bowl, mix together the remaining sugar and cinnamon.
  6. Spread the dough evenly on top of the apple using a spatula. Sprinkle the sugar cinnamon mixture over the dough.
  7. Bake for 20 to 22 minutes until bubbly. Serve with vanilla ice cream.

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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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