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Gluten-Free Recipes

Blueberry Flax Muffins

  "Complete Gluten-Free Cookbook " 150 Gluten-Free, Lactose-Free Recipes, Many with Egg-Free Variations
1 cup sorghum flour
1/3 cup quinoa flour
1/3 cup flax flour
1/4 cup tapioca starch
1 1/2 tsp xanthan gum
1 tbsp GF baking powder
1/2 tsp salt
1/4 cup flaxseed, cracked
1 egg
2 tbsp grated orange zest
1 cup freshly squeezed orange juice
2 tbsp vegetable oil
1/2 cup pure maple syrup
1 cup fresh or frozen blueberries, thawed

In a large bowl or plastic bag combine sorghum flour, quinoa flour, flax flour, tapioca starch,  xanthan gum, baking powder, salt and flaxseed.  Mix well and set aside. 

In a separate bowl, using an electric mixer, beat egg, orange zest, orange juice, oil and maple syrup until combined. 

Add dry ingredients and mix just until combined. Carefully fold in blueberries.  Spoon batter evenly into each cup of lightly greased muffin tin.  Let stand 30 minutes. 

Bake at 350 F for 22 to 25 minutes or until firm to the touch. Remove from pan immediately and let cool completely on a cooling rack. Store in an airtight container at room temperature for up to 1 week or individually wrapped and frozen for up to 1 month. 

Carrot Apple Energy Bars 

  "Easy Everyday Gluten-Free Cooking"
1 1/4 cups sorghum flour
1/2 cup amaranth flour
1/3 cup rice bran
1/4 cup ground flaxseed
1/2 cup nonfat (skim) milk powder
1 1/2 tsp  xanthan gum
1 tbsp GF baking powder
1/4 tsp salt
2 tsp ground cinnamon
2 eggs
1 cup unsweetened applesauce
1/3 cup packed brown sugar
1 1/2 cups grated carrots
3/4 cup dried fruit mix
1/2 cup chopped walnuts

In a large bowl or plastic bag combine sorghum flour, amaranth flour, rice bran, ground flaxseed, milk powder, xanthan gum, baking powder, salt and cinnamon.  Mix well and set aside. 

In a separate bowl, using an electric mixer, beat eggs, applesauce and brown sugar until combined. 

Add flour mixture and mix just until combined. Stir in carrots, dried fruit and nuts.  Spoon into 13- by 9-inch baking pan, lined with foil and lightly greased. Spread to edges with a moist rubber spatula and allow to stand 30 minutes. 

Bake at 325 F for 30 to 35 minutes or until a cake tester inserted in the center comes out clean. Let cool in pan on a cooling rack and cut into bars. Store in an airtight container at room temperature for up to 1 week or individually wrapped and frozen for up to 1 month. 

Gluten-Free Chocolate Fudge Cake 

  "Easy Everyday Gluten-Free Cooking"
3/4 cup whole bean flour
3/4 cup sorghum flour
1/2 cup potato starch
1/4 cup tapioca starch
1 tsp xanthan gum
1/2 tsp  GF baking powder
1 1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsweetened cocoa powder
3/4 cup soft shortening/butter
1 1/2 cups  packed brown sugar
eggs
2 tsp vanilla extract
2 cups sour cream

In a large bowl, sift together dry ingredients; set aside. 

In a separate bowl, using an electric mixer, cream the shortening and brown sugar. Add eggs one at a time, beat until light and fluffy. Stir in vanilla extract. Add dry ingredients alternately with sour cream, making 3 additions of dry and 2 of sour cream; stir just until combined after each addition. 

Spoon into 2 lightly greased 8-inch round pans. Allow to stand for 30 minutes. Bake at 350 F for 35 to 45 minutes or until a cake tester inserted in the center comes out clean.

Let cool in pans on rack for 10 minutes. Remove from pans and let cool completely on rack before icing.

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