Category Archives: Gluten Free

Snickerdoodles

Ingredients: 1/2 cup ghee, shortening, or margarine, softened 1/2 cup non hydrogenated palm shortening 1 1/2 cups sugar 2 eggs 2 teaspoons gfcf vanilla extract 2 3/4 cups sorghum flour (or 2 ¾ cups 1001 cookie mix, omit salt and soda) 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt 3 tablespoons sugar 3 teaspoons ground cinnamon   DIRECTIONS Preheat oven to 400 degrees F (200 degrees C). Cream together butter, shortening, 1 1/2 cups sugar, the

Real Cherry Pie

cherry pie

This can be made with no sugar, only a little maple syrup to sweeten, and it still tastes good. Ingredients: 1/4 cup of sugar, optional, and can be increased to taste. (We use maple sugar) 2 T Tapioca starch 1/4 cup maple syrup 2 cans red tart pie cherries 1/4 teaspoon gfcf almond extract 1 tablespoon ghee 2 crusts for a nine-inch pie Preheat the oven to 400F. Drain the cherries and reserve 1/4 cup of the juice, plus 2 tablespoons

Pumpkin Pie

Pumpkin Pie

Ingredients: 1 can pumpkin 3/4 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1/4 tsp. ground ginger 1/4 tsp. ground cloves 1/2 tsp. sea salt 1 cup milk substitute (coconut milk, rice milk, etc.) 1 cup maple syrup 2 eggs (or flax seed egg replacer) 1 9″ pie shell Mix the pumpkin and spices together. Add the remaining ingredients and stir slowly until just mixed. Pour the mixture into the pie shell. Bake at 425 for 15 min, then reduce to 350 and

Pumpkin Fudge

Pumpkin Fudge

Ingredients: 3 cups sucanat or sugar 1 cup rice milk 3 tablespoons honey 1/2 cup pumpkin puree 1/4 teaspoon salt 1 teaspoon pumpkin pie spice 1 1/2 teaspoons gfcf vanilla extract 1/2 cup ghee 1/2 cup chopped walnuts or peanuts DIRECTIONS 1. Grease one 8×8 inch pan. 2. In a 3 quart saucepan, mix together sucanat/sugar, rice milk, honey, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not

Praline Pumpkin Rice Pudding

Praline Pumpkin Rice Pudding

Ingredients: 1 12-ounce can regular (not low fat) coconut milk, divided 3 cups cooked short or medium grain white rice 1 cup canned pumpkin 3/4 sugar, divided 1 teaspoon gfcf pumpkin pie spice 1/4 teaspoon sea salt 1 tablespoon ghee 2/3 cup coarsely chopped pecans (optional) Reserve 2 tablespoons coconut milk; set aside for Praline Topping. In heavy saucepan over medium heat, combine remaining milk, cooked rice, pumpkin, 1/2 cup maple sugar, pumpkin pie spice and sea salt. Stirring occasionally,

Pineapple Chocolate Cake/Brownies

Description: NO gluten, casein, eggs, corn, soy, nuts *I haven’t tried this one yet, it only sounded good. Ingredients: 4 tablespoons unsweetened cocoa powder 1 cup brown rice flour 1/4 cup sweet rice flour 1/4 cup tapioca starch 1/4 cup millet flour 1 cup granulated sugar 1/4 teaspoon salt 1/2 teaspoon nutmeg 3/4 teaspoon baking soda 2 tablespoons flaxseed meal plus 6 tablespoons water (*See flaxseed meal gel.) 1/3 cup cooking oil 1 cup crushed pineapple 1/4 cup orange juice or GFCF milk substitute

Pecan Spice Delight Cookies

Ingredients: 1 1/2 cups pecans 1/2 cup unsweetened, shredded dried coconut 1 tablespoon lucuma powder*(optional) Pinch Himalayan crystal salt 1/2 teaspoon ginger powder 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 teaspoon vanilla extract 1/2 cup raisins 10 dates, pitted (make sure they are gluten free) Process all of the ingredients, except for the raisins and dates, in a food processor fitted with the S-blade, until coarsely ground. Add the raisins and dates and continue processing until the mixture begins to

Mango Lime Sorbet

Ingredients: 1 cup agave syrup 1 cup water zest of 1 lime 3 ripe mangos (Learn how to cut a mango here!) 1/2 cup lime juice pinch of salt Heat the agave, water and lime zest in a medium sauce pan. Set aside to cool. Cut the flesh from the mango. Put the mango pieces, syrup mix, lime juice and salt into a blender. Blend until completely smooth. Pour into a medium bowl, cover with plastic wrap and chill in

Lemon Scented Olive Oil Cookies with Almond Glaze

Ingredients: 2 1/2 cups sorghum flour 1/2 teaspoon baking powder generous pinch of salt 1 cup sugar zest of 1 lemon 2 eggs 1 teaspoon allergen free vanilla extract 1/2 cup good quality olive oil 3/4 cup rice milk Preheat the oven to 350 degrees F.  Zest 1 lemon and rub the zest into the granulated sugar, creating a slightly fragrant sugar.  Whisk together the dry ingredients in a medium sized bowl.  In a small bowl, beat together the eggs,

Gluten Free Gingery Snaps

Ingredients: 4 cups 1001 Cookie Mix- an easy mix you can make yourself! 1 tablespoon ground ginger 1 teaspoon cinnamon 1teaspoon cloves 1 teaspoon nutmeg 1 egg (2 T. flax mix, 6 T.) 1/4 cup dark molasses (or  1/4 cup honey) Granulated Maple Sugar, as needed (or any other granulated sugar) Preheat oven to 350F. Grease cookie sheets with coconut oil/ palm shortening. In large bowl, mix together all ingredients except sugar. Drop dough by slightly rounded teaspoons into small bowl

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