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Here they are! The very GFCF Sugar Cookies that I made for the Gutzy Gear Party this weekend. This recipe is an old favorite of mine; originally printed from cookierecipe.com in 2000. The original recipe was called “Drop Sugar Cookies.” Here’s my GFCF version –

Gluten-Free, Casein-Free Sugar Cookies (Nicholas Rating = 100 Thumbs Up!)

1 cup organic vegetable shortening

1 cup canola oil

1 1/2 cups confectioners’ sugar

1 cup white sugar

2 eggs

1 tsp vanilla extract

4 1/2 cups Celeste Clevenger’s gluten-free flour mix*

1/4 tsp konjac powder

1 tsp baking soda

1 tsp cream of tartar

1. Preheat oven to 375 degrees.

2. Cream sugars, oil, shortening. Add eggs and vanilla and beat until nearly white.

3. Add flour, konjac powder, baking soda and cream of tartar.

4. Roll into 1-inch little balls. Roll in white sugar and flatten with palm of your hand.

5. Bake for approximately 12 minutes, less if you make the cookies smaller.

*Celeste’s Gluten-Free Flour Mix = a blend of brown rice flour, white rice flour, sweet rice flour, and white bean flour.  (All flours are from Bob’s Red Mill. This recipe, found in Celeste’s Best Allergen Free Recipes for Everyday Cooking and Baking yields 5 1/2 cups of flour mix.)

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gluten free casein free snickerdoodles

Before I went on the gluten-free, casein-free diet, I was known among my friends for making amazing Snickerdoodle cookies. You know, the kind where you can’t eat just 7? The original recipe is called “Mrs. Sigg’s Snickerdoodles” and I downloaded it 12 years ago from cookierecipe.com!

So, this week I’m playing around with a new ingredient, called Konjac Powder, so I thought I’d try it with the Snickerdoodle recipe. And, well, according to Nicholas’ Thumbs Up Rating, he is giving these “a quadrillion thumbs up!” Hope you enjoy them too!

GFCF Snickerdoodles (Nicholas Rating = Quadrillion Thumbs Up!)

1 cup organic vegetable shortening

1 1/2 cups white sugar

2 eggs

2 tsp vanilla extract

2 3/4 cups all-purpose gluten-free flour

1/4 tsp Konjac Powder

2 tsp cream of tartar

1 tsp baking soda

1/4 tsp salt

2 Tbsp white sugar

2 tsp ground cinnamon

1. Preheat oven to 400 degrees.

2. Cream together the shortening, 1 1/2 cups white sugar, the eggs, and the vanilla. Blend in the flour, konjac powder, cream of tartar, soda, and salt.

3. Mix the 2 Tbsp white sugar and the 2 tsp cinnamon in a small bowl.

4. Shape dough into small balls (a little smaller than a golf ball). Roll the balls of dough in the cinnamon/sugar mixture.

5. Place 2 inches apart on ungreased baking sheets.

6. Bake for 10-12 minutes or until set, but not too hard. Remove immediately from baking sheets and cool on wire racks.

Yield = approximately 36 cookies


glutenfree_caseinfree_cheesecake

This week’s recipe at Stockpiling Moms is Gluten-Free, Casein-Free Cheesecake! I was asked to create this recipe by the lovely ladies of Stockpiling Moms and my husband was very happy to offer to be the taster. Personally, the mere thought of cheesecake used to make my stomach clench thanks to my dairy intolerance. But, I embraced this challenge and we were all thrilled with the result. My son wasn’t sure if he would like cheesecake, but he enjoyed it thoroughly too.

gfcf_choc_chip_cookies

I did it! I converted my all-time favorite Chocolate Chip Cookie recipe into a gluten-free, casein-free delight! A non-GFCF friend of mine tried one and asked me for the recipe after she raved about it! (That’s true success!) Nicholas and I enjoyed baking these together on the morning of July 4th. Hope you will enjoy eating them as much as we did! Nicholas gave them 1000 Thumbs Up!

A great tip, if you want to keep your homemade cookies fresher for a longer time – freeze about 6-9 at a time in Ziploc bags or containers. Then, simply defrost as you need them; although, I also enjoy them a little frozen too!

Gluten-Free Casein-Free Chocolate Chip Cookies (Nicholas Rating = 1000 Thumbs Up)

2 1/4 cup all-purpose gluten-free flour

1/2 tsp xantham gum

1 tsp baking soda

1/2 tsp salt

1 cup organic vegetable shortening

3/4 cup firmly packed brown sugar

3/4 cup white sugar

1 tsp vanilla

2 eggs

1 package dairy-free chocolate chips (we used Enjoy Life Semi-Sweet Chocolate Chips, Gluten, Dairy & Soy Free)

  1. Preheat oven to 375 degrees.
  2. Mix flour, xantham gum, baking soda and salt in large mixing bowl.
  3. Add vegetable shortening, sugars, vanilla, and eggs; mix well after each addition.
  4. Stir in chocolate chips.
  5. Drop from teaspoon, about 2 inches apart, onto ungreased baking sheets.
  6. Bake for 10-11 minutes, or until golden brown. Cool on wire racks.

Yield = about 6 dozen cookies.

GFCFcarrot_zucchini_bars

Here’s a different way to get vegetables into your picky eater…make it look like cake! This week’s recipe is GFCF Carrot Zucchini Bars and it is adapted from a recipe in Better Homes & Gardens: New Cookbook 14th Edition.  There isn’t too much sugar in these, although they have a pleasant sweet taste to them. The original recipe does call for a cream cheese-style frosting, but as you can see in the photo – I opted not to do that. My son did spot the evidence of vegetables in them immediately, and refused to try them. (I guess this is where the frosting might have been helpful to mask the veggies!) However, my husband and I tried them and thought they were very tasty.  My husband provided the rating for this recipe; he gives it 12 Thumbs Up!

Gluten-Free, Casein-Free Carrot Zucchini Bars (Husband Rating = 12 Thumbs Up)

1 1/2 cups gluten-free all-purpose flour

1/2 tsp xantham gum

1 tsp gluten-free baking powder

1/2 tsp ground ginger

1/4 tsp baking soda

2 eggs, slightly beaten

1 1/2 cups shredded carrot (about 3 medium)

1 cup shredded zucchini (about 1 medium)

3/4 cup organic brown sugar

1/2 cup raisins

1/2 cup chopped walnuts

1/2 cup canola oil

1/4 cup honey

1 tsp vanilla

Preheat oven to 350 degrees. Combine flour, baking powder, ginger, and baking soda in large mixing bowl.

Add eggs, carrot, zucchini, brown sugar, walnuts, raisins, oil, honey, and vanilla. Mix until combined thoroughly.

Spread batter into an ungreased 13x9x2 inch baking pan.

Bake for about 25 minutes, or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack. Cut into squares and serve.

Yield = 24-36 bars, depending on size

CA Chocolate Citrus Bars

My latest recipe is now live at Stockpiling Moms! This week’s recipe is Gluten Free Chocolate Citrus Bars. These are a tasty, chocolate brownie with a citrus surprise inside.  If you are hoping to find a new way to liven up your brownies, this is pretty amazing. Nicholas Rating for this recipe is 200 Thumbs Up! He absolutely loved these and requested them in his lunch every day until they were gone. Please let me know what you think of this new recipe.

pound_cake

In my mother’s family, we have an old family cake recipe that we all refer to as “Aunt Agnes Cake.” We often serve it for birthdays and special occasions. It was created by my great Aunt Agnes many years ago and was a real Southern cake, with lots of oil and fat (in this case, eggs). I have missed it since I went gluten-free, so I thought I’d try to re-create it using coconut flour. I’m happy to report that my first attempt turned out pretty well! (Nicholas thought it was pretty great too, and he’s had the original version too.)

Gluten-Free, Casein-Free Pound Cake (Nicholas Rating = 100 Thumbs Up!)

1 1/2 cups honey

1 cup vegetable oil

2 cups coconut flour

10 eggs

1 tsp vanilla

1 tsp almond extract

Preheat oven to 325. Grease and lightly dust a tube pan with flour and set aside.

Combine honey and oil in large bowl. Add eggs and flour alternately.

Mix in vanilla and almond flavorings and beat until smooth.

Pour into tube pan and bake for 50 minutes at 325 degrees. Check that the cake is done by inserting a toothpick into cake; if it comes back clean, it is ready.

Let cake sit in pan for 5 minutes before turning out onto rack to cool for another 30 minutes.  Slice and enjoy!

German Chocolate Cake slice

Almost too good to be true! Click on over to Stockpiling Moms this week and check out my latest recipe: GFCF German Chocolate Cake! Nicholas said this deserved 112 Thumbs Up and has already requested it for his birthday cake (a couple of months away)! Enjoy….

Yes, brownies can be GFCF and they can be delicious! When we decided to convert to eating a GFCF diet, I knew that my son would be most successful if I made food that tasted good and often was similar to what his friends ate.  Not that we have to be crowd followers, but let’s face it – peer pressure is a tough thing for kids to overcome these days! So, after a few dastardly efforts, I believe I’ve perfected a GFCF conversion of my favorite brownie recipe and my son enjoys getting the envious looks of the other children when he whips out the homemade brownie from his lunch bag at school! Oh, and they are half the sugar too!

gfcf Brownies

Mom’s Best GFCF Brownies (Nick Rating = 12 Thumbs Up!)

1 c vegetable shortening

1 c white sugar

1 c sugar alternative (Truvia, xylitol, etc)

2 tsp vanilla extract

4 eggs

3/4 c baking cocoa

1 c gluten-free all-purpose flour

1/2 tsp baking powder

1/4 tsp salt

Preheat oven to 350. Grease 13x9x2 inch baking pan. Mix shortening, sugars, vanilla. Add eggs, one at a time, beating well after each one. Add cocoa; beat until well blended. Add flour, baking powder, and salt; beat well. Pour batter into prepared pan (batter may be a bit stiff, but will spread out during baking process).

Bake 30-35 minutes, or until you can insert a toothpick and pull it out cleanly in middle of the pan. Cool completely and then cut into bars. Makes about 36 brownies.

sugar free oatmeal raisin cookiesMy son has been begging me to make him some cookies.  So, being the nice mommy that I am, I relented.  However, I made this batch GFCF-friendly and sugar-free so as not to aggravate his yeast allergy.  Needless to say, he still has been asking for them constantly as a treat.  Thankfully, since they are so healthy, I get to indulge him without guilt! (I adapted the following recipe from one I found in a Better Homes & Gardens Cookbook that I own.)

Sugar Free Oatmeal Raisin Cookies (Nick Rating = 4 Thumbs Up!)

3/4 c. Vegetable Shortening

1 c. Agave Syrup

24 packets of Truvia (equivalent to 1/2 cup)

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp cinnamon

2 eggs

1 tsp vanilla

1 1/2 c. All-Purpose Gluten-Free Flour (I use Bob’s Red Mill)

2 c. rolled oats (I use Trader Joe’s brand, certified gluten free)

1/4 tsp Xanthan gum

1 c. raisins

Preheat oven to 375. In a mixing bowl, beat the shortening with an electric mixer on medium for 30 seconds. Add agave syrup, Truvia, baking powder, baking soda, 1/4 tsp salt, and cinnamon. Beat until combine, scraping sides of the bowl. Beat in eggs and vanilla. Beat in as much of flour as you can. Add Xanthan gum, remaining , and oats.

Drop dough by rounded teaspoons about 2 inches apart on ungreased cookie sheets. Bake for 8-10 minutes or until edges are light brown. Cool on cookie sheet for 1 minute. Transfer to wire rack and let cool.  Yield: approximately 4 dozen cookies.

 

Other Recipes You Might Like to Try –

Gluten-Free, Casein-Free Snickerdoodles

Gluten-Free, Casein-Free Chocolate Chip Cookies

Gluten-Free, Casein-Free “Twinkies”

Gluten-Free, Casein-Free Sugar Cookies

 

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