I am sharing these recipes with the caveat that I bake and prepare very basic recipes. I actually find most of my gluten-free recipes on Pinterest. Some of my other favorite recipe sites are the Bronski’s website No Gluten, No Problem, Taylor Miller’s blog GlutenAway, and Brittany Angell’s site called Food Should Taste Good.
Easy Cheesy Bread (a favorite in my home)
- 1 egg (at room temperature)
- 1/3 cup olive oil
- 2/3 cup milk (any type)
- 1 1/2 cups tapioca flour
- 1/2 cup grated cheese (any type)
- 1 tsp salt
- Preheat oven to 400 F. Put all ingredients into a blender and pulse until smooth. It is helpful to scrape sides with a spatula when halfway through so that ingredients are blended well.
- Pour into a muffin tin. Makes 12 rolls.
- Bake for 15 to 20 minutes, until puffy and lightly browned.
Eat while warm, or save to reheat later. Enjoy!
Banana Bread (makes 2 loaves, also Paleo)
- 3 eggs, separated (make sure to keep the yolks and whites separate)
- 4-5 tbsp honey
- 4 tbsp olive oil
- 3 mashed bananas
- 1 tsp vanilla
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 2 cups almond flour
- Preheat the oven to 350 degrees.
- Cream the egg yolks and honey in a large bowl until light and fluffy. It takes about 4-5 minutes using a hand-held mixer.
- Add the olive oil, vanilla, and mashed banana to the bowl, mixing well.
- In a smaller separate bowl, mix the cinnamon, baking powder and almond flour and sift well. Add spice mixture to large bowl with the egg yolks, honey, mashed banana, etc.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Fold the egg whites into the banana mixture. Use a spatula to pull egg white mixture away from the sides as you fold it in.
- Pour banana mixture into 2 lightly greased loaf pans.
- Bake in oven for 40-45 minutes. The tops of the loaves should be a nice golden brown and a toothpick should come out clean when the loaves are done.
- Let cool, slice, and enjoy. Try not to eat both loaves at once!
*the loaves will harden and become more bread-like overnight, so don’t be surprised if they come out of the oven pretty soft. Also,this recipe will turn out much better if eggs are at room temperature before separating, trust me!
Cut-Out Christmas Cookies (Super Easy)
I made the mistake of making regular Christmas cookies with my kids my first winter after diagnosis. Even though I did not eat the cookies, I experienced a major “glutening” episode from just working with the cookie dough. The next year I came across the following recipe for gluten free holiday cookies, and I’ve used it ever since. My friends and family have not been able to detect a difference between these cookies and “regular” Christmas cookies. Plus it’s an easy recipe!
1 cup of sugar
1 cup of butter, softened
2 egg yolks
1-1/2 teaspoons GF vanilla extract (I use McCormick’s)
1/4 teaspoon salt
2 1/4 cups GF flour blend (this is made by mixing 2 cups of white rice flour, 2/3 cups of potato starch, 1/3 cup of tapioca flour, and 1 teaspoon xanthan gum. I left out the xanthan gum the last time and it turned out fine too)
1. Combine sugar and butter in a large bowl. Beat at medium speed, scraping the bowl often, until creamy. Add egg yolks and vanilla. Continue beating, scraping often, until well mixed. Reduce speed to low; add GF flour blend and salt. Beat until well mixed. Cover and refrigerate until firm (approximately 1 hour).
2. Heat oven to 350 degrees F. Roll out dough on surface lightly dusted with GF flour, one half at a time (keep other half in refrigerator), until 1/4 inch thick. Cut into shapes with cookie cutters. Place 1 inch apart on ungreased cookie sheets.
3. Bake for 8 to 12 minutes or until edges are lightly browned. Let stand 2 minutes and remove from cookie sheets. Makes approx. 36 cookies.
Fast and Easy Flourless Fudge Cookies (adapted from a recipe I found on www.kingarthurflour.com)
- 2 1/4 cups confectioners’ sugar (powdered sugar)
- 1/4 teaspoon salt
- 1 cup cocoa powder
- 3 large egg whites
- 2 teaspoons gluten-free vanilla extract
1) Preheat the oven to 350°F. Lightly grease two baking sheets.
2) Stir together all of the ingredients until smooth. Scrape the bottom and sides of the bowl with a spatula, and stir again until smooth.
3) Drop the soft, batter-like dough onto the prepared baking sheets in 1 1/2″ circles; a tablespoon cookie scoop works well here.
4) Bake the cookies for 8 minutes; they should spread, become somewhat shiny, and develop faintly crackly tops.
5) Remove the cookies from the oven, and allow them to cool right on the pan.
6) Yield: 14-16 large cookies.
Easy Muffin Tin Recipes for Families
Please click on this link to my post with 6 super easy family recipes which are all made in muffin tins (zucchini bites, cheese rolls, meatloaf delight, egg pizzas, salmon cakes, and banana chocolate chip muffins).