Gluten-Free Websites

Here are links to some of our favorite gluten-free products and information

websites!

Products

Cherrybrook Kitchen

www.cherrybrookkitchen.com

Enjoy Life Foods

www.enjoylifefoods.com

1 2 3 Gluten Free

www.123glutenfree.com

Glutino Food Group 

www.glutino.com

Gluuteny, Wheat-Free and Dairy-Free Goodies

www.gluuteny.com

Pamela's Products

www.pamelasproducts.com

Information

Cecelia's Marketplace
Making Gluten-Free Living Easy!
www.CeceliasMarketplace.com

Celiac.com

www.celiac.com

GFCFDIET

www.gfcfdiet.com

Gluten Free Passport

www.glutenfreepassport.com

Triumph Dining

www.triumphdining.com

Fudgy Frosting

This is wonderful on our
Champion Chocolate Cake!

You'll Need:

3 Cups natural powdered sugar*

½ Cup natural cocoa powder

1/8  tsp. sea salt (1/4 tsp. if using unsalted butter)

6 Tbls. butter, softened OR non-dairy margarine

1 tsp. natural vanilla extract

1/3 Cup boiling water (may not use all the water, just to consistency)

In a mixing bowl with an electric mixer, combine sugar, cocoa and salt.  Mix in butter until a bit crumbly.  Mix in vanilla.  Add the boiling water a little at a time while mixing, scraping sides of bowl occasionally.  Beat well until smooth.    

*Note:  If you are frosting a 2 layer cake, you may need to add more powdered sugar.

Fudge Brownies

Ingredients:

¾ cup organic sugar 

¾ cup white spelt flour (baking quality)

¼ cup cocoa powder 

¼ tsp. salt 

½ cup olive oil 

2 eggs 

1 tsp. vanilla

¼ cup dark chocolate chips (optional)


Directions:

1. Preheat oven to 350 and lightly grease an 8x8 square pan.

2. Mix all the dry ingredients, preferably with an electric mixer.

3. Add the wet ingredients and beat for 3 minutes.

4. At this point, if you're using chocolate chips, mix them in by hand.

5. Pour the thick batter into your prepared pan.

6. Bake for 15 to 20 minutes.

7. When you're baking brownies, it's important to check them often as they are nearing the end of baking.

Test the center with a tooth pick or butter knife.

You want to take them out as soon as the center is firm but still moist, your knife should come out clean.

If you over bake even by a minute your brownies will be dry.


Cut brownies when they've cooled completely.

Pie Cookies

Our kids like to make these "cookies" as a tide-me-over treat when we make pie.  We usually only use the left-over dough, but you can make a full or half recipe of pie dough, just freeze the leftovers.

Ingredients:

Pie dough, WF dough or GF dough

Various sprinkles or natural cane sugar

Instructions:

1. On a lightly floured surface, roll out or let the kids roll out the dough, not quite as thin as you would for a pie.

2. Cut in various shapes with cookie cutters or a butter knife.

3. Place on a cookie sheet 1-inch apart.

4. Use a pastry brush or your fingers to dab water sparingly over the tops of the cookies.

5. Decorate with various colored sprinkles or natural cane sugar.

Bake for 5-7 minutes at 350 degrees.

Eat as soon as they cool, you won't be able to wait any longer!

Kid tip:

My 5-year-old can do all the steps of this recipe with minimal help, but rolling the dough without ripping it can be frustrating for little ones.

Pie Crust

Ingredients:

2 cups white spelt flour

1/4 tsp. salt

10 Tbls. butter or margarine, chilled (If you are Dairy-Free, use DF margarine.)

1/4 Cup cold water (more or less accordingly)

Instructions

1. In a mixing bowl combine your flour and salt.

2. With a fork or pastry blender incorporate the butter.

3. 1 Tbl. at a time add the water until the dough is soft but workable.

4. Make two balls of dough, wrap in parchment paper or plastic wrap and refrigerate until needed.

Pie Crust Gluten-Free

For one 9-inch double crust pie

Ingredients

1 Cup White rice flour

½ Cup Tapioca flour

½ Cup Arrowroot powder

2 Tbls. natural cane sugar

2 ½ tsps. xanthan gum

¼ tsp. sea salt

12 Tbls. DF margarine (OR 1 ½ sticks cold butter may be used if dairy isn't a problem)

Approximately 2 Tbls. ice water

Instructions:

1. In a mixing bowl, combine first 6 ingredients.  With a fork or pastry blender, cut in margarine until mixture is crumbly.

2. Add water a little at a time.  You may need more or less water, but you don't want the dough to be too wet.

3. Roll dough into a ball in plastic wrap.  Chill in refrigerator for about thirty minutes to an hour.  To speed up process, chill in freezer for no longer than 15 minutes.

Pumpkin Pie Gluten-Free

Ingredients:

Gluten-free pie crust for 9-inch pie shell

 

¾ Cup natural cane sugar

 

½ tsp. sea salt

 

1 tsp. Pumpkin Pie Spice OR 1 tsp. ground Cinnamon and ½ tsp. ground Allspice

 

2 large eggs

 

15 oz canned pumpkin OR pumpkin puree (If using fresh pumpkin, slice, cube and peel pumpkin.  In large pot, cover pumpkin with water and boil without a lid until tender.  Puree in food processor until smooth.)

 

1 ½ Cups (12 oz) evaporated milk OR milk substitute

 

Instructions:

 

1. Preheat oven to 425 degrees. 

2. Prepare pie crust and press into 9-inch pie pan.  Set aside in fridge.

3. In small bowl combine sugar, salt and spices. 

4. In large mixing bowl, beat eggs.  Stir in pumpkin and dry ingredients (sugar, salt and spices).  Slowly add milk OR milk substitute, gently mixing until well combined.  Pour into prepared pie shell. 

5. Bake for 15 minutes at 425 degrees.  Then reduce heat to 350 degrees and bake for approximately 40-50 minutes, or until knife inserted near center comes out clean.  Allow to cool on rack, then refrigerate.

 

Enjoy!

Fruit Cobbler

A summertime treat with your favorite seasonal fruit!

We love this with fresh picked cherries, peaches, blueberries, or strawberries.

It's also great with apples or pears.

 

Biscuit ingredients:

1 ½ Cups white rice flour

½ Cup tapioca flour

3 Tbls. natural cane sugar

2 tsps. xanthan gum

½ Tbl. baking powder

½ tsp. sea salt

6 Tbls. non-dairy margarine

½ Cup + a bit more as needed, GF rice milk OR soy milk

 

Filling ingredients:

Unsweetened fruit of your choice, about a quart (If using frozen, thaw and drain first)

Natural cane sugar and/OR agave nectar to taste, approximately 1/3 cup sugar and 3 Tbls. agave

 

 

 

Instructions:

For Fruit Filling:

Preheat oven to 400 degrees.

In oven, in ungreased baking dish, heat fruit until hot and bubbly, 10-15 minutes.

Remove from oven and stir in natural cane sugar and agave nectar to taste. (Depending upon the choice of fruit, you may need more or less sweetener. Example, tart cherries require more.)

 

For Biscuit Topping:
 

While fruit is heating in oven, in a mixing bowl combine rice flour, tapioca flour, 3 Tbls. sugar, xanthan gum, baking powder, and salt.

Mix in margarine with a fork, until mixture is crumbly.

Add rice milk a little at a time and mix briefly with a spoon until combined. Mixture will be sticky.

Place spoonfuls of biscuit topping over hot fruit. Bake for approximately 20 -25 minutes, until lightly golden.

 

Serve warm or chilled.

 

 

 

 

 

 

 

Fresh Salsa

Ingredients:

3 banana peppers
2 medium Vidalia onions
1 lb. tomatoes or one 28oz. can organic diced tomatoes, un-drained
3 Tbls. Dry cilantro or a handful of fresh, chopped
1 Tbl. Garlic flakes or 1 clove, minced
1 Tbl. Red pepper flakes, more or less, depending on your heat preference
Salt to taste

Directions:

1. Chop the onions, peppers and tomatoes into similar sizes, we like our salsa chunky.
2. In a medium sized pot over medium heat, begin cooking the onions until they sweat.
3. Add the rest of the ingredients including all the seasonings.  Let everything come to a slow boil then reduce the heat to medium low and cook for 30 minutes to 1 hour.







Serve hot with your favorite tortilla chips or store in the refrigerator for up to a week.

You can also freeze salsa in pre-portioned containers for later use.

Fresh Fruit Cicles

For a refreshing sugar-free treat try our quick and easy popsicles!

 

1. Make one recipe of our Berry Banana Smoothie

2. Fill popsicle molds to the top with smoothie mixture, cover and freeze for at least 4 hours.

3. Run popsicle molds under warm water to remove the popsicles

 

We also like these combinations:

 1 mango and 6 strawberries

 1 mango and 2 oranges

 1 peach and 1 cup pineapple

 

Fast French Toast

This is simple and delicious. 

I like to make enough for

next day leftovers as well,

so family members can

reheat on their own.

 

You'll need:

8 slices of your favorite bread, about a half-inch thick (WF and GF bread works great for this too!)

4 eggs

½ Cup milk or milk substitute

1 tsp. vanilla extract (If making this gluten-free, make sure your vanilla is safe to use)

Dash of sea salt, about 1/8 tsp.

Butter OR non-dairy margarine OR canola oil for pan

 

Instructions:

1. Heat skillet below medium heat, while whisking together eggs, milk, vanilla and salt.

2. Evenly coat skillet with butter, margarine OR oil.

3. Dip bread a slice at a time in egg mixture, coating well.

4. Place 2 slices of egg coated bread in skillet.  Cook bread for approximately 2 minutes per side, until lightly golden brown.

For a tasty variation, try adding a tsp. of ground cinnamon to egg mixture.

 

We have enjoyed this French Toast with pure maple syrup, agave nectar, our Grandmother's homemade blackberry jelly, applesauce, nut butter and plain or just with a dab of butter.

 

Enjoy!