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Gluten Free Recipe: Carrot Cake

By Kyle Eslick | Filed Under Casein Free, Dairy Free, Gluten Free, Low Fat, Low Sugar

Here is a delicious carrot cake that is free of gluten and casein, but also lower in sugar and fat than most recipes.  It can also be made vegan with egg-replacer instead of eggs.

Gluten Free/Casein Free/Dairy Free Carrot Cake Recipe

Ingredients:

  • 3/4 cup granulated sugar
  • 1/4 cup canola oil
  • 1/2 cup applesauce
  • 1 large egg
  • 1 large egg white
  • 3/4 teaspoon vanilla extract
  • 3/4 cup gluten-free flour, mix (your choice, I’ve used a few different versions)
  • 1/2 cup tapioca flour
  • 1 teaspoon xanthan gum (omit if in flour mix)
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 raisin
  • 3/4 cup chopped walnut (toasting optional, but brings out more flavour)
  • 2 1/4 cups grated carrots (about 1/2 a pound)
  • 1/4 cup diced fresh pineapple

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Lightly grease or prepare an 8×8 square pan, or 9 inch round pan.
  3. In your mixer, beat the sugar, oil, and eggs together. Add the vanilla.
  4. In another bowl, mix together flour, xantham gum, cinnamon, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients.
  6. Stir in raisins and walnuts.
  7. Fold in the carrots and pineapple.
  8. Mix well, but don’t over mix.
  9. Bake for 35 to 45 minutes, or until a toothpick comes out clean.
  10. Allow the cake to cool completely in the pans set over a wire rack.

[Recipe Courtesy of Recipe Zaar]

Gluten Free Video Recipe: White Bread

By Kyle Eslick | Filed Under Casein Free, Gluten Free, Video Recipes, Yeast Free

Here is a great white bread recipe video that is advertised as being gluten free, casein free, and yeast free.

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Gluten Free Recipe: Rice Bran Muffins

By Kyle Eslick | Filed Under Dairy Free, Gluten Free

How do some delicious rice bran muffins sound?   This recipe is advertised as being both gluten free and dairy free!   Give it a try and let us know your thoughts in the comments below.

Gluten Free/Dairy Free Rice Bran Muffins

Ingredients:

  • 1 c sweet brown rice flour      
  • ¼ c teff flour      
  • ¼ c rice bran               
  • ¼ c tapioca flour    
  • ¼ c non-GMO corn starch   
  • 1 tsp baking soda    
  • 1½ tsp aluminum-free baking powder       
  • ½ tsp each salt and xanthan gum       
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ½ c Earth Balance spread
  • 1/3 c Sucanat or Rapadura
  • 2 eggs
  • ½ tsp vanilla extract
  • 1 c organic raisins

Directions:

  1. Preheat oven to 350 degrees.
  2. Grease a muffin tin or two (for 12 muffins) and set aside.
  3. Using mixer, cream Sucanat or Rapadura with butter (or Earth Balance spread). 
  4. Add eggs, peeled bananas, and vanilla.  Beat until smooth. 
  5. Combine remaining dry ingredient together, and add blend to wet mix with hands or a spoon. 
  6. Scoop batter into muffin tins, filling each cup to the top. 
  7. Bake 20-30 minutes, or until muffin bounces back when pressed lightly.

[Recipe Courtesy of Go Dairy Free]

Gluten Free Recipe: Banana Foam Cake

By Kyle Eslick | Filed Under Dairy Free, Gluten Free

Here is a banana foam cake recipe that is advertised as both gluten free and dairy free!

Ingredients:

  • 2 bananas, peeled and cut into ~1cm slices
  • 1 cup goat milk yogurt
  • 2 tsp vanilla essence
  • 2 eggs
  • 1 cup rice flour
  • 6 egg whites
  • 2 cups caster sugar

Directions:

  1. Preheat oven to 150°C.
  2. Mash banana in large bowl.
  3. Mix in yogurt and vanilla.
  4. Whisk 2 eggs in separate bowl, add to mixture, and beat with electric beaters until smooth.
  5. Add rice flour a bit at a time and continue beating until mixed well.
  6. Use a spatula to clean the edges of the bowl.
  7. In a separate bowl, beat egg whites until soft peaks form. Continue beating while adding the caster sugar a bit at a time.
  8. Fold egg white mixture into banana mixture, sections at a time, until all combined.
  9. Pour into a large cake tin until about half full.
  10. Share the rest of the mixture out in a muffin tray, filling the molds about 3/4 full.
  11. Bake on lower oven shelves for approx 50 minutes.
  12. The center of the cake should be moist when inserting a toothpick, but the cake will not wobble when moved.
  13. The top of the cake will also look slightly burnt, but brown not black. This will be the case fairly early on in the oven.

[Recipe Courtesy of Dominica Malcolm]

Gluten Free Recipe: Vegan Waffles

By Kyle Eslick | Filed Under Gluten Free, Vegan

This is one of those nice recipes that doubles as being both gluten free and a qualified vegan recipe.   Enjoy!

Ingredients:

  • 2 c. light buckwheat flour
  • 1 1/2 c. water
  • 1/4 c. canola oil
  • 2 Tbs. honey
  • 2 Tbs. white wine vinegar
  • 1/2 tsp. ground ginger
  • 1/8 tsp. ground nutmeg
  • 1/8 tsp. ground cloves
  • 4 tsp. corn-free baking powder
  • 1 Tbs. milled flax + 3 Tbs. water (microwaved on high for 1 minute)
  • 4 Tbs. pureed squash

Directions:

  1. Mix all ingredients together to form batter.
  2. Drop onto waffle iron, and cook until done.

[Recipe Courtesy of Kathys Recipe Box]

Gluten Free Recipe: Oatmeal Raisin Spice Cookies

By Kyle Eslick | Filed Under Gluten Free

Here is a nice recipe for gluten free oatmeal raisin cookies.

Ingredients:

  • 3 cups gluten free oats
  • 1 cup gluten free flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 2 sticks  softened unsalted butter
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract (make sure it’s GF!)
  • 1 1/2 cups raisins

Directions:

  1. Preheat oven to 350 degrees F.
  2. Stir together the oats, flour, baking soda, baking powder, cinnamon and salt in a large bowl.
  3. Using an electric mixer (or by hand if you like that kind of workout), combine the butter and sugars on medium speed until light and fluffy (about 5 minutes).
  4. Mix in the eggs and vanilla and reduce mixer speed to low.
  5. Add the oat mixture and mix until just combined.
  6. Add the raisins last.
  7. Use heavy duty aluminum foil to line baking sheets, or just coat baking sheets with cooking spray.
  8. Using a 1 or 1 1/2 inch ice-cream scooper, drop dough balls onto baking sheet about 2 inches apart.
  9. Bake until golden (about 13 minutes).
  10. Remove from oven and let cool for 5 minutes on baking sheets before transferring to wire racks to cool completely.

[Recipe Courtesy of Travs Gone Gluten Free]

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