New Gluten Free Recipes I Will Be Trying!

I am going through our favorite recipes, deciding if they can be motified to become Gluten and Milk Free.  In addition, I have been scouring the World Wide Web to find recipes that 1). Sound doable 2). Look like something my 5 year old will eat.  Here are some I have found.

 Disclaimer- we are gluten, wheat, gliadin, milk and whey free.  However, we use cheese and yogurt as the process to create these products change the proteins in the milk and Kenzie is able to tolerate these in moderation!  Yay!

The first recipe I was after is a Sugar Cookie recipe.  We are hosting a cookie making party with our school age kids and some of their friends.  I am going for an allergen free recipe and frostings.  I found natural food colors to tint the frosting and sugar sprinkles at (will direct you where to buy, has several of their products)… now I just need a sugar cookie recipe that we can make free of nuts, wheat, gluten, and dairy.  This is the one we have decided to try… and like most, it can probably be modified to remove the eggs if needed.

We will be trying out a small batch of these soon, as I want a trial run before the party!

One of our family favorites is Blueberry Buckle.  This one requires possible replacements for eggs and butter if your family cannot tolerate those!  Eggs can often be substituted with applesauce.  Generally you can replace butter with shortening.  Modifying recipes usually requires some experimentation… write down the changes you make as you go along.  That way, when you find the perfect way… you don’t forget what you put in!

GF Fruity Coffee Cake

nonstick cooking spray

 Cake Ingredients-

2 C.   GF cake flour (see below for flour recipe)

1tsp Baking Powder

1/2 tsp Kosher salt

1/2 tsp ground ginger

2 oz unsalted butter (or equal amt of replacement)

3/4 C granulated sugar

1 large egg (or equal replacement)

1/2 C. milk replacement or whole milk ( We will be trying with soy and rice milks)

3 C. fresh whole blueberries – Frozen also works… can replace w/ other berries, mixed berries, frozen peach slices.

For the crumble topping

1/2 C. sugar   – if using peaches, this is better w/ brown sugar

1/3 C. GF Cake Flour

1/2 tsp freshly ground nutmeg

2 oz unsalted butter (or replacement, this needs the fat, so shortening is probably the best replacement)

Preheat your oven to 365 degrees F.

 Coat your 9 by 9 inch baking dish w/ nonstick cooking spray

For Cake-

In a medium size mixing bowl, whisk flour, baking powder, salt and ginger.  Set aside.

In mixer bowl (stand or handheld mixer).  beat together butter and sugar for cake until light and fluffy.  Add the egg and beat until well incorporated.  Add the flour mixture, alternately with the milk a little at a time to allow for full incorporation. Once fully combined, carefully add berries or fruit and pour into the prepared baking dish.

For Topping-

Combine sugar, flour and nutmeg.  Ad the butter and work in using a fork or fingers (should be crumbly).  Sprinkle on top of the cake. 

 Bake on the middle oven rack for approx. 35 mins or until golden in color.  Cool for 15-20 mins before serving.

Gluten Free Cake Flour Recipe- Yeilds abt. 9 cups

6 C. brown rice flour (fine)

2 C. Potato Starch (NOT FLOUR)

1 C. Tapioca Flour

2 1/2 tsp. Xanthan gum

Sift ingredients together.  Store in airtight container in REFRIGERATOR.  Use for recipes that call for CAKE FLOUR or as cup by cup replacement for flour in cakes.


About PolkaDotMommy

Wife to a teacher extraordinaire... Mama to Five littles... Conservative Catholic Christian with a Strong Environmentalist Mentality... Respecting Life... Living for our Savior... Learning to trust God in all things.
This entry was posted in Gluten Free Recipes and tagged , , , . Bookmark the permalink.

3 Responses to New Gluten Free Recipes I Will Be Trying!

  1. Karen Joy says:

    Hey, let me know how my sugar cookie recipe works out for you when it’s egg-free. Lots of people have asked me, both on the blog, and through private e-mail, and I’ve let them know about Ener-G Egg Replacer, but no one’s ever let me know how the recipe turns out.

    Hey, btw, the (hard) cheese and yogurt processes do NOT change the protein structure in milk. It changes the sugar structure. Milk sugar is lactose, milk protein is casein. The cheese & yogurt process “digests” the milk sugar, making it essentially lactose-free. But nothing removes/changes the milk protein. So, it depends on where the allergy/intolerance lies. If it’s a simple lactose problem, there are a lot of lactose-free options, like hard cheeses and yogurt, and lactose-free milk. But, if it’s a casein problem, you have to be ENTIRELY dairy-free, as it is impossible to remove the casein from dairy products.

  2. looksgoodinpolkadots says:

    I will have to look further into the dairy issue. The blood test shows reactive to Milk and Whey… but not cheese, yogurt or casein. The Naturopath Doc we see said it was a protein change… but I have no clue! She wasn’t showing a lactose issue. I am brand new to this and have a ton more research to do! Thanks for the input! I will post feedback on the recipes as we try them out!

  3. healthyfishies says:

    I am excited to see how your latest recipes turn out for you, they sound delicious!! 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s