Crock-Pot Makes Gluten-Free Dessert EASY!

While tapioca is naturally gluten-free, not many know that you can actually make it in a crock-pot, making preparation especially easy. My husband is not especially fond of tapioca, but the following recipe, topped with cinnamon, fruit and whipped cream, received his highest rating of a#10! So take some of the stress out of holiday preparations and whip up this easy and delicious gluten-free dessert!

Tapioca

2 quarts milk

1 1/4 c. sugar

1 c. small pearl tapioca

3 eggs

1 Tbs. vanilla

canned peaches, mandarin oranges or crushed pineapple

cinnamon

whipped cream

Pour milk and sugar in 4 quart crockpot. Stir until sugar is mostly dissolved. Pour in tapioca. Cover and cook on HIGH for 3 hours. Lightly beat eggs in a bowl. Ladle out about 1 cup of the milk, and stir into the egg mixture. Pour back into the crockpot and cook on LOW for 20 more minutes. Let cool completely. Serve with fruit, sprinkled cinnamon and whipped cream on top. Delicious!! (Makes 12-14 servings)

Gluten-Free Brownies!

My mother-in-law specially requested gluten-free brownies. I altered several "gluten" recipes to make these very rich, very chocolate gluten-free brownies. The result: raving reviews from all who ate them (including the non-gluten-free eaters). The only drawback is that they are NOT low-calorie. But, as long as we are indulging in a special treat, they are especially wonderful when frosted with chocolate frosting, and topped with a scoop of peppermint or vanilla ice-cream. :~) Enjoy!

(Side note: you can use either unsweetened baking chocolate, or baking cocoa combined with a little extra butter. I used the baking cocoa, with wonderful results.)

Gluten-Free Brownies
1 c. butter
7 oz. unsweetened baking chocolate, cut in pieces OR 17 Tbs. baking cocoa + 2 1/2 Tbs. butter
5 eggs
2 1/2 c. sugar + 2 Tbs.
1 Tbs. vanilla
1 1/2 c. gluten-free all-purpose flour mix #2 (see recipe in earlier post)
2 tsp guar gum
1 c. chopped wanluts (opt)
1 can of chocolate frosting (opt)

Heat oven to 350 degrees. Spray 9 x 13" pan with baking spray. In a saucepan, melt butter and chocolate over low heat (or, melt butter--including the extra 2 1/2 Tbs--and mix in baking cocoa), stirring constantly. Let cool for 5 min. In a medium bowl beat on HIGH speed sugar, vanilla and eggs for 3-5 minutes. Beat in chocolate mixture, on low-speed. Beat in flour and xanthan gum just until blended. Stir in walnuts (if desired). Bake at 350 degrees for approximately 35 minutes, or until toothpick comes out clean. Do not overbake! If desired, once cooled, frost with chocolate frosting.

Gluten-Free Fall-Time Dessert!

Nothing speaks of fall quite like a freshly baked pumpkin dessert. The aroma of this delicious gluten-free coffee cake is sure to bring your family running to the kitchen ... which is exactly what you want, as it is best served warm. If desired, you can make it extra special with a scoop of vanilla ic-cream or a generous dollop of whipped cream. Serve with fresh cider or a hot cup of coffee, and it makes the perfect beginning ... or end ... to a cool fall day!





Gluten-Free Pumpkin Coffee Cake
1 1/3 c. cornstarch
1 1/3 c. potato starch
1 Tbs. + 1 1/2 tsp. baking powder
1 tsp. salt
2 1/2 tsp. guar gum
1 tsp. pumpkin pie spice
1 c. sugar
1/2 c. brown sugar
1 (15 oz) can pumpkin
1/4 c. oil
2 Tbs. water
2 large eggs
2 tsp. vanilla
1/2 c. chopped pecans (opt)

Topping:
1/2 c. sugar
1/2 c. wheat-free all-purpose flour mix
4 Tbs. butter, softened
1 tsp. cinnamon

Preheat oven to 350° F. In a large bowl combine dry ingredients; add remaining ingredients and blend until completely moistened. Spread batter in a greased 9 x 13" cake pan. In a medium bowl combine the topping ingredients with a fork or pastry blender. (Mixture will be crumbly.) Sprinkle evenly over batter. Bake at 350° F for 30-40 minutes, until center springs back when touched lightly. Do not overbake! Serve warm.

Easy Gluten-Free Treat for School Lunches!

Now that the initial excitement of the start of school is over, children will be especially glad for a treat in their lunches. These Gluten-Free Apricot Date Squares are not only delicious, they are also easy to make--so they fit into Mom's busy schedule also ... making them an all-around winner.

Please note that the coconut is completely optional. Also, the apricot jam could be replaced with orange marmalade, if preferred.

Gluten-Free Apricot-Date Squares
1 c. water
1 c. sugar
1 c. chopped dates
1/2 c. apricot jam
1 3/4 c. old-fashioned oats
1 1/2 c. gluten-free all-purpose flour #2 (see recipe in earlier post)
1 c. flaked coconut (opt.)
1 c. packed brown sugar
1 tsp. cinnamon
1/4 tsp. salt
3/4 c. cold butter, cubed

In a small saucepan, combine the water, sugar and dates. Bring to a boil. Reduce heat and simmer uncovered for 15-20 min, or until mixture is thickened, stirring occasionally. Remove from the heat. Stir in apricot jam and set aside.

In a food processor, combine the oats, gluten-free flour, coconut, brown sugar, cinnamon and salt. Add butter; cover and process until mixture resembles coarse crumbs.

Spray a 9 x 13 inch pan with cooking spray. Press 3 c. of the mixture into the pan. Spread apricot jam mixture over pressed crumbs. Sprinkle remaining crumb mixture on top and press down gently. Bake at 350 degrees for 20-25 min, or until lightly browned. Cool on a wire rack and cut into squares. Makes approx. 3 dozen squares.

Gluten-Free Cookies

I couldn't decide whether I wanted to bake oatmeal, peanut-butter or chocolate chip cookies ... so I came up with the following recipe that gives the best of all three kinds of cookies! :) And, as confirmation that the recipe turned out deliciously, a friend who absolutely "hates" gluten-free desserts, couldn't even tell that they were gluten-free! They are a wonderful blend of buttery sweet and salty ... with a crisp outside and a chewy inside.

Please note that, while I used some "less-common" ingredients such as sorghum and French Vanilla Coffee Creamer, I also listed in parentheses items that are more commonly on hand that can be used instead.

Enjoy!!


Gluten-Free Oatmeal Peanut Butter-Chocolate Chip Cookies
1/4 c. butter
1/4 c. shortening
1 Tbs. sorghum (or molasses)
1 egg
1 Tbs. Nestle Coffee Mate French Vanilla creamer (or 1 tsp. vanilla flavoring)
1 c. all-purpose gluten-free flour mix #2
1/2 tsp. xanthan gum
1 c. quick cooking oats
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
3/4 c. chocolate chips
1/2 c. peanut butter chips (or butterscotch chips)

In a large bowl, cream shortening, butter and sugar. Beat in sorghum, egg and vanilla creamer. Combine gluten-free flour, oats, soda, cinnamon and salt. Add to shortening mixture and mix well. Stir in chips. Drop by large Tablespoonfuls (approximately 1 1/2" balls), and drop 2" apart on an ungreased cookie sheet. Bake at 350 degrees for 8-10 min, or until golden brown. Cool 5 minutes before removing to wire rack. (Makes approximately 18 cookies)

A Great Gluten-Free Picnic Recipe!

This is a great recipe to take to those end-of-summer picnics and gatherings. It's quick to assemble, delicious to eat ... and best of all, it's gluten-free! Enjoy! :~)

Gluten-Free Butterscotch Toffee Dessert
1 c. gluten-free all-purpose flour #2 (recipe in an earlier post)
1/2 c. pecans, finely chopped (optional)
1/4 c. sugar
1/2 c. (1 stick) butter or margarine, melted
1 c. toffee bits (I chopped up Heath Bars), divided
2 c. cold milk
2 (3.4 oz) pkgs. instant Butterscotch pudding
1 (8 oz) tub Cool Whip

Heat oven to 400 degrees. Mix flour, sugar, butter and 1/2 c. toffee bits in a bowl until well mixed; press firmly into bottom of a 9 x 13 pan. Bake 10 min or until lightly browned; cool.

Pour milk into large bowl; add pudding mixes and beat with wire whisk until well blended. Spread half of mixture on crust. Gently stir half of the whipped topping into the remaining half of pudding. Spread over pudding in pan. Top with remaining whipped topping and remaining 1/2 cup of toffee bits. Refrigerate at least 3 hours. Keep cold.

Gluten-Free Blueberry Lemon Cake

Sorry for the long silence ... The last post I made was just before I gave birth to our firstborn child, a baby boy weighing 8 lbs 15 oz. Since then, my days have been filled to the brim with both joy ... and busyness in caring for this precious gift from God. However, I am beginning to find a routine and with it, some time to begin baking again.

Blueberry season is here! Our family loves blueberries and I came up with the following gluten-free recipe for Blueberry Lemon Cake. When I served it at a gathering recently, I forgot to mention it was gluten-free until everyone was nearly finished eating it (obviously, those gathered were not gluten intolerant). No one could believe that it was gluten-free, and my husband declared it was a "10" (the highest rating a dish can receive at our house). So, pull out the blueberries and whip up this delicious gluten-free treat!

Gluten-Free Blueberry Lemon Cake
2 1/4 cups Wheat-Free (Gluten-Free) All Purpose "Flour"Mix #2 (see earlier post for recipe)
1 1/2 cups granulated sugar
1 Tbs plus 1 1/2 tsp. baking powder
1 tsp. salt
2 tsp. guar gum
1/2 cup butter, softened
3/4 c. milk
4 eggs
1 tsp. vanilla
2 c. blueberries, fresh or frozen (if frozen, do not thaw ahead of time)

1 - 16 oz can of Duncan Hines Creamy Home-Style Lemon Supreme Frosting

Heat oven to 325 degrees. Spray a 9 x 13" pan with Pam. Mix all the dry ingredients. Mix in butter until crumbly. Mix in milk, eggs and vanilla until no lumps remain. Stir in blueberries. Pour into 9 x 13" pan and spread evenly; bake for 45-50 min, or until lightly browned and toothpick inserted in the center comes out clean. Let cool completely and then frost with one16 ounce can of Duncan Hines Lemon Frosting (actually, our family likes it with 1 1/2 cans :~) ). Cover and store at room temperature; do not refrigerate. Serves 12-16.

EASY Gluten-Free Peanut Butter Cookies

I'm due for our first baby on April 15, 2010, and as a result my gluten-free baking has slowed way down. I just don't have as much energy as usual during these last weeks of pregnancy. :)

Here is a gluten-free recipe, however, that even I still have the energy for ... and it's so delicious, no one would guess how little effort it takes to make, nor that it's gluten-free. So turn on the oven and pull out a cookie sheet and try out these delicious, gluten-free peanut butter cookies!

1 cup peanut butter*
1 cup white sugar
1 egg

Preheat oven to 350 degrees. Combine ingredients and drop by teaspoonsfuls onto a cookie sheet lined with a silicone mat (or sprayed lightly with Baking Spray). Press with a fork, making a cross, and sprinkle with a little sugar. Bake for 8 minutes. Makes 1 dozen cookies.

*Most peanut butters do not contain gluten, but a few brands do throw in modified food starch or some sort of gluten-product, so be sure to check the ingredients.