Gluten-free pancakes Recipes

Use specialist flour in these quick and easy crepes and safely cater for those on a gluten-free diet

Ingredients:

• 125g gluten-free plain flour (we used Doves Farm)
• 1 egg
• 250ml milk
• butter, for frying

Instructions:

1. Put the flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the milk. Use an electric or balloon whisk to thoroughly combine the mixture. Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.
2. Heat a small non-stick frying pan with a knob of butter. When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base – you want a thin layer. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary.
3. Serve with agave syrup and a squeeze of orange juice or your pancake filling of choice.

Gluten-free pancakes • Yield: 6 servings
Ingredients:

• 125g gluten-free plain flour (we used Doves Farm)
• 1 egg
• 250ml milk
• butter, for frying

Gluten-free pancakes Nutrition Facts:
• Diet:
• Calories: 56.59
• Fat: 65.50
• Carbs: 36.04
• Protein: 26.98
• Cholesterol: 107.69
• Calcium: 34.95
• Sodium: 7.56

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Gluten-Free French Madeleines Recipes

The secret to the “perfect” madeleine is a balance between a slightly crunchy crust and moist, fluffy interior. This gluten-free, refined sugar-free recipe lacks nothing in texture and has a toasted, golden flavor to boot!

Ingredients:

• ¾ cup sweet rice flour
• ½ tsp guar gum
• ½ tsp baking powder (note: not all baking powder is gluten free)
• ¾ stick unsalted butter (melted)
• 2 large eggs
• ½ cup coconut sugar
• 1 tsp almond extract
• Zest of 1 lemon

Instructions:

1. Heat over to 400-425 degrees.
2. Mix flour, guar gum and baking powder in a bowl. Set aside.
3. Beat the eggs and sugar until thickened, for about 3 minutes.
4. Add almond extract and lemon zest to eggs and sugar. Beat until mixed.
5. Add melted butter to liquid mixture. Beat until thoroughly mixed.
6. Gently, fold dry ingredients into liquid mixture with a spatula.
7. Grease your Madeleine pan(s).
8. Spread a heaping teaspoon of batter into each indentation of your Madeleine pan.
9. Bake each tray of Madeleines until golden (10-12 minutes)

Gluten-Free French Madeleines • Yield: 16 servings
Ingredients:

• ¾ cup sweet rice flour
• ½ tsp guar gum
• ½ tsp baking powder (note: not all baking powder is gluten free)
• ¾ stick unsalted butter (melted)
• 2 large eggs
• ½ cup coconut sugar
• 1 tsp almond extract
• Zest of 1 lemon

Gluten-Free French Madeleines Nutrition Facts:
• Diet:
• Calories: 79.25
• Fat: 80.13
• Carbs: 66.90
• Protein: 21.12
• Cholesterol: 184.74
• Calcium: 28.25
• Sodium: 16.10

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Gluten-free sundried tomato bread Recipes

A quick, gluten-free bread recipe – no need for yeast, ready in under an hour

Ingredients:

• 200g gluten-free white flour (Doves Farm is available at most supermarkets)
• 1 tsp salt
• 3 tsp gluten-free baking powder
• 284ml buttermilk (or same amount of whole milk with a squeeze of lemon juice)
• 3 eggs
• 1 tsp tomato purée
• 2 tbsp olive oil
• 50g sundried tomatoes in oil (about 6-8), coarsely chopped
• 25g Parmesan (or vegetarian parmazano), grated

Instructions:

1. Heat oven to 180C/fan 160C/gas 4. Mix the flour, salt and baking powder in a large bowl. In a separate bowl, whisk together the buttermilk, eggs, tomato purée and oil. Fold the wet ingredients into the dry, then add the sundried tomatoes and half the Parmesan.
2. Grease a 900g loaf tin and pour in the mixture. Sprinkle the remaining Parmesan on top and bake for 50-60 mins until a skewer inserted into the middle comes out clean. Turn out onto a wire rack to cool.

Gluten-free sundried tomato bread • Yield: 8 servings
Ingredients:

• 200g gluten-free white flour (Doves Farm is available at most supermarkets)
• 1 tsp salt
• 3 tsp gluten-free baking powder
• 284ml buttermilk (or same amount of whole milk with a squeeze of lemon juice)
• 3 eggs
• 1 tsp tomato purée
• 2 tbsp olive oil
• 50g sundried tomatoes in oil (about 6-8), coarsely chopped
• 25g Parmesan (or vegetarian parmazano), grated

Gluten-free sundried tomato bread Nutrition Facts:
• Diet: Balanced
• Calories: 75.22
• Fat: 51.77
• Carbs: 66.67
• Protein: 62.69
• Cholesterol: 169.55
• Calcium: 181.26
• Sodium: 96.36

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Gluten-Free S'more Bars Recipes

Ingredients:

• 5 gluten-free graham cracker sheets, broken
• 3.38 ounces gluten-free flour (about 3/4 cup)
• 1/2 cup packed brown sugar
• 1/4 cup chilled unsalted butter, cut into 1/2-inch pieces
• 1 large egg
• 6 tablespoons heavy whipping cream
• 2 (4-ounce) bars semisweet chocolate, chopped
• 2 cups miniature marshmallows

Gluten-Free S’more Bars • Yield: 24 servings
Ingredients:

• 5 gluten-free graham cracker sheets, broken
• 3.38 ounces gluten-free flour (about 3/4 cup)
• 1/2 cup packed brown sugar
• 1/4 cup chilled unsalted butter, cut into 1/2-inch pieces
• 1 large egg
• 6 tablespoons heavy whipping cream
• 2 (4-ounce) bars semisweet chocolate, chopped
• 2 cups miniature marshmallows

Gluten-Free S’more Bars Nutrition Facts:
• Diet:
• Calories: 162.10
• Fat: 163.01
• Carbs: 154.43
• Protein: 34.54
• Cholesterol: 143.77
• Calcium: 38.63
• Sodium: 23.69

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Gluten-Free Vegan Oatmeal Raisin Cookies Recipes

Ingredients:

• 1 tablespoon ground flax seed
• 3 tablespoons water
• 2 cups gluten free old fashioned oats
• 1 cup gluten free all purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick (1/2 cup) vegan butter, softened (i used earth's balance)
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 1 cup raisins

Instructions:

1. Preheat oven to 350° F.
2. In a small bowl, whisk together the flax and water. Let sit for 2 minutes.
3. In a separate bowl, whisk together the oats, flour, cinnamon, baking soda and salt.
4. In the bowl of a standing mixer, or with an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the flax mixture and vanilla extract and stir until combined.
5. Gradually add the flour mixture until just combined. Add the raisins and stir to thoroughly combine.
6. Using a 2 tablespoon measure, place cookie dough onto Silpat or parchment-lined baking sheet. Bake for 15-20 minutes, or until golden brown.

Gluten-Free Vegan Oatmeal Raisin Cookies • Yield: 18 servings
Ingredients:

• 1 tablespoon ground flax seed
• 3 tablespoons water
• 2 cups gluten free old fashioned oats
• 1 cup gluten free all purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick (1/2 cup) vegan butter, softened (i used earth's balance)
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 1 cup raisins

Gluten-Free Vegan Oatmeal Raisin Cookies Nutrition Facts:
• Diet:
• Calories: 143.14
• Fat: 127.29
• Carbs: 141.47
• Protein: 41.03
• Cholesterol: 0.00
• Calcium: 27.52
• Sodium: 68.79

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Gluten-Free Pizza Recipes

Ingredients:

• Rice flour for dusting hands and rolling
• 1 375g (13.2-oz.) package gluten-free pizza dough mix
• 1 tablespoon olive oil
• 2 tablespoons diced red onion
• 1/8 teaspoon salt
• 1 1/2 cups canned tomato puree
• 1/4 teaspoon sugar
• 1/2 teaspoon dried oregano
• Pinch of pepper
• 8 ounces mozzarella, shredded
• 2 small bell peppers, 1 red and 1 green, seeded and sliced
• 1/2 cup pitted black olives, halved
• 10 fresh basil leaves

Gluten-Free Pizza • Yield: 4 servings
Ingredients:

• Rice flour for dusting hands and rolling
• 1 375g (13.2-oz.) package gluten-free pizza dough mix
• 1 tablespoon olive oil
• 2 tablespoons diced red onion
• 1/8 teaspoon salt
• 1 1/2 cups canned tomato puree
• 1/4 teaspoon sugar
• 1/2 teaspoon dried oregano
• Pinch of pepper
• 8 ounces mozzarella, shredded
• 2 small bell peppers, 1 red and 1 green, seeded and sliced
• 1/2 cup pitted black olives, halved
• 10 fresh basil leaves

Gluten-Free Pizza Nutrition Facts:
• Diet: Balanced
• Calories: 125.80
• Fat: 72.83
• Carbs: 122.01
• Protein: 71.22
• Cholesterol: 59.72
• Calcium: 153.06
• Sodium: 171.54

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Gluten Free Kourambiethes Recipes

These Greek shortbread cookies are super easy to make and the gluten-free version has a nice buttery texture.

Ingredients:

• 1 stick of unsalted butter
• 1 cups gluten free flour
• 1 egg yolks
• ¼ teaspoon baking powder
• 1 cups + 1 cup powdered 10x sugar, sifted
• 1 teaspoon vanilla or rose extract
• ½ teaspoon whole cloves

Instructions:

1. Preheat the oven to 350F and line baking trays with parchment paper. Sift the flour and baking powder together in a bowl.
2. Using an electric mixer, beat room-temperature butter until light and fluffy. Gradually add powdered sugar and combine well. Add the egg yolk, vanilla and beat until just combined. Fold in the flour.
3. Shape small pinches of mixture into domes and place on trays. (Wet your hands in a small bowl between pinches to keep them clean.)
4. Bake for 12 minutes or until light brown. Cool on racks and powder generously. Place 1 clove in the center of each.

Gluten Free Kourambiethes • Yield: 12 servings
Ingredients:

• 1 stick of unsalted butter
• 1 cups gluten free flour
• 1 egg yolks
• ¼ teaspoon baking powder
• 1 cups + 1 cup powdered 10x sugar, sifted
• 1 teaspoon vanilla or rose extract
• ½ teaspoon whole cloves

Gluten Free Kourambiethes Nutrition Facts:
• Diet:
• Calories: 104.18
• Fat: 99.72
• Carbs: 99.16
• Protein: 16.22
• Cholesterol: 129.69
• Calcium: 22.55
• Sodium: 4.87

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Gluten-Free Pie Crust Recipes

This is our go-to gluten-free pie crust; it crisps up beautifully and tastes fantastic. We also use this recipe for hand pies and tarts, and we even roll leftovers into little snake shapes, toss them in cinnamon sugar and bake them into little golden cookies. Before you begin, make sure all of your ingredients are refrigerated (or, in the case of the cream cheese and butter, frozen) to ensure that the crust holds its shape and turns flaky once baked.

Ingredients:

• 6 ounces bar cream cheese
• 3/4 cup (1 1/2 sticks) unsalted butter
• 3/4 teaspoon psyllium husk powder
• 2 1/4 teaspoons whole flax seeds
• 1 1/2 teaspoons whole chia seeds
• 3/4 teaspoon fine sea salt
• 1/2 teaspoon baking powder
• 2 1/4 cups rice-based gluten-free all-purpose flour*
• 1 1/2 teaspoons cider vinegar
• 3 to 5 tablespoons ice water

Instructions:

1. Cut the cream cheese and butter into 1/2-inch pieces, place in a bowl, and freeze for 15 minutes. Use a coffee or spice grinder or mortar and pestle to grind the psyllium, flax and chia seeds to a fine powder. Transfer to the bowl of a food processor along with the salt, baking powder, and flour. Pulse a few times to combine.
2. Add the butter and cream cheese and pulse until the texture of the crumbs resembles sand, about 20 seconds. While pulsing the food processor, add vinegar and then 3 tablespoons ice water. Squeeze a small amount of dough between your fingers; if it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
3. Turn the dough out onto a piece of plastic wrap, and gather into a ball with your hands. Knead the dough a few times to create a uniform texture. Divide the dough in half and form each piece into a flat disk about 1 inch thick. Wrap each half tightly in plastic and refrigerate until dough is chilled and stiff, at least 30 minutes (or up to overnight). Roll, fill, and bake as desired.
4. DO AHEAD: Dough can be frozen for up to 3 months; thaw in refrigerator before using.

Gluten-Free Pie Crust • Yield: 2 servings
Ingredients:

• 6 ounces bar cream cheese
• 3/4 cup (1 1/2 sticks) unsalted butter
• 3/4 teaspoon psyllium husk powder
• 2 1/4 teaspoons whole flax seeds
• 1 1/2 teaspoons whole chia seeds
• 3/4 teaspoon fine sea salt
• 1/2 teaspoon baking powder
• 2 1/4 cups rice-based gluten-free all-purpose flour*
• 1 1/2 teaspoons cider vinegar
• 3 to 5 tablespoons ice water

Gluten-Free Pie Crust Nutrition Facts:
• Diet:
• Calories: 143.72
• Fat: 211.19
• Carbs: 77.54
• Protein: 43.30
• Cholesterol: 184.38
• Calcium: 63.33
• Sodium: 71.07

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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