No-Bake Matcha Green Tea Cheesecake [Dairy-Free-Gluten-Free-Paleo-AIP]

No-Bake Matcha Green Tea Cheesecake [Dairy-Free-Gluten-Free-Paleo-AIP]
By http://asquirrelinthekitchen.com

This recipe is 100% compliant with the strict elimination phase of the Autoimmune Protocol (AIP).

Prep time: 00:16
Total time: 00:16

Yield: 8 Servings

Ingredients:
1 cup unsweetened shredded coconut
8 Medjool dates (about 5 ounces), pitted and chopped
2 tablespoons coconut oil, melted
1 (14-ounce) can coconut cream (or 1 1/2 cups) - you can also use the cream scooped off the top of at least 3 cans of full fat coconut milk which have been refrigerated for 24 hours (the cream separates from the water at cold temperatures).
1/3 cup honey
2 teaspoons matcha green tea powder
1/4 cup warm water (about 105-110°F - you should be able to hold the tip of your finger comfortably in the water)
1 tablespoon gelatin powder (use this one)
Dried lavender flowe
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Instructions:

If using a regular cake pan, line the bottom and sides with parchment paper. If using a springform pan, line only the bottom.

Combine shredded coconut, dates, and coconut oil in a food processor. Mix on high until coconut mixture become grainy, about 20 seconds.

Transfer to the bottom of the pan and spread crust evenly with your fingers or a spatula, ensuring the mixture is packed firmly. Refrigerate while you prepare the filling.

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For Full Instruction: http://asquirrelinthekitchen.com

Rated 4/5 based on 1261 Reviews

The Best Gluten Free Sandwich Bread

The Best Gluten Free Sandwich Bread
By afewshortcuts.com

If you are tired of buying holy store bought gluten free bread, check out this simply amazing recipe for the BEST Gluten free Sandwich Bread ever!

Prep time: 00:15
Cook time: 00:45
Total time: 00:60

Yield: 1 Servings

Ingredients:
3/4 Cup Warm Water
1 1/2 TBSP quick acting yeast
3 egg whites
1/4 cup brown sugar
1/4 cup olive oil - (or vegetable oil)
1 TBSP Apple Cider Vinegar
2 cups Tapioca Flour
1/2 cup Brown Rice Flour
1/2 cup Potato Starch
2 tsp Xanthin Gum


Instructions:

Grease and flour a loaf pan. I used some rice flour to keep the bread from sticking.

Combine warm water and yeast and let it sit for 5 minutes. While it is sitting beat egg whites to stiff peaks in the mixer.

Add the olive oil and vinegar to the yeast.

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For Full Instruction: afewshortcuts.com

Rated 4/5 based on 1260 Reviews

Gluten & Dairy Free Breakfast Muffins With Crunchy Almond Crumble

Gluten & Dairy Free Breakfast Muffins With Crunchy Almond Crumble
By theloopywhisk.com

These gluten & dairy free breakfast muffins have absolutely everything going for them – they are easy and quick to prepare, super delicious and allergy friendly! With a healthy balance of fats, carbs and protein, they will keep you full until lunch, and the sugars will give you a kick of energy that everyone needs in the morning. Plus, there’s a crumble!

Prep time: 00:10
Cook time: 00:20
Total time: 00:30

Yield: 9 Servings

Ingredients:
50 g (1/2 cup) flaked almonds
85 g (1 cup) oats
50 g (1/4 cup) caster sugar
15 g (1/8 cup) gluten free flour
1/4 cup vegetable oil
225 g (1 3/4 cups) plain gluten free flour blend (I've used a simple store-bought blend of rice, potato and maize flour with no added xanthan gum)
1 tsp baking powder
1/2 tsp bicarbonate of soda
pinch of salt
2 tsp cinnamon


Instructions:

In a bowl, combine all almond crumble ingredients.

Mix until everything is evenly distributed.

Set aside.

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For Full Instruction: theloopywhisk.com

Rated 4/5 based on 1259 Reviews

Gluten Free Strawberry Pop Tarts

Gluten Free Strawberry Pop Tarts
By http://nottooshabbygabby.com

An amazing breakfast perfect for on the go or as a dessert after dinner!

Prep time: 00:10
Cook time: 00:25
Total time: 00:35

Yield: 1 Servings

Ingredients:
Gluten Free Strawberry Pop Tarts
1 package of Bob's Red Mill Gluten Free Pie Crust (Find it here: )
20 Tbsp of Butter (or a combination of shortening and butter)
3-4 Tbsp COLD water
Strawberry Jam (homemade or store bought)
Any flavor will work too.
2 eggs
1 cup Confectioner's Sugar (sifted)
2-3 TBSP Milk (I used Almond Milk)
1/4 tsp Vanilla


Instructions:

Follow directions according to package on the Bob's Red Mill GF Pie Crust. I let my pie crust sit in the fridge for 3 days until I did anything with it. However, an hour is okay. Roll out half of the pie crust into an oblong shape and about 1/8 -1/4 of an inch thick on a large piece of saran wrap. Cut into 3 in x 4 in rectangle. ( you make need some gluten free flour or tapioca starch for sticking) I used a knife to cut through the saran wrap so that the rectangles were easy to transfer to prepared pan. You can roll out the extra dough until you get 9 rectangles. Place rectangles on a cookie sheet covered with parchment paper. Place pan in fridge and do the same with the other pie crust. Place other rectangles in the fridge and take out the first ones out.

Crack 2 eggs and whisk them together. Brush on rectangles and then take about 1 tablespoon of jam and spread out on the pie crusts with a 1/4 inch rim all the way around. Take out the other rectangles and brush them with egg wash and place on top of the jelly egg wash side down. Press around the rim with your finger and then take a fork and crimp along the edges. Take a tooth pick and poke 8 holes into the pop tarts to let the jam steam. Brush with egg wash.

Preheat oven to 350 degrees. While the oven is preheating place your pop tarts in the fridge to let them firm up (about 20 minutes) then place into the oven and bake for 25 minutes or until golden brown. Let cool on the pan for about 10 minutes. This will crisp them up a little bit. Whisk up glaze (pink is optional) and spread glaze. Sprinkle with some sprinkles and let dry.

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For Full Instruction: http://nottooshabbygabby.com

Rated 4/5 based on 1258 Reviews

Gluten-Free Dairy-Free Crepes (Egg-Free too!)

Gluten-Free Dairy-Free Crepes (Egg-Free too!)
By godairyfree.org

If you have never made crepes before the swirling motion may take a little practice. There is the old saying “the first crepe is for the dog”, which pretty much means your first crepe is just for practice.

Prep time: 00:20
Cook time: 00:15
Total time: 00:35

Yield: 3 Servings

Ingredients:
3 prepared egg replacer "eggs" (can sub 3 large eggs)
¾ cup unsweetened dairy-free milk beverage
¾ cup water
3 tablespoons melted dairy-free buttery spread (can sub sustainable palm oil or coconut oil)
⅓ cup white or brown rice flour
⅛ cup sweet white rice flour
⅛ cup potato starch
⅛ cup tapioca flour /starch
½ teaspoon salt
Oil, as needed


Instructions:

Put the egg replacer (or eggs), milk beverage, water, buttery spread, flours, starches, and salt in your blender. Blend until smooth, about 2 minutes, stopping to scrape down the sides as needed.

Preheat a heavy duty Teflon-coated, 8-inch omelet pan over medium-high heat. Make sure the pan is fully preheated or the first crepe won’t brown.

Oil a paper towel and use it to evenly grease the pan.

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For Full Instruction: godairyfree.org

Rated 4/5 based on 1257 Reviews

Paleo Blueberry Pancakes Recipe

Paleo Blueberry Pancakes Recipe
By healthextremist.com

These fluffy paleo blueberry pancakes are the ultimate delicious breakfast food and healthy too! I love pancakes! For some reason pancakes are always hard to make.

Yield: 1 Servings

Ingredients:
1/4 cup coconut flour
1/3 cup coconut milk or another kind of milk
3 eggs
2 tablespoons coconut oil or any kind of oil
1 tablespoon honey (I use raw honey)
1/4 teaspoon baking soda
1/8 teaspoon vanilla extract
1/2 cup blueberries
pinch of sea salt
pure maple syrup – for topping


Instructions:

Mix all wet ingredients in one dish and all dry ingredients in another dish.

Slowly add the dry ingredients to the wet ingredients.

Add coconut oil or butter to your skillet and turn the heat on low to medium.

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For Full Instruction: healthextremist.com

Rated 4/5 based on 1256 Reviews

Gluten Free Coconut Cake

Gluten Free Coconut Cake
By whattheforkfoodblog.com

This Gluten Free Coconut Cake is the ultimate cake for coconut lovers. It’s made with coconut milk, coconut oil, and shredded coconut, plus it’s filled with coconut custard and topped with toasted coconut.

Prep time: 00:40
Cook time: 00:20
Total time: 00:60

Yield: 11 Servings

Ingredients:
1 C coconut milk, room temperature
6 large egg whites, room temperature
1 Tbsp vanilla extract
3/4 C solid coconut oil, measured then melted
2 1/4 C gluten free flour
1 tsp xanthan gum
1 3/4 C granulated sugar
1 Tbsp + 1 tsp baking powder
1 tsp fine sea salt
3/4 C shredded coconut


Instructions:

Preheat oven to 350 degrees and spray 3 8-inch cake pans with non-stick spray and line the bottom with parchment paper.

In a medium bowl, whisk together the coconut milk, egg whites, vanilla extract, and coconut oil until well combined.

In a large bowl, whisk together the flour, xanthan gum, sugar, baking powder, and salt. Stir in the shredded coconut.

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For Full Instruction: whattheforkfoodblog.com

Rated 4/5 based on 1255 Reviews

Gluten-Free Naan Bread Recipe

Gluten-Free Naan Bread Recipe
By cookingperfected.com

Gluten-free naan bread is the perfect accompaniment to a good curry or even as some dipping bread with some delicious homemade dips.

Prep time: 00:60
Cook time: 00:10
Total time: 00:70

Yield: 8 Servings

Ingredients:
1 & ½ cups warm water
1 Tbsp. sugar
2 tsp. active dry yeast
3 cups gluten-free self-rising flour
1 tsp. salt
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Instructions:

In a jug, dissolve the yeast, and sugar in the water. Allow to sit for 5-10 minutes or until frothy.

Sieve together the flour, and salt.

Slowly add the yeast mixture. Mix until it’s a soft dough. You might need to add some more flour if it’s too wet.

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For Full Instruction: cookingperfected.com

Rated 4/5 based on 1254 Reviews

The Best Gluten-Free Bread

The Best Gluten-Free Bread
By feedmephoebe.com

This is the master boule recipe, to which you can add many variations! Try ¼ cup seeds and/or dried or fresh herbs, such as 1 teaspoon dried thyme (or 2 teaspoons fresh) or ½ teaspoon dried rosemary (or 1 teaspoon fresh). For the olive version (pictured below), I made a half recipe and added 2 cups pitted and diced olives with the water.

Prep time: 00:10
Cook time: 00:45
Total time: 00:175

Yield: 4 Servings

Ingredients:
6½ cups all-purpose gluten-free mixture (990 g)
1 tablespoon instant yeast (10 g)
1 to 1½ tablespoons kosher salt (10 g)
2 tablespoons sugar (30 g)
3¾ cups lukewarm water (850 g)
cornmeal or parchment paper for pizza peel
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Instructions:

In a 5- to 6-qt bowl or stand mixer, whisk together the flour, yeast, salt and sugar.

Add the lukewarm water — lukewarm water (100ºF) will allow the dough to rise to the right point for storage in about 2 hours.

Mix with a spoon or spatula or paddle attachment of mixer until mixture is very smooth — this will take about a minute of good stirring. Kneading is unnecessary. Transfer mixture to lidded (not airtight) food container.

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For Full Instruction: feedmephoebe.com

Rated 4/5 based on 1253 Reviews

Garlic Shrimp with Quinoa

Garlic Shrimp with Quinoa
By wellplated.com

Garlic Shrimp with Quinoa—Easy, quick, and delicious! Healthy recipe with fresh lemon and garlic. Not too spicy with lots of flavor.

Prep time: 00:5
Cook time: 00:25
Total time: 00:30

Yield: 4 Servings

Ingredients:
4 teaspoons extra-virgin olive oil — divided
1 pound raw tail-on shrimp — 26–30 count, peeled and deveined
1 teaspoon kosher salt — divided
1/2 teaspoon chili powder — divided
1/3 cup finely chopped yellow onion — about half of 1 small onion
3 cloves garlic — minced (about 1 tablespoon)
1 cup uncooked Bob’s Red Mill Quinoa
1/4 teaspoon cayenne pepper
2 cups low-sodium chicken broth
1 large lemon


Instructions:

In a large nonstick skillet with a tight-fitting lid, heat 2 teaspoons of the olive oil over medium high. Add the shrimp, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon chili powder. Sauté just until the shrimp are pink and cooked through, about 3 minutes. Immediately remove the shrimp to a plate so they do not overcook.

Heat the remaining 2 teaspoons olive oil in the same skillet, then add the onion. Let cook until the onion begins to soften, about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Add the quinoa, cayenne, and remaining 1/2 teaspoon salt and 1/4 teaspoon chili powder. Stir to coat the quinoa with the oil and let brown for 2 minutes. Pour in the chicken stock, then increase the heat to high and bring the broth to a boil. Once boiling, cover and reduce the heat to a simmer. Let simmer until the quinoa is tender, 12 to 15 minutes. Uncover and fluff with a fork.

Zest the lemon directly into the pan, then juice the lemon and add the lemon juice and parsley to the skillet as well. Toss to combine, then top with the reserved shrimp. Sprinkle with additional fresh parsley. Serve warm.

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For Full Instruction: wellplated.com

Rated 4/5 based on 1252 Reviews

Gluten Free Pie Crust Recipe

Gluten Free Pie Crust Recipe
By http://myhealthessentials.ca

Delicious! Tasty! I want more and more!

Yield: 1 Servings

Ingredients:
1/2 cup melted grass-fed butter
1 cup coconut flour
1 cup almond flour
1 tsp himalayan salt
1 pasture raised egg
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Instructions:

Mix dry ingredients with melted butter.

Add 1 egg and mix into a dough ball.

Spread the dough into a pie pan with your hands.

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For Full Instruction: http://myhealthessentials.ca

Rated 4/5 based on 1251 Reviews

Paleo Blueberry Coffee Cake

Paleo Blueberry Coffee Cake
By goldenbarrel.com

This Paleo Blueberry Coffee Cake is tender, moist, and full of fresh blueberries! Gluten free, dairy free, and naturally sweetened, but no one will be able to tell! It's that good! Coffee cake is one

Yield: 9 Servings

Ingredients:
1 cup almond flour
1/4 cup coconut sugar
3 1/2 tablespoons coconut oil
3 cups almond flour
1/4 cup coconut flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup coconut oil
3/4 cup coconut sugar


Instructions:

Preheat the oven to 325° and line a 9x9 pan with parchment paper. Set aside.

Make the crumb topping. In a small shallow bowl, combine the almond flour, coconut sugar and coconut oil until fully mixed and crumbly. I find using my (clean) hands works best for this. Set aside.

Make the cake. In a medium bowl combine almond flour, coconut flour, baking soda, baking powder, and salt. Mix well.

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For Full Instruction: goldenbarrel.com

Rated 4/5 based on 1250 Reviews

Gluten-Free Cinnamon Rolls

Gluten-Free Cinnamon Rolls
By iowagirleats.com

Description Yes, you can be gluten-free and have your cinnamon rolls too! Gluten-Free Cinnamon Rolls are sweet, fluffy, and made from pantry staples.

Yield: 12 Servings

Ingredients:
1/4 cup butter or vegan butter
1 cup milk (see notes)
1/3 cup + 1 Tablespoon sugar, divided
2-1/4 teaspoons Bob’s Red Mill Active Dry Yeast (or 1 packet of yeast)
1 large egg, whisked
2-1/2 cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour
2 teaspoons Bob’s Red Mill Baking Powder
1/4 teaspoon salt
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Instructions:

Add butter to a large glass bowl then melt in the microwave. Add milk and 1 Tablespoon sugar then microwave for an additional 45-50 seconds, stir with a spatula, and take a temperature using an instant read thermometer - we’re looking for 110 degrees. Sprinkle in yeast then stir gently and let sit until foamy, 8 minutes. (If your mixture does not foam, likely your yeast was old and/or the temperature of the milk mixture was too cool or too warm.) Add whisked egg and remaining 1/3 cup sugar then stir gently to combine.

Meanwhile, in a another bowl add gluten-free flour blend, baking powder, and salt then stir with a fork to combine. Add to wet ingredients in two batches, stirring until flour is just incorporated (small lumps remaining are fine) before adding the next batch. Dough should be very soft but not overly sticky. Cover with a tea towel then set somewhere warm to double in volume, 1 hour. I use my oven’s “bread proof” setting, though placing the pan on a heating pad set to warm, or placing in a warm sunny spot will also work.

Combine sugar and cinnamon from filling recipe in a small bowl then set aside. Spray a 9” pie plate with nonstick spray then set aside.

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For Full Instruction: iowagirleats.com

Rated 4/5 based on 1249 Reviews

Easy No Rise Gluten Free Bagels

Easy No Rise Gluten Free Bagels
By glutenfreeonashoestring.com

These no rise gluten free bagels are made with yeast, but still ready in about 40 minutes because there’s no rise at all. No planning necessary!

Prep time: 00:10
Cook time: 00:25
Total time: 00:35

Yield: 8 Servings

Ingredients:
3 1/2 cups (490 g) Gluten Free Bread Flour,* plus more for sprinkling
2 teaspoons (6 g) instant yeast
2 tablespoons (25 g) granulated sugar
1 1/2 teaspoons (9 g) kosher salt
1 cup + 1 tablespoon (8 1/2 fluid ounces) warm water (about 95°F)
6 tablespoons (84 g) unsalted butter, at room temperature
Egg wash (1 egg at room temperature beaten with 1 tablespoon milk)
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Instructions:

Preheat your oven to 400°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside. In a medium-sized, covered saucepan, bring the water bath (6 cups of water, 1 tablespoon molasses and 1 teaspoon kosher salt,) to a boil over medium-high heat.

Make the dough. In the bowl of your stand mixer (or a large bowl with a handheld mixer with dough hooks), place the bread flour, yeast and granulated sugar, and use a handheld whisk to combine well. Add the salt and whisk to combine well. Add the water and butter, and mix on low speed with the dough hook(s) until combined. Raise the mixer speed to medium and knead for about 5 minutes. The dough is a smooth, enriched dough, but it is very thick. Spray a silicone spatula lightly with cooking oil spray, and scrape down the sides of the bowl. Cover the bowl with plastic wrap and place in the refrigerator to chill for 10 minutes to make the dough much easier to handle.

Shape the rolls. Remove the dough from the refrigerator, and transfer it to a surface lightly sprinkled with bread flour. Sprinkle the dough very lightly with more flour and turn it over on itself a few times until the dough is smoother. Using a bench scraper or sharp knife, divide the dough into 8 equal pieces. Shape the pieces into rounds of dough following the Directions for Shaping Small, Round Rolls, and place them on the prepared baking sheet about 2 inches apart from one another. Place a floured finger in the center of each round of dough, press down to the bottom and move around in a circular motion to create a hole that is at least 1 1/2-inches wide.

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For Full Instruction: glutenfreeonashoestring.com

Rated 4/5 based on 1248 Reviews

Gluten Free Fried Chicken KFC-Style

Gluten Free Fried Chicken KFC-Style
By glutenfreeonashoestring.com

Get this tested recipe for gluten free fried chicken, KFC-Style. Lots of herbs and spices, tender and juicy fried chicken. Perfect!

Prep time: 00:10
Cook time: 00:25
Total time: 00:35

Yield: 10 Servings

Ingredients:
About 4 pounds bone-in skin-on chicken parts (I used 2 split chicken breasts and 4 drumsticks)*
1 1/2 cups (12 fluid ounces) buttermilk
1 cup (224 g) plain yogurt (or you can use 1 additional cup buttermilk in place of the yogurt)
2 cups (280 g) basic gum-free gluten free flour blend (184 g superfine white rice flour + 62 g potato starch + 34 g tapioca starch/flour) (yes, you do have to use this blend!)
1 teaspoon freshly ground black pepper
1 1/2 teaspoons kosher salt
1 1/2 teaspoons smoked Spanish paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley


Instructions:

In a large, zip-top bag or large bowl, place the chicken parts, buttermilk and yogurt, and stir to coat the chicken parts fully. Squeeze out all of the air if using a zip-top bag before sealing the bag. If using a bowl, cover the bowl tightly with plastic wrap. Place the chicken in the refrigerator to marinate for at least 4 and up to 16 hours.

Once the chicken has finished marinating, in a medium-size bowl, place the flour blend, pepper, salt, paprika, oregano, thyme, parsley, cumin, cinnamon, onion powder, garlic powder, chili powder, and sugar, and whisk to combine well. Pour all of the dry ingredients into a large, zip-top bag. Line a large rimmed baking sheet with parchment paper and set it aside. Remove the chicken parts from the marinade, about 2 at a time, and place in the bag of dry ingredients, seal the bag and shake to coat the chicken parts fully. Remove the chicken from the dry ingredients and place on the prepared baking sheet. Allow the coated chicken to sit at room temperature for about 30 minutes to allow the dry ingredients to form a thick paste on the chicken. This will help the coating stick to the chicken during frying.

While the chicken is sitting, prepare the frying oil. Place about 3-inches of frying oil in a large, heavy-bottom pot or fryer. Clip a deep-fry/candy thermometer to the side of the pot or fryer, and place the oil over medium-high heat. Bring the oil temperature to 350°F. Place the coated chicken parts in the hot oil, taking care not to crowd the oil. To prevent the chicken from sticking to the bottom of the pot, hold each piece with tongs or a spider in the hot oil just above the bottom for about a minute to allow the bottom skin of the chicken to seal. Fry until golden brown all over, about 7 minutes on each side. Turn the heat down to bring the oil temperature to 325°F and allow the chicken to continue to cook until the internal temperature of each piece reaches nearly 165°F (about 10 minutes more). Place the chicken on a wire rack placed over paper towels to drain and cool before serving.

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For Full Instruction: glutenfreeonashoestring.com

Rated 4/5 based on 1247 Reviews

Gluten Free Blueberry Cake

Gluten Free Blueberry Cake
By noshtastic.com

Breakfast can often be quite boring but not if it involves Gluten Free Blueberry Cake! with Dairy Free options

Prep time: 00:15
Cook time: 00:40
Total time: 00:55

Yield: 8 Servings

Ingredients:
1 cup butter , 200g (or dairy free margarine)
1 cup sugar , 200g
2 large eggs
1 tsp vanilla extract
2 tbsp lemon juice
2 cups all purpose gluten free flour blend , 310g
1 tsp xanthan gum , - omit if your flour already has gum added
1 tbsp baking powder
lemon zest, from 1 lemon
1/2 cup milk , 125mls


Instructions:

Preheat your oven to 350F

Cream together butter and sugar.

Add beaten eggs, vanilla extract, and lemon juice to the bowl with the butter and mix again.

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For Full Instruction: noshtastic.com

Rated 4/5 based on 1246 Reviews

Homemade Gluten Free Pasta (Gluten & Dairy Free)

Homemade Gluten Free Pasta (Gluten & Dairy Free)
By theloopywhisk.com

A simple and reliable 3-ingredient homemade gluten free pasta recipe. Once you’ve tasted this gluten free pasta from scratch, you’ll never go back to the store-bought stuff.

Prep time: 00:30
Cook time: 00:5
Total time: 00:35

Yield: 4 Servings

Ingredients:
1 2/3 cups (200 g) gluten free flour, plus extra for kneading + dusting (Note 1)
1 tsp xanthan gum
3 medium eggs (Note 2)
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Instructions:

In a bowl, mix together the gluten free flour and xanthan gum until evenly distributed.

Make a well in the middle of the flour + xanthan mixture and crack in the eggs. Scramble the eggs slightly and start mixing in the flour + xanthan mixture. Eventually, you will end up with a slightly sticky pasta dough.

Turn the pasta dough onto a generously floured surface and knead it for 2 - 3 minutes, until you get a smooth ball of pasta dough.

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For Full Instruction: theloopywhisk.com

Rated 4/5 based on 1245 Reviews

Gluten Free Artisan Bread Recipe

Gluten Free Artisan Bread Recipe
By gfjules.com

Making gluten free artisan bread is not only possible, it's downright easy! You don't even need a bread pan to make a gorgeous crusty gluten free loaf!

Prep time: 00:45
Cook time: 00:35
Total time: 00:80

Yield: 1 Servings

Ingredients:
3 cups gfJules™ All-Purpose Gluten-Free Flour
1/4 cup flax seed meal (or GF buckwheat; millet; sorghum or brown rice flour)
1/4 cup dry milk powder, dairy or non-dairy (e.g. Vance’s DariFree™ Original potato milk powder) OR almond meal
1/2 tsp. baking soda
2 tsp. baking powder
1 tsp. sea salt
1 tsp. apple cider vinegar (NOT necessary when using my gfJules™ Sandwich Bread Mix)
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Instructions:

If baking from scratch, whisk these dry ingredients together in a large bowl: flours, milk powder, baking soda, baking powder and salt. Set aside.

In the large mixing bowl of a stand mixer or just a mixing bowl, stir together the wet ingredients (honey, yogurt, apple cider vinegar, oil, and egg or flax seed and water mixture). Gradually add the dry ingredients (or gfJules Gluten Free Sandwich Bread Mix) in with the wet by pouring slowly into the wet bowl while mixing with the paddle attachment. Once incorporated, add the yeast granules, and beat well – 1-2 more minutes.

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For Full Instruction: gfjules.com

Rated 4/5 based on 1244 Reviews

Gluten Free, Egg Free, Dairy Free Cornbread

Gluten Free, Egg Free, Dairy Free Cornbread
By http://smarttereachday.com

Delicious! Tasty! I want more and more!

Yield: 12 Servings

Ingredients:
1 cup yellow cornmeal
1/2 cup gluten-free flour blend (I get mine at Trader Joe’s. It’s a blend of brown rice flour, potato starch, rice flour, and tapioca flour.)
2 Tablespoons sugar
1 teaspoon salt
1 Tablespoon aluminum-free baking powder
1/2 teaspoon baking soda
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Instructions:

Pour the buttermilk and shortening into the dry ingredients and mix just until blended. Do not overmix.

Pour into greased muffin tins, or a greased 9 x 9 glass baking dish. For muffins, bake at 375 degrees for 22 minutes. For the 9 x 9 pan, bake at the same temperature, testing at 20 minutes for done-ness.

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For Full Instruction: http://smarttereachday.com

Rated 4/5 based on 1243 Reviews

Gluten-Free Biscuits

Gluten-Free Biscuits
By mamashire.com

Light and fluffy gluten-free and dairy-free biscuits.

Yield: 5 Servings

Ingredients:
1 cup + 2 tablespoon almond flour
1 teaspoon aluminum-free baking powder or *grain-free baking powder
1/2 teaspoon Himalayan salt or sea salt
2 tablespoons coconut oil, melted or softened
3 egg whites
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Instructions:

Preheat oven to 400°. Line a baking sheet with parchment paper.

In a medium bowl mix together the almond flour, baking powder, salt, and coconut oil. If the coconut oil isn’t completely melted just mix it in with a fork.

In another bowl mix the egg whites with an electric blender until frothy and just starting to thicken up.

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For Full Instruction: mamashire.com

Rated 4/5 based on 1242 Reviews