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Recipes to Cut the Gluten While Keeping the Flavor

Gluten-Free Carrot Cake Recipe

(Courtesy of Taste of Home)

Ingredients:

  • 1-1/2 cups sugar
  • 2 cans (8 ounces each) unsweetened crushed pineapple, drained
  • 4 eggs
  • ¾ cup reduced-fat mayonnaise
  • 1 -1/2 cups white rice flour
  • ½ cup potato starch
  • ½ cup soy flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon xanthan gum
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • 3-1/4 cups shredded carrots
  • 1 cup flaked coconut

Frosting:

  • 4 ounces reduced-fat cream cheese
  • ¼ cup reduced-fat butter, softened
  • 2-1/2 cups confectioners’ sugar
  • ¾ teaspoon grated orange peel
  • ¼ teaspoon vanilla extract

Directions:

  1. In a large bowl, beat the sugar, pineapple, eggs and mayonnaise until well blended. Combine the rice flour, potato starch, soy flour, baking soda, cinnamon, xanthan gum, ginger and salt; gradually beat into sugar mixture until blended. Stir in carrots and coconut.
  2. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  3. For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, orange peel and vanilla; beat until smooth. Spread over top of cake. Refrigerate leftovers. Yield: 20 servings.

For nutritional information and recipe tips, click here.

Gluten-Free Peanut Butter Blondies 

(Recipe Courtesy of Taste of Home)

Ingredients:

  • 2/3 cup creamy peanut butter
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 1/4 cup unsweetened applesauce
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup gluten-free all-purpose baking flour
  • 1-1/4 teaspoons baking powder
  • 1 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup salted peanuts, chopped

Directions:

  1. In a large bowl, combine the peanut butter, sugars and applesauce. Beat in eggs and vanilla until blended. Combine the flour, baking powder, xanthan gum and salt; gradually add to peanut butter mixture and mix well. Stir in chocolate chips and peanuts.
  2. Transfer to a 9-in. square baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares. Yield: 16 servings

For nutritional information on this recipe, click here.

Gluten-Free Peanut Butter Kiss Cookies Recipe

(Recipe Courtesy of Taste of Home)

Ingredients:

  • 1/4 cup butter-flavored shortening
  • 1-1/4 cups packed brown sugar
  • 3/4 cup creamy peanut butter
  • 1 large egg
  • 1/4 cup unsweetened applesauce
  • 3 teaspoons vanilla extract
  • 1 cup white rice flour
  • 1/2 cup potato starch
  • 1/4 cup tapioca flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 48 milk chocolate kisses, unwrapped

Directions:

  1. In a large bowl, beat shortening, brown sugar and peanut butter until blended. Beat in egg, applesauce and vanilla (mixture will appear curdled). In another bowl, whisk rice flour, potato starch, tapioca flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour.
  2. Preheat oven to 375°. Shape dough into forty-eight 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until slightly cracked. Immediately press a chocolate kiss into center of each cookie. Cool on pans 2 minutes. Remove to wire racks to cool. Yield: 4 dozen.

For nutritional information on this recipe, click here.

 

 

MedicAlert Team Member