Here you will find gluten-free baking recipes that will make an appearance more than once in your kitchen. These easy baking recipes are healthy as well as delicious and pleasing to the eye.
I recommend shopping at your local farmers markets. Not only can you find gluten-free, you will be eating the freshest food around, aside from growing it yourself.
Recipe 1 ~ Gluten-free farm fresh quiche
Preheat oven to 375°. In a large skillet , heat oil over medium-high heat. Add broccoli and onion; cook and stir until broccoli is tender. Stir in greens and garlic; cook and stir 5 minutes longer, until greens are wilted.
- Unroll pastry sheet into a 9-in. pie plate; flute edge. Fill with
- broccoli. in a small bowl, whisk eggs, milk, rosemary, salt and pepper . Stir in 1/4 cup cheddar cheese and 1/4 cup Swiss cheese; pour over vegetables. Sprinkle remaining cheeses.
- Bake 30-35 minutes or until a knife inserted comes out clean. Let stand 15 minutes before cutting. Yield: 6 servings.
Recipe 2 ~ Gluten-free Baked Oatmeal Recipe
- Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes.
- In a large bowl , combine the oats, brown sugar, pie spice and salt. Stir in the milk, apple and butter. Let stand for 5 minutes. Drain raisins; stir into oat mixture.
- Transfer to an 8-in. square baking dish coated with cooking spray. Sprinkle with walnuts. Bake, uncovered, 350° for 30-35 minutes or until a knife inserted comes out clean. Yield: 6 servings.
Recipe 3 ~ Gluten-Free Banana Bread Recipe
- In a large bowl, combine the flour, baking soda and salt. In a small bowl , whisk the eggs, bananas, sugar, applesauce, oil and vanilla. Stir into dry ingredients.
- Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray. Sprinkle with walnuts. Bake at 350° for 45-55 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans. Yield: 2 loaves (12 slices each)
*always read labels to ensure no pre-gluten in packaging
Recipe 4 ~ Basic Gluten-Free Flour Mix
- STEP 1
To measure brown-rice flour and tapioca flour, use a large spoon to scoop flour into a measuring cup, then level it off with the back of a knife. Do not use the measuring cup itself to scoop your flour when measuring; it will compact the flour and you will have too much for the recipe.
- STEP 2
Add both flours to a large resealable plastic bag, along with potato starch and tapioca flour. Reseal and shake until combined. Keep refrigerated till ready to use. Up to six months.
The above gluten-free flour mix is used in Cybele Pascal ‘s recipe for Classic crumb cake. This recipe reprinted with permission from “The Allergen-Free Bakers Handbook” by Cybele Pascal (Celestial Arts; 2009).