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Make your own gluten free rice a roni dish with all the right flavors, and make a great meal tonight in no time at all. Add some protein, or leave it plain.

What’s for dinner tonight?

I guess because I write a food blog and cookbooks, you’d assume that I am always magically ready with a hot meal on the table at dinnertime. Hahahahahahahahaha. I dread dinnertime just like everyone else does. And I’m not much of a strict planner, either, like I know some of you are.

Whether you’re a last minute dinner rustler like I am or a planner with a schedule, you know the value of a really good homemade dinner that everyone loves—and comes together in mere minutes. Since I’m often serving different members of the family dinner at various times throughout the evening, anything that I can make in stages is truly a gem.

This homemade gluten free rice a roni style dinner ticks all the boxes. It’s super easy, uses regular pantry ingredients, can be made in stages (the spice mix can even be made weeks ahead of time and stored in a sealed container in your pantry), can be built up with protein or left plain, and everyone loves it.

I probably the only celiac son who doesn’t really care for plain rice, but he, too, loves this dish. It’s always in the back of my mind as a go-to dish, especially if I’m caught out on time and already made my last-minute gluten free pizza that week.

Is rice gluten free?

In case you were wondering, all rice is gluten free. In fact, it’s one of the most useful, versatile gluten free grains. That means that brown rice, wild rice, white rice, short grain, long grain and medium grain rice are all gluten free. Even so-called “glutinous rice” is gluten free, as its name refers to the sticky, starchy aspect of the rice itself.

When dry long grain white rice is ground super fine, it is the base for every all purpose gluten free flour blend I use. You can even grind it into a pretty fine flour yourself at home.

Cooked rice also makes the perfect side dish for almost any meal. It’s perfect to serve with gluten free orange chicken, lemon chicken or sesame chicken.

*If you’re just getting started on a gluten free diet and would like to know the basic rules, maybe you’d like to see my Ultimate Guide to the Basic Rules of a Gluten Free Diet. Everything you need to know is in that guide, along with plenty of links for a deeper dive into some important information.

If rice is GF, why make your own Rice a Roni?

Rice is a naturally gluten free grain. But the actual Rice a Roni product that you can buy in stores contains much more than just rice. In fact, it even contains pasta made from wheat flour, making it most certainly gluten-containing.

In this recipe, we use naturally gluten free rice, plus dried gluten free pasta. To make it most like Rice a Roni in the package, we use gluten free spaghetti noodles and break them into pieces. That also ensures that everything cooks together at the same rate and nothing gets mushy.

My whole family absolutely loves this side-dish-that-can-be-a-main-dish. It’s also ridiculously easy to assemble the fragrant, flavorful dry mixes (and even dice the chicken ahead of time and store it in the refrigerator), so everybody wins.

How to make Rice a Roni

If you’ve ever made the actual boxed, gluteny Rice-A-Roni, you know how this works. My method is a teeny tiny bit different than the method on the box. I just find that this way works best for this particular copycat recipe.

When the Rice-A-Roni people tell you how to add chicken to the ingredients in the box, they tell you to cook it with the rice and pasta. But it only takes a few moments to sauté it separately, and it results in much more flavorful chicken that is never, ever overcooked.

Serve it with chicken, or without. But most importantly, please explain to me why they called it the “San Francisco treat.” I mean, really.

Ingredients and substitutions

The flavor profile doesn’t lend itself to using beef in place of the optional chicken, but I think that turkey would work fine. Here are a few words about the other ingredients and potential substitutions:

Dairy-free: If you use a vegan butter substitute (my favorite is Melt brand VeganButter, but I’ve also used virgin coconut oil and Earth Balance with success), this recipe is entirely dairy-free. I’d recommend cutting down on the salt a bit, though, if you use a vegan butter substitute as they tend to be quite salty.

Long Grain Rice: I used Lundberg brand long grain brown rice. They also make long grain white rice, but my kids are used to brown rice and I prefer using a complex carb to a simple one. You can’t use short grain rice as it takes much longer to cook.

And yes, the brown rice does cook completely during the 20 minutes that the pan is covered. It really helps to use a large round skillet with a tight-fitting cover, and measure your water carefully. I have also used this general recipe to make spaetzle-a-roni, believe it or not. And it was excellent!

Gluten Free Spaghetti: I used Barilla dried gluten free spaghetti in this dish. I wanted to make this recipe as simple and accessible as possible and gluten free spaghetti is readily available.

There are a number of companies that make gluten free vermicelli, though, and gluten free angel hair pasta. We’ve also engaged in a complete discussion of dried gluten free pasta brands if you’re interested to see.

If you’d like, you can use one of those brands of GF angel hair pasta for a slightly more authentic feel. I haven’t made this gluten free rice a roni with only rice, and no pasta. But I actually think it would work just fine.

Nutritional Yeast: I used Bragg brand “Nutritional Yeast Seasoning,” and I find it online, in my local health food store and in Whole Foods. Bob’s Red Mill also makes a gluten free “Nutritional Food Yeast,” but I haven’t tried it.

Nutritional yeast is an inactive form of yeast and has a mild nutty and cheesy flavor. And strangely, it sort of tastes like chicken. These are life’s little mysteries. Embrace them.

I don’t know of any substitute for the nutritional yeast—especially since it’s often used as a substitute for cheese. I imagine the dish would be quite good with finely grated Parmigiano-Reggiano cheese, though.

Spices: This recipe has what I consider to be the perfect blend of mild but flavorful spices. If you’d like to experiment with replacing one or the other, you certainly can but I can’t promise how it will taste!

The post Homemade Gluten Free Rice A Roni Style Dinner appeared first on Great gluten free recipes for every occasion..

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These gluten free blueberry scones are tender and flaky inside, with a lightly crisp top. They can easily be made vegan, too.

Biscuits and scones and cookies

As you likely know, I’m from the U.S. and live in New York. To me, biscuits aren’t that distinct from scones. If you’re in England or Australia (as many of you are  friends!), when I say “biscuits” you aren’t entirely sure what I mean. That, or you just think I don’t know what, say, a chocolate chipper really is.

To clarify, to me, biscuits are small round pastries that are leavened with baking powder (Nigella explains it to our UK friends), baking soda (bicarbonate of soda to you, maybe?) or a combination. They’re typically quite flaky and puffy, thanks to the chemical leaveners but also to the chunks of cold fat that expand when they hit the heat of the oven.

Biscuits to you may very well be cookies. I adore cookies and have probably over 100 gluten free cookie recipes here on the blog. But to my ears, biscuits are not cookies.

Scones are very similar to biscuits in the U.S., but they tend to be a bit firmer and aren’t quite as layered and flaky as biscuits. They’re still a pastry, but they’re a bit drier than biscuits.

How to make scones

Now that we know what I even mean when I call a recipe “gluten free blueberry scones,” perhaps you’d like to know how to make them. This being a recipe blog and all.

These scones are easily made in one single mixing bowl. The prep time is just about 10 minutes of active time, with a short spell in the freezer for the dough before it’s sliced.

In a large bowl, you’ll mix the dry ingredients (gluten free flour, baking powder, baking soda, salt, plus a small bit of granulated sugar), then add chunks of cold butter (see below for how to make this dairy-free) and flatten them in the dry ingredients. Flattening the butter once it’s in the dry ingredients keeps it from melting too quickly in your hands, or in the oven.

I also like to add lemon zest to the dry ingredients. Lemon flavor goes so beautifully with blueberries and brightens the whole recipe. Next, you’ll toss in the fresh blueberries and stir gently so you don’t break the berries. Medium-sized berries work best, as they hold their shape but don’t overwhelm any individual scone.

Finally, the wet ingredients (milk, lemon juice and honey) are added into a small well you’ll create in the dry ingredients. Be sure to mix gently and don’t handle the dough too much. You want the ingredients to stay cold, so the butter melts suddenly in the oven and not a moment before.

All that’s left to do is shape the dough into a disk, cut it into 6 triangles, brush the tops with milk and cover with a bit more sugar. The milk and sugar topping helps the tops of the scones brown a bit more in the oven without overbaking the rest of the scones.

Ingredients and substitutions

As always, every recipe I create is a formula that works best when made exactly as written—down to the last gram of each ingredient! That’s how you’ll get results that are just like what you see here on the blog.

But I understand that conditions are never perfect and everyone should be able to bake along. Here is all the information I can provide on replacing any of the ingredients you see in the recipe with any others to help fit dietary needs that go beyond just gluten free.

Please keep in mind that, the more substitutions you make, the further away your results may be from mine. Baking is chemistry! Measuring by weight, not volume, using an oven thermometer to ensure your oven is at the right temperature, and taking care to use one of my recommended gluten free flour blends are all great ways to start off on the right foot.

Dairy-free/vegan: I have successfully made these gluten free scones dairy-free (and vegan) by replacing the butter with Miyoko’s brand cultured vegan butter (which my local Trader Joe’s now carries!) and with Melt brand vegan butter. I think it would also work with virgin coconut oil, but the scones won’t puff up quite as much.

For the milk, I used unsweetened coconut milk in the carton. Plain, unsweetened coconut milk in the carton is my favorite nondairy milk for cooking and baking. Its flavor is relatively neutral and it has enough fat to help baked goods brown.

In place of honey (to make the scones vegan), use Lyle’s Golden Syrup or light corn syrup. Either one will work just fine.

Fresh blueberries: Find yourself some really nice frozen blueberries, and you can use them in this recipe in place of fresh. But don’t defrost them!

Whatever precautions you take, the blue color will bleed into the batter. But if you defrost the berries, they’ll get crushed in the batter no matter how careful you are—and they’ll bleed even more.

I think this recipe would also work great using raspberries. If you’d like to make strawberry scones, that really requires a different recipe as strawberries have a ton more moisture. Try my recipe for strawberry shortcake biscuits, and shape them into scones instead of biscuits.

Cornstarch: “Cornstarch” in the U.S. is also known as corn flour, and it’s just a finely milled starch. If you need to make this recipe corn-free, the cornstarch can easily be replaced with

Sugar-free: There is naturally occurring sugar in the berries that can’t be eliminated. But if you’d like to make this recipe free of added sugars, try replacing the honey with your favorite sugar-free liquid sweetener (something that actually has some bulk, unlike liquid Stevia) and the granulated sugar with erythritol.

There really isn’t much sugar in this recipe at all, so replacing it shouldn’t be that difficult. But I haven’t tried making these sugar-free, so you’ll have to experiment!

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These two bite gluten free brownies are a cross between a rich chocolate cake and a brownie, and gone in just two bites! They’re your new go-to GF brownie recipe.

What sort of gluten free brownies are these?

I used to pine for that deep plastic tub of two-bite brownies that you could find at Whole Foods. Do you know the one? Before going gluten free, I never ever left that store without at least one tub of them.

I wasn’t sure if they were brownies or rich cupcakes, but I didn’t care. They were perfect in every way: size, taste, and texture. We were eating gluten free in my house for nearly 10 years before I developed this recipe for two bite gluten free brownies.

These are not the super fudgy gluten free brownies we’ve made before. If you try to bake a traditional brownie in the wells of a miniature muffin tin, no matter how fudgy, it will burn. Ask me how I know that!

Better than a brownie mix

Whether you’re gluten free or not, most likely your history of making brownies involved a brownie mix of some sort. But we can do so much better than that.

I’m always happy to when food manufacturers make things available gluten free that they’ve always made available in conventional form. I’m thrilled that tons of companies make packaged gluten free bread and gluten free pasta.

And much as I used to love the brownies that are made with a regular boxed mix, I have never tried a boxed mix of gluten free brownies that were even deserving of the name. They’re often gritty, rarely chocolatey enough and just don’t taste, well, like brownies at all.

Since there’s no melted chocolate in the batter for this recipe, you could easily combine all the dry ingredients (including the sugars) into a mix. Store it in a sealed container in a cool, dry pantry, then just add the wet ingredients (melted butter, yogurt, eggs and vanilla) and bake.

Now, everyone knows how much I bake, so I’m often asked to make brownies for a gathering. Since we have 15 gluten free brownie recipes, I’ll ask what kind of brownies. When no one can choose whether they want cakey brownies, fudgy brownies, blonde brownies or peanut butter brownies, I usually make these two bite brownies.

These might look kind of like chocolate muffins. But I promise they’re so much more. There’s a reason those are the first thing to disappear at every party.

A word about miniature muffin tins

I’ve found over the years that not all miniature muffin tins are created equal. Many of them have very shallow wells, which means they’ll never produce a beautiful shaped baked good. You want sloped (not entirely vertical) sides and a relatively deep well.

After trying so many brands, the only one I reach for consistently is USA Pans. I have a mini muffin pan made by USA Pans, but it isn’t the one that Amazon.com carries. USA Pans also makes pans for Sur La Table and Williams Sonoma, so you might find it there as well.

Ingredients and substitutions

Dairy-free: Part of the reason that I wanted to create a video for this post and republish it was because I was determined to make it dairy free. And I succeeded!

I used vegan butter (I’ve made the recipe using both Melt brand vegan butter and Miyoko’s Kitchen cultured vegan butter (now available at my local Trader Joe’s!)) in place of the butter. In place of the yogurt, I used plain So Delicious brand yogurt. Both substitutes worked great, but to get the proper thick, glossy consistency in the batter, I had to add 1 tablespoon of lukewarm water.

Egg-free: I haven’t made this recipe egg-free, but you could try replacing the 2 eggs with 2 “chia eggs.” To make a “chia egg,” just combine 1 tablespoon ground white chia seeds with 1 tablespoon lukewarm water and allow it to sit. It should gel as it stands.

Sugars: There are two types of granulated sugars in this recipe: granulated and light brown. They can’t be replaced with liquid sugars, but you should be able to replace each with its own specific sugar-free substitute.

I’ve generally had success with Swerve brand. Keep in mind that sugar substitutes tend to be drying, so you’ll likely need to add some lukewarm water to the batter to create the proper consistency. Take a close look at the video to see the type of batter you need to achieve.

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If you’ve ever wondered how to make frozen yogurt at home, and if you could just freeze Greek yogurt in an ice cream machine and enjoy, this strawberry recipe is for you!

This strawberry frozen yogurt is creamy, smooth, lightly sweet and super easy to make. Just blend some fruit, applesauce, plain yogurt, a bit of sugar and some honey, then freeze. Some gelatin helps keep it smooth, too.

The honey and gelatin help keep ice crystals from forming. It’s perfect right out of the machine but it’s more firmly scoopable after freezing for a couple of hours.

Can you just freeze Greek yogurt and eat it?

Is it just me, or have you wondered if you can freeze Greek yogurt and eat it? Or if frozen yogurt can be made from “regular” yogurt? I’m hoping I’m not the only one!

If you just put Greek yogurt in your ice cream machine, especially if it was sweetened and flavored, you could eat it right out of the machine. It would be a bit icy, but as long as you eat it immediately you won’t mind too much. You can’t store it in the freezer, though, as it will just be a big block of ice.

This frozen yogurt recipe is made with sugar, honey (since it’s better at preventing ice crystals than granulated sugar), and a bit of gelatin. Those additions aren’t much more difficult than just throwing some yogurt in an ice cream machine, but they make a world of difference in end result.

Do you really need an ice cream machine?

In a word? No. You can make homemade frozen yogurt without an ice cream machine at all. I even did that, and only used two ingredients (Greek yogurt + honey). I think a similar method would work with this recipe, although it wouldn’t be as creamy. Oh, and I’ve also made an amazing Pinkberry copycat recipe that is a personal favorite (but has a lot more sugar).

I have had a standard Cuisinart freeze-the-bowl ice cream machine for the longest time, but I have avoided using it for almost just as long. I don’t like the fact that you can’t make more than 1 pint of ice cream at a time since the bowl must be fully frozen each time.

I also find that a ton of the mixture gets frozen solid to the walls of the bowl no matter what I do. Instead, I’ve perfected the art of the no-churn homemade ice cream. I did finally get a compression ice cream machine since you can make batch after batch with only a 10-minute break in between.

What does an ice cream machine, well, do?

An ice cream machine does two things at once: freezes the mixture and churns it. The purpose is to add air but reduce the formation of ice crystals. The more ingredients in your yogurt or cream mixture that don’t freeze solid, the lower the chance of ice crystals at all. Fat and sugar don’t freeze solid.

The heavy cream that forms the base of ice cream is almost entirely fat, which doesn’t freeze solid. When making frozen yogurt, there isn’t any cream, so an ice cream machine is ideal.

I felt like I was ready to move on from high-fat, high-sugar no-churn ice creams. If you’re curious, the machine I have is the 2.1 quart upright “Whynter” brand machine and I really love it. It’s not cheap, but I shopped around for a good price (and waited it out).

Ingredients and substitutions

Dairy-free: The big one—can you make this frozen yogurt recipe with dairy-free yogurt? The truth is that I haven’t tried it yet, but I suspect that yes, you can. Using store-bought Greek yogurt isn’t ideal, actually, since it has additives like any processed food.

If you’re up for it, I’d recommend draining a whole bunch of plain dairy-free yogurt until it’s the consistency of Greek yogurt. Then, proceed with the recipe as written.

Vegan: If you’d like to make this recipe vegan, you’ll first need to make it dairy-free (see just above), and then gelatin-free and honey-free. Honey can be replaced with an equal amount of light corn syrup.

Agar-agar is often a good vegan substitute for gelatin, but I don’t know enough to help you figure out how to work with it. The gelatin in this recipe is optional, but it really does help to prevent ice crystals from forming. You can try replacing it with 1 teaspoon of xanthan gum, which works only not quite as well.

Sugars: You can reduce the sugar in this recipe, but it will be icier as sugar helps keep ice crystals from forming. You may be able to replace the granulated sugar with granulated erythritol, and the honey with Lankato monkfruit liquid sweetener. I haven’t tried either of those substitutes, though, so you’ll have to experiment!

Strawberries: Any pureed berry will do, and frozen works just as well as fresh. In fact, if your strawberries aren’t very fragrant and flavorful, you might consider defrosting some frozen strawberries instead.

Applesauce: The jarred smooth and unsweetened applesauce provides reliable and natural sweetness to this recipe. It also has less total moisture than pureed berries.

If you’d like to eliminate the applesauce, I’d recommend doubling the strawberries but cooking them down to remove some of the moisture. Cool completely before proceeding with the recipe, since you never want to churn anything warm into anything frozen.

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Pan de bono is a magic combination of crumbly cheese, corn flour, a starch, and an egg. It might be the easiest, naturally gluten free bread you’ll ever make.

Naturally gluten free bread

When I first started baking gluten free, I was desperate for a recipe that was easy and would work. I had tried baking mixes that I special ordered from who-knows-where, and even those failed.

I was completely overwhelmed by the variety of flours, and tired of baking with stinky garbanzo bean flour. So when I discovered that there were ways to bake simply, like this pan de bono, that were already naturally gluten free, it was like the heavens had opened up.

There are two flours in this recipe, masa harina corn flour, and tapioca starch/flour, but the crux of the recipe is the cheese and the egg. Together, they make a bread that has layers of flavors — from the crusty outside, all the way to the salty sweetness of the cheesy inside.

How to make and handle the dough

The dough for pan de bono is made in a food processor, but you don’t need a high-powered or fancy machine. Even a miniature machine will do, but you might have to make the dough in batches.

First, the cheese is made into crumbles by pulsing in the food processor. I’ve made this recipe with queso fresco cheese, feta cheese, quesito, and even dairy-free cheese (see the Ingredients and Substitutions section below for full details). The saltier the cheese (like feta), the less salt you’ll add.

Then, the flours are added and combined quickly and easily with the cheese. With the food processor running, you’ll add the egg and process until the dough comes together into a ball. It will happen suddenly, and you’ll know it’s ready.

The dough is super easy to handle, and could certainly be made into other shapes. It will be tacky to the touch, but shouldn’t be truly sticky (unless you’re using dairy-free cheese). If it is sticky, just cover it with plastic wrap and chill it in the refrigerator for a few minutes.

Bake the rolls for 10 minutes in a hot, 375°F oven. A final brushing with melted butter (vegan butter if you’re making the rolls dairy free) helps the rolls brown as they finish baking—and adds some extra, rich flavor.

Ingredients and substitutions

Dairy-free: Pan de bono is naturally gluten free, but naturally dairy-containing. But I’m happy to report that I’ve successfully made it dairy free by making the following substitutions:

  • 8 ounces of Daiya brand dairy-free cheese in place of dairy cheese
  • an additional 1/3 cup tapioca starch/flour for a total of 1 cup (120 g)
  • an additional egg, for a total of 2 eggs (100 g, weighed out of shell)
  • melted nondairy vegan butter in place of melted unsalted butter
  • the dough will be stickier, so handle it with wet hands during shaping

The rolls don’t brown as well as the original recipe, but they puff perfectly and taste amazing.

Egg-free: There are very few eggs in this recipe (just 1), but since the recipe is so simple that any substitution is risky. It’s worth trying with a “chia egg” (1 tablespoon ground chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel) in place of the single egg.

Corn-free: Masa harina corn flour is a precooked cornmeal (Maseca brand is widely available and is certified gluten free) that’s essential to this recipe. There are some recipes where cornmeal can be replaced with ground millet, but I don’t believe that would work here. I wish I had better news about making these rolls corn free!

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I’ve got 5 brands of gluten free Rice Krispies Cereal to try (and none of them is Kellogg’s). Plus, my favorite way to make extra-soft traditional rice crispy treats.

When crisp rice cereal isn’t just rice

Since rice is naturally gluten free, you might wonder, are Rice Krispies are gluten free (the Kellogg’s brand)? Conventional Kellogg’s Rice Krispies are made with malt syrup, derived from barley, which is a gluten-containing grain. They are most definitely not gluten free.

In 2011, though, Kellogg’s introduced a gluten free variety of their famous snap, crackle and pop Rice Krispies that was sold in conventional grocery stores all over the U.S. However, they were discontinued in the U.S. just a few years later. The gluten free variety is, however, still available in Canada.

When they were first available in the U.S., my gluten free son had only had Erewhon brand crisp rice cereal, and they’re great. I’ve used them for baking for years. But I had a fondness for Kellogg’s brand, as I grew up eating them, so I bought a box. They were, well, pretty much the same as I remember—and tasted very similar to 3 of the 5 brands below.

Fortunately, now there are tons of brands of gluten free crisp rice cereals available for purchase. Some are a little more precious than others and are a bit more expensive.

Cereal is pretty expensive, in general, though (gluten free or not). I’ve always found cereal to be a poor investment for the morning’s nutrition.

But it’s fast and always ready when you are. As long as it’s low in sugar and high in whole grains, I’m fine with it for my kids.

The following are 5 brands of gluten free crisp rice cereal that I think are worth a try. Some are more expensive than others, and some are more like Kellogg’s and are little wrinkled puffed rice grains. Others are a more puffy, more youthful-looking grain. The choice is yours!

One Degree Organic Foods GF Sprouted Brown Rice Crisp Cereal

I honestly had never heard of the One Degree brand before I started my search for gluten free rice crispy cereal varieties. The box is smaller than most at 8 ounces; since most others are 10 ounces, a relatively universal price means that this variety is more expensive by 25%.

I really like these little puffy grains, though. They’re unlike the Kellogg’s Rice Krispies variety, which is wrinkled like a raisin. That’s neither good nor bad. It’s just a matter of personal preference.

They’re nice and snappy, stay crisp in milk, are only very lightly sweet, and the grains are sprouted which some say is better for your gut. They are great in Rice Krispy Treats (recipe below), too.

Here are the other details about One Degree:

  • Size of package: 8 ounces
  • Price you should expect to pay: About $4.25
  • Availability: Okay. I purchased this cereal at Vitacost.com, and have seen it on Target.com. It’s sold on amazon.com, but the prices are terrible (at least as of this writing)
  • Other common allergens: none (but states that it’s processed in a facility that uses soy, tree nuts and dairy)
  • Ingredients: organic sprouted whole grain brown rice, organic coconut sugar, unrefined salt, tocopherols (vitamin E)
Nature’s Path Gluten Free Crispy Rice Cereal

Like One Degree brand, this Nature’s Path crisp rice cereal is puffy, not wrinkly. That is not ageist, it’s just a fact.

The only really noticeable differences between Nature’s Path and One Degree are price (Nature’s Path is less expensive) and availability (I see Nature’s Path in many stores, both brick and mortar and online). Nature’s Path has two types of sugar (cane sugar and molasses) and One Degree has only coconut palm sugar, but I don’t detect a difference in taste or crispness.

Here are the other details about Nature’s Path:

  • Size of package: 10 ounces
  • Price you should expect to pay: about $4.20
  • Availability: Pretty good. I purchased this cereal at Vitacost.com, and have seen it available from Jet.com and iHerb.com. Amazon.com has a terrible price. In the past, I’ve seen this product in Whole Foods and in my local natural foods store.
  • Other common allergens: none (but states that it’s processed in a facility that uses peanuts, tree nuts, and soy)
  • Ingredients: brown rice flour, cane sugar, sea salt, molasses
Erewhon Gluten Free Crispy Brown Rice Cereal

Erewhon was the first brand of gluten free crisp rice cereal that I tried. In fact, I used to develop recipes, along with a lot of other bloggers, for Erewhon. They paid bloggers fairly at a time when almost no one else did, which I think speaks well of the brand in general.

I was already using their products when they approached me about developing recipes. So my recommendation is not at all influenced by that past relationship.

Erewhon brand cereals are nice and simple, and always good quality. I often use their gluten free corn flakes for coating chicken fingers.

Here are the other details about Erewhon:

  • Size of package: 10 ounces
  • Price you should expect to pay: Around $4.50, but it can be much more expensive.
  • Availability: Very good. Erewhon brand is available in most larger grocery stores in my area, as well as many places online.
  • Other common allergens: none
  • Ingredients: organic brown rice, organic brown rice syrup, sea salt
Back to Nature GF Sprout & Shine Cereal

This brand of cereal is probably the most like Kellogg’s, as the grains are wrinkly and they’re made with a pretty typical sugar. The package says that they’re “batch-cooked,” but I honestly don’t know why I should care about that.

The brown rice grains are sprouted, or allowed to germinate before cooking. That’s neither here nor there for me. I just know that these little crispy rice grains taste good in milk, and are reliably gluten free. The price is a bit higher than some of the others, at least from what I’ve seen, though.

Here are the other details about Back To Nature:

  • Size of package: 10 ounces
  • Price you should expect to pay: $5.25.
  • Availability: Good. I purchased this cereal at Vitacost.com, and have seen it at plenty of large grocery stores (Shop Rite, Hannaford) and a few local natural food stores.
  • Other common allergens: none
  • Ingredients: sprouted whole grain brown rice, dried cane syrup, sea salt
Barbara’s Organic GF Brown Rice Crisp Cereal

Barbara’s brand cereal has been around for a long time, and their products used to just say “wheat free,” and weren’t necessarily gluten free. This brown rice cereal calls itself “gluten free,” but it isn’t manufactured in a dedicated gluten free facility.

According to the package, the cereal is verified to contain less than 20 ppm of gluten. Whether you are comfortable with that or not is a very personal decision. It is last on this list of 5 brands of crisp rice cereal to try for that reason.

The grains of crisp rice in Barbara’s, like Erewhon and Back To Nature brands, are wrinkly not smooth and puffy. They stay crisp in milk and are sweetened with fruit juices. That doesn’t matter too much to me, though, since sugar is sugar is sugar (for the most part).

Here are the other details about Barbara’s:

  • Size of package: 10 ounces
  • Price you should expect to pay: $4.85
  • Availability: Okay. I purchased this cereal at Vitacost.com, and have seen it at local natural food stores as well as some larger grocery stores. It’s also available at iHerb.com.
  • Other common allergens: none (package does state that it’s manufactured in a facility that also processes wheat, peanuts and almonds, so use your discretion)
  • Ingredients: organic whole grain brown rice, organic fruit juice concentrate (pear or apple), sea salt
My favorite “traditional” rice crispy treat recipe

I love making Rice Krispy Treats with homemade marshmallows. They’re always less sweet than those made in a typical way, with melted butter, melted marshmallows and/or marshmallow creme, and I find that they stay fresh longer.

But sometimes, you just need to whip them up in mere seconds. Below is my favorite “traditional” way to make gluten free rice krispy treats. I like to mix butter with marshmallow creme, since it’s easier to melt than whole marshmallows.

Have you ever tried to make these treats with marshmallows that aren’t incredibly fresh? It does not go well. But marshmallow creme/fluff is always fresh enough for these treats. I also like to add a few more miniature marshmallows at the last minute, since they keep everything just gooey enough. Using marshmallow creme rather than marshmallows also makes for treats that are still soft the next day.

If you don’t have fresh mini marshmallows, just leave them out. Or add chocolate chips!

Ingredients and substitutions

Dairy-free: The only ingredient that has dairy in these Rice Krispy Treats is the butter. My favorite butter substitute, Melt VeganButter, doesn’t work great as the treats are more fragile than they are when they’re made with the real thing.

Instead, I prefer Spectrum brand nonhydrogenated shortening. I do not recommend using virgin coconut oil as it won’t incorporate well into the marshmallow creme and will result in oily treats.

Marshmallow creme/egg-free: I have made this recipe using homemade marshmallow creme, and using Marshmallow Fluff brand marshmallow creme. Both work well, but both contain eggs.

If you’re inclined to make these more from scratch and/or need to make them egg-free, I recommend using my recipe for homemade marshmallow rice crispy treats. The stabilizer is gelatin, as in marshmallows, rather than egg whites, as in marshmallow creme.

Sugar-free: I’m afraid I can’t imagine a way to make these entirely sugar-free. They’re just so, well, sugary. And the cooked sugar in the marshmallow creme is part of what holds them together. If you give it a try, let us know in the comments!

The post Are Rice Krispies Gluten Free? | Plus a Favorite Recipe appeared first on Great gluten free recipes for every occasion..

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If you love tortillas but can’t always make your own, here are 8 of the very best gluten free tortillas brands to try. They’re so versatile, and there are even some amazing Paleo-style wraps on the list!

Why I’m reviewing gluten free tortillas brands

After reviewing brands of gluten free bread and later brands of gluten free pasta, I asked those of you on my email list what I should review next—and for some of your favorite brands. Many, many of you responded and the general consensus was to review packaged gluten free tortillas.

My goal in all of these product reviews is plain and simple: to help you spend your hard-earned money wisely. Reviews on sites like amazon.com are great, but it’s often hard to judge the perspective of the reviewer—especially when it comes to gluten free products.

Who is this list for?

I find that online reviews of gluten free packaged products are often written from the perspective of “good, for gluten free.” They’re not comparing the product to its conventional counterpart, but rather to previous experiences with gluten free products.

This list is for anyone who eats gluten free and wants to avoid wasting money on products that aren’t simply good, for gluten free (and of course products that are downright awful). Since I live and work in New York, in the U.S., the product availability that I discuss is from that perspective. If you live in a different part of this country or a different part of the world, please comment below and tell us your favorite brand(s) of gluten free tortillas, and where you are able to purchase them for a reasonable price.

I purchased all of these tortillas (and the other fails, not listed) with my own money. Nothing in this post is sponsored, these reviews are honest and forthright (not that you can’t do a sponsored post and still be truthful, of course).

All of the products listed are gluten free, dairy free and egg free. Some contain soy, and one contains almonds. Two are Paleo, which means that they’re also gluten free, dairy free and soy free by definition. One is kind of strange, but it’s truly my favorite and I hope you’ll consider giving it a try. You’ll know it when you see it!

What isn’t included on the list?

There were a few brands of tortillas that I purchased after reading very good online reviews, served to my children for taste-testing purposes and even ate multiple times myself. And they were absolutely awful. I just could not recommend them at all.

Those brands were mostly of the alternative variety, include Mikey’s Paleo tortillas, Nuco Paleo coconut wraps, Wrawp organic veggie wraps. I will eat nearly anything, and I literally could not choke these down. All three of these brands smelled strange, and one (Nuco) had a very disturbing aftertaste that burned our mouths.

Food For Life brand brown rice wraps aren’t included in this list because they’re absolutely fine, but the Trader Joe’s brown rice tortillas seem to be largely the same–and for a lower price. Both are kind of an old-school gluten free tortilla/wrap since they’re relatively stiff and chewy, but serviceable.

I also didn’t include Udi’s gluten free flour tortillas. I tried them years ago and they were terrible. I was going to give them another try, but can’t find them anywhere. I wonder if they were discontinued?

Mission Gluten Free Flour Tortillas

Overall, these Mission brand are the best gluten free tortillas and my overall favorite for a number of reasons. They’re relatively well-priced (usually less than $1 each), are very flexible, widely available and have a mostly neutral flavor.

They do taste like potato (it could be the “potato extract” so they might want to cut that out if possible), so my youngest child does not care for these tortillas. But all three of my children are snobbish about packaged foods. They’d prefer that I make my own gluten free tortillas every. single. time.

Here are the other details:

  • Size of package: 10.5 ounces (6 tortillas)
  • Price you should expect to pay: About $5
  • Fresh or frozen: Fresh
  • Availability: Very good. My local grocery store (Stop & Shop), Target stores, Walmart stores
  • Other common allergens: soy
  • Ingredients: tortilla blend (modified food starch, rice flour, tapioca starch, potato extract, cellulose gum, guar gum, xanthan gum, dextrose, soybean flour, potato starch, salt, rice starch, corn dextrin, polyglycerol esters of fatty acids, mono- and diglycerides of fatty acids), water, vegetable shortening (interesterified and hydrogenated soybean oils), pea protein, resistant corn starch, contains 2% or less of: sugar, inulin, baking soda, sodium acid pyrophosphate, monoglycerides, fumaric acid, enzymes, and calcium propionate, sorbic acid and citric acid (to maintain freshness)
  • Shelf life/storage: The package recommends refrigerating after opening, and the package has a stamped freshness date. They’re not refrigerated in store. I refrigerate them immediately and find that they are still good at least a few days after the freshness date.
Rudi’s Gluten Free Bakery Plain Tortillas

Rudi’s gluten free flour tortillas are really good and don’t have that potato taste like Mission. They’re a bit more expensive than the Mission brand, though. Plus they’re harder to find, and only seem to be available frozen.

They keep for quite a while as frozen, though, are flexible and taste very neutral. They probably have the most conventional flour tortilla taste of all of the brands on this list.

Here are the other details:

  • Size of package: 9 ounces (8 tortillas)
  • Price you should expect to pay: about $6.00
  • Fresh or frozen: Frozen
  • Availability: Fair. My local grocery store (Stop & Shop), my local natural foods store. They used to be more widely available.
  • Other common allergens: none
  • Ingredients: whole grain flours (sorghum, brown rice, millet, amaranth, quinoa, teff), corn starch, tapioca flour, rice flour, water, canola oil, xanthan gum, cane sugar, organic maltodextrin and organic cultured dextrose, organic apple cider vinegar, guar gum, sea salt, baking powder (monocalcium phosphate, sodium bicarbonate, corn starch), malic acid, yeast
  • Shelf life/storage: The package recommends storing the tortillas in the freezer or refrigerator, and indicates that the package can be stored on the counter for up to 10 days. The package does have a freshness date, though, so I’m not sure if that 10-day rule is always applicable.
BFree Quinoa and Chia Wraps

I first tried BFree products when you recommended that I try their packaged gluten free bread. As a general rule, I don’t care for products with psyllium husk as an ingredient (and I never bake with it; I’ve tried and I just don’t care for the mouthfeel it creates), but BFree uses it more effectively than others.

These wraps are soft and chewy, very flexible and are generously sized. They don’t taste strange to me at all, but the quinoa and chia formulation won’t appeal to everyone as it’s very “natural” seeming.

The problem with BFree is their availability. The only viable source for me is Glutenfreemall.com, and they recommend freezer-safe shipping when ordering frozen products, especially in the warmer months. That increases the shipping cost and pressures you to purchase other products at the same time for economies of scale.

That lack of availability means that I wasn’t willing to purchase their “plain” wraps, as I could only find those in a large quantity on Amazon.com for a really awful price. I wasn’t willing to commit to that, and I think most people would feel the same.

Here are the other details:

  • Size of package: 8.89 ounces (6 wraps)
  • Price you should expect to pay: $6.69
  • Fresh or frozen: Frozen
  • Availability: Poor. I ordered this product from Glutenfreemall.com and had to pay pretty expensive shipping to keep the package frozen in transit. They’re sold by other online retailers like Amazon.com, but only in large, expensive packs.
  • Other common allergens: none
  • Ingredients: water, mixed wholegrain flours (sorghum flour, rice flour, corn flour, millet flour, teff flour, quinoa flour, amaranth flour, tapioca starch, corn starch), potato flour, pea protein, flaxseeds, xanthan gum, cellulose, teff seeds, canola oil, red quinoa seeds, chia seeds, inulin, guar gum, salt, sourdough (fermented quinoa, corn and rice flour), psyllium husk, citric acid (mold inhibitor), yeast, sodium bicarbonate, monocalcium phosphate, malic acid (mold inhibitor), tartaric acid (mold inhibitor), ascorbic acid.
  • Shelf life/storage: The package recommends freezing and using within 28 days of defrosting.
Flatout Flatbread Gluten Free Wraps

The Flatout people are kind of famous for their low-calorie wraps. According to their website, their gluten free wraps are valued at 4 Weight Watchers SmartPoints each. I think that’s higher than the “regular” wraps. Of course!

I had been on the hunt for these babies the moment I saw a few gluten free bloggers starting to review them online, without any luck. You couldn’t even seem to purchase them online, even from the manufacturer. Why would you have a marketing campaign if your product isn’t readily available to consumers?

When I finally found these wraps, anticipation was high. They really didn’t disappoint. They have a great flavor that’s mostly neutral but not invisible, aren’t too chewy and taste completely “normal.” My oldest selected them as her favorite, and she eats the most gluten-containing food outside the house so she’s a good judge.

The package insists that you heat them before rolling, but even if you defrost them and don’t heat them first, they do still roll. One side of the wrap will flake a bit, but that’s an Achilles heel of store-bought tortillas in general.

Here are the other details:

  • Size of package: 9 ounces (5 flatbreads)
  • Price you should expect to pay: $3.59
  • Fresh or frozen: Fresh or frozen
  • Availability: Poor. For a short time, I was able to find these wraps in various grocery stores. Now, I can only seem to find them online at Netrition. They seem to be out of stock online elsewhere, or simply not available.
  • Other common allergens: soy
  • Ingredients: brown rice flour, fine white rice flour, whole oat flour, tapioca starch, sweet rice flour, potato flour, potato starch, water, oat fiber, maltodextrin, apple cider vinegar, modified corn starch, non-GMO canola oil, Contains 2% or less of: dried cane syrup, honey, soy flour, salt, guar gum, cellulose gum, xanthan gum, baking soda, monoglycerides, calcium sulfate, preservatives (sodium propionate, potassium sorbate, propionic acid, phosphoric acid), enzymes.
  • Shelf life/storage: The package recommends storing in the freezer, then microwaving for 25 seconds before rolling. I find that they last a long time in the freezer.
Trader Joe’s Brown Rice Gluten Free Tortillas

These brown rice tortillas are not great, but they’re still worth a spot on the list. They’re relatively thick and don’t roll without splitting at all. They sort of taste like “health food,” but they still have a good, hearty chew and flavor.

My children don’t love these tortillas, but it’s good to know that you can grab a package at Trader Joe’s in a pinch. If I melted a bunch of cheese inside, they’d eat them. They’re also less expensive than and very similar to the Food For Life brown rice tortillas, which are frozen and more costly.

Here are the other details:

  • Size of package: 12 ounces (6 tortillas)
  • Price you should expect to pay: $3.49
  • Fresh or frozen: Fresh
  • Availability: Trader Joe’s stores
  • Other common allergens: none
  • Ingredients: brown rice flour, filtered water, tapioca flour, safflower oil, rice bran, vegetable gum (xanthan, cellulose), sea salt
  • Shelf life/storage: The package recommends refrigerating for extended shelf life. I find that the dates aren’t great, and the tortillas do go bad beyond the date on the package.
Siete Almond Flour Tortillas

We’ve arrived at the Paleo portion of our list. This brand, Siete, and the following brand are actually really good Paleo tortillas. Siete is expensive and doesn’t seem to have a ton of market penetration. But a number of you recommended them to me, which is great because that means that you can find them—and of course, that you like them.

I’ve been buying both the almond flour variety and the cassava and coconut flour variety of the Siete wraps for a while now, and I really prefer the almond flour variety. It tastes like almonds, but not in an overpowering way, and they’re super thin and flexible.

I think the cassava flour tortillas would be much better if they were made from a blend of cassava/coconut flours and almond flour. I assume they don’t do that because they want to have a nut-free variety for people who can’t or won’t eat nuts. Pretty smart!

Here are the other details:

  • Size of package: 7 ounces (8 tortillas)
  • Price you should expect to pay: about $8
  • Fresh or frozen: Fresh (refrigerated)
  • Availability: Fair. Whole Foods carries this brand in their refrigerated section. The only availability online seems to be way overpriced
  • Other common allergens: almonds
  • Ingredients: almond flour, tapioca flour, water, sea salt, xanthan gum
    (Cassava and coconut ingredients: cassava flour, water, coconut flour, coconut oil, apple cider vinegar, sea salt, xanthan gum)
  • Shelf life/storage: The package recommends keeping the product refrigerated or frozen. There is a freshness date on the package, but I find that they’re fine at least a week if not more past the freshness date if unopened.
The Real Coconut: Coconut Flour Tortillas

As I mentioned earlier, some of the Paleo tortillas that I tried (based upon really good online reviews!) were nearly inedible. “The Real Coconut” brand coconut flour tortillas are excellent. They do taste like coconut, so if you don’t care for coconut at all, you’ll want to avoid these.

But somehow this brand is able to do with a tortilla what Siete (and the other brands) haven’t done: make a flexible, good-tasting wrap out of coconut flour. The price is actually quite good but is likely higher if you buy it at Whole Foods since, well, it’s Whole Foods.

Here are the other details:

  • Size of package: 7.6 ounces (12 tortillas)
  • Price you should expect to pay: $4.99
  • Fresh or frozen: Frozen
  • Availability: Fair. Amazon.com doesn’t carry these tortillas, but Netrition.com does and I’ve found them in Whole Foods markets
  • Ingredients: coconut flour, cassava starch, water, contains 2% or less of: sea salt, coconut oil, xanthan gum
  • Shelf life/storage: The package recommends keeping the tortillas refrigerated, and says they’re suitable for..
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Just for eating, not baking, this eggless edible cookie dough recipe is made with oats for a safe, delicious treat—all without turning on the oven. Have your dough and eat it too!

Why you don’t need eggs.

Whenever anyone thinks about eating cookie dough that’s meant for baking, the first thing we think of is that eating raw, unpasteurized eggs is dangerous. And it can be, for sure.

Eggs and egg yolks, especially, are really important to a classic chocolate chip cookie, for sure. But when you sneak a bite of raw cookie dough, you’re not in it for the egg. Raw eggs don’t have any sort of classic cookie taste.

When cookie dough is raw, it just needs some extra moisture to hold it together. That’s easy peasy to do with some added milk. A different balance of ingredients in general also helps.

Why you don’t need an “all purpose” flour.

The other potential danger  in eating raw cookie dough is that raw flour can also be contaminated with salmonella or other food-borne bacteria. That’s true whether you’re using conventional wheat-based all purpose flour or all purpose gluten free flour.

But good news, because flour doesn’t flavor the cookie dough, so who needs it? You do need something to add bulk, though. Oat flour is a natural replacement, since it adds bulk and some texture, but isn’t at all dangerous to eat raw. That’s why we can eat overnight oats without worry.

Oh, and I never buy oat flour. It’s too expensive and for no good reason. I buy certified gluten free oats and grind them into a flour in a blender or food processor. It takes only moments, and it works just as well since any recipe in which I’m using oat flour, I want some “chew” from the oats. I don’t need a superfine flour.

We talk about ingredients and substitutions in depth below. But if you’re gluten free and also can’t tolerate oats or don’t want to eat them even when they’re certified gluten free, you can replace oats in any sort of baking. The oats do lend the perfect texture to this recipe, but I think that quinoa flakes would be a perfectly good substitute.

You can’t bake it, but you can bite it

I have many, many recipes for gluten free chocolate chip cookies on this blog. If you’d like to make, shape and bake cookie dough into actual cookies, I encourage that sort of behavior!

But this cookie dough is definitely not designed to be baked. Most other recipes I’ve seen for edible cookie dough are softer and made to be eaten with a spoon. This one is written to be divided into individual bites.

I find the idea of eating an entire dish of cookie dough by the spoonful to be, well, kind of overwhelming. Making the dough into bite-sized truffles has a few benefits.

First, it doesn’t feel too indulgent. Indulgent is good; too indulgent is bad. Second, you can add these chewy bites of cookie dough heaven to anything else you like, including some homemade vanilla ice cream.

Ingredients and substitutions

Dairy-free: The only ingredient in this edible cookie dough recipe that necessarily has dairy is the butter. It’s easy to find dairy-free chocolate chip cookies (I like Enjoy Life brand).

Plus, when you use a butter substitute, I find that you don’t really need to add milk to help the dough come together. If you find that you do, just use any nondairy milk you like.

I’m happy to report that I’ve successfully made this recipe with a number of different vegan butter-style substitutions. My favorite butter replacement in this recipe is half nonhydrogenated shortening (Spectrum brand is my favorite), half Earth Balance buttery sticks.

I’ve also made the recipe successfully using Melt brand VeganButter substitute. In either case, though, reduce the added salt in the recipe from 1/4 teaspoon to 1/8 teaspoon. Those vegan butter substitutes tend to be quite salty.

Oat-free: In this recipe, I’d replace the oat flour with quinoa or buckwheat flakes. Just grind the flakes even finer in a blender or food processor to ensure that there aren’t any big pieces. And of course, if you’d prefer, you can use my original edible cookie dough recipe, made with almond flour.

Sugar-free: You really do need a brown sugar-type flavor for this recipe to taste like, well, cookies or cookie dough. I’d try replacing both sugars with Swerve brand’s sugar substitute for each. You’ll almost certainly need more added milk, as those replacement sugars tend to be drying.

The post Edible Cookie Dough Recipe With Oats appeared first on Great gluten free recipes for every occasion..

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This rich, creamy strawberry ice cream recipe is made without eggs and without an ice cream maker, and with just 3 simple everyday ingredients. If you’ve ever thought you could make better strawberry ice cream than the icy stuff you can buy, this recipe is for you!

For the love of strawberries and cream

Have you ever eaten Neapolitan ice cream & just left most of the strawberry ice cream behind to wither, even though you love strawberries? Even commercially prepared strawberry ice cream is so often icy and lacking in nearly any flavor, even though it’s suspiciously bright pink.

This recipe is super simple, made of strawberries, cream and sugar requires absolutely no special equipment (a simple handheld mixer to whip the cream will do) and will ruin you for anything less, forever more.

Why does ice cream get icy?

Ice cream gets icy for a couple simple reasons. Too much moisture in the mixture can mean large ice crystals in your cream. That’s often the case with strawberry ice cream since strawberries have a high water content.

If there’s too little sugar or too little fat in your ice cream, without any additions that keep the mixture from freezing solid, your ice cream could also be in trouble.

One way to keep your ice cream from getting overly icy is to make it in an ice cream machine that freezes the mixture quickly. The faster the ice cream is frozen as it’s spinning, the smaller the ice crystals will be and the creamier the result.

How to make strawberry ice cream without a machine

What if you love my 3-ingredient homemade vanilla ice cream, no ice cream machine required, and want to make a strawberry version? You can do it, but you’ll need to concentrate those strawberries.

I roasted the strawberries to concentrate their flavor and turn their juice into a syrup. That way, the strawberries have much less moisture to turn into ice crystals, and the strawberry flavor is super intense.

Rather than waiting for the berries to release their moisture on their own, we roast them for 20 minutes, and then break them open with the back of a spoon before roasting for 10 more minutes. The liquid mostly evaporates and what’s left behind is pure strawberry goodness.

The roasted berries are then pureed with a bit of the sweetened condensed milk called for in the total recipe. Thick, sweet, intense strawberry flavor is our handsome reward.

I do often roast 2 pounds of fresh strawberries, rather than just the 1 pound called for in the recipe. Then, I puree half of the roasted berries with a bit of granulated sugar and reserve it to serve on top of each scoop. As long as you’re roasting berries, you may as well make the most of it!

The rest of the story goes a lot like we have come to expect from this no-machine ice-cream method. Whip some heavy cream, fold in the strawberry sweetened condensed milk, and freeze until firm. Scoop this perfectly smooth and creamy ice cream right out of the freezer. Stay cool, and enjoy!

Ingredients and substitutions

This really isn’t the sort of recipe that can be made with simple substitutions. But let’s talk about it!

Dairy-free: In theory, you should be able to replace the sweetened condensed milk with dairy-free sweetened condensed milk and the heavy whipping cream with chilled coconut cream. They even make canned dairy-free sweetened condensed milk, so you wouldn’t necessarily have to make your own.

But I really don’t recommend doing any of that! If you’d like to make dairy-free homemade strawberry ice cream, I’d begin with my dairy-free no-churn ice cream recipe as a base. It calls for gelatin, which really helps the ice cream stay creamy and not get icy.

Sugar-free: Since sugar is one of the few ingredients that doesn’t freeze solid, it’s very difficult to make homemade ice cream without it—especially without an ice cream maker. If you can find a way to make sweetened condensed milk with a sugar substitute like monkfruit granulated sweetener, it might be worth a shot!

Roasted strawberries: If you don’t want to go through the trouble of roasting the strawberries, you can cook them on the stovetop instead. Place them in a medium-sized, heavy-bottom saucepan and cook, stirring frequently, over medium heat until the berries are broken down and any liquid is thickened. Note that roasting tends to be easier than cooking the berries since it requires much less hands-on cooking time.

The post Roasted Strawberry Ice Cream Recipe appeared first on Great gluten free recipes for every occasion..

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