Ring Ding or Ding Dong? Depending on where you grew up may influence what you call them. Some of us remember then wrapped in foil while younger folks were likely used to the clear cellophane covering. Nonetheless, they are delicious. This is one of our family’s favorite recipes, and will be in my upcoming cookbook, so it’s like a sneak peek at what’s on the horizon. Note: Keep these chilled…the chocolate coating will melt if they get a bit too warm.
Moist chocolate cake, creamy vanilla filling and a chocolate coating…all gluten, grain, dairy, soy and xanthan gum free!
Keyword cake, chocolate
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 cakes
For the cake
1/2 Cup Almond Flour
6 Tablespoons Arrowroot Flour
1/4 Cup Coconut Sugar or a little more of you like it really sweet
1/4 teaspoon Sea Salt
1/2 teaspoon Baking Soda
1/4 Cup Cocoa Powder
6 Tablespoons Applesauce
1 teaspoon Vanilla Extract
2 Tablespoons Coconut Oil Melted
1/4 teaspoon Ground Coffee Optional
For the Filling:
1/4 Cup Palm Shortening
3 Tablespoon Confectioner’s Sugar
1/2 teaspoon Vanilla Extract
1 Tablespoon Arrowroot
1 Tablespoon Canned Coconut Milk Refrigerated, the cream part only
Pinch Sea Salt
For the Chocolate Coating:
1/2 Cup Chocolate Chips
1 Tablespoon Coconut Oil
1/4 teaspoon Sea Salt
Preheat oven to 350 degrees F. Prepare a baking pan: Silicone cylindrical shape works best (and usually doesn’t need any prep), but you can also use a cupcake tin, lined with cupcake liners or greased, but you just won’t get the iconic shape.
Combine all of the cake ingredients and mix until batter is smooth.
Spoon the batter into your pan, enduring each cup gets the same amount. Don’t overfill.
Bake for 20-25 minutes, until the middle top of the cake springs back when touched. Remove from oven and allow to COOL COMPLETELY.
In a small bowl, combine the filling ingredients and whip until creamy. If not using right after making it, store it in the refrigerator until it’s time to fill the cakes.
Take each cake and cut on a diagonal around the top.
Remove the center pice you just cut and cut the tip off of the bottom.
Using the tip of your knife, gently remove a little more of the cake from the center…this will make room for more filling!
Fill each cake with the creamy filling, then replace the top and press down lightly.
In a double boiler, heat the coating ingredients until smooth and melted. Dip each cake into the coating. It’s easiest if you hold the top and bottom of the cake between your thumb and first or middle finger, and rotate it through the chocolate.
Place the coated cake on a piece of parchment paper (place the paper on a baking sheet first). If there are any places where the cake is showing through, spread the chocolate with your fingers or use a spoon and add a little more coating.
Place finished cakes in the refrigerator and chill for at least 20 minutes, until the coating has hardened. Wrap in foil if desired.
Keep chilled at all times. The coconut oil has a fairly low melting point and will get a bit messy in warmer conditions.
These can be frozen and defrosted for a fun treat at another time!
Always read labels to ensure the ingredients you use are gluten free.
On a recent camping trip, I reached back into the recesses of my memory and recreated this easy dessert I learned to make at a Girl Scout picnic a long time ago. It’s kid friendly, and can be easily adapted to individual tastes and dietary needs. And, it’s likely a more nutritious dessert than many. Since everyone makes their own, you can get as creative as you like.
Be sure to read labels and ensure all of your ingredients are gluten free!Mix and match the ingredients used to fill the banana and create something unique to fit your taste and allergy preferences.
Course Dessert, Snack
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Nuts, gummies, crushed GF cookies, etc.
This recipe is grilled either in smoldering, white coals at the end of a cookout, or on low on a gas grill.
Provide each banana creator with a piece of heavy duty foil and a banana. Peel back just the top layer of the banana peel, but don’t remove it.
Cut down the middle of the banana and gently spread the two pieces apart to create a place to add the filling ingredients.
Add some nut butter between the slices, then add other ingredients, as desired.
Place the peel back over the filling.
Wrap the foil around the banana, then place over coals or on a grill set on low heat (the hotter the coals/grill and the longer it stays on, the softer and smooshier it will get). Usually the banana takes 10 to 15 minutes to heat all of the way through, but check on it every 5 minutes or so and DON’T put in an open flame. It just needs to be heated, not fire roasted.
Carefully remove from the heat source and place on a plate. Unwrap the foil, pull back the top peel and either remove from the remaining peel to serve, or scoop it right out of the peel for easy clean up.
Finding good snacks can be a challenge when you are gluten free. Nuts are a nutritious and convenient snack, but can get a bit boring on their own. This easy recipe gives nuts a little more interest and are a satisfying treat in between meals. Please note: Nuts that have not been processed on equipment shared with wheat/gluten containing products can be a challenge to find. Always read labels if cross contamination is a concern to you.
A nutritious and satisfying snack that’s easy to make!
Keyword cashew, nuts, smoky, snack
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
2 1/2 Cups Raw Cashews or other nuts
3/4 teaspoons Liquid Smoke
1/4 Cup Oil
2 teaspoons Paprika
2 teaspoons Onion Powder
2 teaspoons Garlic Powder
2 teaspoons Worchestershire Sauce
1 teaspoon Chipotle Powder
3/4 teaspoon Sea Salt
1 Tablespoon Honey
Preheat oven to 225 degrees F.
Place all of the ingredients, except the cashews, into a medium sized mixing bowl and stir until combined.
Add the cashews and toss until evenly coated.
Pour the nuts onto a parchment-lined baking sheet. Spread out into a single layer.
Place the baking sheet into the oven and bake for 20 minutes.
Remove from oven and allow to cool completely. Store in an airtight container and consume within several days.
Always read labels to ensure your ingredients are gluten free. If cross contamination is an issue, be very aware of manufacturing statements. MANY nuts and seeds, although inherently gluten free are packaged on the same lines as other products that contain gluten.
Have you ever tried kohlrabi? It’s one of those vegetables that’s easy to pass by at the grocery store or farmer’s market because of the “unknown.” Many farmers who offer Community Supported Agriculture (CSA) boxes will toss these in the box when they’re in season. A member of the cabbage-broccoli-brussel sprout family (brassica), kohlrabi has a mild radish/turnip/cabbage flavor and is a very moisture dense vegetable, similar to that of an apple. In this recipe, the kohlrabi is shredded, tossed around into a yummy Asian style sauce and then mixed with some rice noodle for a refreshing, light salad or side dish for those hot summer days. And it’s pretty quick to make!
Always double check your ingredients too ensure they are gluten free, including manufacturer statements if cross contamination is an issue for you.
Course Appetizer, Salad
Keyword gluten free, kohlrabi, noodle
Prep Time 20 minutes
Total Time 20 minutes
2 Cups Kohlrabi Peeled & Shredded
1/4 teaspoon Red Pepper Flakes More or less to taste
1 Clove Garlic Minced
1 teaspoon Sesame Seeds
2 Tablespoons Green Onion Sliced
3 Tablespoons Tahini or other nut butter
1/2 Lime Juiced & Zested
1 teaspoon Fish Sauce Optional
1 Tablespoon Tamari or GF Soy Sauce or Coconut Aminos
2 teaspoon Rice Vinegar
1/2 teaspoon Ground Ginger or fresh, grated ginger
1/2 teaspoon Sesame Oil
1/4 teaspoon Sea Salt
1 Tablespoon Cilantro, Chopped
1 Tablespoon Basil, Slivered
2 Cups Rice Noodles Cooked & cooled
1 Avocado Peeled, pitted & cubed
Shred the kohlrabi and set aside.
In a large mixing bowl, combine the remaining ingredients (except the noodles and avocado).
Add the kohlrabi to the sauce and toss until well coated.
Give the rice noodles a quick, coarse chop to make it easier to mix in, then add to the kohlrabi and toss until everything is evenly distributed.
Serve with cubed avocado (toss the avocado in a little lime juice to keep it from turning brown). Chill any leftovers.
As the salad chills, it will take the shape of the container it is in. If you want an interesting presentation, you can pack the salad into silicone cupcake liners and chill. Just tip it onto a plate to serve.
Is there really such thing as “the best” gluten free bread? It all depends on the style of bread you like. If you are looking for a fluffy loaf with some flavor, you may want to give this one a try. It is high in protein, and the best part is it is ready in about 45 minutes. Prep it and put it in the oven, then for the next 30 minutes, finish cooking your main course. Give this bread several minutes to cool as it gets more flavorful once some of the heat dissipates.
If you prefer a loaf bread you can slice for a sandwich, double the recipe and bake it for 40 minutes in a 4″ x 8″ loaf pan.
Always double check your ingredients to ensure they are gluten free!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Keyword: bread, cheese, under an hour
1/4 teaspoon Sea Salt
1/4 teaspoon Italian Seasoning
1/4 teaspoon Garlic Powder
1/4 teaspoon Baking Soda
1/4 teaspoon Cream of TarTar Optional
1/3 Cup Parmesan or Romano Cheese Grated
1/2 Cup Almond Flour
1/2 Cup Tapioca Flour
1 teaspoon Apple Cider Vinegar
1/3 Cup Greek Yogurt
Pinch of Sesame Seeds, Garlic Powder, Salt and Italian Seasoning
Preheat oven to 350 degrees F.
Line a small baking dish or oven proof skillet with a piece of parchment paper and set aside.
In a medium sized mixing bowl, combine all of the dry ingredients and mix well.
In a small bowl, whisk together the vinegar, egg, and yogurt.
Add the egg mixture to the flour mixture and mix well, until completely combined. The dough will be thick.
Place the dough in your prepared pan and smooth the top with a spatula or your fingers.
Sprinkle the top with sesame seeds, garlic powder, salt and Italian seasoning.
Place the pan in the oven and bake the bread for 30 minutes. The top should be golden.
Remove from oven and allow to cool for several minutes before serving.
Cream of TarTar isn’t completely necessary, but if you don’t use it, the middle of the bread may fall a little after it is removed from the oven.
This recipe will bake a 6″ round load of bread. If you prefer a loaf type bread for slicing, double the recipe and place the dough into a 4″ x 8″ pan lined with parchment paper. Bake for 40 minutes or until golden on top.
This easy to make side dish is sure to please and a great way to use up a ripe avocado. It can be made dairy free without effecting the flavor and texture, as the potato and avocado blend so beautifully together alongside the subtle heat of a serrano pepper and touch of smokiness. We served it with delicious pork chops from Bales Farm, one of our local farmers in the area. Don’t plan on saving any leftovers of the avocado potato. That pretty shade of yellow green can quickly turn, as avocados tend to do, so serve it up at one sitting (the recipe serves 2-3).
Always double check your ingredients for their GLUTEN FREE status before using. Liquid smoke can be found in the bbq sauce section of most grocery stores. Be sure to read the label of the brand you choose to make sure it is GF too.
1 Tablespoons Butter (For dairy free, use olive oil)
1 teaspoon Serrano Pepper, Minced (Jalapeno is OK, just a bit hotter)
1 Clove Garlic, Minced
1 teaspoon Lime Juice
1/4 teaspoon Liquid Smoke
1/2 teaspoon Sea Salt
1/4 teaspoon Ground Black Pepper
Peel the potatoes and cut into cubes. Boil until they are tender when pierced with a fork. Drain well, then smash with the tines of a fork.
While the potatoes are cooking, heat the milk, butter, Serrano and garlic in a small saucepan over low heat until hot but not boiling. Remove from heat and let stand for 10 minutes or so.
Peel, pit and cube the avocado and place in a medium-sized mixing bowl. Add the lime, smoke, salt and pepper and mash the avocado, making sure to incorporate everything together. Stir in the milk/butter mixture.
Add the potatoes to the avocado mixture and smash/mix around until everything is evenly distributed, then serve!
Because avocados are a particularly delicate fruit, they don’t keep their color and flavor for very long, especially when exposed to heat, so plan on serving this immediately after cooking it (makes 2-3 servings), but don’t plan on leftovers.
For a quick any easy appetizer to take to any party, whip up a batch of marinated mozzarella! In about 5 minutes, you can have a lovely container of delicious cheese ready for crackers or toasted garlic baguette slices, as a topping on a salad, tossed into your favorite gluten free pasta or gluten free pizza crust, or even in a grilled cheese sandwich. Just pace yourself though – these little gems are easy to over-indulge on, and you wouldn’t want to look back in disbelief that you just ate a pound of cheese.
Always double check your ingredients to make sure they are gluten free!
1 pound Fresh Mozzerella (log or small balls)
1/3 Cup Olive Oil
1 teaspoon Balsamic Vinegar
1/2 teaspoon Oregano
1/2 teaspoon Thyme
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Onion Powder
1/4 teaspoon Garlic Powder
1/4 teaspoon Crushed Red Pepper
If using a log or large ball of mozzerella, cut into cubes no larger than an inch, and place in a container that can be sealed later.
In a small bowl, combine the remaining ingredients and mi well.
Drizzle on cheese and toss to coat everything evenly.
Seal and store in the refrigerator until ready to serve.
Use within a week.
Serve with gluten free crackers or on its own, and it pairs well with Oven Roasted Cherry Tomatoes, which are also easy to make. It also can be used for a delicious grilled cheese sandwich, tossed into gluten free pasta, on a gluten free pizza crust or on a salad.
I get asked a lot about gluten free snacks. Lots of us miss the convenience and crunchiness of a tasty snack and it can be frustrating to come up with a variety of fun foods to snack on, not to mention, something that isn’t loaded with empty calories. This mix is easy to make, and easy to take with you so you have something to eat when you are on the run. Choose your favorite nuts and seeds – pictured are cashews and pepitas (pumpkin seeds).
Recipe: Gluten Free Asian Snack Mix
Always double check your ingredients for Gluten Free status before using!
I recently conducted a survey of a bunch of gluten free people in the area I live in. They were kind enough to offer up their personal experiences in an effort to provide some hope to people new to the GF lifestyle. There is some great stuff in here – as we reflect on our individual journeys, we’ve all had our fair share of failures and successes, but one theme that seems to run throughout is that not only does it get better, but it’s worth it.
I often wonder how different my personal journey would have been if I knew then what I know now. If you are frustrated or just overwhelmed, just know many others have been there, have blazed that trail and for many people, putting your best efforts forward will be worth it in the long run! Click here to see the list compiled from people who have been there and will likely forever continue to do that! https://www.gluten-free-way.com/wp-content/uploads/2018/12/new-to-gf.pdf
No one likes missing out on the fun of the holidays. From baking cookies to eating biscuits, our memories are deep and substitutions that are GF can be difficult to find. Gingerbread houses are one of those things that we think we need to give up, but now you don’t have to. Its sweetness comes from molasses and whatever GF decorations you choose.
The pattern for the parts of the house and how to arrange them on the dough are in the pdf at the bottom of this post (or click here)so print and cut the shapes, then lay them out on your dough. Within an hour, you’ll be ready to decorate and assemble your house! Be sure to check the labels of your candies and decorations. Every year seems to bring more GF labeled products to the table.
Mix all gingerbread ingredients together, then refrigerate in an airtight container until ready to make the house (let the dough rest at least 20 minutes before using).
Preheat oven to 350 degrees F.
Cut 2 pieces of parchment paper at least 12 x 14.”
Roll the dough between two sheets of parchment paper into a 12” x 8” rectangle. To get straight edges, remove the top layer of parchment, then fold the dough back onto itself using the edge of the parchment. Peel back the paper from the edge you folded, then place the top sheet back on the dough and roll until you reach the correct size.
Cut the pattern out of the paper (on the next page) and gently arrange on the dough as indicated in the diagram to the right. With a sharp knife, trace around the patterns (gently poking works well). You can use the tip of the knife to remove the scraps (set them aside). Set the paper patterns aside. Leave the cut dough on the parchment paper and put the dough and the parchment on a baking sheet.
Roll out the scraps of dough and cut trees, gingerbread people, or other objects and place them around your house parts on the parchment paper, on the baking sheet.
Bake 12 minutes.
Once you’ve removed it from the oven, use your knife to gently cut down through the lines you traced earlier (use your patterns if needed). Gently separate the pieces from each other.
Allow to cool completely, then begin assembling.
Make the Icing:
Beat white, salt, tartar and sugar until blended. Add vanilla an beat for several minutes until stiff peaks form.
Fill a pastry bag fitted with the frosting tip of your choice OR fill a small, plastic zipper bag, squeeze out the air and seal it shut. Cut a tiny bit of the lower corner off the bag to be able to pipe the frosting.
Get a large paper plate or piece of cardboard that’s at least 8” x 8.” If desired, cover it with parchment paper.
With the 4 side walls laying flat, pipe doorways and windows onto the walls and decorate. Allow to set for several minutes so the frosting will harden a little.
On your plate, glue the short edge of the front wall to the edge of one of the side walls. Use a can or mug as a support until all 4 walls are assembled.
Glue the other side wall onto the front wall, then glue the back wall to the side wall at the shared edges.
Allow the frosting to firm up a little before attaching the roof.
Glue the roof to the top of the house by piping the frosting along the top edges of the 2 walls and 2 sides. Gently place the roof panels on top. Hold the panels for a minute or so until the glue has firmed up and the roof stays in place.
Pipe a line of frosting along the top of the roof.
Attach the chimney, one piece at a time, starting with one of the notched pieces, followed by one of the small rectangles, then the second notched piece, then the remaining rectangle.
Hold in place until the frosting firms up and the chimney stays in place.
Use the remaining frosting to add “snow” to the roof, glue gluten free candies to the house, etc. Decorate the other objects you baked and use the icing to glue them in place.
The icing is made with a raw egg white, which helps it to harden. Do your research and decide whether raw egg white is something you are comfortable consuming, or you can use the house just as a decoration. As a substitute, you can use your favorite white icing that best fits your needs.
Click below to print the instructions and the patterns