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Dill Pickle Cheese Ball (Gluten-Free, Keto)---

We are always looking for something different to snack on that is gluten-free and Keto friendly. This recipe satisfies both. Pickle lovers will love this super easy appetizer! 

Let's make a dill pickle cheese ball!

INGREDIENTS:

  • 24 oz. cream cheese, softened
  • 2 cups dill pickle relish, drained
  • 3 tbsp. Worcestershire 
  • 2 tsp. onion powder
  • 4 cups sharp cheese, shredded

DIRECTIONS:

  • In a large mixing bowl, add the cream cheese, onion powder, and Worcestershire sauce. Whip well.

  • Fold in the cheese and dill relish.

  • Shape into a ball, and refrigerate for one hour.

Viola!

We have a gluten-free, Keto friendly dill pickle cheese ball!

Serve with gluten-free crackers or celery!

 

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Ghirardelli Chocolate Dipped Fruit and Nut Easter Egg (GF)--

Surprise your family with this delicious and rich homemade treat! This is so much better than store bought Easter candy. The combination of Maraschino Cherries, coconut, and nuts is absolutely decadent! The Easter bunny will love the help filling the baskets!

INGREDIENTS:

  • 1/2 cup butter, room temp (1 stick)
  • 1 (8 oz.) cream cheese, room temperature
  • 2 tbsp. vanilla extract (gf)
  • 9 cups confectioners 10x sugar (2 lb. bag)
  • 1 cup Maraschino Cherries, drained and finely pureed (about 3 small jars)
  • 1 cup pecans, finely chopped
  • 2 (12 oz.) bags Ghirardelli semi-sweet chocolate chips
  • 2 tbsp. shortening

DIRECTIONS:

  • In a medium mixing bowl, combine the cream cheese, butter, and vanilla extract. Mix will until well blended. Gradually beat in the sugar.

  • Add the pureed cherries, pecans, and coconut. Mix until well blended. Place in the refrigerator for about 30 minutes. 

  • Remove from the fridge. Shape the fruit mixture into egg shapes (about the size of your palm). Place on wax paper and refrigerator overnight.

  • Using a double broiler over medium heat, add the chocolate and shortening. Heat until the chocolate is melted.

  • Remove the eggs from the refrigerator. Using a spoon or large fork, dip the egg in the chocolate. Make sure to cover both sides. Set the chocolate covered eggs on wax paper to drain and cool.

After the eggs have set. Decorate to your fancy!

Viola! We have chocolate covered fruit and nut Easter eggs! Enjoy!!

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Ghiradelli Chocolate Dipped Peanut Butter Easter Eggs (GF)---

Easter is right around the corner and the perfect time to make your own special treats as a surprise your family and friends. These decadent (gluten free) homemade Easter eggs are way better than store bought...and are so worth the extra work. 

Let's make some peanut butter Easter eggs! 

 

 INGREDIENTS:

  • 1 (32 oz.) package 10 x confectioner's sugar 
  • 2 1/2 cups creamy peanut butter
  • 1 stick butter
  • 3 tbsp. vanilla
  • 2 (12 oz.) bags Ghiradelli semi-sweet chocolate chips (or any high grade chocolate)
  • 2 tbsp. shortening

DIRECTIONS:

  • In a medium mixing bowl, combine the sugar, peanut butter, butter, and milk until well blended.

  • Shape the peanut butter mixture into large size eggs (palm size). Refrigerate overnight.

  •  In a double broiler, add chocolate and shorting.

  • When the chocolate has melted, place a large fork or spoon under egg shaped peanut butter mixture and coat both sides with the chocolate. Place on wax paper to drain and cool. 

When eggs are set, place on plate and decorate to suit your fancy!

VIOLA!!

We have fabulous, peanut butter Easter eggs!

 

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Big Granny's Old Fashioned Oatmeal Cake (Gluten-Free)--

Finding my Big Granny's recipe for her Oatmeal Cake yesterday was like finding the Holy Grail!  I have been searching for this yummy recipe for years, and was so happy to modify to make it (fabulously) gluten-free. We even took a page from my Big Granny's book.... we iced it and ate it warm!

Great memories! Hope you enjoy this as much as we do.

Let's make some gluten-free oatmeal cake!  

 

INGREDIENTS:

Cake:

  • 2 cups gluten-free quick oats
  • 2 sticks butter
  • 2 1/2 cups boiling water
  • 2 cups sugar
  • 2 cups brown sugar
  • 2 3/4 cups gluten free all-purpose flour
  • 5 eggs
  • 2 tsp. baking soda
  • 2 tsp. salt
  • 2 tbsp. cinnamon

----------------------------------------------------------

Icing:

  • 4 sticks butter, room temperature
  • 2 cups coconut
  • 4 cups pecans
  • 1 (2 lb) 10 x sugar
  • 1 can evaporated milk

DIRECTIONS:

  • Bring water and butter to boil. Remove from heat. Add oatmeal. Let stand for 25 minutes.
  • Preheat oven to 350 degrees F. Spray three 8" round pans. Set aside.

  •  In a large mixing bowl, combine the prepared oats, sugar, brown sugar, flour, eggs, baking soda, salt, and cinnamon. Mix well. 

  • Equally divide the cake mix in the prepared pans. Bake for 25 minutes. Set aside to cool.
  • For the icing: In a large mixing bowl, cream the sugar and butter. Slowly add the milk. Mix well.

  • Fold in the coconut and pecans.

  • Frost the cake. Cake can be frosted while warm (Big Granny did it this way).

 

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 Stuart's Hunting Lodge Hot Crab Dip (Gluten-Free, Keto, Slow-Cooker)---

Local's Favorite!! We use fresh caught Blue Crab meat for this scrumptious hot dip. Made in a slow cooker, this can be heated in the microwave and put into the cooker, or everything placed in the crock pot and cooked on high for 3 hours. We use lots of crab and horseradish, but like all our other recipes it's up to the individual's taste.

Let's make some of Currituck's finest crab dip! Get Some!!

INGREDIENTS:

  • 3 lbs. fresh back fin Blue Crab meat
  • 2 (16 oz.) sour cream
  • 4 (8 oz.) cream cheese, softened
  • 2 (16 oz.) sharp shredded cheese
  • 1/4 cup horseradish
  • 1/4 cup lemon juice
  • 1/4 cup Worcestershire
  • 1/4 cup Old Bay seasoning plus some for garnishing

DIRECTIONS:

  • In a large crock pot, add crab meat, cream cheese, and sour cream. Place the pot in the microwave and in 3 minute increments heat until melted. Stirring after every 3 minutes. Add cheese and continue to heat.

 

  • Remove from microwave. Place into the heating element of the crock pot.
  • Add the horseradish, lemon juice, Worcestershire, and Old Bay.
  • Heat for an additional 30 minutes on low. Stirring occasionally. 

VIOLA!!!!

We have fabulous Currituck hot crab dip!

Serve warm with crackers, or toasted bread!

 

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Gluten-Free Dark Chocolate Lava Cake (Crock Pot)---

Chocolate/Chocolate/Chocolate=win, win, win!!

Gluten-free chocolate cake, Godiva dark chocolate pudding, Ghirardelli milk chocolate chips!

Let's do this!!



 INGREDIENTS:

Cake:

  • 2 (22 oz.) gluten-free chocolate cake mix
  • 6 eggs 
  • 1 cup vegetable oil
  • 2 1/2 cup milk

Lava:

  • 3 (3.7 oz.) dark chocolate instant pudding (we used Godiva)
  • 6 cups milk
  • 2 (12 oz.) bag milk chocolate chops (we used Ghirardelli)

DIRECTIONS:

  • Spray large crock pot with Baker's spray. Set on low.
  • In a large mixing bowl, combine the cake mix, eggs, milk, and oil. Whisk well. Pour mixture into crock pot.

  •  In a medium mixing bowl, add the pudding mixes and milk. Whisk about 3 minutes until mixture has thickened. Pour over the cake mixture.

  • Top the cake and pudding with the chocolate chips.

  • Cover pot with the lid and cook on low for about 2 1/2 to 3 hours (until pudding begins to bubble).

VIOLA!

We have fabulous Gluten-Free Chocolate Lava Cake!! Serve warm with ice cream and drizzle with chocolate sauce!!

 

 

 

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Gluten-Free Apple Pecan Dump Cake---


Dump cake is an easy Southern recipe. The name is terrible, but the dessert is fabulous.   Anyone who loves decadent Southern desserts is sure to enjoy this easy dump cake recipe. We top ours with our homemade  Cinnamon Whiskey Sauce.

Let's make some apple pecan cobbler!!

 INGREDIENTS:

  • 2 22 oz. gluten-free yellow cake mix
  • 6 eggs
  • 1 cup butter, melted
  • 1 cup milk
  • 2 cups brown sugar
  • 2 cups chopped pecans
  • 4 20 oz. apple pie fruit filling

DIRECTIONS:

  • Spray crock pot with cooking spray. Set on high.
  • In a large mixing bowl, mix the cake mix, eggs, milk, and butter. Mix well. Pour into crock pot.

  • Add apple pie filling. Sprinkle brown sugar on top of cake mix. Top with the pecans. 

 

  • Cook on high for 1 1/2 to 2 hours!

VIOLA!

We have Gluten-Free Apple Pecan Dump Cake! Serve with ice cream (and Whiskey Sauce)!!!

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Fried Bread Cheese (Gluten-Free, Low Carb, Keto)---

Everyone loves cheese sticks, you know the breaded mozzarella deliciousness. For those of us with gluten intolerance, the breading in a no-no. Of course, our recipe Gluten-Free Mozzarella Cheese Sticks are hard to beat. 

However, we found a wonderful substitute....bread cheese. Bread cheese, originally a Finnish cheese called juustoleipa (made from reindeer milk). We found an American version made from pasteurized milk . This cheese is specifically made for frying, it's wonderful caramelized crust is part of the bread cheese making process.No breading needed. No worries about burning the cheese, it is pretty much indestructible. This is also a low carb alternative for those on the Keto diet.  This is a super simple recipe (more of a tutorial). ENJOY!

 Let's make some Gluten-Free Fried Bread Cheese!!

INGREDIENTS:

  • 1/2 cup extra virgin olive oil (or butter)
  • 2 6 oz. Bread Cheese, cut into strips
  • Marina Sauce for dipping (we used Rao's Home Made Marinara Sauce)

DIRECTIONS:

  • Over medium heat, pour oil (need enough for the edges to be submerged). When oil is heated. Place the strips of bread cheese in the pan.

  • Fry for about 2 minutes on each side. 

VIOLA!

We have fabulous bread cheese! Serve warm with marinara sauce for dipping!

 

 

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Avocado, Tomato, and Cucumber Salad (Gluten-Free, Soy Free, Nut Free, Keto)---

This dish is perfect for those New Year's Resolutions. Gluten-Free and Keto! Super easy! Super yummy! Super good for you!

Avocado Salad is refreshing and light after a season of heavy meals. Let's make some yummy Avocado, Tomato, and Cucumber Salad!

INGREDIENTS:

  • 5 large avocados
  • 2 large cucumbers
  • 8 Roma tomatoes
  •  4 tbsp. olive oil
  • 2 tbsp. balsamic vinegar
  • salt and pepper to taste
  • 1 cup chopped onion
  • 8 oz. crumbled feta cheese

DIRECTIONS:

  • Finely chop the tomatoes, avocados, and cucumber. Add to large mixing bowl.

  • Add the feta, salt, pepper, oil, and vinegar. Toss well. 

 VIOLA!

We have gluten-free avocado, tomato, and cucumber salad! Serve immediately or refrigerate and serve chilled.

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Gluten-Free Spider Roll---

Learn how to make our all-time favorite Spider Roll at home. It is so much cheaper to make at home, and really fun too!! One of the most difficult mine fields for Celiacs is Asian cuisine. The use of soy sauce (first ingredient is wheat), and the fryers not designated as gluten-free are serious complications for those of us sensitive to gluten. Sushi with fried delicacies are difficult to find. So we decided to make some wonderful Gluten-Free Spider Rolls. Spider Rolls are such a treat, we love the fresh soft crabs combined with the avocado.

For the soft crabs in the recipe, go to our blog Gluten-Free Fried Soft Shell Crabs . The first biggie, is to buy the right rice. It must be labeled sushi rice to achieve the sticky perfection for sushi rolls.

Let's make some delicious Gluten-Free Sushi!!

INGREDIENTS:

  • .77 oz. Sushi Nori  (Roasted Seaweed Sheets)
  • 1 avocado 

Sushi Rice:

  • 2 cups uncooked glutinous white rice (sushi rice)
  • 2 tbsp. seasoned rice vinegar
  • 2 cups water

Soft Shell Crabs:

  • 6 soft shell crabs
  • 5 eggs
  • 1/2 cup milk
  • 1 cup gf flour
  • 1 cup yellow cornmeal
  • 1 tbsp. Old Bay 
  • 1 tsp. pepper
  • 1 tsp. salt
  • 3 cups oil for frying

Optional:

  • Sriracha 
  • Pickled ginger
  • wasabi 
  • gluten-free soy sauce
  • bamboo mat (we used parchment paper) 

DIRECTIONS:

Sushi Rice:

  • Rinse the rice in cold water. Strain. The ratio of rice to water is 1:1 (one cup rice to one cup water). Fill a saucepan with water, add the rice. 
  • Turn the heat to medium. Cover the pot and bring water to a boil. 
  • When the water begins to boil, reduce the heat to simmer until all the water is absorbed by the rice. 
  • When the water is absorbed, cut off the heat. Keep the rice covered in the pot and let stand for additional 10 minutes.
  • Transfer to a medium mixing bowl, gently stirring with a fork until cooled off where there is no steam. Drizzle with rice vinegar, continue to toss until room temp. Set aside.

  •  Cut the avocado in half.  Cut into quarters. Pinch the peel at the top of the slice. Slowly peel the skin down. Set aside.

  • Fry the soft shell crabs according to our recipe Gluten-Free Fried Soft Shell Crabs.
  • On a piece of parchment paper ( a bamboo mat is preferable but we could not find ours), place a sheet of the roasted seaweed. Layer with a 1/2 of rice, flatten gently. At the end, place one row of the soft shell crabs. Add one row of avocado.

  • Roll it up tightly. Using a sharp knife cut the roll into pieces.

VIOLA!!

Now let's eat. This can be served with soy sauce, pickled ginger, and wasabi!! Drizzled sriracha or spicy mayo is fabulous also!

 

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