Gluten Free Fresh Pasta

Ingredients

1 cup superfine white rice flour
1/3 cup millet flour
2/3 cup tapioca starch
3 tablespoon potato starch (not potato flour)
1 tablespoon xanthan gum
1 teaspoon kosher or fine sea salt
2 tablespoons olive oil
3 large eggs
2 -4 tablespoons water

Directions

Place all the dry ingredients in the bowl of a food processor fitted with a steel blade. Pulse several times to combine. Whisk the olive oil and eggs together in a spouted mixing cup or pitcher. With the machine running, slowly add the liquid ingredients to the dry. Add water, 1 tablespoon at a time, just until it starts to form into a dough. It should be pliable and just a tiny bit sticky, not sticky enough to stick to your hands.

Scrape the dough onto a work surface and knead a few times to smooth it out. Divide into 4 equal portions and roll into balls.

Run the dough, 1 ball at a time, through a pasta roller until desired thickness is achieved or roll between two sheets of plastic wrap until very thin. The thinner the pasta is rolled, the more tender it will be. Keep the other balls covered with a damp towel to prevent drying out. If rolling by hand, flip the plastic wrap and dough over several times while rolling. Occasionally, lift the top layer of plastic wrap and replace it to help keep the dough from sticking.

Pull off the top layer of plastic wrap and cut into the desired width. Repeat with the remaining dough balls.

The pasta can be cooked immediately, laid out to dry a little (for up to an hour) or frozen. To freeze, place the pasta in an airtight container or plastic storage bag. Thaw for about 30 minutes before cooking.

To cook the pasta, bring a large pot of heavily salted water to a boil. Add the pasta, stir a time or two to keep from sticking and cook for 2 – 5 minutes, depending on the width and thickness. Do not over cook. Serve immediately.

Makes 4 gluten free servings.

Simply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER then the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I totally love your gluten free recipes - they have solved my love for desserts.” – F.R.

Soft Gluten Free Dairy Free Dinner Rolls

Ingredients

2 tablespoons dry active yeast
2 teaspoons sugar
2 cups rice milk (or milk) – warm but not hot
*1½ cups superfine or Asian White Rice Flour
*½ cup superfine or Asian Sweet Rice Flour (also called glutinous rice flour)
*¾ cup potato starch (not potato flour)
*½ cup tapioca starch
3 teaspoons xanthan gum
1 ½ teaspoons kosher or fine sea salt
1 tablespoon baking powder
3 large eggs – use divided
¼ cup butter or non-dairy butter substitute (Earth Balance recommended) plus more for brushing the pans
¼ cup honey
1 teaspoon apple cider vinegar

*in place of the various flours and starches you can use 3¼ cups of a good quality, all-purpose gluten free flour blend.

Directions

Combine the yeast, sugar and warmed milk in a small bowl and whisk to dissolve the sugar. Let sit for 6 – 8 minutes or until the mixture is foamy and had increased in volume.

Combine the flours, starches (or all-purpose gluten free flour blend), xanthan gum, salt and baking powder in the bowl of an electric mixer fitted with the whisk attachment. Mix for 30 seconds on medium-low to combine and break up any lumps in the potato starch.

Add the yeast mixture, 2 eggs, melted butter substitute (or butter), honey and vinegar. Mix on medium low until combined. Scrap down the sides of the bowl, turn the mixer on high and mix for 3 minutes. You should have a very thick, smooth batter.

Brush 2 standard muffin pans with melted butter (or butter substitute) or spray with gluten free, non-stick cooking spray. Preheat the oven to 375 degrees.

Spoon the batter into the prepared muffin pans, filling about ¾ full. Alternately you can use a small (#60) ice cream scoop and place 3 scoops in each muffin tin (like a clover leaf). Cover with a clean kitchen towel and place in a warm, draft free place to rise. Let rise for 35 minutes or until the dough has almost doubled in size.

Beat the remaining egg with 1 teaspoon of water very well with a fork. Gently brush the tops of each roll with the beaten egg.

Bake for 17 – 18 minutes or until golden brown. Let cool in the pans for 15 minutes.

The rolls can be made ahead – bake them, let them cool in the pans, wrap with plastic wrap and refrigerate for up to 2 days. Warm for a few minutes in a 350 degree oven.

A gluten free recipe that makes about 24 rolls (depending on the size).

Simply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER then the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I totally love your gluten free recipes - they have solved my love for desserts.” – F.R.

Gluten Free Dairy Free Gooey Butter Cake
Ingredients

Bottom Layer:

1 1/2 cups Carol’s ALL PURPOSE Gluten Free Flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher or fine sea salt
1 cup granulated sugar
1 cup lite coconut milk (the lite has less of a coconut flavor than full fat -shake can well before measuring)
½ cup Vegenaise
1 tablespoon pure vanilla extract

Topping

2 large eggs, at room temperature
8 ounces Dairy Free cream cheese alternative, at room temperature

1 pound powdered sugar plus more for dusting
1 tablespoon pure vanilla extract
½ cup soy free Earth Balance, melted

Directions

Preheat oven to 350 degrees. Lightly spray a 9x13x2 inch glass or ceramic baking dish with gluten-free, non-stick cooking spray.

In a large mixing bowl, whisk together the flour, baking soda, salt and espresso powder.

In a separate mixing bowl whisk together the sugar, coconut milk, Vegenaise and vanilla. Add the coconut milk mixture to the dry ingredients and stir or whisk to combine.

Pour the batter into the prepared pan and let sit for about 15 minutes or so, it will become less liquid as it sits.

In the mixing bowl of an electric mixer, preferably fitted with a paddle attachment, beat the eggs and cream cheese alternative on medium high speed until smooth, about 2 minutes. Turn the mixer to low and gradually add the powdered sugar, mix until combined, scarping the sides of the bowl if necessary. Add the vanilla, mix well and then gradually add in the melted Earth Balance.

Bake for 40 – 50 minutes or until the cake look set but not dry. Let cool and dust the gluten free
Gooey Butter Cake with more powdered sugar.

Simply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER then the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I totally love your gluten free recipes - they have solved my love for desserts.” – F.R.

Gluten Free Manhattan Cupcakes

Cupcakes:

Ingredients

2 cups Carol’s ALL PURPOSE Gluten Free Flour
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon kosher or fine sea salt
¼ cup freshly squeezed orange juice (from 1 juicy, medium sized orange)
½ cup half and half or milk, at room temperature
4 tablespoon bourbon whiskey
1 tablespoon sweet vermouth
½ cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
1 tablespoon finely grated orange zest (from 1 medium sized orange)
1 teaspoon finely grated lemon zest (from 1 average sized lemon)

Directions

Preheat oven to 350 degrees. Insert mini cupcake papers into 48 mini muffin tins.

In a large mixing bowl, whisk together the flour, baking soda, baking powder and salt.

In a small mixing bowl combine the orange juice, half and half or milk, bourbon and sweet vermouth. It may look a little curdled, this is fine.

In an electric mixer, preferably fitted with a paddle attachment, cream the butter and sugar together on medium high speed until fluffy, about 3 minutes. Scrap the bottom and sides of the bowl and add the eggs, one at a time, blending well and scraping the bowl after each addition. Add the orange and lemon jest and mix well. Turn the mixer to low and add a third of the flour mixture, then half the orange juice mixture, half the remaining flour mixture, the rest of the orange juice mixture and finally the rest of the flour mixture. Mix until just combined. With a spatula, scrap the sides and bottom of the mixing bowl to ensure all the ingredients are combined.

Spoon the batter into the prepared muffin tins, filling about ¾ full. Bake for 15 minutes or until the tops of the cupcakes spring back when lightly touched and a toothpick inserted into the center comes out clean. Let cool in the pans fro 5 minutes and then remove to a wire rack to finish cooling. While the cupcakes cool make the frosting.

Frosting

Ingredients

½ cup unsalted butter, at room temperature
4 cups confectioners’ sugar
Large pinch of kosher or fine sea salt
5 tablespoons bourbon
1 tablespoon sweet vermouth
48 maraschino cherries with stems, drained and patted dry

Directions

In a mixer, preferably fitted with a paddle attachment, cream the butter on medium high speed until smooth and fluffy, about 1 minute. Sift in the confectioners’ sugar, add the salt and mix on low to combine. Scrap down the sides and bottom of the mixing bowl then add the bourbon and vermouth. Mix on medium speed to combine. Pipe or dollop the frosting on the cooled cupcakes and top each with a maraschino cherry.

Makes 48 mini gluten free cupcakes.

Simply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER then the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I totally love your gluten free recipes - they have solved my love for desserts.” – F.R.

Gluten Free Pate Choux

Ingredients

1 cup water
1 stick butter (1/2 cup)
1 pinch kosher or fine sea salt
1 cup Carol’s ALL PURPOSE Gluten Free Flour
4 large eggs

Directions

Assemble ingredient before starting. Break the eggs into a liquid measuring cup or spouted pitcher. Preheat oven to 425 degree. Line 2 baking sheets with silicon baking mats or parchment paper.

Place the water, butter and salt in a heavy saucepan over medium-high heat. Bring to a simmer. Add the flour all at once and stir with a wooden spoon until it forms a thick dough. Continue to cook while stirring for about 1 minute.

Dump the dough into the bowl of an electric mixer preferably fitted with a paddle attachment. Mix on low speed for 30 seconds to cool the dough slightly. Add the eggs, one at a time, mixing well after each addition. After all the eggs have been added continue to mix, increasing the speed to medium-high, until the dough is smooth, thick and shiny, about 2 or 3 minutes.

Pipe the dough onto the prepared baking sheets in mounds or logs or use an ice cream scoop to scoop out the batter, spacing about 1 inch apart.

Bake for 20 – 25 minutes depending on the size, until the dough has risen and is golden brown. Turn off the oven and leave the puffs in the oven for 20 minutes. Remove from the oven and pierce the side of each puff with a sharp knife to let the steam escape. Let cool.

Makes about 24 one inch gluten-free cream puffs.

Simply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER then the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I totally love your gluten free recipes - they have solved my love for desserts.” – F.R.

Cherry Tassies

Ingredients

48 maraschino cherries with stems (approximately 2 – 10 ounce jars) drained with 2 tablespoons juice reserved
2 cups Carol’s ALL PURPOSE Gluten Free Flour
1 cup (2 sticks) unsalted butter, at room temperature
6 ounces cream cheese, at room temperature
1/4 teaspoon kosher or fine sea salt – use divided
1 tablespoon unsalted butter, melted
½ cup granulated sugar
1 large egg, lightly beaten
1 teaspoon pure vanilla extract

Directions

Preheat oven to 325 degrees. Lightly spray 48 mini muffin cups with non-stick cooking spray. Pat the maraschino cherries dry with paper towels.

In the bowl of a food processor, combine the 1 cup of butter and cream cheese and process until blended. Add the flour and 1/8 teaspoon salt to the processor and blend until mixed. Do not over process. Using a small ice cream scoop or spoon, scoop out about 1 tablespoon of dough per cookie and roll into balls. Place the balls into the prepared muffin tins. Using your thumb or the end of a French rolling pin, make and indentation in each ball.

In a small bowl, whisk together the 2 tablespoons reserved maraschino cherry juice, the 1 tablespoon melted butter, remaining 1/8 teaspoon salt, sugar, egg and vanilla extract. Put about ¾ teaspoon of the mixture into each dough ball indentation. Place a maraschino cherry in each cookie with the stems up.

Bake for 25 minutes or until the cookies are lightly browned and the filling is set. Let cool in the pans for 5 minutes and then remove to a wire rack to finish cooling.

Makes 48 cookies.

Simply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER then the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I totally love your gluten free recipes - they have solved my love for desserts.” – F.R.

Gluten Free Cherry Pecan Snowballs

Ingredients
¾ cup chopped pecans
2 cups Carol’s ALL PURPOSE Gluten Free Flour
1 cup unsalted butter, at room temperature
½ cup powdered sugar plus approximately ¾ for rolling
½ teaspoon kosher or fine sea salt
1 teaspoon pure vanilla extract
½ cup maraschino cherries, dried well and roughly chopped

Directions

Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper or silicon baking mats.

Place chopped pecans in a baking dish or pie plate and toast in the oven until warm and fragrant, about 8 minutes. Let cool. Leave oven on.

In the bowl of an electric mixer, preferably fitted with a paddle attachment, beat the butter on medium speed for 30 seconds. Add the ½ cup powdered sugar, salt, vanilla and the flour. Mix on low to combine and gradually increase the speed to medium, mix until the dough comes together. Stir in the cooled pecans and chopped maraschino cherries with a wooden spoon.

Roll dough into 1 inch balls and place on prepared baking sheets. Bake for 18 – 20 minutes or until the cookies are fairly firm to the touch and just starting to color. Let cool on the pans for 5 minutes. Put the remaining ¾ cup powdered sugar in a small bowl and roll the warm cookies in the sugar to coat. Place on a wire rack to finish cooling. After the cookies have cooled completely, roll again in the powdered sugar.

Makes approximately 48 gluten free cookies.

Simply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER then the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I totally love your gluten free recipes - they have solved my love for desserts.” – F.R.

German Chocolate Cupcakes – Gluten-free, Vegan

Cupcakes

Ingredients

1 1/2 cups Carol’s ALL PURPOSE Gluten Free Flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon kosher or fine sea salt
1 teaspoon instant espresso powder
1 cup granulated sugar
1 cup coconut milk (shake can well before measuring)
½ cup Vegenaise
2 teaspoon pure vanilla extract
½ teaspoon pure almond extract

Directions

Preheat oven to 350 degrees. Line a 12 cup standard muffin pan with paper liners.

In a large mixing bowl, whisk together Carol’s ALL PURPOSE Gluten Free Flour, cocoa powder, baking soda, salt and espresso powder.

In a separate mixing bowl whisk together the sugar, coconut milk, Vegenaise and extracts. Add the coconut milk mixture to the dry ingredients and stir or whisk to combine.

Divide the batter evenly among the prepared muffin cups, filling each cup about ¾ full.

Bake for 20 – 25 minutes or until the tops are slightly springy and a toothpick inserted in the center comes out clean. Leave oven on. Let cool in pan for 5 minutes then remove to a wire rack to finish cooling. Prepare frosting while cupcakes cool.

Frosting

Ingredients

1 ½ cups coconut flakes
1 cup pecans, chopped
4 cups confectioners’ sugar, measured then sifted
¼ teaspoon kosher or fine sea salt
½ cup refined coconut oil at room temperature
2 teaspoons pure vanilla extract
½ teaspoon pure almond extract
4 – 6 tablespoons coconut milk

Directions

Place the coconut flakes pecans on separate baking sheets. Toast in oven until fragrant and lightly browned, about 5 minutes for the coconut and about 10 minutes for the pecans. Watch closely so they don’t burn. Let cool while mixing the rest of the frosting.

In the bowl of an electric mixer, preferably fitted with a paddle attachment, combine the confectioners’ sugar, salt, coconut oil and the extracts. Starting with the mixer on low speed, blend until combined. Gradually increase the speed to medium and add the coconut milk, 1 tablespoon at a time until the frosting is the consistency of buttercream frosting. Turn mixer to medium high speed and continue to mix for 3 minutes.

Take a handful of the toasted coconut flakes to use as garnish and add the rest along with the pecan to the frosting and mix well with a spatula. You may need to add a bit more coconut milk to keep the frosting at a spreadable constancy. Frost cooled cupcakes, sprinkle with some toasted coconut and serve.

Makes 12 gluten free cupcakes.

Simply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER then the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I totally love your gluten free recipes - they have solved my love for desserts.” – F.R.

Gluten Free Strawberries & Cream Cupcakes

Ingredients

2 cups strawberries, hulled – use divided
1 1/2 cups Carol’s ALL PURPOSE Gluten Free Flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher or fine sea salt
¼ cup sour cream or Greek yogurt – at room temperature
1 teaspoon pure vanilla extract
7 tablespoons unsalted butter (1 tablespoon shy of a stick) – at room temperature
1 cup plus 4 teaspoons granulated sugar – use divided
1 large egg – at room temperature
2 large egg whites – at room temperature
1 cup cold heavy whipping cream

Directions

Preheat oven to 350 degrees. Line a 12 cup standard sized muffin pan with paper liners.

Reserve 3 or 4 of the strawberries for garnish. Puree 1 cup of the strawberries in a blender or food processor until smooth. Cut the remaining strawberries into ¼ inch dice. Measure out 1/3 cup of the strawberry puree for the cupcakes and reserve the remaining puree (you should have a couple tablespoons) for the topping.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda and salt.

In a small mixing bowl, stir the sour cream or yogurt with the 1/3 cup strawberry puree and vanilla.

In an electric mixer on high speed, preferably fitted with a paddle attachment, cream together the butter and 1 cup of the sugar until light and fluffy, about 3 minutes. Turn the mixer to low and add the egg and egg whites, one at a time, mixing well with each addition. Add half the dry ingredients and mix on low until combined, then add the strawberry/sour cream (or yogurt) mixture, mixing until combined and finally mix in the remaining flour mixture. Do not over mix. Remove the mixing bowl from the mixer and with a rubber spatula, scrape the sides and bottom of the mixing bowl making sure all ingredients are well combined. Gently fold in the diced strawberries.

Divide the batter evenly between the prepared muffin cups, filling each almost to the top. Bake for 20 – 25 minutes or until the tops feel dry and springy and a toothpick inserted in the center of a cupcake comes out clean. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling.

Just before serving (or up to a couple hours ahead) whip the heavy cream with the remaining 4 teaspoons of sugar on high until it forms stiff peaks. Gently fold in the reserved strawberry puree leaving it a little streaky.

Dollop or pipe the strawberry whipped cream on the cupcakes. Cut the strawberries reserved for garnish into slices and top each cupcake with two slices, pointy end pointing up, or any other way you desire.

Makes 12 gluten free cupcakes.

Simply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER then the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I totally love your gluten free recipes - they have solved my love for desserts.” – F.R.

Simply Good Chocolate Cake

Ingredients:

2 cups Carol’s ALL PURPOSE Gluten Free Flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher or fine sea salt
1 teaspoon instant espresso powder (optional but intensifies the chocolate taste)
2 tablespoons unsweetened cocoa powder
1 stick unsalted butter, at room temperature
¾ cup granulated sugar
2 large eggs, at room temperature
1 cup sour cream, at room temperature
1 cup semisweet chocolate chips, melted and cooled slightly
1 teaspoon pure vanilla extract

Directions:

Position a rack in the center of the oven and preheat oven to 350 degrees. Lightly spray an 8 inch cake pan with gluten-free non-stick cooking spray, cut a piece of parchment to fit the bottom of the pan, place it in the pan and spray that lightly.

In a medium mixing bowl whisk together the flour, baking powder, baking soda, salt, espresso and cocoa powders.

In a mixing bowl of an electric mixer, preferably fitted with a paddle attachment, cream together the butter and sugar on medium high speed until light, about 2 minutes. Scrape down the sides of the bowl, turn the mixer to low and add the eggs one at a time, mixing well after each addition.

With the mixer on low, slowly add half the flour mixture, the sour cream and then the remaining flour mixture. Add the melted chocolate and vanilla and mix until just blended. The batter will be thick. Using a spatula, give the batter a final mix by hand to make sure all the ingredients are fully incorporated. Put the batter into the prepared pan.

Bake for 25 – 30 minutes or until a tooth pick inserted in the center comes out clean. Let cool in pan for 5 minutes and then transfer to a wire rack to finish cooling. Serve warm, room temperature or cold.

This Gluten Free Recipe Serves 8 People.

Simply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER then the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I totally love your gluten free recipes - they have solved my love for desserts.” – F.R.