*This web site is intended to provide basic information about Celiac Disease/Gluten Intolerance. Information contained herein has been approved by the GlutenSecret.com advisory board. It is not intended to provide, nor does it constitute, medical advice. Dietary changes based on information on this web site should not be initiated without first consulting a physician.
GlutenSecret.com© 2009
GlutenSecret.com© 2009
Fruit Smoothie
Prep Time: 15 minutes
Ingredients:
½ cup dry white wine
3 tablespoons plus 2 teaspoons honey
2 tablespoons lemon juice
½ teaspoon lemon zest
1 tablespoon granulated sugar
1 pint strawberries, hulled
2 pears, cored
2 peaches, pitted
¾ cup sweet cherries, pitted
1 kiwifruit (optional)
Preparation:
Process the first 5 ingredients in a blender until the dressing is smooth. Chill for 20 minutes before serving.
Halve or quarter strawberries, cut pears and peaches into 3/4-inch pieces, and halve cherries. Cut the kiwifruit in half lengthwise, and then cut each half crosswise into 1/4-inch slices. Toss the prepared fruit with the desired amount of dressing and serve immediately or chill.
Use Frozen Fruit - The recipes don't always specify, but if you have time to freeze your fruit beforehand, your smoothie will stay colder and be thicker than if your fruit was warm. Large fruits (like bananas or melons) should be chopped into pieces before freezing. Spread the pieces on a plate or baking sheet while in the freezer. That way they won't freeze into one big lump. Once frozen, then you can store them together in a freezer bag or container.
To Keep it Healthy - There are lots of small substitutions you can make to lower the fat content of your smoothies. Use skim or soy milk instead of regular milk, or frozen yogurt instead of ice cream. Add nutrition with some wheat germ, protein powder, or brewer's yeast.
Not Thick Enough? If your smoothies are coming out thinner than you'd like, add a few more ice cubes to the recipe.
Chocolate Cupcakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
1 1/2 cups white rice flour
3/4 cup millet flour
1/2 cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon xanthan gum
4 eggs
1 1/4 cups white sugar
2/3 cup sour cream
1 cup milk
2 teaspoons vanilla extract
Preparation:
Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper baking cups.
In a medium bowl, stir together the rice flour, millet flour, cocoa, salt, baking soda, baking powder and xanthan gum.
In a separate large bowl, beat the eggs, sugar, sour cream, milk and vanilla. Stir in the dry ingredients until smooth.
Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.
Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
Fudge Brownies
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
2/3 cup gluten-free baking mix
1/2 cup cornstarch
1 cup white sugar
1 cup packed brown sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
2 eggs, beaten
3/4 cup margarine, melted
Preparation:
Preheat oven to 350 degrees F (175 degrees C), and grease an 8x8 inch square baking dish.
Stir together the gluten-free baking mix, cornstarch, white sugar, brown sugar, cocoa powder, and baking soda in a bowl, sifting with a fork to remove lumps.
Pour in the eggs and melted margarine, and mix with a large spoon or electric mixer on low until the mixture forms a smooth batter, 3 to 5 minutes.
Scrape the batter into the prepared baking dish.
Place a sheet of aluminum foil on the oven rack to prevent spills as the brownies rise, then fall during baking.
Bake until a toothpick inserted in the center of the brownies comes out clean, 40 to 45 minutes.
Chocolate Cake
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
1 cup butter, cubed
8 ounces semi-sweet chocolate, chopped
1 1/4 cups white sugar
1 cup unsweetened cocoa powder
6 eggs
1 1/2 cups white sugar
1/4 cup water
1 1/2 teaspoons fresh lemon juice
1 cup heavy cream
2 tablespoons unsalted butter
Preparation:
Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 10 inch springform pan, and line with parchment paper.
Melt the butter in a large saucepan over low heat. Stir in chocolate, and continue to stir until almost melted. Remove from heat, and stir until melted and smooth. In a large bowl, stir together 1 1/4 cups sugar and the cocoa powder.
Whisk in the eggs until well blended, then whisk in the chocolate and butter. Pour the batter into the prepared pan.
Bake for about 45 minutes in the preheated oven. The cake is ready when the edges have nicely puffed and the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Cool cake in the pan over a wire rack. Run a knife around the sides of the pan to loosen the cake, then remove the sides of the pan, and invert onto a serving plate. Remove the parchment paper.
In a heavy saucepan, stir together 1 1/2 cups of sugar, water, and lemon juice. Bring to a boil over medium heat, and cook without stirring until the syrup is a deep amber color. For an accurate color check, dip a metal spoon into the syrup and lift it out of the pan to check the color. Once the syrup is amber, remove from the heat. Gradually stir in the cream. The mixture will bubble vigorously. If lumps form, stir gently over low heat to dissolve them. Stir in 2 tablespoons of butter.
Cut the cake into wedges while warm, and serve with caramel sauce spooned over it. You can also chill the cake and sauce, then warm again before serving
Gluten-Free Cheesecake
Ingredients
3 (8 ounce) packages cream cheese
1 cup white sugar
5 eggs
1 teaspoon vanilla extract
8 ounces sour cream
1 cup white sugar
1 teaspoon vanilla extract
Preparation:
Preheat oven to 350 degrees F (175 degrees C). Line cake pans with paper liner.
In a medium bowl, cream together the cream cheese and 1 cup of sugar. Stir in the eggs one at a time, then mix in the vanilla.
Pour mix into pan to fill about 2/3 to 3/4 full.
Bake for 30 minutes in the preheated oven, until golden brown. Remove from the oven and cool for 5 to 10 minutes.
To make the sour cream topping, whisk together the sour cream, 1 cup sugar, and vanilla until smooth. Spread the mixture on top of the cake.
Return to the oven and bake for an additional 5 to 7 minutes, until set. Set cake pan on rack to cool, do not remove the cake from the pan until it is completely cool.
For a finishing touch, you can add a dollop of your favorite pie filling on top.
Prep Time: 15 minutes
Ingredients:
½ cup dry white wine
3 tablespoons plus 2 teaspoons honey
2 tablespoons lemon juice
½ teaspoon lemon zest
1 tablespoon granulated sugar
1 pint strawberries, hulled
2 pears, cored
2 peaches, pitted
¾ cup sweet cherries, pitted
1 kiwifruit (optional)
Preparation:
Process the first 5 ingredients in a blender until the dressing is smooth. Chill for 20 minutes before serving.
Halve or quarter strawberries, cut pears and peaches into 3/4-inch pieces, and halve cherries. Cut the kiwifruit in half lengthwise, and then cut each half crosswise into 1/4-inch slices. Toss the prepared fruit with the desired amount of dressing and serve immediately or chill.
Use Frozen Fruit - The recipes don't always specify, but if you have time to freeze your fruit beforehand, your smoothie will stay colder and be thicker than if your fruit was warm. Large fruits (like bananas or melons) should be chopped into pieces before freezing. Spread the pieces on a plate or baking sheet while in the freezer. That way they won't freeze into one big lump. Once frozen, then you can store them together in a freezer bag or container.
To Keep it Healthy - There are lots of small substitutions you can make to lower the fat content of your smoothies. Use skim or soy milk instead of regular milk, or frozen yogurt instead of ice cream. Add nutrition with some wheat germ, protein powder, or brewer's yeast.
Not Thick Enough? If your smoothies are coming out thinner than you'd like, add a few more ice cubes to the recipe.
Chocolate Cupcakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
1 1/2 cups white rice flour
3/4 cup millet flour
1/2 cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon xanthan gum
4 eggs
1 1/4 cups white sugar
2/3 cup sour cream
1 cup milk
2 teaspoons vanilla extract
Preparation:
Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper baking cups.
In a medium bowl, stir together the rice flour, millet flour, cocoa, salt, baking soda, baking powder and xanthan gum.
In a separate large bowl, beat the eggs, sugar, sour cream, milk and vanilla. Stir in the dry ingredients until smooth.
Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.
Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
Fudge Brownies
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
2/3 cup gluten-free baking mix
1/2 cup cornstarch
1 cup white sugar
1 cup packed brown sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
2 eggs, beaten
3/4 cup margarine, melted
Preparation:
Preheat oven to 350 degrees F (175 degrees C), and grease an 8x8 inch square baking dish.
Stir together the gluten-free baking mix, cornstarch, white sugar, brown sugar, cocoa powder, and baking soda in a bowl, sifting with a fork to remove lumps.
Pour in the eggs and melted margarine, and mix with a large spoon or electric mixer on low until the mixture forms a smooth batter, 3 to 5 minutes.
Scrape the batter into the prepared baking dish.
Place a sheet of aluminum foil on the oven rack to prevent spills as the brownies rise, then fall during baking.
Bake until a toothpick inserted in the center of the brownies comes out clean, 40 to 45 minutes.
Chocolate Cake
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
1 cup butter, cubed
8 ounces semi-sweet chocolate, chopped
1 1/4 cups white sugar
1 cup unsweetened cocoa powder
6 eggs
1 1/2 cups white sugar
1/4 cup water
1 1/2 teaspoons fresh lemon juice
1 cup heavy cream
2 tablespoons unsalted butter
Preparation:
Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 10 inch springform pan, and line with parchment paper.
Melt the butter in a large saucepan over low heat. Stir in chocolate, and continue to stir until almost melted. Remove from heat, and stir until melted and smooth. In a large bowl, stir together 1 1/4 cups sugar and the cocoa powder.
Whisk in the eggs until well blended, then whisk in the chocolate and butter. Pour the batter into the prepared pan.
Bake for about 45 minutes in the preheated oven. The cake is ready when the edges have nicely puffed and the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Cool cake in the pan over a wire rack. Run a knife around the sides of the pan to loosen the cake, then remove the sides of the pan, and invert onto a serving plate. Remove the parchment paper.
In a heavy saucepan, stir together 1 1/2 cups of sugar, water, and lemon juice. Bring to a boil over medium heat, and cook without stirring until the syrup is a deep amber color. For an accurate color check, dip a metal spoon into the syrup and lift it out of the pan to check the color. Once the syrup is amber, remove from the heat. Gradually stir in the cream. The mixture will bubble vigorously. If lumps form, stir gently over low heat to dissolve them. Stir in 2 tablespoons of butter.
Cut the cake into wedges while warm, and serve with caramel sauce spooned over it. You can also chill the cake and sauce, then warm again before serving
Gluten-Free Cheesecake
Ingredients
3 (8 ounce) packages cream cheese
1 cup white sugar
5 eggs
1 teaspoon vanilla extract
8 ounces sour cream
1 cup white sugar
1 teaspoon vanilla extract
Preparation:
Preheat oven to 350 degrees F (175 degrees C). Line cake pans with paper liner.
In a medium bowl, cream together the cream cheese and 1 cup of sugar. Stir in the eggs one at a time, then mix in the vanilla.
Pour mix into pan to fill about 2/3 to 3/4 full.
Bake for 30 minutes in the preheated oven, until golden brown. Remove from the oven and cool for 5 to 10 minutes.
To make the sour cream topping, whisk together the sour cream, 1 cup sugar, and vanilla until smooth. Spread the mixture on top of the cake.
Return to the oven and bake for an additional 5 to 7 minutes, until set. Set cake pan on rack to cool, do not remove the cake from the pan until it is completely cool.
For a finishing touch, you can add a dollop of your favorite pie filling on top.
Desserts
