Gluten Free Recipes
Written by Beverly Kay Giampieri ©
If you were thinking a gluten free diet was going to be boring, think again. After a quick search on the web for gluten free recipes such as Gluten Free Chocolate Cake or Gluten Free Recipes in general, returns a mountain of results with all sorts of recipes, facts and tips about going gluten free. There's all types of recipes from coconut cake, cup cakes, gluten free breads, and gluten free desserts of all kinds. Not to mention the vast array of gluten free dinner ideas that anyone who may be allergic too gluten or wheat a big choice.There's even gluten free chocolate!
Special times of the year are well catered for when it comes to being wheat free or gluten intolerant. Wheat free or Gluten Free christmas puddings and wheat free shortbreads are common place, with supermarkets now having such a large range of gluten free foods, as well as dairy and egg alternatives.
Easter is also a time when allergy sufferers could miss out. More and more outlets are stocking gluten free easter eggs and other allergy free chocolate.
Statistics show that more and more people are becoming gluten intolerant and many of them don't even know they are and just assume it's normal to be bloated or gassy or even have the occasional stomach cramp. Knowing the symptoms of gluten intolerance is also important
Read more about gluten
Learn how to beat allergy (free ebook)
High pollen count ?
Below are a Couple of gluten free recipe's. Note that the chocolate cake recipe has almond meal and eggs so it may not be suitable for all. So check that anyone who may eat the cake is not allergic to nuts or eggs.
There are so many gluten free recipes out there that you could easily find what you might feel like. Gluten Free scones,gluten free soda bread, gluten free brownies and gluten free cupcakes are just some of what's on offer.
Get your Free Gift Allergy Relief Revealed
These rich chocolaty gluten free cup cakes are have a soft fudgy centre and taste better than wheat flour!
Ingredients:
3 ounces semi-sweet chocolate
2 ounces unsweetened chocolate
1/2 cup organic expeller pressed canola oil (or coconut oil)
1 cup light brown sugar
1/2 cup hazelnut flour or almond flour
1/4 cup sorghum flour
1/2 teaspoon fine sea salt
1/2 teaspoon baking soda
2 organic free-range eggs, beaten
1 tablespoon good vanilla extract*
1/2 cup dark chocolate chips
Method
Preheat the oven to 350ºF. Line a 12-cupcake baking pan with paper liners.
Melt the chocolate in a double boiler over low heat, gently stirring. When the chocolate is melted, remove from heat and stir in the oil to combine.
In a mixing bowl whisk together the light brown sugar, hazelnut flour, sorghum flour, fine sea salt and baking soda.
Add the eggs, vanilla extract and melted dark chocolate mixture. Beat for two minutes, until the batter thickens and becomes smooth and glossy.
Stir in the chocolate chips by hand. If you are adding nuts, stir in by hand.
Drop the batter by spoonfuls into the 12 baking cups.
Bake in the center of a preheated 350ºF oven for 22 minutes, or so, until the brownie cupcakes have risen, cracked and fallen. They will look like mini flourless chocolate cakes. Do not over-bake- especially if you like a fudgy soft center.
Cool the cupcakes on a wire rack.
Yield: 12 cupcakes
Written by Beverly Kay Giampieri ©
Special times of the year are well catered for when it comes to being wheat free or gluten intolerant. Wheat free or Gluten Free christmas puddings and wheat free shortbreads are common place, with supermarkets now having such a large range of gluten free foods, as well as dairy and egg alternatives.
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| Some of The Supermarket Range Of Wheat Free Food |
Statistics show that more and more people are becoming gluten intolerant and many of them don't even know they are and just assume it's normal to be bloated or gassy or even have the occasional stomach cramp. Knowing the symptoms of gluten intolerance is also important
Read more about gluten
Learn how to beat allergy (free ebook)
High pollen count ?
Below are a Couple of gluten free recipe's. Note that the chocolate cake recipe has almond meal and eggs so it may not be suitable for all. So check that anyone who may eat the cake is not allergic to nuts or eggs.
- Gluten Free Chocolate Cake Recipe
- 1/4 cup boiling water
- 200g butter, chopped
- 180g dark chocolate, chopped
- 2 tablespoons cocoa powder, sifted
- 4 eggs, separated
- 1 cup caster sugar
- 2 cups almond meal (ground almonds)
- Cocoa powder, for dusting
- Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm round (base) spring-form cake pan. Line base and side with baking paper.
- Place coffee powder and boiling water in a heatproof jug. Stir to dissolve. Place butter, chocolate, cocoa powder and coffee mixture in a medium saucepan over low heat. Cook, stirring constantly, for 2 to 3 minutes or until melted and combined. Remove from heat. Transfer to a bowl to cool slightly.
Using an electric mixer, beat egg yolks and sugar for 5 minutes or until thick. Set aside. Using an electric mixer, beat egg whites until soft peaks form (see Cooking class, below).- Add chocolate mixture and almond meal to egg yolk mixture. Stir to combine. Using a large metal spoon, gently fold half the egg whites into chocolate mixture. Repeat with remaining egg whites. Pour into prepared pan. Bake for 40 to 45 minutes or until a skewer inserted in centre comes out with moist crumbs clinging. Cool cake completely in pan. Dust with cocoa. Serve with cream and strawberries.
There are so many gluten free recipes out there that you could easily find what you might feel like. Gluten Free scones,gluten free soda bread, gluten free brownies and gluten free cupcakes are just some of what's on offer.
Get your Free Gift Allergy Relief Revealed
Cupcakes
These rich chocolaty gluten free cup cakes are have a soft fudgy centre and taste better than wheat flour!
Ingredients:
3 ounces semi-sweet chocolate
2 ounces unsweetened chocolate
1/2 cup organic expeller pressed canola oil (or coconut oil)
1 cup light brown sugar
1/2 cup hazelnut flour or almond flour
1/4 cup sorghum flour
1/2 teaspoon fine sea salt
1/2 teaspoon baking soda
2 organic free-range eggs, beaten
1 tablespoon good vanilla extract*
1/2 cup dark chocolate chips
Method
Preheat the oven to 350ºF. Line a 12-cupcake baking pan with paper liners.
Melt the chocolate in a double boiler over low heat, gently stirring. When the chocolate is melted, remove from heat and stir in the oil to combine.
In a mixing bowl whisk together the light brown sugar, hazelnut flour, sorghum flour, fine sea salt and baking soda.
Add the eggs, vanilla extract and melted dark chocolate mixture. Beat for two minutes, until the batter thickens and becomes smooth and glossy.
Stir in the chocolate chips by hand. If you are adding nuts, stir in by hand.
Drop the batter by spoonfuls into the 12 baking cups.
Bake in the center of a preheated 350ºF oven for 22 minutes, or so, until the brownie cupcakes have risen, cracked and fallen. They will look like mini flourless chocolate cakes. Do not over-bake- especially if you like a fudgy soft center.
Cool the cupcakes on a wire rack.
Yield: 12 cupcakes
