½ cup rice flour
¼ cup tapioca flour
¾ cup potato starch
2 teaspoons baking powder
½ teaspoon xantham gum
½ teaspoon salt
1 Tablespoon sugar
2 eggs
1/3 cup vegetable oil
½ cup milk
3 Tablespoons melted butter or margarine
2 teaspoons cinnamon
½ cup sugar
¾ cup raisins (optional)

Icing:

1 cup powdered sugar
¼ teaspoon vanilla extract
1 Tablespoon milk

Directions: Preheat oven to 400 degrees. Mix together the rice flour, potato starch, baking powder, xantham gum, salt and 1 Tablespoon sugar. Sift to remove lumps (not sure if that’s 100% necessary) In a separate bowl, mix the eggs, oil and ½ cup milk. Mix the wet ingredients with the dry ingredients. Spray a piece of waxed paper about 20” long with vegetable spray (I used saran wrap and sprayed it really well, as I didn’t have wax paper and it worked fine.) Scoop the dough onto the waxed paper. Spray a spatula with vegetable spray and carefully spread the dough out to a 10” x 14” rectangle. The dough will be extremely wet. Drizzle the melted butter over the dough. In a bowl, mix the cinnamon and ½ cup sugar together, and sprinkle the mixture over the buttered dough. It should be able to absorb it all. Sprinkle the raisins evenly. Lift the long side of the paper and roll the dough over. Continue to roll the dough until a log is formed. Spray a knife with vegetable spray and cut into 6 pieces. Put cinnamon rolls into a muffin pan that has been sprayed with cooking spray. (These expand a lot, and I cut them into smaller pieces – probably about 10 and that still made good sized rolls) Bake for 15-18 minutes. Meanwhile, combine the powdered sugar, vanilla and milk for the icing. Drizzle the icing over the cinnamon rolls after they come out of the oven and are still warm.

Recipe submitted by GFN member glutenfreesteve

It should go without saying, for any household coping with celiac disease, that it is imperative to make sure all your ingredients, work surfaces, and utensils are free of gluten contamination. Special care should be taken with compound ingredients such as baking powder; make sure its ingredients list does not include gluten-containing items such as modified food starch.

Prep Time: ~10 minutes
Baking Time: ~25 minutes
Difficulty: Easy

Equipment

Large mixing bowl
Stand mixer and bowl (or a hand-held mixer and a medium mixing bowl)
Wooden spoon
Cookie sheet
Non-stick silicone baking sheet liner (Silpat, etc.)

Ingredients

½ cup (1 stick) (120ml) butter
½ cup (120ml) sugar
½ cup (120ml) brown sugar
2 eggs
½ tsp vanilla extract
1¼ cup (300ml) (1 cup + 2 tablespoons) sweet rice flour
1 tsp xanthan gum
¾ tsp baking powder
½ tsp baking soda
Chocolate chips (as many as you like)

Procedure

Preheat oven to 350°F (180°C).

1. Mix the sweet rice flour, xanthan gum, baking powder and baking soda in a large mixing bowl.
2. In a smaller mixing bowl or stand mixer, cream the butter, sugar, and brown sugar. Add the eggs and vanilla and continue mixing.
3. Add the wet ingredients to the dry ingredients and mix thoroughly with a wooden spoon. Don’t worry about over-mixing; since there is no gluten in the flour, there is no danger of overworking it.
4. Fold in the chocolate chips.
5. Line cookie sheet with silicone mat and spoon on balls of dough, about 1½” (4cm) in diameter.
6. Bake until golden brown, about 25 minutes.

Notes

This will likely take longer to bake than a gluten-containing cookie recipe. Baking time will depend on the flour you use, since the protein content of the flour will determine the rate of browning from the Maillard reaction.

The silicone baking sheet liner is important, as these cookies tend to stick to the pan more than most. If you don’t have one, parchment paper might also work.

From Wikibooks, the open-content textbooks collection: en.wikibooks.org/wiki/Cookbook:Chocolate_Chip_Cookies_(Gluten-Free)

Applesauce Coffee Brownies

Ingredients

Gluten-Free flour mix:
2 cups white rice flour
2/3 cup potato starch
1/3 cup tapioca flour

Brownies:
1/4 cup butter or margarine, softened
2/3 cup brown sugar
1 egg
1 cup applesauce
1 cup gluten-free flour mix
1 tsp gluten-free baking powder
1/2 tsp salt

1 cup sweetened strong coffee

white frosting:
250 ml. light soy milk (skim or whole)
2 tbsp cornstarch
2 tbsp white sugar

coffee powder for dusting

Directions

Preheat oven to 350°F – 175°C. Grease a 9×13 inch baking pan.
In a medium bowl, mix together the butter, brown sugar and egg until smooth. Stir in applesauce. Combine the flour, baking powder and salt, stir into the applesauce mixture until well blended. Spread evenly into the prepared pan. Bake for 35-40 minutes in the preheated oven. Cool completely.
In a medium saucepan combine together the milk, the cornstarch and the sugar. Stir to combine well. Pour over low heat. Keep stirring and cook about 5 minutes. Do not let it boil. Do not stop to whisk. Remove from the heat when the mixture is thickened.
Pour the strong coffee over the cake, then cover with the white frosting. Pour in the refrigerator and chill overnight.
Before serving, cut the cake into bars, pour into a serving dish, sprinkle with a coffee powder and serve.

That’s the situation The Langham Hotel Boston’s Pastry Chef Trena Costello finds herself in.

She shares her story and a great recipe for Gluten-Free Walnut Brownie Cookies:

http://www.bostonherald.com/entertainment/food_dining/food/view.bg?articleid=1160829#

A chocolate pudding cake that’s gluten-free. Get the recipe here:

Gluten-free chocolate self-saucing pudding

Yummy chocolate cake

Ingredients
200 g semi sweet chocolate
350 g garbanzo beans/chick peas
4 eggs
1.8 dl sugar
1/2 ts gluten free baking powder

Directions

• Preheat oven to 175 degrees C (350 degrees F)
• Grease and flour a 23 cm (9 inch) round cake pan
• Melt the chocolate using a Bain-Marie
• Mix eggs and beans in a food processor until very smooth
• Add sugar and baking powder and continue blending until the mixture is even
• Pour in chocolate and mix or stir until evenly blended
• Pour into the cake pan
• Bake for 40 min or until a cake needle or toth pick comes out clean
• Cool for 15 min before removing cake from pan
• Delicious served with ice cream or custard

2 1/2 c Sugar

1/2 c Margarine or butter

2/3 c Evaporated milk

1 Jar (7 oz.) marshmallow creme

2 c Semi sweet chocolate chips

3/4 c Chopped walnuts

1 tspVanilla

Directions

1. Line 9 inch square or 13×9 inch pan with foil so that foil extends over sides of pan; butter foil.
2. In large saucepan, combine sugar, margarine and evaporated milk. Bring to a boil over medium heat, stirring constantly.
3. After 5 minutes of constant stirring remove saucepan from heat.
4. Add marshmallow creme and chocolate chips; blend until smooth. Stir in walnuts and vanilla.
5. Pour into buttered, foil-lined pan. Cool to room temperature.
6. Score fudge into 36-48 squares. Refrigerate until firm.

Notes

Remove fudge from pan by lifting foil; remove foil from sides of fudge. Using large knife, cut through scored lines. Store in refrigerator.