I was aiming for dairy free, gluten free pumpkin muffins but the resulting treats were so cake-like, I thought, “Maybe I’ve serendipitously come up with a recipe for gf pumpkin cupcakes?” Then again, I wanted to eat them for breakfast – and I just can’t let myself start eating cupcakes for breakfast. “So,” I decided, “they need a new name, something that encapsulates their light-yet-hearty crumb and spicy, sweet taste.” My first attempt was “muffcake”… but Geoff said that just didn’t seem right. In the end, I went with my next oh-so-creative idea: “cupffins.” Confused? Give them a try and you’ll see what I mean.
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Like this? You might also like these other great recipes on gf and me:
gluten free, dairy free spiced carrot cake
(who doesn’t LOVE carrot cake!)
gluten free, dairy free almond flour raspberry muffins
(not my recipe but one of my all-time favorite muffins)
gluten free fruit-filled oatmeal muffins
(Still one of our go-to weekend breakfasts)
Do you miss those crispy, spicy prepackaged Dad’s cookies? Geoff certainly did. This recipe for gluten free Dad’s Cookies is the culmination of a long process of trying to get just the right flavour and texture of those little marvels in the bright yellow bags. One result was posted here earlier under the title Coconut Oatmeal Cookies. They were good, but too tender and too spicy to be truly called a Dad’s cookie copycat! These, however, come very close to the real thing, so go ahead, eat them by the handful, dunk them in your milk, or dip them in your coffee. Yummmm.
Note: Not everyone who has celiac disease can tolerate oats and oat flour, even when they are certified gluten free. If you have questions, talk to your physician or dietitian.
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Like this? You might like these other gluten free cookie recipes from gfandme.com:
ginger snaps – try these with a cup of lady grey tea (OMG)
old fashioned nut butter cookies – just like grandma made
breakfast/granola bars – a recipe you can make your own with your favorite granola ingredients
These gluten free bread sticks have a crispy crust, soft sweet doughy crumb, and a salty, buttery taste. And since they’re whipped up in your mixer, they are no trouble at all to throw together! Try them with your next salad or gluten free pasta dish – or all by their one-sy dipped in butter. Nom nom nom… This recipe is based on our earlier recipe for gluten and rice free buns. The dough for these is so pliable, you can shape it into almost anything! Hmmmmm … maybe pretzels next time??????
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Like this? You might also like these other gluten free recipes from gfandme.com:
pull apart dinner rolls – soft and chewy
gluten free hamburger buns – crispy and salty
gluten free tortillas – our second most popular post of all time!
These gluten free buns are salty and crispy on the outside with a soft, sweet, doughy centre, and they have none of that bitter gf flour flavour. They’re also rice and egg free and can be made without dairy. And because you knead the dough with an electric mixer, they’re also pretty easy to throw together. Unlike many gluten free bread doughs that tend to resemble cake batter, this recipe results in a dough that can be worked with and shaped, making it quite versatile. Try using it to make gf bread sticks!
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Looking for gluten free bread recipes? You might also like these:
gluten free hamburger buns (so salty, crispy, buttery good!)
Kim’s gf and df bread recipe for bread makers (not our recipe, the best recipe we’ve found for automatic breadmakers)
potato flour tortillas (one of our most popular posts)
These gluten free tarts would be the perfect treat for a gluten free Mother’s Day! The pastry is based on our conversion of my grandmother’s recipe for Danish pastries. Flaky and versatile, the dough can be used for everything from tarts and galettes to turnovers and danishes. Give it a try… Here it is shaped into tart shells and filled with layers of cream cheese and apple pie filling, but these little tarts would be fantastic filled with cherry, blueberry, or lemon – whatever you can imagine. And these are even better the second day.
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Like this? You might also like these other recipes from gfandme.com:
Mary’s Magnificent Gluten Free Pie Crust (a conversion of my mother’s fantastic world famous recipe 😉gluten free danish pastry (may absolute favorite gluten free treat. Loved by gluten and non-gluten eaters alike)Coconut pie crust (great for cream pies)
This recipe came about through desperation. Geoff and I were recently on a vacation to one of those holiday destinations where bakeries and treats abound, but, as usual, there was next to nothing that was gluten free. Sure we could go to the grocery store and buy prepackaged gluten free cookies, but it’s just not the same as biting into something sweet and crispy and oh-so-dreamy from the bakery case! Other than that, though, our vacation was great (read: warm and without snow). It also turned out to be inspiring because when we got home we decided to create a recipe that would look and taste as good as all those confections on display. I think we nailed it! These cream cheese pastries are crisp and flaky on the outside and soft and creamy and sweet in the middle. Geoff says they are better than anything he’s had in a longgg time! And they are versatile: make them with your favorite fruit pie filling – cheery, apple, blueberry … whatever you can imagine. Drizzle them with glaze or melted chocolate, dust them with icing sugar, or just leave them plain, which is the way we like ’em. (Scroll down for the recipe.)
Like this? You might like these other gluten free recipes from gfandme.com:
gluten free turnovers made with Mary’s Marvelous pastry recipe
Danish apple cake (not just for Christmas!)
pie crust for cream pies – banana, coconut, chocolate mmmmmmmm
This gluten free white cake is Geoff’s new favorite cake! We have been trying to come up with a great white cake recipe for a couple of years now, and I think this is it. The lemon is very mild – just enough to add the smallest hint of citrus – so what you are left with is a moist, airy not-too-sweet vanilla cake. If you follow this blog, you know I am not much of a cake decorator (this is about as fancy as I can get) but if you are so inclined, this would be a fantastic recipe to use for a birthday cake or a gf layer cake. Sandwiched on either side of a layer of lemon custard or raspberry jam, it would be to die for!
Great tasting white cake, like white bread, is hard to make gluten free. Unlike, say, a chocolate cake, there’s just nothing in a white cake to hide the unfamiliar aftertaste that some gf flours leave behind. In this recipe, though, the combination of the almond flour and the lemon does just that, but without taking over from the delicate vanilla. We’ll be making this one again…and again…and again… (Scroll down for the recipe.)
Like this? You might like these other recipes from gfandme.com:
gluten free orange chiffon (a bit nit picky, but worth it!)
gluten free rice flour cream puffs (you won’t believe how easy these are!)
chocolate potato cake (mashed potatoes never tasted so good)
As we’ve said before, come January we start pulling out the slow cooker for some mid-winter comfort foods. But slow cookers can be used for more than roasting and stewing, as this gluten free slow cooker bread demonstrates! This bread is heavy and sweet like a rye bread but I think my favorite thing about it is that it actually GETS BETTER WITH AGE! It’s good on the day you bake it, better the next day, and at its best the day after that. I think it’s the almond flour that keeps it moist and gets better as it slowly absorbs all the flavours. Whatever the reason, it’s not until day four that this bread finally starts to dry out and lose flavour. (I only know this because Geoff and I showed severe restraint while watching a wonderful golden loaf age away on our counter top. Four days was as much as we could take!) If you don’t like having a freezer full of half eaten loaves of gf bread, and you do like a heavy artisan-style loaf that has just a hint of Danish rye flavour, this is the recipe for you!
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Looking for gluten free breads? You might like these other recipes from gfandme.com:
gluten free dinner rolls (our lightest and fluffiest rolls)
gluten free crusty bread (our most popular post by far!)
Made in the microwave, this gluten free (and dairy free) sponge cake is airy and not too sweet. And with a double hit of almond, it tastes like angel food cake – which is a bit of an addiction of mine. This cake is perfect for those times when you just want a quick treat (read: don’t want to make an entire cake because you know you’ll end up eating the whole thing after everyone else goes to bed!) The problem is that it’s waayyy too easy to make another one, and … well … maybe just one more ….
Looking for gluten free cakes? You might also like:
lemon upside down cake (Not our recipe, but FANTASTIC!)
Our favorite chocolate cake – moist and chocolaty
spicy carrot cake with cream cheese icing! Need I say more!
These dinner rolls are soft and yeasty with a tender bite. They are also sweet making them good all on their own, divine with a bit of butter or margarine, and perfect for those turkey or ham bunwiches over the holiday season! Mmmmmm. A bit of ham, a slice of swiss or cheddar, and some Dijon mustard. Heaven!
Below you’ll find recipes for either white or brown buns. The photo above is a white dinner roll. We prefer the nuttiness of the teff in the brown buns but they aren’t quite as photogenic!