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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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.)
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If you miss those soft, melt-in-your-mouth whipped butter cookies, this is the recipe for you. It is another Danish recipe that’s been in my family for generations (for others see here and here). My grandmother, or Bedstemor, used to make these (both regular and a chocolate-almond variety) and I’m sure my great grandmother made them as well. However, it was my mom who took them to new heights. Her Danish shortbread is always airy, sweet perfection! When my brother and sisters and I were little, these cookies were in high demand. Mom used to make hundreds, perhaps thousands of these for school concerts, community events, and gifts, and now here is the recipe converted to gluten free! (Scroll down or click on ‘more’ for the recipe.This recipe was first converted by Rural Route Lupiac. See her original post here.
With a crisp, buttery crust and a soft crumb, these gluten free hamburger buns are sure to become one of your go-to recipes. Pictured here are a slider bun version, but you can make these any size you want so go ahead and have that quarter-pound burger… No one need know they are 30% whole grain! A variation on our tried and true lean crusty bread and white bread recipes, these buns are easy to make and taste fabulous. Even people who don’t like crusts tend to love the buttery saltiness that covers these! For the first time in years, Geoff preferred the bun to the burger!
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If you are looking for a quick and easy – and delicious – gluten free dinner roll recipe, this is it! Based on our recipe for white bread mini loaves, these rolls are easy to make, fluffy and airy, and taste fantastic. And yes, they use yeast but please don’t think that means they are complicated to make. While you do need to leave them time to rise (40 minutes) the rest is as easy as pie… No, scratch that. It’s even easier – more like a stir and bake cake. Looking for gluten free bread recipes? Try these:
This pizza crust is incredibly easy to make. The hardest part is waiting for the dough to rise, but when it does the result is a not-too-soft and not-too-hard pizza crust that tastes divine. I know we said before that Gluten Free Pantry’s french bread mix made the best pizza crust ever, but we were wrong. (It happens sometimes…) This recipe – based on our gluten free white bread recipe – results in a lighter crust and has little to none of that gluten free after taste. No having to make sure that every inch of this crust is covered with sauce! In fact, this is the closest to a wheat flour pizza crust that we have eaten so far – and we have eaten many a gluten free pizza.
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The next time you feel like chocolate cake – and let’s face it, there WILL be a next time – try this one. Made with 3/4 of a cup of cocoa, it is chocolatey to the point of decadence, and because it’s made with boiling water, it’s also really, really moist. One of those rare gluten free baked items that actually improves with age, this cake will be even better tomorrow, which is a good thing because the recipe makes one big ol’ sheet cake. For those of you who are better at cake decorating than I am (which will be most of you!) this would make a great decorated layer cake.
I have served this to unsuspecting guests who have had no idea that it was gluten free!
Have you been missing coconut shrimp since you went gluten free? These gluten free ones are sweet, salty, and pop-in- your-mouth tastey. And they are easier to make that you might think. Once you get the hang of it, you can throw these together in minutes. They make for great appetizers or party fare, but if you luv ’em as much as we do, you might want to serve them up for dinner with some Jasmine rice and a salad.
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The coconut flour in this recipe gives this crust a wonderful tropical flavour and the texture of a medium-hard cookie more than a classic pie crust. Its hint of coconut pairs wonderfully with coconut, vanilla, or banana custard to make an out-of-this-world cream pie that everyone will love.
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Once you round up the ingredients, this recipe is ridiculously easy and results in a lean, white bread with a soft crumb & a salty light-yet-crispy crust. However, the best part is that it tastes closer to white, wheat-flour bread than anything we’ve tried so far. In fact, it barely has any taste at all. Instead, it doesn’t mind taking a back seat and letting the flavours of whatever you pair it with shine through – just like we believe white bread should do!
I wish you could smell our kitchen right now. It smells like bread! Glorious warm, homemade bread! Oh, and butter, and cheese and tomato…
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