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    You are in: Home / Cookbooks / Gluten Free Gems
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    27 recipes in

    Gluten Free Gems

    This is a grouping of all of the gluten free recipes that I have come across so far that have really been good.
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    These muffins have a distinct flavor due to the blend of spices and orange zest. I based the spices off of a recipe for spice cake, since that is what I was craving at the time. The wonderful thing about these muffins is though they do take some time to make, they are filled with nutrients from the veggies and fruits and they don’t have the high sugar or fat content of most muffins. Since the nutrition info doesn't include the flours, I did my own calculation - 119 cal, 2.5 fat, 21 carbs, 1.8 fiber, 5.4 sugar, 2.7 protein. (only 2 points with weight watchers!) These also work great in mini loaf pans. Simply increase the baking time to 45 minutes, or until a fork inserted in the center comes out clean.

    Recipe #284520

    This is the type of bread that comes out of the oven and you eat 6 pieces because you just can't believe how good it is (speaking from personal experience). The top is flakey and very thin and the inside is very soft and light. I got this recipe from "Nearly Normal Cooking for Gluten-Free Eating" by Jules E. D. Shepard and modified the flours and added applesauce for part of the oil to cut down on the fat. I can't wait to try more recipes from this book! UPDATE: I took this to work and everyone liked it. They said it tasted just like regular bread! It's nice to hear that from people who eat gluten everyday. It stays well in the fridge and reheats great in the microwave. It's been two days and the bread is still just as soft and pliable as when it came out of the oven!

    Recipe #267774

    The title speaks for itself! It is just a bit spicier than Outback's version if you use 3/4 tsp cayenne pepper.

    Recipe #295608

    Finally, a gluten free cereal that is high in fiber, tasty and doesn't cost you $5 a box! This is wonderfully satisfying, similar to All-Bran or Fiber-One cereals, and very easy to make! I created this recipe by modifying a bran flakes recipe I found online so that it would be gluten free (original recipe by Homemaking booket, Mormon Church, 1978 - found at astray.com). Be warned, you don't need to eat much to be full with this cereal (roll it as thin as you can)! NOTE: I am still working on perfecting this recipe (so there may be updates), but just had to share with my fellow celiacs!

    Recipe #308397

    These lacy Italian Cookies are thin and crispy and are made with almonds with a sweet hint of orange. They freeze very well and are delicious sandwiched with dark chocolate or even crumbled over vanilla ice cream. They make great holiday gifts. This recipe is from Giada De Laurentiis on the Food Network and has been modified slightly to be gluten free. (Use regular flour if you prefer not to make them gluten free.)

    Recipe #307914

    Homemade pasta is as easy as mix, roll out, slice and boil. There is no drying involved. Simply boil for 5 minutes or freeze the fresh dough for later use. Enjoy spaghetti, fettuccine, lasagna and even manicotti. This is one of Bette Hagman's fantastic recipes from her book "The Gluten-Free Gourmet Cooks Fast and Healthy." (TIP: Mix up 9 cups of the flour mixture ahead of time so you always have it on hand and can whip this up in only 20 minutes. Mix flours in a large bowl using a wire whisk, then transfer to a storage container.)

    Recipe #292555

    Close your eyes and this is pretty much the real thing! And you thought you'd never be able to eat Outback's bread again! This copy cat recipe is based off of recipe #25456 and converted to a gluten free version. I recommend eating within 1 week. I used two mini loaf pans and one regular sized loaf pan only because I don't have more minis. (you can add food coloring to get the dark color too, but I figured I'd just keep it natural and close my eyes!) Nutritional Information (including flours, etc): 123 Cal, 2.3 Fat, 1 Sat Fat, 22 Carbs, 1.8g Fiber, 7g Sugar, 3g protein. (Slightly over 2 points a slice with WW)

    Recipe #290760

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