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These are great for snacking, making s'mores or even for smashing into crumbs to make a delicious graham cracker crust. This recipe was modified from a recipe found on by Rebecca Reilly. Feel free to sub the flours for ones you have on hand, just be sure to use 2 1/4 cups total and use at least 1 cup of starchy flours. Makes about 3 cups of graham cracker crumbs.

Recipe #340812

I use this GF recipe for everything. I've made bread, cookies, and pie crusts with it.

Recipe #259164

A twist on the classic whoopie pie, I created this recipe because I wanted a cleaner and healthier treat. I use 100% Cacao, All Natural Ghirardelli Dark Chocolate; but feel free to substitute your favorite dark chocolate. If you can resist eating these directly after assembling them, they are a lot less messy after they have been chilled; although I do love them super-gooey and at room temperature. You can find the ground almonds at most local health food stores and some grocery stores. Enjoy!

Recipe #487875

This is by far the best cornbread I've ever made - when you serve it hot from the oven with salted butter it is so addictive! I adapted this from a recipe called masa cornbread on

Recipe #446945

64 Reviews |  By 2Bleu

aka: 'How to Make the Perfect Cheesecake' This recipe includes very detailed instructions for preparation which is the key to any great cheesecake. *This is my signature recipe that I have spent many many hours perfecting the ingredients and techniques for. This is not 'NY Style' but real 'NY Cheesecake'. The end result is a wonderful cheesecake that some will tell you to eat with a towel, because it's like an 'O' in your mouth.

Recipe #244193

28 Reviews |  By GinnyP

This recipe from "More from the Gluten-Free Gourmet", by Bette Hagman is being posted by request. I have not tried it, but I know somebody who swears by it and her husband who has no dietary restrictions agrees. If there is one gf pasta recipe to try, this is it, because as far as I know, there are no commercially made gf wide egg noodles on the market.

Recipe #60904

From Debbie for our camping trip

Recipe #424243

These Gluten Free peanut butter cookies are very soft and tasty. They are also a Whole Grain. My kids love these cookies and so do my co-workers they do not know they are gluten free.

Recipe #356856

I tried this recipe from Susan O'Brien's "The Gluten Free Vegan" The banana flavor overpowered the chocolate and they were spongy not chewy. So I am still working on adjusting this recipe. I posted it to see the nutritional information and am open to suggestions for improvement.

Recipe #394867

Modified from the recipe by Ruth Grube, these are some tasty muffins! My daughter is allergic to dairy, soy and gluten and these are a great treat for her. I like this combination of flours because rice flour tends to dry out baked goods while quinoa flour makes them more moist... keep this in mind if you plan to substitute other flours! If you can't find quinoa flour, you can make some by grinding whole quinoa seeds in a food processor or coffee grinder, just make sure to clean the grinder first. These could easily be made vegan by replacing the eggs and using vegan sugar!

Recipe #439174

Inspired by this recipe I followed almost to a tee but added more cinnamon, as we love cinnamon!

Recipe #464149

Recipe #210473

I came up with this recipe for a friend with celiac's about 6 months before I discovered my own gluten allergy.

Recipe #243238

After going through lots of recipes calling for quinoa flakes, I finally decided to combine elements from several of them to create the chewy, melt-in-your-mouth cookie I wanted. A great alternative for kids with peanut, wheat, an/or dairy allergies, but feel free to sub the tahini for another nut or seed butter (peanut, almond, sunflower), though you may have to add some oil to obtain the same texture. You can also use cow, rice, or soy milk instead of the almond.

Recipe #415316

Poppy seeds, chia seeds, gogi berries maca powder, amaranth, quinoa, teff, buckwheat, millet, brown rice flour... should I say more? This is one of my "magic microwave muffins (MMM)" based off of recipe #435202 so you can whip them up in no time at all. The first five flours equal a 1/4 cup so have fun trying your own mix of nutrient dense flours!

Recipe #436837

Some of the most delicious crackers around, I eat these even though I have no problem with gluten! But as they're also pretty pricey, I found this recipe online. The results are delicious, albeit somewhat time-consuming. Prep time is very short if you have some leftover brown rice.

Recipe #473727

In my quest to bake a gluten-free ANZAC biscuit, I have replaced oats (not considered gf in Australia) with rolled quinoa flakes and the flour with a blended gf flour and sorghum flour. I also added in some gf Freedom Foods "Rice Puff" cereal to make them a little lighter (this cereal is like Rice Bubbles). I've made a few batches now making slight changes each time......I'm happy with this version. My family said it's not bad for a gluten-free version....but not quite an Anzac biscuit. Made using Australian cup and spoon measures. I managed to buy some sorghum flour labelled as Jowar flour at a local Indian grocer.

Recipe #478653

This recipe comes from These cookies are high protein, low sugar, vegan, and naturally gluten-free. Plus with no grainy gluten-free flours, these cookies stay moist and gooey in the center for days. I use chunky roasted almond butter; I don’t think raw almond butter would work here. For the ground flax, I grind my own in my Vita-Mix from golden flax seeds. A coffee grinder also works to grind seeds. I use Ancient Harvest Quinoa Flakes which I buy locally. They can also be found on I use the Enjoy Life brand mini chocolate chips. The first time I made these I used cocao nibs which made the overall cookie not very sweet. When made with chocolate chips, the cookies taste sweet with a lovely chocolate flavor (the chips do have some cane sugar in them).

Recipe #419628

1 Reviews |  By Yankiwi

Made with quinoa flakes. Delicious chewy granola bars. Easy to make, freezes well. Rolled oats can be used instead of quinoa flakes. Recipe adapted from one by LIsa Miller of Ontario

Recipe #383670

Adapted from several other recipes; surprised myself with how good it was

Recipe #441040

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