Laure's Gluten Free Recipe List

Laure’s Gluten Free - Chocolate Bourbon Pecan Pie


Ingredients:

1 1/2 Packages of Gluten Free Chocolate Oreo Cookies

1 Cup of Raw Sugar

1 Cup of Dark Brown Corn Syrup

1/2 Cup and 6 Tbsp. of Butter

4 Large Eggs, Beaten

1/4 Tsp of Salt

¼ Cup of Bourbon

1 Tsp of Vanilla Extract

1 Cup of Semisweet Chocolate Chips

1 Cup of Gently Chopped Pecans

½ Cup Whole Pecans

1 Tsp of Cocoa Baking Powder

 

Directions

Preheat oven to 325 degrees. In a small saucepan combine the corn syrup, sugar, chocolate chips, cocoa powder and ½ cup of butter. Cook over medium heat, stirring constantly, until butter and sugar dissolve. Cool slightly.

In a food processor, pulverize the Oreo cookies. Do not remove the cream center. Melt 6 tbs of butter in a microwave safe dish, pour onto pulverized cookie crumbs in a medium bowl and mix thoroughly. Press cookie crumbs into a pie dish and bake at 325 for 10 minutes. Remove from oven and set aside to cool.

In a large mixing bowl, combine the beaten eggs with the bourbon, vanilla and salt. Mix well. Slowly add the sugar- chocolate mixture into the egg mixture, whisking constantly. Add the chopped pecans, stir gently and pour into prepared pie dish. Layer top of pie with the whole Pecans and gently press into pie to cover slightly. Bake on center rack for 45 - 50 minutes. Place a piece of foil or cookie sheet below for any over spillage.

 

Gluten Free Valentine Trifles


Ingredients:

1 Bag of Pamela's Gluten Free Vanilla Cake Mix

1 Box of Gluten Free Vanilla, Strawberry or Chocolate pudding mix

1 Pint of Heavy Whipping Cream (reserve ¼ cup for chocolate sauce)

1 Basket of washed Strawberries, sliced, leave a few whole for garnish

1 Basket of washed Blueberries, Raspberries or Blackberries

1 Cup of Dark Chocolate Chips

1 Cup of Raspberry, Blueberry or Blackberry Syrup

1 -2 tsp. of Red Food Dye

2 tsp. of Vanilla

2 – 3 tbs. of Powdered Sugar

 

Preparation

Cake mix according to package; separate cake mix in half, add 1-2 tsp. of red food dye to one half of cake mix and 1 cup of cocoa baking powder to the other half.  Mix thoroughly and pour each half into a separate ¼ size sheet pan. Bake at 350 degrees for 25 – 30 minutes or until wooden pick comes out clean.  Set aside to cool for 10-15 minutes.  Place sheet cakes on a large cutting board and cut into 1” square pieces.  Place in a large bowl.

1 package of Gluten Free Pudding Mix of your choice, chill for 20 minutes.

Whipped cream: add 1 pint of heavy whipping cream to a chilled mixing bowl.  Add 2 tsp. of vanilla and 2 – 3 tbsp. of powdered sugar until stiff peaks form.  Set aside.

Chocolate sauce: add 2-3 inches of water to the double boiler and set on medium heat.  Place the dark chocolate chips, a ¼ cup of heavy cream and 1 tsp. of vanilla into the top of the double boiler.  Stir mixture constantly until melted. 

 

Directions

A large trifle bowl or individual serving parfait dishes or cocktail glasses of any style or shape may be used.  Layer pieces of cake in the bottom of the trifle bowl or glass. Next, place dollops of either the pudding or the whipped cream, then place a layer or the sliced strawberries or mixed berries, repeat steps until the bowl or dish is full. Place a big dollop of fresh whipped cream on the top and drizzle with either the raspberry sauce or the chocolate sauce (or both) over the top and down the insides of the glass dish.  Garnish top with a strawberry flower, mixed berries or chocolate shavings.

 

Maple Bacon Glazed Donuts


Donut Ingredients:

1 ½ Cups of Pamela’s Gluten Free Pancake Baking Mix

1/3 Cup of Light Brown Sugar

1 tsp. of Ground Cinnamon

1/2 tsp. of Ground Nutmeg

½ Cup of Greek Yogurt

¼ Cup of Coconut Oil

¼ Cup of Maple Syrup

½ Cup of Milk

1 tsp. of Vanilla Extract

2 tsp. of Maple Extract

1 Large Egg

 

Maple Glaze Ingredients

1 – 1 ½ Cups of Sifted Powdered Sugar

3 tbsp. of real Maple Syrup

2 tsp. of Maple Extract

2 tbsp. of Milk

2 Strips of well-cooked Bacon, chopped into small pieces for garnish

 

Directions for Donuts

Pre-heat the oven to 400 degrees.  Lightly spray a donut pan with a gluten free spray or baking spray.
In a large bowl, whisk together the flour, cinnamon, nutmeg and brown sugar, and set aside.
In a separate bowl, whisk the egg, coconut oil, yogurt, maple syrup and extracts.
Gradually add the flour mixture into the egg mixture until fully blended.

 

Directions for Maple Glaze

Combine all ingredients in a medium bowl, whisk until smooth. Consistency should be thick. Pour into a shallow baking dish and dip each donut into the glaze.  Mix 1 tbsp. of the maple syrup into the chopped bacon and spread as a garnish over the top while wet.  
Set aside to dry.

 

Chocolate Glazed Donuts


Donut Ingredients:

¾ Cup of Pamela’s Gluten Free Chocolate Cake Mix

¾ Cup of Pamela’s Gluten Free Pancake/Baking Mix

¼ Cup of Cocoa Baking Powder

¼ Cup of Brown Sugar

1/2 Cup of Coconut Oil

1/2 Cup of Sour Cream

¼ Cup of Milk

1 tsp. of Vanilla Extract

1 Large Egg

 

Chocolate Glaze Ingredients

1 – 1 ½ Cups of Sifted Powdered Sugar

3 tbsp. of Cocoa Powder

3 – 4 tbsp. of Milk

2 tsp. of Vanilla Extract

Pinch of salt

 

Directions for Donuts

Preheat oven to 400 degrees and lightly spray donut pan with a gluten free spray or baking spray.  
In a large bowl, whisk together the flours, cocoa baking powder and brown sugar, set aside.  In a separate bowl, whisk the eggs, sour cream, coconut oil, and extract together.
Gradually add the flower mixture to the egg mixture until fully blended.

 

Pour batter into a large measuring cup.

Fill donut pan ¾ of the way and bake for 15 – 20 minutes.

Donuts will have slightly browned edges and a toothpick inserted should come out clean. 2 tsp. of Vanilla Extract

Remove from oven and let cool for 10 minutes on a cooling rack before adding glaze and toppings.

 

Directions for Chocolate Glaze

Combine all ingredients in a medium bowl, whisk until smooth.  Consistency should be thick. Pour into a shallow baking dish and dip each donut into the glaze. Add chocolate sprinkles, colored sprinkles or finely chopped nuts as a garnish over the top while wet. 
Set aside to dry.

 

GLUTEN FREE MAPLE WALNUT POUND CAKE

 

1 CUP OF SALTED BUTTER, SOFTENED AT ROOM TEMPERATURE

1 ½ CUPS OF GRANULATED SUGAR

½ CUP PACKED BROWN SUGAR

2 ¼ CUPS OF PAMELA’S PANCAKE/BAKING FLOUR

½ TEASPOON SALT

1 TEASPOON BAKING POWDER

¼ CUP OF MILK

¼ CUP OF PLAIN GREEK YOGURT

1 TABLESPOON OF MAPLE FLAVORING

3 TABLESPOONS OF REAL MAPLE SYRUP

5 EGGS

1 ½ CUPS OF CHOPPED WALNUTS

Preheat oven to 300 degrees. In a mixing bowl, cream butter and all sugars until fluffy.  In another bowl, combine flour, baking powder and salt. In another bowl, combine milk, yogurt and maple syrup: beat into butter mixture alternatively with flour mixture.  Beat in eggs one at a time.  Hand mix in the chopped walnuts.  Pour into a 10 inch greased tube pan.  (The ones where the bottom pulls off)  Bake in lower third part of the oven for 1 hour to 1 ¼ hours, until a tooth pick comes out clean from the center.  The cake will look dark to medium brown when done.  Cool on a rack for at least 15 minutes, and then turn out onto a cake dish to cool completely before frosting or applying glaze.

 


 

MAPLE CREAM CHEESE FROSTING

2 8-OZ PACKAGES OF CREAM CHEESE –AT ROOM TEMPERATURE

½ CUP OF SALTED BUTTER AT ALMOST ROOM TEMPERATURE

2 CUPS OF SIFTED POWDERED SUGAR

2 TEASPOONS OF REAL MAPLE SYRUP (or 1 tsp of maple flavoring)

1 CUP OF CHOPPED WALNUTS FOR GARNISH

Whip together the cream cheese, butter and syrup until light and fluffy.  Add the powdered sugar and whip until smooth and fully incorporated.  (Add more powdered sugar if too thin).  Frost cake when completely cooled and press crushed walnuts to sides, sprinkle some over top or add full size walnut halves to decorate in a wreath pattern.

 

MAPLE GLAZE (OPTION 2)

Using a small bowl, mix 1 cup of sifted powdered sugar with 1 to 1 ½ tablespoons of milk to make a glaze of thick pouring consistency.  Stir in 1 tsp of maple syrup or a ¼ tsp of maple flavoring.  Drizzle over cake and add walnut halves to decorate.

 


 

GLUTEN FREE PUMPKIN SPICE BREAD PUDDING

 

 

Bread Pudding Ingredients:
1lb loaf of Gluten Free French bread, cut into 1-inch cubes (see recipe below for homemade Gluten Free French bread)
5 tbsp. of Dark Brown Sugar
2 tsp. of Vanilla Extract
8 large Eggs, room temperature
2 ½ cups of Pumpkin Spice Egg Nog
1 cup of Pure Pumpkin Puree (not pie mix)
2 tsp. of Ground Cinnamon
1 tsp. of Nutmeg
½ tsp. of Ground Ginger
½ tsp. of Clove
½ tsp. of Salt
1 tsp of Butter to grease a 9”x13” baking dish

Topping Ingredients:
½ cup of Dark Brown Sugar
¼ cup of Raw Sugar
2 tbsp. of Gluten Free Flour
2 tsp. of Ground Cinnamon
1 tsp. of Nutmeg
½ tsp. of Ground Ginger
½ tsp. of Clove
1 cup of chopped Pecans
½  cup of Cold Butter
 

Directions:
Butter a 9”x13” baking dish. 
In a separate bowl, whisk together all bread pudding ingredients in the order listed.  Add the bread cubes to the mixture, toss lightly to make sure all bread is covered.  Wrap baking dish in plastic wrap and place in the refrigerator overnight.
 

Topping: In a small bowl combine the brown sugar, raw sugar, flour, chopped pecans and spices together.  Using a cheese grater, grate the Cold butter over the mixture.  Using either a pastry cutter or your fingers, crumble the mixture together until all dry ingredients are sticky with the butter.  Cover with plastic wrap and place topping in the refrigerator overnight.

Bake the next morning at 350 degrees.  Uncover bread pudding and sprinkle the crumb topping evenly over the top.  Bake for 55-60 minutes until golden brown and puffed up.  Remove from oven and let cool for 10 minutes, cut into squares and serve with softened butter, real maple syrup and sweetened, whipped cream.

Recipe by: Laure Smith
 

 


 

EASY HOMEMADE GLUTEN FREE FRENCH BREAD

2 cups Gluten Free All Purpose Baking Flour +2 Tbsp.
2 ½ tsp. Xanthan Gum
1 ½ tsp. Sugar
1 ¼ tsp. Salt
2 tsp Quick-Rise Yeast
1 tsp Apple Cider Vinegar
2 Egg Whites
1 ½ cups Water (warm)

Instructions

Grease a 2 pound loaf pan with vegetable spray.

In a bowl, whisk together Gluten Free All Purpose Baking Flour, xanthan gum, sugar, salt and quick-rise yeast.

In a separate large bowl beat together the vinegar, egg whites and Warm water; this mixture will froth up quickly.

Gradually add dry ingredients to frothed egg white mixture on medium speed using a mixer. Beat on high for at least three minutes if using a stand mixer. If using a hand mixer beat about five minutes.  The batter will appear very glossy.  Pour batter into prepared 2 pound loaf pan that has been sprayed with vegetable spray. Smooth the top.  Cover lightly with plastic wrap.  Allow to rise for 30 minutes or double in bulk. Preheat oven to 400°F.  Uncover and bake bread for 35-40 minutes.

Allow to cool before slicing.

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