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Entries tagged with 'gluten-free tuesday'

One-Bowl Gluten-Free Chocolate Cake

Serious Eats Elizabeth Barbone Post a comment

After creating a recipe for gluten-free vanilla layer cake, two things came to mind: cake is awesome and I should bake more cake. This time, I thought I'd try a dairy-free chocolate version of the yellow cake I recently made. More

Gluten-Free Multigrain Pancakes

Serious Eats Elizabeth Barbone 1 comment

Light, crisp, and fluffy gluten-free multigrain pancakes with chocolate chips and blueberries make for a rich and satisfying breakfast. More

Gluten-Free Buttermilk Biscuits

Serious Eats Elizabeth Barbone Post a comment

Light and tender buttery gluten-free biscuits. More

Gluten-Free Spicy Hot Chocolate Cookies

Serious Eats Elizabeth Barbone 2 comments

Gluten-free chocolate and chili roll-out cookies. More

Gluten-Free Grapefruit Cake

Serious Eats Elizabeth Barbone 2 comments

A rich and moist gluten free cake soaked in an aromatic grapefruit glaze. More

Gluten-Free Potato Gnocchi

Serious Eats Elizabeth Barbone 8 comments

Tender, fluffy potato gnocchi, without the wheat flour. More

Gluten-Free Poutine

Serious Eats Elizabeth Barbone Post a comment

[Photographs: Elizabeth Barbone] The recipe makes a classic poutine, only gluten-free. To serve your poutine nice and hot, this flow works well: Prepare fries up to final frying stage. Prepare gravy. Keep warm over low heat. Be sure to whisk... More

Gluten-Free Maple Almond Cornbread

Serious Eats Elizabeth Barbone 5 comments

[Photograph: Elizabeth Barbone] The maple syrup adds just a hint of maple flavor. If you don't have maple syrup on hand, replace it with honey. Be sure to use gluten-free cornmeal as not all brands are safe for those on... More

Gluten-Free Beer-Battered Fish Fry

Serious Eats Elizabeth Barbone 4 comments

[Photographs: Elizabeth Barbone] This gluten-free, dairy-free, egg-free recipe makes a crispy gluten-free fish fry. If you can't find gluten-free beer, use seltzer water. If you can't find sweet rice flour, use an additional 1/4 cup white rice flour to replace... More

Gluten-Free Brown Butter Chocolate Chip Cookies

Serious Eats Elizabeth Barbone 4 comments

This recipe makes slightly soft chocolate chip cookies with a faint hint of caramel from the golden syrup. If you can't find golden syrup, also called cane syrup, use light corn syrup. The cookies won't have the slight caramel flavor... More

Gluten-Free Snickerdoodles

Serious Eats Elizabeth Barbone 4 comments

This recipe makes puffy snickerdoodles. For flat, crisp cookies, follow the variations ingredient variation listed in the recipe. To make these cookies even easier, use a cookie scoop for the dough. Allergy Notes Dairy-free: Omit the butter and use all... More

Gluten-Free Chocolate Cake

Serious Eats Elizabeth Barbone 8 comments

This easy recipe makes a rich chocolate cake. If desired, add a sprinkle of chocolate chips to each ramekin before baking. Variations Orange-Chocolate Cake Add a few drops of pure orange oil to the batter before baking. Dairy-Free Use coffee... More

Gluten-Free Peanut Butter Chocolate Chip Bars

Serious Eats Elizabeth Barbone 3 comments

These bars taste like a cross between a chocolate chip and peanut butter cookie. When preparing the batter, be sure to cream the butter, peanut butter, and sugar until light and very fluffy. This step helps the bars to bake... More

Gluten-Free Chili Cornbread Bake

Serious Eats Elizabeth Barbone Post a comment

This recipes uses leftover chili and turns it into an easy casserole. The cornbread topping bakes up light and fluffy. If desired, stir in chopped scallions (about 1/4 cup) 1 cup whole corn kernels or 1/2 teaspoon chili powder into... More

Gluten-Free Pigs in a Blanket

Serious Eats Elizabeth Barbone 4 comments

Instead of rolling dough out and wrapping it around cocktail wieners, this dough is rounded into balls and then pressed around the wieners. The baked wieners are encased in a crisp dough that's best eaten in one or two bites.... More

Pasta with Clams and Anchovies

Serious Eats Elizabeth Barbone 2 comments

While my grandmother was busy frying fish on Christmas Eve, she'd put together this easy pasta dish. It uses canned clams, which I've come to expect from this dish. If you don't care for canned clams, omit them or steam... More

Gluten-Free Raspberry Cheesecake Brownies

Serious Eats Elizabeth Barbone Post a comment

Thanks to the moist cheesecake and raspberry jam topping, these brownies bake up dense, extra-fudgy, and moist.... More

Gluten-Free Doughnut Bites

Serious Eats Elizabeth Barbone 4 comments

Inspired by Dunkin Donuts' Munchkins, these doughnut bites are actually cake doughnuts instead of the traditional yeast-raised doughnuts. You can squeeze a little jam into the finished doughnut holes. Especially great if you're celebrating a gluten-free Hanukkah! More

Gluten-Free Tuesday: Mini-Coffee Cakes

Serious Eats Elizabeth Barbone 6 comments

Those little cellophane-wrapped Drake's cakes were always my favorite before going gluten-free. Unlike most coffee cakes, which have a dense, heavy crumb, Drake's is light; the texture similar to a moist sponge cake. And that delicate texture proved the hardest part of creating this gluten-free version. But eventually, they came out just right. More

Gluten-Free Green Bean Casserole

Serious Eats Elizabeth Barbone 1 comment

Created by Campbell's in 1955, the original recipe uses canned green beans and canned cream of mushroom soup. While de-glutening the recipe, I replaced the canned soup with an easy-to-make white sauce and chopped mushrooms. More

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