Recipe: Easy Gluten Free Parfait

If you are still frantically looking for a gluten free dessert to make for Thanksgiving tomorrow, I have the quick and easy solution for you.

I considered making a pie, but since I don't bake with eggs, and since gluten free pie crusts can be complicated, I couldn't make up my mind if it was worth the work. So, finally, I settled on making these super simple gluten free parfaits. I can't wait to dig into one of them tomorrow.

Easy Gluten Free Parfait

• 1 Box Vanilla Pudding
• Rice Chex, crushed
• 1 teaspoon Sugar

1. Make the pudding according to box directions.
2. Crush as many rice Chex as you'd like to fill your cups with, and add the sugar.
3. Spoon the crushed Chex into cups and then add the pudding, topping with whipped cream if you desire.

Happy Thanksgiving, everyone!

-Bethany

Recipe: Gluten Free/Egg Free Bagels

One of the first successful gluten free recipes that I ever tried, these bagels are fairly simple to make, and they are chewy and delicious!

Gluten Free/Egg Free Bagels

• 3 Tablespoons Water
• 1 Tablespoon Flaxseed Meal
• 1/3 Cup Warm Water
• 2 Tablespoons Sugar
• 1 teaspoon yeast
• 2 Tablespoons Oil
• 1/2 Cup Brown Rice Flour
• 2/3 Cup Tapioca Starch
• 2 Tablespoons Potato Starch
• 1 1/4 teaspoon Xanthan Gum
• 1/2 teaspoon Salt

1. Heat the 3 Tablespoons of water in the microwave and add to it the flaxseed meal. Let sit for 10 minutes.
2. In another small, microwave safe bowl heat 1/3 cup water just until warmed but not too hot to kill the yeast. Add yeast and sugar and set aside for 5 minutes.
3. Meanwhile, in the bowl of a stand mixer combine starches, rice flour, xanthan gum and salt.
4. Go back to your liquid ingredients and add the flax-egg and the oil to the yeast mixture.
5. Add the liquids to the dry ingredients and mix on low until combined. Turn mixer to medium and mix for 2 to 3 minutes more.
6. Pipe or spoon batter onto a parchment lined baking sheet, using wet hands to form your bagels (I just put a circle on the sheet and then make the hole in the center with my wet fingers).
7. Let rise for about half an hour. They will look a bit puffier, but don't expect them to double in size.
8. Preheat oven to 350 degrees. Bake for 20 to 25 minutes. Cool, cut in half and eat or freeze for later.

Find the original recipe here.

Hope you're having a great Sunday, everyone!

-Bethany

Recipe: The Best Gluten Free Vanilla Cake

This is the best gluten free vanilla cake.

When I found this recipe and tried it out for the first time, I knew that my search was over. There was no reason for me to consider trying another gluten free vanilla cake recipe. Ever. 

This. Is. The. One.

This cake is light and fluffy and delicious. You won't even be able to tell that the gluten and eggs are missing.

The Best Gluten Free Vanilla Cake

• 1 Cup Unsalted Butter, softened
• 2 Cups Sugar
• 4 Tablespoons Flaxseed Meal
• 3/4 Cup Hot Water
• 2 teaspoons Vanilla Extract
• 1 1/2 Cup Hot Milk
• 1 3/4 Cups White Rice Flour
• 3/4 Cup plus 2 Tablespoons Cornstarch
• 3/4 Cup plus 2 Tablespoons Tapioca Starch
• 1 Tablespoon plus 1 teaspoon Baking Powder
• 1 teaspoon Salt
• 1 teaspoon Xanthan Gum
• 1 teaspoon Baking Soda

1. Preheat oven to 350 degrees.
2. Heat 3/4 cup water and add in the flaxseed meal. Set aside for about ten minutes.
3. In a medium bowl whisk together all of the dry ingredients.
4. In a large bowl cream together butter and sugar for five minutes, until light and fluffy.
5. Add a bit of the flaxseed mixture at a time, with the mixer on, then add the vanilla and beat until fluffy again.
6. Add in half of the dry ingredients and blend. Then add half the wet and blend again. Repeat, and then beat it all together for about two minutes.
7. Pour batter into two 9x9 pans and bake for about 35 minutes, or until toothpick comes out clean. Cool for twenty minutes in the pan before moving to a cooling rack.

Original recipe found here.

This cake is seriously the best gluten free vanilla cake out there. But don't take my word for it... make it and see for yourself!

-Bethany